Chicken Parmesan Meatballs

I know I probably mention how much I love each dish in every blog post (or else I wouldn't post the recipe!) but this could be my new favorite dinner.  I love Italian but we're not huge fans of pasta which seems to make up a good chunk of Italian recipes.  But this recipe gives all the right Italian flavors, is easy to make ahead of time, and I love serving it with good bread and a salad (and if I were drinking wine at this point, I would definitely serve that, too).  The best of all worlds, in my opinion.

I love the meatballs although honestly, I omitted the parmesan from them (because I forgot to buy it) so I'm sure they are great with or without the cheese in them.   I also added some extra vegetables to the marinara sauce and just blended it to make a smooth sauce.  Of course, you top it all with mozzarella (and more parmesan, if you have it) which is just delicious.

My husband thinks this would be great as a chicken parmesan meatball sub and I agree!  It's just that when I make it, we enjoy the leftovers so much that I never remember to make subs.  However, I'm thinking I might try to make the meatballs and sauce (and freeze them separately) before baby comes so maybe chicken meatball subs will finally make an appearance in our home!

Chicken Parmesan Meatballs in Tomato Sauce
Taken from: Annie's Eats
Serves 4-6

For the sauce:

• 1 (28 oz.) can whole tomatoes including liquid
• 1 tbsp. butter
• ¼ cup finely chopped onion
• 1½ tbsp. tomato paste
• 2 cloves garlic, minced
• 1/8 - 1/2 tsp. red pepper flakes (depending if you want it milder or hotter)
• Salt and pepper, to taste
• Optional: sliced mushroom, chopped bell pepper, chopped spinach, etc
• 1-5 tbsp. heavy cream or half-and-half (I've even omitted altogether as well)

For the meatballs: 

• 1/3 cup dried panko
• 1/3 cup grated onion
• 1 tsp. dried parsley (I used 1 tsp. dried oregano instead)
• 1 tsp. dried basil (I used 1/2 tsp. dried thyme instead)
• ½ cup freshly grated Parmesan cheese (I omitted)
• 3/4 tsp. kosher salt
• ¼ tsp. ground black pepper
• 3 cloves garlic, minced
• 1 large egg, lightly beaten
• 1½ lbs. ground chicken (I used just 1 lb ground chicken which worked out fine)

To finish: 

• 2-4 oz. shredded mozzarella
• 2 tbsp. freshly grated Parmesan
• 2-3 tbsp. minced fresh basil (optional)

1. To make the sauce, add the can of tomatoes to a blender or food processor or use a hand blender.  Puree until smooth.  Melt the butter in a large, deep skillet or sauté pan over medium-high heat.  Add the onion and cook about 1 minute, until it begins to soften.  Stir in the tomato paste, garlic, red pepper flakes, and any additional vegetables, and mix just until fragrant, about 1-2 minutes.  Stir in the tomato puree, lower the heat to a simmer, and cook about 5-8 minutes, until the sauce is slightly thickened. Puree sauce (this is where a hand blender is very convenient).  Season to taste with salt and pepper.  Remove the pan from the heat and stir in the cream, if using (you can do one tablespoon at a time until it reaches a taste you like).  Set aside, cover and keep warm.
2. Preheat the oven to 400˚ F.  
3. To make the meatballs, combine the panko, grated onion, parsley, basil, Parmesan, salt, pepper, garlic and egg.  Stir together with a fork just until blended.  Mix in the ground chicken and knead together gently until evenly combined.  Form the mixture into meatballs about 1- to 1½-inch in diameter.
4. On a foil-lined baking sheet, place the meatballs in a single layer and cook for about 10 minutes. (Alternatively, you could brown the meatballs by heating 2 tbsp. olive oil in a large skillet or Dutch oven over medium-high heat.  Add the meatballs to the pan in a single layer and let cook for a few minutes, turning occasionally, until all sides are browned.)
5. Place the meatballs in the pan with the hot tomato sauce.  Sprinkle the mozzarella and additional Parmesan over the top.  Bake until the cheese is fully melted and bubbling and the meatballs are fully cooked through (to 165 degrees), about 10-15 minutes.  Remove from the oven and garnish with the fresh basil, if using.  Serve warm.

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Roasted Winter Vegetable Chopped Chicken Salad

I really like this salad.  I mean, really, really like it.  I was surprised, too because it was so much more flavorful than I expected.  While I like all the ingredients separately, together, they make a great meal.  I think it's the lemon zest dressing and feta (or cheese of your choice) that really made this salad stand out. 

We were going to a friend's house for appetizers so we needed a lighter dinner -- and preferably one heavy on vegetables. This was perfect! However, I was just as happy (and satiated) eating the leftovers for lunch the next day when I didn't need a lighter option.  I need to add this to our menu again soon!

Roasted Winter Vegetable Chopped Chicken Salad
Taken from: Pink Parsley
Serves about 4

• 12-16 oz brussels sprouts, stem-end cut off, halved, and quartered if large (about 3-4 cups of chopped sprouts)
• 1/2-1 head cauliflower, cut into florets (about 3 cups)
• 1/4 cup olive oil, plus 2 tsp
• 3 cloves garlic, minced
• kosher salt and freshly ground black pepper
• 1/4 tsp red pepper flakes
• 1/2-1 lb. boneless, skinless chicken breasts, trimmed of excess fat
• zest and juice of 1/2 lemon (about 2 Tbsp juice)
• 1 romaine heart, halved lengthwise and chopped into bite-sized piece
• 3-4 cups roughly chopped fresh spinach (or more romaine)
• 1/2 cup freshly grated aged Gouda or crumbled feta (we used feta which I loved)

1. Preheat the oven to 425 degrees.  
2. In a small bowl, whisk together 1/4 cup of the oil, garlic, 1/2 teaspoon of salt and 1/2 teaspoon of pepper, and red pepper flakes.  Toss the brussels sprouts and cauliflower with 1 tablespoon of this mixture, then arrange in a single layer on 2 rimmed baking sheets.
3. Heat the remaining 2 teaspoons of oil in a skillet set over medium high heat.  Pat the chicken dry and season both sides with salt and pepper, then cook 3 minutes per side, until golden-brown.  
4. Place the chicken on one of the baking sheet with the vegetables, and cook for 10 minutes.  Turn the chicken over, stir the vegetables, and return the pan to the oven.  Cook an additional 5 to 10 minutes, or until the vegetables are tender and chicken is cooked through (check after 5 minutes, and take it out if the chicken has reached 165 degrees in the center).  
5. Meanwhile, whisk the lemon zest and juice into the olive oil-garlic mixture.  Season to taste with additional salt and pepper.
6. Allow the chicken to rest for 5 minutes, then chop into large chunks.  
7. Toss the romaine and spinach with the dressing, then gently mix in the vegetables, chicken, and cheese. Taste and season with additional salt and pepper if needed, and serve warm or at room temperature.

