Chace Kitchen

Chace Kitchen Bay Area📍
Home Cooking & Fancyish Cocktails 🍸

11/07/2024

Lemon roasted chicken and potatoes✨

For the Potatoes:▪️~1 lb. Yukon Gold Potatoes, peeled and cut in 1.5” chunks▪️2 Tbsp Olive Oil▪️Kosher Salt & Pepper▪️

For the Chicken:▪️3 Large Garlic Cloves, finely chopped▪️1 Small Lemon, juice▪️1/2 Cup Chicken Broth▪️~15 Springs Fresh Thyme▪️~2 lb. Bone-in Skin-on Chicken Thighs (or breasts cut in half, legs, etc.)▪️Kosher Salt & Pepper▪️2 Tbsp Olive Oil▪️

For Serving:▪️1/2 a Small Lemon, juice▪️2 Tbsp Fresh Parsley, chopped▪️

1️⃣ Preheat the oven to 375F.
2️⃣ Place the potatoes in a large baking dish (9x13” or similar) and toss with 2 Tbsp olive oil and a sprinkle of salt and pepper. Bake for 40 minutes. Remove from the oven and increase the temp to 425F.
3️⃣ Add the garlic, lemon juice, and chicken broth to the dish and mix with the potatoes. (Use a spatula to release the potatoes from the dish if they are sticking.) Space out the potatoes evenly and arrange the thyme sprigs on top.
4️⃣ Thoroughly dry the chicken with paper towels (the skin needs to be dry to crisp up), and season both sides generously with salt and pepper. Place the chicken skin side up in one layer on top of the potatoes and thyme and drizzle 2 Tbsp of olive oil on top of the chicken skin.
5️⃣ Bake at 425F for 35-40 mins until the chicken is golden brown and internal temp reaches 165F, then broil for 3-5 mins until the chicken skin is deep golden brown and crispy. (It can be helpful to move the chicken to the top rack when broiling, but watch it closely because things can burn easily.)
6️⃣ Let rest for couple of minutes, then squeeze on the juice of 1/2 a lemon and sprinkle with fresh chopped parsley. Serve the chicken and potatoes with gravy from the dish spooned on top and enjoy!

⏲10 minute prep time + 1 hour 20 minute cook time

Recipe serves 3 people (you can increase the chicken and potatoes amounts if you’d like to serve more)

11/06/2024

Broccoli mac and cheese✨

▪️12 oz. Medium Shell Pasta▪️4 Tbsp Butter▪️1/4 Cup Flour▪️4 Cups Whole Milk▪️2 tsp Kosher Salt▪️1 tsp Black Pepper▪️1 Dash Nutmeg▪️1 Dash Cayenne Pepper (optional)▪️1/2 tsp Garlic Powder▪️1/2 tsp Paprika▪️1 lb. Broccoli Florets (6 Cups), roughly chopped▪️2 Cups Sharp Cheddar Cheese▪️

🌱Vegan Modification: Sub in olive oil for butter, oat milk for milk, and plant based cheese for cheese

1️⃣ Bring a pot of generously salted water to a boil. Boil the pasta 2 minutes less than the package directions (because it will finish cooking in the sauce), then drain.
2️⃣ Meanwhile, in a pot preheated over medium heat, melt the butter and then add the flour. Cook the flour while whisking constantly for 1 minute, then start gradually adding the milk 1/2 cup at a time, whisking so that the milk gets fully incorporated before adding more.
3️⃣ Once all of the milk is added, turn the heat up to medium high and continue whisking until the white sauce starts to bubble and thickens slightly. Add the kosher salt, pepper, nutmeg, cayenne, garlic powder, and paprika.
4️⃣ Add the broccoli and cook for 3-4 minutes, stirring often, until the broccoli is almost tender. Add the pasta and cheddar cheese and cook for ~2 more minutes, stirring often, until the pasta is your desired tenderness. Enjoy!

⏲20 minute total prep + cook time

Recipe serves 4 people

11/05/2024

Mom’s creamy chicken noodle soup ✨

▪️6 oz. Broad Egg Noodles▪️2 Tbsp Avocado Oil▪️1 - 1+1/2 lb. Boneless Skinless Chicken Breast▪️4 Tbsp Butter▪️1 Yellow Onion, diced small (10 oz)▪️3 Stalks Celery, chopped (7 oz)▪️1 Small Leek, sliced in thin strips (6 oz)▪️2 Cloves Garlic, finely chopped▪️6 Tbsp Flour▪️4 Cups Whole Milk▪️2 tsp Kosher Salt▪️1/2 tsp Pepper▪️2 Large Carrots, diced (10 oz)▪️4 Cups Chicken Stock▪️1 Tbsp Fresh Thyme▪️

