Recipes

Moroccan Chicken Sheet Pan

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This moroccan chicken sheet pan from Family Style Food is the perfect combination of sweet and savory. The oranges paired with the red pepper flakes, the dates and the ginger, you can’t get much better than that. Pair with basmati rice and it’s a perfect meal for the week; I made it and took it to work all week long.

Ingredients

  • 2 LBS Boneless Skinless Chicken Breast
  • 1/2 Red onion, thinly sliced
  • 1 LB Carrots, cut into bite sized chunks
  • 1 Orange/ 2 Tangerines, peeled and wedges cut in half
  • 2 Garlic Cloves, Sliced
  • 3 Green Onions, white and green part, sliced
  • 2 Pitted Dates, finely chopped [I used pre-chopped dates from a bag]
  • 2 TSP Ginger
  • 1/4 Cup Olive Oil
  • 2 TSP Cumin Seeds
  • 2 TSP Coriander
  • 2 TSP Cayenne
  • 1 TSP Crushed Red Pepper Flakes
  • Salt + Pepper

Let’s Get Cooking

Preheat the oven 450F and prep all the ingredients

Arrange the chicken on a large baking sheet. Add on the red onion + carrots + oranges + green onions + garlic, dates, and ginger. Pour over the olive oil then add on the cumin + coriander + salt + pepper + chili flakes.

Mix everything really well so the chicken is coated with the spices. Space out the chicken so it is in an even layer. Cook for about 22-25 minutes.

Squeeze the orange wedges or push them down with a spoon to release the judges. Mix well again and enjoy with rice!

Always Hungry,

Hannah

Stuffed Peppers

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Stuffed peppers are the perfect weeknight dinner. They are easy to make, they make a lot, and they are filling and satisfying. We are in that weird time with March weather, is it warm, is it cold, we really don’t know. So having warm stuffed peppers can revive that weather confusion. This recipe is from the Kitchen Prep.

Ingredients

  • 4 Cubanelle Peppers, tops removed and seeded [or any pepper of your choice]
  • 1 Small onion, diced
  • 1 LB bulk Hot Italian Sausage, removed from casing
  • 4 Garlic Cloves, mashed and minced
  • 1 14oz Crushed Tomatoes
  • 6 oz Chicken Stock
  • 1/4 Cup Chopped Basil OR 1 TBSP Dried Basil
  • 1 Cup Pre-cooked Rice
  • 1/4 Cup Mozzarella Cheese, shredded
  • 1/4 TSP Cayenne
  • Salt + Pepper

Let’s Get Cooking

Heat the oven to 400F

Cook the rice per box/bag instructions

Remove the casing from the sausage, do this by slicing with a knife the casing and pulling it off.

Saute the onions + sausage on high for about 5 minutes in a large pan. Once the meat is browned, add in the garlic and saute until fragrant.

Add to the pan crushed tomatoes + chicken stock + fresh/dried basil. Let cook down until thickened.

Pour mixture into a large bowl with rice + cayenne + mozzarella cheese. Stir to combine and add salt + pepper.

Stuff the peppers and place left over filling into the casserole dish. Place stuffed peppers on top of the extra filling and cover with foil. Bake for 40-50 minutes.

Enjoy warm!

Always Hungry,

Hannah

Beef Stroganoff

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Beef stroganoff is the perfect transition recipe. It’s good for fall to winter and winter to spring. It’s still cold outside and I don’t know about you, but I want something that is going to warm me up. This is my new favorite Beef Stroganoff recipe, the meat is fall apart, not chewy like it can be sometimes. The key is getting chuck or bottom round beef, instead of stew meat! The recipe is from the Kitchn, it does utilize a slow cooker, but you can always cook this low and slow on the stove.