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Lighter Chicken and Biscuits

Although this recipe isn't for the Thanksgiving table, it might be more related to the post-Thanksgiving leftovers. Personally, I've never had too much of a problem with leftovers.  I love them, but if you're wondering how to use up any extra turkey, this seems like it would be an excellent way to do so.  Simply substitute the cooked turkey for the chicken (and skip the steps related to cooking the chicken -- always a bonus to shorten the steps!) and you'd have a great turkey and biscuits recipe.  However, this recipe is great as it is (you know, for the 364 days when you're NOT looking for ways to use up turkey leftovers).  I've made this twice in the last few weeks and was scraping the bottom of the dish at the end of dinner.

I actually don't love pie crust (even though I'm not one to turn down pie), so chicken and biscuits is so much better than chicken pot pie in my book.  And this one is full of vegetables so it makes an excellent one-dish meal, although we've served it with a green salad on the side, too.

Lighter Chicken and Biscuits
Taken from: Ellie Krieger
Serves 4-5

• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound boneless, skinless chicken breasts
• 4 teaspoons olive oil
• 1 medium onion, chopped
• 4 medium carrots, chopped
• 2 celery stalks, chopped 2 cloves garlic, minced
• 1/2-1 cup milk (I used whole milk; I prefer 1/2 cup but use 1 cup if you would like a creamier dish)
• 1/4 cup all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 cup peas
• 1 1/2 tablespoons fresh thyme leaves (or use 1 teaspoon dried thyme)
• For the biscuit crust:
• 1/4 cup whole-wheat flour
• 1/2 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 4 tablespoons cold unsalted butter, cut into small pieces 
• 1/2 cup buttermilk (I add a generous squeeze of lemon to 1/2 cup milk and let it sit for a few minutes to make a good buttermilk substitute)

1. To make the filling: Preheat the oven to 375 degrees F.
2. Season the chicken with 1/4 teaspoon each salt and pepper. In a large oven-proof skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes per side, stirring occasionally. Transfer the chicken with its juices to a bowl.When cool enough to handle, shred or chop the chicken into bite-sized pieces.
3. Deglaze the skillet by adding 1 1/2 cups of chicken broth to it and scraping the bottom browned bits (they add lots of flavor).  Pour chicken broth into a second bowl.  Add the flour to the bowl with the chicken broth and stir until combined
4. Add 2 more teaspoons of oil to the same pan and heat it over a medium-high heat. Add the onions, carrots and celery and cook until the vegetables begin to soften, about 5 minutes. Add the garlic and remaining salt and pepper and cook for 1 more minute. Stir the broth-flour mixture into the pan.  Add the milk and let the mixture come to a boil. Reduce the heat to medium-low and cook for 2 minutes more. Return the chicken with its juices back to the pan. Add the peas and thyme and stir to combine. Season with salt and pepper, to taste. (If not using an oven-proof skillet, you'll need to spoon the mixture into a large baking dish).
5. To make the crust: Whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda and salt.  Add the butter and cut with 2 knives or a pastry knife until the mixture feels like sand. pulse about 12 times. Add the buttermilk and stir until just moistened. Do not over mix. Drop the batter in 6 mounds on top of the chicken mixturespreading the batter out slightly. 
6. Bake until filling is bubbling and the biscuit topping is golden brown, about 20-23 minutes.

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(Slow Cooker) Southwest Chicken & Barley Stew

These are some of my favorite flavors - we love Mexican flavors and usually eat them at least once o a week here.  I also love that this is not only a slow cooker dish (perfect for throwing together at toddler nap time) but it's also one-pot dish  and is pretty full of vegetables (although you could always serve with a salad on the side).  Also, it's completely adaptable - I often add in what I have in my vegetable drawer (and occasionally, like last time, completely forget to add something). Regardless, it still turns out delicious!

All three of us loved this.  The optional toppings are great, too - my personal preference is plain Greek yogurt, chopped avocado and a little hot sauce but I think tortilla chips would have been delicious, too!


Slow Cooker Southwest Chicken & Barley Stew
Heavily adapted from: Mel's Kitchen Cafe
Serves 6-8

• 1 small onion, chopped
• 3 garlic cloves, chopped
• 1 medium sweet potato, cut into 1/2" cubes
• 1 red bell pepper, cut into 1/2" cubes
• 1 green bell pepper, cut into 1/2" cubes
• 1-2 zucchini, cut into 1/2" cubes
• 1 jalapeno (seeds and ribs removed for a milder flavor)
• 1 large (28-ounce) can diced tomatoes, undrained
• 2 cups low-sodium chicken broth
• 2/3 cup medium barley (not quick cooking)
• 3 cups water
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon dried oregano
• dash crushed red pepper (more or less to taste)
• 2-3 boneless skinless chicken breasts (1/2 - 1 pound; I use frozen)
• 1 (15-ounce) can black beans, rinsed and drained
• 1 1/2 cups frozen corn kernels (optional; I omitted)
• 3-4 handfuls of baby spinach, chopped (optional; I forgot to add!)
• juice of 1 lime
• Optional garnishes: shredded cheddar cheese, sour cream or plain Greek yogurt, sliced green onions, tortilla chips, hot sauce, sliced avocado

1. In a slow cooker, combine all ingredients from onion to chicken breast.  Cook on low for 6-8 hours or on high for about 3-4 hours.  
2.  Take chicken breasts out of the slow cooker; wait until chicken is cool enough to handle, then shred with 2 forks.  Stir shredded chicken back in the slow cooker.  Add the black beans and corn and then cook for another 15-30 minutes. (I like it thicker but if the consistency is too thick for your liking, you could add up to 1 cup of water here, too.)
3. Right before serving, stir in chopped spinach (if using) until wilted. Serve the chili with optional garnishes, if desired.
4. The chili will thicken considerably upon cooling. Add chicken broth or water as needed to achieve a desirable consistency (especially if reheating the leftovers).

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Slow Cooker Chicken & Vegetable Indian Stew

This was originally supposed to an Indian dish called butter chicken.  But after changing the recipe (including that I completely forgot to add the butter!) and throwing in every vegetable I had on hand, I thought it was unfair to call it butter chicken.  But we still enjoyed my un-authentic version so much that we renamed it Indian stew (which seems like a much better title for my version)!

I love my slow cooker and try to use it once a week.  When I was starting to make the original recipe, I was planning to make vegetables on the side.  However, then I realized it would be great if the vegetables could cook with the chicken, both to soak up the flavor as well as to save me time and fewer dishes (okay, mainly to save me time and fewer dishes).  I used carrots, sweet potatoes, zucchini, red bell pepper and green peas to the dish.  Feel free to omit any of these or use extra vegetables you have on hand.

