Skillet BBQ Chicken Pasta

‘Tis the season for comfort food. I’m not sure if it’s holiday stress or the weather getting colder but I now want all of my food to be warm and cheesy. Which totally does not agree with losing the baby weight. And knowing that I’m going to totally blow any good eating at holiday parties, I’ve been trying to be a little more careful with family dinners.

Luckily, I have some awesome blogger friends to lean on! This lightened-up comfort food dish from Prevention RD‘s cookbook totally hit the spot. This was warm and cheesy and perfect – without the guilt.

SkilletBBQChickenPasta

Skillet BBQ Chicken Pasta
(from Prevention RD’s Everyday Healthy Cooking)
Serves 4-6

1 tsp. olive oil
1 lb. boneless, skinless chicken breasts, cut into bite-sized chunks
1 red onion, diced
2 cups water
2 cups chicken broth
12 oz. whole wheat penne
1/2 cup barbecue sauce
1/3 cup plain Greek yogurt
1/3 cup mozzarella, shredded
1/3 cup cheddar, shredded

Heat the oil in a large, non-stick skillet until shimmering. Add the chicken and onions and cook until chicken is cooking through. Transfer to a plate and set aside.

In the same skillet, at the water, chicken broth, penne and salt to taste. Bring to a boil and simmer 12-15 minutes, until liquid is mostly absorbed and pasta is tender. Stir in barbecue sauce and Greek yogurt. When well combined, stir in the cheeses and reserved chicken mixture. Cook until heated through. Serve immediately.

Slow Cooker Cranberry Pork Roast

This meal was so easy! Are you sensing a theme around here? If it’s not quick and easy, I pretty much can’t handle it these days. Going forward, let’s just assume everything I post is quick and easy unless I say otherwise.

On top of being easy, this is freezer friendly. I prepped and popped it in the freezer – and then thawed the day before cooking. If you’re someone who likes to prep ahead, this is a fantastic option.

CranberryOnionPorkRoast

Slow Cooker Cranberry Onion Pork Roast
(adapted from New Leaf Wellness)
Serves 4

2 lbs. pork loin
15 oz. can whole cranberry sauce
1/4 cup honey
1/4 cup dried minced onion

Place pork in the slow cooker. Combine remaining ingredients and pour over pork. Cook on low for 6 hours.

Instant Pot Sweet Potatoes with Cinnamon Honey Butter

I love sweet potatoes. And I love that making them in the IP is so damn quick.

This is a great, basic method for cooking them. I served them mashed with cinnamon honey butter (yum!) but if you were baking them to top with pulled pork or cooking them to use for another recipe, this is the way to go!

IPSweetPotatoes

Instant Pot Sweet Potatoes with Cinnamon Honey Butter
(method from Add a Pinch)
Serves 4

4 medium sweet potatoes, scrubbed clean
1 cup water
4 Tbsp. butter, softened
2 Tbsp. honey
1 tsp. cinnamon

Place a steamer basket in the Instant Pot and add sweet potatoes. Pour 1 cup of water over. Cook on manual for 10 minutes, then let the pressure naturally release for 25 minutes.

While the potatoes cook, mix together the butter, honey and cinnamon.

Serve the potatoes topped with cinnamon honey butter.

Instant Pot Brown Sugar & Garlic Chicken

Raise your hand if you bought an Instant Pot on Black Friday! I’m guessing there are quite a few of you because the requests for IP recipes have pretty much tripled in the last week.

I grabbed an Instant Pot a few months ago and I’ve been loving it for quick side dishes but I’ve been slow to use it for meals. That’s changing, though, as I’m forever forgetting to throw things in the slow cooker as planned. Mom brain is real, you guys.

This chicken was one of my first main dishes in the IP and man, was it a winner. The chicken was juicy and flavorful. We paired it with Hibachi Style Noodles and roasted broccoli for a great dinner.

BrownSugarGarlicChickenIP

Instant Pot Brown Sugar & Garlic Chicken
(from Once a Month Meals)
Serves 4

1 lb. boneless, skinless chicken breasts
1/3 cup brown sugar
1/3 cup vinegar
1/4 cup lemon lime soda
2 tsp. minced garlic
2 Tbsp. soy sauce
1 tsp. black pepper

Place chicken in the Instant Pot. Mix remaining ingredients together in a small ball and pour over the chicken. Cook on manual for 15 minutes, then release the pressure and serve.

Sausage, Pepper and Farro Skillet

Jake’s new favorite phrase? “I no like it!” It doesn’t matter if he ate it yesterday or he’s already halfway through the plate, once he throws out the “I no like it!” the meal is officially over.

All things considered, I really can’t complain about his eating habits. He really just seems like a normal toddler, but he’s definitively starting to voice his preferences more. And he has a strong preference for anything in the sausage family. This dinner was made with him in mind.

As expected, he happily gobbled the smoked sausage. The peppers and onions were largely avoided. The farro was his “I no like it!” trigger. All of the grown ups in the house really enjoyed this, though!