1️⃣ Bring a pot of generously salted water to a boil. Boil the egg noodles until very al dente (2 mins less than package directions), then drain and then set aside.
2️⃣ Meanwhile, in a large pot preheated over medium heat, add 2 Tbsp avocado oil and the chicken breasts. Sear the chicken for 6-8 mins per side (season with a generous sprinkle of salt and pepper on both sides) until the internal temp reaches 165F. Remove the chicken from the pot and set aside to cool. Turn off the heat and let the pot cool down for a few minutes before adding the veggies.
3️⃣ Turn the heat to medium and add the butter. Once melted, add the onions and celery and cook for 2-3 mins, stirring often, until they’re starting to become tender. Add the leeks and garlic and cook for another 2-3 mins, stirring often, until tender.
4️⃣ Add the flour and mix it with the veggies. Cook for 1 min while stirring, then start gradually adding the whole milk 1 cup at a time, stirring to fully incorporate it before adding more. Once all the milk has been added, continue cooking, while stirring often, until the soup starts to bubble and thicken (3-4 mins). Season with 2 tsp kosher salt and 1/2 tsp pepper.
5️⃣ Add the carrots and cook for 2-3 mins, stirring often, then add the chicken stock and thyme. Bring to a simmer over medium-high heat, then turn the heat down to medium and cook, stirring often, for 5-8 minutes until the carrots are almost tender but still have an al dente bite.

11/04/2024

Transform the Trader Joe's Chicken Cilantro Mini Wontons into this healthy easy soup✨

▪️2 Tbsp Sesame Oil, divided▪️1" Piece Ginger, sliced in matchsticks▪️2 Garlic Cloves, finely chopped▪️3 Scallions, sliced▪️8 Cups Chicken Stock▪️5 Shiitake Mushrooms, sliced▪️8 oz. Can Sliced Water Chestnuts, drained▪️8 oz. Can Bamboo Shoots, drained▪️2 Tbsp Soy Sauce▪️2 tsp Kosher Salt ▪️1/4 tsp Fresh Ground Black Pepper▪️3 Small Baby Bok Choy, cut in quarters▪️▪️8 oz. Large Shrimp, peeled and deveined, sliced in half▪️12 oz. Package Trader Joe's Chicken Cilantro Mini Wontons (or frozen dumplings of choice)▪️

🌱Vegan Modification: Sub in vegetable stock for the chicken stock, and frozen veggie dumplings for the chicken wontons.

1️⃣ In a large pot preheated over medium heat, add 1 Tbsp of the sesame oil along with the ginger, garlic, and scallions. Cook while stirring until the aromatics are fragrant and are starting to become tender, 2-3 mins.
2️⃣ Add the chicken stock, shiitake mushrooms, water chestnuts, bamboo shoots, soy sauce, salt, pepper, and the remaining 1 Tbsp sesame oil. Bring to a boil over high heat, and then down to a simmer over low heat and simmer uncovered for about 5 minutes until mushrooms are tender.
3️⃣ Add the bok choy, shrimp, and frozen wontons. Turn the heat to medium-high and bring the broth to a simmer, then turn the heat down to low and simmer for 3-5 mins until the wontons are heated though and the bok choy is tender but still bright green with a little al dente bite.
4️⃣ Divide into bowls and drizzle a little more sesame oil on top of the soup if you please :) enjoy!

⏲10 minute prep time + 20 minute cook time

Recipe serves 4 people

11/03/2024

Creamy chicken enchilada skillet✨

For the Skillet:▪️2 Tbsp Avocado Oil▪️1 lb. Boneless Skinless Chicken Breast▪️2 Tbsp Butter▪️1/2 of a Medium Yellow Onion, diced small▪️1 Small Jalapeño, seeds removed and diced small▪️1 tsp Kosher Salt▪️1 tsp Chili Powder▪️1 tsp Cumin▪️2 Garlic Cloves, finely chopped▪️1 Tbsp Flour▪️1 Cup Whole Milk▪️10 oz. Can Mild Green Enchilada Sauce▪️4 oz. Can Mild Diced Green Chilis, with their juices▪️15 oz. Can White Beans, drained and rinsed▪️6 Corn Tortillas, each sliced in 8 triangles▪️1 Cup Shredded Mexican Blend Cheese▪️

For Serving:▪️Fresh Cilantro, chopped▪️Sour Cream▪️Avocado, sliced▪️Pickled Jalapeños▪️Lime Wedges▪️Tortilla Chips▪️

