Warm Seven-Layer Skillet Dip

I planned our Super Bowl menu around this dip. Thankfully, it was very well received! I served it in the skillet and we scooped it out onto individual plates to gobble up with tortilla chips. Some chips may have also been dipped directly into the pan. 😉

The recipe was adapted from a Bon Appétit “healthyish” recipe, contributed by Shilpa Uskokovic. The original recipe convinced me to use American cheese slices in the queso layer to help it emulsify and to keep the cheese layer from solidifying.

We ate it as our Super Bowl appetizer followed by Poblano, Black Bean & Cheese Enchiladas with rice and refried beans, Trader Joe’s Elote chopped salad, followed by Churro Cupcakes with Cinnamon Cream Cheese Frosting for dessert. Great.

Yield: 8 Servings

For the Beans:

• 4 T unsalted butter, cut into pieces
• 1 large yellow onion, finely chopped (I used a food processor)
• 6 garlic cloves, finely chopped (I used a food processor)
• 1 1/2 tsp ground cumin
• 3 canned chipotle chiles in adobo, finely chopped (I used a food processor)
• 2 (15 oz) cans pinto beans, rinsed and drained
• 1 T Diamond Crystal or 1 3/4 tsp Morton kosher salt
• 1 T apple cider vinegar

For the Queso & Assembly:

• 2 tsp adobo from a can of chipotle chiles in adobo
• 1/2 tsp ground cumin
• 1/4 tsp Diamond Crystal or Morton kosher salt, plus more
• 4 oz yellow American cheese, coarsely grated or chopped or torn if using singles (about 1 cup) (I used 6 Trader Joe’s singles)
• 3 oz Monterey Jack or pepper Jack cheese, coarsely grated (about 3/4 cup)
• 2 ripe avocados, cut into 1/4-inch pieces
• freshly squeezed juice from half a lime
• 1/4 cup (4 T) sour cream
• 1/2 cup good-quality salsa, drained if watery (I used Trader Joe’s Garlic Chipotle salsa)
• 1 (4 oz) can fire-roasted, diced green chilies or 1/4 cup sliced pickled jalapeños
• 4 scallions, green parts only, thinly sliced
• 1/4 cup (packed) coarsely chopped cilantro
• tortilla chips, for serving

To Make the Beans:

1. Melt the butter, cut into pieces, in a medium deep skillet over medium heat. (I used a 10-inch cast iron skillet.)
2. Add the chopped onion, stirring often, until tender and translucent, about 8 minutes. Monitor the heaat, and continue to cook, stirring often, until onion is pale golden brown, 3 to 4 minutes more.
3. With the pan over medium heat, and add the chopped garlic cloves and cumin. Cook, stirring, until garlic is fragrant, about 1 minute.
4. Add chopped chipotle chiles, pinto beans, rinsed, and salt. Pour in 1 cup water and bring to a simmer, mashing beans with a potato masher until mostly smooth.
5. Cook, stirring often, until most of liquid is absorbed, about 2 minutes. (Beans should be risotto-like in consistency, loose enough to fall off a spoon.)
6. Remove from heat and stir in apple cider vinegar. Cover and keep warm.

To Make the Queso & To Assemble the Dip:

1. Whisk adobo, cumin, salt, and 1/2 cup water in a small saucepan and bring to a simmer over medium heat.
2. Add chopped/grated American cheese and cook, whisking vigorously, just until cheese is melted and mixture is smooth, about 1 minute.
3. Remove from heat and add grated Monterey Jack; whisk until cheese is melted and queso is smooth (return to low heat briefly if needed). (I cooked it over low for about 2 minutes to melt the additional cheese.)
4. Using your hands to avoid bruising, toss the avocados pieces with lime juice and a large pinch of salt in a medium bowl.
5. Uncover beans and pour queso over.
6. Top with dollops of sour cream, followed by salsa, diced chilies, and then avocados.
7. Scatter sliced scallions and chopped cilantro over the top.
8. Serve dip warm in skillet with tortilla chips.

Do ahead: Beans can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low, thinning with water and seasoning with salt as needed.

One-Pot Sticky Coconut Chicken & Rice

I have a couple more chicken and rice dishes to share. 🙂

This wonderful one-pot dish was included in The New York Times’ Best Recipes of 2022. I was surprised that I missed it when it was first published!

