Happy first official day of fall to all of you! Comfort season calls for comfort food and that’s exactly what I’m sharing with you today. These 6 Comfort Food Recipes for Fall are sure to get you in the spirit of crisp air, falling leaves, and warm blankets. Here we have a variety of recipes with multiple ways to prepare them. I love a good crockpot recipe just as much as I love a classic stove top recipe. When we switch it up we get to enjoy the much more. But what matters the most is to feel the comfort the comfort food gives to us in this season.
The new year is around the corner and everyone is going to be sharing advice for 2021. Well, my unsolicited advice is to get comfortable being inside for a few more months by finding joy in the small things; like dinner time. If you’re going to be stuck inside your home, your stomach should at least be full and happy, right? If there’s one thing 2020 has taught us it’s that life is short so enjoy the little things in life. Food on the table and a roof to cook it under is a great place to start. This round up of my favorite 5 Winter Comfort Food Dishes is perfect for the cold weather and to switch up the usual dinner ideas you’ve been making since March.Read More
Chicken Teriyaki Pineapple Bowls
About a year ago I saved a recipe video on Facebook for chicken teriyaki pineapple bowls. The recipe gave three ingredients to use but no details on measurements. I decided to wing it and see how it would taste. Although it tasted good I knew the dish could taste much better. Over the last few months I have tried many food combinations and different ingredients to achieve this final winning recipe. This is one of my family and friend favorites in our household.
One of my favorite parts of this recipe is you can use whatever vegetables you prefer in this dish. I've made chicken teriyaki pineapple bowls with broccoli, red bell peppers, green bell peppers, onions, etc. and they've all been delicious. However, out of all of these combinations, our favorite combination is the broccoli and onion. We especially love the teriyaki sauce. This recipe ensures there is plenty of gravy for your rice and any leftovers for the next day.
If you're lucky, you pick a very sweet pineapple and get to eat the delicious pineapple while you're cooking your meal. I'm currently working on a delicious drink recipe to use the sweet pineapple for so be on the lookout for that! In the mean time, enjoy this delicious, and easy, chicken teriyaki pineapple bowl recipe!
- 2 lbs. skinless chicken thighs
- 2 pineapples 1 pineapple per 2 people
- 1 cup soy sauce
- 1/2 cup honey
- 1/4 cup brown sugar
- 1/4 cup mirin (Japanese sweet wine)
- 1/4 cup chicken stock
- 1 Tbsp olive oil
- 1 Tbsp cornstarch
- 2 heads of broccoli
- 1 medium yellow onion
- 2 cups rice
- 4 cups water measurement for the rice
- red pepper flakes optional
Cut your broccoli florets off of the heads of broccoli into 2 inch sized pieces. Place in a bowl to the side
Cut your onion into 1-2 inch pieces and add them to the bowl with the broccoli pieces.
Cut your chicken thighs into 2 inch size pieces and set to the side in it's own bowl.
Start cooking your rice now so that it will be done at the same time as your chicken teriyaki mixture.
Heat your olive oil over medium high heat until very hot. Add your chicken thigh pieces to the pan and brown the chicken for 2-3 minutes.
Now add your soy sauce, honey, brown sugar, and mirin the pot with the chicken. Stir the ingredients together well and let the chicken cook for another 2-3 minutes.
Add your broccoli and onions to the pot and stir until well coated. Cover and cook your vegetables for 3-7 minutes. *How long you let your veggies cook depends on how crisp or soft you want your vegetables.*
While the vegetables cook down, cut your pineapple(s) in half, the cut a square around the middle of each half, and using a spoon scoop out the pineapple. Put in a bowl to the side to eat for later or to throw into your chicken teriyaki if you want more sweetness.
In a small cup mix together your chicken stock and cornstarch until the cornstarch completely mixes into the liquid. Pour the mixture over the chicken teriyaki and vegetables and stir enough to coat the food. Cover the chicken teriyaki again and let cook for a minute or two so the sauce will thicken.
Place your pineapple bowl halves on individual plates, scoop a cup of rice into each pineapple bowl, and then top with your chicken teriyaki and vegetables.
