Serves 4
 
1/4 cup maple syrup 
2 tablespoons miso 
2 tablespoons olive oil 
2 green onions, finely chopped 

¼ teaspoon crushed red pepper or ½ teaspoon garlic chili paste 
1 teaspoon curry powder 
4 chicken legs, skin on 
1 bunch fresh radishes, leaves removed and cut into 1/4s
1 pound sugar snap peas
2 tablespoons olive oil
Salt and pepper
¼ cup unsalted cashews, finely chopped
1 lime cut into 1/4s 
Optional: 2 cups cooked basmati rice
 

1. Preheat oven to 450 degrees F. 
2. In a bowl, combine glaze ingredients.
3. Place chicken legs on a sheet pan around the outside of the pan. Generously brush the chicken with the glaze. Season with salt and pepper. Bake in the center of the oven for 15 minutes.
4. While the chicken is cooking, toss the cut radishes with 1 tablespoon glaze and season with salt and pepper. Remove the pan from the oven and add the seasoned radishes to the sheet pan. Place the pan back into the oven and continue to cook for 10 minutes. 
5. Place the sugar snap peas into the bowl used for the radishes. Add 1 tablespoon of the glaze and toss. Season with salt and pepper. Remove the pan from the oven and add the seasoned sugar snap peas. Cook for 5 minutes. Serve hot sprinkled with cashews and a lime wedge. Serve with cooked basmati rice, if desired.

 
Variations: 
Substitute salmon fillets, pork chops, or chicken thighs. Adjust the cooking time as needed. 
Substitute baby potatoes for the radishes. Smaller potatoes do not need to be cut.

​Serves 4
1 pound frozen peas
2 medium leeks, about 8 ounces trimmed-white to light green parts, rinsed of dirt and cut into 1-inch slices 
2 garlic cloves, peeled and minced
2 cups tiny potatoes-any color
1/4 cup dry white vermouth, white wine, or water
2 tablespoons olive oil, plus more for drizzling
2 teaspoons kosher salt, plus more for sprinkling
Fresh black pepper
8 bone-in, skin-on chicken thighs
2 tablespoon fresh dill, roughly chopped
1 tablespoon fresh mint, chopped
 

1. Heat the oven to 425 degrees. 
2. On a sheet pan, place the sliced leeks, garlic, and potatoes. Drizzle with 2 tablespoon of olive oil and sprinkle with 1 teaspoon of salt and a few grinds of black pepper. Toss to coat evenly. Pour vermouth into the pan and shake the pan a bit to distribute the liquid.
3. Pat the chicken thighs dry (this will help the skin crisp up during cooking) and place them, evenly spaced, on top of the vegetables around the out edges of the pan. Sprinkle with remaining salt and a few grinds of black pepper. Roast for 15 minutes. Add the peas to the pan. Continue cooking for 5-10 minutes or until the chicken skin is browned and the potatoes are fork tender.
4. Remove the sheet pan from the oven. Sprinkle with the chopped dill and mint. Shake the pan to coat the vegetables with any accumulated juices and the herbs. Serve hot.

 
Serving Suggestions:
Cold Salad: Toss the cooked vegetables and potatoes in a bowl. Remove the cooked meat from the bone and add to the bowl. Add   a squeeze of lemon and toss. Serve with a glass of white wine!
 
Soup: Heat stock (chicken or veg). Add the cooked vegetables, potatoes, and chicken meat into the broth. Heat just until hot. 

Serves 2-4
Southwest Seasoning
Makes ¼ cup
2 tablespoons smoked paprika (I get mine at HomeGoods). You can use sweet paprika instead, but it will not have a smokey flavor-still delicious though!
½  tsp chipotle power or ¼ tsp cayenne pepper
1 ½ teaspoons garlic powder or granulated garlic
1 ½ teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons salt

Fajitas
1 ½ pound boneless, skinless chicken thighs or chicken breasts (or tenders), cut into 1 inch slices
2 large peppers, red, yellow, or combination, cut into ½ inch thick slices
1 large red onion, peeled, cut in half from top to bottom, each half cut into ½ inch wedges
2-3 tablespoons Southwest seasoning
2 teaspoons olive oil
½ cup cilantro, chopped
1 lime, cut into 1/4s
8 corn or flour tortillas