Ingredients

  • 2 LBS Chuck or bottom round beef, cut into 1 1/2 inch pieces
  • 1/4 Cup All Purpose Flour
  • 1 1/4 TSP Salt
  • 1 TSP Black Pepper
  • 8 oz Cremini mushrooms [or whatever you can find], sliced
  • 1 Small Yellow onion, diced
  • 2 Garlic Cloves, Minced
  • 1 1/4 Cup Low-Sodium Beef Broth
  • 2 TBSP Worcestershire Sauce
  • 8 oz Egg Noodles
  • 2 TBSP Unsalted butter, melted
  • 1 Cup Sour Cream

Let’s Get Cooking

Place the beef + flour + salt + pepper in a large bowl and toss until the beef is coated. Transfer the beef and any left over flour into the slow cooker. Add in the mushrooms + onion + beef broth + garlic + Worcestershire sauce and stir to combine. Cover and cook until the beef is tender, for 6-8 hours on low or 3-4 hours on high.

30 Minutes before the meat is done, cook the egg noodles and toss with butter once cooked. Once the meat is done, little by little stir in the sour cream to the stroganoff. Serve with the buttered noodles and enjoy!

Always Hungry,

Hannah

Chicken Caprese Sandwich

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Sandwiches are the perfect lunch meal. You get a just about everything you need; bread, meat, and veggies. I recently made some focaccia

and decided that a sandwich for lunch was just what I needed. Inspiration taken from a caprese salad, swapping out basil for spinach for our greens.

Ingredients

  • 2 slices of Sandwich bread of your choosing – I used focaccia
  • 1 Chicken Thigh
  • 1 TSP Red Pepper Flakes
  • 1 TBSP Oil, canola/vegetable
  • 1 TSP Balsamic
  • 1 TSP Garlic Powder
  • 1 Tomato, sliced
  • Handful of Spinach
  • 1/4 Cup Mozzarella Cheese
  • Salt + Pepper

Let’s Get Cooking

In a pan, heat the oil. Once the oil is hot, add in the chicken thigh. Season both sides with Red pepper + Garlic + Salt + Pepper and pour over the balsamic. Cook about 9 minutes each side, leaving the chicken alone so the skin gets crispy. Once fully cooked, set aside.

Toast the sandwich bread that you are choosing to use. On the top slice, add on the mozzarella cheese. On the bottom slice place spinach then tomato slices. As the chicken is cooled, slice length wise and place over the tomato. Finish off the sandwich, cut in half, and enjoy!

Always Hungry,

Hannah

Chicken Paprikash

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When it’s cold outside, you don’t crave a salad, you crave something that will warm you from the inside out. Chicken Paprikash is the perfect meal for just that. Mildly spicy, perfectly flavorful, and filling, Chicken Paprikash will warm you up and rid you of the February blues. This recipe comes from The Mom 100.

Ingredients

  • 4 LBS Chicken Thighs, skin on
  • 1+1/4 TBSP Canola oil
  • 2 Large Onions, halved, thinly sliced as half moons
  • 2 Garlic Cloves, minced
  • 2 TBSP Flour
  • 2 TBSP Paprika
  • 2 Bay Leaves
  • 1 14oz can Crushed Tomatoes
  • 2 Cups Chicken Broth
  • 3/4 Cup Sour Cream
  • 1 12oz Bag Egg Noodles

Let’s Get Cooking

Heat the oil in a large, deep heavy skillet over med-high heat. Season the chicken with salt + pepper

Add the chicken into the pan of hot oil, skin side down. Cook for 8 minutes and then flip for another 8 minutes [the chicken won’t be fully cooked yet]. Once done, remove to a separate plate.

Remove about 1 TBSP of any fat that is collected in the pan [my chicken did not have a lot of fat so I skipped this]. Add the onion to the pan, on med heat. Saute the onions for about 5 minutes until they begin to soften and brown. Add in garlic and saute for another minute. Add in flour + paprika and stir to incorporate. Add in the bay leaves + tomatoes + chicken broth, stir and bring up to a simmer. Add in the chicken, skin side up, and cook for about 20 minutes.

Cook the egg noodles according to the package.

Following the 20 minutes, remove the chicken and bay leaves and slowly stir in the sour cream.

Plate the chicken over the egg noodles and pour the sauce over top.

Always Hungry,

Hannah

Chorizo and Kale Soup

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It’s February in Ohio, so that means it’s cold, like really freaking cold. It’s been 18 degrees the past week or so and that is just not a fun time. Soup is a cure all and when it’s so cold that you want to die outside, this is the soup for you. I got this recipe from Halfbaked Harvest, and if you haven’t checked out how amazing she is, you need to ASAP. This smoky potato soup has just the right kick to warm you up inside and out.

