Sunday's Batch

[sundaysbatch]

Pesto Pizza with Chicken + Potatoes

SERVES 4 | ACTIVE TIME 10 Min | COOK TIME 25 Min | TOTAL TIME 35 Min

Ingredients:

1 pizza crust

1 tablespoon olive oil

salt and pepper

1 jar pesto sauce (8 ounce)

1 Yukon potato

4 boneless and skinless chicken thighs

Directions:

1. Preheat oven to 350°F.

2. Heat pan in medium low heat and pour olive oil in it.

3. Sprinkle salt and pepper on the chicken thighs and place them in the pan.

4. Cook the chicken for 10 minutes and let it rest.

4. Spread pesto sauce on pizza crust, covering it completely.  

3. Peel off skin of potato and cut into paper thin slices.  

4. Spread the potato slices on pizza.

5. Next shred the chicken or cut them into small pieces and add them on top of the potato slices.

6. Pop the pizza into the oven for 15 minutes.  

Enjoy!

[sundaysbatch]

Found this Julia’s Best Banana Bread recipe on Bon Appetit

SERVES 8 | ACTIVE TIME 10 Min | TOTAL TIME 70 Min

Ingredients:

1 ¾ cups all-purpose flour

1 ½ teaspoon baking soda

¾ teaspoon kosher salt

3 large eggs

1 ¼ cups sugar

1 cup mashed ripe bananas (2 large)

¾ vegetable oil

butter to grease the 9″x 5″x 3″ loaf pan

Directions:

1. Preheat oven to 350°F.

2. Grease loaf pan with butter.  

3. Whisk flour, baking soda, and salt in medium bowl.  

4. Whisk eggs, sugar, bananas, and oil in large bowl.

5. Stir in dry mixture from medium bowl into large bowl until just combined.

6. Pour batter into loaf pan.  

7. Bake for 60 minutes until tester comes out clean after insertion at center of loaf.

Enjoy!

[sundaysbatch]

Found this Juicy Oven Baked Chicken Breast recipe at Cafe Delites

SERVES 4 | ACTIVE TIME 10 Min | TOTAL TIME 26 Min

Ingredients:

1 tablespoon brown sugar

1 ½ teaspoons paprika

1 teaspoon dried oregano or dried thyme

1 teaspoon salt

½ teaspoon garlic powder

½ teaspoon onion powder

¼ black pepper

¼ teaspoon cayenne pepper or chili powder OPTIONAL

4 large chicken breasts (7 oz each)

1 tablespoon olive oil

Optional Sauce:

3 tablespoons butter

1 large clove garlic, minced or finely chopped

1 teaspoon fresh chopped parsley

Directions:

1. Preheat oven to 425°F.

2. Combine all the dry spices: sugar, paprika, oregano, salt, garlic powder, onion powder, and black pepper.  

3. Line baking pan with parchment paper.  

4. Place chicken on pan and toss in seasoning.  Drizzle with olive oil and rub seasoning all over to evenly coat.

5. Bake chicken in oven for 16 - 18 minutes until internal temperature reaches 165°F.

6. Remove chicken from pan and transfer to serving plates, allow to rest for 5 minutes before serving.  

7. Optional sauce: while chicken is in oven, melt butter in skillet and sauté garlic for 30 seconds, and then remove pan from heat. Stir in parsley, and then pour pan juices into skillet to combine.

8. Drizzle sauce over chicken and serve.

Enjoy!

[sundaysbatch]

Found this Moroccan Chicken Thighs recipe at The Stay At Home Chef.

SERVES 2  |  ACTIVE TIME 15 Min |  TOTAL TIME 1 Hour

Ingredients:

6 large chicken drumsticks with skin on

2 lemons

2 teaspoons paprika

1 teaspoon cumin

1/2 teaspoon turmeric

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon ginger

3 tablespoons butter

Directions:

1. Preheat oven to 400°F.  Line a 9x11 glass pan with aluminum foil.

2. Cut 1 of the lemons into thin slices.  Cut the other lemon into wedges.  Place the slices on the bottom of the glass pan.  