1. Preheat the oven to 425 degrees. 
2. Combine the Southwest seasoning ingredients in a small container and set aside. 
3. Place the chicken pieces, peppers, and onions into a large bowl. Sprinkle with 2-3 tablespoons of the seasoning and the olive oil. Toss to coat the chicken and vegetables with the seasoning. 
4. Place the seasoned chicken and vegetables onto a sheet pan and spread out into one layer -do not over crowd.  If you need another sheet pan, place them in the oven on separate racks with plenty of space between. Place the pan into the oven and cook for 12 minutes or until the chicken is firm to the touch and the peppers and onions have softened.
5. If you would like to add more browning, place the pan under the broiler (set on high) and cook (with the door open) until browned, 3-5 minutes more.
6. Warm the tortillas (covered) in the microwave for 1 minute.
7. Serve hot with lime wedges. 

 
Add Liz’s Southwest Coleslaw to create an amazing meal! 

This is an easy and delicious Instant Pot recipe. My favorite Instant Pot recipes are from Urvashi Pitre. Here website is twosleevers.com. Go there and you will find many more great recipes.

4-6 servings
2 pounds chicken thighs boneless, skinless cut into bite sizes
1.5 tablespoons ground cumin
1.5 tablespoons chile powder (NOT cayenne)
1 tablespoon salt
2 tablespoons oil- olive, coconut, or avocado
14 ounces diced canned tomatoes
5 ounces can tomato paste
1 small onion chopped
3 cloves garlic
2 ounces canned/pickled jalapenos
 

1. Turn your Instant Pot or Pressure cooker onto Sauté.
2. While it heats, coat the chicken with the cumin, chile, and salt.
3. Pour the oil into the pressure cooker once it is hot, add the coated chicken pieces.
4. You are doing this step to get the spices to "bloom" a little bit to get their full flavor. So cook it for 4-5 minutes, and you should be good to go.
5. Add everything else into the pressure cooker and close.
6. Cook at high pressure for 15 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
7. Use two forks to shred the chicken a bit more if you're serving as tacos, or eat over rice.

Serves 4
 
Give your chicken a major flavor boost by stuffing pieces of Parmigiano Reggiano into the meat before searing. While the chicken is cooking, prepare this quick, flavorful tomato sauce with fresh, sweet cherry tomatoes and slowly sauteed garlic. Finish it off with a handful of fresh basil and a swirl of creamy butter and you will be in heaven!
 
 
4 boneless chicken breasts (about ⅓ pound each)
2 ounces Parmigiano Reggiano cheese
4 tablespoons olive oil
2 pints cherry tomatoes, sliced in half from top to bottom. 
10 thinly sliced garlic cloves
½ cup thinly sliced basil leaves
1 pinch crushed red pepper
4 tablespoons cold unsalted butter
Kosher salt 
Pepper, freshly ground

1. Preheat oven to 375 degrees. Cover a baking pan with foil. 
2. Cut the Parmesan into 32 ¼ -inch pieces and set aside. Pat each chicken breast dry with a paper towel. Make 8 small, shallow slits into the top side of each chicken breast. Gently insert a piece of Parmesan into each slit. Season each piece of chicken with salt and pepper. 
3. Heat a large sauté pan over medium-high heat with 2 tablespoons of the olive oil. When the pan is hot, place the chicken breasts in the pan, top side down. Sear the chicken until the breast lifts easily from the pan and is browned, about 5 minutes. Remove the chicken breasts from the pan and place them on the baking pan with the seared side facing up. Finish cooking in the oven for 15 minutes or until the flesh is firm, yet has a little “give” when pressed. Remove the chicken from the oven and let it sit covered for 5 minutes before slicing.
4. While the chicken is cooking, prepare the tomato sauce using the same pan you seared the chicken in. Place the remaining 2 tablespoons olive oil and garlic in the pan and turn the heat to medium low. Cook the garlic slowly until lightly browned, stirring occasionally, about 5 minutes. Add the cherry tomatoes, crushed red pepper, and basil. Raise the heat to medium high and cook until the tomatoes break down and become saucy, about 10 minutes. To finish the sauce, turn off the heat and slowly stir in the cold butter 1 tablespoon at a time. Season with salt and pepper to taste and serve with sliced chicken. 

