General Tso's Chicken {using ground chicken}

Although I do it a lot, I'm not the hugest fan of cutting up raw chicken. So when I saw a recipe that used ground chicken for a famous Chinese dish, General Tso's, I knew I wanted to try it. 

This is a great way to get all that flavor PLUS all the ease of using ground meat instead of cutting up and then having to saute chicken breasts. It was so quick!! In fact, you better get your rice cooking before you start cooking the chicken, or you'll be wildly out of sync. 

Get your rice cooking, cook the meat, then after you add the sauce, let that simmer away while you steam some green veggies. Faster than take out and way better for you. Weeknight dinner is solved!

General Tso's Chicken 

1 pound ground chicken

1 Tbsp. sesame oil

1 Tbsp. minced garlic

3 Tbsp. rice vinegar

1/2 cup soy sauce

1/2 cup chicken broth

1 Tbsp. cornstarch

1 Tbsp. hoisin sauce

3 Tbsp. brown sugar

1 tsp. red pepper flakes

1/2 tsp. garlic powder

1/2 tsp. onion powder

Green onions and sesame seeds for garnish

In a skillet over medium heat, heat the sesame oil until hot. Add the ground chicken and garlic, and cook, breaking up the meat with a wooden spoon. Cook and stir until the meat is completely cooked through. If there is some fat or water accumulated in the pan, soak it up with a paper towel or drain it out.

In a measuring cup or bowl, combine the rice vinegar, soy sauce, chicken broth, hoisin, brown sugar, garlic and onion powders, and cornstarch. Whisk until the cornstarch is completely dissolved. Add to the meat and simmer until the sauce is thickened. Serve over rice and garnish with sliced green onions and sesame seeds.

 

Chocolate Panna Cotta {GF & DF}

Have you ever made panna cotta? Panna cotta, meaning "cooked cream" in Italian, is a dessert made from sweetened cream thickened with gelatin and often times, molded, by pouring the mixture into ramekins. In this version, it's chocolate (hooray!) and just chilled in a serving dish - no need to "mold" individual servings.

This is a lovely, no-bake dessert that is perfect with summertime berries. It would really be perfect any time of year because it's so easy to make, and so delicious. It's also BOTH gluten and dairy free, which is helpful if you have friends or relatives with allergies or restrictions. 

You should be able to find coconut cream in either the ethnic or the "drinks" section of the supermarket -- this is not coconut milk, but rather a much thicker, creamier version that can be used in various cocktails and desserts. Sometimes it's called cream of coconut. (My local Target has it as well.) 

All it takes to make this impressive dessert is a little time with a saucepan on the stovetop, and vigorous whisking using your good arm muscles! The vigorous whisking is important because you don't want the gelatin to turn lumpy in the hot coconut milk/cream. 

Enjoy!

Chocolate Panna Cotta

1 cup honey
1 - 13.5 oz. can coconut milk
1 - 13.5 oz. can coconut cream
1 cup unsweetened cocoa powder
2 Tbsp. unflavored gelatin
1 tsp. vanilla

In a medium saucepan over medium to low heat, whisk the coconut milk, coconut cream, honey and cocoa powder together. Cook and stir until it is hot but not boiling.

Slowly sprinkle the gelatin over the heated mixture. Whisk until completely combined. 

Once the gelatin has dissolved, remove from the heat and stir in the vanilla. 

Pour into a casserole or glass serving dish. Refrigerate for four hours, or overnight. 

Garnish with whipped cream (or non dairy topping), and fresh fruit, and chocolate shavings or powdered sugar.

Chimichurri Sauce

 

Grilling season is well upon us, and so I'm feeling sheepish that I didn't get you this recipe sooner. I don't necessarily think that grilled meat needs anything to liven it up, but after making and eating this chimichurri sauce, I could change my mind. IT IS SO GOOD. 

It adds such a beautiful depth of flavor to pork, beef, and chicken. And if you love cilantro, you will love this sauce. It is bright, fresh, and just so delicious.

