Main Course

Name: Chicken and Bacon Fried Rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Cuisine: Chinese
Ingredients: 3 Cups cooked, shredded chicken; 3 Cups cooked rice; 1 Medium white onion, finely chopped; 1 Cup frozen peas and carrots, slightly thawed; 2 Tbsp sesame oil; 2-3 Tbsp soy sauce; 2-3 Tsp minced ginger, to taste; 3 Eggs, beaten; 2 Green onions, sliced (optional); 5 Slice thick bacon, cooked and roughly chopped, reserve bacon drippings

Chicken and Bacon Fried Rice

February 20, 2020 by Lynsey Leave a Comment

Fully loaded chicken and bacon fried rice. Packed full of delicious shredded chicken, sautéed vegetables, pops of salty bacon, and fluffy eggs. This fried rice has it all and can easily be served as a meal itself!

I’ve always been a fan of fried rice. I mean, it was love at first bite. There wasn’t anything overly special about it, it was just good. The rice had a bite to it, the chicken was tender and it was pack with lots of veggies and full of flavor.

Fried rice is always an easy go-to when we get take out. Spenc and I usually share an entrée and each get a soup and an eggroll. We have our typical rotation of entrees we order and fried rice is definitely in the mix.

A few years ago while we were visiting my brother in law and sister in law we had Chinese food for one of our meals. Fried rice was an obvious requirement to accompany our meal, but when I first saw it there was one notable difference.

Bacon

I mean, I’m a firm believer that bacon always makes EVERYTHING better. Savory or sweet, in my opinion, bacon can be added to both. Well, such was the case with the chicken fried rice we had. I’m not quite sure why I’ve never thought of adding bacon to fried rice, but until then it had never crossed my mind.

However, after we had it, every time I had fried rice I always thought of that one time we had bacon fried rice. In my opinion, it should be a staple ingredient.

I’ve craved that chicken and bacon fried rice ever since we had it, but there is NOWHERE locally that has it on the menu.

So, I did what I had to do and created my own version!

It’s a great fake-out take-out recipe. Truly comparable to our favorite Chinese restaurant and comes together extremely quickly and requires very little equipment!

Seriously, all you need is a skillet or wok. If you want to get fancy, you can dish it up on a platter or just portion in bowls and serve.

Full of juicy shredded chicken, sautéed vegetables, crispy and fluffy rice, puffy eggs and little bits of salty bacon. It’s packed full of flavor and is extremely filling. Serve by itself or swing by your favorite Chinese restaurant and snag some eggrolls and soup and you’re all set!

Chicken and Bacon Fried Rice

Yield: 8 Servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Everything you love about takeout in the comfort of your own home. This chicken and bacon fried rice will quickly become one of your go to meals! Loaded with vegetables, juicy chicken, and crunchy bacon; this rice is hearty and loaded with tons of flavor.

Ingredients

3 Cups cooked, shredded chicken
3 Cups cooked rice
1 Medium white onion, finely chopped
1 Cup frozen peas and carrots, slightly thawed
2 Tbsp sesame oil
2-3 Tbsp soy sauce
2-3 Tsp minced ginger, to taste
3 Eggs, beaten
2 Green onions, sliced (optional)
5 Slice thick bacon, cooked and roughly chopped, reserve bacon drippings

Instructions

Place a large skillet over medium-low heat and add the bacon drippings*. Once the pan is hot, add the onions and sauté until they begin to soften and turn translucent. Add the carrots and peas and cook an additional 3 minutes. Add the garlic and ginger and let cook an addition minute.
Move the vegetables to one side of the pan, reduce heat to low. Pour the beaten eggs on the other side of the pan. Using a spatula, cook until scrambled. Once cooked, combine the vegetables and eggs and transfer to a plate.
Increase heat to medium, add sesame oil and rice. Spread rice in an even layer and allow to cook about 5 minutes, until pieces begin to char.
Add the vegetables and chicken back to the rice, along with soy sauce and stir to combine. Cook an additional 2-3 minutes.
Stir in green onions and bacon and serve.

Notes

*Reserve bacon drippings to use for sauteing the vegetables.

* A long grain (white or wheat) or Jasmine rice is best for fried rice. It will stand up to the cooking time and hold its texture.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 296Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 119mgSodium: 933mgCarbohydrates: 21gFiber: 1gSugar: 2gProtein: 22g

Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.

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Shredded Chicken

February 18, 2020 by Lynsey Leave a Comment

Shredded chicken is such a versatile ingredient. This is an insanely easy method to quickly make a moist and flavorful shredded chicken every single time.

Shredded Chicken is one of the most used ingredients in my kitchen.

Shredded chicken is one of those ingredients that is so versatile and can be used in numerous recipes. While it’s extremely easy to snag a rotisserie chicken at the store, there are times I’ve found myself in need of some but didn’t have the time or desire to run to the store.

