Harissa Chicken Sandwiches

harissa chicken sandwiches

harissa chicken sandwich

You may have noticed the trend in fried chicken on my blog. For some reason I always try and find the next bigger better fried chicken. (fun fact I also do this with chocolate chip cookies) This sandwich might be the one though. So much flavor and easy to adjust to your personal heat levels. The harissa spices bring a really nice warmth to the breading without being to spicy or salty.  I picked up my harissa seasoning from World Market. I prefer the dry mix because you can add olive oil to the spices to make a paste or leave it dry.

harissa chicken

The secret to exceptionally juicy fried chicken is using chicken thighs. I like to soak them in buttermilk before dipping them into the egg batter. They are almost melt in your mouth tender with a perfect crunchy crust. The real star of the show is the honey harissa mayo spread. It brings a really nice sweet heat that pairs well with some tangy dill pickles.

harissa chicken

Harissa Chicken Sandwiches
Recipe type: Sanwiches
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Fried chicken sandwiches with a harissa crust and sweet harissa mayo.
Ingredients
  • 4 chicken thighs
  • 1 cup of milk or buttermilk
  • 2 eggs
  • ½ cup of AP flour
  • 1 cup of panko crumbs
  • 2 tbsp of harissa spice
  • 1 tsp of garlic powder
  • salt and pepper
  • potato buns
  • lettuce
  • tomato
  • dill pickles
  • ½ cup of mayo
  • 1 tsp of honey
  • 1 tsp of harissa spice
  • oil for frying
Instructions
  1. soak the chicken thighs in the milk while preparing the oil
  2. In a deep frying pan heat oil to 350 degrees. (I used canola oil)
  3. Prepare two bowls- one with the eggs beaten and the second with the flour, panko, garlic and harissa
  4. Dip the chicken into the egg then into the flour mix
  5. Season with salt and pepper
  6. Fry in the oil until up to temperature. I usually cook to 160 degrees then let rest until 165
  7. While the chicken is resting mix the mayo, remaining harissa spice and honey.
  8. Toast the buns lightly and spread with the mayo.
  9. Add the pickles and chicken then top with lettuce and tomato.

You can definitely add more or less of the harissa before frying. I usually love my food extra spicy, but these are just perfect with a tiny pinch of heat. Don’t forget the potato buns! They are so soft and just soak up all the juices from the chicken.

I hope you enjoy!

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Savory Tomato and Olive Pasta (With Ground Beef)

Savory Tomato and Olive Pasta

Savory Tomato and Olive Pasta

In the midst of all my holiday recipes I remembered this super easy savory tomato and olive pasta. A two pot pasta dish made in 30 minutes with tons of flavor! It starts with some of my all time favorite things: garlic, onion, and olive oil. Anytime I start a dish with those 3 ingredients my mouth just begins to water. Then you add in the ground beef with lots of spices. Roasted tomatoes and briney olives. Then stir in angel hair and a little pasta water. Let it simmer and top with TONS of Parmesan.

Savory Tomato and Olive Pasta

This recipe has so many flavors going on. Each component just as important as the next. This are my favorite types of pasta dishes. So rich you don’t need a lot of sauce. Plus it is such a gorgeous meal. A huge step up from the typical spaghetti and meat sauce.

Savory Tomato and Olive Pasta

Seriously- look at that sauce. So light and evenly tossed throughout the pasta. Yummm.

Savory Tomato and Olive Pasta (With Ground Beef)
Recipe type: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Savory Tomato and Olive Pasta With Ground Beef
Ingredients
  • 1 box of angel hair pasta
  • 6 cups of salted water for boiling
  • 1 pound of ground beef
  • 2 tbsp of chopped garlic
  • 1 small sweet onion chopped
  • ½ cup of olives
  • 1 can of roasted tomatoes
  • 1 tsp italian seasoning
  • 1 tsp garlic powder
  • 1 tsp crushed red pepper
  • salt and pepper to taste
  • 1 tbsp of olive oil
  • ½ cup of reserved pasta water
  • fresh or dried parsley
Instructions
  1. Boil the water and cook pasta according to package directions.
  2. Reserve ½ cup of pasta water.
  3. In a large saute pan cook the garlic, onion, and olive oil over medium high.
  4. Add the ground beef.
  5. Cook until completely browned.
  6. Season with salt and pepper.
  7. Add in the tomatoes and olives.
  8. Pour in the pasta water and bring to a simmer.
  9. Add in the pasta.
  10. Toss lightly and turn heat to medium low.
  11. Add in the rest of the seasoning.
  12. Sauce should not be watery, but just enough to coat all the pasta.
  13. Serve with lots of parm and parsley

