Tag: Dinner

Dinner · Easy Recipe · Gluten Free · Meal prep · quick dinner · Uncategorized

French Onion Chicken Pilaf

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I love the flavors of French Onion soup, but it is not hearty enough for a full meal. I added some chicken and rice to make a hearty one-pot dinner. I also served this with roasted brussels sprouts to add some greens.  This recipe makes enough for four people or a great meal prep option.

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4-5 boneless, skinless chicken thighs

Olive oil

1 onion, sliced thin

4 cloves garlic, minced

1 cup sherry wine

1 cup rice, I used white basmati

2 1/2 cups beef broth

1 t granulated garlic

1 t granulated onion

2 t dried thyme

Salt and pepper to taste

In a cast iron dutch oven or 5 qt saucepan, sear chicken thighs in about 2 T olive oil. Remove chicken to a plate.

Add onions to the pan and caramelize on medium heat. Try to remove the seared bits on the bottom of the pan with a spoon

Add garlic and rice, saute for about 1 minute

Deglaze with sherry wine, reduce to sec

Return chicken to the pan, add beef broth and seasonings. Stir to combine

Bring liquid to a boil. Reduce heat to low and cover the pan with a lid. Simmer for about 25 minutes or until rice is cooked.

Enjoy.

I garnished with fresh parsley and rosemary.

 

chicken · Dinner · Meal prep · Uncategorized · Vegetables

Creamy Poblano Pasta

rebeccahoop1 Comment

I scored some delicious treats from the farmers market that inspired this dish. A vegetable stand was smoking poblanos on-site and it smelled amazing! The tomatoes were perfectly ripe and beautiful. Corn is finished for the season so I picked up some frozen at the natural grocery store. This recipe is easily adjustable; omit the chicken for vegetarian, use sweet potatoes for gluten free, or serve the sauce over rice. This recipe makes a lot so portion it for meal prep.

2 chicken breast, diced

1 half white onion, diced

3 cloves garlic, minced

1 cup corn kernels

1 can black beans, rinsed

1 tomato diced

5 poblano peppers, smoked and peeled

2 cups heavy cream

1 cup of water

2 t granulated garlic

2 t granulated onion

Salt to taste

1 lb pasta, cooked

Purée poblanos, heavy cream and water in a blender. It may be thick, that’s ok.

Heat a 4 qt pot and add about 2 T olive oil. Add chicken and sauté until white on the outside. Sprinkle chicken with some salt while sauteeing.

Add onion, garlic and corn. Sauté until golden.

Add the sauce and seasonings, stir to combine. Allow the sauce to simmer while stirring often.

Once the sauce is heated and the chicken is cooked, add the tomatoes and pasta.

Serve and enjoy.

 

Smoking Peppers

Place peppers on an open flame. It could be a grill or gas burner.

Once the skin starts to turn black, turn the pepper with a pair of tongs. Repeat until the majority of the skin is blackened.

Place blackened peppers into a bowl with an air-tight lid. Allow to steam for about an hour.

Remove lid and peel the skin from the peppers. I like to wear a pair of disposable gloves for this. Simply put the pepper in your hands and wipe off the blackened skin.

Then chop the pepper as directed by your recipe.

Refrigerate what you did not use, or freeze for another time.

 

 

 

Dinner · Gluten Free · quick dinner · salmon · Uncategorized

Mustard Glazed Salmon

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This might be one of the simplest yet flavorful recipes ever. I grilled it but you can also roast it in the oven.  I served it with roasted sweet potatoes and grilled broccoli.

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2 salmon filets

1 T whole grain mustard. (Trader Joe’s makes a fantastic one)

Spread about 2 t of the mustard onto the top of each salmon filet

Grill:  on medium heat for  10 minutes or until cooked to preferred temperature. I usually cook to medium, about 140 degrees F. You do not need to flip the salmon.

Oven Roast: 400 degrees. Place salmon on a parchment-lined baking sheet. Cook about 10 minutes until desired temperature.

 

Seasoning for Potatoes

1 lb sweet potatoes, diced with skin on

2 t kosher salt

2 t granulated garlic

2 t granulated onion

1 t paprika

1 t turmeric

2 T olive oil

Preheat oven to 425 degrees

Toss all ingredients in a bowl to combine.

Place on a parchment-lined baking sheet and bake for 15-20 minutes until tender.

Dinner · Gluten Free · Meal prep · Post workout · quick dinner · turkey

Ground Turkey Tikka Masala

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I threw this together really quick because our planned dinner did not cook all the way while we went for an evening ride. This recipe took less than 15 minutes to make.

I served it with roasted potatoes and fresh spinach. Rice and veggies would be a nice accompaniment as well.

This would be a great meal prep option.

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1/2 onion, diced

3 inches of fresh ginger, minced

4 cloves of garlic, minced

1 lb ground turkey

1  28 oz can of crushed tomatoes

1 can chickpeas, drained

1 cup plain yogurt

2 T curry powder

1 lemon juiced

Salt to taste

Sauté the onion, ginger, and garlic in 2 T olive oil until golden.

Add ground turkey and stir. Cook until mostly brown.

Add tomatoes, yogurt, lemon juice, curry powder, and salt. Stir to combine.

Bring to a simmer for several minutes until everything is cooked through and hot. Stir often.

