oil (olive or vegetable)
1 cup cornmeal
1 1/2 pounds chicken (breasts or thighs) pounded thin, salted and peppered
1 garlic clove, minced
3 to 4 scallions, chopped
1/2 cup chicken broth
1 tablespoon soy sauce
juice of one lime
cilantro, chopped for garnish
Add oil to a large skillet set over medium-high heat. Pour cornmeal onto a dinner plate and dredge chicken pieces so they are completely covered, then drop into hot skillet. Try not to crowd the pan. (I always do, but this is because of a deep behavioral flaw. Please don’t follow suit.) Rotate and flip for a total of about 8 minutes until chicken is firm to the touch but not rock hard. As you cook your chicken, remove to a platter and tent with foil to keep warm. Add a little more oil with each new batch.
When all your pieces have been cooked, add a little more oil, then cook garlic and scallions, about one minute. Add chicken broth, soy sauce, and lime juice, turn heat up and cook until it reduces slightly, about 30 seconds. Drizzle pan sauce over platter of chicken. Garnish with cilantro and serve.
6 cups chopped romaine lettuce
3 slices center-cut bacon
1 pear, chopped
1 apple, chopped
1/4 cup peanuts, chopped
1/4 cup dried cranberries
1/4 cup crumbled feta cheese
1/4 cup Poppy Seed Salad Dressing (or more or less)
2 Tablespoons balsamic vinegar (or more or less)
Dressing – It can be stored in the fridge for a week
1 small shallot, minced
1 tbsp apple cider vinegar
1 tsp dijon mustard
1/2 tsp each salt and pepper
3 tbsp olive oil (whisk in)
In a Dutch oven or a soup pot, brown 1 chopped onion in olive oil. Add salt, pepper, a few fresh thyme leaves, 1 tablespoon curry powder (optional) and a pinch of cayenne if the kids are OK with it. Add one butternut squash (halved, peeled, seeded, and hacked up into 1-inch cubes; the pre-chopped bags will save you lots of time here) and 2 apples (peeled and cut into chunks) and enough chicken broth to cover it all by about a half inch. Bring to a boil, then simmer 30 minutes until squash chunks are tender. Puree with a handheld immersion blender, or in batches in the blender, adding apple cider (apple juice box?) or more broth until it reaches desired consistency. Serve and top with any combo of the following: walnuts, chives, creme fraiche (or sour cream).
Another Butternut Squash Recipe – Roasted Butternut Squash Recipe with Smoky Chickpeas
2 small butternut squash (about 4lbs total)
extra virgin olive oil, salt, and pepper
15oz can garbanzo beans (also called chickpeas)
2 teaspoons extra virgin olive oil
1-1/2 teaspoons smoked paprika, divided
6 slices bacon, chopped
2 large or 3 small leeks, white and light green parts only, chopped in half then thinly sliced
2 garlic cloves, minced
1-2 Tablespoons maple syrup (depends on how sweet you want your soup)
3 cups chicken broth
- Preheat oven to 400 degrees. Pierce bulb ends of butternut squash with a sharp knife then microwave for 1-1/2 minutes to make them easier to cut. Cut in half lengthwise with a sharp knife then remove seeds with a spoon and place cut-side up on a nonstick sprayed baking sheet. Brush or mist with extra virgin olive oil then season liberally with salt and pepper.
- Drain chickpeas then rinse and pat dry with a towel (the dryer the better.) Pour onto a baking sheet then add extra virgin olive oil and 1-1/4 teaspoons smoked paprika and then toss with your hands to coat.
- Place baking sheets into the oven. Roast butternut squash for 45-60 minutes, or until a knife inserted into the thickest part of the squash goes in easily. If squash starts burning before it’s tender, lay a piece of foil on top. Set aside until cool enough to handle. Roast chickpeas for 25-30 minutes, stirring or shaking the pan every 10 minutes, or until crisp (beans will continue crisping as they cool.) Sprinkle with salt then set aside to cool.
- Meanwhile, crisp bacon in a large soup pot or Dutch oven over medium heat then remove to a paper towel lined plate to train. Remove all but 2 Tablespoons bacon grease from pot then add leeks and season with salt and pepper. Saute for 7-10 minutes, or until leeks are golden brown and tender, then add garlic and saute for one more minute. Transfer mixture to a blender then remove pot from heat and add maple syrup and remaining 1/4 teaspoon smoked paprika to blender.
- Scoop butternut squash flesh out of the skin with a spoon then add it to the blender along with 2 cups chicken broth (may need to do this in two batches.) Blend until very smooth then pour back into soup pot and turn heat to low. Stir in remaining cup chicken broth then cook on low for 10 minutes. Taste and add remaining tablespoon maple syrup, salt, and pepper if desired. Serve topped with cooked bacon, smoky-roasted chickpeas, crostini and/or fresh bread.
- To freeze: Cool soup then scoop into a freezer bag and freeze flat. Thaw in the refrigerator overnight then reheat on the stove (may need to add more chicken broth to thin out a bit.)