Chicken Paprikash with Buttered Egg Noodles

I have another saucy chicken dish to share. 🙂 My husband has very fond memories of eating Chicken Paprikash during his childhood, so I jumped at trying this version. The cream perfectly balances the spice in the sauce. It’s a great comfort food dish.

This recipe was adapted from Bon Appétit, contributed by Claire Saffitz. I used boneless, skinless chicken thighs, increased the garlic, and used crème fraîche instead of sour cream in the sauce. I also incorporated some smoked paprika. We ate it with roasted asparagus on the side.

  • ½ cup sour cream, crème fraîche, or Greek yogurt, at room temperature
  • 10 boneless, skinless chicken thighs (about 2 1/2 to 3 pounds)
  • Kosher salt
  • freshly ground black pepper
  • 1 large yellow or sweet onion, peeled and chopped
  • 8 garlic cloves, smashed and peeled
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 2 tablespoons paprika
  • 1 tablespoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • 16-ounces (2 cups) canned crushed tomatoes (from a 28 oz can)
  • 12 ounces egg noodles
  • ½ cup parsley leaves with tender stems, finely chopped
  1. Preheat oven to 300°, preferably on convection. (I roasted the asparagus first and then reduced the temperature.)
  2. Take creme fraiche (or sour cream or yogurt) out of fridge—it needs to come to room temperature.
  3. Place chicken thighs on a plate and pat dry with paper towels. Season both sides with salt and pepper. Set aside.
  4. Peel and chop the onion. Smash the garlic cloves with the flat side of your knife and peel.
  5. Heat a large ovenproof skillet over medium-high. Add 1 T butter and 1 T olive oil, swirl to melt.
  6. Using tongs, add chicken “skin side” down and cook, lifting up thighs once or twice to let rendered hot fat run underneath, until golden brown and crisp, 6-7 minutes. Transfer chicken skin side up to a plate.
  7. Reduce heat to low. Add onion and garlic; season with salt and pepper. Cook, stirring often to dissolve browned bits on bottom of skillet, until onions are translucent, 6–8 minutes.
  8. Add paprika and cayenne. Cook, stirring constantly, just until onions are evenly coated and spices are fragrant, about 30 seconds (the spices burn very easily, turning them bitter and chalky, so make sure to keep them moving in skillet and have can of tomatoes close at hand).
  9. Add tomatoes to skillet. Add 3/4 cup water and add to skillet. Stir until incorporated, season with several pinches of salt, and bring to a simmer.
  10. Using tongs, arrange thighs skin side up back in skillet (along with any accumulated juices), nestling into liquid but not submerging (you want the “skin side” to be exposed so it stays crispy).
  11. Transfer skillet to oven and roast until chicken is fully cooked and tender enough to release from the bone when prodded with a fork, 15-20 minutes, or until center of thickest part of the meat reaches 165 degrees.
  12. About halfway through chicken cook time in the oven, bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions, stirring occasionally with tongs. Drain noodles in a colander.
  13. Transfer noodles to a large bowl, add remaining 2 T butter, and toss to coat until butter is melted and noodles are coated. Season with salt and pepper.
  14. Add half of the finely chopped parsley to noodles; toss to coat.
  15. Carefully remove skillet from oven (handle will be hot!). Using tongs, transfer chicken skin side up to a clean plate.
  16. Taste sauce and season with more salt and pepper, if needed.
  17. Spoon about ¼ cup sauce into a small bowl and stir in creme fraiche (sour cream or yogurt) until smooth (this slowly brings up the temperature of the sour cream so it doesn’t split when it hits the hot skillet). Pour back into skillet and stir to combine.
  18. Arrange chicken thighs and juices back in skillet and top with remaining chopped parsley. Serve over noodles. (I arranged the chicken and sauce over the noodles in a serving bowl and garnished with parsley.)

Greek One-Pan Pasta

I have one more Greek dish to share- for now. 🙂 I incorporated rotisserie chicken meat to make this a super-fast weeknight dish. The dill and lemon zest make it reminiscent of avgolemono. Cooking the pasta in chicken stock gives it wonderful flavor and adds creaminess to the finished dish.

This recipe was adapted from Martha Stewart Living. I modified the proportions. Easy and great! We ate it warm but it would also be delicious served cold or at room temperature as a pasta salad.

