lately: couple’s vacay!

The hubs and I had the most AMAZING summer vacation; I might just go ahead and say that it takes the top spot! In the week that we spent off, we managed to do everything we love: explore one of our favorite Southern cities, lounge beachside at the most incredible B&B, and get back to our camping roots in a gorgeous state park! The quality time we shared was idyllic, and I wanted to share some of the moments with y’all! 

Alicia xoxo

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Part 1: Charleston, SC

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Part 2: Folly Beach, SC

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Part 3: Lake Norman State Park, NC

garlic parmesan wings

I’ve been so, so excited to share this recipe with y’all.

One look and you’re in love, am I right? At least, that was how the hubs and I felt after devouring this meal for dinner.

These are a fun twist on my wings I made awhile back – they’re certainly a staple in our household; a quick and easy dinner to throw together during the week, full of flavor, and significantly healthier that traditional wings that are deep fried {so gloriously wonderful, but so naughty at the same time}. But for this particular recipe, we’re combining the Italian staples of Parmesan cheese and garlic but jazzing it up with loads of dried herbs, and two types of tangy mustard {!}. Is your mouth watering yet?

This batch of wings pack a flavor punch like no other. I am such a huge fan of explosive flavors, and these do not disappoint. As mentioned, we get that distinctive garlicky flavor from {almost} too much garlic, nutty undertones from Parmesan cheese, and more herbal notes than your taste buds will know what to do with. Both mustard types that I used – a classic, spicy Dijon and a sweet Honey Champagne – pair perfectly together, but you can easily sub in whatever your preference is. Baked until crispy and falling of the bone, the only thing that can take these one more notch above perfection is some dipping sauce on the side.

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Baked Garlic Parmesan Wings {adapted from Steamy Kitchen}

Ingredients:

2-1/2 lbs. chicken wings {I like to use the large ones}

1 tsp. dried oregano

1 tsp. dried rosemary

2 tsp. dried basil

1 tsp. garlic powder

1 tsp. onion powder

1/4 cup grated Parmesan cheese, plus more for baking

1/4 cup mustard {I used a combination of Dijon and Champagne mustard}

salt & pepper, to taste

non-stick cooking spray

serving accompaniments: hot sauce, homemade blue cheese dressing, celery, carrots – whatever you like! 

To Prepare:

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and spray liberally with non-stick cooking spray. Set aside.

In a large mixing bowl combine the herbs and grated cheese. Mix in the mustard, and season to taste with salt and pepper. Toss the wings in the sauce, making sure to ensure a generous coating. Line up the wings on the prepared baking sheet, and drizzle any remaining sauce on top. Sprinkle with additional grated cheese.

Bake 45-60 minutes, or until juices run clear and internal temperature has reached 165 degrees. Serve with your favorite dipping sauces.

greek-inspired roast chicken

Oh, the whole roasting chicken. Super simple and basic, but bursting with possibilities.

Not to mention flavor – I was feeling inspired, and also craving one, several weeks back. It was particularly gloomy Sunday, and I keep reminiscing how my mom used to make the best whole roasted chickens when we were growing up. Deciding to act on those memories, I began drawing up ideas for how to make it my own. The hubs LOVES oregano, so I thought was would be a way to incorporate that? I settled on the notion of “going Greek!”

Hands down, this is the best roast chicken that I have yet to make. It requires minimal prep work and comes together in just a few minutes. We’re filling it with briny capers, fresh vegetables, and of course – lots of oregano! A generous pour of good white wine in the bottom of the roasting pan creates a culinary perfume that envelopes the bird while it cooks, resulting in a bright, fresh flavor. Served alongside my smashed cauliflower, it was the perfect meal.

