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Everyday Dinners

One-Pot Chicken and Artichoke Cavatappi

January 26, 2022

What could be better on a cold winter night then lighting a fire, turning up the music and making a one-pot pasta dish?

I love artichokes, and will use any excuse to use them in a dish. I actually almost always have some open in my fridge to use in omelets, salads, sandwiches (they are so yummy on egg sandwiches with grainy mustard). I also have a family to feed where half of them want pasta at every meal, and the other half wants meat. Voila! Everyone is happy with this dish.

The first step is to brown the artichokes. This brings out there flavor and the cartelized color is so pretty.

Then you remove them from the pan (I doubled this recipe, so I used a heavy-bottomed pot for this recipe).

You add oil to the pan, season chicken with garlic powder, onion powder, salt and pepper, and brown on both sides. Remove the chicken from the pan and sauté onions, then add garlic and oregano. Then add tomatoes and broccoli and season with salt and pepper. Finally add lemon juice and chicken broth (which adds a lot of flavor but you could use water in a pinch) and the pasta, cover and let cook for 10 minutes. Then add the chicken back in and you’re done. If there is too much liquid you can cook it off, and if the pasta seems al dente you can add a little more broth and let it cook for a few minutes. 

Serve with plenty of shaved parmesan cheese on top, and crusty bread. This is a great dish for a busy weeknight but it’s also nice enough for company. The leftovers keep very well and get better the next day. The lemon, garlic and oregano add lots of flavor. I also added red pepper flakes to mine. Crumbled feta or olives on top would also be delicious.

The best part is this dish is pretty healthy, especially if you use whole wheat pasta (which my kids cannot abide so I didn’t.)

Hope this dinner warms up your insides and is an easy meal to add to your dinner rotation! It is delicious and easy.

Happy Eating, xoxo Katie

One-Pot Chicken and Artichoke Cavatappi

Serves 4  (I doubled this recipe) 

INGREDIENTS

  • Olive oil
  • 15-ounce can quartered artichoke hearts, drained
  • 1pound chicken tenders
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1-2 teaspoon salt, plus more to taste
  • 3/4 teaspoon freshly ground black pepper, plus more to taste
  • 1 small onion chopped, about 1 cup
  • 2 tablespoons chopped garlic, about 5 cloves
  • 1 tablespoon chopped fresh oregano, divided
  • 3 ounces julienne-cut sun-dried tomatoes
  • 3 cups broccoli, fresh or frozen (you can use kale or spinach instead)
  • 2 tablespoons fresh lemon juice, about 1/2 lemon, plus more to taste
  • 2.5 cups chicken broth
  • 8 ounces cavatappi, regular or whole wheat (you can use penne or other shape)
  • 2 ounces shaved parmesan, (optional)

Directions: 

Heat a large non-stick skillet with high sides (or a large pot if you are doubling the recipe) over medium heat.

Heat 1 T. olive oil. Working in two batches, add artichokes and char until dark golden—3 to 4 minutes. Remove to a plate.

Season chicken with 1 teaspoon each garlic powder, onion powder and salt and 1/4 teaspoon black pepper.

Heat another 1 T. olive oil in pan, add chicken and cook 5 minutes, turning half way through cooking. Transfer to a plate and set aside.

Heat an additional 1 T. olive oil, then add onions, garlic, and 2 teaspoons oregano. Cook, stirring, until onions are softened and golden, 4 minutes.

Stir in tomatoes and broccoli, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper. Add 2 tablespoons lemon juice and 2 1/4 cups of chicken broth. Stir in cavatappi, cover and cook for 10 minutes.

Cut chicken into 1-inch pieces.

Remove cover, stir in chicken and artichokes. Reduce heat to medium-low, cover and cook for 5 more minutes or until pasta is al dente and chicken is reheated. Remove cover and cook off any excess liquid if necessary. Serve topped with parmesan (if using), remaining oregano, and more salt and black pepper to taste.

