Tag: Dinner

Chuck Roast Chili

Chuck Roast Chili

Chuck roast chili came about on the first cold day here in Tennessee, when I wanted chili but didn’t have ground beef on hand. It uses the same cut of meat you’d use in a pot roast – but with all of the ingredients and 

Chicken Soup with Rice

Chicken Soup with Rice

Chicken Soup with Rice is the ultimate comfort food – for adults AND babies! This recipe is creamy and full of healthy foods, great for us and for littles. We also read the book Chicken Soup with Rice to Arden on a very regular basis, 

Spatchcock BBQ Oven Roasted Chicken

Spatchcock BBQ Oven Roasted Chicken

This spatchcock BBQ oven roasted chicken gives the flavor and vibes of a chicken that was smoked in a fancy bbq smoker all day, but it’s actually done quick and easy in your oven! The marinade is amazing. You’ll wow everyone.

You can use this method to spatchcock your chicken yourself, or ask the butcher to do it for you at the grocery store. Sometimes stores sell pre-spatchcocked chickens as well! It cuts down on the cook time dramatically and I find makes carving easier too.

What you’ll need for this Spatchcock BBQ Oven Roasted Chicken

  • Large sheet pan
  • Parchment paper
  • Large cutting board
  • Small mixing bowl
  • Basting brush

Ingredients For the Marinade:

  • Kosher salt
  • Smoked paprika
  • Black pepper
  • Garlic powder
  • Cumin
  • Chili powder
  • Ground mustard
  • Olive oil
  • Bbq sauce
  • Stone ground mustard
  • Pickle brine
  • Plus one spatchcocked (butterflied, backbone removed) chicken

How to make this oven roasted BBQ chicken

Step 1:

Pat the chicken dry with a paper towel and place it on a parchment lined baking sheet.

Mix everything together for the marinade (measurements in recipe card below). Take a basting brush and brush all of the marinade all over the chicken. Put the chicken uncovered in the fridge.

Do this at least an hour ahead, up to all day.

Step 2:

Preheat the oven to 400 and take the chicken out of the fridge while the oven comes to temp.

Roast the bird for about 40 minutes, or until the internal temperature reads at least 165 F with a thermometer in several spots.

Step 3:

Let rest for 10 minutes. Then carve and enjoy!

Storage

Allow meat to cool and store in an airtight container in the fridge for up to 4 days.

Other Great Meat Recipes:

Spatchcock BBQ Oven Roasted Chicken

Course: Dinner, Main Course
Keyword: BBQ, Chicken, Spatchcock
Servings: 4 people

Ingredients

  • 2 tsp kosher salt
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • 3/4 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp ground mustard powder
  • 2 tbsp olive oil
  • 1 tbsp bbq sauce
  • 1 tbsp stone ground mustard
  • 1 tbsp pickle brine
  • 1 whole roasting spatchcocked chicken

Instructions

  • Pat the chicken dry with paper towels.
  • Mix everything together and rub it all over a whole raw spatchcocked (butterflied) chicken.
  • Place on a parchment lined baking sheet in the fridge uncovered for at least an hour, up to all day.
  • Preheat oven to 400 and roast for 40 minutes or until internal temp is 165F (time will vary based on size), basting the top every so often with whatever juices have leached.
  • Let rest and carve and serve!
Lentil and Veggie Soup

Lentil and Veggie Soup

This lentil and veggie soup for babies and the family is an easy way to make dinner for everyone. It was an instant hit with Arden (6.5 months at the time) and was a hit with the adults too! This is also dairy free for 

One Pot Creamy Chicken Tortellini Tomato Soup

One Pot Creamy Chicken Tortellini Tomato Soup

This one pot creamy chicken tortellini tomato soup is easy enough to be a weeknight dinner. I’ve been making big pots of soups and stews to eat for dinner with plenty leftovers to freeze some for when the baby gets here, and this is a 

Traditional Chicken and Sausage Gumbo

Traditional Chicken and Sausage Gumbo

Traditional versus Low-FODMAP

Being from New Orleans, I knew I needed to have a traditional chicken and sausage gumbo on my blog. If you’ve been following for a while, you’ll know I used to follow a low-FODMAP diet. Gumbo is one of my favorite things but it usually includes garlic, onion, and wheat flour – three big no nos on the fodmap list. I made a low-FODMAP version of gumbo but here is a full scale traditional version!