1️⃣ Season both sides of the chicken generously with salt and pepper.
2️⃣ In a large oven safe skillet preheated over medium heat, add 2 Tbsp avocado oil and the chicken breasts. Sear the chicken for 6-8 mins per side until the internal temp reaches 165F. Remove the chicken from the skillet and set aside to cool. If the skillet is super hot and smoking, turn off the heat and let it cool down for a couple mins before proceeding.
3️⃣ Turn the heat on the skillet to medium and add the butter, onion, and jalapeño. Cook while stirring until the onions are starting to become tender and translucent (3-4 mins), then add the salt, chili powder, cumin, garlic, and flour.
4️⃣ Cook while stirring for 1 minute, then start gradually adding the milk 1/4 cup at a time, stirring to fully incorporate it before adding more. Once all the milk is incorporated, add the green enchilada sauce and diced green chilis. Mix and simmer uncovered over low heat for about 5 minutes while you shred the chicken.
5️⃣ Shred the chicken into small pieces with your fingers (or two forks) and add it to the skillet along with the white beans. Mix. Add the tortillas, mix, and cook for 2-3 more mins until heated through. Turn off the heat.
6️⃣ Spread everything in the skillet into one even layer and top with shredded cheese. Transfer the skillet to the oven and broil for 2-3 mins until the cheese is melted and has golden brown spots. Sprinkle with fresh cilantro and enjoy with toppings

Recipe serves 4

10/29/2024

Mom’s curry chicken✨

For the Curry Paste:▪️6 Tbsp Butter▪️3/4 Cup Flour▪️1/4 Cup Curry Powder▪️1 Tbsp Garam Masala▪️1 Dash Cayenne Pepper▪️1 Cup Chicken Broth▪️

▪️2 Tbsp Olive Oil, divided▪️1 lb. Chicken Breast, cut in bite sized cubes▪️2 tsp Kosher Salt, divided▪️1” Chunk Fresh Ginger▪️1 Small Yellow Onion, diced▪️3 Carrots, sliced in small round chunks▪️3 Stalks Celery, sliced in small chunks▪️1 Cup Radishes, sliced in half▪️2 Small (or 1 Large) Yukon Gold Potatoes, peeled diced small▪️2 Cups Cauliflower, cut in uniform florets▪️4 Cups Chicken Stock▪️1 Tbsp Soy Sauce▪️2 tsp White Vinegar▪️Cooked White Rice, for serving▪️

🌱Vegan Modification: Sub in 16 oz. drained chickpeas for chicken, olive oil for butter, and vegetable stock for chicken stock

1️⃣ In a large pot over medium high heat, melt butter then add the flour; whisk for 1 min to cook the flour then add the curry powder, garam masala, and cayenne; whisk to cook the spices for 1 min then slowly whisk in the chicken stock 1/2 cup at a time until a paste forms; remove the paste from the pot and set aside
2️⃣ Add the chicken to the pot and sauté in 1 Tbsp olive oil with 1 tsp kosher salt until just cooked through (3-4 mins) and then remove it from the pot
3️⃣ Add 1 Tbsp more olive oil to the pot then add the ginger chunk and onion; sauté for 1 minute, then add the carrots, celery, and radishes along with 1 tsp kosher salt and sauté for 1 more min; add the potato and cauliflower and sauté for 1 min
4️⃣ Add the chicken stock and bring to a boil over high heat, then turn down the heat to low and cover and simmer for 10 mins (or until veggies are almost tender), stirring occasionally
5️⃣ Take out ginger chunk and add the chicken back into the pot; stir in the curry paste, soy sauce, and vinegar, and cook over medium heat stirring often for 3-5 more minutes until curry has thickened and chicken has heated back through; taste and add more salt if needed
6️⃣ Serve over white rice and enjoy!

⏲15 minute prep time + 35 minute cook time

Recipe serves 4-6 people

10/28/2024

Healthy shrimp spring rolls✨

For the Rolls:▪️12 Large Shrimp, peeled and deveined▪️1/2 a Carrot, sliced in thin strips▪️1/2 a Cucumber, sliced in thin strips▪️8 Butter Lettuce or Romaine Leaves▪️2 Cups Bean Sprouts▪️1 Avocado, sliced▪️1/4 Cup Basil Leaves▪️1/4 Cup Mint Leaves▪️2 Scallions, sliced in thin strips▪️8 Sheets Rice Paper▪️

For the Peanut Sauce (or sub sweet chili sauce):▪️1 tsp Oil▪️2 Cloves Garlic, minced▪️1/2 Cup Water▪️1/4 Cup Hoisin Sauce▪️3 Tbsp Natural Smooth Peanut Butter▪️1 tsp Chili Garlic Sauce (optional)▪️1/2 tsp Chopped Peanuts, for serving▪️