Recipe adapted from Skinnytaste.com

Chorizo, Kale & Potato Soup

January 12, 2022

Greetings from the house of Covid surrounded by frozen tundra!

We are going on our second month of the virus slowly going through our family (good times!) and I am so thankful that I got it first so I can play nurse to everyone else. Our 4 year old twins seem to be made of teflon and have yet to get it that we know of, but it does mean for lots of baking, baths and abc puzzles as they quarantine away January.

I don’t know about you, but under duress, comfort food needs to also be easy food. I can finely chop ingredients and slow cook meat all day when everything is smooth sailing, but add another job like nurse to my roster and I need food to be easy. I actually have so many fun recipes to make for this blog this year, but for right now I am relying on one pot, ten ingredients or less dinners. But crusty bread is always a must.

I looked in our fridge and found chorizo and potatoes singing to me, and I whipped up this super simple, 7 ingredient soup, and it totally hit the spot.

It was such an easy lunch to warm up for anyone, and it was great to have a different soup in the rotation. (For other soups we had a lot of recently, see this Chicken Gnocchi Soup, Sausage and White Bean Soup, and this Greek Wedding Soup with lots of lemon. And I recently posted on Instagram about our love of tomato soup – it is in our weekly rotation with lots of grilled cheese.)

There are a lot of variations you can make with this soup, and you can treat this as a clean out the veggie drawer soup – chopped carrots, celery, spinach, zucchini are all great additions, and you can swap out beans or pasta for the potatoes and corn. The best part is the chorizo is so well seasoned that it infuses the soup with flavor.

I loved this simple version, and it warmed me up all week as I entertained preschoolers and tended to sick kids.

I hope your family is staying warm and healthy, and that you get to cook up something simple and delicious to bring everyone together for dinner.

Chorizo, Kale & Potato Soup 

1 med onion, diced

3 garlic cloves, minced

8-10 oz. chorizo, cut in half moons

2 cups potatoes, cubed

1 bay leaf

1 teaspoon salt + 1/2 teaspoon pepper (more to taste)

6 cups chicken broth

2 cups kale, sliced

10 oz. corn

Directions:

Heat 2 T oil in heavy pot over med heat. Add onions and cook for 3-5 min until soft. Add garlic and chorizo and cook for 1-2 minutes. Add potatoes and cook for 2 minutes more. Add bay leaf, salt & pepper and broth and bring to a boil. Cook for 15-20 min or until potatoes are tender. Add kale and corn and cook for 5 minutes more. Taste and adjust seasonings if necessary. Serve warm with crusty bread.

Creamy Turkey and Wild Rice Soup

November 27, 2021

Note: This is a repost from last year because this soup is my favorite way to use up turkey after Thanksgiving. The broth is so good if you make it from your turkey carcass, but if you don’t have it don’t let that stop you. This is the ultimate healthy comfort food. 

I didn’t intend for this to be a blog post. This dish started as me just using up the turkey carcasses we froze after Thanksgiving.

But then I tasted it.

As usual with home cooking, simple ingredients, slow cooked, with flavor make the best best dishes. And this soup was SO delicious I had to share it. So here we are. If you don’t have a turkey carcass left over, consider just making this with chicken. It is that good you can’t wait until next year.

I made a huge pot of Turkey stock yesterday in our lobster pot and cooked for 3+ hours. If you have never made stock, check out my post here.

While it simmered, I cleaned out the fridge and tackled organizing projects in the kitchen. So basically, a clean fridge plus a delicious soup with crusty bread on a cold rainy day = the perfect evening. Plus making stock is so great for using up all those veggies in the veggie drawer that have seen better days.

Sometimes it can be hard to sell my family on soup for dinner, but everyone took a bite of this and raved. It is totally thanks to the delicious broth that adds so much depth of flavor, plus the comforting, stick to your ribs feeling from the creaminess of the butter and milk and cream.

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I hope you still have a turkey carcass you can use up! If not, just pull this post up next year. You’ll be so glad you did!

