date night chicken parm cornbread pizzas

Date night is my favorite. Sometimes it's fun to go out. But the dates I like best are in this little home of ours, sitting across the table from this husband of mine, with our dog-child at our feet. Since we moved into our home a couple months ago, it feels even sweeter to be together in this place that we worked hard and waited for. And while I'm no longer cooking for us in a renovated hallway closet, I still like to make humble little dinners for us to enjoy on these date nights in. Pizza always fits the bill.

P.S. Happy two year anniversary to you, husband! Life with you is sweeter than I knew it could be.

Chicken Parmesan Cornbread Pizzas (adapted from Megan for Betty Crocker)
makes 2 individual pizzas

for the cornbread crust, you'll need:
1/2 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup water
2 tablespoons olive oil

for the pizza, you'll need:
1 tablespoon olive oil
1 boneless skinless chicken breast, pounded thin
1 egg, beaten
1/2 sleeve Ritz crackers (or similar cracker)
4-6 tablespoons tomato sauce (I use Pomi)
6-8 oz. fresh mozzarella, thinly sliced
1/4 cup shredded Parmesan cheese, plus more for serving
crushed red pepper flakes, for serving (optional)

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.

First, make the chicken. Heat olive oil in a large skillet over medium-high heat. Place the crackers in a large plastic bag, seal, then use hands to crush into small pieces. Beat egg in a shallow dish. Dip the chicken breast into the beaten egg, then place in the plastic bag with the crackers. Transfer chicken to the hot skillet and cook for 4-5 minutes per side, until the outside is browned and crispy and the chicken is completely cooked through. Transfer to a paper towel-lined plate to drain excess oil. Allow the chicken to rest for a couple minutes before cutting into thin strips.

In a large mixing bowl, whisk together cornmeal, flour, baking powder, and salt. Add water and olive oil and stir to combine until a dough is formed. You may want to use your hands to bring it all together.

Divide the dough in half. If making pizzas into a heart shape, divide each half in half again, so that you have 4 equally sized balls of dough. Place 2 of the balls right next to each other, then pull down and together to meet at a point. (You can use a rolling pin for this, but I like to just press the dough down with my hands.) Repeat with the other 2 balls of dough.

Transfer the pizzas to the baking sheet side by side. Divide the tomato sauce, chicken, mozzarella, and Parmesan between the pizzas. Bake for 15-20 minutes, rotating the baking sheet halfway through.

Sprinkle with extra Parm and red pepper if desired. Use a spatula to transfer each pizza to a plate and dig in!

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chipotle chicken chili

Ohhh, Texas weather. Last week it went from warm and sunny to snow(!) to ice and back to sorta kinda warm. And now it's freezing again. Sigh.

While I am SO ready for full-on warm spring weather, there is one thing I love about the cold hanging around a bit longer: hearty, soul-warming comfort food, of course. This chipotle chicken chili from Ree's newest cookbook is about as good as it gets for a chilly night. The chipotles lend a perfect warmth and the squeeze of lime at the very end brightens it up just right. This is like a hug in a bowl.

Chipotle Chicken Chili (adapted from The Pioneer Woman)
10-12 servings

you'll need:
2 tablespoons olive oil
4 garlic cloves, minced
2 lbs. boneless, skinless chicken breasts, cut into small pieces
one 12 oz. bottle of beer (I used Corona)
one 14 oz. can diced tomatoes
3 chipotle peppers in adobo, minced
one 14 oz. can black beans, drained and rinsed
one 14 oz. can pinto beans, drained and rinsed
one 14 oz. can kidney beans, drained and rinsed
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons kosher salt
5 corn tortillas, torn into small pieces
juice of 1 lime
for serving: sliced avocado, cheddar cheese, lime wedges

Heat olive oil in a large pot over medium-high heat. Add the onion and cook for 2-3 minutes. Add the garlic and cook for another 30 seconds.

Add the chicken and cook until browned on all sides, about 5 minutes. Pour in all but 1/4 cup of the beer, then add the tomatoes, chipotle peppers, and the beans. Add the chili powder, cumin, and salt, and stir everything to combine.

Bring the chili to a boil, the reduce to a simmer. Cover the pot and simmer for 45 minutes to 1 hour, stirring occasionally. Stir in the remaining 1/4 cup of beer and the lime juice. Simmer for another 10 minutes. Serve piping hot with avocado and cheese on top. Yum!

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kale & chicken quesadillas

Is everyone as obsessed with quesadillas as we are? There's just something about that cheesy goodness in a crisped-up tortilla that makes my heart sing.

These quesadillas are kinda weird and extremely delicious. Make a kale dip, spread it on tortillas, then pile on mozzarella, chicken, and avocado. Just trust me on this one.

This makes a quick, fabulous weeknight dinner, but it would also be a great addition to your Superbowl spread! Dip IN the quesadillas = two birds, one stone.

Kale & Chicken Quesadillas (adapted from Take a Megabite)

makes 2 quesadillas

you'll need:

2 cooked chicken breasts, sliced into strips

1 tablespoon olive oil

3 cups kale, coarsely chopped

2 cloves garlic, minced

3 oz. goat cheese

1/4 cup plain Greek yogurt

4 tablespoons shredded parmesan

1/4 teaspoon red pepper flakes

kosher salt and freshly ground pepper to taste

4 tortillas (I used corn, but use whatever you like!)

