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Some of you are wondering what in the world is spatchcocked chicken. Well, I’m here to tell you it’s a fancy way of saying butterfly. To spatchcock a chicken, you simply take your kitchen shears and cut down one side of the backbone to allow the chicken to open and lay flat.  It makes the cooking time quick!  This chicken goes well with roasted yellow squash or Instant Pot wild rice pilaf.

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What is Spatchcocking?

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Spatchcocking is a simple technique where you remove the backbone from a whole chicken and flatten it out before cooking. It’s not like I will eat any of the back meat. I’m just not that type of girl. My dad, on the other hand, LOVES the back meat. However, you could save it and add it to the pot next time you make chicken broth. 

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How to Spatchcock a Chicken

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To spatchcock a chicken all you need are sharp kitchen shears or a sturdy knife and a steady cutting board.  First, you remove the backbone.  Place the chicken breast-side down. Starting at the tail, cut along both sides of the backbone from tail to neck and remove it.  Next flatten the bird.  Flip it over and press firmly on the breastbone with your palms.  Push down until it cracks and the chicken lies flat.  I snipped the wishbone with my shears.

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As you can see, the chicken lays nice and flat on the cutting board. Snipping that wishbone really does help the breasts lay flat. Of course, you must get a little creative by tucking the wings under. If you want, you could separate the wings which would allow them to lay even flatter.  This method allows the bird to cook more evenly and quickly, ensuring that every part is perfectly done. It’s a game-changer if you want crispy, golden skin and juicy meat in every bite.

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Benefits of Spatchcocking a Whole Chicken

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Yes, it might seem like a lot of effort to roast a chicken, but spatchcocking a chicken makes for even cooking times.  Flattening the chicken ensures that it cooks evenly, preventing the breast meat from drying out while the legs finish cooking.  I don’t know how many times I’ve roasted a whole bird, turkey included, and the thighs weren’t cooked but the breasts were.  This keeps the breast moist and gives the legs and thighs more contact with the heat to cook thoroughly.

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Spatchcocking a chicken is a time saver.  Because you’re opened the chicken up, there’s more surface area that’s in contact with the direct heat.  This makes it cook faster than a whole chicken.  This makes it a great option for weeknight dinners.  And with that surface area contact that means crispier skin!  With more surface area exposed, the skin becomes beautifully crisp and golden.

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Mastering the German Spice Blend

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Now, at this point you could easily coat this chicken with any flavor rub you want. You could even cover it with salt and pepper and call it a day. But that’s not my style. My style is to create a delicious and flavorful rub for everything. For this chicken, I thought I’d channel my German roots and see what I could come up with.

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Traditional German spice blend for chicken is a delightful mix of herbs and spices that infuse the meat with rich, savory flavors. Apparently, chicken spice is quite common and traditional. I stumbled on a recipe for brathendl and knew I was onto something delicious. I loved all the flavors in this rub. It captured that Eastern European flavor I was looking for like paprika, caraway seeds, marjoram, and thyme. Mastering this blend will elevate your spatchcocked chicken to new heights.

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Ingredients to Make This German Spiced Spatchcocked Chicken

Outside of a whole chicken, there’s 9 spices and some olive oil:

Spice – paprika, caraway seed, thyme, rosemary, garlic powder, marjoram, celery flakes (or celery seed), salt, black pepper

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Yes, I do keep all of these spices on hand.  Some might not have caraway seed and probably not celery flakes.  You could substitute celery seed, but I would reduce the amount of seeds because they’re stronger in flavor than flakes.

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Instructions to Make This Chicken Recipe

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Preheat the oven to 350 F so it’s ready when you are.  Then combine all the spices in a spice grinder or coffee grinder and pulse the celery flakes and caraway seeds are broken up and smaller.  If you don’t have a spice or coffee grinder, then you could use a mortar and pestle or a rolling pin and a plastic bag to crack the seeds and flakes.  Pour the spices into a bowl and stir in the olive oil to create a paste.

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Dry the chicken.  I use paper towels to make sure the skin is dry which will make for a crispier skin and allow the spice mixture to cover the skin easily.  Bake the chicken at 350 F for 50 to 60 minutes or until the internal temperature of the thicken part of the breast or thigh is 165 F.  Remove the chicken from the oven and let it rest 10 minutes which should put it at 170 F when it’s time to cut the chicken and plate it for serving.

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Tips and Tricks for Juicy, Flavorful Chicken

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To make sure your chicken is cooked to perfection use a meat thermometer.  I can’t stress this enough.   There’s nothing more concerning than slicing your chicken and seeing pink juices coming out.  That’s just screams food poisoning to me.  Don’t get your dinner guests or family sick.  Just get a good, instant read, thermometer.  Letting the chicken rest allows it cook a little longer with the carryover heat as the bird settles.  It also allows the juices to redistribute back into the meat.  This makes for a juicier chicken.

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Experiment with the spices.  If you don’t like caraway seeds, then try coriander seeds.  Skip the celery flakes and try some minced onion or onion powder.  Try using some smoked paprika for a completely different flavor profile.  This recipe is just a suggestion.  Take it and customize it for what you and your family enjoys. 

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More German Recipes to Serve with Your German Spiced Chicken

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Pair your German spiced spatchcocked chicken with some traditional German side dishes for a complete meal to celebrate Octoberfest.  Sauteed red cabbage with its sweet and sour braise, or sauerkraut with its tart punch, are great sides.  The crunch and flavor make for a delicious compliment to the spiced chicken.

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I served my chicken with a delicious dill and red potato salad.  It wasn’t a German potato salad, but that’s a great option.  I have a German cauliflower salad if you’re following the low carb or keto diet.  It has a sweet and sour creaminess that’s great with this chicken recipe.  You could make some German potato dumplings called Kartoffelklöße.  These soft and fluffy dumplings are perfect for soaking up the chicken’s juices.  You could serve them with pierogi but I don’t think those are German.  I could be wrong.

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There’s a few pasta sides that go well with this German chicken recipe.  Spätzle being the first that comes to mind.  They’re small, soft egg noodles that are delicious and simple.  Schupfnudeln are similar to a gnocchi but they’re thicken and more finger shaped.  Tossed with some butter, salt, and pepper and you’re ready to eat! 

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If you want some veggie options, there’s haluski which is egg noodles and sauteed cabbage.  It’s a simple and filling side that’s great for any meal.  I make it often because it’s quick and tasty.  You could make some green beans with bacon.  That’s a popular German side called speckbohnen.  Or try some rahmspinat, which is creamed spinach.  Or go with something completely different and try some Balsamic Roasted Brussels Sprouts and Sweet Potatoes.

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No matter what you serve with this German spiced spatchcocked chicken, your family will love it and ask for it time and time again. And, since it cooks faster than a traditionally roasted chicken, you can easily appease the hungry masses.

German Oktoberfest Recipes

German Oktoberfest Recipes

Delicious recipes to celebrate Oktoberfest!

German Lentil Soup

Photo Credit: artofnaturalliving.com

Comfort and nutrition come together seamlessly in this German Lentil Soup, with rich ham stock, tender lentils and meaty ham chunks.

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Hot German Potato Salad

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Hot German Potato Salad is a simple potato side dish with a sweet and tangy sauce loaded with bacon and celery seeds.

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Spaetzle Recipe

Photo Credit: creativecynchronicity.com

Spaetzle, or Spätzle, is a German side dish that falls somewhere between tender egg noodles and tiny dumplings. 

Read More

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Unleash Flavor with this German Spiced Spatchcocked Chicken Recipe appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

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Tailgating and game day foods are typically packed with calories. And lots of fried fat. Or maybe slow cooked ribs and other meats. Either way, tailgate foods typically are not healthy. It’s about indulgence and flavor. But I’m saying you can have flavor without all that indulgence. I’m serious!

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Imagine a bratwurst. It’s packed with flavor, spices, and so much moisture it’s almost bib worthy. Then turn it into a burger. And it retains all that moisture and flavor. But in a different kind of bun. Now, take all that brat flavor and combine it with some coarsely chopped chicken breast. And add in some shallots and green apples. Both of which keep the moisture and flavor inside of these brat burgers.

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What Is a Brat?

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A bratwurst, or brat for short, is a type of German sausage.  They’re typically made with pork, veal, or beef. It’s famous for its rich flavors and juicy texture.  They also have signature spices that set them apart from other sausages. Brats are often grilled and served whole.  But I’m taking all that classic flavor and packing it into a burger for a fresh twist.

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Making Your Own Homemade Brat Seasoning

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The magic of a great bratwurst or brat burger lies in the seasoning. Traditional bratwurst seasoning includes ground coriander, nutmeg, ginger, white pepper, and a touch of marjoram. For this recipe I used coriander, garlic and onion powder, fennel seeds, thyme, sage, salt and pepper.  This blend brings out the bold, savory notes that make bratwurst so mouthwatering and adds the sage I love to combine with chicken recipes.

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Chicken Breast vs Chicken Thighs in Brat Burgers

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When it comes to choosing chicken for your brat burgers, you have options. Chicken breast is lean and keeps things light.  I used chicken breasts in this recipe.  However, chicken thighs offer more fat and a juicier bite. Both work well but for those that like chicken thighs, they will give your burgers extra tenderness and a richer flavor. For those that don’t, stick with chicken breasts.  That’s why I added in some apples and onions to my chicken brat burgers.

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How Do You Make Homemade Chicken Brat Burgers?

