Dinner
Nothing welcomes the beginning of winter like a big bowl of soup!
Ingredients:
5 lbs Potatoes, peeled and chopped in 2-inch chunks
1 Small Onion, diced
4 Cloves Garlic, finely grated
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Crushed Red Pepper Flakes
2 Quarts Chicken Broth
2 (8-ounce) Packages Cream Cheese, to add at the end
For Garnish: Crumbled Bacon, Chopped Green onions, and Shredded Cheddar Cheese
Combine the potatoes, onion, garlic, salt, pepper and crushed red pepper in a slow cooker. Cook on low for 8 hours or high for 4 hours.
Blend together with an immersion blender until creamy. Cut the cream cheese into smaller chunks and add to the soup. Cook for 30 minutes on high, stirring frequently to melt in the cheese. Blend again with the immersion blender to break up any remaining chunks of cream cheese.
Season with salt and pepper to taste.
Serve with crumbled bacon, green onions and shredded cheddar cheese on top.
Serves: about 10
-Recipe comes from A Year Of Slow Cooking-
Tags: Bacon, Cheddar Cheese, Cheese, Dinner, Mashed Potatoes, Potato, Potato Soup, Soup
It’s grilling season in Arizona! Summertime is just too hot here to stand outside in front of a hot grill. Here is a delicious citrus marinade for chicken. We also make grilled summer squash – Just toss with olive oil, salt and pepper and grill alongside the chicken. They will take less time to cook than the chicken, so wait until the chicken has been on the grill for several minutes.
Ingredients:
1/2 Cup Orange Juice
1/2 Cup Soy Sauce
2 Tablespoons Honey
Fresh Ground Black Pepper
2 Cloves Garlic, finely grated
4 Chicken Breasts
Whisk together the orange juice, soy sauce, honey, pepper and garlic together in a large bowl. Add the chicken breasts, cover and refrigerate for at least a couple hours, overnight is best.
Cook on an outdoor grill for about 8-10 minutes on each side or until it reaches and internal temperature of 160°F.
*Tip: You can add this marinade to a zip-top bag with chicken breasts and freeze. Just defrost in the refrigerator overnight and they will be ready to grill by dinnertime!
Tags: Barbeque, BBQ, Chicken, Chicken Breasts, Dairy Free, Dinner, Grilling, Zucchini
Ingredients:
1 Tablespoon Olive Oil
4 Bone-In, Skin-On Chicken Thighs
Kosher Salt and Freshly Ground Black Pepper
1 Large Yellow Onion, cut into 8 wedges
2 Celery Stalks, cut into 1 1/2-inch pieces
2 Medium Carrots, cut into 1 1/2-inch pieces
1 Bay Leaf
1 Cup Brown Rice
In a large pot, heat the oil over medium-high heat. Season the chicken with salt and pepper. Place the chicken skin side down in the pot. Cook until browned on both sides, about 5 minutes per side.
Add the onion and celery, cover and cook on low for 20 minutes.
Add the carrots, bay leaf, 1 3/4 cups water, rice, salt and pepper. Bring to a bubble over high heat, reduce heat and simmer covered until the rice is cooked, about 45 minutes.
Serves: 4
-Recipe comes from MarthaStewart.com-
Tags: Brown Rice, Chicken, Chicken Thighs, Dairy Free, Dinner, Gluten Free, One-Pot, Rice
Here is a quick salad for an easy weeknight dinner.
Ingredients:
1 Tablespoon Extra-Virgin Olive Oil
2 Chicken Breasts, cut into bite sized pieces
1 Onion, chopped
1 Cup Frozen Corn
1 Tablespoon Taco Seasoning
1 Can Black Beans, drained rinsed
Romaine Lettuce
1 Avocado, cubed
Salad Dressing of choice
Heat the olive oil in a large skillet over medium high heat. Once hot, add the chicken, onion and corn. Cook until chicken is thoroughly cooked. Season with taco seasoning.
Add the black beans and cook for a couple minutes to heat.
Serve over lettuce with avocado and dressing of choice.
Serves: 2
Tags: Avocado, Beans, Black Beans, Chicken, Dinner, Dinner Salad, Salad
Garlic! Yum!
Ingredients:
1 Cup Brown Rice
1 Tbsp Extra-Virgin Olive Oil
2 Chicken Breasts, cut into bite sized pieces
2 Zucchini, chopped
3 Cloves Garlic, finely grated
Salt & Freshly Ground Black Pepper
Start cooking the rice by your preferred method. I like to use a rice cooker.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook until browned. Add the zucchini and garlic and cook until softened, about 5-7 minutes.
Stir in the cooked rice. Season to taste with salt and pepper.
