Chicken Shawarma with Creamy Garlic Sauce

This is a new favorite at our house. I serve it with the naan sold at Costco (which my kids love, love, love!), rice, diced cucumbers, and feta cheese. We pile our chicken and toppings on top of naan, but you could also fill pita bread to eat it sandwich-style, or, grill flatbread with a little butter/oil and seasoning and then top with the chicken and toppings.

**Pairs well with Butter Rice.

Chicken:
2 lbs (900g) chicken thighs or breasts, boneless & skinless (I use breasts and cut them in half horizontally so they're of even thickness)
1 tbsp ground cumin
1 tbsp ground paprika
1 tsp ground turmeric
1 tsp ground coriander
1/2 tsp ground cinnamon
1 tsp ground black pepper
1 tsp salt
1/4 cup (60ml) olive oil
1/4 cup (60ml) plain yogurt (I use plain Greek yogurt) -OR- mayonnaise

Sauce* (I double the amounts called for below as our family really likes the sauce):

3 cloves garlic, minced
1/4 cup (60ml) mayonnaise (you can substitute Greek yogurt for a healthier option)
1 tbsp lemon juice

**you can experiment with adding a little dill, salt, and even a bit of mint for variety

Pita bread, flatbreads, or naan, for serving

Optional (toppings, garnishes, etc):

Tomatoes, cucumbers, onions, parsley, lettuce

Rice

Feta cheese

Hummus

Tzatziki sauce

Pita chips

1. In a bowl, mix cumin, paprika, turmeric, coriander, cinnamon, black pepper, and salt.

2. Add olive oil and yogurt to the spice mix, blend well.

3. Coat the chicken thighs in the marinade, cover, and let rest in the fridge for at least 1 hour.

4. Grill or pan-cook the chicken over medium-high heat for about 6-7 minutes on each side until fully cooked. (I grill the chicken on a Breville Panini Press Grill).

5. While chicken cooks, combine garlic, mayonnaise, and lemon juice to make the creamy sauce.

6. Slice the cooked chicken and serve in pita with fresh vegetables and creamy garlic sauce.

Roast Chicken with Spring Vegetables

This is an Ina Garten recipe. I double it to feed my family (2x everything, including the whole chicken). It's relatively quick, but makes a pretty presentation.


1 (4-pound) whole chicken
Kosher salt and freshly ground black pepper
1 lemon, quartered
6 sprigs fresh thyme, divided
6 sprigs fresh rosemary, divided
3 tablespoons unsalted butter, melted
1/4 pound heirloom baby carrots, scrubbed (12 - 14)
1 pound Yukon Gold potatoes, scrubbed, 1-inch diced
1 large onion, cut into 8 wedges through the stem
8 garlic cloves, unpeeled
Good olive oil
12 to 14 asparagus, woody ends removed, cut diagonally in 2-inch pieces


Preheat the oven to 425 degrees.

Pat the chicken dry with paper towels and place it in a large (13 x 16-inch) roasting pan. Sprinkle the cavity generously with salt and place the lemon, 2 sprigs of thyme, and 2 sprigs of rosemary in the cavity. Tie the legs together with kitchen string and tuck the wings under the body. Brush the outside with the butter and sprinkle generously with salt and pepper.

In a large bowl, combine the carrots, potatoes, onion, garlic, ⅓ cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Transfer the vegetables to the pan with the chicken and place the remaining sprigs of thyme and rosemary on the vegetables.

Roast for 20 minutes, then reduce the heat to 350 degrees and roast for 40 to 50 minutes, tossing the vegetables in the pan juices from time to time. Roast until an instant-read thermometer registers 165 degrees in the breast and 175 degrees in the thigh. Leaving the oven on, transfer the chicken to a carving board, cover it loosely with aluminum foil, and allow to rest for 12 to 15 minutes.

Meanwhile, add the asparagus to the pan, tossing them with the other vegetables. Roast for 10 to 12 minutes, until the asparagus are crisp-tender. Discard the herb branches, carve the chicken, and serve with the vegetables and pan juices.

Sheet-Pan Chicken Quesadillas

For this recipe, I like to use the grilled chicken strips you can buy in packages at Costco. (I simply use kitchen shears to cut the strips into skinnier pieces). You could also use rotisserie chicken meat or whatever other cooked chicken you had on hand.

I also like to use ready-to-cook, fresh tortillas for this recipe. Our family's favorite brand is "Tortilla Land." Just be sure to cook them first before using them in the recipe below.

These taste great on their own, but served with sliced scallions, sour cream, diced avocado, chopped cilantro, salsa, and guacamole, they are next-level yummy!

