Dinner

Carrot and Parsnip Soup: Perfect way to welcome Fall

This carrot and parsnip soup is creamy, tasty and perfect for welcoming in the fall season. The root vegetables are simply sautéed and then simmered in broth. Flavors from turmeric, ginger and fresh herbs give this soup an earthy aroma.

Bowl of Carrot and parsnip soup that is on a napkin and surrounded by a fresh carrot.

As many know, I love to garden! This year gardening has felt extra healing given the pandemic and additional time I have spent working from home. Throughout the spring and summer I found myself taking “gardening breaks” from all the virtual meetings, extensive emails and phone calls. I’d step outside, even for just 5 minutes, to tend to my vegetable and flower beds.

Besides getting fresh air, I appreciate the opportunity to grow food for my family. Having fresh produce in the backyard has been favorable and I tried growing a variety of vegetables this year. For example, I grew the carrots and herbs that I used here in this Carrot and Parsnip Soup. The parsnips are organic from the grocery. I am definitely going to add parsnips to my garden next spring.

Carrots that have been picked and still have dirt on them. — Carrots I grew and picked from my backyard garden. I love how they aren’t always perfectly straight and have lots of character.

Bouquet Garni

One culinary technique I implemented in this recipe was the use of a “bouquet garni” to help flavor the soup.

What is a bouquet garni? It is a bundle of fresh herbs. The tied together herbs are immersed into dishes like soups, stews and sauces. The flavors from the herbs steep into these dishes as they cook and the bundle is simply removed once the flavors dispel.

I used twine to keep my herbs wrapped together. My bouquet garni included fresh parsley, thyme, and tarragon.

Bouquet garni of parsley, thyme, and tarragon.

Mise En Place

Here’s what to prep for my Carrot and Parsnip Soup.

Bowl of chopped onions, chopped parsnips and diced carrots.

Carrots – peeled and diced
Parsnips- peeled and diced
Onion – peeled and chopped
Bouquet Garni of fresh herbs: Tarragon, Parsley, and Thyme
Butter
Olive Oil
Ground Turmeric
Ground Ginger
Dried Bay Leaf
Garlic Powder
Vegetable Broth
Milk
Salt and Pepper
Garnish: Pepitas and chopped parsley

How to Make Carrot and Parsnip Soup

In a large pot or Dutch oven, sauté the diced carrots, parsnips and onions for about 10 minutes. Season with salt and pepper. Note: You’ll want to stir the vegetables frequently to prevent them from browning.
Lower the heat and pour in the liquids. Next, gently stir in the spices, bay leaf, and the bouquet garni.
Let the soup simmer for 30-40 minutes until the vegetables soften and are fork-tender. Once done, discard the bay leaf and herbs.
In batches, puree the soup in a blender or food processor until smooth.
Return soup to pot and stir in milk. Season with additional salt and pepper if needed.
Serve warm and garnish with pepitas and chopped fresh herbs.

All in All

Soup season is officially here. I really enjoy this tasty recipe and hope that you will too. I look forward to making this again and again because it is vibrant, earthy and so simple to make. Happy Fall!

Other fall recipes you’ll enjoy:

Swiss Chard Gratin – CLICK HERE
Roasted Brussel Sprouts & Chicken Quarters – CLICK HERE
Bourbon & Orange Cranberry Sauce – CLICK HERE

Carrot and Parsnip Soup

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Course Soup

Cuisine American

Ingredients

1 pound Carrots diced
1 pound Parsnips diced
1 medium sized yellow onion chopped
3 tablespoons Unsalted butter
2 tablespoons Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon ground turmeric
1/4 teaspoon ground ginger
1 Bay Leaf
1/2 teaspoon garlic powder
4 cups vegetable broth
3 cups water
1 bouquet garni of fresh herbs I used parsley, tarragon, and thyme
2/3 cups whole milk

Instructions

In a large pot or dutch oven, heat oil and butter over medium heat. Sautee the diced carrots, parsnips and onions for 10 minutes. Stir frequently to prevent browning. Season vegetables lightly with salt and pepper.
Lower heat and add vegetable broth and water to the pot. Stir in garlic powder, turmeric, ground ginger, and bay leaf. Add in the bouquet garni of fresh herbs. Cover and let simmer for at least 30 minutes or until the vegetables are fork-tender.
Once the vegetables are tender, remove and discard the bay leaf and bouquet garni.
Using a food processor or blender, puree together the soup until smooth- This may need to be done in batches.
Return the pureed soup to the pot and stir in milk. If needed, season the soup with additional salt and pepper.
Serve soup warm and garnish with chopped parsley and pepitas.

Keyword soup

Tomato Confit Risotto

This tomato confit risotto can star as the entree or be a complimentary side dish. Either way, this recipe combines flavorful tomatoes with earthy arugula in a creamy risotto. It’s a delightful dish to wrap up the summer months.

Wooden spatula stirring a pot of risotto, tomatoes and arugula.

