TODAY tonight: Crunchy Mustard Chicken Bake

It's been a long time since I've done a TODAY: tonight post on my blog.  Heck, it's been a long time since I've blogged!  Is blogging still a thing?  Do people do it?  Am I even a person?  Is existence real?  What are these deranged words I'm writing?  Clearly I'm out of practice.  Let's stick to food.

My "TODAY: tonight" series is made up of the recipes Carson can't stop talking about when he comes home from work.  Even though I haven't been documenting all of them, I've actually made quite a few lately, but this one... this one deserved a post!  There is so much going on in this recipe, I'm not sure what I should discuss first.  Should I start with the flavorful, mustard-based marinade that soaks through the chicken thighs for hours, or should I talk about the bed of roasted vegetables that perfect each bite?  I MUST tell you about the method of draining the solids from the liquids in the marinade and using them both to create this rich, sublime glaze.  And, there's obviously the crunchy, homemade topping that I could write a song about, IF I was the type of person to write songs about food (I am).  My favorite part of the recipe, however?  How adaptable it is.

The first time I made it, I followed it to a T.  It was divine.  The second time?  I used what I had on hand.  It was also divine.  Here's what I did differently... 

I used boneless, skinless chicken thighs.  Totally doable.  I didn't have leeks or potatoes for my roasted veggies, so instead I used red onion, mushrooms, broccoli and cauliflower.  Yum.  I didn't have tarragon so I used fresh parsley... didn't matter.  It was so, so good.  You see, people??  Recipes are just blueprints.  Trust your instincts and your own creativity.  Trust what you have in your fridge and pantry... it rarely steers you wrong.  Mostly, trust your husband when he comes home from work and begs you to make what he just ate.  He knows things.  (Most of the time.)  

Recipe HERE.

Chicken & Rice Soup with Chiles & Ginger

It's that time of year when, despite our best efforts, we are prone to get sick.  Maybe it has to do with stress (WHY IS MY TO-DO LIST ONLY GROWING), maybe it has to do with weather (WHY IS IT 60 DEGREES ONE DAY AND 25 THE NEXT), or maybe it has to do with your pint-sized roommates who drag germs into the house constantly (WHY ARE THEY GROSS).  Whatever the reasons might be, I have a few solutions: rest, tea + whiskey and this chicken soup!  It's loaded with fresh ginger, spices and delicious broth that warms the soul.  I modified the recipe slightly by adding mushrooms and using canned chiles (because where does one find Thai green chiles??) but I highly recommend this soup for flavor and simplicity.  Here's to our health!   

Recipe HERE.

Aaaaaaaand, come back next week... I plan on posting a sweet treat every day!

Harissa Chicken with Leeks and Potato

You know you have a good friend when she calls one night and says, "I just prepared an entire dinner but something came up and I can't eat it, will you take it from me?"  Yes, I will take it from you.  Yes, I will do that, I will take it, and I will eat it.  Let that be a lesson to all of you...I will take your unwanted, uneaten dinners (does that ever really happen?).  It actually fell on a night when I wasn't very prepared to cook myself, thus, her hard work preparing everything was much appreciated.  All I had to do was plop everything on a sheet pan and bake it. 

It, by the way, was chicken thighs and breasts, marinated in a spicy harissa sauce, scattered on a sheet pan with leeks, potatoes and fresh herbs.  Once baked, the chicken browned, the leeks caramelized, the potatoes crisped slightly while remaining tender and the flavors blended together perfectly.  Everything was topped with a cooling, garlic yogurt sauce that complimented the heat in the dish beautifully.  This is a great, comforting meal for these cooler (darker) nights.  

Recipe HERE.     

Rao's Lemon Chicken

The other day, Carson and I were watching the Food Network and we caught Frank Pellegrino show Ina Garten how to make his famous Lemon Chicken and then the following happened...