3. Mix all the spices together in a small bowl.  Rub each of the chicken drumsticks with the spice mixture.  Be sure to get under the skin.  Place the chicken drumsticks on the glass pan on top of the lemon slices.  

4. Squeeze the lemon wedges over the chicken.  Toss the wedges in between the chicken drumsticks.  

5. Cut the butter into 8 little clumps.  Place 1 clump on top of each chicken drumstick.  

6. Bake for 45 minutes when the chicken juice runs clear.  

Enjoy!

[sundaysbatch]

Found this Baked Chicken Tenders recipe at The Chew.

SERVES 2  |  ACTIVE TIME 20 Min |  TOTAL TIME 45 Min

Ingredients:

2 pounds chicken breast, cut into strips lengthwise

1 1/4 cups Hidden Valley Light Ranch Dressing

1 1/2 cups Panko Breadcrumbs

1/4 cup hot sauce

2 tablespoons BBQ sauce

Directions:

1. Preheat oven to 350°F.  Line a baking sheet with parchment.

2. In a medium bowl, combine 1 cup Hidden Valley Ranch Dressing and hot sauce.  

3. Place breadcrumbs in a ziplock bag.  

4. Dredge chicken tenders in the dressing mixture and place in ziplock bag.  Shake until the chicken is completely covered in breadcrumbs.  

5. Place the breaded chicken tenders on the prepared baking sheet.  Bake for 20 - 25 minutes or until golden brown and chicken is completely cooked through.  

6. Stir together 1/4 cup Hidden Valley Light Ranch Dressing and BBQ sauce for dipping.  

7. Remove chicken tenders from oven and allow to cool slightly before serving with dipping sauce.

Enjoy!

[sundaysbatch]

Found this Duck Fat-Roasted Brussels Sprouts recipe at Allrecipes.

SERVES 2  |  ACTIVE TIME 15 Min |  TOTAL TIME 35 Min

Ingredients:

1 tablespoon duck fat, or more as needed

1 pound Bussels sprouts, trimmed and halved lengthwise

1/2 teaspoon of salt or to taste

1/2 teaspoon of ground black pepper or to taste

1 pinch of cayenne pepper or to taste

1/2 lemon, juiced

Directions:

1. Preheat oven to 450°F.  Line a baking sheet with parchment paper.

2. Combine Brussels sprouts, salt, ground black pepper, cayenne pepper, and melted duck fat in a large bowl until the Brussels sprouts are evenly coated.  Transfer to the prepared baking sheet.  

3. Bake in oven for 10 minutes, flip the Brussels sprouts over.  Then bake for another 10 minutes, until browned and tender but still slightly firm.  

4. Squeeze fresh lemon juice over the Brussels sprouts and serve.  

 Enjoy!

[sundaysbatch]

Found this Roast Duck recipe at Food Network.

SERVES 2  |  ACTIVE TIME 15 Min |  TOTAL TIME 1 Hour 35 Min

Ingredients:

1 (5 to 5 1/2 pounds) duck, innards and wing tips removed

3 quarts (12 cups) chicken broth

1/2 tablespoon and 1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Directions:

1. In a large stock pot that can hold the duck, heat chicken broth with 1/2 tablespoon of kosher salt, and bring it to a boil.  Heat another large pot with water and bring it to a boil.

2. Unwrap the duck to sit at room temperature for 20 minutes.  Meanwhile, prick the skin without piercing the meat with a fork or a sharp knife.  This will allow the fat to drain off while the duck cook.  

3. Once the stock is boiling, place the duck in the large stock pot and bring it to a boil.  If there isn't enough stock to cover the duck, add the hot water from the second large pot.  If the duck float to the top, place a plate on top to keep it immersed in the stock.  When the stock comes back to a boil, lower the heat and simmer the duck in the stock for 45 minutes.  