My favorite time of the year is this transition from summer to fall. I am savoring all the great vegetables and dishes that highlight summer, yet getting so excited about all of the fall flavors that are emerging. I shamelessly will enjoy a pumpkin spice latte during breakfast and turn around to have a summery salad for lunch. For instance, my Grilled Zucchini and Corn Salad is still a favorite go to.

Does anyone else take advantage of the changing seasons like this?

A few weeks ago, I shared my recipe for Tomato Confit because with the summer to fall transition, many gardeners have an abundance of tomatoes as the plants are reaching their peak.

To me, making a confit is a great way to preserve my cherry tomatoes and have them readily available for a dish like this Tomato Confit Risotto. In this risotto, I don’t include garlic in this recipe because the confit has a rich hint of garlic flavoring from where the tomatoes were roasted with garlic cloves.

Serving of tomato confit risotto on a plate with pan seared salmon. — Tomato Confit Risotto served as a side with pan seared salmon.

Mise En Place

1 Jar of Tomato Confit– Brought to room temperature
Arborio Rice
One small onion – diced
Olive oil and Butter
Chicken Broth
Fresh Thyme (or herbs such as basil or parsley) – chopped
Grated Parmesan Cheese
Arugula (or you can opt for spinach)

How to make the tomato confit risotto:

Bring your broth to a simmer in a small pot.
Saute the onions in a combination of melted butter and olive oil.
Add the rice and allow it to toast for one minute while stirring frequently.
Next, add white wine to deglaze the pan.
Allow the rice to absorb the wine and add one ladle of the warm broth. Stir rice frequently until the broth is absorbed and stir in another ladle of broth. Continue process until the rice is al dente and creamy.
Lower the heat and add in the tomato confit and fresh thyme. Let simmer until warmed through. Season with salt and pepper to taste.
Fold in the cheese and arugula. Serve and enjoy!

Tips for cooking risotto

Pan of risotto, cooked tomatoes and wilted arugula in a pan with a wooden spatula.

Heat your liquids first: In a large pot heat the broth to a simmer. Adding cold liquid to the hot pan will slow down the cooking.

Slowly add your broth: You want to give the rice a chance to absorb liquids as it cooks to become tender and creamy. Add one one or two ladles of broth, let the rice absorb the liquids and then add more liquid.

Don’t panic if you run out of warm broth: Sometimes I unexpectedly run out of broth all together. In this case I just add a few cups of warm water to the simmering liquid to stretch it out and continue cooking.

Add in tender vegetables and cheeses at the end: The arborio rice is meant to be cooked slowly. If you stir in these delicate add-ins like the arugula too early, the greens will become mushy and lose their bright green color.

All in All

This is a great dish for using up those end of the season cherry tomatoes. It can star as the main dish or you can use it as a side dish like I did. Either way, it’s a flavorful recipe and a keeper in my household.

Pan of risotto with recipe title in yellow text.

Tomato Confit Risotto

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Prep Time 10

Cook Time 25

Total Time 35

Cuisine Italian

Servings 2 servings

Ingredients

1 batch my tomato confit recipe
1 tablespoon olive oil
1 tablespoon Unsalted butter
1/2 cup Small Onion diced
1 cup Arborio Rice
1/2 cup Dry White Wine I used Chardonnay
6 cups chicken broth
2 sprigs fresh thyme
2 tablespoons grated parmesan cheese
1-2 handfuls arugula

Instructions

Heat broth in a pot and keep it simmering while you cook.
In a large skillet, heat oil and butter over medium heat until melted. Saute the onions until softened but do not allow to brown.
Add arborio rice to the onions and allow to toast for 1 minute, stirring constantly.
Add wine and allow rice to absorb the wine.
Next add a ladle full of the warm broth to the pan. Stir frequently and allow the rice to absorb the broth. Once absorbed, add another ladle full of broth and stir. Continue this process until the rice is al dente and creamy.
Lower heat and stir in the tomato confit and fresh thyme. Allow to simmer for 2-3 minutes until warmed through. Season with salt and pepper to taste.
Turn off heat and fold in the Parmesan cheese and arugula. Plate risotto immediately and serve.

Keyword rice, tomato

Fresh Marinated Tomatoes

My friend and fellow blogger Marie from Backroad Bluegrass recently reached out to me and Must Love Herbs about supporting local farmers. Without hesitation I agreed. Kentucky farmers are essential and sell a variety of high-quality products. Besides farmers markets, many Kentucky farmers offer Community Supported Agriculture (CSA) opportunities for consumers to buy seasonal food directly from them. To learn more, I highly suggest reading Marie’s Kentucky CSA’s blog post HERE.

The last few weeks I have found great comfort in shopping at the farmers market. I truly needed the fresh air and human interaction (from a distance of course). There was also a sense of satisfaction knowing that I was buying fresh, locally grown products from businesses in the area. During my quick trip, I bought radishes, a bag of pea shoots, tomatoes, and ground lamb.

