Maple Mustard Chicken Thighs

1. Ingredients:
2. 1/3 cup spicy brown mustard
3. 1 tablespoon yellow mustard
4. 2 tablespoons brown sugar
5. 1/4 cup real maple syrup
6. 1 tablespoon grated onion
7. 1 tablespoon apple cider vinegar
8. 2 teaspoons soy sauce
9. 1/2 teaspoon black pepper
10. 2 cloves garlic, minced
11. 1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat
12. kosher salt
13. 
    

Directions:

1. Place the chicken thighs in a large Ziploc bag.
2. Combine brown mustard, brown sugar, maple syrup, yellow mustard, grated onion, apple cider vinegar, soy sauce, black pepper, and garlic in a small mixing bowl. (It makes about one cup.)  Pour half of the mixture (I used 3/4 cup) over the chicken thighs and refrigerate for 2-4 hours. 
3. When ready to cook, preheat grill to medium heat (about 400 degrees). Remove the thighs from the bag and sprinkle lightly with kosher salt. Cook the thighs 3-5 minutes per side. Brush both sides of the thighs with reserved sauce before serving.

*www.ourbestbites.com

Cheesy Garlic Parmesan Spinach Orzo

awesome!

INGREDIENTS:

• 1½ cups uncooked orzo pasta (I used DeLallo whole wheat.)
• 2 tablespoons olive oil
• 2½ teaspoons minced garlic (I used 2 large cloves.)
• salt and pepper to taste
• 2 teaspoons flour
• 1 cup milk (I used 2%.)
• ⅔ cups fresh spinach, roughly chopped (I didn't want big chunks of spinach, so I put two large handfuls into a mini food processor and finely chopped.) 
• ½ cup shredded Parmesan cheese (plus extra for topping) (Add in increments...I don't think it needs that much.)

DIRECTIONS:

1. Cook orzo according to package directions. Drain and set aside.
2. Heat olive oil in a medium-sized pot over medium heat. (I used a 12" skillet.)  Add garlic, a pinch of salt and pepper, and saute for 1 minute until garlic is fragrant.
3. Add flour to garlic and oil and whisk for one minute. Add about ¼ cup of the milk to the pot and whisk to work out any lumps. When lumps are gone, add the remaining milk and whisk to combine. Bring to a simmer and cook for about 8 minutes or until sauce is thickened.
4. Add chopped spinach to sauce. Cook an additional 2 minutes or so until spinach is soft and dark. Remove sauce from heat and stir in Parmesan cheese. When cheese has melted, add orzo and stir to combine. If desired, serve with extra Parmesan cheese and serve immediately. Enjoy!
5. (Over time, the cheese really soaks up the milk, so if you feel that it is not creamy enough, use a little bit more milk.  Next time, I'll probably use 1 1/4 cup.)

*www.lecremedelacrumb.com

Reese's Pieces Soft PB Cookies

INGREDIENTS:

1 large egg
1 cup light brown sugar, packed
3/4 cup creamy peanut butter (do not use homemade or natural peanut butter; use Jif, Skippy, or similar)
1/2 cup unsalted butter, softened
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
pinch salt, optional and to taste
1 cup Reese's Pieces
1 cup semi-sweet chocolate chips

DIRECTIONS:

1. To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
2. Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don't overmix.
3. Add the Reese's Pieces and chocolate chips, and blend until just incorporated.
4. Using a medium 2-inch cookie scoop, form heaping tablespoon mounds (I made about 27). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
5. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced about 2 inches apart. Bake for 9 to 10 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 11 minutes because cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have slightly chewy edges with soft, pillowy centers). Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
6. Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

*www.averiecooks.com

One-Pan Italian Sausage Tortellini

Ingredients:

• 1 tablespoon olive oil
• 2 cups diced onions
• 1 pound mild Italian sausage
• 2-3 cloves garlic, minced
• ¾ cup chicken broth (Use low-sodium so you can regulate salt later.)
• 1 (14.5 ounce) can petite diced tomatoes
• ½ cup regular or heavy cream
• 9 ounces tortellini (fresh or frozen)
• salt and pepper to taste
• 2 cups fresh baby spinach, loosely packed (I chopped mine.)
• (I had carrots to get rid of, so I also food processed about 1/4 cup to add to "sauce.")
• 1/3-1/2 cup Pecorino Romano cheese, grated

Directions:

1. Heat olive oil in a 12-inch skillet over medium heat. When the oil is very hot, add the onions. Squeeze the sausage from the end of the link to remove it from its casing and add directly into the pan. Use a spatula to break up the sausage into bite-sized pieces. Increase heat to medium-high and cook, stirring occasionally, until the sausage is browned. Reduce heat to low, then add the garlic and stir until fragrant, about 30 seconds.

