It’s hard to argue with an easy weeknight chicken dish, especially one that is super cheesy, too! I saw this on Pinterest (having good luck with ideas there lately) and modified it more to our seasoning tastes. It was good! I’m not the best with chicken breast, but this was not even a little bit dry, and this is a very versatile recipe – add any veggies you like. We threw in spinach. The only change I’d make is to add more tomatoes next time – maybe a second can. We had this with some steamed broccoli on the side. Yes, there IS chicken somewhere under that cheesy goodness!
You have to love a recipe that combines two comfort foods – pot pie and soup! And if you’re a huge fan of all things comfort food like Shawn is, this is totally a winner in our house. I confess that I’ve never really had actual pot pie, but I liked this a lot, and Shawn said it tastes like the real thing…in soup form, anyway. This was great with some crusty bread (yeah yeah, this was not a low carb weekend, not even a little 😉 ). A nice winter soup to have again on a pending snow-day.
Boneless, skinless chicken breasts have never been my forte (unless grilled or a crockpot), but I’ve had some luck with baked versions. I caught this on some list of Sriracha recipes and decided to give it a try. We liked it a lot, and it was good for a quick weeknight meal. I think next time I might marinate the chicken for a while, just to give it even more depth of flavor. We had this with some sauteed bok choy.
Sumac and Za’atar are two of my favorite spices/seasonings to work with – I love the flavors. When I saw this recipe from Spendid Table, based on a Palestinian called m’sakhan, I put it on my list to make. Somehow it has taken a long time before I got around to it, but I’m glad we finally did. We both liked it a lot, and it’s very easy – marinade, roast, done. We had it with roasted butternut squash and broccoli for a nice fall meal.
So this was pretty awesome. I’ve had this Serious Eats recipe on our “to make” list for months, but have never gotten around to it for some reason. What a shame, because it was awesome, and will also make fantastic leftovers! In fact, I’m ready to make it again, just to freeze and have more for later. Anyway, I have never worked with ground chicken before, and was doubtful when I put the mix in the loaf pans, because soupy slop is kind. But it all turned out. I did ditch the jalepenos and cayenne (other than a dusting) because neither of us loves heat. I subbed generous red pepper flakes instead. I used 2lb of chicken for this and estimated liquids/spices to make up for it. We had this with chili-lime green beans…loved it! To top it off, a VERY generous portion is very little in the calorie department…can’t beat that!
I admit that I was as skeptical of this as I was about crock pot Shawarma…pho at home is difficult at best, and pho in a crock pot? That said, this was AWESOME. Seriously. Chicken pho is always easier to pull off, and this was pretty great. Leftovers were equally awesome. This originally came from Eating Well, and I didn’t make too many changes (though we used Shirataki noodles in place of rice noodles).
My friend Missy recently had a big party to celebrate a decade in DC – it was an awesome time with amazing DC food! She had a Banh Mi station with lemongrass chicken. I used her recipe and threw it over some lightly Thai curried noodles for a pretty good dinner. The sauce was a good base but could use some brightening up…maybe more lime or fish sauce next time. The best part was that we used our own sugar snap peas from the garden!