Tortellini with cream cheese alfredo and peas

 1 1/2 cups milk

8 ounces cream cheese

1/2 cup grated parmesean cheese

2 cups frozen peas, thawed

1 cup diced ham

18 ounces cheese tortellini, or other plain noodle like bow tie

1/2 tsp salt

Bring salted water to a boil. Add the pasta to the water and cook according to the package. Drain the pasta. 

While the pasta is cooking bring the milk, cream cheese, and parmesan cheese to a simmer in a large saucepan, whisking vigorously until the cram cheese is dissolved and the sauce is thickened, about 5 minutes. Season with 1/2 tsp salt. Stir in the peas and ham and remove from heat. Season with salt and sprinkle with parmesan cheese and serve.

Fried Chicken

 Ingredients

13 oz chicken breast 2 pieces skinless and boneless; use skin-on if preferred; bone-in chicken requires longer to cook

1 Tbsp paprika

1/2 Tbsp black pepper

1.5 tsp garlic powder

1/2 tsp chili powder

1 tsp dried oregano

1 egg

3/4 cup buttermilk

3.7 oz flour 1 cup; or a gluten-free all-purpose flour

1.3 oz cornstarch 1/3 cup

1 tsp baking powder

2 tsp salt divided

6 cups vegetable or canola oil for frying - adjust the amount based on the size of your pot

Instructions

Slice the chicken breasts in half lengthwise for thinner pieces. If they are uneven, use a mallet to flatten one or both until even.

I find these thinner pieces much more manageable within sandwiches, burgers, etc. Note that the thickness of the chicken will affect the cooking time of the homemade fried chicken.

Marinate the Chicken

In a small bowl, combine all the spices (except the salt), then add half of the seasoning blend to a large dish (large enough to fit your chicken pieces).

Add the buttermilk, egg, and 1 teaspoon of salt to the dish, whisk well and then place the prepared chicken breasts into the marinade.

Allow the chicken to marinate covered in the fridge for at least 30 minutes, up to 6 hours total.

How long to marinate chicken? If your marinade contains an acid, I recommend up to 4-6 hours for the best flavor and texture and no longer. If it doesn’t contain an acid, you can leave it to marinate for up to 24 hours. Marinating chicken for too long can break down the meat and cause mushiness.

Prepare the Dry Batter

Combine the baking powder, 1 teaspoon salt, cornstarch, flour, and the remainder of the seasoning mix in a large shallow bowl or plate and mix well. This makes a "dry" batter.

Once the chicken has marinated, allow it to return to room temperature and dip into the flour cornstarch mixture one piece of chicken at a time. Coat well, firmly pressing the seasoned flour into the chicken to ensure it stays on while frying.

Fry the Chicken Breast

Add several inches of oil to a large heavy-bottomed saucepan/Dutch oven (or use a deep-fat fryer) and heat it over medium heat until it reaches 350ºF/176ºC (up to 375ºF/190ºC maximum).

Carefully lower the chicken (just 3-4 pieces, depending on the size of the pan) into the hot oil using a slotted spoon or tongs.

The time to fry chicken will depend on the thickness of the pieces and whether they’re boneless or bone-in. This recipe takes just 4-5 minutes in oil when the pieces are fully submerged (no need to flip them).

If you're shallow frying them with an inch or so of oil, you'll need to flip the pieces when the underside is crispy and add an extra few minutes to the cooking time for crispy fried chicken breast.

If you leave the pieces whole (not halved lengthwise), they'll take 10-14 minutes. Bone in chicken can take up to double the time, so monitor it carefully.

To check the chicken is ready, insert a meat thermometer into the thickest part of the chicken. It should have an internal temperature of 165ºF/74ºC to be safe to eat.

Allow the chicken to rest for 5 minutes before serving. Season with additional salt and pepper if preferred.

Store: Either store the chicken in shallow, airtight containers or wrap tightly with foil and store in the refrigerator for 3-4 days. Make sure to store it within 2 hours of cooking it.

