One Pot Whole30 Unstuffed Cabbage Roll Stew

It’s one pot. It’s Whole 30. It’s low carb. It’s hearty and simple and delicious. What’s not to love?

Unstuffed Cabbage Rolls - A #OnePot, #Whole30 #paleo Stew

Unstuffed Cabbage Rolls – A One Pot, Whole 30 Stew

You won’t miss the rice in this version of the comfort food classic. All the hottest hashtags apply! Easily made on your stovetop, and could also be easily adapted for a slow cooker (or even better, your Instant Pot, as you can saute and then cook in the same container). Like so many soups and stews, it’s even better the next day, of course! I made this version with ground turkey to lighten it up a touch, but feel free to use beef or any other ground meat you prefer. …

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One Sheet Spicy Cashew Chicken with Broccoli

One Pot Wonders with an oven-baked, sheet pan twist. This Cashew Chicken takes about 15 minutes to bake and will become a favorite new weeknight dinner.

One Sheet Spicy Cashew Chicken with Broccoli

One Sheet Spicy Cashew Chicken with Broccoli

We all love a good One Pot Wonder, right? It’s a favorite category on many a Pinterest board, and we have quite a few variations on that theme ourselves. One of my latest cookbook acquisitions is a whole new spin on the concept: the ingenious Sheet Pan Suppers, which is the brainchild of Dunk & Crumble’s Molly Gilbert. I’ve already made several recipes, have enjoyed every one, and have at least 7 or 8 others dog-eared for the near future.

My favorite so far, not just for flavor but speed and simplicity, is the Quick Chicken and Baby Broccoli with Spicy Peanut Sauce.  I adapted it here to be paleo, and I think the cashew butter works perfectly. If you omit the coconut palm sugar it’s also low-carb. See what you think! You might consider doubling the sauce to have extra on hand for an encore performance later in the week.

(This is not a sponsored post, by the way. I’m just fangirling.)

One Sheet Spicy Cashew Chicken with Broccoli

Spicy Cashew Chicken with Broccoli – the Before shot

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One Pot Honey Balsamic Chicken and Veggies

Honey Balsamic Spring Chicken

Easy weeknight meals require creativity and experimenting. Take this dish, for example.

I love chicken thighs and I have lately been craving these ingredients. Asparagus is abundant and cheap the last few weeks! Why not chicken and asparagus together?

So I tried this dish with just the chicken thighs and the veggies, but it seemed too bland to me. I decided to up the flavor by adding the thighs back to the skillet at the end of cooking with a little balsamic vinegar and honey to deglaze the pan and to glaze the thighs. A million per cent improvement! We were literally licking our fingers to get every drop of this yummy sticky glaze!

BONUS: This dish is really simple and an be on your table in about 20 minutes.

One Pot Honey Balsamic Chicken and Veggies Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 4 chicken thighs, bone-in and skin-on
  • 1 cup chicken stock
  • 1 tablespoon white wine vinegar
  • ½ red onion, cut in julienne strips
  • 2 cups 1-inch asparagus pieces
  • 1 cup frozen green peas
  • ¼ cup Balsamic vinegar
  • 2 tablespoons honey
Instructions
  1. Heat a large skillet to medium high heat. Sprinkle salt and pepper on both sides of chicken thighs. Add chicken thighs to dry pan, skin side down. DO NOT TOUCH OR MOVE for 3 - 5 minutes, until edges of thighs look golden brown. Turn thighs over, cover and cook another 10 minutes. Remove thighs from skillet.
  2. Add chicken stock, white wine vinegar and onion. Let cook for a few minutes, stirring frequently, until onions are translucent. Add asparagus and cook 5 minutes, stirring frequently. Add peas and cook until thawed, and until liquid has almost evaporated. Pour vegetables out of skillet onto a serving platter.
  3. Add thighs back to skillet and add balsamic vinegar and honey. Toss and cook until all liquid clings to the chicken thighs, about another 5 minutes, until thighs are cooked through. Remove chicken thighs to top the veggies. Let sit on counter top for about 10 minutes before serving.

