Healthy Chipotle Turkey Sweet Potato Skins April 11, 2022 by Jill Foucre Leave a Comment Healthy Chipotle Turkey Sweet Potato Skins 2022-04-11 15:55:42 Print Ingredients 4 medium sweet potatoes 3 tablespoons extra-virgin olive oil, divided use 3/4 pound ground turkey 2 garlic cloves, minced or grated 1 or 2 canned chipotle peppers in adobo, minced, plus 1 tablespoon adobo sauce from the can 2 teaspoons chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 teaspoon kosher salt, plus more as needed 2 cups baby spinach Juice of lime 1/4 cup chopped fresh cilantro, plus more for serving Freshly ground pepper 1 1/2 cups shredded sharp white cheddar cheese Sliced avocado, for serving Plain Greek yogurt, for serving Instructions Preheat the oven to 425 degrees F. Prick the sweet potatoes all over with a fork. Place directly on the oven rack and bake for 50 to 60 minutes, or until fork-tender. Meanwhile, in a large skillet, heat 2 tablespoons of the olive oil over high. When it shimmers, add the turkey and cook, breaking it up with a wooden spoon, until browned all over. Add the garlic, chipotles (to taste), adobo sauce, chili powder, oregano, cumin, and salt. Cook for about 5 minutes, until fragrant. Add the spinach and cook until wilted, 2 to 3 minutes. Remove the skillet from the heat and stir in the lime juice and cilantro. Remove the sweet potatoes from the oven and carefully (they’re hot!) halve them lengthwise. Let cool for 5 minutes. Scoop out the flesh, leaving just enough around the edges so the skins don’t collapse. Discard the flesh or save it for another use. Place the skins in a 9x13-inch baking dish, flesh-side up. Brush with the remaining tablespoon of olive oil and season with salt and pepper. Transfer to the oven and bake for 5 to 10 minutes, or until crisp. Remove from the oven, stuff with the turkey mixture, and top evenly with the cheese. Return to the oven and bake for about 10 minutes more, or until the cheese has melted and the skins are hot and crispy. Serve hot, with cilantro, avocado, and yogurt. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Chicken Noodle Stir-Fry September 28, 2021 by Jill Foucre Leave a Comment Chicken Noodle Stir-Fry 2021-09-28 17:46:16 Serves 2 Print Ingredients 2 ounces unsalted peanuts, divided 2 boneless, skinless chicken breasts 2 tablespoons black bean sauce, divided 1 tablespoon olive oil 1 tablespoon red wine vinegar 5 ounces medium egg noodles 7 ounces broccolini Instructions Place a large non-stick frying pan on medium heat and toast half the peanuts as it heats up, tossing regularly. Remove peanuts and set aside, leaving the pan on the heat. Score the chicken lengthwise at ½ inch intervals, going about halfway through. In a bowl, toss the chicken with 1 tablespoon of black bean sauce, 1 tablespoon of olive oil, and 1 tablespoon of red wine vinegar to coat. Cook the chicken in the hot pan on each side until cooked through. Cook the noodles in a large pan of boiling salted water according to the package instructions. Trim the broccolini and halve any thick stalks lengthways. Add the broccolini to the boiling pasta for the last two minutes. Remove the chicken to a board. Use tongs to carefully drag the just cooked noodles and broccolini with a bit of the water straight into the frying pan. Pound the remaining 1 ounce of peanuts in a pestle and mortar until fine, toss into the frying pan with the remaining black bean sauce until well mixed with noodles and broccolini. Divide the noodle-broccolini mixture amongst your plates. Slice the chicken and place on top, scatter the toasted peanuts, and drizzle with a little extra virgin olive oil. Notes From Jamie Oliver’s 5 Ingredients: Quick & Easy Food Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Breaded Lemon Chicken with Burst Cherry Tomatoes November 12, 2020 by Jill Foucre 1 Comment