Half Baked Harvest's Creamy Gnocchi Soup with Rosemary Bacon!

Ironically, when i was chopping the vegetables and stirring the soup I was thinking, "This would be a really good soup to have on hand if you were sick." Little did I know that not even two days later I'd get diagnosed with Flu A, followed by pneumonia.

I suppose I timed the making of this soup just right because it was a really good soup to have on hand now that I was sick as a dog.

Full of chopped veggies: onions; kale, carrots, celery, and garlic and swimming in a creamy broth with soft pillowy gnocchi it was healing and comforting and just what the doctor ordered. I loved the crunch of the rosemary bacon on top and I even added in some leftover rotissierre chicken to make it more substantial. 

I would definitely make this again, but I would use chicken broth in lieu of vegetable broth only because I prefer it. But, that is the beauty of cooking. You make it your own. 

Stay healthy and wash your hands! Apparently flu season has come early! 

Creamy Gnocchi Soup with Rosemary Bacon

Adapted from Half Baked Harvest

by Tieghan Gerard

Serves 6-8

4 slices thick but bacon, chopped

1 tablespoon fresh chopped rosemary

2 tablespoons extra virgin olive oil

1 yellow onion, chopped

6 carrots, chopped

4 celery stalks, chopped

2-4 cloves garlic, minced or grated

2 tablespoons fresh thyme leaves or 2 teaspoons dried

1 tablespoon dried basil

1-2 teaspoons fennel seeds, to your taste

1 pinch crushed red pepper flakes

salt and balck pepper

2 tablespoons butter

 2 tablespoons all-purpose flour

4-6 cups vegetable broth

4-6 cups roughly chopped kale

1-1/2 cups canned coconut milk, heavy cream, or whole milk

1/2 cup grated Parmesan or Asiago cheese, plus more for serving 

Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the olive oil and onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant.

Stir in the butter and flour, cook 1 minute. Add 4 cups of broth. Simmer over medium heat for 20 minutes, until the carrots are tender. About 10 minutes before serving, stir in the kale, cream/milk, Parmesan, and gnocchi. If the soup is too thick, add additional broth.

Serve the soup topped with the rosemary bacon and Parmesan. Enjoy warm, preferably with a crusty piece of bread. 

It's Officially Soup Season @ IHCC!
 

Half Baked Harvest's Crockpot Honey Chipotle Pot Roast Tacos!!

This week I found myself with several packs of corn tortillas on hand. I bought some from the grocery store and my husband bought even more from a local Mercado. We had tortillas coming out our ears!

We had taquitos Friday,  Migas for breakfast Saturday, and used the remaining corn tortillas for these Honey Chipotle Pot Roast Tacos.  

I was thrilled to get my crockpot out and slow cook a roast all day. 

The roast simmers away on a bed of sliced onions and gets topped with a zesty seasoning mix of chili powder (chipotle and regular); paprika; garlic powder; cumin; oregano; and salt, then it gets doused in orange juice, water, and honey and slow cooks all day until it becomes tender and flavorful. Then you shred the meat and toss it in some of the juices and some salsa verde! 

You can choose to top your tacos with about anything you'd like. I like to top my tacos with some of the onion, cilantro, green onion, sliced avocado and maybe a slice of jalapeno or two.

 

My husband likes his with pico de gallo and salsa. And my son just does meat and cheese! You can top them however you like. It's going to be delicious no matter what!

Crockpot Chiptole Honey Pot Roast Tacos

Adapted from Half Baked Harvest

by Tieghan Gerard

Serves 8

2 yellow onions, sl iced

2 tablespoons chili powder

1 tablespoon chipotle chile powder

1 tablespoon smoked paprika

1 tablespoon ground cumin

1 tablespoon garlic powder

1 tablespoon dried oregano

1 teaspoon salt

1 (4 pound) chuck roast

1 cup fresh orange juice

1 tablespoon honey

1 cup salsa verde

12 hard or soft taco shells, warmed

For topping: cilantro, green onion, avocado, and crumbled cotija cheese

In the crockpot, arrange the onions in the bottom of the crockpot bowl. 

In a separate bowl, mix the chiptole; chili powder; paprika; cumin; garlic powder; oregano; and season with 1 tablespoon of salt. Place the roast over the onions, then rub all over with the spice mix. Pour over the orange juice; 3/4 cup water; and the honey. Cover and cook on LOW for 5 hours or HIGH for 3 hours. 

Remove the meat from the crockpot and shred it using two forks.

Mix the salsa verde with 1 cup of the braising sauce - season with salt.

Stuff the beef and onions into the warmed taco shells and top with cilantro; avocado, and cheese. Serve with salsa verde. Enjoy! 