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Turning brats into burgers is easier than you might think. Start by coarsely chopping your chicken.  I put mine in a food processor and pulsed the breasts a few times.  This made for a nice coarse texture for the burgers.  Then I added in the brat seasoning, diced onions, and diced green apples.  I pulsed the mixture a few times more to blend everything together.

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Shape the mixture into patties.  You can make the brat burger patties ahead of time.  Simply cover and chill them until you’re ready for the grill. Remove them from the fridge about 30 minutes before cooking so they’re not cold when you put them on the grill.  This simple process brings together classic brat flavors and fresh ingredients for a memorable burger experience.

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Adding Shallots and Apples for Moisture and Flavor

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Green apples and shallots are the secret weapons of keeping these chicken breast burgers moist. The apples add a touch of sweet tartness.  The shallots infuse every bite with mild onion flavor. While they both add flavor and a touch of tang, they also bring lots of moisture. These fresh additions are what make chicken brat burgers juicy but also stand out at any cookout.

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Ingredients to make these chicken apple brat burgers

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You might not have the fennel seeds and the coriander, but everything else are pantry staples for us.  If you had to pick, get the coriander.  I use it in a lot of Eastern European recipes.

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Pantry ingredients – garlic powder, onion powder, fennel seeds, coriander seeds, dried thyme, rubbed sage, salt, pepper, buns

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Refrigerator ingredients – chicken (thighs or breast your choice), apples, shallots, cheese (I used provolone), toppings like lettuce, tomato, mustard, sauerkraut

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Instructions for making these chicken burgers

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The best way to make these is grabbing your food processor.  Pulse the chicken 4 to 5 times for a large coarsely ground mixture.  Add the chopped apples and minced shallots and pulse 5 to 6 times.  Then add the spices and pulse 2 to 3 times more to make sure they’re incorporated.

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Wet your hands and form the mixture into 6 patties.  The chicken is sticky.  If you don’t wet your hands, then you’ll have chicken sticking to them.  And when I was finished, I still had some on my hands but not as much.  Refrigerate the burger patties until you’re ready to cook them. 

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I cooked mine in a skillet.  You can grill, broil, or air fry yours.  I haven’t tested those methods so I’m not entirely sure how long to cook them.  For grilling and broiling try 5 to 6 minutes a side.  If you want to air fry them, preheat your air fryer then give them between 10 and 15 minutes making sure to flip halfway through.  Just make sure the internal temperature is between 160 F and 165 F.  Let them rest which should bring the final temperature to at least 165 F.

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Creative Serving Suggestions

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Play with the buns!  I mean the burger buns not THOSE buns.  I am all for a pretzel bun which would give these burgers a brat like feel and taste.  By adding some sauerkraut or even some sweet and sour cabbage you really get the German bratwurst flavors.  Or try some slaw for a sweet and sour crunch.  Apple slaw would really bring out the apple flavors of the burgers.  If you’re looking for that bratwurst flavor, top yours with some caramelized onions and sautéed peppers.

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Now, for the cheese.  I put provolone on mine as a nod to the Italian sausage with peppers and onions.  If you want a more German flavor, try Emmentaler.  It’s a German version of Swiss cheese or just use Swiss cheese.  Muenster, which is one of my favorites cheese, is a great melty option for your burgers.  For a more traditional German cheese, try a butterkäse (soft and melty), rauchkäse (smoky flavor), or tilsiter (fruity and spicy) cheese.

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I served mine with some kicked up coleslaw.  They would pair well with some sweet potato fries to bring out the sweetness of the apple.  Or try German cauliflower salad.  Of course you can go with regular fries, but I’d sprinkle them with pommesgewurz which is a German seasoning for fries!  It has similar spices as these burgers but adds paprika, cayenne, curry, and garam masala.  Yes, Germans like curry.  They have currywurst you know!  And they really like curry in their ketchup, so I’d try some of that to top these burgers with. 

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What do chicken apple brat burgers taste like?

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For me, chicken burgers tend to be a bit loose without a binder. That means they can easily fall apart on the grill if you’re not careful. My grill pan made them easy and delicious to cook up. If they fell apart in the pan no big loss! I could just scoop the pieces up and throw them on the bun. Thankfully, these burgers didn’t do that. I ground the meat coarse enough to keep everything together.

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They are super moist and delicious. These burgers are packed with delicious bratwurst flavors like sage and coriander. The shallots and apples keep them moist and add unique flavor to these burgers. Using a tart apple really makes them unique and different. If you don’t want to use a tart apple, use a sweeter apple. I would add some heat to counter the sweet if I did that. In fact, I might have to try that next time I make these.

Yield: 4 burgers

Chicken Apple Brat Burgers

Prep Time: 18 minutes

Cook Time: 15 minutes

Total Time: 33 minutes

Step up your burger game with our Chicken Apple Brat Burgers - a delicious twist on a classic dish. Juicy, flavorful and perfect for any summer BBQ or tailgate party.

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Ingredients

• 1 pound boneless, skinless chicken breasts
• 1/2 cup peeled and diced Granny Smith apple
• 1/4 cup diced shallots
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried, rubbed sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 hamburger buns
• 4 slices reduced fat provolone cheese

Instructions

1. Place the chicken in the bowl of a food processor. Pulse 4 to 5 times or until coarsely ground.
2. Add the apple and shallots and pules 5 to 6 times. Add the spices and pulse 2 to 3 times or until the spices are incorporated.
3. Form 6 patties, wetting your hands slightly to keep the chicken from sticking. Refrigerate 10 to 15 minutes.
4. Heat a large skillet coated with cooking spray over medium-high heat. Cook the brat burgers 4 to 5 minutes on each side or until the burgers are no longer pink the middle.
5. While the burgers are cooking, lightly toast the buns and top with condiments and toppings of choice. I suggest Not Ketchupor El Diablo mustard.
6. Turn the heat off and flip the burgers one last time. Top with cheese and cover until the cheese melts. Remove from heat and place one burger on each prepared bun. Serve with your favorite tailgate side dishes; beans, fries, poppers, pizza, burgers, brats, etc.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 441Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 116mgSodium 826mgCarbohydrates 30gFiber 2gSugar 7gProtein 47g

Did you make this recipe?

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Sweet and Savory Apple Recipes

Sweet and Savory Apple Recipes

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Norwegian Apple Cake

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The post Flavor Packed Chicken Apple Brat Burgers appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

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I’m sure I’ve discussed this, but I love Latin and Tex-Mex food.  The flavors are so good and so diverse.  Plus, I’ve been eating more traditional Latin and Tex-Mex foods since I was a kid.  Dad travelled and brought back all the delicious recipes for us to try and recreate at home.  I mean, we had blackened and Cajun seasoning before Emeril made them famous.

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Of course, I was the wimp of the family.  I was not up for all that jalapeno and cayenne flavor that the rest of the family appreciated.  So, if Dad was making something like this tangy mango pineapple salsa, he would have to make two versions.  One for me with little to no heat and one for the rest of the family heated up a bit.  This chicken and rice skillet recipe is the perfect balance.  It has heat but not so much you want to drink a gallon of milk.

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Why Skillet Meals Are a Game Changer

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Skillet meals are all about convenience and flavor. Cooking everything in one pan has many benefits.  One, they have faster prep and less cleanup.  Two, they offer maximum taste because the ingredients meld together as they cook.  Finally, after the initial sautéing, the rest of the skillet meal is hands off.  This means you get to make the most of your time and spend less of it in the kitchen.  Especially with this taco dinner skillet. They also make a great centerpiece for any meal.

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Cooking with Green Chiles

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Green chiles add an earthy and tangy flavor to this dish. Most green chiles are mildly spicy.  Meaning, they offer just enough heat to enhance the recipe without overpowering it. If you prefer a milder version, simply use mild canned green chiles.  When Hatch chiles are in season, you can roast them to add to this skillet recipe.  Or you can make some delicious Hatch green chile corn muffins. Their earthy, slightly smoky notes pair perfectly with chicken and rice.

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If you want something kicked up a little more, try adding in some jalapenos.  You can also include some chipotle in adobo.  They are smoked jalapeno peppers that have been stewed in a tangy tomato sauce. The adobo sauce adds a deep, smoky flavor and a moderate heat.  This makes it a popular ingredient for adding complexity and warmth to many Latin and Tex-Mex dishes. Or fun spreads like this chipotle honey mustard.

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Health Benefits of Chicken

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Chicken is a healthy choice for dinner. It’s a lean protein that’s low in fat.  It’s also packed with essential nutrients like B vitamins and selenium. Cooking with chicken breast ensures the meal is both nutritious and satisfying.  It’s a great way to keep your energy up throughout the day. And these chicken fajita sliders make a quick and fun dinner for busy nights.

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Tips for Cooking Chicken Breast Perfectly

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For juicy, tender chicken breast, start by patting it dry and seasoning well. Make sure to cut your chicken against the grain for tender pieces.  Avoid overcooking the chicken by heating the pan on high.  Searing the bite-sized chicken breast pieces will lock in moisture.  Simmering in the skillet with rice lets the flavors blend beautifully and tenderizes the chicken even more.

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Protein Variations

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If you’re looking to customize this recipe, then you can easily swap out the chicken for something else.  Of course, turkey would work because it’s also poultry.  But bites of pork would also work well in this recipe.  Or you can try a ground pork or even ground beef.  I’m not sure steak would be good.  It might be tough from simmering. 

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You can also try some shrimp in this recipe.  However, I would sear them then remove them to let the rice cook.  Add them to the pan to heat up right before serving.  If you leave the shrimp in the whole time, they might be too tough when it’s time to eat. 