The recipe was adapted from The New York Times, contributed by Kay Chun. I modified the proportions. I cooked it in a large enameled cast iron Dutch oven. Although it cooked perfectly, I may use a shallow and wide pan next time to be able to serve it directly from the pan at the table. We ate it with roasted cauliflower on the side.

Flavorful and fabulous comfort food! Easy to prepare too. The hot sauce garnish balances the richness of the finished dish.

Yield: Serves 6

• 2 1/2 pounds boneless, skinless chicken thighs, each thigh cut into 2 equal-size pieces, patted dry
• 5 T neutral oil, such as safflower or canola, divided
• 3 tsp Diamond Crystal kosher salt (or 1 1/2 tsp Morton kosher salt)
• 3/4 tsp freshly ground black pepper
• 2 T minced fresh ginger
• 7 large cloves garlic, minced
• 1 1/2 cups arborio rice (or other short-grain white rice), rinsed until water runs clear
• 1 3/4 cups chicken stock
• 1 (13.5-ounce) can full-fat coconut milk
• 1 yellow bell pepper, cored, seeded and chopped into 1/2-inch pieces
• 1/2 cup roasted cashews
• 4 scallions, green and white parts, thinly sliced
• 3 T coarsely chopped cilantro
• hot sauce, for serving, optional

1. Heat oven to 375 degrees. (I set my oven to true convection.)
2. Rub chicken with 2 tablespoons of oil, and season with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.
3. In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes on the first side and an additional 3 minutes after flipping. Transfer to a plate.
4. Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds.
5. Add rinsed rice and stir until evenly coated in the oil.
6. Add stock, coconut milk, bell pepper, cashews, scallions and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. (I had a lot of browned bits!)
7. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
8. Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes.
9. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce, as desired.

Thai Roast Chicken Thighs with Cabbage & Coconut Rice

Yes, it’s true… My husband and I could eat some sort of chicken and rice dish on a daily basis. This version was amazing!

This recipe was inspired by the rotisserie chicken from the now closed Uncle Boons in NYC where the chicken was roasted on rotating spits with heads of cabbage to catch all of the juices. The recipe was adapted from Bon Appétit, contributed by Diana Yen. I used boneless, skinless chicken thighs instead of skin-on and bone-in.

I was able to incorporate my CSA cabbage in the dish- it was the impetus behind selecting the recipe. In this version, cabbage is used to line the skillet, allowing it to absorb all of the seasonings and pan drippings. I will definitely add this dish to my arsenal of favorite cabbage recipes to make in the future.

We ate the chicken and rice with roasted beets, kohlrabi, carrots, and fennel from my CSA share. I garnished the finished dish with CSA cilantro and served sautéed broccolini from my share on the side as well. A feast and a true celebration of my CSA box! 🙂

Yield: 4 to 6 servings

• zest and juice of 1 lime
• 1 1″ piece ginger, peeled with a spoon, finely grated, plus 3 peeled slices, divided
• 3 large garlic cloves, finely chopped
• 1/3 cup coconut palm sugar or (packed) light brown sugar
• 4 T fish sauce
• 1 13.5-oz. can unsweetened coconut milk, divided
• 2 T extra-virgin olive oil, plus more for brushing
• 2 tsp freshly ground black pepper, plus more
• 2 lbs boneless, skinless chicken thighs
• 1/2 medium head of green cabbage, stem trimmed, sliced into 1″-thick wedges
• 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt, plus more
• 1 cup white jasmine or Basmati rice, rinsed until water runs clear
• cilantro leaves with tender stems and lime wedges, for serving

1. Whisk lime zest and juice, grated ginger, garlic, sugar, fish sauce, 1/2 cup coconut milk, 2 T oil, 2 tsp pepper in a large bowl to combine.
2. Set 1/4 cup marinade aside for serving.
3. Place chicken in remaining marinade and toss to coat. Cover and chill at least 1 hour and up to 12 hours.
4. Preheat oven to 400°. (I set my oven to convection roast.)
5. Generously brush cabbage wedges on both sides with oil; season with salt and pepper. Arrange, a cut side down, in a 12-inch cast-iron skillet.
6. Remove chicken from marinade and set, “skin side up,” on top of cabbage; season with salt and pepper. Roast 15 minutes.
7. Increase oven temperature to 450° and continue to roast, rotating pan halfway through, until chicken thighs are browned and crispy, 7 to 10 minutes more, or until the internal temperature is 165 degrees.
8. While the chicken is roasting, bring rinsed rice, ginger slices, remaining 1 cup coconut milk, remaining 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt, and 1 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat, cover, and simmer until liquid is absorbed, 15–20 minutes. Remove pan from heat. Fish out and discard ginger slices. Re-cover pan and let rice sit until ready to serve.
9. Arrange chicken on a platter; drizzle with reserved marinade and top with cilantro leaves. Serve with coconut rice and lime wedges for squeezing over. (I served the chicken on individual plates over the coconut rice.)

