One Pot Chicken and Orzo

 Article

Ingredients

• 1 tablespoon olive oil
• 6 chicken thighs (with skin and bone in)
• 1 teaspoon seasoning salt (or to taste)
• 2 tablespoons unsalted butter
• 1 onion (chopped)
• 3 cloves garlic (minced)
• ¼ cup sun dried tomatoes (chopped)
• ¼ teaspoon red pepper flakes
• 1 cup orzo (uncooked)
• 1 cup heavy cream
• 2 cups chicken broth (low sodium)
• ¼ cup Parmesan cheese
• salt and pepper (to taste)
• ¼ cup basil (chopped)

Instructions 

1. Cook the chicken. Heat the olive oil in a large skillet over medium high heat. Season the chicken thighs with seasoning salt on both sides. Place the chicken thighs in the skillet and fry on both sides until no longer pink inside, about 5 min per side, but each cooktop is different so you'll have to watch it.
2. Transfer chicken to a plate. Remove the chicken from the skillet and set aside. Drain the leftover oil from the skillet but do not scrape the brown bits, leave those for the sauce.
3. Cook the onion. Add 2 tablespoons of butter and melt over medium heat. Add the chopped onion, garlic, sun dried tomatoes, red pepper flakes and cook for about 5 minutes, just until the onion is soft and translucent. Make sure to scrape the bottom of the pan to loosen all the brown bits.
4. Add the orzo and liquids. Add the orzo, heavy cream, chicken broth and Parmesan cheese to the skillet and stir everything together. Bring to a boil, taste for seasoning and adjust with salt and pepper as necessary.
5. Add the orzo and liquids. Add the chicken back to the skillet, reduce heat to low, cover the skillet with a lid and simmer for 15 minutes or until the orzo is cooked and most of the sauce has been evaporated or absorbed by the orzo. Make sure to stir every few minutes or so to ensure orzo doesn't stick to bottom of pan.
6. Garnish and serve. Remove from heat and sprinkle with fresh basil.

Equipment

Le Creuset 3.75-Quart Braiser

Instant Read Meat Thermometer

Notes

Once adding the butter and onions, make sure to scrape the bottom of the pan to loosen all the brown bits full of amazing flavor. This is the key to getting a lot of great flavor into our orzo.

Temp the chicken. It’s always a good idea to make sure that your chicken is fully cooked and has reached at least 165°F (75°C) before serving. I always use my easy to read digital cooking thermometer. 

Refrigerate leftovers in an airtight container in for 3 to 5 days.

Transfer the chicken and orzo to an airtight container and freeze up to 3 months.

Nutrition Information

Serving: 1servingCalories: 467kcal (23%)Carbohydrates: 26g (9%)Protein: 30g (60%)Fat: 27g (42%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 165mg (55%)Sodium: 599mg (26%)Potassium: 638mg (18%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 877IU (18%)Vitamin C: 4mg (5%)Calcium: 109mg (11%)Iron: 2mg (11%)

Tuscan Chicken

Article

PREP TIME 15 minutes

COOK TIME 30 minutes to 35 minutes

SERVES4

INGREDIENTS

• 1 small yellow onion
• 3 cloves garlic
• 1/2 cup drained oil-packed sun-dried tomatoes (2 1/2 ounces)
• 1 ounce Parmesan cheese (1/2 cup firmly packed freshly grated or 1/3 cup store-bought grated)
• 2 large boneless, skinless chicken breasts (1 1/2 to 2 pounds total)
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 2 to 3 tablespoons olive oil, divided
• 2 teaspoons dried Italian seasoning
• 5 ounces baby spinach (about 5 packed cups)
• 1 1/4 cups heavy cream