Savory Tomato and Olive Pasta

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Cajun Turkey Plus Spicy Stuffing

cajun turkey

Every year I make an herb stuffed turkey. This year we wanted to try something a little different. We have been trying out so many cajun recipes lately and thought we would spice up our normal Thanksgiving routine.

cajun turkey

I confess I did buy one of those little cajun spice injector kits, but the seasoning for the crust is really what takes it over the top! I made a 12 pound turkey so we would have lots of left overs for the busy weekend ahead. This meat pair perfectly with whole wheat bread and all the fixings for a turkey sandwich!

cajun turkey

The skin came out perfect due to the cooking technique. Crank up the heat to 420 degrees for 30 minutes uncovered then lower the heat to 350 for the remaining 2.5 hours and cook with a layer of foil over the top.

Now lets talk about the stuffing. I almost always use my mom’s stuffing recipe. Fulled with fresh tart cranberry, spicy sausage and lots of veggies. To go along with the theme I skipped the cranberries and used andouille sausage over my usual ground sausage. This would be perfect on a serving platter stuffed into the turkey once both dishes are fully cooked. It is hard for me to ever say stuffing is “beautiful” but it sure is tasty!

Cajun Turkey and Spicy Stuffing
Recipe type: Turkey, Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Juicy cajun turkey with spicy stuffing!
Ingredients
  • For the turkey:
  • One turkey 10-12 lbs (cleaned and patted dry)
  • 1 jar of cajun injector butter with syringe OR 2 cups of melted butter with 2 tbsp of cajun seasoning mixed in
  • 2 cups of chicken broth
  • 2 tbsp of garlic powder
  • 1 tbsp of salt
  • 1 tbsp of paprika
  • 1 tbsp of cajun seasoning
  • 1 tsp of cayenne pepper
  • Roasting pan and foil
  • For the Stuffing:
  • ½ pound of andouille sausage sliced or chopped
  • 2 stalks of celery chopped
  • 1 large yellow onion chopped
  • 1 bag of stuffing bread crumbs, I used peppridge farm
  • 2 cups of chicken broth
  • 2 tbsp of salted butter
  • 1 tbsp of cajun seasoning
Instructions
  1. Preheat the oven to 420 degrees.
  2. Place the turkey in a roasting pan.
  3. Use the injector to insert the butter under the skin on the top layer, in the thighs, in the breast, and anywhere you think needs extra juice!
  4. Mix together the seasonings and rub them into the skin all over.
  5. Cook for 30 minutes then lower the heat to 350 degrees.
  6. Add the 2 cups of broth to the bottom of the roasting pan.
  7. Inject butter into the meat one more time.
  8. Cover with foil.
  9. Cook turkey for 2 more hours then start the stuffing.
  10. In a large oven safe sauce pan add the onions, celery and sausage.
  11. Cook until onions are translucent then add the butter.
  12. Add the remaining broth and bring to a boil. '
  13. Take off the heat and add bread crumbs and seasonings.
  14. Mix through and cover with foil.
  15. Bake in the oven for 30 minutes.
  16. Uncover your turkey and spoon the broth over the top and anywhere that looks dry.
  17. Cook the turkey for another 30 minutes or until internal temp is 165.

cajun turkey

Happy holidays!