2. Add broth, tomatoes, cream, (carrots), and tortellini to the skillet. Stir to combine. Increase heat and bring to a boil.

3. Cover, then reduce the heat and simmer for 15 minutes until tortellini are tender and heated through. Taste the sauce and add of salt* and pepper to taste. (*See step 5.)

4. Add spinach and stir until softened and wilted. Remove from heat and serve.

5. I topped dish with grated Pecorino Romano cheese at the end, so if you decide to add cheese, wait to salt until after the cheese.

*www.kevinandamanda.com

No Bake Energy Bites

so yummy!

INGREDIENTS:

• 1 cup (dry) oatmeal (I used old-fashioned oats.)
• 2/3 cup toasted coconut flakes (I used unsweetened.)
• 1/2 cup peanut butter
• 1/2 cup ground flax seed
• 1/2 cup chocolate chips or cacao nibs (optional) (I used dark chocolate chips.)
• 1/3 cup honey or agave nectar (I used honey.)
• 1 tablespoon chia seeds (optional)
• 1 teaspoon vanilla extract

DIRECTIONS:

1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for about thirty minutes.
2. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
3. Makes about 20-25 balls.

*www.gimmesomeoven.com

Easy Tomato Sauce

Ingredients:

• 1 tablespoon olive oil
• 1/2 onion, diced
• 1/2 teaspoon salt
• 1 clove garlic, chopped
• 1/2 teaspoon italian herbs
• 1 15 oz can tomato sauce
• 1 teaspoon sugar, honey or agave nectar

Directions:

1. 1. Heat the olive oil in a saucepan over medium heat and saute the onions and salt for 5 minutes.
2. 2. Add the garlic and italian herbs and continue to cook for 1 minute.
3. 3. Add the tomatoes and agave and cook for 5-10 minutes or until slightly thickened.
4. 4. Serve.
5. (Makes 2 cups)

*www.weelicious.com

20-Minute Cheesy Chicken Enchilada Soup

INGREDIENTS:

• 2 tablespoons vegetable oil
• 1 cup diced white onion (about 1 small white onion)
• 2 cloves garlic, minced
• 1/2 cup masa harina
• 3 cups chicken stock
• 2 cups cooked, shredded chicken
• 1 1/4 cups (or 1 10-ounce can) red enchilada sauce, homemade or store-bought
• 1 (14-ounce) can black beans, rinsed and drained
• 1 (14-ounce) can diced tomatoes, with juices (fire-roasted is suggested)
• 1 (4-ounce) can chopped green chiles
• 1/2 teaspoon ground cumin
• 8 ounces sharp cheddar cheese, freshly grated
• 1 teaspoon salt, or more/less to taste
• optional toppings: tortilla chips/strips, diced/sliced avocado, grated cheese, sour cream, chopped fresh cilantro, and/or pico de gallo

DIRECTIONS:

1. Heat the oil in a large stock over medium-high heat. (To save time, peel and dice the onion for the minute or so that the oil heats.) Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garilc and saute for an additional minute until fragrant. Stir in the masa harina and cook for an additional minute.
2. Pour in half of the chicken stock, and stir until completely combined. Add in the remainder of the chicken stock, and stir to combine. Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt and cumin, and stir until combined. Continue stirring occasionally until the mixture reaches a simmer. Reduce heat to medium-low and let it simmer for 3 minutes, stirring occasionally so that the soup does not stick to the bottom of the pan. Then stir in the cheese, one handful at a time, until combined. Taste, and season the soup to taste with salt.
3. Serve the soup warm with desired toppings.

*www.gimmesomeoven.com

Slow Cooker Baby Back Ribs with Root Beer BBQ Sauce

These are so fantastic and they fall right off the bone, 

so you don't even have to use your fingers!

Baby back ribs are simple to prepare but you do want to make sure you remove the membrane/silver skin from the underside of the ribs. Here's a simple how-to; the trick is using a paper towel to help grip the membrane as you peel it off. 

Also, when it comes to root beer, brand matters. Choose a root beer that tastes good. Sounds silly and simple but it's really important. As long as you like the taste drinking it straight, you're good. 