Without trying to state the obvious, you’ll most likely end up with leftovers, as this recipe will easily feed a small army. Once the chicken is broken down, it freezes beautifully and can be used in a plethora of dishes. Chicken and Dumplings, Chicken Noodle Casserole, and Chicken Pot Pie come to mind – but don’t be surprised if you see me making chicken salad of out it and stuffing it into a pita.

~~~

Greek-Inspired Roast Chicken {recipe adapted from Lemon & Olives}

The perfect Sunday dinner for a chilly winter evening, this flavorful roast will leave you feeling supremely satisfied. Plus – it comes together in no time! 

Ingredients:

whole roasting chicken {mine was just over 6 lbs.}

1 lemon, cut into large wedges

2 onions, cut into wedges

1.5 cups baby carrots, left whole

3 large garlic cloves, peeled and left whole

1 heaping tbsp. capers, drained

1 tbsp. dried oregano {plus more for seasoning the chicken}

3/4 cup good white wine {I used a Pinot Grigo}

1 cup low-sodium chicken stock

olive oil, for drizzling

salt and pepper, to taste

To Prepare:

Remove the chicken from its wrapping and rinse well, making sure to get the inner cavity. Dry thoroughly, and rub with olive oil. Liberally season the inside and outside with salt, pepper, and oregano. To the inner cavity add in half the amount of onions, half the baby carrots, half the lemon, one garlic clove, and the capers. Set aside.

Preheat the oven to 375 degrees.

In the bottom of a large roasting pan, add  in the white white and chicken stock, mixing to incorporate. Place the remaining vegetables plus the 1 tbsp. oregano into the liquid mixture. Season to taste with salt and pepper. If you have a V-shaped roasting rack, set the chicken atop it {if not, do what I did – lay a cooling rack atop the roasting pan and carefully place the chicken on top of it}. Roast the chicken according to the package directions. Baste occassionally, using the drippings from the bottom of the pan.

Once cooked through, remove from the oven and set aside. Cover with foil and let it sit 15 minutes, so the juices can redistribute. Carve the chicken and serve with pan drippings and vegetables. Enjoy!

chicken parmesan meatballs

I absolutely adore a good Chicken Parmesan. I have such fond memories of enjoying them throughout my childhood when out to special dinners with my family; my mom would often make it at home; I’ve even come up with my own twist on it!

But sometimes, there are those days after work…those days where you’d rather slide onto the couch in your most comfortable pair of yoga pants than stand in the kitchen, dredging chicken breasts, frying them, then finishing them off in the oven. THEN preparing the pasta. THEN melting the {oh so glorious} mozzarella under the broiler. All that…before dinner is ready. It’s ok! We all have those days. These meatballs are going to make you feel better.

With these beauties, you get all of that wonderful flavor of the Chicken Parmesan, but made easy because we’re doing them meatball style! They pack a flavor punch bigger than their size lets on, that’s for sure. They’re loaded up with herbs, tomato paste, bread crumbs….everything that makes the classic dish, but it’s all done in one bowl! Tell me it doesn’t get any better than that, I dare ya. BUT WAIT.

…did I neglect to mention that these are significantly more healthy than the original dish? I’m all about a big ol’ plate of pasta and chicken, smothered in cheese and sauce, but it doesn’t always feel so great after the fact. We’re baking these in the oven, which provides that wonderful crunch on the outside without the use of frying. They can be sprinkled with cheese at the end, fear not!

Not only are these easy to whip up on a moment’s notice, but they are great to make ahead and freeze for future use! Simply prepare them, roll them out, and transfer to the freezer on a baking sheet. Once frozen, they can be stored in a zip top bag and finished off in no time. You’ll be so thankful you did.

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Chicken Parmesan Meatballs {recipe adapted from Bake Your Day}

All the flavors of our favorite Italian classic, packed in to one easy-to-eat dish! You won’t be able to get enough.

Ingredients:

1 lb. ground chicken

1/2 cup plain breadcrumbs

2 cloves garlic, minced

1 heaping tbsp. tomato paste

1 tsp. dried basil

1 tsp. dried oregano

1 tsp. dried parsley

1 tsp. dried thyme

salt and pepper, to taste

your favorite Marinara Sauce for serving

To Prepare:

Heat the oven to 375 degrees. Line a rimmed baking sheet with aluminum foil, and top it with a cooling rack. Spray with cooking spray and set aside.

Mix all of the above ingredients {less Marinara Sauce} in a large bowl until well combined. The mixture will be fairly moist, but should hold together when formed into a ball.

Scoop the mixture out and roll into balls {I opted to make 9 large ones} and place them on the prepared baking sheet. Bake in the oven until the internal temperature reaches 165 degrees. For my large meatballs, this took about 30ish minutes.

Serve with your favorite pasta and sauce, and top it all off with cheese. Enjoy!

hot & sweet baked chicken wings

Chicken wings. Everyone loves ’em, myself included.

BUT! One of my biggest issues with this delicious indulgence is that it veers slightly {ok, a lot} on the unhealthy side. I’ll be the first to agree with “everything in moderation” and “it’s ok to indulge once in awhile” but what is a girl to do smack-dab in the middle of football season, when wings abound at almost every game gathering?

Rather than spending my time mulling over the loss of eating wings, I decided to come up with my own! Easy or not, it’s always fun for me to come up with healthier recipes on more indulgent treats. Y’all should know that by now.

And let me tell you, this wings are a WINNER. Every time I’ve made these beauties, there is not one scrap of a leftover. They are THAT GOOD {the emphasis of caps is totally necessary for these, I’m not joking}. The flavor of the sauce, both sweet and hot, permeates down to the core of these wings, making every bite as delicious as the one prior. The exterior remains crispy, due to the high heat of baking {no frying here!},yett the meat itself is so perfectly moist and tender. These are to.die.for.

But be forewarned! – if you show up at a party with these, don’t expect to get away attending your next one without a batch or two. Your friends might not let you through the door.