Yield: Serves 6

  • 4 cups chicken stock
  • 1 pound fusilli
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • finely grated lemon zest, from one lemon (reserve some for garnish)
  • 2 T fresh lemon juice
  • Kosher salt and freshly ground pepper
  • 1 1/2 pounds shredded rotisserie chicken meat
  • 1/2 cup chopped fresh dill, plus more for garnish
  1. Combine stock, pasta, oil, lemon zest, 1 1/4 teaspoons salt, 1/4 teaspoon pepper, and 1 3/4 cups water in a large straight-sided skillet. (I used a large enameled cast iron pan.)
  2. Bring to a boil over medium-high and cook, stirring occasionally, 9 minutes.
  3. Season chicken with salt and pepper; add to skillet. Continue to cook, stirring, until pasta is al dente and chicken is cooked through, about 2-3 minutes more.
  4. Remove from heat; stir in lemon juice and dill. Taste and adjust seasonings, as desired.
  5. Serve immediately, topped with more lemon zest and dill, and a generous drizzle of oil.

One-Pan Bucatini with Peas, Baby Greens & Pancetta

The first time I made a one-pan pasta dish, I was skeptical about the results. Now I know that this technique is absolute genius. Cooking the pasta in the pan results in fabulously creamy sauce. The bonus is the ease of producing a great dish with minimal cleanup.

This recipe was adapted from America’s Test Kitchen’s book, Cook It in Your Dutch Oven, via Cups and Spoonfuls.com. I literally started making the dish within an hour of reading the post. 🙂 It’s a perfect quick dinner made with pantry items- all in a single pot. Great!

Yield: Serves 4 to 6

  • ½ cup panko bread crumbs
  • 1 ½ ounce of Parmigiano-Reggiano cheese, about ¾ cup, divided
  • extra virgin olive oil, for toasting the bread crumbs
  • freshly grated zest from one lemon, divided
  • coarse salt and freshly ground black pepper
  • 2 slices of thick-cut bacon or 2 ounces of pancetta, cut into 1/4 inch pieces
  • 4 garlic cloves, thinly sliced
  • 1 cup dry white wine
  • 2 ½ cups water, more as needed
  • 2 cups chicken stock
  • 12 oz (3/4 pound) bucatini
  • 5 ounces of mixed baby greens (baby chard, kale, & spinach), about 5 cups
  • 1 cup frozen peas
  1. Toast breadcrumbs in a small skillet with a bit of olive oil until golden brown.
  2. Next, mix together toasted breadcrumbs, ¼ cup of Parmesan, 1/2 of the lemon zest, ¼ teaspoon of coarse salt, and ¼ teaspoon of freshly ground black pepper in a small bowl.  Set aside.
  3. Cook bacon or pancetta in your Dutch oven over medium heat until crisp, about 4 to 6 minutes.  Using a slotted spoon, remove and place on a plate lined with a paper towel.  Set aside until ready to serve pasta.
  4. Add garlic and remaining lemon zest to Dutch oven and cook until fragrant, about 30 seconds or so.
  5. Add wine, scraping any browned bits and cook until the wine is almost evaporated, about 4-5 minutes.
  6. Add water and stock and bring to a boil.
  7. Stir in pasta and return to a strong simmer.  Cook pasta, stirring often until the pasta is tender, about 8 to 10 minutes.
  8. Add greens and peas.  Stir and continue to cook until the vegetables are tender, about 4 minutes.
  9. Add remaining Parmesan and stir until pasta is creamy and completely coated about 30 seconds.
  10. Add extra hot water if pasta seems too dry.  Season to taste with salt and pepper.
  11. Serve and sprinkle each serving with crispy pancetta and lemon panko breadcrumbs.

Pressure Cooker Spaghetti & Meatballs

This recipe is absolute GENIUS. It was a genius idea for me to make it on Super Bowl Sunday too. I am usually cooking while my family is watching the game- and commercials- in another room. This year, the meal was cooked and ready to go; it was kept warm in the pressure cooker with the lid in place while I was sitting on the sofa with everyone. 🙂

This recipe was adapted from The New York Times, contributed by Melissa Clark. I increased the garlic and used ground turkey and whole wheat spaghetti. I also made it in my stove top pressure cooker instead of an Instant Pot.  We enjoyed it with garlic bread and Caesar salad. Great.

