Half Baked Harvest's Spicy Chicken Paprikash {Paprikash #1}

I recently ordered a copy of Half Baked Harvest's Quick & Cozy and I've been having a good time trying the recipes! The first one I made was her Baked Buffalo Chicken Tenders and those were amazing. Then last week I shared her Double Baked Beef Taquitos and those turned out great. This week I'm trying her Spicy Chicken Paprikash. 

For those of you who've never heard of Chicken Paprikash, it is a Hungarian dish that came to America in the early 1900's. Paprikash is a VERY popular dish in Cleveland, Ohio where I'm from. In fact, I believe Tieghan Gerard of Half Baked Harvest is also from the Cleveland area and I'd venture to say that's why she has a recipe for it in her book! It is absolutely delicious and comforting and every single time I go back home I do my best to eat paprikash at least once (and pierogi, but that's another post altogether)!

There are A LOT of ways to make Chicken Paprikash and everyone's version is different! Most versions are chicken in a paprika-heavy cream sauce based on sour cream, or a mixture of sour cream and heavy cream, served over thick dumpling-like noodles or even egg noodles. Everyone has their favorite version!

I have never made Chicken Paprikash before, so I'm going to experiment with several different versions until I find the one that speaks to me. This version is in fact creamy, comforting, and delicious but differs from the traditional Chicken Paprikash because it has quite a bit of tomato paste and 1 full teaspoon of cayenne. The heat of the cayenne is tempered by the addition of sour cream and in my case, heavy cream, and when served over pasta it is not overly spicy, but you do taste the cayenne. 

All in all, this is a delicious version and one that I think everyone would enjoy, but is it THE CHICKEN PAPRIKASH recipe for me? No. I am looking for a more traditional version that is paprika forward and perhaps served with the traditional dumpling-type noodle. 

Chef Michael Symon, also from the Cleveland area has a recipe that I will be trying next! Stay tuned for my next Chicken Paprikash adventure! 

Spicy Chicken Paprikash

Adapted from Half Baked Harvest's Quick & Cozy

by Tieghan Gerard

Serves 4-6 

2 pounds boneless, skinless, chicken thighs or breasts*

salt and pepper

2 tablespoons extra virgin olive oil

4 tablespoons butter

2 tablespoons all-purpose flour

1 large yellow onion, chopped

3 garlic cloves, chopped

2 tablespoons smoked paprika

1 tablespoon sweet paprika

1 teaspoon cayenne pepper

1/3 cup tomato paste

3/4 cup sour cream/heavy cream*

soft pretzels, noodles, dumplings, for serving*

Notes: Oftentimes when a recipe is a saucy type chicken dish and calls for the chicken to be cooked in a skillet and then added to a sauce I will change the method of cooking the chicken. For example, I find that this method leads to the chicken becoming tough and overcooked so instead I will place the chicken in a crockpot on high for 3-4 hours with about 1/2 cup water, salt and pepper. This method allows the chicken to cook through and be very tender, falling apart into nice chunks. My family likes this method best, but if you prefer to cook your chicken on the skillet, go right ahead!

In addition to changing the method of cooking the chicken, I also prefer my paprikash made with a combination of sour cream and heavy cream so I went half sour cream and half heavy cream. And lastly, Half Baked Harvest suggests serving the paprikash with pretzels and I'm sure that's good, but we served our paprikash, like always, with noodles.

To Cook The Chicken: Season the chicken all over with salt and pepper. In a large skillet over medium-high heat, heat the olive oil. When the oil is shimmering, add the chicken and cook, turning once, until it is golden brown, about 4 minutes per side. Transfer the chicken to a plate. (Alternatively, cook the chicken in the crockpot per my instructions above).

To Make The Dish/Sauce: To the same skillet as the chicken over medium heat (or in a new skillet if you cooked the chicken in a crockpot), add the butter, the flour, and the onion. Cook, stirring, until the onion is soft and just beginning to brown, about 5 minutes. Add the garlic, smoked paprika, sweet paprika, and cayenne and cook, stirring, until very fragrant, about 30 seconds. Add the tomato paste, and cook, stirring, 1 minute more. Add 2 cups of water, stirring to form a sauce. 

Return the chicken to the skillet, along with any collected juices. Reduce the heat to low, cover, and simmer gently until the meat is cooked through, 8 to 10 minutes. Stir in the sour cream/heavy cream and the remaining 1 tablespoons butter to incorporate. Taste and add more salt and pepper as needed. Serve family style.  

Pretty Pasta @ IHCC!
 

 

Half Baked Harvest's Baked Buffalo Chicken Tenders {So Crunchy & Delicious}

I bought the latest cookbook from Tieghan Gerard at Half Baked Harvest, Quick And Cozy and this recipe for Baked Buffalo Chicken Tenders is THE RECIPE that appealed to me most. 

 

I know it seems kinda silly, but in the cookbook they look perfect crunchy and coated and delicious sauce and I wanted to try them out to see if a BAKED Buffalo Chicken Tenders could be crunchy and delicious.

I'm here to tell you...THESE ARE DELICIOUS! In fact, they're so crunchy that's all you could hear when my family was devouring these! 