Enter this shredded chicken recipe.

I’ve tried various ways of making shredded chicken; roasting, boiling, poaching and the slow cooker. Each method has its pro’s but is also accompanied by some cons. After trying different methods, I’ve finally come across my FAVOURITE way to whip up a batch of shredded chicken in no time.

How to make the perfect shredded chicken.

This recipe uses two cooking methods: searing followed by poaching.

It starts by searing the chicken. Searing locks in the juices and creates flavor. Next up is poaching, which takes place during the remaining cooking time. This allows the chicken to remain moist and juicy.

After cooking the chicken through, the rest is simple! Shredding it!

There are two options for shredding the cooked chicken.

The first method, is definitely my preferred method, as it truly takes seconds. Simply fit a stand mixer with the paddle attachment, add the chicken and turn on. The chicken is perfectly shredded in a few seconds.

The other option for shredding is easy as well, it just takes a bit longer. Place one piece of chicken at a time on a plate or cutting board, use two forks and gently pull the chicken apart until shredded.

And that’s it. My go to, foolproof way to make perfectly flavorful and delicious shredded chicken every time.

Shredded Chicken {How to Make Shredded Chicken}

Yield: 6 Servings

Prep Time: 2 minutes

Cook Time: 15 minutes

Additional Time: 2 minutes

Total Time: 19 minutes

Shredded chicken that's made in under 20 minutes. Quick, flavorful and juicy, perfect for numerous recipes.

Ingredients

4-5 Chicken breasts
2 Tbsp olive oil
Salt and pepper
1/4 Cup chicken stock, homemade or store bought

Instructions

Place a large skillet over medium heat. Add oil and allow to heat.
Season chicken with salt and pepper. Place chicken in the skillet and cook 5-6 minutes, until golden. Turn chicken, allow to cook for 2 minutes then add chicken stock and place lid on skillet.
Poach for an additional 8 minutes, or until chicken reaches 165.
Remove chicken, place in stand mixer fitted with paddle attachment. Turn mixer on speed 2 and it will be perfectly shredded in about 20 seconds.*
Place in an airtight container and store in the refrigerator for up to 5 days.

Notes

*Chicken thighs may be used in place of chicken breasts, if desired.

*If you don't have a stand mixer you may use 2 forks to shred the chicken. Place chicken on a cutting board or plate, use to forks to gently pull apart and shred.

*For juicy chicken, add a few tablespoons of remaining liquid that's in the skillet to the chicken and toss to combine.

*Chicken may be stored in an airtight container in the refrigerator to 3-4 days.

*Chicken may be portioned in freezer containers or bags and frozen for up to 2 months.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 209Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 85mgSodium: 138mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 31g

Recipes using shredded chicken-

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Garlic Butter Shrimp

February 12, 2020 by Lynsey Leave a Comment

Garlic butter shrimp is a combination of all things amazing! Succulent shrimp tossed in a delicious garlicky, lemon butter sauce. An easy yet elegant dish that comes together in about 20 minutes!

The start to any great recipe.

Butter. Garlic. Truly the best start to any great recipe. Combine these two things and you’ve truly got a magical start to any recipe.

When you add delicious, succulent shrimp to the mix you’ve got complete perfection with garlic butter shrimp.

One of my favorite appetizers from a local restaurant is a shrimp dish. Large shrimp are paired with earthy mushrooms and all combined in a luscious garlic butter sauce. This is placed in a large bowl and served with crusty, toasted garlic baguettes.

Healthy? I think not.

Amazing and what dreams are made of? YES!

This garlic butter shrimp is reminiscent of my favorite appetizer. I’ve made a few changes to the flavor profile by omitting the mushrooms and adding a generous amount of lemon, but it’s still an outstanding dish.

Great as an appetizer or main course

You could go the route of the restaurant and serve this with plenty of crusty bread and serve as an appetizer. The last time I served this, I opted to use it as the main course. I paired it with a tangy Caesar salad, this garlic parmesan orzo and crusty bread.

Folks, whether you’re serving this as an appetizer or main course, the bread is a must. The lemony, garlic butter sauce is not to go to waste. The bread should be submerged in the buttery goodness and every last drop should be sopped up. If you don’t do this, please spare my feelings, and don’t tell me otherwise!

This is such a simple dish with simple ingredients, but the end result is big, bold deliciousness. It comes together in about 20 minutes, so it’s perfect for the weeknight, but it’s extremely impressive and perfect for dinner guests or a special occasion.

Garlic Butter Shrimp

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Succulent shrimp tossed in a delicious garlicky, lemon butter sauce. An easy yet elegant dish that comes together in about 20 minutes!