Yield: Serves 4 to 6

For the Sauce:

  • 3 tablespoons extra-virgin olive oil
  • 2-4 garlic cloves, very thinly sliced
  • ¼ teaspoon red-pepper flakes
  • ¼ teaspoon freshly ground black pepper
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon kosher salt
  • 2 basil sprigs, plus more thinly sliced for serving
  • 8 ounces whole wheat spaghetti (not thin spaghetti), broken in half
  • 2 tablespoons grated Parmesan, plus more for serving
  • 1 cup ricotta (optional)

For the Meatballs:

  • 1 pound ground turkey (or substitute veal, pork or beef)
  • ¼ cup panko bread crumbs
  • ¼ cup grated Parmesan
  • 2 tablespoons chopped basil
  • 1 large egg
  • 1 teaspoon kosher salt
  • 1 to 2 garlic cloves, finely grated or minced

  1. Heat 2 tablespoons oil in a stove top pressure cooker or Instant Pot on sauté. Stir in garlic, red pepper and black pepper, and cook for 1 minute or until fragrant.
  2. Stir in tomatoes, salt and basil sprigs; cook, stirring occasionally, for 10 minutes.
  3. Meanwhile, make the meatballs: In a large bowl, mix together ground meat, bread crumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1 1/4-inch balls. (I used a large cookie scoop and placed them on a large plate, shaping them into balls when I placed them into the pot.)
  4. Pour 1 cup water into sauce in pot, scraping up any browned bits on bottom of pot.
  5. Scatter uncooked spaghetti over the sauce.
  6. Drizzle remaining 1 tablespoon oil over spaghetti, stirring gently (try to keep the spaghetti on top of the sauce), then top with meatballs.
  7. Cover and cook on high pressure for 5 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti.
  8. Stir in 2 tablespoons Parmesan.
  9. At this point, the pasta will be almost but not quite cooked through. Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened and spaghetti is al dente but not mushy.
  10. Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like.

Lentil & Orzo Stew with Lemon & Coriander-Spiced Roasted Eggplant

Happy 2019! I have a few healthy “January” recipes to share before getting back to my belated holiday menu recipes. 🙂

This wonderful stew was hearty and healthy. The flavors in the dish were brightened with lemon zest and juice. I also loved that the roasted eggplant was seasoned with crushed coriander seeds- it made it a more special topping.

The recipe was adapted from The New York Times, contributed by Yewande Komolafe. I doubled the recipe, increased the garlic and eggplant, decreased the oil, and used green lentils and feta cheese. Excellent.

Yield: 8 servings

  • roughly 3 pounds eggplant (I used 3 medium eggplant), chopped into 1 1/2-inch pieces
  • 8 T olive oil, divided
  • 2 T coriander seeds, crushed
  • Kosher salt and freshly ground black pepper
  • 2 medium carrots, finely chopped
  • 2 medium yellow onions, finely chopped
  • 4 celery stalks, finely chopped
  • 10 garlic cloves, finely chopped
  • 2 T tomato paste
  • 2 cups dried lentils (green, black or brown)
  • 10 cups chicken or vegetable stock, or water (I used 4 cups homemade turkey stock & 6 cups chicken stock)
  • 1 cup orzo or other small pasta
  • zest and juice from 2 lemons, plus lemon wedges for garnish
  • ¼ cup shaved ricotta salata or crumbled feta, or to taste
  1. Heat the oven to 425 degrees, preferably on convection roast.
  2. In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Arrange in an even layer on 2 parchment paper-lined large rimmed baking sheets and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking.
  3. In a large stock pot, heat the remaining 4 tablespoons oil over medium. (I used a large enameled cast iron pot.) Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently, until vegetables are softened, about 3 minutes.
  4. Stir in the garlic and tomato paste and cook, stirring occasionally, until tomato paste begins to darken on the bottom of the pan, about 5 minutes.
  5. Stir in the lentils until coated. Pour in stock or water and bring to a boil over high heat. Lower to medium and simmer until lentils are tender, 20 to 30 minutes, depending on the type and age of lentils you use.
  6. Stir in the orzo and cook until softened, 8 to 10 minutes.
  7. Remove from heat and stir in the lemon zest and juice.
  8. Season to taste with salt and pepper.
  9. Top with the roasted eggplant pieces and crumbled feta or large shavings of ricotta salata. Serve with lemon wedges for squeezing, as desired.

Bucatini with Burst Cherry Tomatoes & Basil

My kids are back in school! I can get back to sharing dishes that we enjoyed this summer (and probably last spring as well). I have quite a few to share. 🙂

This is a fabulous, restaurant-indulgent, late summer pasta dish. The real beauty of it is that it could be made in any season to bring back the taste of summer. It was also quick and easy to prepare- the best combination. The cheese adds creaminess to the finished dish but can easily be omitted for a vegan version.

