Lemon Chicken Orzo Soup

 1 T. olive oil

2-3 cups rotisserie chicken (I use Costco rotisserie)

kosher salt and black pepper

3 cloves garlic, minced

1 onion, diced

3 carrots, peeled and diced

2 celery ribs, diced

1/2 tsp. dried thyme

5 cups chicken broth

2 bay leaves

3/4 cup uncooked orzo pasta

1 spring rosemary

juice of 1-2 lemons

Heat 1 T. olive oil in a Dutch oven. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.

Whisk in chicken broth, bay leaves and 1 cup water; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice; season with salt and pepper to taste.

via: damndelicious.net

Blueberry Cobbler

For the fruit:

 8 cups fresh blueberries

2/3 cup sugar

1 T. lemon juice

1/4 cup flour

For the topping:

2 1/2 cup flour

1 T. baking powder

2 1/2 heaping T. sugar, plus more for sprinkling

1/2 tsp. salt

1 1/2 sticks plus 2 T. cold salted butter, cut into pieces

3/4 cup milk

1 large egg

vanilla ice cream, for serving

Preheat oven to 425 degrees. 

For the fruit: Place the blueberries in a large bowl and sprinkle in the sugar & lemon juice. Add the flour and stir to combine.

For the topping: In a separate bowl, combine the flour, baking powder, sugar and salt. Stir it around, then add 1 1/2 sticks cold butter and use a pastry blender to cut the butter into the dry ingredients.

Whisk together the milk and egg, then drizzle it into the flour-butter mixture and stir until the dough just comes together. It should be lumpy!

Pour the blueberries into a 9x13 baking dish and dot them with 2 T. butter, then tear off pinches of the dough and dot them all over the top. Sprinkle the top with extra sugar. Cover lightly with foil and bake for 20 minutes, then remove the foil and bake until lightly browned, about 25 more minutes. 

Serve warm or at room temperature with a big scoop of vanilla ice cream.

Enchilada Suizas

2 lbs. tomatillos, peeled, rinsed, and halved

2 jalapenos, whole

3 garlic cloves, smashed

1 small white onion, quartered

1/4 bunch cilantro, leaves removed from stems

1 tsp. sea salt

1/2 - 1 cup heavy cream

12 corn or flour tortillas

olive oil 

3 cups chicken, cooked and shredded (I use rotisserie)

12 oz. jack cheese (3 cups) grated/shredded

• Preheat oven to 450 F. Place the tomatillos, jalapenos, garlic, and onion on a baking sheet. Bake for 20 minutes on the upper rack of the oven, turning vegetables half way through at 10 minutes. If you're cooking the chicken for this recipe and not using a rotisserie-cooked chicken (see notes), cook chicken while vegetables are roasting.
• Remove roasted vegetables from oven and let cool slightly. Remove and discard dark, blistered skin from tomatillos. Lower oven heat to 350 F.
• Blend cooked vegetables in a blender on low for a few seconds. Add cilantro leaves and salt to blender. Pulse a few times until blended. Mixture should be smooth but with seeds still visible and not completely blended. Add heavy cream-- 1/2 cup for a more tangy, acidic sauce, and 1 full cup for a creamier, richer sauce. Taste sauce and add more salt if needed. Add 3/4 cup of the sauce to the shredded chicken and mix together. Set both aside.
• Heat a nonstick pan or skillet on medium-high heat. Drop 1 teaspoon of oil on the pan at a time and cook tortillas, front and back for a few seconds each, until there are golden brown spots on both sides. Add more oil as needed, every few tortillas.
• Spray a 9 x 13 inch pan with cooking spray. Coat the bottom of the pan with sauce (1/2 - 1 cup). If using corn tortillas, you will make two rows of enchiladas side by side, and if using flour tortillas, you will make one long row of enchiladas down the length of the pan. Hold the tortilla in one hand, and with the other fill it with 1/4-1/3 cup of chicken and a sprinkle of cheese. Roll up the enchilada in the pan and position seam side down. Assemble the rest of the enchiladas. If you have extra tortillas and filling, use another small pan to make additional enchiladas. Pour the remaining sauce over enchiladas and spread evenly over the tops of enchiladas with a spatula. Sprinkle with remaining cheese. Spray a sheet of aluminum foil with cooking spray, and wrap pan with greased foil.
• Bake enchiladas at 350 F for 20 minutes covered, and 10 additional minutes uncovered. During the last minute or two of cooking, turn the oven to broil, and cook until tops of enchiladas have some brown spots and are bubbly. Do not walk away from the oven during this process- your cheese can burn easily in seconds. Serve hot and garnish with fresh cilantro, chopped onions, or sour cream if desired.
• via: Femalefoodie.com
• You can use pre-cooked tortillas in this recipe, but uncooked tortillas are highly recommended for optimal quality and flavor. Corn are preferred, but flour are delicious also.