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Yes, you can make this vegetarian.  Add in some black or pinto beans.  Beef it up with some king trumpet mushrooms or portobello mushrooms.  Finally, there’s tofu or tempeh you can add to this recipe.  Make sure to adjust the cooking times as needed for your protein choice. 

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Tips to make the perfect rice for this skillet meat

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Choose long grain rice for the best texture.  It stays fluffy and absorbs liquid and flavors well. Make sure to rinse the rice before adding it to the water.  This removes excess starch which can make the rice stickier and not cook as light and plump.

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Make sure the liquid covers the rice.  Also, keep the skillet covered while it cooks to trap steam. You can stir the rice a couple of times but try to keep the lid on for long as possible.  Finally, let the rice sit for 5 to 10 minutes to let the rice steam a little longer which makes it fluffier.

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Ingredients for this Green Chile Chicken and Rice Skillet Recipe

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There’s nothing exotic in this recipe.  You should have everything on hand but you might need to get the chiles if you’re like me and use them all the time.

Pantry ingredients – oil, canned green chiles, chili powder, cumin powder, smoked paprika, onion powder, garlic powder, pinto beans, enchilada sauce, rice

Refrigerator ingredients – chicken breast, green onion, poblano peppers, sour cream, cheddar cheese

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Instructions to make this chicken skillet recipe

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Heat a large skillet over high heat and swirl in some oil before adding the chicken the sear on all sides.  Stir in the onion and sauté until it begins to soften.  Add in the poblanos, green chiles, spices, and beans.  Reduce the heat and simmer for 5 minutes before stirring in the enchilada sauce.  Simmer for an additional 10 minutes.  Stir in the sour cream, cheese, and cooked rice. 

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Serving and presentation tips

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We eat with our eyes first, so presentation is key to taking this delicious skillet recipe over the top.  First, spoon the Green Chile Chicken and Rice onto a plate for individual servings or a platter for a family style serving.  Garnish with chopped fresh cilantro or green onions if you don’t like cilantro like me.  Add some lime wedges or avocado slices around the edges for another layer of flavor. Sprinkle some cheese on top.  Serve it with some warm tortillas on the side.  Or try a crisp green salad for a complete meal. Your family will love the vibrant colors and bold flavors!

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“How did it taste,” you ask? DELICIOUS! I thought it was, anyway. It was tangy, spicy, and creamy all at once. YUM! It was like a deconstructed green chile chicken and rice enchilada without the enchilada part. Why not call it that? Because I feel that term is a bandwagon term.  And because it’s popular some people will put that in their title just to be foodie hip. I like to do my own thing and call it a skillet and not deconstructed enchiladas.

Yield: 4 servings

Green Chile Chicken and Rice Skillet

Cook Time: 25 minutes

Total Time: 25 minutes

Raise your hand if you love a good one-pot meal! This Green Chile Chicken and Rice is the perfect combination of spicy and savory. Plus it's minimal clean up, maximum flavor!

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Ingredients

• 12 ounces chicken breast, thinly sliced
• 1 tablespoon canola oil
• 2 cups thinly sliced onion
• 1 cup skinned and chopped poblano peppers
• 4 ounces green chiles
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon granulated garlic
• salt and pepper to taste
• 14 ounces pinto beans rinsed and drained
• 10 ounces green chile enchilada sauce
• 1/3 cup fat free sour cream
• 1 cup shredded, reduced fat, sharp cheddar cheese
• 2 cups cooked brown rice

Instructions

1. Heat a large skillet coated with cooking spray over high heat. Add the canola oil and cook chicken 3 to 5 minutes or until browned on all sides and almost cooked through.
2. Add the onion and cook until they begin to soften. Add the next 9 ingredients (poblanos through beans) and reduce heat to simmer. Cook until the beans are heated through.
3. Add the enchilada sauce and simmer until it begins to bubble. Add the sour cream and cheese. Stir to combine. Return the pan to a simmer. Add the rice; simmering until it is heated through. Garnish with cheese and smoked paprika.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 777Total Fat 28gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 12gCholesterol 130mgSodium 660mgCarbohydrates 77gFiber 15gSugar 12gProtein 56g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Easy Chicken Recipes:

Easy Chicken Recipes

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We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Spice Up Your Dinner Routine with Green Chile Chicken and Rice appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I received samples from Kevin’s Natural Foods to create this recipe for their contest. All opinions are my own. Thank you for supporting the brands that support A Kitchen Hoor’s Adventures.

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Y’all I totally devoured this recipe. I know I’ve said that before and I’ve meant it.  But this one really satisfied my curry craving on a whole new level. This prepared Thai Coconut Curry Chicken is so good. Like, I wanted to lick the pouch the sauce came in good. I have no shame.

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I’ve made Thai coconut turkey meatballs and talked about where curry came from in that post. Those meatballs need to be on the menu again. And soon. They were so delicious. The Thai coconut sauce from Kevin’s Natural Foods is so rich and delicious. Like, it’s silk in your mouth it’s so creamy. And has so much curry flavor. And if you know me at all you know I love me some curry.

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How is this Thai Curry Chicken Pasta paleo, keto, and gluten-free? 

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I know. You’re stuck on the pasta part of the recipe. Well, I researched all of these diets before I sat down and decided on what to make with this sauce. When I got to paleo, I was sort of stuck. I didn’t want to make another cauliflower rice bowl. And you can’t have beans with that anyway. For some reason bowls need beans in my head.

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I thought those shirataki noodles would be good for the recipe. But the more I read about them the less I wanted to try to use them. I didn’t want to go down the veggie noodle path. They’re usually curly and I really wanted these to be like regular noodles. Like rice noodles are.

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Then I found hearts of palm noodles. Yes, technically they’re veggie noodles, but they’re not. They look just like regular noodles, but they don’t taste like them. Hearts of palm noodles have a clean slate. I mean, they taste like hearts of palm, but not as strong as those whole ones in the can.

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What are hearts of palm?

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It’s basically the heart of certain palm trees. I say certain palm trees because of the nature that some palm trees reproduce. Hearts of palm are the inner core and growing bud of the tree. Certain species grow in such a way that harvesting the heart can kill the tree. So, most producers only grow and harvest those trees that are clonal or multi-stemmed. To me, that means they produce several growing buds which means harvesting won’t kill them.

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Hearts of palm have a fresh flavor. They kind of taste like an artichoke heart but a very mild artichoke heart. They’re a little crunchy, but like crisp tender vegetables not like a raw carrot. And the noodles taste the same with the same texture. I was on the fence about them. And I even planned to not use them, but I jumped in with both feet and used them for this recipe.

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And I’m totally glad I did! Because these noodles picked up all the Thai coconut curry flavor. Like a sponge! They pulled in all that flavor. And the extra coconut milk I added to help coat the noodles helped, too. It added to the creaminess and allowed the noodles to soak up the sauce.

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What is in Thai Curry Chicken Pasta?

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There are 4 ingredients in this Thai Curry Chicken Pasta recipe. Yes. Just four. Well technically 5 if you count the green onion garnish. The main star is the Kevin’s Natural Foods Thai Coconut Curry Chicken. Then there’s the hearts of palm noodles. Feel free to swap out whatever noodles you want. Just make sure they’re cooked. There’s some coconut milk and a little bit of curry powder. That’s all. Just those 4 ingredients make this delicious dish.

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I cannot tell you how amazingly simple and completely delicious this chicken is. I forgot to take mine out of the freezer to thaw. So, I popped it in the microwave for a minute or 2 to thaw out. Since the chicken is already cooked, you just need to reheat it. That’s it. I like to brown mine a little, so I put the heat on high, added some oil, and then added the chicken to brown.

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When it gets to be a nice golden brown, that’s when I added the rest of the ingredients. Then it’s just a matter of a few minutes to heat everything up. So, package to table in under 15 minutes at the most. That’s including heating it up if you forget to take yours out of the freezer. Thai Curry Chicken Pasta is a quick meal that you don’t expect to taste as amazingly rich and delicious as it does. Don’t let the cooking time fool you. Kevin’s Natural Foods has done most of the work making the sauce and cooking the chicken.

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What does Thai Curry Chicken Pasta taste like?

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It’s so rich and full of curry flavor. I can’t say that enough. The coconut milk in the curry makes this Thai Curry Chicken Pasta taste like silk when you’re eating it. Just so creamy and delicious. The curry flavor is so satisfying. I really do crave curry, and this will be my new go to when I’m hankering for some. Especially since it cooks up in no time. Even on the business of nights you can make this meal.

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I thought the noodles would taste weird, but they don’t. When all was said and done, they didn’t taste like hearts of palm at all. They soaked up all the curry flavor and completely blended in with the chicken in this Thai Curry Chicken Pasta. And they look like regular noodles! They held up to all the cooking and tossing in the pan. And they slurped like regular noodles, too! I can’t imagine veggie noodles doing that.

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So, that’s how Thai Curry Chicken Pasta can be paleo, keto, and gluten-free. And with the help from Kevin’s Natural Foods that’s how it can be on your table in under 15 minutes. Imagine coming home after a long hard day at work and having this on your plate in no time at all. A rich and delicious meal that tastes like it’s from a restaurant but isn’t. Unless you call your kitchen chez moi!

Yield: 4

Thai Curry Chicken Pasta

Cook Time: 10 minutes

Total Time: 10 minutes

Thai Curry Chicken Pasta is rich, delicious, full of curry coconut richness. This recipe not only tastes amazing, but is also keto, paleo, and gluten free!

