One Pot Lemon Chicken and Orzo

 One Pot Lemon Chicken and Orzo

This is a great transition dish from summer to fall. The chicken is juicy and the lemon makes it feel light(er), while it’s all nestled in creamy, rich orzo. Plus hidden greens adds a nice, fresh touch! And you can beat a one pot meal 👌 I made it with chicken thighs but would like to try thinly sliced chicken breast next time and see how that turns out. 

INGREDIENTS

• 1 ½ pounds boneless, skinless chicken thighs (or thinly sliced chicken breast)
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 2 large shallots, diced
• 3 cloves garlic, minced
• 2 teaspoons chopped fresh thyme leaves
• 1 teaspoon chopped fresh rosemary
• 2 tablespoons all-purpose flour
• 3 cups chicken stock
• 1 tablespoon Dijon mustard
• 1 cup orzo pasta
• 1 bunch kale, stems removed and leaves torn into bite-sized pieces
• ⅓ cup freshly grated Parmesan
• ¼ cup heavy cream
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon lemon zest

INSTRUCTIONS

1. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
2. Melt butter in a dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
3. Add shallots, and cook, stirring occasionally, until tender, about 3-5 minutes.
4. Stir in garlic, thyme and rosemary until fragrant, about 1 minute.
5. Whisk in flour until lightly browned, about 1 minute.
6. Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.
7. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in kale, Parmesan, heavy cream, lemon juice and lemon zest until the kale has wilted, about 3 minutes. Return chicken to the Dutch oven.

 

Chicken with Mustard Cream Sauce

One of my favorite comfort food meals, this dish is juicy, rich and creamy, with the mustard adding a slight tang. It’s perfect! One tip: make sure to let the wine reduce by half. If you don’t the sauce turns out slightly runnier and doesn’t coat the chicken.  I like to serve it with cheddar mashed potatoes and green beans. 

Ingredients 

• 4 whole Boneless, Skinless Chicken Breasts
• 2 Tbsp. Olive Oil
• 2 Tbsp. Butter
• 3 whole Garlic Cloves, Minced
• 1 c. White Wine
• 1 Tbsp. (heaping) Dijon Mustard
• 1 Tbsp. (heaping) Grainy Mustard
• 1/4 c. (to 1/2) Heavy Cream
• 1/4 c. (to 1/2) Chicken Broth
• Salt And Pepper, to taste

Directions 

Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.

Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate. 

Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the wine. Then just let the wine bubble up and cook until it's reduced by half. 

Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around. 

Serve chicken spooning the sauce over the top.

Crockpot Beef Stroganoff

 Crockpot Beef Stroganoff 

My first time making beef stroganoff and it couldn’t be easier in this crockpot version!

Ingredients

 

• ▢ 2 tablespoons vegetable oil
• ▢ 4 pounds boneless chuck roast
• ▢ 1 teaspoon kosher salt
• ▢ 1/2 teaspoon coarse ground black pepper
• ▢ 1 yellow onion , chopped
• ▢ 8 ounces crimini mushrooms , sliced (optional, I’m the only one who likes mushrooms in my family so I had to leave it out) 
• ▢ 3 cloves garlic , minced
• 1 can cream of mushroom soup
• ▢ 2 cups beef broth
• ▢ 1 tablespoon Dijon mustard
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1 teaspoon dried thyme
• ▢ 1 teaspoon paprika
• 1 Ranch packet
• ▢ 1 cup sour cream
• ▢ 8 ounces egg noodles , cooked a minute shy of done

Instructions

• Heat oil in a large Dutch oven on high heat.
• Season chuck roast with salt and pepper.
• Brown meat on all sides, 4-5 minutes on each side.
• Add the beef to slow cooker with onions, mushrooms and garlic.
• Whisk together beef broth, Dijon mustard, Worcestershire sauce, thyme, paprika and ranch packet, and pour it into slow cooker along with mushroom soup.
• Cook on low heat for 8 hours or on high heat for 4 hours.
• Remove meat from the slow cooker and gently break apart with two forks.
• Cook egg noodles just a minute shy of package instructions.
• Mix sour cream into sauce and add in the egg noodles, stirring to coat.
• Top with chuck roast and stir together

Brown Butter Cheddar Mashed Potatoes

Another great addition to a Thanksgiving feast! The brown butter adds an almost nutty element to these potatoes and the cheddar adds a sharp bite that work together really well. They are super rich and indulgent! 