Ingredients

8 Tbsp unsalted butter, divided
1 1/2 Pounds large shrimp, peeled and deveined
5 Cloves garlic, mined
Salt and freshly ground black pepper
1/4 Cup seafood or chicken stock
Juice of half a lemon, or more.
1 Tbsp fresh parsley, chopped

Instructions

Place a large skillet over medium-high heat, add butter and allow to melt. Once melted, add the shrimp and season with salt and pepper. Cook about 2-3 minutes, stirring occasionally, until shrimp are pink. Remove from pan and set aside.
Add the garlic to the pan and cook for about 1 minute, until fragrant. Add the stock and lemon juice and bring to a simmer. Cook until mixture has reduced by half, about 1-2 minutes.
Add the remaining butter, 1 tablespoon at a time, stirring until incorporated. Once all the butter has been added, return shrimp to the pan and cook one minute longer.
Garnish with parsley and lemon wedges and serve.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 480Total Fat: 27gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 429mgSodium: 1846mgCarbohydrates: 15gFiber: 0gSugar: 8gProtein: 43g

Sheet Pan Pork Tenderloin

February 6, 2020 by Lynsey Leave a Comment

Sheet pan meals are one of my favorite meals, especially during the week. One pan holds everything you need for a delicious, healthy and satisfying meal. Crunchy green beans, crispy potatoes and delicious glazed tenderloin cooked on one pan and ready in about 30 minutes. This pork tenderloin sheet pan meal will become an instant family favorite.

I absolutely LOVE dishes that catch my eye. I mean, it’s true what they say, we do eat with our eyes first. So, if it doesn’t look good on the plate…or the sheet pan, then it ends there.

This is one of those dishes that looks so pretty on the sheet pan and tastest just as good as it looks. The colors are vibrant, the tenderloin is shimmery and glazed to perfection and the potatoes and green beans add the perfect pop of color.

This sheet pan pork tenderloin is one of those recipes that’s perfect for special occasions and a big family meal. It’s also quick enough to pull off any day of the week and it only uses one pan which means an easy clean-up!

This is truly a no stress, fuss free meal. It yields an impressive, juicy and flavorful meal in about 30 minutes.

It’s also one of those recipes that takes simple ingredients and presents big flavor. A few tricks are used along the way and they only help enhance the flavor more. The beans are arranged in a layer and placed under the pork tenderloin. This allows the juices from the meat to drip down during the cooking process and coat the green beans.

Also, the tenderloin isn’t marinated before the cooking process. Instead, hoisin sauce is used to coat the meat before roasting. This yields a sticky, delicious glaze that is subtly sweet and salty.

After the pork and vegetables all bake, a simple herb compound butter is added. This truly is the perfect finishing touch; with fresh herbs and lots of garlic. It spread over the tenderloin as well as spread over the beans and potatoes.

Every bite is bursting with flavor. This has quickly become one of our favorites and I’m sure it will be one of yours too!

Sheet Pan Pork Tenderloin

Yield: 6 Servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

A sheet pan meal that is packed with flavor. Delicious green beans, crispy potatoes and juicy glazed pork tenderloin all cooked in a single pan and is ready in about 30 minutes.

Ingredients

2 (1 pound portions) Pork tenderloins, trimmed
1/4 Cup hoisin sauce
1 Pound green beans, stems trimmed*
1 1/2 Pounds baby potatoes cut in half lengthwise
3 Tbsp olive oil
Kosher salt
Freshly ground black pepper
4 Tbsp butter, room temperature
2 Tbsp freshly minced chives
1 Clove garlic, minced to a paste*
Non-stick cooking spray

Instructions

Adjust oven rack to the center of the oven. Preheat oven to 450 degrees. Spray a heavy baking sheet with non-stick cooking spray. Set aside.
Combine green beans, 1 tablespoon of olive oil, 1/4 teaspoon of kosher salt and 1/4 teaspoon of black pepper in a large bowl and toss to coat. Pour the beans in the center of the baking sheet.
Using the same bowl, combine the potatoes, 2 tablespoons of olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon of black pepper and toss to coat. Arrange potatoes on either side of the green beans in an even layer with the cut side down.
Place the tenderloins on the green beans, leaving space between each piece. Brush with hoisin sauce and season with salt and pepper.
Place in the preheated oven and roast for about 20-25 minutes, or until the thickest part of the tenderloin is 140 degrees.
While the tenderloin is cooking, combine butter, chives, garlic, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper and mix to combine.
Once the tenderloin is cooked through, remove from oven and top each piece with one tablespoon of the herb butter. Allow pork to rest about 5 minutes before slicing.
Top potatoes and green beans with the remaining 2 tablespoons of butter. Serve.

Notes

*Frozen, whole green beans may be used in place of fresh. Allow to thaw before using.

*To make a garlic paste, finely chop garlic then add salt. Place the knife flat over the garlic and salt, gently press and drag. Continue until a past is formed.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 331Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 33mgSodium: 351mgCarbohydrates: 35gFiber: 5gSugar: 7gProtein: 8g

Could other vegetables be used in place of the green beans?