 

It's Taco Time @ 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! 

Half Baked Harvest's 30 Minute Butter Chicken Meatballs

I'm on a HUGE kick with chicken meatballs here lately. This is about my 5th or 6th chicken meatball recipe and we're still going strong! If you need a cheap and cheerful weeknight chicken recipe why not try a chicken meatball? 
 

First you start with baking your chicken meatballs and for that you need ground chicken, an egg, some panko and salt and pepper. Once the meatballs are in the oven you'll start on your sauce! You'll need some olive oil, onion, ginger, and garlic in a skillet. You are going to make a very fragrant and mildly spicy, but delicious sauce!

To the skillet you'll add a host of spices: garam masala; curry powder; turmeric; and cayenne. And once those spices get all toasty and fragrant you're going to add some tomato paste, coconut milk, yogurt, and butter. The sauce will be creamy and luscious and when the meatballs are done baking you'll throw them right in!

This is one of those perfect weeknight meals that people love. Meatballs in a fragrant and somewhat spicy sauce served over rice. It's just comfort food!  

30 Minute Butter Chicken Meatballs

Adapted from Half Baked Harvest website

by Tieghan Gerard

Serves 4-6

1 pound ground turkey or chicken

1 egg

1/2 cup panko bread crumbs

salt and black pepper

2 tablespoons extra virgin olive oil

1/2 yellow onion, chopped

2 cloves garlic, minced or grated

1 inch fresh ginger, grated

1 tablespoon garam masala

2 teaspoons curry powder

1/2 teaspoon turmeric

1 teaspoon cayenne pepper, more or less to taste 

1 can (6 ounces) tomato paste

1 can (14 ounces) full fat coconut milk

1/2 cup plain Greek yogurt

2 tablespoons butter

1/4 cup fresh cilantro, roughly chopped

*steamed rice and naan, for serving

Preheat the oven to 450F. Line a baking sheet with parchment. Add the ground chicken (or turkey), egg, breadcrumbs, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil, and roll the meat into tablespoon size balls (will make 15-20 meatballs), placing them on the prepared baking sheet. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through. 

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the garlic and ginger, cooking another 5 minutes. Season with salt and pepper. Stir in the garam masala, curry powder, turmeric, and cayenne and cook until fragrant, about 1 minute.

Add the tomato paste, coconut milk, and 1/2 cup water. Stir to combine, bring the sauce to a boil, cook 5 minutes or until the sauce thickens slightly. Stir in the yogurt and butter. Add the meatballs and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. Serve the meatballs and sauce over bowls of rice with fresh naan. Enjoy! 

Winner, Winner Chicken Dinner @ IHCC!
 

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!
 

 

Garden Fresh: Double Herb Kale Pesto on Ravioli!

Normally this time of year my herb garden is growing like crazy and needs a really good trimming. This year, however, the herbs are slow going. I think it's got something to do with our weird weather pattern this summer. It literally alternates between raining cats and dogs and flooding to HOT AS THE SUN AND DRY AS A BONE. There's been no in between. Not at all!

I like to make a pesto every summer, but I didn't have enough herbs so I found this recipe for Kale Pesto! This pesto is mostly made from the curly kale, with a handful of basil and parsley. I only had a handful of each herb so it was meant to be.

Kale, pine nuts, garlic, basil, parsley, Parmesan cheese, olive, salt and pepper all get whirled up in the blender or food processor and you're ready to go. 

This pesto would be good in eggs, or on pizza, but it is also good on pasta! I had some ravioli that was perfect for this pesto so I tossed the ravioli with a little bit of this Kale Pesto. 

The Kale Pesto does taste healthy and it is green veggie and kale-forward, but I like kale so I'm okay with that. You could thin the kale pesto with a touch of cream if you wanted to soften the kale flavor a touch.

Either way, this is delicious and somewhat healthy and a fun recipe to try! 

Double-Herb Kale Pesto

Adapted from Seriously Delish

by Jessica Merchant 

Makes 1 cup

For The Pesto: 

1/4 cup pine nuts, toasted

2 garlic cloves, minced

2 cups green curly kale

1/3 cup torn fresh basil

1/4 cup torn fresh parsley

2 tablespoons freshly grated Parmesan cheese

5 to 6 tablespoons extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Add the pine nuts and garlic to a food processor and pulse until crumbly. Add the kale, basil, and parsley to the processor and puree until combined and only tiny bits of green appear. Add the cheese, pulsing once more, and then with the processor on, stream in the olive oil until the pesto comes together. Scrape down the sides of the food processor when necessary. Add the salt and pepper and pulse once more. Taste and season additionally if desired. Store the pesto in a sealed container or jar in the fridge for up to 1 week.   