So look, buy yourself about 2 pounds of chicken tenders. The make your cornflake coating with cornflakes, Parmesan, paprika, onion powder, garlic powder, and salt and pepper. Crack two eggs, whipping them about, stir in Frank's RedHot. Dip your tenders in the egg, then the cornflake coating and the place on a parchment paper covered baking sheet. Spring with olive oil. Bake at 425F for 10 minutes, flip the tenders. Spray the other side with olive oil and bake another 10 minutes. Place the baked tenders on a cooling rack and brush the homemade buffalo sauce on. Serve on a platter with Blue Cheese, Ranch, Buffalo Sauce and carrots and celery. Watch them disappear!

I think the secret to getting these tenders so crunchy is pulverizing the cornflakes to bits in a food processor or blender and then spraying the tenders on both sides prior to baking. 

Give these a try, you won't be disappointed! 

Baked Buffalo Chicken Tenders

Adapted from Half Baked Harvest Quick & Cozy

by Tieghan Gerard

Serves 4-6

6 cups cornflakes

1/3 cup freshly grated Parmesan cheese

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

salt

2 large eggs

2 tablespoons hot sauce (Frank's RedHot)

2 pounds bonesless, skinless, chicken breast tenderloins

olive oil

Homemade Buffalo Sauce (recipe down below)*

Chopped fresh chives or green onions, for serving

Blue Cheese or Ranch Dressing, for serving

Note: In her book, Tieghan says if you want an extra thick coating on the chicken to double dredge the chicken by doubling the amount of coating and dipping the chicken back through the eggs, the the crumbs, a second time. 

Preheat the oven to 425F. Line a bakingi sheet with parchment paper. In a food processor, combine the cornflakes, Parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Working in batches, if necessary, process into fine crumbs, 30 to 45 seconds. Alternatively, combine the ingredients in a large zip-top bag, seal it, and crush using your hands and/or a rolling pin. Transfer to a shallow bowl. Beat the eggs and hot sauce together in a large bowl. 

Dip the chicken into the egg mixture and turn to coat, allowing excess to drip off. Dredge the chicken through the crumbs, covering to coat and pressing to adhere. Arrange on the prepared baking sheet. Lightly brush with olive oil.

Bake the chicken, flipping once halfway through, until cooked through and crisp all over, about 20 minutes.  

Homemade Buffalo Sauce

Adapted from Half Baked Harvest's Quick & Cozy

by Tieghan Gerard

Makes about 1 cup

1/2 cup hot sauce (Frank RedHot's)

8 tablespoons (1 stick) salted butter, melted

1/2 teaspoon sweet paprika

1/2 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon black pepper

In a small bowl or lidded glass jar, combine the hot sauce, butter, paprikas, onion powder, garlic powder, salt and pepper. Whisk vigorously to combine. Store refrigerated for up to 2 weeks. 

Transfer the chicken to a serving platter. Drizzle the buffalo sauce over the top. Garnish with chives or other herbs and serve with Blue Cheese or Ranch Dressing alongside for dipping. 

Family Favorites @ IHCC!
 

 

Creamy Tortellini Vegetable Soup

 

I usually have a tendency to chose indulgent and decadent recipes. For some reason, when I visit the Half-Baked Harvest site, I chose every single recipe designated as lighter and/or healthier. Maybe I've turned over a new leaf, but they are just the ones that look so dang good!

I've been wanting to make Tieghan's Healthier Creamy Tortellini Vegetable Soup for ages. A creamy soup with cheesy tortellini that is loaded with veggies and still somewhat healthy? Yes, please! It just ticks all the boxes for me!One thing I've noticed about Tieghan's recipes is that she goes total ham with the spices and flavorings. This is rather unlike every other cookbook out there because a lot of chefs go light on seasonings, causing me to doctor up recipes myself. I have not had to do this with any of Tieghan's recipes.

For example: Fresh thyme, 1 tablespoon of dried basil, 1 tablespoon of dried oregano, 1 teaspoon of fennel seeds, 1 teaspoon smoked paprika, red pepper flakes, salt, and pepper. I had about 1/4 cup of herbs and spices! This is what cooking should be. Add to that a cast of onions, carrots, celery, garlic, kale, tomato paste, broth, wine, a splash of cream, fresh herbs, tortellini, and Parmesan and you have one amazing soup! This is my FAVORITE Half-Baked Harvest recipe yet and will most likely be one of my favorite recipes of the year! If you're in need of comfort or warming up, you seriously need to make this! 

P.S. I have wanted a pumpkin casserole dish like the one in the picture for ages, but I didn't want to pay high dollar for one. I found this one at Aldi's for $14.99! If you want one, run and get one. It is very nice quality!

Creamy Tortellini Vegetable Soup

Adapted from Half-Baked Harvest

by Tieghan Gerard

Serves 4-6

1/4 cup extra virgin olive oil

1 yellow onion, chopped

2-4 cloves garlic, minced or grated

2 tablespoons fresh thyme leaves (or 2 teaspoons dried)

1 tablespoon dried basil

1 tablespoon dried oregano

1-2 teaspoons fennel seeds, to your taste

1 teaspoon smoked paprika

1 pinch crushed red pepper flakes

salt and pepper, to your taste

2 tablespoons tomato paste

6 carrots, chopped

4 celery stalks, chopped

1/2 cup dry white wine, such as Pinot

6 cups vegetable or chicken broth

4-6 cups roughly chopped kale

1/2 cup whole milk or heavy cream

1/3 cup grated Parmesan cheese, plus more for serving

1 pound fresh cheese tortellini

Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. Stir in the tomato paste. Add the wine, broth, and a pinch of red pepper flakes. Simmer over medium heat for 20-30 minutes, until the carrots are tender.