There are so many vegetables that go well with pork and can be used in place of the beans. Some other favorites, in no particular order, are-

Baby broccoli- I love broccoli, but baby broccoli, my goodness I truly love it. It’s smaller than traditional broccoli, has a more mild flavor and is a little more tender. If you can’t find baby broccoli, go ahead and just use regular broccoli florets.
Asparagus- I know it’s not everyone’s cup of tea, but this is another vegetable I enjoy. If you are able to find thicker pieces of asparagus, I believe it would hold up well for the cooking time. If smaller pieces are all you can find, that’s no problem, I’d just pop them on the pan and under the tenderloin about half way through. You can also pop this in a skillet or a grill pan.
Brussels sprouts- Another great option is brussels sprouts. I think they would be amazing while roasting under the tenderloin. Simply clean and halve then toss with olive oil, salt and pepper before placing on the sheet pan.
Salads- If you’re looking for another option besides roasted vegetables, then salads are a great option and there’s truly thousands of options.

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MY AMAZON PICKS-

Chicken Pot Pie Soup

January 24, 2020 by Lynsey Leave a Comment

Creamy, homemade chicken pot pie soup is the ultimate comfort food. Loaded with delicious chicken and tons of vegetables, this soup is hearty and bursting with flavor.

Chicken pot pie is the epitome of comfort food. It truly is one of our favorite meals.

This soup is everything you love about chicken pot pie, but in the form of soup. It full of everything you expect in a chicken pot pie; shredded chicken, chunky potatoes, and tons of vegetables. All of this goodness is in an uber creamy soup.

Just because it’s soup doesn’t mean you’re going to be doing without that that buttery, flaky pot pie crust. I mean, I love the filling, but the crispy buttery top truly puts that pot pie over the top for me!

Pie crust is rolled out, brushed with butter, sprinkled with salt and baked till golden. These pie crust crackers are perfection served crumbled up over the top of a big bowl of soup.

This soup comes together in about half an hour. It uses leftover or rotisserie chicken and is loaded with lots of vegetables. It’s incredibly creamy and so filling. This soup has quickly become a staple and favorite for my entire family. It truly is the best thing on a cold, crisp day.

Chicken Pot Pie Soup

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Chicken pot pie soup is the epitome of comfort food. This creamy homemade soup is the best way to warm up on a cold day!

Ingredients

4 Tbsp unsalted butter
1 small onion, diced
2 Carrots, peeled and chopped
3 Stalks celery, chopped
3 Cloves garlic, minced
2 Bay leaves
1/4 Cup flour*
4 1/2 Cups chicken stock
1 1/2 Cups milk
3 Sprigs fresh thyme
2 1/2 Cups leftover shredded chicken*
1/2 Cup frozen corn
1/2 Cup frozen green peas
Salt
Freshly ground black pepper
Pie crust for making pie crust crackers, optional
4 Small Yukon potatoes, washed and chopped in bite size pieces

Instructions

Place butter in a large stock pot and place over medium-low heat.
Once butter is melted add the celery, onions and carrots. Sauté until onions are translucent, about 5 minutes. Add garlic and sauté another 30 seconds. Add the potatoes, sprinkle with flour and stir to coat. Cook an additional 3 minutes.
Add the bay leaves, thyme, chicken stock and milk and stir to combine. Reduce heat to low and allow to simmer for 20 minutes, until it thickens and potatoes are soft.
Add the chicken, corn and peas and stir to combine. Season with salt and pepper and simmer an additional 10 minutes. If it's too thick add an additional 1/2 cup milk. Adjust seasonings, if needed.
Remove bay leaves and thyme sprigs and ladle into bowls.

To make pie crust crakcers-

Preheat oven to 375.
Use a store bought or homemade dough. Roll dough out and brush with a tablespoon of melted butter. Sprinkle with salt. Place on baking sheet. Using a knife, pizza cutter or pastry cutter, cut into strips.
Place in the preheated oven and bake for 12-15 minutes.
Remove and serve with the soup.

Notes

*To make gluten free either use gluten free flower or a couple tablespoons of cornstarch in place of all purpose flour.

*Leftover turkey may be used instead of chicken if you have that on hand.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 668Total Fat: 30gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 73mgSodium: 711mgCarbohydrates: 71gFiber: 6gSugar: 9gProtein: 29g

Garlic Dijon Shrimp and Salmon Foil Packs

January 22, 2020 by Lynsey Leave a Comment

Garlic Dijon Salmon and Shrimp Foil Packs

Garlic Dijon shrimp and salmon foil packs are an easy, yet impressive meal. It comes together in a matter of minutes and is on the table in about half an our. Flaky salmon topped with sweet shrimp is simple enough for a weeknight but impressive enough for entertaining.