With my tomatoes, I made this quick and delicious marinated tomato salad. It is simply comprised of tomatoes, infused olive oil, Dijon mustard, honey and fresh herbs. It’s very adjustable to your taste. For example, you can use your favorite infused olive oil, which can also be bought at most farmer markets. You could even mix in other fresh vegetables like onions or thinly cut radishes.

Fresh Marinated Tomatoes

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Dish

Cuisine American

Servings 4 servings

Ingredients

2-3 Large Tomatoes Sliced thick
1/3 Cup Infused Olive Oil I used Blood Orange Extra Virgin Olive Oil
1 Tablespoon dijon mustard
3 Tablespoons lemon juice
1 Tablespoon Honey
1/2 teaspoon onion powder
2-3 Tablespoons Chopped Fresh Herbs I used Basil, Thyme and Chives

Instructions

Slice tomatoes and place in a serving dish.
In a separate bowl, whisk together olive oil, Dijon mustard, lemon juice, honey, onion powder, and chopped herbs to make a vinaigrette. Season with salt and pepper to your liking.
Pour vinaigrette over tomatoes, cover and allow to marinate at room temperature for at least 30 minutes. Occasionally, flip tomatoes to ensure each is coated in the vinaigrette. Serve.

Notes

It is best to let the tomatoes marinate at room temperature. If place in the fridge, the vinaigrette will solidify. If placed in fridge, just be sure to allow enough time for tomatoes to reach room temp before serving, giving the vinaigrette time to thaw.

Back to the Basics: Baking A Whole Chicken

Saying that the last few weeks have been crazy is truly an understatement. I honestly wanted to avoid talking about the pandemic, but that’s our reality right now. I hope that you and your family are doing well and I truly appreciate the time you take to visit my blog.

One thing that has truly given me comfort during this time is cooking at home. There is something about being in the kitchen that gives me a sense of purpose and a chance to channel my energy to something healthy.

Unfortunately, I realize not everyone gets to feel this way. For some cooking is stressful or this is a tough time financially. Although, I enjoy cooking, I have found myself relying on my pantry, being more frugal, eating out less, and planning my grocery shopping carefully to avoid excessive exposure.

I have also found myself sometimes getting back to the basics. For example, like baking a whole chicken.

However, when I make time to, I do LOVE to roast my own chicken at home. Homemade roasted chicken is inexpensive to make and simple to make. I only spent around $4 for this 2 1/2 pound chicken. It can be used for so many different meals over several days. I really should do it more often!

This recipe doesn’t call for stuffing the chicken with vegetables or trussing. The compound butter keeps the meat flavorful.

Mise En Place

One 2 1/2 to 3 pound Whole Chicken
1 stick of Unsalted Butter – Room Temperature (this is important for easy mixing and spreading)
2 teaspoons of Herbs de Provence (OR your favorite mixture of herbs)
1 teaspoon of Garlic Powder
1 teaspoon of Onion Powder
1/2 teaspoon Salt
1/2 teaspoon Pepper

How to make my Herb Butter Roasted Chicken:

First, you’ll need to prep the chicken. To do this, pat the chicken dry with paper towels. Season the cavity of the chicken generously with salt and pepper.

Let the chicken a bowl and covered for about 15-20 minutes to bring it to room temperature. Cooking meat that is room temperature helps to prevent it from drying out. Need more proof? Checkout this article from Bon Appetit Magazine: https://www.bonappetit.com/story/room-temperature-meat-tempering

Next you’ll to make the compound butter. With a mixer or whisk, combine the butter, herbs and seasonings. It is important to have room temperature butter because it makes it easier to incorporate the ingredients and later spread the mixture on the chicken.

Place the chicken on a baking pan that has a rack. The rack will allow air to circulate around the chicken and gives it a rotisserie like taste and color.

Stuff a few tablespoons worth of the compound butter underneath the skin of each chicken breast and underneath the skin of the thighs. Rub the remaining compound butter all over the chicken.

Here I’m sliding my finger under the chicken’s skin to separate it from the breast meat. In this pocket I’ll stuff some of the compound butter.

Then, bake the chicken, breast side up, in a 400 degree oven for at least 60 minutes or until the chicken is cook through.

Tip: Cooking times may very based on your chicken’s weight and your oven.Check the temperature before the estimated cooking time to ensure you don’t overcook the meat.

Your roasted chicken is done when it reaches a safe and proper temperature and the juices run clear. According to the USDA, chicken should reach 165 degrees F. You can check the temp using a meat thermometer.

Tip: Insert the meat thermometer into the thickest part of the thigh meat and don’t touch the bone.

Allow meat to rest for about 10 minutes before carving and serving.

This 2 1/2 pound chicken took about 1 hour to bake.

All in All

This is a very simple version of a baked chicken. Family usually eats a few pieces for dinner and then I use the refrigerate the leftovers. Throughout the week I may pull the remaining meat to make another dish like my Chicken Pot Pie or Chicken Pesto Lasagna. Either way it is versatile and can be adapted as you need.

