Main Dish Recipes Archives | Page 11 of 13

Roasted Chicken Drumsticks

June 4, 2014 by Kristin

A few weeks ago, a fellow food blogger, Natalie, and I were discussing our recipe submissions for the National Mango Board’s latest mango cookbook. I filled her in on Mango Breakfast Parfait {page 11} and she skimmed over her plan for Coconut Mango Jerk Chicken {page 36}. When she got down to coconut oil, I questioned its use over butter. She assured me it would work just the same.

Fast forward to last minute dinner party hosting this past weekend. I rushed through the market, picking up a ton of drumsticks with coconut oil in mind. And since I just happened to have tested this out earlier in the week, I was confident that {with a few minor adjustments} the main course would be a hit.

And it was. Roasted chicken with herby, crispy skin is one of those minimal effort, majorly impressive kind of dishes, which happen to be the best dishes to have on hand for last minute dinner parties. And the coconut oil? Worked like a charm.

Thanks for the tip, Natalie!

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Avocado, Almond & Basil Egg Salad

May 22, 2014 by Kristin

I have a difficult time eating food that has passed its sell by date. Partially because of a slight paranoia that I’ll get sick, but mostly because I don’t understand the concept. Why sell by and not eat by? How many days, exactly, does one have to eat by after a sell by? And an even more confusing, unrelated to this post, question – how many edible days follow the refrigeration of a refrigerate after opening food?

Luckily there’s an easy solution for the half-dozen eggs that are sitting in your fridge on their sell by date. Egg salad. Hard-boil your almost-bad eggs and let them hang out in your fridge {with shells on} for a couple of days until you have time to prep some super delish egg salad.

And then skip the mayo and reach for an avocado as your binder. I used almonds for texture and basil for flavor, but the traditional mix of onions and celery would totally do.

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Spicy Broccoli & Leek Soup

May 5, 2014 by Kristin

After making this recipe, my friend Molly and I wondered if we could use it as a formula for other veggie soups. Asparagus and broccoli came to mind first and they’ve been stuck in my head ever since. So today when I was at Wheatsville Co-op {becoming an owner!} and saw a beautiful bunch of broccoli, I decided to give it a go.

I modified a couple things about the recipe to make life a little more simple. Like using 4 cups of broth instead of 3. Since broth is packaged in a 4-cup container, you were always left with a cup of broth in your fridge that never found a home.

Beyond quantity, I added a complimentary veggie, more nuts, more lemon, and more spices. The addition of cayenne pepper gave the soup a welcomed kick. And the drizzle of olive oil gave the soup a little complexity that made it feel restaurant worthy.

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Filet With Broccoli

April 22, 2014 by Kristin

When my friend Alana returned from three weeks in Asia, she brought back a set of chopsticks for FoodFash. And since I seemed to have thrown away any set of sticks I had accumulated over the years, it was a gift I received with much excitement. A gift I couldn’t wait to use {and photograph}.

So I decided to make a dish that I typically enjoy, but always wish was better: beef with broccoli. And I bettered it up by buttering up a 6 ounce filet, using this steak recipe that’s so amazing there’s never a need to deviate.

When the steak was finished, I cooked the broccoli using this recipe as my guide. I used similar quantities, but replaced soy sauce with liquid aminos, peanut oil with sunflower oil, sesame oil with coconut oil, and added 1 tablespoon of fish sauce. I loved that the broccoli was seasoned but not drowning in an overpowering syrup. And naturally, subbing whatever cut of beef that is typically used with a filet was an A++ choice.

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