I’ve been making this recipe for years and it is always so delicious. It is one of my favorite go-to dishes when guests are coming over.
I made this dish this evening, but I used Hungarian Sweet Paprika for the first time with it instead of the smoked – totally changes the flavor and I actually ended up enjoying more than with the smoked. Totally recommend trying it some time!
Anyway, thank you for sharing this recipe!
3lbskinlessboneless chicken thighs, fat trimmed
1tsp.each Kosher salt and freshly ground pepper
2Tbsp.McCormick Smoked Paprikayou can also use regular paprika
1medium onionfinely chopped
1lb.red and white small potatoesin 1-inch chunks
1 1/3cupschicken broth
3/4cupwhite wineor white grape juice
1 1/2Tbs.fresh thymefinely chopped
In a Ziploc bag, combine about 2 T. smoked paprika, 1 tsp. each of salt and pepper. Mix together and add 4-5 pieces of chicken at a time, lightly shaking. Pull the chicken pieces out and put on a large plate. Repeat the process, adding more spices if needed, until all the chicken has been coated.
In a large heavy frying pan, heat the oil over medium-high heat. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been lightly cooked.
Add the garlic and onion to the frying pan, stirring for about 2 minutes. Add the mushrooms and stir another 2 minutes. Add the potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5 minutes.
Gently whisk the flour into the wine. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.
Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 30 minutes. Right before serving, stir the chicken and vegetables; add in the thyme. Taste and adjust the seasoning with more salt and pepper. Serve on farro, rice, or quinoa.
This dish is also kinda called “basic bitches macaroni skillet” but I didn’t think keeping the first part in the name would help an organic search!
This is a family style dish you can serve up in one big ‘ol skillet! Make sure you leave a comment on our video with a vote for this masterpiece! If you fancy something a little more refined you can get John’s penne arrabiata recipe here.
3 C uncooked brown rice macaroni noodles
1 pkg gardein gluten-free beefless ground
1 tsp sunflower oil
1/2 onion, finely chopped
1 tsp chili powder
1 tsp cumin
1/2 tsp paprika
1/2 cup pasta water (reserved from cooking pasta)
double batch of our vegan nacho cheese sauce
1 green onion, finely chopped
1 vine tomato, diced
ground pepper to taste
While your noodles are cooking in a pot of boiling salted water heat a large cast iron skillet over medium heat and add sunflower oil and onions. Sauté for a couple of minutes until soft.
Then add chili powder, cumin, and paprika and sauté for another minute. Then add the beefless ground to the pan and continue to stir frequently until it starts to brown and cook through. A couple minutes If the pan starts to get dry and the beefless ground is sticking at all just take a ladle full of the pasta water and add it into the pan. It helps kind of get things juicy with the spices as well.
I’m suddenly hooked on salmon salads. They are healthy, filling and perfectly flavorful. Last time I shared a Greek version and this time around I added Mexican flavors. I can’t say which I like better so be sure to try them both! Like I mentioned before you can substitute chicken for the salmon for a cheaper alternative (cooking times will be longer), but I’d definitely recommend trying it with the salmon at least once.
This dressing can also be made as a delicious veggie dip, simply omit the milk/olive oil. If you are looking for an easier dressing you could use this recipe here and just add milk (and a little olive oil if desired) to thin.
You are going to love the way this Avocado Greek Yogurt Ranch Dressing pairs with this seasoned and grilled salmon! If you don’t want to do the extra work of getting all the ingredients for the salad you could just eat it as salmon with the dressing then have some sort of rice or something as a side. Or you could have it in tacos, I’m always game for tacos. The salad is a great way though to get a generous serving of veggies in your diet plus it’s perfect for summer! And once you try this healthy avocado dressing you’ll be hooked!
