Hunter Chicken with Buttered Spaghetti

Hunter Chicken with Buttered Spaghetti

Servings

Four

Ready In:

About 1 hr

Good For:

Dinner

Hunter Chicken with Buttered Spaghetti

Ingredients
  • 8 bone in, skin on chicken thighs
  • Drizzle of olive oil
  • Sprinkle of salt and pepper
  • 1 tbsp butter
  • 2 small carrots, thinly sliced
  • 1 medium onion, cubed
  • 2 sticks celery, thinly sliced
  • Handful of cherry tomatoes
  • 1 tin (796 ml)  diced tomatoes and the juice they are packed in
  • 1 tsp salt, divided
  • Pepper to taste
  • 2 tsp garlic granules
  • 1 tsp basil
  • 1 tsp oregano
  • ½ tsp chili flakes (optional)
  • 1 lb spaghetti
  • Butter, salt, & pepper for pasta
  • Fresh grated Parmesan cheese to garnish

     

Step by Step Instructions

Step 1

Heat oven to 350° and put a large pot of salted water on to boil for the pasta.

Toss chicken in a bowl with a drizzle of olive oil and a sprinkle of salt and pepper. Melt 1 tbsp of butter in a large cast iron pan over medium high heat. Brown chicken until crispy on both sides then remove to a plate.

Step 2

Add a little more butter if needed to the pan and sauté onions until they begin to turn translucent. Add ½ tsp salt, carrots and celery to the pan and sauté until they begin to soften, and onions are beginning to brown – remove from the pan and set aside.

Step 3

Add the diced tomatoes (along with the juice). Add the rest of the salt and pepper along with the rest of the seasoning. Bring to a hard boil until the sauce thickens a bit (5-7 minutes) then remove from heat. Add onions, carrots, and celery to the sauce and mix well, then nest chicken thighs into the sauce, scatter cherry tomatoes on top and pop the pan in the oven, uncovered, for 40 min.

Step 4

While the chicken is in the oven, prepare the pasta to al dente. Time the pasta to be done when the chicken will be done. When the pasta is al dente drain well, then return to the pot and toss in butter, salt and pepper, and cover to keep warm until the chicken is done in the oven.

Step 5

When chicken is done, share it over 4 plates. Give the sauce a good stir and top chicken with sauce.  Serve the buttered spaghetti beside the chicken. There will be plenty of sauce left to top the pasta if you like (we do!!). Sprinkle each plate with a generous helping of fresh grated Parmesan cheese then sit down and enjoy the beautiful savory flavors of the amazing dinner that you just made!

Quick & Easy Chili Lime Chicken with Broccoli & Rice

Quick & Easy Chili Lime Chicken with Broccoli & Rice

Servings

Four

Ready In:

35 minutes

Good For:

Dinner

Easy Chili Lime Chicken, Broccoli & Rice

Ingredients
  • 1 c jasmine rice

  • 2 large boneless, skinless chicken breasts, cubed

  • 1 onion, chopped

  • 1 crown broccoli, cut into small florets

  • Soy sauce to taste

  • 1 tsp garlic granules

  • 10 cracks black pepper

  • 3 tbsp butter, divided

  • 1 lime, juiced

  • ½ – 1 tsp chili flakes

Step by Step Instructions

Step 1

Cook the rice as per package instructions.

Step 2

Melt a tbsp of butter in a large, heavy skillet over medium heat. Add the onion and sauté  until translucent, then add the chicken, pepper, chili flakes, and garlic granules and sauté until the chicken is almost cooked through. Remove from the heat until the rice is done.

Step 3

When the rice is done return the skillet to medium heat and add the rice to the skillet along with the broccoli, remaining butter, lime juice, and soy sauce (to taste). Mix well and sauté gently until the broccoli is bright green and tender crisp, then serve into shallow bowls, sit down and enjoy the simple and delicious dinner that you just whipped up!