About 10 minutes before serving, stir in the kale, cream, Parmesan, and the tortellini.

Serve the soup topped with additional Parmesan and fresh oregano, if desired.

*Instructions for cooking this soup in a slow cooker or instant pot are on the Half-Baked Harvest blog. 

*Sharing @IHCC for Warming Soups and Stews Week!

*Sharing @Kahakai Kitchen for Souper Sundays!

Pumpkin Spice French Toast with Cider Syrup {Cooking w/ Tiegan Gerard @ Half Baked Harvest}!

 

Each and every single time Tieghan Gerard of the Half Baked Harvest fame posts something, I pretty much want to stop everything I'm doing and make that recipe right then and there! I own both of her cookbooks and pretty much stalk her on social media, waiting for the next new recipe.

I am so happy we will be cooking along with Tieghan at I Heart Cooking Clubs for the next six months because it will give me the push I need to cook some of the recipes I've bookmarked over the years. You see, I bought both of Tieghan's cookbooks and I've pinned tons of her recipes on Pinterest, but I haven't really made any. I'm somewhat of a procrastinator like that. I kinda need a deadline.

I fussed and fussed over which recipe to choose to share first. Tieghan loves burrata cheese and I pretty much live for burrata so at first it was going to be something burrata. Then I was going to make one of her festive and amazing fall cocktails, like this "I Put a Spell On You" Poison Apple Martini (....it's the edible gold glitter for me). I was even tempted to make one of her pasta dishes. But then I got around to looking at her breakfast recipes and well, breakfast is my very favorite.

Everything was making me swoon in total delight, but it's October, and I'm nearing the end of my Fall Break from school, so some celebratory breakfast was in order. Pumpkin Spice French Toast with Cider Syrup....yes, the french toast is stuffed with cream cheese. Yes, it is a total splurge. Yes, it is totally knock-you-out delicious and worth every single last bite.

I made my annual fall trip to Trader Joe's a week or so ago and I bought all the fall things, including a can of pumpkin and their brioche bread. I like to keep that brioche in the freezer for the sole purpose of making french toast. Now, I don't know about you, but I keep apple cider stocked in my fridge all fall season. So I had all the things I needed to make this french toast. I guess it was fate.

I started by making the apple cider syrup. I was a little worried it wouldn't cook down to a syrup consistency but it did. It's so good. I wish I would've doubled the recipe. If you make this, go ahead and double the recipe. I definitely will from now on.

Then I mixed up the custard for the french toast: eggs, milk, pumpkin, pumpkin pie spice, cinnamon, vanilla, and salt. Tieghan says that you can cut into your french toast and stuff it with cream cheese prior to dunking in the custard and frying, but I chose to spread the cream cheese (needs to be room temp) on top of one piece of french toast and then sandwich it with a second piece. Either way, you can't go wrong.

THIS PUMPKIN SPICE FRENCH TOAST WITH CIDER SYRUP WAS INCREDIBLE! It had a lot going on: sweet, tangy, creamy, a little salty, and a little crispety-crunch on the edges. I ate both pieces and then I had to have a third piece. I HIGHLY SUGGEST you make this sometime this season! It's a 10!

Cream Cheese Stuffed Pumpkin Spice French Toast with Cider Syrup

Adapted from Half Baked Harvest

by Tieghan Gerard

Serves 6

French Toast

1 loaf brioche bread, sliced into 1" thick slices

8 ounces cream cheese (optional)

4 eggs

1-1/2 cups whole milk

1/2 cup pumpkin puree

1 tablespoon vanilla

1-1/2 teaspoons pumpkin pie spice

1/2 teaspoon cinnamon

1/2 teaspoon salt

butter, for greasing

Cider Syrup

1/2 cup pure maple syrup

1 cup apple cider

2 tablespoons salted butter

Note: You definitely want to double the cider syrup recipe! It is so good! Also, you can cut into your french toast and stuff it with cream cheese, but that is a lot harder than simply spreading it onto one cooked piece of french toast and topping with another. I do it using the later method because I like easy!

For the french toast: If using cream cheese, slice 3/4 of the way through the bread to create room for the cream cheese, leaving the top portion of the bread whole. Gently smear the cream cheese inside, then gently push down to seal. It does not have to be perfect.

In a shallow, medium size bowl, whisk together the eggs, pumpkin, milk, vanilla, pumpkin pie spice, cinnamon, and salt until combined. Dip the stuffed bread into the egg mixture, allowing each side to sit for 1-2 minutes in the egg mixture. The bread can sit in the egg mix up to overnight, if desired (this overnight stuff never works well for me).

When ready to cook, heat a large skillet over medium heat and coat with butter. When the skillet is hot, cook the bread in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side. Remove and serve immediately drizzled with the cider syrup. 