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5.0 Stars (1 Review)

Ingredients

• 1 pound Kevin's Natural Foods Thai Coconut Curry Chicken
• 28 ounces drained hearts of palm noodles
• 1 cup coconut milk
• 1 teaspoon curry powder
• 1/2 cup thinly sliced green onions

Instructions

1. Heat a skillet over medium-high heat and add oil to coat.
2. Drain and break apart the chicken before adding to the pan to brown.
3. Stir in the coconut milk, curry powder, and hearts of palm noodles.
4. Simmer until the noodles are heated through and the sauce has reduced and thickened slightly.
5. Garnish with the green onions before serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 302Total Fat 19gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 2gCholesterol 17mgSodium 899mgCarbohydrates 24gFiber 6gSugar 1gProtein 14g

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I cannot talk enough about how much I crave Latin food.  I try to make recipes as authentic as possible for a white chick on the East Coast.  But sometimes I just have to cook what I crave.  And that means skillet chicken burritos.  Which I know are totally not authentic at all, but still taste amazingly delicious.

And these skillet chicken burritos are made with on hand ingredients.  That means leftover rotisserie or other chicken.  I’ve had a can of refried beans that’s been in the pantry for a while.  And then there’s the last little bit of enchilada sauce I made for another recipe.  All of these bits and pieces of ingredients came together to make these deliciously smothered skillet chicken burritos.

Using Leftover Ingredients to Make These Skillet Burritos

One of the best things about this recipe is how adaptable it is. I had leftover rotisserie chicken in the fridge but you can use leftover taco meat or even roast beef.  I used refried beans, but you could use that bit of leftover cooked rice or some pinto or black beans.  Use those leftover cooked veggies in the fridge to fill your burritos.  Get creative and repurpose your leftovers to make a delicious burrito.

Ingredients to make these smother skillet chicken burritos

Pantry ingredients – onion, refried beans, cumin, oregano, tortillas, enchilada sauce

Fridge ingredients – rotisserie or other leftover chicken, cheddar cheese

Instructions to make these chicken burritos

Combine the chicken with the spices and half the cheese and stir to combine.  Place a tortilla on your work surface and spread 2 tablespoons of the refried beans down the center.  Top with 1/3 cup of the chicken mixture.  Fold in the sides and carefully roll the burrito up.  Repeat with the remaining burritos, chicken mixture, and refried beans.

Heat a large skillet and spray with cooking spray or swirl 2 tablespoons of extra virgin olive oil in the pan.  Cook the burritos seam side down for 4 to 5 minutes or until golden brown.  Flip and cook another 4 to 5 minutes. 

Smother in Delicious Sauce

This is where the magic happens.  Arrange the burritos seam-side down in a large skillet. Pour your favorite enchilada sauce generously on the top, ensuring each burrito is covered. The sauce not only adds flavor but also keeps the burritos moist as they cook.  Top with the rest of the cheese and simmer them for 3 to 5 minutes or until the cheese has melted.

Serving up these smothered chicken burritos

Once the burritos are done simmering, it’s time to plate them. Use a large spatula to carefully remove them from the pan and put them onto plates.  Drizzle some of the sauce from the skillet over the top. Garnish with your favorite toppings.  For me, that’s sour cream or guacamole.  A little lime crema is also great drizzled on top. For some color, you can sprinkle the with thinly sliced green onions or some chopped fresh cilantro.

Yield: 4 servings

Smothered Skillet Chicken Burritos

Cook Time: 20 minutes

Total Time: 20 minutes

Smothered Skillet Chicken Burritos covered in red enchilada sauce, cooked in a skillet, and full of chicken, cheese, and beans cook up quickly for the busiest of weeknights.

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Ingredients

• 12 ounces boneless skinless chicken breast, cut into bite sized pieces
• 1 cup diced onion
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon oregano
• 1 cup fat free cheddar cheese
• 14 ounces fat free refried beans
• 2 cups enchilada sauce
• 8 burrito tortilla wrappers

Instructions

1. In a large mixing bowl, combine the chicken with the onions and spices. Stir in half of the cheese.
2. Place a burrito on your work surface. Spread 2 tablespoons refried beans down the center of the wrapper. Top the beans with 1/3 cup of the chicken mixture. Fold the sides in and roll the burrito up. Place, seam side down, on a plate. Repeat with remaining tortillas, beans, and chicken mixture.
3. Heat a large skillet coated with cooking spray over medium-high heat. Place the burritos, seam side down, in the skillet and cook 4 to 5 minutes or each side or until golden brown. Turn the burritos seam side down, top with the enchilada sauce and remaining cheese. Cover the pan and simmer until the cheese melts, 3 to 5 minutes. Serve the burritos with sour cream and Spanish rice.

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Rotisserie Chicken Recipes

• Asian Chicken Salad from That Recipe
• Broccoli & Chicken Alfredo Stuffed Shells from Creative Cynchronicity
• Spicy Peanut Noodles from Art of Natural Living

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I was dying to make a sausage dish.  Especially after walking around the ballpark on Friday and smelling all the sausages cooking away at various vendors.  How can you not be inspired by all the different types of sausages, flavors, and toppings?  I originally made this pasta recipe with turkey sweet Italian sausage.  However, I just can’t find them as often at the grocery store.  For the final recipe I had to use regular sweet Italian sausage.

This recipe has both sauteed peppers and onions.  These are typically found as a topping for both Italian sausage and bratwurst.  The roasted red peppers elevate your homemade spaghetti sauce recipe or jarred sauce..  The sauteed peppers and onions add additional texture and flavor to this easy pasta sauce.  It’s so easy that I can whip it up on weeknights often. Serve it with a salad to round out the meal.

What Are Bell Peppers?

Bell peppers, also known as sweet peppers, are versatile fruits that belong to the nightshade family. They come in a variety of colors, including brown, purple, and white.  Each color offers a unique flavor profile. Green bell peppers are slightly bitter compared to their riper counterparts like red and yellow peppers.  They become sweeter the longer they ripen from green to red.  They compliment sweet corn in this confetti corn with peppers and herbs.  The other colors are more earthy in flavor and taste slightly different than your traditional colors.

Can You Make a Sauce with Fresh Bell Peppers?

Obviously, because I did! Fresh bell peppers can be transformed into a vibrant, flavorful sauce. The sauce pairs well with a variety of dishes, including pasta. Their natural sweetness and bright colors add a refreshing touch to any sauce recipe including this corn and sweet red pepper soup.  Roasted red bell peppers are often used to make a romesco sauce.  They’re also used in the spicy Eastern European Ajvar sauce. 

Red and yellow bell peppers are often preferred for pasta sauces due to their sweetness and rich flavor. They also lend a beautiful color to the sauce which enhances the appeal of this sauce.  We eat with our eyes right, right? 

Tips for Cutting Bell Peppers to Make a Sauce

They’re awkward to cut, right?  There’s a few ways you can master breaking down a bell pepper.  First make sure to wash the peppers thoroughly under running water.  From here, there’s two schools of thought about prepping a bell pepper.  First way is to cut off the top (stem end) and bottom (flower end) of the pepper.  Then you can cut the pepper down the middle to open it up and remove the seeds and membranes.  I usually remove the seeds by hand but then lay the pepper flat on the cutting board to horizontally slice the membrane off, but you can remove it by hand, too.  From here, you can vertically slice and dice the pepper as needed.

The second way is to cut to the right (or left if you’re left handed) of the pepper similar to how you would cut around the core of an apple.  This method automatically removes the seeds and membrane as they stay attached to the stem end.  From here you can slice and dice as needed for your recipe.

What is Italian Sausage and How is It Different from Bratwurst and Boudin?

Italian sausage is a type of pork sausage seasoned with fennel seed, garlic, and various herbs and spices. It comes in two main varieties: sweet (mild) and hot. The hot version has crushed red pepper flakes in it to make it spicier.  The main staple in most recipes is fennel seed which has a slight licorice or anise flavor to it.  The mild or sweet usually has basil and rosemary in there.

Bratwurst is a German sausage typically made from pork and veal.  It’s flavored with nutmeg, ginger, and caraway. Another fresh sausage is boudin.  It is typically made from pork meat and liver, combined with rice, oregano, parsley, and spices like paprika and cayenne stuffed into a casing.

Adding Italian sausage to this pepper pasta sauce recipe.

Italian sausage is an excellent addition to any pasta sauce. Its robust flavor complements the acidity of the tomatoes, creating a rich and hearty sauce. The sausage also adds protein, making the dish more satisfying.  But should the sauce before adding it to the sauce?  I did for this recipe, however it’s not a requirement based on how long you simmer your sauce. 

Cooking the sausage beforehand ensures it is fully cooked and allows you to render out some of the fat.  It also caramelizes the sausage which adds another layer of flavor to the sauce.  You can either cook them whole and then slice them into the sauce or you can do what I do.  I cut my sausage into pieces with my kitchen shears.  It saves me from using a cutting board and makes it easy to slice them straight into the pan.  For those curious about the casing, I leave it on, but you can take it off if you want.  It allows the sausage to break down into smaller pieces as your sauce simmers.

Ingredients to Make This Pepper Pasta with Italian Sausage

Pantry ingredients – onion, marinara or other pasta sauce, pasta (long or short your choice), roasted red peppers, garlic salt, garlic powder, onion powder, dried rosemary, dried oregano, Italian seasoning, crushed red pepper (optional)

Refrigerator ingredients – bell peppers, Italian sausage

Instructions to Make This Pasta Recipe

Cook the pasta according to package instructions until al dente making sure to salt the water. Drain the pasta reserving 1 cup of pasta water and set aside.

