One-Pot Chicken-Dill Meatballs with Pearl Couscous & Greens

This is another great weeknight one-pot dish featuring chicken meatballs. The bright and tangy sauce was a lovely complement. I loved that it was loaded with dill.

The recipe was adapted from The New York Times, contributed by Ali Slagle. I swapped Israeli pearl couscous for the orzo and incorporated kohlrabi and cauliflower greens. We ate roasted broccoli, cauliflower, kohlrabi, and turnips on the side. Healthy and fabulous.

I may brown the meatballs next time before adding the couscous to the pot.

Yield: 4 servings (12 meatballs)

• 1 1/2 cups (about 3 oz) loosely packed chopped dill (including tender stems), plus more for garnish
• 1 cup full-fat Greek yogurt
• 2 large garlic cloves, pushed through a garlic press or finely grated
• 1 lemon, zested and halved
• 1 pound ground turkey or chicken
• 1 tsp fennel seeds
• Diamond Crystal Kosher salt and freshly ground black pepper
• 2 T unsalted butter
• 1 cup Israeli pearl couscous, orzo, or rice
• 3 anchovy fillets
• 4 to 5 cups chopped escarole, spinach, mustard greens, baby kale, or other greens (about 3-4 ounces)(I also incorporated kohlrabi and cauliflower greens)

1. In a medium bowl, stir together the dill, yogurt, garlic and lemon zest.
2. Transfer 1/2 cup of the yogurt to a large bowl, along with the ground meat, fennel seeds, and 1 teaspoon salt; mix lightly with your hands to combine.
3. Use a large cookie scoop to ration the mixture into 12 meatballs. Gently roll into 12 meatballs and place on a plate. Place in the refrigerator. (You can also make the meatballs ahead and refrigerate for up to an hour ahead.)
4. To the remaining yogurt in the medium bowl, squeeze in the juice from the lemon, then season to taste with salt until flavorful and slightly puckery. Place in the refrigerator.
5. In a medium skillet, melt the butter over medium. (I used an enameled cast iron skillet with a lid.)
6. (At this point- consider browning the meatballs first.) Add the couscous (or orzo or rice), anchovies and 1/2 teaspoon each salt and pepper; stir until the couscous is golden, 2 to 4 minutes.
7. Add 1 1/2 cups water if using couscous (or up to 2 1/2 cups of water if using orzo or rice) and bring to a boil over medium-high.
8. Reduce to a simmer over medium-low, then add the meatballs in a single layer. Cover and cook without stirring until the couscous is tender and the meatballs are cooked through, 12 to 14 minutes.
9. If excess liquid needs to be cooked off at this point, remove the meatballs from the pot. Cook the couscous over medium heat until the desired consistency is achieved and excess liquid has been removed, about 3 to 5 minutes.
10. Remove the meatballs if you skipped the last step. Turn off the heat, add the greens on top and season with salt and pepper.
11. Cover the skillet and let sit until the greens are wilted, 3 to 5 minutes.
12. Stir to incorporate, taste and season with salt and pepper.
13. Return the meatballs to the pot.
14. Garnish with dill and serve with the yogurt sauce, as desired.

Skillet Chicken Meatballs with Mustard-Wine Sauce

I have a few meatball recipes to share. They are always a crowd-pleaser in my house and are a wonderful weeknight meal.

My husband and I are huge fans of mustard chicken so I was thrilled to see a mustard chicken meatball recipe! 😉 The recipe was adapted from Tieghan Gerard’s halfbakedharvest.com via The New York Times, contributed by Julia Moskin.

We ate the dish with a green salad and crusty bread to mop up the indulgent sauce. Amazing.