Carson only had to look over at me, and his eyes asked, "you are going to the market, aren't you, to go get all of the ingredients to make this, aren't you?"  I looked back at him, and my eyes replied, "yes, yes I am going to do that, just as soon as you get the kids away from me so I can go shop in peace."  And then my son said, out loud, "why are you guys staring at each other like that."  He doesn't understand Eye Talking, I guess.  Alas, I did go later that day and picked up a chicken (and had the butcher butterfly it and remove the spine), some fresh lemons and parsley.  I had the rest of the ingredients at home, that's how simple this dish is.

As Ina says in the episode, if you're going to call something 'Lemon Chicken' than it better taste like lemon, and THIS tastes like lemon.  The chicken is juicy, the skin is crisp, and the lemon flavor is off the charts.  For the recipe, click here.

Chicken Marsala

Oh, June.  June... you are a nutty, nutty month.  You are living la vida loca, and yes, I am still living in 1999.  I am also still living in a world where June means summer... not recitals, teacher gifts, preschool graduations and camp registrations because, oh right, I'm a mom now and not a teenager living at the turn of the century listening to Ricky Martin.  It's just that when I was a kid June used to symbolize the beginning of summer, and now it feels like the end of so much.  Perhaps that's because I'm an emotional wreck about my kids growing up and my daughter starting elementary school next year with her big bro.  Time is speeding by, and this time of year is making me nostalgic for simpler times... when a new Backstreet Boys song was all I really cared about.  

Maybe I'm feeling this way because my mom has been staying with us for a few weeks and the other night she cooked dinner.  This always causes me to feel a bit like a teenager.  (By the way, does anyone else have a child that says "a bit" all of the time because Peppa Pig is everywhere??)  As much as I love to cook, there is nothing better than someone taking over every once in awhile.  That particular night, she made us a Chicken Marsala which was delicious!  It felt like comfort food but tasted light and refreshing - like something you could eat again and again. 

She followed this recipe :)

Stay tuned later this week for an epic ice cream cake!           

Spicy Chicken Rice Bowls

HELLO BLOGGING WORLD!  

Ok, how did I do this again?  This blogging thing?  I would type nonsensical thoughts, you would read them, chuckling loudly while slapping your knees, there were food photos, recipes... ok, it's all coming back, it's all coming back to me now.  There were moments of gold and there were FLASHES OF LIGHT.  

I haven't forgotten about you, it's just we were out west for eleventy days (my favorite not-a-number), and as my kids get older it seems to be taking them longer and longer to adjust back to their accustomed time zone.  My son becomes a teenager, staying up too late and playing dead in the morning (like seriously, I know you can feel that I've just ripped the blankets off your body and I know you can see the sunlight burning through your closed eyelids as I've just violently opened the shades).  My middle child decides to pick 8pm to run laps around the house, wearing three winter coats (??), until I finally decide to give her a leeeeeeeeetle Benadryl (hahahahahahahaha, kidding).  My toddler keeps waking up with night terrors... first, there was a "bird" in her bed and the next night a "crab" (I won't go there).  Needless to say, I am a walking asleep person...

...but I haven't forgotten about you.

In fact, I've made the same dinner the last 3 nights in a row in an attempt to get more photos so I can post the recipe, but somehow I just have one?  Remember how I said I was a walking asleep person? 

Alas!  It's time for me to just POST it already.  Because it's so delicious, and because you deserve it.  It's basically a chicken and rice bowl on top of arugula and topped with various yummy things, and it's based on a dish called 'Le Bowl' from a restaurant called Zinque in Los Angeles.  I toss the chicken in a little mayo and sriracha, which is why I'm calling it spicy, and if you watch "Sing" as much as I do, then you just heard Gunther the pig in your head.  Enjoy!

Spicy Chicken Rice Bowls

Servings: 2 bowls

Printable Recipe

2 cups arugula

2 cups cooked brown rice

2 cups roasted chicken, shredded

Sriracha sauce

Mayonaise 

Shaved Manchego cheese (or Parmesan)

1/2 avocado, diced

Cherry tomatoes, diced

Corn shredded off the cob

Divide the arugula and brown rice among two bowls.  In another small bowl, add chicken and desired amounts of mayo and sriracha (I do about 1 Tbsp mayo and 1 heaping tsp sriracha), stir together.  Top each bowl with chicken, cheese, avocado, tomatoes and corn.  Drizzle some more olive oil and more hot sauce (if desired) on top.  Season to taste with salt and pepper!   

