Moroccan Chicken Sheet Pan

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

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

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

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

Moroccan Chickpea Bowl

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

Le Petit Triangle Review

I love eating out and that has one of the saddest parts of COVID; all of the restaurants that are having to close and not being able to try out new cuisine. Now with some protocols in place I have been able to go back to one of my favorite restaurants in Ohio City, Le Petit Triangle.

This french cafe, is situated in the Ohio City neighborhood of Cleveland. I had been there one other time and absolutely adored it. It is a great place to stop and meet a friend, grab some coffee (or hot chocolate), or sit and enjoy a delicious meal. Their menu offers some great french classics like chocolate croissants, crepes, and escargot. The escargot is on the ‘HAVE to get list’. It is perfectly buttery with the right amount of garlic, paired with a crunchy baguette, 6 just does not seem enough.

Le Petit also offers brunch, lunch, and dinner menu’s. While eating with a friend, we split the sandwiches that were offered. I had the Bacalao “Benedict” which features the salt cod potato cakes, their house-made biscuits, fried eggs, and roasted potatoes. The salt cod potato cakes were a bit too salty for me, but that’s what trying new food is all about! We also had the Biscuit & Andouille Gravy which also featured the house-made biscuits and the most delicious gravy on top. If you do not like french food, please go solely for the biscuits and potatoes.

Give this perfect cafe a try and trust me you’ll be going back for more croissants. Due to COVID, Le Petit also offers take out, so if you are currently in the Cleveland area and unable to go in person, try them out from the comfort of your home!

Always Hungry,

Hannah

Butternut Squash with Pomegranates & Goat Cheese

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

Noodles with Feta & Paprika

Pasta is like a life force, it’s so damn good and it revives your soul. It’s so versatile too, you can put just about anything on it and it will taste amazing. This recipe has become a fav of mine from Action Bronson because it is so damn easy and so damn tasty. Also, you are probably going to have all these ingredients in your cabinets.

Ingredients

  • 4 oz Wide Egg Noodles
  • 1/2 Stick Salted Butter
  • 4 oz Sheep’s Milk Feta Cheese [or any kind of feta]
  • 1 TSP Paprika

Let’s Get Cooking

Bring a large pot of salted water to a boil. Cook the egg noodles according to the package.

While the pasta is cooking, melt the butter in a large skillet over medium heat. Once the pasta is cooked, add it to the skillet with butter along with a few spoonfuls of the pasta water.

Add in the paprika and toss to coat, I always like to add a little but more so all the noodles can get coated. Add in the feta and toss again as well. Feel free to add more of the pasta water to loosen up the sauce.

Serve up in a bowl, add a little bit more feta over top, and there you go!

Always Hungry,

Hannah

Chicken Noodle Soup

Chicken noodle soup cures the soul, that’s what they say right? It is incredibly easy to make at home and tastes 10 times better. Also makes your house smell amazing. Make using your own broth, or store bought, I don’t judge here. I utilized The Recipe Critic’s recipe as well! So go make this soup and warm up.

Ingredients

  • 10 Cups Bone Broth/Or Store Bought
  • 2 TBSP Olive Oil
  • 4 Large Carrots, sliced
  • 4 Celery Stalks, sliced
  • 1 Small Onion, diced
  • 3 Large Garlic Cloves, minced
  • Salt + Pepper
  • 12 Oz Wide Egg Noodles
  • 2 Cups Diced Chicken (I bought a Rotisserie chicken and diced it up)
  • 2 TBSP Fresh Parsley

Let’s Get Cooking

Grab your largest pot and and add the olive oil + celery + carrots + onion. Saute over high heat for about 4-5 min. Add in the garlic + salt + pepper and saute for another minute.

Add in your chicken broth + egg noodles and bring the pot up to a boil. You’re going to reduce the heat to let the egg noodles cook for about 8 minutes. You don’t want soggy noodles so definitely watch the noodles.

Add in the diced chicken now and fresh parsley. Let the chicken come up to temperature. Add salt + pepper to taste & you are good to go!

Go warm up & enjoy!

Made with Love,

Hannah

Antoni’s Farro Bowls

I’ve gone back to Antoni’s cookbook, it’s been too long and I missed it. So I am back trying out new recipes and this one, THIS RECIPE is a keeper let me tell you. It has so much flavor and it is so filling and satisfying. Now I couldn’t find Farro at my local grocery store so I went with Tabouli. I figure the recipe will work with any type of whole grain.

Ingredients

  • 4-6 Large Sweet Potatoes, cut into 1/2inch cubes
  • 1/4 Cup Olive Oil
  • 3/4 TSP Chili Powder
  • 1/4 TSP Cayenne Powder
  • Salt + Pepper
  • 1 Cup Farro – Or whatever whole grains works best for you
  • 3 TBSP Apple Cider Vinegar
  • 2 Bay Leaves
  • 1 LB Chicken Breast
  • 1/4 Cup Fresh Lemon Juice
  • 1 Cup Coarsely Chopped Fresh Cilantro
  • 4 Cups Arugula
  • 1/2 Cup Roasted Salted Almonds, chopped
  • 1 TBSP Grated Lemon Zest
  • 1 Cup Plain Greek Yogurt

Let’s Get Cooking

Start off by preheating the over to 450F

Place the chopped sweet potatoes on a baking sheet with 2 TBSP Olive Oil + Chili Powder + Cayenne + 1/4 TSP Salt. Leave spaces in between the sweet potatoes so they can crisp up. Bake for 15 min, toss, and then bake again for another 10 minutes. Remove from heat when done and let cool.

While the sweet potatoes are cooking, cook your grain of choice by package directions. Add into the cooking water bay leaves + AVC + 1 1/2 TSP Salt. Cook the grain according to the package cooking time. Drain when finished and let cool.

Pat the chicken dry and season with 1/2 TSP Salt. Heat 2 TBSP Olive Oil in a large pan over med-high heat. Cook the chicken undisturbed for about 5-7 min and lip and cook 5-7 more. Add the lemon juice into the pan and let cook for one more minute. Remove the chicken from heat and let cool before cutting into cubes. Save the chicken cooking juices.

In a large bowl, toss together the farro (or your grain) + sweet potatoes + chicken + pan juices + cilantro. Top each off with arugula + almonds + lemon zest + yogurt.

Always Hungry,

Hannah