In a large skillet, heat the olive oil over medium heat and sauté the peppers and onions until soft.  Remove from the pan and keep warm while you brown the sausage.  Slice the Italian sausage (or cut it with your shears) and add it to the pan.  Cook 5 to 7 minutes or until browned on all sides.  Return the peppers and onions to the pan and sauté until they’re heated through.

Drain the roasted red peppers and puree in a blend or food processor and add it to the pan along with the pasta sauce, herbs, and spices.  Bring the sauce to a boil and then simmer 10 to 15 minutes or until the sausage cooks through and the sauce thickens slightly.  Stir in a little of the pasta water before adding in the pasta.  Turn the off and let the pasta sit for 5 minutes to soak up the flavors of the sauce before serving.  Garnish with chopped parsley and Parmesan cheese before serving.

How to serve up this pepper pasta with Italian sausage recipe?

There are lots of ways to customize and serve this recipe.  I usually sprinkle some parsley but you can easily change that up with some basil for added color and flavor.  Or even some fresh oregano if you have it.  Of course, there’s cheese.  We usually have Parmesan on hand, but some romano or asiago would make for a delicious topping for this pasta recipe.

What about some nuts?  Toasted pine nuts or walnuts can add a lovely crunch and nutty flavor.  Both are used in different pesto recipes as well as other roasted red pepper sauces.  Try some toasted bread crumbs on top of your pasta.  It definitely adds some easy crunch and makes for an interesting topping for your pasta dish.  How about some olives?  Green would add a nice briney flavor while calamata would add a more earthy flavor to this pasta sauce.

Sprinkle it with some crushed red pepper flakes for added heat and flavor.  Or even sprinkle with a little Italian seasoning.   Try some crispy prosciutto or pancetta or even some crispy fried capers.  Either way you top it, it’s going to be a delicious recipe that’s easy to whip up on the busiest of nights.

Yield: 4

Pepper Pasta with Italian Sausage

Cook Time: 25 minutes

Total Time: 25 minutes

Elevate your next pasta night with our famous Pepper Pasta sauce and savory Italian Sausage. This combo will have you saying mamma Mia that’s one delicious dinner!

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5.0 Stars (1 Review)

Ingredients

• 1 cup onion, chopped
• 2 cups bell peppers, thinly sliced
• 20 ounces Italian sausage, sweet or hot your choice
• 28 ounces spaghetti sauce
• 8 ounces roasted red peppers, drained
• 2 teaspoons Italian seasoning
• 2 teaspoons garlic salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon crushed red pepper flakes (optional)
• 8 ounces cooked pasta

Instructions

1. Cook the pasta according to package instructions until al dente making sure to salt the water. Drain the pasta reserving 1 cup of pasta water and set aside.
2. In a large skillet, heat the olive oil over medium heat and sauté the peppers and onions until soft. Remove from the pan and keep warm while you brown the sausage.
3. Slice the Italian sausage (or cut it with your shears) and add it to the pan. Cook 5 to 7 minutes or until browned on all sides. Return the peppers and onions to the pan and sauté until they’re heated through.
4. Drain the roasted red peppers and puree in a blend or food processor and add it to the pan along with the pasta sauce, herbs, and spices. Bring the sauce to a boil and then simmer 10 to 15 minutes or until the sausage cooks through and the sauce thickens slightly.
5. Stir in a little of the pasta water before adding in the pasta. Turn the off and let the pasta sit for 5 minutes to soak up the flavors of the sauce before serving. Garnish with chopped parsley and Parmesan cheese before serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 776Total Fat 45gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 33gCholesterol 85mgSodium 2861mgCarbohydrates 57gFiber 8gSugar 21gProtein 36g

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Easy European Recipes

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The post Unleash Flavorful Bliss with Pepper Pasta and Italian Sausage appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

If you’re craving a juicy chicken burger with a little sweet-and-savory twist, these apple cheddar chicken burgers.  They are such a fun recipe to add to your weeknight dinner or backyard cookout lineup. The crisp apple keeps the patties tender.  The sharp cheddar adds that melty, cozy flavor every good burger needs. Try serving them piled onto toasted buns with crispy buttermilk onion rings on the side and a creamy dill pickle dip for dunking.  They turn this easy chicken burger recipe into a full, crave-worthy meal you’d find at a pricey burger joint.

This was the October burger challenge recipe. The October challenge included creating a burger with apples, squash, ancho chile pepper, and buttermilk.   Yeah. It’s a motley assortment of ingredients. But, then again, they’re all a motley assortment of ingredients. That’s kind of the point of the group.

I was late posting it because I didn’t get the squash part of the challenge taken care of. Initially, I planned on making pumpkin buns. Me and bread don’t have such a great working relationship. I love to eat it but it hates when I try to make it. One of these days I will take a bread baking class and figure it all out.  Or just decide that it’s a problem I want to solve and just keep trying until I figure it out.

Where do burgers come from?

Burgers are a staple in American cuisine and have been for decades.  Their origins date back to the late 19th century.  A doctor named Salisbury suggested people with digestive issues eat cooked ground beef patties.  These “Salisbury steaks” became popular with other physicians. 

While there are some controversies over who invented the hamburger, how it became popular is not controversial.  The St. Louis World’s Fair in 1904 introduced this new fangled food.  It became a popular choice for fast, satisfying meals. There was a slight dip in popularity with the publication of The Jungle which detailed the less than savory parts of meat packing during that time. 

However, over the years, the burger has bounced back.  It has even evolved to include a variety of proteins, from turkey and fish to meatless veggie patties.  This makes for endless possibilities of flavor combinations. This evolution has led to unique flavor combinations like the apple cheddar chicken burger.

What does combining chicken and apples taste like?

Some cuisines pair apples and pork together.  So, I thought why not apples and chicken?  Chicken is light in flavor like pork.  It makes a burger delicious especially if you include added moisture to the ground meat. That’s what makes the apples perfect for chicken; it adds moisture to the burger.

The sweetness of the apples also complements the savory chicken.  This combination creates a delicious balance that tantalizes the taste buds and is a refreshing twist to the classic burger.  This new flavor sensation is a a must-try combination for anyone looking to experience unique and delicious burger.

Ingredients for these apple cheddar chicken burgers

Ground chicken

Produce – apples, Vidalia onion, zucchini

Pantry ingredients – garlic powder, black pepper, ancho chile pepper powder, poultry seasoning, bread crumbs, hamburger buns

Dairy – buttermilk, cheddar cheese

Instructions to make this burger recipe

If you don’t have ground chicken you can easily make some by pulsing some chicken breasts or, in this case, chicken thighs.  Pulse until the chicken a few times until it’s in large pieces.  Add the apple, onion, and spices to the chicken mixture and pulse a few more times until the chicken is coarsely ground then put the mixture into a mixing bowl.

This burger has additional moisture from moistened breadcrumbs.  Combine the breadcrumbs with the buttermilk and let them soak for 5 minutes before stirring in some shredded cheddar cheese.  Fold this mixture into the chicken mixture making sure not to overmix everything.  Form the chicken into 4 patties and refrigerate them until you’re ready to cook and serve the burger.

Preheat your grill to high heat and add the burgers, cooking 5o to 7 minutes on each side.  Make sure to turn them a quarter turn halfway through the cooking time on each side.  This creates those epic burger grill marks.  When the burgers are almost done, put more shredded cheddar cheese on top and let the cheese melt.  Remove the burgers to a plate and tent with foil to let them rest.

Tips for Cooking the Perfect Burger

When it comes to cooking the perfect burger, there are a few tips and tricks that can take your burger game to the next level. First, make sure your grill or skillet is preheated to the right temperature and that it’s coated with oil so the burgers don’t stick.  Resist the urge to press down on the patties while they cook.  It’s okay to press them right after putting them on the heat, but don’t press down as they’re cooking because this can cause the juices to escape and make for a dry burger.

Avoid flipping the burgers too frequently.  This can prevent the burger from caramelizing which seals in the juices.  Let them cook undisturbed for a few minutes on each side to develop a nice sear and lock in the flavor. Don’t overcook your burgers.  If you’re not sure, check the temperature with a thermometer.  These chicken burgers should be pulled at 165 because carryover cooking while they rest will bring it to 170 F.

How to Elevate Your Burger Experience

This burger already is elevated with the combination of apples and chicken all topped with homemade zucchini chips.  But if you want to elevate it even more, try adding some caramelized onions, avocado slices, or spicy aioli. With the ancho chili powder, some guacamole or even a lime crema would be the perfect topping for this burger.

Try changing up the bun.  A sweet brioche bun would highlight the sweetness of the apple.  Or maybe a onion bun to bring out the Vidalia onions in the mixture.  Or a fun pretzel bun that can stand up all the toppings of this burger.  I’m always fond of potato buns for burgers because they have a denser texture which stands up to this burger.  Another favorite of mine is a ciabatta bun like the one I used in this lamb burger. 

What do apple cheddar chicken burgers taste like?

For those that say chicken burgers are dry I’m here to tell you these are not dry.  The moistened breadcrumbs, the apples, and the onions make sure of that. They all combine for this sweet and savory flavor in your mouth that is just delicious. And I’m not a huge sweet and savory person. But these burgers were on the menu at least twice. They were that good.