INSTRUCTIONS

1. Dice 1 small yellow onion (about 2/3 cup). Mince 3 garlic cloves. Thinly slice 1/2 cup drained oil-packed sun-dried tomatoes. Finely grate 1 ounce Parmesan cheese if needed (about 1/2 cup lightly packed), or measure out 1/3 cup store-bought grated.
2. Cut 2 large boneless, skinless chicken breasts in half horizontally (also known as butterflying). Pat dry with paper towels. Season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper.
3. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until shimmering. Add half of the chicken in a single layer and sear until browned, 3 to 5 minutes per side. Transfer to a large plate (the chicken will not be cooked through). Add 1 tablespoon of the olive oil to the pan and repeat browning the remaining chicken. Transfer to the same plate.
4. Reduce the heat to medium. Add the remaining 1 tablespoon olive oil, if needed, and heat until shimmering. Add the onion and cook, stirring occasionally until softened, 2 to 3 minutes. Add the garlic, sun-dried tomatoes, and 2 teaspoons dried Italian seasoning. Cook until fragrant, 30 seconds to 1 minute. Add 5 ounces baby spinach a handful at a time. Cook, stirring regularly, until just wilted, 1 to 2 minutes.
5. Add the Parmesan, 1 1/4 cups heavy cream, and the remaining 1/2 teaspoon kosher salt. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to maintain a gentle simmer. Return the chicken and any accumulated juices on the plate to the pan and cook until the chicken is cooked through and registers at least 165ºF on an instant-read thermometer, 4 to 7 minutes.

RECIPE NOTES

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Classic Paella

Article

YIELDS:5 serving(s)

PREP TIME:30 mins

TOTAL TIME:1 hr 30 mins

CAL/SERV:993

Ingredients

• 1/2 c. extra-virgin olive oil
• 1 lb. Spanish chorizo, cut into 1" pieces
• 1 lb. boneless, skinless chicken thighs, cut into 1" pieces
• Kosher salt
• 2 plum tomatoes, grated on the large holes of a box grater, skins and core discarded
• 3 cloves garlic, crushed
• 1 tbsp. smoked paprika
• 2 tsp. saffron threads
• 6 c. low-sodium chicken broth
• 2 c. (400 g.) bomba rice
• 1 lb. large shrimp, peeled, deveined
• Lemon wedges, for serving

See All Nutritional Information

Directions

Step 1

In a large, shallow skillet (at least 12") on your largest burner, heat oil over medium-high heat until shimmering. Cook chorizo, stirring occasionally, until lightly browned, about 1 minute. Transfer to a plate.

Step 2

In same skillet over medium-high heat, cook chicken, stirring occasionally, until golden brown, about 5 minutes; season with salt.

Step 3

Move chicken to one side of pan; place tomatoes and garlic on other side. Cook, stirring occasionally to combine and adjusting heat as needed, until tomatoes have caramelized, about 5 minutes. Add paprika and saffron and cook, stirring, until warmed through, about 1 minute.

Step 4

Add broth and return chorizo and any accumulated juices to pan; season with salt. Bring to a boil, then add rice and mix until rice is covered by liquid. At this point, do not touch or mix the rice. Cook over high heat 5 minutes, then reduce heat to medium and cook 5 minutes more. Reduce heat to low, then cook, maintaining a gentle simmer for 15 minutes.

Step 5

Season shrimp with salt and add it over the rice. Keep the paella on a simmer for 10 more minutes or until rice is mostly absorbed and al dente. When it’s done you should hear a crackling sound, which means the rice is toasting. Poke through middle of rice with a knife or spoon to make sure it’s browning properly. Once deep golden brown, remove from heat and let sit 5 minutes before serving.

Beurre Monté

1. Bring water to simmer in small saucepan over medium-high heat; reduce heat to maintain very gentle simmer. 
2. Add 1 piece butter and cook, whisking constantly, until butter is melted, 20 to 30 seconds. 
3. Continue to cook, whisking in butter 1 piece at a time until all butter is incorporated and sauce has consistency of thin gravy, 3 to 4 minutes. 
4. Whisk in gochujang, lime juice, and sugar, and season with salt to taste. 
5. Reduce heat to lowest possible setting and cover to keep warm.