Breaded Lemon Chicken with Burst Cherry Tomatoes 2020-11-12 23:31:58 Print Ingredients 1-1/2 # boneless, skinless chicken breasts 3 Tablespoons extra-virgin olive oil Zest and juice of 1 lemon Kosher Salt and Freshly Ground Pepper 1/2 cup all purpose flour 3 Tablespoons salted butter 1/2 lemon, sliced 3 cups cherry tomatoes 4 garlic cloves, smashed 2 Tablespoons fresh thyme leaves Crushed red pepper flakes 1/2 cup dry white wine (such as pinot grigio or sauvignon blanc) 1 large handful fresh basil leaves, roughly torn Instructions Rub chicken all over with 1 tablespoon olive oil and the lemon zest. Season generously with salt and pepper. Sprinkle flour evenly over the chicken, pressing it to adhere. Heat remaining 2 tablespoons olive oil in large skillet over medium-high heat. When oil shimmers, add chicken and sear until golden, about 5 minutes per side. Remove chicken from skillet and set aside. In same skillet, combine butter and lemon slices. Sear the lemon until caramelized, about 30 seconds per side. Remove lemon from skillet and set aside with chicken. Increase heat under same skillet to high and add tomatoes, garlic, thyme and a pinch of salt, pepper and red pepper flakes. Cook until tomatoes begin to burst, 4-6 minutes. Reduce heat to medium low, stir in wine and lemon juice, scraping up any browned bits from bottom of skillet. Return chicken to skillet, increase heat to medium and simmer until chicken is cooked through, 10-15 minutes. Transfer chicken to serving platter and top with basil and lemon slices. Spoon the sauce over top and scatter tomatoes all around. Adapted from Half Baked Harvest Super Simple Adapted from Half Baked Harvest Super Simple Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Buttermilk and Herb Marinated Chicken September 29, 2019 by Jill Foucre Leave a Comment Buttermilk and Herb Marinated Chicken 2019-09-29 22:39:50 Print Ingredients 4 bone-in, skin on chicken breast halves 1 cup buttermilk 1 tablespoon fresh rosemary or 2-3 teaspoons LFK Backyard Blend seasoning 1 lemon 3 garlic cloves, chopped Instructions Mix together the buttermilk, herb blend, lemon zest and juice and garlic together. Add the chicken and marinate for 1 hour or overnight. Grill at 400 degrees for 20-25 minutes, turning halfway through cooking. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Black Bean Sweet Potato Chili February 25, 2019 by Jill Foucre Leave a Comment Black Bean Sweet Potato Chili 2019-02-26 01:38:19 Print Ingredients 1 onion chopped 2 cloves garlic minced 1 poblano pepper diced 1 tablespoon olive oil 1 1/4 teaspoon cumin 1 tablespoon chili powder 15 ounces crushed tomatoes 8 ounces vegetable broth 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon dried oregano 1 large carrot peeled and diced 1/2 cup diced sweet potato 1 cup frozen corn 37.5 ounces black beans drained, but not rinsed 1/2 cup salsa 2 bay leaves 14 ounces petite diced tomatoes 1 1/4 teaspoon cornstarch Toppings Monterey Jack cheese or Feta Cilantro Instructions Heat the olive oil in a large pot over medium high heat. Add the diced onion and sauté for 5 minutes until tender and golden. Add the garlic and poblano pepper and sauté another minute until fragrant. Add the cumin and chili powder and sauté another 2 minutes. Lower heat to medium-low and stir in the crushed tomatoes and broth (reserve 1/4 cup of broth), scraping to remove any browned bits in the pan. Add the remaining ingredients except the cornstarch and toppings. In a small bowl whisk together the reserved 1/4 cup broth and cornstarch until smooth. Pour the cornstarch slurry into the chili pot. Stir until well mixed. Bring chili to a boil for 2 minutes and then lower heat to low. Simmer over low heat for 45 minutes or until vegetables are tender. Serve with your choice of toppings. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/