Pepper Jelly-Glazed Grilled Chicken with Peppers

Trader Joe’s stocks their sweet and spicy pepper jelly in the fall for the holiday season- just in time for this quick and tasty weeknight meal.

This recipe was adapted from a Food and Wine “staff-favorite,” contributed by Molly Stevens. I served the chicken and peppers over a bed of rice to absorb the drippings and grilled lime juice.

Yield: Serves 4 to 6

  • 3 limes
  • 8 boneless, skinless chicken thighs (about 2 pounds 5 ounces)
  • 1 T ground coriander
  • 2 1/2 tsp kosher salt, divided
  • 1/4 to 1/2 teaspoon red pepper flakes, to taste
  • 4 T olive oil, divided
  • long green bell peppers (CSA), poblano, or Anaheim chiles (10 to 12 oz)
  • 10 to 12 shishito peppers (6 to 8 oz)
  • 1 bunch scallions, trimmed
  • 1/2 cup hot pepper jelly
  • Basmati rice, for serving
  1. Preheat a grill to medium-high (400°F to 450°F).
  2. Cut limes in half. Squeeze 1 lime into a small bowl to equal 2 tablespoons juice; set juice aside and discard juiced lime halves.
  3. Sprinkle chicken all over with coriander, 1 1/2 teaspoons salt, and red pepper flakes; rub evenly with 2 tablespoons oil. Set aside.
  4. Brush long peppers/poblano/Anaheim chiles, shishito peppers, scallions, and cut sides of remaining 4 lime halves evenly with remaining 2 tablespoons oil. Sprinkle evenly with remaining 1 teaspoon salt.
  5. Whisk together pepper jelly and reserved 2 tablespoons lime juice in a small bowl.
  6. Arrange long peppers/poblano/Anaheim chiles, shishito peppers, scallions, and limes, cut side down, on un-oiled grill grates. Grill, uncovered, turning scallions often, chiles and peppers occasionally, and leaving limes undisturbed, until gently charred, 3 to 4 minutes for scallions and limes, 4 to 5 minutes for shishito peppers, and 6 to 8 minutes for chiles. (It took even longer on my grill to char the vegetables.)
  7. Transfer charred chiles, peppers, scallions, and limes to a baking sheet, and cover with aluminum foil to keep warm.
  8. Arrange chicken thighs on un-oiled grates; grill, covered, until nicely browned and a thermometer inserted in thickest portion of meat registers 165°F, 4 to 5 minutes per side.
  9. Brush tops of chicken thighs generously with some of the pepper jelly glaze, and grill, uncovered, until glaze is sizzling, about 1 minute.
  10. Flip chicken, and repeat with second side. Remove chicken from grill.
  11. Place grilled chicken and vegetables on a platter over a bed of cooked Basmati rice.
  12. Squeeze grilled lime halves over chicken, chiles, peppers, and scallions.

Rigatoni Amatriciana

We may have a new favorite pasta dish in my house! I have already made this dish a couple of times. We didn’t even miss the garlic. 😉 It is an incredible version of the classic- a perfect weeknight dish.

The recipe was adapted from a Food and Wine “staff favorite” recipe, inspired by sommelier Arjav Ezekiel, co-owner of Birdie’s in Austin, contributed by Anna Theoktisto. We ate it with our favorite garlic bread and green salad, of course.

