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. 

Chicken Thighs in Butternut Squash Orzo

This is such a delicious, healthy, and comforting dinner. The flavors of butternut squash and spinach go perfectly with this chicken and orzo. 

This is not a super fast weeknight meal, but it's not too time consuming because you roast the squash while you make the rest of the dish. Start to finish, it's less than an hour, so not too shabby.

You cook the chicken, then cook the onion and garlic, add spices, and broth and cook the orzo. Add in the spinach and parmesan, 

and then the roasted squash.

Get the chicken back in the pan, and voila, there you have it! 

This looks beautiful in the pan, and on the plate, and tastes amazing.

I hope you enjoy it as much as we did!

Chicken Thighs in Butternut Squash Orzo

2 cups diced butternut squash (about 1 pound)

2 Tbsp. olive oil

1 1/2 pounds boneless, skinless chicken thighs

2 Tbsp. butter

1 large shallot

3 cloves garlic, minced

1 tsp. thyme

1 tsp. sage

2 Tbsp. flour

3 cups chicken broth

1 1/2 tsp. dijon mustard

1 cup orzo

3 cups baby spinach

1/3 cup Parmesan cheese

1/4 cup half and half

Place butternut squash cubes on a large baking sheet and drizzle with olive oil. Season with salt and pepper, then bake at 425 for 25-30 minutes or until tender.

Meanwhile, season chicken with salt and pepper. Melt butter in a large skillet or braiser pan. Add chicken in a single layer and cooked until golden brown and cooked through, about 4-5 minutes per side, or until it reaches 165 degrees.

Remove the chicken from the pan, and add the shallot. Cook, stirring occasionally, until tender, about 2-3 minutes. Stir in garlic, thyme and sage until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. 

Stir in chicken broth and mustard, scraping any browned bits from the bottom of the pan. Stir in orzo; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. 

Stir in spinach, Parmesan and half and half until the spinach has wilted, about 3 minutes. 

Stir in the roasted butternut squash, and add salt and pepper as necessary. Add the chicken back to the pan, and just heat on low for a few minutes to warm up the chicken. 

Recipe Source: Adapted from Damn Delicious

Chai Tea Bread (with Sourdough discard)

I am not a very good sourdough steward. Well I shouldn't say that. I'm good at using my starter discard for all sorts of fun stuff - like this bread! I'm just not great at using my sourdough starter to ACTUALLY make sourdough. 

But that's no matter. As long as I'm feeding the starter and using the discard so responsibly - like for this bread - it doesn't matter if I ever actually make sourdough, does it?

The answer is no. But who needs sourdough when you can make Chai Tea bread?  IT IS SO GOOD!!!!

This has a lot of chai tea flavor as you steep a tea bag in milk, and then you also add the contents of three other tea bags right into the batter! You won't need butter or jam or anything else on this bread - so much flavor. So much deliciousness, 

If I didn't have a sourdough starter, I would want one just so I could make this!

Chai Tea Bread

1 cup milk 

4 chai tea bags

2 cups flour

2 tsp. baking powder

1/2 tsp. salt

1/2 cup butter, room softened

3/4 cup sugar

2 eggs

2 tsp. vanilla

1/2 cup sourdough discard 

In a small saucepan, heat the milk until warm over medium heat. Do not boil. Remove from the heat and add 1 tea bag. Cover the pan, and let it steep for 10 minutes.

In a small bowl, mix flour, baking powder, salt, and the contents of the other 3 tea bags (that is, cut them open and dump the tea out into the flour mixture). 

In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla, the tea-steeped milk, and the sourdough starter, and beat well. 

Gradually add the flour mixture to the mixing bowl and beat well until combined.

Pour into a greased 9" loaf pan. Bake at 350 for 55-65 minutes or until a toothpick in the center comes out clean. Remove to a wire rack and cool for 20 minutes. Then remove the bread from the pan and return to the rack to o cool completely before serving. 

Mongolian Ground Beef and Noodles

I love Mongolian beef but I don't always have the right cut of steak in my freezer. So cue this amazing recipe that gives you all the great flavor using ground beef! 

I really enjoyed this meal, and it was even better the next day for lunch. I used the brown rice ramen noodles that I buy at Costco, and they worked really well here. 