~~~

Hot & Sweet Baked Chicken Wings

the perfect balance of spicy and sweet, these beauties are sure to please! & because we’re baking them in high heat for a long period of time, these are guaranteed to come out perfectly moist and delicious – every single time. 

Ingredients: marinade can be mixed and used to soak the chicken before cooking; I suggest a good 3-4 hours for maximum flavor absorption

2 large packages (anywhere from 2-3 lbs. & will be about 12 pieces) of bone-in, skin-on chicken wings {make sure you look for the ones that have the wing tip connected to the actual arm of the bird!)

1-1/2 cups Frank’s Original Hot Sauce

1/2 cup low sodium soy sauce

1/2 to 1 tsp. ground ginger, or to taste

drizzle of honey, optional

To Prepare:

If you have pre-marinated your chicken , remove from the refrigerator about 30 minutes before preheating the oven to allow them to remove some of the chill. This helps the wings to cook more evenly. 

In a large measuring cup, combine the 1-1/2 cups of Frank’s Original Hot Sauce, 1/2 cup low sodium soy sauce, ground ginger, and optional honey. Whisk well to combine, and set aside.

Remove the chicken from its packaging and pat dry, making sure to remove any excess moisture. Add all pieces into a large mixing bowl, and pour in the marinade. Toss to coat, making sure every nook of the wings are coated. I really like to get in there, and just use my hands to do the mixing; it’s up to you! {just make sure to wash your hands really well}

Preheat the oven to 425 degrees.

Prepare your baking trays – along the bottom and sides of a rimmed baking sheet, line generously with heavy duty aluminum foil. Place a cooling rack directly atop the foil, and spray generously with cooking spray. Repeat with the second baking sheet, and set aside.

Evenly disperse your chicken wings among the two baking sheets. Should you have any extra marinade left, make sure to drizzle on top of the wings!

Bake for anywhere from 60-75 minutes, or until the internal temperature of the chicken {at its thickest point} reads 165.

Serve with slices of crunchy vegetables {celery, carrots, etc} and blue cheese dressing!

Let’s Discuss: what are some of your favorite wing flavors? Do you like sweet, savory, zingy, or any other combination?

beer can chicken

I’ve found that, in my years of cooking, the simplest dishes are oftentimes the most show stopping.

Take for instance, a roasting chicken. Such a simple and humble dish, but when served with the right accompaniments, it becomes transformed into a meal more that ideal for serving to guests. The aromatics will transport imbibers to previous memories, perhaps of their childhood, or other fun times associated with said dish.

