aka things we make on the reg in our actual real life.
This chicken (and the accompanying salad) is probably one of the most-featured items in our kitchen. We make batches of it for rice bowls, salads, burritos/tacos, all of the Mexican dishes. …
Jay’s idea! As all the good ones are, he’ll tell you.
I don’t know exactly where this idea came from, but it continues my excessive use of yellow curry this year, which I’m 1,000% ok with. I can’t stop finding new favorite uses for it. This salad is SO good, super filling but without the heavy feel of a chicken salad with a mayo base, love those though I do. INSTEAD we have my new fav way to cook chicken. Thighs, crisped in a pan. Then we shred the meat and cook it again in the same pan so we end up with tons of crispy edges. There is butter involved but it’s skinless chicken so balance, you know?
Besides your new favorite chicken we have black pepper roasted grapes, spiced pecans, and a super simple + flavorful creamy dressing with only a teensy bit of mayo.
Honestly, there are a few components in the dish and it does take some time. BUT, if you roast the nuts and the grapes at the same time while you make the dressing and chicken this salad can be ready in way under and hour. You can also make everything but the chicken in advance and toss it all together for dinner.
Literally 6 ingredients, not including salt and olive oil, which you probably don’t even need. EVEN WITH THOSE THINGS, one of the easier pastas in all of the land.
I feel like I see a ton of kale and sausage recipes so I was hesitant to share one, but the reason I see them so much is that it’s such a wonderful pairing, right? You know it is. This particular dish uses fire-roasted tomatoes for extra flavor (hence, only a few ingredients), local sausage that is super crumbly and not chewy like some sausage, and enough kale for you to feel as though you’re making the right choice, which you clearly are.
Plus, 30 minutes or so is all this takes.
This has actually been happening to be a lot recently, and I’m loving it. Nuts, coconut milk, and crunchy vegetables are some of my favorite ways to keep a recipe vegan while still having great big flavor. Sometimes I do it on purpose, sometimes it just works out, like with this soup.
This soup was an “I hate to waste anything ever” invention, and it turned out so well that I’ve made it a few more times, this time for you! When our house was on the market (RIP to that idea) we ate more takeout than I’d care to admit, and one of my favorite takeout options is Indian. It’s a killer excuse to order 3 entrees for 2 people and eat Indian for a few days in a row, which is basically my version of heaven. BUT, they always send so much rice. Enough for rice on rice on rice for days after the curries are gone. I hate wasting food, we had some rice languishing in the fridge, soup was born.
It’s silky and creamy from the coconut milk, hearty from the rice and tofu, and has a light quality from the bok choy. I’ve served this plain or with lime juice and cilantro over top, and either way is delicious. Leftover haters unite!
I realize I’ve been a little heavy-handed recently with the cast iron skillet use. One the one hand, I’m sorry I’m not more creative. On the other hand, it’s so convenient and also looks nice in pictures, so let’s just not worry about fixing what’s not broken, ok?
Ok! I’m glad we had that talk and also thank you for being here. This casserole! Is kind of like a deconstructed cordon bleu (do we capitalize this? hmm), super simple to throw together, and big on flavor. The big deal with regular chicken cordon bleu is that you roll chicken and ham and cheese together into this nice little packet, then bread and fry it. Time consuming + unhealthy SO we eliminated the assembly and the frying. There’s still a breadcrumb topping because I’m not an animal.
The skillet is layered super quickly, baked until bubbly, and served with rice and pasta and bread, all 3. Or salad depending on your mood.