Slow Cooker Chicken & Vegetable Stew
Adapted from: Half Baked Harvest
Serves 4-6

• 1 pound boneless skinless chicken breast
• 1/2 onion, finely minced
• 3 carrots, peeled and cut into 1/2" cubes
• 1 sweet potato, cut into 1/2" cubes (you can peel if you'd like)
• 3 cloves garlic, minced or grated
• 1 tablespoon freshly grated ginger
• 2 teaspoons curry powder
• 2 tablespoons garam masala
• 1/2-1 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (this was not too spicy for us; you can use more if you like more spice or leave it out altogether) 
• 1/4 teaspoon salt
• 1 (6 ounce) can tomato paste
• 1 (14 ounce) can coconut milk
• 1/2 cup greek yogurt 
• 1-2 zucchini, chopped into 1/2" cubes
• 1 red bell pepper, chopped into 1/2" cubes 
• 1 cup frozen green peas
• cooked rice or quinoa or naan, for serving

1. In a large glass measuring cup or bowl mix together the coconut milk and greek yogurt. Stir in the tomato paste, garlic, ginger and all the spices. Mix well.
2. Spray the inside of your crockpot bowl with cooking spray or grease with a little oil. To the bowl, sprinkle the onion, carrots and sweet potatoes over the bottom. Add the chicken and then pour the coconut milk mixture over the chicken so the chicken is completely covered. 
3. Cook on high for 3 hours or on low for 6 hours. After 3 hours (or 6 for low), stir in the zucchini, bell pepper. Continue to cook for 1 more hour on high or 2 more hours on low. (At this point, I also like to start cooking my rice or quinoa in the rice cooker.)  Before serving, stir in the green peas.When ready to serve taste and season with salt and pepper if desired. Serve over rice/quinoa/naan.

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Aussie Chicken (Chicken with Cheddar, Bacon & Mushrooms)

This chicken really has nothing to do with Australia.  Apparently, it was (is?) served at the Outback Steakhouse and that's how it got the name.  I can't vouch for its authenticity (at Outback or in Australia) but it is delicious.   I mean, it has cheddar, bacon, mushrooms and onions and you can top it with honey-mustard sauce -- what more could you need?

Both times that I've made it, we've had it for dinner after our toddler went down so it really made for a great date night at home. There is a honey-mustard sauce to top it with but since I don't like honey-mustard, I leave it off and it is still very, very flavorful.  Since this dish includes both cheese and bacon, I did try to round this out with this quinoa-kale dish, beets, and a salad.  It's all about balance.

Aussie Chicken (Chicken with Cheddar, Bacon & Mushrooms)
Adapted from: The Frugal Girl
Serves 4

• 1 pound of skinless, boneless chicken breast halves – pounded to 1/2 inch thickness (I just sliced mine in half to make cutlets)
• 3 slices bacon, cut in half if needed to fit in the pan
• 1/2 - 1 cup sliced fresh mushrooms
• 1 cup thinly sliced onions
• cheddar cheese, thinly sliced (one for each chicken breast)
• 4 tsp. honey
• 2 tsp. mustard (I used dijon)

1. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep oven-proof skillet (cast-iron works well). Cook over medium high heat until crisp. Set bacon aside on a paper towel-lined plate. 
2. Turn heat down to medium and saute the mushrooms and onions in the same skillet until tender; set aside.
3. Place the breasts in the same skillet and saute for 3 to 5 minutes per side, or until browned. Layer each breast with mushrooms, onions, and crumbled bacon. Top with a slice of cheese.
4. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear (if you use thin cutlets, they’ll already be cooked through, so you just need to bake them for 5 minutes, or until the cheese is melted). 
5. While chicken is baking, combine the honey and mustard in a small bowl.  Set aside.
6. Serve chicken with the honey mustard sauce (if desired).

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Grilled Summer Salad with Chicken, Corn & Zucchini

Apparently, this is the summer of salads in our house.  While we have a side salad with most meals, I'm not usually one for salads as a main course.  They often don't feel like enough to me and I'm hungry a few hours after.  But this one has pretty much everything you'd (well, I'd) want.  And when I say it's a grilled salad, I mean it: you (well, my husband) grill the chicken, corn, zucchini and even the romaine! Then everything is chopped up and tossed with a lemon-olive oil-garlic dressing and topped with feta.  Summer in a bowl.

I might even serve these next time with a baguette or biscuits as well!

Grilled Summer Salad with Chicken, Corn & Zucchini
Taken from: Pink Parsley
Serves about 4

• 1/3 cup extra virgin olive oil, plus more for dressing
• 3 cloves garlic, minced
• kosher salt and freshly ground black pepper
• 1/4 tsp red pepper flakes
• zest of half a lemon
• 2-3 ears corn, husk and silks removed
• 3 medium zucchini, sliced lengthwise into 1/2-inch-thick planks
• 1 head of romaine hearts, halved lengthwise
• 1 lb boneless skinless chicken breasts, trimmed
• juice of one lemon (about 2 Tbsp)
• 2 Tbs chopped fresh basil (I forgot to add this but it would have been delicious!)
• 1/2 cup crumbled feta cheese (about 2 oz)

1. Prepare the grill to cook at medium-high heat.  Allow to preheat at least 15 to 20 minutes.
2. Meanwhile, whisk together the oil, garlic, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and red pepper flakes.
3. Brush the zucchini, corn, and romaine with oil, then pour about 1 tablespoon of the oil mixture over the chicken breasts,  Brush them with the oil then discard the brush (In other words, don't dip it back into the mixture, because it will contaminate the oil since the chicken is raw!).  Reserve the remaining oil mixture to use for the dressing.
4. Clean the cooking grate, then place the chicken, zucchini, romaine, and corn on the grill.  This may need to be done in batches, depending on the size of your grill.  But definitely start with the chicken since it takes the longest to cook.  
5. For the chicken, grill it about 7 minutes per side, or until it reaches an internal temperature of 160 degrees.  Cover with foil.
6. For the corn, grill, turning every 2 to 3 minutes, until the kernels are lightly charred all over, about 10 minutes total.
7. For the zucchini, grill it until it is well-browned and tender (but not mushy), about 4 to 8 minutes per side.
8. For the romaine, grill it 1 to 2 minutes per side, or until it is very lightly charred.
9. Meanwhile, prepare the dressing.  Add enough oil to the remaining oil-garlic-pepper mixture to reach a volume of 1/4 cup, then whisk in the lemon juice.  Taste and season with salt and pepper as needed.
10. Once everything is off the grill, begin building the salad.  Chop the romaine hearts into bite-sized pieces and add them to a large bowl.  Cut the kernels off the corn and add them to the romaine.  Cut the zucchini crosswise into 1/2 inch-thick slices, and add those as well.  Chop the chicken into bite-sized pieces.  Crumble the feta into the bowl, and top with the chopped basil.  Drizzle the dressing over the top, then toss well to combine.  
11. Divide among plates, then lightly sprinkle each serving with salt and freshly ground pepper.  Serve.

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Chipotle-Mango BBQ Chicken Salad

This chipotle-mango BBQ chicken salad seems like a pretty perfect summer meal to me.  We LOVED the chipotle-mango BBQ sauce - it's a little sweet, a little smoky, and so delicious.  Half of it is used as the marinade for the chicken and the other half becomes the dressing for the salad.

When we had this for dinner, I realized about halfway through the meal that I had been almost completely silent because I was so focused on eating! Silence at the dinner table is usually a very, very good sign.

I served this with some homemade biscuits.  The chicken was great but I think you could also substitute salmon or even shrimp.  And the leftovers are excellent!  I have a feeling this dish will show up at our table more than once over the next few months.