This truly is one of my new favorite meals. A few simple ingredients yield a bold, flavorful, fuss free meal. I truly adore meals that are fix and forget. This is one of those meals.

Easy clean-up is another appealing element of this meal. I mean, let’s be honest, we all love minimal clean-up. I mean, how great is it to only have to wash one dish that was used for prep and then toss everything else!?!?

This was the first foil pack meal I’ve made in quite sometime, and I honestly don’t know why. I do know that this won’t be the last, that’s for sure!

The whole family devoured these. Since these packs were loaded with big flavors, I kept the sides simple. I made rice and roasted garlic green beans. It all paired perfectly together. It would also be delicious with a green salad and pasta.

Garlic Dijon Shrimp and Salmon Foil Packs

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Flaky salmon topped with sweet shrimp drizzled in a delicious garlicky dijon honey sauce is so simple yet so impressive. These foil pack meals are filled with delicious seafood and yield an easy clean-up. Quick and perfect for a weeknight meal yet impressive enough for entertaining.

Ingredients

4 (4-6 oz) Salmon Filets
1/2 Pound large peeled and deveined shrimp
4 Tbsp olive oil
Salt and pepper
1 Tsp Italian herb seasoning
For the sauce-
4 Tbsp butter, melted
4 Tbsp olive oil
2 Tbsp honey
2 Tbsp Dijon mustard
2 Tspn whole grain Dijon mustard
1 Tbsp minced garlic
Salt and pepper, to taste
1 Tbsp chopped fresh dill

Instructions

Prepare 4, 12x12 sheets of foil and set aside. Preheat oven to 400.
Prepare the salmon by drizzling with olive oil and rubbing to coat. Season with salt and pepper and half of the Italian seasonings. Repeat process with the shrimp.
For the sauce, combine all ingredients and stir to combine.
To assemble, place salmon in the center of each piece of foil. Top with 3 to 4 shrimp. Drizzle with some of the dijon sauce, being sure to reserve at least half the sauce to drizzle after baking. Once assembled, fold up tightly and place on a rimmed sheet pan.
Place in the preheated oven and bake about 15 to 20minutes. Open the foil packets about the last 2 minutes and broil.
Once baking is completel, remove from oven and place on plates. Drizzle with remaining sauce and sprinkle with fresh dill.

Notes

* Salmon with or without skin may be used. I used skin-on.

* Shrimp tails may be left on for presentation, if desired.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 590Total Fat: 45gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 29gCholesterol: 291mgSodium: 1802mgCarbohydrates: 14gFiber: 1gSugar: 10gProtein: 33g

Love this recipe? Try some other seafood inspired meals-

Italian Sausage Soup with Collard Greens and Vegetables

January 9, 2020 by Lynsey Leave a Comment

Italian sausage soup is packed with tons of vegetables, hearty greens and bursting with so muct flavor. An instant family favorite.

Italian sausage soup with Collard Greens and Vegetables

Soups are one of my favorite meals to make, especially during this time of year. And tons of bonus points if they are slow cooker friendly! Honestly though, there’s truly nothing better than a big bowl of hearty soup paired with some sort of bread on a cold, winter day.

We rang in the New Year very low-key. We did see the ball drop, but we were home in our pj’s by a roaring fire. New Year’s day wasn’t much different and neither was our meal.

This Italian sausage soup has it all and is truly easy to throw together. Since we were home I opted for stovetop prep, but it could just as easily be thrown in the slow cooker.

The base of the soup is whole tomatoes and tomato sauce followed by a hefty amount of flavor-filled vegetables. Italian sausage lends tons of flavor to the mix as well. The greens not only enhance to taste, but add heartiness to the dish. I limited the amount of heat since the kiddos were eating this too, but if you’re a heat loving family then by all means amp up the spice.

This is truly a one pot meal. I added cornbread, because, well…cornbread! I adore the combination of brothy soup and cornbread. My favorite is sopping up the last few dribbles of soup with warm, butter cornbread. You may serve this with whatever calls your name; crusty bread, rolls or thick, buttery, Texas toast.

Whether you’re looking for a hearty and healthy one pot meal or a deliciously filling soup, this Italian sausage soup is a must!

Italian Sausage Soup with Collard Greens and Vegetables

Yield: 8 Servings

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Italian sausage paired with tons of vegetables and hearty collard greens makes this soup flavorful, filling and perfect on those chilly evenings. Pair with crusty bread, cornbread or toast and you've got a delicious meal.