Yield: Serves 4 to 5

  • 2 T olive oil
  • 1 medium or large yellow onion, finely chopped (about 1 1/2 cups)
  • 1 (4 oz) package chopped pancetta
  • 1/4 teaspoon crushed red pepper
  • 1 (28 oz) can whole plum tomatoes (I used San Marzano)
  • 1/4 teaspoon kosher salt
  • 1 pound uncooked rigatoni pasta
  • 1 1/2 ounces Parmigiano-Reggiano cheese, finely shredded (about 2/3 cup), plus more for serving
  • 3/4 ounces pecorino Romano cheese, finely shredded (about 1/4 cup), plus more for serving
  • 2 T unsalted butter
  • finely chopped fresh flat-leaf parsley, for garnish
  1. Heat oil in a large, deep skillet over medium. (I used a large enameled cast iron pan.)
  2. Add onion, and cook, stirring often, until softened, about 4 minutes.
  3. Stir in pancetta; cook, stirring often, until pancetta begins to render, about 4 to 5 minutes.
  4. Stir in crushed red pepper.
  5. Using your hands or a wooden spoon, crush tomatoes; add tomatoes and their juices to skillet. Bring to a boil over medium; reduce heat to medium-low, and simmer, stirring often, until flavors meld and mixture thickens, about 20 minutes.
  6. Stir in salt. Remove from heat.
  7. While sauce cooks, bring a large pot of salted water to a boil over high. Add rigatoni, and cook according to package instructions for al dente, about 13 minutes. Drain, reserving 1 cup cooking liquid.
  8. Add rigatoni, 1/2 cup of the reserved cooking liquid, Parmigiano-Reggiano, pecorino Romano, and butter to sauce in skillet.
  9. Cook over medium, stirring constantly, until sauce thickens and coats pasta, about 2 minutes.
  10. Remove from heat, and garnish with parsley. Serve with additional Parmigiano-Reggiano and pecorino Romano cheeses, as desired.

Ted Lasso’s Biscuits

Oh my- We were late to the party on this one. Ted Lasso is such an uplifting show! (I know that everyone else saw it years ago…) I must say that watching it makes you crave shortbread. 😉

Apple TV released the recipe for Ted Lasso’s special biscuits. This recipe was adapted from Apple TV via food52.com, contributed by Kelly Vaughan. I modified the method. I also sprinkled the top with turbinado sugar before and after baking- just like Ted.

Yield: about 18 biscuits

  • 1 cup (2 sticks or 8 oz or 227 g) salted butter (I used Kerry Gold)
  • 98 g (3/4 cup) confectioners’ sugar
  • 240 g (2 cups) all-purpose flour
  • sanding or turbinado sugar, for sprinkling
  1. Preheat the oven to 300℉, preferably on convection. Line an 8-inch square metal baking pan with a parchment paper sling.
  2. Using a stand mixer with a paddle attachment (or hand mixer), beat the butter for about three minutes, until it’s light and fluffy.
  3. Slowly add the powdered sugar, being careful not to get sugar all over your countertops and yourself.
  4. Add the flour, mixing about 90 seconds, or until the dough comes together.
  5. Transfer the dough to the prepared pan and flatten it using your hands or the base of a metal measuring cup to ensure that it’s spread evenly.
  6. Chill the dough in the refrigerator for 30 minutes.
  7. Sprinkle the top of the dough with sugar, if desired.
  8. Bake for 45 to 50 minutes on convection or up to 60 minutes in a standard oven, or until it looks golden-brown but is still a little soft to the touch.
  9. Once the biscuits have finished baking, remove from the oven and sprinkle with additional sugar, if desired.
  10. Immediately cut into pieces. I trimmed the edges and then sliced the square into 18 rectangles.
  11. Let it cool completely before serving (in a pink cardboard box, of course).

Curried Parsnips with Basil

I have one more root vegetable side dish to share. This dish was a flavor-packed way to enjoy the parsnips from my CSA share. The honey and coconut oil enhanced the natural sweetness of the parsnips.

The recipe was adapted from 177MilkStreet.com, contributed by Rose Hattabaugh. I omitted the coconut topping and modified the proportions. The original recipe advises not to use very large parsnips because they can taste bitter.