1️⃣ To make the peanut sauce, in a small pot over medium heat sauté garlic in oil until fragrant and golden brown (1-2 mins) then add the water, hoisin sauce, and peanut butter; whisk to combine and turn the heat to medium-high and cook until the mixture reaches a low boil, then immediately turn off the heat and add the chili garlic sauce (the sauce will thicken as it cools); set aside
2️⃣Bring a pot of water to a boil; add the shrimp and cook ~2 minutes until shrimp are pink with opaque white flesh then place in an ice bath for 5 mins; slice each shrimp in half down the middle with a paring knife to create 2 thinner flatter shrimp pieces
3️⃣ Fill up a large bowl (or pie dish) with water and place 2 damp paper towels on a cutting board; soak the rice paper wrapper in water for ~15 seconds (don't leave it in too long bc it will continue to soften as you work) and place on the paper towel
4️⃣ Place a piece of lettuce (tear it if needed.. it should be about the length of 3 shrimp placed next to each other) in the bottom third of the rice paper sheet; on top of the lettuce, add the scallion, basil, mint, bean sprouts, cucumber, carrot, and avocado; roll the rice paper up and over the veggies, then place 3 slices of shrimp with the pink side facing down above the veggies; fold in the sides of the rice paper and then continue rolling shut
5️⃣ Serve with peanut sauce (sprinkle some chopped peanuts on the sauce) and enjoy!

⏲50 minute total prep + cook time

Recipe makes 8 rolls

10/26/2024

Crispy spinach and feta bites✨

▪️1 Tbsp Olive Oil▪️1/3 Cup Onion, finely diced▪️2 Cloves Garlic, minced▪️4 oz. Cream Cheese, softened▪️1 Egg▪️10 oz. Frozen Chopped Spinach▪️3/4 Cup Crumbled Feta Cheese▪️2 tsp Lemon Zest▪️2 Tbsp Fresh Dill, minced▪️1/2 tsp Pepper▪️1/2 tsp Salt▪️1/2 Package Phyllo Dough, thawed▪️2 Tbsp Butter, melted▪️Mini Muffin Pan▪️

🌱 Vegan Modification: Sub in vegan cheese for cream cheese & feta; sub in flax egg for egg (mix 1 Tbsp flax meal with 2 Tbsp water); brush phyllo with olive oil instead of butter

1️⃣ Preheat oven to 350°F
2️⃣ Sauté the onions and garlic in olive oil until onions are translucent (2-3 mins); then add the spinach and sauté until just warmed through (you don't really want to cook the spinach, just defrost it in the pan)
3️⃣ Transfer the spinach mixture into a bowl and add the cream cheese, egg, feta, lemon zest, dill, salt and pepper
4️⃣ Brush the muffin cups of a mini muffin pan with melted butter, and cut phyllo into 3.5" squares
5️⃣ Stack three layers of phyllo at a time, tilting each to create pointy edges, and then press into the muffin cups; add a tablespoon of filling in each
6️⃣ Brush the exposed phyllo with butter and bake for 25-30 mins minutes until phyllo is golden brown and crispy - enjoy!

⏲30 minute prep time + 25 minute cook time

Recipe makes 24 bites

10/25/2024

Thai inspired chicken burgers with spicy peanut slaw✨

For the Chicken Patties:▪️1 lb. 96% Lean Ground Chicken (not ground breast)▪️3 Cloves Garlic, minced▪️3 Scallions, sliced▪️1/4 Cup Fresh Basil Leaves, roughly chopped▪️1 Thai Chili, minced (or sub 1/2 jalapeño seeds removed)▪️1 Tbsp Fish Sauce (or sub soy sauce)▪️1 Lime, juice▪️1/4 tsp Kosher Salt▪️1/4 tsp Pepper▪️1 tsp Sugar▪️2 tsp Ground Coriander▪️

For the Slaw:▪️3 Tbsp Creamy Natural Peanut Butter▪️1 Lime, juice▪️1 tsp Sugar▪️1 Tbsp White Vinegar▪️2 tsp Soy Sauce▪️1 tsp Sriracha or Chili Sauce▪️1 Tbsp Water▪️2+1/2 Cups Red Cabbage▪️1/2 Cup Shredded Carrots▪️

For the Burgers:▪️3 Kaiser Rolls (or buns of choice)▪️1/2 a Cucumber, sliced thin▪️Basil Leaves, for garnish▪️

1️⃣ First, make the slaw: Whisk together the peanut butter, lime juice, sugar, white vinegar, soy sauce, sriracha, and water; add the cabbage and carrots and mix; set aside
2️⃣ Preheat oven to 350F
3️⃣ Add all the ingredients for the chicken patties to a bowl and mix; form into 3 burger patties with your hands
4️⃣ Preheat a large pan over medium heat and add 1 Tbsp oil; place the burger patties in the pan (I found using my hands was easiest for this) and cook 2-3 mins per side (until golden brown) then transfer to the oven and bake 10-12 mins until internal temp reaches 165F
5️⃣ Toast buns cut side up under the broiler for 1-2 mins until golden brown and serve with the chicken burger patties, sliced cucumber, peanut slaw, and basil on top - enjoy!

