Buffalo Chicken Kebab

 Both of us love buffalo chicken anything, so when I saw this recipe, I had to make it for us! It's really good and definitely will be a regular meal for us when grilling season hits. 

Buffalo Chicken Kebabs

(Source: Once Upon a Chef)

1/4 cup vegetable oil

1/4 cup cayenne pepper sauce, such as Frank's Redhot Original

4 garlic cloves, minced

1 1/2 teaspoon salt

1 teaspoon chili powder

1 teaspoon sugar

3/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

3 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2 to 2 inch chunks

For the buffalo sauce: 

6 tablespoons unsalted butter, melted

1 1/2 tablespoons cayenne pepper sauce

1/2 teaspoon crushed red pepper flakes (optional) 

To make the chicken: In a large bowl, whisk together all the ingredients except for the chicken. Add the chicken and stir until evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for 6 to 10 hours. Line a rimmed baking sheet with aluminum foil for easy cleanup. Thread the chicken onto metal skewers, folding if the pieces are long and thin, and place on the prepared baking sheet. 

Preheat the grill to medium-high heat and oil the grates. Grill the chicken, covered, turning the skewers occasionally, until golden brown and cooked through, about 15 minutes. Transfer the skewers to a platter. 

To make the sauce: combine the melted butter, hot sauce, and red pepper flakes in a small bowl and whisk until emulsified. It will look greasy at first, but the action of the whisk should thicken the mixture into a smooth orange-colored sauce. Taste and add more hot sauce, if desired. 

Skillet Almond Shortbread

 If you love almonds, then definitely make this! It's chewy, has a strong almond flavor, and reminds me of maripan. Definitely a favorite around here. 

Skillet Almond Shortbread

(Source: Trisha Yearwood)

Nonstick cooking spray

1 1/2 cups plus 2 tablespoons sugar

3/4 cup (1 1/2 sticks) butter, melted

2 large eggs

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon almond extract

1/2 cup sliced almonds with skins

Preheat the oven to 350 degrees F. Line a 10-inch cast-iron skillet with aluminum foil and spray the foil with cooking spray. In a large mixing bowl, stir 1 1/2 cups of the sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the flavoring and stir well. Pour the batter into the skillet. Top with sliced almonds and the remaining 2 tablespoons sugar. Bake until slightly brown on top, about 35 minutes. Cool the shortbread in the skillet. When cool, use the foil to lift the shortbread from the skillet; remove the foil before serving.

Spicy Pesto Pasta Alla Vodka

 This is the best vodka sauce that I've ever tried and it is so damn good, addicting. Definitely a keeper in our house. 

Spicy Pesto Pasta Alla Vodka

(Source: Half Baked Harvest)

1/4 cup extra virgin olive oil

1 shallot, finely chopped

4 cloves garlic, finely chopped

1 teaspoon dried oregano

1-2 teaspoons crushed red pepper flakes

1/2 cup tomato paste

1/4 cup vodka

3/4 cup basil pesto, homemade or store-bought

kosher salt and black pepper

1 cup heavy cream or canned coconut milk

1 pound short cut pasta

3 tablespoons salted butter

1/3 cup grated Parmesan cheese, plus more for serving

1/4 cup fresh basil roughly chopped

 Heat a large skillet over medium-low heat. When the oil shimmers, add the shallot, garlic, and oregano. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste and red pepper flakes, cook 4-5 minutes, until thickened. Stir in the vodka, cook another 2 minutes. Stir in the pesto and cream. Season with salt and pepper. Keep warm over low heat. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain. To the vodka sauce, add the pasta, 1/2 cup pasta cooking water, and the butter, tossing until the butter has melted. Add the parmesan and basil. If needed, thin the sauce with additional pasta cooking water. Divide the pasta among plates and top with basil and cheese. Enjoy!

Molina's Fajita Marinade

 When we lived in Houston, we ate Molina's fajitas very often. Thankfully, they were on the local news a few years ago and shared their marinade recipe and it has become one of our favorites. I doubled the recipe for our meat. 

Molina's Fajita Marinade

6 ounces pineapple juice

3.5 ounces  low sodium soy sauce

Seasoned Salt to taste

4 dried chile de arbol peppers 

Zest and juice of 1 - 2 small limes

2 ounces vegetable oil

5 ounces water

Garlic cloves (I use 4-5 cloves)

Cilantro (I use a small handful) 

Pulse chile pepper in blender. Add cilantro, water, and vegetable oil and blend together. Pour into large bowl, add pineapple juice, garlic, lime juice, zest, soy sauce and seasoned salt. Mix and then pour over meat to marinade. 

