Egg salad and potato salad: Unite! We like how the still-soft yolks dress the salad, but you can cook the eggs a minute or two longer if you like them more set.
2½ pounds new or baby Yukon Gold potatoes, scrubbed
4 large eggs, room temperature
1 teaspoon mustard seeds
3 tablespoons apple cider vinegar
2 tablespoons whole grain mustard
1 teaspoon honey
⅓ cup olive oil
Kosher salt and freshly ground black pepper
1 cup parsley leaves with tender stems
3 tablespoons coarsely chopped dill pickles
2 tablespoons chopped fresh chives
Steam potatoes, covered, in a metal steamer basket set in a large pot over boiling water until tender, 20–30 minutes, depending on size. Transfer to a plate and let cool.
Meanwhile, cook eggs in a large saucepan of boiling water until whites are set and yolks are still slightly soft, 7 minutes. Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set eggs aside.
Toast mustard seeds in a dry small skillet over medium-low heat, tossing constantly, until seeds start to pop, about 1 minute. Transfer to a small bowl (be ready with bowl; once seeds get going, it’s chaos).
Whisk vinegar, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper. Set 3 Tbsp. vinaigrette aside for drizzling.
You can find complete recipes of this Potato Salad With 7-Minute Eggs And Mustard Vinaigrette in bonappetit.com
Before you think this Spicy Mushroom Rice is just another average side dish, just give me a minute and let me explain how good it is.
It’s like the side dish that can turn into the whole dinner good. Just double the recipe when you make this because the leftovers are amazing.
You could add shredded chicken to the leftover rice, ground pork or beef and a little teriyaki sauce…or some black beans too keep it vegetarian.
You have to let the mushrooms get nice and browned, that’s definitely key to this recipe. As far as the “spicy” goes, I stuck to one jalapeno for this recipe but I definitely wouldn’t stop at one next time.
2 for sure, maybe even three.
Thanksgiving is crazy enough with the turkey and appetizers – this Spicy Mushroom Rice recipe is an easy to make (and make-ahead) side dish you won’t have to think about on the big day.
Wash your mushrooms, or brush them with a wet paper towel as they say, I’m not gonna lie – I wash them. Have you ever seen how much dirt is on those things? I don’t think a damp paper towel really gets them clean.
Slice them up pretty thin and throw them in a skillet with a couple tablespoons of butter. Let them brown up really good, this will take about 10 minutes.
4 c. of cooked white rice
10 oz. white or button mushrooms
2 T. butter
1 shallot, sliced
1 jalapeno, diced
¼ c. marsala wine
1 T. soy sauce
1 t. salt
¼ t. fresh ground black pepper
Start by melting the butter in a large skillet over medium-high heat.
Add in the sliced mushrooms and let brown, stirring, for 10 minutes.
Next add the shallot, jalapeño, salt and pepper and let cook for another minute or two.
You can find complete recipes of this Spicy Mushroom Rice in mantitlement.com
You can never have too many chicken recipes right? Especially when they are this good! I can’t get over how amazingly delicious this Skillet Chicken with Creamy Spinach Artichoke Chicken is! It is definitely one of my new favorite ways to make chicken! I made this over the weekend and my family enjoyed it so much so here I am again making it on again on Monday so we can have it again, and of course so I can share with you guys. You just can’t go wrong with skillet chicken and a good sauce!
You get this perfectly seared golden brown chicken covered in the most amazing, rich and creamy spinach artichoke sauce – which will likely remind you of a blend of your favorite spinach artichoke dip (my dip recipe is where I got the inspiration for this) and a lighter Alfredo sauce. It’s hearty, it’s filling, it’s comforting and it makes for the perfect dinner any day of the year! You’ll love that it is simple enough it passes for a quick weeknight dinner yet it’s fancy enough you could make it for guests on the weekend. I’ve already stocked up on ingredients (like canned artichoke hearts and Neufchatel cheese) for this so it can be a regular on my menu. I like that it’s a little bit lighter than the dip yet you still get all those delicious flavors – and I made it so there’s plenty of the sauce so you can have a some extra to serve over pasta. Winnah winnah chicken dinnah. This puts all those bland and boring chicken breasts recipes to shame! Make it soon! Then after you try this try my Spinach Artichoke Pizza – it’s one of my favorite and most popular pizza recipes!