 

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Sausage, Mushroom, and Cheese Stuffed Shells

stuffed shells

These stuffed shells bring me back to my childhood. I don’t know how I have gone this long without making them myself. Growing up in an Italian household we typically celebrated holidays with some sort of pasta. With Thanksgiving only a few days away I wanted to offer a alternative to typical turkey and sides.

stuffed shells

I personally will be celebrating Thanksgiving on a different day. Due to the nature of my day job I will be working on the actual holiday. This dish is for those of you that might be too busy to do a full on Thanksgiving meal, but still want something special. Each shell is stuffed with so much garlic, so much onion, so much mushroom, and so much sausage. Every bite will burst with flavor and ooey gooey cheese.

stuffed shells

I finished the top with a little panko and fresh parm. Patrick does not liked baked pasta which is totally crazy to me  but if you are one of these people feel free to eat these shells right out of the pan without baking. Still good. The cheese just isn’t melty enough for me.

Sausage, Mushroom, and Cheese Stuffed Shells
Recipe type: Stuffed Shells, Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Baked pasta shells stuffed with sausage, mushrooms, and cheese.
Ingredients
  • Large dried pasta shells
  • 2 cups of mozzarella cheese
  • 1 tbsp of Italian seasoning
  • 1 tbsp of chopped garlic
  • salt and pepper to taste
  • 1 cup of baby bella mushrooms chopped
  • 1 pound of spicy ground sausage
  • 1 cup of chopped onions
  • 2 cups of marinara sauce
  • crushed red pepper flakes to taste (optional)
  • 2 tbsp of panko crumbs
  • fresh shaved parm cheese
  • chopped parsley (optional)
Instructions
  1. Preheat the oven to 400 degrees.
  2. Boil 6 cups of water and cook shells to al dente (just cooked, still holds shape)
  3. In a saute pan cook the sausage until you no longer see pink.
  4. Add onions and garlic.
  5. Add in mushrooms.
  6. Once the onions start to look translucent add the seasonings and 2 tbsp of marinara sauce.
  7. Stir in a handful of the cheese.
  8. Let the mixture cool slightly.
  9. Fill the shells and line a baking dish.
  10. Cover with remaining marinara.
  11. Follow with the mozzarella.
  12. Top with panko and parm.
  13. Cook for 15-20 minutes until cheese bubbles.
  14. Top with more parm and parsley!

stuffed shells

This Holiday season if you are low on time, but still want an impressive meal try out these stuffed shells! Don’t forget a side of crusty garlic bread.

stuffed shells

Look at that cheese crust!!!!

 

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Nacho Cheese Burgers

nacho cheese burger

I have been craving a plate of nachos lately. Unfortunately, Patrick is not a big fan of tortilla chips so I am always trying to come up with a new spin on nachos. Homemade nacho cheese is what makes this fantastic burger. Fresh garlic and jalapenos sauteed before adding in sharp cheddar and monteray jack.

nacho burger

The hardest part about making burgers on the stove top is not drying them out. To be honest I am usually so focused on flavor I forget about the cook time on the burgers. When I told Patrick what I was making he actually cringed a little clearly remembering my well done burgers from last time. Oops! This time I am focused! These came out a perfect medium rare which is so important since we are using a very lean cut of meat.

nacho burger

I used a blend of my favorite spices: smoked paprika, fresh cracked sea salt, white pepper, garlic and onion. Yes I definitely satisfied my nacho craving with these! Feel free to reduce the recipe. We ended up sharing one burger since they were so massive.