One Pot Creamy French Onion Pasta Bake

 If you love French Onion Soup, you will love this pasta dish! It's my favorite amongst all the baked pasta dishes that I've tried. 

One Pot Creamy French Onion Pasta Bake

(Source: Half Baked Harvest) 

4 tablespoons butter

2-3 medium yellow onions, thinly sliced

2 teaspoons honey

1 cup dry red wine, such as Cabernet Sauvignon

2 cloves garlic, minced or grated

2 cups cremini or wild mushrooms, sliced

2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)

kosher salt and black pepper

3 cups low sodium chicken broth (use vegetable broth, if vegetarian)

1 tablespoon Worcestershire sauce (use soy sauce, if vegetarian)

2 leaves bay leaves

1 pound of your favorite short cut pasta

1/4 teaspoon cayenne pepper using more or less to your taste

1 1/4 cups heavy cream, whole milk, or canned coconut milk

1/3 cup crumbled gorgonzola cheese (optional)

2 cups shredded gruyere cheese

Preheat the oven to 400 degrees F. Melt the butter, onions, and honey together in a large pot over medium-high heat. Cook, stirring occasionally until softened, about 5 minutes. At this point, you want to slowly add 1/2 cup of the wine, 1/4 cup at a time, until the wine cooks into the onions. Continue to cook another 8-10 minutes until you've used the 1/2 cup of wine and the onions are deeply caramelized.

Add the garlic, mushrooms, thyme, and season with salt and pepper, cook another 3-4 minutes. Add the remaining 1/2 cup wine, the broth, Worcestershire sauce, bay leaves, and the pasta. Bring the mixture to a boil. Stir frequently until the pasta is al dente and the broth has been absorbed, about 8-10 minutes. Stir in the cayenne, cream, gorgonzola, if using, and 1/2 cup gruyere cheese. Remove from the heat. If needed, transfer the pasta to a baking dish. Top with the remaining gruyere cheese. Transfer the baking dish to the oven and bake 20 minutes or until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving. Serve with fresh thyme. Enjoy!

Nordstrom Parmesan Crostini

 I saw that Nordstrom shared their Tomato Soup recipe along with their Parmesan Crostini recipe during the Covid-19 lockdown. I made the crostini and it's amazing! Definitely something I'll make for all tomato soups. 

Nordstrom Parmesan Crostini

(Source: Nordstrom)

1 cup (2 sticks) unsalted butter, softened to room temperature

5 ounces freshly grated parmesan cheese

1 teaspoon kosher salt

1 1/2 teaspoon granulated garlic

2 tablespoons Italian flat-leaf parsley, finely chopped

Baguette, cut diagonally into 3/8 inch thick slices, each about 5 inches long (approx 24 slices)

Mix butter, cheese, salt, granulated garlic, and parsley together in large bowl. Spread a tablespoon of butter mixture onto crostini. Bake in a 350 degree oven for about 12 minutes until golden brown. 

Roasted Poblano Corn Potato Chowder with Bacon and Gouda Cheese

 This is such a great and hearty soup! A new favorite in our household. 

Roasted Poblano Corn Potato Chowder with Bacon and Gouda Cheese

(Source: From a Chef's Kitchen) 

8 slices bacon

3 tablespoons canola or vegetable oil

2 tablespoons butter

1 large onion, chopped

6 cloves garlic, chopped

6 tablespoons all-purpose flour

6 cups chicken broth

1 pound Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes

6 large Poblano peppers, roasted, peeled, seeded and coarsely chopped (1 to 1 1/2 cups)

1 bag (12-ounce) frozen corn kernels, thawed under hot tap water

1 cup heavy cream

2 cups shredded Gouda cheese

Salt and freshly ground black pepper, to taste

 Cook the bacon in a Dutch oven over medium heat until crispy. Transfer to a paper towel-lined plate. Crumble when cool. Wipe out the Dutch oven. Heat oil and butter over medium-high heat in the Dutch oven. Add the onion, reduce heat to medium-low and cook 7-8 minutes or until softened. Stir in the garlic and cook briefly, approximately 15 seconds. Add the flour and cook 2 minutes. Add the chicken broth and potatoes and bring to a boil. Reduce heat to medium and cook until the potatoes are tender. Add the roasted and peeled peppers, corn and heavy cream and bring back to a simmer. Add Gouda cheese and stir until cheese has melted. Add half the bacon, reserving the remainder for garnishing the chowder. Season to taste with salt and black pepper to taste. Serve in bowls, garnished with crumbled bacon.