Yield: Serves 4 (15 to 20 meatballs)

• 1 pound ground chicken (I used 92% lean)
• 1 large egg, beaten
• 5 T panko bread crumbs
• coarse salt and freshly ground black pepper
• 1 T extra-virgin olive oil, plus more for your hands
• 2 slices thick-cut bacon, chopped
• 8 ounces shiitake (tough stems removed) or 10 oz cremini mushrooms, sliced (about 3 packed cups)
• 2 T salted butter
• 2 shallots, chopped
• 1 T fresh thyme leaves, plus more for serving
• 1 pinch crushed red pepper flakes
• 5 garlic cloves, finely chopped or grated
• 1 1/2 cups dry white wine, such as pinot grigio or sauvignon blanc
• 3/4 cup heavy cream (or milk of your choice)
• 1 T Dijon mustard
• crusty bread, for serving, optional

1. In a medium bowl, combine the ground chicken, egg, panko and a pinch each of salt and pepper.
2. Using a cookie scoop, ration the mixture into 1-inch portions, making 15 to 20 meatballs.
3. Coat your hands with a bit of olive oil, then roll each scoop into a 1-inch ball, placing them on a plate.
4. Place the bacon in a large skillet over medium heat. (I used a 12-inch cast iron skillet with a silicone frywall insert to contain spatters.) Cook, stirring occasionally, until the bacon is crispy and the fat has rendered, about 5 minutes.
5. Using a slotted spoon, transfer the bacon to a large plate, reserving the fat in the skillet.
6. Add the meatballs to the same skillet over medium heat. Cook, turning every couple of minutes, until browned and crisp, about 5 minutes. Transfer the meatballs to the plate with the bacon.
7. Add the 1 tablespoon olive oil to the same skillet over medium heat. When the oil shimmers, add the mushrooms and cook, stirring occasionally, until slightly softened, about 3 minutes.
8. Add the butter, shallots, thyme and a pinch each of salt, black pepper and crushed red pepper. Cook, stirring occasionally, until the mushrooms are golden brown and the shallots have softened, 3 to 5 minutes.
9. Add the garlic and stir until fragrant, 1 minute more. Transfer the mushroom mixture to the plate with the bacon and meatballs.
10. Pour the wine and 1/2 cup of water into the skillet. Cook, scraping up any browned bits from the bottom, until reduced slightly, about 8 to 10 minutes.
11. Whisk in the cream and mustard.
12. Return the bacon, meatballs and mushroom mixture to the skillet and simmer over medium, stirring occasionally, until the sauce is slightly thickened and the meatballs are cooked through, 8 to 10 minutes, adding a few tablespoons of water if needed to keep the liquid saucy.
13. Garnish with additional thyme.
14. Serve from the skillet- placing the meatballs on plates and spooning the sauce over them.

Pressure Cooker Butter Chicken with Cashew Crema

I have two amazing pressure cooker (or Instant Pot) recipes to share.

I have never had a butter chicken that I didn’t like (or love!). This version may be my new favorite. The velvety texture in this dish is created with puréed cashews rather than the classic cream and butter. Absolutely wonderful!

The recipe was adapted from Milk Street Fast and Slow via Milk Street Magazine, contributed by Diane Unger. We ate it with warm naan, brown Jasmine rice, roasted cauliflower, and steamed spinach.

Yield: Serves 4 to 6

• 1 cup roasted salted cashews
• 14 1/2 oz can whole tomatoes (I used 1/2 28 oz can San Marzano tomatoes)
• 3 T salted butter, cut into 3 pieces, divided
• 2 small or 1 medium yellow onion(s), chopped
• Kosher salt and freshly ground black pepper
• 6 medium garlic cloves, minced
• 1 T minced fresh ginger
• 1 T garam masala
• 1 tsp ground cumin
• 3/4 tsp sweet paprika
• 1/4 tsp cayenne pepper
• 2 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
• 2 T chopped fresh cilantro, divided
• cooked rice and/or warm naan, for serving