Happy Eating, xoxo Katie

Creamy Turkey and Wild Rice Soup (find printer version here):

Ingredients
  • 3/4 cup uncooked wild rice blend*
  • 1 small yellow onion , chopped
  • 2 medium carrots , diced
  • 2 ribs celery , diced
  • 6 Tablespoons butter , divided
  • 1 clove garlic , minced
  • 4 1/2 cups turkey (or chicken) broth
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried rosemary
  • salt and freshly ground black pepper , to taste
  • 1 1/2 pounds turkey meat, diced (can substitute chicken breasts, see step 5)
  • 1/2 cup all-purpose flour
  • 1 1/2 cups milk
  • 1/2 cup heavy whipping cream (or half & half)
Instructions
  1. Prepare rice according to package instructions.
  2. Melt 1 Tbsp butter in a large soup pot over medium heat.

  3. Add onion, carrots and celery and sauté until slightly tender. Add the garlic and sauté for 30 seconds.

  4. Stir in the broth, thyme, marjoram, sage, rosemary and season with salt and pepper to taste.

  5. *If using chicken breasts, add and bring mixture to a boil. Cover the pot with a lid and allow mixture to boil for 10-12 minutes, or until chicken is cooked through, then remove chicken to a cutting board to rest for 5 minutes.. If using pre-cooked turkey, skip to next step.
  6. Reduce the heat to low and add turkey meat (or chicken meat) and cooked rice to the soup.

  7. In a separate medium saucepan melt remaining 5 Tbsp butter over medium heat.

  8. Add flour and whisk constantly for 1-2 minutes. Slowly add the milk, whisking vigorously, and cook, stirring constantly, until the mixture begins to thicken.

  9. Add this mixture to the soup pot and cook for 5 more minutes. Stir in heavy cream or half & half. Serve warm.

Adapted from Tastes Better From Scratch’s Creamy Chicken and Wild Rice Soup

Cream of Mushroom Soup

November 12, 2021

When I was little, I loved Campbell’s Cream of Mushroom Soup. Pouring the thick white base with lines from the can still formed onto its sides that was studded with chewy mushrooms.  Adding the milk, and whisking until they were sort of combined, bumps were fine. It was heaven.

To an eight year old.

As a grown up, it’s pretty gross.

The good news is that it is very quick and easy to make a cream of mushroom soup from scratch that is filled with the creamy umami goodness that it’s canned cousin slightly possesses.

You start with browning a mix of cremini and shiitake mushrooms, and after reserving a cupful for later, you add the aromatics of shallots and garlic…

Then you add the dried tarragon, which goes so well with mushrooms I pretty much add it whenever I am cooking with them.

Then add broth, simmer for 10 minutes…

At this point you have some options that are all based on personal preferences. You could eat it like this, or to have a bit more of a refined soup, you can insert your immersion blender and go. Some people like to completely blend the soup so it is a thick, creamy base with the reserved mushrooms added back in. But I guess as a nod to my Campbell’s soup days, I like little chewy bits of mushrooms in my soup.

So I like to process it until it is chunky, not creamy.

This is the perfect dish to serve to guests who may be visiting for Thanksgiving, or to have a steamy bowl set at each place setting to set the meal off. If you want to get really fancy, you could thicken it a little (find out ways to thicken sauces here, my favorite is to mix a little flour and butter together to make a roux) and use this as a base for your green bean casserole, which is one of my favorite Thanksgiving dishes. Or just make it on a rainy Friday in November like today.

It’s the perfect recipe for when you walk by beautiful mushrooms in your grocery, and it only takes a few more minutes then the stuff from a can. But your inner child will still love the stick-to-your-ribs comfort food feeling you get. I promise.

