pfeffernusse:

Dijon Chicken Stew with Potatoes & Kale
Serves 6.

• 4 tsp [20 ml] olive oil, divided
• 2 cups [500 ml] sliced leek
• 4 garlic cloves, minced
• 1/3 cup [42.5 g] all-purpose flour
• 1 lb [453 g] skinless, boneless chicken thighs, cut into bite-sized pieces
• ½ lb [226 g] skinless, boneless chicken breast, cut into bite-sized pieces
• ½ tsp [2.5 ml] salt, divided
• ½ tsp [2.5 ml] freshly ground black pepper, divided
• 1 cup [250 ml] dry white wine
• 3 cups [750 ml] fat-free, less-sodium chicken broth
• 1 tbsp [15 ml] all-purpose flour
• 1½ cups [375 ml] water
• 2 tbsp [30 ml] Dijon mustard
• 1 tbsp [15 ml] grainy mustard (Meaux)
• 1 lb [453 g] (½-inch) cubed peeled white potato
• 8 cups [2 L] loosely packed torn kale (about 5 oz / 140 g)
• Crushed red pepper

Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek and sauté 6 minutes or until tender and golden brown. Add garlic, sauté 1 minute. Spoon leek mixture into a large bowl. Place 1/3 cup flour in a shallow bowl or pie plate. Dredge chicken in flour, shaking off excess. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add half of chicken mixture, sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Cook 6 minutes, browning on all sides. Add browned chicken to leek mixture. Repeat procedure with remaining chicken mixture, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.

Add wine to pan, scraping pan to loosen browned bits. Combine 1 cup broth and 1 tablespoon flour, stirring with a whisk until smooth. Add broth mixture, remaining 2 cups broth, water, and mustard to pan, bring to a boil. Stir in chicken mixture, remaining ¼ teaspoon salt, and remaining ¼ teaspoon black pepper. Cover, reduce heat, and simmer 30 minutes.

Stir in potato. Cover and simmer 30 minutes or until potato is tender. Stir in kale, cover and simmer 10 minutes. Garnish with crushed red pepper, if desired.

drop-the-pounds:

CHICKEN FRIED RICE, NOM NOM NOOOOOMMM to the extreme!

1 tsp ginger

4 small garlic cloves

drizzle of olive oil

1 cup diced or shredded chicken

1/2 cup carrots (cut in circles, like the picture)

about 1 cup of broccoli florets, cut into single bite size pieces

2 cups of cold, already cooked rice (i used short grain brown rice)

dice the ginger and just crush the garlic and put it in a large pan with the olive oil on medium-low heat for about 3 minutes

add the carrots and broccoli to the pan and stir it in with the garlic and ginger. cover the pan with a large lid or plate to steam the veggies for about 7 minutes. check after 5 minutes with a fork. if still hard, leave it steaming for 2 more minutes.

once the veggies are tender, add the chicken and stir everything together. when the chicken is fully warmed through, add the cold rice to the pan and stir it all together. let it cook for about 5 minutes, stirring occasionally

SAUCE RECIPE: (optional, not the healthiest. for healthier option, just drizzle some low sodium soy sauce with a drop of agave onto the meal and mix it up!)

1 tablespoon sesame oil

2 teaspoons black bean sauce

1 tablespoon teriyaki sauce

1 tablespoon dry sherry

2 1/2 teaspoons of grade A maple syrup

once the chicken fried rice is totally warmed through, mix all of the ingredients for the sauce together except for the maple syrup. drizzle half of the sauce onto the chicken fried rice and stir it all through to get everything evenly coated. add as much more sauce as you need/want. usually, i use it all.

stir everything together to make sure it is well incorporated and then clear a spot in the middle of the pan and add the maple syrup. let it start to almost boil and when it starts bubbling, mix it in with everything else.

makes AT LEAST 2 1/2 Servings! enjoy <3

(Source: drop-the-weight)

bitchin-kitchen:

Lemon Meringue Not-Quite-Pie.  Made with leftover lemon pie filling and seven-minute frosting from my birthday cake.  As we were making these, my mother mentioned how my grandmother used to make lemon meringue not-quite-pie all the time: she liked to make puddings and meringue, but wasn’t such a fan of pie crust.  

And hey, who needs pie crust anyways?

gastrogirl:

brownie cookie dough sandwiches.

gastrogirl:

margarita cupcakes with lime buttercream.