Chicken Ratatouille

Classic French vegetable stew meets tender roasted chicken for a hearty one pot meal. Perfect on it's own or serve it over rice or pasta.

Ingredients:

2 tbsps olive oil

3 chicken legs, split

1 small eggplant, cut in 1" cubes (1 cup)

1 medium zucchini, cut in 1/2" cubes (2 1/2 cups)

2 1/2 cups cherry tomatoes

1 red bell pepper, diced 

1 small red onion, diced (1/2 cup)

2 stalks celery, sliced

4 tsps minced garlic

2 tbsps tomato paste

1 tsp dry oregano

1 tsp basil

1 tsp garlic powder

1/2 tsp smoked paprika

salt and pepper to taste

1 cup chicken broth

pinch of sugar

fresh basil to garnish

Preheat the oven to 400°F. Prep all the veggies and split the chicken legs, seasoning with a sprinkling of oregano, basil, garlic powder, smoked paprika, salt and pepper. Keep the rest for later. Heat olive oil to medium high heat in an oven proof deep skillet. Add the chicken and brown 5 minutes, flip and cook another 5 minutes. Remove and set aside. Turn heat down to medium and add the onion, cooking 2-3 minutes. Add eggplant and garlic for 3 minutes then add the tomato paste, tomatoes, celery, zucchini, bell pepper and the rest of the seasonings with a pinch of sugar. Stir and sauté 8-10 minutes.  Add the broth to de-glaze the pan.  Place the chicken back in the skillet, snug in the juices, and into the oven at 400°F for 15 minutes. Turn the chicken over and return to the oven for another 10-15 minutes or until the internal temperature reaches 160°F. Let rest 5-10 minutes then serve garnished with fresh basil. Serves 4

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Teriyaki Chicken and Rice

A simple and yummy teriyaki sauce is mixed with the rice and glazes the chicken for a flavoursome dinner.

Ingredients:

1 lb boneless, skinless chicken

4 cups cold cooked brown or white rice

1 cup frozen peas

1/2 cup kernel corn

2 eggs, beaten

1 tbsp vegetable oil

1/2 tsp pepper

Teriyaki Glaze:

1/2 cup low sodium soy sauce

1/3 cup brown sugar

2 tbsps rice vinegar

1 tbsp sesame oil

3 tsps minced garlic

1 tsp fresh grated ginger

1/2 cup chicken broth

1 tbsp cornstarch

2 tbsps cold water 

Preheat oven to 375°F and oil a 13 X 9" baking dish. In a saucepan, whisk the soy sauce, brown sugar, vinegar, sesame oil, garlic, ginger and broth together. Simmer 2-3 minutes to slightly thicken. Mix the cornstarch and cold water together and whisk into the glaze. Cook 1-2 minutes. Coat chicken with 1/2 cup of the glaze. Heat oil in a skillet to medium high and cook the chicken 5-7 minutes per side to an internal temperature of 165°F. Plate the chicken to rest 5 minutes then slice. In the same skillet on medium low, and without wiping it out, add the beaten eggs and fry 1-2 minutes. Add peas, corn and cold rice and heat 3-4 minutes. Remove from heat and add 1/2 cup glaze and pepper and toss to coat everything. Spread the rice in prepared baking dish and arrange sliced chicken on top. Brush the remaining glaze on top of the chicken and bake at 375°F for 10-12 minutes. Broil 1-2 minutes if you'd like a more caramelized look. Serves 4-5 

Adapted from: quotidianrecipes 

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Chicken Florentine Crepes

Why is it that crepes just feel a little fancy for dinner? These ones were made on my old Braun Electric Crepe Maker but store bought will work just fine. The filling is a savory mix of chicken, spinach and cheese in a cream sauce. A glass of chilled white wine compliments perfectly!

Ingredients:

6 - 7" crepes

1 medium boneless chicken breast

1 cup packed baby spinach leaves

2-4 tbsps 10% cream

1/2 cup parmesan

1 cup shredded mozzarella, divided 

1/4 cup butter

1/2 tsp garlic powder

1/4 - 1/2 tsp salt

1/2 tsp pepper

Preheat oven to 350°F. Cut chicken into bite-size pieces. Melt butter in frying pan on medium heat and cook chicken 5-6 minutes. Add spinach for 2 minutes to wilt. Then add the seasonings, parmesan, cream and 1/2 of the mozzarella. Stir to melt the cheese. Remove from heat. Place the crepes on a work surface and divide the filling onto each. Roll up and place seam side down in a buttered baking dish. Top with remaining mozzarella and bake at 350°F for 15 minutes. Serves 2-3 

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Tuscan Chicken Drumsticks

This skillet chicken recipe delivers a tender, juicy bite of chicken in an oh-so-good cream sauce! 