And it's so EASY! It all comes together right in your food processor. Quick, easy, delicious - get grilling and get that chimichurri goodness going!

Chimichurri Sauce

3/4 cup fresh parsley, packed
3/4 cup fresh cilantro, packed
4 cloves garlic, peeled
1/2 cup olive oil
2 Tbsp. red wine vinegar
1 tsp. oregano
1/2 tsp. red pepper flakes
1/2 tsp. salt
1/4 tsp. black pepper
2 Tbsp. lemon juice

Rinse the parsley and cilantro under cold water and pat them dry. Remove any thick stems from the parsley and cilantro. In a food processor, combine the parsley, cilantro, garlic, oregano, red pepper flakes, salt, and black pepper. Pulse a few times until the herbs are roughly chopped.

Add olive oil, red wine vinegar, and lemon juice to the mixture. Pulse again until the ingredients are well combined but not completely smooth. Taste the chimichurri sauce and adjust seasoning if needed. Add more salt, pepper, or red wine vinegar as per your taste.

Transfer the sauce to a bowl or jar. Serve immediately or cover and refrigerate for up to one week.

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Peach Streusel Muffins

Have you had peaches this year? They are SO GOOD. So far, I'm doing a great job at eating them all before they're over ripe, but I often have eyes that are bigger than my stomach when it comes to buying produce. That's when a recipe like this comes in handy! 

These muffins just scream summer. (Well they would if they could scream.) They are a decadent start to the day, or a great coffee break addition. I made them to celebrate a colleague's birthday, and they were a huge hit.

These muffins not only have peaches IN the batter, but you save some out and top each muffin with more peaches! 

Then every muffin gets a handful of streusel, and we all know that streusel makes everything better. 

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But we're not done yet - after these beauties bake, they are covered in a delicious glaze! It doesn't get much better than this. (I always put paper towels under my baking racks when putting glaze on muffins - easy clean up!)

Get yourself some peaches - and buy plenty - so you can eat some and use some for these muffins. You will be glad you did.

Peach Streusel Muffins

Muffins:
2 cups flour
3 tsp. baking powder
1/2 tsp. salt
2  eggs 
1 cup sugar
1 cup Greek yogurt
1/2 cup oil
1 tsp. vanilla extract
2 and 1/3 cups peeled, chopped peaches, divided 
1–2 Tbsp. flour

Streusel:

1 cup all-purpose flour

1/4 cup sugar

1/4 cup brown sugar

3/4 tsp. cinnamon (or more to taste)

6 Tbsp. butter, melted

Glaze:
1 cup powdered sugar
1–2 Tbsp. milk
1/4 tsp. vanilla

For the streusel, in a small bowl, whisk together flour, sugar, brown sugar and cinnamon. Add melted butter and stir with a fork until crumbly. Refrigerate until ready to use.

For the muffins, in large bowl stir together flour, baking powder and salt. In a medium bowl whisk together sugar and eggs until combined. Whisk in yogurt, oil and vanilla. Fold wet ingredients into dry ingredients and whisk everything together.

Reserve 1 cup of peaches for topping. Place remaining peaches in a small bowl, dust with 1 tablespoon flour and toss them until all peaches are coated with thin layer of flour and then fold them really gently in the batter. Spoon batter into paper lined muffin tins, filling 2/3 of each cup. Cover the batter with the remaining peaches and press a handful of the crumb topping into the top of each muffin, crumbling the topping with your hands to make some big chunks.

Bake 5 minutes at 400 F degrees, then lower the oven temperature to 375 F degrees and bake for 15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.

For the glaze stir together powdered sugar, vanilla and milk. Adjust the sugar and/or milk to achieve your desired consistency. Drizzle over muffins.

Greek Chicken with Hot Honey Whipped Feta and Garlic Roasted Potatoes

I think this might be the longest title on my blog so far... but it's important that you know all the components of this amazing meal from the get-go. 

