Our Favorite Chicken Wings

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The big game is approaching. So while I actually have no idea who is playing or where the Super Bowl is taking place, I think I’ve got your back in the food department. And that’s worth something, right?

These wings are replayed around here again and again. I always keep a container of the dry rub to have on hand so getting these in the oven is such a cinch.

They are sweet, smokey and have the perfect crisp crust…Every one of us goes into devour mode when they hit the table. Throw them in a serving dish with bleu cheese dressing and fresh cut veggies and you can call one perfect meal!

Our Favorite Chicken Wings

Ingredients

1/3 Cup Coconut Sugar or Brown Sugar

1 Tablespoon Smoked Paprika

2 Teaspoons Garlic Powder

2 Teaspoons Onion Powder

2 Teaspoons Kosher Salt

1/2 Teaspoon Black Pepper

3-4 Pounds Chicken Wing Sections

3 Tablespoons Peanut Oil or other high heat cooking oil

Bleu Cheese Dressing, for serving-recipe here

Directions

Preheat oven to 450 and line two baking sheets with foil. Place a baking rack inside of each baking sheet and set aside.

In a small bowl combine the sugar, paprika, garlic and onion powders, salt and pepper. Place the chicken wings in a large bowl and drizzle with olive oil. Sprinkle on the spice rub and toss the wings well to ensure they are evenly coated.

Lay wings in a single layer on top of each baking rack. Place in the oven and cook for approximately 35 minutes, or until chicken is cooked through and skin is deep golden brown, nearly charred, flipping halfway in between cooking. Serve with bleu cheese dressing, if desired.

Honey Sriracha Chicken Bowls

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Well if there’s anything that can brighten up these gray days here in Minnesota, these bowls would be it!

They have the whole shebang..savory-sweet-spicy-tangy-creamy-crisp-crunchy yum!!! A definite repeat offender around here!

Honey Sriracha Chicken Bowls

Adapted from this recipe

Note: for less heat, use 1 Tablespoon Sriracha. For more, use 2. 1 Tablespoon was mild enough for my kiddos to eat…2 would be perfect for my husband and I. Also, you can grill the chicken using the exact same method..but the broiler works great in the winter months.

Ingredients

For the Slaw

1/2 Cup Sour Cream

1/2 Cup Mayonnaise

2 Teaspoons Apple Cider Vinegar

1/2 Teaspoon Kosher or Sea Salt

Pinch of Black Pepper

12 Cups Packaged Slaw Mix

For the Chicken

3 Tablespoons Rice Vinegar

1-2 Tablespoons Sriracha, see note

2 Tablespoons Honey

1 Teaspoon Dijon Mustard

2 Pounds Boneless Skinless Chicken Breasts

2 Tablespoons Olive Oil

1 Teaspoon Garlic Powder

1 Teaspoon Onion Powder

1 Teaspoon Salt

1/2 Teaspoon Smoked Paprika

Diced Avocado, for topping

Sunflower Seeds, for topping

Cilantro, for garnish

Directions

For the Slaw

Whisk sour cream, mayonnaise, apple cider vinegar, salt and pepper together in a large bowl. Add slaw mix and stir to coat well. Set aside or refrigerate for up to 4 hours.

For the Chicken

Preheat broiler. In a small bowl whisk together the rice vinegar, Sriracha, honey and Dijon. Set aside.

Cut the chicken into 1-2 inch pieces and place in a bowl. Add the olive oil, garlic powder, onion powder, salt and smoked paprika; toss well to coat. Thread the chicken on skewers and place the skewers on a broiler safe baking sheet. Brush both sides of the skewers with a generous coating of the Sriracha sauce. Place in the oven and broil for five minutes. Brush both sides with more sauce and flip the skewers over and broil for an additional five minutes or until chicken is golden brown and cooked through; basting with more sauce as needed. Remove the chicken from the skewers and place back in the pan, tossing the chicken in the cooking juices/sauce.