4 (5 – 6 oz) skinless salmon fillets
1 tsp ancho chili powder
1 tsp ground cumin
1/2 tsp paprika
1/2 tsp onion powder
1 1/2 Tbsp olive oil, plus more for grill
Salt and freshly ground black pepper
1 lime, halved
1 head Romain lettuce
10 oz grape tomatoes, halved
1 cucumber, peeled and chopped
1 1/2 cups fresh corn
1/2 red onion, sliced and rinsed under cool water to remove harsh bite
1/4 cup cilantro leaves (optional)
4 oz Queso Fresco or Feta cheese
Avocado Greek Yogurt Ranch Dressing, recipe here
For the salmon:
Preheat a grill over medium-high heat. In a small bowl whisk together chili powder, cumin, paprika and onion powder. Brush both sides of salmon with olive oil then season both sides with salt and pepper then sprinkle spice mixture evenly over both sides of each fillet. Dip a paper towel in olive oil then using long handled tongs, brush grill with olive oil. Add salmon to grill and cook about 3 minutes per side, or to desired doneness. Remove from grill and squeeze fresh lime juice over tops.
You can find complete recipes of this Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing in cookingclassy.com
Hello! It’s me, the one who wrote about one pot creamy garlic pasta nearly one month ago now. *Gulp*. There seems to be something about spring that puts my blog posting schedule on slowdown. But I’m back. Today I’m sharing a super simple, easily customizable recipe for roasted vegetable and avocado garden wraps and I have a few more recipes in the works to share soon, too.
The truth is, I actually did post a recipe earlier in March, but it is so uncharacteristically unhealthy and uberprocessed that I didn’t even publish it to my RSS feed or email subscriber list. You may now take a look at my recipe for vegan cake batter blondies if desired. But I need to disclose in advance that it involves boxed cake mix (which is the reason the blondies are so crazy easy to make). Anyway, now you know. 🙂
If my avocados survive the stage of “Shannon eating mashed avocado out of a bowl with a spoon”, I love them on toast, bagels, or in wraps. Which reminds me that I should share my favorite avocado toast recipe at some point too. But these avocado garden wraps are perfect for that transition period right now between winter and spring. The lemon pepper avocado mash is bright and tangy, and the fresh sprouts are light and crisp; but the roasted vegetables, especially when eaten warm, are hearty and satisfying. Wrapped up in a nice big whole wheat tortilla, this makes for a great cold or room temperature lunch to bring to work, or a nice light dinner to eat when it’s first made.
INGREDIENTS For the roasted vegetables:
1 red bell pepper, cut into strips
1 small red onion, cut into thick slices
1 small head of cauliflower, cut into small florets
1 teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon dried oregano
pinch of coconut sugar or other sweetener (optional, to taste)
salt and pepper (to taste)
For the lemon pepper avocado mash:
2 ripe avocados
salt and pepper (to taste)
juice of ½ of a fresh lemon (or to taste)
For the roasted vegetable avocado garden wraps:
4 whole wheat tortillas
avocado mash (recipe above)
roasted vegetables (recipe above)
fresh sprouts or microgreens
INSTRUCTIONS For the roasted vegetables:
Preheat the oven to 450 degrees Fahrenheit. Add the prepped vegetables to a a glass baking dish and add just enough olive oil to lightly coat them. Sprinkle with the spices and salt and pepper to taste, and give a stir to combine them.
Roast for about 30 minutes, stirring a couple of times, or until the vegetables are tender and a little browned. Because of the choice of baking dish and the moisture content of the onion and peppers, these roasted vegetables will come out juicy and sweet rather than crisp, which is how I like them in my wraps. You can make them on a large sheet pan if you want a crispier, more dry texture.
For the lemon pepper avocado mash:
Mash the avocado well. Add to a bowl along with plenty of salt and pepper to taste. Finish with a couple of squeezes of lemon, just enough to make the flavors pop.
You can find complete recipes of this ROASTED VEGETABLE AND AVOCADO GARDEN WRAPS in yupitsvegan.com
Crab-stuffed mushrooms are festive and tasty. They make a great appetizer, or you can serve two per person as a main course. Obviously, the fresher the crabmeat you use, the less fishy this dish will taste – the supermarket lump crabmeat that comes in small plastic containers tends to be quite fishy. If you have Whole Foods in your area, try the crabmeat sold at their seafood counter.