Pan Seared Chicken in Lemon Lime Butter with Grilled Bok Choy & Lemon Butter Quinoa

Pan Seared Chicken in Lemon Lime Butter with Grilled Bok Choy & Lemon Butter Quinoa

Servings

Four

Ready In:

About 40 min

Good For:

Dinner

Pan Seared Chicken in Lemon Lime Butter with
Grilled Bok Choy & Lemon Butter Quinoa

Ingredients
  • 4 medium sized boneless, skinless chicken breasts

  • Drizzle of olive oil

  • Sprinkle of Salt, Pepper, and Garlic Granules

  • 2+ tbsp butter

  • 1 lemon, juiced and divided

  • ½ lime, juiced

  • 2 medium bok choy, cut in half from bottom to top but kept intact (you can trim a tiny bit from the bottom, but just a sliver!)

  • 1 c quinoa

  • 1 – 2 tbsp butter

  • Butter to sauté

Step by Step Instructions

Step 1

Place the chicken breasts in a small bowl, drizzle with olive oil and sprinkle generously with salt, pepper, and garlic granules. Use your hands to massage the olive oil and seasoning evenly into the chicken then place it on a clean plate and set aside.

Put 2 cups of water into a medium sized pot, add 1 c quinoa and bring to a hard boil then turn down to a simmer for just under 15 minutes, until all the water has been absorbed.

Step 2

Once the quinoa is on the go get the chicken started. Melt 1 tbsp butter in a heavy skillet over medium heat. Once the butter has melted and the pan is hot add the chicken breasts and cook to golden brown on both sides (5 – 7 minutes per side, depending on the thickness of the chicken) until an internal temperature of 165° is reached.

Keep an eye on the quinoa while the chicken is cooking. Once the water has been absorbed turn the heat off, add 1 tbsp (or more) butter, half the lemon juice, salt and pepper. Mix well, then cover to keep warm.

Step 3

When the chicken is done remove to a clean plate and cover to keep warm. Place the bok choy into the same pan that you cooked the chicken in (add a little more butter if needed) over medium high heat and cook the boc choy for about 2 minutes on each side, then remove to a plate and cover to keep warm.

Step 4

Add the chicken back to the pan along with another tbsp of butter, the rest of the lemon juice, and the lime juice. Bring the heat up to high and toss the chicken through the lemon lime butter on both sides (about 1 minute) then turn the heat off.

Step 5

Share the quinoa and boc choy over 4 plates and serve a chicken breast alongside. Drizzle a little of the lemon lime butter pan drippings over each piece of chicken, then sit down and enjoy the delightful, fresh flavors of the amazing dinner that you just created!

Sweet n’ Spicy Chicken Wings Roasted Figs with and Roasted Potatoes

Sweet n’ Spicy Chicken Wings Roasted Figs with and Roasted Potatoes

Servings

Four

Ready In:

Less than 1 hr

Good For:

Dinner

Sweet n’ Spicy Chicken Wings with Roasted Figs & Roasted Potatoes

Ingredients
  • 2 lb chicken wings
  • 8 dried figs, halved and quartered
  • 2 tbsp natural or brown sugar
  • Drizzle of olive oil
  • 1 tsp five spice powder
  • 1 tsp salt
  • 10 cracks fresh pepper
  • ½ tsp chili flakes (More if you like! The recipe is quite mild.)Potatoes
  • 4 medium potatoes, cut into small cubes
  • Drizzle of olive oil
  • 1 tsp salt
  • 15 cracks fresh pepper
  • 1 tsp garlic granules
  • 2 tbsp fresh parsley, chopped (to garnish potatoes)
  • Mixed sprouts to garnish dinner plates

Step by Step Instructions

Step 1

Set the oven to 375° and line two baking sheets with parchment paper.

Place the chopped potatoes into a large bowl. Drizzle with a generous amount of olive oil, sprinkle with salt, pepper, and garlic granules as noted above and toss until evenly coated. Pour the potatoes onto one of the baking sheets, pat them into a single layer and pop them into the oven. Set a timer for 15 minutes.

