Chicken Piccata with Artichokes

I got a HUGE container of artichokes at Costco a few weeks ago. While I love artichokes, I really didn't know what to do with quite so many of them. I remembered a recipe that my roommate from college used to make when we lived together in Charleston. It was basically chicken with artichokes and white wine. I started searching for something similar and came across this recipe from Williams Sonoma. My entire family LOVED it. I was scraping the pan after we were done to get every last delicious morsel. I hope you'll enjoy it too!

Original recipe from Williams Sonoma found HERE. I've altered it a little below.

Chicken Piccata with Artichokes:

Ingredients:
3 boneless, skinless chicken breasts (even better if you can find thin sliced, about 1 1/2 lbs)
1/2 cup flour (you can use any substitute here to make it gluten free)
1 t Salt
1/2 t Pepper
3 T olive oil
2 T butter (or ghee)
1 T minced garlic
8 oz quartered artichoke hearts, drained
1 cup dry white wine (have a glass while you're at it)
1/2 cup chicken broth
2 T lemon juice
4 T capers
1 T Italian parsley

Method:
Butterfly the chicken breasts and pound with a meat mallet or a heavy pot until about 1/4 inch thick (again, if you can find the thinly sliced chicken breasts, this will make your life easier). Place flour, salt, and pepper in a shallow baking dish. Heat 2 T of the olive oil over medium-high heat in a large skillet. Dredge the chicken breasts in the flour and add to skillet in batches to prevent overcrowding. Cook each breast for about 4 minutes and then flip and cook 4 minutes more. Drain on plate lined with paper towels.

In the same skillet, add the remaining 1 T olive oil and 1 T butter (ghee). Add the garlic and artichoke hearts and cook for a couple of minutes. Add the wine, and scrape all of the bits off of the bottom of the pan. Bring to a boil and reduce by 1/2...should take less than 5 minutes. Add the broth, lemon juice, and capers. Add remaining 1 T butter and simmer over medium heat for 5 minutes until slightly thickened.

Return the chicken to the pan coating it with sauce. Sprinkle parsley over top and serve immediately.

Happy Cooking!



Is It Really Only 18 Inches?

So, I have a few thoughts I just felt I needed to write down today. I have been hit from a million directions...conversations I've had with friends, books that I've been reading, Bible study questions I've been answering, devotions that show up in my inbox...the theme has been the same: we need to love on each other and make time for each other...so here it goes:

I have felt like lately I've been going through the motions in  many of the relationships in my life. Nothing is wrong, nothing is bad, but my heart and my head just aren't connecting quite like they should be. I make the phone calls that I should make, I write the emails that I should write, I show up where I should show up, I take care of the people in my family that I should take care of, but the connection just isn't quite there. This is especially true of my friendships with people/family who live other places, but it can also hit pretty close to home.

We all get busy and have "stuff" going on, and it's easy to fall into our own groove and lose sight of what else and who else is out there. We have little people to take care of, we have errands to run, we have to do those things that just keep us busy. It takes effort to carve out time for a REAL conversation even with those closest in proximity to us. Our families, our neighbors, our friends...they are important, they deserve time, real time, intentional time, time where we are engaged and not distracted by the television or our iphones or a million thoughts of things that we need to get done running through our heads.

I have found that oftentimes I don't make the call or don't write the email or don't make the lunch or dinner date because I don't feel like I am going to be giving the person on the receiving end the attention and time that they deserve. And you know what? Oftentimes, that is true. BUT I am a big fan of the five minute conversation. When I KNOW I have five minutes to write an email or to make a phone call or to chat in the parking lot and let myself have those five minutes, I sometimes find that I actually DO have more time. By engaging with that other person, my focus shifts off of myself and onto that other person and some of the "to-do list items" lose priority.

It's hard to get out of our bubbles and out of our heads to realize how much more is going on around us. We get bogged down in our day to day activities and responsibilities that we lose sight of the people who got us where we are today; those people who have taken their time again and again to get us through whatever we may be going through or to encourage us or to laugh with us or to cry with us or to tell us to "get it together!".