The ancho chile pepper adds a nice little kick you’re not expecting. So does the Cabot seriously sharp Cheddar cheese. You don’t expect flecks of cheese throughout the burger like that. It does make for a rather intoxicating aroma as they’re cooking, though. Finally, the zucchini chips bring an earthiness to the burger you’re not quite expecting. And it doesn’t hurt that they’re microwave zucchini chips.

Yield: 4 servings

Apple Cheddar Chicken Burgers

Prep Time: 10 minutes

Cook Time: 14 minutes

Additional Time: 5 minutes

Total Time: 29 minutes

Upgrade your burger game with our Apple Cheddar Chicken Burgers. Juicy chicken patties, melted cheddar, and a hint of sweetness from the apples. Trust us, your taste buds will thank you.

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5.0 Stars (3 Reviews)

Ingredients

• 1 pound boneless, skinless chicken thighs, cut in 2 inch pieces
• 1/2 cup chopped Gala apple
• 1/3 cup chopped Vidalia onion
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon ancho chile pepper
• 1/4 teaspoon poultry seasoning
• 1/2 cup fresh bread crumbs
• 2 tablespoons buttermilk
• 2 cup Cabot Vermont Seriously Sharp Cheddar cheese, divided
• 1 large zucchini (at least 2 inches in diameter and 7 to 8 inches long)
• 4 hamburger buns
• Toppings of choice

Instructions

1. In the bowl of a food processor, add the chicken and pulse a few times. 
2. Add the apple and next five ingredients (Vidalia onion through poultry seasoning) to the chicken mixture. Pulse a few more times until it is coarsely ground. Put in a mixing bowl.
3. Combine the bread crumbs with the buttermilk and let sit for 5 minutes.
4. Using a spatula, fold in bread crumb mixture and 1 cup of the Cabot Vermont Seriously Sharp Cheddar cheese into the chicken mixture.
5. Form the mixture into 4 patties and refrigerate.
6. Slice the ends off the zucchini. Using a mandolin, slice the zucchini into 1/8-inch-thick rounds.
7. Spray a large microwave safe plate with cooking spray. Place one layer of the zucchini slices onto the plate. 
8. Microwave on high 4 1/2 to 6 minutes (depending on the wattage of your microwave). Watch the zucchini carefully after the 4-minute mark to make sure they don’t burn.
9. Carefully remove the plate from the microwave and remove the zucchini slices to rack to cool. Repeat with remaining zucchini slices.
10. Preheat a grill on high heat.
11. Remove the burgers from the refrigerator and place on the grill. Cook on high heat 5 to 7 minutes per side or until the internal temperature reaches 160.
12. Using a jar lid, pile 1/4 cup cheese on top of the 4 burgers. Cover and let the cheese melt 1 to 2 minutes. Remove from heat and allow the burgers to rest.
13. While the burgers are resting, prepare the buns with your choice of toppings. I prefer mayonnaise, lettuce, tomatoes, and onions. 
14. Place the burgers on the tops and top with the zucchini chips before serving.

Recommended Products

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• 
  Simply Organic Ancho Chili Powder
• 
  Mueller Mandoline
• 
  Cuisinart Burger Press

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 863Total Fat 50gSaturated Fat 25gTrans Fat 1gUnsaturated Fat 19gCholesterol 251mgSodium 1279mgCarbohydrates 41gFiber 3gSugar 8gProtein 63g

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Awesome Apple Recipes

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October 20 is International Chef’s Day.  I know most of the classics, but don’t ask me about any of the up-and-coming chefs.  I’m just not that much of a foodie.  My mom and stepdad seem to follow some new chefs, but my brain just doesn’t have the capacity to do that.  I don’t watch the news, and I don’t scroll through Facebook, Instagram, or TikTok.  Yes, I watch those competitive cooking shows and watched Bobby Flay make a Spanish tortilla, but half the time I have no idea who the guest chef is, like Peter Reinhart who makes incredible struan bread.  

When I think of chefs I go back to the classics.  Dad and I used to watch PBS on Saturday mornings to see all the cooking shows.  It was our bonding time where we would learn new techniques, recipes, and ingredients to incorporate into our already varied menu.  We watched Julia Child who taught us French recipes like croissants weren’t impossible, but who didn’t?  Martin Yan from Yan Can Cook.  I saw him at a food and wine conference once and I was star struck!  I had to tell him that grew up watching him make delicious Asian food.  We watched Sarah Moulton, Lydia Bastianich, and Jaques Pepin!

Who is Jacques Pepin?

Jacques Pepin is a renowned French chef and culinary icon.  He has written books, hosted TV shows, worked in top restaurants, and taught French cuisine.  His expertise and passion for French cuisine have made him a household name, inspiring aspiring chefs and home cooks alike to experiment with traditional recipes and techniques.

He started his career as the personal chef to French president Charles de Galle.  After that he moved to the US in the late 50s and worked in New York’s top French restaurants.  John F Kennedy tried to hire him, but Jacques turned him down for a culinary development job with Howard Johnsons.  He has appeared on many cooking shows, written articles for the New York Times and Food & Wine, and even received a Daytime Emmy for the show Julia and Jacques Cooking at Home which was one of my favorites!  This oeufs mayonnaise is a recipe he’s famous for that is making a comeback!

What are Oeufs Mayonnaise?

Oeufs frais, or fresh eggs, first appeared on menus in the mid-1700s.  These are believed to be hard boiled eggs, but there’s really no connecting proof.  Legit hard-boiled eggs were popular to eat at the start of the meal in France in the 19th century in France.  But the oeufs mayonnaise that is the ancestor of the recipe we have today appeared in a recipe in the early 1900s but is believed to have been popular well before then.

Today, oeufs mayonnaise are making a comeback.  Chefs are customizing the combination of flavors in the mayonnaise with different herbs and vinegars as the base of the sauce.  They’re also including regional and elegant garnishes.  Some top them with king crab, trout roe or caviar, and some top with crispy and salty bacon or chicharones!

Ingredients for this recipe

There are a few basic ingredients needed for this recipe.  None of which are fancy or one use wonders.  The garnishes could be just as simple as some parsley to roe, anchovies, capers, roasted red peppers, Parmesan shavings, the possibilities are endless!

Eggs

Mayonnaise – Djon mustard, vinegar, salt, pepper, egg yolks, extra virgin olive oil

Garnishes – finely diced shallots, chopped parsley, crushed potato chips

Making the eggs

To ensure your oeufs mayonnaise turn out perfectly it all starts with mastering the art of boiling eggs.  Most people think you start the eggs in a pan with cold water.  For me, my eggs turn out perfectly when I put them in a pot of boiling water.  I carefully lower the into the pot with a slotted spoon.  It helps keeping them from cracking if they’re not straight from the fridge, but they still might crack from gasses inside the shell that might expand.  From my experience, they will crack within a few seconds of going into the water.  I’ve not seen them collide and crack in the pan like some websites say.

I set the timer for 12 minutes.  That means the yolk is cooked through but not overcooked.  If you want a barely cooked yolk aim for 7 to 8 minutes depending on the size of the eggs.  For a jammy egg, then shoot for 8 to 10 minutes.  Just make sure you use the same size eggs once you figure out what your ideal yolk setting is.

When the timer goes off, immediately drain the eggs.  Toss them around in the pan to crack the shells very well, and then fill the pot with cold water.  Let them sit in the cold water until the eggs are cool enough to handle.  You can add ice if you want to speed up the cooling process.  Tossing them around in the pan makes them easier to peel. 

When I peel eggs I make sure to start at the bottom of the egg or the widest end of the egg.  I also make sure to grab the eggshell membrane.  If you can get a good hold of that when you’re peeling the egg peels easier and I usually don’t have any issues with the peel sticking causing the whites to break.  If I can’t grab it right off, I rub my thumb carefully against the egg so roll the membrane so I can grab it.

Always peel your eggs before refrigerating them.  If they sit in the fridge boiled in the shell, the shell is harder to peel.  Yes, you can cook them ahead of time and let them sit in an air tight container in the fridge.  I make eggs on Sunday for weekday breakfasts.  Sometimes they last a little longer so they will last at least a week if not more depending on the container and the temperature of your refrigerator.

Making the mayonnaise

If you’re serving the eggs as soon as they’re cool, then make the mayonnaise as the eggs are cooking.  Otherwise, make it first and let it chill in the fridge until you’re ready to serve. 

More conventional recipes have you whisking everything together.  I’m not that person.  I have a small food processor that’s perfect for making mayonnaise and aioli!  I put everything but the olive oil in the bowl of the food processor and blend until combined.  Then I slowly pour the olive oil through the top until the sauce reaches the consistency I want.  For me, that’s a spoonable sauce and not as thick as mayo is out of the jar.  Pour the mayo into an air tight container. 

How can you elevate oeufs mayonnaise?

We eat with our eyes!  So, make your garnishes colorful and appealing to the eyes.  Sprinkle some paprika, sweet or smoked, for a fun color.  Try fresh herbs like parsley or chives to enhance the visual appeal and provide a burst of additional flavor.  Top them with contrasting textures like potato chips in this recipe or some crispy fried onions or chicharrons.  Or try some salmon roe, anchovies or tuna in oil, roasted red peppers, or minced sweet pickles as a nod to egg salad. 

You can also experiment with different types of flavors in your mayonnaise.  How about a homemade garlic or lemon-infused mayonnaise.  With all these different vinegar flavors, you can have honey ginger or cucumber melon mayonnaise.  Or use a balsamic vinegar like espresso or bourbon maple.  By making small changes to the basic ingredients, you can impress your guests with your culinary creativity and take your oeufs mayonnaise from ordinary to extraordinary.