ENCHILADAS SUIZAS

Cooking instructions

SERVES 4 TOTAL TIME: 1¾ HOURS

Notes:

 If you prefer milder heat, halve and seed all the serranos; for more heat, leave the serranos whole. We like the vibrant flavor of fresh tomatillos. If they are unavailable, substitute one 26-ounce can of tomatillos and drain before blending. If you cannot find Mexican crema, substitute ½ cup of heavy cream plus a pinch of salt. If desired, the enchiladas can be served directly from the skillet; pass extra sauce and garnishes separately. These enchiladas are rich and best served with rice, beans, and a salad. 

Chicken Sauce Enchiladas 

FOR THE CHICKEN: 

• Bring 2½ cups water, chicken, garlic, bay leaves, salt, and peppercorns to simmer in medium saucepan over high heat. 
• Reduce heat to maintain simmer and cook until chicken registers 160 degrees, 5 to 7 minutes. 
• Transfer chicken to bowl and let sit until cool enough to handle, about 5 minutes (strain broth and reserve for other use). 
• Shred chicken into ½-inch pieces. 

FOR THE SAUCE: 

1. Cut 1 serrano in half lengthwise and scrape out seeds. 
2. Transfer serrano halves to medium saucepan along with remaining 2 whole serranos. 
3. Halve onion. 
4. Cut one ½-inch-thick slice from 1 onion half; add to saucepan with serranos. 
5. Finely chop remaining onion half and set aside for serving. 
6. Add tomatillos and garlic to saucepan. 
7. Add water to cover vegetables and bring to gentle simmer over medium-high heat. 
8. Reduce heat to maintain very gentle simmer and cook until tomatillos are very tender, about 20 minutes. 
9. Using slotted spoon, transfer onion, garlic, serranos, and one-quarter of tomatillos to blender. 
10. Add cilantro, sugar, and salt and blend until smooth, about 1 minute. 
11. Add remaining tomatillos (discard cooking water) and crema and blend until smooth, 45 to 60 seconds. 

FOR THE ENCHILADAS: 

1. Line rimmed baking sheet with double layer of paper towels. 
2. Heat oil in 10-inch ovensafe skillet over medium heat to 325 degrees. 
3. Using tongs, place 1 tortilla in skillet and fry for 5 seconds. 
4. Flip tortilla and continue to cook until it is puffed in spots but not browned, 4 to 6 seconds longer. 
5. Transfer to prepared sheet. 
6. Repeat with remaining tortillas. 
7. Place double layer of paper towels over tortillas and press to absorb excess oil. 
8. Discard oil and wipe out skillet. 
9. Adjust oven rack to middle position and heat oven to 425 degrees. 
10. Add oregano to chicken and toss to combine. 
11. Season with pepper to taste. 
12. Spread ¼ cup sauce across bottom of now-empty skillet. 
13. Place ¼ cup chicken over lower third of 1 tortilla. 
14. Roll tortilla tightly around filling and place seam side down in skillet. 
15. Repeat with remaining tortillas and filling. (Arrange 6 enchiladas down center of skillet and one on each side). 
16. Spread ⅓ cup sauce evenly over enchiladas. 
17. Sprinkle Monterey Jack evenly over sauce. 
18. Bake until cheese is melted and filling is heated through (internal temperature should be between 135 and 140 degrees), about 12 minutes.  
19. While enchiladas bake, transfer remaining sauce to saucepan and bring to gentle simmer over medium-high heat, stirring occasionally, about 5 minutes. 
20. Divide sauce evenly among 4 shallow bowls. Arrange 2 enchiladas in each bowl, over sauce. 
21. Garnish enchiladas with cilantro, radish, cotija, and reserved chopped onion. 
22. Serve immediately. 

TO MAKE AHEAD: Chicken can be refrigerated for up to 2 days. Sauce can be refrigerated for up to 24 hours. Tortillas can be kept covered at room temperature for up to 3 hours. Assembled enchiladas and remaining sauce can be refrigerated for up to 24 hours. Bake enchiladas in 400-degree oven until heated through, 15 to 18 minutes.