Chipotle-Mango BBQ Chicken Salad
Adapted from: Iowa Girl Eats
Serves about 4 (makes about 2 cups BBQ sauce)

• 1 mango, chopped (use about 2/3 mango in the BBQ sauce, 1/3 of it directly in the salad)
• 1 chipotle pepper in adobo sauce, plus 2 teaspoons adobo sauce (I scraped out the seeds for less heat)
• 1/4 cup ketchup
• 1/2 cup tomato sauce
• 1/4 onion, chopped
• 3 cloves garlic, smashed and peeled
• 2 tablespoons apple cider vinegar
• 1-2 tablespoons brown sugar
• 1 tablespoon butter
• 1 teaspoons paprika
• 1 teaspoons salt
• 1/4 teaspoon black pepper
• 1 pound boneless, skinless chicken breast
• lettuce of choice (I used a combination of romaine and baby spinach)
• 2 ears sweet corn, shucked (if grilling corn, keep the corn on the cob but if baking, cut kernels off the cob; you could also use about a cup of frozen corn)
• 1/4 cup chopped cilantro
• Additional toppings: chopped tomato, chopped red bell pepper, chopped red onion, sliced avocado

1. Combine 2/3 of the chopped mango, chipotle pepper, adobo sauce, ketchup, onion, garlic, vinegar, brown sugar, butter, paprika, salt and pepper into a saucepan. Bring to a boil, then lower heat and simmer for 15-20 minutes, stirring often. Let cool then transfer to a food processor or blender (I used my hand blender directly in the saucepan), and process until smooth.
2. Marinate chicken breasts in half of the chipotle-mango BBQ sauce for at least 15 minutes, or up to 3 hours. Keep the remaining half to use as the dressing for the salad.
3. If grilling: Grill over medium-high heat for 5-6 minutes per side until no longer pink in the middle (using a meat thermometer, chicken should register at 165 degrees). Allow to rest for 5 minutes off the grill before slicing. Grill corn alongside the chicken, rotating every few minutes until charred on all sides. Let cool for a few minutes, then cut kernels off the cob.
4. If baking: Preheat oven to 400.  Lightly oil or spray a 9x13 baking pan with cooking spray.  Place marinated chicken in baking pan and bake 10 minutes.  Then add the corn kernels to the baking pan, and keep cooking 10-20 more minutes until chicken registers at 165 and is no longer pink.
5. Divide lettuce between four plates, then top with chicken, corn, mango, cilantro, and any additional toppings of your choice (I recommend them all!). Drizzle with remaining sauce.

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Chicken Tikka Pizza

Friday nights are pizza nights here.  It was a tradition in my family growing up so it's been fun to carry it on with my husband (and now our little baby who can hold her own when it comes to food).  While my usual go-to is some kind of homemade veggie pizza, I was definitely intrigued when I saw a recipe for chicken tikka masala pizza.  We LOVE this recipe for chicken tikka masala and it seemed like a fun twist on pizza. 

We really enjoyed this!  The garam masala and ginger add a great amount of spice and change it from Italian to Indian.  I added a generous dose of chopped spinach and red bell pepper which went really well with the pizza. 

I altered the recipe by using whole wheat pizza dough instead of the recommended pita for individual pizzas.  My way took longer to cook (although it just takes 20 minutes).  I've written out the directions if you want to make individual pizzas or one whole pizza.  Either way, it'll be delicious! 

Chicken Tikka Pizza
Taken from: Cooking Light
Serves 4
The original recipe calls for individual pizzas make on pita or flatbread.  I made this one pizza made with homemade dough. 

• 12 ounces skinless, boneless chicken breast halves
• 1/4 cup plain yogurt
• 2 teaspoons garam masala, divided
• Cooking spray 
• 5/8 teaspoon kosher salt, divided
• 1 large (28-ounce) can unsalted diced tomatoes, drained (the original recipe called for a 14 oz can but I liked the extra sauce)
• 1 tablespoon olive oil
• 1 teaspoon grated peeled fresh ginger
• 1/4 teaspoon ground red pepper
• 3 garlic cloves, minced 
• 2 tablespoons heavy whipping cream
• 4 (6-inch) whole-wheat pitas (I'm sure you could substitute individual flatbreads or naan) OR 1 round of pizza dough
• 1/3 cup thinly vertically sliced red onion
• 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup) plus more, if desired
• several handfuls of baby spinach, chopped
• 1/4 cup chopped red bell pepper
• 2 tablespoons fresh cilantro leaves

1. Move oven racks to very top and very bottom of the oven. Preheat broiler to high.
2. Cut chicken in half horizontally. Combine chicken, yogurt, and 1/2 teaspoon garam masala. Place on a foil-lined baking sheet coated with cooking spray; sprinkle with 1/8 teaspoon salt. Broil 5 minutes on each side on top rack.
3. Heat a skillet over medium-high heat. Finely chop tomatoes with a knife, use an immersion blender or  place tomatoes in a mini chopper and pulse until almost smooth. Add oil to pan. Add 1 1/2 teaspoons garam masala, ginger, red pepper, and garlic; cook 1 minute. Stir in tomatoes; simmer 4 minutes. Stir in 1/2 teaspoon salt and cream; cook 1 minute. Cut chicken into pieces. Add chicken to pan; toss.
4. If using pitas: Place pitas on baking sheet. Broil 1 minute each side. Spoon 1/2 cup chicken and sauce onto each. Top with spinach, then top with onion, red bell pepper and cheese. Broil 2 minutes. Sprinkle with cilantro and serve.
5. If using pizza dough: Preheat oven to 450 (if you have a pizza stone, put it in the oven on the bottom rack when you start to preheat it). Roll out pizza dough.  Place pizza dough on a cornmeal-sprinkled baking sheet (or pizza peel, if you have one).  Spoon chicken and sauce onto pizza dough.  Top with spinach, then top with onion, red bell pepper and cheese.  If using a pizza stone, gently slide pizza off of the baking sheet and onto pizza stone. Bake pizza on the bottom rack until the crust is browned and the cheese is golden, about 10-17 minutes.  Sprinkle with cilantro and serve.

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Italian Chicken Soup with Parmesan Dumplings

While I'm very good at making a weekly meal plan, there are occasional times when we don't follow it.  Sometimes it's because I don't feel like having the planned meal, but, more often than not, it's when I can't get to the grocery store when I expected to.   On one such day, I didn't have any of the ingredients for our meal so I had to quickly think of a different dinner for that night.  Luckily, I had just read the latest Cook's Illustrated magazine and seemed like we had almost all the ingredients on hand for Italian chicken soup with parmesan dumplings.

Of course, I often take some liberties with recipes -- I used boneless, skinless chicken breasts because that's what I had on hand (and what we prefer), I omitted the fennel, I used spinach instead of escarole, I decreased the parmesan...but still the soup came together wonderfully.  The parmesan dumplings were the star of the soup, too.  They actually tasted slightly sweet to me, but since there's no sugar in them, the sweetness came from the lemon zest and nutmeg (and because I decreased the parmesan, too). It was a really nice contrast to the saltiness of the broth, and the dumplings had a great texture to them.