Again, I hope that you and your family continue to stay well.

What kinds of foods or meals are bringing you comfort these days?

Herb Butter Roasted Chicken

This oven roasted chicken is full of flavor thanks to using a simple compound butter. It is also simple to make and inexpensive, making it a great comfort dish!

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Prep Time 20

Cook Time 1

Total Time 1 30

Course Main Dish

Servings 4

Ingredients

1 Whole Chicken 2 1/2 - 3 pounds
1 Stick Unsalted butter at room temperature
2 Teaspoons Herbs de Provencal or your favorite herb mixture
1 Teaspoon garlic powder
1 Teaspoon onion powder
1/2 Teaspoon salt Plus more for chicken cavity
1/2 Teaspoon black pepper Plus more for chicken cavity

Instructions

Preheat oven to 400 degrees Fahrenheit. Place a baking rack on a large sheet pan.
Prep the chicken: To do this, pat the chicken dry with paper towels. Season the cavity of the chicken generously with salt and pepper. Allow chicken to sit in a bowl, covered at room temperature for 15-20 minutes.
While chicken sits covered, prepare the compound butter: Mix together the room temperature butter, herbs, garlic powder, onion powder, 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
Place the chicken, breast side up, on the prepared rack and pan. Stuff a few tablespoons of the butter under the skin of the breasts and thighs. Rub the remaining butter all over the outside of the skin of the chicken.
Bake the chicken for at least 55-60 minutes and check temperature using a meat thermometer. Chicken should reach 165 degrees F when thermometer is inserted in thickest part of thigh (not touching the bone) and juices run clear. If chicken is not done, continue to bake and check temperature every 10 minutes until it reaches proper temperature.
When done, remove from oven and allow chicken to rest 10 minutes before serving.

Notes

Tip: Cooking times may very based on your chicken's weight and your oven.Check the temperature before the estimated cooking time to ensure you don't overcook the meat. According to the USDA, chicken should reach 165 degrees F. You can check the temp using a meat thermometer. Store leftovers in the fridge, best in an air tight container for about 2 days.

Keyword chicken

Oven Roasted Beer Brats with Peppers and Onions

One Sheet Pan For the Win

My husband LOVES grilling bratwurst. A few months ago I bought several packages of house-made beer brats at the University of Kentucky’s Butcher Shop. I stored them in the freezer knowing that we’d need them one day, or at least have a warm enough winter day to grill here in Kentucky. Unfortunately, they haven’t made it on the grill but have been so helpful during this pandemic.

During this first few weeks of the public health crisis, I have limited my trips to the grocery store. I have taken advantage of cooking up some items in the fridge. Since the weather hasn’t been ideal for grilling, I decided to make this sheet pan version of beer brats for my family.

Mise En Place

Here’s what you’ll need to prep:

6-8 uncooked, fresh beer bratwursts
3 Bell Peppers- sliced into ribbons, I used different color peppers
1/2 of a Red Onion- sliced
3 Tablespoons of Olive Oil- Divided in half
1 teaspoon of minced Garlic
1/2 teaspoon Smoked Paprika
Salt and Pepper
For serving:
- Buns
- Whole Grain Mustard
- and/or your favorite condiments

How to Make Oven Roasted Beer Brats

This recipe is simple. In a large bowl, you’ll toss the sliced peppers, onions, smoked paprika, and garlic in half of the olive oil and season them lightly with salt and pepper. Next, you’ll transfer the seasoned vegetables onto a sheet pan. Be sure that they are in a single layer for even cooking.

Then you’ll nestle the uncooked brats within the vegetables on the sheet pan. Use the remaining oil to brush the tops on the sausages.

You’ll then transfer the pan to your 400 degree pre-heated oven and roast for 20 to 25 minutes until the brats are cooked through.

Note: If you desire a more browned color to your brats (like the grill would do), you can remove the cooked veggies and broil the sausages for about one minute.

Serve the cooked beer brats with buns and condiments. We used whole grain mustard and “everything” buns. We kept the side simple and ate potato chips.

All in All

This was the perfect sheet pan recipe that was comforting. It also gave us a little taste of summer. I truly look forward to getting through this challenging time and no longer having to practice social distancing. I hope this summer will include lots of cookouts with friends and family! We all deserve it.

I hope you all are safe and healthy. Many prayers for you and your family! Thanks for taking a little time out of the chaos to visit my food blog.

Feel free to PIN this recipe for a later date.

Oven Roasted Beer Brats with Peppers and Onions

These oven roasted brats are just as tasty as the grilled. This recipe calls for roasting the sausages with fresh peppers and onions on one pan. Who doesn't love a one pan dish?

