Thursday, May 30
I have a new favorite go-to meal that happens to be perfect for summer: Chicken Caesar Wraps!
They’re easy, the ingredient list is short and compiled of items I normally have on hand, and I’m always surprised at just how tasty they are!
The other fun thing is you can make them super, duper easy or gourmet them up a bit, using more homemade ingredients. No matter how you make them, they are delicious!
I wasn’t really planning to do a post about chicken caesar wraps, but when we were eating them for dinner last night, Anna said, “Mom, you should take a picture of these for your blog!” She’s always looking out for the blog!Summer Go-To Meal: Chicken Caesar WrapsAuthor: Jane MaynardRecipe type: Main Dish, PoultryIngredients
- Flour tortillas or other wrap that you like (I prefer uncooked tortillas that you cook on the stove, they are delicious and are nice and flexible, which is perfect for a wrap)
- Cooked chicken breast (You could buy pre-cooked chicken or a rotisserie chicken to make it super simple. I like to grill boneless, skinless chicken breasts on my grill pan salt and pepper the chicken breasts, cook over medium heat until temperature reaches 160 degrees)
- Romaine lettuce, chopped
- Fresh Parmesan cheese, shaved or shredded
- Croutons (You can make your own, but in this case I think the crunchy store-bought kind work nicely because they are so super crunchy, which gives good texture to the wrap.)
- Caesar dressing (again, you can make your own, but I always have a bottle of Girard’s Caesar dressing in the fridge, so that’s what I use!)
- Lay out your tortilla/wrap, pile on all the other ingredients, fold like a burrito and eat!
- I like to spread some dressing on the tortilla before piling on the ingredients and then topping everything with more dressing before wrapping it all up!
Friday, June 4
Today I was going to post my pastry chef friend Faye’s recipe for her beautiful nut tart…but then I decided to give you something a little easier, it is Friday after all. How about some barbecue chicken that doesn’t require a grill and decent weather? Sounds good to me!
I really wanted Barbecue Chicken on Memorial Day, but we currently don’t have a grill (a situation we will remedy before we get too far into summer!). I ended up using the oven with success! The chicken came out great, nice and juicy. I know, I know, it’s not from the grill…but it’s certainly a good, easy alternative. The key to cooking it just right (i.e. not drying the dickens out of your chicken!) is using a thermometer…be sure to read about that at the end of the recipe.Easy Barbecue Chicken...No Matter the WeatherAuthor: Jane MaynardRecipe type: Main Dish, PoultryCuisine: AmericanIngredients
- Chicken pieces (I used 3 bone-in, skin-on chicken breasts this time around)
- Canola Oil
- Barbecue Sauce
- Preheat oven to 375 degrees F.
- Heat oil in a skillet over medium to medium-high heat. Salt the outside of the chicken. Sear chicken until browned. Transfer to a cookie sheet/roasting pan/baking pan/whatever you’ve got! Brush with barbecue sauce. Bake in oven until chicken reaches 165 degrees, brushing on a second layer of sauce about halfway through baking time. Total baking time was about 1 hour.
- Here is the key to this recipe: use your thermometer! I have an electric Pyrex thermometer with a probe attached to a long wire. I can keep the probe in the meat throughout cooking and set the thermometer to beep at me when the meat reaches 165 degrees. I put the thermometer in the smallest chicken breast. It beeped, I removed that piece of chicken from the oven and then put the thermometer in the middle-sized chicken breast…five minutes later it beeped and I took that piece of chicken out. Then I put the thermometer in the third, largest chicken breast and it took another 5 minutes to finish. All three pieces came out nice and juicy…I was SO glad I used this technique.
Wednesday, January 31
If you would like to read more about this recipe, I have written a post about it since originally adding this link to the site. Please click here for the full post!Lentil SoupCook timeTotal time"This is the BEST." - Amy KroffAuthor: Amy Kroff, Jane Maynard's Friend 🙂Recipe type: SoupIngredients
- 1 cup dry lentils
- 1 cup shopped onion
- 2 cloves garlic, minced
- 1 tablespoon cooking oil
- 4 cup beef broth
- 1 15 ounce can petite-diced tomatoes
- 1 tablespoon worcestershire sauce
- ¼ teaspoon dried thyme or oregano (I usually use oregano)
- ¼ teaspoon pepper
- ⅛ teaspoon cumin
- 1 bay leaf
- ½ cup chopped carrots (I usually do more carrots because my kids love them)
- ½ cup chopped celery
- ½ pound fully cooked smoked sausage links, sliced – or chopped ham
- Rinse lentils, drain, then soak in water and set aside while you prep the soup.
- In a large pot, cook onion garlic in hot oil over medium heat until tender but not brown.
- Once the onions are tender, add garlic and stir. Drain off any remaining water from the lentils. Stir in the lentils, beef broth, undrained tomatoes, worcestershire sauce, thyme or oregano, pepper, cumin, and bay leaf. Bring to boiling then reduce heat to low but so that soup is still simmering.
- Cover and simmer for 15 minutes.
- Add carrots and celery. Return to boiling then reduce heat again and simmer for 15-20 mins or until lentils and veggies are tender.
- Stir in meat and heat through. Discard bay leaf.
- Kitchen Sink QuesadillasFrom: Real Simple magazine These are really good, and you can cook all your quesadillas at once, which is niceAuthor: Jane MaynardRecipe type: Main DishCuisine: MexicanServes: 4Ingredients
- 1 15.5-ounce can black beans, drained
- 1 11-ounce can corn kernels, drained
- ¾ cup salsa, drained
- 1 8-count package large flour tortillas
- 1½ cups (6 ounces) shredded Cheddar or Monterey Jack
- 1 small red onion, thinly sliced
- ⅓ cup fresh cilantro leaves
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Juice of 1 to 2 limes
- 2 tablespoons extra-virgin olive oil
- 1 head romaine lettuce, sliced 1 inch thick
- Heat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa.
- Place 4 tortillas on a parchment- or foil-lined baking sheet. Sprinkle with half the cheese. Using a slotted spoon, transfer the black bean mixture on top of the cheese. Sprinkle with the remaining cheese and sandwich with the remaining tortillas. Bake until the cheese has melted, 5 to 7 minutes. Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss.
- Transfer the quesadillas to a cutting board. Cut each into 6 wedges. Serve with the salad.
- Real Simple LasagnaPrep timeCook timeTotal timeThe original recipe is from Real Simple magazine, but it really is ‘real simple’!Author: Jane MaynardRecipe type: Main Dish, PastaIngredients
- 1 26-ounce jar pasta sauce
- 1 18-ounce bag frozen large cheese ravioli, unthawed
- 1 10-ounce box frozen chopped spinach, thawed and squeezed dry OR 1 small package fresh spinach, chopped and sauteed until wilted
- Optional: Pancetta and/or roasted veggies
- 1 8-ounce bag shredded mozzarella
- ½ cup (about 2 ounces) grated Parmesan
- Heat oven to 350° F.
- Spread ⅓ of the sauce into a 9-by-13-inch baking dish. Layer 12 ravioli on top of the sauce.
- Lay the spinach (and pancetta and/or roasted veggies if using) and half the mozzarella on top of the ravioli.
- Add another layer of ravioli then top with the remaining sauce, the rest of the mozzarella, and the Parmesan cheese.
- Cover with foil and bake for 25 minutes. Uncover 5-10 more minutes, until bubbly.