Ingredients

1 Lb Italian sausage*
2 Cups frozen black eyed peas
1 Large onion, finely diced
1 Cup celery, finely diced
3 Cups (tightly packed) collard greens, washed, cleaned, chopped
1 (15 oz) Can San Marzano tomatoes
1 (15 oz) Can tomato sauce
40 Oz Beef stock*
1 1/2 Cups diced carrots
4 Cloves garlic, minced
2 Tbsp chopped parsley
2 Tbsp minced rosemary
2 Sprigs thyme
1 Bay leaf
2 Tbsp unsalted butter
2 Tbsp olive oil
1 Tbsp Kosher salt
1 Tsp black pepper
1 Tsp garlic powder
1/4 Tsp crushed red pepper flakes*

Instructions

Place a large Dutch oven over medium-high heat. Once hot, add the Italian sausage and cook until cooked through.
Remove sausage with a slotted spoon and set aside. Be sure to leave the drippings in the pan.
Add butter and olive oil to the pan and along with onions and celery. Sauté until softened, about 5 minutes. Add carrots and cook for an additional 3 minutes. Add the garlic and cook another 30 - to 45 seconds.
Add salt, black pepper, garlic powder, red pepper (if using), and whole tomatoes. Cook until the tomatoes begin to break down, about 3-5 minutes.
Add the collard greens, stir to combine, cooke until wilted, about 4 to 6 minutes.
Add the cooked sausage, black eyed peas, thyme and rosemary and cooke about 3 to 4 minutes.
Pour in beef stock and tomato sauce and stir to combine. Add the bay leaf and stir. Bring mixture to a boil, reduce heat and simmer about 25-30 minutes, until peas are soft.
Taste, and adjust seasonings if needed. Add fresh chopped parsley and serve.

Notes

* Regular, sweet or Italian sausage is acceptable in this recipe. I opted for a non-spicy version since my kids were eating this too.

* Any type of stock you have on hand will be perfectly fine in this recipe.

* I added just a pinch of red pepper to help keep the spice to a minimum (for the kids). However omit or add more to fit your taste.

* Dried black eyed peas are fine to use. Simply soak the night before per package instructions.

* This can be made into a slowcooker meal. I would simply combine all ingredients, except the greens and parsley, in the slowcooker and cook on low for 6-8 hours. 30 minutes before serving, add the greens, stir to combine and allow to wilt. Finish with parsley and serve.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 378Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 40mgSodium: 1713mgCarbohydrates: 25gFiber: 8gSugar: 7gProtein: 20g

Everything Bagel Chicken with Green Onion Cream Cheese Sauce

October 2, 2019 by Lynsey Leave a Comment

Tender chicken coated in crispy, everything bagel seasoning smothered in a rich, green onion cream cheese sauce is one now one of my regular menu items.

So, I have something to admit. Before I go any further, this is a completely judgement free zone! Right? Right!

I am super late to the “Everything Bagel Seasoning” game. I mean, like super late. Like, I just bought my first bottle a couple of months ago.

You know what? I’m kicking myself for it. Seriously! I completely see what the hype is all about. It’s garlicky, oniony, salty, crunchy and bursting with flavor. It’s amazing on practically everything.

So, have you heard of everything (but the) bagel seasoning?

It started at that nifty little store known as Trader Joe’s.

Side note, I’m BEYOND ecstatic that we’re getting on in my town. Like, it’s opening in a matter of months!!! Sooo, if you have any favorite TJ’s must have’s I’d love to hear them!

Anyway, back to the topic at hand. Trader Joe’s created this seasoning and the popularity has spread like wildfire with other brands quickly creating their own versions. Sooo, odds are you can find a bottle of this seasoning on the shelves at your local super market. Go ahead and do yourself a favor and snag some!

Everything bagel chicken with green onion cream cheese sauce

I’ve sprinkled this seasoning on a few things here and there, but when I came across this recipe from 40Aprons I knew I had to have this chicken in my life. Like now!

I LOVE everything about this recipe! It checks all the boxes for the perfect meal. Seriously!

It’s super easy to make. The hands on prep time is like 5 minutes, and it’s stove to table in around 30 minutes which makes it perfect for weeknights. The everything bagel seasoning forms a crust on the outside, giving it a crispy coating during baking. It’s bursting with flavor. And that green onion cream cheese sauce is absolute perfection.

So, you could totally throw a salad together and make some rice and have a simple and delicious meal. But I took the ease of this recipe to another level and made a sheet pan meal, one of my absolute favorite kind of meals. I simply placed the chicken in the center of a rimmed pan, placed small potatoes on one end and asparagus on the other. Now, you don’t have to use these particular veggies, use whatever kind you like. This variation just makes weeknight cooking that much easier!

So, without further adieu here’s the recipe so you can get to cookin’ it yourself!

Everything Bagel Chicken with Scallion Cream Cheese Sauce

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Tender, succulent chicken breast coated in that infamous "everything bagel" seasoning and topped with tangy, scallion cream cheese sauce. A delicious, dinner spin on that ever-so-popular NYC everything bagel schmeared with scallion cream cheese.