Sprinkle with red pepper flakes for a little spice and it's time to eat!
This past Superbowl Sunday I decided I wanted to whip up my own chicken wing recipe. I honestly had no idea what flavor I was going for beside it including some sort of barbecue sauce. Sweet Baby Ray’s to be exact. I walked into the kitchen, grabbed ingredients out of the fridge and off of my spice racks, then got to work. Once I grabbed the soy sauce, sweet chili sauce, and rice wine vinegar, I knew I was officially going for an Asian BBQ chicken wing theme. Read More
A few months ago, I created a last-minute meal I now call “chicken patty melts”. What is interesting about this meal is, I created it out of boredom, and laziness. I had taken chicken breasts out of the freezer earlier that day to let them thaw out. My original plan was to make a chicken stir fry, but once I thought about all of the prep work, it mentally exhausted me. (I wish I were being dramatic). It just so happened I had a craving for a melt of some sort. So I decided to wing it with seasonings and mixtures.
Can I tell you I have never been so happy to crave a particular meal, and create a dish better than I ever expected. Now that you know the story of how chicken patty melts were created in our household…here’s the recipe :-).
Prep time: 10 mins | Cook time: 20 mins | Serves: 2
2 chicken breasts
1/2 medium yellow onion
4 slices of bread (your choice)
3-4 Tbsp butter (I highly recommend Kerrygold)
1/4 cup Dales Steak Seasoning
Salt, Pepper, Onion Powder, & Garlic Powder (to taste)
4 slices of cheese (any type)
Clean your chicken breast and place both breasts inside a gallon sized Ziploc bag. Using a meat mallet, pound the chicken breasts into whatever thickness desired for your patty melt. I usually pound mine until they are about half of their original size. Set bag to the side.
Using a (deep) plate or shallow bowl, pour your Dale’s Steak Seasoning in the plate or bowl. Take your pounded chicken breasts out of the Ziploc bag and place each breast in the seasoning. Let it sit in the seasoning for 3-5 minutes per side. While each side of the chicken breast take turns to marinate, season the chicken, as desired, with your salt, pepper, garlic powder and onion powder. (There is already seasoning in the Dale’s Steak Sauce so don’t over season with your additional seasonings).
Cut your onions into whatever size slices you prefer. Place the cut onion slices in a bowl and set it to the side. Heat a skillet on medium high heat for about 2 minutes. Take 1 Tbsp of butter and move around the pan until it is all melted. Add your bowl of sliced onions to the sizzling butter and stir for about 3-5 minutes until they are softened and have soaked the butter up.
Heat your griddle to 315 degrees F (or use a large skillet on medium heat). Once the griddle is ready, melt 1 Tbsp of butter (you can add more or less if you want), then place two of your four slices of bread directly on the butter, add a slice of cheese to each bread slice, top each slice of bread and cheese with one of your cooked chicken breasts.
Add your last Tbsp of butter to the skillet until melted, put your last two slices of bread on the butter, add a slice of cheese, and top with your cooked onions on each slice of bread. Now take your slices of bread topped with the cheese and chicken breast, flip it over on top of your slice of bread topped with cheese and onions. Use your spatula to press the sandwich down some. This will help the cheese melt on everything and stick together when lifting the sandwich off of the griddle. Let your sandwich sizzle on the griddle until it has reached the golden brown color you want, remove and serve!
We usually eat our Chicken Patty Melts with fries. How can you ever go wrong with fries? 😉
Eat and enjoy!
Happy Cinco de Mayo everyone! I am having an all Mexican food themed appetizer, dinner, and dessert meal this evening. Our neighbors will join us, in addition to, bringing some Mexican themed beverages and side dishes. In the spirit of today I figured I would share what I am making for dinner, tonight, as well as one of my favorite Mexican dishes to make and eat. That dish would have to be, Verde Enchiladas. To be more specific, the “verde enchiladas con pollo” from La Unica, on the north-side of Chicago. The first time I went to La Unica, was for my friend, Brittany’s birthday, I believe sophomore year of college. It was a surprise when we arrived at the location, I knew it was a grocery store, but had no clue there was a restaurant in the back. A restaurant that serves multiple Hispanic culture types of food. And you know the food is legit when the entire menu is in Spanish too.