I’ve taken a summertime twist on this classic roasting chicken – because, let’s be real, who wants to turn on the oven for anything in the middle of the summer? Take a look at this beauty:

What we’re marveling at is a classic “beer can chicken”….or “beer butt bird”, depending on your preference. I cannot claim credit for this exquisite dish, however much I’d love to. It’s a dish that screams summer to me, so much so that I make it a handful of times each season. The beer does an amazing job of keeping the chicken moist and tender – so much so, you’ll hardly find yourself needing a fork, for both shredding and eating. A few ears of fresh corn and a big salad make this the super dish of summer.

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Beer Can Chicken {recipe adapted from All Recipes}

This is one dish where you simply can’t go wrong. A few minutes of prep work – rinsing and drying the bird, and giving it a spice rub massage – is all that’s needed. I’ve outlined a simple spice rub below that the hubs and I have enjoyed as of late, but feel free to get creative with your own! And don’t be intimidated by the size of the bird; in fact, I may even go a bit bigger the next time, as the leftovers here are glorious! Shredded up for chicken salad, or tossed in creamy alfredo, you cannot and will not be disappointed. 

Ingredients:

1 whole chicken {I used a 5 lb. bone-in, skin-on bird}, with innards removed

1/2 can beer, preferably one more mild in flavor {a pilsner worked great}

cooking spray or olive oil

spice mixture of your choice*

special tools: large roasting dish with handles, heavy duty aluminum foil 

To Prepare:

Preheat an outdoor grill to medium-high heat; between 400 and 425 degrees is ideal. Line your baking dish with aluminum foil, making sure to cover all surfaces {this aids in clean-up later on!}. Spray the bottom with cooking spray or drizzle with olive oil. Place the half-full can of beer in the center.

*Prepare your spice mixture, or feel free to use a pre-packaged one. I mix a combination of salt, pepper, paprika, garlic powder, and chili powder in a bowl to rub the bird down with.

Rinse chicken under cold, running water. Pat dry very thoroughly; any residual moisture will prevent the skin from crisping up. Place on a plate and rub down with spice mixture, making sure to get into all the crevices and inner cavity. I also like to rub it on the breast meat, underneath the skin, for additional flavor.

Fit whole chicken over the can of beer with the legs on the bottom of the pan; make sure it stands upright on its own. Sprinkle any remaining spice mixture into the cavity {this may cause the beer to foam slightly}.

Place the baking dish with standing chicken onto the preheated grill, making sure it’s not directly over any burners {in this case, indirect heat is best for cooking}. Close the lid and cook until the chicken is no longer pink and the bone and juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees.

Remove the pan from the grill and cover entirely with foil. Let it rest for 10 minutes, allowing the juices to redistribute.

Using tongs, carefully lift the bird off the beer can {discard this}. Break down the bird and serve with your choice of sides!

Let’s discuss: Have you every tried making beer can chicken? If you cook this regularly, or any other sort of roasted bird, what is your favorite thing to do with the leftovers!

lightened up buffalo chicken dip

Please & Thank You.

Peas & Carrots.

Romeo & Juliet.

…the list goes on and on, and on and on. I could sit here for hours on end, thinking of the perfect marriage between different fun phrases, historical couples, and other random trivia notes, but there’s always one pair that jumps to my mind when I sit and think on “what does pair so well together??”

The answer, my dears, is plain and simple – buffalo chicken and blue cheese.

I could tell you that there was a time, back when I was just a young thing, and I could not even tolerate the mere thought of blue cheese. My dad {sidenote: can categorize basically his entire life using his salad dressing preference} is a huge, huge fan of the stuff, and I have vivid memories of him adding it on to just about every salad at dinnertime. I couldn’t even do it.

As I got older, my tolerance for creamier things began to develop, and I even allowed myself to like love Ranch dressing, especially when paired “late night” style with some delivery pizza. Wings and veggies got the same treatment. I would always reach for the Ranch.

But then, one day, it all changed.

I think that I had gotten so used to the flavor of this classic American dressing that I no longer even liked it. Clearly, my tastes had changed, yet again, and in doing so I thought to myself “what the heck – let’s try this blue cheese again.” And then I fell in love. Blue Cheese on everything! – from pizza crusts to salads, wings to French fries, crumbled on top of pizzas, you name it, I’m game. And then when I saw this recipe I’m sharing with you today, I knew that this was a long-term love affair.