Another challenge in this dish is that stuffed and baked portobello mushrooms can become soggy. To avoid sogginess:
1. Wipe clean, don’t wash them (they absorb water).
2. Pre-broil to release some of the water.
3. In the final stage of baking or broiling, broil or bake briefly, just until topping is browned. Baking too long will result in mushy mushrooms that have released their liquid into your filling. If that happens, the only thing you can do is to carefully drain the liquid, and place the mushrooms on paper towels to soak as much of the liquid as you can.
It was the summer of 1992 and I had just graduated high school when my best friend asked me to go to Maine with her. She wanted to visit a guy she liked who had recently moved. I wasn’t all that excited about it, to be honest. I knew we would have a great time together, but I was really only going along so she could see her crush. As it turns out, my dad had a business trip planned to Boston for later in the summer, so we all went there for a few days of sight-seeing and Red Sox baseball before my friend and I took the short bus trip up to Portland, Maine.
When we got there we met up with her friend who took us to his fraternity house where we would be staying for a few days. It was summer so most of the guys weren’t there, and that’s probably why my parents let me go!! It was pretty quiet so my friend and I were just sitting out front when all of the sudden this little red car came screaming down the street and into the driveway – windows down, music blaring, and a cute guy driving. I soon found out that his name was Jon and he had a strong Maine accent and used words like “wicked” and “pissah.” I was immediately smitten. And get this – not even 24 hours later I told my friend that this guy was the guy I was going to marry.
Fast forward almost 24 years and here we are… married almost 13 years with this adorable little five and a half year old who has so much energy, personality, will try anything, and has no fear. And as for my husband, he still has that awesome Maine accent.
So it should come as no surprise that my husband loves lobster. I love hearing his stories of having lobster races with his brother when they were kids before his mom would drop the lobsters into a pot of boiling water. Lobster was a part of life, not a luxury purchase, so to this day, he can’t believe how expensive lobsters can get down here in PA. He was so used to getting cheap, fresh lobster whenever he wanted.
Several times when my father-in-law would come for a visit, he would bring us cooked lobster meat packed in dry ice. We made things like lobster rolls, lobster omelets and pasta with lobster. But for years my husband talked about his desire to make lobster stew. One night we were talking about our Christmas dinner menu ideas and he immediately said he wanted to make lobster stew.
I quickly learned that lobster stew doesn’t have any meat or veggies – it is simply lobster meat in a warm cream base. But the way the stew base is created is what makes it so special. The word “stew” in lobster stew is more like a verb than a noun.
For weeks he researched recipes, analyzed them, pointed out what he liked and didn’t like, until he found the most authentic recipe that reminded him of the lobster stew he used to eat in Maine. Then came the search for the perfect Maine lobsters. He visited a few seafood stores before deciding on one and placing his order.
5 each 1.5lb Maine lobsters
As needed, salt
12 Tbsp butter (separated, 8 Tbsp and 4 Tbsp)
1 cup medium or dry sherry
6 cups milk
2 cups heavy cream
1 pinch cayenne
1-2 pinches paprika
To taste, salt and freshly ground black pepper
1/2 tsp lemon juice
2 sprigs parsley, leaves only, cut into strips
Directions, Day 1
Bring a very large pot of salted water to a boil
Plunge the lobsters into the boiling water and boil until just cooked through, about 4 minutes. Transfer to a bowl of ice-water to prevent them from cooking any longer, keeping them submerged until completely cool.
Drain the lobsters and separate the tails from the bodies, setting the bodies aside. Crack the shells and remove all of the meat from the tails and claws (keep the ripper claw meat whole for beautiful presentation!!). Chop the meat into large chunks (again, except that ripper claw); cover and store in the fridge until day 2.
Melt 8 Tbsp butter in a large heavy bottomed pot (he used our Dutch Oven) over medium-high heat. Add the lobster bodies and tail shells and cook, stirring often, until the shells turn a deep red, 5-8 minutes.