4. When the duck is finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14x18x3 inch roasting pan.  This will keep the duck from sticking when they roast.

5. Take the duck out of the stock, holding it over the pot to drain.  Place it in the roasting pan.  Pat the skin dry with paper towels and sprinkle with 1/2 teaspoon of salt and pepper.  If there is time, allow the duck to sit at room temperature for 30 minutes to allow the skin to dry.  

6. Preheat oven to 500°F.  Note, be sure oven is very clean or it will smoke.  Roast the duck for 30 minutes.  

7. Remove from oven and allow the duck to rest for 20 minutes while covered with aluminum foil.  Serve warm.

 Enjoy!

[sundaysbatch]

This chili recipe is from my mother in law.

SERVES 4  |  ACTIVE TIME 30 Min |  TOTAL TIME 1 Hour 

Ingredients:

2 pound ground beef, browned and drained

4 cups water

1 can chili beans (mild)

1 can Rotel diced tomatoes and green chilis (mild)

1/2 box thick spaghetti, cooked

1 cup ketchup

1 pack chili mix

Directions:

1. Season the ground beef with salt and pepper.   Once thoroughly browned, drain all the fat from the beef.

2. In a large pot, toss in the ground beef, 4 cups of water, chili beans, diced tomatoes and green chilis.  Bring to a boil.  

3. Add ketchup and chili mix.  Boil for 5 minutes then turn down to low and let it simmer for 15 minutes.  

4. Add spaghetti and continue to cook for another 15 minutes on low.  

 Enjoy!

[sundaysbatch]

Found this Beef + Veggies with Butternut Squash Stew recipe at Food Network.

SERVES 4  |  ACTIVE TIME 15 Min |  TOTAL TIME 1 Hour 45 Min

Ingredients:

3 tablespoons olive oil

1 yellow sweet onion, peeled and diced

2 garlic cloves, minced

2 pounds stew beef, cut into 2 inch cubes

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons all-purpose flour

1 pound butternut squash, trimmed and cut into 2 inch cubes

1/4 cup chopped sun-dried tomatoes

3 to 4 cups beef broth

2 carrots, peeled and diced

1 can corn

1 can string beans

2 zucchinis, diced

1 cup frozen peas

1 cup celery, diced

  Directions:

1. In a large pot, heat olive oil over medium heat.  Add onions, carrots, celery, and garlic to saute for 2 minutes until veggies are tender.

2. Toss the beef cubes in salt, pepper, and flour.  Turn up heat to medium high and add the beef to the pot.  Cook the beef for 5 minutes until browned and golden around the edges.   

3. Add butternut squash, zucchini, corn, string beans, frozen peas, and sun-dried tomatoes to the pot.  Stir to combine.  Add enough beef broth to just cover the beef and veggies.  

4. Bring the stew to a boil over high heat and then reduce heat to low to simmer, covered, for 1 hour.  

         Enjoy!

[sundaysbatch]

Found this Marinated Baked Pork Chops recipe at Allrecipes.

SERVES 2  |  ACTIVE TIME 15 Min |  TOTAL TIME 1 Hour 15 Min

Ingredients:

1 teaspoon soy sauce

2 teaspoons vegetable oil

1 teaspoon Worcestershire sauce

1/4 teaspoon lemon juice

2 teaspoons brown sugar

2 teaspoons ketchup

2 pork chops, trimmed

  Directions:

1. Preheat oven to 350°F (175°C).

2. In a small bowl, combine soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.   

3. Line a medium baking dish with aluminum foil.  Place pork chops in the dish and spread 1/2 of the sauce on them.  

4. Bake pork chops for 30 minutes.  Flip the pork chops over and spread the remaining 1/2 of the sauce.  Continue to bake for another 30 minutes.  Check to make sure internal temperature reaches 145°F (63°C).  

         Enjoy!

[sundaysbatch]

Found this BBQ Chicken Quinoa Salad recipe at Whatsgabycooking.