To assemble:

Divide slaw among bowls and top with chicken, avocado, sunflower seeds and cilantro. Serves 4-6

Chicken Tortellini Soup

~ nourishedpeach ~ 3 Comments

Happy 2019, friends! I hope you all had a wonderful holiday season. We had so much awesome time together as a family..but man can that time get hectic. As much as I loved the time, I’m happy as all heck to be back to reality and schedules!

So, with all of the chaos and lack of sleep came the annual Oprish post-Christmas colds. And in the event that any of you are also trying to recover from the symptoms, this soup could come in veeeerrryyy handy.

I seriously can’t believe I haven’t shared this recipe with you before; I’ve been making it for as long as I can remember. It’s full of warm, savory comfort and its hands down my family’s most requested soup. The problem is that it’s so simple to make, I never need to follow a recipe..so it was difficult for me to share it with you with no measurements-a dang good problem to have. I mean look at that ingredient list..simplicity at its finest! But this last time I made it I wrote it out as I cooked..and now I’m so happy to pass it on!

It really is so yummy, you guys. And it has that chicken soup comforting ability without a ton of work. You’re going to love it as much as we do, I just know it!

Chicken Tortellini Soup

Notes: I always attempt to make this with bone in split chicken breasts, but they can be difficult to find. Both bone in and boneless work great here..I just love the nutrient and flavor benefits that the bone provides…but either will do, the soup tastes great with boneless too.

Ingredients

1 Tablespoon Unsalted Butter + 1 Tablespoon Olive Oil

1 Pound Boneless, Skinless Chicken Breast’s, or 2-3 Pounds Bone-in split chicken breasts, seasoned liberally with salt and pepper *see notes

1 Large White Onion, peeled and halved

10 Cups Chicken Stock

1/2 Teaspoon Kosher Salt

1/8 Teaspoon Black Pepper

1 Heaping Cup Sliced Carrots

20 Ounces Prepared Cheese Tortellini

3/4 Cup Heavy Cream

Grated Parmesan, for serving

Chopped Fresh Parsley, for garnish

Directions

Heat the butter and oil in a large soup pot or Dutch oven oven over medium high heat. Add the chicken and cook until just beginning to brown on the first side, about 2-3 minutes. Flip and cook for an additional 2 minutes on the other side. Remove the chicken and set it aside on a plate-it will finish cooking through when you add it back to the soup.

Add the onion halves to the pot and cook for 30 seconds, stirring often. Add the stock and salt and pepper, scraping up the browned bits from the bottom of the pot, and bring to a boil. Once at a boil, add the chicken/juices back to the pot, cover, turn the heat to medium low and simmer for 20 minutes. Remove the onion and discard. Remove chicken to a plate; when cool enough to handle shred the chicken meat.

Turn the heat up to medium high or until the broth is at a heavy simmer and add the carrots and Tortellini to the pot. Cook until both are just shy of tender, about 6-8 minutes. Stir in shredded chicken and cream and simmer for 5 additional minutes. Season, to taste, with additional salt and pepper.

Ladle into bowls and serve topped with grated Parmesan and parsley, if desired. Serves 4-6.

Roasted Ranch Potatoes

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Friends! Happy holidays! How are things?

It’s the season of madness in our home..we’ve got 4/5 birthdays over the holiday season so things have been pretty nutso around here. We are also going through a small home renovation…so add being displaced from our home for a short time…and living in our basement with three small kids for a while..and well, things have felt a tad chaotic. I’m really just not the best at feeling good about unsettledness. But I am SO grateful for the fun changes we are making to our home…and the light is totally being seen at the end of the tunnel! Trying my best to stay present to my family throughout all of the hustle and bustle..so I apologize for my lack of blogging.

So basically, with all of the crazy has come way too much eating out for my liking. I mean my kids no longer want macaroni and cheese because they’ve had too much. That’s certainly a sign that we are ALL extremely excited to get back to our kitchen and home cooked meals!