But you don't need "fancy" noodles - just use what you have in the cupboard. 

This is a great recipe to have in your back pocket since it uses mostly pantry staples. Add a fresh green vegetable (broccoli, green beans, snow peas, asparagus would all be great!) and dinner is done. 

Mongolian Ground Beef and Noodles

1 pound ground beef
5 cloves garlic, minced
1/4 cup brown sugar
1/4 cup beef broth
1/3 cup soy sauce
2 Tbsp. hoisin sauce
1 Tbsp. cornstarch 
1/2 tsp. ground ginger
1/2 tsp. pepper
pinch red pepper flakes
10 oz. linguine, or rice noodles or ramen
4 green onions, sliced

Cook the pasta or rice noodles in a large pot of boiling water until al dente, then drain. 

Meantime, combine the soy sauce, beef broth, brown sugar, hoisin sauce, ground ginger, black pepper, and red pepper flakes in a small bowl or measuring cup. Add the cornstarch and 2 Tbsp. of water, and whisk well until the cornstarch is completely dissolved. 

Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks. Drain any excess fat, then reduce the heat to medium.

Add the minced garlic to the browned beef and sauté for about 1 minute until fragrant. 

Whisk the sauce again, then add to the skillet and simmer until slightly thickened. Add the noodles to the skillet, and toss well to combine. Top with green onions. Garnish with sesame seeds if you like. 

Sweet Potato Taco Skillet

This is my reality. I find myself thinking about how I can get more protein, more fiber, more anti-inflammatory foods into my diet. And I also want the food to taste good! 

This recipe ticks a lot of those boxes! Plenty of protein from the ground beef, good anti-inflammatory properties in the sweet potato and avocado, which also both have great fiber. But the most important part is flavor: and this recipe delivers on that, too. Taco spices and green chiles, in addition to fire roasted tomatoes, provide lots of flavor. 

One thing that makes this recipe so easy is that you mix up a spice mixture and use it BOTH for the meat and for the sweet potatoes! After cooking the beef, onions, garlic, then the sweet potatoes, you put it all together with the tomatoes and chiles and cover with cheese! Yum!

You can then garnish this however you like - I just used avocados but you can add tomatoes, cilantro, sour cream, whatever your heart desires!

As you can see, this recipe only requires ONE skillet - just another winning component of this dish! Even if you're not concerned with protein, fiber, anti-inflammatory qualities of foods, etc. etc., (lucky you!) you should still make this for dinner. Because it's delicious. And that's what ultimately counts, right? 

Sweet Potato Taco Skillet

1 Tbsp. chili powder
1 tsp. cumin
3/4 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
1/4 tsp. oregano
2 Tbsp. avocado oil, divided 
3/4 cup onion, diced
3 cloves garlic, minced
1 pound ground beef
4-5 cups (about 2 large) sweet potatoes, peeled and diced into 1/2" cubes
1 can (15 oz.) fire roasted tomatoes
1 can (4.5 oz.) green chiles
1 cup shredded Mexican cheese

In a small bowl, combine the chili powder, cumin, salt, garlic powder, onion powder, paprika, and oregano. 

Heat 1 tablespoon of oil in a deep saute pan or cast iron skillet over medium-high heat. When the oil is hot, add the diced onion and cook, stirring frequently to soften. Add the minced garlic and cook for another minute, until fragrant.

Add the ground beef and cook to break it up slightly then add about 3/4 of the prepared taco seasoning. Continue to cook, stirring frequently, until no pink remains. Remove the beef and onions to a plate. Drain the pan and wipe it clean.

Drizzle another tablespoon of oil into the pan then add the diced sweet potatoes and the remaining seasoning over medium heat and cook, stirring frequently, until they’re fork tender, 10-15 minutes. Add more oil as needed if they seem to dry. They should be slightly brown on the outside and tender in the middle.

Pour in the fire roasted tomatoes and green chiles and stir well to combine. Turn the heat up to medium-high and allow the mixture too bubble for 5 minutes.

Add the ground beef mixture back to the pan and stir well to combine. Top with shredded cheese then cover for 1-2 minutes until melted. 

Garnish with fresh tomatoes, avocado, or your favorite toppings. 

• 1 tsp. ground cumin

• 3/4 tsp. salt

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