Cider Syrup: Add the maple syrup and apple cider to a medium size sauce pot. Bring to a boil over high heat. Simmer for 10-15 minutes or until the mixture has reduced by half and is syrupy. Remove from the heat and stir in the butter. Keep warm until ready to serve or store in a glass jar and warm over the stove before serving with the french toast. 

Welcome Half Baked Harvest!

Half Baked Harvest's Double Baked Taquitos {From Half Baked Harvest's Quick & Cozy}

Who doesn't love a tray of crispy taquitos covered in cheese?  

These are really easy! A quick filling of ground beef with taco seasoning, enchilada sauce, and cream cheese all stuffed into corn tortillas and baked until crispy. A quick splash of enchilada sauce on the bottom and top of the crispy oven-baked taquitos and then douse them all with cheese and bake them again! It's almost like a cross between an enchilada and a taquito.

I really loved the fresh avocado salad on top made which was a flavorful mix of avocado, cilantro, jalapeno, lime juice and sea salt. It was a fresh, zesty, tangy topper to the taquitos. A hit for sure! 

Double-Baked Taquitos

Adapted Half Baked Harvest Quick & Cozy

by Tieghan Gerard

Makes 14-20

1 pound ground beef

1 yellow onion, chopped

3 tablespoons Homemade Taco Seasoning (recipe follows) or storebought seasoning

2 cups red enchilada sauce

4 ounces cream cheese, at room temperature, cut into pieces

16 to 20 corn tortillas

extra virgin olive oil

2 cups shredded Mexican cheese blend

2 avocados, chopped

1/3 cup chopped fresh cilantro

1 jalapeno, seeded, if desired, and chopped

1/4 cup fresh lime juice, plus lime wedges, for serving

flaky sea salt

sour ream or plain Greek yogurt, for serving

 Homemade Taco Seasoning: 2 tablespoons chili powder; 1 tablespoon chipotle chile powder; 1 tablespoon smoked paprika; 1 tablespoon garlic powder; 1 tablespoon onion powder; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon fine pink Himalayan salt. In a glass jar, combine the chili powder, chipotle chile powder, paprika, garlic powder, onion powder, cumin, oregano, and salt. Stir to mix well. Store at room temperature in a cool, dark place for up to 6 months. 

Preheat the oven to 425F. In a large skillet set over medium high heat, place the beef and onion. Cook, breaking up the meat with a wooden spoon, until the fat has rendered and the beef is browned, 8 to 10 minutes. Add the taco seasoning and 3/4 cup water. Reduce the heat to medium and simmer until the sauce thickens to coat the meat, about 5 minutes. Stir in 1/2 cup of the enchilada sauce and the cream cheese. Cook, stirring, just until the cream cheese melts, 1 to 2 minutes. Remove the skillet from the heat.

Working in batches, warm the tortillas in the microwave in 30-second intervals until pliable. Place the tortillas on a baking sheet and rub one side with olive oil. Flip them over and spoon 2 tablespoons of the beef mixture down the center of each on the unoiled side. Roll up the tortilla as for a cigar and place seam-side down on the bakin sheet. Repeat with the reamaining tortillas and beef.

Bake the taquitos until they begin to crisp, about 10 minutes, then carefully flip them over and cook until crispy, 4 to 5 minutes. Remove from the oven, leaving the temperature set at 425F. 

Coat the bottom of a 9x13 inch baking dish with 1 cup of enchilada sauce. Arrange the taquitos over the sauce and top with the remaining 1/2 cup enchilada sauce and then the shredded cheese. Bake until the cheese is. melted and bubbling, 8 to 10 minutes.

Meanwhile, in a medium bowl, combine the avocados, cilantro, jalapeno, lime juice, and a pinch of flaky salt. Stir in gently to mix. Top the taquitos with the avocado mixture and sour cream. Serve warm with lime wedges for squeezing.

 July Potluck @ IHCC!

 

Half-Baked Harvest's Baked Buffalo Chicken Egg Rolls

Everyone in my house loves every single buffalo chicken recipe. Buffalo chicken wings, buffalo chicken tacos, buffalo chicken dip, buffalo chicken pizza, and Baked Buffalo Chicken Egg Rolls!

These are the perfect tailgate recipe for football season and guess what, they are really pretty healthy! Tieghan of Half-Baked Harvest packs the buffalo chicken filling with TONS of flavor! It starts with shredded chicken and then she adds buffalo sauce, greek yogurt, and lots and lots of herbs like: chives, dill, onion powder, garlic powder, and parsley. Then there's cheddar cheese and blue cheese. I'm telling you, that filling is like a flavor bomb! 

Then you just place some filling in the egg roll wrapper and wrap it up! It's easy peasy. Tieghan bakes her egg rolls, making them much healthier (and every bit as crunchy) as fried egg rolls. These turn out so delicious and flavorful and are great dunked into some more buffalo sauce and/or some ranch.

Best of all, the egg rolls stay hot/warm for a really long time. They are best served straight from the oven while still hot, but they are still delicious when warm or at room temp. We loved them!