Ingredients

Everything Bagel Chicken

2 Tbsp unsalted butter, melted
4 Medium chicken breasts
1/4 Cup everything bagel seasoning

Green Onion Cream Cheese Sauce

1 Tbsp unsalted butter
1 Tsp everything bagel seasoning
4 Oz cream cheese, room temperature
6 Tbsp green onions, chopped
1/4 Half and half or milk

Instructions

Preheat oven to 400.
Place the chicken on a 9x9 pan, or larger. Brush one side with half the butter, then sprinkle with half of the everything bagel seasoning. Gently turn the chicken over, brush with remaining butter and coat with remaining seasoning.
Place in the preheated oven and bake for 25-35 minutes, until thermometer reads 160.
While the chicken is cooking prepare the sauce by melting 1 tablespoon of butter in a small saucepan over low heat. Once the butter is melted add the cream cheese and milk or half and half and stir until combined and smooth. Remove from heat and add the everything bagel seasoning and green onions. Taste, adjust seasonings if needed and set aside.
Once the chicken is cooked through, remove from oven and allow to rest for 5 minutes.
Serve and top with cream cheese sauce.

Notes

* Cooking time for chicken with depend on the size of the pieces of chicken.

* This recipe can be made paleo friendly by adding ghee or avocado oil.

* Dairy free folks can also be accomodated by using dairy free butter and cheese.

* I love a good sheet pan meal, so I used a large baking sheet and placed the chicken in the center of the an and vegetables on either side of the pan.

Nutrition Information:

Yield: 4 Serving Size: 4
Amount Per Serving: Calories: 433Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 156mgSodium: 451mgCarbohydrates: 12gFiber: 1gSugar: 3gProtein: 42g

Taco Ranch Pasta Salad

September 21, 2016 by Lynsey Leave a Comment

Taco ranch pasta salad is loaded with delicious southwestern flavors like corn, black beans and tomatoes. Full of bold flavors and topped with crispy, cheesy Doritos, this salad is hearty and filling. It’s delicious and perfect on it’s own or great as a side at your next get together.

Y’all, it is officially the last day of summer! Can you believe it? Tomorrow, at 9:21 a.m. to be exact, we can start wooing that crisp, fall air to come our way. Break out the boots, sweaters and indulge in as many as possible!

But, it’s not officially fall. Yet!

So today, let’s focus on the season at hand. Summer. Steamy, hot, toasty summer. And yes, here in The Natural State it still feels like 100% summer. And I’ve got the perfect recipe to enjoy on this warm, toasty day.

Pasta salad is one of my favorites. It’s easy, quick and so very versatile. It’s can be customized to suite your tastes and you can use whatever you have on hand to create a delicious side or meal in a matter of minutes.

I think it may be safe to say that this taco ranch pasta salad is one of my all time favorite pasta salad recipes. It’s got it all; chicken, tomatoes, black beans, corn, onions, starchy pasta and it’s all tied together with the oh-so-delicious, cool, creamy ranch dressing. But the goodness doesn’t stop there; it’s topped with tons of shredded cheese and crunched up cheesy Doritos. Yes, Doritos! This salad truly does have it all.

It comes together quickly, especially if you use the help of a rotisserie chicken. (Gosh, rotisserie chickens are a lifesaver when I have to fix a meal in a pinch!) Plus, it can be made ahead of time making it ideal for quick weeknight meals or when you’re getting ready for a big gathering. This salad is perfect for a side at a cookout, but is hearty enough to be a meal alone.

This salad is delicious, refreshing and packed full of juicy chicken and tons of veggies. It’s incredibly addicting and you truly can’t stop with just one bite! And, it’s not your basic pasta salad. I mean, how many pasta salads have you had that involve a delicious, cheesy tortilla chip crunched up and tossed over the top?

You truly need this goodness in your life!

Taco Ranch Pasta Salad

Yield: 12-15 Servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 30 minutes

Total Time: 55 minutes

Tangy pasta salad loaded with southwestern flavors like black beans, corn and tomatoes. This hearty flavorful salad is topped with cheesy Doritos and is perfect on it's own or a side for your next party!

Ingredients

3 Tbsp ranch dressing mix
1/2 Cup mayonnaise
1 Cup plain Greek yogurt
1/2 Cup sour cream
Juice from 1/2 a lime, more if desired
2 Cups cooked, shredded chicken ( I used rotisserie chicken)
16 Oz (1 box) rotini pasta, cooked to al dente, drained and set aside
14.5 Oz can corn, drained
14.5 Oz can diced tomatoes, lightly drained
15 Oz can black beans, drained and rinsed
1 Bunch green onions, diced
1/3 Cup chopped cilantro
1 Cup shredded cheddar or Colby Jack cheese
1 Cup crushed cheese Doritos

Instructions

Cook pasta according to package instructions. Drain and set aside.
Combine ranch dressing mix, mayonnaise, Greek yogurt, sour cream and lime juice in a medium bowl and mix to combine. Set aside.
In a separate bowl combine chicken, pasta, black beans, corn, tomatoes, green onions, and cilantro and gently toss to combine.
Add the mayonnaise mixture to the chicken mixture and stir to coat. Cover and store in the refrigerator at least 30 minutes, or until ready to serve.
When ready to serve, remove from the refigerator and add the shredded cheese and stir to combine. Top with chips and additional cilantro, if desired, and serve.