1/3 cup shredded mozzarella

1 avocado, halved, pitted, and sliced

sliced green onions and lime wedges, for serving

Heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds. Add kale and cook and stir until it's wilted, about 3-4 minutes.

Mix the cooked kale, goat cheese, Greek yogurt, parmesan, red pepper, salt and pepper in a bowl. To assemble quesadillas, divide kale dip, chicken, avocado, and mozzarella between 2 tortillas. Top each one with the remaining tortillas.

Heat a large skillet over medium-high heat. Cook quesadillas on both sides until they are browned and crispy. Serve with scallions and a squeeze of lime.

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creamy bowties with chicken and mushrooms

Oh, how I love everything about this meal. Cute bowtie pasta, mushrooms, goat cheese, wine, garlic... it just doesn't get much better than this in my book!

And what makes this recipe even better is how incredibly simple it is, partly because I used Dorot Frozen Herbs for the first time! Have y'all seen/heard about these?! I first saw them on Dixya's blog and was so intrigued. Dorot makes frozen trays of fresh garlic, ginger, basil, cilantro, etc. that you can simply pop into your cooking and use as you would fresh. Not only is this a great time saver for me, but it also eliminated extra clean up (YAY) and tasted great! Bonus: now I can have all the herbs I want around without having to worry about wasting them or taking care of them (RIP every herb garden I've ever tried to maintain).

Creamy Bowties with Chicken and Mushrooms
serves 4-6

you'll need:
2 tablespoons olive oil
2 chicken breasts, cut into small pieces
1 onion, peeled and diced
3 Dorot Crushed Garlic Cubes
8 oz. cremini mushrooms, sliced
1 Dorot Chopped Basil Cube
1 cup chicken stock
1/2 cup white wine
4 oz. goat cheese
1/2 cup plain Greek yogurt
kosher salt and freshly ground black pepper
small handful of pecans, toasted and chopped
10 oz. bowtie pasta
roughly chopped Italian parsley, for serving

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken and cook until completely done. Set aside.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook until soft. Add the garlic cubes and stir until melted. Add the mushrooms and basil cube and cook until most of the liquid has been removed from the mushrooms. Add chicken stock and wine and simmer for about 10 minutes.

While the mushroom mixture is simmering, cook pasta according to the package directions. Reserve 1 cup of pasta water, then drain and set aside.

Turn the heat to the low, then stir in the yogurt, goat cheese, and half of the pecans. Season to taste with salt and pepper. Add the chicken and pasta to the sauce and stir to coat, using the pasta water to thin the sauce as necessary.

Serve with parsley and the remaining pecans. YUM.

Disclaimer: I received free Dorot products for review, but all opinions are 100% my own. You can find out where to purchase Dorot products near you here.

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pumpkin red curry peanut noodles

Hi friends! Hope you guys all had a wonderful Thanksgiving. Are you still in a food coma, or ready to take on dinner this week? Hopefully the latter, because I have a killer dinner recipe for you guys today!

My love for peanut noodles has been well-documented on this blog. They're fast, fabulous, and totally addicting. This is a great twist on regular peanut noodles, especially for cold fall and winter nights. The red curry adds a little warmth without being overwhelmingly spicy, and the pumpkin makes this dish creamy and rich. Miles and I both loved, loved, loved this - it's definitely going into our regular dinner rotation!

Pumpkin Red Curry Peanut Noodles (adapted from Aida Mollenkamp)
4-6 servings

you'll need:
1 tablespoon olive oil
1 lb. chicken breasts, cut into bite-size pieces
kosher salt and freshly ground black pepper
1/2 lb. fettuccine
1 cup frozen broccoli florets
3 cups baby spinach
2/3 cup pumpkin puree
1/3 cup creamy peanut butter
1/4 cup white wine vinegar
3 tablespoons red curry paste
4 cloves garlic, minced
1 tablespoon honey
1 cup hot water (reserved from pasta water)
6 green onions, thinly sliced
2 tablespoons toasted peanuts, chopped

Heat olive oil in a skillet over medium-high heat. When oil is hot, add chicken to the pan and sprinkle with salt and pepper. Cook until chicken is completely done, then remove to a plate to rest. Lower the heat to medium-low and add the pumpkin puree, peanut butter, vinegar, curry paste, garlic, and honey to the skillet. Whisk until everything is combined and smooth.

Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook according to the package directions. When it's about 2 minutes until pasta is done, add the frozen broccoli to the pot. Place the baby spinach in a colander. Reserve 1 cup of pasta water, then drain the pasta and broccoli on top (so that you pour the water over the pasta and are flash blanching the spinach).

Add reserved pasta water to the pumpkin-peanut butter sauce to thin it out as desired. Add the pasta, broccoli, spinach, and chicken to the skillet toss well, adding more pasta water as necessary. Garnish with green onions and chopped peanuts to serve.

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chicken and chorizo mini calzones with creamy avocado dip

These little calzones are absolutely delicious! The chorizo, olives, and sundried tomatoes add huge flavor, and by using frozen dinner rolls and rotisserie chicken, this was the perfect weeknight meal. I love having something to dip calzones into, and this creamy avocado dip fit the bill perfectly. Basically, this is an overall fabulous meal that comes together in no time... and you all know how much I love that!