Yield: Serves 4 to 6

  • 3 tablespoons coconut oil, preferably unrefined
  • 1 tablespoon honey
  • 1 tablespoon yellow or brown mustard seeds
  • 1 1/2 teaspoons ground turmeric
  • 1 1/2 teaspoons curry powder
  • Kosher salt and freshly ground black pepper
  • 1 1/2 to 2 pounds parsnips, peeled and sliced 1/2 inch thick on a sharp diagonal (I used 8 medium parsnips)
  • 1/2 cup lightly packed fresh basil, torn or chiffonade
  • 3 tablespoons unsweetened wide-flake coconut, toasted, optional (see note)
  • Lime wedges, to serve, optional
  1. In a large Dutch oven over medium, combine the oil, honey, mustard seeds, turmeric and curry powder. Cook, stirring, until the mixture is fragrant, about 1 minute.
  2. Add 1 1/4 cups water and 1/2 teaspoon each salt and pepper, then bring to a simmer.
  3. Stir in the parsnips and return to a simmer. Cover and cook, stirring once or twice, until the parsnips are almost tender, 5 to 7 minutes. (*Don’t stir more than once or twice while the parsnips are simmering in the covered pot. Lifting the lid allows heat and steam to escape, which slows the cooking and may cause the pot to run dry.)
  4. Uncover and cook, stirring occasionally, until most of the water has evaporated, the parsnips begin to sizzle and a skewer inserted into the largest piece meets no resistance, another 3 to 5 minutes. Taste and season with salt and pepper.
  5. Transfer to a serving dish and spoon on any liquid remaining in the pot. Sprinkle with the basil and coconut, if using; serve with lime wedges, if desired.

Note: To toast the coconut, spread in an even layer on a rimmed baking sheet and bake at 350°F until light golden brown, 3 to 5 minutes.

Roasted Brussels Sprouts With Maple-Gochujang Brown Butter

I need to have guests present to serve Brussels sprouts in my house because there are not many fans in my immediate family. They are always part of my Thanksgiving meal! I served them with roasted rainbow carrots and roasted cauliflower and chickpeas with mustard viniagrette.

This recipe was adapted from Bon Appétit, contributed by Peter Som. I modified the method and proportions. The sauce was amazing!

The original recipe notes that if you can’t find gochujang, Sriracha can be substituted, to taste.

Yield: 4 to 6 Servings

  • 1 1/2 lbs Brussels sprouts (from 1 stalk), trimmed, halved if large
  • 1 T extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1/4 cup coarsely chopped walnuts (optional) (I omitted them)
  • 3 T unsalted butter
  • 2 T gochujang (Korean hot pepper paste)
  • 1 T pure maple syrup
  • 2 scallions, thinly sliced, divided
  • zest of half a lemon
  • Flaky sea salt
  1. Set a rimmed baking sheet in the center of the oven; preheat oven to 500°. I set my oven to convection roast.
  2. Toss brussels sprouts with oil in a large bowl to coat; season with kosher salt and pepper. Carefully (baking sheet will be hot!) spread out in a single layer; reserve bowl.
  3. Roast until brussels sprouts are charred in spots and tender, 12 minutes in a convection oven or up to 16–18 minutes in a standard oven.
  4. Meanwhile, if using walnuts, toast in a dry medium skillet over medium heat, tossing often, until fragrant and slightly darkened, about 4 minutes. Transfer to a small bowl and let cool.
  5. Cook butter in a small saucepan over medium-low heat, swirling occasionally, until milk solids are a deep amber color and butter smells very nutty, 5–8 minutes. Remove from heat and stir in gochujang and maple syrup. Season with kosher salt and pepper.
  6. Combine Brussels sprouts, half of walnuts (if using), and half of scallions in reserved bowl; add brown butter mixture and toss to coat.
  7. Transfer to a platter or serving bowl and scatter (remaining walnuts) and scallions over the top.
  8. Finely grate lemon zest on top; sprinkle with sea salt. (I used Fleur de Sel.)

Raw Zucchini & Chickpea Salad with Tahini Yogurt

I loved everything about this beautiful salad. We ate it with Turkish Grilled Chicken– such a wonderful meal. It was one of the best zucchini dishes I’ve ever made.

This recipe was adapted from Milk Street, contributed by Elizabeth Mindreau. It was re-created from a salad served at Coal Office, a modern Middle Eastern restaurant in London.

