Per Scott’s request of chicken and rice… With a twist :p This could serve four… Or two with a leftover lunch since Scott was madddddd hungry tonight lol.
Ingredients:
- 8oz mushrooms; halved and sliced thin
- 5oz baby spinach; chopped
- 4 skinless chicken thighs
- ½ c heavy whipping cream
- 1/8 c grated parmesan cheese
- 2 green onions; sliced thin
- 1 c jasmine rice; dry
- 2 Tbsp garlic; minced
- 2 Tbsp butter
- 4 Tbsp EVOO
Directions:
- Using a rice cooker; cook the 1 c of jasmine rice. When cooked, set aside. Preheat the oven or toaster oven, which is what I used, to 350 degrees.
- While the rice is cooking cook the rest of the meal.
- Heat 1 Tbsp EVOO and 1 Tbsp butter over medium high heat in pan. Add half of the sliced mushrooms. Cook until caramelized. Add 1 Tbsp garlic, cook until fragrant then add ¾ of the spinach. Cook until wilted then take off the heat.
- Take the thighs and pound them out with a mallet until ¼" thick; season with salt and pepper.
- Put ¼ of the mushroom and spinach mixture onto each thigh and then roll up. You can toothpick them to stay together though I didn’t.
- Heat 2 Tbsp EVOO in pan. Add the thighs seam side down. This is especially important if you didn’t use toothpicks, doing this will help seal the thighs together. Brown till golden on all sides of the thigh.
- Remove thighs and place on pan and cook in oven for another 20 minutes.
- While thighs cook, start the sauce. Heat 1 Tbsp EVOO and 1 Tbsp butter over medium high heat in pan. Add the other half of the sliced mushrooms. Cook until caramelized. Add 1 Tbsp garlic, cook until fragrant then add the rest of the spinach and green onions. Cook until wilted then add cream and parmesan cheese. Stir to incorporate and leave on very low until chicken is done.
- When chicken is done plate dish by putting rice down first then add the chicken and then top with the sauce.
Once again, I’m pretty sure Scott ate too fast to know what he was eating… But I think that’s a good sign that he liked it :) Enjoy!
This is so easy and so delicious it should be illegal haha. Basically, I needed to make pasta to fuel Scott for his 12 mile run tomorrow morning but I didn’t want to make anything super hard because, well, I’m lazy :p Lucky for me I had some leftover chicken from last night and some bacon… and dinner was decided… Carbonara. The recipe makes enough for four generous portions.
Ingredients:
- 5 slices center cut bacon; diced
- 1 Tbsp garlic; minced
- 2 leftover chicken thighs
- 2 Tbsp fresh parsley; chopped
- 2 large eggs
- ¾ c grated parmesan cheese
- 8oz thin spaghetti
Directions:
- Put diced bacon into a cold pan, set to medium high and cook till crispy to render all the fat out.
- Meanwhile, start a pot of water and bring to a boil. Then add thin spaghetti and cook as directed on package.
- Whisk the two eggs and parmesan cheese together.
- When bacon is rendered, remove with a slotted spoon and set aside but reserve fat in pan.
- Add the leftover chicken to pan and reheat.
- Add in the garlic and let cook for about a minute then remove chicken and lower heat to low.
- Drain pasta; reserving 1/3 c of pasta water.
- Add pasta, the egg/parmesan cheese mixture and half of the bacon to the pan. Combine all ingredients so everything is incorporated.
- To serve plate pasta, add chicken, top with fresh parsley and extra bacon.
The goal is to eat slow enough to taste the deliciousness… Scott missed that step haha.
I know what you're thinking... Seriously?!?!?!?! Morrrrre Mexican food? And yes, seriously, more Mexican food! This recipe makes 4 servings.
Ingredients:
- 2 cups shredded chicken, I used a rotisserie chicken
- 3 Tbsp chopped adobo peppers in sauce
- 6 corn tortillas
- 1 Tbsp tomato paste
- ½ c onion; diced
- 1 - 10 oz can hot enchilada sauce
- 1 ½ c shredded cheese
- 1 Tbsp brown sugar
- 1 Tbsp white wine vinegar
- 1 c napa cabbage; shredded
- ¼ c cilantro; chopped
- Juice of half of a lime
- ½ avocado; sliced
- Salt and pepper
Directions:
- Pre heat oven to 375 degrees.
