Change Your Life Chicken

What You Need

  • Chicken thighs with the bone and the skin. Yes. I said thighs. That have the bone and the skin. Trust me on this. Adults eat one, hungry adults eat two, and weird picky tiny kids eat a half.
  • Two handfuls of vegetables per person. You can use whatever you have. Options: onion, carrot, potato, green bean, asparagus, leek, sweet potato, and cauliflower. (Avoid mushrooms, zucchini, squash, and broccoli with this method.) 
  • Olive oil, salt, and pepper.

How You Make It
Preheat the oven to 500 degrees. Not a typo. Five hundred.

Line a baking sheet with heavy-duty foil. Your pan needs to hold your vegetables comfortably – not too close together, not too far apart. Heavy duty is less likely to tear, i.e. to get dirty from chicken grease. Do not use glass. It will shatter. I’d recommend not using any kind of baking dish with high sides because you won’t get the same kind of crisp. Baking sheet… like you use for cookies.

Cut your vegetables, and toss with olive oil, more salt than you think you need, and black pepper. These are the sizes to go for: large bite-sized. Carrots take the longest, so make those thinner than the rest. Consider cooking speeds with the vegetables you choose. The vegetables should cozy right up against one another without overlapping or creating multiple layers.

Peel the skin back from the chicken. Don't wig out. It's cool. You want to generously season both sides of the chicken with salt and pepper, but you want to season under the skin. So pull back the skin, season, and fold the skin back over.

Pat the chicken skin dry with a wad of paper towels. This is how you get magic crusty chicken skin. The best order is to place the chicken skin side down on the vegetables, season, flip, pull back the skin, season, put the skin back, and pat dry. The worst is drying the skin and then realizing you forgot to season the bottom.

Place the chicken skin side up directly on top of the vegetables. Here's what happens: the fat from the chicken skin will seep into the vegetables underneath, imparting flavor and moisture while the exposed vegetables get a tiny bit charred. 

Bake at 500 degrees for 50 minutes. Don't worry if the chicken will be done; it will be. And we don't have to be concerned about the vegetables burning at such a high temperature because they're nestled closely together. The most you'll get will be a few crusty edges, and those are delightful.

Variations
Start with what's above, but once you feel comfortable with how it works, feel free to change it up.

  • Add fresh rosemary or thyme to the vegetables.
  • Rub the chicken (not the skin) with lemon or orange zest. (Rosemary and orange are a heavenly match.)
  • Reinvent the meal with different vegetable combinations: onion, potato, carrot; leek and asparagus; onion and sweet potato, green bean and cauliflower. If you love it, try it. The worst that can happen is it's not great and you won't make it again.
  • Same goes for exotic spices. Go nuts with curry powder, a taco seasoning blend, or whatever you want to try. You won't know if it works until you try.
  • Use chicken breasts with the bone and skin if you must; be sure to bump the time to an hour. I can't vouch that it'll be as good, but I'm not your chicken boss.

Recipe Source: https://www.thelazygeniuscollective.com/cylc

Slow cooker white bean chicken chili

I try lots of slow cooker recipes, while most fail, this one is exceptionally good despite being so easy! The beans and cream cheese turn this into a silky, cozy bowl of chili. The green chilies, cumin and paprika give it warmth without blowing your eyebrows off. Prep time 10 minutes, cook time 6 hours on low. From Craving Home Cooked.

Ingredients

Main Ingredients

  • 1 pound boneless skinless chicken thighs ( I double this, 2 pounds chicken thighs)
  • 30 ounces cannellini beans 2 cans, drained and rinsed
  • 15 ounces corn kernels 1 can, drained (or 1.5 cups frozen corn)
  • 8 ounces diced green chilies 2 cans,
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth low-sodium

Seasonings

  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper optional for heat
  • salt and black pepper to taste

Finishing ingredients

  • 8 ounces cream cheese softened and cut into cubes
  • juice of 1 lime
  • ¼ cup fresh cilantro chopped

Instructions

  1. Place the chicken breasts or thighs at the bottom of your slow cooker. Add the drained beans, corn, diced green chilies, chopped onion, and minced garlic over the chicken. Pour in the chicken broth. Sprinkle the cumin, oregano, chili powder, smoked paprika, cayenne pepper (if using), salt, and black pepper evenly on top.
  2. Cover the slow cooker with the lid. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and tender.
  3. Carefully remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.
  4. Add the softened cream cheese cubes to the slow cooker. Stir until the cream cheese is fully melted and the chili becomes creamy. If needed, cover and let it cook for an additional 15 minutes to help the cream cheese incorporate.
  5. Ladle the hot chili into bowls. Garnish with your favorite toppings like shredded cheese, avocado slices, a dollop of sour cream, crispy tortilla strips, and extra cilantro.