Baked Buffalo Chicken Egg Rolls

Adapted from Half-Baked Harvest

by Tieghan Gerard

Makes 20-22 egg rolls

1-1/2 cups cooked shredded chicken

1/3 cup plain greek yogurt

1/2 cup buffalo sauce, plus more for serving

2 tablespoons chopped fresh chives

2 tablespoons dried parsley

2 teaspoons dried dill

1 teaspoon onion powder

1 teaspoon garlic powder

salt and pepper, to taste

1 cup shredded cheddar cheese

1/4 cup crumbled blue cheese

20-22 square egg roll wrappers

Preheat the oven to 425F. Lightly grease 2 baking sheets. 

In a bowl, combine the chicken, yogurt, buffalo sauce, chives, parsley, dill, onion powder, garlic powder, and a pinch of salt. Stir in the cheeses.

To assemble, spoon 2 tablespoons of filling onto each wrapper. Brush water around the edges of the wrapper, then roll up and place on the baking sheet. Brush each roll lightly with olive oil. Transfer to the oven and bake for 10-12 minutes, then flip and cook another 8-10 minutes more, or until the rolls are crisp.

Serve the egg rolls with fresh herbs, buffalo sauce, and plenty of ranch for dipping.

Tailgating Treats @ IHCC

Half Baked Harvest's Farmhouse Cheddar and Angel Hair Frittata

 

This frittata has a lot in common with the week I had, it's got a lot going on, and none of it is good.

I wanted to make this Instagram-worthy frittata ever since I first set eyes on it in the Half Baked Harvest Cookbook a few years ago. The colors, the flavors, the way the frittata just jumps off the page with all the lovely garnishes on top. I love eggs, so surely I would love this beautiful frittata, right? 

Well, wrong. 

It did seem like it was meant to be. After all, I had leftover pesto from my egg sammies last week, along with leftover yogurt from Ina's lemon cake I made two weeks ago. In fact, I had a lot of the ingredients just waiting to be used up.

I started to question the ingredients as I was putting the frittata together. One and one half cups yogurt mixed into the eggs? Dill in the same recipe as sun-dried tomatoes and basil pesto? Italian flavors like pesto with sliced avocado? Sharp cheddar cheese instead of Italian cheese? I began to realize this was just a hodge podge of flavors that didn't really seem to go together, but I am in a mood this week, so I went ahead with it all.

I made some substitutions. I subbed the last bits of fettuccine instead of angel hair. I didn't have sun-dried tomatoes packed in oil, but I did have sun-dried tomato pesto. I didn't have prosciutto, but I did have shaved ham. I had leftover pancetta so I sauteed that up along with the broccoli and roasted red pepper. I felt fine with all those substitutions.

The frittata cooked beautifully and I set about decorating. I drew the line at the avocado (and we still can't get them here). I used cherry tomatoes, shaved ham, sautéed broccoli, basil pesto and a sprinkle of Parmesan. 

I slice the frittata and notice the pasta is a little dark from the cast iron pan. Not a fan of that. I taste the frittata and it's not inedible, but it's not great. I knew anything tomato-based didn't belong in a cast iron pan (but Tieghan uses one in her cookbook I lament to myself). I taste overwhelming flavors of cheese that don't mingle well with pesto and dill that just doesn't belong. I taste an overwhelming amount of tangy yogurt and wish that I had used milk, half and half, or even cream. I am unimpressed and it occurs to me that some of these gorgeous dishes are made solely to be Instagram-worthy only, even down to the cast iron pan which should never be used with tomato.

Did I know better? Yes, I did. I kinda felt like testing the limits and seeing how things unfolded. Do I believe a frittata can be made Instagram-worthy and still be delicious? Of course! I think it best to find a classic frittata recipe with mild flavors and then decorate the top with ingredients that meld well together. This one missed the mark.

I'm a fan of a total failure. If we're not failing, then we're not learning.

 

Farmhouse Cheddar and Angel Hair Frittata

Adapted from Half Baked Harvest Cookbook

by Tieghan Gerard

Serves 8

salt and pepper

1/3 pound angel hair pasta

8 large eggs

1-1/2 cups plain Greek yogurt

2 tablespoons chopped fresh dill

1 teaspoon crushed red pepper flakes

1 cup shredded sharp cheddar cheese

1/4 cup olive oil

1 bunch broccoli or broccolini, chopped

1 roasted red bell pepper sliced

1/2 cup oil-packed sun-dried tomatoes, drained and chopped

1/4 cup basil pesto, store-bought or homemade

1 cup cherry tomatoes, halved

6 ounces torn prosciuto

1 avocado, pitted, peeled, and sliced

Preheat the oven to 450F. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package directions. Drain and set aside.

In a medium bowl, whisk together the eggs, yogurt, dill, and red pepper flakes. Stir in half the cheese.

In a large ovenproof skillet (I used cast iron), heat the olive oil over medium. When it shimmers, add the broccoli or broccolini and cook for about 5 minutes, until tender. Season with salt and black pepper. Add the pasta, roasted red pepper, sun-dried tomatoes, and pesto and toss to combine. Slowly pour the egg mixture into the skillet, using a spatula to evenly coat the veggies and the pasta. Cook for 1 to 2 minutes, until the eggs begin to set around the edges, then remove the skillet from the heat.

Sprinkle the remaining cheese over the top and transfer the skillet to the oven. Bake for 15 to 20 minutes, or until the eggs are just set.

