This easy honey lime chipotle chicken recipe can be made in 30 minutes or less and has a perfect sticky/spicy/sweet sauce that will have you lickin’ your chops for days!
We all could use more easy weeknight meal recipes that are loaded with flavor, only have a few ingredients, and are easy on the pocket book too! Creating delicious sauces for your dishes are an integral part of making food tastes NOT BORING. How about a 3-ingredient Honey Lime Chipotle sauce that will perk up your taste buds and leave a sticky sweet sauce on the already succulent skin-on chicken thighs?
Growing up in the south (southern U.S. states for all my readers across the pond!) chicken and rice is a staple comfort food. If you haven’t made the leap yet to bone-in skin-on chicken thighs, I’m hear to to tell you that you’re missing out. Besides it being half the price of chicken breast, you get the added bonus of crispy skin and the most tender meat possible!
And here is another secret you won’t find: You can do what previous generations have done, and save the rendered chicken fat from the pan (before adding the sauce), and make Rosemary Chicken Fat Biscuits. I would put them up in any biscuit-making competition…they are THAT GOOD!
If you steam rice often, I’m sure you know that it can be gummy and too soft if it isn’t rinsed properly first. I like to rinse mine for about 5 minutes under cold water until most of the starch is washed off. The result is perfectly tender rice that isn’t soggy.
The chicken is so easy to make. First I sauté the chicken thighs over medium heat so as not to burn the skin. Sauté for a total of about 10 minutes on both sides, drain the fat from the pan, add the sauce, and bake in the oven until it’s cooked through.
I served the chicken and rice with a few golden raisins (totally optional) and some sliced avocado. Dinners like this make it possible to cook after a long day!
Season both sides of the chicken thighs with salt and pepper. Sauté them in a large skillet (two skillets might be necessary to fit them all in) over medium heat. There is no need to add any oil to the pan as the fat will start to render in the pan. Sauté for about 7 minutes skin side down or until the skin is golden brown. Flip and cook on the other side for about 3 minutes until golden brown. Drain the fat from the pan as it will result in a greasy sauce.
While the chicken is sautéeing mix the lime juice, chipotle sauce, and honey together. If you REALLY like spicy food you can add one of the chipotles to the sauce. If you want mainly a little smoky flavor, just add the sauce from the canned chipotles and remove some of the seeds as they should rise to the top.
Cover the chicken thighs in the sauce and bake in the oven for about 15 minutes or until they are cooked through.
While the chicken is baking, start rinsing the rice under cold water for about 5 minutes until the water runs clear.
Bacon, crispy sage, and spaghetti are swirled in this easy and beautiful Pumpkin & Ricotta Pasta Carbonara Recipe!
Now that fall is officially here, isn’t it required by law that we consume our weight in pumpkin by November? If your pumpkin quota hasn’t been met for the week, then let this easy recipe for carbonara adorn your dinner table for those crisp fall evenings. This is my first savory pumpkin dish of the year, preceded by the outrageously delicious Pumpkin Muffins and super simple and healthy Pumpkin Chai Chia Pudding.
Recently I conducted a quick survey with my friggin’ awesome subscribers and asked what they would like to see more of on my blog. The consensus seemed to be that my readers are:
Definitely interested in learning about artisan bread and pastries, which excites me to no end as I attended artisan bread school for 2 months in Chicago a few years back!
Thank you to all of you that took the time to respond, and I’m happy to oblige your requests! Case in point, this creamy and dreamy pasta recipe I have prepared for you. I’m going to start putting together some Artisan Bread tutorials (especially for the holidays) when I can set aside enough time to really DO IT RIGHT. It takes about two days for many of my artisan bread recipes (mostly down time though), so I’ll be starting with some easier breads that are so damn good that you’ll never be able to buy store-bought bread again! In the meantime, check out these recipes here (both have videos too):
But let’s talk about this creamy pumpkin and ricotta sauce, shall we? Carbonara pasta is one of my all-time favorite pasta dishes because it’s so creamy, without the heaviness of heavy cream. I was inspired by pumpkin ravioli with crispy sage and browned butter, but wanted to create a simpler pasta dish that still hit the mark. A traditional carbonara sauce incorporates eggs as the creamy component which lends a luscious flavor and texture. The heat of the pasta and the sauce will cook the eggs, so you don’t have to be concerned with eating raw eggs.
The best way to keep the eggs from curdling is to separate them first. Add in the egg whites, then swirl the pasta in the sauce, then add the egg yolks last. Although it’s not traditional at all, I added pumpkin puree and a touch of ricotta cheese, for a distinctive twist, and smoked paprika, and red pepper flakes for heat and smoky flavor. Pancetta is traditionally used in the base of the sauce, but I find bacon is the perfect sub as it’s more affordable, and because it’s BACON FOR GOD’S SAKE!