We have a slew of flavored olive oils to choose from, too!  Our favorite is garlic, but we also have rosemary, basil, bacon, harissa for a spicy mayo, or an Asian sesame olive oil.  We have a new flavor I can’t wait to try is pizzaiolo.  It has garlic, sun-dried tomatoes, oregano, spicy peppers, and a hint of lemon.  It would be perfect for a mayonnaise.

What does oeufs mayonnaise taste like?

Eggs with mayonnaise on top. But not like a Hellman’s or Duke’s mayonnaise, but an elevated, creamier, and more delicious mayonnaise.  Of course, if you have changed up  your ingredients and used a flavor vinegar or olive, it will affect the flavors.  I used a flavor vinegar and kept my olive oil extra virgin only.  Consistency is key with this recipe, too.  Make sure the mayonnaise is spoonable so it drapes over the eggs and doesn’t just pile on top.

Toppings make a difference in this oeufs mayonnaise recipe!  The eggs are creamy and the mayonnaise is creamy.  I wanted toppings that would add texture and interest to the dish.  I grabbed some kettle cooked salt and pepper chips and turned them into breadcrumb sized crumbs to sprinkle on top with some finely minced shallots and some minced parsley for color.

Oeufs mayonnaise are simple to make with pantry ingredients.  But they taste elevated and elegant.  I imagine sitting in a French bistro in the 20th century nibbling on this delightful staple of French cuisine just watching people go about their day.

Yield: 2

Oeufs Mayonnaise

Cook Time: 12 minutes

Additional Time: 20 minutes

Total Time: 32 minutes

Oeufs Mayonnaise: the perfect balance of rich, creamy mayo and perfectly cooked eggs. A match made in gastronomic heaven.

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Ingredients

• 1 tablespoons whole grain Dijon mustard
• 2 teaspoons white wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 large egg yolks
• 1 to 2 cups extra virgin olive oil
• 2 large hard boiled eggs
• Garnishes: minced shallots, chopped parsley, crushed salt and pepper potato chips

Instructions

1. Bring a saucepan to boil and carefully lower the eggs into the water with a slotted spoon. Boil the eggs from 7 to 12 minutes depending on your yolk preference. Shorter for a less done yolk and more for a completely cooked yolk.
2. When the eggs are cooked, immediately drain the eggs. Toss them around in the pan to crack the shells very well, and then fill the pot with cold water. Let them sit in the cold water until the eggs are cool enough to handle. You can add ice if you want to speed up the cooling process.
3. Start peeling the eggs at the bottom of the egg or the widest end of the egg making sure to grab the eggshell membrane. If you can get a good hold of that when you’re peeling the egg peels easier. If I can’t grab it right off, rub your thumb carefully against the egg to roll the membrane so I can grab it.
4. Put everything but the olive oil in the bowl of a small food processor and blend until combined. Alternative you could use a bowl and a whisk. Slowly pour the olive oil through the top of the processor or slowly drizzle the oil into your bowl until the sauce reaches the consistency you want. For me, that’s a spoonable sauce and not as thick as mayo is out of the jar. Pour the mayo into an air tight container.
5. Slice the eggs in half and arrange on your plate. Spoon the mayonniase on top of the eggs and sprinkle with the shallots, parsely, and potato chip crumbs before serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 1091Total Fat 117gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 96gCholesterol 232mgSodium 475mgCarbohydrates 7gFiber 1gSugar 1gProtein 8g

There is a lot of mayo left over so I wouldn't trust these numbers.

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The post Channel Your Inner Chef with Oeufs Mayonnaise appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This recipe has been in the works for a couple of months.  Ever since I made these pan roasted tomatoes and these blistered tomatoes I’ve been wanting to make this dish.  Granted, it was going to have grilled chicken or some pan seared chicken cutlets, but I changed my mind and sautéed the chicken with the tomatoes for a richer flavored sauce.  And it is definitely flavorful!  You could even serve the pasta with some broccoli cheese stuffed chicken.

The chunks of chicken, the burst tomatoes, and the hearty pasta come together quickly for a tasty and hearty meal. This is one of those meals that whips up in no time but tastes fabulous. It’s super light and perfect for a summer weeknight meal but hearty enough for chilly fall or winter nights. And fancy enough for a dinner party!

Why and how do you blister tomatoes in a skillet?

Blistering tomatoes makes a delicious sauce for pasta because. Caramelizing the sugars in the tomatoes intensifies their natural sweetness creating a rich and flavorful sauce. This deliciously tangy sauce is a great contrast to the pasta and chicken in this recipe. Enhancing the natural flavors of tomatoes through blistering elevates the overall taste of the dish, making it a deliciously quick weeknight dinner option.

To blister tomatoes in a skillet, start by heating olive oil over high heat. Add whole cherry or grape tomatoes to the skillet along with some garlic and herbs. Turn the heat down to medium-high and allow the ingredients to cook until the tomatoes start to blister and burst. If you have some stubborn tomatoes, lightly press them with the back of a wooden spoon to get them to burst.

What types of tomatoes to use in tis blistered tomato recipe?

For this blistered tomato pasta recipe, you’ll want to use ripe cherry or grape tomatoes. Cherry tomatoes are sweeter than grape tomatoes. Grape tomatoes have both sweet and tart flavors in there. Since the tomato season is starting to wind down, you could easily use over ripe tomatoes in this recipe to prevent tossing them out. The small size of grape and cherry tomatoes ensures they cook and blister quickly, releasing their juices to create a flavorful sauce.

If you have some Campari or cocktail tomatoes, you could use, those, too. These tomatoes have a tomato flavor with fruity notes in there. They will make more sauce, of course, but they will work in this recipe. Also, small Roma tomatoes would work, too. They garden fresh tomato flavor makes the sauce bright. Large Romas might not be a good choice but if you can coarsely chop them in the pan after they’ve burst then you could feasibly use those, too.

What are some benefits of using water from the cooked pasta?

Pasta water is a great thickener to any sauce. It makes for a silky smooth carbonara, it helps a Bolognese stick to the pasta. In the case of this recipe, it makes for a creamy and smooth sauce that might have otherwise been a bit acidic from the tomatoes. It contains starch from the pasta which is magic to any pasta and sauce recipe.

I don’t know if you remember, but when I was a kid in school, we used starchy water to make some paper mâché. Starchy water was also used, back in the day, to stiffen shirts like the spray starch we have today. Starch makes things thick and sticky. That’s a win win for pasta and sauce. It makes the sauce stick to the pasta and chicken in this blistered pasta with chicken recipe. So, don’t just discard that water. Add a little to the sauce when you make some pasta next time and you’ll see what I mean.

Ingredients You’ll Need

There are such simple ingredients in this recipe.

Vegetables: garlic, onion, tomatoes

Herbs and spices: garlic salt, Italian seasoning, black pepper, fresh rosemary, fresh oregano

Remaining ingredients: chicken, pasta, pasta water

Instructions for making blistered tomato pasta with chicken

Start by cooking your favorite pasta. We like angel hair pasta a lot. It cooks up quick and easy for busy weeknight meals. You could use regular spaghetti or even fettucine in this recipe. Short pastas like rotini, penne, or even some cellantini which is fancy way of saying long corkscrew macaroni. It’s one of my favorite short pasta shapes.

Next, cook the chicken. Start with a large skillet over medium-high heat. Sauté the shallots and garlic until they’re fragrant before adding in the chicken. Cook the chicken until it’s nicely browned. Remove from the pan and keep warm while you cook the tomatoes.

Crank up the heat on the pan to high and let it get good and hot before adding in the tomatoes along with the herbs and spices. Turn the heat down to medium-high and cook the tomatoes, stirring frequently, until the tomatoes start to burst. Feel free to carefully press the stubborn tomatoes that take too long to pop open.

Add the chicken back to the pan and stir everything together. Reduce the heat to medium and let everything just simmer a little and the sauce to reduce. Stir in one cup of the pasta water and continue to simmer until the sauce is thickened to your liking. Finally, toss in the pasta before serving.

What does blistered tomato pasta with chicken taste like?

Just look at those chunks of chicken, the burst tomatoes, and the hearty pasta. This is one of those meals that whip up in no time but tastes fabulous. It’s super light and perfect for a summer weeknight meal. But it’s also hearty enough for a chilly fall or winter night.

The chicken is tender and juicy. The pasta and tomato sauce is rich with a sweet and tangy flavor to it. The garlic, shallots, and herbs are the supporting cast in this delicious chicken and pasta recipe. Then there’s the glue that brings it all together which is the pasta water. It adds a pasta-like flavor to the sauce, but not one that you really taste. It adds a depth of flavor to the sauce that makes it richer.

This is one of those go-to recipes for busy nights. There’s very little prep work. All I had to do was chop the tomatoes and herbs. The garlic and shallots went into a kitchen chopper, so I didn’t even have to chop those. The longest part is cooking the pasta from start to finish. That’s about 20 to 25 minutes depending on how fast the water boils and the type of pasta you use.

This is also a recipe that has great table presence for a dinner party! Just look at that pan full of pasta and chicken goodness. Garnish it with some chopped parsley and serve it with a side Caesar or tossed salad and garlic bread and you have a delicious meal for your guests. They’ll think you cooked forever, but it really was just about 20 minutes or so.

