Prep Time: — | Cook Time: — | Servings: — | Difficulty: Easy
1 quart organic chicken broth
2 whole organic boneless chicken breasts
1 tbsp. extra virgin olive oil
1 diced yellow onion
5 minced garlic cloves
2 each of small red, yellow, and orange sweet peppers diced
3 diced celery stalks
2 diced carrots
1 cup halved organic cherry tomatoes
1 cup sliced black olives
1 tbsp. fresh parsley
1 cup grated organic pepper jack cheese
1 cup grated organic cheddar cheese
1 pound gluten free brown rice spaghetti
Cream of chicken soup
2 tbsp. unsalted organic butter
2 tbsp. extra virgin olive oil
4 tbsp. flour
2 cups organic chicken broth
1 tsp. cayenne pepper
1 tsp. dried thyme
1 tsp. dried oregano
In a large stock pot, bring 1 quart of water and 1 quart of organic chicken broth to a boil (I used chicken broth because I didn’t have a whole chicken and was only using breasts.) Add chicken and boil for about 5 minutes. Reduce heat to low and simmer for about an hour. Remove chicken and allow to cool before shredding. Save chicken broth.
While chicken is simmering, heat 1 tbsp. of olive oil in a sauté pan over low heat. Stir in onion, garlic, sweet peppers, celery, and carrots. Slowly cook until browned, stirring occasionally.
Meanwhile, in a separate pan, heat butter and olive oil over medium heat. Add flour to butter and olive oil and stir constantly to form a light brown roux, about five minutes. Whisk in about 2 cups of the chicken broth, black pepper, cayenne pepper, thyme, and oregano and reduce heat to low.
Break spaghetti noodles in half. Boil spaghetti in the chicken broth until almost done. Do not overcook as the pasta will be baked to finish the cooking.
Drain pasta and place in a large mixing bowl. Add in onion mixture, shredded chicken, pepper jack cheese, cream of chicken soup, tomatoes, olives, and parsley. Use salad tongs to toss the mixture and incorporate all ingredients. Transfer to a casserole dish and cover with the cheddar cheese. Bake at 350 degrees for about 30 minutes. Remove from oven and let cool for five minutes before serving.
Prep Time: 30 minutes | Cook Time: 4 hours | Servings: 8 servings | Difficulty: Medium (Can you believe he had this rated as “easy?” Look at all the ingredients. I made him change it.)
15 Organic Roma tomatoes halved
2 tbsp. Kalamata olive oil
1 tbsp. fresh chives minced
2 tbsp. fresh basil
1 tsp. fresh rosemary
1 tsp. dried oregano (or 2 tbsp. fresh Greek oregano)
1 tsp. red pepper flakes
2 tsp. Kosher salt
1 tsp. fresh ground black pepper
4 medium sweet peppers
1 medium yellow onion minced
10 cloves garlic minced
2 tbsp. unsalted butter.
1 6 oz. can organic tomato paste
1 cup organic chicken broth
Meat addition to tomato sauce
2 Portobella mushrooms sliced 1/8 in. thick
2 organic carrots chopped
1/2 lb. sweet Italian chicken sausage, casing removed
1 1/4 lb. organic grass fed ground sirloin
1 lb. Gluten-free brown rice spaghetti cooked
6 oz. shredded whole milk mozzarella cheese
1/4 cup grated Parmigiano Reggiano
2 tbsp. fresh basil
1/4 cup Italian parsley
Preheat oven to 325 degrees.
Place halved tomatoes in a 13 x 9 baking pan, cut side up. Shower tomatoes with olive oil. Add chives, basil, rosemary, oregano, red pepper, and salt and pepper. Bake for 2 hours.
Place sweet peppers in oven and roast until skin can be easily peeled (about 45 minutes) turning occasionally.
Meanwhile, caramelize onion and garlic in butter over low heat for about 45 minutes, stirring occasionally.