Herbalicious @ IHCC!

Parmesan Chicken Meatballs with Creamy Tomato Orzo {So light and delicious}!

Listen up, folks! DO NOT SLEEP ON CHICKEN MEATBALLS! In the past few months I have made a variety of meals using ground and they have been our favorite recipes lately.

First there were the Chicken Zucchini Meatballs with Lemon Orzo which were so refreshingly light and delicious. Then there was the Buffalo Chicken Burger, which was SO GOOD if you love all things buffalo flavored. Then we made the Jalapeno Cheddar Chicken Meatballs with Herby Summer Sauce and those were spicy and cheesy and very moreish! We loved all those ground chicken dishes so much we picked another one this week, Parmesan Chicken Meatballs with Creamy Tomato Orzo! 

This Parmesan Chicken Meatballs with Creamy Tomato Orzo recipe is probably our favorite of the bunch! The meatballs are light and herby with just the right touch of Parmesan. They pair so well with the creamy tomato orzo and it really is the perfect, light, flavorful summer meal. Best of all, it comes together in 30 minutes or less and is also really economical to make.

I will warn you, this recipe makes A LOT of tomato orzo, which is great because it is delicious, BUT you might want to double up on the chicken meatballs. They were so delicious that my husband and son were plucking the meatballs right out of the pan into their mouths. When the meal was over, we had plenty of tomato orzo left, but the chicken meatballs were all gone. 

Give one of these delicious chicken meals a try this summer! You really can't go wrong. 

Parmesan Chicken Meatballs with Creamy Tomato Orzo

Adapted from How Sweet Eats

by Jessica Merchant

Serves 4

Chicken Meatballs

1 pound ground chicken

salt and pepper, to taste

2 garlic cloves, minced

1/2 cup grated Parmesan

1/2 cup seasoned breadcrumbs

1/3 cup chopped fresh herbs, like parsley, basil, and chives

1 to 2 tablespoons olive oil

Tomato Orzo

3 tablespoons butter

16 ounces orzo

3 tablespoons tomato paste

32 ounces chicken or vegetable stock

salt and pepper, to taste

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

fresh basil, for topping

For The Chicken Meatballs: Place the chicken in a large bowl. Season all over with salt and pepper. Add the garlic, parmesan, breadcrumbs and herbs. Mix gently until just combined. Roll mixture into 1-inch meatballs. Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs in a single layer and brown for 3 to 4 minutes. Flip gently and brown the other side for another 3 to 4 minutes. Shake the pan, tossing the meatballs around. Cook until the meatballs are cooked through and the internal temperature has reach 165R.

For The Tomato Orzo: While the meatballs are cooking, make the orzo. Melt the butter in a saucepan over medium heat. Stir in the orzo and cook for a few minutes, stirring often, so the orzo toasts. Stir in the tomato paste and cook for another 1 to 2 minutes. Pour in the stock along with a big pinch of salt and pepper. Bring the stock to a boil, then reduce it to a simmer and cover. Simmer for 12 to 15 minutes, stirring once or twice so the orzo doesn't stick to the bottom, until the liquid is absorbed. Remove the lid and stir in the parmesan. Taste and season more if needed. Serve immediately with the chicken meatballs. Add fresh basil and more parmesan for topping. 

With Tomatoes @ IHCC!
 

Bang Bang Salmon Bowls

We love Bang Bang Shrimp so we wanted to try out some Bang Bang Salmon Bowls!

This is a perfect summer meal. Light, flavorful, and refreshing. Make up some jasmine rice, slice up some cucumber, shred some carrot. 

Then make up the delicious Bang Bang Sauce: mayonnaise, Thai sweet chili sauce, Sriracha, honey, and rice vinegar. Gosh is that sauce good!

The chunks of salmon get tossed in a simple seasoning blend of garlic powder, paprika, salt and pepper before getting doused in the Bang Bang Sauce.

We loved this and will be eating it on repeat all summer long! I'd like to try a shrimp version and maybe even a chicken version.

Bang Bang Salmon Bowls

Adapted from How Sweet Eats

by Jessica Merchant

Serves 4

For The Salmon: 

2 pounds salmon, cut into chunks

1 teaspoon paprika

1 teaspoon garlic powder

salt and pepper, to taste

1 tablespoon olive oil

4 green onions, thinly sliced

1 cup sliced cucumbers, for serving

1 large carrot, finely grated, for serving

jasmine rice, cooked and ready for serving

For the Bang Bang Sauce:

1/2 cup mayonnaise

1/3 cup sweet Thai chili sauce

2 teaspoons Sriracha

1 teaspoon honey

1 teaspoon rice vinegar 

For the Salmon: Cut the salmon into 1 inch chunks. Season all over with salt, pepper, paprika and garlic powder. making sure all sides are seasoned. Heat the olive oil in a large cast iron skillet over medium heat. Add the salmon pieces in a single layer (you may have to do this in a double batch so they all fit). Cook for 2 to 3 minutes until deeply golden brown. Flip each piece of salmon and cook on the other side until golden. At this point, the salmon should be done but you can check by cutting into a piece or two. Transfer the salmon to a large plate and repeat with the remaining salmon if needed. Cover the salmon all over with green onions, sprinkling a few more into the bang bang sauce.