Chicken and Chorizo Mini Calzones with Avocado Yogurt Dip

yields 16 small calzones

you'll need:

16 frozen, unrisen dinner rolls (thawed and allowed to rise for 2-3 hours)

2 lbs. cooked and shredded chicken thighs (or substitute chicken breasts)

1 tablespoon olive oil

1 onion, chopped

2 garlic cloves, minced

1/4 lb. chorizo sausage

1/4 cup chopped green olives

1/4 cup chopped oil-packed sundried tomatoes

salt and freshly ground black pepper

1 egg, beaten for egg wash

for the avocado dip, you'll need:

1/2 cup plain fat-free Greek yogurt

2 ripe avocados, peeled and seeded

1/2 teaspoon garlic powder

dash of cayenne

2 tablespoons fresh lime juice

salt and pepper to taste

Preheat oven to 400 degrees F.

Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 more minute. Add chorizo to the skillet and cook until completely done, breaking up the meat as it cooks. Add green olives, sundried tomatoes, and chicken to the skillet, stirring to combine. Taste for seasoning and add salt and pepper as necessary.

Roll thawed and risen rolls on a lightly floured surface. Spoon a few tablespoons of filling onto half of the dough, then fold it over itself, pressing the edges to seal.

Once all the calzones are assembled, brush each one with egg wash. Bake for 10-12 minutes, until golden.

While calzones are baking, make the avocado dip by combining all of the ingredients into a food processor or blender until smooth.

Serve hot calzones along with a dollop of avocado dip. Enjoy!

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greek chicken salad sandwiches

Happy Monday, y'all!

Most of you know that I teach fifth grade. As a teacher, I have to pack my lunch every day so that I can eat with my kiddos during our lunch hour (which is really only like 20 minutes). And lunches can get a little boring. So it's super important for me to have a bunch of delicious lunch recipes that not only break up the monotony, but that I can actually look forward to eating!

This Greek chicken salad is a fantastic twist on a lunch staple. The kalamata olives and sundried tomatoes give it an amazing flavor, and the little bit of feta is just perfect. Prep this at the beginning of the week and have delicious lunches all week long!

Greek Chicken Salad Sandwiches (adapted from Cooking Classy)
yields 6 sandwiches

you'll need:
1 lb. chicken breasts, cooked and shredded
1 cup seeded and diced English cucumbers
10 sundried tomatoes packed in oil, drained and thinly sliced
1/2 cup feta cheese, crumbled
1/3 cup chopped red onion
1/4 cup diced Kalamata olives
1 cup tzatziki (store-bought or homemade)
kosher salt and freshly ground black pepper
12 slices bread (I like a hearty, grainy bread for chicken salad)

In a large bowl, stir all ingredients (except bread) together until tzatziki is evenly distributed and everything is well-mixed. Taste and add salt and pepper as desired. Refrigerate for at least an hour to allow to flavors to develop. Serve between slices of bread (I like to toast mine!). Enjoy!

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crockpot thai chicken soup

Fall calls for great crockpot recipes and great soups. And this is it - my favorite crockpot soup recipe to date!

Part of the beauty of this recipe is that it's so easy - you'll only dirty a knife, cutting board, and your crockpot. No browning or any other prepping besides chopping the veggies. But the real beauty is in the fantastic flavor! It's creamy, spicy, and incredibly comforting. Don't skip the fresh lime juice addition at the end - it perks it up in the best way.

If you can't tell already, I'm totally crazy about this soup. This is one I'll be making again and again!

Crockpot Thai Chicken Soup (adapted from Foodie Crush)
serves 4-6

you'll need:
2 tablespoons red curry paste
3 cups coconut milk (I used Trader Joe's Light Coconut Milk)
2 cups chicken stock
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons creamy peanut butter
1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces
1 red bell pepper, seeded and sliced into 1/4 inch slices
2 jalapenos, seeded and chopped
1 onion, thinly sliced
1 tablespoon fresh ginger, minced
1/2 to 1 teaspoon crushed red pepper flakes (depending on how spicy you prefer!)
1 cup frozen peas
1 tablespoon lime juice
for garnish: chopped peanuts, lime wedges, and sliced jalapenos
cooked Jasmine rice (about 4 cups)

Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in your slow cooker bowl. Place the chicken breast, red bell pepper, jalapeno, onion, red pepper flakes, and ginger in the slow cooker. Cover and cook on high for 4 hours or on low for 8 hours.

Add in the peas and cook for 1/2 hour longer. Stir in lime juice just before you're ready to eat. To serve, ladle soup over Jasmine rice and garnish with chopped peanuts, jalapenos, and lime wedges. Enjoy!

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polenta tamale pie

Y'all okay with another Tex-Mex recipe today?

I didn't intend to make this an unofficial Tex-Mex week, but that's just the way things happen in our house sometimes. What can I say? I'm a San Antonio girl, through and through. We can't get enough of these spicy, cheesy flavors!

This tamale pie is crazy good! And by using a rotisserie chicken and prepared polenta, it's a much easier way to get all those delicious tamale flavors without all the work. :)

Polenta Tamale Pie
serves 4

you'll need:
1 lb. cooked and shredded chicken breasts
3/4 tablespoon chili powder
1 1/2 teaspoons cumin
1 (14 oz.) can red enchilada sauce
1 (14 or 15 oz.) can refried pinto beans
3/4 cup chicken broth
1-pound roll prepared polenta, sliced into thin rounds
1 cups shredded pepper jack cheese
handful of cilantro, roughly chopped

Preheat oven to 350 degrees F.