 

Ingredients:

1 lb chicken drumsticks

1 tbsp olive oil

3 tsps minced garlic

1/4 cup finely chopped sundried tomatoes

1 tsp dry oregano

1 tsp dry basil

pinch of fennel seeds

1/2 cup diced red bell pepper

2 garlic scapes, chopped (optional)

1 cup chicken broth

1 cup chopped kale or spinach

1/2 cup 35% cream

1/4 cup parmesan

pinch of chili powder

 

Heat olive oil to medium in a saucepan and brown the chicken on each side, about 10ish minutes. Make a space in the center of the pan and add the garlic, sundried tomatoes, red pepper, garlic scapes and herbs. Stir 1 minute then add the broth to de-glaze the pan. Add kale and simmer on low for 10 minutes or until the chicken is cooked through and has an internal temperature of 165°F. Pour in the cream, add the parmesan and a pinch of chili powder and simmer again on medium low to heat through and slightly thicken. Spoon sauce over chicken and serve. Serves 4  

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Fresh Asparagus Pasta

Sticking with asparagus for a while, here's a light and lemony dinner for two that features white kidney beans for added protein and tender green asparagus shoots.  

Ingredients:

8 oz (200g) pasta, I used Ricciarelle this time. You could use penne or spaghetti

4 oz (100g) asparagus, cut in 2" pieces

1 lemon, zest and juice

3 tsps minced garlic

1 cup canned white kidney beans

1/2 cup light olive oil

salt and pepper to taste

2 tbsps sliced black olives

parmesan to serve

 

Bring a large pot of water to a boil then add the pasta and asparagus and simmer for 7 minutes. If your pasta takes longer to cook or if you like a crisper asparagus just add it in the last 3-4 minutes. Meantime, in a frying pan, heat 1 tbsp olive oil to medium and add the beans, garlic and olives and sauté 1-2 minutes. Toss the cooked pasta and asparagus in with the beans/garlic/olives. Add remainder of the olive oil, lemon zest and juice, salt and pepper. Serve with a good helping of parmesan! Serves 2 

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

One Pan Lemon Garlic Chicken Dinner

With a zesty lemon, Dijon and garlic marinade these tender chicken legs are baked with vegetables and brown rice to give you a complete meal with little effort. For those busy days! 

Ingredients:

4 chicken legs, split drum and thigh

3 tbsps lemon juice, divided

zest of 1 lemon 

1 tbsp Dijon mustard

3 tsps minced garlic

1/4 tsp red pepper flakes

1 tsp basil flakes

salt and pepper to taste

2 tbsps olive oil, divided

1 green onion sliced

1 cup brown rice

2 1/2 cups chicken broth

1 cup frozen mixed, diced vegetables

salt and pepper to taste

Mix 2 tbsps lemon juice, zest, Dijon, garlic, red pepper flakes, basil, salt, pepper and 1 tbsp olive oil together. Smear all over chicken pieces and marinate on the counter for 30 minutes. Add 1 tbsp olive oil to a large skillet and brown the chicken 4 minutes on each side on medium heat. Remove to a plate. To the same skillet add the green onion and brown rice and toss 30 seconds. Add the broth, mixed vegetables, salt, pepper and 1 tbsp lemon juice scraping the pan to de-glaze. Bring to a boil then return the chicken to the pan. Reduce heat to a simmer, cover and cook 15 minutes. Then uncover and cook on medium high for 10 more minutes. Serves 4-6 

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Rigatoni Shrimp Florentine

This delicious shrimp florentine pasta doesn't use heavy cream so it's a much lighter version of the classic dish.