One-Pot Stovetop Butternut Squash Mac & Cheese

This fall, I was completely inundated with butternut squash in my CSA share. Initially, I made our family favorite butternut squash recipes including Butternut Squash and Sage Risotto and Roasted Butternut Squash and Bacon Pasta– yum. I also have several new ones to share!

The recipe for this one-pot comfort food dish was adapted from Food52.com, contributed by Jesse Szewczyk. The sauce was super creamy and subtly sweet from the squash.

Decadent and delicious- an upgrade to the classic.

Yield: Serves 4 to 6

• 4 T unsalted butter
• 4 cups (about 1 pound) peeled and seeded butternut squash, cut into 1/2-inch cubes
• Kosher salt
• freshly ground black pepper, plus more for serving
• 1 T finely chopped fresh rosemary leaves
• 1 T finely chopped fresh sage leaves (from about 12 leaves)
• 6 garlic cloves, minced
• 4 cups warm water, plus more as needed
• 1 1/2 cups (1 12-ounce can) full-fat evaporated milk
• 1/4 teaspoon freshly grated nutmeg
• 1 pound dried pasta, such as medium-sized shells or elbow macaroni (I used rigatoni)
• 12 ounces extra-sharp white cheddar, grated (about 3 cups)
• 2 ounces Parmesan, grated (about 2/3 cup), plus more for serving (I used Parmigiano-Reggiano)
• toasted breadcrumbs, for topping prior to serving, optional

1. Peel, seed, and cut the squash into 1/2-inch cubes.
2. Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat.
3. Add the squash and 1 teaspoon salt and cook, stirring often, until tender enough to smash with a spatula without much resistance and beginning to brown, 12 to 15 minutes.
4. Add the rosemary, sage, and garlic and cook, stirring often, just until the garlic is aromatic and no longer raw, about 1 minute.
5. Increase the heat to high and add the warm water, evaporated milk, 1 1/2 teaspoons salt, 1 teaspoon pepper, and nutmeg. Bring to a boil and add the pasta. (The pasta won’t be completely covered by the liquid.)
6. Boil over medium (even reducing to medium-low if necessary) heat, stirring often, until the pasta is al dente and about two-thirds of the liquid has evaporated, 12 to 14 minutes (al dente). If at any point the liquid evaporates before the pasta is tender, add additional warm water (1/2 cup at a time- did once after 12 min) and continue cooking.
7. Remove the pot from the heat and add both cheeses. Stir until the cheese is completely melted and has emulsified into a creamy sauce.
8. Let the pasta sit for 10 minutes. (This is necessary to allow the sauce to thicken.) If the sauce becomes too thick, adjust the consistency by adding additional warm water 1/4 cup at a time.
9. Season to taste with additional salt and pepper and serve immediately with more black pepper and parmesan, if desired.
10. Top with toasted breadcrumbs, if desired.

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.

Skillet Greek Chicken with Orzo, Tomatoes & Feta

This was a super quick and delicious skillet dinner that was absolutely packed with flavor. I loved the colorful and fresh tomato topping. We ate it with a green salad but it truly could have been a complete meal on its own.

This recipe was adapted from Half Baked Harvest, contributed by Tieghan Gerard. I used chicken thighs, dried oregano, and capers. I also modified the method and proportions. Next time, I may substitute 10-minute farro for the orzo. Great.

