Chicken with Rhubarb Sauce

I’m all about easy meals lately! Rhubarb adds a nice punch to this dish!

  • 1 lb chicken thighs
  • Salt and pepper
  • 1 tbsp grape seed oil
  • 1/2 c chicken broth
  • 1/2 c shallot, sliced thin
  • 1/4 c white balsamic vinegar
  • 1 cup rhubarb, sliced
  • 1 tbsp honey
  • 1 tbsp tarrafob

Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken and cook until browned on both sides. Transfer to a plate.

Add broth, shallot and vinegar to the pan and increase to high, scraping any brown bits and cook until reduced by 1/2. Add rhubarb and honey and cook until rhubarb is tender-crisp, about 3 minutes. Add tarragon and chicken and cook for 5 minutes until heated through.

Serves 4.

Honey Chili Glazed Brussels Sprouts

These are simple and so yummy!!

  • 2 lb brussles sprouts, halved
  • 2 tbps olive oil
  • 1/4 tsp salt
  • 1/4 c honey
  • 1 1/2 tbsp sriracha
  • 2 tsp lime Joice
  • 1 tbsp toasted sesame seeds

Preheat oven to 450.

Toss Brussels Sprouts in oil and salt. Spread on pan and back 20 – 30 minutes until browned.

Combine remaining ingredients in a small bowl. Pour over Brussels Sprouts and roast for 5 min more.

Serves 4.

Minor

Herb Roasted Chicken with Potatoes and Olives

I love sheet pan meals! Easy to make and easy to clean up.

  • 1/4 c olive oil
  • 3 tbsp fresh oregano, minced
  • 1 tbsp fresh thyme, minced
  • 3 tbsp fresh sage, minced
  • 3 cloves garlic, minced
  • Salt and pepper
  • 1 1/2 baby potatoes, quartered
  • 1/2 c pitted Castelventrano olives
  • 1 lb chicken thighs
  • 1 lemon, cut into wedges

Preheat oven to 450. Spray a large baking pan.

Combine herbs, garlic, oil, salt and pepper in a large boil. Add potatoes and olives and toss to coat. Place potatoes onto pan. Top with lemon wedges.

Toss chicken in the remaining oil and place on baking pan.

Bake 40 – 45 minutes. Serve.

Serves 4.

Bay Shrimp and Avocado Salad

This is a quick and easy salad for a busy weekend! The creamy avocado and citrusy shrimp are perfect together.

8 oz Bay shrimp
Juice and zest of 1 like
Zest of 1 orange
4 tbsp chives, snipped
1 avocado, sliced thin
Salt
Olive oil

Toss shrimp with zest, juice, chives and a pinch of salt. 

Spread Avocado across plate, top with shrimp and drizzle with a little olive oil.

Serves 2.

Two Ingredient *Bagel*

Preheat oven 375 (I used my toaster oven)

1 Cup self rising flour

1 Cup Plain Greek Yogurt

2 pinches baking soda

2 pinches of salt

1/4 cup Kraft Fat Free Shredded Cheddar Cheese

1 diced mild Jalepeno

1 egg for eggwash- optional

Everything seasoning

How to:

In a bowl, sprinkle in the baking soda and salt with the self-rising flour. Please note, you do not need the baking soda but I added it just to get a little extra lift in the bagels. Add the Greek yogurt and mix with spoon until good and sticky lumpy . Flour your countertop and knead the dough thoroughly.

At this point, if you wish to add the diced jalapeno and cheddar do this now and knead it into the dough.

Divide the dough into 6 equal balls. Using your hands, roll into breadstick like shapes. Form into a circle and place on a greased baking sheet. I had a bagel form which I found at Meijer and I used nonstick spray.

Brush the tops with egg wash if desired and sprinkle on the everything bagel seasoning. Place into the oven and bake for 25 to 28 minutes. They will be golden brown when they are done. Enjoy!

***If you want to make slightly larger bagels, divide the dough into four. This will be three points each ***

Crispy Potatoes with Avocado Salsa

This is so yummy! Thanks Food & Wine for the recipe!

1 1/2 pounds fingerling potatoes

6 tablespoons olive oil, divided

1/2 teaspoons kosher salt, divided

1/2 cup chopped yellow onion

1/3 cup cold water, plus more as needed

1 medium serrano chile, stemmed, seeded (if desired), and roughly chopped

3/4 cup chopped fresh cilantro leaves and stems, divided

2 tablespoons fresh lime juice

1 small avocado, pitted

1/2 cup pickled hot jalapeño slices (such as Mezzetta) plus 1 1/2 tablespoons pickling liquid

2 ounces Cotija cheese, grated on smallest holes of a box grater (about 1/2 cup)

Preheat oven to 350°F. Toss together potatoes, 2 tablespoons oil, and 1 teaspoon salt on a rimmed baking sheet, and spread in a single layer. Bake in preheated oven until fork-tender, 30 to 40 minutes. Remove from oven.Step 2    

Increase oven temperature to 500°F. Using the bottom of a 1-cup dry measuring cup, smash potatoes to about 1/2-inch thickness. (Make sure smashed potatoes are still in a single layer.) Drizzle with 3 tablespoons oil; sprinkle with 1 teaspoon salt. Bake at 500°F until bottoms of potatoes are golden brown, 15 to 20 minutes. Flip potatoes, drizzle with remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt. Bake until edges of potatoes are crispy and golden, 8 to 12 minutes.Step 3    

While potatoes bake, process onion, 1/3 cup water, serrano, 3 tablespoons cilantro, lime juice, and remaining 11/4 teaspoons salt in a blender until smooth, about 20 seconds. Add avocado, and process until smooth, about 10 seconds. If needed, pulse in additional cold water, 1 tablespoon at a time, to reach a thick but pourable consistency.Step 4    

Transfer warm potatoes to a large bowl; add pickled jalapeño slices and pickling liquid, Cotija, and 1/2 cup cilantro; toss to coat. Spoon avocado salsa into 4 small bowls; top evenly with potato mixture, and sprinkle with remaining 1 tablespoon cilantro. Serve immediately.

Serves 4.