Nacho Cheese Burgers
Recipe type: Burger, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Thin sirloin patties topped with home made nacho cheese.
Ingredients
  • For the burger:
  • 1 pound of ground sirloin
  • 1 tbsp cracked sea salt
  • 1 tbsp white pepper
  • 1 tbsp of garlic powder
  • 1 tbsp of smoked paprika
  • 1 egg
  • 1 tbsp fresh garlic
  • 2 tbsp of olive oil
  • 2 buns (or 4 if you want singles)
  • For the cheese sauce:
  • 1 cup of shredded cheese - cheddar and monteray jack
  • 1 tbsp of corn starch
  • 1 tbsp of fresh garlic
  • 1 chopped jalapeno seeds and veins removed
  • 1 cup of milk
  • 1 tsp of paprika
  • 1 tsp of chili powder
  • 1 tbsp of butter
  • Burger toppings:
  • Bacon
  • Tomatoes
  • Onions
  • Ketchup
  • Mayo
  • Whatever you decide
Instructions
  1. In a large mixing bowl mix together the sirloin, spices, and egg.
  2. Form into thin uniform sized patties.
  3. Preheat a skillet to medium heat.
  4. Add the olive oil.
  5. Cook the patties for about 3-5 minutes on each side depending on your temp preference.
  6. For the cheese:
  7. In a small sauce pan heat the butter.
  8. Add the garlic and jalapenos.
  9. In a bowl combined the cheese, spices and cornstarch.
  10. Add to the sauce pan.
  11. Make sure the heat is medium low.
  12. Add in the milk ¼ a cup at a time.
  13. Whisk constantly.
  14. Sauce should be smooth.
  15. In a frying pan fry ¼ a pound of bacon.
  16. Let drain.
  17. Warm your buns and top with your favorite toppings!

So next time you are craving some nachos, but do not want to use tortilla chips try out my burger recipe!

I promise it is so worth it.

I added lots of hot sauce.

It was delicious!

If you try this recipe don’t forget to tag me! #kelliericecakes

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Po Boys with Yum Yum Sauce

chicken po boys

I know I know. Another FRIED CHICKEN RECIPE!? I promise this is different. You can swap the chicken out for white fish or shrimp, but we just happened to have chicken on hand. Did I mention that once a month I load up on every cut of chicken and beef I can find and freeze them all? It makes it easy to come up with different ways to cook when I have options. I usually buy my produce every few days and fish once a week, but the rest I buy in bulk for the freezer.

When I left for work I thought I was going to be making chicken pasta so I sat some chicken out to defrost. By the time I got home I was craaaaaving a po boy. We love ordering from Red Crawfish. They make these enormous po boys filled with fresh fish, sauteed peppers and onions, and lots of yum yum sauce. I still had a bag of spicy fish fry left so I cut the chicken into strips and dipped them into a mix of flour and fish fry.

chicken po boys

I want to start making my sub rolls from scratch, but until then I will continue to buy from the Kroger bakery. These rolls are just under 6 inches and have a beautiful crust with soft pillow-y interiors. They are perfect for these po boy sandwiches. I hollowed out the inside so I could pack in the filling without too much bread in the way.

chicken po boy

Classic Po Boys with Yum Yum Sauce
Recipe type: Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Chicken dipped in fish fry then layered with sauteed onions, cheese, and yum yum sauce.
Ingredients
  • For The Sandwiches:
  • 2 Sub Rolls
  • 1 pound of chicken breast cut into strips
  • 1 cup of AP flour
  • 1 cup of spicy fish fry
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 egg
  • Oil for frying
  • 1 small onion sliced thin
  • 1 cup of chopped lettuce
  • ½ a cup of cheddar cheese
  • 2 tbsp mayo
  • For the Yum Yum:
  • 1 tsp garlic powder
  • 1 tsp tomato paste
  • 1 tsp of sugar
  • ¼ cup of mayo
  • 1 tsp paprika
  • 1 tsp of water or milk
  • pepper to taste
Instructions
  1. In a deep sauce pan add oil ( enough to at least be ½ inch high)
  2. Heat oil to 350 degrees.
  3. In 1 bowl whisk the egg, in another bowl mix the flour and fish fry
  4. Dip the chicken into the egg then into the flour mixture.
  5. Fry until golden brown on each side. Internal temp should be around 160-165 and no longer pink in the middle.
  6. Slice chicken for easier eating.
  7. In a small sauce pan fry the onion slices with a drizzle of oil.
  8. To assemble the sandwich hollow out the sub rolls and slather the top with mayo.
  9. Line the bottom with the cheese then the chicken.
  10. Top with onions and lettuce.
  11. For the Yum Yum:
  12. Mix together the mayo, garlic, tomato paste, paprika and sugar.
  13. Add the water or milk to desired consistency.
  14. Pepper to taste.
  15. Drizzle a little yum yum sauce (and hot sauce if you want!)

chicken po boys

If I can’t make it to my favorite restaurant for some yummy po boys this is definitely the next best thing. Not to mention they are SO easy and quick for a week night dinner!

