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Main Course Recipes
Add to ❤ Favorites This chicken and rice casserole recipe is pure comfort food and it’s totally simple to throw together. Ingredients for 4-6 servings 2 cups uncooked long grain white rice 2 cups milk 2 10 ounce cans cream of chicken soup (or try my homemade cream of chicken soup substitute) 1 packet French Onion Soup mix 1 pound chicken tenderloins 1/2 cup grated Gruyere cheese 1 teaspoon parsley Read the Instructions here
Add to ❤ Favorites These lemon garlic wings are a must-try. By first grilling the wings over low, indirect heat the skin and fat render. Then, we move the wings to a hotter, more direct heat until they become golden brown and slightly charred. Ingredients for 3-4 servings GRILLED WINGS 2 pounds chicken wings 3 cloves garlic, crushed with the side of a large knife or minced Zest of 1 lemon, peeled or finely grated 1/4 cup fresh lemon juice (1 to 2 lemons) 2 tablespoons olive oil 1 tablespoon Dijon mustard 1/2 teaspoon coarse salt, we use kosher salt 1/2 teaspoon red pepper flakes 1/2 teaspoon fresh ground black pepper Parmigiano-Reggiano or Grana Padano cheese for serving, optional CREAMY DIPPING SAUCE 1/4 cup mayonnaise, try our homemade mayonnaise recipe 2 teaspoons Dijon mustard 2 teaspoons fresh lemon juice 3 to 6 dashes hot sauce (we love Cholula) Salt and pepper to taste Read the Instructions here
Add to ❤ Favorites Take out your largest stock pot and get ready to make some serious chili! No joke, this recipe is going to yield a GIANT batch. If this intimidates you, especially those of you flying solo and cooking for one, feel free to cut the recipe in half. Ingredients for 10-12 servings 2 C dry kidney beans 1 C dry black beans 1 C dry pinto beans 4 T EVOO 1 medium red onion, diced 2 red bell peppers, diced 2 poblano peppers, diced 6 cloves garlic, minced 3 C frozen sweet corn, thawed Chili Sauce: 1 (28oz) can fire roasted diced tomatoes Muir Glen Organic BPA-Free 1 (6oz) can tomato paste Muir Glen Organic BPA-Free 32 oz vegetable broth 3-4 T chili powder (to taste) 2 T cumin (to taste) 1 T paprika (to taste) 1 T oregano 2-3 dried chipotle chili peppers, soaked in hot water until softened or 1-3 tsp chipotle spice. You can always add more for extra heat. 2 limes, juiced 2 T Apple Cider Vinegar 1-2 T molasses (to taste) 2-4 T grade B maple syrup (to taste) 1 C cilantro, chopped Himalayan salt (you will be using more than you think you should!) and black pepper to taste Read the Instructions here
Add to ❤ Favorites Indian Grilled Chicken is an exciting alternative to plain-jane bbq chicken. This sensuous Indian chicken might cause some memory making of your own! Ingredients for 4 servings 3 ½ pounds boneless chicken breast ¼ cup oil 1 lemon, zested and juice of half 2 tablespoons Garam Masala 2 tablespoons chopped cilantro 2 cloves garlic, minced 1 tablespoon freshly grated ginger 1 teaspoon cumin 2 teaspoons salt ½ teaspoon ground black pepper ½ teaspoon cayenne pepper Read the Instructions here
Add to ❤ Favorites This vegetable enchilada casserole has a creamy, cheesy vegetable filling and, instead of messy rolled tortillas stuffed with filling, everything is stacked together in a baking dish. Easier to make and serve it’s everything you love about enchiladas without all the hassle. Ingredients for 6 servings 3 tablespoons olive oil 8 ounces sliced mushrooms ½ yellow onion, diced 3 cloves garlic, minced 2 bell peppers (I used red and yellow), diced 1 poblano peppers, diced 1 tablespoon cumin 1 tablespoon chili powder 1 teaspoon kosher salt 1/2 tablespoon chopped cilantro 2 tablespoons all-purpose flour 1/3 cup 2% milk 10 ounces cheddar cheese, shredded 1 (14-ounce) can black beans 1 cup frozen corn 8 ounces jarred enchilada sauce 10-12 small flour tortillas, all except for two torn in half For Garnish 4 green onions, sliced 1 tablespoon chopped cilantro 1/4 cup sour cream 10-12 grape tomatoes, sliced in half Read the Instructions here
Add to ❤ Favorites Balsamic Green Bean Recipe, a healthy and fresh side dish, tossed with balsamic vinegar. A gorgeous and delicious side dish that your guest definitely will love. Ingredients for 2 servings 1 lbs green beans 1/4 Cap Balsamic vinegar 1 tsp of olive oil 1/4 tsp of salt or as required Read the Instructions here