Happy Eating, xoxo Katie

Ingredients: 

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 3 cups mushrooms – a mix of cremini (or button) and shiitake mushrooms, cleaned, roughly chopped or sliced 1/8-inch thick
  • 4 shallots, minced (about 3/4 -1 cup)
  • 3 cloves garlic, minced (3 teaspoons)
  • 1 teaspoon kosher salt
  • 1 teaspoon dried tarragon
  • 4 cups chicken stock
  • 1/2 cup heavy cream
  • 1/2 teaspoon freshly ground black pepper (more or less to taste)
  • 1 tsp. fresh parsley, chopped

Directions:

In a large heavy bottomed pot, heat oil on medium heat. When hot, add butter, and once it has melted add the mushrooms, tossing to coat in the butter and oil. Season with a pinch of salt. Cook until mushrooms are lightly browned, about 10 minutes. Remove one cup of the mushrooms to add back in later.

Add shallots and garlic to pot, and cook while stirring for 1 minute. Add the tsp. salt, tarragon, and stock and bring to a simmer. Cook uncovered for 10 minutes, then remove from heat.

Once soup has cooled a bit, use an immersion blender to puree the soup. (You can also use a standing blender, but I like my soup with chunks rather than totally smooth, so I prefer the immersion blender.) Once it is your desired level of thickness, stir in cream, pepper and add extra mushrooms and parsley to the pot. Taste and check for seasonings and serve.

 

 

Smokey Croque Monsieur

September 15, 2021

Last week I took out the last of our cheese bread from Riley’s Market that I bought on our last trip to Pemaquid. This bread is legendary. It is the perfect combination of fluffy white bread that is almost like challah or brioche, and it gets craggy (is that a word?) when you cut into it, and when the little craggy bits sticking out get toasted they yield the perfect crunchy bite with the softness of the doughy bread. On top of that, there is sharp cheddar cheese swirled throughout the bread. The little spots melt a bit when they are toasted, and well you all know how good melted cheese is. I might just have to work on a recipe for this bread. In the mean time, I thought about what I could do with this beauty.

One of my favorite things to do with challah is to make french toast (especially with egg nog at the holidays – my husbands favorite breakfast!) so I thought about making a savory french toast which led to croque monsieurs.

I wanted to put a twist on it, and when I saw smoked gruyere at the store, I knew it would match so well with smokey ham.

Guess what?

It really did. These were delicious – I know all croque monsieurs are, with their wonderful mix of textures and creaminess and toasted bread and you can’t go wrong with the original. But these had their own character and made me think this would also be delicious with smoked gouda or any smoked cheese, and those might even be easier to find, so don’t hesitate if you go that route.

These sandwiches are very easy to make, with a basic béchamel sauce the only ‘cooking’ necessary. It comes together so easily, and the melted cheese in it just adds to the smokey creaminess.

It is just basic assembly after that, and it is one of those dishes that is very simple but the combination makes something magical. The hit from the Dijon mustard is also the best kick and makes these mouthwatering.

Don’t worry if you can’t find cheese bread – these ingredients will be delicious with any white bread. And there will be plenty of cheese either way.

This hot and gooey sandwich came out of the oven and my family was hovering around it, waiting to dive in. It is easy enough for a weeknight dinner but fancy enough for a special meal too. They are great for parties with tiny bread or cut into fourths.

I hope you try these and love them! Or put your own spin on it – use smoked turkey, or add your favorite veg like spinach or kimchi so that it feels like a reuben. Or just stick with the classic which is classic for a reason.

Happy Eating! xoxo Katie

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Smokey Croque Monsieur

Ingredients:

2 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups hot milk

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Pinch nutmeg

12 ounces Smoked Gruyere or Smoked Gouda, grated (5 cups)

(Note: the original calls for ½ cup parmesan but I omitted to keep it smoked)

16 slices white sandwich bread

Dijon mustard

8 ounces baked or black forest ham, sliced but not paper thin

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter/flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated smoked Gruyere. (Note: if making the original add the ½ cup parmesan).
  3. To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
  4. Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

 

 

Chicken Schwarma

September 26, 2019

Ok, this post has been at the top of my  list of ‘things I have to make for the food blog’ since the spring. That’s because in the spring I had to drive past this amazing middle eastern cafe called Habibi in Portsmouth to take my kids to their LaCrosse practices and games all the time.  And after just. one. taste. of their chicken schwarma wrap, I couldn’t get enough. And then I let my kids order it and they couldn’t get enough. And then I’ll be chatting with my friends or at a party, and someone will bring up Habibi. And inevitably the conversation goes to ‘have you tried the chicken schwarma?!’ ‘Oh my gosh, its so good!’

