Chicken and lemon, lemon and chicken. It’s a match made in heaven as far as I am concerned, and I cook them up together in every way I can think of. And one of my favorite ways is chicken piccata, so I need to think up as many versions as possible. In this case, I’ve added just a teeny bit of cream to the recipe, which has magically transformed regular chicken piccata into easy creamy chicken piccata. Can you say, super simple, dreamy, just in time for the holidays dinner? Let’s make it!
I do love a good sheet pan chicken dinner! First of all, it is a great way to get a flavorful combination of chicken and veggies together in one easy to make supper. Second of all, because it is a sheet pan dinner there is exactly ONE pan to wash after supper is over. And while I am always happy to make my traditional sheet pan dinner of chicken with carrots and broccoli, sometimes I want to be a little more splashy, sheet pan chicken-wise.
So with that, I bring you this zingy recipe for Mediterranean sheet pan chicken. Ready to spice up your chicken dinner? Let’s make it!
I have loved tuna salad of all shapes and sizes since forever, but in the summer this is my all-time fave. Tuna tossed with fresh local tomatoes, fresh herbs, a handful of capers and the olive oil from the tuna jar – that’s all you need to make a tuna salad that is summertime delicious. Ready for some easy, perfect tuna salad, hold the mayo? Let’s make it!
I am literally obsessed with this recipe for cauliflower tuna salad. OBSESSED. Because not only is it scrumptiously delicious, and not only is it a complete and total shake-up of regular old tuna salad, it is also pretty dang healthy. Especially if you don’t load it up with bacon to the extent that I did when I took this picture, because while Everything Is Better With Bacon, this recipe is also fabulous without it (and more on that later).
So here’s one of the reasons for my obsession…let’s make it!
Let me start by saying that yes, I realize that this recipe for seared steak tartare is breaking all kinds of steak tartare rules. The main one being that steak tartare is supposed to be, well, raw. And I am definitely one of those people who loves a good traditional steak tartare in all of its uncooked glory. So let me go on record as saying that.
However, there are also folks out there who aren’t quite into the whole totally raw meat thing…and I understand that, but I also can’t bear for you to live without the glory that is steak tartare. So for you I present a seared steak tartare…still super rare on the inside, but with a quick char on the outside, and cooked with garlic and rosemary and drizzled with olive oil and capers and oh my my. Let’s make it!
There’s something about tomatoes and capers in any conglomeration that brightens up anything they meet, and this easy peasy tomato caper chicken is no exception. It takes plain old ordinary sautéed chicken and gives it a sassy, tangy personality that is guaranteed to make you believe in the old “winner, winner, chicken dinner” all over again…and it’s ready in less than a half hour, which is yet another reason that it is my current chicken crush. The Southern husband is helpless in the face of anything that involves capers (yep, capers…he’s a mystery) so when this is on the menu at our house, the only one who isn’t in a good mood about dinner is the dog. And actually, I take that back – the dog is ALWAYS in a good mood about dinner. So grab some chicken out of the fridge and let’s make it!