1. In a blender, purée the cashews and 3/4 cup water until smooth, about 1 to 2 minutes. Transfer to a small bowl and set aside. (I used a Vitamix.)
2. In the same blender (no need to wash), purée the tomatoes with their juices until smooth, about 1 minute.
3. Put a 6 or 8-quart pressure cooker on the stove over medium-low to medium heat (on a 6-quart Instant Pot, select Normal Sauté).
4. Add 2 tablespoons of the butter and let melt.
5. Add the chopped onion and 1 teaspoon of salt. Cook, stirring occasionally, until softened, 3 to 5 minutes.
6. Add the garlic, ginger, garam masala, cumin, paprika, and cayenne. Cook, stirring, until fragrant, about 30 seconds.
7. Stir in the chicken and tomato purée. Distribute in an even layer.
8. Place the lid on the pressure cooker and lock into place. (On an Instant Pot: Press Cancel, lock the lid in place and move the pressure valve to Sealing; Select Pressure Cook or Manual.)
9. Bring the pressure level to high over high heat. Once pressure level is achieved, set the cooking time to 10 minutes.
10. When pressure cooking is complete, quick-release the steam by moving the pressure valve to vent. Carefully open the pot.
11. Stir the cashew purée and remaining 1 tablespoon of butter into the chicken mixture, scraping the bottom of the pot.
12. Put the pot over medium-low heat and sauté, stirring often, until the sauce has thickened and coats the chicken, 4 to 5 minutes.
13. Let cool for about 5 minutes. Stir in half of the cilantro. Taste and season with salt and pepper.
14. Serve sprinkled with the remaining cilantro.

Yogurt-Marinated Pork Chops with Mustard-White Wine-Shallot Sauce

My husband and I can eat mustard sauce year-round. 🙂 These super tender, yogurt-marinated pork chops paired very well with sautéed greens and garlic scapes from my CSA share. I also served them over white Jasmine rice to soak up every bit of the delicious sauce.

The recipe was adapted from Food and Wine, contributed by Homa Dashtaki. I used boneless pork chops and modified the method and proportions. Great.

Yield: 6 servings

• 3 cups plain whole-milk yogurt or 6 cups yogurt whey
• 6 large garlic cloves, peeled and smashed
• 1 T mustard powder
• 1 tsp celery seeds
• 4 (2-inch thick) boneless center cut pork chops, halved (into 1-inch thick chops) or 6 (8-ounce) bone-in pork chops (loin or rib-cut chops)
• 1 T Diamond Crystal kosher salt
• 1 T black pepper, or to taste
• 2 T olive oil, divided
• 2 medium shallots, minced (about 1/2 cup)
• 1/2 cup dry white wine
• 2 T unsalted butter, sliced
• 1 T Dijon mustard
• chopped parsley, for garnish, optional
• rice, for serving, optional

1.  In a gallon zip-top bag, stir together yogurt (or yogurt whey), garlic, mustard powder, and celery seeds. Place bag in a large, flat-bottomed container.
2. Add pork chops, turning to coat. Cover and refrigerate at least 6 hours or up to 12 hours. (see Notes)
3. About 30 minutes before cooking, remove pork chops from marinade, and place on a rimmed baking sheet in a single layer. Discard marinade.
4. Scrape all remaining marinade off the meat. Pat pork chops dry using paper towels. (see Notes)
5. Season with salt and pepper, rubbing liberally on both sides of pork chops.
6. Heat a 12-inch cast-iron skillet over medium-high until very hot, about 5 minutes.
7. Add 1 tablespoon olive oil, swirling to coat skillet; add half of the pork chops. Sear until golden brown on one side, about 2 to 3 minutes for boneless or up to 4 minutes for bone-in.
8. Flip pork chops, and cook until seared on other side, meat is just slightly pink in center, and a meat thermometer inserted in thickest portion of pork chops registers 145°F, 2 to 4 minutes, reducing heat if exterior gets too brown before pork chops are cooked through.
9. Transfer pork chops to a clean plate; tent loosely with aluminum foil to keep warm. If necessary, wipe skillet clean, and repeat cooking process with remaining 1 tablespoon oil and remaining pork chops.
10. Reduce heat to medium-low. Add shallots to skillet, and cook, stirring often, until soft and caramelized, about 3 minutes.
11. Pour wine into skillet; using a spatula, scrape up browned bits from bottom of skillet. Cook until wine is reduced by half, 2 to 3 minutes; turn off heat, and stir in butter and Dijon mustard.
12. If desired, line a serving dish with rice; top with pork chops. Pour sauce over pork chops and garnish with parsley.

