Old fashioned Chicken and Fluffy Dumplings

My mom made dumplings on top of stews and were always so fluffy! It wasn't until I moved farther south that I ever had dumplings made like pasta. These dumplings are like drop biscuits and I use a recipe I found in my mom's Betty Crocker cookbook (not original to me). I also use a rotisserie chicken for this recipe so it is a quick meal. If you want to cook your own chicken or use leftover turkey or chicken from another meal, that works too. I usually love to use homemade bone broth, but, again, this meal is meant to be quick. I hope it brings back some childhood memories. I know, it did for me!

1 rotisserie chicken, meat removed and cut or shredded into bite-sized pieces*

6 Tbsp butter

1 medium to large onion, chopped (about 1 1/2 cups)

3 stalks celery, chopped (about 1 1/2 cups)

3 medium carrots, peeled and chopped into 1/4 inch pieces (about 1 1/2 cups)

1/4 cup flour

6 cups (48 oz) chicken broth

salt and pepper to taste

1 cup frozen peas

1/2 cup chopped parsley**

 

Dumplings

1 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

3 Tbsp soft butter

3/4 cup milk

3 Tbsp minced parsley**

 

Before starting, remove the meat from the chicken and shred or cut into bite-sized pieces. You should have about 4 cups of cooked chicken.

 

Make the dumplings by stirring the flour, baking powder and salt together in a medium bowl. Cut the butter into the flour mixture to resemble cornmeal (I use a pastry blender, but a fork also works). Add the parsley and stir. Pour the milk into the bowl and stir until all the dry ingredients are wet. Do not overstir or the dumplings won't be fluffy. Set the mixture aside until ready to use.

 

In a large Dutch Oven, melt the butter. Add onion, celery and carrots and cook until onion and celery are softened. Add the flour and make a roux, adding more butter or some olive oil if it's too dry.  Cook for about a minute, then slowly add the broth, scraping up bits of the flour from the pan until incorporated. Salt and pepper to taste. Add the frozen peas, parsley, and chicken. Bring to a boil, then turn heat so that the brother is simmering. 

Now drop the dumplings into the top of the pan, covering the entire top with small scoops (I use a one tablespoon scoop that I use to make cookies). If you keep the dumplings small, then the timing below will work. If they are larger, you need to adjust. 

One you have all the dumplings in the chicken stew, set a timer for 8 minutes and cook without a cover. DO NOT STIR the stew! Then cover the pan for another 8-10 minutes or until the dumplings are cooked through (use a toothpick to poke the center and if it comes out clean is is likely done. You might need to cut a dumpling in half and taste it to make sure it is completely cooked and no longer doughy. If you make larger dumplings, you will need to cook them for 25 minutes or more.

Uncover and serve (do not stir, but leave the dumplings on top). Serve in large bowls, taking a few dumplings and some broth. If you want it more brothy, use an additional 2 cups of broth at the beginning. If you like it more like stew, this should be the right consistency.

*You can substitute leftover turkey if you have it!

 

**You can substitute the parsley in the dumplings and the stew with fresh thyme instead (use about 1/4 cup though in the stew and 1-2 tablespoons in the dumplings. You can also use fresh chives in the dumplings instead of parsley or you might try adding fresh rosemary to the stew. Fresh herbs make this dish! Use what you have, but use them. 

Enjoy!

 

One Pan Oven Fajitas

 This is one of the easiest ways to make fajitas and it tastes delicious too! After cutting up the chicken and veggies, this recipe takes about 20 minutes to bake/broil. Super simple!

1 pound boneless, skinless, chicken breasts, cut into thin strips

2 large bell peppers (colored ones make it pretty: red, green, orange, yellow), cut into thin strips

1 large sweet onion, cut in half and then into slices, then cut in half again (2-3 cups(

2 Tbsp olive oil

2 Tbsp Mexican seasoning of choice (or use recipe below*)

3/4 tsp salt (if seasoning has salt, omit this)

1/4 tsp black pepper

Juice of a half lime (1 Tbsp) + lime wedges for serving

 8 fajita size tortillas (corn or flour), warmed

 

Toppings for serving:

sour cream, avocado or guacamole, pico de gallo or salsa, cheese, cilantro

 

Preheat oven to 400 degrees. Spray a large rimmed baking sheet (use metal, not stoneware) with cooking spray. Set aside.

 

Cut up chicken, and veggies and place into a large bowl. Add oil and spice mixture and combine until everything is well-coated.

 

Spread chicken and veggies in an even single layer on the prepared baking sheet, taking care not to crowd the  veggies and chicken. 

Roast in the oven (prefer middle rack) for 15 minutes, stirring at least one time. The pan will have juice/water, but this should evaporate. Turn the broiler on high and broil for 3-5 minutes or until veggies begin turning brown in spots and everything is cooked thoroughly.

Take pan out of the oven and sprinkle lime juice on top of everything, stirring to mix.

Serve in warm tortillas with desired toppings. 

Makes 4 generous servings (2 fajitas each). We double this for hungry eaters and spread it into two pans, switching the pans around to evening cook them and broil them. Serve with refried beans and rice, if desired.