SausagePepperSkillet

Sausage, Pepper and Farro Skillet
(slightly adapted from Budget Bytes)
Serves 4

1 Tbsp. olive oil
12 oz. smoked sausage
1 red bell pepper
1 green bell pepper
1 yellow onion
1 can diced tomatoes
1/2 tsp. oregano
Pepper, to taste
2 cups cooked farro

Slice the onions and peppers. Coin slice the sausage.

In a large skillet over medium heat, heat the olive oil until shimmering. Brown the sausage, then drain the excess fait.

Add the onions and peppers to the skillet. Cook until onions are translucent. Stir in the diced tomatoes, oregano, faro, and pepper to taste. Cook until heated through.

 

Chocolate-Chili Rubbed Brisket Sliders with Chocolate BBQ Sauce #Choctoberfest

The other product I received from Caveman Coffee Co to try out was their Sabertooth Roast Coffee. (You can check out what I made with their Cacao Butter in yesterday’s post.) Again, the product was complimentary, but all opinions are my own.

ChocolateBrisketSliders

Today, I wanted to go savory. Because if you can swing having chocolate for dinner, you totally should. I started with a chocolate bbq sauce. It’s is spicy with a touch of sweetness and the chocolate gives it a nice smooth, thick texture.

ChocolateBBQSauce

Then, I made a chocolate-chili spice rub and used it to crust a brisket. After slow cooking the brisket, I shredded it and served it on sliders, topped with the bbq sauce. They were delicious.

Chocolate Chili Rubbed Brisket Sliders with Chocolate BBQ Sauce
(adapted from this and this, both from Saveur)
Makes 18 sliders

For the bbq sauce:

2 Tbsp. butter
2 cloves garlic, minced
1 small yellow onion, minced
1/4 cup semisweet chocolate chips
1 1/2 cups ketchup
1/3 cup packed brown sugar
1/4 cup brewed Sabertooth Roast Coffee
2 Tbsp. honey
2 Tbsp. cider vinegar
2 Tbsp. unsweetened cocoa powder
1 Tbsp. Worcestershire sauce
2 tsp. dry mustard
2 tsp. chili powder
2 tsp. kosher salt
1 tsp. black pepper
Pinch of cayenne

In a saucepan over medium heat, melt the butter. Add the garlic and onions and cook for about 5 minutes, until soft. Stir in remaining ingredients and cook for about 3 minutes, stirring occasionally, until thickened.

For the chocolate-chili rub:

1/3 cup unsweetened cocoa powder
1/2 cup brown sugar
3 Tbsp. chili powder
2 Tbsp. kosher salt
2 Tbsp. onion powder
1 Tbsp. garlic powder
1 Tbsp. oregano
1 Tbsp. dried mustard
2 tsp. cinnamon
1 tsp. allspice

Whisk all ingredients together in a bowl.

To make the brisket:

Chocolate BBQ Sauce
Chocolate-Chili Rub
2-3 lb. beef brisket
18 slider rolls

In a slow cooker, add 1 cup of bbq sauce to coat the bottom of the crock. Rub the brisket generously with several tablespoons of chocolate-chili rub. Place the brisket in the slow cooker and cook on low for 8 hours. Remove and shred. Serve on rolls, topped with additional bbq sauce.

 

Crispy Parmesan Garlic Chicken

 

Julie’s now 7 weeks old and I’m just getting into enough of a rhythm with the kids that I can actually stand over the stove and cook some nights. Up until this point, dinner has been something I can throw in the crockpot or oven between diaper changes. It’s been nice to do some hands-on cooking for a change!

Still, dinners haven’t been anything too involved – this easy, one-pan meal was a recent favorite. I added a loaf of crusty bed and dinner was on the table in a half hour. Mom win!

ParmGarlicChickenZucchini

Crispy Parmesan Garlic Chicken
(from The Recipe Critic)
Serves 4

2 chicken breasts, cut in half and slightly pounded out
8 Tbsp. butter, divided
1/2 cup Italian bread crumbs
1/2 cup + 1 Tbsp. parmesan cheese, divided
1/4 cup flour
2 cloves garlic, minced
2 medium zucchini, coin-sliced

In a large skillet, melt 2 Tbsp. butter over medium heat.

In the microwave, melt 4 Tbsp. butter in a shallow bowl. In another shallow bowl, whisk together the bread crumbs, 1/2 cup parmesan and flour. Coat the chicken in the butter then in the bread crumb mixture and add to the skillet.

Cook for 3-4 minutes per side, until chicken is cooked through and the breading is golden. Remove chicken to a plate and tent with foil to keep warm.

Add the remaining butter to the skillet. When melted, add the garlic and cook for 1 minute, until fragrant. Add in the zucchini and cook until tender. Sprinkle with remaining parmesan. Add the chicken back and cook until heated through.

Garlic and Rosemary Sliders

improvchallenge

This month’s Improv Cooking Challenge ingredients were garlic and rosemary – and I immediately thought, burgers! I couldn’t find a recipe that I really liked, so I decided to create my own – and these were a fabulous success.