You get the idea. It’s addictive. Chicken schwarma is like a pillow of flavor…a flavor bomb cloud…a pocket full of chewy aromatic creamy tangy flavors that just hit every taste bud.

But don’t take my word for it. It’s really easy to make too.

I may have stalked asked the owner who is a LOVELY woman how she makes it. And she told me the key is to marinate it in the seasonings, lemon, garlic and Greek yogurt OVERNIGHT. There are all kinds of schwarma recipes online that don’t use greek yogurt in the marinade or they say ‘2 hours’ and if you’re between not having the schwarma or having it marinated only 2 hours, fine, go for it. But really do your self a solid and just make it while your making dinner one night and it will be ready for lunch/after school/dinner the next day.

Also, in my experience the lettuce can vary, the tomatoes be sliced cherry or diced, but you are really going to want to add some sliced onions to the marinade and toss them in those flavors before you cook the chicken.

And you are really going to want some of the creamy garlic sauce. A store bought pita warmed is a totally yummy flavor vehicle, but if you want to find a homemade recipe I really want to try this one.

This recipe is great for crowds and is really cost effective IF you already have a pretty well stocked spice cabinet. Pro Tip: I actually keep all my middle eastern spices on one shelf and my regular spices on another so its easy to pull together something like this or a curry.

If you don’t it is worth it to invest in all of these spices since they the backbone of every curry recipe. If you can’t find ground cardamom I listed it as optional because this recipe has a TON of flavor and its the one that isn’t as essential. The cumin, coriander,  turmeric and paprika are all pretty important, and the cayenne just adds heat – if you are making it for kids you can leave it out too. If you love heat, go ahead and add a whole teaspoon.

So next time you’re at the store don’t forget to get a few pounds of chicken thighs, pitas and some Greek yogurt and veggies. And then throw it together and forget about it. And then…

Prepare to fall in love.

 

Happy Eating! xoxo Katie

Chicken Schwarma:

INGREDIENTS:

1-2 lbs. boneless, skinless chicken thighs
2 cloves garlic minced
1 T cumin
1 T ground coriander
1 T ground cardamom (optional)
1/2 tsp cayenne pepper
1 tsp turmeric
2 tsp paprika
2 tsp salt
Pepper
2 T lemon juice
3 T olive oil
1 cup Greek yogurt

FOR YOGURT SAUCE:
1/2 c. Greek yogurt

Juice of 1 lemon

2 tbsp. extra-virgin olive oil
cloves garlic, smashed and minced

Kosher salt

FOR SERVING:

Pitas (warmed)

Mixed greens, chopped romaine, or shredded iceberg lettuce

Cherry tomatoes, halved

Sliced Cucumber

DIRECTIONS:
  1. In a large bowl, whisk together garlic, seasonings, lemon juice, olive oil and greek yogurt. Add chicken and toss to coat. Cover or transfer to a ziplock back and refrigerate overnight, or even better up to 24 hours.
  2. Preheat oven to 425° and grease a large baking sheet with oil or cooking spray. Add onion to marinade and toss to coat. Remove chicken and onion from marinade and place on prepared baking sheet. Bake until chicken is golden and cooked through, 25-30 minutes. Let chicken rest on cutting board for 5 minutes, then thinly slice.
  3. Meanwhile, make yogurt sauce: In a small bowl, whisk together yogurt, lemon juice, oil, and garlic. Season with salt and a pinch of red pepper flakes. To serve as a pita, top warmed pitas with chicken, onion, lettuce, tomatoes, cucumber, and yogurt sauce.