Grilled California Avocado Chicken

 3/4 cup balsamic vinegar

1/4 cup honey

3 cloves garlic, minced

2 T. olive oil

2 tsp. Italian seasoning

1/2 tsp. salt

1/4 tsp. pepper

4 boneless skinless chicken breasts

4 slices mozzarella cheese

2 avocados diced

cherry tomatoes, diced

1/4 cup fresh chopped basil

salt and pepper

balsamic glaze for drizzling

In a medium sized bowl whisk the balsamic vinegar, honey, garlic, olive oil, Italian seasoning, and salt and pepper. Add the chicken breasts and coat. Marinate for 30 minutes.

Meanwhile, in a small bowl add the avocado, tomato, basil and salt and pepper to taste. Set aside.

Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink. Top with mozzarella cheese and avocado, tomato basil mixture. Drizzle with balsamic vinegar and serve immediately.

Via: therecipecritic.com

Oven Roasted Yukon Gold Potates

 6 small Yukon gold potatoes, peeled and halved

2 T. olive oil

1/2 tsp. salt

pinch of black pepper

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. 

Toss the peeled and halved potatoes in olive oil, salt, and pepper. Place potatoes flat side down and cook for 15 minutes. The potatoes may not be golden yet. They may stick to the pan. Take a thin spatula and slightly nudge them off.

Flip and cook for an additional 12-15 minutes or until tender and brown.

Via: eatsimplefood.com

Homemade Gingerbread

 3 eggs

1 cup sugar

1 cup molasses

1 1/2 tsp. ginger

1 1/2 tsp. cinnamon

1 tsp. ground cloves

1 cup vegetable oil

2 cups flour

2 tsp. baking soda

2 T. warm water

1 cup boiling water

Preheat oven to 350 degrees. Grease a 9x13 pan. Mix eggs, sugar, molasses, and oil with a hand mixer until well combined. Sift in flour.

Combine baking soda and 2 T. water. Add to the batter and mix well. Stir in the boiling water until fully combined. Pour the batter (it will seem thin) into the prepared pan.

Bake40-45 minutes or until a toothpick comes out clean. Cool completely and serve with whipped cream. We like to serve with homemade applesauce as well.

Via: spendwithpennies.com

Crockpot Cinnamon Applesauce

 3 lbs. apples, peeled, cored and sliced (about 6 medium apples) I use Gala

1/2 cup granulated sugar

1/2 tsp. ground cinnamon

1/2 cup water

Place the peeled, sliced apples into the bowl of your crockpot. Sprinkle the sugar and cinnamon over the apples and mix well. Pour the water into the crockpot and place the lid on top. Cook over high heat for 4 hours.

When cooking time is up, remove the lid and mix the apples using a wire whisk, stirring until smooth, or until desired consistency is reached. Applesauce is delicious served warm.

Via: Belleofthekitchen.com

Hamburger Patties

 2 lbs. ground chuck

1/2 cup crushed saltine crackers or Panko breadcrumbs*

1 large egg

2 T. Worcestershire sauce

2 T. milk

1 tsp. salt

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. black pepper

Instructions

In a large mixing bowl, add the ground beef, crushed crackers, egg, Worcestershire sauce, milk, salt, garlic powder, onion powder, and pepper. Mix by hand until the meat mixture is smooth, but stop once the mixture looks even. (overmixing can create a dense heavy mixture)

Press the meat down in the bowl into an even disk. Use a knife to cut and divide the hamburger patty mixture into six 1/3 lb patties. 

Set out a baking sheet line with wax paper. One at a time, gather the patty mix and press firmly into patties. Shape them just slightly larger than the buns you are using. Set the patties on the baking sheet. Use a spoon to press a dent in the center of each patty so they don't puff up as they cook. If you need to stack the patties separate them with a sheet of wax paper.

Preheat grill to medium heat (350-400 degrees)

For thick patties: grill for 3-4 minute per side

For thin patties: cook on a griddle for 2 minutes per side

Stack the patties on hamburger buns, and top with favorite toppings.

