Balsamic-Fig Chicken with Sweet Potatoes

My sister sent me a coupon for a free week of Hello Fresh, and since I had decent success with Blue Apron, I decided to try it out. In general, I think Hello Fresh meals were quicker and easier to put together, but Blue Apron meals felt more interesting and more “gourmet”. Blue Apron had more recipes I would’ve never attempted on my own, while Hello Fresh had recipes that were very accessible and closer to my everyday set of recipes.

This recipe was our favorite from the week. I don’t think there’s an online version so I’ve just written the recipe below for convenience. This recipe is specifically for 2 people, so adjust for your family size. The recipe also included an arugula salad but it was “meh” so I’m leaving it out.

Ingredients

  • 1 large sweet potato, diced into 1/2 inch cubes
  • 1 shallot, minced
  • 1 tsp fresh rosemary, finely chopped
  • 2 skinless chicken breasts
  • 2 tsbp balsamic vinegar
  • 1 tbsp fig jam
  • 1/2 cup chicken stock
  • 1 tbsp butter
  • olive oil
  • salt and pepper

Instructions

  1. Preheat oven to 425 degrees F.
  2. Toss diced sweet potatoes with a drizzle of olive oil and a pinch of salt and pepper.
  3. Put sweet potatoes on a baking sheet and roast until golden brown, about 20-25 minutes.
  4. Heat a drizzle of olive oil in a large pan over medium-high heat.
  5. Season chicken breasts on all sides with salt and pepper.
  6. Cook chicken in pan, about 5 minutes per side, until center is no longer pink.
  7. Remove chicken from pan to rest.
  8. To the same pan, add shallot, rosemary and olive oil over medium heat. Cook until softens, about 2-3 minutes.
  9. Stir in balsamic vinegar and fig fam and simmer for about 1 minute.
  10. Add chicken stock and simmer until thickened, about 3 minutes.
  11. Remove pan from heat and swirl in the butter until melted. Season with salt and pepper to taste.
  12. Serve chicken with sauce drizzled on top and sweet potatoes on the side.

 

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Pan-Seared Chicken with Roasted Squash and Apple

As a wedding gift, my husband and I received a month long Blue Apron subscription. It’s a little expensive but super convenient, since it gives you the exact ingredients you need and a recipe. It’s been fun because we cook things we wouldn’t have cooked otherwise, but there were only a few recipes I would want to try again on my own. Still debating if we’ll continue with a subscription.

This recipe with chicken, squash and apples was really delicious and easy to make! Plus all the ingredients seem easy to find. The sage-brown butter sauce with almonds was really delicious. A perfect meal for fall.

The website has more detail but I’ve pasted the recipe below for convenience. Also, please note this was intended for 2 people only, so adjust accordingly.

Ingredients

  • 2 boneless, skin-on chicken breasts
  • 1 gala apple, medium diced
  • 1 honeynut squash, peeled and medium diced
  • 1 Yukon gold potato, medium diced
  • 1 bunch of sage, thinly sliced
  • 2 tbsp butter
  • 2 tbsp roasted almonds, roughly chopped
  • 2 tbsp white wine vinegar
  • 1 shallot, thinly sliced
  • olive oil
  • salt and pepper

Instructions

  1. Preheat oven to 475 degrees F.
  2. Place squash and potato on a sheet pan. Drizzle with olive oil and season with salt and pepper.
  3. Toss to coat and spread in an even, single layer. Roast for 16 to 18 minutes.
  4. Add apple and shallot to the sheet pan of vegetables. Stir to combine and roast for another 9 to 11 minutes.
  5. While vegetables are roasting, season the chicken with salt and pepper.
  6. Heat 2 tsp olive oil in a medium pan over medium-high heat.
  7. Add chicken, skin side down, and cover loosely with foil. Cook for 5 to 7 minutes per side, or until brown and cooked through.
  8. Remove chicken from pan, leaving behind any browned bits.
  9. Add butter to pan and heat on medium-high until melted. Cook for 1 to 2 minutes, until deep golden brown and fragrant.
  10. Add the sage, almonds and vinegar. Cook, stirring occasionally, up to 1 minute. Remove from heat and add salt and pepper to taste.
  11. Split the vegetables and chicken between your dishes. Top with a few spoonfuls of the sage-brown butter sauce.

 

Chicken and Dumplings

I had Chicken and Dumplings for the first time when I went to Disney’s Food & Wine Festival and always wanted to try my own. I found this recipe from Rachael Ray that is not only yummy but easy to put together on a weeknight. It’s thick and hearty and perfect for the chilly fall nights we have right now.

One problem I had was finding biscuit mix; my local grocery stores did not have them! Instead, I bought Bisquick mix and added as much water as they said on the package in order to make biscuits. It turned out great. I also find that using chicken breast tenders (instead of chicken breasts) really makes a big difference. My husband bought just chicken breasts by accident once and the chicken got really tough. Meanwhile, the tenders were perfect.