The Malagueña Cocktail

 

Article

Ingredients

Agave Syrup

• 1 ounce boiling water
• 1 ounce agave nectar

The Malagueña

• 1 ounce rum
• 1 ounce Amaro Montenegro
• 1 orange peel (for garnish)

Directions

Make Agave Syrup

1. In a sauce pan over medium heat, dissolve one ounce agave nectar in one ounce boiling water.

Make The Malagueña Cocktail

1. In a mixing glass with ice, stir together dark rum, Montenegro Amaro, 1/4 ounce of agave syrup, a dash of orange bitters, and three dashes of Angostura bitters. 
2. Strain into a chilled cocktail glass. Garnish with orange peel.

Italian Greyhound - Cocktail

Link

You’ll Need:

• 1.5 oz vodka or gin
• 1 oz fresh squeezed grapefruit juice
• 1/2 oz simple syrup
• 3/4 oz @aperolusa
• grapefruit soda to top
• 2 grapefruit slices
• 1 sprig of thyme

1. Prep your glass by lining it with two grapefruit slices. 
2. Add ice to hold in place. 
3. In a shaker tin, combine grapefruit juice, liquor, aperol, and simple syrup. 
4. Shake for 8 seconds. 
5. Strain into prepped glass and top with sparkling grapefruit. 
6. Garnish with a thyme sprig. 
7. Close your eyes and pretend it’s summer 🙃🫶🏼

Anne Burrell's Meatball Recipe

 Article

PREP TIME 12 minutes

COOK TIME 2.75 hours

SERVINGS 18

Meatballs

TOTAL TIME: 2 HOURS, 57 MINUTES

Ingredients

• ¼ cup + 4 tablespoons extra-virgin olive oil, divided
• 1 large onion, ¼-inch dice
• salt, to taste
• 6 cloves of garlic, smashed and chopped
• 1 ½ teaspoons red pepper flakes
• ½ pound ground beef
• ½ pound ground pork
• ½ pound ground veal
• 2 large eggs
• ½ cup grated Parmigiano Reggiano cheese
• ½ cup grated Pecorino Romano cheese
• ¼ cup chopped fresh Italian parsley leaves
• 1 cup breadcrumbs
• ½ cup water
• 4 (28-ounce) cans Italian plum San Marzano tomatoes
• ¼ pound diced pancetta
• 2 large Spanish onions, ¼-inch dice
• 1 ½ tablespoons Calabrian chili paste

Directions

1. In a large sauté pan over medium-high heat, add 2 tablespoons of extra-virgin olive oil. Add the onions, and season with salt. Cook for approximately 5 to 7 minutes until very soft and translucent. Add the garlic and red pepper flakes, and sauté for another 1 to 2 minutes. Set aside.
2. Mix the ground beef, ground pork, ground veal, eggs, Parmigiano Reggiano cheese, Pecorino Romano cheese, parsley, and breadcrumbs together in a large mixing bowl. Using your hands, mix well to evenly combine all ingredients. Add the onion mixture and water. Season with salt, and mix again.
3. Preheat oven to 350 F.
4. Shape the meatball mixture into 18 to 20 balls.
5. In a large sauté pan, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Brown the meatballs on all sides.
6. Place the meatballs on a baking sheet, and finish cooking in the preheated oven for 12 to 15 minutes, or until cooked through. Set aside.
7. Pour the canned tomatoes into a large bowl. Crush the tomatoes with your hands, and discard any hard stems.
8. In a large saucepan over medium-high heat, add ¼ cup of extra-virgin olive oil. Add the pancetta, and cook for 4 to 5 minutes. Add the Spanish onions, and season with salt. Stir well. Cook the onions until they are very soft and translucent, approximately 10 minutes. Add the garlic and Calabrian chili paste, and cook for another 2 minutes. Add the crushed tomatoes, and rinse out 1 of the empty tomato cans with water, and also add to the saucepan. Season with salt.
9. Cook the sauce for 2 to 3 hours, stirring occasionally and checking for seasoning.
10. Once the sauce is finished cooking, add the meatballs. Cook until the meatballs are heated through.
11. Serve while hot with extra Parmigiano Reggiano cheese on the side.