Unfortunately, living in Montana means in order to get my authentic Mexican food fix, I had to figure out how to make it myself. I’ve searched for months to find a decent verde enchilada recipe, and thankfully taking a little piece of each recipe, in addition to adding my own ingredients, I have come up with a recipe that is pretty close to La Unica’s. To make this recipe you will need:
1 lbs tomatillos
2-3 chicken breasts
12 corn tortillas
1/2 white onion split into 1/4ths
1/2 block queso fresco shredded
1 tsp garlic (2 cloves)
1/2 jalapeno pepper
3/4 cup corn oil (1 Tbsp per tortilla)
2 Tbsp grapeseed oil (or oil of your choice)
Seasonings for chicken
Mexican creme (to drizzle on top of finished meal)
In a bowl, clean your chicken with vinegar, rinse and drain all liquid. You will now season your chicken with your desired seasonings. I don’t measure my seasonings for the most part, but if I had to estimate how much of each to use, I would say use at least one teaspoon of each seasoning on your chicken breasts. I highly recommend using Adobo as one of your seasonings.
Now, you will heat your 2 Tbsps of grapeseed oil, in a pan over medium high heat, and brown your chicken breasts on both sides until both sides are golden brown. Once both sides have been browned, turn the heat down to medium-low heat and let the chicken breasts cook on the lower heat for about 20 minutes.
While your chicken is cooking, peel the husks off of your tomatillos and clean them in a bowl with warm water and vinegar until all of the stickiness from the husks has been cleaned off. Fill a medium sized pot a little over half way full with water, add your teaspoon of garlic to the water, and bring to a boil. Once the water is bubbling up to begin to boil, add your tomatillos to the water and let them boil until they are a pale green color. I usually let them cook for about 10-15 minutes.
Once the tomatillos are finished cooking add them to a blender along with half of your white onion, jalapeno pepper, and cilantro. Blend all of these ingredients together until they are smooth like a verde sauce. If you want your sauce to be a little thinner, add some of the water from the pot you boiled your tomatillos in to the blender. Add salt and/or pepper to taste. I prefer to use sea salt for my verde sauce.
Preheat your oven to 350 degrees. Your chicken should be done cooking by now. Take the chicken breasts out of the pan and put them on a large plate. Since they are still hot, take two forks or a fork and a knife, and shred the chicken on the plate until all chicken breast pieces have been shredded. Sit your shredded chicken to the side and let it cool off a little bit. While you are waiting for the chicken to cool off, in a separate pan on medium high heat, put a tablespoon of the corn oil in the pan, and let it heat up. Once the oil is hot, you are going to quickly put your tortilla in the oil on both sides for about 10-15 seconds. You want to be sure you aren’t cooking them until they are hard, because you won’t be able to roll the tortillas up without them breaking them if you do.
After you have done this for all 12 tortillas, stack them on a plate and set to the side next to your chicken. You will not shred your queso fresco, and cut your remaining white onion into pieces. Place both items in separate bowls and place next to your shredded chicken and shredded queso freso.
Get a 9×9 baking dish and wipe the inside of it with corn oil using a paper towel to help prevent any unnecessary sticking. Take a tortilla, place the desired amount of shredded chicken inside, roll it tightly, and lay the enchilada in the baking dish with the open end of the tortilla face down. Repeat and do the same for all of the tortillas. If your 9×9 baking dish is like mine, you will need to cut your last enchilada in half and place the two pieces in the corner of the baking dish.
Now that all of your enchiladas are rolled and placed in the baking dish, pour your verde sauce over them. I like my enchiladas with plenty of sauce so I use all of the sauce prepared. If you don’t like yours as “saucy” I would gradually add the verde sauce until you have the desired amount covering your enchiladas. Put your enchilada dish in the oven for 10 minutes. Once the 10 minutes are over, take the dish out of the oven and add your shredded cheese on top of the enchiladas. Place the dish back in the over for 5 more minutes, or until all of the cheese has been melted. When the dish is done take it out of the oven, sprinkle your chopped up onions on top of the dish, and enjoy! 🙂