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.
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.
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.
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.
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.
1 Chicken Breast, cubed.
2 Garlic Cloves, diced
1/2 TSP Butter
Black Garlic Salt (optional)
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!
Something really amazing happened last week & I thought this was the perfect place to share! BIBIBOP reached out to me regarding the new location that was opening up in Fairview Park, OH. They asked me to come see their brand-new store opening and try out their food, how could I say no?!
I was so happy to attend and all of the staff at the new location was so warm and inviting. They were eager to tell you all about BIBIBOP’s story and their ingredients. BIBIBOP was founded in Columbus, OH in 2013 focusing on South Korean cuisine and making it balanced and healthy. The four main components to wellbeing that the company focuses on is physical, mental, social and spiritual. BIBIBOP is all about wellbeing, they want to promote healthy food and not mess around with the ingredients too much. This really showcases the food’s original flavor, like their fresh pineapple salsa or kale salad (which are all made in house BTW).
I made the most delicious bowl that included their purple rice, steak, kale salad, carrots, cucumbers, potatoes, and bean sprouts! The ingredients are always so fresh and if you don’t eat it all in one sitting it makes a perfect next day lunch! So if you have a BIBIBOP around you and are looking for a new place to try, this is a must eat!
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!
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
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.