The best part about this dish is that it’s been slightly lightened up! As we all know, traditional blue cheese dressing is made with gobs of sour cream and mayonnaise. Once you fold in the crumbled cheese, you’re basically looking at a calorie bomb. Same with casseroles and dips made with this beloved culinary treasure. But that’s why were here, right! I distinctly remember stumbling upon this recipe last year, right before the Super Bowl, and it was if Heaven shone a golden light down onto my screen. You can have your blue cheese, and eat it, and enjoy it, too!

We’re replacing the typical mayo/cream cheese/sour cream base of this baked and bubbly dip with one of my favorite ingredients – Greek yogurt! I vary slightly from Cassie’s original recipe, because I opt for 0% plain Greek yogurt, and a blended cream cheese-yogurt mix, but feel free to use whatever you like!

This is a fantastic dip to take for tailgating, to casual dinner parties…or if you’re really craving it, whip it up for dinner one night! Served alongside some crostini and a big, colorful salad, you’ll be fully satisfied, and not left with a guilty conscience heavy tummy!

~~~

Lightened Up Buffalo Chicken Dip {recipe adapted, slightly, from Back to her Roots}

serves 12, at 1/2 cup per serving

Ingredients:

4 ounces softened Greek Yogurt-Cream Cheese blend*

1/2 cup crumbed Blue Cheese

1 cup plain, 0% Greek yogurt

2 cups of cooked, shredded chicken breast

1/2 cup buffalo wing sauce {you can add more if you prefer a bit more heat! – this yields a more mellow flavor}

2 T. fresh, chopped parsley

1/2 tsp. dried dill

1/2 tsp. garlic powder

salt and pepper, to taste

2 green onions, sliced thin

*this is sold at my local Kroger…it’s a cream cheese and yogurt blend, and I think tastier than regular or low-fat cream cheese. If you can’t find it, no worries! Either regular or low-fat cream cheese will work just fine.

Optional Toppings:

1/2 cup shredded cheddar cheese

1/2 cup panko

To Prepare:

Preheat oven to 350 degrees.

In a large bowl, mix together the softened cream cheese, crumbled blue cheese, Greek yogurt, shredded chicken, buffalo sauce, parsley, dill, garlic powder, salt and pepper until well combined.

Pour mixture into an ungreased one quart casserole dish. If desired, sprinkle with shredded cheddar cheese and panko.

Bake in preheated oven until golden and bubbly, at least 30 minutes. I like to, at the very last second, turn the broiler on for 1-2 minutes to get that topping nice and crispy.

Serve with desired scoopables {pita chips, tortilla chips, etc.} and hearty sliced veggies. Enjoy!

 

let’s talk…fritattas!

A little bit of this…a pinch of that…fold in the contents of that tupperware…

 

We’ve all been there, and I wholeheartedly believe it’s not a bad place to be! We’re talking “leftovers night” today, dears! Sometimes, and I would be the first to say I have them more often than I care to admit, you get home from work and all you want to do is throw yourself on the couch, switch on the TV,and veg out. But there’s that nagging feeling called dinner, and it’s pulling you towards the kitchen gut first. Rather than turn to the phone and order {yet again!} your take-out of choice, let’s peruse the fridge, shall we?

…and so begins the story of how this meal came about. The hubs and I had entertained a few nights prior, and after a long day of work, were staring into the fridge. I was {gasp!!} not really in the mood to whip up a full meal, but rather quickly throw together what we had left over – some roasted chicken, leftover roasted veggies, and some greek-yogurt based spinach and artichoke dip. A half-used box of egg whites {remaining from cocktails at said gathering} stared back at me, standing tall and proud next to a few lonely farm eggs. And that…that!…is when the light bulb went off.

FRITATTAS!

How much simpler can it get? A quick toss of ingredients into my trusty sautese pan, whisking up some eggs, letting it set on the stove, and finishing off in the oven. Dinner’s done, just like that!

And the beauty of this dish, dears, is that you can seriously use whatever you have on hand. Leftover steak? Toss it in with a little crumbled cheese and herbs, and you’ve got a fun twist on a Philly sandwich. Basket brimming with veggies? Make it a meatless dinner! The only thing to remember is season well – from there, you really can’t go wrong.