Notes:

• Yogurt marinades are extremely versatile and give proteins a unique texture. Both the yogurt’s dairy proteins and sugars caramelize in the pan. The result is a meat that is crisp on the outside with a soft, juicy interior. It’s important to remove the marinade completely and thoroughly pat the chops dry before they go into the pan to prevent a pasty texture on the outside of your chops.
• If you prefer to marinate the pork chops overnight, turn down the heat while cooking to prevent the marinade from charring, as the pork chops would have absorbed more of the yogurt’s natural sugars with time.

Roasted Cauliflower Shawarma with Tahini Sauce

This is an amazing vegetarian version of one of my favorite dishes. It was absolutely packed with flavor. I served it with Turkish bulgur and vegetable pilaf on the side- perfect.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I modified the method and proportions. I roasted one large red onion but would consider using two next time.

We ate the filling served on warm mini naan. As it was completely overstuffed, we had to use utensils to eat it. The filling could also be stuffed in a pita or served on a larger flatbread.

Yield: 4 servings

For the Filling:

• 1/2 cup (8 T) extra-virgin olive oil, plus more as needed
• 2 1/2 tsp ground cumin
• 2 1/2 tsp sweet paprika
• 1 1/2 tsp fine sea salt, plus more as needed
• 2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground cayenne pepper
• 2 large heads cauliflower (about 2 1/2 pounds each), trimmed and cut into bite-size florets
• 1 or 2 large red onions, cut into 1/4-inch wedges

For the Tahini Sauce:

• 2 T fresh lemon juice, plus more to taste (I used Meyer lemon juice)
• 1/2 tsp Aleppo pepper or 2 tsp harissa paste or other hot sauce, plus more to taste
• 2 fat garlic cloves, finely grated, passed through a press or minced
• 1/2 tsp Diamond Crystal kosher salt or fine sea salt
• 2/3 cup tahini
• 2/3 cup ice water, plus more as needed

For Serving:

• warm naan, pita, or other flatbread
• 1/4 cup coarsely chopped parsley, or more to taste
• chopped tomato, cucumber and olives (I omitted the olives)
• bulgur and vegetable pilaf, optional

1. Arrange racks in the upper and lower thirds of your oven. Heat oven to 425 degrees. (I set my oven to convection roast.)
2. Line two rimmed sheet pans with parchment paper.
3. Prepare the cauliflower: In a large bowl, whisk together olive oil, cumin, paprika, salt, coriander, turmeric, black pepper and cayenne. Add cauliflower and onion, and toss until well coated.
4. Divide the mixture and spread in a single layer on the prepared sheet pans.
5. Roast vegetables until they are golden brown, slightly crisp and tender, 30 to 40 minutes, stirring once or twice, and rotating the pans halfway through the roasting time. If the vegetables look dry as they roast, drizzle with a little more olive oil. (I roasted the vegetables for 35 minutes on convection.)
6. As the vegetables cook, prepare the tahini sauce: Whisk together lemon juice, Aleppo pepper or harissa, garlic and salt in a small bowl, and let sit for a minute or two to mellow the garlic.
7. Whisk in tahini.
8. Whisk in ice water, 1 tablespoon at a time, until the sauce is smooth and thin enough to drizzle. You may not need all of the water or you may need to add a little more: Tahini brands vary a lot.
9. Taste and adjust seasoning, adding more Aleppo pepper or harissa, lemon juice and salt if you like. The sauce should taste zippy and creamy.
10. Warm the flatbread by placing them directly on the bottom oven rack during the last 5 minutes as the vegetables roast. (Or you can warm the bread on another baking pan.)
11. Scatter parsley on top of the roasted vegetables and serve with warm naan or pita, tahini sauce, chopped tomato, cucumber and olives, as desired.

Creole Shrimp & Stone-Ground Grits with Andouille Sausage

Annually, our Easter weekend menu includes this classic southern dish. It reminds us of Charleston, South Carolina- a special place for our family.

I feel that we say this every year, but, this was our favorite version yet! It was extra fabulous because I used “unicorn grits” from Millers All Day in Charleston. 🙂 We ate the dish with roasted asparagus and green salad. Meyer Lemon Martini‘s and Orange Chiffon Easter Bunny Cake were also included in our feast.