Never leave the chicken out for longer than 2 hours at room temperature.

Freeze: Spread the crisp fried chicken breast across a tray, not touching, and freeze solid. Then transfer to a Ziplock bag and freeze for up to 4 months.

Notes

Always brine or marinate the chicken: Either method tenderizes the meat, keeping it juicy. Marinating also adds depth of flavor to the fried chicken.

Use batter: A well-made batter means a super crispy fried chicken breast recipe. This can be a wet or dry batter.

Don’t overcrowd the chicken: It will reduce the oil temperature and lead to a soggy fried chicken recipe. Instead, fry it in batches.

Ensure the oil is at the right temperature: Keep an instant-read thermometer nearby to monitor the temperature and adjust it if needed. It shouldn't go below 325ºF/163ºC.

Allow the chicken to drain correctly: Ditch paper towels, which can cause steaming and soggy fried chicken. Instead, set the buttermilk fried chicken on a wire rack, allowing air to circulate. To keep it warm, tent the cooling rack loosely in foil and/or pop them in a low oven (200ºF/95ºC).

How to reheat fried chicken to make it crispy again?

Avoid cooking methods that lead to foods becoming soft/soggy (like microwave cooking). Instead, I recommend first allowing the fried chicken to come to room temperature and then oven baking it.

Reheat it for 15-20 minutes at 350ºF/175ºC on a rack rather than a foil-lined rimmed baking sheet to allow for airflow.

Alternatively, try 5-7 minutes in an air fryer at 375ºF/190ºC, flipping halfway.

If you're reheating it from frozen, allow it to cook in the oven for 15-18 minutes at 450ºF/230ºC.

Alternatively, remove the chicken from the fridge and allow it to come to room temperature, then re-fry it until it is crispy. Be careful not to overcook the crispy chicken breast.

Check the blog post for more tips, serving recommentdations and asnwers to top FAQs!

Pizza Dough

 

Ingredients

• 1 1/2 cups warm water (110 degrees F)
• 2 teaspoons granulated sugar
• 2 1/4 teaspoons active dry yeast or instant yeast (1 package)
• 3 1/2 to 4 cups bread flour, (455g to 520g)
• 2 Tablespoons olive oil
• 2 teaspoons salt

Instructions

• Place a pizza stone in the oven if you have one. Preheat oven to 500 degrees F (or 475 if that's as high as your oven will go) while preparing the pizza dough so it can be completely hot when you are ready to bake the pizzas.
• Combine warm water, sugar, and yeast in a large bowl. If using active dry yeast, let it proof for 5 minutes until foamy. If using instant yeast, there is no need to wait for the yeast to proof.
• Add flour, olive oil, and salt and stir well with a wooden spoon or mix in a stand mixer with a dough hook until combined.
• Knead for 5 minutes using a stand mixer fitted with a dough hook attachment or 6-7 minutes by hand until smooth and elastic. The dough will be tacky and slightly sticky, but should still be manageable to work with.
• Drizzle a clean bowl with a little olive oil, then place the ball of dough in the bowl and turn it to coat in the oil. Cover with plastic wrap or a clean cloth and let rise for at least 30 minutes (or up to 1 ½ hours) until doubled in size.
• Divide the dough into 2 or 3 balls (or more if you want to make personal-size pizzas).
• Roll, pat, or stretch the dough out until it is roughly ¼" thick, then top with ¼-1/2 cup of pizza sauce, freshly grated mozzarella cheese, and other toppings.
• Bake for 5-10 minutes until the cheese is melted and the crust is golden brown and crispy around the edges.
• Cool slightly before cutting and serving.