Step 2

Place the chicken wings into the same bowl that you used for the potatoes along with the figs, salt, pepper, five spice powder, chili flakes, sugar, and a generous drizzle of olive oil. Toss well until the chicken wings are evenly coated with olive oil and seasoning then pour the wings onto the other baking sheet and arrange them in a single layer, distributing the figs evenly between them. When the timer goes off, place the wings into the oven beside the potatoes and set the timer for a further 30 – 35 minutes, until the wings are golden brown and have reached an internal temperature of 165°.

Step 3

When everything is done in the oven, remove the pans, sprinkle fresh parsley over the potatoes and give a little stir to mix it in. Share the potatoes and wings over 4 plates then sit down and devour the delicious flavors mingling through the amazing dinner that you created!

Baked Pesto Gnocchi with Chicken and Butter Sautéed Veggies

Baked Pesto Gnocchi with Chicken and Butter Sautéed Veggies

Servings

Four

Ready In:

About 50 minutes

Good For:

Dinner

Baked Pesto Gnocchi with Chicken
& Butter Sauteed Veggies

Ingredients
  • 1 500g package plain potato gnocchi

  • 4 boneless, skinless chicken thighs (or 2 small breasts), cubed

  • ½ lb mushrooms, sliced

  • 1 c cherry tomatoes, halved

  • 1 onion, chopped

  • ½ c basil pesto

  • 1 tsp salt

  • 10 cracks fresh pepper

  • ½ tsp garlic granules

  • Butter for sauté

  • ¾ c fresh grated parmesan + more to garnish

Step by Step Instructions

Step 1

Set the oven to 350° and use a pastry brush to grease a 9×9 baking dish with a little olive oil.

Add a tbsp of butter to a heavy skillet over medium heat and sauté the onions until they are translucent, then add the chicken and sauté until almost cooked through. Add the garlic granules, salt, pepper, and mushrooms (and more butter if needed) and sauté until the mushrooms begin to brown, then add the cherry tomatoes and sauté until they begin to soften.

Step 2

Place the gnocchi into a large bowl along with the basil pesto and add the contents of the sauté pan. Mix well, then transfer everything to the baking dish and sprinkle the grated parmesan evenly over top. Pop the pan into the oven for about 30 minutes, until the cheese is golden.

Step 3

When the cheese is golden remove the dish from the oven and let it rest for 5 minutes, then serve into 4 pasta bowls and garnish with a little more parmesan. Now sit down and enjoy the gorgeous, garlicy flavors of the delightful, comforting dinner that you created!

Miso Sriracha Chicken

Miso Sriracha Chicken

Servings

Four

Ready In:

About 45 minutes

Good For:

Dinner

Miso Sriracha Chicken  

Ingredients
  • lb boneless, skinless chicken thighs or breast, cubed 

  • 1 onion, cubed 

  • ½ cabbage (about 2 cups) chopped 

  • 1 leek, chopped, green separated from white 

  • 3 carrots, chopped 

  • 1 lemon, half juiced, the other half cut into wedges 

  • 3 – 4 tbsp miso paste 

  • ¼ c water 

  • Drizzle of Sriracha to taste 

  • Butter to sauté  

Step by Step Instructions

Step 1

Melt a bit of butter in a heavy skillet over medium heat and sauté the onions and white part of the leeks until the onions become translucent then add the carrots and chicken and sauté until carrots begin to soften – about 5 minutes. 

Step 2

Add the miso paste and ¼ cup of water and use a wooden spoon to mix in and break up the miso to coat the other ingredients.

Step 3

Next add the cabbage and let it sit on top of the other ingredients a few minutes before mixing it in with the contents of the pan.

Drizzle in the sriracha to your taste and continue mixing and sautéing until the cabbage and carrots are tender to your preference.  

