Creamy Dijon Vinaigrette (with a salad + protein suggestion)

INGREDIENTS:

• 1/4 cup good-quality red or white wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• 1/2 garlic clove
• 1/2 cup vegetable oil
• 2 tablespoons extra-virgin olive oil
• Freshly ground black pepper
2. 
   

DIRECTIONS:

1. Pulse 1/4 cup good-quality red or white wine vinegar + 1 tablespoon Dijon mustard + 1 tablespoon honey + 1/2 teaspoon kosher salt + 1/2 garlic clove in a blender to combine. With motor running, slowly add 1/2 cup vegetable oil, then 2 tablespoons extra-virgin olive oil. Season to taste with salt and freshly ground black pepper.
2. My suggestion is to serve with arugula (about 1 loose cup per serving) + apple slices + goat cheese + chopped, toasted pecans.  Yum.  Feeling fancy?   Add a protein with this marinade.  It's perfect for chicken, pork, shrimp, and any kind of fish.  Marinate chicken for at least 4 hours (up to 12 for bone-in pieces), shrimp for 30 minutes to 1 hour, and fish for a max of 30 minutes.
2. *www.epicurious.com

Creamy Tuscan Garlic Chicken

Serves 4-6.

Ingredients: 

1.5-2 pounds boneless skinless chicken breasts, thinly sliced (I didn't slice mine; I simply pounded each breast to equal thickness to ensure even cooking.)

2 Tablespoons olive oil (I just sprayed my pan with avocado oil.)
1 cup heavy cream
½ cup chicken broth
1 teaspoon garlic powder
1 teaspoon Italian seasoning

1 teaspoon salt

½ teaspoon pepper

1 clove garlic, minced (or frozen Dorot)
½ cup parmesan cheese (I used freshly grated.)
1 cup spinach, chopped
½ cup sun dried tomatoes (I julienned about 1/2 of a 7 oz. jar marinated in olive oil. Drain the oil!)

Directions:

1. In a small bowl, combine, garlic powder, Italian seasoning, salt, and pepper and season chicken on both sides with spice mix.  
2. In a large skillet, add olive oil (or spray pan) and cook the chicken on medium-high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
3. Add the heavy cream, chicken broth, and minced garlic.  Whisk over medium-high heat until it starts to thicken. Add the spinach and sun dried tomatoes and let it simmer until the spinach starts to wilt. Add chicken back to the pan and serve with cream sauce spooned over chicken.

*Adapted from www.therecipecritic.com

Creamy Dill Chicken

The HelloFresh recipe ingredient amounts were enough for 2 people, so if making for 4, simply double the amounts.  To be honest, I would have appreciated more of the dill sauce, so even if you're making for two people, consider doubling the sauce.

Ingredients:
2 boneless, skinless chicken breasts
4-6 Yukon Gold potatoes, cubed
1-2 teaspoons fresh dill, finely chopped
6-12 oz. fresh green beans (Make it easy on yourself and buy a bag.)

Sauce Ingredients:
2 tablespoons sour cream (4 if you want to double it.)
1 packet of chicken stock concentrate (2 packets if you want to double it.)  I found them on Amazon here.
1-2 tsp. Dijon mustard (2 if you want to double it.)


Directions:
1. Wash and dry all produce. Preheat oven to 450 degrees. Finely chop dill.  Set aside.  Cut potatoes into ½-inch cubes.

2. Toss potatoes on a baking sheet (or shallow dish) with a drizzle of oil and a pinch of salt and pepper. Roast in oven until crisp and browned, 22-25 minutes, tossing halfway through.

3. While potatoes are cooking, heat a drizzle of oil in a large pan over medium heat. Pat chicken dry with a paper towel. Season all over with salt and pepper. Add to pan and cook until no longer pink in center, 4-6 minutes per side. Remove chicken from pan and set aside to rest.

4. While chicken cooks, toss green beans on another baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until tender (after potatoes have been cooking for half the time), 10-12 minutes.

5. To make the sauce, stir together 1 tsp. dill, sour cream, stock concentrate, a heaping 1 tsp. mustard, and 2 Tbsp. water in the same pan used for chicken over medium heat. Season with salt and pepper. (TIP: If sauce seems thick, add more water, 1 tsp. at a time, until it has a drizzly consistency.) (I didn't need to add more water.) Remove pan from heat.

6. Thinly slice chicken, then divide between plates along with potatoes and green beans. Drizzle sauce over everything. Garnish with remaining dill (optional).

*HelloFresh

Make Ahead Breakfast Enchiladas

INGREDIENTS:

• • 2 cups deli ham, chopped small
• • 1/2 cup diced green onions
• • 2 1/2 cups shredded cheddar cheese, divided
• • 10 (7-8 inch) flour tortillas
• • 1.25 cups half-and-half
• • 4 large eggs
• • 1/2 teaspoon salt
• • 1 tablespoon flour
• • salsa, sour cream, avocado, and extra green onions or cilantro for serving

DIRECTIONS:

1. Coat a 9×13 inch baking dish with nonstick cooking spray.
2. Mix together the ham, green onions, and 2 cups of the cheese in a medium bowl. Scoop 1/3 cup of the cheese mixture onto each tortilla; roll up and place seam side down in the baking dish.
3. Whisk together the half-and-half, eggs, salt, and flour. Pour liquid over tortillas. Cover and refrigerate overnight. (*see notes)
4. In the morning, preheat oven to 350º F. Bake, covered, for 35 minutes. Remove foil and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.
5. Serve with salsa, sour cream, avocado, and additional green onions or cilantro.