Top the frittata with the cherry tomatoes, proscuitto (or shaved ham), avocado, broccoli or broccolini, pesto, etc. Have fun with the decorating. Serve immediately! 

Jalapeno Garlic Butter Shrimp

 

This week I'm doing some spring cleaning in the kitchen; cleaning out the fridge, the freezers, and the pantry. I have lots of shrimp in the freezer that needs to be used, as well as a huge bag full of hot peppers from a friend's garden last summer. A quick peruse through my Half Baked Harvest books and I found just the recipe to help me use up some ingredients, Tieghan's Jalapeno Garlic Butter Shrimp. 

I mixed up a quick marinade for the shrimp: olive oil, honey, garlic, jalapenos, lime juice, and lemon juice. I did give pause here because I know that lemon and lime juice cooks fish and seafood and I've never marinaded any seafood or fish before.

Tieghan says to marinade the shrimp for 15-30 minutes. I marinaded my shrimp for exactly 15 minutes before searing them in a very hot cast iron pan. The shrimp cooked quickly, but after searing them she says to add the marinade into the pan. I followed the directions and as soon as all that liquid hit the pan I regretted it. Instead of sauteing, the shrimp were now boiling and steaming in the marinade, not necessarily the vibe I was going for.

I pulled a shrimp out and tasted it. It was overcooked. My guess is adding the marinade which made the shrimp boil and steam, turned them into rubber. It was either that or marinading the shrimp in lemon and lime juice, or a combination of the marinading and the steaming/boiling. The flavors were ok, the jalapenos gave the shrimp just the right amount of heat, but I also didn't care for the addition of the honey. 

Half Baked Harvest struck out last week and is striking out again this week. I am definitely going to cook with a different chef next week.

As far as shrimp recipes go, I think I will definitely stick to my very favorite shrimp dish of all time, Rick Bayless' Quick Fried Shrimp with Sweet Toasty Garlic, because the garlic is front and center and the shrimp are cooked to perfection. I still remember the first time I made this and accidentally inhaled the entire dish straight out of the pan.

Jalapeno Garlic-Butter Shrimp

Adapted from Half Baked Harvest Super Simple

by Tieghan Gerard

Serves 4

1 pound large, raw tail-on shrimp, peeled and deveined

4 tablespoons extra virgin olive oil

2 tablespoons honey

4 to 6 garlic cloves, finely chopped

2 jalapeno pepper, seeded and chopped

Juice of 1 lime

Juice of 1 lemon

4 tablespoons butter

 salt and freshly ground pepper

1/4 cup fresh cilantro, chopped

In a large zip-top bag (or mixing bowl if you don't use bags), combine the shrimp, 3 tablespoons of the olive oil, the honey, garlic, jalapenos, lime juice, and lemon juice. Turn to coat Marinate in the fridge for 15 to 30 minutes.

In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. When the oil shimmers, use a slotted spoon to scoop the shrimp and garlic out of the marinade, reserving it, and transfer them to the skillet. Cook until the shrimp are pink, about 2 minutes per side. Add the reserved marinade, butter, and a pinch each of salt and pepper. Continue cooking until the garlic turns light golden brown, 1 to 2 minutes more. Remove the skillet from the heat and stir in the cilantro.

Serve this shrimp by itself, or over rice, or stuff into tacos and finish it off with your favorite slaw!

 

Spring Cleaning (the fridge, freezer, and pantry) @ IHCC!

Half Baked Harvest's Apple Cider Smothered Chicken {Fall Faves}

Years ago, I made a Ruth Reichl recipe called Pork Chops with Sauteed Apples and Cider Cream Sauce and it was SO DELICIOUS and perfect for the fall!

When I saw this recipe for a creamy Apple Cider Smothered Chicken topped with crispy prosciutto I just knew I had to give it a try! 

Tender chicken swimming in a sweet and creamy apple cider sauce topped with sage, Gruyere, and crispy prosciutto is a fall flavor explosion! If you want to try something different this fall, give this a try! 

Half Baked Harvest's Apple Cider Smothered Chicken

Adapted from Half Baked Harvest blog

by Tieghan Gerard

Serves 4-6

1-1/2 pounds thin cut chicken breasts or tenders

salt and black pepper

1/4 cup all-purpose flour

1/2 teaspoon paprika

1 pinch cayenne

3 ounces prosciutoo

3 tablespoons butter

1 yellow onion, sliced or chopped

2 cloves garlic, chopped

2 tablespoons fresh thyme leaves

1 tablespoon fresh chopped sage

1 Honeycrisp apple, cut into wedges

2 cups apple cider

1/2-1 cup heavy cream

1/2 cup shredded Gruyere cheese

Preheat the oven to 425F. Season the chicken with salt and pepper. Place the flour, paprika, and cayenne in a shallow bowl. Dredge the chicken through the flour and toss to coat.

Arrange the prosciutto in a large skillet set over medium-high heat. Cook until crispy all over, about 5 minutes. Remove from the skillet.

In the same skillet, add 1 tablespoon butter and the chicken. Sear on both sides until golden, 3-5 minutes per side. Add 1 more tablespoon of butter and allow the butter to brown around the chicken, about 2 minutes. Remove the chicken from the skillet. 