Chicken Bacon Ranch Casserole

 This is a fabulous pasta casserole and we absolutely loved it! It'll be in our regular rotation. 

Chicken Bacon Ranch Casserole

(Source: Southern Living)

8 ounces uncooked mini penne

4 bacon slices, chopped

1 tablespoon minced garlic (about 3 garlic cloves)

3/4 cup heavy whipping cream (I used half and half)

1 (8-oz.) pkg. cream cheese, cubed and softened

2 ounces Parmesan cheese, grated (about 1/2 cup)

2 tablespoons ranch dressing and seasoning mix (from 1 [1-oz.] pkg.)

1/4 teaspoon black pepper

3 cups shredded, cooked chicken (from 1 rotisserie chicken)

8 ounces low-moisture part skim mozzarella cheese, shredded (about 2 cups) divided

Cooking spray

2 tablespoons chopped fresh flat-leaf parsley

 Preheat oven to 375°F. Cook penne according to package directions; drain, reserving 1 cup cooking water. Place pasta in a large bowl, and set aside.

 Heat a large skillet over medium. Add bacon, and cook, stirring often, until crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Reserve drippings in skillet.

 Add garlic to hot drippings in skillet over medium, and cook, stirring constantly, until fragrant, about 1 minute. Whisk in whipping cream and cream cheese; cook, whisking often, until cream cheese is melted and mixture is smooth, about 2 minutes. Remove from heat, and stir in Parmesan, ranch dressing mix, pepper, and reserved 1 cup cooking water. Pour over pasta. Fold in chicken and 1 cup of the mozzarella cheese. Pour mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Top with bacon and remaining 1 cup cheese.

 Bake in preheated oven until golden and bubbly, about 20 minutes. Sprinkle with parsley, and serve hot.

 

One-Pot White Wine Pasta with Mushrooms and Leeks

 This has been my favorite pasta dishes over the last few months and it's so easy to make. 

One Pot White Wine Pasta with Mushrooms and Leeks

(Source: Food and Wine)

3 tablespoons extra-virgin olive oil

1 pound cremini mushrooms, trimmed and sliced

2 tablespoons unsalted butter

2 medium leeks, trimmed and thinly sliced (white and light green parts only), about 1 1 /2 cups)

4 medium garlic cloves, thinly sliced

2 1/2 teaspoons kosher salt, divided

1 pound short pasta, such as penne, casarecce, or pipe rigate

1 1/3 cups low-sodium vegetable broth

2/3 cup dry white wine

1/2 cup heavy whipping cream

1/2 cup grated Parmigiano-Reggiano cheese (about 2 ounces), plus more for serving

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh flat-leaf parsley

1 teaspoon grated lemon zest plus 1 1/2 teaspoons fresh juice (from 1 lemon)

1/2 teaspoon black pepper

 Heat oil in a large saucepan over medium-high. Add mushrooms, and cook, stirring often, until all liquid has evaporated, about 12 minutes. Add butter, stirring until melted. Add leeks, garlic, and 1 teaspoon of the salt, and cook, stirring often, until leeks are tender, 4 to 5 minutes.

 Stir in pasta, 3 cups water, stock, wine, and remaining 1 1/2 teaspoons salt. Increase heat to high, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, until about 3 minutes short of al dente, (check cook time on package). Stir in cream, and simmer until sauce evenly coats pasta, about 3 minutes. Remove from heat. Stir in cheese, herbs, lemon zest and juice, and pepper. Divide pasta evenly among shallow bowls, and serve topped with cheese.

Sol Food Pollo al Horno

 This is such a flavorful chicken recipe! Definitely a keeper recipe! 

Sol Food Pollo al Horno

(Source: San Francisco Chronicle)

1/2 cup olive oil

2 cloves garlic, crushed or minced

1 tablespoon kosher salt (I omit)

2 teaspoons garlic salt (I do a combination of 1 teaspoon garlic salt and 1 teaspoon garlic powder)

2 teaspoons onion powder

2 tablespoons dried oregano

2 teaspoons ground black pepper

8 to 10 boneless, skinless chicken thighs

Preheat oven to 350 degrees. Line a 9 by 13 inch baking pan with parchment paper and set aside.