PEOPLE are important. My to-do list is always going to be there. Sure there are things on that list that really do have to get done in a specific timeframe, but there are things on my list that can wait until tomorrow. They can usually wait a couple of days or even until next week. I am going to have a laundry pile waiting for me every morning whether I do it every day or not. I am going to have dirty dishes in the sink whether I clean the kitchen once a day, three times a day, or not at all. My family is going to be fed dinner in one fashion or another whether I cook or not. There are always going to be things that need to be taken care of...of course there are, but there are also people who need our attention.

Our children demand that attention. Our co-workers demand that attention. Those people are people that we have to communicate with everyday. But what about those that don't demand our attention but could really use it? What about our spouses? How many times have I sat on the couch next to my spouse and not said a word because we were both too exhausted? We see each other every day, but does that mean we're connected? What about our best friend? Yes, we talk and we text, but does that mean we're connected? What about our neighbors and our friends who live closeby? We see them at school drop off or driving down the street or at children's activities or in the grocery store, but does that mean we're connected? What about our friends who aren't as close in proximity? We have those five minute conversations, we send emails, we read emails, we text, but does that mean we're connected?

The ONLY way to stay connected is to give your TIME to those people. Think about your life and what's important to you. Chances are a clean house and a nice dinner and a well-manicured yard and watching television programs are not at the top of your list. Those are to-do list items, but not priority items. I'm not saying to just let those things go, but I am saying that maybe we do need to just LET go a little bit. What if we use that clean house to invite a friend over for coffee or to invite a friend from out of town to come spend the night with their family? What if we use that nice dinner and share it with our spouses over candlelight on a random Tuesday night rather than on the couch watching television? What if we use those well-manicured yards to invite our neighbors over for a cookout and a pick up game of football? What if we use that hour of time that we spend watching a show at night calling a friend or a loved one and having an uninterrupted conversation? What if we use that same hour of time to sit with our spouse and just talk and listen? THAT's when we get connected.

Those connections are what keep us going. They're what keep us laughing. They're what keep us from going crazy in our own little bubble of life. They're what remind us of who we are and of what's important. Making and keeping those connections should be THE things on our "to-do" lists.

I certainly do not have the answers of how to balance "life" with prioritizing people, but it has been on my heart lately. I have been convicted of the feeling that I am going through the motions a little too much. I know that I am missing things. I recently was anwering a Bible study question asking about our dreams and our wants. A big part of what I want is to help people on both a small and large scale. I want to shower people with love and with the feeling that they unique and important. That is truly the desire in my heart for all of my relationships. The problem is I need to find a way to connect my heart and my head a little bit more. What's the saying? "The longest distance in the world is the 18 inches from the head to the heart"?

Maybe you all can relate in some way to this quest for connectedness...on this quest to be the friend, the wife, the daughter, the sister, the neighbor, the "helper" that I long to be? I've got some changes to make that aren't going to be overnight, but hopefully there are some good changes on the horizon for me. So, here's my encouragement for today. I encourage you to call a friend who you haven't connected with in too long. Sit down for coffee at your house with a friend who you see all the time but who you haven't had a chance to really talk with in a while. Go visit a friend you haven't seen in a while this weekend. Invite a friend to come visit you this weekend. Share your Sunday dinner with neighbors or friends. Plan that girls trip that you've been talking about for five years but have yet to get on the calendar. You know it will be worth it. Spending quality time with those that we love is ALWAYS worth it.

Happy Cooking!

Poppyseed Chicken

This recipe reminds me of childhood. I remember wanting to lick my bowl clean every time we had this. It is SO easy to make, too! It literally takes 10 minutes to throw it together. TIP: I crush the crackers in the cracker sleeve to avoid a big mess. This is true comfort food...pair it with a nice salad, and you're good to go!