Add to ❤ Favorites Loaded with the flavor of garlic, bacon, parsley, and Parmesan cheese, this is a simple and delicious dinner. Cook’s Note: If you want to make this simpler, use precooked bacon pieces. If you don’t have fresh parsley, you can substitute dried, but instead of adding it at the end, it should be mixed into the milk, egg, and water mixture. Ingredients for 6 servings 1 pound linguine 2 tablespoons olive oil 4 cloves garlic, minced 1 cup frozen peas, thawed under warm water. ½ teaspoon crushed red pepper ¾ pound bacon, cooked, and then chopped (This makes approximately 1 cup) 2 eggs 1 tablespoon milk 3 tablespoons pasta cooking water. ½ cup grated Parmesan cheese 2 Tablespoons chopped Italian (flat leaf) Parsley (Can substitute 1 teaspoons dried parsley) Pepper, to taste Read the Instructions here
Add to ❤ Favorites Ingredients for 4 servings For the filling: a glug of extra virgin olive oil 400g skinless chicken breast, cut into chunks 150gr fresh mushrooms, chopped 1 leek, finely sliced ½ tbsp homemade butter 150ml chicken stock 1 + ½ tbsps rice flour 200ml semi-skimmed a2milk, warmed 100gr frozen peas handful fresh thyme leaves, chopped sea salt and pepper For the topping: 750g sweet potatoes, cut into chunks 1 tbsp semi-skimmed a2milk, warmed sea salt and pepper Read the Instructions here
Add to ❤ Favorites Ingredients for 4 servings 2 whole, boned chicken breasts, split in the middle (4 halves) 1/2 cup (120 ml) dry white wine juice of 1 lemon 1 celery stalk, coarsely chopped 1 scallion stalk, coarsely chopped 3 cups (750 ml) water or light chicken stock 4 whole boned chicken breasts, split in the middle 2 Tbsp capers, rinsed and drained 4-5 peppercorns 1 bay leaf 1 parsley spring salt and freshly ground black pepper capers, lemons slices and greens for garnish (optional) Tonnato Sauce: 1 can (about 1 cup – 225 g) good quality tuna fish, drained 4 anchovies in oil, excess salt removed and patted dry on towel papers 1 cup (240 ml) mayonnaise, homemade or of good commercial quality lemon juice (optional) reserved cooking liquid, to thin up sauce, if necessary Read the Instructions here
Add to ❤ Favorites Ingredients for 6 servings ¼ cup soy sauce ¼ cup rice vinegar 2 tablespoons granulated sugar 1 tablespoon olive oil 1 teaspoon sesame oil 1 can tuna in water – reserve 2 tablespoons tuna water from the can 1 small onion, very finely chopped 2 large tomatoes, diced 1 pound dry, thin spaghetti or regular spaghetti ¼ cup shiso leaves or basil (about 12 leaves), shredded Nori sheet, shredded Salt and pepper to taste Read the Instructions here
Add to ❤ Favorites Vegan Scalloped Potatoes and Cauliflower with Jamaican Curry Spices. Curried Scalloped Potatoes. Creamy flavorful Vegan Potato Gratin. Easily made gluten-free and nut-free. Makes 1 10 inch skillet or 9 by 9 inch or similar size baking dish. Easily doubled. Ingredients for 4 servings Gratin: 2 tsp oil ½ medium onion, chopped 3 cloves of garlic, finely chopped 3.5 tbsp flour (Use rice flour to make it gluten-free, or use ¼ cup cashews blended into the non dairy milk below) 1 Tbsp Jamaican Curry Powder: Recipe below 2 cups unsweetened non dairy milk such as almond milk. Use coconut, soy for nut-free, cashew milk for richer sauce ½ to ¾ tsp salt half a small head of cauliflower sliced into not more than ¼ inch thick slices 2 medium yukon or russet potatoes thinly sliced, ⅛ inch thick ¼ cup water or vegetable broth Breadcrumb topping: Optional ⅓ cup breadcrumbs (gluten-free if necessary ¼ tsp salt 2 cloves of garlic minced ¼ tsp dried thyme ¼ tsp black pepper ¼ tsp or more smoked paprika Jamaican Curry Powder: ½ tsp ground coriander ¼ tsp ground cumin ¼ tsp ground mustard ¼ tsp onion powder ½ tsp dried thyme ½ tsp dried parsley ¼ tsp or more cayenne ¼ tsp black pepper ⅛ tsp or more allspice a good dash of cinnamon, ground nutmeg or clove, ground ginger ¼ tsp lime zest, or add ½ tsp lime juice after roasting the spies and flour, mix in at Step 2. Read the Instructions here
Add to ❤ Favorites Ingredients for 4 servings For the beans: 1 cup dry navy beans, soaked overnight ½ yellow onion 1 Parmesan rind (optional) 4 garlic cloves 1 bay leaf 1 teaspoon Kosher salt For the rest: 4 ounces pancetta, cut into ½ inch cubes ½ yellow onion, thinly sliced 4 garlic cloves, minced 1 large shallot, thinly sliced ¼ cup dry white wine 1 teaspoon fresh thyme leaves ⅓ cup gruyere cheese Freshly ground black pepper ⅓ cup Panko bread crumbs 1 teaspoon olive oil Read the Instructions here