Recipe: One Pot Chicken And Rice

Get ready for a flavour explosion! Cajun-inspired Chicken thighs cooked on top of spicy rice and beans, and this all happens in one pot! 

……… Mic Drop

Round white bowl with rice and beans topped with two chicken thighs. A couple chili peppers to the side of the bowl with a fork and spoon.

ONE POT CHICKEN AND RICE

Prep Time: 10 minutes 
Cook Time: 45 minutes 
Total Time: 55 minutes 
Serves: 4
Author: Mary Mammoliti | Kitchen Confession 

INGREDIENTS

MARINADE:

• 1 tsp sea salt

• 1 tsp garlic powder

• 1 1/2 tsp paprika

• 1/2 tsp pepper

• 1/2 tsp dried ground onion

• 1/2 tsp cayenne pepper

• 1/2 tsp oregano

• 1/4 tsp red pepper flakes

• 1 tsp lemon juice

• Drizzle enough olive oil over the spices to make a wet paste

REST OF DISH:

• 2 Tbsp Olive oil

• 1/4 cup diced pancetta

• 4 bone-in skin on chicken thighs

• 1 medium yellow onion diced

• 1 jalapeno pepper seeded and diced

• 2 celery stalks diced

• 1/2 tsp dried oregano

• 1 tsp dried parsley

• pinch of red pepper flakes

• salt and pepper to taste

• 1 tablespoon tomato paste

• 1 can red kidney beans, drained and rinsed

• 1 cup DRY long-grain rice, rinsed

• 2 1/4 cup chicken stock or broth

• Minced fresh parsley for garnish

INSTRUCTIONS

1. Combine all marinade ingredients in a medium sized mixing bowl. Add chicken thighs and turn to coat. Set aside.

2. Preheat oven to 350 degrees F.

3. Add drizzle of olive oil to dutch oven and heat over MED-HIGH heat. Brown dices pancetta, then transfer to a plate. 3 min

4. Add chicken thighs, skin side down, and sear for 2-3 minutes per side, to develop a nice crispy skin.

5. Transfer chicken to plate with the pancetta.

6. Lower heat to MED-LOW and add in chopped onion, jalapeno and celery. Saute for about 2-3 minutes, until softened.

7. Add parsley, oregano, red pepper flakes, tomato paste, salt, pepper and stir.

8. Add rice, red kidney beans and chicken stock, stir to combine, and let simmer for 1 minute.

9. Nestle chicken thighs and pancettta on top of the rice (pour in the juices that are left on the plate as well). Return to a simmer, remove from heat, then cover.

10. Bake at 350 degrees F for 35 minutes (covered).

11. Remove the lid and bake another 10-15 minutes, until liquid is absorbed into the rice.

12. Garnish with chopped fresh parsley and serve!

Recipe: Lemony Fresh Orzo Salad

To quote my nieces and nephew “FOMO is real” and I couldn’t agree more. It’s been so grey and rainy here in Toronto that I’m missing the sunshine. Where is it?  I bet it’s at a party! Did I miss the invite? Why hasn’t it been around? GHAAAA! I can’t take this! Let me check @instagram. I’m missing out on something great! Maybe. Umm, probably not. Who knows where it is and what it’s doing I just miss it and decided to stop obsessing. I’m taking matters into my own hands.  Did you know that adding lemon to just about any dish will give you instant sunshine? 

Give this beauty a try and let me know if it brightens up your day.

Lemony Fresh Orzo Salad

TOTAL TIME: 30 MINS
PREP TIME: 15 MINS
COOK TIME: 15 MINS
AUTHOR: Mary Mammoliti / Kitchen Confession

INGREDIENTS:

• 12 ounces uncooked orzo

• 2 large handfuls fresh arugula, chopped

• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

• 1 English cucumber, diced

• 1 cup frozen corn, thawed

• 1 cup roughly-chopped fresh basil leaves

• 1/2 head radicchio, roughly-chopped fresh

Lemony Dressing:

• 2 lemons, juiced

• 1 tablespoon rice wine or white vinegar

• 1/2 tablespoon Dijon mustard

• 1 garlic clove, finely minced

• 1/2 cup olive oil

• 1 teaspoon sea salt and freshly-cracked black pepper, to taste

• optional: 1/2 cup crumbled feta or goat cheese

DIRECTIONS:

1. Cook the pasta in a large stockpot of generously-salted water until al dente, according to package instructions.  Drain pasta then rinse thoroughly in a strainer with cold water until the pasta is chilled.  Transfer to a large mixing bowl.