⏲20 minute prep time + 30 minute cook time

Recipe makes 3 burgers

10/24/2024

Life changing garlic bread does exist✨

▪️1 Baguette (a softer, less crusty baguette is best if you can find one)▪️1/2 Cup Butter (1 stick), room temp or slightly softened▪️5 Cloves Garlic, minced▪️2 Tbsp Fresh Parsley, minced▪️1/4 Cup Parmesan Cheese▪️

🌱Vegan Modification: Sub in plant based butter for butter

1️⃣ Preheat oven to 425F and slice the baguette in half through the center like you would for a sandwich; place on a baking sheet cut side up (you can also cut down the middle to create 4 pieces if it won’t fit on your baking sheet)
2️⃣ Mix together the butter, garlic and parsley and spread it onto the cut side of the bread in one even layer; top with parmesan cheese
3️⃣ Bake for 9-12 minutes or until the edges of the bread are golden brown and crisped; cut in pieces and enjoy immediately while hot

⏲20 minute total prep + cook time

Recipe serves 4-6 people (makes ~12 pieces of garlic bread)

10/23/2024

Crispy fish tacos✨
For the Slaw:▪️4 Cups Green Cabbage, sliced very thin in 1” strips▪️2 Roma Tomatoes, diced small▪️1 Small Jalapeño, seeds removed & diced small▪️2 Limes, juice▪️Salt & Pepper▪️
For the Crema:▪️1/3 Cup Mayo▪️1+1/2 Limes, juice▪️2 Tbsp Minced Fresh Cilantro▪️1 Clove Garlic, grated or minced▪️Small Pinch Salt▪️
For the Fish + Tacos:▪️1 lb. Cod or Halibut, cut in 3/4” thick x 3” long pieces▪️Salt & Pepper▪️1/4 Cup Rice Flour▪️~4 Cups Peanut, Avocado, or Canola Oil▪️14 Street Taco Size Flour Tortillas (or sub corn)
For the Batter:▪️2/3 Cup All Purpose Flour▪️1/3 Cup Rice Flour▪️1/2 tsp Kosher Salt▪️1 Cup + 2 Tbsp Cold Beer (or sub seltzer)▪️
🌱Vegan Modification: Sub in firm tofu for fish (drain it between two towels under something heavy for 30 mins to remove excess moisture then cut into batons), and plant based mayo for mayo
1️⃣ Mix together the ingredients for the slaw (salt and pepper to taste) and set aside in the fridge
2️⃣ Mix together the ingredients for the crema and set aside in the fridge
3️⃣ Sprinkle fish with salt and pepper and roll each piece in rice flour
4️⃣ To make the batter, add the flour, rice flour and salt to a bowl and mix; add the cold beer and mix (but don’t over-mix) until just incorporated - batter should be thin (similar consistency to cream); add a bit more beer if the batter is too thick
5️⃣ Add ~2” of oil to a medium dutch oven or heavy pot and heat until oil reaches 350F (check temp with a meat thermometer); dip the fish in the batter one at a time (let excess batter drip off) and place into the oil; fry in batches for ~3 mins until deep golden brown, then remove with tongs or a mesh spider and place on a paper towel lined plate to drain
6️⃣ Serve immediately with warm flour tortillas, cabbage slaw, and cilantro lime crema - enjoy!
⏲50 minute total prep + cook time
Recipe makes 12-14 tacos (serves 3-4 people)

10/22/2024

Baked crunchy beef tacos✨

For the Beef:▪️2 tsp Olive Oil▪️1/2 a Medium Yellow Onion, diced small▪️1 lb. Lean Ground Beef▪️2 tsp Chili Powder▪️1 tsp Cumin▪️1/2 tsp Garlic Powder▪️1 tsp Kosher Salt▪️1/2 Cup Mild Green Salsa▪️

🌱Vegan Modification: Sub in refried beans (or beans of choice) for beef; sub in plant based cheese for cheese