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Course Main Dish

Cuisine German

Servings 4 people

Ingredients

6-8 Beer Bratswurst Raw
3 Bell Peppers Red, Yellow and Orange; sliced
1/2 large Red Onion sliced
1 clove Garlic minced
3 Tablespoons Olive Oil divided
1/2 teaspoon Smoked Paprika
salt and pepper (to taste)

Instructions

Preheat oven to 400 degree F. Line a sheet pan with parchment paper.
In a bowl, stir together sliced peppers, onions, and garlic in olive oil. Season vegetables with paprika, and desired amount of salt and pepper. Stir once more to combine well.
Add vegetable to the sheet pan in a single layer. Nestle brats within the vegetables and brush them with remaining oil. Season brats lightly with salt and pepper.
Roast brats and vegetables in oven for about 20 minutes or until cooked through. Serve brats on your favorite type of bun with whole grain mustard.

Keyword Sausage

Chicken Pot Pie

So, a quick confession. I’m a recovering perfectionist. I’ve been stalling on posting this recipe just because it wasn’t Picture PERFECT. My oven temp was way too low at the beginning because I accidentally set it wrong. Therefore, the puff pastry sank a little. I also wasn’t completely pleased with the lattice.

Then I realized, “What is wrong with me?”. My family LOVES this dish. When I placed it on the table, my husband said, “Wow”, and my toddler smiled.

Sometimes, our imperfect dishes are surprisingly fulfilling. This Chicken Pot Pie is TASTY, SIMPLE to make, and HEARTY!

Plus, the purpose of this blog is for me to refine my cooking skills, learn from my mistakes and share them with you, friends. I hope that my lessons along the way are helpful to your culinary adventures and encourage you to go be brave in the kitchen.

Mise En Place

Here are the ingredients you’ll find in my Chicken Pot Pie Recipe…

Sweet Yellow Onion
Carrots – Peeled and diced
Celery
Garlic
Unsalted Butter
Frozen Peas – no need to thaw
Puff Pastry – takes 30 minutes to thaw
Ground Thyme
Chopped Rotisserie Chicken
Chicken Broth
Whole Milk
All Purpose Flour
Salt & Pepper
One Egg + Water = Egg Wash

The carrots, celery and onions are softened in butter to add a richness to the pot pie. You can opt to use olive oil if you’d like.

This recipe is a great combination of fresh ingredients and prepared food for convenience. For example, the onions, celery and carrots are freshly diced while the peas are from the freezer aisle. I don’t use canned peas due to the high sodium.

Also, instead of cooking the chicken from scratch, I use the meat from a store bought rotisserie chicken. This probably sheds 20-30 minutes of cooking time.

The Crust

One way to take your chicken pot pie to the next level is to change up the crust. Instead of traditional pie crust, I use puff pastry. I usually just lay it across the top of my pot pie mixture, but this time I cut thawed puff pastry into one-inch strips and weaved them together to make a lattice. I still brushed the pastry with an egg wash to help it reach a golden brown hue.

You may opt to simply lay the whole sheet of puff pastry across the top. Or you may come up with a fun or fancy crust design. Either way, go for it! Be brave and try something new for the fun of it.

All in All

Although my chicken pot pie isn’t exactly magazine cover worthy, it sure is delicious and the flavors are on point! The filling is hearty and creamy. The ingredients are traditional and simple. All of of these qualities make it a true comfort dish.

Chicken Pot Pie

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Course Main Dish

Cuisine American

Servings 4 servings

Ingredients

1 Small, Sweet Onion chopped
2-3 Carrots peeled and sliced
2 Celery stalks
1 teaspoon minced garlic
6 Tablespoons Unsalted butter
1 Sheet Frozen Puff Pastry Thawed
1 12 oz Package Frozen Peas
1/2 Tablespoon ground thyme
1/3 Cup all purpose flour
2 Cups chicken broth
1 Cup whole milk
1 Cup Rotisserie Chicken diced or shredded
1 Egg
1 Tablespoon water
salt and pepper (to taste)

Instructions

Preheat oven to 400 degrees F.
In a small bowl, whisk together egg and water. Set aside.
In heavy pan or skillet, melt butter. Saute carrots, onions, celery and garlic until vegetables are softened; about 6-8 minutes. Season lightly with salt and pepper.
Form a roux: Stir ground thyme and flour into vegetables until well combined. Allow to cook for about 2-3 minutes until flour melts and is bubbly.
Add stock and milk to pan. Stir for 2-3 more minutes until mixture thickens to a gravy like consistency. If needed, season with more thyme, salt and/or pepper.
Turn off heat and stir in the frozen peas and chicken.
Transfer mixture to a baking dish. Lightly lay the puff pastry (either as a full sheet or in a lattice) on top of the vegetable mixture.
Carefully, brush egg wash on the puff pastry. Optional: Sprinkle on salt flakes prior to baking.
Bake pot pie for 15- 20 minutes until pastry puffs and is golden brown.

Notes

Be sure to allow ample time for your frozen puff pastry to thaw.
If you don't have flaky salt for topping the puff pastry, you can lightly season with salt and pepper.
Feel free to add other seasonings to the pot pie such as parsley, rosemary and/or sage.