Ingredients

  • 1 TBSP Extra Virgin Olive Oil
  • 3/4 LBS Smoked Spanish Chorizo, sliced
  • 1 Yellow Onion, chopped
  • 6 Garlic Cloves, Chopped
  • 2 TSP Smoked Paprika
  • 1/4 TSP Cayenne Pepper
  • 4 Small Yukon Gold Potatoes, Chopped
  • 6-8 Cups Low Sodium Chicken Broth
  • 1 Lemon, Juiced
  • Salt + Pepper
  • 4-6 Cups Kale, roughly chopped
  • 1/4 Cup Heavy Cream
  • 1/4 Cup Grated Manchego Cheese

Let’s Get Cooking

Heat the olive oil in a large pot in med-high heat. When the oil is starting to bubble, add in the chorizo and onions. Brown all over for about 5-8 minutes. Add in the garlic + paprika + cayenne stir and cook for about another 2 minutes. Add in the potatoes and toss to coat. Add in the chicken broth and lemon juice, season with salt + pepper. Simmer for med-high heat for about 15-20 minutes, until the potatoes are fully cooked.

Remove 1/2 cup of potatoes from the soup and mash/blend them. Stir the mashed potatoes back into the soup with the kale + milk + manchego cheese. Cook until the kale has started to wilt a little for about 10 minutes.

Remove from heat and serve with some crusty bread.

Always Hungry,

Hannah

Homemade Hibachi

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I freaking love hibachi, the food just tastes better when it’s made on a flat grill I guess. I have not been able to go to hibachi since this whole COVID thing so I figured I would try and tackle the challenge of making it at home. This is for a single serving, since I cook for one so if you need it for more people just bump up those numbers. It’s a super easy recipe and a lot less stressful than trying to catch broccoli in your mouth in front of all your friends and strangers.

Ingredients

  • 1 Chicken Breast, cubed.
  • 2 Garlic Cloves, diced
  • 1/2 TSP Butter
  • Black Garlic Salt (optional)
  • Hot Sauce
  • Soy Sauce
  • 1 egg, scrambled
  • 1 Onion, cut into thick slices
  • Carrots, cut into match sticks
  • Sushi Rice, cooked by package instructions
  • Toppings: Yum Yum Sauce, Edamame

Let’s Get Cooking

I am not very good with measuring shit when I am free-handing it in the kitchen, I gotta get better at that. I apologize. Moving forward, start with cooking the sushi rice and let it cool.

While the rice is cooking, prep your veggies and cut the chicken. Heat a large pan and add the butter and about 3 TBSP of soy sauce. Once the butter is melted add in the chicken. Sprinkle with a little bit of the black garlic salt (if around) and add in the diced garlic + hot sauce. Cook until done and place into a separate bowl.

Place the chopped vegetables into the same pan you cooked the chicken in and cook until soft, feel free to add in a little more soy sauce and pepper. Once the veggies are done, add in the chicken and cooked rice. Make a well in the middle of the rice and add in the scrambled egg. Cook until done and then mix in with the rest of the rice.

Serve in a bowl with your fav toppings like, yum yum sauce, edamame, or whatever you’d like!

Always Hungry,

Hannah

Moroccan Chickpea Bowl

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Trying new food is one of my favorite things. If you told me “Hannah we are going try out new restaurants all weekend”, I am totally in! I love trying out new cuisines so I thought I’d bring in something new that I tried from a Pinch of Yum. This is another meatless meal focusing on chickpeas, which I love as the main event. Give this recipe a try when you want to focus on something new and cut out the meat once in awhile.