There’s double garlic and rosemary here – fresh in the aioli that tops the burgers and dried spices in the burgers themselves. The result is flavorful without being over-powering. And, I made them slider-sized because that makes them perfectly toddler sized – a big win in our house right now!

You can check out what the other participating bloggers made with garlic and rosemary here:

 

GarlicRosemaryBurgers

Garlic and Rosemary Sliders
(a Kate’s Recipe Box original)
Makes 8 sliders

1 Tbsp. olive oil
1 sweet onion, thinly sliced
1 1/4 lbs. ground beef
1 tsp. herbs de Provence
1/2 tsp. garlic powder
1/2 tsp. onion powder
Salt and pepper, to taste
1/2 cup mayonnaise
1 clove garlic, minced
1 Tbsp. fresh rosemary, finely chopped
8 slider rolls
Arugula, for serving

In a heavy pan over low heat, toss together the olive oil and the sliced sweet onion. Cook until caramelized, stirring occasionally, then transfer the onions to a bowl.

In a medium bowl, mix together the ground beef, herbs de Provence, garlic powder, onion powder, salt and pepper. Divide into eight equal patties and cook in the pan from the onions until they reach the desired doneness.

Meanwhile, whisk together the mayonnaise, garlic and rosemary. Add salt and pepper, to taste. Set aside.

Spread 2-3 tsp. of mayonnaise mixture on the bottom of each slider bun. Top with a burger patty, onions and arugula. Serve immediately.

Chicken Sausage and Marinated Summer Veggies

Current craving: all the veggies. I’ve eaten more salad and grilled vegetable sandwiches recently than I ever have in my life. I’m not sure if it’s a pregnancy thing or just the mid-summer bounty, but it’s been delicious.

While aimlessly flipping through Pinterest, this recipe caught my eye because of all of the veggies. I adapted it slightly to fit what we had in the garden/what looked best at the store, but you could really do this dish at any time of the year with whatever produce is in season.

I served it along with a loaf of warm, crusty bread – it was an awesome summer dinner.

ChickenSausageSummerVeg

Chicken Sausage and Marinated Summer Veggies
(slightly adapted from Beachbody)
Serves 4

2 tsp. olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. lime juice
2 cloves garlic, minced
Salt and pepper, taste
2 zucchini, coin sliced
2 yellow squash, coin sliced
1 cup cherry or grape tomatoes
1 green pepper, chopped
1 red onion, sliced
4 cooked chicken sausages, coin sliced
2 Tbsp. fresh basil, chopped

Whisk together olive oil, balsamic vinegar, lime juice, garlic, salt and pepper. Toss all the veggies with the balsamic mixture and let sit for 30 minutes, stirring halfway.

Preheat your broiler to high.

Stir the chicken sausage into the veggies and transfer to a sheet pan. Broil for 10-15 minutes, until vegetables are soft, turning halfway.

Jerk Sweet Potato Black Bean Burgers #CookoutWeek

Another great company I was introduced to via #CookoutWeek was Swine Dining. They specialize in small batch, made-by-hand spice mixes – and they’re awesome. They sent us three spice mixes to try and we loved them all.

Their signature blend is “Wimpy’s BBQ Rub” – called Wimpy’s because there’s no heat. We used it last night to make up a batch of our favorite pulled pork. We didn’t miss the heat – and it made it much more toddler-friendly. It was an awesome dinner for the whole family. Wimpy’s is currently available via their Etsy shop. They have plans to launch the other two spice mixes we tried – Jamaican Me Hungry (which I used in these burgers) and Dilly Dust – via Kitckstarter.

As soon I as I saw they sent us a jerk seasoning, I knew I wanted to make some sort of sweet potato burgers. The patties were too soft to place directly on the grill so I opted to bake them and they came out fabulous. If you wanted to get the grilled flavor, you could make them ahead of time and reheat on the grill.

JerkSweetPotatoBurgers

Jerk Sweet Potato Black Bean Burgers
(a Kate’s Recipe Box original}
Serves 8

2 large sweet potatoes
1 can black beans, drained and rinsed
1 cup cooked quinoa
1/2 cup plain breadcrumbs
1 egg
3 Tbsp. Swine Dining’s Jamaican Me Hungry jerk seasoning
Fresh sliced pineapple
Lettuce
Burger buns

Preheat your oven to 400 degrees. Wash the sweet potatoes and poke all over with a fork. Place on a baking sheet and roast for 45 minutes – 1 hour, until very tender. Let cool until cool enough to handle. Scoop out the flesh and mash with a fork.

Reduce the oven to 350 degrees.

Mash half of the black beans and mix into the sweet potatoes. Mix in the remaining black beans, quinoa, breadcrumbs, egg and jerk seasoning until thoroughly combined. Divide into 8 patties and place on a parchment-lined baking sheet.

Bake for 45 minutes, flipping halfway.

Serve on a bun, topped with pineapple and lettuce.

SwineDining