*Seasoning mix 

1 Tbsp. chili powder

2 tsp ground cumin

1 tsp garlic powder

1/2 tsp oregano

1/4 tsp cayenne pepper (leave out if you don't like spice)

Emeril’s Jambalaya

I almost never use a recipe as written, but Emeril's jambalaya is one of the best. The link to his webiste is below, but I'm putting it on here with my own adjustments to the recipe, just in case the link stops working. Honestly, if you love jambalaya, use this recipe!

 Ingredients

• 24 medium peeled, deveined shrimp, about 1/2 pound,chopped
• 1/2 pound boneless, skinless chicken thighs, diced
• 1 tablespoon Emeril's Original Essence
• 1/4 cup olive oil
• 1/2 cup chopped onions
• 1/2 cup chopped green bell peppers
• 1/2 cup chopped celery
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped garlic
• 1/2 cup chopped tomatoes (if you use canned,  reduce chicken stock by amount of liquid)
  
• 3 bay leaves
• 2 teaspoons Worcestershire sauce
• 2 teaspoons hot sauce
• 1 1/2 cups long grain rice
• 3+ cups chicken stock, add more stock if needed
  
• 8-10 oz Andouille sausage, sliced
• Chopped green onion for garnish

Directions

• Combine the shrimp, chicken and Essence in a bowl and toss to coat evenly. Set aside.

• Heat the oil over in a large, heavy pot over medium heat. Add the onions, peppers and celery, salt and pepper and cook, stirring, for 10 minutes or until softened. Add the garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in the rice and slowly add the broth. Bring the rice to a simmer and reduce heat to low and cook until most of the liquid is absorbed and the rice is tender, stirring occasionally, about 15 minutes. Stir in the shrimp and chicken mixture, and the sausage. Cook for 10 minutes longer or until the meat and shrimp are completely cooked. Turn off the heat and cover, allowing the jambalaya to continue to steam 10 minutes longer before serving. Adjust seasoning, adding more Essence, salt, pepper, and hot sauce. Stir in the green onion and pass extra hot sauce!
  

 https://www.emerils.com/121423/cajun-jambalaya

Penne and Vodka Sauce with Chicken

 3 Tbsp olive oil, divided

1 1/2 pounds (about 4 small) chicken breast, 1/2 inch dice

1 medium shallot, diced

1/2 c. sweet onion, small dice

3 large or 4 medium cloves garlic, minced

3/4 tsp red pepper flakes (less if you cannot handle spice)

1/2 cup vodka

1 Tbsp tomato paste (from a tube)

28 oz can crushed tomatoes

1 Tbsp balsamic vinegar

1 tsp salt

1 tsp freshly ground black pepper (more or less depending on your taste)

2 tsp fresh parsley, chopped

3/4 c. half and half (use heavy cream if you want)

1/4 c. freshly grated Parmesan cheese

16 oz penne pasta (I used organic, large cut penne)

1/2 c. fresh basil, chopped

Additional Parmesan cheese for serving 

In a 6 qt Dutch Oven, heat 1 Tbsp olive oil. Salt and pepper diced chicken and cook over medium heat just until browned, but not cooked through. Remove chicken from stock pot into a bowl. You will finish cooking the chicken later.

Add 2 Tbsp olive oil to Dutch oven, add, shallot, sweet onion and garlic, and cook until they are soft and translucent. Stir constantly to avoid burning. Add red pepper flakes and give it a good stir. By now you should have some brown bits on the bottom of your Dutch oven. Add vodka and carefully scrap up the brown bits to deglaze the pan. Continue boiling until liquid is reduced by about half. Add the tomato paste and stir well. You should have a slurry of yummy goodness on the bottom of your pan.

Now add your crushed tomatoes, balsamic vinegar, salt, pepper and parsley. Add the partially cooked chicken back to the pot and bring to a boil, then turn down burner to a simmer. Cover your Dutch oven partially to allow steam to escape, but to keep contents from bubbling outside your pan. Cook the sauce for at least 20 minutes until sauce begins to thicken.

At this point, bring a large stock pot of water, generously salted to a boil. Depending upon how much time it takes to cook the penne pasta, drop the pasta and cook until just al dente. Drain pasta thoroughly and set aside to keep warm.

Add the half and half and grated Parmesan cheese to the red sauce. Stir well, but do not boil hard. Add the cooked, drained pasta to the sauce and give it a good stir. Adjust seasoning to taste.

Just before serving, top with fresh basil and grate additional Parmesan Cheese to each serving of pasta.

Serve immediately and enjoy. This is a creamy, rich, peppery sauce that is hard to stop eating. I served mine with fresh steamed green beans, but it would taste great with a salad. Serve bread if you want. We tried to save carbs by not eating bread on the side, but for those who love bread with pasta, it would be great for scooping up the last bits of sauce in your bowl!

 

Chicken Curry with Zucchini, Broccoli and Mango

 This recipe is so delicious. If you like it spicy, up the spice by adding cayenne pepper in addition to using hot curry powder. You can use chicken breast in this, but the thigh makes it tender and juicy.