3 tablespoons salted butter, melted and divided
14 (8-inch) tortillas, cooked
3 cups shredded cooked chicken
3 cups shredded Mexican cheese blend
1 (15-oz) can black beans, drained and rinsed
1 cup sour cream
1/4 cup sliced scallion whites
1/4 cup chopped cilantro
1 tablespoon chili powder
2 teaspoons ground cumin
juice of 1 lime
salt and black pepper

Optional Toppings:

scallion greens

sour cream

avocado

cilantro

salsa

guacamole

lime slices

Preheat oven to 450-degrees F. Brush a half-size baking sheet with 1 tablespoon of melted butter.

Arrange 3 tortillas along one long side of baking sheet, overlapping each other and with half the tortillas hanging over the rim; repeat on the other long side. Arrange 2 tortillas at each end, overhanging and overlapping. Then place two tortillas in the center of the baking sheet to cover the bottom.

In small bowl, combine sour cream, scallions, cilantro, chili powder, cumin, lime juice, salt and pepper and stir well to combine. Set aside.

In large bowl, combine chicken, cheese, and beans. Toss to combine. Add sour cream mixture and stir until all is well mixed.

Spread chicken filling over tortillas. Place remaining 2 tortillas in center on top of filling, then fold overhanging tortillas to completely encase filling, pressing down firmly. Brush tops of tortillas with remaining 2 tablespoons of melted butter.

Bake quesadillas in center of oven until tortillas are crispy and filling is hot and melty, about 20 minutes.

Allow to cool for a few minutes and then cut quesadillas into squares.

Top with desired toppings and serve.

Instant Pot Chicken Breasts

Both Michael and Matthew are constantly trying to bulk up and put on muscle mass for football. They need lots of lean proteins around during the week to make the multiple meals a day that they eat. This is a tender, moist, seasoned chicken breast recipe. I can cook 3-lb. batches in separate cycles without having to add additional chicken broth for successive rounds. I then store the chicken in two tubs in the fridge—one for Michael and one for Matthew.

I especially like this recipe because 1) it's unbelievably moist and juicy; and 2) it flavors the chicken without overpowering it. In other words, it has enough flavor to be delicious eating the chicken straight up on its own, or, you can use it in other recipes like quesadillas because the flavor isn't so strong that it competes or detracts from the other flavors going on in the dish you're making. Perfect.

Adapted from The Modern Proper.

Enough chicken stock to rise to the bottom rung of the trivet insert (the exact amount varies depending on what size of Instant Pot you're using)
2-3 pounds boneless, skinless chicken breast
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1 teaspoon brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly cracked pepper



Line an instant pot with the trivet insert. Pour the chicken stock into the base of the instant pot until it is just barely level with the bottom of the trivet.

Place the chicken into a large bowl (if using frozen chicken, make sure the breasts are separated). If it's fresh chicken, pat it dry with paper towels so that the seasoning will better adhere.

Sprinkle with the Italian seasoning, garlic powder, brown sugar, salt and pepper toss to coat. 

Place the seasoned chicken into the instant pot (in a single layer), secure the lid and put the vent in the closed position.

Pressure cook on high for 10 minutes (for fresh) or 15 minutes (for frozen). It will take about 10 minutes to come to pressure. When the cook time is finished, you can wait for the pressure to release naturally or carefully move the vent a little at a time for a quick release. Do a quick check to make sure the chicken’s internal temperature registers 165° on an instant read thermometer.

Honey Garlic Chicken Stir Fry

This healthy recipe is just 263 calories per serving. Hooray! It's fast and yummy and a new favorite at our house. (I serve mine over rice that I flavor by stirring in a little of the sauce from the stir fry. I use whatever veggies I happen to have on hand. Time-saving tips: Buy the stir fry veggie mix in the frozen aisle at Trader Joe's or Costco and use a pre-cooked rotisserie chicken for the meat.) The recipe is adapted from Dinner at the Zoo.

1 tablespoon + 1 teaspoon vegetable oil, divided
1 cup thinly sliced, peeled carrots
2 cups broccoli florets
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
4 cloves garlic, minced
1/4 cup low-sodium chicken broth or water
1/4 cup soy sauce
3 tablespoons honey
2 teaspoons cornstarch
salt and pepper to taste

Heat 1 teaspoon of oil in a large pan over medium heat.

Add the broccoli and carrots and cook for approximately 4 minutes, or until vegetables are tender.

Remove the vegetables from the pan; place them on a plate and cover to keep warm.

Wipe the pan clean with a paper towel and turn the heat to high.