Variations
 
Basil Tomato Corn Sauce     
The addition of fresh corn kernels to the cherry tomato sauce above creates a colorful and delicious complement to seafood, chicken, or pasta. Prepare the sauce as above. When the tomatoes begin to break down, add ½ cup of water and the kernels cut from two fresh ears of corn. Bring to a simmer and cook for an additional 5 minutes. Turn off the heat and finish the sauce with cold butter as above.   
 
Southwest Mussels with Tomato Corn Sauce     
Prepare the Basil Tomato Corn Sauce without the basil. Add 1 teaspoon ground cumin with the tomatoes and 2 pounds of cleaned mussels with the corn kernels. Finish the sauce with butter and a handful of fresh, chopped cilantro. Serve with pasta or polenta.

Recipe by Urvashi Pitre twosleevers.com


For the Marinade
2 teaspoons Herbes de Provence or dried tarragon
2 tablespoon Olive oil
1 tablespoon prepared Dijon Mustard
1 tablespoon Bragg Organic Apple Cider 
1/2 teaspoon Salt
1 teaspoon Pepper
1 tablespoon minced Garlic
1 pound chicken thighs boneless, skinless
 
For Cooking
2 tablespoons Butter
8 cloves chopped Garlic
1/4 cup water
1/4 cup Cream
 

1. Mix all the ingredients for the marinade, using a wire whisk to emulsify the oil and vinegar together.
2. Add in chicken thighs and allow it to marinate at room temperature for 30 minutes. If you need to marinate for longer, put in the refrigerator.
3. When you are ready to cook, turn your Instant Pot to Sauté and when it is hot, add the butter and allow it to melt. Add chopped garlic and sauté for 2-3 minutes.
4. Add in the chicken leaving behind as much of the marinade as you can. Do not discard the marinade. 
5. Cook the chicken thighs so that they can lightly brown on one side, 3-5 minutes. Add the marinade and 1/4 cup water. 
6. Close the instant pot and set it to cook at High Pressure for 5 minutes. Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.  
7. Remove the chicken on to a plate and add 1/4 cup cream into the pot, mixing well with the liquid in the pot. 
8. As soon as the sauce thickens, pour it onto the chicken thighs and serve.

Adapted From: Marcella Hazan's cookbook "Essentials of Classic Italian Cooking" 

​Serves 6
Anchovy Sauce
 
6 Tbs butter3 tsp garlic chopped course
*4 flat anchovy fillets, chopped very, very fine
1/3 cup chopped fresh parsley
 
Chicken 
2 eggs
3 boneless skinless chicken breasts, pounded or cut to scaloppine*
1 ½ cups of fine, dry, unflavored breadcrumbs spread on a plate.
2 Tbs butter
2 Tbs olive oil
Salt 
 
Sauce
1.  Put the butter and garlic in a small saucepan and turn on the heat to medium.  Cook the garlic until it becomes colored a pale gold, then turn the heat down to very low, and put in the chopped anchovies. Cook, stirring the anchovies and mashing them against the sides of the pan, until they begin to dissolve into a paste.  Add the chopped parsley, stir and cook for about 20 seconds, then remove from heat and set aside.
 
Chicken

1. Lightly beat the eggs in a deep dish, using a fork or a whisk.
2. Lightly salt each piece of chicken.  Dip each piece of chicken in the egg, coating both sides and letting excess egg flow back into the plate as you pull the chicken away. 
3. Place each piece into the breadcrumbs and press the chicken firmly against the crumbs, using the palm of your hand.  Your palm should come away dry, which means the crumbs are adhering to the meat.
4. Put the butter and oil into a large fry pan and turn on the heat to medium high.  When the butter foam begins to subside, place the chicken pieces in.  Cook until a dark golden crust forms on one side, then turn them and do the other side, altogether about 5 minutes, depending on the thickness of the chicken. 
5. Add the anchovy sauce to the pan and turn the chicken to coat. Transfer to a warm platter.  erve promptly. 

 
*To make Scaloppine (two methods)
 
In this recipe, the chicken must be pounded flat and thin so they will cook evenly.  Note that you should not mash the chicken by bringing the pounder down hard against the breast.  What you want to do is to stretch out the meat, thus thinning and evening it.  Bring the pounder down on the slice so that it meets it flat, not on an edge, and as it comes down on the meat, slide it, on one continuous motion, from the center out word.  Repeat the operation, stretching the slice in all direction until it is evenly thin throughout.
You may also choose to cut the breast in half by butterflying the breast.  Once it is opened, separate the top half from the bottom half creating two pieces of chicken.