4 (6 oz) boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 1/2 Tbsp olive oil, divided
2 Tbsp butter
3 cloves garlic, minced
1 Tbsp flour
5 oz fresh spinach, rinsed, drained and chopped (3 1/2 packed cups)
1 (14 oz) can artichoke quarters, drained and chopped
1 1/4 cups milk
4 oz Neufchatel cheese, diced into small cubes
1/3 cup packed freshly, finely shredded parmesan cheese
1/4 cup sour cream
Red pepper flakes (optional)
Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides with salt and pepper. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on bottom, about 4 – 5 minutes. Rotate chicken to opposite side, add remaining 1/2 Tbsp olive oil and continue to cook until chicken is golden brown on bottom and center registers 165 on an instant read thermometer, about 4 – 5 minutes longer. Transfer chicken to a plate, cover with foil to keep warm.
You can find complete recipes of this Skillet Chicken with Creamy Spinach Artichoke Sauce in cookingclassy.com
It was the summer of 1992 and I had just graduated high school when my best friend asked me to go to Maine with her. She wanted to visit a guy she liked who had recently moved. I wasn’t all that excited about it, to be honest. I knew we would have a great time together, but I was really only going along so she could see her crush. As it turns out, my dad had a business trip planned to Boston for later in the summer, so we all went there for a few days of sight-seeing and Red Sox baseball before my friend and I took the short bus trip up to Portland, Maine.
When we got there we met up with her friend who took us to his fraternity house where we would be staying for a few days. It was summer so most of the guys weren’t there, and that’s probably why my parents let me go!! It was pretty quiet so my friend and I were just sitting out front when all of the sudden this little red car came screaming down the street and into the driveway – windows down, music blaring, and a cute guy driving. I soon found out that his name was Jon and he had a strong Maine accent and used words like “wicked” and “pissah.” I was immediately smitten. And get this – not even 24 hours later I told my friend that this guy was the guy I was going to marry.
Fast forward almost 24 years and here we are… married almost 13 years with this adorable little five and a half year old who has so much energy, personality, will try anything, and has no fear. And as for my husband, he still has that awesome Maine accent.
So it should come as no surprise that my husband loves lobster. I love hearing his stories of having lobster races with his brother when they were kids before his mom would drop the lobsters into a pot of boiling water. Lobster was a part of life, not a luxury purchase, so to this day, he can’t believe how expensive lobsters can get down here in PA. He was so used to getting cheap, fresh lobster whenever he wanted.
Several times when my father-in-law would come for a visit, he would bring us cooked lobster meat packed in dry ice. We made things like lobster rolls, lobster omelets and pasta with lobster. But for years my husband talked about his desire to make lobster stew. One night we were talking about our Christmas dinner menu ideas and he immediately said he wanted to make lobster stew.
I quickly learned that lobster stew doesn’t have any meat or veggies – it is simply lobster meat in a warm cream base. But the way the stew base is created is what makes it so special. The word “stew” in lobster stew is more like a verb than a noun.
For weeks he researched recipes, analyzed them, pointed out what he liked and didn’t like, until he found the most authentic recipe that reminded him of the lobster stew he used to eat in Maine. Then came the search for the perfect Maine lobsters. He visited a few seafood stores before deciding on one and placing his order.
5 each 1.5lb Maine lobsters
As needed, salt
12 Tbsp butter (separated, 8 Tbsp and 4 Tbsp)
1 cup medium or dry sherry
6 cups milk
2 cups heavy cream
1 pinch cayenne
1-2 pinches paprika
To taste, salt and freshly ground black pepper
1/2 tsp lemon juice
2 sprigs parsley, leaves only, cut into strips
Directions, Day 1
Bring a very large pot of salted water to a boil
Plunge the lobsters into the boiling water and boil until just cooked through, about 4 minutes. Transfer to a bowl of ice-water to prevent them from cooking any longer, keeping them submerged until completely cool.
Drain the lobsters and separate the tails from the bodies, setting the bodies aside. Crack the shells and remove all of the meat from the tails and claws (keep the ripper claw meat whole for beautiful presentation!!). Chop the meat into large chunks (again, except that ripper claw); cover and store in the fridge until day 2.
Melt 8 Tbsp butter in a large heavy bottomed pot (he used our Dutch Oven) over medium-high heat. Add the lobster bodies and tail shells and cook, stirring often, until the shells turn a deep red, 5-8 minutes.