Add the remaining tablespoon of oil.

Season the chicken pieces with salt and pepper and add them to the pan in a single layer (you may need to do this step in batches). Cook for 3 to 4 minutes on each side until golden brown and cooked through. (If you're using a pre-cooked rotisserie chicken, skip this step).

While the chicken is cooking, in a small saucepan, whisk together the chicken broth, honey, and soy sauce. Add the cornstarch and mix well to combine. Cook over medium-heat until it reaches a boil and thickens.

Add the garlic to the pan and cook for 30 seconds.

Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.

Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds.

Serve immediately, with rice, if desired.

Simple Chicken Cordon Bleu

When I was growing up, my Mom had a dear friend, Jan DeBloois, who both loved to cook and who was very good at it. Being invited to join the DeBloois family for dinner was a special treat that we all looked forward to. Those happy times, gathered around her table, enjoying good food and wonderful company, made me want to learn to cook so that I could create happy moments for my own family some day.

Jan's recipes are simple and straightforward. Homestyle cooking where you can taste the love that went in to making it.

This is her chicken cordon bleu recipe.


6 skinless chicken breasts
6 slices extra lean ham
6 slices Swiss cheese

Pound chicken breasts until 1/4-inch thick. Roll up 1 ham slice and 1 cheese slice in the center of each chicken breast. Secure with toothpicks.

Place in baking dish and cover with sauce made from 1 can of cream of chicken soup and the equivalent amount of Mr. Yoshida's Original Gourmet Sauce.

Bake at 350-degrees for 45 minutes.

Garlic Chicken Pasta with Spinach

This is a recent favorite at our house. I got the recipe from the blog of the lovely and talented Lara Goold, a friend of mine, who writes the recipe blog, http://recipeshoebox.blogspot.com/


6 Tbs. olive oil
6 cloves garlic, minced
1/4 tsp. red pepper flakes
3 boneless, skinless chicken breasts, cubed
Salt and pepper, to taste
1 box (1-lb) penne pasta
5-oz. fresh spinach, chopped
1 Tbs. dried basil (or 1/2 cup fresh)
6 Tbs. lemon juice
1 cup Parmesan cheese

Directions:
Heat olive oil, garlic, and red pepper flakes in a small glass bowl in the microwave for about 1 minute to blend flavors. Pour about 1 tablespoon of the flavored oil in a skillet. Salt and pepper chicken and cook in the oil over medium high heat until chicken is browned and juices run clear. Add the chopped and spinach and saute with the cooked chicken for 1 minute (or until just barely wilted) and remove from heat. Meanwhile, cook pasta as directed on package; drain well. Add cooked chicken/spinach to pasta, along with basil, lemon juice, and Parmesan cheese. Then stir in the remainder of the flavored olive oil. Toss lightly until all ingredients are well-combined. Serve immediately. Makes about 6 servings. Enjoy!

Chicken Carbonara with Crumb Topping

Makes 4 Servings.

1/2 cup Parmesan, grated

2 eggs

1/4 cup heavy cream

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 pound thick-sliced bacon, diced

1 pound chicken tenders, seasoned with salt and pepper

1/4 cup dry white wine (I substitute white grape juice)

1/4 cup chicken broth

1 tablespoon fresh lemon juice

12 ounces dry spaghetti

1 cup frozen peas

Bring a large pot of salted water to a boil for the spaghetti. Prepare bread crumb topping.

Whisk together Parmesan, eggs, cream, salt, and pepper in a large bowl.

Sauté bacon in a large sauté pan until crisp. Drain on a paper towel-lined plate; pour off all but one tablespoon drippings.

Add chicken; sauté 4 minutes per side; transfer to the plate with the bacon.

Deglaze the pan with wine, broth, and juice, scraping up any bits on the bottom. Reduce by half, 2 to 3 minutes.

Cook spaghetti in boiling water, stirring often. Drain pasta into a colander with the frozen peas. Shake pasta to remove excess water. Combine the bacon, chicken, and wine mixture with the egg mixture. Add hot pasta and toss to coat. Garnish with bread crumb mixture. Serve immediately.

Bread Crumb Topping

2 slices crusty Italian bread, 1/2” thick, cubed (to make 2 cups crumbs)

2 tablespoons olive oil

3 tablespoons chopped fresh parsley

1 tablespoon lemon zest, minced (optional; I like mine better without lemon)

1 teaspoon red pepper flakes (optional)

salt to taste

Pulse bread cubes in a food processor until coarse. Toast crumbs in oil over medium heat in a nonstick skillet until crisp. Transfer to a small bowl. Toss with parsley, zest, pepper flakes and salt.