What is Gumbo?

Gumbo is a south Louisiana food that originates in West Africa! Gumbo comes from the African word “ki ngombo” which means okra – the vegetable often used in gumbo for thickening. Personally, I don’t like okra in my gumbo. You’ll find both sides of this opinion in Louisiana. This recipe does not include okra.

Gumbo is NOT gumbo without a roux! A roux is an equal combo of fat and flour – there are different kinds of roux for different kinds of dishes. In traditional chicken and sausage gumbo, we’ll always use a neutral oil (like vegetable or avocado) and all purpose flour. We cook this down, stirring frequently, for a while, sometimes up to an hour, until it’s a dark chocolatey color.

I also like making my own stock using the chicken carcass and some extra vegetables. This will really bring the most in depth and delicious flavor to your gumbo, in my opinion!

What You’ll Need

For the Stock:

  • Large stock pot
  • Picked rotisserie chicken carcass
  • Stock vegetables like onions, celery, garlic, carrots, etc.

For the Roux:

  • All purpose flour
  • Neutral oil (vegetable, canola, avocado)
  • Whisk
  • Bamboo flat spoon like this one
  • Large dutch oven or pot

For the Gumbo:

  • The “trinity” vegetables: onion, celery, bell peppers
  • Garlic
  • Picked rotisserie chicken meat
  • Pound of andouille sausage
  • Spices like bay leaves, cajun spice (Tony’s or Slap Ya Mama’s), cayenne, salt, pepper
  • Worcestshire sauce
  • Hot sauce
  • Cooked rice, separately

See the recipe card below for detailed step by step and measurements!

Traditional Chicken and Sausage Gumbo

A New Orleans style chicken and sausage gumbo with a roux
Course: Dinner, Main Course, Soup
Cuisine: Cajun, Creole, New Orleans
Keyword: Gumbo, New Orleans
Servings: 10 people

Ingredients

Stock Ingredients

  • 8-10 cups water
  • 1 picked chicken carcass
  • 2 stalks celery
  • 1/2 onion
  • 2 carrots
  • any other stock veggies you'd like to add
  • 2 tbsp kosher salt

Roux Ingredients

  • 1 cup neutral oil
  • 1 cup all purpose flour

Gumbo Ingredients

  • 1 cup green bell pepper diced
  • 1 cup sweet onion diced
  • 1 cup celery diced
  • 2-3 cloves garlic minced
  • 1 rotisserie chicken, picked
  • 1 pound andouille sausage sliced and browned
  • 8-10 cups stock
  • 2-4 tbsp hot sauce
  • 2-4 tbsp worcestshire sauce
  • 2-3 bay leaves
  • salt, pepper, cajun seasoning, cayenne

Instructions

  • Before you start, make sure to chop your veggies, pick your rotisserie chicken, and brown the sausage. Mise en place is crucial in easy gumbo making.

Make The Stock

  • Add the carcass, water, vegetables, and salt to a large pot and bring to a boil. Reduce to simmer and allow to simmer for many hours. All day is best!
  • Strain the stock before you start your roux and set aside, keeping it warm.

Make The Roux

  • Heat the oil to medium heat in a large dutch oven or pot.
  • Add in the flour and whisk constantly.
  • Continue to whisk/stir with the spoon until it turns a nice dark chocolatey brown, reducing the heat a little bit every 5-10 minutes until you're working on low heat. This may take up to an hour. I generally cook my roux for 40 minutes or so.
  • Never stop moving the roux. Get comfortable over that stove! If the roux burns at all, you'll need to start over. Burnt roux = bad gumbo!

Putting Together the Gumbo!