This recipe was adapted from The New York Times, contributed by Vallery Lomas. I modified the method and proportions. I forgot the scallion garnish- an issue that I have on holidays. Fantastic nonetheless.

Yield: Serves 6

For the Grits:

• 3 cups whole or reduced-fat milk (see Tip)
• 6 T unsalted butter, cut into 1-inch pieces
• 1 tsp Kosher salt
• 1 1/2 cups stone-ground grits
• 1/2 tsp freshly ground black pepper
• 1 1/2 cups shredded extra-sharp or sharp Cheddar (I used New Zealand Sharp Cheddar)

For the Shrimp:

• 2 pounds large shrimp, peeled and deveined (I used tail-on 21-25 count shrimp)
• 2 1/2 tsp Creole seasoning (see Tip) (I used Slap Ya Mama)
• 2 T extra-virgin olive oil
• 12 ounces Andouille sausage, diced (I used Aidells)
• 1 medium or large yellow onion, diced
• 1 1/2 green bell peppers, diced
• 6 garlic cloves, minced
• 21 oz San Marzano tomatoes with juice (about 3/4 of a 28 oz can)
• 1 1/2 cups chicken stock
• 1/3 cup sour cream
• Kosher salt and freshly ground black pepper
• hot sauce, for serving, optional
• 2 T thinly sliced scallions, for garnish

To Prepare the Grits:

1. Bring 3 cups water, milk, butter, salt, and grits to a simmer in a large heavy-bottomed saucepan over medium heat.
2. Whisk, turn off the heat, cover, and let sit for 25 to 30 minutes.
3. After the resting period, return the pot to low heat. (At this point, start preparing the shrimp.)
4. Intermittently, stir while the grits begin to thicken and become creamy, about 20 to 30 minutes. Add additional water a few tablespoons at a time if the grits thicken before they are cooked. When stirring, be sure to scrape the sides and bottom of the pot to prevent the grits from sticking and burning.
5. When the grits are done, remove from the heat and stir in the pepper and cheese.
6. Taste to adjust seasoning, adding up to an additional 1/2 teaspoon more salt, if desired.

To Prepare the Shrimp:

1. Pat the shrimp dry. Toss them in a medium bowl with the Creole seasoning; set aside.
2. Add the olive oil to a large skillet over medium-high heat. (I used a 14-inch stainless steel skillet.)
3. Add the diced sausage and cook, stirring frequently, until the fat has rendered and the sausage is crispy along the edges, 3 to 5 minutes. Transfer to a plate and set aside.
4. Working in batches, add the shrimp and cook about 1 1/2 minutes each side, until cooked through. Transfer the shrimp to the plate with the sausage.
5. Add the diced onion and bell pepper to the skillet, and cook, stirring frequently, until softened, 5 to 7 minutes.
6. Add the garlic and cook, stirring, for an additional 30 seconds to 1 minute.
7. Add the tomatoes and stock, breaking up the tomatoes with a spoon.
8. Once the liquid is boiling, reduce the heat to medium and simmer until most of the liquid has evaporated, 5 to 10 minutes.
9. Add shrimp and sausage and cook until hot, about 1 minute.
10. Turn off the heat and swirl in the sour cream. Taste to adjust seasoning, adding salt or pepper as needed.
11. Serve immediately, topped with the hot shrimp mixture. Finish with a few dashes of hot sauce, if desired, and a sprinkling of scallions.

Tips:

1. For a more savory profile, prepare the grits in 6 cups of low-sodium chicken stock instead of water and milk.
2. If you don’t have Creole seasoning, you can combine 1 1/2 teaspoons smoked paprika, 3/4 teaspoon kosher salt (such as Diamond Crystal) and 1/4 teaspoon ground cayenne.

Roasted Chicken with Avocado-Cilantro Sauce over Cumin Rice with Caramelized Onions

Ha! Milk Street Magazine published these two flavor-packed dishes on the same page so I served them together. We ate the chicken and rice with roasted cauliflower. Delicious. 🙂

The avocado-cilantro sauce was amazing and would compliment any meat or chicken. It was inspired by a standard accompaniment to grilled meats in Venezuela called guasacaca. The recipe was adapted from Milk Street Magazine, contributed by Courtney Hill.