How to make a great Chicken Paillard

The other day I put up an Instagram story about our dinner and got so many requests for the recipe.  So here you go!  Your wish is my command!  Well, it's sort of my command, because I'm not actually going to write out a recipe... because I'm too lazy.  Sorry not sorry.  However, I will be as descriptive as possible on just how I make this salad that has become a weekly staple in our house!

It's all about the chicken.  I like to buy boneless, skinless, thinly sliced breast cutlets, but breasts or tenders would work as well.  Whatever chicken you have, the key is to pound it so that it's as thin as can be.  I place my breasts between two sheets of plastic wrap and I pound it with a meat tenderizer, however you can use just about anything: wine bottle, soup can, your fist (this is particularly fun if you have anger issues).      

Next, you need to set up a breading station (of course, you can skip this step if you'd like to just grill your chicken as is, but I like a little crunch to mine).  I use flour, whole wheat breadcrumbs combined with Parmesan, and two egg whites.  IMPORTANT: salt and pepper each bowl.  This will help with developing flavor.  The order for dredging is: flour, egg whites, breadcrumbs.  Get your skillet ready by covering it with olive oil, about 1/4 inch deep, over medium-high heat.  Cook chicken for no more than 3 minutes a side, less if you're using cutlets or tenders.  You'll know when to flip because the bottom of your chicken will become nice and golden.    

As for your salad, anything goes!  Last night I used arugula, cherry tomatoes, sweet yellow peppers, toasted pine nuts, leftover corn, avocado and grated Parmesan.  I make the same dressing almost every time: 1 tablespoon of dijon mustard, 2 tablespoons of white wine vinegar, about 1/4 cup of good olive oil and salt and pepper, all whisked together.  Chicken on the bottom, salad on top, voila!

Green Chile Chicken Enchilada Casserole

Taco Tuesday used to be such a thing in our house.  When we moved to New York, it seemed we kept the tradition alive for awhile but it has slowly faded and now, it's not a thing.  I want it to be a thing!  I like having "things"... sigh.  I think part of the problem is that we start to get bored of the same old tacos, so in search of something new the other day I made this Green Chile Chicken Enchilada Casserole!  That's a mouthful, in more ways than one (chuckle, chuckle, knee slap).    

I followed this recipe but threw in some butternut squash when I added the chicken (that I first diced into cubes and sautéed with some finely chopped onions in butter for 8-10 minutes).  I will make this again and again and by the way, it's even better the next day.  Make it a THING in your house!

Creamy White Chicken Chili

Have you ever made something, and after your husband takes one bite of it he sends a photo to the neighbor, and five minutes after that the neighbor shows up?  That's what happened when I made this chili.  This is easy, hearty comfort food at it's best with so much flavor and just enough kick.  I would probably double the recipe if I were you and make it for Game 7 of the World Series.  Go Cubs!!  

Recipe here.

Chicken and Sweet Potato Enchiladas

Hello!  Welcome back to me!  We just returned from California where we were for almost two weeks, and I won't lie, I don't mind that my kids are still jet lagged and sleeping in until 8:00 am every morning.  Especially because I know it won't last!  I've missed you guys, I've missed cooking, I've missed my routine... and non-travel-sized toiletries.  I finally got back into the kitchen last night to celebrate Cinco de Mayo and my Mama's birthday!  She wasn't with us (lives in Minnesota), but we toasted to her (tequila, obviously) and enjoyed these delicious Chicken and Sweet Potato Enchiladas.  

I followed this recipe with a few alterations: used an already cooked Rotisserie chicken, added two chopped sweet potatoes with the chicken (that I microwaved for 8 minutes first), and used mini corn tortillas (which fit into one pan - the recipe calls for two).  It was superb!  I would highly recommend adding it to your weeknight meal repertoire.  