1 Tbsp butter

1 Tbsp Coconut Oil

1/2 onion, chopped finely

1 1/2 pounds boneless, skinless chicken thigh, cut into bite-sized pieces

1-2 Tbsp hot yellow Curry Powder (I used Pepper Palace brand)

1 tsp cayenne pepper (optional) - use sparingly or not at all if you don't like spicy

1 inch fresh ginger root, chopped finely

4 large garlic cloves, pressed or finely minced

Salt & Pepper

2 medium zucchini, sliced into half moons

2 cups broccoli, cut and separated into bite-sized pieces - use both stems and florets

1 red bell pepper, sliced

14 oz can coconut milk (not low-fat)

1/4 cup ground cashews (use a mortar and pestle)

1 heaping cup fresh or frozen mango, cut into small chunks

zest and juice of one lime

1/2 cup fresh cilantro

Cashews

 

Melt butter and oil in a large stock pot. Add onion and cook until very soft and browned. Add chicken and cook until pink disappears. Add garlic, ginger and spices. Salt and pepper as needed.

Add zucchini,broccoli, red pepper, and stir. Then add coconut milk. Cover for about 5-10 minutes to bring out liquid in veggies. Uncover to cook the rest of the way. Add ground cashews as a thickener. Cook for about 20 minutes, until veggies are tender and chicken is done. Add mango chunks (if frozen, stir and make sure it is thawed and warm), lime zest, and lime juice. Adjust seasonings.

Serve over cooked basmati rice and top with fresh cilantro and extra cashews. Delicious with naan to soak up the yummy juices.

This recipe serves 6 and makes delicious leftovers!

Homemade Buffalo Sauce (Two Recipes)

I love making my own sauces and spice mixes. This one is so simple, you can make it and store it in a mason jar for at least a month. Use it on wings, or make buffalo chicken sandwiches by marinading boneless skinless chicken breasts and grilling them, brushing the chicken while it is grilling. Use this sauce for a buffalo chicken pizza (in place of my homemade pizza sauce). Don't forget to check out my gorgonzola sauce when serving buffalo chicken.

1/2 cup butter
1/2 cup Frank's red hot sauce
1 1/2 Tbsp apple cider vinegar (or white vinegar)
1/2 tsp Worcestershire sauce
1/2 tsp cayenne pepper (less if you prefer less spicy sauce)
1/2 tsp white pepper (or black pepper if you don't mind the black specks)
1/2 tsp celery salt (make your own with celery seeds and salt)
1/2 tsp granulated garlic

In a saucepan, melt butter. Add remaining ingredients and whisk to combine. Bring just to a boil, but do not boil. Take off burner and cool in the pan. Use right away or store in a Mason jar in the refrigerator, mixing before serving.

For a spicier version, add hot sauce or ghost pepper flakes. For less spice, do not add cayenne pepper and substitute black pepper for the white pepper because white pepper is spicier.

Another Recipe:

• 1/4 cup butter
• 1/2 cup Frank's Hot Sauce
• 1 Tbsp hot sauce (like Tabasco)
• 2 Tbsp brown sugar
• 2 tsp apple cider vinegar

In a small saucepan, melt butter. Add remaining ingredients and whisk until combined. Remove from heat and refrigerate in an airtight jar for up to a week.

Spring Pot Pie with Chicken

2-3 Tbsp butter
1 cup sweet onion, diced
2 garlic cloves, minced
1 1/2 c. rainbow carrots, diced (I used small ones)
1 cup radishes, diced
2-3 cups asparagus, diced
1 cup sweet or red potatoes, small dice so it will cook through (optional)
1/4 c. flour
splash of dry sherry or dry white wine
1 cup low sodium chicken stock
1-2 tsp salt
1 tsp freshly ground pepper
8 oz mascarpone cheese
3 cups diced or shredded cooked chicken
1/2 cup frozen peas
2 tsp lemon zest
1 Tbsp lemon juice
2 Tbsp sliced chives or green onion tops
1 sheet puff pastry, thawed, but cold
flour
1 small egg, whisked with 1 tsp water

Preheat oven to 375 degrees. Heat butter in large skilled, saute onion, carrots, radishes, asparagus, potatoes, and garlic until tender crisp (about 3-5 minutes)

Sprinkle flour over vegetables evenly and mix carefully with the butter. Splash wine over top and then add chicken stock and bring to a boil until it is thickened. Season with salt and pepper. Stir in mascarpone until melted and incorporated fully. Fold in chicken, peas, lemon zest, lemon juice and chives or onion tops. Adjust seasoning as needed. Set aside off the heat.

(Do not allow pastry to get warm. Wait to do this step until right before you put it in the casserole dish.)
 Roll out puff pastry on a floured surface so it is even and large enough to fit over the casserole dish you are using. I used a 7 1/2X11 inch dish, but you can use any 2 qt. dish. It's okay for the contents to be heaping.

Fill casserole dish with filling and place the puff pastry on top, pressing down gently over the top and allow the extra to hang over the sides.*

Cut several slits on top and then lightly brush the top with the egg wash.

Bake for 45-50 minutes or until pastry is puffed and golden brown. Remove from oven and allow to cool about 10 minutes before serving.

*If you want to make individual pot pies, place filling into ramekins and bake for just 30 minutes.