NOTES:

The purpose of letting this dish sit overnight is so the tortillas and filling can absorb the egg mixture. *However....I didn't make this dish overnight and it was perfect.  The thought of letting flour tortillas soak overnight just kind of grossed me out, but apparently it totally works!  Either way, the recipe is delicious.)

You can substitute corn tortillas for the flour tortillas, but just make sure to buy the absolute best quality kind, use them fresh, and place in the microwave for a few seconds to make them pliable (only if necessary).  Since they're typically smaller than the flour tortillas, you might need more of them. Also keep in mind that corn tortillas don't absorb liquid in the same way flour ones do, so that can change the overall results.

*www.bellyfull.net

Broccoli Cheese Stuffed Chicken Breast

Ingredients:

• 3 large chicken breasts
• salt & pepper
• 1 1/2 tsp. garlic powder, divided
• 1/4 tsp. paprika
• 1 cup finely chopped broccoli florets
• 1/2 cup finely diced red bell pepper
• 1 cup mild cheddar cheese
• 1 Tbsp. mayo
• 2 tbsp olive oil

Directions:

1. Preheat oven to 425 degrees F.
2. Season both sides of the chicken breasts with salt, pepper, paprika, and 1/2 tsp. of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.
3. For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish, add the bell pepper, cheese, mayo, remaining garlic powder, and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary.
4. Heat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5 minutes before enjoying.

*www.iwashyoudry.com

Thanksgiving Side Dish: Corn Casserole (An Actual Good One)

Ingredients:

• 1, 8.5 ounce package cornbread mix
• 1 cup sour cream (or 1 cup non-fat Greek yogurt)
• 1 stick (1/2 cup) unsalted butter, melted 
• 1, 15 ounce can creamed style corn, undrained
• 1, 15 ounce can corn, drained
• 2 eggs, beaten
• ⅛ teaspoon pepper
• ¼ teaspoon salt

Directions:

1. Pre-heat oven to 350 degrees and grease a 2½ quart baking dish, an 8x8, or a 9x9 baking pan.
2. In a bowl, mix together sour cream (yogurt), corn, creamed corn, melted butter, and eggs. Add cornbread mix, salt and pepper, and stir.
3. Pour into greased baking dish and bake for 45-60 minutes until sides are golden and the middle doesn't jiggle when you shake it.

Notes:

1. Recipe can be doubled; bake in a buttered, 9x13 inch pan.

2. Recipe can be made 1-2 days ahead; bake, cool completely, then cover tightly and put in refrigerator.  To re-heat, take casserole out of refrigerator and bring close to room temperature (will re-heat quicker), keep covered and put in a 300 degree oven for about 30 minutes.

*www.stuckonsweet.com

Chicken Parmesan Minis

Makes 12.  Easy weeknight dinner!

INGREDIENTS:

• 1 pound of raw, ground chicken
• 1/2 of a red pepper, diced
• 1/2 onion, diced (I used about 1/4 of an onion.)
• 3 teaspoons minced garlic
• 1 teaspoon of oregano (I used one drop of Oregano essential oil.)
• 3 mozzarella cheese sticks, each cut into 4 pieces
• Salt and pepper, to taste
• 1 egg
• 1 cup of marinara sauce
• 1/2 cup of Italian bread crumbs
• 2 Tablespoons of Parmesan cheese
• 1 Tablespoon EVOO

Directions:

1. Preheat oven to 350 degrees.
2. For the topping, mix together the Italian bread crumbs, one tablespoon of Parmesan cheese, and one tablespoon of olive oil; set aside.
3. In a large bowl, lightly beat the egg, then add chicken, red pepper, onion, garlic, oregano, 1 tablespoon of Parmesan, salt, and pepper. Mix until well combined.
4. Spray a regular sized muffin tin with nonstick cooking spray. Spoon heaping spoonfuls of the chicken mixture into a muffin tin (start with about one tablespoon in each muffin tin). Place a cheese cube (one of the pieces of cheese stick) down in the center of the mixture. Then, spoon one more tablespoon or so of chicken mixture on top, making sure the cheese is covered completely. (I made these mid-morning to prep for dinner, so after I completed this step, I covered the muffin tin in Syran wrap and refrigerated until ready to bake.)
5. (When ready to bake,) Sprinkle the bread crumb mixture on top of each chicken mini.
6. Put the muffin tin in the oven and cook for 30 minutes or until cooked through.  (Check at 25.)
7. Serve with marinara sauce under the minis or in a cup on the side for dipping.

*www.sixsistersstuff.com