Notes

  • Mash a small spoonful of beans and stir them back in if you want a thicker chili. Store up to 4 days covered in refrigerator, freeze for up to 2 months. “Try it, you’ll like it.” Lynnette

roasted vegetable lasagna

Amelia’s buddy Kathryn made this when we had Bernadette. She sent me the recipe with her modifications and it’s still in my rotation. It’s this recipe but double the cheese, roast the vegetables as if they were a side dish, with extra seasoning and more browning.

Ingredients

  • olive oil
  • 2 zucchini, sliced
  • 2 green bell peppers, cut in 1-inch pieces
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 onion, cut into 8 wedges
  • 1 tablespoon chopped fresh basil
  • 1 clove garlic, minced
  • 1 teaspoon salt (sub for spike or other seasoning salts)
  • 1⁄2 teaspoon ground black pepper
  • 12 lasagna noodles (oven ready so you dont have to boil)
  • 2 (28 ounce) jars of good (Rao’s!) pasta sauce
  • 32oz (!) mozzarella cheese
  • 2 cup freshly shredded Parmesan cheese

Instructions

  1. Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a large baking sheet with olive oil.
  2. Arrange zucchini slices, bell pepper pieces, sliced mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables; coat with cooking spray. Season with salt and black pepper.
  3. Bake in the preheated oven until vegetables are browned and tender, 15 to 25 minutes.
  4. Combine mozzarella and Parmesan cheeses in a bowl.
  5. Pour 1⁄3 cup pasta sauce in a 9×13-inch baking dish. Layer 3 lasagna noodles over sauce to cover. Spread 1⁄4 roasted vegetables over noodles, top with 1⁄4 sauce, sprinkle 1⁄4 cheese mixture over sauce. Repeat layers 3 more times, ending with cheese mixture.
  6. Bake in the preheated oven until cheese melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest 10 minutes before slicing.

Notes

  • I can’t tell the difference between oven-ready noodles and regular unless they don’t get enough sauce on them, in which case they get crunchy.

Puffed Egg (Grandma Egg)

This is a quick way to scramble an egg that my siblings and I enjoyed, and one Bernadette enjoys now.

Ingredients

  • 1 egg
  • 1 tbsp milk
  • pinch of salt & pepper
  • 2 tbsp ketchup

Instructions

  1. Using a fork, whisk together egg, milk, salt, and pepper in a microwavable pyrex or mug.
  2. Heat in a 1200w microwave for 48 seconds.
  3. Serve with ketchup on the side.

Notes

  • I know you want to hit +30 seconds twice, but you’ll overcook it.

Chocolate Orange bundt cake

By MaryAnn Dwyer. Source: The Beach House Kitchen. Servings: 10.

Ingredients

  • 2 1⁄2 cups all-purpose flour
  • 3⁄4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1⁄2 tsp ground cinnamon
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 1⁄4 cups freshly squeezed orange juice
  • 2 Tbsp freshly grated orange zest

Instructions

  1. Preheat oven to 325 degrees. Generously spray a 10-cup bundt pan with nonstick baking spray with flour. Set aside.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, kosher salt and cinnamon until well combined. Set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy, about 3 minutes, scraping down the bowl as needed.
  4. Add eggs, one at a time, making sure to beat well after each addition. Add the vanilla. Add the flour mixture in 3 separate additions, alternating with the orange juice, starting and ending with the flour mixture. Fold in the orange zest.
  5. Pour the batter into the prepared pan, tapping the bundt pan on the counter to release any air bubbles. Bake until a toothpick inserted near center of cake comes out mostly clean (just a few crumbs), about 50-55 minutes.
  6. Cool in pan for 10 minutes. Remove from pan and let totally cool on a wire rack.

Notes

  • Glaze: dust with confectioners’ sugar, or do an orange-flavored glaze. I would use 1 cup of sifted confectioners’ sugar mixed with 1-2 tablespoons of orange juice.
  • Option: add a tsp of espresso powder to enhance the flavor of the chocolate.

