Pottery Barn

[potterybarn]

This gluten-free Easy Mustard Chicken recipe is perfect for a quick and flavorful weeknight dinner. The combination of tangy Dijon mustard, sweet honey, and aromatic garlic creates a delicious marinade for tender and juicy chicken breasts. Serve with your favorite side dishes for a satisfying meal!

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup gluten-free Dijon mustard. 2 tablespoons honey. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Preheat the oven to 375F 190C. In a small bowl, mix together the Dijon mustard, honey, minced garlic, olive oil, salt, and pepper. Place the chicken breasts in a baking dish and spread the mustard mixture evenly over the top. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and juices run clear. Garnish with chopped parsley before serving.

Hazel M

[potterybarn]

Enjoy a delicious and healthy twist on traditional falafel with these Baked Falafel Burgers. They're easy to make and perfect for a quick, satisfying meal.

Ingredients: 1 cup dried chickpeas, soaked overnight. 1/2 large onion, roughly chopped. 2 tablespoons finely chopped fresh parsley. 2 tablespoons finely chopped fresh cilantro. 1 teaspoon salt. 1-2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon baking powder. 4-6 tablespoons flour. Vegetable oil for brushing.

Instructions: Turn on your oven and heat it up to 375F 190C. Chickpeas that have been soaked, onion, parsley, cilantro, salt, garlic, and cumin should all be put in a food processor. Push and pull until well mixed but not pureed. Toss in the flour and baking powder, then pulse a few times. The dough should be able to form a small ball without sticking to your hands after adding enough flour or bulgur. Adding more flour might be a good idea. Make 4 to 6 patties out of the mixture and put them on a baking sheet that has been lightly greased. Put vegetable oil on top of the falafel patties. The falafel burgers should be baked in a hot oven for 15 minutes on each side, or until they are firm and golden brown. Put it in a bun and top it with your favorite sauces and toppings.

Rose Weber

[potterybarn]

An easy, hearty soup that you can make in just 20 minutes. The rich flavors of rotisserie chicken and healthy rice make this a quick and healthy meal.

Ingredients: 1 rotisserie chicken, shredded. 1 cup cooked rice. 4 cups chicken broth. 1 onion, finely chopped. 2 carrots, sliced. 2 celery stalks, chopped. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, celery, and garlic. Saut until vegetables are tender. Pour in chicken broth and bring to a simmer. Add shredded rotisserie chicken, cooked rice, thyme, oregano, salt, and pepper. Stir well. Simmer for 15 minutes to allow flavors to meld. Adjust seasoning if necessary. Serve hot, garnished with fresh parsley. Enjoy your quick and delicious Rotisserie Chicken and Rice Soup!

Juliana

[potterybarn]

Enjoy how rich and flavorful these golden scalloped potatoes are. A rich side dish that's great for any event is made with layers of thinly sliced potatoes baked with cheddar cheese and a garlicky cream sauce.

Ingredients: 4 large potatoes, thinly sliced. 2 cups shredded cheddar cheese. 1 cup heavy cream. 2 cloves garlic, minced. 1/4 cup unsalted butter. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Preheat oven to 375F 190C. Grease a baking dish with butter or cooking spray. Layer half of the sliced potatoes in the bottom of the dish, overlapping slightly. Sprinkle half of the shredded cheese over the potatoes. Repeat with the remaining potatoes and cheese. In a saucepan, melt the butter over medium heat. Add minced garlic and saut until fragrant, about 1 minute. Pour in the heavy cream, season with salt and pepper, and stir until combined. Pour the cream mixture evenly over the potatoes and cheese. Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is golden brown and bubbly. Garnish with chopped parsley before serving.

Lukas

[potterybarn]

These Salmon Breakfast Bombs are a delicious keto-friendly breakfast option packed with protein and healthy fats. They are easy to make and perfect for a quick morning meal.

Ingredients: 6 oz smoked salmon, thinly sliced. 4 large eggs. 1/4 cup cream cheese, softened. 2 tbsp chives, finely chopped. Salt and pepper to taste. 1 tbsp olive oil.

Instructions: Preheat the oven to 375F 190C. Grease a muffin tin with olive oil. Line each muffin cup with smoked salmon slices, creating a cup shape. In a bowl, whisk together eggs, cream cheese, chives, salt, and pepper. Pour the egg mixture into each smoked salmon cup. Bake for 15-20 minutes until the eggs are set. Remove from the oven and let cool for a few minutes before serving. Enjoy your Salmon Breakfast Bombs!