Step 4

Drizzle the lemon juice over the pan and mix well then then serve into shallow bowls.

Add a lemon wedge to each bowl then serve and enjoy the delicious flavors of this salty, spicy, and overall amazing dinner! 

Tuscan Inspired Chicken and Vegetable Mélange

Tuscan Inspired Chicken and Vegetable Mélange

Servings

Four

Ready In:

About 40 minutes

Good For:

Dinner

Tuscan Inspired Chicken & Vegetable Mélange 

Ingredients
  • 1 lb boneless, skinless chicken (thighs or breasts) cubed 
  • 1 c cherry tomatoes, whole 
  • medium zucchini 
  • 1 tin (398 ml) Cannellini Beans or other small white beans drained and rinsed (beans are optional) 
  • 2 potatoes, cubed 
  • 2 c baby spinach 
  •  ½ c sundried tomato pesto 
  • Olive oil to sauté  
  • ½ tsp salt 
  • 15 cracks fresh black pepper 
  • 1 c whipping cream 
  • 1 onion, chopped medium 
  • 1 tsp garlic granules 
  • 1 tsp fennel seeds 
  • ½ tsp Rosemary 
  • leaves fresh basil, chiffonade (to garnish) 
  • Fresh grated Asiago, to garnish (use Parmesan if you don’t have Asiago on hand)

Step by Step Instructions

Step 1

Sauté onions over medium heat in a large, heavy skillet (a Dutch oven will do the trick also!) until they begin to turn translucent. Add chicken, garlic, salt and pepper, and sauté until the chicken begins to brown, then add potatoes and sauté for 5 minutes more. 

Step 2

Add whip cream, fennel seeds, Rosemary, and tomato pesto, mix well and bring to a gentle boil for about 10 minutes, until potatoes are almost cooked through and cream has begun to thicken.  

Add zucchini, cherry tomatoes, and beans and maintain a gentle boil until the tomatoes have softened and zucchini is tender but still has a bit of crunch.  

Step 3

Next you can: 1.turn off the heat and add the spinach. Mix well until the spinach is wilted then serve into shallow bowls, or 2. make a bed of spinach in each of 4 shallow bowls and serve the stew overtop of the spinach. Whichever you choose is just fine!  

Step 4

Finally, garnish each plate with fresh basil and a generous sprinkle of fresh grated Asiago, then sit down and enjoy the delightful Tuscan flavors this delicious dinner!

Savory Pesto Chickpea Tarts

Savory Pesto Chickpea Tarts

Servings

Four

Ready In:

About 40 minutes

Good For:

Dinner

Savory Pesto Chickpea Tart

Ingredients
  • 2 frozen pie crusts

  • 1 tin (398ml) chickpeas, rinsed and drained

  • 6 tbsp basil pesto

  • 1 onion, chopped

  • 1/3 c sundried tomatoes (packed in oil is best), drained and sliced

  • 1 c mozzarella, grated

  • 1 tsp garlic granules

  • ½ tsp salt

  • 10 cracks fresh black pepper

  • Drizzle of chili oil (optional) to garnish

  • 6 fresh basil leaves, chiffonade, to garnish

    Salad

  • 4 c salad greens
  • 1/2 c cherry tomatoes, halved
  • 1/3 English cucumber, chopped
  • 1/4 onion, cut into slivers
  • drizzle of olive oil and apple cider to dress the salads

Step by Step Instructions

Step 1

Take the pie crusts out of the package, remove them from the aluminum tins, and place each crust on a parchment lined baking sheet.

Let them sit for 10 to 15 minutes until they thaw and the dough is pliable.

Step 2

Set the oven to 400°.

While the pie crusts are thawing sauté the onions in a bit of butter over medium heat until they begin to brown.

Add the chickpeas garlic granules, salt and pepper, sauté for 5 minutes then set aside.

Step 3

When the pie crusts have thawed press the edges out a bit and down and over to create a bit of a lip so that they are more or less flat with a ridge around the edge.

