Recipes

One Pot Lemon Chicken and Orzo

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Golden brown, juicy chicken with the creamiest lemony orzo + sneaked in greens, all made in ONE SINGLE POT!

Hello lemony creamy goodness. This is certainly my kind of speedy weeknight meal, with juicy chicken thighs (breasts can absolutely be substituted) and the creamiest orzo with just the right amount of lemon of course, which all comes together in a single pot. It’s less dishes for everyone involved.

You can also throw in your favorite kind of greens – kale, spinach, collard greens or even swiss chard. Even the pickiest of eaters will get their share of greens in here, all soaked and swimming in this lovely creaminess.

TOOLS FOR THIS RECIPE

Dutch oven

CAN I USE CHICKEN BREASTS?

Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.

I DON’T LIKE ROSEMARY. CAN I SUBSTITUTE SOMETHING ELSE?

Absolutely! You can substitute oregano (dried or fresh!) or any other herb of your choosing. And because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.

WHAT IS HEAVY CREAM?

Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.

One Pot Lemon Chicken and Orzo

Golden brown, juicy chicken with the creamiest lemony orzo + sneaked in greens, all made in ONE SINGLE POT!

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings servings

Ingredients

1 ½ pounds boneless, skinless chicken thighsKosher salt and freshly ground black pepper to taste2 tablespoons unsalted butter2 large shallots diced3 cloves garlic minced2 teaspoons chopped fresh thyme leaves1 teaspoon chopped fresh rosemary2 tablespoons all-purpose flour3 cups chicken stock1 ½ teaspoons Dijon mustard1 cup orzo pasta1 bunch kale stems removed and leaves torn into bite-sized pieces⅓ cup freshly grated Parmesan¼ cup heavy cream1 tablespoon freshly squeezed lemon juice1 teaspoon lemon zest

Instructions

Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.

Add shallots, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic, thyme and rosemary until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute.

Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.

Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in kale, Parmesan, heavy cream, lemon juice and lemon zest until the kale has wilted, about 3 minutes. Return chicken to the skillet.

Serve immediately.

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Tuna Noodle Casserole

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Classic tuna noodle casserole! So cozy, so so creamy. Made with canned tuna, egg noodles and a crispy Panko topping!

Not all tuna casseroles were created equal. This one for example is extra creamy, wonderfully cheesy, and completely made from scratch (no canned soup here). Not to mention, the crispiest Panko topping, my favorite part about this recipe. Every bite has that creamy pasta goodness with that extra lemony Parmesan-Panko crunch right on top.

And this dinner comes together in a cinch with the help of canned tuna. I highly recommend using good quality albacore tuna in water with no salt added. It has a clean, fresh taste along with a nice, chewy texture and big big flakes.

If tuna is not your jam, leftover shredded rotisserie chicken is a great sub. Other veggies can be added such as mushrooms, carrots, and green beans. And as always, freshly grated cheese always melts a little better! Serve with a light salad and crusty bread for a complete speedy weeknight dinner.

TOOLS FOR THIS RECIPE

Dutch oven

WHAT IS HALF AND HALF?

Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

WHAT IS PANKO?

Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store. While both panko and breadcrumbs can be used as a coating for fried foods, panko is much more flakier and yields a crunchier, crispier texture.

Tuna Noodle Casserole

Classic tuna noodle casserole! So cozy, so so creamy. Made with canned tuna, egg noodles and a crispy Panko topping!

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 day 5 minutes

Servings servings

Ingredients

10 ounces wide egg noodles about 4 1/2 cups3 tablespoons unsalted butter3 cloves garlic minced2 large shallots diced2 tablespoons all-purpose flour3 ½ cups half and half2 teaspoons Dijon mustard8 ounces shredded sharp white cheddar cheese about 2 cups3 (5-ounce) cans tuna in water drained1 cup frozen green peas rinsedKosher salt and freshly ground black pepper to taste2 tablespoons chopped fresh chives

For the panko mixture

⅓ cup Panko*⅓ cup freshly grated Parmesan1 tablespoon lemon zest1 tablespoon olive oil

Instructions

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Preheat oven to 400 degrees F.

Melt butter in a Dutch oven over medium heat. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.

Whisk in flour until lightly browned, about 1 minute.

Stir in half and half and Dijon until slightly thickened, about 4-5 minutes.

Remove from heat. Stir in cheddar cheese until smooth, about 2 minutes.

Stir in pasta, tuna and green peas until well combined; season with salt and pepper, to taste; sprinkle with Panko mixture.

Place into oven and bake until golden brown and bubbly. about 25-30 minutes.

Serve immediately, garnished with chives, if desired.

for the panko mixture

In a small bowl, combine Panko, Parmesan, lemon zest and olive oil.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

The post Tuna Noodle Casserole appeared first on Damn Delicious.

Classic Spaghetti and Meatballs

Classic, simple, no fuss dinner here with the most tender and juicy homemade meatballs and spaghetti sauce!

Sometimes you just need a feel good classic. Simple, no fuss no muss, and this is exactly that. Completely homemade comfort food for the entire family to enjoy.

The meatballs use a blend of ground beef and ground pork (but you can also substitute ground turkey or use all beef or all pork), baked to perfection so you can prep your sauce without any added work.