The rice was inspired by an everyday dish in Pakistan and India called jeera (or zeera) rice. The recipe was adapted from Made in India by Meera Sodha, via Milk Street Magazine, contributed by Dimitri Demopolous. The original recipe notes that it is ideal for pairing with any roasted or grilled vegetables or meat as well as with curries or dal.

To prepare these dishes together, I began by making the rice dish. While the rice cooked and rested, I prepared the chicken and the sauce.

For the Chicken & Avocado-Cilantro Sauce:

Yield: Serves 6

• 2 1/2 pounds boneless, skinless chicken thighs (about 10) OR 3 pounds bone-in, skin-on chicken thighs OR breasts OR a combination, trimmed and patted dry
• 4 T extra-virgin olive oil, divided
• Kosher salt and ground black pepper
• 2 ripe avocados, halved, pitted and peeled
• 1 1/2 cups lightly packed cilantro OR flat-leaf parsley, plus extra chopped, to serve
• 1 jalapeño chili, stemmed and seeded
• 1/2 medium white or yellow onion, roughly chopped
• 3 T white vinegar
• optional garnish: Lime wedges OR crumbled queso fresco OR chopped pickled jalapeños OR a combination

1. Heat the oven to 425°F with a rack in the middle position and another rack in the highest position. (I set my oven to convection roast.)
2. On a foil or parchment paper-lined rimmed baking sheet, toss the chicken with 2 tablespoons of the oil, then season with salt and pepper. (Using foil is a better choice if broiling the skinless meat after roasting.)
3. If using skinless meat, arrange thighs “skin side down” and roast about 10 minutes. Flip over and roast an additional 5 minutes. Remove pan from oven and adjust oven to the broil setting.
4. Place pan on the top rack and broil to finish browning the meat, an additional 2 to 3 minutes. Meat should reach an internal temperature of 165. (Alternatively, if using skin-on, bone-in meat: Arrange skin side up and roast until the thickest part of the breast (if using) reaches about 160°F and the thickest part of the largest thigh (if using) reaches about 175°F, 30 to 40 minutes. Remove from the oven and let rest for 10 minutes.)
5. Meanwhile, in a food processor, combine the avocados, cilantro, jalapeño, onion, vinegar, remaining 2 tablespoons oil and 1/4 teaspoon each salt and pepper. Process until smooth, 1 to 2 minutes. (I used a Vitamix which made the sauce incredibly creamy.)
6. Transfer the chicken to a platter and pour over any accumulated juices. (If serving with cumin rice, plate chicken over the rice and pour over any accumulated juices.)
7. Sprinkle with chopped cilantro (or other optional garnishes listed above) and serve with the sauce.

For the Cumin Rice with Caramelized Onions:

Yield: Serves 6

• 3 T ghee OR salted butter, cut into 3 pieces, divided
• 2 medium yellow onions, halved and thinly sliced
• kosher salt and freshly ground black pepper
• 2 teaspoons cumin seeds
• 2 cardamom pods
• 1 1/2 cups basmati rice, rinsed and drained
• chopped fresh cilantro, to serve, optional

1. In a large saucepan over medium-high, melt the ghee. (I used a 4-quart stainless steel pot.)
2. Add the onions and 1/2 teaspoon salt. Cook, stirring occasionally to start and more often once browning begins, until the onions are deeply caramelized, 10 to 15 minutes; reduce the heat if the onions brown very unevenly or too quickly.
3. Meanwhile, rinse the rice. Drain and set aside.
4. Add the cumin seeds and cardamom pods to the browned onions; cook, stirring, until fragrant, about 1 minute.
5. Stir in the rice, 2 cups water and 1 teaspoon salt. Bring to a simmer over medium-high, then reduce to low, cover and cook without stirring until the rice has absorbed the liquid, 15 to 18 minutes.
6. Remove from the heat and let stand, covered, for 10 minutes.
7. Using a fork, fluff the rice; remove and discard the cardamom. Taste and season with salt and pepper. If desired, serve sprinkled with cilantro.