For a behind-the-scenes look at my prep, hurry on over to Snapchat (siriouslydelish) and follow me!  I think I'm slowly getting the hang of it... sloooooowly (I'm an old person now).  

Fajitas and Queso on TODAY

Yesterday morning I woke up bright and early and made chicken fajitas and queso dip on the Today Show.  The recipes were based on some dishes from one of my favorite childhood restaurants, Chili's!  Today I woke up bright and early to write this blog post.  Ok that's a lie, my daughters woke me up bright and early... at 1:30 and 4:30 and 5:00 and 5:30.  You know how it goes, right?  PLEASE TELL ME YOU KNOW HOW IT GOES.  Sometimes people ask me, is it hard to wake up so early for the show and I say no, no, no, no, no.  I get to drink my coffee in peace.  Someone blow dries my hair, and I get to wear eyeliner that doesn't make me look like a cat (I've never been able to do my own makeup properly).  It's the mornings when I wake up, milk bottle, vitamins, breakfast, pack lunch, pack snack, get clothes, stop fighting, brush your teeth, wipe the nutella off your face, brush your hair WE'RE GOING TO MISS THE BUS... those are the hard mornings.  Sooooo that said, I better go!      

You can find the recipes and video from yesterday here.  

Stay tuned for some delicious pasta later today!

Slow Cooker Chicken and Biscuit Pot Pie

Holy Moly, people, you will need to try the dish I made on the Today Show this morning.  There may be a few more steps than your average "throw it all in the crockpot" meal, but I'm telling you, it's worth it.  Slow Cooker Chicken and Biscuit Pot Pie will be a hit this weekend, between the blizzards and the football and the "oh come on, January is almost over and I deserve some comfort food" attitudes.  Click on the link above for the recipe, and please enjoy these photos of when Savannah and I realized we were out of time, and when Carson randomly posed with a vase of flowers...

Photos by the lovely Samantha Okazaki

Crockpot Italian Chicken and Broccoli Rabe Chili

It's hard to write about how delicious this chili was when I've been dealing with my son's stomach virus all night/day.  So just trust me, this was delicious.  One of those easy crock pot recipes that are comforting, healthy and can feed an army.  I used boneless, skinless chicken thighs and when it came time to shred them, they just fell apart.  This isn't your ordinary, same old chili... it's uniquely different with loads of broccoli rabe, sliced red peppers, cannellini beans and parmesan cheese.  

You can find the recipe here.  Now if you'll excuse me, back to Lysol'ing my entire house.

Cookie Stacking and Other Things...

Hello Internet People.  I'm sorry I've been a little absent, but this has been a busy and emotional week.  Therefore, I present to you this scatterbrained post of odds and ends...

Many of you have been curious about the infamous "cookie stacking" Instagram post (infamous, really Siri?).  The origin of this layered dough can be found in this recipe for Peanut Butter Honey Cookies.  I was instantly intrigued to see if by stacking two blobs of dough on top of each other, the result would be a cookie that spread less, as suggested.  Well, perhaps I did something wrong, but my cookies just ended up looking like butts, so... delicious recipe, however.  Honey?  Peanut Butter?  Yes.

Last Thursday I was all set to appear on the Today Show, and you may have caught a glimpse of me even, however, breaking news about the Pope's whereabouts interrupted my segment.  Of course, I didn't mind in the slightest, and it was actually very exciting to witness... yet another reminder of how surreal it is to be a small part of a news institution like Today.  If you're interested in the recipes I was planning on preparing, you may click here: Buffalo Chicken Dip and Ultimate Queso Dip. 

Last night, I was very honored to be a part of the launch of Keurig Kold, a revolutionary new drinkmaker that brews perfectly chilled beverages like Coke, Diet Coke, Sprite and so, SO much more.  It is available for purchase today on their website... check it out!