Pressure Cooker Chicken Thighs

I took this recipe from Sandra who says, “These [pressure cooker] Chicken Thighs make a succulent, easy, and very flavourful dinner that will make everyone at the table happy.” and she’s right. I make it several times per month.

I double some of the spices as follows, I never add the water, and a couple other minor things. The rest is her recipe.

Ingredients

  • ~2 pounds boneless skinless chicken thighs
  • 1 rounded tbsp of paprika (sweet if you have a choice)
  • 2 tsp garlic powder
  • 2 tsp dry herbs (oregano preferred)
  • 2 tsp flaky salt
  • 1⁄2 tsp black pepper
  • 2 tbsp olive oil
  • 2 medium onions, sliced in rings
  • 2 bell peppers (we like red / yellow)
  • 1⁄2 tsp red pepper flakes
  • chop fresh parsley garnish

Instructions

  1. Pat dry the chicken. In a bowl or on a plate, combine the paprika, garlic powder, dried oregano, salt and pepper. Rub the spice mixture all over the top and underside of the chicken thighs, splaying them out.
  2. Press the “Saute” function and wait until the pressure cooker displays “Hot” about 2-3 minutes. Once hot, pour in 1 tablespoon olive oil and spread over the bottom of the pot. Place chicken thighs in the pot, as many as will fit, and cook for about 3 to 4 minutes until lightly browned on one side. Remove the partially cooked ones to a clean plate, and repeat with any remaining thighs. Set chicken aside.
  3. Pour in the remaining tablespoon of olive oil and stir in the onions, green pepper, and red peppers. Cook for 3 to 4 minutes until starting to brown, but barely transluscent. If you wish, remove a few of the browned onions and reserve them for garnish.
  4. Turn “Saute” function off. You can add 1⁄4 cup of water into the inner pot if you’re worried about not having enough liquid, but I’ve never had that issue. Use a flat wooden spoon or spatula to scrape up any browned bits on the bottom of the pot (This will ensure that you do not get a burn warning during the pressure cooking process.)
  5. Return the chicken thighs back to the pressure cooker, placing them right on top of the onions and peppers. Sprinkle the red chili flakes over the chicken, if using.
  6. Close the pressure cooker lid and set the steam release valve to the “Sealing” position. Press “High Pressure/Manual” and set the timer for 8 minutes, or 9 minutes if your chicken thighs are big. The pressure cooker will take about 5 minutes to come to pressure before the cooking time begins.
  7. Once done cooking, allow the pressure to release naturally for at least 10 to 15 minutes.
  8. Once done, turn the steam release valve to the venting position to release any remaining pressure. When the float valve drops down, carefully open the lid. Taste and add salt and pepper to taste, if necessary.

Thicken the sauce

  1. Optional. Remove the chicken from the pressure cooker and place on a deep platter or serving bowl. Immediately turn on the “saute” function and cook remaining sauce for 5-10 minutes until sauce reduces and thickens a bit. Pour sauce over chicken and garnish with chopped parsley.

Notes

  • I’ve never had to add the 1⁄4 cup of water Sandra recommends, there’s more than enough in the fresh bell peppers and onions. I almost always thicken the sauce.

Don't Use Frozen Chicken Thighs

  • Every attempt I’ve made with frozen has been a disappointment. They just don’t hold spice the same. Thaw first!

Brown Sugar Maple Pound Cake

Source: iambaker.net.

Ingredients

For the pound cake

  • 1 package (8 ounces) cream cheese, room temperature
  • 1 1⁄4 cups (2 1⁄2 sticks / 283.5g) unsalted butter, room temperature
  • 2 cups (400g) light brown sugar, packed
  • 1 cup (200g) granulated sugar
  • 6 large eggs, room temperature
  • 2 teaspoons maple extract
  • 3 cups (390g) cake flour
  • 1⁄4 cup (61g) buttermilk, room temperature

For the maple glaze

  • 1⁄4 cup (1⁄2 stick / 57g) unsalted butter
  • 3 tablespoons pure maple syrup
  • 3 tablespoons heavy whipping cream
  • 1⁄2 cup (62.5g) confectioners’ sugar