The sauce is also incredibly simple with a short ingredient list, using both crushed and petite diced tomatoes, onion, garlic, Italian seasoning and fresh basil. If you’re really short on time, store-bought marinara sauce (such as Rao’s) can absolutely work for an even speedier dinner.

Serve with spaghetti noodles (or any other pasta of your choice), topped with fresh basil and freshly grated Parmesan along with some of the leftover red wine used in this recipe.

TOOLS FOR THIS RECIPE

Baking sheet
Dutch oven

I DON’T EAT BEEF OR PORK. WHAT CAN I SUBSTITUTE?

You can substitute ground turkey for both!

WHAT IS PANKO?

Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store. But you can also substitute breadcrumbs to serve as a binder for the meatballs.

WHAT DO YOU SERVE THESE WITH?

This caesar salad with homemade croutons and garlic parmesan knots would be great accompaniments.

Classic Spaghetti and Meatballs

Classic, simple, no fuss dinner here with the most tender and juicy homemade meatballs and spaghetti sauce!

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings servings

Ingredients

for the meatballs

½ cup freshly grated Parmesan⅓ cup Panko*⅓ cup chopped fresh parsley leaves½ cup milk1 large egg1 small shallot diced3 cloves garlic mincedKosher salt and freshly ground black pepper to taste1 pound lean ground beef1 pound ground pork

for the sauce

2 tablespoons olive oil1 medium sweet onion diced3 cloves garlic minced2 teaspoons Italian seasoning½ teaspoon fennel seeds¼ teaspoon crushed red pepper flakes⅓ cup dry red wine1 (28-ounce) can crushed tomatoes1 (15-ounce) can petite diced tomatoes1 teaspoon sugar½ cup chopped fresh basil leaves1 pound spaghetti

Instructions

Preheat oven to 425 degrees F. Line a baking sheet with foil and lightly oil or coat with nonstick spray.

In a large bowl, combine Parmesan, Panko, parsley, milk, egg, shallot and garlic; season with 1 teaspoon salt and 1/2 teaspoon pepper. Let stand 10 minutes.

Using a wooden spoon or clean hands, add ground beef and ground pork, stirring until well combined. Roll the mixture into 1-to-1-1/2-inch meatballs, forming about 36 meatballs.

Place meatballs in a single layer onto the prepared baking sheet. Place into oven and bake until browned, about 12-15 minutes; set aside.

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, Italian seasoning, fennel seeds, and crushed red pepper flakes until fragrant, about 1 minute.

Stir in wine, scraping any browned bits from the bottom of the pot.

Stir in tomatoes and sugar; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until sauce has thickened, about 20 minutes.

Stir in meatballs; cover and continue to simmer until flavors have blended, about 30 minutes. Stir in basil; season with salt and pepper, to taste.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Serve immediately, topped with meatballs and sauce.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

The post Classic Spaghetti and Meatballs appeared first on Damn Delicious.

Tuscan Lemon Chicken

Marinated in olive oil, lemon, rosemary, thyme, garlicky goodness. So juicy, tender and moist, grilled to perfection!

This is a summertime favorite. With an easy garlicky-lemony-herby marinade, I can prep everything the night before, firing up the grill right before serving.

I also double the batch for leftovers, which go beautifully in salads, sandwiches, grain bowls and so much more. And when it’s too cold outside, I’ll throw these bad boys right on a cast iron grill pan. I’ll even swap out the fresh herbs for dried so I don’t have to make that emergency grocery run when there’s about 18 inches of snow outside.

I like to serve these with a light spring mix salad, some crusty bread and a glass of white wine for a full, rounded out meal.

CAN I USE CHICKEN BREASTS?

Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken when thrown on the grill.

I DON’T LIKE ROSEMARY. CAN I SUBSTITUTE SOMETHING ELSE?

Absolutely! You can substitute oregano or dill (dried or fresh!) or any other herb of your choosing. And because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.

WHAT IF I DON’T HAVE A GRILL?

No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter month when it’s too cold to grill out!

Tuscan Lemon Chicken

Marinated in olive oil, lemon, rosemary, thyme, garlicky goodness. So juicy, tender and moist, grilled to perfection!

Prep Time 2 hours 15 minutes

Cook Time 20 minutes

Total Time 2 hours 35 minutes

Servings servings

Ingredients

3 tablespoons extra virgin olive oil divided1 shallot diced3 cloves garlic minced2 tablespoons chopped fresh parsley leaves1 tablespoon chopped fresh rosemary1 tablespoon chopped fresh thyme leaves2 tablespoons freshly squeezed lemon juice1 tablespoon lemon zestKosher salt and freshly ground black pepper to taste2 pounds boneless, skinless chicken thighs

Instructions

OLIVE OIL MIXTURE: In a medium bowl, combine 2 tablespoons olive oil, shallot, garlic, parsley, rosemary, thyme, lemon juice, lemon zest, 1 teaspoon salt and 1 teaspoon pepper.

In a gallon size Ziploc bag or large bowl, combine chicken and OLIVE OIL MIXTURE; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.

Preheat grill to medium high heat.

Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste.

Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.

Serve immediately.

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