~~~

Classic Fritatta

{serves 4 for dinner, 6 for a brunch-style dining experience}

remember that this is just a basis to follow…feel free to swap out ingredients as needed. Whatever you have on hand, and whatever flavor combinations you like, will certainly work perfectly!

Ingredients:

2 large farm fresh eggs

6-8 egg whites

salt and pepper, to taste

extra virgin olive oil {to coat the pan}

assorted herbs – I love to use fresh parsley, rosemary, and basil….but honestly, whatever you have on hand and what flavor combination{s} you like will work fabulously

assortment of meats, cheeses, and vegetables {for this particular recipe, I used leftover shredded chicken, sauteed spinach and artichoke with Greek yogurt, and leftover roasted asparagus/brussel sprouts/cauliflower}

 

To Make:

Preheat oven to 425 degrees, and place rack in the center of the oven.

Generously coat a large non-stick skillet with extra virgin olive oil and place over a burner on medium heat. Gradually bring up to temperature {you’ll notice the oil start to ripple and spatter  – that’s how you know it’s ready}.

Begin by adding in your vegetables and saute for several minutes, until they begin to soften slightly but still retain a bit of snap. Fold in your choice of herbs and/or sauce {in my case, the spinach/artichoke dip I had kicking around the refrigerator}. Bring to temperature, then add in any meats. Cook until heated through. Reduce the heat to medium low.

In an appropriately sized bowl, whisk together your eggs and egg whites. Season to taste with salt and pepper, then gently pour over the sauteed vegetable/meat mixture in your skillet. Allow to sit for one to two minutes, then gingerly use your spatula to “pull” the egg mixture towards the center of the pan – I do this at four or five different edges around the pan. Just make sure to keep your ingredients evenly distributed throughout the fritatta! Cook for another few minutes, until you start seeing the edges of the egg mixture pull away from the sides of the skillet.

Transfer to your preheated oven. Cook for 15  minutes, or until the top of the fritatta just begins to look set. Remove from the oven and cut into wedges. Serve warm, with crusty French bread drizzled with olive oil.

Leftovers will keep several days in the refrigerator, and it reheats best when done in slow increments. 

chicken divan

First and foremost, wishing the happiest of Mother’s Day to all you wonderful mothers out there – and especially to my own Momma : ) It goes without saying that I wouldn’t be here today, doing {& cooking!} what I love, if it wasn’t for her constant encouragement!

With that being said, I thought it would be most appropriate to dedicate a recipe, albeit a favorite one of my mom’s, here in honor of her.

Chicken Divan is one of those meals that, for me at least, holds wonderful memories of my childhood. We were allowed on our birthday, each year, to pick out whatever meal and dessert that we wanted, and my mom would whip it up for dinner. It was fabulous – and I always, without a doubt, chose this meal. I kid you not when I say that I requested this at least 5 or 6 years in a row…it’s just that good. Because honestly, is there a better combination of chicken/brocooli/cheese/cream sauce that you can think of? I should think not, especially when it’s made just for you.

Flash forward some 15 odd years or so later; this meal is still one of my favorites. It always seemed so labor intensive when I was younger, but with several years of copious kitchen time under my belt, this particular meal is actually fairly easy to throw together. A “one dish” casserole meal, if you prefer.

But, because it’s me, I’ve made it a little bit more laborious than its traditional counterpart {but only by a few minutes or so, I promise!}. This is still easy to make after a long day of work, even if you choose to make the sauce I’ve dictated out below. We all know by now that I love a good and healthy tofu-based sauce, so I’ve gone ahead and replaced the traditional sauce {condensed soup, sour cream, and milk} with a thick and creamy sauce of tofu, sauteed onions/garlic, and bountiful herbs. With its luxurious mouth feel, it beautifully coats each piece of chicken and broccoli in this casserole, and blends so delightfully with the bed of rice you serve this atop of.