Serves: 2-3
Tags: Brown Rice, Chicken, Dairy Free, Dinner, Garlic, Gluten Free, Rice, Zucchini
Here is a good way to use up some leftover pumpkin puree. Oh, and don’t sprinkle roasted pumpkin seeds on top like I did because they instantly turned really chewy and hard to eat. They do look pretty though!
Ingredients:
2 ½-3lbs Tomatoes, cut into large chunks
6 Cloves Garlic, finely grated
1 Onion, Sliced
Extra Virgin Olive Oil, to drizzle
Salt & Pepper
3 Cups Chicken Stock
2 Bay Leaves
2 Tablespoons Dried Basil
2 Cups Pumpkin Puree
Preheat oven to 450°F and cover a baking sheet with foil for easy clean up.
Place the tomato chunks, garlic and onion on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 45 minutes.
Transfer the roasted tomatoes, garlic and onions to a large soup pot. Add the chicken stock, bay leaves, basil and pumpkin puree. Bring to a bubble, reduce heat and simmer for about 15 minutes.
Remove the bay leaves. Puree until smooth with an immersion blender. Adjust seasonings with salt & pepper if needed.
Serves: 4
Tags: Dairy Free, Dinner, Gluten Free, Pumpkin, Roasting, Soup, Tomato, Tomatoes
This dinner salad can be made ahead and refrigerated until ready to eat, making it great to take to a potluck.
Ingredients:
1 Head Green Cabbage, shredded or thinly sliced
4 Green Onions, thinly sliced
2 Tablespoons Sesame Seeds, toasted
1/4 Cup Cilantro
2 (3 oz) Packages Uncooked Oriental Flavor Instant Ramen Noodles (save 1 seasoning mix packet for dressing), crushed
2 Cups Cooked Chicken Breasts, cubed
4 Tablespoons Sugar
1/4 cup Sesame Oil
1/4 cup Canola or Olive Oil
1/2 teaspoon Fresh Ground Black Pepper
6 Tablespoons Rice Vinegar
1 teaspoon Fresh Gingerroot, minced or finely grated
In a large bowl, toss together the cabbage, green onions, sesame seeds, cilantro, ramen noodles, and chicken.
In a small bowl, stir together the one packet of seasoning from the ramen package, sugar, oils, pepper, vinegar, and gingerroot. Pour over the salad and toss to combine.
Serves: 4
Tags: Chicken, Chinese, Dairy Free, Dinner, Dinner Salad
These mini BBQ beef cups are a hit at parties! It’s the same recipe as my regular BBQ beef cups, which you can find HERE. To make them mini, just use half a biscuit and bake them in mini muffin tins. This recipe is easily doubled for a crowd.
Tags: BBQ Sauce, Beef, Cheddar, Cheddar Cheese, Cheese, Dinner, Ground Beef
This is a meal that made me rethink spaghetti squash. I thought I didn’t like spaghetti squash, but in reality I really just didn’t like how it was prepared before. So, if you think you don’t like spaghetti squash, why not give this recipe a try and see if it changes your mind too!
Ingredients:
1 Spaghetti Squash
Extra Virgin Olive Oil
Salt & Pepper
1 Head Broccoli, cut into florets
2 Cloves Garlic, finely grated
3 Chicken Breasts
1-2 Tablespoons Italian Seasoning
Preheat oven to 375°F and line a baking sheet with foil.
Half the squash lengethwise, drizzle with olive oil and season with salt & pepper. Place on the baking sheet cut side down. Bake for 15 minutes.
Add the broccoli to the baking sheet, drizzle with olive oil, toss with the garlic and season with salt and pepper. Coat the chicken with olive oil and season with salt, pepper and Italian seasoning. Place on baking sheet and return to oven. Bake another 20 minutes or until the chicken is cooked and the squash is soft.
Scrape the spaghetti squash out into a large bowl. Chop the chicken and add it to the bowl along with the broccoli. Toss to combine.
Serves: 4
Tags: Broccoli, Chicken, Dairy Free, Dinner, Gluten Free, Spaghetti Squash, Squash
Sweet and tangy roasted chicken drumsticks make for a simple and delicious dinner that is perfect for company.
Ingredients:
Extra Virgin Olive Oil
12 Drumsticks
Salt & Pepper
6 Tablespoons Honey
2 Limes, juice and zest
Preheat oven to 400°F. Lightly oil a large baking dish.
Season the chicken with salt and pepper and place in the prepared baking dish. Bake for 20 minutes.
Prepare the glaze by combining the honey and lime juice and zest together in a small bowl.
Pour the glaze over the chicken and bake for 20-30 minutes more until the chicken is cooked thoroughly, turning several times.
Yield: 12 Drumsticks
Tags: Chicken, Dairy Free, Dinner, Gluten Free, Honey