1️⃣ Preheat oven (or air fryer) to 425°F convection (if you have it)
2️⃣ In a large pan over medium heat, sauté the onions in olive oil until translucent (2-3 mins) then add the beef; break the beef into small pieces with your spatula and sauté until cooked through
3️⃣ Add the chili powder, cumin, garlic powder, and salt, and sauté 1 min, then add the green salsa and sauté 1 more min; turn off the heat
4️⃣ Add 2 Tbsp avocado oil to a large baking sheet, and microwave 6 tortillas at a time between two damp paper towels until pliable and warm (30 sec - 1 min)
5️⃣ Working one at a time, rub each tortilla in the oil on both sides (add more oil if needed as you near the end of the batch) and add 2 tsp cheese and 2 heaping Tbsp meat; spread the filling into a line across the middle of the tortilla and then fold it in half into a taco
6️⃣ Convection bake for 7-9 mins (until golden brown around the edges), flip tacos, and then convection bake for 7-9 more mins until deep golden brown and crispy (if you don’t have convection you may need to cook a few mins longer)
7️⃣ Pry open the tops of the tacos (wedging a knife in can help if they’re sticking shut) and stuff in some iceberg lettuce and shredded cheese - enjoy!

⏲20 minute prep time + 15 minute cook time

Recipe makes 10-12 tacos

10/21/2024

Healthy shrimp burrito bowls✨

For the Sauce:▪️3/4 Cup 2% Plain Greek Yogurt▪️1/4 Cup Light Sour Cream▪️3 Tbsp Cilantro, minced▪️1 Clove Garlic, minced▪️2 Limes, juice▪️ 2 Tbsp Water▪️1/4 tsp Salt▪️

For the Slaw:▪️3 Cups Red Cabbage, sliced in thin 1” strips▪️1/2 a Jalapeño, seeds removed & sliced in thin strips▪️

For the Rice:▪️2 Tbsp Avocado Oil▪️3/4 Cup Long Grain Rice▪️1 Clove Garlic, minced▪️1/3 Cup Yellow Onion, diced small▪️2 Tbsp Tomato Sauce▪️1/2 a Carrot, diced small▪️1/4 tsp Salt▪️1+1/2 Cups Chicken Broth▪️2 Serrano Peppers▪️

For the Shrimp:▪️1 lb. Large Shrimp, peeled and deveined▪️1+1/2 tsp Chili Powder▪️1+1/2 tsp Cumin▪️1/2 tsp Garlic Powder▪️1 tsp Kosher Salt▪️1 tsp Oil▪️1/4 Cup Mild Green Salsa▪️

For Serving:▪️Tortilla Chips▪️Lime Wedges▪️

🌱Vegan Modification: Sub in pinto beans for shrimp; sub in plant based yogurt for greek yogurt and sour cream, or skip it and dress the slaw with olive oil and lime

1️⃣ Mix together all the ingredients for the sauce; set 1/4 cup aside (to serve on top of the bowls) and mix the rest with the cabbage and jalapeños for the slaw
2️⃣ In a small pot or Dutch oven over medium high heat, add the avocado oil and rice; toast the rice stirring frequently until golden brown (3-5 mins), then add the garlic, onion, tomato sauce, carrot, salt, chicken broth, and Serrano peppers; bring to a boil and then cover and simmer on low heat for 20 mins or until all liquid has been absorbed
3️⃣ Slice the shrimp in bite sized pieces and toss with chili powder, cumin, garlic powder, and salt
4️⃣ In a pan preheated over medium heat, sear the shrimp in oil for 2-3 mins until opaque white and cooked through; mix in the green salsa and then turn off the heat
5️⃣ Place the shrimp in bowls with the Mexican rice and slaw (you can serve the Serrano peppers from the rice as well but only eat if you like spicy) and top with the sauce
6️⃣ Serve with lime wedges and tortilla chips and enjoy!

⏲15 minute prep time + 25 minute cook time

Recipe serves 2 people

10/18/2024

Bacon pancakes ✨

▪️1 lb. Bacon▪️2 Cups Flour▪️1 tsp Salt▪️2 tsp Baking Powder▪️1 tsp Baking Soda▪️2 Tbsp Sugar▪️2 Eggs▪️2 Cups Buttermilk▪️2 Tbsp Melted Butter▪️Maple Syrup, for serving▪️

1️⃣ Cook bacon in a pan over medium heat (4-5 mins per side) and then place on a paper towel lined plate to drain excess grease
2️⃣ Add the flour, salt, baking powder, baking soda, and sugar to a medium bowl and mix; in a separate bowl, mix the eggs and buttermilk
3️⃣ Pour the wet ingredients into the dry and mix together, but do not overmix! You want to have some little clumps running through your batter (this will make the panckaes fluffy); fold in the melted butter
4️⃣ Place cooked bacon in the batter one slice at a time and roll with two forks to coat in the batter; carefully lift the bacon from the batter into a lightly oiled griddle or pan over medium heat; spoon a little more batter on top of the bacon and cook 1-2 mins per side until golden brown
5️⃣ Serve with maple syrup and butter and enjoy!