I also love that you can make most of the recipe ahead of time.  I prepped everything that afternoon and so dinner came together really quickly that evening.

I love soup and have even been known to enjoy it in the middle of summer.  But right now, with the rain currently splattering against my window, a cup of this soup sounds pretty perfect!


Italian Chicken Soup with Parmesan Dumplings
Taken from: Cook's Illustrated, May-June 2013

•  4 (5- to 7-ounce) bone-in chicken thighs, trimmed (I used about 1 pound of boneless, skinless chicken broth instead)
•    Salt and pepper
•    1 teaspoon vegetable oil (I increased this to about 1 tablespoon because I didn't have leftover fat from the chicken)
•    1 fennel bulb, 1 tablespoon fronds minced, stalks discarded, bulb halved, cored, and cut into 1/2-inch pieces
•   1 onion, chopped fine
•  2-4 carrots, peeled and cut into 3/4-inch pieces
•   ½ cup dry white wine
•   8 cups low-sodium chicken broth (I used about 4 cups chicken broth and 4 cups water)
•   1 Parmesan cheese rind
• 3 ounces Parmesan, shredded on the large holes of a grater, about 1 cup (I decreased this to about 1/2 cup)
•  2 slices hearty white sandwich bread, torn into 1-inch pieces
•   2 large egg whites (I used one whole egg instead
•    ¼ teaspoon grated lemon zest
•    Pinch ground nutmeg
• 1/2 small head escarole (6 ounces), trimmed and cut into 1/2-inch pieces (I used fresh chopped spinach instead)

1. TO MAKE AHEAD: Prepare recipe through step 6 (through shaping the dumplings). Refrigerate broth, shredded chicken, and dumplings separately for up to 24 hours. To serve, proceed with step 7 as directed.
2. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook until well browned, 6 to 8 minutes. Transfer chicken to plate. Discard skin.
3. Drain off all but 1 teaspoon fat from pot and reserve 1 tablespoon fat for dumplings (you can substitute canola oil for the chicken fat if you don't have any). Return pot to medium heat. Add fennel bulb, onion, carrots, and ½ teaspoon salt and cook, stirring occasionally, until vegetables soften and begin to brown, about 5 minutes. Add wine and cook, scraping up any browned bits, until almost dry, about 2 minutes. Return chicken to pot; add broth and Parmesan rind and bring to boil. Reduce heat to low, cover, and simmer until chicken is tender and registers 175 degrees, about 30 minutes. Transfer chicken to plate. Discard Parmesan rind. Cover broth and remove from heat. When cool enough to handle, use 2 forks to shred chicken into bite-size pieces. Discard bones.
4. While broth is simmering, adjust oven rack to middle position and heat oven to 350 degrees. Pulse bread in food processor until finely ground, 10 to 15 pulses. Measure out 1 cup bread crumbs and transfer to parchment paper–lined rimmed baking sheet (set aside remainder for another use). Toast until light brown, about 5 minutes. Transfer to medium bowl, reserving sheet and parchment, and let bread crumbs cool completely.
5. Pulse shredded Parmesan in now-empty food processor until finely ground, 10 to 15 pulses. Transfer Parmesan to bowl with cooled bread crumbs and add reserved 1 tablespoon fat, egg whites, lemon zest, 1/8 teaspoon pepper, and nutmeg. Mix until thoroughly combined. Refrigerate dough for 15 minutes.
6. Working with 1 teaspoon dough at a time, roll into smooth balls and place on parchment-lined sheet (you should have about 28 dumplings).
7. Return broth to simmer over medium-high heat. Add escarole and chicken and return to simmer. Add dumplings and cook, adjusting heat to maintain gentle simmer, until dumplings float to surface and are cooked through, 3 to 5 minutes. Stir in fennel fronds. Season with salt and pepper to taste, and serve

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Spice Rubbed Chicken

My husband and I were really impressed with this spice rubbed chicken recipe.  To be honest, I was just looking for something that looked simple (and also would go well with sweet potatoes and brussels sprouts...I've been known to plan the meals around the side dishes).  But it made for an incredibly flavorful meal.  And the leftovers for lunch the next day were also great!

This is really a simple recipe.  Combine some spices, rub on chicken and then cook the chicken.  I really liked the cooking method -- you sear both sides of the chicken in a pan and then finish cooking it in the oven.  I think it's also important to let the chicken rest for several minutes after cooking -- it won't be as hot but it helps the chicken absorb all the juices back.  And that was one of our favorite things about this meal was that the chicken was so moist.

I served this with sweet potatoes and a Brussels sprouts salad (don't be surprised if you see the recipe for the salad in the next week or two...).  It was a great dinner without a great deal of effort!

Spice-Rubbed Chicken
Taken from: Peanut Butter Runner
Serves 4

• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cinnamon
• 1 1/2 teaspoons salt
• 1 tablespoon olive oil, plus extra for the pan
• 3/4-1 pound boneless, skinless chicken breasts

1. Preheat oven to 400 degrees. Rinse and pat dry chicken.
2. Stir together spices, salt and 1 tablespoon of oil. Rub all over chicken. Heat another tablespoon of oil in an ovenproof heavy skillet (preferably not non-stick) over medium-high heat until hot but not smoking (I actually used bacon fat because that's what I had on hand). Add chicken and brown on both sides, about 6 minutes total (3 minutes per side).
3. Transfer skillet to middle rack of oven and roast, until just cooked through, 8-15 minutes (Note, if you are using a nonstick skillet, you need to transfer the chicken to a different baking dish that is oven-safe.)  The cooking time will vary based on the size of your chicken breasts but the internal temperature will read 160 when the chicken is done.  Let the chicken rest for several minutes to help absorb all the juices.

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Asian Chicken Lettuce Wraps

 

While we already have an Asian lettuce wrap recipe that we really like using ground beef, I couldn't resist trying a chicken version.  Chicken lettuce wraps seem like such a classic dish and really aren't hard to make at home.  Perhaps the most labor-intensive part was that I didn't want to get my food processor covered in raw chicken, so I chose to finely chop the chicken instead.  

Like most stir-fries, you want to have all your ingredients ready to go before you start the actual cooking process.  The cooking process goes quickly (it's about 10 minutes altogether), so there's not really time to be chopping veggies while things cook.

Although you could make this a side dish or appetizer, this was our main meal.  I served it with quinoa and roasted broccoli on the side (both were drizzled with a little sesame oil and soy sauce).  I probably couldn't choose a favorite between these chicken lettuce wraps and the beef ones - I highly recommend both!