*if you substitute regular dried breadcrumbs for the crackers or panko, reduce to 1/4 cup as they are denser and will create a "meatloaf texture".

via: A Spicy Perspective

Peach Burrata Salad

 Vinaigrette

1/3 cup extra virgin olive oil

2 T. peach or apricot jam

2 T. champagne vinegar or red wine vinegar

fresh cracked pepper and kosher salt

Salad & Toppings

1/4 cup pine nuts

5 oz. spinach

5 oz. arugula

4 large peaches, sliced

8 oz. burrata, liquid drained

Flaky salt

1/2 cup basil (loosely packed)

Vinaigrette Instructions

In a small bowl whisk together the EVOO, jam, vinegar, several cranks of fresh cracked pepper, and a pinch or two of kosher salt. Taste and add additional salt or pepper if needed. Dressing should be a pourable consistency. If it's too thick, add additional EVOO, one tablespoon at a time, until desired consistency is achieved. Set aside.

Salad

Warm a small skillet or nonstick pan over medium heat & add the pine nuts. Cook until fragrant and toasted, stirring regularly (about 3-5 minutes), being careful not to burn. Remove from heat and set aside.

Lay the spinach and arugula in a large serving bowl. Nestle sliced peaches in a cluster of 4-5 slices on top of the greens. Tear the burrata into large orange slice-sized pieces, and place on top of greens beside peaches. Sprinkle pine nuts on top of salad. Drizzle salad with vinaigrette (may not need all of it), and finish with flaky sea salt and fresh basil (whole or torn). Serve immediately.  

Via: femalefoodie.com

Fresh Green Beans with Cherry Tomatoes

 1 1/2 lbs. green beans, trimmed

1 T. kosher salt

water, for boiling

2-3 T. olive oil

1 shallot, or 1/4 small onion, sliced

3 garlic cloves, sliced

1 cup cherry tomatoes, different varieties, halved

salt and pepper

1/2 lemon

fresh herbs, such as thyme, parsley, dill or oregano

feta cheese

Directions

Salt the water with a tablespoon of salt, and once the water is boiling, add the beans and cook for 2-3 minutes. 

While the beans are cooking, fill a large bowl with cold water and ice. When the beans are done cooking, transfer them immediately to the ice bath to stop the cooking process & preserve their bright green color.

Heat a pan over medium heat. Add the olive oil. Add the shallot and sauté until golden, about 3 minutes,

Turn the heat to medium high and remove the beans with tongs, draining off the water. Toss with the oil and add the garlic and tomatoes.

Season with a pinch of salt & pepper. Cook until beginning to blacken & serve with a squeeze of lemon and a handful of cheese and herbs.

Butternut Squash Soup

 2 1/2 to 3 lbs. butternut squash, peeled, seeded, and cut into 2" chunks

2 T. butter

1 medium white or yellow onion, chopped

1/2 to 1 tsp. salt

2 cups chicken broth

1 cup water

2 cups heavy cream

1/2 cup brown sugar

2 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. vanilla extract

Candied Pecan Topping

1cup pecans, chopped

1/2 cup brown sugar

1 T. butter

Instructions for soup

Place squash in a large microwave safe bowl, cover with plastic wrap, and microwave for 14-15 minutes, until squash is soft enough for a fork or knife to easily go through.

In a large Dutch oven, melt the butter over medium heat. Add onion, salt and squash. Cook for 10-12 minutes, stirring occasionally, until the squash begins to break down & there is some brown on the bottom of the Dutch oven.

Add broth & water to pot & stir. Bring to a boil over high heat, then reduce to medium heat. Add cream, sugar, spices, and vanilla, and cook for 6-7 minutes.

Blend the soup in a blender until smooth (may need to work in batches) and return soup to pot & bring to a simmer. Season with more salt or brown sugar to taste if needed, and if too thick slowly add more water or chicken broth until desired consistency. Serve soup with candied pecan topping.

Instructions for Pecan Topping:

Heat a nonstick pan to medium heat and add pecans, brown sugar, and butter. Continuously stir together until sugar is melted and coats pecans. Pecans should be slightly toasted. If nuts are cooking too fast or sugar begins to burn, lower heat to low. Let cool in nonstick pan or on parchment paper until ready to use.