This is a light and spring-like pot pie and tastes delicious.

Spicy Thai Basil Chicken

1 Tbsp coconut oil
1 pound boneless, skinless chicken breast
1/3 cup finely minced red onion
4 large garlic cloves, crushed and minced
3-4 Tbsp hot chili peppers (Thai, cayenne, jalapeno, serrano all work), finely mined
1 cup green beans, steamed to tender crisp
1 cup Thai basil leaves
1/2 lime, cut in half.

Sauce
1/3 cup chicken broth
1 Tbsp soy sauce
2 tsp fish sauce
1 Tbsp oyster sauce
1 tsp white sugar
1 tsp brown sugar

Basmati Rice
sunny side up fried egg (optional)

Chop chicken breast finely (minced) and set aside. Then prepare the rice. While rice is cooking, chop all of the other ingredients and make your sauce. You want to have everything ready to go to make this dish since it takes only a few minutes to cook. Do not begin the make chicken until the rice is almost finished or finished cooking.

Get a wok or large frying pan very hot. Then add oil and it should shimmer. Next add the chicken and stir fry until it is almost done. Drain any liquid from the pan. Then add the onion, garlic and chili peppers and cook until they take on a caramelized look. Mine didn't do this in the wok, so in the alternative cook until vegetables are done. add the green beans and about 2 Tbsp of the sauce. If the pan has too much liquid, add some cornstarch to the rest of the sauce (about a tsp or so) and mix well. Then add the rest of the sauce to the chicken and cook until the sauce clings to the chicken and vegetables. Finally, add the Thai basil and turn off the heat. When the basil wilts slightly, transfer the chicken to a serving dish.

Serve  over rice and a squeeze of lime juice. Pass the soy sauce and fish sauce for those who might need it.

I served this with a fresh coleslaw with a ginger dressing. I may have also crushed some cashews halves over the top of my chicken dish for some additional crunch.

SERVES: 2

NOTE: For an extra special treat, fry an egg sunny side up for each serving and serve on top of the chicken and rice. The yolk should be runny and can be mixed with the chicken.

Nacho Soup

 Easy peasy, and cheesy!

1 Tbsp olive oil
1 medium onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, chopped (with or without seeds)
1 Tbsp ground cumin
2 Tbsp Mexican seasoning (I buy mine at Frontier Spices)
1 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
15 oz can fire-roasted diced tomatoes (Meir Glen)
4 cups low-sodium chicken broth or stock (homemade is best)
14 oz can of corn, not drained
15 oz can black beans, drained and rinsed
3-4 cups of cooked chicken (I used rotisserie chicken), chopped
1 cup Mexican blend cheese, shredded
8 oz. package of pepper jack cheese, shredded
1 cup milk or Half and half
sour cream
cilantro
chopped grape tomatoes (about 10)
tortilla chips (lime flavored are great)
Doc Habenero pepper sauce from Pepper Palace (any smoky, hot pepper sauce may be substituted)

In a Dutch oven, heat oil and saute' onion, garlic, and jalapeno peppers until soft. Add spices and blend well, toasting slightly. Add tomatoes, chicken stock, corn, beans and cooked chicken. Bring to  a boil and simmer 15 minutes. Stir in cheeses and milk until melted and creamy.

Serve topped with sour cream, cilantro, tomatoes, and tortilla chips. Add pepper sauce for extra smoky flavor and additional heat. You could also chop up additional jalapeno peppers for the top. Think of this as chicken nachos in soup form.

Very filling -- makes enough for at least 6 servings.

Chicken Pot Pie Soup

Tastes just like chicken pot pie in soup form. Can make pie crust dippers or biscuits to make it more like a deconstructed pot pie. I put noodles in mine (cooked separately from the soup).
Extreme comfort food for a cold fall or winter night's meal.

 1 rotisserie chicken*
2 Tbsp butter
1 medium onion, chopped
2 stalks celery, chopped
3 larger carrots, cut into 1/2 inch coins
4 cloves garlic, minced
2 Tbsp flour
salt
pepper
1-2 tsp. Old Bay Seasoning
1 tsp paprika
1/2 tsp cayenne pepper
4 cups low sodium chicken broth (or homemade bone broth from the bones from the rotisserie chicken)
5-6 small potatoes (Idaho, red or Yukon gold), chopped
2 cups frozen peas
1 cup frozen green beans
1 cup frozen corn
1 cup milk
1/4 cup chopped fresh parsley
Grated Parmesan Cheese

Remove all meat from rotisserie chicken and chop up. Set aside (should be about 3-4 cups). Make chicken stock from the bones and skin of the chicken (need 4 cups), if desired. Freeze leftover stock for another recipe.

In a large stock pot, melt butter and saute' onion, celery, carrots, and garlic until soft. Add flour to make a roux. Add salt, pepper, Old Bay, paprika and cayenne pepper. Slowly add the chicken broth and bring to a boil. Add potatoes and simmer for 10 minutes (or until almost done). Add peas, green beans, frozen corn and chicken and bring back to a boil. Simmer until veggies are cooked, adding milk at the very end to warm. Top with fresh parsley and adjust seasonings. Serve with cooked noodles if desired, baked pie crust dippers or biscuits and a sprinkle of Parmesan Cheese.