Notes

• After rising, the dough can be divided into smaller balls, then frozen for up to 3 months. Rub each ball with a little olive oil first, then place in a freezer-safe ziploc bag before freezing. To thaw, set the dough in the fridge overnight for at least 12 hours, then let it sit at room temperature for 1 hour before using.
• This pizza dough recipe can be made up to 3 days in advance. Just transfer it to the fridge before letting it rise. Remove from the fridge and let it rise for 1-2 hours before using.

Granola Bars

 3 cups rolled oats

3/4 cup peanut butter or other seed or nut butter

1/3 cup maple syrup or honey

1/2 cup mini chocolate chips

2 eggs

optional add ins- walnuts, pecans, almonds, chia seeds, sunflower seeds or dried fruit

Preheat oven to 350. In a large bowl combine all ingredients and mix well. Transfer to a 9X9 greased dish. Firmly press mixture into a pan in an even layer. (line the pan with parchment paper for easier removal)

Bake for 15-17 minutes or until center is baked through- start checking at 12 minutes. Let the bars cool completely then cut into squares.

Cauliflower Alfredo Sauce

 2 cups cauliflower

2 tsp minced garlic

1/2 tsp salt

2 Tbsp butter

1/2 cup milk

1/2 cup chicken broth

1/2 cup mozzarella or nutritional yeast- optional

Put all ingredients in a saucepan and bring to a boil. Simmer for 15 minutes or until cauliflower is fork tender. Pulverize with a blender or immersion blender. Serve over pasta.

Southwest Ground Beef and Sweet Potato Skillet

 1 tablespoon olive oil

1/2 cup diced onion

1 pound lean ground beef

5 teaspoons chili powder, divided

2 teaspoons ground cumin

Kosher salt and fresh ground black pepper to taste

1 teaspoon grated garlic

2 cups peeled and diced sweet potatoes

14.5 ounce can fire roasted diced tomatoes

4 ounces canned diced green chiles

1/4 cup water

1/2 cup shredded cheddar cheese

Cilantro for garnish (optional)

Heat the olive oil in a large skillet over medium-high heat. Add in the ground beef and diced onion and crumble the beef with a wooden spoon. Add in 1 tablespoon of chili powder, 1 teaspoon of cumin, and season with salt and pepper. When the beef is nearly cooked through add in the garlic and cook for another minute. Pour it out onto a plate and wipe out the skillet. Add the diced sweet potato, fire-roasted tomatoes, green chiles, water, 2 teaspoons of chili powder, 1 teaspoon cumin, salt and pepper to the skillet. Stir everything together and cover it with a lid. Lower the heat and let it simmer for about 20 minutes or until the sweet potatoes are tender. Add the ground beef mixture in with the sweet potatoes and stir everything together. Top with shredded cheese and cover with the lid again for another minute or until the cheese is melted. Top with chopped cilantro and serve over rice or on taco shells.

Black Bean Burgers

Burgers

3 T olive oil, divided

1 bunch scallions, thinly sliced

1 diced green chilies

4 cloves garlic, minced

1 15-ounce can black beans, drained and well rinsed

1/2 cup cilantro, minced

1/2 c breadcrumbs

1 large egg

1T chili powder

1 T cumin

salt to taste

Guacamole

2 ripe avocados

1 T cherry tomatoes minced

2 cloves garlic, minced

1/4 c cilatro, minced

1 lime, juiced

salt to taste

Heat 1 Tablespoon of oil in a skillet. Add scallions, green chilies and garlic. Season with a pinch of salt. Cook to soften about 5-7 minutes over medium. Transfer to food processor. Add the beans and pulse 3-4 times to chop the ingredients. ( Be careful not to turn the mixture into much by over processing.)

Transfer the black bean mixture to a large bowl and mix in the cilantro, bread crumbs, egg, spices and salt. Shape into 4-6 burger patties. Refrigerate, covered, for at least 30 minutes. Heat 2 Tablespoons oil in a large skillet. Cook burgers until browned on both sides. To prepare the guacamole, mash the avocado. Then add all ingredients and continue mashing together. Adjust flavors to your liking.