For a printable version of this recipe, go here.

Two Meals in One: 1) Chicken & 2) Egg Custard

This is a convenient way to get two meals out of one, sort of. You make the chicken one night and then use the leftovers for the egg custard the next night.

ROSEMARY LEMON CHICKEN WITH VEGETABLES
Serves 4.

1/4 cup freshly squeezed lemon juice, (from about 2 lemons)

1/4 cup olive oil

4 cloves garlic, peeled

2 tablespoons roughly chopped fresh rosemary leaves, plus springs for garnish (optional)

coarse salt and ground pepper

4 bone-in, skin-on chicken breast halves (10 to 12 ounces each)

1-1/2 pounds red new potatoes, halved (or quartered, if large)

1 pound white button mushrooms, stems trimmed, washed and dried well

1 pint cherry or grape tomatoes

Preheat oven to 450 degrees. In a blender, combine lemon juice, oil, garlic, and rosemary; season generously with salt and pepper. Puree until marinade is smooth. Place chicken in a shallow glass baking dish or large resalable plastic bag. Pour half the marinade over chicken (reserve other half for vegetables); toss to coat. let marinate 15 minutes at room temperature (or cover dish with plastic and refrigerate up to 34 hours).; Lift chicken from marinade, and place on a large rimmed baking sheet; set aside. Discard marinade.

Meanwhile, on another large rimmed baking sheet, toss potatoes and mushrooms with reserved marinade; season generously with salt and pepper.

Place both baking sheets in oven, with chicken on top rack. After 20 minutes, rotate sheets from top to bottom; 10 minutes later, scatter tomatoes over vegetables. Continue roasting until chicken is cooked through (an instant-read thermometer inserted in the thickest part, avoiding bone, should register 165 degrees, and potatoes and mushrooms are tender and golden brown, about 10 minutes more.

Set aside about a third (3 cups of the vegetables to cool; cover with plastic, and refrigerate to use later for Baked Egg Custard with Cheese. Serve chicken with remaining vegetables and, if desired, garnish with rosemary sprigs.

BAKED EGG CUSTARD WITH CHEESE
Serves 4.

Butter, at room temperature, for dishes

6 large eggs

1/2 cup half-and-half

coarse salt and ground pepper

3 cups reserved vegetables from Rosemary-Lemon Chicken with Vegetables, cut into

            1/2-inch chunks

4 ounces (1 cup) soft goat cheese, crumbled

1/2 cup chopped scallions

Preheat oven to 350 degrees. Brush a 9-inch deep-dish pie plate (or four 10-ounce ramekins or custard cups) with butter; set aside.

In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper. Stir in vegetables, half the goat cheese, and scallions. Place pie plate (ramekins or custard cups) on a rimmed baking sheet; pour egg mixture into pie plate (or ladle into ramekins or cups). Sprinkle with remaining goat cheese. Bake until eggs are set and tops are golden brown, 35 to 40 minutes. Serve with salad.

For a printable version of these recipes, go here.

Chicken Parmesan with Tomato Sauce

This is another recipe that I'll often make for company. I plate it by making a pile of noodles in the center of the plate which I then spoon a little sauce over. Then I'll place the chicken breast in the center on top of the noodles, spoon a little more sauce over that, and sprinkle with chopped fresh parsley.

Serves 4.

TOMATO SAUCE WITH BASIL & GARLIC

2 medium garlic cloves, peeled and minced

1/4 cup extra-virgin olive oil

1 can (28-ounces) crushed tomatoes

1/2 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon sugar

salt and ground black pepper

CHICKEN PARMESAN

2 large boneless, skinless chicken breasts (8 ounces each), tenderloins removed and breasts halved horizontally, OR 4 trimmed chicken breasts (4 to 5 ounces each)

1 large egg

salt and ground black pepper

1/2 to 1 cup dry bread crumbs

1/4 cup extra-virgin olive oil

3/4 cup (3 ounces) grated part-skim mozzarella cheese

1/4 cup (1/2 ounce) grated Parmesan cheese, plus extra for passing

8 ounces spaghetti or linguine

For the Sauce: In a large saucepan or Dutch oven, heat garlic and oil together over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt, and a couple of grinds of pepper; bring to a simmer. Continue to simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Taste sauce, adjusting salt if necessary. Cover and keep warm.

For the Chicken Parmesan: Place chicken breasts smooth side down on large sheet of plastic wrap. Cover with second sheet of plastic wrap and pound gently to 1/4-inch thickness.