- In a skillet cook onions for 5 minutes until transparent. Then add 1/3 of the enchilada sauce, tomato paste, vinegar, brown sugar, and adobo peppers. Stir to combine. Add chicken and incorporate.
- Pour 1 Tbsp of enchilada sauce into a pie dish then pour the rest of the enchilada sauce minus 2 Tbsp onto a plate.
- Dip one tortilla in the sauce and then place in the pie dish. Spread 1/5 of the chicken mixture onto the tortilla and then ¼ c of shredded cheese. Continue dipping the tortillas and layering the mixture and cheese until the chicken mixture is gone and top with the last tortilla.
- Add the remaining enchilada sauce and top with ¼ c shredded cheese. Bake in oven for 20 minutes.
- Combine the shredded napa cabbage and cilantro with lime juice, salt, and pepper.
- To serve top with the cabbage mixture and sliced avocado.
We cut our stack in fourths and served with some Mexican rice… And it was gone in seconds :)
When I said we like Mexican food, I wasn’t lying :p These tacos are almost as addicting as the last ones; black bean tacos.
This makes about 8-10 tacos… So three kind of hungry people or two really hungry people; therefore, the perfect amount for Scott and me.
Ingredients:
- 3 c angel hair cabbage
- 5 radishes, halved and sliced thinly
- 5 green onions, sliced thinly on the bias
- ¼ c cilantro, chopped
- 5 Tbsp fresh lime juice (about one lime)
- 1 tsp salt
- 1 avocado, peeled and mashed smooth
- 3 Tbsp sour cream
- 1 1/2 lb beef chuck, cut into 2” pieces
- 2 small onions, sliced thinly pole to pole
- 2 tsp garlic, minced
- 1 bay leaf
- 1 tsp oregano
- 2 adobo peppers, chopped and 3 Tbsp of sauce from the can of peppers
- Siracha sauce
- 8-10 corn tortillas
Directions:
- Place beef, onions, garlic, bay leaf, oregano, adobo peppers and sauce into a crock pot. Cook on low for 7-8 hours or on high for 4 hours.
- 20 minutes before beef is done. Assemble the avocado mixture and slaw mixture. For slaw combine cabbage, radishes, cilantro, ½ tsp salt and 2 Tbsp lime juice together. For avocado combine 1 Tbsp lime juice, ½ tsp salt and avocado. Mash until smooth. Add in sour cream and mix to combine.
- Remove only the beef and shred with two forks in a medium bowl. Add only the liquid from the crock pot to the bowl to rehydrate the beef.
- Heat tortillas by placing them in between damp paper towels and microwaving for 35 seconds.
- Assemble by add beef, slaw and avocado cream. Top with siracha sauce.
Enjoy and try not to over eat… Though that may be hard not to do with these :)
Continuing my health kick for the week I’ve combined my love of tacos with a bit of healthy :)
This makes 8 tacos…. Which for our appetites fed us just fine…. Barely hehe. I think Scott is finally jumping on the wagon.
Ingredients:
- 8 corn tortillas
- 8 tsp crumbled feta
- 1 small white onion; sliced pole to pole
- ½ jalapeño, minced
- 1 tsp garlic, minced
- 2 c angel hair cabbage
- 4 green onions, sliced thinly on the bias
- ¼ c chopped cilantro
- 1 Tbsp mayonnaise
- 1 Tbsp white wine vinegar
- ½ tsp coarsely ground black pepper
- 1 can black beans
- 2 Tbsp hot pork sausage
- 3 Tbsp taco seasoning
- 1 tsp cayenne pepper
- 1 Tbsp cumin
Directions:
- Combine mayonnaise, white wine vinegar, pepper in a bowl then add cabbage and green onion. Stir to coat.
- Cook sausage in pan over medium high heat until cooked and set aside. Add onion, jalapeño and garlic and cook for about 3 minutes until onions are cooked and tender. Set aside in a bowl.
- In same pan, mash half of the black beans and mix in taco seasoning, cayenne and cumin. Add in the rest of the beans and the sausage and mix. Let cook for two minutes until heated through.
- Layer tortillas between damp paper towel and heat for 30 seconds.
- To assemble start with beans then onion mixture then cabbage mixture. Top with 1 tsp crumbled feta and serve.
These will go fast… And are addicting… So much so that I couldn’t even get a fourth because Scott stole the last two tortillas :)