Ingredients:

8 oz rigatoni pasta

1 tbsp olive oil

1 tbsp butter

12 oz shrimp

2 tbsps finely diced onion

1 tsp dry basil

2 tsps dry parsley

2.5 oz chicken broth

1 cup tomato sauce

4.5 oz baby spinach leaves

1 cup 10% cream

1/3 cup parmesan cheese

salt and pepper to taste

2 tsps cornstarch

2 tsps water

Cook the rigatoni to al dente then drain. While the pasta cooks heat olive oil and butter to medium heat in a large skillet and cook the onion for 2 minutes. Then add the shrimp, basil and parsley cooking 2-3 minutes, flipping shrimp halfway through. Add the broth and spinach and cook 2 minutes before adding the tomato sauce and cream. Whisk the cornstarch and water together then whisk into the pan and cook 2-3 minutes to slightly thicken. Finally add the pasta to the skillet, toss to coat with sauce and add the parmesan, salt and pepper. Heat through 3-4 minutes. Serves 2-3

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Guinness Cottage Pie

Looking to use up that last Guinness from St Patrick's Day? This tender beef stew topped with buttery mashed potatoes is the way to go.

Ingredients:

 1 1/2 lbs (680 g) blade roast, cut in 1" cubes

2 tbsps flour

3 tbsps vegetable oil, divided

1 medium onion, diced

1 medium carrot, diced

2 cups sliced or diced mushrooms

4 tsps minced garlic

2 bay leaves

1 tsp dry thyme

1 tbsp tomato paste

1 cup beef broth

3/4 - 1 can Guinness, regular or 0% alcohol

1 tbsp Worcestershire sauce

salt and pepper to taste

2 tsps cornstarch

2 tsps water

2 large potatoes (about 1 1/2 lbs)

2/3 cup milk

2 tbsps butter

salt and olive oil 

Toss the beef and 1 tbsp flour together. Heat 2 tbsps oil in an oven safe skillet to high temperature. Sear the beef 3-4 minutes to brown then remove to a plate. Reduce heat to medium, add 1 tbsp oil to the pan then add the onions, carrots and mushrooms. Cook 2 minutes then add the garlic, bay leaves, thyme, tomato paste and 1 tbsp flour. Stir together for 1 minute. Return the beef to the skillet along with 3/4 of the Guinness, broth and Worcestershire sauce. Put the balance of the Guinness aside for now. Bring the stew to a bowl, then cover with a lid or foil and place in a 350°F oven for 1 1/2 - 2 hours. After the 1st hour see if more liquid is needed. If so, add the remainder of the Guinness. If not, sit and have a sip. Return the pot to the oven for another 1/2 - 1 hour. Remove from the oven. Whisk 2 tsps cornstarch with 2 tsps water then whisk into the pot and boil for 1 minute. Add salt and pepper to taste. Remove the bay leaves. Oil a 1.8L (6 cup) baking dish (especially around the top) and spoon the stew in. Bring the potatoes to a boil then simmer 15 minutes or until tender. Drain and return to the burner that has been turned off for 30 seconds. Add butter and mash then add the milk and salt. Spoon and spread over the beef mixture and run a fork over the top. This will create little golden bits when baked. Drizzle a little olive oil on top if you like. Now back in the oven for 25-30 minutes. As you can see it's best to sit the dish on a baking sheet to catch any drips while baking. Broil 2-4 minutes if you want the top to be more golden, then let it sit for 5 minutes before digging in! 

Serves 4-6

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

No Dough Chicken Calzone

No joking, these are amazing!! When the fam says "you can make THESE again!", you listen! 

Ingredients:

454g (1 lb) ground chicken

3 tbsps cream cheese, at room temperature

handful of spinach or chopped kale

2-3 tbsps chopped sundried tomatoes

15 grape tomatoes, halved

3/4 cup mozzarella

1 egg

2-3 tbsps Panko

1 tbsp parmesan

2 tsps garlic powder

2 tsps minced dry onion

1 1/2 tsps smoked paprika

salt and pepper to taste 

Mix the chicken with garlic powder, minced dry onion, smoked paprika, salt and pepper. Divide into 3 portions. Place one portion on a piece of parchment and flatten into an oval shape 1/4-1/2" thick. Continue with the other two. Spread cream cheese on half of each piece then divide the spinach, sundried tomatoes, grape tomato halves and mozzarella on the same half side. Using the parchment to help, fold the empty side of the ground chicken over the filling and seal edges pressing with a fork. Brush with beaten egg. Mix the Panko and parmesan together and sprinkle on each calzone. Air fry at 350°F for 18 minutes. They can also be baked on a pizza stone in a 375°F oven for 25 minutes but the air fryer method is superior. Can be served with marinara sauce or salsa. Makes 3 no dough chicken calzones.

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