In a large skillet over medium-high heat, add chicken, chili powder, cumin, enchilada sauce, beans, and broth. Stir together and simmer until the mixture thickens, about 10 minutes. Taste for seasoning and add salt and pepper as necessary.

Spray a 9 or 10-inch pie pan with cooking spray. Lay half of the sliced polenta in dish. Top with chicken and bean mixture. Top with 1/2 cup cheese, then remaining polenta. Add remaining 1/2 cup cheese.

Bake for 30-35 minutes, until sauce is bubbling and cheese is beginning to brown. Sprinkle cilantro on top. Allow pie to cool for at least 5 minutes before slicing and serving. Enjoy!

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caramelized chicken with jalapeno yogurt

Want to know how to brighten up your Monday?

Make this dinner tonight!

This chicken is wonderfully simple, but still super flavorful. Light, but oh so comforting. The heat from the jalapenos is the perfect wake-up call to your taste buds, in the creamiest yogurt sauce that I want to put on everything from now on. (P.S. Making this recipe as written will give you some extra sauce. You're welcome.)

This worked perfectly over some wild rice, but you could also serve it on its own along with some vegetables, over lightly buttered egg noodles, or even on some good crusty bread for an open-faced sandwich. In fact, I think I'm going to try all of the above, because this was just that good!

Caramelized Chicken with Jalapeno Yogurt (adapted from How Sweet It Is)
serves 2

you'll need:
2 boneless, skinless chicken cutlets (or 1 large chicken breast cut in half lengthwise)
salt and freshly ground black pepper
2 tablespoons canola oil
2 jalapenos, seeded and chopped
3 garlic cloves, minced
2 tablespoons unsalted butter
1 tablespoon flour (any kind is fine, I used whole wheat)
1/4 cup skim milk
1 cup plain Greek yogurt
2 tablespoons grated Parmesan cheese

Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Pat chicken completely dry with paper towels. Season on both sides with salt and pepper. Add chicken to the skillet and cook for 8 minutes per side. If needed, use the remaining canola oil when flipping the chicken.

While the chicken is cooking, heat a small saucepan over medium heat and add butter. Once butter is melted and begins to sizzle, add in the jalapenos and garlic and cook for 2 minutes, stirring occasionally. Whisk in flour and stir continuously for 1-2 minutes, until flour is cooked. Reduce heat to medium-low and add milk and yogurt. Continue to stir continuously until the mixture thickens (5-7 minutes). Once the sauce has reached the desired thickness, take off the heat and stir in Parmesan. (Sauce may thicken while it sits; add more milk if necessary to thin out.) Taste and season with salt and pepper as desired.

Top chicken with jalapeno yogurt sauce and serve over rice, or whatever else you like! Enjoy!

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chicken schawarma

When we were in Paris this summer, we couldn't get enough of the street food. While I basically survived on falafel, Miles was completely addicted to the chicken schawarma sandwiches. Ever since we got back, I've wanted to try to recreate his favorite meal. But since I don't foresee a vertical spit making its way into our kitchen any time soon, I settled for recreating the flavor as much as I could. And I have to say, this was pretty darn close!

This chicken has SO much flavor. The blend of spices is super delicious and makes your house smell kind of amazing. We ate ours in warm pita bread with tomatoes, cucumbers, and tzatziki. This would also be fabulous on a salad or on top of rice. However you eat it, enjoy!! This is definitely one to try!

Chicken Schawarma (adapted from Shiksa in the Kitchen)
serves 4

you'll need:
2 boneless, skinless chicken breasts (about 1 lb.)
1/4 cup olive oil, plus 1 tablespoon for frying
2 teaspoons cumin
2 teaspoons smoked paprika
1 teaspoon allspice
3/4 teaspoon turmeric
1/4 teaspoon garlic powder
1/4 teaspoon cinnamon
pinch of cayenne pepper
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Slice the chicken breasts into 5-6 pieces each. Place them in a marinating dish or a large plastic zipper bag.

In a small bowl, combine the rest of the ingredients. Pour spice marinade over the chicken. Use a spoon to turn the chicken to make sure the marinade evenly coats all the pieces. Cover the dish (or zip up the bag) and refrigerate for at least 1 hour and up to overnight.

Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray. Place chicken pieces on the sheet, evenly spaced. Bake for 15 minutes, turning halfway through cooking time.

Remove from oven and allow to cool slightly. Use a sharp knife to slice the chicken into small pieces.

Heat remaining tablespoon of olive oil in a large skillet over medium heat. Transfer chicken to the skillet and saute for 3-4 minutes.

Serve chicken warm, and enjoy!

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crockpot honey sriracha chicken tostadas + a giveaway! {closed}

I know I make a lot of food on here that I tell you is so delicious, to die for, blah blah blah. But this chicken is a whole new category of so delicious. Oh this chicken.

I've had this recipe pinned for a while now, but somehow just got around to making it. Don't wait like I did - make this as soon as you can! It's as easy as can be - throw all the ingredients into a crockpot and forget about it the rest of the day. We ate ours on tostadas, which I highly recommend, but it would also be fabulous in sandwiches, wraps, tacos, on top of a pizza, over rice... endless possibilities! The only really important thing is that you have this insanely flavorful chicken!