I’ve pasted the recipe below for convenience.

Ingredients

  • 1 1/2 lb chicken breast tenders
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 russet potato, peeled and diced
  • 2 medium carrots, peeled and diced
  • 1 medium onion, chopped
  • 1 celery stalk, diced
  • 1 bay leaf
  • 1 tsp poultry seasoning
  • 2 tbsp flour
  • 1 quart chicken stock or broth (I used stock)
  • 1 cup biscuit mix (like Jiffy or Bisquick)
  • 1/2 cup warm water
  • Small handful of parsley, chopped
  • 1 cup frozen green peas
  • salt and pepper

Instructions

  1. Dice chicken breast tenders into bite sized pieces.
  2. Put a large pot on the stove over medium heat. Add oil, butter, vegetables, and bay leaf and cook for 5 minutes, stirring frequently.
  3. Season with salt, pepper and poultry seasoning.
  4. Add flour to the pan and cook for 2 more minutes.
  5. Stir in broth or stock and bring to a boil.
  6. Add chicken to broth and stir.
  7. Place biscuit mix in a bowl and combine with water and parsley.
  8. Drop 1 tbsp balls of dough into the pot, spaced evenly.
  9. Cover pot and reduce heat to medium-low. Steam for 8-10 minutes.
  10. Remove cover and stir to thicken. Stir in peas.

Orecchiette with Baked Mini Chicken Meatballs

I love easy dinners, especially ones involving pasta! I found this recipe from Little Broken and it was perfect. It’s pretty easy to make and the chicken meatballs turn out really moist and delicious.

I did end up modifying it a little bit. I doubled everything except for the amount of pasta, which resulted in a solid 4-5 servings. I think if I would’ve stuck to the original, it would’ve been a good dish for 2 people, but then I would have ingredient leftovers. By doubling it, I was able to use everything I bought from the store.

Also, since the meatball mix was very moist, I used ice cream scoop to form my meatballs, but they didn’t hold their shape well and ended up with flat bottoms. I broiled them for 6-7 minutes because they didn’t seem remotely cooked at the 3-4 minute mark, like the recipe advises.

I’ve pasted the recipe below the way I made it. Enjoy!

Ingredients

  • 1 cup panko breadcrumbs
  • 1/2 cup milk
  • 1 lb ground chicken
  • 2 eggs
  • 4 tbsp grated onions
  • 2 cloves garlic, minced
  • 2 tbsp parsley (fresh is better but I used dried)
  • 2 tbsp sour cream
  • salt and pepper to taste
  • 1 box orecchiette pasta
  • 1/4 – 1/2 reserved pasta water
  • 1 jar of tomato basil pasta sauce (I used Barilla)
  • 1 cup heavy cream
  • 1 cup mini mozzarella balls/pearls (or you can dice fresh mozzarella)

Instructions

  1. In a large mixing bowl, combine the panko and milk. Let sit for 5 minutes, until all the milk is absorbed.
  2. Add ground chicken, eggs, onions, garlic, parsley, sour cream, salt and pepper to the bowl. Mix well. (The mixture will be pretty wet)
  3. Set your oven’s broiler to HIGH.
  4. Lightly coat your baking sheets with cooking spray or oil.
  5. Place meatballs on the baking sheets (about 1 1/4 inch sized balls) in a single layer.
  6. Broil on HIGH for 6-7 minutes, or until meatballs are halfway cooked but still pink on the inside.
  7. Remove meatballs from the oven and let stand at room temperature while you start the rest of the recipe.
  8. Cook pasta according to package directions. Save about 1/4 – 1/2 cup of the pasta water before you drain.
  9. In a large saute pan, heat up the tomato basil pasta sauce.
  10. Add the heavy cream and bring to a simmer.
  11. Add the meatballs to the sauce and simmer on low for about 5-10 minutes, until the meatballs are cooked through and the sauce has thickened slightly.
  12. Add cooked pasta and 1/4 cup of the reserved pasta water to the sauce. If the sauce is too thick, add more pasta water.
  13. Stir to combine.
  14. Add the mozzarella balls and gently stir to combine.

Grilled Chicken Teriyaki over Rice

I’ve mentioned previously how to make a vegetable stir fry featuring teriyaki sauce, but sometimes you want some protein too. It’s a similar recipe, except that I cook the chicken and vegetables separately, and then combine then with some warmed up sauce. I don’t have a real grill at home, just a small George Foreman grill, so keep that in mind if you try this at home!