Yield: Serves 4 to 6

  • about 3/4 to 1 cup plain whole-milk Greek yogurt
  • 2 T tahini
  • zest from 1 large lemon, plus 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 tsp plus 2 T extra-virgin olive oil, divided, plus more to serve
  • Kosher salt and ground black pepper
  • 15 1/2 ounce can chickpeas, rinsed and drained
  • 1 small shallot, halved and thinly sliced
  • 2 T red wine vinegar
  • 2 tsp za’atar
  • 2 small/medium zucchini (12 to 16 ounces total), quartered lengthwise and thinly sliced on a steep diagonal
  • 1/4 cup lightly packed fresh mint, finely chopped
  • 1/4 cup lightly packed fresh dill, finely chopped
  • 1/4 cup lightly packed fresh cilantro
  • ground sumac, to serve, optional
  1. In a medium bowl, whisk together the yogurt, tahini, lemon zest and juice, 1 1/2 teaspoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
  2. In a large microwave-safe bowl, stir together the chickpeas, shallot, vinegar and za’atar. Cover and microwave until the shallot is wilted, 1 1/2 to 2 minutes. Uncover and cool to room temperature, stirring occasionally. (see Tip)
  3. When the chickpeas have cooled, stir in the remaining 2 tablespoons oil, the zucchini, mint, dill and cilantro. Taste and season with salt and pepper.
  4. Transfer the chickpea-zucchini mixture to a platter, spooning it around the edge.
  5. Scoop the yogurt mixture into a mound in the center of the chickpea-zucchini mixture.
  6. Drizzle with additional oil and sprinkle with sumac, if using.

Tip: Don’t forget to cover the bowl containing the chickpeas and shallots when microwaving. Covering traps steam that helps wilt the shallots and soften the chickpeas. And remember to occasionally stir the chickpea-shallot mixture as it cools. This helps ensure the chickpeas evenly absorb the seasonings pooled at the bottom of the bowl while also hastening the cooling.

One-Pot Brown Butter Corn with Chicken Thighs

I have a couple more late-summer corn recipes to share. This wonderful weeknight dish was very quick to prepare. We ate it with steamed CSA green beans drizzled with basil vinaigrette and roasted potatoes, also from my CSA share. Perfect.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I modified the method and proportions.

Yield: 6 to 8 servings

  • 8 to 10 skinless, boneless chicken thighs (about 2 1/4 pounds)
  • coarse salt and freshly ground black pepper
  • 6 garlic cloves, finely grated or minced
  • 2 tsp fresh thyme leaves
  • 2 T extra-virgin olive oil
  • 6 T unsalted butter, divided
  • 5 ears fresh corn
  • 1 cup torn basil leaves, chiffonade
  • lime wedges, for serving, optional
  • 4 scallions, thinly sliced, for serving
  1. Trim chicken thighs and pat dry. Season chicken all over with salt and pepper.
  2. Rub garlic and thyme on chicken, and set aside while preparing the rest of the ingredients.
  3. Heat a large skillet over medium-high. (I used a large enameled cast iron pan with a lid available.) Add oil and 2 tablespoons of the butter, letting butter melt.
  4. Add chicken and sear, undisturbed, until browned on both sides, about 4 to 5 minutes per side. Transfer chicken to a plate.
  5. While the chicken is cooking, cut the kernels off the corn cobs. (I hold the corn upright in the center of a large bowl and cut off the kernels with a paring knife.)
  6. Over medium heat, add remaining 4 tablespoons butter to the skillet. Cook, swirling occasionally, until the foam subsides and it smells nutty and toasty, 2 to 3 minutes. (Watch carefully to see that it doesn’t burn.)
  7. Add corn kernels and a big pinch of salt and black pepper. Sauté until tender and golden brown, about 2 minutes.
  8. Add chicken back to the skillet. Cover and cook until chicken is cooked through and corn is caramelized, about 5 to 10 minutes.
  9. Remove from heat and taste corn, adding more salt and pepper if needed. (I removed the chicken prior to seasoning the corn.)
  10. Stir in basil, scallion slices, and squeeze 2 lime wedges over the top.
  11. If chicken was removed from the pan, scoop corn into a serving dish and top with the chicken.
  12. Serve garnished with more sliced scallions, basil and/or lime wedges, as desired.

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