Add sherry and boil for 2 minutes, and then add the milk and cream and return to a boil. Reduce heat to medium-low and simmer, stirring often, until milk and cream reduce by one-quarter and thickens slightly, 20-25 minutes. Add cayenne, paprika, and season to taste with salt and pepper. Remove pot from the heat and set aside to cool. Once cool, cover and refrigerate overnight.
You can find complete recipes of this Maine Lobster Stew in maryellenscookingcreations.com
Pasta – Cook according to directions on box, drain, and set aside.
Chicken – To a medium bowl or large measuring cup, add the honey, lemon juice, 2 tablespoons olive oil, apple cider vinegar, 1 tablespoon lemon pepper seasoning, salt, pepper, optional thyme, and stir to combine; set sauce aside.
To a large skillet, add 1 tablespoon olive oil, add chicken, generously sprinkle with lemon pepper seasoning, and cook chicken over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.
You can find complete recipes of this HONEY LEMON CHICKEN WITH ANGEL HAIR PASTA in averiecooks.com
Crab-stuffed mushrooms are festive and tasty. They make a great appetizer, or you can serve two per person as a main course. Obviously, the fresher the crabmeat you use, the less fishy this dish will taste – the supermarket lump crabmeat that comes in small plastic containers tends to be quite fishy. If you have Whole Foods in your area, try the crabmeat sold at their seafood counter.
Another challenge in this dish is that stuffed and baked portobello mushrooms can become soggy. To avoid sogginess:
1. Wipe clean, don’t wash them (they absorb water).
2. Pre-broil to release some of the water.
3. In the final stage of baking or broiling, broil or bake briefly, just until topping is browned. Baking too long will result in mushy mushrooms that have released their liquid into your filling. If that happens, the only thing you can do is to carefully drain the liquid, and place the mushrooms on paper towels to soak as much of the liquid as you can.
Lately I’ve been thinking, I need more wraps in my life! I rarely make them and that needs to change. They are basically a big giant taco and I’m obsessed with tacos so they should be a regular on my menu. This Greek Chicken and Hummus Wrap is so easy to make yet it’s so incredibly flavorful and delicious! I opted to go with a homemade hummus because I always have everything on hand to make hummus, but if you are looking to make these quicker you can definitely just go with your favorite store-bought hummus. Then if you are wanting to go the other route and do everything from scratch you could make a homemade Greek vinaigrette to toss with the chicken. You could also make these into more of a gyro style wrap by swapping out the hummus for tzatziki, I did however love the hummus on these so try it this way at least once. I love Greek and Mediterranean food because of all it’s bright fresh flavors and these wraps are no exception to that. I loved everything about them and I’ll definitely make them again and again for an easy weeknight meal!
1 1/2 lbs bonless skinless chicken breasts
Salt and freshly ground black pepper
6 Tbsp Greek vinaigrette dressing
4 (10-inch, burrito size) flour tortillas (wheat, low carb or spinach is fine)
3/4 cup hummus, store-bought or homemade (homemade recipe in notes below)
3 cups chopped romaine lettuce
2 medium roma tomatoes, diced
1 medium cucumber, peeled and diced
1/2 cup (2.5 oz) feta cheese, crumbled
Preheat a grilled over medium-high heat to 425 degrees. Pound chicken to an even thickness using the flat side of a meat mallet. Brush chicken breasts lightly with about 1 Tbsp olive oil, season with salt and pepper. Brush grilled grates lightly with oil, and grill chicken, rotating once halfway through cooking, until it registers 165 in center on an instant read thermometer, about 6 – 8 minutes. Transfer to a plate, cover with foil, let rest 10 minutes then dice into cubes. Transfer chicken to a bowl, pour vinaigrette over chicken and toss to evenly coat.
You can find complete recipes of this Greek Grilled Chicken & Hummus Wrap in cookingclassy.com
Making this for sure! I do have a question though. Once you get the “rice” is it freezable either before cooking or after the recipe is made? I love to have some prepared meals on hand, plus I freeze excesses if we have leftovers. Ingredients were on my list yesterday for shopping so I have the on hand this week!! Thank you!
1 head cauliflower, chopped into florets
1 small yellow onion, finely chopped
½ cup frozen peas
½ cup carrots, cubed
2 eggs, beaten
1 Tbsp sesame oil
¼ cup low sodium soy sauce
1 Tbsp light brown sugar
⅛ tsp. ground ginger
Pinch red pepper flakes
2 Tbsp green onions, chopped
Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.