The chicken gets its flavor from some of my all-time favorite ingredients: onions, garlic, honey, toasted sesame oil... and SRIRACHA. I can't get enough of this stuff, and it frequently tops eggs, avocado toast, tacos, and just about everything else in our house. A few weeks ago I mentioned falling in love with this adorable Sriracha-inspired tea towel, and Sunday Drive Designs was sweet enough to send me one! It's now proudly hanging in our kitchen, declaring our undying love for hipster ketchup!

Happily, Sunday Drive Designs also sent me one of these darling tea towels to give away to one of you! If you're like me and love fun, quirky tea towels, this is definitely one you want in your collection!

***To enter the giveaway, simply like Little Kitchie and Sunday Drive Designs on Facebook, then leave a comment telling me you've done so. For an extra entry, visit the Sunday Drive Designs shop and leave a comment telling me what you'd love to have (I've got my eye on this Julia Child tea towel!) I'll announce a winner next Friday, August 9th. Good luck! Congrats to Mickie Pho on winning the Hipster Ketchup Tea Towel!

Crockpot Honey Sriracha Chicken Tostadas (chicken adapted from Foodie with Family)

makes 12 tostadas

you'll need:

3/4 cup ketchup

1 onion, peeled and chopped

4 cloves of garlic, minced

1/2 cup raw honey

3 tablespoons of Sriracha

2 tablespoons rice vinegar

2 tablespoons soy sauce

1 teaspoon toasted sesame oil

6 boneless, skinless chicken breasts

12 tostada shells

for serving: guacamole, cojita cheese, cilantro

Add ketchup, onion, garlic, honey, Sriracha, rice vinegar, soy sauce, and sesame oil to a blender and blend until smooth. Lay chicken breasts into the bottom of a crockpot, then pour the blended sauce over the top. Cook on low for 6-8 hours or high for 3-4 hours.

When chicken is done, use tongs to transfer it to a large bowl. Pour the sauce from the crockpot into a saucepan and place it over medium high heat to reduce, stirring frequently. While sauce is reducing, use two forks to shred the chicken. Add it back to the crockpot, turn it to the warm setting, and cover.

Once the sauce is reduced, pour it over the chicken and toss thoroughly to coat.

To serve, spread guacamole on a tostada shell, pile chicken on top, and sprinkle with cojita cheese and chopped cilantro.

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crockpot chicken cheesesteaks

We're backkkk! And, as it usually goes with the end of a fantastic vacation, it's a little bittersweet. So happy to be back home with our sweet Buddy and to be sleeping in our own bed, but I have to say that I would turn around and go back in a heartbeat!

Of course, I can't wait to tell y'all about our vacation - post coming Friday!

I've been in a bit of a fog since we've gotten back, just a general jet-lag situation. I didn't experience any of this going from Dallas to Paris - I was set-to-go right when we landed with no problem! I suspect most of that had to do with the pure excitement of being in PARIS for the first time, though. :)

Anyway, as happy as I am to be back in my kitchen, easy meals that require little to no thinking are right up my alley at the moment. But I never want anything boring - always big flavors! And these totally fit the bill. Look at all that cheesy goodness! As simple as these are, the flavor is insanely good. We gobbled up the leftovers of this like there was no tomorrow. So give yourself a little rest in the kitchen, whip these up, and feel like a total winner. :)

Crockpot Chicken Cheesesteaks (adapted from How Sweet It Is)
serves 4-6

you'll need:
2 green bell peppers, sliced
2 sweet onions, sliced
6 garlic cloves, minced
1 1/2 pounds boneless, skinless chicken breasts
2 teaspoons smoked paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
1-2 dashes of cayenne pepper (depending on how spicy you like)
8 ounces of beer (I used Shiner)
1 cup freshly grated provolone cheese
whole wheat hamburger buns, toasted (number depends on how many you're planning on feeding)

Season chicken breasts with salt, pepper, paprika, and cayenne.

Place peppers and onions in the bottom of your crockpot. Sprinkle the minced garlic over the top. Place seasoned chicken on top, then pour in the beer. Cover and cook for 6-8 hours on low, or 3-4 hours on high. About 15 minutes before serving, turn your crockpot to the "keep warm" setting. Use two forks to shred the chicken right inside the crockpot and toss thoroughly. Keep mixing and tossing to combine the chicken, peppers, and onions until the liquid is absorbed.

Stir in the grated cheese, mixing well. Cover for about 5 minutes, until the cheese has completed melted. Serve on toasted buns. Enjoy!

I have to say a huge thank you to my lovely ladies who guest posted for me while we were away! Y'all made this place super delicious and wonderful! Love you all!!!

In case you missed them:

• Lemon-Scented Spelt Flour Crepes from Cassie of The Clean Sheep
• Cane Syrup Pulled Pork Sandwiches from Erika of Southern Souffle
• Oreo Parfaits from Colleen of Souffle Bombay
• Compost Cookies from Jen of Milk and Honey

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chicken caesar club sandwiches

In the Texas summer heat, sometimes it's hard to think about standing over a hot stove with something simmering away. It's those kind of days that I love making super simple, yet super delicious sandwiches like this for a yummy lunch or dinner.

These little sandwiches - with Caesar dressing, sundried tomatoes, and pancetta - are absolutely bursting with flavor. They make a perfect summer meal, and would be fabulous packed up in a picnic! This is the kind of thing I could eat for every meal, no complaints.