Bring 2 to 3 quarts of water to boil in a large soup kettle. Beat eggs and a heaping 1/4 teaspoon salt in a small pie plate or other shallow dish until completely broken up. Mix bread crumbs, a heaping 1/4 teaspoon salt, and a grind or two of pepper in another small pie plate or shallow baking dish.

Preheat broiler. Working with one at a time, dip both sides of each cutlet in the beaten egg, then in the bread crumb mixture. Set cutlets on large wire rack set over a jelly-roll pan.

Add 2 teaspoons salt and the spaghetti to the boiling water.

While pasta is cooking, heat oil over medium-high heat in 12-inch skillet. When oil starts to shimmer, add cutlets and saute until golden brown on each side, about 5 to 6 minutes total. Wash and dry wire rack and return to jelly-roll pan. Transfer cutlets to wire rack and top each with equal portions of mozzarella and Parmesan cheeses. Place pan of cutlets 4 to 5 inches from heat source and broil until cheese melts and is spotty brown, about 3 minutes. Drain spaghetti.

Transfer a chicken cutlet and a portion of spaghetti to each of four plates. Spoon 1 or 2 tablespoons of sauce over part of each cutlet, then sauce spaghetti as desired. Serve immediately with extra Parmesan passed separately.

For a printable version of this recipe, go here.

Kid-Friendly Ranch Chicken

I've been making this since the first year I was married. It's a favorite with the kids.

3/4 cup corn flakes, crushed

3/4 cup grated Parmesan cheese

1 package ranch salad dre3ssing mix

8 boneless, skinless chicken breast halves

1/2 cup butter, melted

In a shallow bowl, combine the cornflakes, Parmesan cheese, and salad dressing mix. Dip chicken in melted butter, then roll in cornflake mixture to coat.

Place chicken in a greased 9x13-inch baking dish. Bake, uncovered, at 350 degrees for 45 minutes or at 425-degrees for 30 minutes until chicken juices run clear and internal temp of thickest part of chicken is at least 165-degrees F. Makes 8 servings.

For a printable version of this recipe, go here.

Asian Rice-Stuffed Chicken Breast with Hot Sour Sauce & Garlic Green Beans

Makes 4 servings.

2/3 cup vegetable broth

1/3 cup dry short-grain rice such as Arborio

2 tablespoons toasted silvered almonds, chopped

2 tablespoon diced water chestnuts

2 tablespoons chopped scallions

1 tablespoon minced garlic

1/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

2 tablespoons white wine vinegar

2 tablespoons hoisin sauce

1 tablespoon toasted sesame oil

4 boneless, skinless chicken breast halves (8 oz. each)

2 tablespoons vegetable oil

1 tablespoon sesame seeds

1/3 cup red plum jam

2 tablespoons white wine vinegar

1 tablespoon ketchup

1 teaspoon chili garlic paste or chili garlic sauce

Preheat oven to 400 degrees. Coat a baking sheet or broiler pan with nonstick spray.

Bring broth to a boil in a small saucepan over medium-high heat; add rice. Cover pan. Reduce heat to low; simmer rice 20 minutes. Remove rice from heat. Stir in almonds, water chestnuts, scallions, garlic, salt, and pepper.

Combine 2 tablespoons vinegar, hoisin, and sesame oil in small bowl. Set aside.

Cut a pocket in each chicken breast. Spoon about 1/2 cup rice mixture into each pocket. Seal opening with a toothpick, if needed.

Heat oil in a large sauté pan over medium-high heat. Place chicken in pan, smooth side down; sauté until golden, about 5 minutes.

Place each chicken breast on the baking sheet, raw side down. Baste chicken with hoisin mixture; sprinkle with sesame seeds. Roast chicken 20 minutes or until stuffing (not chicken) reaches 165 degrees on an instant-read thermometer.

Heat jam, 3 tablespoons vinegar, ketchup, and chili garlic paste in a small skillet over medium heat. Bring sauce to a boil, whisking often; remove from heat. Serve each chicken breast with 2 tablespoons sauce.

GARLIC BEANS

1/4 cup water

8 oz. fresh green beans, trimmed

1 tablespoon vegetable oil

1-1/2 cups sliced shiitake mushroom caps (about 1.5 oz.)

1 teaspoon minced garlic

Bring water to a boil in a skillet over medium-high heat; add beans. Cover skillet; cook beans for 3 minutes; drain and set aside. Heat 1 tablespoon oil in the skillet. Add mushrooms to skillet; sauté 2 minutes. Stir in garlic. Return beans to pan; heat thoroughly, about a minute.

For a printable version of the above two recipes, go here.