Poppy Seed Chicken: 

Ingredients
:

3-4 boneless, skinless chicken breasts, diced
1 can cream of chicken soup **recipe to make your own below
8oz container sour cream
2 T dry sherry
8 oz Ritz crackers, crushed
1 1/2 T poppy seeds
1/2 cup butter, melted
Salt
Pepper

**Cream of chicken soup recipe:
Melt 2 T butter in a small saucepan. Whisk in 3 T flour. Cook for 2 minutes, stirring constantly. Slowly add 1/2 cup chicken broth and whisk quickly to combine. Slowly add 1/2 cup milk and whisk to quickly to combine. Add a large pinch of salt and pepper.
Method:
Preheat oven to 350 degrees. Sprinkle salt and pepper over diced chicken breasts. Spray a 9x13 baking dish with cooking spray and place chicken in dish. In a bowl, combine the soup, sour cream and sherry. Pour soup mixture over the chicken. Mix the poppy seeds, melted butter, and crushed crackers in a small bowl. Place cracker mixture on top of chicken. Cover and bake for 30 to 45 minutes. Uncover for the last five minutes of cooking. Let the casserole sit and cool a few minutes before serving.

Happy Cooking!

Chef's Choice

This recipe always reminds me of my grandmother, Taddy. It was passed on to me from my mama, Meg Byars, and was my FAVORITE dinner growing up! It’s an oldie but a goodie!

Ingredients:
2 lbs ground beef
1/2 cup onion chopped
1 tsp salt
1/2 tsp pepper
2 15oz cans tomato sauce
1 12oz package egg noodles
4oz cream cheese
8oz sour cream
1/2 cup shredded cheddar cheese (use more!)




Method:
Preheat oven to 350 degrees. Brown ground beef & onion. Add salt, pepper & tomato sauce. Simmer for 20 minutes. Meanwhile, cook noodles according to package directions. Mix all ingredients together and pour into a greased 9x13 casserole dish. Bake at 350 degrees for 45 minutes or until bubbly and brown.

NOTES: This is the recipe that I requested any time my mama asked me what I wanted for dinner growing up. Little did I know she probably secretly smiled because this is pretty easy to whip together. It's essentially a spaghetti pie with different noodles and very slightly different ingredients. This is SUPER kid friendly and the ultimate comfort food. YUM!

Happy Cooking!

Paella with Shrimp, Chorizo, and Salsa Verde

  • I have tried several paella recipes, and this one is by far the best. It has a LOT of ingredients and is not super easy, but it's worth the effort. I would maybe wait to make this over the summer or on a weekend when you've got the time to spend on it. The kids actually liked this as well, but that was a bit of a shock to me because this is what I would deem a "stretch" recipe to try on them. It's perfect for a date night in or for guests too. 






  • Paella with Shrimp, Chorizo, and Salsa Verde

  • Ingredients:
  • 1/4 cup olive oil
  • 1/2 cup chopped parsley
  • 2 Anaheim chiles, seeded and sliced
  • 7 cloves of garlic, minced
  • Salt & pepper
  • 1 lb shell on jumbo shrimp
  • 3/4 lb halibut, cut into 6 pieces
  • 2 lemons, juice from 1, the other cut into wedges
  • ½ pound chorizo, casings removed, roughly crumbled
  • 2 large vine tomatoes, roughly grated and skins discarded
  • 1 medium yellow onion, finely chopped
  • 1 T tomato paste
  • 14 oz bomba or arborio rice
  • 10 oz  artichoke hearts marinated in oil, drained and halved
  • 1 red bell pepper, stemmed, seeded, then cut into 1/2-inch strips
  • 1 ¼ tsp smoked sweet paprika
  • 1 tsp saffron threads
  • 3 ¼ c fish stock, warmed
  • 2 c hot water\

Method:
Complete recipe from Nassau Street Seafood found HERE

Happy Cooking!



Orange Beef and Broccoli

My friend Margot shared this recipe with me, and, boy, am I glad she did! I ended up making the entire thing in the instant pot rather than dirtying separate dishes. I started by browning the beef as directed, then I removed it with a slotted spoon and made the sauce as directed. I added the beef back in and let it sauté for several minutes. I used a 1 lb ribeye, and it was enough for my family of 5. Next time, I may double the recipe because there was not a morsel left over. It was a hit from my 6 year old to my (now) 40 year old husband!!