Chicken Caesar Club Sandwiches (adapted from Ina Garten)
makes 3-4 sandwiches, depending on how big you cut them

you'll need:
2 cooked and shredded chicken breasts (Use rotisserie chicken for a super easy meal! Or simply bake them off at 350 degrees F for 35-40 minutes.)
4 ounces thinly sliced pancetta
1/4 cup Caesar dressing
1 ciabatta bread (or you can use small individual ciabatta rolls like I did)
2 ounces mixed greens
12 sundried tomatoes, in oil
3 ounces shaved Parmesan

Preheat oven to 350 degrees F. Place pancetta on a foil-lined baking sheet. Bake for 10-15 minutes, until pancetta is crisp. Set aside on paper towels to drain.

Slice the ciabatta loaf or rolls in half horizontally. Toast the bread in the oven, cut side up, for 5-7 minutes, or until desired. Remove from oven and allow to cool slightly.

To assemble sandwiches, spread the cut sides of each piece of bread with Caesar dressing. Layer mixed greens, pancetta, chicken, shaved Parmesan, and sundried tomatoes. Place the top slice of bread on top and cut as desired.

And that's it! A super simple, super quick meal that is still so delicious!

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gwyneth paltrow's teriyaki chicken

Here's the teriyaki chicken I served with the best brussels sprouts, which kind of made this the best meal.

Looking at the title of this post, you probably either got really excited or did an epic eye roll. I know Gwyneth has a lot of haters. But I'm just not one. This blondie has brought me some awesome meals lately from her new cookbook, It's All Good, which focuses on clean eating and is completely gluten-free. I've tried 4 or 5 recipes from it since my sweet friend Megan gave it to me for my birthday, and every single one has been totally delicious AND totally good for us. Only love for Gwynnie over here.

This is definitely going to be in regular rotation in our home. It is so flavorful (the teriyaki sauce is to die for) and also so simple. You'd never guess in one million years that this fits into an elimination diet, is considered a detox meal, and is super low-fat, because this is the best teriyaki chicken EVER. That's what you call a win-win.

Gwyneth Paltrow's Teriyaki Chicken, slightly adapted from It's All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great
serves 4

for the sauce, you'll need:
1/3 cup balsamic vinegar
1/3 cup raw honey
1 teaspoon freshly grated ginger
1/4 teaspoon freshly ground black pepper
1 teaspoon barley miso
1 teaspoon mirin
1 tablespoon water

for the chicken, you'll need:
olive oil
1 lb. chicken breasts, cut into small pieces
3 thinly sliced scallions, for garnish
A handful of roughly chopped cilantro, for garnish

Combine the balsamic vinegar, honey, ginger and pepper in a small saucepan. Bring to a boil, then lower to a simmer and cook for 10 minus. Stir in the miso, mirin and water. Take off heat and allow to cool a bit.

Marinate the chicken in half of the sauce for at least 1 hour and up to overnight. Reserve the remaining sauce for serving.

Heat a bit of olive oil in a skillet over medium high heat. Add chicken and cook for 3-4 minutes per side, or until chicken is completely cooked through.

To serve, drizzle remaining sauce over chicken and sprinkle with scallions and cilantro. Enjoy!

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creamy bbq chicken pizza + jim lahey's no-knead pizza dough

I think, this week, let's talk about pizza! Yes?

I've been on a pizza-making kick lately, and can't wait to tell you guys about it. I've been obsessed with finding the perfect pizza dough recipe for a while now (I have seriously never used the same recipe twice), and the three I'm going to share with y'all this week are all to die for. Crispy, chewy, air-bubbly... just perfect.

Let's start out with this one. I think I was the last person on Earth to try this recipe, but don't be like me! This is as simple as it gets (no knead!), and it's the best pizza dough I've ever made. It's incredible!!!

Although you can (and should) top this pizza with anything and everything, I decided to try out Bev's Creamy BBQ Chicken Pizza because... well, do I really need to explain?!

Real talk: this pizza dough will change your life.

Jim Lahey's No-Knead Pizza Dough (adapted from Girl Versus Dough and Handle the Heat)
makes four 10 to 12-inch pizzas

A quick word about what sounds like the longest rising time ever: the recipe calls for at least an 18 hour rise time, but I'm a terrible planner and very impatient when it comes to pizza. I made my dough in the morning and let it rise all day, about 12 hours, and it turned out perfectly. This dough is forgiving and compassionate to my scatterbrained ways. That being said, the longer you let it rise, the more developed the flavor will be.

you'll need:
3 3/4 cups AP flour
1/4 teaspoon active dry yeast
2 teaspoons salt
1 1/2 cups lukewarm water

In a medium bowl, whisk together flour, yeast and salt. Add water gradually and stir with a spoon until combined and a dough forms (you may have to use your hands to bring it all together... but you don't need to knead!). With floured hands, bring to dough together in a ball. Transfer the dough to a clean, large bowl and cover it with plastic wrap or a tea towel. Set dough in a draft-free place until dough is doubled (or more than doubled) in size, 12-18 hours.

When dough has risen, punch it down and transfer it to a lightly floured work surface. Divide dough into 4 equal pieces. Take one portion of the dough and gather 4 corners to the center to create 4 folds. Turn seam side down and form into a ball. Repeat with remaining portions of dough. Allow to rest, uncovered, for an hour. When dough is fully rested, it's ready to shape and top as you like! See below for what I did...