In a separate sauté pan, add olive oil, carrots, mushrooms, chicken sausage and ground sirloin. Cook over medium heat until chicken and beef are fully browned, stirring as needed.
Remove tomatoes and peppers from oven and peel skin from both. Place tomatoes in a dutch oven. Using a potato masher, mash tomatoes until a thick sauce forms. Slice peppers and add to sauce along with tomato paste and chicken broth. Add cooked meat mixture to sauce and bring to a boil. Reduce heat and simmer for 2 hours.
Add cooked pasta, mozzarella, and Parmigiano Reggiano to the dutch oven and place in oven for 20 minutes.
Remove dish from oven, add fresh Italian parsley and basil to each serving. Top with grated Parmigiano Reggiano.
Macaroni and Cheese with Diver Scallops
Prep Time: 20 min | Cook Time: 15 min | Servings: 6 | Difficulty: Medium
1 pound Elbow Macaroni
1 stick Unsalted Butter (1/2 for Macaroni, 1/2 for Scallops)
4 Tbsp. Unbleached Flour
2 1/2 cups Almond Milk
2 tsp. Ground Mustard
1 tsp. Black Pepper
1 tsp. Salt
4 oz. Crumbled Blue Cheese (I prefer Stilton)
12 oz. Extra Sharp Cheddar (Grated)
1 pound Diver Scallops (Rinsed)
Flour for dusting
Preheat oven to 375 degrees
Boil Macaroni until almost cooked, and firm.
In a dutch oven, heat 1/2 stick of butter on medium-high heat until melted. Incorporate flour to the butter stirring constantly for 5 minutes. Pour in almond milk and mustard, reduce heat to low, stirring frequently.
In a small bowl beat the egg. Scoop spoonfuls of the sauce and slowly add to egg. Continue to whisk the egg until smooth and tempered. Pour egg mixture back into sauce, whisking until combined. Add salt and pepper, blue cheese, and 1/2 of the cheddar cheese. Stir until combined and melted. Remove from heat, and stir in macaroni.
In a cast iron skillet, heat remaining butter over medium high heat. Dust scallops with flour and preferred seasonings. Cook in butter for 2 minutes on each side. Add to macaroni and cheese.
Transfer Macaroni and Cheese mixture to a casserole dish and top with remaining cheddar cheese. Bake in preheated oven for 15 minutes. Let cool for 5 minutes before serving.
Source: Danny’s Kitchen
Smoked Poblano Tomatillo Salsa
Prep Time: 15 min. | Cook Time: 15 min. | Servings: 1 quart | Difficulty: Easy
2 smoked poblano peppers
1 pint organic sweet yellow cherry tomatoes
2 cloves of garlic minced
2 small avocados
juice of one lime
2 tbsp chopped cilantro
salt to taste
2 tbsp sour cream
2 jalapeños (optional)
Bring tomatoes, tomatillos, garlic, and smoked poblano peppers to a boil in a saucepan over medium heat. Reduce heat and let simmer for 15 minutes. Pour tomato mixture, along with remaining ingredients, (add jalapeños for extra heat) in food processor, and pulse until smooth and creamy. Transfer to quart sized glass jar and refrigerate.
Source: Danny’s Kitchen
Blue Cheese Mashed Potatoes
Prep Time: 5 min | Cook Time: 20 min | Servings: 4 servings | Difficulty: Easy
1 lb. organic red potatoes quartered
2 oz. crumbled Bayley Hazen blue cheese
1 oz. sour cream
2 tbsp. butter
salt and pepper
Preheat broiler. Bring 1 quart of water to a rolling boil. Add potatoes and cook for 20 minutes. In the bowl of a stand mixer with the flat beater attached, combine cooked potatoes, half of the blue cheese, sour cream, butter, and salt and pepper. Mix on medium speed for two minutes. Transfer potatoes to an oven safe dish and top with remaining blue cheese. Place in oven under for five minutes.
See picture above.