Orange Beef: 
Original recipe adapted from NYT Cooking found here.

For Beef:
1/4 cup vegetable oil
1-1.5 lbs boneless ribeye
1 large egg white
1 T cornstarch (or potato starch)
1 tsp salt
6 scallions, sliced
1/4 tsp red pepper flakes
Steamed Broccoli


Method for Beef:
Set instant pot to saute (or use a medium stock pot on the stovetop and set to medium heat). Heat oil until hot and shimmering. Meanwhile, combine egg white, cornstarch, and salt in a medium bowl. Cut beef into 1 in pieces. Toss beef in egg mixture. Add beef to oil and cook for 3-5 minutes until cooked to your liking. Add scallions and red pepper flakes and cook for 1 minute more. Use a slotted spoon to move beef mixture to a platter.

For sauce:
1 T grated ginger (I use jarred)
1 T minced garlic  (I use jarred)
1 jalapeno diced (I use jarred)
Zest of one orange
Juice of one orange
1/4 cup brown sugar
1/4 cup rice vinegar or apple cider vinegar
1/4 cup soy sauce
1 T fish sauce

Method for sauce:
After removing beef mixture from pan, add ginger, garlic, jalapeno, and orange zest. Cook for several minutes. Add the remaining ingredients and stir occasionally, until the sauce has reduced by about half. Add beef mixture plus broccoli and/or snow peas if you desire. Cook for about 5 more minutes until all flavors are combined.

Serve with Jasmine rice and edamame.

Happy Cooking!

Oven-Roasted Chicken Shawarma

I have found that the NY Times recipes are some of my absolute favorites. This recipe is full of fresh ingredients, and the flavors are awesome. The entire family loved it! If you want a short cut, purchase a rotisserie chicken and sub it in for the oven-roasted chicken. Either way, you'll love
it. Oh, and I've added a recipe for white sauce to just add to the deliciousness of it all...the recipe makes a TON of sauce...you could probably cut it in half if you would like to. Enjoy and Happy Cooking!!!

Ingredients:
2 lemons, juiced
1/2 cup plus 1T olive oil
6 cloves garlic, minced
1 tsp kosher 
salt
2 tsp ground black pepper
2 tsp ground cumin
2 tsp paprika
1/2 tsp turmeric
A pinch ground cinnamon
Red pepper flakes, to taste
2 lbs boneless, skinless chicken thighs
1 red onion, peeled and quartered
2 T chopped fresh parsley
toppings: kalamata olives, hot sauce, pitas, grape tomatoes, WHITE SAUCE*

Recipe for Oven-Roasted Chicken Shawarma from NYTIMES.com. Complete recipe found HERE.

*WHITE SAUCE:
1 cup plain yogurt
1T plus 1tsp tahini
1/4 tsp minced garlic
1/4 tsp lemon zest
2 T lemon juice
1/2 tsp salt
1/4 tsp pepper
minced dill/mint optional.

Mix together all ingredients in a medium bowl...fold in dill/mint if you would like. 

Happy Cooking!


"Chickfila" Grilled Chicken Marinade





This is my go-to chicken marinade. My pastor's wife in Scottsdale was a fantastic cook, and this was one of the recipes she was kind enough to share with me. This has quickly become a family (and friends) favorite. When my kids were little, they called this Chickfila chicken because they said it reminded them of Chickfila. That is about the greatest compliment you can get from 2 and 3 year olds if you ask me! If you are intimidated by the grill, you can always cook these on a flat top or in a frying pan, but nothing is quite the same as grilling them. I usually set my grill for high heat to begin to sear the chicken for a couple of minutes on each side and then turn the heat down to medium until they're cooked through. Give it a try!!

Chickfila Chicken Marinade
6 T mayonnaise
3 T apple cider vinegar
3 T lemon juice
2 T sugar
1 T salt
1/2 T pepper
Throw chicken breasts on the grill and enjoy! 

Happy Cooking!