Go ahead and give this dish a try – not to toot my own horn here, dears….but this is definitely a “winner winner, chicken dinner.”

xx

~~~

Chicken Divan

Ingredients:

1 lb. organic boneless, skinless chicken breasts {fully cooked and shredded}

1 large onion, finely chopped

3 cloves garlic, minced

1 large head of broccoli, blanched {or keep it easy and use a steamer bag – I adore these}

14 oz. firm tofu*

1/4 to 1/2 C. low sodium chicken stock

1 C. bread crumbs

grated cheese, to suit your taste {I go between 1 to 1-1/2 cups}

extra virgin olive oil

salt and pepper, to taste

dried herbs…such as rosemary, basil, thyme, oregano, etc. {optional}

Rice, or your pasta of choice, for serving

 

To Prepare:

Precook the chicken –

Preheat your oven to 375 degrees. Line a baking sheet with aluminum {to ensure easy clean up} and place chicken atop. Drizzle liberally with olive oil, and sprinkle with salt and pepper. Turn to the other side, and with clean hands, season the other side. Cook for 25 to 30 minutes, or until chicken is cooked through and the juices run clear. Set aside to cool, then shred using your hands or forks when it is cool enough to handle. Set aside.

 

Keep oven temperature at 375 degrees.

Prepare the sauce –

Set a large non-stick skillet over medium heat. Drizzle with a turn or two of olive oil, and when hot enough {the oil will ripple and spatter slightly} add in the garlic and onions. Season with salt and pepper  and cook until the onions become translucent and the garlic has rendered out some of its spicy notes.

Drain and cube up your firm tofu, and place into the base of a large food processor {I have a 14 cup…talk about a great wedding present!}. Add in the sauteed onion/garlic mixture, chicken stock {starting with a 1/4 cup and adding in more only as necessary} and begin to process. Let it initially go for 3-5 minutes, then remove the lid and scrape down the sides. Taste and adjust for seasoning – salt and pepper is a must, and sometimes I like to crush up some dried herbs and add in for another layer of flavor. Let the mixture process together for another 3-5 minutes. You want your resulting sauce to be extremely creamy and free of lumps.

Build the casserole –

Spray a 9 x 13 glass casserole dish with non-stick cooking spray. Spread a thin layer of the white sauce on the bottom of the dish, then layer in the chicken and broccoli. Add in the remaining sauce {feel free to give it a good swirl in the dish, allowing for the sauce to coat all sides of the chicken and broccoli, and get into the nooks and crannies}. Sprinkle with cheese and bread crumbs, then drizzle with olive oil to help it crisp up.

Cook for 25-30 minutes, or until the edges begin to bubble and the top is a beautiful golden brown.

Serve atop rice or your favorite pasta alternative! I’ve had great success using my trusty spaghetti squash “pasta” as well.

*next time, I may double the amount of tofu, so that there is a bit more of the sauce throughout the casserole. Feel free to adjust, suiting to your taste and preference!

chicken pho

Yes, yes, I know – we’re halfway through April, and I have the audacity to post yet another soup recipe.

But friends, I just couldn’t help myself. You see, there is something about pho {pronounced ‘fuh’} that keeps me coming back, time and time again. I love it. I would go as far to say that I would eat it once a week…because, frankly, I have been doing so for at least the past two months. I never tire of it.

Some of you may be asking yourself – “What is pho?”

Dating back to the early 20th century, pho is a noodle-based soup laced with meat and herbs, a popular street food in Vietnam. Often made to eat for breakfast, it’s typically made with rare-cooked strips of beef. A lesser common version replaces lean white chicken breast for the beef, a swap that I am more than happy with. Other meaty additions you might find in pho include tripe, meatballs, pork, and…innards. To each his own, right?