Bianca M

[potterybarn]

With this copycat recipe, you can enjoy the rich and decadent flavors of Starbucks' famous flourless chocolate chewy cookies. These gluten-free cookies are ideal for satisfying your chocolate cravings.

Ingredients: 1 cup semisweet or bittersweet chocolate chips. 2 large egg whites. 2 cups powdered sugar. 1/2 cup unsweetened cocoa powder. 1 tablespoon cornstarch. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1 cup chopped walnuts or pecans optional.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. To melt the chocolate chips in a bowl that can go in the microwave, stir them every 30 seconds for about a minute. Allow it to cool a bit. Whisk the egg whites in a different bowl until they are foamy but not stiff. Powdered sugar, cocoa powder, cornstarch, salt, and vanilla extract should all be slowly mixed into the egg whites until they are just combined. Once the chocolate is well mixed in, fold it in. You can add the chopped nuts if you want to. Place spoonfuls of the batter on the baking sheet that has been prepared, leaving about 2 inches between each one. Put it in an oven that is already hot for 10 to 12 minutes. The cookies should have cracks and bubbles, but the middle should still be soft. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Enjoy these tasty chewy chocolate cookies after they've cooled down!

Zoey

[potterybarn]

Enjoy tender and juicy chicken breasts coated in a crispy golden crust, smothered in a flavorful white wine sauce.

Ingredients: 4 chicken breasts, boneless and skinless. Salt and pepper, to taste. 1/4 cup all-purpose flour. 2 tablespoons olive oil. 3 cloves garlic, minced. 1/2 cup white wine. 1 cup chicken broth. 2 tablespoons fresh parsley, chopped. 1 tablespoon butter.

Instructions: Add salt and pepper to the chicken breasts. Coat chicken breasts in flour and then shake off the extra. Put olive oil in a big skillet and heat it over medium-high heat. It will take about 6 to 8 minutes per side to cook the chicken breasts until they are golden brown and fully cooked. Take the chicken out of the pan and set it aside. Put minced garlic in the pan and cook for about one minute, until the garlic smells good. Use white wine to clean out the pan and scrape up any browned bits on the bottom. Then add the chicken broth and bring it all to a low boil. Put the chicken breasts back in the pan with the sauce and cook for another two to three minutes. Add the butter and chopped parsley. Mix the ingredients well until the butter melts. Put hot chicken on a plate and pour sauce on top of it.

Brent

[potterybarn]

In this Thai Chicken Salad Wrap, you can taste the bright and tasty flavors of Thailand. A tasty Thai-inspired meal is made with tender shredded chicken, crisp vegetables, fresh herbs, and a tangy Thai dressing. It's all wrapped up in a tortilla and tastes great.

Ingredients: 2 cups cooked chicken breast, shredded. 1/2 cup cucumber, thinly sliced. 1/2 cup carrot, julienned. 1/4 cup red bell pepper, thinly sliced. 1/4 cup fresh cilantro leaves. 1/4 cup fresh mint leaves. 2 tablespoons roasted peanuts, chopped. 1/4 cup Thai sweet chili sauce. 2 tablespoons soy sauce. 1 tablespoon lime juice. 4 large tortilla wraps.

Instructions: Shred the chicken and put it in a large bowl. Add the carrot, red bell pepper, cilantro, mint, and chopped peanuts. To make the dressing, mix the Thai sweet chili sauce, soy sauce, and lime juice in a small bowl with a whisk. Toss the chicken salad with the dressing until everything is well covered. When you put the tortilla wrap down on a clean surface, add a lot of the Thai chicken salad to the middle of it. First, fold the tortilla's sides in. Then, roll it up tightly from the bottom up to make a wrap. Do it again with the rest of the chicken salad and wraps. Before serving, cut each wrap in half across the middle.

Melanie

[potterybarn]

Indulge in the flavors of summer with this delightful ice cream filled with crumbled cake, colorful sprinkles, and chocolate chips. It's a fun and delicious way to enjoy the season's sweetness.

Ingredients: 2 cups heavy cream. 1 can 14 ounces sweetened condensed milk. 1 teaspoon vanilla extract. 1 cup crumbled cake assorted flavors. 1/2 cup colorful sprinkles. 1/4 cup chocolate chips.

Instructions: In a large mixing bowl, whip the heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk and vanilla extract until well combined. Add in the crumbled cake, sprinkles, and chocolate chips, folding gently to distribute evenly. Pour the mixture into a freezer-safe container, smoothing the top with a spatula. Cover and freeze for at least 6 hours or until firm. Serve scoops of the ice cream on top of slices of your favorite summer cakes!

Holly A