This can be made using whatever vegetables you want; I’ve just included the ones I like the most. You can add as much or as little sauce as you like and you can also replace the rice with noodles or quinoa or your favorite starch. (I should try my veggie spiralizer to make noodles for this …)

I’ve adapted this from the Cooking Classy recipe, but I’ve changed parts of it to suit my tastes. Personally, I find using teriyaki sauce from the grocery store that is already slightly thick is better than making teriyaki sauce from scratch. I also like to mix in a few other things.

Ingredients

  • 1 lb thin chicken breasts
  • 3 tbsp olive oil
  • Freshly ground pepper
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1/2 medium onion, diced
  • 1 1/2 cups carrots, diced or cut into matchsticks
  • 2 cups broccoli florets, diced
  • 3/4 – 1 cup teriyaki sauce (I like to mix two parts island teriyaki with one part light soy sauce, with some hot chili sauce for a kick)
  • Cooked rice

Instructions

  1. Cook rice according to package instructions. (I use a rice cooker!)
  2. Brush about 1 tbsp olive oil onto your chicken breasts and, if necessary, onto your grill.
  3. Season the chicken with pepper.
  4. Grill chicken for about 4 minutes on each side, until cooked through.
  5. Let chicken rest for 5 minutes and then dice into cubes.
  6. Heat 2 tbsp olive oil in a saute pan over medium-high heat.
  7. Add all vegetables and garlic. Saute 4-5 minutes until tender.
  8. While vegetables are cooking, heat up sauce in a small saucepan and let thicken slightly. (If necessary, you can add corn starch for more thickness)
  9. Turn off the heat. Add cubed chicken and sauce to the saute pan and combine.
  10. Serve over bowls of rice.

 

Chicken & Zucchini Noodle Caprese

Lately, my fiance and I have been looking for healthier meals, especially ones that are low carb. I’ve seen dozens of recipes using spiralized veggies in place of pasta, so I bought a cheap SpiraLife Vegetable Spiralizer from Amazon to try it out. (It’s easy to use, but will be more difficult with harder vegetables, like carrots)

I found a great recipe on my favorite healthy recipe blog, Skinnytaste, which included spiralized zucchini and some of my favorite ingredients: mozzarella cheese and tomatoes. I’m happy to say it was incredibly tasty; my fiance also gave it two thumbs up. Lucky for us, it’s a pretty low calorie recipe and we didn’t have to feel guilty about eating the whole thing.

Click here to see the whole recipe but I’ve posted it below for convenience.

Ingredients

  • 1/2 lb boneless skinless chicken breasts, cubed
  • 1/4 tsp dried oregano
  • 1 tbsp olive oil
  • 3 garlic cloves, chopped (I minced them for more flavor)
  • 3/4 lb grape tomatoes, halved
  • a pinch of crushed red pepper flakes
  • 1 tbsp fresh basil, chopped
  • 1 large zucchini, spiralized
  • 2 oz fresh mozzarella, cut into small pieces
  • salt and pepper

Instructions

  1. Season the chicken with salt, pepper and oregano.
  2. In a large non-stick pan over medium-high heat, heat 1/2 tbsp olive oil.
  3. Add chicken and cook, while stirring, for about 6 minutes, until cooked through and browned. Set aside.
  4. Reduce heat to medium and add 1/2 tbsp olive oil.
  5. Add garlic and cook until golden, about 30 seconds.
  6. Add tomatoes, red pepper flakes, salt and pepper.
  7. Reduce heat to low, cover and simmer for 15 minutes, until tomatoes soften.
  8. Increase heat to high. Stir in spiralized zucchini, basil and salt. Cook for 2 minutes.
  9. Add chicken and mozzarella to skillet and serve immediately.

Honey Garlic Chicken and Veggies

I am now the owner of a slow cooker! I’m really excited to try out all of the delicious and easy slow cooker recipes everyone raves about. To start with, I found this chicken recipe from Damn Delicious that has lots of tasty ingredients and is somewhat healthy, too. I was nervous since I had never used a slow cooker before but it turned out great!

My fiance accidentally bought chicken drumsticks instead of thighs (like the recipe says), but it still turned out well. I decided to cook on low for 7-8 hours but there is a faster option, too. I think the broiling step adds a nice touch at the end, too.

I’ve posted the recipe below for convenience.

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 1 lb baby red potatoes, halved
  • 1 lb green beans, trimmed
  • 16 oz baby carrots
  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 2 cloves garlic, minced
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp ground black pepper
  • 2 tbsp fresh parsley, chopped (optional)

Instructions

  1. In a bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and black pepper.
  2. Put the chicken thighs, potatoes, carrots and soy sauce mixture into your slow cooker.
  3. Cover and cook on low heat for 7-8 hours or on high heat for 3-4 hours.
  4. Baste once every hour.
  5. During the last 30 minutes of cooking, add the green beans.
  6. Preheat oven to broil. Put chicken legs onto a baking sheet (skin side up) and broil until crisp, about 3-4 minutes.
  7. Serve chicken and vegetables with parsley on top.