Tag: recipes

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.

 

Dinner · Gluten Free · quick dinner · Uncategorized

Harvest Pork Loin

rebeccahoopLeave a comment

I created this recipe several years ago and continue to make it every fall. The first time I made it was during Trick-Or-Treat and the kids who came to the door were more spell-bound by the aroma from my house than the candy.

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1 pork tenderloin

1 onion, sliced

1 apple, sliced.

2 sprigs rosemary, stemmed and chopped

2 sprigs sage, stemmed and chopped

1 cup apple cider

Salt and pepper to taste

Olive oil

 

Preheat oven to 350 degrees

Rub the tenderloin with salt, pepper and half of the chopped herbs

Sear in olive oil in a cast-iron skillet or sautee pan. Remove and place in an oven-safe dish.

Add more oil and onion to cast iron skillet, saute until caramelized.

Add apples and saute until softened.

Add remaining herbs and cider to deglaze, stir to remove bits on the bottom of the pan

Pour contents on top of pork loin.

Bake in the oven for about 15-20 minutes, until the desired temperature is reached. I cook to about 150 degrees for medium.

Allow resting 5 minutes or so before slicing.

Serve with apple and onion mixture.

 

 

Dinner · Meal prep · Soup · Uncategorized

Italian Sausage Soup

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Fall has finally arrived in Columbus! The cool, crisp temps make me crave soup. I made this hearty soup for a bunch of friends, who devoured it. Serve with garlic bread to dip in the broth.

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1 lb raw Italian sausage. If you use links, remove the casing.

1 yellow onion, diced

5 cloves garlic, minced

1 can diced tomatoes

1 can crushed tomatoes

2 cups chicken broth

2 T tomato paste

2 T Italian Seasoning

1 T granulated garlic

1 T granulated onion

Salt to taste

1 cup parmesan cheese *

1 cup green lentils, cooked

2 cups sweet potatoes, diced and roasted

2 cups spinach, chopped

In a 6 qt cast iron dutch oven or stockpot, brown the sausage. Use a wooden spoon to break the sausage into small pieces.

Add the onion and garlic, stir to combine.

Add the canned tomatoes, broth, tomato paste, Italian seasoning, granulated garlic, and onion. Stir to combine. Allow simmering for 30 minutes or so until flavors start to come together.

Add the parmesan cheese* to help thicken the soup and add flavor.

Add the lentils, sweet potatoes, and spinach. Stir until heated through.

Serve with more parmesan on top if desired.

* I used the rind of parmesan wedges. It is a great way to utilize waste. Shredded parmesan is perfectly good to use as well in the soup.

 

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.

 

 

 

Breakfast · Gluten Free · Salad · Uncategorized

Breakfast Salad Bowl

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I like to make a salad for breakfast to pack in as many savory nutrients as possible. I mix the proteins with potatoes and serve it on a bed of fresh spinach. I kicked my sugar addiction a few years ago, so sweet pancakes usually make me feel sluggish the rest of the day.

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1 egg

2 turkey sausage links

1 cup diced sweet potatoes, roasted

1 cup fresh spinach

Place a saute pan on medium heat and add sausage and potatoes to heat through.

Add the egg and scramble into the sausage and potatoes until the egg is no longer runny.

Season with kosher salt and black pepper

Pour mixture onto spinach on your serving plate or bowl.

Add hot sauce of choice for extra flavor.

 

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.