To Make the Bang Bang Sauce: Whisk together all the ingredients until creamy and smooth and combined,. This stays great in the fridge for a few days.

To Assemble the Bowls: Spoon some rice on the bottom. Top with the cucumbers, carrots, salmon. Drizzle the Bang Bang Sauce over the ingredients and top with more green onions, if desired. Enjoy! 

Healthy Bowls @ IHCC!
 

photo credit

Marinated Tomato BLATS {THIS IS THE BEST BLT YOU WILL EVER EAT}!!

In the summer two things are for certain: I'm going to be growing lettuce in my container garden and I'm going to be eating my lettuce in tons of BLTs! 

Now we love a BLT in my house and we practically live on them in the summer once the lettuce starts coming in. Normally I make a classic BLT using farmer's market tomatoes and my homegrown lettuce. This year I wanted to branch out and try a lot of variations on the classic BLT.

My first BLT of Summer 2025 was a classic BLT with some homemade Benedictine Spread (cream cheese and cucumber spread). I used the Benedictine Spread in place of mayo and I enjoyed this BLT, but found that I preferred mayo over the Benedictine Spread. (You can see a picture in my last post).

Then I tried a BLT with pimiento cheese and enjoyed that, but again I preferred the classic BLT to that version as well.

Then I tried this version, the Marinated Tomato BLAT and LET ME TELL YOU RIGHT NOW...THIS IS THE VERY BEST BLT YOU WILL EVER EAT! Hands down going to be one of my favorite recipes this year! I've been telling everyone I know about it and I can't recommend it enough! 

So, what is a BLAT? A BLAT is a bacon, lettuce, avocado, and marinated tomato sandwich and it's just simply the best there is! Here's what sets it apart from the rest: MARINATED TOMATOES! All you need to do is find some really good tomatoes, slice them thin, put them in a dish, marinate them in olive oil, balsamic vinegar, minced garlic and dried Italian seasoning. You want to try and let the tomatoes marinate for at least an hour, two if possible. 

And secondly, avocado...hello lovely! It belongs on every BLT from now on!

Now here's the best part! This is a no fuss no muss kinda recipe that holds well in the fridge and people can make them up as they get hungry. Buy a loaf of your favorite bread, wash up your lettuce, precook some bacon, and reach in for the marinated tomato. The avocado is the only item that needs cutting right before serving. 

Toast your bread, slather it with mayo and a drizzle of that tomato marinade, add your lettuce, your deliciously marinated tomato, your bacon and your sliced avocado. The marinated tomato and the avocado is what makes this so darn delicious. It's a beauty of a sandwich and it's so fresh and juicy and delicious. We love the layers of flavor and all the textures. It's just the epitome of summer food and WE WILL BE EATING THEM ALL SUMMER! You should too!

Marinated Tomato BLATS

Adapted from How Sweet Eats

by Jessica Merchant

Serves 2

2 ripe and fresh tomatoes, thinly sliced

1/3 cup extra virgin olive oil

2 tablespoons balsamic vinegar

2 garlic cloves, minced

1/2 teaspoon dried Italian seasoning

8 pieces sliced bacon 

lettuce, as many pieces as you'd like

1 avocado, thinly sliced, sprinkled with salt and pepper

1/4 cup mayonnaise

4 slices of your favorite bread, toasted 

Slice the tomatoes and place them in a 9x13 baking dish. In a bowl, whisk together the olive oil, vinegar, garlic, and seasoning until combined. Pour it over the tomatoes. Cover the dish and stick the tomatoes in the fridge for at least 2 hours, or even longer. I flip the tomato slices a few times while marinating!

Cook the bacon in the oven on a baking sheet at 375F for 12-15 minutes, or until crispy and done as you like. To assemble the sandwiches, toast your bread. If you like, you can drizzle a bit of the tomato marinade on the bread! This makes for a messier but delicious sandwich. Spread one or both bread slices with mayonnaise. Add on your lettuce. Top with a few of the marinated tomato slices. Then top with the bacon and avocado slices,. Finish with the remaining bread, cut, and serve! 

Summer Sandwiches @ IHCC!