🕕 30 minute total prep + cook time

Recipe makes ~10 bacon pancakes (+ you’ll probably have some batter left over for regular pancakes 😃)

10/17/2024

My family’s famous baked Italian sub✨

▪️~15 oz. Loaf French Bread (or use individual sub rolls)▪️Olive Oil▪️1+1/4 tsp Italian Seasoning, divided▪️16 oz. Sliced Deli Ham▪️2.5 oz. Turkey Pepperoni (or regular pepperoni)▪️8 oz. Sliced Provolone Cheese▪️1/2 of a Large Head Iceberg Lettuce, sliced thin (10 oz.)▪️1 Large Tomato, sliced in thin rounds (6 oz.)▪️1 Cup Whole Pepperoncinis, stems removed (5 oz.)▪️Italian Dressing▪️

1️⃣ Preheat the oven to 375°F.
2️⃣ Slice the bread in half through the middle and place it cut side up on a baking sheet. Drizzle both sides of the bread with olive oil and sprinkle with 1 tsp Italian seasoning.
3️⃣ Layer provolone cheese on the the top piece of the bread and sprinkle with the remaining 1/4 tsp Italian seasoning. Place the ham in a layer on the bottom piece of bread, followed by the pepperoni.
4️⃣ Bake for about 18 minutes, until the cheese is melted with deep golden brown spots and the bread is crisp and toasted.
5️⃣ While the sub is in the oven, toss the tomatoes, pepperoncinis, and iceberg lettuce generously in Italian dressing.
6️⃣ Layer the veggies on top of the ham and pepperoni and place the cheesy bread on top. Cut in six sections along a diagonal angle and enjoy!

⏲25 minute total prep + cook time

Recipe serves 4-6 people

10/09/2024

Crispy garlic butter chicken✨

For the Chicken:▪️2 Large Boneless Skinless Chicken Breasts▪️Salt & Pepper▪️1/3 Cup Flour▪️2 Eggs▪️1/2 Cup Panko Breadcrumbs▪️1/2 Cup Italian Breadcrumbs▪️Avocado or Olive Oil Spray▪️

For the Garlic Butter:▪️3 Cloves Garlic, minced▪️3 Tbsp Butter▪️

🌱Vegan Modification: Sub in firm tofu for chicken (cut in half to create two 1/2" thick rectangles, then drain it between two towels under something heavy for 30 mins to remove excess moisture), flax eggs for eggs (mix 2 Tbs flax meal with 1/4 cup water and let thicken for 5 minutes), and olive oil for butter

1️⃣ Preheat oven to 425F convection (if you don’t have convection no worries) and spray or drizzle a large baking sheet with oil
2️⃣ Place chicken in between two pieces of plastic wrap and pound with the flat side of a meat mallet (or something heavy) until the chicken is 1/4” thick; season with salt and pepper on both sides and set aside
3️⃣ Set up your dredging station: Add flour to a large shallow bowl, beat the eggs in another large shallow bowl, and combine the panko and Italian breadcrumbs in a third large shallow bowl
4️⃣ Coat both sides of each chicken breast in flour, then egg, then the breadcrumb mixture (press the breadcrumbs on with your fingers) and place on the greased baking sheet
5️⃣ Spray the chicken with olive or avocado oil and convection bake for 12-15 mins until internal temp reaches 165F (if you are not using convection you will have to cook a bit longer)
6️⃣ In a large pan over medium heat, melt the butter and then add the garlic; sauté the garlic for ~30 secs until it's fragrant and is just starting to sizzle in the butter, then add the chicken; brown the chicken in then garlic butter for ~1 min until golden and crisp, then flip and brown the other side for ~1 min
7️⃣ Sprinkle the chicken cutlets with parsley, squeeze with lemon and enjoy!

⏲10 minute prep time + 15 minute cook time

Recipe serves 2 people

10/08/2024

Grandma’s Wontons: A Love Story✨

For the Wontons:▪️1 lb. Ground Pork (or sub 96% lean ground chicken)▪️3 Scallions, sliced▪️ 2 Tbsp Fresh Ginger, finely chopped▪️4 Small Dried Shiitake Mushrooms, soaked in hot water until tender and diced small (or sub with fresh shiitakes)▪️8 oz. Can Water Chestnuts, drained and roughly chopped small▪️1 Egg▪️1 Tbsp Soy Sauce▪️1 Tbsp Sesame Oil▪️1 tsp Kosher Salt▪️1/2 tsp Sugar▪️1/2 tsp Black Pepper▪️2 Tbsp Cornstarch▪️1/4 Cup Water (plus more for folding the wontons)▪️2 Packages Wonton Skins▪️