Yield: Serves 6

For the Chicken & Orzo:

• 4 T extra virgin olive oil
• 1 3/4 to 2 pounds boneless skinless chicken thighs, cut into 1 1/2 to 2-inch pieces (about 4 large)
• 1 T dried oregano
• 2 tsp smoked paprika
• Kosher salt and freshly ground black pepper
• 2 T balsamic vinegar
• 8 cloves garlic, sliced
• 1 bell pepper, sliced (I used a yellow pepper)
• 2 cups dry orzo pasta
• 2 T capers, drained

For the Tomatoes & To Serve:

• 2 1/2 cups mixed heirloom grape or cherry tomatoes, halved
• 2 T extra virgin olive oil
• 1/3 cup fresh basil, chiffonade
• 2 cloves garlic, grated or put through a garlic press
• kosher salt
• 1-2 pinches/dashes red pepper flakes, to taste
• 1 cup crumbled feta cheese, for serving

1. In a large skillet, toss together the olive oil, chicken, oregano, paprika; season with salt and pepper. (I used an enameled cast iron pan.)
2. Cook over medium-high heat until the chicken is browned all over and cooked through, about 5 minutes.
3. Stir in the balsamic vinegar and garlic, cook another minute. Using a slotted spoon, remove the chicken from the skillet.
4. Add the bell peppers to the drippings in the skillet. Cook until soft, 2-3 minutes.
5. Add the orzo and 2 1/2 cups water. Season with salt and pepper. Cook, stirring often until almost all the water is absorbed, about 5 to 10 minutes. Taste the pasta for doneness; add water and continue to cook until tender, if necessary. (I added 1/2 to 3/4 cup additional water after 5 minutes.)
6. Stir the chicken and capers into the orzo. Allow the chicken to warm through, about 3 minutes.
7. Meanwhile, toss the tomatoes with olive oil, basil, and garlic in a bowl. Season with salt and red pepper flakes.
8. To serve, spoon the tomatoes over the chicken and gently toss. Top with feta cheese.

One-Pot White Bean & Sausage Stew

This is another one-pot, cold weather, comfort food stew. Before our first snow, I rescued some rosemary and thyme from my garden- I was so happy to incorporate both in this dish. 🙂

The recipe was adapted from The New York Times, contributed by Melissa Clark. I added parmesan rind to the pot while the beans were simmering. I also modified the method and used an immersion blender to purée some of the beans after they were cooked to add creaminess to the finished dish.

The recipe can also be adapted to make in a slow cooker, noted below. Easy and delicious with rich and deep flavor.

Yield: Serves 6 to 8

• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1+ pounds sweet Italian sausage, sliced 3/4-inch thick (I used 5 links)
• 1 tablespoon tomato paste
• 1/2 teaspoon ground cumin
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 1 large yellow onion, chopped
• 4 garlic cloves, finely chopped
• 1 pound dried great Northern beans, rinsed and picked through
• 4 cups (1 quart) water
• 4 cups (1 quart) chicken or turkey stock (I used homemade turkey stock)
• 2 teaspoons kosher salt, or to taste
• 2 thyme sprigs
• 1 large rosemary sprig
• 1 bay leaf
• parmesan rind, optional
• 2 teaspoons balsamic vinegar, plus more for serving
• 1/2 teaspoon black pepper, plus more to taste
• minced parsley, for garnish, optional

1. Heat oil in a large stockpot over medium-high. (I used a large enameled cast iron Dutch oven.)
2. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
3. Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes.
4. Add the carrots, celery, and onion. Cook, stirring, until the vegetables have softened, about 5 minutes.
5. Add the garlic and stir for an additional 30 seconds to 1 minute.
6. Stir in the beans, 4 cups water, 4 cups stock, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil.
7. Then reduce heat to low, add the parmesan rind (highly recommend!), cover the pot, and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged. (I covered the pot and did not have to add any additional liquid.)
8. To add creaminess, use an immersion blender to purée some of the stew. (I blended for about 10 seconds.)(Alternatively, 1 or 2 cups of beans can be removed, puréed, and returned to the pot.)
9. When beans are tender, return the sausage to the pot. Simmer for 5 minutes.
10. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil, if desired. Garnish with parsley, if desired.

To Make the Stew in a Slow Cooker:

1. Add all of the ingredients, except the sausage and garnishes, and 7 cups water/stock (instead of 8) to the machine.
2. Cook on low for 8 hours. (It holds well on low for 2 more hours.)
3. When you’re ready to serve, roast the sausage on a sheet pan at 425 degrees for about 20 minutes.
4. Slice and add the sausage, as well as any accumulated juices from the pan, to the soup. Warm through and serve.