What really makes this bowl of awesome stand apart from its more traditional “chicken noodle soup” brothers and sisters is the rich and complex broth. Marrying flavors together – we’re talking charred onions and roasted ginger, star anise and coriander, fennel and cloves – is truly what makes this stand far off and superior from any other soup that I have yet to taste. Slowly cooked and steeped together for hours, the flavor is truly unmatched. Please, I beseech you, please take the time to make the broth from scratch. Even if you just do it one time, you will not regret it {if you’re really planning ahead, make the broth one day and the soup the next – I often find it helpful to batch cook and spread the workload out}.

A savory “toppings bar”, if you’ll humor me, is the crowning glory to the chicken pho. As you finalize your broth and finish cooking off the noodles, you’l want to lay out your fresh herbs, citrus wedges, sauces {both spicy and sweet!}, and your tender pieces of cooked chicken. For me, the perfect bowl is a heaping mound of ramen noodles, a generous handful of the meaty chicken, then almost gluttonous amounts of snap peas, bean sprouts, slivered onion, and two or three large wedges of ripe lime. If I’m feeling particularly edgy, I may even thrown in a squirt or two of that silly red rooster, the infamous Sriracha sauce that we all know and love.

This soup is fully customize-able, so go to town when you build your bowl! Just make sure to enjoy the aromatics when cooking and eating, because it is honestly unlike anything else you’ll ever experience. I promise.

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Chicken Pho

{adapted, minimally, from Smitten Kitchen – previously adapted from Vietnamese Home Cooking}

{serves 6}

Ingredients: Broth
2 unpeeled yellow onions, quartered
Three 1/2-inch-thick slices of unpeeled fresh ginger, smashed
4 quarts cold water
3 pounds chicken bones or chicken wings {Iused a mix of chicken legs and chicken breasts, it was what I had on hand}
1 tablespoon kosher salt
2 teaspoons sugar
1 pound dried ramen noodles

*I added in a large bag, probably about 1 lb., of dried shiitake mushrooms*

Additional spices include coriander, cinnamon, star anise, fennel, black cardamoms,and cloves

Garnishes
1 large scallion, thinly sliced
1 pound mung bean sprouts {my grocery store hasn’t stocked these over the winter, so I used sugar snap peas}
1/2 cup torn basil leaves, Thai basil if you can find it
1/2 cup cilantro leaves
2 limes, cut into wedges
2 jalapeños, thinly sliced
Asian chili-garlic sauce {I set out Sriracha}
Hoisin sauce {I set out soy sauce}

Char onions and ginger:

Heat the oven to 400°F. Put the onions and ginger on a lightly oiled baking sheet and roast for 30 minutes, or until softened and lightly browned. {If you have a gas range, just char them a bit over a flame. It would save a lot of time.}

Cook the chicken:

Fill a large stockpot with the water and bring to a boil. Add the roasted onions and ginger, dried shiitake mushrooms, and the chicken bones or wings, salt, and sugar and bring to a boil. Lower the heat to moderate and simmer until the chicken is cooked, about 30 minutes.

Remove the chicken and finish the broth: Using tongs, transfer the chicken legs and breasts to a plate and let cool slightly. Remove the meat from the bones and refrigerate. Return the skin and bones to the stockpot and simmer for 2 hours longer. Strain the chicken broth into a large soup pot and cook over high heat until reduced to 12 cups, about 15 minutes.

Prepare noodles:

Bring a large saucepan of salted water to a boil. Add in the noodles, then add them to the saucepan and boil over high heat until tender, about 3 minutes. Drain well. Divide the noodles between 6 large bowls and sprinkle with the scallion.

Finish and serve the soup:

Add the reserved chicken to the broth and simmer until heated through. Ladle the broth and chicken over the noodles. Serve with the bean sprouts, basil, lime wedges, jalapeños, chili-garlic sauce, hoisin sauce and crispy shallots.

* Note: Phan has you cook the noodles separately in water, so they can be drained and used as needed (this is what I did). I believe he’s concerned about them overcooking in the soup pot. Theoretically, you could of course save time by cooking the noodles in the broth pot while the chicken reheats, however, the noodles are likely to make the broth cloudy, when ideal pho usually has a pristine, clear broth.

 

Do ahead: The broth can be made ahead and refrigerated for two days, a great way to divide up this recipe.