Prep Time: 5 minutes | Cook Time: 15 minutes | Servings: 4 servings | Difficulty: Easy
1 16 oz. bag 365 Organic Frozen Spinach
1/2 large yellow onion sliced
3 cloves minced garlic
2 tbsp. butter
salt and pepper
1 measured cup nonfat whipped topping
Melt butter in a sauté pan over medium-low heat. Add onions and garlic and cook until translucent. Add frozen spinach, salt and pepper, and cook for 5 minutes. Stir in whipped topping and reduce heat to low, cook for 5 minutes, stirring frequently.
To-Die-For Penne Pasta Bake
Prep Time: 35 min. | Cook Time: 20 min. | Servings: 6 | Difficulty: Easy
1 tbsp. Olive Oil
1 Yellow Onion Diced
1 Red Pepper chopped
3 Cloves of Garlic minced
1 lb. Ground Turkey
1/2 lb. Ground Pork Sausage
3/4 lb. Whole Wheat Penne Pasta
1 14.5 oz. can Tomato Sauce
1 14.5 oz. can Fire Roasted Diced Tomatoes
1 tbsp. Fresh Rosemary
1 tbsp. Fresh Parsley
1 can sliced olives
1/2 cup Ricotta Cheese
1/2 lb. grated provolone cheese
Preheat oven to 350 degrees.
Sautee diced onion and red pepper over medium heat for 5 minutes. Add garlic, turkey and sausage and cook until browned. Add tomato sauce, diced tomatoes, herbs and olives. Bring to a boil and reduce heat, let simmer for 15 minutes.
Remove from heat and mix in cooked pasta and ricotta cheese. Transfer to casserole dish and top with a layer of provolone cheese. Cook in oven for 20 minutes. Let cool for 5 minutes before serving.
Danny’s Chocolate Chip Cookies
Prep Time: 15 minutes | Cook Time: 12 minutes | Servings: 3 dozen | Difficulty: Easy
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup salted butter, softened
1 teaspoon unsweetened cocoa powder
1/2 cup granulated sugar
1 cup light-brown sugar
1 teaspoon kosher salt
2 teaspoons vanilla extract
2 large eggs
1 12 ounce bag semisweet chocolate chips
Preheat oven to 350 degrees. Whisk together flour and baking soda in a small bowl and set aside. Drop butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium until butter is smooth. Add cocoa powder and both types of sugars to the mixer bowl and beat on medium speed until mixture is smooth and fluffy. Reduce speed to low; add salt, vanilla, and eggs. Beat for 1 minute. Add flour and chocolate chips. Mix until combined.
Drop tablespoon sized balls, two inches apart, on baking sheets lined with parchment paper.
Bake until cookies start to brown around the edges. Perfect timing in my oven is 12 minutes. Pull out of oven and cool on baking sheet for 2 minutes. Transfer to cooling rack to cool completely.
Note: These have a more cake-like consistency. I like mine more chewy. Danny mentioned that he will take on this challenge sometime in the future, so be looking for a chewy chocolate chip cookie recipe coming soon!
Kacey’s Favorite Tuna Noodle Casserole
Prep Time: 20 minutes | Cook Time: 10 minutes | Servings: 6 | Difficulty: Easy
1/2 package bow-tie pasta
1 tbsp. butter
1 tbsp. flour
1 cup frozen peas
1 onion, finely chopped
1 pint brown mushrooms, sliced
2 cans tongol tuna in water
3 scallions, chopped
1 cup heavy cream
1/2 cup grated parmesan
2 tbsp. chopped parsley
Salt and pepper
Preheat oven to 400 degrees
Sauté onions and mushrooms in butter for five minutes. Add flour and stir for a minute. Add heavy cream and bring to a boil. Stir in tuna, peas, scallions, and parsley. Fold in pasta and transfer to a casserole dish. Cover with parmesan and place in oven for 10 minutes.
Cool before serving.