So let's break it down: chicken breasts swim in a marinade of lemon and oregano before getting grilled up (either on a grill pan or on a legit grill). Cute little potatoes are roasted with plenty of garlic and salt, and plenty of time in a hot oven to get that amazing crispy exterior. And then...feta is whipped with hot honey and a little yogurt or sour cream to make the most amazing dip for either the chicken or the potatoes. 

And don't be put off by the beige-ness of this meal: we had a big green salad to offset the lack of color, and I've also served with green beans. Really, any green veg would be great! 

The star of this combo is the hot honey whipped feta. This is so easy to make! Be sure to use a block of feta, not the already crumbled variety. (The crumbles are too dry and won't give you the nice creamy texture.) Just combine the feta, sour cream, olive oil, and hot honey in a little food processor and blend away. 

I also love the versatility of this in terms of how you cook the chicken - the first time I made it I used my grill pan on the stove (rainy day) but the second time we used the gas grill. Both times it turned out fabulously.  

A hot skillet would do the job just as well if you don't have a grill or grill pan. I also think the potatoes could be done in an air fryer if you're looking to keep your house cool this summer. So many options! But great results no matter what - yay for that!

Greek Chicken with Hot Honey Whipped Feta and Garlic Roasted Potatoes

Chicken:
2 large chicken breasts, cut in half vertically to make cutlets
2 Tbsp. olive oil
1 Tbsp. lemon juice
1 tsp. oregano
1/2 tsp. smoked paprika
1 tsp. minced garlic

Potatoes:
1 pound baby potatoes, halved or quartered
1 Tbsp. olive oil
1/2 - 1 tsp. garlic powder, depending on your preference!
2 Tbsp. grated parmesan cheese

Feta:
1/2 cup feta cheese (from a block, not crumbles)
2 Tbsp. plain Greek yogurt or sour cream
1 tsp. hot honey or regular honey + a dash of cayenne
1/2 tsp. lemon zest
1 Tbsp. olive oil

For the chicken, combine the olive oil, lemon juice, oregano, smoked paprika, and minced garlic in a small bowl. Place chicken in a medium bowl and cover with the marinade - use a tongs or your hands to mix up the chicken and ensure it's all covered. Marinate for 30 minutes in the refrigerator.

Place the potatoes in a medium bowl, and drizzle with olive oil. Toss to coat, then add the garlic powder and parmesan, and toss again. Season with salt and pepper, then spread on a cookie sheet and roast in a 425 oven for 25-30 minutes. You can turn them half way through - I tend to just leave them in there the whole time without touching them. 

While the potatoes are cooking, cook the chicken on a hot grill pan or on a gas grill. I cooked them over medium heat for 5-7 minutes per side, until the internal temperature reached 165.  Let rest for 5 minutes.

Combine the feta, yogurt, hot honey, lemon zest and olive oil in a blender or food processor and blend until smooth.

Slice the chicken cross ways and plate with potatoes and a scoop of the feta. Garnish with parsley. Serve with green salad or green vegetable, or both!

Raspberry Almond Ricotta Cake

It's starting to be really spring here, although it's gotten super warm all of a sudden so it's nearly summer. No matter the season, it's the perfect time to make this delightful cake.

You won't even need a mixer for this: just a hearty wooden spoon and some good old fashioned stirring will do. You can whip this up really quickly, and it's as impressive looking as it is delicious tasting.

This cake has ricotta cheese which delivers creaminess and moistness without the cake seeming heavy. 

Raspberries are included in the batter as well as sprinkled over the top with almonds. I like to sprinkle the cake with powdered sugar before serving.

And ice cream is a must! 

Celebrate spring with this gorgeous and tasty cake! 


Raspberry Almond Ricotta Cake

1 1/2 cups flour

1 cup sugar

2 tsp. baking powder

1/2 tsp. salt

3 eggs

1 1/2 cups ricotta cheese

1 tsp. vanilla

1/2 cup butter, melted and cooled

1 heaping cup raspberries, divided (fresh or frozen)

1/4 cup sliced almonds

Combine flour, sugar, baking powder and salt in a large bowl. In a separate bowl, whisk together the eggs, ricotta, and vanilla. When fully mixed, add to the dry ingredients. Stir just until combined, then add the melted butter, and 3/4 cup of raspberries, being careful not to crush them.