Keyword chicken

Tortilla-Crusted Chicken

Tortilla-crusted chicken is an entree that will definitely wow your guests! If you want to switch up taco night, make tortilla-crusted chicken. It’s fun to prep and is baked for a healthy alternative.

This is a throwback for me! I used to treat my husband (at the time, boyfriend) to tortilla-crusted chicken dinners when we were undergraduate students. We lived across the street from each other, and it was an easy and inexpensive date dinner to put together for college students- and it still is! The difference now is that I serve a little homemade salsa with it, and we have a little bundle of joy to share some with.

Tortilla-crusted chicken is FUN to make, especially if you are having a bad day. It involves crushing up chips and pounding the chicken thin. So, if you need to de-stress and feel like chowing down, this is the recipe for you.

Here’s how it’s made…

Prep the Tortilla Chips

I like to crush the chips in a gallon-sized freezer bag. The bag will later serve as a vessel for coating the chicken. I find using a rolling pin to crush the chips most comfortable. To get the chips broken down into even-sized crumbs, I roll one side of the bag a few times, then flip the bag over and roll again. I repeat this process until the tortilla chips are broken into a panko-like consistency.

Tortilla chips in a freezer bag being crushed by a rolling pin that is rolling over the bag. — I prefer crushing the chips with a rolling pin and a freezer bag.

Rolling pin next to bag of crushed tortilla chips. — Using a plastic freezer bag is convenient for coating the chicken in later steps. Plus, it’s one less dish to clean up.

Prep the Chicken

Next, you’ll want to prep the chicken. I prefer using boneless, skinless chicken pieces that I cut down myself. Two large chicken breasts can be split in half to create four servings. I recommend pounding the chicken pieces out to make the baking process quicker. This also tenderizes the chicken and is another fun time to relieve stress! You can use a rolling pin, mallet, or a heavy pan to do this.

Dredge & Bake

Dredging chicken can be pretty simple if you prep your station first. Remember, mise en place means “everything in place” before you start cooking. For more info, visit my post here.

You’ll want to set up a little dredging station that includes a bowl of flour, a bowl of egg wash, your bag of crushed tortilla chips, and a prepared baking sheet to place your dredged chicken pieces at the end.

Dredging station of flour, chicken, egg wash and crushed tortilla chips needed to make tortilla crusted chicken. — Setting up a dredging station is a form of **mise en place** or having “everything in place” before cooking.

Be sure to lightly season your chicken and the flour with salt and pepper before you begin. You’ll also mix the spices in the tortilla chips. Note: I don’t add salt or pepper to the tortilla chips because the store-bought chips are usually pretty salty.

When preparing the egg wash, I like to add a splash of water to the eggs as I whisk them. This loosens the egg slightly. It doesn’t take much, just a splash.

When ready, you’ll work with one piece of chicken at a time. You’ll first coat the chicken entirely in the seasoned flour, dip it in the egg wash, and then place it in the bag of tortilla chips. Close up the bag and shake to coat the chicken in the chip pieces- just like ‘Shake and Bake’! Remove the chicken from the bag and place on the prepared baking sheet. Repeat this process with the remaining three pieces of chicken and then bake until golden and cooked through.

Tortilla crusted chicken prepped on a sheet pan and ready to go in teh oven.

Serving

Once the chicken is baked, serve warm on a platter. It is fun to serve the chicken with optional toppings for your guests. Any toppings you would pair with tacos or fajitas go wonderfully with this dish: sour cream, cheese, salsa, limes, cilantro, etc.

If you are up to making homemade salsa, check out my recipe for Roasted Tomato Salsa.

Tortilla crusted chicken on the left with topping on the right.

All in All

This has been one of my favorite dishes over the last decade. It brings back so many fun memories! Christian and I always reminisce about funny college stories while eating this dish. I hope this becomes one of your favorites, too.

Do you have a dish or meal that brings back fun memories? If so, please share it in the comments. I’d love to hear!

Don’t forget to pin this recipe for later!!!

Tortilla Crusted Chicken

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Dish

Cuisine Mexican

Servings 4

Ingredients

2 Boneless, Skinless Chicken Breast about 1-1 1/2 pounds
5-6 handfuls Tortilla Chips
3/4 cup all purpose flour
1/4 teaspoon cumin
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
salt and pepper (to taste)

Instructions

Prepare Tortilla Chips

Crush the tortilla chips in a gallon-sized freezer bag.
Mix in cumin, onion powder, and smoked paprika. If desired, add salt and pepper.

Prepare Chicken & Dredging Bowls

Split chicken breasts in half. Pound chicken with a heavy skillet or rolling pan until about 1 inch thick. Pat chicken dry with a paper towel and season with salt and pepper.
In a bowl or plate, season flour lightly with salt and pepper.
In another bowl or a small baking dish, whisk together the egg with a splash of water.
Prepare a rimmed baking sheet by spraying it lightly with your favorite cooking spray.