*Feel free to cook your own whole chicken or add 3-4 cups of cooked chicken of your choice.

Fettuccine with Ricotta, Lemon, Basil, and Chicken

1 pound fettuccine, cooked and drained
1 cup pasta water (saved from cooking pasta)
1 lemon, zested and juiced
1 1/2 cups whole milk ricotta cheese
6 oz fresh spinach
2 1/2 Tbsp olive oil, divided
2 large cloves garlic, minced
1 fresh cayenne pepper, minced (or substitute dried red pepper flakes)
1/2 cup grated Parmesan cheese
1 # chicken breast, seasoned with salt, pepper and granulated garlic
1/2 cup fresh basil, chopped

1. Cook fettuccine as directed on the package.

2. Meanwhile, saute' garlic and cayenne pepper in 1/2 Tbsp olive oil, set aside

3. Heat grill.

4. Add a small amount of oil to top and bottom of chicken and grill chicken until done. Cut chicken into long strips.

5. When the fettuccine is cooked and drained, put the noodles back into the pan and add the fresh spinach. Add 1/2 cup pasta water and wilt spinach slightly.

6. Add lemon zest, lemon juice, ricotta cheese, cooked garlic and cayenne, and Parmesan cheese and stir well. Add more pasta water to thin sauce as desired, make sure spinach is wilted (you can turn the heat on to bring sauce to a hot creamy temperature.

7. Add grilled chicken and give it a good stir. Place into a large serving dish and top with fresh basil.

8. Serve with additional Parmesan cheese.

Note: If you like more veggies, add grilled eggplant, cooked zucchini or yellow squash, steamed asparagus, red bell pepper, or broccoli. I wouldn't add all of these, but use what you have on hand or like.

This makes 6-8 large portions.

Egg Foo Young

I used this recipe to make mine, with a few modifications. https://www.recipetineats.com/egg-foo-young/

I minced up cooked chicken breast that was marinated in tequila lime and grilled. I added carrot and cooked the carrot and green onion prior to putting it in the raw egg mixture.  Do not double the sauce/gravy. There is plenty for rice and the egg pancakes as is.

Enjoy!

Egg Roll in a Bowl

This low carb meal takes some prep work, but once that's done, it cooks in 10 minutes or less. The five-spice powder is a must-add ingredient. Making fresh five-spice powder (recipe below) is even better.

1/2 Tbsp oil (olive, canola, or coconut all work)
4 cups cabbage, thinly sliced
1 medium onion, chopped or slivered
1 red pepper, chopped
2  large cloves garlic, minced
2 generous tsp. chopped ginger root
3 (about a 1/2 cup) green onions (with tops), sliced
4 oz. or more whole mushrooms (sliced) - (optional)
1 can water chestnuts, diced
1 pound or more cooked pork loin, chicken, or beef, thinly sliced
fresh bean spouts, rinsed and drained (optional)
1 large handful cilantro, chopped

Sauce
2 Tbsp soy sauce
2 tsp rice wine vinegar
4 tsp dry sherry
2 tsp toasted sesame oil
1-2 tsp five-spice powder (see recipe below)
pinch red pepper flakes (add sparingly unless you like it spicy)
1- 2 tsp cornstarch
kosher salt
freshly ground black pepper

Mix all sauce ingredients into a bowl and set aside.

Five Spice Powder
1/2 tsp each - whole cloves, whole fennel seed, whole star anise, whole peppercorns, whole or ground cinnamon) - place whole spices in a coffee grinder or spice grinder until well crushed. Save leftover spice for another day

Instructions
1. Add oil to a wok or large non-stick skillet. Heat until it shimmers (be sure to turn on your stove vent)
2. Add cabbage, onion, and red bell pepper. Stir fry until veggies begin to soften (about 2-3 minutes). 3. Add garlic and ginger, green onions, mushrooms and water chestnuts. Cook until veggies are to your likeness (at least 2 minutes longer).
4. Add the sliced, cooked meat and stir until meat is hot.
5. Add the sauce and toss together thoroughly. Cook an additional minute.
6. Add bean sprouts, if using and remove from heat. Stir well and place into a serving bowl.
7. Top with cilantro and serve.
8. For additional heat, top with Sambal Oelek or Siracha sauce.

This dish is great without any accompaniments, but if you want some carbs, serve with fried rice or top with crunchy chow mein noodles.

Smells and tastes amazing!

Jamaican Jerk Marinade for chicken or pork

I grew habanero chiles this year and needed some recipes to use them. I combined a few recipes I saw on the Internet to come up with this deliciously spiced marinade that can be used for either chicken or pork. We used it on boneless skinless chicken breasts that we then made into kabobs and grilled. Don't let the number of peppers scare you, it's got some heat, but it's not over the top crazy hot like you would expect. Of course, when handling the peppers, wear gloves. They can burn your hands and you definitely don't want to get any of it in your eyes or around your face.

