This is my go-to dish when I have to impress someone. Serves 2-4.
2 lbs boneless skinless chicken breasts, butterflied
4 tbs butter, softened but not melted
1 tbs dijon mustard
1 tbs white vinegar
1/2 tsp paprika
1/2 cup bread crumbs
Preheat the oven to 375º. Dry chicken with paper towel and place in a glass baking dish.
Combine butter, mustard, vinegar, and paprika. Spread over chicken.
Sprinkle lightly with breadcrumbs, and bake for 25 minutes.
Because one-pan meals are superior. Makes 4-6 servings.
2 tbs olive oil
2 pounds lean ground turkey (I try to buy 90%)
1 small onion diced
3 cups sweet potatoes, peeled and diced
3 cups kale or spinach
1/4 cup of soft cheese: goat, feta, mozzarella, or ricotta
salt, pepper, parsley to taste
Warm the olive oil in a large cast-iron skillet. Saute the onions until translucent, then add the ground turkey and brown. Add the sweet potatoes and a splash of water, and cover. Cook 10-15 minutes or until potatoes are tender.
Add the kale/spinach and cook until wilted. Add the cheese. Serve immediately.
One of my all-time favorite foods. Yes, I know how weird that is. Makes 12 halves (6 eggs), but can be easily doubled.
6 eggs
1/4 cup mayo
1 tbs white vinegar
1 tsp dijon or yellow mustard
dash salt and pepper
paprika for garnish
Hard boil the eggs: Place them in a large pot in a single layer, and cover with water so that there is 1 1/2 inches of water above the eggs. Heat on high and once the water boils, turn heat to low and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then immediately place the eggs in a bowl of ice water.
Once the eggs are cool, peel them and rinse under cool water to remove any shell pieces. Slice them in half lengthwise, and pop the yolks into a small bowl. Place the whites in a paper towel-lined container.
Combine the yolks with all other ingredients except the paprika. You can use a fork, a whisk, or a potato masher to get them smooth. Spoon into the whites, or scoop the filling into a plastic bag and cut the corner to create a piping bag if you’re feeling fancy. Garnish with paprika and serve cold.
Not really fudge, but that’s the closest thing I can compare it to. Makes…as many pieces as you want to cut it into
1/2 cup salted butter, melted (or 1/2 cup unsalted butter + 1/4 tsp salt
1 cup crushed of: graham crackers, Cheerios, Nilla Wafers, pretzels… whatever you have
1 cup confectioner’s sugar
3/4 cup peanut butter (I like smooth but crunchy will work too)
1 cup semisweet or dark chocolate chips
2 tbsp peanut butter additional (optional for the final step)
Line an 8” square pan with tinfoil or parchment paper.
Combine the butter, crushed whatever, sugar, and 3/4 cup peanut butter in a bowl. Mix well. Either dot with chocolate chips, or melt chips + 2 tbsp peanut butter and smooth/marble over the top.
Refrigerate until set. Let sit at room temp for 10-15 minutes before serving, but store in the fridge.
Feels heavy like an alfredo without the guilt. Serves 4-6.
1 pound pasta - I like elbows, rotini, ziti etc. because they hold the sauce better.
2 cups canned white beans
1 cup reserved pasta water
1/8 cup sundried tomatoes
2 tbs lemon juice
2 cloves garlic
salt, black pepper, red pepper to taste
Cook pasta according to package directions. Reserve 1 cup cooking water.
Combine all ingredients in food processor/blender. Add more water if needed and adjust seasonings to taste.