Via: Femalefoodie.com

Smashed Potatoes

 2 lbs. small yellow potatoes

2 tsp. sea salt, divided

2 T. extra virgin olive oil, more for the pans

1 1/2 tsp. garlic powder

3/4 tsp. onion powder

freshly ground pepper

1 T. finely chopped fresh herbs (parsley, chives and/or dill)

flaky sea salt

parmesan cheese, optional

Instructions

Preheat over to 425 degrees and liberally coat 2 baking sheets with olive oil.

Place the potatoes & 1 tsp. of the salt in a large pot & fill it with enough water to cover the potatoes by 1 inch. Bring to a boil & cook until the potatoes are soft & fork-tender, 15-20 minutes.

Drain the potatoes & let them cool slightly. Place each potato onto the oiled baking sheet & use the back of a measuring cup to smash them down until they are about 1/4" thick.

Drizzle with olive oil, and sprinkle with garlic powder, onion powder, remaining 1 tsp. salt and pepper. Roast 25-35 minutes, or until golden brown & crisp around the edges, rotating the pans halfway.

Season to taste with more sea salt, or flaky sea salt, fresh herbs, an sprinkles of Parmesan, if desired.

via: LoveandLemons.com

Brown Sugar Spiced Pork Tenderloin with Chimichurri

 For the pork:

2.5 lb. pork tenderloin

6 cloves garlic (or frozen dorot cubes)

2 T. brown sugar

1 T. balsamic vinegar

1 T. olive oil

1 tsp. chili powder

1 tsp. cumin

1 tsp. salt

For the light Cilantro Basil Chimichurri:

1 cup fresh cilantro

1/3 cup fresh basil leaves

1/4 cup white balsamic vinegar

Juice from half a lemon

2 cloves garlic or frozen dorot cubes

1/2 T. olive oil

1/2 tsp. salt

1/4 tsp. pepper

pinch of red pepper flakes

Instructions:

Trim fat off of pork tenderloin. Rinse & pat dry.

Mix all of the other ingredients for the pork rub. It will make a thick marinade.

Using a spoon (or Ziploc bags on your hands) rub the marinade all over the 2 tenderloins. Cover & refrigerate for a few hours or overnight. Let come to room temperature before grilling.

Heat grill to high heat. Spray grill carefully with cooking spray. 

Sprinkle tenderloins with additional salt & pepper & place on grill. Sear for about 2-3 minutes per side over high heat, and then turn down to medium, and cover. Cook for about 15-17 minutes TOTAL, including searing time, rotating every 5 minutes or so. Internal temp should be about 140 degrees.

Let rest for 10 minutes, tented with foil before slicing.

Pulse all chimichurri ingredients in a mini food processor or blender.

via: Lillieeatsandtells.com

Strawberry Spinach Salad with Chicken and Avocado

 Dressing:

1/4 cup extra virgin olive oil

1 T. golden balsamic vinegar

1 tsp. sugar

1 T. roughly chopped fresh tarragon

1/4 tsp. kosher salt

1/4 tsp. black pepper

Salad:

2 boneless skinless chicken breasts

6 cups loosely packed fresh spinach 

6-8 large strawberries, hulled & quartered

1 avocado, peeled, seeded and cut into chunks

3-4 thinly sliced rings of red onion

1/4 cup feta or goat cheese

2 T. sliced candied almonds*

Instructions:

Whisk the EVOO with balsamic vinegar, sugar, tarragon, salt and pepper in a small bowl until blended.

Place the chicken breasts in a shallow bowl & cover with half of the dressing, cover & refrigerate for 30 minutes to 2 hours.

Spray a grill pan with cooking spray & heat to medium high. Place the chicken breasts on the hot grill pan. Cook for 3 minutes then flip the chicken breasts. Cook for another 3 minutes, and turn. Reduce cooking temperature to medium low & cook the chicken for 20-25 minutes more, turning every 5 minutes or so. Cooking time will depend on the thickness of the chicken, but it will be done when it hits 165 degrees internal temperature. Let the chicken rest for 5 minutes then slice into 1/4" slices.

Arrange the spinach, strawberries and red onion in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken & top with feta or goat cheese & almond slices. Serve immediately.  

*Candied almonds (melt 3T. butter then add 1/2 cup sugar and let it get melty for a few minutes, then throw in sliced almonds and stir it around for a few minutes on medium heat until it turns light golden brown. Then spread on parchment paper until it cools.)

via: Foodie Crush