Serve

Dinner · Meal prep

Turkey Burger with Blue Cheese and Sun Dried Tomatoes

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A taste explosion to improve the plain ole turkey burger.

Makes 4

1 lb ground turkey

1/2 cup sun dried tomatoes, reconstituted

1/2 banana peppers

1/2 onion, diced

2 garlic cloves

1 cup spinach, chopped

1 t Worcestershire Sauce

Kosher salt to taste

1/2 cup blue cheese

Sauté onions and garlic until caramelized. Add spinach, mix until wilted

In a mixing bowl combine all ingredients.

Form into four equal patties

Grill until center is 165 degrees

Top with balsamic glaze if you’re feeling crazy

I served this with corn on the cob (because summer in Ohio) and mustard greens with grilled peaches

Dinner · quick dinner · Vegetables

Grilled Chicken and Vegetables

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This is an easy dinner to make on a hot summer night when you don’t want to use the stove or oven in your house.

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Grilled Chicken

8 oz chicken breast

2 T olive oil

1/4 cup sun dried tomatoes

1 sprig of fresh rosemary, or any herb you have on hand

Pinch of salt

1/2 cup of water

Mix all ingredients except chicken in a blender. Pour over chicken in a bowl and mix to combine. Allow marinating for at least 30 minutes. You can also prep this in the morning to extra flavor and tenderness.

Grill until center has reached 165 degrees F

Vegetable Mix

1 small zucchini, diced

1 red bell pepper, diced

1 ear of corn, kernels removed from the cob

1 sweet potato, diced and roasted

2 T olive oil

Pinch of salt

2 T shredded Parmesan cheese

Place a grill skillet on the grill to preheat

Mix veggies, oil, and salt in a bowl. Put onto grill skillet to cook until caramelized, stirring occasionally.

Return veggies to bowl and mix with cheese before serving.

Dinner · Gluten Free · Vegetables

Spring Vegetable Medley

rebeccahoop1 Comment

This is a delicious mix of veggies. The trick is to make sure your pan is smoking hot before you add anything.

I actually served it with broiled salmon, gnocchi, and a pan cream sauce.

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1 half red onion, sliced

1 zucchini, sliced *not technically in season, but works great

1 cup green peas, fresh is possible. If frozen defrost in a bowl of cold water then dry

1 bunch of asparagus, chopped

2 cloves garlic, minced

2 T olive oil

kosher salt as desired

 

Heat a stainless steel or cast iron skillet to almost smoking hot

Add olive oil, swirl around pan to heat

Add onion, and stir for a about a minute to caramelize

Add asparagus and zucchini, continue to cook until golden

Add peas and garlic, stir and cook until golden

season to taste

 

The pan will have lots of goodness not the bottom. If you want a yummy sauce to accompany, remove cooked veggies to a bowl. Deglaze pan with 1 lemon juice and 1/2 cup  water. Stir to remove the Sucs from the pan. Reduce heat to low and add 1 cup of heavy cream and fresh herbs (I used parsley). stir until it simmers. Serve

This is the finished plate

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Dinner · Gluten Free · Meal prep · Vegan

Quick Curry

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Curry is like a cozy blanket, warm and comforting.

I grew up in rural Ohio, and never even heard of curry until Culinary school. My first taste made me wonder where it had been all my life. 

Of course I developed a super quick version. It is vegan and gluten free, but I always add some roasted chicken for extra protein.

I’m serving it with brown rice and green lentils. 

 1 cup of brown rice and 1 cup of lentils in the rice cooker with 4 cups of water. Start this before you start chopping veggies so everything will finish around the same time.

This recipe makes about 6 portions and holds great for a week


1 red onion, sliced

1 inch fresh ginger, peeled and grated

3 cloves of garlic, minced

1 bell pepper, diced

1 head of cauliflower, chopped 

1 head of broccoli, chopped

5 carrots, sliced

2 cans of coconut milk

4 T curry powder

Salt as desired

2 limes, juiced 

In a large pot, sauté onion in olive oil until caramelized. 

Add ginger, garlic, bell pepper and carrots, stir and allow to sauté for a minute.

Add broccoli and cauliflower, stir

Add 1 cup of water to deglaze

Add coconut milk and spices, stir to combine

Reduce heat to medium and allow simmer for about 20 minutes until veggies are softened. Stir often

Stir fresh lime juice and adjust seasonings just before serving.

Enjoy!

Dinner

Dijon Maple Chicken

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This is an easy fall dinner

1 lb boneless skinless chicken breasts

2T Dijon Mustard

 1T maple syrup (the real stuff, not the corn syrup national brand stuff)

Pinch of kosher salt

A few grinds of fresh black pepper

1 t thyme, dry or fresh 

1/2 t granulated onion

1/2 t granulated garlic
Preheat oven to 425 degrees

Combine all ingredients in a bowl

Place chicken on a parchment lined baking sheet. Allow to marinate for about 10 minutes.

Place in the oven for about 20 minutes or until cooked to 165 degrees. 
I served with this roasted butternut squash and Brussels sprouts.
  

Make a serving extra of both chicken and veggies for a big salad tomorrow. 

2 cups spinach

1 diced Apple

1/2 oz of blue cheese or goat cheese, if desired 

Diced chicken breast, cold or warmed

Brussels sprouts and butternut squash, cold 

This does not need dressing, but if you need it feel free to drizzle a little olive oil on top.