*Anchovies-I like to use anchovy paste in a tube instead of the fillets to save some work. If using the paste, use 2 tablespoons.

This instant pot recipe is from one of my favorite recipe authors. Explore Urvashi Pitri's website twosleevers.com and cookbooks to find recipes that are easy and always delicious. 
 
Serves 4
1 14- ounce can diced tomatoes
5-6 cloves garlic
1-2 teaspoons minced ginger
1 teaspoon turmeric
1/2 teaspoons cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon ground cumin
*1 pound boneless skinless chicken thighs (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
To finish
4 ounces butter cut into cubes (use coconut oil if dairy free)
4 ounces heavy cream (use full-fat coconut milk if dairy free)
1 teaspoon garam masala
1/4-1/2 cup chopped cilantro

1. Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better
2. Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure. 
3. Open up the pot and remove the chicken carefully and set aside.
4. Blend together all the ingredients, preferably using an immersion blender
5. Let the sauce cool just before adding the cut up butter, cream, cilantro, and garam masala and stir until well incorporated. Adding the butter and cream into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon.
6. Take out half the sauce and freeze for later or store in the fridge for 2-3 days
7. Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.
8. Serve over rice, or zucchini noodles
   meld together and there you go. Add some fresh cilantro on top.

 
*double the amount of chicken if you want because there is plenty of sauce for a double batch! 

1-1/2 lbs. chicken tenders*
2 eggs
1 cup plain bread crumbs or almond flour
1 teaspoon Italian seasoning, thyme, or rosemary
1 teaspoon kosher salt-sea salt, mineral salt ​
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Avocado oil spray (or other non-seed oil spray)

1. Pre-heat air fryer to 400ºF. Pat chicken dry with paper towel and season with a pinch of salt and pepper.
2. In a medium bowl whisk eggs.
3. In a wide shallow container, whisk bread crumbs and all of the seasoning, until combined.
4. Dip sliced chicken into the egg, then dredge in breading mixture, pressing to help the breading cling to the chicken. Repeat until all chicken is coated.
5. Spray the air fryer basket generously with avocado spray, and place as many chicken tenders in the basket that will fit with space in between. Spray tenders with additional avocado spray to lightly coat.
6. Cook for 10 minutes. Repeat with remaining chicken tenders if space requires. Serve hot, room temperature, or cold.

 
* If using boneless, skinless breasts just cut into strips about 1-1/2" by 5"
This can also be prepared in an oven set at 400 degrees. 

Makes 6-8 servings

4 cups chopped Napa cabbage, red cabbage, or combination of both
1 cup shredded carrots
1 red pepper, thinly sliced thinly
1 small English cucumber, halved lengthwise, thinly sliced or spiralized into thin strands
2 medium scallions, thinly sliced
1/2 cup loosely packed chopped fresh cilantro
Optional: add cooked, shredded chicken, pork, sirloin, or whole cooked shrimp.

Dressing
1/4 cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons avocado oil or peanut oil
1 tablespoon soy sauce 
2 tablespoons honey
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves

 
To prepare the salad, combine all the vegetables in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

To prepare the dressing, combine all of the dressing ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.

1 whole chicken (3-5 pounds)
2 tablespoons herb/spice rub*. 

1. Remove chicken from packaging, rinse, and pat dry with paper towels. Be sure to discard neck and giblets from cavity of chicken.
2. Sprinkle 2 tablespoons of your favorite seasoning over all sides of the chicken and rub into the skin well. Place the whole chicken breast-side down in the basket of your air fryer.
3. Set the air fryer to 350 degrees and cook the chicken for 30 minutes. Remove the basket and using tongs, turn the chicken over breast side up. Place the basket back into the air fryer and continue cooking for 30 minutes, or until a meat thermometer reaches 165 degrees.
4. Allow chicken to rest for about 10 minutes before serving. 
   
   ​*Rub I used in class=Trader Joe’s BBQ Rub & Seasoning with Coffee & Garlic

4-6 servings
 
4 boneless, skinless chicken breasts or chicken thighs, about 4-5 ounces each 
2 Tbs olive oil, coconut oil, avocado oil, or ghee
Kosher salt and freshly ground pepper

1. Preheat the oven to 375˚. Pat each chicken breast dry with a paper towel and season each with salt and pepper. Cover a baking pan with foil. 
2. Heat a large sauté pan over medium-high heat and add oil.  When the oil is hot but not smoking, place the chicken breasts in with the topside of the breast facing down.  Be sure there is space between each piece (cook in batches if necessary).  
3. Sear the chicken for 3 minutes or until it is golden brown.  When the breast lifts easily from the pan remove the chicken breasts and place them onto the baking pan with the browned side facing up. 
4. Bake for 10-15 minutes or until the flesh is firm yet has a little “give” when poked.  Remove the chicken from the oven and allow to sit covered for 5 minutes before slicing.