For the Wonton Sauce:▪️3 Tbsp Soy Sauce▪️2 Tbsp Rice Vinegar▪️2 Tbsp Sesame Oil (plus more for ▪️1/2 tsp Sugar▪️1 tsp Sesame Seeds▪️1 Tbsp Chili Oil or Chili Garlic Sauce (optional)▪️

For Serving:▪️Sesame Oil▪️Scallions, sliced▪️Fresh Ginger, finely chopped (optional)▪️

1️⃣ In a medium bowl, mix the pork, scallions, ginger, shiitake mushrooms, water chestnuts, egg, soy sauce, sesame oil, sugar, salt, and pepper.
2️⃣ In a separate small bowl, mix 2 Tbsp of cornstarch with ¼ cup of water until the cornstarch dissolves. Pour it into the filling and mix.
3️⃣ Bring a large pot of water to a boil. Mix together the ingredients for the sauce and set aside.
4️⃣ Fold the wontons: Fill a small bowl with water. Orient the wonton skin in your palm in a diamond shape and place 1 heaping teaspoon of the meat mixture in the bottom corner of the skin. Roll from the bottom corner up until the meat mixture is fully covered, then wet the skin to the right of the meat. Using both hands with your fingers facing towards you, pinch the skin to the left and right of the meat to seal, then bring your pinched fingers together to meet each other and tuck the damp skin on the right onto the left to seal shut.
5️⃣ Boil the wontons in batches for 2-3 minutes until the internal temperature reaches 165F. Remove from the water with a mesh skimmer, drip off excess water, and place into a serving bowl.
6️⃣ Toss the wontons with some sesame oil to prevent them from sticking together, then spoon on the sauce. Top with chopped scallions and ginger and enjoy!

🕞1 hour 15 minute total prep + cook time

Recipe serves 6 people

10/04/2024

Mom’s pastina soup with basil chicken meatballs and escarole✨

For the Meatballs:▪️1 lb. Ground Chicken (96/4 or similar, not ground breast)▪️1 Large Clove Garlic, finely chopped▪️1/4 Cup Fresh Basil Leaves, chopped▪️1/4 Cup Grated Parmesan Cheese▪️1 Egg▪️1/4 Cup Panko Breadcrumbs▪️3/4 tsp Kosher Salt▪️1/2 tsp Freshly Ground Pepper▪️2 Tbsp Olive Oil (for cooking the meatballs)▪️

For the Soup:▪️1 Tbsp Olive Oil▪️1/2 a Medium Yellow Onion, diced small▪️2 Cloves Garlic, finely chopped▪️8 Cups Chicken Stock▪️1 tsp Kosher Salt▪️3/4 Cup Pastina Pasta (or sub small pasta of choice)▪️1/2 of a Head of Escarole (4 oz.), torn into pieces▪️2 Tbsp Fresh Parsley, finely chopped▪️

1️⃣ Preheat the oven to 400F convection (or 425F regular bake).
2️⃣ In a medium bowl, add the ground chicken, garlic, basil, grated parmesan, egg, panko breadcrumbs, salt, and pepper. Mix until all ingredients are evenly distributed.
3️⃣ Drizzle 2 Tbsp olive oil on a baking sheet. Form meatballs that are 1 Tbsp each (slightly heaping) and place them on the baking sheet, rolling them in oil as you add them to the sheet.
4️⃣ Bake for 12-15 minutes until the internal temp of the meatballs reaches 165F and the bottoms are browned. Option to broil the tops of the meatballs for 2-3 mins at the end to lightly brown them.
5️⃣ In a large pot preheated over medium heat, add 1 Tbsp olive oil and the onion. Cook the onion for 3-4 mins until translucent and tender, then add the garlic. Cook for 1 min, then add the chicken broth and salt.
6️⃣ Bring to a boil over high heat. Once the water starts boiling, turn the heat down to medium (so the water continues to boil gently) and add the Pastina and meatballs. Cook uncovered for 6-8 mins (or according to pasta package directions) until the pasta is your desired tenderness, then add the escarole and turn off the heat. Cook the escarole in the residual heat for 1 min (it should turn bright green and retain a slight crunch), then stir in the parsley.
7️⃣ Serve with freshly grated parm on top and enjoy!

⏲20 minute prep time + 35 minute cook time

Recipe serves 4 people

Address

521 S Fm 1187
Aledo, TX
76008

Telephone

+18174418873

Website

Alerts

Be the first to know and let us send you an email when Chace Kitchen posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Chace Kitchen:

Shortcuts

Share

Category