Tag: Main Dishes

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!
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 

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 

Baked Chicken and Broccoli Mac-n-Cheese with Sourdough Breadcrumbs

Baked Chicken and Broccoli Mac-n-Cheese with Sourdough Breadcrumbs

Servings: 6-8

Mac-n-Cheese Ingredients:
-16oz noodles of choice (I used gluten free brown rice rotini)
-4 tbsp quality butter
-1 tbsp garlic infused olive oil (or 1 tbsp olive oil + 2 cloves minced garlic)
-1/4 cup all purpose flour (or gluten free flour blend)
-2 cups whole milk
-1 cup heavy cream
-3 cups shredded organic cheddar cheese
-1 tsp smoked paprika
-1 tsp freshly ground pepper

Sourdough Breadcrumbs Ingredients:
-1/3 sourdough loaf, torn
-1 tbsp garlic infused olive oil
-1 tbsp Italian seasoning
-Pinch of salt

Add-ins:
-Half a roasted or rotisserie chicken
-2 cups steamed broccoli
-Parmesan reggiano

Instructions:

  1. Toss the torn sourdough in the olive oil and place under broiler for 6-7 minutes, until fully toasted. Remove and allow to cool. Pulse in a food processor until crumbs have formed. Toss the crumbs with Italian seasoning and salt. Set aside.
  2. Preheat oven to 375 degrees F.
  3. Cook pasta according to directions BUT 1 minute less than instructed. Once it’s done, save 1/2 cup pasta water and strain the rest and put the pasta in a large casserole dish.
  4. Heat the butter and olive oil until melted. Whisk in the flour. Once the clumps are gone, slowly whisk in the milk and heavy cream.
  5. Bring mixture to a boil, whisking constantly. Once it boils, bring heat down to simmer and stir/whisk until mixture has thickened – about 4-5 minutes.
  6. Stir in the cheese and the spices. Stir until cheese is melted and add in the saved pasta water. Pour the cheese sauce over the pasta in the casserole dish.
  7. Add your chicken and broccoli to the mac-n-cheese and mix everything well. Top with the breadcrumbs and freshly shredded parmesan reggiano. Bake for 12-14 minutes.

Baked Chicken and Broccoli Mac-n-Cheese with Sourdough Breadcrumbs

A cheesy creamy casserole with chicken and the best ever sourdough breadcrumbs
Course: Main Course, Pasta
Cuisine: American

Ingredients

Mac-n-Cheese Ingredients:

  • 16 oz noodles of choice gluten free or wheat
  • 4 tbsp butter
  • 1 tbsp garlic infused olive oil or normal EVOO
  • 1/4 cup all purpose flour or gluten free 1:1
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 cups shredded organic cheddar cheese
  • 1 tsp smoked paprika
  • 1 tsp freshly ground pepper

Sourdough Breadcrumbs Ingredients:

  • 1/3 loaf sourdough bread, torn up
  • 1 tbsp olive oil
  • 1 tbsp Italian seasoning
  • pinch of salt

Add-ins:

  • half a roasted or rotisserie chicken, picked
  • 2 cups steamed broccoli
  • 1/4 cup parmesan cheese

Instructions

  • Toss the torn sourdough in the olive oil and place under broiler for 6-7 minutes, until fully toasted. Remove and allow to cool. Pulse in a food processor until crumbs have formed. Toss the crumbs with Italian seasoning and salt. Set aside.
  • Preheat oven to 375 degrees F.
  • Cook pasta according to directions BUT 1 minute less than instructed. Once it’s done, save 1/2 cup pasta water and strain the rest and put the pasta in a large casserole dish.
  • Heat the butter and olive oil until melted. Whisk in the flour. Once the clumps are gone, slowly whisk in the milk and heavy cream.
  • Bring mixture to a boil, whisking constantly. Once it boils, bring heat down to simmer and stir/whisk until mixture has thickened – about 4-5 minutes.
  • Stir in the cheese and the spices. Stir until cheese is melted and add in the saved pasta water. Pour the cheese sauce over the pasta in the casserole dish.
  • Add your chicken and broccoli to the mac-n-cheese and mix everything well. Top with the breadcrumbs and freshly shredded parmesan reggiano. Bake for 12-14 minutes.
Roasted Squash Ricotta Ravioli for Beginners by a Beginner

Roasted Squash Ricotta Ravioli for Beginners by a Beginner

Full disclaimer: this was my very first time ever making pasta from home. I also do not have a pasta maker, so I rolled it all out by hand! I read a few different guides and explanations and sort of came up with my own 

Weeknight Chili (Instant-Pot or Stove-Top)

Weeknight Chili (Instant-Pot or Stove-Top)

Servings: 3-4 We eat this chili many times a month, no matter the season! It’s great because you can be very versatile with the vegetables. It is minimal clean-up, done in about 40 minutes total in the Instant Pot, and tastes as good as chili 

Shepherd’s Pie

Shepherd’s Pie

This shepherd’s pie is mostly low-fodmap because it does not use onions or garlic. It’s very delicious nonetheless and it makes a delicious dinner.