Asian Chicken Lettuce Wraps

Taken from: Cook's Illustrated magazine, May/June 2012

Serves 4 as a main dish, 8 as a side dish 

• 1 pound boneless, skinless chicken breast or thighs, cut into rough 1-inch pieces
• 2 teaspoons Chinese rice cooking wine or dry sherry (I used rice wine vinegar)
• 2 teaspoons soy sauce
• 2 teaspoons toasted sesame oil
• 2 teaspoons cornstarch

Sauce:

• 3 tablespoons oyster sauce
• 1 tablespoon Chinese rice cooking wine or dry sherry (again, I used rice wine vinegar)
• 2 teaspoons soy sauce
• 2 teaspoons toasted sesame oil
• 1/2 teaspoon sugar
• 1/2 teaspoon red pepper flakes, or more, for taste

Stir-Fry:

• 2 tablespoons vegetable oil
• 2 celery ribs, diced
• 1 red bell pepper, thinly sliced
• 6 ounces shiitake mushrooms, stemmed and sliced thin (I used regular button mushrooms)
• 1/2 cup water chestnuts, diced (I omitted because I didn't have it on hand)
• 2 scallions, white parts minced, green parts sliced thin
• 2 garlic cloves, minced
• 1 head bibb, romaine or butter lettuce (8 ounces), washed and dried, leaves separated and left whole
• hoisin sauce, for serving (optional, I omitted)
• sriracha sauce, for serving (optional -- I just like sriracha)
• sesame seeds, for serving (optional)

1. First, prep the chicken. Place chicken pieces on a large plate or two in a single layer. Freeze meat until firm and staring to harden around the edges, about 20 minutes or so. Meanwhile, whisk the rice wine, soy sauce, oil and cornstarch together  in a medium sized bowl. Set aside. Once the chicken has been chilled, transfer about half of it into a  food processor. Pulse until coarsely chopped into 1/4-inch sized pieces, about 7 or 8. Transfer the meat to the bowl with the rice wine-cornstarch mixture and repeat with the remaining chicken chunks. (If you do not have a food processor or if you're like me and do not want to get raw chicken all over your food processor, you can cut the chicken into small, 1/2 inch pieces by hand instead.) Toss the chicken to coat with the rice wine mixture and place in the refrigerator to chill for about 15 minutes.
2. To make the sauce that will be later used to coat the stir-fried chicken and vegetables, whisk all the ingredients, including the oyster sauce, rice wine, soy sauce, sesame oil, sugar and red pepper flakes. Set aside.
3. For the stir-fry, it is important that you already have all of the vegetables already prepped and chopped and the chicken chilled. Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat until very hot, or smoking. Add the chicken and cook, stirring constantly, until opaque and cooked through, 4 to 5 minutes. Remove chicken from pan and set aside in a bowl. Next, cook the vegetables. In the now-empty skillet, heat the remaining 1 tablespoon oil until very hot and smoking. Add the chopped celery and mushrooms and cook, stirring constantly, until the mushrooms have reduced to about half their size and the celery is tender but still crisp, about 3 or 4 minutes. Add the water chestnuts, minced white part of the scallions and garlic and cook, stirring constantly, for about 1 minute. Return chicken to skillet. Whisk set aside sauce to recombine and add to the skillet, tossing the chicken and vegetables in the sauce.
4. Spoon chicken stir-fry into lettuce leaves and sprinkle with scallion greens. Serve with hoisin sauce if you’d like. 

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Peruvian Garlic-Lime Chicken

I recently re-discovered my older Cook's Illustrated magazines.  I have actually catalogued all of them into an Excel sheet (really), but when I was flipping through one of the hard copies to find a gingerbread cake recipe, I stumbled on so many delicious-sounding recipes.  It's probably not that surprising since Cook's Illustrated does have amazing recipes, but when I found this Peruvian chicken recipe, I immediately put it on the next week's menu plan. 

I think Peruvian chicken is SO good. I used to work across the street from this hole-in-the-wall Peruvian chicken place, and, every couple of months, my co-workers and I would treat ourselves to it.  When we moved to California, however, I couldn't find any Peruvian chicken restaurants where we were.  Even though we are back on the East coast, I still wanted to try my hand at making Peruvian chicken at home. 

My husband and I actually don't like dark meat, so instead of roasting a whole chicken, I only roasted the bone-in, skin-on chicken breasts.  It turned out amazing.  I thought the marinade was incredibly flavorful, the skin was nice and crisp, and the meat was really juicy.  The sauce was good too, although I didn't follow the recipe perfectly -- instead of making my own mayo, I simply combined the rest of the ingredients with Greek yogurt.  I couldn't decide if I liked the chicken better plain or with the sauce so I just kept alternating bites. 

I served this with black beans and a salad.  I'm really looking forward to the leftovers for lunch today, but, more importantly, I'm now set to get my Peruvian chicken fix.

Peruvian Garlic-Lime Chicken
Taken from: Cook's Illustrated, Mar-Apr 2011
Serves 6-8 (I halved this and used bone-in, skin-on chicken breasts instead)

• 3 tablespoons extra-virgin olive oil
• ¼ cup lightly packed fresh mint leaves
• 2 tablespoons kosher salt
• 6 medium garlic cloves, peeled and roughly chopped
• 1 tablespoon ground black pepper
• 1 tablespoon ground cumin
• 1 tablespoon sugar
• 2 teaspoons smoked paprika
• 2 teaspoons dried oregano
• 2 teaspoons finely grated lime zest and lime juice (¼ cup)
• 1 teaspoon minced serrano or habanero chile (I am too much of a wimp so I used one jalapeno, minced, instead
• 1 (3 ½ to 4 pound) whole chicken (I only used bone-in, skin-on chicken breasts)
• 1 12-ounce can of beer (I omitted since I was only doing chicken breasts)

1. In a blender or food processor, add all the ingredients except the chicken until a smooth paste forms, about 10 to 20 seconds. Using your fingers carefully loosen the skin over thighs and breast and remove any excess fat. Rub half of paste beneath skin of chicken and spread entire paste on the exterior. Place chicken in gallon-size zipper-lock bag and refrigerate for 6-24 hours.

TWO WAYS OF ROASTING CHICKEN:

1. Vertical roasting: (Cook's Illustrated way for whole chicken) When ready to bake chicken, preheat the oven to 325 degrees. Place beer can or vertical roaster in roasting pan. Pour half the beer into a Pyrex measuring cup, and save it for later. Slide chicken onto the beer so the chicken stands upright and breast is perpendicular to the bottom of the pan. Roast the chicken until skin turns golden brown and instant-read thermometer reads 140 degrees, about 45 to 55 minutes. Carefully remove chicken and roasting pan from oven and increase oven temperature to 500 degrees. When oven has heated up to 500 degrees, place the remaining beer in bottom of pan and return chicken to oven. Roast until entire skin is browned and crisp and instant-read thermometer reads 160 degrees in the thickest part of the breast, about 20 minutes. Carefully remove chicken from oven and cover with aluminum foil and let it rest on beer can for 20 minutes. Using tongs, carefully lift chicken off beer can and onto cutting board. Carve chicken and serve.
2. Pan-Roasting (I found this method worked really well when just using cuts of chicken, like just chicken breasts): Heat the oven to 450°F. Line a broiler pan with foil and set a wire rack on top of it. Place the breasts on the rack and roast until the skin is golden brown and the meat is cooked through, 30-35 minutes. Transfer to a cutting board to rest for 5 minutes.
3. Serve with spicy sauce.