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Spicy Beef Ramen Bowl

spicy beef ramen bowl

Ramen is one of those super comforting foods that we turn to for an easy dinner. Long gone are the days when we fill our foam cups with water and wait for noodles to soften. While dressing up a ramen packet is not new to me, this is definitely a more sophisticated approach. I am lucky enough to live near several Asian farmers markets so some of these ingredients will be optional. Delicious either way.  Yesterday we went to pick up some soybean paste (which I seriously cannot find in any other grocery store in our area!) and I was lost in the 3 aisles of noodles. Rice noodles, mung bean noodles, green bean noodles, wheat noodles, soba noodles, egg noodles… so many noodles everywhere! I went with a classic ramen noodle, but we purchased a few others for later experiments.

beef ramen bowl

I started by slicing some sirloin steak very thin and browning it in my soup pot with a little vegetable oil. Removing the meat and setting it to the side I then browned some fresh chopped brussel sprouts.  Again removing from the heat and setting to the side. I added onion and mushrooms let that saute then drizzled some soy sauce to deglaze my pan. Turning the heat down I poured in the beef stock. Mixing in the brown sugar and spices. I recommend using a beef stock cube or half a packet of beef ramen seasoning to really get a bold beefy flavor.

beef ramen

I make my noodles in a separate pot tossing them into the broth once they have softened. Then comes my favorite part! The eggs! I know a lot of recipes call for a soft boiled egg on top, but we like to add our eggs straight into the broth and let them poach in the beef seasoning. So wonderful!

Spicy Beef Ramen Bowl
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Spicy beef ramen soup bowls! Layers of beef flavor with soft noodles and veggies.
Ingredients
  • 4 oz of sirloin steak sliced
  • 6 cups of beef stock
  • 2 beef ramen packs or noodle of choice
  • beef ramen seasoning or a beef cube
  • 1 tsp soy bean paste (optional if you cannot find)
  • 2 tbsp sesame oil
  • 1 tbsp vegetable oil
  • 1 cup of chopped brussel sprouts or cabbage
  • 1 cup of chopped onion
  • 1 cup of chopped mushrooms
  • 1 tsp garlic powder
  • 1 tsp of salt
  • 1 tbsp of chili paste (or sriracha)
  • ¼ of low sodium soy sauce
  • ¼ cup of brown sugar
  • 2 eggs
Instructions
  1. Prepare boiling water for the noodles.
  2. Add noodles and cook while preparing broth.
  3. In a large soup pot heat vegetable oil over medium high.
  4. Add in the meat and let it brown about 5 minutes.
  5. Remove meat and set to the side.
  6. Add chopped brussel sprouts and sesame oil to the pot and again brown over medium high,
  7. Lightly salt to taste, remove from heat and set to the side.
  8. Toss the onion and mushroom to the pot and begin to saute.
  9. Lower the heat to medium and mix in the brown sugar.
  10. Let the onions caramelize then add the soy sauce to de glaze the pot.
  11. Add in the garlic, chili paste, salt, and soy bean paste.
  12. Pour in the beef stock and stir.
  13. (Don't forget to drain the noodles they cook fairly quickly)
  14. Bring the heat back up to medium high and add in the beef seasoning.
  15. Let simmer for another 10 minutes then pour in the drained noodles.
  16. Crack 2 eggs into the broth and let cook through.
  17. I like dropping the eggs into opposite ends so I can make sure both people get a whole egg.
  18. Pour soup into bowls and top with brussel sprouts and hot sauce.
  19. Enjoy!

beef ramen bowl

I hope you try out our go to easy dinner! These brussel sprouts are everrrrything right now! Don’t forget to let me know if you try it out!