Full Disclosure: I reserved the bacon fat to be the base for the sauce (this is pretty true to tradition), so if you want a lighter sauce, then drain and add olive oil instead.
I fried up some sage leaves in the bacon fat and set them aside. If you’ve never tried crispy sage, get ready!
Bring a large pot of salted water to a boil. Cook the pasta according to instructions. Reserve 1/2 cup pasta water for the sauce.
In a large skillet over medium heat, cook the bacon. Drain the bacon and reserve the fat for the sauce. If you want a lighter sauce, discard the bacon fat and add 1 Tbsp. olive oil instead.
When the bacon is done, remove from the pan and add the sage leaves. Get them crispy on both sides. Don't walk away, as this happens pretty quickly. Set aside the sage leaves.
While the pasta and bacon are cooking, chop the shallot, shred the cheese, and separate the eggs. Measure the pumpkin and ricotta too.
To make the sauce, keep the pan on medium heat. Add the shallot and red pepper flakes and cook for about 30 seconds, or until fragrant (don't burn shallots!). Add the pumpkin puree, ricotta cheese, nutmeg, smoked paprika, and reserved pasta water. Stir and simmer for about 5 minutes to slightly thicken.
Drain your pasta and have it ready to go. Turn the burner on low heat, add the egg whites, and stir frequently. Add the pasta and stir to coat. Add the egg yolks and stir to combine.
We are taking your everyday quiche recipe to a WHOLE NEW LEVEL today. I have been wanting to share this recipe with you for some time now, but I had to make some tweaks first before it was ready. I learned this recipe from my one of my teachers at The French Pastry School who is a master French baker and nothing short of a Jedi Knight of breads and pastries. When I took one bite of this quiche several years ago, I think I made a deep moaning noise that I’m sure could be heard in the other classroom! I’m vocal when I like something, hehe.
I had to make some alterations to the recipe because it was so rich and buttery and cheesy, that I wanted to scale back on the calories, yet still maintain the lusciousness and beautiful beer aroma and flavor. I also changed the type of cheese in the recipe just because I wanted to try another flavor, and also because French cheeses can be quite pricey! So how exactly do you add BEER to a quiche recipe without making it soggy?
It’s simple. You concentrate the beer in a saucepan until almost all the liquid has evaporated. Better yet…simmer sweet carrots and onions in butter first, then add the beer until you have created the most unbelievable aroma wafting through your kitchen. Oh God, if I could make a candle out of that smell!!
I love testing different recipes for pie crusts. The all butter crust that serves as the crisp base of this recipe for quiche has a few key components that really help you to create a perfect pie crust every time. For this crust, I used butter as the only fat, and I added one egg white to help with binding. A touch of vodka in place of some of the water helps create steam and flaky layers. You can absolutely make pie crust by hand by rubbing your fingers through the butter and flour until tiny crumbs form. But I find the fastest and easiest way to make pie crust is with a food processor. A food processor can be pulsed only until all the ingredients start to come together in tiny pieces, keeping you from overworking the dough and making it tough. It takes just seconds to bring the dough together.
I mix the vodka and water together and place them in the freezer to get as cold as possible. Cut the butter into small pieces and place them in the freezer too for 10-15 minutes before mixing. Pulse the flour and butter together until it forms the small crumbs you see above. Then add the vodka/water mixture along with the egg white and pulse until it just starts to form a ball but isn’t totally formed.
Form them together with your hands and split into two equal disks and cover with plastic wrap in the fridge for one hour. You can freeze one for future use.
An hour will give your crust time to rest and get nice and cold again. Roll it out between sheets of plastic wrap. When it’s the size of the circle that you want, remove one side of the plastic wrap and invert onto a pie dish.
While your pie crust is resting in the fridge, sauté an onion and diced carrots over medium heat. When they are softened, add the beer and simmer for about 30 minutes or until almost all the liquid has evaporated.
You don’t have to worry about making fancy edges to the top of the crust. When baked, the quiche will have a nice flat top popping up above the filling. To fill your quiche, layer in the carrot, onion mixture, then the fontina cheese, the egg batter, then top with slices of black forest ham (which is totally optional).
Mix the vodka and water together and place in the freezer too. you can also place the food processor bowl or mixing bowl in the freezer or fridge to stay cold.
Add the butter, flour, and salt to the food processor or mixing bowl. Pulse until small pieces form. If doing by hand, press the butter and flour together between your fingers.
Pulse in the egg white and vodka/water mixture until it just starts to form a ball. Place the dough onto your counter, cut in half, and wrap the two pieces in plastic wrap. Freeze one disc for future use. Refrigerate one piece for at least one hour.
The dough can be made in advance and placed in the fridge for up to two days, or in the freezer for one month.