3 green onions, roughly chopped (include tops)
6-8 medium garlic cloves, roughly chopped
1/2 cup - 1 cup chopped onion
3-4 fresh habanero chiles, (or Scotch bonnet) stemmed and seeded, chopped slightly
1/3 cup lime juice (about 2 large limes)
2 Tbsp olive oil or any neutral oil
1 Tbsp brown sugar
1 Tbsp soy sauce (you could leave this out and add more salt)
1 tsp kosher salt
1-2 tsp ground black pepper
1 heaping Tbsp fresh thyme or 2 tsp dried thyme
2 tsp allspice, ground (I used whole allspice and grind mine in a mortar and pestle)
1 tsp freshly grated nutmeg
1/2 tsp ground cinnamon

Place all ingredients into a blender. Make sure the top is on tight. Blend until smooth - about a minute in a Vitamix. Taste and adjust seasonings if needed.

Cut about 3 pounds of chicken or pork tenderloin into chunks and place into a gallon plastic bag. Pour all but about 1/4 cup of the marinade into the meat and gently massage the marinade into the meat until it is all covered. Seal the bag and refrigerate for 2 hours or more. The longer you marinade the more it will infuse the meat. Do not marinade more than 24 hours.

While grill is heating, take out chicken/pork and skewer it. Grill, turning frequently, until chicken or pork is done to your likeness. Chicken should be cooked completely. Use reserved marinade to baste meat if needed or serve it for extra dipping if desired.

Serve with yellow rice and beans and maybe some plantains for a fun Jamaican dinner. Here's an Instant Pot Yellow Rice Recipe if you need one. Be sure to cook rice on low pressure setting!

Shish Taouk (Lebanese Chicken Kabobs)

These are some of the tastiest chicken kabobs you'll ever make. It takes a bit of time, many great ingredients, and lots of garlic, but when you make and eat these, you'll always want more! Serve these with Naan or pita and some traditional Middle Eastern side-dishes if you'd like. I suggest you make a cucumber yogurt sauce and a little spicy Zhoug Sauce.

Marinade
1/2 cup 0% fat Greek yogurt (Fage is best)
3-4 Tbsp olive oil
1-2 lemons, juiced
2 Tbsp double-strength tomato paste
6-8 large garlic cloves, pressed through a garlic press
1 1/2 Tbsp paprika
2 Tbsp Za'atar seasoning (if you can't find that use sumac)
1 tsp dried thyme
2 tsp dried cumin
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cayenne pepper
1 tsp salt
1 tsp ground black pepper

4 skinless boneless chicken breasts, cut into large chunks (about 2- 2 1/2 pounds)

Combine marinade until smooth. Place chicken in a large glass dish. Combine chicken with the marinade until well covered. Cover dish and refrigerate. Marinade anywhere from 2-8 hours. I find that about 3-4 hours is good.

Place chicken on metal skewers with no space between the chicken. This should make about 8 skewers or more. If you don't have metal skewers, use bamboo ones that have been soaked in water for about 15 minutes.

Grill on high heat for 10-15 minutes, turning to char all sides. Chicken should be tender and well done. This is a very tenderizing marinade, so it should be fall apart tender and not dry.

Serve hot with grilled veggies like peppers zucchini, and onions. Serve with cucumber, tomatoes, hummus or whatever you like. It also is good on top of a bed of rice or couscous.

Leftovers are delicious too!

Fire-roasted tomato, black bean, sweet potato and chicken stew

The smokey flavor of the paprika and the heat from the cayenne pepper and green chilies makes this meal a perfect balance to the sweetness of the sweet potatoes. I highly recommend you use the deep orange sweet potatoes as they are much sweeter. I think you could leave the skins on the potatoes if you use organic ones. This meal comes together so quickly and is great for those times when you need to make something early in the day and reheat it for dinner. This is comfort food at its best!

1 Tbsp olive oil
1 large onion, diced
1 heaping Tbsp smoked paprika
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 tsp salt
16-24 oz low-sodium or homemade chicken broth
1 15 oz can black beans, drained and rinsed
1 15 oz can fire-roasted tomatoes with green chiles (Trader Joe's brand is great)
4 cups peeled and diced sweet potatoes, about 1/2 inch dice - about 2 medium (use Garnet if available as they are sweeter)
3 cups shredded chicken (I used a rotisserie chicken) or about 2 cooked chicken breasts shredded
1 large handful of chopped parsley
2 cups of cooked rice or quinoa

Heat olive oil in a large Dutch oven and brown onion until soft and caramelized. Add paprika, salt, pepper and cayenne pepper and stir well allowing the scent of the spice to come out. It's important to use smoked paprika for this recipe as it gives the entire dish a smokey flavor.

Add the broth, beans, and tomatoes and bring to a boil. Then add your sweet potatoes and simmer until tender, but not mushy. If stew is too thin, mash a few of the sweet potatoes and simmer longer. If it's too thick, add more chicken broth. Add the shredded chicken and parsley and heat until chicken is hot and stew is boiling.

Meanwhile cook quinoa or rice. You can serve stew without the grain, but it tastes great over quinoa. You can add the cooked rice to the stew if you'd like, but don't cook the grains in the stew as it will become too thick.