Pour the batter into a greased 9" springform pan. Scatter remaining berries over the top of the cake, and then sprinkle the almonds over the cake, lightly pressing them into the batter.

Bake at 350 for 50 minutes or until a toothpick comes out clean. Let cool on a wire rack for 20 minutes before unmolding. Cool completely, then serve with whipped cream or ice cream. Serves 8.

Tuscan Chicken with Spaghetti Squash

This dish is a riff on the Creamy Tuscan Chicken that is typically served over pasta. Here we have all the same yumminess -- sun dried tomatoes, spinach, creamy sauce - but this time, you use diced up chicken and add spaghetti squash right in the dish. It's a great way to get both protein and veggies in a one-skillet meal.

Spaghetti squash is great for vitamins C and B6 and fiber, and is really not tricky to deal with at all. I usually microwave it for 10-12 minutes, let it cool slightly, then cut in half, remove the stringy seedy section (it will remind you of pumpkin carving!) and then scoop out the strands. 

If you have an especially large squash, you may need to cook it longer, and you could probably end up freezing some of the squash for use another time. You can also roast in the oven for 30-40 minutes, but this would mean cutting it in half first, which is difficult. I spear it a few times to create steam holes, then just microwave it whole, stem and all. VERY EASY.

I love how easy this dish is to pull together, and how everything cooks in one skillet. You can pair this with a green salad and some garlic bread for a delicious meal that everyone will enjoy.  Look at the colors! So tasty. 

Tuscan Chicken with Spaghetti Squash

1 medium spaghetti squash

1 pound boneless, skinless chicken breasts, cut into bite sized pieces

1 tsp. Italian seasoning

2 Tbsp. butter, separated

4 cloves garlic, minced

1 shallot, minced, or 1/4 cup chopped onion

1/4 cup sun-dried tomatoes, julienned

1 cup half and half

1/3 cup Parmesan cheese, shredded

3 ounces baby spinach

Pierce the spaghetti squash with a fork or sharp knife several times (on all sides) to create steam vents. Microwave the squash on high for 8-12 minutes or until tender when stuck with a fork. Let it cool while you prepare the chicken. 

Season the chicken with salt and pepper and the Italian seasoning. Melt 1 Tbsp. butter in a large skillet over medium high heat. Add the chicken and cook until it's done, about 6-7 minutes, flipping at least once.

Remove the chicken to a plate, and melt the remaining tablespoon of butter in the pan. Add the shallot and garlic, and cook 1-2 minutes or until softened. Add the sun dried tomatoes and cook for another minute. Pour in the half and half and stir until hot and bubbly, about 1-2 minutes.

Turn off the heat and stir in the Parmesan and spinach. Stir until the spinach is wilted and the cheese is melted. Add the chicken back to the pan.

Cut the squash in half lengthwise and remove the seeds. Scrape out the "spaghetti" strands with a fork and add to the skillet. Stir the squash into the sauce until it is all coated. 

Makes 4 servings. 

Enchilada Meatballs

 

This is a fun take on a weeknight staple - all the yummy flavors of enchiladas in a meatball dish.

It's not just the delicious enchilada sauce that makes these special -- the meatballs are studded with onions, jalapeno, and spices. After a quick saute, 

they are smothered in sauce and cheese and baked.

These were great! We really enjoyed them. I served them with cheese quesadillas and broccoli, but they would also be wonderful with cilantro lime rice, salad, chips and guac -- just use all your favorite Mexican toppings and side dishes! 

