Tag: foodie

#7/52 Tuscan Chicken

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A little late posting this, but I made a damn good Tuscan Chicken last week and I’m excited to share the recipe with you!

I decided to try the Creamy Tuscan Chicken recipe from downshiftology, and was so happy I did.

This recipe was very easy to prep, didn’t make a lot of dishes, and was ready to eat within 30 minutes. The flavors of sun-dried tomatoes are becoming a new favorite for me. I’m not sure why I haven’t cooked with them more to this point. We paired this delicious dish with rice and a vegetable mix of brussel sprouts, mushrooms, and broccoli.

Ingredients
● 4 (6-ounce) boneless skinless chicken breasts
● 1 teaspoon Italian seasoning or a mix of individual spices such as oregano, thyme, basil, and rosemary
● 1 teaspoon kosher salt
● ½ teaspoon freshly ground black pepper
● 3 tablespoons extra virgin olive oil
● 4 garlic cloves minced
● ¼ cup finely chopped yellow onion
● ½ cup sun-dried tomatoes thinly sliced
● 2 cups baby spinach
● 1 ½ cups heavy cream
● ¼ cup freshly grated parmesan

Instructions
1. Prep the chicken. Season both sides of each chicken breast in Italian seasoning, salt, and pepper.
2. Sear the chicken. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the chicken and sear for 3 to 4 minutes on each side, until golden. Remove the chicken from the pan to a plate and set aside.
3. Cook the onions. In the same skillet, add another tablespoon of oil and the onion. Saute for 2 to 3 minutes, until the onion has softened.
4. Add the sun-dried tomatoes and garlic and saute another minute, until fragrant.
5. Add the spinach, and saute another minute, until just starting to wilt.
Add the heavy cream and parmesan cheese, stir together, and bring to a simmer.
6. Let it simmer. Place the chicken back in the skillet and cook until heated through, about 5 minutes.

#2 of 52 New recipes in 2023 White Chicken Chili

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This week was packed with snowy mountain adventures that called for dinner to be finished by time we got back home. In steps this White Chicken Chili Recipe from Iowa Girl Eats. It was so easy to put together my 3-year-old did most of it (huge win). We paired it with cornbread muffins, shredded cheese, tortilla chips, and fresh cilantro. This will definitely stay in the winter soup rotation at our home!

INGREDIENTS
(Serves 3 to 4)

  • 1lb chicken breasts (~2 large chicken breasts)
  • 15oz can great northern beans, drained and rinsed
  • 4oz can chopped green chiles
  • 1 – 2 fresh jalapenos, seeded then minced (use 1 made for a mild chili)
  • 1 shallot or 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1-1/2 teaspoons cumin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • big pinch dried oregano
  • 2 cups chicken broth
  • juice of 1/2 small lime
  • 1/4 cup milk, any kind
  • 1 Tablespoon gluten free flour (or AP flour if you don’t need to eat GF)
  • Toppings: green Tabasco sauce, verde sauce, lime wedges, tortilla chips, shredded cheese, chopped cilantro, sour cream

DIRECTIONS


1. Add first 12 ingredients — chicken breasts through lime juice — into a 6-quart crock pot then stir to combine. Cover and cook on low for 4 hours or until chicken shreds easily.
2. Remove chicken then shred and place in the refrigerator. Whisk flour and milk together in a small dish then drizzle into chili and stir to combine. Cover then cook on high for 30 minutes. Stir shredded chicken back into chili then scoop into bowls and serve with toppings.

Meals for 2+

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I don’t know about you, but leftovers are not my favorite to eat. To mitigate having so many, I have started cutting everything in half and it is the perfect amount for our small 3 person family. Sometimes there are even leftovers for me or my daughter to have lunch the next day.

So today I wanted to share our go to meatloaf recipe, a perfect comfort food for those cold day cravings. It’s pretty basic and classic, but it’s how we like it. I also started a food Instagram recently, so if you want more meal ideas then I have time to blog check it out!

—–>> https://www.instagram.com/sahmthingtasty/ <<—–

Ingredients

  • 1 pound of 80/20 ground beef
  • ½ envelope of dried onion soup mix
  • 1 beaten egg
  • 3 ounces water
  • ½ Tbsp. Italian seasoning
  • ¾ cup crushed Ritz crackers
  • ½ onion, diced
  • 2 to 3 garlic cloves
  • Glaze:
  • 1/4 cup ketchup
  • 1 tablespoon red wine vinegar (or apple cider vinegar)
  • 1 tablespoon brown sugar
  • Mix, and brush evenly on top of the meatloaf before it goes into the oven.

Directions

  1. Preheat the oven to 350 degrees Fahrenheit
  2. Line a loaf pan with aluminum foil or parchment paper
  3. In a large mixing bowl, whisk together onion soup mix, egg, water, and Italian seasoning.
  4. Add the ground beef, breadcrumbs, onions, and garlic, and mix thoroughly until just combined
  5. Place mixture in the loaf pan, pressing down lightly. It is smaller so you will make a “loaf” shape as it won’t fill out the pan. (it might if you double the recipe!)
  6. Bake on the middle rack of the oven for 45 minutes or until the middle reaches at least 165 degrees Fahrenheit
  7. Let it stand for 10-15 minutes before removing from the pan and serving

Notes

  • Don’t overmix the meatloaf or try to press down too much when you fill the pan; this will result in an overly-dense, tough meatloaf.
  • I make the glaze twice so I have extra to drizzle on top after we bake it, yum!