Add sherry and boil for 2 minutes, and then add the milk and cream and return to a boil. Reduce heat to medium-low and simmer, stirring often, until milk and cream reduce by one-quarter and thickens slightly, 20-25 minutes. Add cayenne, paprika, and season to taste with salt and pepper. Remove pot from the heat and set aside to cool. Once cool, cover and refrigerate overnight.
This weekend was seriously a blast. For anyone who actually knows Kevin and I, you know that we’re both pretty old souls. It’s a miracle if we’re out past 10pm and an even bigger miracle if we were doing something more exciting than just going to dinner. This Friday we put on our big boy pants and forced ourselves out of the house at 9:30pm. Yes, we LEFT the house at 9:30pm.
We’ve been slowly trying to work our way through Austin, one restaurant and one must-do at a time, but we hadn’t been on the East side much yet, so Friday we ventured over there! I’m kind of a crazy planner lady so it’s rare that we leave the house without a plan, but this time we did. We knew we wanted to go somewhere with music (which is pretty much everywhere in Austin) and we knew we didn’t need food (because we had just eaten these glorious quesadillas). So, we just started driving around with our windows open so when we heard some music we liked we could pull over! Our travels eventually led us to the White Horse and we had an awesome time listening to a bluesy, honky tonk female artist and watching all the 2 steppin’ people. I even found out they teach free 2 step lessons on certain days of the week so we’re definitely going to hit that up!
These Black Bean and Sweet Potato Quesadillas have made their appearance 4-5 times in the last two months. We can’t get enough of them and Kev has told multiple people that he likes them better than quesadillas with meat! I’ve also made them in enchilada form and that’s a great option too. I absolutely love sweet potatoes, but they always have to be spiced and on the savory spectrum. If you bring sweet potatoes with marshmallows and pecans to Thanksgiving dinner, I’ll gobble them up, but I consider them a delicious dessert, not a side dish. These amply spiced savory quesadillas, however, have made it onto my recipe repeat list, which is quite an accomplishment as I don’t generally like remaking recipes very often.
2 tablespoons olive oil
1 large sweet potato (about 3 cups chopped)
1 15 oz can black beans, drained
½ teaspoon cumin
½ teaspoon paprika
½ teaspoon cayenne
⅓ cup salsa verde
4 oz cream cheese
Salt and pepper to taste
8 whole wheat tortillas
1 cup cheese (cheddar, colby jack, or monterey jack)
¼ cup finely chopped red onion
Peel and chop sweet potato into small bite sized pieces.
Heat olive oil in large skillet over medium high heat and add sweet potato.
Saute for 5-10 minutes with lid on until potatoes can be easily pierced with a fork. Add black beans and spices.
Add salsa verde and cream cheese and stir mixture until cream cheese is fully melted.
Preheat oven to 450 degrees and spray large baking sheet with cooking spray.
You can find complete recipes of this BLACK BEAN AND SWEET POTATO QUESADILLAS in kitschencat.com
Italian Roasted Potatoes – buttery, cheesy oven-roasted potatoes with Italian seasoning, garlic, paprika and Parmesan cheese. So delicious!
This Italian roasted potatoes recipe is fast becoming my favorite side dish in my family. The reason is very simple; these potatoes are super easy to make but they are absolutely out-of-the-world delicious. Just look at the pictures, don’t you agree?
I love baby potatoes and they are perfect for these Italian roasted potatoes. Baby potatoes are quick to cook and take only 20 minutes from prep to dinner. Just pick up the smallest baby potatoes you can find at your local store the next time you go shopping.
1 lb baby potatoes
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon bottled Italian seasoning
1/4 teaspoon salt or to taste
2 dashes paprika
1/3 cup shredded Parmesan cheese
1 teaspoon chopped parsley leaves
2 tablespoons unsalted butter, cut into small cubes
Preheat the oven to 400F. Clean and rinse the baby potatoes, drain and cut into halves.