Enchilada Meatballs
1 egg
1/4 cup panko breadcrumbs
1/4 cup finely chopped green onion
1 Tbsp. finely chopped cilantro
1 jalapeno pepper, seeded and finely chopped
1 tsp. chili powder
1 tsp. salt
1/2 tsp. cumin
1/2 tsp. oregano
1 pound lean ground beef
2 Tbsp. olive oil
1 1/2 cups enchilada sauce (below)
1 cup shredded Mexican style cheese or cheddar or monterey jack cheese

Enchilada Sauce:
2 Tbsp. olive oil
2 tbsp. flour
4 Tbsp. chili powder
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
2 1/4 cups chicken broth
2 Tbsp. tomato paste

Make the enchilada sauce: heat the olive oil in a small pot over medium-high heat. Add the flour and whisk together for 1 minute. Add the chili powder, onion powder, garlic powder, salt, cumin, and oregano, and whisk for 30 seconds. 

Slowly pour in the broth while whisking constantly to make sure no lumps form. Add the tomato paste and whisk the sauce until completely smooth. Bring to a simmer; then remove from the heat. (You won't use all of this; you can freeze the leftovers!)

For the meatballs: in a medium bowl, whisk together the egg, breadcrumbs, green onions, cilantro, jalapeno, chili powder, salt, cumin, and oregano until fully combined. Add the ground beef and mix with your hands until all the ingredients are combined. 

Roll the meat into balls using a heaping tablespoon or a small cookie scoop. You should get between 20-24 meatballs. 

Heat the olive oil in a large skillet over medium high heat. Add the meatballs and sear on both sides, about 2 minutes per side. This will not fully cook the meatballs in this step, they will bake later.

Spread 1 cup of enchilada sauce into a casserole dish. Add the meatballs in a single layer. Pour the remaining 1/2 cup of sauce on top, then sprinkle with shredded cheese.

Bake at 350 for 10-12 minutes until the meatballs are cooked through and the sauce is bubbling. 

Serve with cilantro lime rice, cheese quesadillas, or plain tortillas, and garnish with avocado and cilantro. 

Peanut Butter Blondies with Fudge Frosting

If you love a peanut butter and chocolate combo, these bars are for you! I was originally just looking to make peanut butter blondies, but while they were baking, I thought, what these will need is some fudge frosting.

Lucky for you I was right. While the blondies are delicious on their own, the frosting takes them way over the top. 

They are so rich and delicious that you can cut them in small squares, so a 9x13 pan will feed a crowd.

These come together pretty quickly - a standard brownie base of butter, sugars, eggs etc is mixed together and then spread into the pan and baked. While the bars bake, you can make the frosting. 

You will want to try to have the patience to wait for the frosting to set up before you cut the bars, but you could accelerate the process by refrigerating them after they're frosted. I hope you enjoy these as much as we did! They won rave reviews at the church event I took them to...and I think they will at your house, too!

Peanut Butter Blondies with Fudge Frosting

Blondies:
1 cup of smooth or chunky peanut butter
2/3 cup butter
1 1/3 cup sugar
1 cup brown sugar
4 eggs
2 tsp. vanilla 
1/4 tsp. salt
2 tsp. baking powder
2 cups flour

Fudge Frosting:
1/3 cup butter
2/3 cup cocoa
2 2/3 cups powdered sugar
1/3 cup milk
1 tsp. vanilla

In a large bowl, using an electric mixer, cream the peanut butter, butter and white and brown sugars.

Slowly add the eggs, vanilla, and salt and mix until incorporated.

In a smaller bowl, whisk the baking powder and flour, then slowly pour this into the creamed mixture. Mix until just combined.  

Spread the batter into a parchment-lined 9x13 pan. Bake at 350 for 30-35 minutes. The bars will feel soft but will solidify as they cool. Cool completely on a wire rack before adding frosting.

For the frosting, melt the butter in a small sauce pan over low heat. Add the cocoa, then stir until the mixture is smooth and thick. Remove the pan from the heat and place the cocoa mixture into a medium size bowl. Let it cool slightly. 

Add the milk and vanilla alternately with the powdered sugar to the bowl and beat with an electric mixer or whisk until you have the spreading consistency you desire.

Spread over cooled blondies. Remove from the pan with the parchment paper "handles" and cut into small squares after the frosting has set.