For the quick glaze

  • about 1⁄4 cup whipping cream
  • 2 cups powdered sugar
  • 1 tsp maple extract

Instructions

  • Preheat oven to 325°F. Spray a 10-inch bundt pan with non-stick cooking spray. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until smooth, about 3 minutes.
  • Gradually add the brown sugar and granulated sugar, mixing until light and fluffy, about 2-3 minutes.
  • Add the eggs, one at a time, mixing well after each addition.
  • Add the maple extract and mix until well combined.
  • With the mixer on low speed, gradually add the cake flour, mixing just until the flour is fully incorporated.
  • Mix in buttermilk until just combined. Scrape down the sides of the bowl to ensure everything is mixed well.
  • Pour the batter into the prepared bundt pan and smooth the top with the spatula. Bake for 75-80 minutes, starting to check for doneness at 1 hour by inserting a toothpick into the center of the cake. If it comes out with just a few crumbs but no wet batter, it’s done. The cake should have a deep golden brown crust on the edges and a lighter center.
  • Once baked, let the cake cool completely in the pan before inverting onto a serving plate.

For the maple glaze

  • While the cake cools, prepare the maple glaze. In a small saucepan over medium heat, combine the unsalted butter, maple syrup, and heavy whipping cream. Bring the mixture to a boil and continue boiling for 1 minute.
  • Remove the pan from heat and immediately whisk in the confectioners’ sugar until smooth. Let the glaze cool for 25-30 minutes, or until it has slightly thickened.
  • Once the cake has cooled and the glaze has thickened, drizzle the glaze evenly over the cake.
  • Let the glaze set slightly before serving.

For the quick glaze (in a hurry)

  • Whisk together whipping cream, powdered sugar, and maple extract. Add more sugar or cream to get desired consistency.

Notes

  • No salt or baking soda or powder needed for the cake.
  • For the buttermilk I now use King Arthur’s buttermilk powder with water; this needed 1 tablespoon per 1⁄4 cup water.

Orange and creme fraiche cake

By Alison Adams. Source: taste.com.au.

Ingredients

  • 250g (1 cup) creme fraiche
  • 3 eggs, lightly whisked
  • 2 oranges, rind finely grated, juiced (or 1 really large orange)
  • 375g (2 1⁄2 cups) plain flour
  • 2 tsp baking powder
  • 1⁄2 tsp bicarbonate of soda
  • 200g (1.8 sticks) unsalted butter, chopped, at room temperature
  • 215g (1 cup) caster sugar
  • 150g (1 cup) icing sugar (also called powdered sugar)
  • 2 tsp milk
  • orange zest, to serve

Instructions

  1. Preheat oven to 350°F (180°C / 160°C fan-forced).
  2. Grease a 2.25L bundt pan.
  3. Combine the creme fraiche, egg and 80ml (1⁄3 cup) of the orange juice in a bowl.
  4. Whisk together the flour, baking powder and bicarb in a separate bowl.
  5. Use electric beaters to beat the butter, caster sugar and 1 tbs of the orange rind in a large bowl on medium speed for 12 minutes or until very pale and creamy.
  6. Gradually fold in the flour mixture and creme fraiche mixture, in alternating batches, until the mixture is smooth and combined.
  7. Transfer the mixture to the prepared pan. Bake for 35-40 minutes or until a skewer inserted in the cake comes out clean.
  8. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
  9. Sift the icing sugar into a bowl. Add the milk, 3 tsp of orange juice and the remaining orange rind.
  10. Stir until combined.
  11. Drizzle over the cooled cake.
  12. Sprinkle with orange zest.

White Velvet Cake

It’s an easy, from-scratch layer cake that’s fluffy and moist with a velvety, tender vanilla crumb. Also called Vintage Buttermilk Cake. Source: Marye Audet-White, restlesschipotle.com.

Ingredients

  • 4 cups cake flour
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon baking powder
  • 1⁄2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 3 cups sugar
  • 2 tablespoons vanilla (I used clear vanilla)
  • 2 cups buttermilk, room temperature
  • 6 egg whites, unbeaten, room temperature

Equipment

  • 3 8-inch round cake pans
  • stand mixer
  • rubber spatula

Instructions

  1. Preheat the oven to 350 degrees.
  2. Grease 3 8-inch round cake pans and line the bottoms with a circle of wax paper or parchment. Set aside. (My pans are Wilton with high sides. If you have pans with lower sides you may get 4 layers instead of 3.)
  3. Sift together the flour, salt, baking powder and baking soda in a large bowl. Set flour mixture aside.
  4. Cream butter and sugar until light and fluffy.
  5. Beat in vanilla.
  6. Add dry ingredients in three additions, alternating with the buttermilk, beating well after each addition.
  7. Add egg whites and beat at medium speed for two minutes.
  8. Divide equally between prepared pans.
  9. Bake at 350 degrees for 20 minutes, reduce heat to 325 and bake for 25 minutes more, or until the cake tests done (a wooden pick inserted in the center comes out clean).
  10. Cool in pans 10 minutes, then turn out and finish cooling on a wire rack.
  11. Fill and frost as desired.