  • Once the roux is browned to your liking and on low heat, carefully add in the chopped vegetables and stir well. Allow them to cook down in the roux and soften for 5 minutes or so. Add a little salt at this stage.
  • 1-2 ladles at a time, add in the stock, fully stirring between ladles. Really incorporate the roux and stock together.
  • Add in the picked chicken and browned andouille
  • Stir in the seasonings, hot sauce and worcestshire, and bay leaves. Measure with your heart. Taste as you go.
  • Allow to simmer for at least an hour, if not more!
  • Serve over rice and enjoy.
Dry Brine Turkey Method

Dry Brine Turkey Method

This was a big hit on Instagram so I figured I’d give it a more permanent spot on my website. If you are more of a video person, check out the saved story highlight “Turkey Time” on my home instagram page. Give More Love To 

Pesto Ricotta Pappardelle

Pesto Ricotta Pappardelle

This pesto ricotta pappardelle was one of the best dinners I have made in a long time, so I had to put it on the site as soon as possible as to remember what I did. I took a class with Meryl from Pasta Social 

Carnitas Inspired Pork Roast

Carnitas Inspired Pork Roast

We used to (pre-COVID) spend most of our New Year’s Eve holidays at a rented cabin with a whole lot of friends. Generally a few people would sign up to cook for everyone each night. The year we rang in 2018, my friend Sara made this carnitas inspired pork roast in a crockpot that was SO good I asked her for the recipe. This is heavily inspired by that!

I have since made this a few times and I change it up based on what we have around in the house, but it has yet to disappoint. One step that I added that I’m really excited about is broiling the meat when it’s done in the crockpot. This gets those crispy edges, like the carnitas you get at a restaurant!

It’s super versatile and can be paired all sorts of ways. I like to eat this carnitas inspired pork roast on nachos, with mac-n-cheese and BBQ sauce, or even on a salad!

Ingredients:

  • 2-3 pounds of pork roast
  • 1/3 cup orange juice (fresh or bottled)
  • 1/3 cup vinegar (I used a combo of apple cider vinegar and white vinegar)
  • 1/4 cup lemon juice (fresh or bottled)
  • 2 tbsp cumin powder
  • 1 tbsp chili powder
  • 1 tbsp cayenne powder (more or less to taste)
  • 4-5 whole cloves or 1/2 tsp ground cloves
  • 1/4 tsp all-spice
  • 1/4 tsp smoked paprika
  • Salt and pepper
  • 1 shot of tequila!

Instructions:

Start by browning your pork roast on all sides in a hot skillet. I do about 2 minutes per side, so it’s nice and browned. Place in the crockpot.

Add remaining ingredients to the crockpot and cook on high for 4-5 hours or low for 7-8 hours. Once you are nearing the end of time, the pork should be mostly fork-tender. Shred the pork and stir it into all the juices.

Once you’re ready to eat, remove the shredded pork from the crockpot and spread it out on a baking sheet. Place under a broiler for 5-7 minutes or so, until it’s nice and browned and crispy! Watch closely to prevent burning.

Carnitas Inspired Pork Roast

An easy crock-pot pork roast that is super versatile
Course: Main Course
Keyword: Crock-Pot, Low-FODMAP, Pork, Slow Cooker
Servings: 6

Ingredients

  • 2-3 pounds pork roast or pork butt
  • 1/3 cup orange juice fresh or bottled
  • 1/3 cup vinegar combo of white and apple cider
  • 1/4 cup lemon juice fresh or bottled
  • 2 tbsp cumin powder
  • 1 tbsp chili powder
  • 1 tbsp cayenne powder more or less to taste
  • 4-5 whole cloves or 1/2 tsp ground cloves
  • 1/4 tsp all spice
  • 1/4 tsp smoked paprika
  • salt and pepper
  • 1 shot tequila

Instructions

  • Start by browning your pork roast on all sides in a hot skillet. I do about 2 minutes per side, so it's nice and browned. Place in the crockpot.
  • Add remaining ingredients to the crockpot and cook on high for 4-5 hours or low for 7-8 hours. Once you are nearing the end of time, the pork should be mostly fork-tender. Shred the pork and stir it into all the juices.
  • Once you're ready to eat, remove the shredded pork from the crockpot and spread it out on a baking sheet. Place under a broiler for 5-7 minutes or so, until it's nice and browned and crispy! Watch closely to prevent burning.

New Orleans Red Beans and Rice

New Orleans Red Beans and Rice

Though I live in Nashville now, I am originally from New Orleans. I grew up eating the BEST food ever – we are so spoiled there! All of my family members are great cooks (some of them professional chefs). In New Orleans, you eat Red