warm orzo salad with chicken

 dressing:

3 tbsp olive oil 

3 tbsp fresh lemon juice

3/4 tsp salt 

fresh ground pepper 

pasta: 

3/4 cup orzo pasta, cooked

sauteed chicken:

1 boneless/skinless chicken breast, chopped

2 tsp olive oil

2 tsp unsalted butter

other ingredients:

3 tbsp shallot, or red onion, chopped

3 tbsp fresh dill, chopped 

3 tbsp fresh parsley, chopped

2 grape tomatoes, cut in half lengthwise 

1/4 cup feta cheese, crumbled 

1/2 cup pine nuts or toasted almonds, optional 

1 1/2 cups baby arugula

1. in a small bowl whisk together the olive oil, fresh lemon juice, salt and fresh ground black pepper.  set aside. 

2.  cook the orzo according to the package directions.  drain.  keep warm.  set aside.

3.  wipe off the chicken with a wet paper towel.  chop.  saute the chopped chicken in the olive oil and butter until cooked through about 4 min.  keep warm.  set aside. 

4.  in a medium size bowl add:  cooked orzo, onion, dill, parsley, tomatoes, cheese, and nuts if using.  mix in the warm chicken and arugula.  toss with the dressing and serve immediately.  

olive oil dough

2  3/4 c. lukewarm water

1 tbsp.  yeast

1 to 1 1/2 tbsp. salt 

1 tbsp. sugar

1/4 c. olive oil

6 1/2 c. all-purpose flour 

mix the yeast, salt, sugar, and olive oil with the water in a 6-quart bowl or a lidded (not airtight) food container. 

mix in the flour without kneading, using a spoon or a heavy-duty stand mixer (with paddle).  if you're not using a machine, you may need to use wet hands to incorporate the last bit of four. 

cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours. 

dough can be used immediately after the initial rise, though it is easier to handle when cold.  refrigerate the container of dough and use over the next 12 days. 

apple nachos

2 apples - cut into thin wedges

2 tbsp almond butter

1 tbsp coconut oil

1 tbsp maple syrup

craisins or raisins

sunflower seeds or pepitas

cinnamon

 

 

arrange apples on plate. 

 

melt almond butter, coconut oil and maple syrup and whisk until smooth.  drizzle over apples.  sprinkle with craisins, seeds, and cinnamon.

3 ingredient chicken thighs

vinegar
salt
chicken thighs

preheat oven to 325 degrees.  pour vinegar into bowl.  add as much salt as the vinegar will dissolve.  set timer for 7 minutes and 30 seconds.  add chicken to the salt and vinegar brine.  start taking chicken out of brine when the timer goes off.  let brine drip off chicken.  cook chicken for 60 minutes at 325.  broil for a couple minutes at the end to crisp up the skin. 

hamhocks and beans

ingredients:
2 cups dried pinto beans
(soaked for at least 12 hours in lots of cool water and a couple of tbsp raw apple cider vinegar.  while soaking is optional, this helps break down some of the phytates that five lots of people gas.  be sure to rinse them well after soaking to get rid of all of it.  better digestion = better nutrition too.)
1 ham hock (optional, but so worth it!!!)
4-6 ounces smoked deli ham or cubed ham roast finely diced
2-4 tbsp tomato paste, or one 8 ounce can tomato sauce
1-3 tsp sea salt to taste (at the the very end) 

instructions:
1.  place your beans in a large bowl, cover with at least 2" of water, 2 tbsp raw apple cider vinegar, lemon juice, or kefir.
2.  soak beans overnight or about 12 hours.
3.  drain and thoroughly rinse the beans.
4.  place in an instant pot or other pressure cooker along with the ham hock.  cover with at least 2" of water (more is okay).
5.  in an instant pot, use the Manual button and select 20 minutes.  remove from heat and wait for the pressure to come down naturally , or do a quick release as preferred.  the beans continue to cook in the next step.
6.  without draining the water (or adding more if you need to), mix in the pepper, onion, and ham and simmer, uncovered for 1-3 (or more) hours, or until most of the water is evaporated and the beans are melt-in-your-mouth tender.  in the instant pot, hit the adjust button and use the low saute feature.  keep careful watch on your water level, and add more if you need to.
7.  stir in the tomato paste or sauce.
8.  add sea salt to taste.

baked tender chicken thighs

ingredients:
3 pounds chicken thighs, skinless and boneless
3 tbsp olive oil
3 cloves garlic, minced
2 tsp table salt
1/4 tsp ground pepper
1 1/2 tsp italian seasoning
3/4 tsp ground paprika

instructions:
1.  in a bowl, combine olive oil and minced garlic.  lay out chicken thighs and coat with oil mixture (on both sides).

2.  prepare the seasoning:  in a bowl, combine the salt, pepper, italian seasoning, and paprika.

3.  season both sides of chicken with the seasoning.  transfer chicken thights to a baking dish.  cover with foil.  set aside to marinate at least 2 hours (if you don't have two hours, that is okay.  the chicken just won't be as flavorful.)

4.  bake 45 minutes at 375 degrees F.  remove foil and broil for 8-10 minutes (at same temp), until tops of thighs are crispy.

sheet pan fajitas

ingredients:
1.5-2 lbs. boneless, skinless chicken thighs, trimmed and sliced (see note)
1 large onion, sliced
2 large bell peppers (or 3 small/med ones), sliced
3-4 tbsp olive oil (or other oil of your choice) - suggestion is lime olive oil
2 tsp kosher salt or sea salt
1/2 tsp black pepper
1 tsp smoked paprika
1 1/2 tsp chili powder
1 1/2 tsp cumin
1 tsp dried oregano
1 tsp garlic powder
2-3 tsp true lime, optional
handful of cilantro

1 lime optional for serving:  sour cream, guacamole/avocado, tortillas, rice and beans, etc.

instructions:
preheat oven to 425 degrees.  have a large sheet pan ready (cover with foil or parchment for easy clean up)

place sliced chicken, onions, and peppers in an extra large mixing bowl.  drizzle on oil and all seasonings.  toss to coat.  (tip: keep nitrile gloves in kitchen and use them for things like this - tossing with your hands is much easier.)

spread chicken and pepper mixture out evenly on baking sheet and place in oven.  bake for 20-30 minutes (closer to 20 with convection) until chicken is cooked through and vegetables are tender.  if desired, place under broiler for a quick minute to brown.

remove from oven and if desired, sprinkle cilantro over everything and give it a big squeeze for fresh lime juice. 

serve with tortillas and traditional fixings, or over a bed of salad or veggies, or rice and beans, etc.