 
Alternative: Slice the chicken into 1 1/2 inch wide strips, pat dry, season with salt and pepper and sear as above.  The strips can be finished on the stovetop or in the oven. Cook until just firm to the touch, about 3 minutes per side on the stovetop.

Serves 4
3 Tbs olive oil
2 Tbs lemon juice or apple cider vinegar
1 garlic clove, minced
½ tsp dried oregano (or rosemary, or basil, or sage)
Kosher salt and black pepper
4-6 small bone-in, skin-on chicken thighs 
4-6 small Yukon gold potatoes, cut into ¾ inch pieces
1 large red pepper, cored, seeded, cut into 1 inch strips
2 ounces feta cheese, crumbled (about ½ cup)
2 Tbs fresh dill, chopped (or parsley, basil, or mint)

1. In a medium bowl, combine 2 tablespoons oil with the lemon juice, garlic, oregano. Add the chicken thighs toss to coat. Let the chicken marinate for at least 30 minutes at room temperature, or longer in the refrigerator.
2. Heat the oven to 425 degrees. On a sheet pan, drizzle the diced potatoes with the remaining 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss well and move to one side of the pan. Pat the chicken thighs dry (this will help the skin crisp up during cooking) and place them, evenly spaced, on the other side of the pan. Roast for 15 minutes.
3. Remove the pan from the oven, toss the potatoes, add the pepper slices, then return everything to the oven and roast until the chicken is cooked through, the skin is golden brown, and the potatoes are tender, 15 to 25 more minutes, depending on the size of the thighs. If the potatoes are not quite tender, remove the chicken thighs to a plate to rest, and return the pan to the oven to roast until tender, another 5 to 10 minutes.
4. Scatter the feta and dill over the potatoes, sprinkle the whole dish with salt and pepper, and serve hot from the pan.

Variations: Adjust your protein cooking time as needed.
Try: Thin pork chops-boneless or bone-in, salmon fillets-thick.
Sweet potatoes, fennel bulb, leeks, red or yellow onion-sliced thick, red onion.

Servings 4
1 tsp chile powder
1 tsp kosher salt
1 tsp ground cumin
1/2 tsp onion powder
1/4 tsp garlic powder
1 Tbs cornstarch
1/4 cup water
4 tablespoons olive oil
2  boneless, skinless chicken breast, cut into 1/2-inch strips
1 large red pepper, cored, seeded and cut into thin strips
1 large onion, thinly sliced
2 Tbs fresh lime juice
8 flour tortillas, warmed in the microwave
 
1.In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, ¼ cup of water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.

2.Heat the remaining 2 Tbs of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in ¼ cup of water and the lime juice.

3.Transfer the chicken and vegetables to a large plate and serve with the warmed tortillas.
 
*Change it up! 
Use sirloin, pork, or shrimp.
If using leftover, cooked meat, add it to the vegetable after they’ve been marinated and cooked.
Make it a stir-fry by adding 2 Tbs soy sauce and 1 tsp sesame oil. 

I featured this recipe on WMUR's Cook's Corner.  Click here to see the segment.

Makes 1 ½ cups
Zest of 2 lemons, chopped
4 small garlic cloves, minced
1 ½ cups fresh Italian flat-leafed parsley, chopped
1 tablespoon finely chopped fresh rosemary
1 cup shredded Parmesan cheese
½ cup Extra Virgin Olive Oil
Kosher salt and freshly ground pepper to taste
 
Combine all ingredients in small bowl.
 
How to serve your gremolata. When using these suggestions, add gremolata to taste.

• Toss gremolata with 1 pound of hot linguini, some shredded chicken, and cooked broccoli.
• Serve with cooked green beans.
• Stir 1 spoonful into a bowl of lamb stew, beef stew, chicken stew, soup, or ossobucco.
• Serve with roasted or seared chicken.
• Serve with grilled fish.