And finally, I wanted to repost this recipe in honor of a great woman, Lucy.  If you've been following my blog for awhile then you probably know this sandwich, but to have known the woman behind it was something else.  The heavens above gained a beautiful soul.  Team Lucy forever!

Kale, Quinoa and Chicken Salad

People, it's hot.  Like, real hot.  Like, I thought I'd sit outside for a minute with my computer and let my just-showered-hair (after 3, fine 4 days) dry in the summer breeze until I realized my boobs were already sweating HOT.  When it's this hot, I feel the need to eat really light, probably because my body feels bloated and heavy and I also want nothing to do with the kitchen.  This is, eat lots of vegetables (and sip white wine for lunch?) type of weather.  But I always forget how easy it is to throw a salad together for lunch.  For some reason it doesn't SEEM easy, but with leftovers involved and some minor weekend prep, a week-day salad can be effortless.  See the one I just made below...

Kale, Quinoa and Chicken Salad

Serves 3

Printable Recipe

1 bag frozen quinoa with vegetables* (or 2 cups cooked quinoa)

3 cups baby kale

1 cup shredded roasted chicken

1 avocado, diced

3 Tbsp pine nuts, toasted

1/3 cup crumbled greek ricotta** (or goat cheese, or feta)

Balsamic glaze

Olive oil

Salt and pepper

Prepare quinoa as instructed on bag (I did this Sunday night and kept it in tupperware).  Assemble rest of ingredients and toss.  Drizzle with balsamic glaze and olive oil, and season to taste with salt and pepper. 

*Found this in the organic section of the freezer.

**Sometimes I get in a feta/goat cheese rut, so I tried this Greek ricotta the other day and I'm OBSESSED!  So creamy.

Blue Apron Miso Chicken

There's nothing more frustrating than the dinnertime rut... that familiar tug and pull between making the same old thing, trying something new (but what??) and calling the delivery guy.  This is the main reason I've been dying to try Blue Apron, they take the guessing game out of your nightly routine!  If you don't know about Blue Apron, it's a pretty fabulous service that sends out weekly recipes with pre-portioned, fresh ingredients in one convenient box.  The meals are simple, yet unique, so you'll most likely try something you hadn't thought of making!  You still get to do the cooking, but they make your prep very easy, and the recipes are extremely easy to follow with step-by-step photos as you go along.  Carson and I tried out the 2-person meal plan for one week, and the other night I made the Miso Roasted Chicken with Spring Peas and Jasmine Rice.

As a fan of miso, I LOVED this.  The chicken was roasted perfectly in the oven, and the spring peas brightened everything up.  I had never worked with pea shoots before, so that was fun to try, and the chopped nuts sprinkled on top gave the meal a wonderful texture.  Some comments on the site say the dish is too salty, but I didn't really think so (I should mention, however, that I LOVE salt).  I give this dish a two thumbs up, and I give Blue Apron three thumbs up!  (I have three thumbs, it's amazing the things you learn about me on this site.)    

Chipotle Bowls at home!

Who doesn't love Chipotle?!  (No, that's not a rhetorical question, I really need to know if someone in this world exists who doesn't love Chipotle.)  It's a magical place with fresh ingredients, quick service, salty chips and BEER!  There's even beer.  The kid portions rock, the guacamole is insane, and you can customize your order pretty much any way you like it.  Unfortunately, or maybe fortunately, we don't live very close to one, so I decided to make our own bowls at home!  

I followed this recipe using black beans instead of pinto (that I warmed on the stove with some chopped cilantro and green onions) and leftover grilled corn off-the-cob (with lime juice and zest).  Oh, and I may have gone to the restaurant to get their guacamole and chips to-go.  In case you're wondering, the Chipotle cheese is a blend of monterey jack and white cheddar.  Brilliant.  

What's your Chipotle go-to order?

*Even though I wrote their name 1700 times, this post was NOT sponsored by Chipotle, but hey, IF YOU'RE OUT THERE READING THIS, YOU MAGICAL PLACE YOU, FEEL FREE TO SEND ME COUPONS.  That was classy.