 Combine everything together and marinate for at least 20 minutes and up to overnight. When ready to eat bake 50-60 minutes or until golden brown.

 

Chicken Paprikash

 We absolutely love this Chicken Paprikash! 

Chicken Paprikash

(Source: Molly Yeh)

4 tablespoons unsalted butter

2 large onions, thinly sliced

Kosher salt and freshly ground black pepper

4 cloves garlic, minced

2 tablespoons Hungarian sweet paprika

1/4 teaspoon cayenne

2 tablespoons all-purpose flour

1 1/2 cups low-sodium chicken broth

Pinch of sugar

1 pound skinless, boneless chicken thighs, trimmed and cut into 3/4-inch pieces

1/4 cup heavy cream

1 tablespoon white wine vinegar

Crusty bread, for serving, optional

 Melt 3 tablespoons of the butter in a large saucepan. Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes. Add the garlic, paprika and cayenne and cook, stirring, until dark red in color, 2 minutes. Add the flour and the remaining 1 tablespoon butter and cook, stirring, for 2 minutes. Stir in the broth and sugar and cook until the sauce is thickened, about 2 minutes. Add the chicken to the sauce and bring to a simmer. Cook over medium-low heat until the chicken is tender, about 15 minutes. Stir in the heavy cream and vinegar. Taste and season with salt and pepper. Serve with crusty bread if desired!

Oven Fried Ranch Chicken

 I haven't been posting a lot lately because I barely have time to cook elaborate meals after giving birth to our first baby in June. However, I have been making simple meals that barely take any time and this has been our favorite for the last few months! The chicken is so juicy and it's healthier than eating fried chicken for dinner. 

Oven Fried Ranch Chicken

(Source: Food Network) 

1 cup buttermilk

1/2 cup mayonnaise

4 sprigs thyme, leaves stripped and chopped

1 1/2 teaspoons paprika

3/4 teaspoons onion powder

3/4 teaspoons garlic powder

1/4 teaspoon cayenne pepper

Kosher salt

2 (3-4 pound) chickens, each cut into 8 pieces

Cooking spray

3 1/2 cups breadcrumbs (preferably panko)

1/3 cup chopped fresh chives

Freshly ground black pepper

Whisk the buttermilk, mayonnaise, half of the thyme, 1 teaspoon paprika, the onion and garlic powders, cayenne and 1 teaspoon salt in a large bowl. Add the chicken and toss to coat; cover and refrigerate at least 3 hours or overnight. 

Position racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Line 2 baking sheets with aluminum foil and set a wire rack on each; coat the racks with cooking spray. Combine the breadcrumbs, chives, the remaining thyme and 1/2 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper in a shallow bowl. 

Remove the chicken from the marinade and dredge in the breadcrumb mixture, pressing to adhere. Put the white meat on one wire rack and the dark meat on the other rack, skin-side up. Coat the chicken with cooking spray. Transfer to the oven, placing the dark meat on the bottom oven rack; bake until the crust is golden and a thermometer inserted into the thickest part of the meat registers 165 degrees F, 50 to 55 minutes. Let cool slightly on wire racks, 10 minutes. Season with salt and eat. 

Mini Hashbrown Frittatas

Mini Hashbrown Frittatas

(Source: Southern Living Magazine)

Baking spray with flour

 1 (20-oz.) pkg. refrigerated shredded hash browns (such as Simply Potatoes)

 10 ounces sharp Cheddar cheese, shredded (about 2 1/2 cups), divided

 1 (10-oz.) pkg. frozen chopped spinach, thawed

 1 tablespoon unsalted butter

 1 small onion, minced (about 1 cup)

 6 large eggs

 3/4 cup half-and-half

 2 1/2 teaspoons kosher salt

 1/2 teaspoon black pepper

 1/2 cup quartered cherry tomatoes (from 1 pint tomatoes)

 Preheat oven to 375°F. Coat a 12-cup muffin pan with baking spray. Toss together hash browns and 2 cups of the cheese in a large bowl until combined. Spoon hash brown mixture evenly into prepared pan, filling all cavities (about 1/2 cup each), pressing up and around sides to form a cup. Bake until edges are golden and crispy, about 30 minutes.