Add the onions and cook for 5 minutes or until golden. Add 2 tablespoons butter, garlic, thyme, sage, and a pinch each of salt and pepper. Cook for 5 minutes, until the onions have caramelized.

Add the apple cider. Simmer for 5 minutes, pour in the cream. Add the chicken and apples to the skillet. Sprinkle over the Gruyere. Bake for 5-10 minutes, until the cheese is melted. Top with crispy prosciutto and fresh herbs.

Serve the chicken with crusty bread for mopping up all that delicious creamy sauce. 

August IHCC Potluck!

 

Half Baked Harvest's Chocolate Peanut Butter Ice Cream Stuffed Dates {Insanely Delicious}!

Ok, so if you've been on Tiktok or social media AT ALL lately, then you're seeing all the amazing things people are doing with dates. Dates are so chewy and sweet and make a really delicious and HEALTHY sweet treat!

 

These Chocolate Peanut Butter Ice Cream Stuffed Dates on the Half Baked Harvest blog caught my eye a few weeks ago and I had all the ingredients so it was meant to be!

 

And, it's so easy! Cut the dates and pit them, then fill them with a teaspoon or so of vanilla ice cream and stick them in the freezer. After 30 minutes, you pull the dates out, add some peanut butter and put them back in the freezer. Then you melt some dark chocolate with a touch of coconut oil, dunk them in the chocolate and sprinkle them with sea salt and put them back in the freezer.

TOTALLY DELICIOUS...so delicious it will blow your mind. Chewy, sweet, cold, creamy, and salty. It is THE PERFECT ONE BITE SWEET TREAT and eating one will do the trick! Do yourself a favor and make these. You won't regret it! 

Chocolate Peanut Butter Ice Cream Stuffed Dates

Adapted from Half Baked Harvest

by Tieghan Gerard

Makes 22

22 plump Medjool dates, split lengthwise and pitted

2 cups vanilla ice cream

3/4 cup creamy peanut butter

1/3 cup roasted peanuts, chopped*

24 ounces semi-sweet or dark chocolate, chopped

1 tablespoons coconut oil

flaky sea salt

*Note: The HBH recipe calls for peanuts, but I'm unable to eat nuts and seeds so I made them without nuts and they were absolutely delicious! Fill free to make the recipe your own. 

Line a baking sheet with parchment paper. Working quickly stuff each date with roughly 1-2 tablespoons ice cream. Place on a prepared baking sheet. Freeze for 30 minutes. 

Grab the frozen dates, spoon/spread the peanut butter over the ice cream. Top with peanuts, if using. It's going to be a bit messy. Freeze for 1 hour or overnight. 

Melt the chocolate and coconut oil together in a bowl in the microwave. Dip each frozen date in the chocolate and place on a parchment-lined baking sheet. Sprinkle with sea salt (if desired). Freeze until completely frozen, 2 hours. Eat and enjoy the sweet, creamy, chewy goodness. 

 

Sweet Treats @ IHCC! 

Brown Butter Pumpkin Alla Grigio Tortellini {Happy Halloween}!!

I really wanted to make Half-Baked Harvest's Sage Browned Butter Chicken Pot Pie this week, but necessity and time dictated otherwise. You see, I have this superpower called hoarding and it gets me into trouble. I had no business buying more food until I used up the hoards of Costco-sized tortellini, can after can of coconut milk, can after can of pumpkin, packet after packet of sage, and bag after bag of Parmesan.

True story. At the beginning of the pandemic I was afraid of running out of regular cow's milk, so I found myself buying can after can of coconut milk, 12 cans to be exact. When I hoard things, I don't play around. It's kind of a problem, unless of course, there really is an apocalypse. I will not be caught without.

Interestingly enough, I had obviously thought of coconut milk as a replacement for regular milk, but I HAD NOT thought of it as a replacement for heavy cream, until I read Half-Baked Harvest's post for Brown Butter Pumpkin Alla Vodka Tortellini and she mentioned it and then bang....I was fueled with ideas for using up my hoards of coconut milk.

So, thanks to my hoarding abilities, this glorious and spooktacular dish was able to grace my table on a day when ghosts and goblins came to town and candy was passed out at a spectacular rate. It is a hearty and wonderfully creamy and comforting meal for any day of the week, but would make for a great weekday meal on a busy night. I actually loved it to pieces and can't wait to eat the leftovers for lunch throughout the week.

Tip#1:This recipe was originally made with vodka, but I didn't have any of that so I subbed white wine and changed the title to Brown Butter Pumpkin Alla Grigio Tortellini. I don't really know if that works or not, because my wine didn't have a screw on lid so I felt compelled to drink it all. Which leads me to tip #2.

Tip#2:If you only plan on cooking with wine (and not therefore drinking it) please make sure you get one with a screw top lid so you can keep it for further cooking. This will prevent you from imbibing a touch too much.

Tip#3:I have cooked with pumpkin more this season than any other season and I have some tips concerning leftover pumpkin. DON'T LET IT GO TO WASTE! I have found that leftover pumpkin works very well added to the custard portion of french toast. Doesn't really matter how much you add, it'll be fine! Another way to use up that leftover pumpkin is to simply stir it in to any cream sauce and it'll pair wonderfully! You can also stir that leftover pumpkin into chili.