On the nights that the mess has allowed me to use the kitchen, these potatoes have made a frequent appearance. There’s hardly any prep and I always have the ingredients in my pantry. They are something I can always count on my whole family gobbling up..and they make the perfect side for basically any protein. A great addition to the weekly meal rotations!

Roasted Ranch Potatoes

Ingredients

1 1/2 Pounds Russet Potatoes, cut into 1-2 inch pieces

2 Tablespoons Olive Oil

1 Teaspoon Onion Powder

1 Teaspoon Garlic Powder

1 Teaspoon Dried Dillweed

1 Teaspoon Dried Parsley

1 Teaspoon Kosher Salt

1/2 Teaspoon Black Pepper

Directions

Preheat oven to 425 and place cut potatoes on a baking sheet. Drizzle oil on top and sprinkle the rest of the ingredients all over; toss well to coat. Place in the oven and roast for 35-40 minutes or until potatoes are golden brown, stirring twice in between cooking. Serves 4 as a side.

Cinnamon Apple Pear Sauce

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Look, you guys

It’s here. My most favorite, beautiful, scenic time of year. I told the kids it was supposed to snow this week so we had to ask Alexa when the first technical day of winter is. Do you want to know what she said? December 21st. Yet we have snow in the forecast for today, November 6. You try explaining all of this to a 4 year old. Why oh why can’t crispy, cool autumn fulfill its assigned 3 full months?! Winter is so dang greedy and aggressive around here🙄

But we certainly won’t stop celebrating autumn in this house until that far away day in December…and this yummy Cinnamon Apple Pear Sauce will certainly be a constant in our fridge. I’m addicted. My kids could take down an entire batch in one sitting. I even got a “I want to eat this every day of my life!” from Jude. Winning.

It’s both tart and sweet with the perfect amount of warm cinnamon running through it. Incredibly slurpable by itself with a spoon, but my kids also love it for breakfast on top of plain Greek yogurt. A happy happy happy autumn, indeed, even if it does snow today!

Cinnamon Apple Pear Sauce

Adapted from this recipe

Ingredients

7 Medium Honeycrisp Apples, peeled, cored and quartered

4 Medium Ripe Pears, cored and quartered

Zest and Juice of 2 Navel Oranges

Zest of 1 and Juice of 2 Lemons

3 Tablespoons Pure Maple Syrup

2 Tablespoons Unsalted Butter, cut into four pieces

1 1/4 Teaspoons Ground Cinnamon

1/4 Teaspoon Ground Allspice

1/4 Teaspoon Salt

Directions

Preheat oven to 350. Place all ingredients in a oven safe pot or Dutch oven and stir to combine. Cover and bake for 1 1/2 hours. Remove from oven, let cool just slightly, place in a blender or food processor and blend until desired consistency.

Pumpkin Banana Bread

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All things pumpkin are in full effect! Are you loving it or ready to move right into peppermint for the holidays?

We are embracing it over here…I love the warm spices that meld so wonderfully with the flavor of pumpkin. And this Pumpkin Banana Bread is the perfect display of that.

It screams fall with just the perfect amount of cozy spices and warm maple flavor. The combination of pumpkin and banana is such a good thing. And if you want to take it up to the level of perfection, sprinkle a bit of cinnamon and coconut sugar on top of the loaf before you bake it…heavenly!

It’s so much more healthful than your standard banana bread recipe, and you won’t miss all that refined sugar one bit, i promise!

Pumpkin Banana Bread

Note: you can buy oat flour at most markets…but it’s super simple and much cheaper to make your own at home. Just place rolled oats in a food processor or blender and process until the oats are very fine and flour-like.

