Spicy Ground Chicken Stirfry

 

• 1 pound ground chicken
• ▢2 tablespoons olive oil divided
• ▢6 ounces snow peas
• ▢1 red bell pepper, sliced
• ▢2 cups broccoli florets, cut in small pieces
• ▢1/2 cup matchstick cut carrots
• ▢1/2 medium onion,cut into small pieces
• ▢3/4 cup cashews
• ▢

Sauce:

• ▢1 teaspoon fresh ginger grated
• ▢3 cloves garlic minced
• ▢3 tablespoons hoisin sauce
• ▢1 tablespoon brown sugar
• ▢1/2 teaspoon rice vinegar
• ▢1/2 cup chicken broth
• ▢2 tablespoons sriracha sauce
• ▢2 tablespoons soy sauce
• ▢1/2 teaspoon crushed red pepper flakes
• ▢1 tablespoon cornstarch

• Prep your ingredients before you start cooking - once the recipe is started, it goes quite fast. Be sure to cut the veggies into pieces that are bite-size (make sure that the broccoli is cut quite small) so they cook at a similar rate. Cook rice according to package directions if that's what you plan on serving with this recipe.
• Add the sauce ingredients to a medium bowl and whisk together.
• Add 1 tablespoon of olive oil and the ground chicken to a large skillet. Cook the chicken, breaking it up with your spoon as you go along, until it's no longer pink and fully cooked through (about 6-8 minutes), stirring occasionally. Transfer the chicken to a plate or bowl.
• Add the rest of the oil to the skillet, followed by the onion. Cook it for about a minute.
• If the pan is looking dry, add a small splash more oil, then add in the rest of the veggies (peas, peppers, broccoli, carrots) and cook for 3-4 minutes or until they're tender-crisp. If you prefer them to be softer, cook them for a little longer.
• Add the cashews to the skillet as well as the chicken. Pour the sauce into the skillet. Let it bubble until thickened (less than a minute), stirring constantly so everything is coated. Take the stir fry off the heat and serve with rice or noodles if desired.

(Source: https://www.saltandlavender.com/ground-chicken-stir-fry/)

White Chicken Chili

 

• 2 (14.5-ounce) cans white beans, rinsed and drained
• 4 cups low-sodium chicken broth, divided
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, diced
• 1 jalapeño pepper, seeded and minced 
• 2 medium poblano peppers, seeded and diced 
• 4 garlic cloves, minced
• 1 tablespoon ground cumin
• 1½ teaspoons ground coriander
• 1 teaspoon ancho chili powder
• Salt
• 1 rotisserie chicken, skin removed and shredded (about 4 cups)
• ¾ cup frozen corn
• 1 tablespoon fresh lime juice, from one lime
• ¼ cup fresh chopped cilantro

1. In a food processor, blend ½ of the beans (1 can) with 1 cup of the chicken broth. Set aside both the puréed beans and the remaining whole beans.
2. Add the oil to a large pot or Dutch oven and heat it over medium-high heat. Add the onion, jalapeño pepper and poblano peppers and cook, stirring frequently, until soft, 4 to 5 minutes. Add the garlic and cook for one minute more. Add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently, for one minute more to toast the spices. Add the chicken broth, puréed beans and ½ teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.

1. Stir in the shredded rotisserie chicken, reserved whole beans, corn, and lime juice; bring back to a simmer and cook until everything is heated through, about 5 minutes. Taste and adjust seasoning with more salt and lime juice, if necessary. Stir in the cilantro. (Note that the broth will be somewhat soupy -- that's how it is supposed to be. It thickens the longer it sits; see note below.) Ladle the chili into bowls and serve with sour cream, crushed tortilla chips, and lime wedges.

(Source: https://www.onceuponachef.com/recipes/white-chicken-chili.html)

Chocolate Chip Skillet Cookie

 

• 12 Tablespoons butter, melted and cooled until warm
• ▢1 cup light brown sugar
• ▢1/2 cup granulated sugar
• ▢1 large egg
• ▢1 egg yolk
• ▢2 teaspoons vanilla 
• ▢2 cups + 2 Tablespoons flour
• ▢1/2 teaspoon baking soda
• ▢1/2 teaspoon salt
• ▢1 1/2 cups chocolate chips

• Heat oven to 325 degrees F.
• Add butter to a microwave safe bowl and microwave for about 45 seconds, or until most of it has melted. Allow it to cool for a few minutes.
• Add melted butter, granulated sugar and brown sugar to a medium bowl and beat with an electric mixer until well blended. 
• Add the egg, egg yolk, and vanilla and mix until combined. 
• Stir in the flour, baking soda, and salt, just until combined. Gently stir in the chocolate chips.
• Press the cookie dough into a 10’’ or 12’’ cast iron skillet. 
• Bake for 28-35 minutes or until it looks just barely golden. Don’t over-bake it, especially since it will continue to cook in the hot skillet when you take it out of the oven. 
• Allow to cool in the skillet for at least 20-30 minutes before cutting.

(Source: https://tastesbetterfromscratch.com/chocolate-chip-skillet-cookie/#recipe)

Pumpkin Chocolate Chip Bread

 

• 2 cups granulated sugar
• ▢1/2 cup butter , softened
• ▢3 large eggs
• ▢2 teaspoons vanilla
• ▢15 oz canned pumpkin
• ▢2 3/4 cups all-purpose flour
• ▢1/2 teaspoon baking powder
• ▢1 1/2 teaspoons baking soda
• ▢1 teaspoon salt
• ▢3/4 teaspoon ground cinnamon
• ▢1/4 teaspoon ground cloves
• ▢1/4 teaspoon ground nutmeg
• ▢1/2 cup milk
• ▢12 ounce package chocolate chips

• Preheat oven to 350 degrees F. Line the bottom of two 8.5x4.5" loaf pans with a piece of parchment paper. Spray all over with cooking spray
• Add the sugar and butter to a mixing bowl and beat with an electric mixer until well combined. Add eggs, pumpkin and vanilla and mix to combine. 
• In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
• Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips at the end.
• Pour the batter into prepared pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted comes out clean. Cool for a few minutes in the pan before inverting onto a wire rack to cool.
• Mini loaves will bake for around 25-35 minutes.

(Source: https://tastesbetterfromscratch.com/pumpkin-chocolate-chip-bread/)