Baked Potato Chips

Article

Prep Time:10 mins

Total Time:40 mins

Ingredients

• Vegetable-oil cooking spray
• 2 pounds russet potatoes, cut into ¼-inch-thick slices
• 3 tablespoons olive oil
• Coarse salt
• Pinch of cayenne pepper
• Freshly ground pepper

Directions

1. Preheat oven to 400 degrees. (205 C)
2. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. 
3. Put potatoes, oil, 1 tablespoon salt, and the cayenne in a large bowl; season with pepper. Toss to combine.
4. Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. 
5. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes. 
6. Sprinkle with salt, if desired.

Marry Me Chicken Recipe

Article

PREP TIME 15 minutes

COOK TIME 30 minutes to 35 minutes

SERVES 4

INGREDIENTS

• 3 cloves garlic
• 1/2 cup drained oil-packed sun-dried tomatoes (2 1/2 ounces)
• 4 medium boneless, skinless chicken breasts (2 to 2 1/2 pounds total)
• 1 1/2 teaspoons kosher salt, divided
• 2 tablespoons olive oil, divided
• 1 tablespoon sun-dried tomato oil
• 1/4 teaspoon red pepper flakes
• 1 tablespoon tomato paste
• 1/2 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 2 sprigs fresh basil

INSTRUCTIONS

• Mince 3 garlic cloves. Coarsely chop 1/2 cup drained oil-packed sun-dried tomatoes.
• Working with 1 piece of chicken at a time, place 4 boneless, skinless chicken breasts in a large resealable bag and pound to an even 1/2-inch thickness. Pat the chicken dry with paper towels. Season all over with 1 teaspoon of the kosher salt.
• Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until shimmering. Add half of the chicken in a single layer and sear until browned, 3 to 5 minutes per side. Transfer to a large plate (the chicken will not be cooked through). Add the remaining 1 tablespoon of the olive oil to the skillet and repeat searing the remaining chicken. Transfer to the same plate.
• Reduce the heat to medium. Add the 1 tablespoon sun-dried tomato oil and heat until shimmering. Add the garlic, sun-dried tomatoes, and 1/4 teaspoon red pepper flakes. Cook until fragrant, about 30 seconds. Add 1 tablespoon tomato paste and cook, stirring occasionally, until darkened in color, 1 to 2 minutes.
• Add 1/2 cup low-sodium chicken broth, 1/2 cup heavy cream, and the remaining 1/2 teaspoon kosher salt. Stir to combine. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to maintain a gentle simmer and cook until the sauce is slightly thickened, 2 to 4 minutes.
• Return the chicken and any accumulated juices on the plate to the pan. Cook until the chicken is cooked through and registers at least 165ºF on an instant-read thermometer, 4 to 7 minutes. Meanwhile, pick the leaves from 2 fresh basil sprigs and coarsely chop until you have about 2 tablespoons.
• Garnish the chicken with the basil.

RECIPE NOTES

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Mediterranean Salmon (One-Pan, 30-Minute Meal)

 

Article

• PREP TIME 15minutes mins
• COOK TIME 15minutes mins
• TOTAL TIME 30minutes mins
• SERVINGS 4 servings
• CALORIES PER SERVING 859 kcal

Ingredients

Salmon

• 2 lb salmon fillets
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• ¼ teaspoon red chili flakes
• ¼ teaspoon salt
• 3 tablespoons olive oil divided

Mediterranean rice

• 1.5 cups cooked jasmine rice
• 15 oz chickpeas canned
• 6 oz cherry tomatoes (2 colors) sliced in half
• ⅓ cup kalamata olives sliced
• ¼ cup green olives sliced
• 3 tablespoons freshly squeezed lemon juice

Feta cheese mixture

• 6 oz feta cheese diced into small cubes
• 1 tablespoon olive oil
• 1 tablespoon freshly squeezed lemon juice
• ¼ teaspoon dried oregano or more
• 2 tablespoons chopped fresh oregano optional
• fresh oregano for garnish