Ingredients

1 1/4 Cups Oat Flour * see note

1/2 Cup White Whole Wheat or All Purpose Flour

1 Teaspoon Baking Soda

1 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Nutmeg

1/2 Teaspoon Salt

1/4 Teaspoon Allspice

1 Cup Canned Pumpkin

1/2 Cup Mashed Ripe Banana (approx 1 Banana)

1/2 Cup Pure Maple Syrup

6 Tablespoons Melted Unsalted Butter, slightly cooled

2 Large Eggs

1 Teaspoon Vanilla

Optional topping: 1 Tablespoon Coconut Sugar mixed with 2 Teaspoons Ground Cinnamon

Directions

Preheat oven to 350 and grease a 9×5 loaf pan or mini loaf pan with butter. Place the flours, baking soda, cinnamon, nutmeg, salt and allspice in a medium bowl and whisk to combine.

In a large bowl whisk together the pumpkin, banana, maple syrup, butter, eggs and vanilla until combined. Pour the dry ingredients into the wet and stir until just combined. Pour batter in prepared loaf pan and sprinkle with coconut sugar/cinnamon topping if desired.

Bake for 1 hour, if using a 9×5, or approximately 30 minutes if using a mini loaf pan, or until toothpick is inserted an comes out clean. Slightly cool before slicing.

Walnut Crusted Chicken Autumn Salad

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Truth: I have no idea where this salad came from. I was in kitchen madness mode…one thing led to another with no plans in sight and this salad is what we ended up with. And I must note, it was a wonderful WONDERFUL ending.

The chicken has just the perfect crunch and flavor…and paired with roasted beets, sweet pears, tangy goat cheese and a mustard-balsamic vinaigrette…I’m basically just salivating at the mere thought of it!

It’s a lovely switch up to boring old chicken salads and I think our future will see much much more of this crusted chicken..so num!

Walnut Crusted Chicken Autumn Salad

Ingredients

For the Vinaigrette

1/2 Cup Extra Virgin Olive Oil

3 Tablespoons Balsamic Vinegar

3 Teaspoons Pure Maple Syrup

3 Teaspoons Dijon Mustard

3/4 Teaspoon Kosher Salt

1/8 Teaspoon Pepper

For the Salad

1/4 Cup + 1 Tablespoon Olive Oil, divided

1 Pound Beets

1 Cup Walnuts

2 Tablespoons Corn Starch

1 Egg + 2 Tablespoons Water

1 Pound Chicken Breast Tenderloins, seasoned liberally with salt and pepper

2 Tablespoons Butter

7 Ounces Arugula

1 Ripe Pear, diced

1 Avocado, diced

1 Cup Cooked Quinoa, optional

1/2 Cup Crumbled Goat Cheese

Directions

For the Vinaigrette

Place all ingredients in a glass jar, cover with a lid and shake well to combine. Alternatively, whisk together in a small bowl. Set aside or refrigerate for up to 4 days, bringing it back to room temp before serving.

For the Salad

Preheat oven to 400. Season beets with salt and pepper and drizzle with 1 Tablespoon olive oil; toss to coat. Wrap each beet tightly in foil and bake for 50 minutes to 1 hour, or until beets are tender. Remove from foil, let cool slightly and rub the peel off with your fingers (wrapping them in foil will help the peel slide right off). Dice peeled beets and set aside.

Add the walnuts and corn starch to the bowl of a food processor and pulse about 10-15 times or until walnuts are chopped fine. Place the mixture on a large plate.

Mix the egg and water together in a large bowl.

Heat 1/4 cup olive oil and butter in a large pan over medium high heat. Add the seasoned chicken to the egg mixtures and toss to coat well. One by one, dredge the egg-coated chicken in the walnut mixture and place in the prepared pan. Cook chicken for 2-3 minutes, or until crust in nicely browned, flip and then repeat on the other side. Remove from pan once cooked through.

Add the arugula, beets, pears, avocado, quinoa and goat cheese to a large bowl. Drizzle on half of the vinaigrette and gently toss to coat, seasoning to taste with salt and pepper. Divide salad among serving plates and top with a piece of crusted chicken. Drizzle remaining vinaigrette on top, as desired. Serves 4