 Meanwhile, place spinach in a clean kitchen towel; squeeze to remove liquid. Melt butter in a medium skillet over medium-high. Add onion. Cook, stirring occasionally, until translucent and tender, about 5 minutes. Reduce heat to low. Add spinach, and cook, stirring occasionally, just until spinach is warmed and combined with onion, about 1 minute. Remove from heat, and set aside until ready to use.

 Remove baked hash brown cups from oven, and spoon 1 heaping tablespoon onion-spinach mixture into bottom of each cup. Whisk together eggs, half-and-half, salt, and pepper in a large bowl until eggs are beaten and mixture is well combined. Carefully pour evenly into hash brown cups to cover onion-spinach mixture. Top evenly with tomatoes, and sprinkle with remaining 1/2 cup cheese.

 Bake at 375°F until eggs are set and hash browns are crispy and browned, about 30 minutes. Remove from oven; cool on a wire rack 5 minutes. Serve warm.

 

Chicken Marinades

These have been a few of our favorite chicken marinades lately:

Huli Huli Chicken Marinade

(Source: Food and Wine)

1 cup unsweetened pineapple juice

1 cup chicken stock

1/2 cup soy sauce

1/2 cup packed light brown sugar

1/3 cup ketchup

2 teaspoons grated peeled fresh ginger

1 1/2 teaspoons finely chopped garlic

2 pounds chicken

Stir together pineapple juice, stock, soy sauce, brown sugar, ketchup, ginger, and garlic in a medium bowl. Reserve 1 cup marinade for basting and drizzling. Place chicken in a large zip-lock plastic freezer bag; add remaining marinade. Seal bag, and refrigerate at least 3 hours or up to overnight. 

We either grill the chicken or roast it on a rack in the oven. 

The Best Chicken Marinade Recipe

(Source: ModernHoney.com)

2 pounds chicken thighs

1/3 cup - 1/2 cup extra virgin olive oil depending on preference

3 tablespoons fresh lemon juice

3 tablespoons soy sauce

2 tablespoons balsamic vinegar

1/4 cup brown sugar

1 tablespoon Worcestershire sauce

3 garlic cloves, minced

1 1/2 teaspoons salt

1 teaspoon pepper

In a bowl, stir together oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Worcestershire sauce, garlic, salt, and pepper. 

Piece chicken with a fork all over. Place in a large Ziploc bag. Pour marinade over chicken. 

Let marinate for at least 30 minutes or 4-5 hours. (I usually marinate it overnight). Grill when ready to eat. 

Chicken Marinade

(Source: Spend with Pennies)

1/3 cup vegetable oil

2 tablespoons red wine vinegar

2 tablespoons Dijon Mustard

3 tablespoons Worcestershire Sauce

1 tablespoon lemon juice

1 tablespoon soy sauce

1 teaspoon black pepper

2 teaspoons dried Italian seasoning

1 teaspoon garlic powder

1 tablespoon brown sugar

4 boneless chicken breasts

Combine all marinade ingredients in a small bowl or a freezer bag. Add chicken and marinate at least 1 hour or up to 6 hours. Grill, bake or broil as desired. 

Chicken Marinade

(Source: Dinner at the Zoo)

1/2 cup olive oil

1/4 cup lemon juice, freshly squeezed

1 tablespoon garlic, minced

1/4 cup balsamic vinegar

1/4 cup soy sauce

1/4 cup Worcestershire sauce

1/3 cup brown sugar

2 teaspoons dried Italian seasoning

1 tablespoon Dijon mustard

2 teaspoons kosher salt

1 teaspoon black pepper

Place all ingredients in a large bowl or resealable gallon sized bag. If using a bowl, whisk to combine the ingredients. If using a bag, seal the bag and shake to combine the ingredients. Add 2 - 3 pounds of chicken, then marinate for at least 1 hour, or up to 12 hours. Proceed with cooking method of your choice. 

Spring Green Salad with Roasted Garlic

We recently went to a town that is used to film the Walking Dead series in Georgia and stopped at Nic and Norman's for a bite to eat. I had their salad and it was fabulous! I've tried replicating it at home and it's just as good as what we had at the restaurant! 

Spring Green Salad with Roasted Garlic

(Source: Inspired by Nic and Norman's)

Baby mixed lettuce (I used spring greens) 

Candied pecans (I used regular pecans)

Goat cheese

Cherry Tomatoes

Roasted Garlic 

Balsamic Dressing

Place a layer of spring greens in a salad bowl. Top with pecans, goat cheese, cherry tomatoes, roasted garlic and drizzle the dressing on top. Delicious!