Notes

  • Storage: wrap the unfrosted cake layers in plastic wrap and store for 2 days at room temperature, or freeze for up to three months. Once frosted, room temperature for up to 5 days depending on the frosting.
  • Tip: make sure everything is at room temperature for best results.
  • Large eggs were used for the egg whites in this recipe.
  • Start creaming butter and sugar with the paddle attachment, then switch to the whisk attachment to finish it off. It takes about 7 minutes to cream the butter properly.
  • Using parchment or wax paper rounds on the bottom of the cake pan allows you to remove the cake easily.
  • Use any frosting you like. Cream cheese frosting is good here.
  • If you accidentally over-bake the cake and it seems dry, brush with sugar syrup. Bring 1⁄2 cup sugar and 1⁄2 cup water to a boil, stirring constantly until sugar dissolves — about 2 minutes. Cool completely and brush on 2 tablespoons per layer.

Key Lime Bundt Cake

This cake makes it into the top 5 favorites! Source: bakerbynature.com.

Ingredients

For the cake

  • 3 cups (360g) all-purpose flour
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon salt
  • 1 1⁄2 cups (340g) unsalted butter, room temperature
  • 1 cup (227g) brick-style full-fat cream cheese, room temperature
  • 2 cups (398g) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 5 large eggs, room temperature
  • 1⁄2 cup (113ml) key lime juice
  • 3 tablespoons (36g) key lime zest, finely grated
  • 2 tablespoons (28ml) canola oil

For the soaking syrup

  • 1⁄3 cup (76ml) key lime juice
  • 1⁄2 cup (99g) granulated sugar

For the icing

  • 2 cups (228g) confectioners’ sugar, sifted
  • 1⁄4 teaspoon salt
  • 2 1⁄2 tablespoons (35ml) key lime juice
  • lime zest, finely grated, for garnish (optional)
  • lime spirals for garnish (optional)

Instructions

For the cake

  • Preheat the oven to 325°F. In a medium mixing bowl, whisk the flour, baking powder, and salt together until well combined. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute.
  • Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the vanilla extract.
  • Reduce the speed to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the lime juice, lime zest, and oil.
  • Reduce the speed to low and add in the flour mixture, mixing just until combined.
  • Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour.
  • Scrape the cake batter into the pan and, using a rubber spatula, evenly smooth the top.
  • Bake for 60 to 65 minutes, or until the cake is golden brown AND a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 10 minutes. Then invert the cake onto the rack.
  • Slowly brush the warm lime soaking syrup all over the cake, top and sides, allowing it to sink in before adding more.
  • Once all of the syrup has been added, set the cake aside to cool completely, about 2 1⁄2 hours.

For the soaking syrup

  • In a medium saucepan, combine the lime juice and sugar. Bring to a simmer over medium heat and cook, whisking frequently, just until the sugar has completely dissolved. Remove from heat and use as directed above.

For the icing

  • In a large liquid measuring cup or bowl, combine the sugar and salt. Whisk in the lime juice, mixing until just combined. The mixture should be super thick and just barely pourable. If the glaze is too thick, add more lime juice, a teaspoon at a time. If the glaze is too thin, add more confectioners’ sugar, a tablespoon at a time.
  • Drizzle the glaze over the cooled cake. Decorate with lime zest and lime spirals, if using. Then allow it to set for 20 minutes. Slice and serve!

Notes

  • If you cannot find key limes, you can use bottled key lime juice and just regular lime zest.
  • This cake was developed specifically to be baked in a bundt pan; results may vary in a 9×13-inch pan or as cupcakes.
  • Make sure your butter and cream cheese are at room temperature or they won’t properly cream.
  • Do not cut back on the sugar or your cake will be overly tart. Don’t substitute brown sugar — the molasses undertone doesn’t pair well with key lime.