Over medium heat in a medium saucepan, sauté the onions and carrots in 2 Tbsp. butter until softened, about 8-10 minutes. Add the beer and simmer until almost all of the liquid has evaporated, about 30 minutes. Remove from the pan and set aside to cool.
Roll out your pie crust in between sheets of plastic wrap for easy rolling to the size of your pie shell. Remove one side of the plastic wrap and invert onto your pie shell. If your shell is too warm and tears apart, pop the crust in the pie shell inside the freezer for 10 minutes to firm it back up. The plastic wrap will remove easily without tearing this way.
Bake in the oven for about 45 minutes or until the crust is golden brown and the quiche is set in the center. Let cool for 10 minutes before slicing.
You get a crispy chicken farro salad, and you get crispy chicken farro salad, everybody is going away with a crispy chicken farro salad!!!
Well, it might not be a new car, but it’s certainly an easy and delicious staple dinner that can easily be taken for leftovers and inhaled inside your car during your 20 minute lunch break.
Crispy chicken thighs, sautéed kale (in those yummy chicken juices), and tender and nutty farro dressed in balsamic vinegar make an exceptionally tasty meal any time of the year.
It’s a welcomed break from the sometimes monotonous steamed rice, especially when paired with crispy chicken. It cooks up in about 15 minutes (so the same amount of time as rice) and really soaks up the sauce for even more flavor.
My husband actually gets excited when I tell him I’m making a farro salad for dinner. The only time he gleefully eats a salad is when I make it for dinner and he is left with the choice to either go to bed hungry, or eat the damn salad.
However, he will happily make an exception for a salad with bleu cheese dressing, shredded cheddar cheese, and three slices of bacon sprinkled over the top. #saladnotsalad
Look, if you are a chicken breast lover, I totally feel you. I mean it tastes like chicken, so it’s good. On the downside, chicken breasts dry out really easily, and even top chefs consider it one of the harder proteins to master.
Chicken thighs are almost impossible to dry out. You pretty much have to burn them to a crisp for them to be dry. All that lovely dark meat contains more fat than chicken breasts, and the skins crisp up to make the best crispy cracklin’ treat that rivals bacon… yes I said bacon.
They are half the price of chicken breasts, and with all that extra fat (don’t worry, it cooks off), they fill you up. You really only need about two pieces per serving, unless you want to have leftovers the next day for lunch, which is what I did for this farro salad recipe.
Chicken thighs taste amazing on the grill too! Grill them with the skins on and top them on a Caesar Salad or serve them on the side with grilled vegetables.
After the chicken thighs are cooked and the fat has rendered, keep a little bit of the juices in the pan to sauté the kale.
I added a touch of white wine too, which is totally optional, but adds the subtle flavor of, well WINE.
Although I didn’t have any on hand, a tasty green sauce like arugula parsley pesto would be wonderful to slather on this dish. However, if you want to keep the calorie count lower, you really don’t need extra sauce since you have chicken juices, wine, and balsamic to round out the flavors.
Crispy chicken thighs, sautéed kale, and nutty farro blend together to make a scrumptious lunch or dinner. It's great as leftovers too!
Essence of Emeril seasoning blend for the chicken thighs (optional but pretty much the best seasoning blend that ever existed)
Heat an oven-safe pan like a cast iron skillet or sauté pan over medium heat. Do not add any oil to the pan if you use chicken thighs with skins. The fat will render out once they start cooking and they will crisp up nicely and will be very moist. Season the chicken thighs with either salt and pepper or Emeril's essence (or your favorite chicken seasoning blend). Place the chicken thighs skin-side down and sauté for a few minutes until the skins are completely crispy. Flip and brown the other side really well for a few more minutes. Place in the oven to finish cooking. It should take about 10-15 more minutes.
While the chicken cooks, rinse the farro in a colander under cold water for a bit to remove some of the starch. Heat a saucepan over medium heat and add 1 tsp. olive oil. Sauté the farro for about one minute or until it starts to smell slightly nutty. Add the water and season with salt. Let the water come to a simmer and cover with a lid and turn the heat down to low. Simmer for about 15 minutes, or until the farro is tender but still has a bite. Remove from the pan, and drain the excess liquid from the farro. Add it to a bowl and dress it with salt and pepper and 2 Tbsp. balsamic vinegar.
Remove the chicken from the oven when it's fully cooked and remove from the pan and set aside. Place the pan you cooked the chicken in on the stovetop and turn on a burner over medium heat. Remove all but 1-2 Tbsp. of the pan juices and sauté the kale, stirring frequently. After about two minutes when it's almost cooked, add the shallot and garlic and sauté stirring frequently for about 30 seconds only as you don't want to burn the garlic and shallot. Deglaze the pan with a touch of white wine or balsamic vinegar and stir until the liquid is evaporated. Season with salt and pepper and remove the kale from the pan.
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