ONE POT HONEY BALSAMIC CHICKEN

4 chicken thighs, bone-in and skin-on
1 cup chicken stock
1 tablespoon white wine vinegar
1/2 red onion, cut in julienne strips
2 cups 1-inch asparagus pieces
1 cup frozen green peas
1/4 cup Balsamic vinegar
2 tablespoons honey

Heat a large skillet to medium high heat. Sprinkle salt and pepper on both sides of chicken thighs. Add chicken thighs to dry pan, skin side down. DO NOT TOUCH OR MOVE for 3 – 5 minutes, until edges of thighs look golden brown. Turn thighs over, cover and cook another 10 minutes. Remove thighs from skillet.

Add chicken stock, white wine vinegar and onion. Let cook for a few minutes, stirring frequently, until onions are translucent. Add asparagus and cook 5 minutes, stirring frequently. Add peas and cook until thawed, and until liquid has almost evaporated. Pour vegetables out of skillet onto a serving platter.

Add thighs back to skillet and add balsamic vinegar and honey. Toss and cook until all liquid clings to the chicken thighs, about another 5 minutes, until thighs are cooked through. Remove chicken thighs to top the veggies. Let sit on counter top for about 10 minutes before serving.

Other Spring  Chicken wonders on the web –

Spring Chicken Stir Fry, Skinny Taste
Spring Roast Chicken, Foodie Crush
Spring Chicken with Herbs, Anne’s Food
Shabbat Chicken, What Jew Want to Eat
Southwest Grilled Spring Chicken Rolls, Everyday Southwest

One Pot Wonder Blackberry Glazed Salmon and Asparagus

One Pot Wonder Blackberry Glazed Salmon

One Pot Wonder Blackberry Glazed Salmon and Asparagus – After

One pot blackberry glazed salmon and asparagus in 20 minutes or less. What’s better for dinner than that for dinner? I can’t think of a single thing.

I am always skeptical that “20 minute” recipes really aren’t. But. This one really is – and, in fact, is less than 20 minutes, because you put everything in the pan and then just simmer for 8 to 10 minutes.This really is a dish delivers on that “20 minutes” promise. So easy. And amazingly flavorful.

The idea came from Cook’s Illustrated. You use the asparagus spears like a “raft” to hold the pieces of salmon up out of the water. You pour a cup of water ( I used low sodium broth) into the pan and the asparagus boils while the salmon steams. Genius technique! But it seemed a little bland to me, so I added the blackberry glaze and then threw it under the broiler for just a few minutes to finish. Perfection!

You can even make this on a Wednesday night, just for example – not sayin’ this really happened – But. If you get home after 7:00 and The Hubs is starving and sitting at the table, fork in hand, glaring at you with stomach growling.

The blackberry glaze is a snap – just stir together blackberry preserves, olive oil, vinegar, smoked paprika, cumin and salt – and then spoon onto your salmon and throw it under the broiler. The sticky, sweet glaze with just a little kick will make up for all the impatient toe-tapping. Guaranteed.

Blackberry Glazed Salmon - Before

One Pot Wonder Blackberry Glazed Salmon and Asparagus – Before

— posted by Donna

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One Pot Wonder Tomato Basil Pasta Recipe

One Pot Pasta BEFORE

One Pot Wonder Pasta – BEFORE

Once in awhile a dish comes along and stuns you and makes you rethink the way you cook. This miracle throw-everything-in-a-pot pasta dish has done that for me.

You literally throw in all the ingredients for this dish – including the uncooked pasta – and then Flame On! You cook it all together and DO NOT DRAIN the pasta. You just cook it up and starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along  with the pasta. The tastes and textures of this dish are shockingly good. And the “sauce” made by the starch from the pasta combining with the reduced vegetable broth is truly remarkable.

I started with the idea from a photo I saw in this months’s Martha Stewart Living magazine, but I added some things to make this recipe my own and that I think make the dish even better: some crumbled oregano leaves and a little olive oil for richness. And Oh Yes! – I used vegetable broth, not water and salt as called for in the recipe. I used regular vegetable broth, not a low-sodium version, and this was the perfect seasoning for the pasta.

I was so nervous about cooking the linguine right with the other ingredients, but I took a leap of faith. This dish is a revelation, and I’ll make it again and again.

NOTE: This recipe and new technique just scream out for experimentation by passionate cooks, so please feel free to tweak as desired, and come back and let us know your favorite version(s)!

Happy Meatless Monday, all!

One Pot Pasta AFTER

One Pot Wonder Pasta – AFTER

— posted by Donna

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