Ingredients

  • 1 TBSP Olive Oil
  • 1/4 Chopped Onion
  • 1 Clove Garlic, minced
  • 1 TBSP Chili Powder
  • 1 TBSP Cumin
  • 1 TSP Turmeric
  • 1 TSP Garam Masala
  • 1 TSP Sea Salt
  • Dash of Cinnamon + Cayenne
  • 2 14 oz Cans of Chickpeas, drained
  • 2 14 oz Cans of Fire Roasted Diced Tomatoes
  • Coucous
  • Cucumbers, Sliced thin
  • Greek Yogurt
  • Lemon Juice
  • Pita Wedges

Let’s Get Cooking

In a large skillet, heat the olive oil. Add in the onion and saute until soft and translucent. Add in garlic + spices + salt + Chickpeas. Stir until the mixture becomes fragrant. Add in the tomatoes and their juices and simmer for about 20 minutes.

With the chickpeas cooking, chop up your cucumbers and cook the couscous per the boxes instructions. When it’s time to assemble take whatever else you would like to add.

My bowl consisted of couscous, chickpeas, cucumbers, greek yogurt, and lemon on top. I ate this with toasted pita wedges and it was DELICIOUS. I hope you enjoy this easy weeknight meal.

Always hungry,

Hannah

Mac + Cheese

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Everyone loves Mac + Cheese, it’s heaven in a bite. I have been in search of the best mac + cheese recipe, I need it to be overly cheesy, with strong flavors, and no soggy ass noodles. It looks like I finally found it! Recipe is from Stove Top Kisses, she has a wonderful video of the whole process on her page as well as so many other delicious recipes! Enough chit-chat let’s get into her recipe!

Ingredients

  • 4 Cups Chicken Stock – enough to be able to boil your noodles in
  • 1 Package of Elbow macaroni or whatever noodle you prefer
  • 1 Stick of Butter, cut into smaller pieces
  • 3/4 Cup Sour Cream
  • 2 TSP Paprika
  • 2 TSP Garlic Powder
  • 2 TSP Onion Powder
  • 1 TSP Salt + Pepper
  • 1 Cup Cheddar Cheese + extra
  • 1 Cup Mozzarella Cheese + extra
  • 1 Cup Provolone Cheese + extra
  • 3 Eggs
  • 1 1/2 Cup Heavy Cream
  • 2 Cups Whole Milk

Let’s Get Cooking

Preheat the oven to 375F

Cook the noodles in the chicken stock, cook just under al dente.

Drain the noodles and place into a large bowl. Add in the stick of butter [no one said this was healthy] + Sour Cream + Paprika + Garlic Powder + Onion Powder + Salt. Mix well in the bowl.

Then you’re going to add in the cheeses, again stirring well in the bowl so that everything is mixed. In a separate bowl mix together the heavy cream + milk + 3 eggs.

Get out your pan and place a layer of the noodle mixture in the dish. Then pour over about half of the milk mixture over top. Finally, place a layer of the 3 cheese over top. Repeat this layering process until you run out. Top off with a little extra paprika and pepper.

Bake in the oven for about 50 minutes and enjoy the absolute gooey goodness that is this mac + cheese. Thank Stove Top Kisses for this one, it’s to die for.

Always Hungry,

Hannah

Butternut Squash with Pomegranates & Goat Cheese

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Butternut squash has really grown on me, I used to hate squashes. But I have noticed that when you roast the squash it takes on all new flavors. I found this recipe by Kelly from Eat The Gains. I love goat cheese, so I just figured it would add something extra to this roasted squash.

Ingredients

  • 1 Large Butternut Squash, peeled and cut into bite-sized pieces
  • 1/2 TSP Garlic Powder
  • 1 TBSP Coconut Oil, melted
  • 1/2 Cup Pomegranate Arils
  • 1/2 Cup Goat Cheese
  • Salt + Pepper

Dressing

  • 2 TBSP Lemon Juice
  • 1 TBSP Balsamic Vinegar
  • 2 TBSP Fresh Rosemary, chopped

Let’s Get Cooking

Preheat the oven to 375F and line baking sheets with parchment paper.

Toss the cubed squash with coconut oil + garlic powder + salt + pepper, make sure all is coated evenly. Spread out on the baking sheets and bake for about 30-40 minutes, stir once around 20 minutes. Make sure the squash is fork-tender before removing from heat.

Mix together the dressing ingredients and add salt + pepper to taste. Transfer the finished squash into a baking dish and stir in the dressing. Add in the pomegranate + goat cheese and mix to combine.

Then, enjoy!

Always Hungry,

Hannah