Instructions 

Cook salmon on stovetop

1. Heat a large, high-sided skillet (I used cast iron) over medium heat for about 4 minutes to heat it up.
2. I used salmon fillets with skin-on. Season the top of the salmon with smoked paprika, dried oregano, dried parsley, red chili flakes, and salt, using 1 tablespoon of olive oil to rub the spices on top of the fish.
3. Add 2 tablespoons of olive oil to the hot skillet. Add salmon skin side up and cook on medium-high heat for 4 minutes, undisturbed.
4. Flip the salmon to the other side, skin side down. Reduce heat to medium and cook for 5 more minutes. Remove from heat.
5. Carefully slide a wide spatula between each salmon fillet and the skin to carefully separate the flesh from the skin. Remove salmon (without skin) to a plate.
6. Remove skins from the skillet. You can eat them later or discard them if you don't like them.
7. Wipe the skillet clean with paper towels.

Make Mediterranean rice in the same skillet

1. Add cooked rice, drained chickpeas, sliced cherry tomatoes, and sliced olives, to the same, now empty, skillet.
2. Add 3 tablespoons of freshly squeezed lemon juice and reheat on medium heat, stirring everything to combine. Add 1 tablespoon of olive oil, if you like.
3. Season with salt and black pepper, to taste.

Make feta cheese mixture

1. In a medium bowl, combine cubed Feta cheese with 1 tablespoon of olive oil, 1 tablespoon of freshly squeezed lemon juice, ¼ teaspoon of dried oregano (add more to taste), 2 tablespoons of chopped fresh oregano (if using).
2. Mix so that the herbs and olive oil coat the cubed Feta cheese.

Assemble

1. Add half of the feta cheese mixture to the skillet with rice and mix thoroughly.
2. Add cooked salmon to the skillet with rice and reheat on medium heat.
3. Top the rice with the remaining feta mixture. Sprinkle fresh oregano on top of the Mediterranean salmon and rice. Serve.

Greek Orzo

Article

Greek Orzo with Tomatoes, Feta, Olives, and Fresh Basil is a delicious meatless meal that a whole family will love! This quick and easy side dish pairs well with any main course, and it comes together in under 30 minutes, using only one pan. Try this Mediterranean recipe, and it might become one of your new favorites.

• PREP TIME 10minutes mins
• COOK TIME 15minutes mins
• TOTAL TIME 25minutes mins
• SERVINGS 4 people
• CALORIES PER SERVING 545 kcal

• 1.5 cups orzo
• 3 cups chicken stock or vegetable stock or water
• 8 oz cherry tomatoes (red and yellow), sliced in half
• ⅓ cup sun-dried tomatoes in olive oil (chopped)
• ⅓ cup kalamata olives sliced
• ¼ cup green olives sliced
• 6 oz feta cheese crumbled or diced into small cubes
• 3 tablespoons lemon juice or lime juice, freshly squeezed
• 3 tablespoons extra virgin olive oil
• ¼ teaspoon smoked paprika
• ¼ teaspoon Italian seasoning
• ¼ cup fresh basil chopped
• salt and pepper

Instructions 

1. In a large, high-sided skillet, combine orzo and chicken stock. Bring to a brief boil, reduce to a visible simmer, and cook, covered, for about 10 minutes (according to package instructions). Check the orzo 5 minutes into the cooking, and stir it to prevent it from sticking to the bottom of the pan. Orzo is cooked when all the water is absorbed and the orzo has a nice texture of cooked pasta. You might have to add more water at the end if the orzo is undercooked or the water evaporates too fast.
2. Stir in halved cherry tomatoes, chopped sun-dried tomatoes, sliced kalamata olives, and sliced green olives. Add Feta cheese (crumbled or diced into small cubes), reserving ¼ cup of cheese for later.
3. Add lemon juice (or lime), extra virgin olive oil, smoked paprika, and Italian seasoning.
4. Reheat everything on low heat, constantly stirring, to blend all the ingredients together. Season with salt and pepper.
5. When serving, top with the remaining feta cheese and chopped fresh basil.