Yield: 4

Blistered Tomato Pasta with Chicken

Cook Time: 30 minutes

Total Time: 30 minutes

This Blistered Tomato Pasta with Chicken is simple yet packed with complex flavors. It's perfect for a weeknight or a dinner for guests.

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Ingredients

• 1 tablespoon extra virgin olive oil
• 1/4 cup minced shallots
• 3 tablespoons minced garlic
• 1 pound chicken breast, cut into bite-sized pieces.
• 3 cups cherry tomatoes
• 2 teaspoons garlic salt
• 2 teaspoons Italian seasoning
• 1 teaspoon black pepper
• 1 tablespoon minced, fresh rosemary
• 1 tablespoon minced, fresh oregano
• 8 ounces uncooked pasta
• 1 cup reserved pasta water

Instructions

1. Place the olive oil and garlic in a large skillet and heat on medium-high heat. Once the garlic becomes fragrant, add the shallots and sauté, stirring continuously, until tender; about 3 to 5 minutes. Add the chicken and brown. Remove the chicken from the pan and keep warm.
2. Turn the heat to high and add the tomatoes along with the next five ingredients (garlic salt through oregano) to the pan. Sauté, stirring occasionally, until the tomatoes burst and release their juices.
3. Once the tomatoes have burst, add the chicken back to the pan and reduce heat to medium-high.
4. While the chicken and tomatoes are cooking, boil the pasta according to package directions omitting additional salt and oil. Stir in one cup of the pasta water.
5. Once the sauce has thickened, toss the pasta lightly into the sauce before serving with garlic bread.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 520Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 96mgSodium 891mgCarbohydrates 62gFiber 5gSugar 6gProtein 46g

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Quick and Easy Chicken Recipes

• Blistered Tomato Pasta with Chicken from from A Kitchen Hoor’s Adventures
• Caramelized Chicken with Jalapeno Cream from The Spiffy Cookie
• Chicken and Eggplant Parmesan from Palatable Pastime
• Creamy Tuscan Skillet Chicken from That Recipe
• Fiesta Chicken Bowls from Hezzi-D’s Recipe Box
• Texas Roadhouse Herb Crusted Chicken from Jen Around the World

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The post Irresistibly Quick and Easy Blistered Tomato Pasta with Chicken appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I wanted lemon chicken. I know the hubs isn’t a huge fan of citrus that doesn’t involve lemonade, margaritas, or his own chicken piccata. So, I was treading in some pretty shallow water. Walking a really thin line. And all those glorious clichés. If you hadn’t guessed, I had to be careful with the amount of lemon I used.

I thought there was the perfect hint of lemon. He disagreed with me. I thought it was the perfect amount of lemon flavor, but he stated it was not a “hint” of lemon as I had anticipated. I just think he’s too sensitive to lemon and/or acidic foods. Sometimes the thinks his piccata has too much lemon, but sometimes it just has too many capers making it acidic.

What is orzo and how is it different than rice?

Orzo is a barley shaped pasta that’s about the size of a large grain of rice. Rice is a grain that’s grown and not something that is made. Since orzo is made with semolina flour, it has slightly chewy texture similar to rice. It has a unique shape that holds up well in salads, soups, and is the perfect base for this lemon chicken with spinach and orzo.

What are some tips for cooking perfect pasta?

When it comes to cooking pasta, first you want be sure to cook the pasta al dente. Al dente means it should be tender but still slightly firm to the bite or to the tooth. Overcooked pasta is mushy and falls apart when mixed with the chicken and spinach.

Make sure to choose the right shape for your dish. For this lemon chicken with spinach I opted for a sturdy variety like orzo. It holds the chicken and spinach perfectly and the sauce coats all the pieces or orzo perfectly.

You should flavor or salt the water when you’re cooking pasta. Actually, you should do that with rice and potatoes, too. And, honestly, we used to do that when I was growing up. We would have a roast and use that broth to cook noodles. And they were the best noodles ever.

I’m not sure why I stopped doing that. Well, I sort of do. We use the broth for gravy. It’s been decades since I’ve had noodles cooked in roast beef broth. I should change that. I used some of the broth from the chicken to cook the pasta, but saved the rest to make the delicious sauce.

What’s the difference between this lemon chicken and chicken piccata?

While they both have chicken and lemon in them, they’re vastly different. Chicken piccata is typically dredged in flour and pan fried. Then it’s simmered in a lemon and white wine sauce. Capers are stirred in at the end for a nice briny bite of flavor.

This lemon chicken recipe is made in the slow cooker and has layers of lemon on top of the chicken. This allows the lemon juice to slowly flavor the chicken as it cooks in the slow cooker. There’s no wine or butter sauce. And there’s no capers. There’s just spinach.

Is chicken and spinach good combination?

Chicken and spinach are a classic pair. The lean chicken and earthy greens complement each other. The tender, juicy chicken adds a savory element. The spinach has a slightly bitter and vibrant flavor. Together, they create a well-rounded dish that not only tastes delicious but is a nutrient rich combination.

What ingredients do you need for this Lemon Chicken with Spinach and Orzo?

To create this delectable Lemon Chicken with Spinach and Orzo dish, you’ll need some chicken, some herbs and spices, lemons, spinach, chicken broth, and orzo. I used boneless and skinless chicken thighs in this recipe. You can use chicken breast, but I find it can get dry in the slow cooker.

For me, chicken and rosemary go together. And chicken and thyme go together. So, both of those herbs go into the slow cooker with the chicken and lemons. There’s some garlic salt and pepper and finally some chicken broth. All of these ingredients are staples in our house. They’re not ingredients you’ll use once and then not know what to do with the rest. I do not like when recipes call for specific ingredients for that specific recipe. I try to make recipes that use something you have on hand or use all the time.

Do you wash fresh spinach before cooking?

Even though most baby spinach comes in a bag, you should wash it. You should always wash your produce before eating it. You never know if it’s been washed before it gets to you. And there’s all those other people at the store who might have touched that piece of produce. It’s always safer to just rinse the spinach off before you stir it into the pot.

How do you make this lemon chicken with orzo recipe?

This is a slow cooker recipe, but you can easily convert it to an InstaPot or pressure cooker. Place the chicken (thighs or breasts) in the liner of your slow cooker. If I was making this in my pressure cooker, I would use that to brown the chicken first. I don’t brown chicken when I slow cook it. I don’t want to have to clean another pan in this process.

Arrange the lemon slices on top of the chicken and sprinkle with the garlic salt and black pepper. Remove the leaves from the rosemary and thyme and coarsely chop them before sprinkling them on top of the lemon slices. Pour the chicken broth on top and cook on low for 8 hours or high for 5 hours. If using a pressure cooker, cook on high for 20 minutes or low for 30 minutes and naturally release the pressure.

Cook the orzo according to package directions while the chicken is cooking. Combine the water with the cornstarch and set aside. When the chicken is cooked, then stir in the spinach and the cornstarch slurry. Continue to simmer until the sauce thickens. Place the chicken on top of the orzo and drizzle with the sauce before serving.

The chicken is tender and has a light lemon flavor throughout. The spinach adds a nice earthy touch and vibrant color. The sauce has a light lemon flavor with hints of rosemary and thyme. And the orzo is the perfect pasta to stand up to the thighs and holds the sauce. And it’s fun to eat!

This recipe is easy to throw together before work or quickly cook up in your InstaPot for those busy weeknights. And with the lean chicken and nutritious spinach, it’s a meal you’ll love to serve your family time and time again.

Yield: 4 servings

Lemon Chicken with Spinach Orzo

Cook Time: 5 hours

Total Time: 5 hours

With a burst of flavor in every bite, this Lemon Chicken with Spinach and Orzo is the perfect balance of tangy and fresh.

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5.0 Stars (1 Review)

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 2 cups fat free chicken stock
• 1 whole lemon, thinly sliced
• 4 sprigs fresh rosemary
• 6 sprigs fresh thyme
• 2 teaspoons garlic salt
• 1/2 teaspoon black pepper
• 2 cups baby spinach
• 4 tablespoons water
• 1 tablespoon cornstarch
• 8 ounces orzo, uncooked

Instructions

1. Place the chicken thighs in the liner of a slow cooker coated with cooking spray. Arrange the lemon slices and sprigs of rosemary and thyme over the chicken.
2. Sprinkle the chicken with the garlic salt and pepper then pour the chicken broth over top.
3. Cook on low 5 to 7 hours or until the chicken is cooked through.
4. Stir in the spinach and let it cook while you cook the orzo and finish the sauce.
5. Place 1 1/2 cups of the chicken broth in a medium saucepan. Add enough cold water to boil and orzo. Bring the mixture to a boil and cook the orzo according to package directions omitting the salt and oil.
6. Pour the remaining juices in a small saucepan and bring to a boil. Combine the water and the cornstarch. Add to the boiling broth and then simmer until thickened.
7. Place 1/2 cup of orzo on each of four plates. Top with 1/2 cup of spinach, and two chicken thighs. Ladle the sauce over the chicken thighs and serve.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 648Total Fat 20gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 14gCholesterol 280mgSodium 1382mgCarbohydrates 52gFiber 3gSugar 4gProtein 66g

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Luscious Lemon Recipes

• Frosted Lemon Cookies from Hezzi-D’s Recipe Box
• Giada’s Lemon Spaghetti from Jen Around the World
• Greek Meatball Soup from Art of Natural Living
• Lemon Chicken with Orzo from A Kitchen Hoor’s Adventures
• Tuna Steaks with Lemon Caper Sauce from That Recipe

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The post Lemon Chicken with Spinach Orzo is a Flavor Explosion appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.