Sage Chicken Breast

Such easy and delicious, 4 ingredient, chicken breasts!!

Ingredients:

  • 4 bone-in, skin-on chicken breasts
  • 3 Tbsp rendered duck fat or olive oil
  • Kosher salt and ground black pepper
  • 16 fresh sage leaves

Directions:

1. Preheat oven to 400 degree F.

2. Carefully pry back the skin on chicken breast by inserting a finger and dissecting back the skin. Place 4 sage leaves, under skin, per breast. Generously season the breasts on all sides with salt and pepper.

3. In an large, oven-safe skillet, heat the duck fat or oil over medium-high heat. Place the breasts in the heated pan, skin side down. Sear until crisp, about 4 minutes then flip and repeat. When both sides are browned, place skillet in preheated oven for 25-30 minutes or until internal temperature is 165 degrees F.

Buffalo Brussels Sprouts

Ingredients:

  • 1 lb Brussels sprouts, trimmed and cleaned
  • 1 Tbsp olive oil
  • Kosher salt and ground black pepper
  • 1/3 cup buffalo wing sauce
  • 1/4 ranch dressing
  • 2 oz blue cheese crumbles
  • Celery sticks, optional

Directions:

1. Preheat oven to 400 degrees F.

2. To a parchment lined sheet pan, add Brussels, olive oil and season with salt and pepper. Bake for 25 minutes.

3. Meanwhile, mix together ranch and blue cheese for dipping sauce. Set aside.

4. Toss Brussels with buffalo sauce and bake in oven for 5 more minutes.

5. Remove Brussels to a serving plate. Serve with dipping sauce and celery.

Roasted Tomato Pasta Sauce

Ingredients:

  • 8 oz rotini
  • 2 lbs vine ripe tomatoes, halved and seeded
  • 1 yellow onion, cut into eighths
  • 5 cloves garlic, smashed
  • Kosher salt
  • Ground black pepper
  • Pinch red pepper flakes
  • Olive oil
  • 5 sprigs fresh thyme
  • 1/4 cup fresh oregano leaves
  • 1/4 cup fresh basil leaves, plus more for serving
  • 2 cups chicken (or vegetable) broth
  • 1 bay leaf
  • Freshly grated Parmesan cheese
  • Burrata cheese (optional)

Directions:

1. Preheat oven to 350 degrees F. On a parchment lined sheet pan, place tomatoes, onion, garlic and herbs. Drizzle with olive oil and season with salt and pepper. Cook in oven for 90 minutes. Remove and let cool to the touch.

2. Peel and discard the skins off of the tomatoes and place all of the sheet pan contents in a large pot. Add broth and bay leaf. Bring to a boil, reduce heat and cover for 30 minutes.

3. Meanwhile, bring a large pot of water to a boil. Salt generously and cook pasta according to package directions. Reserve 1 cup pasta water before draining noodles.

4. Remove and discard thyme stems and bay leaf from the tomato sauce. Using an immersion blender, blend mixture until smooth. Add 1/4 cup Parmesan cheese to the sauce. Use reserved pasta to thin sauce if needed.

5. In a large serving bowl, add noodles and sauce. Top with more Parmesan, burrata, and more basil if you choose.

6. Enjoy!

Chicken Lettuce Wraps

Ingredients:

  • 8 oz rice noodles, cooked according to package directions
  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 2 cloves garlic, minced
  • 1 shallot, diced
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon Sriracha, plus more for serving
  • Handful chives, chopped
  • 1/4 cup mint leaves, chopped
  • 1/4 cup Thai basil, chopped
  • Fresh cilantro for serving
  • Kosher salt and freshly ground black pepper, to taste
  • 1 head butter lettuce

Directions:

1. Heat olive oil in a saucepan over medium high heat. Add ground chicken, season with salt and pepper and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks.

2. Stir in garlic, shallot, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.

3. Remove from heat, stir in chopped herbs, season with salt and pepper, to taste.

4. To serve, place small amount of rice noodles and several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style. Top with cilantro and more Sriracha.

Sesame Cauliflower and Bok Choy

Ingredients:

  • 4 cups cauliflower florets
  • 2 heads bok choy, roughly chopped
  • 2 tablespoons olive oil
  • 1 tablespoon corn starch
  • 1 tablespoon low sodium soy sauce
  • Garnish: scallions, toasted sesame seeds

Sauce

  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 2 tablespoons hoisin sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons water
  • 1 tablespoon dark soy sauce
  • 1 tablespoon grated ginger
  • 4 cloves garlic, minced
  • 1 teaspoon corn starch

Directions:

1. Preheat the oven to 425 degrees F. Whisk the canola oil, corn starch, and soy sauce together in a large bowl. To the bowl add the cauliflower and bok choy and toss well to coat. Transfer the vegetables to a parchment-lined rimmed baking sheet and roast in the pre-heated oven for 20 to 25 minutes, turning once halfway through, until tender and golden.