Amount per Serving

• Calories 545
• Carbohydrates 59 g

Slow-Cooker Arroz con Pollo (Chicken & Rice)

 

Article

Active Time:30 mins

Additional Time:6 hrs

Total Time:6 hrs 30 mins

Servings:8

Yield:10 cups

Ingredients

• 3 large red, orange, and/or yellow bell peppers, chopped
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can no-sodium-added tomato sauce
• 1 (15 ounce) can no-sodium-added diced tomatoes, undrained
• 1 ½ cups reduced-sodium chicken broth
• 2 tablespoons chili powder
• 1 tablespoon paprika
• 1 teaspoon salt, divided
• ½ teaspoon ground pepper
• ½ teaspoon ground cumin
• ½ teaspoon saffron or 1/4 teaspoon ground turmeric
• 2 pounds boneless, skinless chicken thighs
• 2 cups instant brown rice, such as Minute Rice
• 1 cup frozen peas
• ½ cup chopped green olives with pimientos
• ¼ cup chopped fresh cilantro (Optional)

Directions

1. Combine bell peppers, onion, garlic, tomato sauce, diced tomatoes, broth, chili powder, paprika, 1/2 teaspoon salt, pepper, cumin, and saffron (or turmeric) in a 6-qt. slow cooker. Nestle chicken into the mixture until submerged. Cover and cook on Low for 5 1/2 hours.
2. Stir in rice, peas, and the remaining 1/2 teaspoon salt. Cover and cook until the rice is tender and most of the liquid is absorbed, about 30 minutes more.
3. Using 2 forks, shred the chicken in the slow cooker. Top each serving with 1 tablespoon olives and garnish with cilantro, if desired.

TikTok's Air Fryer Pizza

 

Article

Ingredients

• 2 flour tortilla (6 inch)
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons pizza sauce, divided
• ½ cup shredded mozzarella cheese, divided
• ¼ cup sliced pepperoni
• ⅛ teaspoon dried oregano

Directions

1. Preheat the air fryer to 400°F.
2. Brush one side of each tortilla lightly with olive oil. Be sure to get all the way to the edges.
3. Spread 1 tablespoon sauce over the middle of one tortilla, then top with ¼ cup cheese. Cover with second tortilla and repeat with the remaining sauce and cheese. Top with pepperoni and oregano.
4. Lightly brush the air fryer basket with any remaining olive oil and transfer the pizza to the air fryer basket. Cook 6 minutes.
5. Carefully remove the pizza with a spatula and let cool slightly before slicing.

Nutrition Facts (per serving)

296

Calories

25g

Fat

3g

Carbs

13g

Protein

Marry Me Chickpea

 

Article

Active Time:25 mins

Total Time:25 mins

Servings:4

Ingredients

• 2 tablespoons oil from sun-dried tomato jar
• 1 large shallot, chopped
• 2/3 cup drained julienne-cut sun-dried tomatoes in oil with herbs, chopped
• 3 medium cloves garlic, minced
• 2 (15-oz.) cans no-salt-added chickpeas,  rinsed
• 1 cup lower-sodium vegetable broth
• 1/2 cup water
• 1 teaspoon paprika, preferably Hungarian sweet
• 1 teaspoon dried italian seasoning
• 1/2 teaspoon crushed red pepper, divided
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh basil, divided
• 2/3 cup finely grated Parmesan cheese, divided
• 2 teaspoons unsalted butter, melted
• 4 ounces crusty whole-wheat baguette, halved lengthwise, then cut crosswise into 4 equal pieces