 SPICY SAUCE: (I actually used Greek yogurt instead of making my own mayo)

• 1 large egg (or ¼ cup egg substitute) - I used 2% Greek yogurt instead
• 2 tablespoon water (I omitted because I was using Greek yogurt instead)
• 1 cup vegetable or canola oil (I omitted because I was using Greek yogurt instead)
• 1 tablespoon minced onion
• 1 tablespoon juice from 1 lime
• 1 tablespoon minced fresh cilantro
• 1 tablespoon canned pickled jalapeno, minced (I used a jalapeno hot sauce instead)
• 1 medium garlic clove, minced
• 1 teaspoon yellow mustard
• ½ teaspoon kosher salt

1.  Process all ingredients except oil in a food processor until finely chopped. With the food processor running, carefully add the oil in a steady stream until a smooth mayonnaise-like consistency.
2. If using Greek yogurt: combine all ingredients in a bowl (you can process in a food processor if you'd like but honestly, I didn't want to have to clean it).

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Barbecue Chicken Pizza

In addition to making these incredible ice cream cookie sandwiches for Anne’s birthday a few weeks ago, I also made dinner.  This was the dinner Anne requested, probably because it’s one of the few recipes I’m qualified to make.  What I am about to say is kinda pathetic considering it was her birthday, but she did the hardest part by making the pizza crust—this garlic bread crust which she has made in the past.

This za is a good alternative to the usual tomato sauce variety.  I first consumed it at my brother and sister-in-law’s house several years ago, and, believe it or not, I actually made it on my own a few times thereafter.  I just used Boboli crusts, however, so this permutation is even better.  You can change the toppings, of course, but I believe the best combination is chicken, red onion, garlic, and cilantro.

By the way, did you know that barbecue is not spelled barbeque?  I just learned that from the squiggly red line on Blogger and confirmed it in the American Heritage Dictionary.  How come BBQ became the abbreviation?  It should be BBC.  I, for one, will be using BBC from now on.  If you're with me, send this link to all your friends and tweet out the good news.  (I would, but I don't have a Twitter account.) 

Barbecue Chicken Pizza

• Pizza bread crust (again, we made this garlic bread crust)
• 1-2 chicken breasts
• ½ cup barbecue sauce (we used Trader Joe’s Kansas City Style Barbecue Sauce)
• ½ cup mozzarella, shredded
• ¼ cup smoked gouda, shredded
• 4-6 oz fresh mozzarella, torn into pieces
• ¼ cup diced red onion
• 2-3 cloves garlic, minced
• 1-2 tsp crushed red pepper (if desired)
• 2-4 Tbsp fresh cilantro
• cornmeal, for sprinkling on pizza stone or baking sheet

1. Move oven rack to bottom shelf.  If using a pizza stone, put the stone on the bottom rack. 
2. Preheat oven to 425. 
3. Make pizza dough (can be made in advance and frozen or refrigerated; if frozen, put in fridge the day before making this pizza to thaw completely).
4. Cook 1-2 chicken breasts and cube (I like smaller bites of chicken).
5. Roll out dough.  Dust cornmeal on the preheated pizza stone and then place pizza dough on the stone(or baking sheet) for about 8 minutes.
6. While the dough is baking, mix cubed chicken breast in a bowl with barbecue sauce, diced red onion, garlic, and crushed red pepper.
7. Grate cheeses.
8. Once the dough is partially baked, top with a small amount of barbecue sauce.  Then add chicken mixture and top with cheese.
9. Continue to cook for 10-20 more minutes (depending on your toppings) until bottom is crispy and cheese is completely melted.
10. Add cilantro slightly before completion of cooking.
11. Remove pizza from oven and serve!

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Artichoke-Stuffed Chicken Breasts

Wow. This was a seriously good dinner.  I certainly expected both of us to like it - we like artichokes and we like chicken - but what I wasn't expecting was that throughout the entire dinner, we both kept commenting on just how tasty this was.  Leave it to Cook's Illustrated but I think what made a huge difference was the addition of the chopped chicken breast into the filling. This kept the chicken from drying out so we ended up with perfectly cooked chicken and a very flavorful filling. I did adapt this recipe quite a bit  - the original recipe didn't have artichokes but an artichoke-mushroom filling sounded amazing to me (okay, and we happened to have artichokes in the freezer that I wanted to use) so the recipe below is my version.

The sauce was also amazing.  I left out the white wine (being pregnant and all) but even without the wine, it was still so good spooned over the chicken.  Don't leave it out!

I think you could prep everything in a couple of hours or even the day before (prep the chicken, make the filling, roll up the chicken) and refrigerate it when ready to cook.  I'll definitely keep this in mind next time we want a fancier dinner or are planning a dinner party.  I served this with a couscous pilaf and a green salad, which worked very well.

Artichoke-Stuffed Chicken Breasts
Adapted from: Annie's Eats (I'd recommend going to this link if you want the non-artichoke version)
Serves 6

• 4 boneless, skinless chicken breasts (8 oz. each)
• 3 tbsp. vegetable or canola oil
• 1/2 cup sliced mushrooms (I used button but feel free to use another kind)
• 1/2 small onion, chopped (about 1/2 cup)
• 2-3 cloves garlic, minced or pressed
• 1/4 tsp. dried thyme (or 1/2 tsp. fresh chopped thyme)
• 1-2 tbsp. freshly squeezed lemon juice, divided
• ½ cup dry white wine (I used water instead)
• 1 tbsp. chopped fresh parsley, divided
• ¾ tsp. salt
• ½ tsp. pepper
• 1 cup low-sodium chicken broth
• 1 tsp. Dijon mustard (I did not have on hand so I omitted)
• 1-2 tbsp. unsalted butter
• Equipment: food processor, twine, skillet with cover