SERVES 4  |  ACTIVE TIME 20 Min |  TOTAL TIME 7 Hour 20 Min

Ingredients:

1 1/2 cups cooked quinoa

1/2 cup corn

1/1 cup black beans, rinsed and drained

1 cup shredded BBQ chicken

1 avocado, chopped

2 tablespoons White Cheddar cheese, shredded

2 - 4 tablespoons BBQ sauce

2 scallions, chopped

1 red pepper, chopped

1 white onion, sliced

1/2 cup edamame

cilantro for garnish

  Directions:

1. Place 6 chicken thighs, onion, and 1/2 cup of BBQ sauce into a crockpot.  Cook for 6 - 7 hours on low.  Shred the chicken and set aside.

2. In a large bowl, combine cooked quinoa (for extra flavor, cook the quinoa in your favorite broth), corn, black beans, chicken, red pepper, edamame, and avocado.   

3. Add BBQ sauce, shredded cheese, and sprinkle scallions and cilantro on top.  

4. Serve warm or at room temperature.  

         Enjoy!

[sundaysbatch]

Found this Roasted Cornish Game Hens recipe at Food Network.

SERVES 6  |  ACTIVE TIME 10 Min |  TOTAL TIME 1 Hour 20 Min

Ingredients:

1 tablespoon kosher salt

2 tablespoons lemon-pepper

1 tablespoon dried basil

1 tablespoon poultry seasoning

2 tablespoons olive oil

6 Cornish game hens (about 1 1/2 pounds each), rinsed and dried thoroughly

1 green bell pepper, large dice

2 stalks celery, large dice

1 onion, large dice

  Directions:

1. Preheat oven to 375°F.  In a smal bowl, combine salt, lemon-pepper, dried basil, and poultry seasoning.

2. Coat the hens with olive oil and season with salt mixture.   

3. Line baking pan with foil and place the hens on the baking pan.  Be sure there's space between them so the skin would be crisp.  

4. Stuff the cavities of each hen with green bell pepper, celery, and onion.  Roast the hens for 1 hour.  Check to make sure an instant-read thermometer inserted into the thickest part of the thigh registers 165°F and the juices run clear.  

5. Remove the hens from the oven and loosely cover them with foil for 10 minutes.  Now the hens are ready to be served.

         Enjoy!

[sundaysbatch]

Found this Baked Kale Chips recipe at Allrecipes.

SERVES 6  |  ACTIVE TIME 10 Min |  TOTAL TIME 20 Min

Ingredients:

1 bunch kale

1 tablespoon olive oil

1/4 teaspoon salt

  Directions:

1. Preheat oven to 350°F (175°C).  Use parchment paper to line a cookie sheet.

2. Wash and then remove kale leaves from stem.  Dry kale leaves with salad spinner.     

3. Place kale leaves in a large bowl.  Sprinkle with salt and drizzle with oil.

4. Spread kale on cookie sheet and bake for 10 - 15 minutes, until the edges are brown and crispy in texture.  

5. Transfer kale to bowl and serve.

         Enjoy!

[sundaysbatch]

Found this Caramelized Brussels Sprouts with Honey + Sriracha recipe, which is a composite of My Father's Daughter by Gwyneth Paltrow and FOOD52.

SERVES 2 - 4  |  ACTIVE TIME 20 Min |  TOTAL TIME 20 Min

Ingredients:

1 pound brussels sprouts, trimmed

2 tablespoons extra virgin olive oil

1 tablespoon sriracha, or to taste

2 tablespoon honey

1 large lime's juice

salt

  Directions:

1. Steam brussels sprouts for 7 minutes, just tender, and cut in half lengthwise. 2. Heat olive oil in large skillet over medium-high heat.  Place brussels sprouts cut side down for 4 - 5 minutes.   

3. In the mean time, whisk together the honey, sriracha, and lime juice.  Set aside.

4. Once brussels sprouts are browned, flip to opposite side and let cook for 3 minutes.  

5. Transfer brussels sprouts to serving bowl and sprinkle with salt.  Lastly, drizzle honey-sriracha glaze on top and serve.