Heat up an oven-safe skillet (cast-iron preferred) and add the olive oil. Add the potatoes and cook until the surface turns crispy. Turn over the cook the skin side until nicely browned. Push the potatoes to one side and saute the garlic, follow by the Italian seasoning, salt and paprika, stir to combine well. Turn off the heat and sprinkle the cheese and parsley on top of the potatoes. Transfer the skillet into the oven, roast for 15 minutes. Add the butter cubes on top of the potatoes, serve immediately.
You can find complete recipes of this Italian Roasted Potatoes Recipe in rasamalaysia.com
These Garlic Parmesan Roasted Red Potatoes are off the chart delicious! The best part about these potatoes is that they are super easy to make. Just chop the potatoes, toss in oil, seasonings, and Parmesan cheese. The potatoes were ready for the oven before it preheated. I love these quick and easy side dishes!!
These Garlic Parmesan Roasted Red Potatoes are a great weeknight side dish. They go great with burgers, hot dogs, chicken, pork or even steak! I throw a batch in the oven when Chicken Legs stars the grill and dinner is ready without a lot of effort. Love it!
14 small red potatoes
3 Tbsp olive oil
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp pepper
1 tsp Italian seasoning
1/4 cup grated parmesan
Preheat oven to 375 degrees.
In a large bowl, toss potatoes with olive oil, seasonings and parmesan. Toss until potatoes are evenly coated.
You can find complete recipes of this Garlic Parmesan Roasted Red Potatoes in plainchicken.com
Finally, a legit taco recipe that you should probably make this weekend – my Roasted Cauliflower Tacos with Spicy Avocado Lime Crema!
I shared those tempeh taco boats a while back, which are delish but they’re in lettuce cups… so we don’t consider them real tacos, right? Sure I love those kind of eats in the summer because of their freshness and lightness… but what are tacos without tortillas?
SOMETIMES, YOU JUST NEED THE REAL DEAL.
The versatility of cauliflower is amazing and undeniably perfect for healthy vegan (oil-free!!) tacos. Since going vegan, I’ve tried a few different varieties for taco filling – all veggies, mushrooms, beans etc. and while they’re all yummy – I wanted to create something unique and fun aside from my usual.
Roasting bite-size cauliflower florets in a blend of taco spices, coated in almond milk makes them crispy on the outside and soft on the inside.They become crunchy and roasted to golden perfection. Add white beans for extra plant protein, some tasty toppings, drizzle LOTS of ‘spicy avocado lime crema’ then bite and savor and repeat. YUM.
I hope you guys love these little beauties as much as I do. The tangy and ‘spicy avocado lime crema’ pulls all the flavors together and adds that essential creaminess and extra lime-y-ness. You MUST make it for these tacos! I even added some hidden spinach to the recipe – you will not taste it one bit. Shh!
For the tortillas, I chose mini corn tortillas I picked up at Trader Joes. This recipe will fill about 6 mini tortillas but feel free to use any kind you like. These would pair well with my Fiesta Lime and Black Bean Rice.
1 head cauliflower, florets
1/4 cup + 2 tablespoons plain almond milk
1 tablespoon fresh lime juice
1/2 garlic clove, minced
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon sea salt
pinch of black pepper
1/8 teaspoon cayenne pepper (optional)
1/2 cup white beans
1 cup purple cabbage, thinly slices
fresh cilantro, for topping
fresh lime juice, for topping
jalapeño slices, for topping (optional)
SPICY AVOCADO LIME CREMA
1 cup spinach
1 ripe avocado
1/4 cup fresh cilantro
2 slices of jalapeño (optional)
2 1/2 tablespoons fresh lime juice
1/4 cup water
1/4 teaspoon sea salt
pinch black pepper
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the almond milk, lime juice, garlic, chili powder, cumin, paprika, sea salt, pepper and cayenne until smooth. Add in the cauliflower florets and mix until all are well coated in the mixture.
Bake for 25-30 minutes or until golden and soft.
You can find complete recipes of this ROASTED CAULIFLOWER TACOS WITH AVOCADO LIME CREMA in theglowingfridge.com