Ham & Cheese Party Sandwiches


These delicious sandwiches are a true Southern tradition. They are found at weddings, showers, birthday parties, pot lucks, tailgates, and beyond. They are really easy to make in bulk and they are a great option to add something a little heavier to an hor d'oeuvres menu or a great alternative to hot dogs for a child's birthday party. These are always a hit no matter where I take them, and they're some of my favorite sandwiches as well.



Ingredients:
2 packages Hawaiian Sweet Rolls
8 slices ham (the original recipe calls for chopped ham which is a thicker slice of ham in the pre-packaged deli section...if you use thinner slices, you may need to double the ham)
10 slices Swiss cheese (again, not super thin sliced)
2 sticks butter (softened)
3 T poppyseeds
1 T Worchestershire Sauce
2 T Dijon mustard (my favorite is Maille)
2 T DRIED chopped onion (this is found with the spices)

Method:

Preheat the oven to 350 degrees. Leave the Hawaiian rolls attached and, using a large serrated knife, cut in half lengthwise to make the tops and bottoms of the sandwiches. Repeat for second package of Hawaiian rolls. Mix together softened butter, poppyseeds, Worchestershire sauce, Dijon mustard, and dried onions. You can do this by hand or use a standing mixer. Using a spatula, spread the butter mixer over the two bottom halves of the Hawaiian rolls. You want a good amount but not too thick...you will likely have some of the butter mixture left over. Layer the ham and cheese on top of the butter, using half for each set of sandwiches. Place the tops on top of the cheese. Place both sets of Hawaiian rolls on a baking sheet. Bake for 12 minutes. Allow to cool slightly and cut the sandwiches apart...each set will yield 12 sandwiches.

Happy Cooking!

Pork Verde Tacos with Ranch Salsa Angel Hair Coleslaw

These tacos are as good as they look!  They are super kid friendly while at the same time being super delicious.  My husband preferred salsa and the cabbage (angel hair coleslaw) on his tacos to the ranch salsa coleslaw that I painstakingly prepared ;)  Either way, the pork is tender, the remaining sauce from the pork is delicious, the Monterey Jack cheese melts so well, and the coleslaw gives these tacos an excellent crunch.  There will be plenty of meat leftover, so you may want to freeze it or have extra tacos shells on hand (we ate 11 between the 5 of us!!) AND, make extra coleslaw!

For the pork:
3lbs country style pork ribs
1 jar salsa verde
2 large cans green enchilada sauce
Place all ingredients in crockpot and cook on low for 8 hours.  Take meat out and shred on a plate.  Reserve some of the sauce to pour over tacos.

For the coleslaw:
2 cups angel hair coleslaw
4 T prepared ranch dressing (you could also use blue cheese dressing if you want something stronger)
2 T salsa
Mix all ingredients together and set aside.


For the tacos:
10-12 Hard or soft taco shells - heated according to package directions
Shredded Monterrey Jack cheese
Pork prepared above
Coleslaw prepared above

Stuff taco shells with pork, top with cheese, then top with coleslaw.  Pour a drizzle of sauce from pork over top.  Serve warm.  

*additional optional toppings:  sliced avocado, diced tomatoes, sour cream, pickled jalepenos

Happy Cooking!

Kentucky Derby Pie


This is my all time favorite dessert. The recipe is from my mama, and I request it any time she asks what she can bring for dessert whether it's for Thanksgiving, a family vacation, or when she's up for a visit. I thought the timing was right to share this as the Kentucky Derby takes place this Saturday...6:46pm race time!

Derby Pie:

Ingredients:
1/2 c melted butter
1 c sugar
1/2 c flour
2 eggs, beaten
1 tsp vanilla extract
3/4 c chocolate chips
3/4 c chopped pecans
unbaked pie shell
Method:
Preheat oven to 350 degrees. If pie shell is frozen, take it out to defrost. Poke several holes in the bottom with a fork. In a medium mixing bowl, mix the first 5 ingredients together. Fold in chocolate chips and pecans. Bake for 45 minutes or until brown on top. 

Happy Cooking!

Grilled Mini Meat Loaves

Let me be the first to point out that I do NOT like traditional meatloaf. Anything with oatmeal and a ketchup glaze will not be foun...