This recipe was adapted from Bringing it Home: Favorite Recipes from a Life of Adventurous Eating by Gail Simmons with Mindy Fox. I used grape instead of cherry tomatoes, bucatini instead of spaghettini, and modified the proportions. I am definitely going to make this dish year round. Great.

Yield: Serves 4 to 6

  • 1 pound bucatini, spaghettini, spaghetti, or angel hair pasta
  • Kosher salt
  • 1/2 cup olive oil, plus more for serving
  • 1 small red onion or 1/2 large red onion, thinly sliced, about 1 cup
  • 4 large garlic cloves, thinly sliced
  • 1/4 tsp red pepper flakes
  • 2 pounds (about 3 pints) grape or cherry tomatoes
  • 1 1/2 cups loosely packed torn basil leaves, plus more for garnish
  • 2-4 T finely chopped fresh flat leaf parsley
  • 3/4 cup (6 oz) fresh whole-milk ricotta cheese
  • freshly grated Parmigiano-Reggiano cheese, for serving
  • coarsely ground black pepper
  1. Cook the pasta in a large pot of well-salted boiling water until al dente. (Simmons recommends 2 T of kosher or fine sea salt in 4 quarts of water.)
  2. Meanwhile, heat the oil in a 12- or 14-inch skillet or wide, heavy saucepan over medium-high heat.
  3. Add the onion, garlic, and 1 teaspoon of salt. Cook, stirring frequently, until the onion begins to soften, about 5 minutes.
  4. Add the red pepper flakes, then stir in the tomatoes and continue cooking, stirring occasionally, until most of the tomatoes have burst, 6 to 8 minutes.
  5. Reserving 1 cup of the pasta cooking liquid, drain the pasta.
  6. Add the pasta, along with the reserved pasta cooking water, to the pan with the sauce. Cook over medium heat, stirring, until the pasta is coated, about 30 seconds, then stir in the basil and parsley.
  7. Divide the pasta among serving plates. Dollop with the ricotta and sprinkle with Parmesan and black pepper to taste. Drizzle with olive oil, if desired, and serve immediately.

Sheet Pan Israeli Couscous with Browned Butter, Corn, Zucchini, & Basil

This wonderful side dish had the incredible nutty flavor from browned butter in every bite. It was a lovely way to enjoy my beautiful CSA corn and zucchini this week. 🙂

This dish was adapted from Meatless Sheet Pan Suppers: 100 Surprising Vegetarian Meals Straight from the Oven by Raquel Pelzel. I added an extra ear of corn and used Trader Joe’s Harvest Grain Blend, a combination of Israeli couscous, red quinoa, orzo, and split dried garbanzo beans, instead of Israeli couscous alone. Great!

Yield: Serves 6

  • 4 T (1/2 stick) unsalted butter, cut into 4 pieces
  • 3 to 4 ears fresh corn, shucked and kernels sliced off the cob
  • 1 large zucchini, chopped into 1/2-inch pieces
  • 1 1/2 to 2 tsp kosher salt
  • 1 1/2 cups Israeli couscous or Trader Joe’s Harvest Grain Blend
  • 3 cups boiling water
  • 1/2 cup fresh basil leaves, stacked, rolled, and thinly sliced into ribbons
  1. Adjust an oven rack to the middle position and preheat the oven to 350 degrees, preferably on convection.
  2. Place the butter on a rimmed sheet pan and set it in the oven until the butter melts and smells toasty and nutty, about 4 to 5 minutes.
  3. Remove the sheet pan from the oven and spoon about 2 tablespoons of the browned butter into a small heatproof bowl.
  4. Stir the corn and zucchini into the remaining butter on the sheet pan, along with 1/2 teaspoon of salt, and cook until the zucchini softens and the corn loses its raw starchiness, about 8 minutes.
  5. Transfer the corn mixture to a large bowl and season with 1/4 to 1/2 teaspoon salt, to taste.
  6. Add the couscous to the pan alone with the boiling water and the remaining teaspoon of salt. Stir to combine, and wearing oven mitts, cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal.
  7. Bake couscous for 10 minutes, remove the foil, stir the couscous, re-cover the pan, and continue to cook for another 10 minutes, or until the couscous is plump and tender.
  8. Transfer the couscous to the bowl with the corn mixture.
  9. Add the reserved browned butter and most of the basil. Stir to combine and adjust the seasonings as necessary.
  10. Serve sprinkled with remaining basil.

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