Spread 3 tbsp of basil pesto evenly over each crust.

Step 4

Share the chickpea mixture over each crust in a single layer, scatter half of the mozzarella over each crust then scatter the sundried tomatoes on top. Pop the tarts into the oven for 10 minutes at 400°, then lower the heat to 350° for a further 8 to 10 minutes, until the edges of the tarts are golden brown.

Step 5

When the tarts are golden brown remove them from the oven. Share the salad greens to one side of each of 4 plates. Scatter the tomatoes, cucumber, and onion over the greens, then drizzle with oil and vinegar.

Slice the tarts into 8ths, the serve the slices beside the salad, then sit down and enjoy the delicious flavors of the fabulous, meatless dinner that you just created!

Harvest Chicken

Harvest Chicken

Servings

Four

Ready In:

About 40 minutes

Good For:

Dinner

Harvest Chicken

Ingredients
  • 8 bone in, skin on, chicken thighs
  • 1 onion, chopped
  • 1 small zucchini, chopped
  • 1 small yellow zucchini, chopped
  • 1 medium celery root, chopped into ½” cubes (approx)
  • 1 medium green pepper, chopped
  • 10 mushrooms, quartered
  • 1 jar (398ml) crushed tomatoes, including the juice
  • 1 tsp butter
  • 2 tsp garlic granules
  • ½ tsp oregano
  • 2 bay leaves1 tsp salt
  • 10 cracks fresh black pepper
  • 6 fresh basil leaves, chiffonade to garnish
  • Fresh grated Parmesan, to garnish

Step by Step Instructions

Step 1

Melt the butter in a large heavy skillet over medium high heat and brown the chicken on both sides (about 2 minutes per side), then remove the chicken from the pan and set aside.

Step 2

Lower the heat to medium and add the onions to the pan. Sauté until they begin to turn translucent then add the mushrooms and celery root and sauté 5 minutes more.

Step 3

Add the crushed tomatoes and juice, garlic, salt, pepper, oregano, bay leaves, mix well, then nest the chicken back into the pan and cover. Simmer for 10 minutes then uncover, add the yellow and green zucchini along with the green pepper, mix well and simmer for 10 minutes more.

Step 4

Set the broiler on high in your oven and pop the pan under the broiler for about 5 minutes to crisp up the chicken.

Step 5

When the chicken is done to your liking scoop the veggies into 4 shallow bowls and place 2 pieces of chicken on top of each plate. Scatter with fresh basil and a sprinkle of fresh grated Parmesan, then sit down and enjoy the comforting, savory flavors of this amazing dinner!

Basil Pesto Gnocchi with Chicken

Basil Pesto Gnocchi with Chicken

Servings

Four

Ready In:

About 30 minutes

Good For:

Dinner

Basil Pesto Gnocchi with Chicken

Ingredients
  • 500 g package of plain gnocchi
  • 1 lb chicken (breast, boneless, skinless thigh, tenders – your choice!) cubed
  • Sprinkle of salt, pepper, and garlic granules
  • ½ c cherry tomatoes, halved
  • ½ c (more if you like!) of basil pesto (recipe here if you would like to make your own!)
  • Olive oil to sauté
  • Fresh grated Parmesan to garnish

Step by Step Instructions

Step 1

Put a large pot of salted water on to boil for the gnocchi.

Add a splash of olive oil to a heavy skillet over medium heat and sauté the chicken with salt, pepper, and garlic granules until the chicken is cooked through and golden on the edges.

Step 2

When the chicken has almost cooked through, cook the gnocchi to package instructions, drain well and add it to the pan with the chicken. Add the pesto and tomatoes, mixing well over medium heat until the tomatoes begin to soften (add more pesto to your preference if you like!).

Step 3

When the tomatoes have softened share the gnocchi over 4 shallow bowls, sprinkle with fresh grated Parmesan, then sit down and enjoy the delicious dinner that you just created in no time at all!

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