         Enjoy!

[sundaysbatch]

Found this Steak Marinade recipe at Allrecipes.

SERVES 8  |  ACTIVE TIME 25 Min |  TOTAL TIME 8 Hours 25 Min

Ingredients:

1/3 cup soy sauce

1/2 cup olive oil

1/3 cup fresh lemon juice

1/4 cup Worcestershire sauce

1 1/2 tablespoon garlic powder

3 tablespoon dried basil

1 1/2 tablespoon dried parsley flakes

1 teaspoon ground white pepper

1/4 teaspoon hot pepper sauce (optional)

1 teaspoon dried minced garlic (optional)

  Directions:

1. Combine all the ingredients.  If blender is available, blend on high speed for 30 seconds until thoroughly mixed. 2. Pour mixture over meat and allow to marinade for up to 8 hours.  

3. Cook 1 1/2 inch thick Rib Eye steak for 8 - 10 minutes over medium heat on grill or pan fry.  When meat reaches internal temperature of 130°F, it's ready to serve.  

Enjoy!  

[sundaysbatch]

Found this Drunken Chicken recipe inspired by j Gumbo's dish at 4 You With Love.

SERVES 8  |  ACTIVE TIME 30 Min |  TOTAL TIME 6 Hours 30 Min

Ingredients:

2 1/2 lb. boneless and skinless chicken thighs

3/4 cup olive oil

1/2 cup flour

Two 15-oz. cans of diced tomatoes

One 12-oz. bottle of beer

2 tablespoon garlic powder

1 tablespoon thyme

1 tablespoon molasses

1/2 tablespoon salt

1 teaspoon black pepper

1 teaspoon white pepper

1 - 2 teaspoon cayenne pepper

1 teaspoon oregano

1 teaspoon file powder (optional)

1 teaspoon paprika

4 - 5 bay leaves

  Directions:

1. Heat olive oil and flour in a heavy bottomed pot over medium heat.  Stir continuously until the roux is the color of peanut butter. 2. Add all the ingredients except the chicken.  Stir to combine well.  

3. Place chicken into crockpot and pour spice mixture over it.  

4. Cook in crock pot on high for 1 hour and then turn down to low for 5 hours.

5. After the 6 hours in crock pot, remove the bay leaves and shred the chicken.  Serve over rice, tortilla chips, or on a bun.  

Enjoy!

[sundaysbatch]

Found this Seafood Risotto recipe by Mario Batali at The Chew.

SERVES 4  |  ACTIVE TIME 30 - 60 Min |  TOTAL TIME 30 - 60 Min

Ingredients:

Extra virgin olive oil

2 shallots, chopped

2 carrots, peeled and chopped

1 1/2 cups Arborio rice

1 cup dry white wine

6 - 7 cups fish, shrimp, or seafood stock

1 lb. rock shrimp, peeled and deveined

1 lb. Manila clams, scrubbed clean

1 lb. mussels, scrubbed clean and debearded

kosher salt and freshly ground pepper

1 bunch parsley, chopped to yield 1/4 cup

  Directions:

1. Heat 3 - 4 tablespoons of olive oil in a heavy bottomed pot or Dutch oven over medium heat.  Add in shallots, carrots, and a pinch of salt.  Cook until fragrant. 2. Add rice and toast for 2 minutes until opaque (add more olive oil if needed).  

3. Add white wine and bring to a boil.  Continue cooking until almost dry.  Ladle in the stock to just cover the rice.  Stir continuously for 10 minutes while making sure stock is just above the rice.

4. Add clams and cook for 4 minutes.  Add mussels and cook for 3 minutes.  Cook until rice is soft and still al dente and both clams and mussels are open.  Add shrimp and cook for 1 minute.  Season with salt and pepper.  Stir in parsley and serve.

        Enjoy!