This stew takes about 30 minutes to make from start to finish. It's an excellent meal to make for the entire family and can be reheated later or a day later. It's a quick and easy meal for those colder nights when you want something hearty and tasty. This recipe is 100% gluten-free and tastes amazing.

Colorful Brown Rice and Chicken With Fall Vegetables

A captivating chicken, brown rice, Brussels sprouts, sweet potato, dried cranberry casserole is topped with sliced almonds. It’s flavored with thyme and a touch of cayenne pepper to enhance your taste buds. It reminds me a bit of Thanksgiving stuffing with a nutty flavor and packed with lots of color. It’s what’s for dinner when you don’t know what else to make and you have all of these items in your pantry and fridge just waiting to be used. If you need to make a gluten-free dish, this is one you will want to try. You could even make it your Thanksgiving stuffing or is that called dressing? In any case, try it, you'll like it!

1 cup of raw brown rice, cooked

1/2 medium onion (1 cup), chopped

1 Tbsp olive oil

2 Tbsp butter

16 oz package of fresh Brussels Sprouts, ends trimmed and quartered

2 medium sweet potatoes, peeled and cubed

1-1.5 pounds boneless, skinless chicken breast, cut into bite-sized pieces

1-2 tsp salt

1 tsp ground pepper

1 tsp dried thyme leaves (or 3 tsp fresh thyme)

1/4 tsp cayenne pepper

1/2 tsp paprika

1/2to 1 cup low-sodium chicken stock

1/2 cup dried sweetened cranberries

1/2 cup sliced and toasted almonds

Cook the brown rice and set aside. 1 cup of raw brown rice will make about 2 to 2 1/2 cups of rice. 

Preheat oven to 350 degrees.

Saute' onion in 1 Tbsp olive oil until tender in a frying pan with high sides. Add butter to pan and swirl it around the pan to coat. Add the fresh Brussels sprouts and sweet potatoes and fry until brown. If you caramelize the sprouts and onions, it will add a rich flavor to your dish. Add cut-up chicken and brown on all sides, pushing vegetables to the sides and top. 

Add salt, pepper, thyme, cayenne pepper and paprika and stir well Add the chicken stock and bring to a boil. Turn burner to simmer and cover pan, cooking the chicken to doneness and veggies so they are soft enough to eat. This will take about 10-12 minutes.

Add the rice and stir well. You may need a little more chicken stock, but it should not be "soupy, only moist. Add the cranberries and stir well to distribute them.

Grease a 9X12 inch glass baking dish  and scoop rice, chicken and veggie mixture into the baking dish. Sprinkle the almonds on top. Bake for about 15-20 minutes or until casserole is hot. You don't want to overbake or it will become dry. You can cover the dish with foil if you need to.

Remove from oven and serve with a salad. 

This makes at least 8 servings. You can keep this for leftovers the next day. Reheat with a  splash of broth to keep it moist.

ANOTHER IDEA: To make this a vegetarian dish, use vegetable stock in place of the chicken stock and leave out the chicken. 

YET ANOTHER IDEA: You could make this as a side-dish for Thanksgiving and it's gluten-free! It would make a delicious Thanksgiving dressing or stuffing.

To make this even nuttier -- throw in some cooked wild rice. Add some celery and garlic. Increase the heat level by adding more cayenne pepper. This recipe has a wonderful flavor!

Green Curry Chicken with Zucchini and Red Peppers

Thai food is so delicious and healthy. This is a meal I love to make when we need a little bit of spice and coconut oil in our diets. You can use almost any vegetable in this recipe. I used zucchini because it reminds me a little bit of Thai eggplant, but if you have access to Thai eggplant, by all means, buy them and use them instead! You can use regular eggplant, broccoli, green beans or even cauliflower instead of the zucchini. You can also make it much spicier by adding more hot chili peppers. I just love Thai basil too, but if you can't find that, use fresh Italian basil as it gives it a delicious fresh flavor that only basil can impart. It's a very quick meal -- maybe takes a half hour at most to prepare. I hope you enjoy it!

2 Tbsp good coconut oil
1/2 sweet onion, thinly sliced
1 red pepper, cut into 1/2 inch squares
1 jalapeno, diced
1 Tbsp fresh ginger, minced
3 Tbsp green curry paste
1 can coconut cream
1 can light coconut milk (or you can use two can's coconut cream)
1 Tbsp. sugar
1 Tbsp. fish sauce
1/2 lime, juiced (about 1-2 Tbsp)
2 zucchini, cut in half and then sliced into 1/2 inch slices
1 pound chicken breast, cut into thin strips
20 large basil leaves (Italian) or about 1/4 cup Thai basil
Optional: 2-3 Thai chilies (for extra heat)

Heat oil in a large stock pot. Add onions, red pepper and jalapeno and saute until tender crisp. Add ginger and curry paste and stir until fragrant and well mixed. Add coconut cream and coconut milk and stir well. Bring to a boil, then stir in the remainder of ingredients. Simmer until zucchini is tender and chicken is cooked.

Serve over Jasmine rice.

Yet Another Way to Make Pasta

I made this the other day and we loved it, but I forgot to take a photo of it! This recipe is simple, yet tasty. There are so many ways to make pasta and this is just another way to make it! If you're a computer "geek," you might get the joke.