Directions

1. Heat oil from sun-dried tomatoes in a large Dutch oven over medium heat until shimmering. Add shallot; cook, stirring often, until softened, 2 to 3 minutes. Stir in sun-dried tomatoes and garlic; cook, stirring constantly, until the tomatoes are slightly broken down and deep red in color, about 2 minutes.
2. Stir in chickpeas, broth, water,  paprika, Italian seasoning and 1/4 teaspoon crushed red pepper. Bring to a boil over medium heat; cook, uncovered, stirring occasionally, until the chickpeas are warmed through and the mixture is slightly reduced, about 3 minutes. Stir in cream and 1 tablespoon basil; cook until the sauce starts to bubble around the edges. Remove from heat. Gradually stir in 1/3 cup Parmesan until melted and combined, 30 to 45 seconds.
3. Brush melted butter on cut side of bread pieces. Heat a large cast-iron skillet over medium-low heat. Arrange bread buttered-side down in the pan; cook until golden brown and crisp on the edges.
4. Top the chickpea mixture with the remaining 1/3 cup Parmesan, 1 tablespoon basil and 1/4 teaspoon crushed red pepper. Serve with the toasted bread.

Slow Cooker Spanish Chicken & Chorizo stew,

 

Instagram video

This is my delicious Slow Cooker Spanish Chicken & Chorizo stew, this comforting stew will warm you up on any cold evening and couldn’t be easier to put together. Lets go:

Ingredients: Serves 5 (545 calories and 27g protein)

• 75g spicy chorizo
• 2 bell peppers
• 1 large onion
• 4 garlic cloves
• 1 red chilli
• 400g chopped tomatoes
• 600g chicken fillets
• 400g chickpeas
• 2 large handful spinach
• 1 tbsp smoked paprika
• 1 tsp cumin
• 2 bay leaf
• 75ml red wine
• 1 chicken stock cube
• 1 tsp sugar

Method:

1. Add all the ingredients into your slow cooker, season well mix together then cook on high for 3 hours or on low for 6 hours.
2. 30 minutes before serving add in the chickpeas and spinach and then you’re ready to tuck in.

Spanish Style Chicken Orzo

 

Instagram video

SPANISH STYLE CHICKEN ORZO | Serves 4

INGREDIENTS

CHICKEN: 

• 600g / 1.3lb boneless skinless Chicken Thighs
• 2 tbsp Olive Oil
• 1/2 Lemon
• 2 tsp Smoked Paprika
• 1 1/2 tsp Oregano
• 1/2 tsp Salt
• 1/2 tsp Garlic Powder
• 1/4-1/2 tsp Cayenne Pepper
• 1/4 tsp Black Pepper

ORZO:

• 1 medium White Onion, finely diced
• 1 small Red Pepper, finely diced
• 150g/5oz Spanish Chorizo, diced
• 2 cloves Garlic, finely diced
• 2 tbsp Tomato Puree (Tomato Paste)
• 400g/2 cups uncooked Orzo
• 1.125 litres / 4 1/2 cups Chicken Stock (use low-salt if sensitive to salt)
• 75g / 1/2 cup Sun Dried Tomatoes, finely diced
• 50g / 1/3 cup Mixed Olives, diced
• 1/2 tsp Oregano
• 1/4 tsp Smoked Paprika
• Salt & Black Pepper
• Fresh Parsley

METHOD

1. 1️⃣In a large mixing bowl whisk together seasoning, oil & lemon juice. Toss in chicken then cover & marinate in the fridge for as long as you have time for (up to overnight). Even 20mins or so as you prep the other ingredients will benefit. Bring close to room temp before frying if marinating in fridge.

2. 2️⃣Place a large deep pan over medium-high heat. Add the chicken & fry both sides until lightly charred & cooked through the centre (around 5mins each side depending on size). Remove & place to one side, leaving the excess oil behind.

3. 3️⃣Lower heat to medium & add onion & pepper. Fry until soft/golden, then add chorizo & garlic & fry for 1-2 mins longer. Stir in tomato puree & fry for a min, then stir in orzo. Pour in stock then add olives, sun dried tomatoes, oregano & smoked paprika. Give it a good stir & bring to a simmer.

4. 4️⃣Reduce heat slightly & allow everything to bubble away until the sauce thickens and the orzo is al dente, stirring fairly regularly. If the sauce dries out before the orzo has cooked, just stir in more stock a splash at a time. If you run out of stock just use boiling water. Adjust seasoning if needed.
5. 5️⃣Add the chicken back in to warm it through (alongside the resting juices) then garnish with parsley!