Notes

*If you do not care for mayonnaise, simply omit and double the amount of Greek Yogurt.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 631Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 39mgSodium: 743mgCarbohydrates: 83gFiber: 9gSugar: 8gProtein: 26g

Stuffed Bell Pepper Soup

February 23, 2016 by Lynsey Leave a Comment

I have always loved stuffed bell peppers, but during the winter months I mostly crave soups. This stuffed bell pepper soup combines my love for those delicious stuffed peppers and tasty soups and brings them together in a big bowl of goodness!

During the summer we have a garden packed full of fresh tomatoes, onions, potatoes, strawberries and bell pepper, just to name a few things. There’s nothing better than walking out to the garden and snagging the ingredients needed for the evening’s meal. Talk about fresh!

When I have those big, beautiful bell peppers starring at me through the window there are several recipes that come to mind, but there is one particular recipe I look forward to during the summer. Stuffed bell peppers. I’ve made a lot of variations of stuffed bell peppers and they’ve all been a hit.

There’s something so comforting about stuffed bell peppers. I grew up on them, so in a way I’m always transported back to my childhood and sitting at the table with my brother and parents.

While I love stuffed bell peppers, I’ve become kind of of snob to them. I only make them during the summer when I can use the freshest of the fresh peppers. I know, I know, I’m a snob.

But hey, when you can walk right out the door and pull what you need right off the vine, you just kind of become spoiled.

So, I was ecstatic when I came across this stuffed bell pepper soup from Cooking Classy. Everything about my beloved stuffed bell pepper but in a soup form and perfect for winter!

This soup is full of big bold flavors that meld together and compliment one another perfectly. A delicious, rich tomato base complimented by slightly sweet bell peppers, and hearty ground beef. The addition of rice really rounds out those stuffed bell peppers we all know and love, as well as makes this soup thick and extremely hearty.

Top this stuffed bell pepper soup with some cheese to lend a gooey topping and a sprinkle of fresh parsley to add a pop of color. Serve with some fresh rolls or bread for a simple, yet satisfying meal.

Stuffed Bell Pepper Soup

Yield: 7 Servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Everything you adore about stuffed bell peppers comes together in this flavorful and hearty soup. The combination of simple ingredients comes together quickly to make a deliciously satisfying soup.

Ingredients

1 lb lean ground beef
2 Tbsp olive oil, divided
Salt and freshly ground black pepper
1 small onion, chopped
3/4 Cup chopped green bell pepper
3/4 Cup chopped red bell pepper
2 Cloves garlic, minced
1 (14.5oz) Can petite diced tomatoes
1 (14.5oz) Can fire roasted tomatoes
1 (15oz) Can tomato sauce
1 (14.5oz) Can beef or chicken broth
2 1/2 Tbsp fresh chopped parsley, plus more for garnish
1/2 Tsp dried basil
1/4 Tsp dried oregano
2 Cup uncooked long grain white or brown rice, cooked according to package instructions
Cheddar or mozzarella cheese, for serving

Instructions

Add 1 tablespoon of olive oil to a large pot over medium heat. Once the pan is hot, add the beff and saute until cooked through. When the beef is just about cooked through, season with salt and pepper. Remove from heat and drain meat. Set aside.
Add the remaining olive oil to the pot and add the onions and bell peppers. Saute for about 3 minutes, until onions begin to turn translucent, add the garlic and cook for another 30 seconds.
Add the tomatoes, broth, parsely, basil, oregano, and cooked beef and stir to combine. Bring mixture to a boil, reduce to a simmer, cover and allow to simmer for about 30 minutes, stirring occasionally.
Taste, adjust seasonings if needed.
To serve, place a scoop of rice in each bowl, top with soup and stir to combine. Top with cheese, if desired.

Nutrition Information:

Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 338Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 76mgSodium: 438mgCarbohydrates: 20gFiber: 3gSugar: 4gProtein: 26g

Recipe source: Cooking Classy

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Shredded Chicken is one of the most used ingredients in my kitchen.

How to make the perfect shredded chicken.

There are two options for shredding the cooked chicken.

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Recipes using shredded chicken-

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The start to any great recipe.

Great as an appetizer or main course

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Could other vegetables be used in place of the green beans?

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Everything Bagel Chicken

Green Onion Cream Cheese Sauce

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