Heat a large wok (or skillet) over medium heat and drizzle in sesame oil. Add onion, peas and carrots and saute until tender, about 2 minutes.
Meanwhile in a small bowl, whisk together soy sauce, brown sugar, ginger and red pepper flakes; set aside.
Slide veggie mixture to one side of the wok and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
Stir in cauliflower “rice” and pour the soy sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.
Top with green onions, serve and enjoy!
This was honestly amazing! I made it today and I wish I had made more. I added some Thai sweet chilli sauce to it and omg INCREDIBLE. My family are already asking me to make it again tomorrow. Thank you for a wonderful recipe 🙂
Straight off of Bourbon Street in New Orleans, this tender bourbon chicken is covered in a slightly sweet sauce with a little kick. It’s a true taste of the South you won’t be able to resist.
I had my first taste of bourbon chicken in a mall in Florida. I walked around for 20 minutes looking at all the different food court options, not feeling like any of them, and I finally gave in to the lady that had tried to hand me a sample of this chicken three times. Twice, I looked at the giant aluminum pan full of some watery brown liquid and sloshy chicken and though “nope”. But I was beat down, and hungry, so I gave in. And it was freaking incredible.
I got a giant plate of it, ignored my inner cricket that was telling me there was no way to know how long that chicken had been sloshing there, and I inhaled the entire plate in record time. It became something I looked forward to every trip to Florida.
In the last couple of years we got a chain up here in Canada that sells it too… but they aren’t that common, and the closest mall to me that has it is always a DISASTER to go to – way too damn busy to be enjoyable at all (yeah, I’m looking at you Vaughan Mills).
3/4 tsp crushed red pepper flakes (more if you like it spicy)
1 1/2 tbsp freshly grated ginger
1/4 cup apple juice
2 tbsp corn starch
Heat the oil in a large heavy bottom pot (I use a dutch oven). Add the chicken pieces and brown until lightly golden on all sides. This will take about ten minutes. Remove the chicken with a slotted spoon to a plate and tent with foil to keep warm. It will not be fully cooked yet.
In the now empty pot, add the water, sugar, chicken broth, soy sauce, ketchup, Jack Daniel’s, apple cider vinegar, garlic, onion, red pepper flakes, and ginger. Bring to a boil, and use a wooden spoon to scrape all the browned bits off the bottom of the pan.
You can find complete recipes of this BOURBON CHICKEN in kitchentrials.com
This Asparagus Sweet Potato Chicken Skillet recipe is a delicious healthy and easy to make meal that will be on your dinner table in less than 30 minutes. This is a gluten-free, paleo and perfect for your busy weeknight dinner.
I had to start this post saying thank you for all the emails I got from my last post when I was talking about my sleepless night. You guys were so sweet. I really appreciate all the suggestions and advices. You mamas are AWESOME!! Like many of you said he will sleep better soon. Well he is already better because it’s been about two nights that he sleeps for two hours straight on his crib. I can’t believe it. I consider it a great start. Let’s try to be positive, correct?
Now let’s talk about today’s recipe, which is so delicious, easy to make, gluten-free and also paleo friendly. This asparagus and sweet potato with chicken is a great combination of flavors and perfect for a quick and healthy weeknight dinner.
The good side of this recipe is that it only has three ingredients, which are chicken, sweet potato and asparagus because technically salt, pepper and red chili flakes we don’t count as ingredients, right? Another good point about this recipe is that it will be ready and on your dinner table in less than 30 minutes.
So, grab your skillet, wood board and your chef knife and chop all the ingredients because it will be the only hard work you will have. Awesome!! It is easy as pie! Believe me!
1 lb. boneless chicken breasts
1 tablespoon olive oil
Salt and pepper
3 garlic cloves, minced
1 medium sweet potato, peeled and diced
½ cup chicken broth or water
½ lb (225 g) fresh asparagus (the spears should be cut at a diagonal in 1 and 2 inch pieces)
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
½ teaspoon red chili flakes
On a plastic board, cut the chicken into small pieces and season with salt and pepper.
In a skillet over medium heat, add olive oil, garlic and chicken. Sauté the chicken for about 7-10 minutes or until it is cooked though. Don’t forget to stir well. Set chicken aside.
In the same skillet, add sweet potato and chicken broth.
Cook for about 7-10minutes or until the sweet potato is cooked.
You can find complete recipes of this Asparagus Sweet Potato Chicken Skillet in primaverakitchen.com