Finally, slow cookers. The slow cooker I used is right around 6-7 quarts. The oval shape is ideal for these ribs; however, I still had to cut them in half so if you only have a round slow cooker, try cutting the rib racks in half and stacking them on top of each other or side-by-side.  Don't worry; the top racks of ribs will still cook.  I will admit, a few times during the cooking, I shuffled the top ones toward the bottom so they each got a turn touching the liquid at the base.

INGREDIENTS:

Ribs and Seasonings:
• 3 tablespoons coarse kosher salt
• 1 tablespoon dried oregano
• 1 tablespoon garlic powder
• 1 tablespoon black pepper
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 2 racks pork baby back ribs, trimmed (see note above)
• 1 large yellow or white onion, sliced into half moons
• 1/2 cup root beer (see note above)
BBQ Sauce:
• 1 tablespoon olive oil
• 1 1/2 cups finely chopped onion
• 1 tablespoon minced fresh garlic
• 1 cup root beer
• 1 1/2 cups of your favorite BBQ sauce 
• 1/2 cup apple cider vinegar
• 1/4 cup packed brown sugar, light or dark
• 1 tablespoon minced chipotle in adobo sauce (leave out the seeds for less heat)
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste

DIRECTIONS:

1. For the ribs: In a small bowl, stir together the salt, oregano, garlic powder, black pepper, chili powder, and paprika. Make sure to remove the membrane from the back of the ribs (simple how-to here).  Cut racks if needed, then spread the spice mixture over the meaty side of the ribs and rub gently until coated. 
2. Place the sliced onion and 1/2 cup root beer to the slow cooker (see note above for sizes/details) and place the ribs on top. Cover the slow cooker and cook on high for 3-4 hours or on low for 6-7 hours. 
3. While the ribs cook, make the sauce by heating a saucepan over medium heat with the 1 tablespoon oil. Add the chopped onions and garlic and cook on medium to medium-low, stirring often, until the onions soften and turn translucent, 7-8 minutes. Add the root beer and bring the mixture to a boil. Let it cook for 5-7 minutes until the liquid is reduced by about half. 
4. Stir in the favorite BBQ sauce, vinegar, brown sugar, minced chipotles, and Worcestershire sauce. Season with salt and black pepper - {start with 1/4 teaspoon each and add more to taste.} 
5. Simmer the sauce for 10-15 minutes. Let it cool slightly and then carefully process in a blender (or use a handheld immersion blender) until smooth. Refrigerate the sauce if making in advance. 
6. When the ribs have finished cooking, preheat the oven broiler and position an oven rack about 4-6 inches from the heating element. Line a large, rimmed baking sheet with foil. 
7. Carefully lift the ribs from the slow cooker using a large, flat spatula and tongs (they will be very, very tender - like, fall-apart tender) and place them in a single layer on the baking sheet. Brush liberally with the prepared BBQ sauce and broil until the sauce bubbles and caramelizes, 2-3 minutes (watch closely so it doesn't burn).  (I brushed it again with sauce after I took out of oven.)
8. Serve ribs with the remaining sauce on the side.

*www.melskitchencafe.com

Beef Enchiladas

INGREDIENTS:

• 1.5 pounds lean ground beef
• salt and pepper
• 1 small white onion, peeled and diced
• 1 (4-ounce) can diced green chiles
• 1 (15.5 ounce) can black beans or lentils, rinsed and drained
• 8 large flour tortillas
• 3 cups Mexican-blend shredded cheese
• 1 batch red enchilada sauce, or 1 can store-bought enchilada sauce (I HIGHLY recommend making her enchilada sauce.  It's super easy and yummy!)
• 1/4 cup chopped fresh cilantro (optional) 

DIRECTIONS:

Heat oven to 350°F.  Grease a 9 x 13-inch baking pan with cooking spray.  Set aside.

Cook the ground beef in a large saute pan over medium-high heat until it is browned and completely cooked through, using a spatula to break up the beef into small pieces as it cooks.  Using a slotted spoon, transfer the beef to a separate bowl and set aside.  Reserve 1 tablespoon of the remaining grease, and discard the rest.

Add the onion to saute pan and cook for 5 minutes (in the reserved 1 tablespoon of grease) until is is soft and translucent.  Stir in the green chiles and beans, and cook for 1 minute to warm, stirring occasionally.  Remove pan from heat, and stir the ground beef and 1/4 cup enchilada sauce into the onion mixture until combined.  Salt and pepper to taste.  Set aside.