*If you'd like to make this dough ahead of time, that's great! Dough will stay good for 3 days in the refrigerator, well-wrapped in plastic wrap. When you're ready to use it, allow it to come to room temperature for 2-3 hours before using. Dough will also keep in the freezer for 1 month. Defrost the dough overnight in the fridge, then allow to sit at room temperature as you would with the refrigerated dough before shaping.

Creamy BBQ Chicken Pizza (toppings adapted from Bev Cooks)
makes 2 12-inch pizzas

you'll need:
1 lb. cooked chicken breasts, chopped into bite-size pieces (I used rotisserie chicken)
1/4 cup heavy cream
1/2 cup BBQ sauce, plus 2 tablespoons
1 medium red onion, thinly sliced
1/4 cup pickled jalapenos
1 cup shredded mozzarella cheese
2 tablespoons chopped green onions, for garnish

Place a pizza stone in your oven, and preheat the oven to its highest temperature (mine is 550 degrees F). Allow to heat for at least 30 minutes.

Toss chicken with 2 tablespoons BBQ sauce and set aside.

In a small bowl, mix heavy cream and BBQ sauce together until completely combined and smooth.

On two pieces of lightly floured parchment paper, press out each pizza dough ball to 10-12 inches in diameter (one pizza on each piece of paper). Evenly spoon the creamy BBQ sauce over each crust, then top with chicken, red onions, jalapenos and cheese.

Carefully(!) remove the preheated pizza stone from the oven and slide one of the pizzas on parchment paper onto it. Return to oven and bake for 7-12 minutes, until cheese is browned and bubbly. Repeat with other pizza.

Allow to cool for 5-10 minutes before slicing. Garnish with green onions, and rejoice!

*Coming later this week: no-knead whole wheat pizza dough, and spicy garlic bread pizza dough. Yipeeeeee!!!

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cinco de mayo recipes!

Sunday is Cinco de Mayo! Are you ready? I'll take any excuse to indulge in excessive amounts of guacamole. Here are some ideas for a whole day of feasting on Cinco de Mayo!

Buenos Dias!

Green Chile Cheddar Drop Biscuits

Mexican Breakfast Pizza

Chipotle Pepper Jack Scones

Green Chile Quiche

Snacks and Appetizers

Mexican Camp Bread

Chorizo and Peppers Quesadillas

Baked Jalapeno Poppers

Meal Ideas!

Mexican Pasta Bake

Lightened Up Neiman Marcus Tortilla Soup
Slow Cooker Ranch Chicken Tacos

Chorizo and Jalapeno Pizza

Baked BBQ Ranch Turkey Tacos

Chicken and Avocado Enchiladas

Slow Cooker Enchilada Soup

Green Chile Brisket Enchiladas
Baked Turkey Taquitos

Something Sweet!

Dulce de Leche Sandwich Cookies

What about you? Are you cooking up anything for Cinco de Mayo?

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red curry chicken

Miles and I have been on a major Thai kick lately.

As in, takeout.

Such a delicious habit. Not so much a healthy one.

So, when I saw this lovely recipe for red curry, I knew I had to give it a try. And it was just seriously great. So hearty, so healthy! Our local place doesn't put sweet potatoes in their curry, and now that I've had this I just wonder why?! Sweet potatoes + curry = perfect.

This comes together quickly once all these beautiful veggies are chopped.

No excuse for takeout tonight. Homemade Thai FTW!

Red Curry Chicken (adapted from Eat Live Run)
serves 4

you'll need:
1 lb. boneless skinless chicken breast, cut into small pieces
1 tablespoon coconut oil
3 tablespoons red curry paste
1 teaspoon ginger powder
3 cups coconut milk
1 cup water
2 baby bok choy, chopped
1 cup chopped sugar snap peas
1 large sweet potato, peeled and sliced into 1/4" thick pieces
1 1/2 tsp sugar
2 teaspoons fish sauce
juice of 1 lime
1 teaspoon salt
cooked brown rice, for serving (optional)

Heat the coconut oil in a large pot over medium high heat. Add the chicken and sear for 1-2 minutes per side (chicken won't be cooked all the way through). Stir in the curry paste and ginger and cook for 2 more minutes.

Pour in the coconut milk and water, then add the bok choy, bell pepper, sugar snap peas and sweet potatoes. Bring to a boil, then reduce to low and simmer. Stir in fish sauce, salt, lime juice and sugar. Continue simmering over low heat until veggies are soft (about 10-15 minutes).

And that's it! Serve over brown rice, if you like. Enjoy!

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green chile chicken hash with garlic dressing

It's not much of a looker, I know. But I am telling you, this is so absolutely delicious, it won't be on your plate long enough to care what it looks like.

Full disclosure, there are several components to this recipe, and you're going to have kind of a lot going on at the same time. But! Just read through the recipe completely before you begin in order to get organized and cut your work time down. Because the quicker you get this done, the sooner you can eat!