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Hot Fried Chicken – Inspired By The Nashville Classic Recipe

hot fried chicken

I personally have never been to Nashville. It is definitely one of those trips on my bucket list. I always see the most amazing creations on instagram and other forms of social media. They typically stem from Nashville. This recipe is my version of hot fried chicken. Juicy bonless chicken thighs with a very thin salty crust made of panko crumbs and cornstarch. They are then tossed lightly in this amazing peppery hot sauce. I am pretending these are healthy since I removed the fat and skin…

hot fried chicken

I know what you are thinking. How many times do we eat fried chicken a week since I have at least 5 different fried chicken recipes. I promise we really only eat fried chicken maybe once a month. It is just really hard for me to make something the same way every time. There are so many variations in the food world, I feel obligated to try them all!

hot fried chicken

The biggest secret to what makes this recipe so great is the sauce. Instead of using butter and hot sauce which is my typical go to I tried something a little different. I started with some Louisiana hot sauce, added lots and lots of fresh cracked pepper and garlic powder. Then two spoonfuls of the chicken grease. This made the sauce a lot thinner and it was able to coat each piece of the chicken really well.

Hot Fried Chicken - Inspired By The Nashville Classic Recipe
Recipe type: Chicken, Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Hot fried chicken inspired by a Nashville classic recipe.
Ingredients
  • 1 pound of boneless skinless chicken thighs
  • 1 cup of panko crumbs
  • ½ cup of corn starch
  • 2 tsp garlic powder divided
  • 1 tsp salt
  • 2 tbsp pepper divided
  • 1 tsp cayenne pepper
  • 2 tbsp of smoked paprika
  • 2 eggs
  • 1 cup of milk
  • 1 cup of hot sauce divided
  • canola oil for frying ( I use 2 quarts)
Instructions
  1. Heat the oil to 350 degrees
  2. In a large bowl mix the panko, corn starch, 1 tsp garlic powder, 1 tsp of salt, 1 tbsp of pepper, 1 tsp of cayenne pepper, 2 tbsp of smoked paprika
  3. In another large bowl mix the milk, eggs, and ½ cup of hot sauce
  4. Dip each chicken thigh into the egg mixture then into the panko mixture
  5. I press as much of the panko on as I can
  6. Fry until no longer pink in the middle, about 5 minutes on each side.
  7. Careful not to over crowd the chicken.
  8. I let mine drain over a baking rack onto paper towel, it helps keep the chicken crispy
  9. In a bowl mix the remaining garlic powder, pepper, and hot sauce
  10. Add in 2 tbsp of the used hot oil
  11. Mix together then toss in the chicken
  12. Enjoy!

hot fried chicken

Nothing beats this hot fried chicken, especially for Sunday night dinner! You can serve it alone, with biscuits, or chopped over a salad. Endless possibilities!

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Egg Sandwiches Smashed Full of Kettle Chips

egg sandwich

These egg sandwiches came into my life after I tried one of these voodoo kettle chips. Seriously, I went into the kitchen and started making myself some toast. Dave’s killer toast is my new favorite. It is packed full of grains and seeds, lower in carbs, and only 70 calories. Anyways, while I was waiting on the toaster I thought I would try just one of these voodoo kettle chips. I did not expected to fall in love immediately. I am not even much of a chip person! These chips are crunchy and packed with cajun bbq flavor! Since it would be silly to eat chips with my toast, I started pulling everything out of the fridge to find a reason to eat them.

egg sandwich

I started with my toast then added a scrambled egg, pastrami, and colby jack cheese. Then I added my favorite deli mustard and zesty dill pickles. Originally I was just going to eat the chips on the side, but then I decided just to top my sandwich with them. SUCH. A. GOOD. IDEA. I’m a sucker for anything with a crunch and this was such a satisfying topper to the sandwich.