To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, ground beef mixture, and cheese. Lay out a tortilla, and spread about two tablespoons of sauce over the surface of the tortilla.  Portion a heaping 1/4 cup of the ground beef mixture and spread it in a line down closer to one edge of the tortilla, then sprinkle with 1/4-1/3 cup of cheese. Roll up tortilla and place in the prepared baking dish, seam side down. Repeat with the remaining ingredients.  Spread any of the remaining enchilada sauce on top of the tortillas, then sprinkle the remaining shredded cheese on top.

Bake uncovered for 20 minutes.  Remove from oven and serve immediately, (I suggest cutting them in half...as seen in above pic) garnished with chopped fresh cilantro if desired.

*www.gimmesomeoven.com

Raspberry Mango Tango Smoothie

Ingredients:

• 1/2 of a large banana, previously peeled, sliced, and frozen
• 1/2 cup coconut water (I used a peach/mango flavor.)
• 1 cup frozen mango (fresh is OK, but frozen is preferred to get a thick texture smoothie)
• 1 cup fresh or frozen raspberries

Directions:

1. Make sure you have a strong, powerful blender that will blend up the frozen banana and mango...like a Vitamix or Blendec.
2. Add all of the ingredients to the blender in the order listed. Blend on high for at least 3 minutes or until smooth. Scrape down the sides of the blender as needed. Add more coconut water if it's too thick.
3. Serve and enjoy. Store any leftover smoothie covered in the refrigerator for up to 8-10 hours.

*www.sallysbakingaddiction.com

One-Pan Cheesy Chicken, Broccoli, and Rice

Ingredients:

• 3 tablespoons extra virgin olive oil
• ½ medium yellow onion, diced finely
• 1 pound boneless skinless chicken breasts, cut into bite sized pieces
• 2 cloves of garlic, minced
• 1 teaspoon of kosher salt and freshly ground pepper to taste
• 1 cup uncooked extra long grain white rice
• 2½ cups broccoli florets, cut into bite sized pieces
• 2½ cups of low-sodium chicken broth
• 2 cups shredded extra sharp cheddar cheese

Directions:

• In a large skillet or pan (at least a 12" skillet), sauté onions in two tablespoons of olive oil over medium heat. (I seasoned my onions with salt and pepper while cooking.)  Season chicken with salt and pepper.
• Once onions soften, increase the heat to medium high and add chicken to the pan.
• Brown the chicken pieces and add the garlic. Cook for about 1 more minute.
• Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.
• Add the uncooked rice in the olive oil and saute it for a couple of minutes.
• Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid.
• Cook chicken and rice mixture covered for about 12 minutes.
• Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine.
• Continue to cook covered another 8 minutes on low, or until broccoli and rice are both tender.
• Remove from heat and stir in half a cup of cheese.
• Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.

*www.the-girl-who-ate-everything.com

Creamy Broccoli Chicken Shells and Cheese

easy.  kid-friendly.  easy.  yum.  easy.

serves about five, so halve if necessary.  i did. 

Ingredients:

• 9 oz. shell pasta, dry (about 3 1/4 cups)
• 1 lb. rotisserie chicken, shredded/diced into small bites size pieces
• 12 oz. broccoli florets, diced into small bite-size pieces (about 4 1/2 cups after diced)
• 2 1/2 Tbsp. butter
• 1/4 cup all-purpose flour
• 1/2 tsp. onion powder (I didn't have onion powder, so I finely diced about 1/4 of an onion....remember I halved the recipe.)
• 1/4 tsp. garlic powder
• Salt and freshly ground black pepper, to taste
• 3 cups low-fat milk
• 6 oz. sharp cheddar cheese, shredded (about 1 1/2 cups)
• 1 oz. Parmesan cheese, finely shredded (about 1/3 cup)

Directions:

• Boil pasta according to directions listed on package, adding broccoli during last 3-4 minutes of boiling.  Drain well, but reserve 1/4 cup pasta water just in case you want to thin consistency at the end.  DO THIS.  
• Meanwhile, in a pot, melt butter over medium heat.  This is when I added my diced onion, then cooked until soft and translucent.  If you aren't using an onion, skip to next step.  
• Stir in flour. Cook mixture, stirring constantly for 1 minute. Whisking vigorously, slowly add in milk, then season with onion powder (if using), garlic powder, and salt and pepper to taste. Increase heat to medium-high and continue to cook mixture, stirring constantly until it boils and thickens. Remove from heat then add in cheddar and Parmesan cheese and stir until melted. 
• Add drained pasta and broccoli and chicken and toss to evenly coat. As it sits it will thicken. If desired, thin the consistency with a few tablespoons of pasta water.
• *www.cookingclassy.com