Green Chile Chicken Hash with Garlic Dressing (adapted from Bobby Flay)
serves 4

for the dressing, you'll need:
1/2 cup nonfat Greek yogurt
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
3 cloves garlic, smashed and chopped to a paste
salt and pepper to taste

for the hash, you'll need:
2 poblano chiles, stemmed
canola oil
salt and pepper
2 lbs. russet potatoes, scrubbed
1 lb. chicken breast, cut into small pieces
1 small head radicchio, thinly sliced
3 green onions, thinly sliced

First, make the dressing. Whisk together yogurt, vinegar, mustard and garlic in a bowl. Season with salt and pepper to taste. Let sit in the refrigerator while you make the rest of the dish.

Preheat oven to 375 degrees F. Toss the poblanos with a few tablespoons of canola oil and sprinkle with salt and pepper. Put the poblanos on a foil-lined baking sheet and roast until the skin is blackened on all sides, turning a few times, about 25 minutes. Transfer to a bowl and immediately cover with plastic wrap. Let sit and steam for at least 15 minutes. After it has steamed, remove the skin and seeds (it should fall off easily if you run it under cold water). Thinly slice poblanos and set aside.

While the poblanos are roasting, put the potatoes in a large saucepan and cover by at least 2 inches of water. Add 2 tablespoons salt to the water and bring to a boil over high heat. Cook until a skewer or paring knife inserted into the center of the potatoes meet no resistance, about 25-30 minutes, depending on the size of the potatoes. Drain and let cool for at least 5 minutes on a cutting board. Cut potatoes into a 1-inch dice.

While poblanos are roasting and the potatoes are boiling, get the chicken cooked! Heat a bit of canola oil in a large skillet over medium-high heat. Add chicken and cook for a couple minutes on each side, or until completely done. Set aside.

Back to the potatoes: In the same skillet you cooked the chicken in, heat a few tablespoons of canola oil over high heat until the oil begins to simmer. Add the potatoes in a single layer and cook, pressing firmly with a spatula, until a crust has formed. Gently turn them and cook until all sides are golden brown and crisp, adding more oil if needed.

Time to put it all together! Transfer the potatoes to a bowl and add the chicken, chopped poblano chiles, sliced radicchio and dressing and stir gently to combine. Fold in the green onions and serve!

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creamy chicken pot pie with chive biscuits

If you're still wondering what you should make for Easter lunch, look no further.

If you aren't wondering that at all but love comfort so good it's just ridiculous, look no further.

This is creamy, dreamy, weak-in-the-knees goodness.

We've got a few things going on in this recipe. I will beg three things of you:

1. No being lazy with the biscuits by using the canned ones. I promise, it is SO worth it.

2. DO be lazy and use rotisserie chicken from the grocery store. It's delicious and ready to shred right in. And it'll give you more time for biscuits.

3. No fat free cream cheese or Greek yogurt substitutions here. You will not regret it. YOLO.

Creamy Chicken Pot Pie with Chive Biscuits (adapted from Joy the Baker)
makes one 8x8 dish with 5 biscuits (easily doubled)

for the biscuits, you'll need:
1 1/4 cups AP flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon coarsely ground black pepper
1/8 cup chopped fresh chives
1/8 cup (1 ounce) unsalted butter, cold and cut into cubes
2 ounces (1/4 of a brick) cream cheese, cold
1/3 cup buttermilk, cold

for the filling, you'll need:
2 tablespoons unsalted butter
1/4 cup AP flour
1 cup chicken broth
3/4 cups whole milk
2 ounces (1/4 of a brick) cream cheese
salt and pepper to taste
1 teaspoon fresh lemon juice
pinch of nutmeg
1 1/2 cups cooked and shredded chicken meat
1 tablespoon olive oil
1/2 cup onion, diced
1 garlic clove, minced
3/4 cup thinly diced carrots
1/2 cup diced zucchini
3/4 cup frozen peas
1 egg mixed with 1 tablespoon of buttermilk, for egg wash

First, make the biscuits. In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, black pepper, and chopped chives.

Add butter and cream cheese to the dry ingredients. Break up the butter and cream cheese with your fingers or a pastry cutter until it's the size of peas.

Make a well in the center of the mixture. Add the buttermilk. Using a fork, stir until just combined. Dump the dough onto a lightly floured work surface and knead just 1 or 2 times, forming it into a disk about 1 1/2 inches thick. Use a round biscuits cutter to cut biscuits (if you don't have one, just use a knife). Place biscuits on a baking sheet and place in the fridge until ready to bake.

Next, make the filling. Preheat oven to 375 degrees F.

In a medium saucepan over medium heat, melt butter. Whisk in the flour for 1 minute. Turn flame to low and add the chicken broth. Whisk until no flour bits remain. Whisk in the milk and add the cream cheese. Heat over medium low heat, stirring often, until cream cheese has melted and the mixture is the consistency of warm, thick pudding. Add chicken, lemon juice, nutmeg, and salt and pepper to taste. Stir, then remove mixture from heat and set aside.

Heat olive oil in a medium skillet over medium heat. Add onions and saute for 3 minutes. Add garlic and saute 1 more minute. Add carrots, zucchini, and peas and cook for 3 minutes. Remove from heat and add veggies to the creamy chicken mixture, stirring to combine.

Spoon filling into an 8x8 baking dish. Remove the biscuits from the fridge and place them on top of the filling. Brush the tops of biscuits with egg wash.

Bake for 20-25 minutes, or until biscuits are puffed and golden and the filling is bubbling. Remove from the oven and allow to cool slightly before serving.

Enjoy, y'all! This one's a keeper.

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