1. If your chicken breasts have the tenderloin attached, remove the tenderloins and set aside.  Using a sharp knife, butterfly each chicken breast horizontally, almost all the way through but not quite, leaving the two halves attached like the pages of a book.  Open up the butterflied breasts and lay them out flat.  Place each piece of chicken, laid out flat, in a large zipper-lock bag one at a time.  Pound the chicken pieces to ¼-inch thickness (I omitted this step).  Trim about 1½ inch from the long side of the cutlets, to remove about 1½ to 2 ounces per piece of chicken.  (Use the reserved tenderloins in place of or in addition to the trimmings to equal about ½ cup total reserved chicken pieces.)  Process the trimmings in a food processor until smooth, about 20 seconds.  Transfer the puree to a medium bowl.  Do not wash out the bowl of the food processor.
2. To make the stuffing, heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat.  Add the mushrooms and cook, stirring occasionally, for about 4-5 minutes.  Add onion and continue to cook for about 4-5 more minutes, until onion is softened.  Add chopped artichokes and cook about 2 minutes.  Mix in the garlic and thyme and cook just until fragrant, about 30 seconds.  Add 1½ teaspoons of the lemon juice and cook until the moisture has evaporated, about 30 seconds.   Transfer the mixture to the bowl of the food processor.  Return the pan to the heat; add the wine/water and scrape the pan to loosen browned bits.  Transfer the wine mixture to a small bowl and set aside.  Turn off the heat on the pan.
3. Pulse the mushroom mixture in the food processor until roughly chopped, about five 1-second pulses.  Transfer the mushroom mixture to the bowl with the pureed chicken.  Mix in half of the parsley, and the salt and pepper and pulse once to combine.
4. With the chicken breasts laid out flat, spread a quarter of the filling mixture over each of the breasts, leaving a clear edge around the perimeter.  Roll up each breast as tightly as possible without squeezing out the filling and place seam-side down.  Tie evenly with 3 pieces of twine around each chicken breast.
5. Season the chicken pieces with salt and pepper.  Heat the remaining tablespoon of oil in skillet over medium-high heat until just smoking.  Add the chicken bundles and brown on all sides, about 2 minutes per side.  Add the broth and reserved wine/water mixture to the pan and bring to a boil.  Reduce the heat to low, cover, and cook until a thermometer inserted into the thickest part of the chicken reads 160˚ F, about 12-18 minutes.  Transfer to a plate or cutting board and tent loosely with foil.
6. While the chicken is resting, whisk the mustard into the cooking liquid.  Bring the heat to a high simmer, scraping the pan bottom to loosen browned bits.  Simmer until reduced to ½ cup, about 7-10 minutes.  Off the heat, whisk in 1 Tbsp. butter, remaining parsley and lemon juice.  Season with salt and pepper, adding more butter and/or lemon juice to taste.  Remove the pieces of twine, slice the chicken pieces on a slight diagonal, and serve with sauce spooned over the top.

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Buffalo Chicken Cups

Yes, we do like buffalo chicken dishes (surprisingly though, we never order buffalo wings at restaurants).  From boneless buffalo wings to buffalo chicken calzones to buffalo chicken burgers, I guess it was just a matter of time before I found another variation to try.  And with football season just starting, this seemed like the ideal time to add another appetizer to our repetoire.

As you can see by the short ingredient list below, these are very simple to make.  And to be honest, I didn't measure out any of the ingredients but just eyeballed the proportions and it still came out really well.  It's not only easy to prepare but the baking takes all of 15 minutes so these do not need much work to be devoured ASAP. I halved this recipe and we demolished them in one sitting.

Buffalo Chicken Cups
Taken from: The Sweets Life
Makes 24 (I halved this recipe)

• 1 rotisserie chicken, meat removed (you'll likely have some leftover) or 1 pound of cooked boneless, skinless chicken breast (I cooked mine in the oven a day before)
• 24 wonton wrappers
• 2 tbsp butter, melted
• 1/4 cup hot sauce plus more if desired
• 1/2 cup blue cheese crumbles
• 5 scallions, thinly sliced (I did not have on hand so I omitted)

1. Preheat oven to 350F. Spray two muffin tins with cooking spray and fit a wonton wrapper in each cup, pressing firmly into the sides to form a "cup" (Be sure to keep the corners open so that there is room for the filling!). Bake for 5 minutes, or until lightly browned.
2. While wonton cups are baking, shred chicken.  Toss chicken with hot sauce and melted butter. Remove wonton cups from oven and fill each with 1-2 tbsp of the chicken mixture. Sprinkle with blue cheese. Return to oven and cook for another 5-10 minutes, until cheese begins to melt.
3. Top with sliced scallions and serve warm.

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Arroz con Pollo

Yum.  It's 8:30 am and I'm already looking forward to leftovers of this arroz con pollo for lunch. We really liked this dish and both might have gone back for seconds. I (not surprisingly) added in extra vegetables (I threw in chopped bell peppers, chopped zucchini and frozen peas) which worked really well with the dish although I can't speak for how that changes its authenticity.  But adding the veggies made this a one-pot meal which is never a bad thing in my book.  (Although for full disclosure, you will have to clean a food processor as well as a pot.)

While this is a one-pot meal, it isn't a quick recipe.  I did not find the recipe very difficult or laborious but it takes time for the different steps (much of the time is just waiting).  However, I made this one a night where we didn't have much going on so it was perfect - we even made cookies while we waited! And while the arroz con pollo does take some time, it was a seriously rewarding dish.  We both loved the flavor and everything melded together so well. The chicken was cooked perfectly - my husband didn't even use a knife to cut the chicken!

I found that my rice was a little wet at the end so I took off the cover of the pot cooked in on low for a few minutes until it reached a consistency we liked.

Arroz con Pollo
Taken from: Skinnytaste
Serves 5-6

• 6 skinless chicken thighs (I used 1 1/4 pounds of chicken breast, cut into 6 equal pieces instead)
• 1 tbsp vinegar
• 2 tsp sazon (as a homemade substitute, I combined a scant 1/2 tsp of each in a small bowl: salt, black pepper, garlic powder, ground coriander, ground cumin, dried oregano and paprika); you could also use a pinch of saffron as another substitute
• about 1/2 tsp adobo powder (I used about 1 tsp of abodo sauce, taken from chipotles in adobo sauce)
• about 1/2 tsp. garlic powder
• 3 tsp olive oil
• 1/2 onion
• 1/4 cup cilantro
• 3 cloves garlic
• 5 scallions
• 2 tbsp bell pepper
• 1 tomato, diced
• 1 2/3 cups enriched long grain rice
• 3 cups chicken broth (you could also use 3 cups water plus 1 chicken bouillon cube)
• salt to taste
• Optional additional veggies: I also cut up 1/2 green bell pepper, 1/2 red bell pepper, 1 zucchini and added in about 1-2 cups of frozen peas at the end

1. Season chicken with vinegar, 1/2 tsp sazon, garlic powder, and adobo powder (if using adobo sauce, wait until step 3) and let it sit 10 minutes. While waiting, heat a large deep heavy skillet or pot (must have a lid) on medium, adding 2 tsp oil when hot. Add chicken and brown 5 minutes on each side. Remove chicken and set aside.
2. Place onion, cilantro, garlic, scallions and pepper in food processor and process until finely chopped. Add remaining teaspoon of olive oil to the skillet/pot and sauté onion mixture on medium-low until soft, about 3 minutes. Add tomato (and any additional veggies except peas), cook another 1-2 minutes. Add rice, mix well and cook another minute. Add chicken broth (or water and bouillon) and remaining sazon, scraping up any browned bits from the bottom of the pot. Taste for salt, adding more as needed.
3. Bring to a boil.  Add chicken and nestle into rice. Simmer on medium-low until most of the water evaporates and you see the liquid bubbling at the top of the rice line, then reduce heat to low heat and cover. Make sure the lid has a good seal, no steam should escape (You could place a piece of tin foil or paper towel in between the lid and the pot if steam escapes).
4. Cook 20 minutes without opening the lid. Shut heat off and let it sit with the lid on an additional 10 minutes (don't peak!).  Add in frozen peas and fluff with a fork.  Wait for a minute or two to let the peas heat through and then serve (if rice is still a little wet, you can uncover and cook on low for a few minutes).

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