Egg Sandwiches Smashed Full of Kettle Chips
Recipe type: Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Zesty egg sandwich packed with traditional lunch goodies then topped with kettle chips!
Ingredients
  • 2 slices of whole wheat bread (or your favorite)
  • Spicy deli mustard
  • 2 slices of pastrami (or your favorite lunch meat)
  • 1 slice of colby jack cheese
  • 2 slices of zesty dill pickles
  • 1 egg
  • 1 small tomato
  • a handful of kettle chips
Instructions
  1. Toast the bread.
  2. Heat a sauce pan over medium low heat.
  3. Add cooking spray or oil.
  4. Cook the egg into a slow scramble.
  5. Season with salt and pepper if you choose.
  6. Slather the toasted bread with the deli mustard.
  7. Add the egg, meat, cheese, pickles, and tomato.
  8. Top with chips then smash down top slice of bread for optimum bite!

egg sandwich

I know this seems like an embarrassingly simple recipe. Well, it is. But it is THAT good! When I was in elementary school my dad used to make me ham, cheese, hot sauce, and Doritos sandwiches. I blame him for this elevated version.  Usually when I make myself weird meals I don’t share them with the world, but in this case I’m pretty sure everyone needs to start smashing some kettle chips on their breakfast sandwich!

egg sandwich

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Chicken Thighs With Salty Olives and Prosciutto

chicken thighs

These chicken thighs are the easiest Monday night recipe! This dish comes together in 30 minutes or less. No more Monday moody blues! Now you have this dish to look forward to! No one will ever know how fast you threw this meal together once they taste this sauce. The prosciutto and olives add a saltiness to this lemon cream sauce that mimics sauces that simmer for hours.

On Mondays I work a very late shift. Patrick always waits for me to eat so I have to get creative with our dinners. I need something that I can cook very quickly, but still has that great comfort food vibe. Usually I will save our pasta night for Monday since you can boil noodles in under 15 minutes.

chicken-thighs-with-olives-and-prosciutto

You start out with boneless skinless chicken thighs tossed lightly in corn starch. In a saute pan I heat up a little olive oil and brown the chicken thighs. I cook them to about 95 % done. Then remove from the pan. Then all the remaining ingredients are tossed in the pan and cooked down before adding the chicken back in. I used angel hair because I think this cut of pasta soaks up the sauce a little better then some other cuts. This dish really is all about the sauce!

Chicken Thighs With Salty Olives and Prosciutto
Cuisine: Dinner, Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Crispy chicken thighs over angel hair pasta, smothered in a salty lemon cream sauce with olives and prosciutto.
Ingredients
  • 1 pound of boneless skinless chicken thighs
  • ½ cup of corn starch
  • 2 tbsp olive oil
  • 1 tbsp chopped garlic
  • 1 tbsp smoked paprika
  • ½ cup of marinated olives (or your favorite olive)
  • 5 slices of prosciutto
  • 1 lemon
  • ¼ cup of cream
  • 1 cup of chicken stock
  • salt and pepper
  • 4 servings of cooked pasta
Instructions
  1. Prepare pasta and strain.
  2. Heat olive oil in a large saute pan over medium heat.
  3. Toss chicken in the corn starch.
  4. Tap off excess.
  5. Brown the chicken in the sauce pan.
  6. Cover to cook through. ( Takes about 10 minutes depending on how thick they are)
  7. Remove the chicken.
  8. Brown the prosciutto and garlic.
  9. Add ½ cup of the chicken stock to the pan and turn up the heat.
  10. Whisk or scrap the bottom to get everything up from the bottom of the pan.
  11. Add the olives and lemon juice.
  12. (If the chicken stock reduces down too quickly just add the remaining ½ cup)*
  13. Lower the heat to medium low and add in the cream and stir.
  14. Season with the paprika, salt and pepper.
  15. Add the chicken back into the pan and cook until no longer pink.
  16. Serve over pasta.
  17. * I used 1 full cup of stock. I started with half a cup then after the stock cooked down and I scrapped all those beautiful brown bits up I felt like it was reducing too quick and added more. It is honestly your preference to how much sauce you want over the pasta.

chicken thighs

Thanks for stopping by! I’m going to go recreate this again now. These pictures brought back too many memories :p

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