12 oz Campanelle noodles

1 Tbsp olive oil

1/2 cup sweet onion, roughly chopped

4 cloves garlic, smashed and chopped

1/2 c. white wine (I used Pinot Grigio)**

1/2 tsp-1 tsp crushed red pepper

1 tsp dried oregano leaves

1/2 tsp pepper

1 tsp salt

1 pint cherry tomatoes (I used the mixed variety)

3/4 cup grated Parmesan cheese

(pasta water -- up to 1/2 cup)

1/2 cup fresh basil leaves, chiffonade cut

Extra black pepper

Extra Parmesan Cheese

Cook noodles al dente, saving 1/2 cup of pasta water before draining it.

While pasta is cooking, heat olive oil in a large frying pan with high sides. Saute' onion and garlic until soft and a little caramelized. Add wine, crushed red pepper, oregano, salt and pepper and simmer for about a minute. Add cherry tomatoes and cover. Turn heat to medium low and simmer until tomatoes are soft and skin begins to crack (about 10 minutes).

Once they are soft, you can smash the tomatoes (carefully) to pop them open. Stir until everything is mixed together. At this point, the sauce should be fairly thick, Add the warm pasta, cheese, and pasta water (start with a small amount of water and add up to 1/2 cup). The sauce should be a little thin, but creamy. Stir the pasta well to coat with the sauce.

You can add more cheese or pasta water to make the sauce as cheesy and creamy as you like. Simmer to thicken the sauce if you get too much water. The sauce should just coat the noodles with little sauce on the bottom of the pan. Top with fresh chiffonade basil, extra black pepper and adjust salt to taste. 

Serve with additional Parmesan cheese on top.

NOTE: To make this a whole meal, add grilled chicken, cut into strips You can also add mushrooms (slightly fried) and/or a fresh green vegetable like peas, zucchini, broccoli, (all pre-cooked or steamed slightly). You could also add spinach and let it wilt slightly just before adding the pasta and cheese.

**Variety: Add juice of 1/2 lemon with the wine and top with zest of one lemon just before serving.

Chicken and Asparagus Alfredo with Sun-dried Tomatoes

Once the chicken is grilled, this dish takes about half hour or less to pull together. I have my husband grill the chicken while I make the rest of the dish. He cuts it up once it has rested and cooled, which means this meal can be on the table from start to finish in under 30 minutes. Serve with a fresh garden salad and you have a completely gourmet meal to eat during the week or serve to guests (and, of course, pass the wine!)

1 1/2 lb. boneless skinless chicken breasts, pounded thin
1 Tbsp olive oil
2-3 tsp. Lemon Pepper Seasoning
1 tsp black pepper, 1/2 tsp each of dried lemon peel, garlic powder and onion powder
1 tsp salt
2 Tbsp butter
2 Tbsp flour
1/2 tsp each salt and pepper
4 cloves garlic, minced or pressed through a garlic press
1 1/2 cups milk
1/2 cup half-and-half
3 oz. cream cheese, cut into pieces
12 oz penne pasta,
1 pound fresh asparagus, ends trimmed and cut into 2-3 inch pieces
Reserve 1 cup pasta water
1/3 cup Pecorino-Romano cheese or Parmesan cheese, grated (plus more for serving)
1/2 cup sundried tomatoes (not in oil)

Heat grill.
If not using Sunny Spain seasoning, mix together the black pepper, dried lemon peel, garlic powder and onion powder in a small bowl.  Cover chicken with olive oil and sprinkle seasoning (heavy) on both sides of the chicken. Grill chicken about 10-12 minutes or until cooked over medium high heat. Remove from grill and place on a plate to rest.

Cook pasta to al dente. During the last 2 minutes, add asparagus to boiling pasta. Before draining, remove 1 cup of pasta water and reserve for later. Drain pasta and asparagus and set aside.

In a large, deep skillet, melt butter. Whisk in flour and cook a minute. Add garlic and cook another minute, stirring constantly so it doesn't burn. Slowly pour in the milk and half and half, whisking until flour is smooth. Bring to a boil over medium high heat, stirring constantly.

Once sauce begins to boil, reduce heat to medium low.  Add cream cheese and stir until it is completely incorporated into the sauce. Stir in Pecorino-Romano or Parmesan cheese and sundried tomatoes.

Slowly add the pasta and asparagus, stirring until they are completely coated with the sauce. Add pasta water to pan to make it smooth and keep from being too thick. This could be up to 1 cup, although I used only about 3/4 of a cup, so add slowly and stir.

Cut chicken into strips. Place pasta mixture into a large serving dish, taking care to scrape all of the sauce over the pasta. Place cut chicken on top and top with additional Pecorino-Romano or Parmesan cheese.

Serve immediately.

NOTE: For added flavor, you can crumble 5-6 pieces of crispy bacon on top and about 2 Tbsp. fresh basil, cut into thin strips.

NOTE: You can substitute broccoli for the aspargus -- use about 3 cups of broccoli florets. You can also add mushrooms or substitute sun-dried tomatoes for mushrooms. Be sure to saute the mushrooms ahead of time.