2. Meanwhile, prepare the sauce by whisking together all of the sauce ingredients.

3. Heat a large skillet or wok over low heat. Pour in the sauce and bring to a boil over medium heat. Add the baked vegetables and toss well until coated. Turn off the heat and transfer the cauliflower to a serving dish. Garnish as desired.

Asian Style Meatballs

Ingredients:

Meatballs

  • 1 lb. lean ground beef
  • 1/2 cup chopped cilantro
  • 1 clove garlic, minced
  • 1 tsp grated ginger root
  • 1/4 tsp red pepper flakes
  • 1 Tbsp soy sauce
  • 1 tsp sesame oil

Sauce

  • 1/4 cup soy sauce
  • 1 tsp cornstarch
  • 1 Tbsp honey
  • 1 tsp hot sauce
  • 1 garlic clove, minced
  • 1 tsp grated ginger root
  • 1 tsp sesame oil

Directions:

1. Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.

2. Place the meatball ingredients in a medium bowl and use your hands to combine them. Shape into 24 meatballs. Arrange the meatballs on the prepared baking sheet. Bake for 10 minutes, or until cooked through.

3. Meanwhile, prepare the sauce. In a medium saucepan, whisk together the sauce ingredients, until well-combined. Heat over medium heat, whisking constantly until the sauce thickens into a rich glaze. This should take 3-5 minutes. Turn the heat off as soon as the sauce thickens but leave it on the cooling burner. Stir in the sesame oil.

4. Transfer the baked meatballs into the saucepan. Gently turn them in the sauce until well-coated. Serve immediately.

*Meatballs were served with rice noodles and fresh cilantro.

Chicken and Lemon-basil Pasta Salad

Ingredients:

  • 1 lb boneless, skinless chicken thighs or breasts
  • 1 Tbsp Montreal grill seasoning
  • 1/2 lb rigatoni or other short pasta
  • Kosher salt
  • Ground black pepper
  • 1/4 tsp garlic salt, or to taste
  • 1/2 cup olive oil plus 1 Tbsp
  • Zest of 1 lemon plus juice
  • 1/4 cup fresh basil
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Burrata for serving (optional)

Directions:

1. Bring a large pot of salted water to a boil; cook the pasta according to package directions, about 8 minutes. Reserve 1/2 cup pasta water before draining. Let pasta cool.

2. Heat 1 Tbsp olive oil over medium-high heat. Season chicken with grill seasoning and add to pan. Cook until both sides are brown and chicken is cooked though (4-5 per side). Remove from pan and set aside.

3. In a good processor combine oil, lemon zest, lemon juice, basil, garlic salt, a pinch each of salt and pepper, and Parmesan cheese together. If needed add a splash of the pasta water to loosen sauce.

4. In a large bowl combine pasta, chicken (chopped into 1” cubes), and sauce. Serve immediately or cover and let cool in refrigerator.

Spicy Cucumber Salad

This is my favorite way to use all those summer cucumbers!

Ingredients:

  • 6 cups sliced cucumber
  • 1 cup sliced yellow onion
  • 1 jalapeño, sliced
  • 1 cup white vinegar
  • 1 cup sugar
  • 1/3 cup salt

Combine all ingredients in a bowl. Store in the refrigerator for at least 6 hours before serving.

Not Your Average Grilled Chicken

This grilled chicken had big flavor and was so juicy!!

Ingredients:

  • 1/4 c. balsamic vinegar
  • 3 tbsp. extra-virgin olive oil
  • 2 tbsp. brown sugar
  • 3 cloves garlic, minced
  • 1 tbsp. fresh chopped thyme
  • 1 tbsp. fresh chopped rosemary
  • 4 chicken breasts
  • Kosher salt
  • Freshly ground black pepper

Directions:

1. In a medium bowl, whisk together balsamic vinegar, olive oil, brown sugar, garlic, and herbs, and season generously with salt and pepper.

2. Add chicken to the bowl and toss to combine. Let marinate at least 20 minutes and up to overnight. 

3. Preheat grill to medium high. Add chicken and grill, until cooked through, 6 minutes per side. 

Blackened Mahi-mahi Tacos

Ingredients:

  • 1 ½ teaspoons smoked paprika
  • 1 ½ teaspoons dark brown sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ¾ teaspoon cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon black pepper
  • 1 ½ pounds Mahi Mahi filets, cut lengthwise into smaller pieces if needed
  • 1 tablespoon olive oil
  • 8 flour or corn tortillas
  • Lime wedges
  • 1 large tomato, seeded and diced
  • Sliced red onion
  • Grated Cotija cheese
  • Fresh cilantro

Directions:

1. Preheat grill to medium-high heat (or skillet).

2. Mix together first 8 ingredients for spice seasoning. Drizzle Mahi with oil and season all sides with spice mixture. Place on grill, 3-4 minutes, flip and cook another 3 minutes or until cooked through. In a bowl, flake apart the fish.

3. To a tortilla, add some fish and top with tomatoes, onion, cilantro, cheese, cilantro, and a squeeze of lime. Enjoy!