 HAPPY HALLOWEEN!

Brown Butter Pumpkin Alla Vodka Tortellini

Adapted from Half-Baked Harvest

by Tieghan Gerard

Serves 6

3 tablespoons salted butter

 8 fresh sage leaves

1/4 cup extra virgin olive oil

1 shallot chopped

4 cloves garlic, chopped

1 teaspoon dried oregano

1-2 teaspoons crushed red pepper flakes

2 tablespoons tomato paste

1/4 cup vodka, or white wine

1 cup pumpkin puree

salt and black pepper

1/2 cup heavy cream or canned coconut milk

1 pound cheese tortellini

1/3 cup grated parmesan cheese

In a large skillet, melt together 2 tablespoons butter and the sage. Cook, stirring occasionally, until the butter is browning and the sage is crisp, 4 minutes. Remove the sage leaves from the butter and set aside.

To the skillet, add the olive oil, shallot, garlic, and oregano. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste, pumpkin, and red pepper flakes, cook 4-5 minutes, until thickened. Stir in the vodka, or white wine, cook another 2 minutes. Stir in the cream, 1 tablespoon butter, and the parmesan. Season with salt and pepper. Keep warm over low heat.

Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.

Add the tortellini to the vodka/wine sauce, tossing to coat. If needed, thin the sauce with pasta cooking water. 

Divide the tortellini among plates and top with crispy sage and parmesan. Enjoy!

Spooktacular Suppers @ IHCC!

Dreamy and Decadent Cheesy Scalloped Potatoes with Caramelized Onions {Happy Thanksgiving}!

 

Do you ever have to give yourself pep talks? Frequently? 

That's me. I have to do that quite often. In the car before work. Every day at 12:30 before 5th grade Math. Before I wash the dishes. Before I put away the laundry. When I have to deal with certain people.

And....before I made this gorgeous BUT TIME CONSUMING recipe!

I had no idea when I chose this recipe that it was going to take AT LEAST 3 HOURS from start to finish, but once I had verbalized it to my family, I committed to it and it had to be done. My family has been asking me to make scalloped/au gratin potatoes from scratch for years so when I saw this recipe for Cheesy Scalloped Potatoes with Caramelized Onions on the Half-Baked Harvest site earlier this week I KNEW I HAD TO MAKE IT. I just didn't realize it was going to take so much time.

Make the caramelized onions. Slice the potatoes. Make sure you have larger potatoes that have similarly-sized slices. Grate the cheese. Make a milk mixture. It all seems easy enough. Layer everything. Layer it again. Layer it again. Bake it for about 2 hours. Remove the foil, add the cheddar cheese, and bake another 20 or so until perfectly bubbly and golden brown. It's largely all baking time, but you know....this is not the type of recipe I typically go for.  

I'm gonna tell ya....this is a total indulgence, BUT IT IS SO SO GOOD! The caramelized onions really make this dish and add so much flavor! If you're looking for a last minute dish for your Thanksgiving table this is it! It would probably be the winning dish.

I found myself frustrated because it was rainy and gloomy outside and by the time the potatoes were done it was dark so the pictures didn't turn out as well as I'd hoped. If you really want to see a good looking dish of scalloped potatoes head over to the Half-Baked Harvest site.

HAPPY THANKSGIVING! 

Cheesy Scalloped Potatoes with Caramelized Onions

Adapted from Half-Baked Harvest Blog

by Tieghan Gerard

Serves 8-10

3 tablespoons butter

1 yellow onion, thinly sliced* 

salt and black pepper, to taste

1/4 cup dry white wine, such as Pinot Grigio

1 clove garlic, chopped*

1 tablespoon chopped fresh thyme

2 cups heavy cream

1 cup whole milk

1 pinch cayenne

3/4 cup shredded Gruyere cheese

3/4 cup shredded cheddar cheese

6 russet or Yukon gold potatoes, cut into 1/8" thick slices

Preheat the oven to 350F. Melt together the butter and onions in a large skillet over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. At this point, you'll want to add the wine and continue to cook another 5 minutes until the onions are deeply caramelized.

Add the garlic and thyme, then season with salt and pepper. Cook another 2 minutes, then remove from the heat.

Butter a 9x13 inch casserole dish. In a large glass measuring cup, combine the cream, milk, a pinch of cayenne, salt, and pepper. Then add the Gruyere cheese. Pour 1/3 of the milk mix into the bottom of the baking dish. Layer in 1/3 of the potatoes, and 1/2 of the onions. Add another 1/3 milk mix, then 1/3 of the potatoes, and then the remaining onions. Add the remaining potatoes, then pour over the last of the remaining milk mix. Try to get the potatoes in an even layer.

Cover and bake 1 hour 45 minutes to 2 hours. Remove the foil and top with cheddar cheese. Bake another 20 minutes, until the cheese is golden and melty. Serve the dish warm, topped with fresh thyme.

To make ahead: Prepare and bake through step 5, but stop cooking after 2 hours. Let chill, then cover, and keep in the fridge for up to 4 days. Before baking, bring the dish to room temperature, add the cheddar cheese, and bake another 20-30 minutes.