Dredge Chicken & Bake

One piece of chicken at a time dredge the chicken in the following order: coat with flour, dip in egg wash and then coat with tortilla chips. Place the chicken on the baking sheet and repeat this process with the remaining 3 pieces of chicken.
Bake the chicken at 375 degrees F until cooked through. This will take about 20-25 minutes. Flip the chicken halfway through.
When chicken is cooked, serve on a platter with desired toppings. Optional: Garnish with chopped cilantro.

Keyword chicken

Spaghetti Squash with Meat Sauce

Don’t forget to pin this image to your “dinner” board so you can cook it later!

Spaghetti squash is a vegetable I love to keep in the cooking repertoire! If you don’t already, I highly recommend trying it. My toddler-aged son enjoys eating it too. I think he has fun eating the soft, noodle-like squash.

In this recipe, I use the versatile spaghetti squash as the bowls for two servings. The spaghetti squash is roasted, then filled with a simple meat sauce and topped with cheese. I prefer using smaller spaghetti squashes in this recipe because they are the perfect portions, and they are easier to cut.

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Here’s how to cook it:

Prepping the squash

While the oven is preheating, cut the squash in half length-wise. Be sure to use a very sharp knife and a stable cutting board. Scoop out the seeds with a spoon and discard.

Two spaghetti squash halves sitting side by side.

Spoon full of spaghetti squash pulp and seeds.

Next, you’ll need to rub the inside of the squash with olive oil and bake it cut side down on a baking sheet. I prefer to line it with parchment paper for easy cleanup.

Roasting the Squash

Roasting the squash cut side down traps the steam allowing it to cut quicker. It also gives the edges a beautiful golden color. It takes at least 30 minutes to bake a small squash until tender.

Prepped spaghetti squash halves on a baking sheet that is lined with parchment paper.

I move my roasted squash to a baking dish before filling for a little stability and just in case the sauce boils over.

The Meat Sauce

Because the squash takes about 30 minutes to bake, this is the perfect time to prep your meat sauce. I used mild Italian sausage, one can of diced tomatoes, Italian seasoning, and onion powder. I suggest using unsalted canned tomatoes or dice up at least two fresh tomatoes to control the sodium. I also avoid adding salt because the sausage usually contains quite a bit of salt for preservation.

Putting it all together

Lastly, the roasted spaghetti squash halves are filled with the meat sauce, topped with cheese and baked in the oven for a few minutes until the cheese is melted and bubbly. Feel free to garnish with your favorite fresh herbs! I used fresh chives from my herb garden that is still growing strong.

All in All

This is a fun twist on traditional spaghetti and meat sauce. The spaghetti squash is a healthy alternative to pasta noodles. Plus, it was fun using the squash as a bowl!

Spaghetti Squash with Meat Sauce

Spaghetti Squash halves are roasted until tender and then filled with a mild Italian sausage meat sauce.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 50

Total Time 1 10

Course Main Dish

Cuisine Italian

Servings 2 people

Ingredients

1 medium size Spaghetti Sqaush No more than 2 pounds in weight
2 Tablespoons olive oil divided
1 lb Mild Italian Sausage casing removed
1 14 oz can Diced tomatoes or dice 2 large fresh tomatoes, do not drain the juices
1 teaspoon Italian seasoning
1 teaspoon onion powder
1/2 Cup Mozzarella Cheese shredded, divided

Instructions

Preheat oven to 400 degrees F.
Prep squash by cutting in half length-wise and scoop out seeds with a spoon. Rub the inside of squash halves each with one tablespoon of olive oil.
Place each squash half, cut side down, on a metal baking sheet that is lined with parchment paper. Bake for 30 minutes or until tender and edges are golden.
While squash is baking, cook sausage in a non-stick pan over medium-high heat until browned and cooked through. Drain oil from sausage and return to the pan.
To the sausage, add tomatoes with juices, onion powder, and Italian seasoning. Stir ingredients together and simmer on low for about 10 minutes uncovered. Turn off the heat.
Fill the squash halves with the desired amount of meat sauce and top each with shredded cheese. Return filled squash to oven for about 5 minutes to allow the cheese to melt. Remove from oven, garnish and serve.

Notes

Larger squashes will take longer to bake in the oven. Garnish with your favorite herbs such as fresh basil, chives or parsley. Other meats you could try for this recipe: Ground beef, ground lamb, or ground turkey. Add some veggies to the meat sauce: Diced onions, green peppers, or carrots.

Keyword cheese, sauce, Spaghetti Squash

Roasted Brussel Sprouts & Chicken Quarters

This is a flavorful fall dish that only requires a few ingredients and only one pan.

For the Love of Brussels

So call me crazy, but I was the kid who loved brussel sprouts. My mom can attest to me not being a very picky kid when it came to vegetables. Now that I am all grown up, I enjoy cooking with fresh brussel sprouts, especially in the fall and winter months.

This recipe is quite simple to make. The ingredients are minimal and easy to prep. To make things even better, it involves using just one pan!