Brown Butter Cheddar Mashed Potatoes 

Ingredients 

2 ½ Ibs Potatoes

4 oz Cultured, Salted Butter

4 oz White Cheddar Cheese

¼ cup Grated

Romano Cheese

¼ cup Cream

1 bunch Chives

Directions 

• Fill a large pot ¾ of the way up with salted water; cover and heat to boiling on high.
• Wash and dry the fresh produce.
• Medium dice the potatoes.
• Thinly slice the chives.
• Grate the cheddar on the large side of a box grater.
  Cook the potatoes
• Add the diced potatoes to the pot of boiling water. Cook 20 to 22 minutes, or until tender when pierced with a fork. Turn off the heat.
• Drain thoroughly and return to the pot.
• Meanwhile, in a medium pan, heat the butter on medium-high until melted.
• Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted).
• Turn off the heat.
• To the pot of cooked potatoes, add the brown butter, cream (shaking the packet before opening), and grated cheddar. Season with salt and pepper.
• Using a fork (or potato masher), mash to your desired consistency. Taste, then season with salt and pepper if desired.
• Serve the mashed potatoes garnished with the sliced chives and romano.

Lemon Parmesan Brussel Sprouts

A great addition to any dinner or a Thanksgiving feast! This is a new twist on traditional roasted brussel sprouts. The lemon adds a nice tang while the Parmesan adds a creamy touch. 

Lemon Parmesan Brussel Sprouts

Ingredients 

2 Ibs Brussels

Sprouts

4 Tbsps Raw Pepitas

1 Lemon

1 bunch Rosemary

½ cup Grated

Parmesan Cheese

Directions

• Preheat the oven to 450°F.
• Cut off and discard the stem ends of the brussels sprouts; halve lengthwise.
• Pick the rosemary leaves off the stems.
• Using a zester or the small side of a box grater, finely grate the
  lemon to get 2 teaspoons of zest. Quarter and deseed the lemon.
• Place the halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat.
• Arrange in an even layer, spreading them out as much as possible.
• Roast 15 to 17 minutes, or until browned and tender when pierced with a fork.
• Transfer to a bowl.
• Meanwhile, in a medium pan, heat a thin layer of oil on medium-high.
• Once the oil is hot enough that a pepita sizzles immediately when added, add the pepitas; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until starting to brown (be careful, as the pepitas may pop as they toast).
• Add the rosemary leaves. Cook, stirring frequently, 1 to 2 minutes, or until the rosemary stops sizzling and the pepitas are golden brown.
• Turn off the heat. Using a slotted spoon, transfer to a paper towel-lined plate and immediately season with salt.
  Finish the brussels sprouts
• To the bowl of roasted brussels sprouts, add the parmesan, lemon zest, the juice of 2 lemon wedges, and a drizzle of olive oil. Toss to combine. Taste, then season with salt and pepper if desired.
• Serve the finished brussels sprouts garnished with the fried pepitas and rosemary. Serve
  the remaining lemon wedges on the side, if you'd like.

Classic Mac and Cheese

Classic Mac and Cheese is our family’s go-to comfort food. We have perfected this one over the years and have got it just the way we like it! The pasta is coated in an extra creamy, cheesy sauce and topped off with a crispy panko topping that all gets baked to bubbly perfection. This recipe makes a lot, so it’s great to split into smaller pans to eat some now and freeze some for later. Enjoy! It’s a big ol’ hug in a bowl 🤗

Classic Mac and Cheese

Panko Topping

• 2 Tbsp butter
• 3/4 cup panko
• 1 tsp dried parsley
• Salt and pepper, to taste

Mac Sauce

• 3 cups whole milk
• 1/2 cup butter (1 stick)
• 1/2 cup flour
• 1 tsp salt or 2 tsp kosher salt
• Around 4 cups of shredded cheese if your choice (usually prefer extra sharp cheddar + Gruyère cheese and/or Gouda) 
• 1 tsp ground mustard 
• Salt and pepper to taste
• Optional- cayenne pepper to taste
• 1 lb pasta of your choice, we like medium shells

Instructions

 

1. Preheat oven to 400*F
2. For the topping- in medium pan, melt 2 Tbsp butter on medium heat. Once melted, add the panko and cook until light brown. Remove from heat and add the parsley, salt and pepper. Set aside.
3. Boil the noodles, cook slightly less than al dente since it will be cooked more in the oven. Drain the water. 
4. For the Mac sauce- measure milk and let it sit in a warm area (alternatively you can put it in a sauce pan on low heat for a few minutes). Melt the stick of butter over medium heat. Once melted, add the flour and whisk constantly until starting to brown. Remove from heat. Slowly add the milk, whisking as you go. Return to heat and whisk constantly. Once it is thick and can “coat a spoon” remove from heat, add the salt, shredded cheese, ground mustard, and pepper (plus additional cayenne pepper and more salt, as desired).
5. Once the Mac sauce tastes delicious, add the pasta and stir until al the pasta is coated.
6. Coat a 9x14 pan (or multiple pans if desired) with cooking spray. Pour in the Mac and Cheese. Sprinkle the panko topping on top.
7. Bake at 400*F for around 30 minutes (or less if using a smaller pan), or until bubbly.

*you can freeze it before the baking step. Just thaw, cover and foil, bake for about 30 min covered and 10-15 min uncovered, until bubbling and heated through