Servings: about 6

Ingredients:
-1 cup bell peppers, diced
-1 cup carrots, shredded or diced
-2 tbsp garlic infused olive oil
-1 lb ground meat of choice*
-2 tbsp tomato paste
-1 tbsp worcestershire sauce
-1 cup water
-1/2 cup peas, fresh or frozen
-2 sprigs fresh rosemary
-2 sprigs fresh thyme

For potatoes:
-2 cups golden or russet potatoes, peeled
-1/4 cup butter
-2 tbsp unsweetened plain almond milk
-1/2 tsp sea salt

For topping:
-1/2 cup sharp cheddar cheese
-1/2 cup mozzarella cheese

*I used half beef and half chorizo, but any meat would work here. You could even use soy crumbles and make it all vegetarian!

Instructions:
1. Preheat oven to 400 degrees F. Heat a cast iron skillet* to medium heat and add in the garlic infused olive oil, bell peppers, and carrots. Saute until carrots are softened.
2. While that is cooking, add the potatoes to a pot full of water and bring to a boil. Allow them to boil until fork tender (at least 10 minutes). Drain, smash, and add in the butter, almond milk, and salt. Stir well. Turn heat off and set aside.
3. Add in the meat and brown the meat until cooked.
4. Stir in the water, worcestershire sauce, and tomato paste.
5. Stir in the peas and fresh herbs. Let simmer for about 10 minutes, stirring often, until liquid reduces.
6. Cover the mixture with the potatoes, being sure to seal the potatoes along the edges to prevent bubbling. Top with the cheese.
7. Transfer to the oven for 20 minutes. To get that browning on the cheese, switch the oven to broil for about 2 minutes (be care and watch, as it can burn quickly!)

*If you’re not using an oven safe skillet like a cast iron, you’ll need to transfer your mixture to an oven safe casserole dish before topping with the potatoes!

Shepherd’s Pie

A low-FODMAP version of shepherd's pie
Course: Main Course
Servings: 6 people

Ingredients

  • 1 cup bell peppers diced
  • 1 cup carrots diced
  • 2 tbsp garlic infused olive oil
  • 1 lb grass-fed ground beef
  • 2 tbsp tomato paste
  • 1 tbsp worcestershire sauce
  • 1 cup water
  • 1/2 cup peas
  • 2 sprigs rosemary and thyme

For Potato Topping:

  • 2 cup golden or russet potatoes peeled
  • 1/4 cup butter
  • 2 tbsp milk of choice
  • 1/2 tsp kosher or sea salt
  • 1/2 cup cheddar cheese
  • 1/2 cup mozzarella cheese

Instructions

  • Preheat oven to 400 degrees F. Heat a cast iron skillet* to medium heat and add in the garlic infused olive oil, bell peppers, and carrots. Saute until carrots are softened.
  • While that is cooking, add the potatoes to a pot full of water and bring to a boil. Allow them to boil until fork tender (at least 10 minutes). Drain, smash, and add in the butter, almond milk, and salt. Stir well. Turn heat off and set aside.
  • Add in the meat and brown the meat until cooked.
  • Stir in the water, worcestershire sauce, and tomato paste.
  • Stir in the peas and fresh herbs. Let simmer for about 10 minutes, stirring often, until liquid reduces.
  • Cover the mixture with the potatoes, being sure to seal the potatoes along the edges to prevent bubbling. Top with the cheese.
  • Transfer to the oven for 20 minutes. To get that browning on the cheese, switch the oven to broil for about 2 minutes (be care and watch, as it can burn quickly!)

Notes

If you’re not using an oven safe skillet like a cast iron, you’ll need to transfer your mixture to an oven safe casserole dish before topping with the potatoes!
Chicken Chorizo Chili

Chicken Chorizo Chili

My favorite farmers market in Nashville is the Richland Creek Farmer’s Market. It happens every Saturday morning from 9am-12pm (10-12 during the winter months). Farmers and ranchers from all over the area come set up their tents and sell their goods. I get as many