I love using my cast iron skillet as much as possible. It was the perfect tool for this recipe because it creates such a beautiful char on the chicken and sprouts. It also transfers to the oven to finish cooking. If you don’t have one, then any heavy oven-proof pan will work.

Making this Dish

You start with seasoning the chicken quarters with salt, pepper, and smoked paprika. Next, you’ll brown the chicken until golden and crisp in coconut oil.

Ingredients for roasted brussel sprouts and chicken quarters.

Tip: To ensure your chicken becomes crisp and browns to a beautiful color, dry the skin with a paper towel before seasoning.

Once the skin is browned, transfer the chicken to a plate while you saute halved brussel sprouts in the same skillet. The vegetables will begin to char and pick up some of the chicken flavorings in the pan. Next, you’ll stir in broth, lemon juice, garlic and herbs. Stir gently to lift brussel sprouts from the bottom of the pan. You’ll then nestle the chicken back into the pan and finish cooking the meal in the oven until the chicken is cook through.

Roasted chicken on top of brussel sprouts in cast-iron skillet.

Note: Cooking time for the chicken may vary based on the thickness of the chicken pieces. Be sure to use a thermometer to ensure your meat is safely cooked through.

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Roasted Brussel Sprouts & Chicken Quarters

This is a flavorful fall dish that only requires a few ingredients. Chicken quarters and fresh brussel sprouts are browned in a cast-iron skillet and then finished in the oven.

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Dish

Servings 2

Ingredients

2 teaspoons coconut oil
2 chicken leg quarters
20-24 fresh brussel sprouts all cut in half
2 teaspoons smoked paprika
1 teaspoon fresh thyme
2 cloves garlic minced
salt and pepper (to taste)

Instructions

Heat oven to 425 degrees F. Dry chicken skin with a paper towel and then season generously with salt, pepper and smoked paprika.
Heat a cast-iron skillet or heavy skillet over medium-high heat. Add coconut oil and allow to melt.
When the oil is hot but not smoking, add chicken (seasoned side down) and allow to cook 6-8 minutes until golden brown. Flip and cook 2-3 more minutes and remove from pan.
Add brussel sprouts, minced garlic, and thyme. Season lightly with salt and pepper. Let cook 1-2 minutes.
Add broth and lemon juice to brussel spouts. Then nestle chicken quarters on top of brussel sprouts.
Carefully, transfer skillet to oven and cook at least 20-25 minutes or until chicken is cooked through. (Cooking time will vary based on thickness of meat)

Chicken Noodle Soup

This chicken noodle soup is “homemade-ish”. It involves a few short cuts but still has that hearty, homemade taste that is perfect for a cold or sick day.

On the Struggle Bus

This week, both my son and I have been ill. I took him to the pediatrician and luckily he didn’t have the flu or strep. He just has a nasty cold and congestion. As a parent, it is so hard to watch your baby feel so bad and not be able to communicate their symptoms. The best I could offer was careful attention, comforting snuggles, and simple cold remedies.

This was also the first time I have been sick at the same time as my son. Gosh, it is draining! And it was terribly hard to focus on my own health because I was so concerned for his well being. I wished for my own mother to come to take care of me but she lives over an hour away. I just wanted some of her homemade chicken noodle soup. Luckily she has taught me how to make soup, and during a phone conversation encouraged me to make some this week. She reminded me that it would be a great treat for my son too because he has a sore throat.

Homemade-ish Chicken Noodle Soup

I love to make dishes from scratch- like in when I made this braised lamb last week. However, when I’m sick it is a challenge to find the energy. This recipe involves some short cuts. For example, instead of cooking chicken I bought a rotisserie chicken. Also, I used chicken broth I keep in the pantry for emergencies just like this.

Minced garlic, dried herbs, bay leaf, onions, carrots and celery.

Organic rotisserie chicken from Good Foods Co-op.

When extremely tired or sick, what cooking shortcuts do you take? Do you have a favorite soup you eat when under the weather?

Chicken Noodle Soup with Rotisserie Chicken

Print Recipe

Ingredients

2 Carrots sliced
2 Celery stalks chopped
1 small Onion chopped
3 Tablespoon Unsalted butter
1 teaspoon minced garlic
1 teaspoon Italian seasoning
1/2 teaspoon Kosher salt
8 cups chicken broth I used low-sodium
1 cup water
2 teaspoons lemon juice
3 cups cooked chicken dice or shredded
8 oz egg noodles uncooked, medium size

Instructions

In a large pot, melt butter over medium heat. Sautè onions, celery and carrots for 4-5 minutes until softened.
Add garlic and cook 1 more minute.
Add italian seasoning, salt, chicken broth, water, lemon juice, and chicken. Stir to combine.
Bring soup to a boil, uncovered. Stir in egg noodles and lower heat. Cook until egg noodles are al dente, stirring occasionally.

Notes

Optional: Serve soup with saltine crackers, crusty French bread, or garlic toast.

Keyword chicken noodle, soup

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