2. Add all the lemony dressing ingredients to a medium sized bowl and whisk for 1-2 minutes, or until the dressing begins to look creamy. Set aside.

3. Add the remaining ingredients to the mixing bowl. , pour dressing over and toss to combine.  Taste, and season with extra salt and pepper, if needed.

4. Serve immediately.  Or cover and refrigerate for up to 3 days.

NOTE:

If you do not use all the dressing store in a sealed jar in your fridge for up to one week.

Recipe: Sausage & Veggie Sheet Pan Dinner

When you look up the word “Easy” you’ll see a picture of me. WAIT! I didn’t think that through. What I’m trying to say is I’m all about easy and simple meals. No one has time or patience to spend hours after work making dinner. This is when you pull out this recipe for my Sausage & Veggie Sheet Pan Dinner. You’ll have dinner on the table in less than 40 minutes!

All you need for this savoury flavour packed meal are 3 ingredients, one sheet pan and a helper to pour a glass of wine, dinner is served. If you use the time to tidy up while your meal is roasting up in the oven you can probably even have your pj’s on before 7pm and that are what dreams are made of.

Buon Appetito and if you give this recipe a try let me know how it goes. I love hearing for you all. xo’s Mary

Roasted Italian Sausage & Veggie Sheet Pan Dinner

PREP TIME: 10 minutes 
COOK TIME: 30 minutes 
TOTAL TIME: 40 minutes 
SERVINGS: 4
AUTOR: Mary Mammoliti / Kitchen Confession

Quick and easy one-dish dinner perfect for busy weeknights!

INGREDIENTS 

4 links chicken sausages, cut into 2" pieces (you can substitute for Italian sausage)
1 pound Brussels sprouts, halved
1 pound sweet potato, cut into 3/4" chunks
1/4 cup extra virgin oil
zest of 1 lemon (optional
2 cloves garlic, minced
1 teaspoon dry parsley
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

INSTRUCTIONS 

1. Preheat oven to 400 degrees. Line a baking sheet with foil. Toss the sausage, sprouts, and sweet potato on the baking sheet and set aside.

2. Whisk together the olive oil, lemon zest, garlic, parsley, salt, and pepper. Drizzle over the sausage/sprouts/sweet potato mixture. Toss to combine.

3. Place the sheet pan in the oven and bake for 15 minutes, then use a spoon to gently mix the sausage mixture and bake for another 10-15 minutes.

Recipe: Grilled Honey Sriracha Lime Salmon

The weather is warming up, the sun is shining and the likelihood of me spending hours meal prepping on a Sunday during the summer months are slim to none. This time of year I tend to gamravitate towards quick and simple 30 minute meals and tonight’s dinner was no acception. 

The entire meal was prepared on the BBQ! Which  means kitchen cleanup is minimal and I had food in my belly in 30 minutes - pinch me I think I’m dreaming. Begin by tossing your veggies in a little EVOO, and get them on the grill. Add your marinated salmon and cook for 12 - 15 minutes. TA DA! Dinner is served. Now go and enjoy your meal you crazy kids. 

 

GRILLED HONEY SRIRACHA LIME SALMON

Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes
Serves: 2
Author: Mary Mammoliti | Kitchen Confession

INGREDIENTS

2 individual (4-6 ounce) fillets
Salt and pepper, to taste
1 tablespoon olive oil
2 tablespoons honey
2 tablespoons sriracha sauce
1 lime, juiced
2 tablespoons low sodium soy sauce (or Tamari)
1 teaspoon minced garlic

DIRECTIONS

1. Combine all ingredients in a shallow bowl and add the salmon, toss to coat, cover and let stand for 10 minutes.

2. Preheat BBQ

3. Place a reusable non stick mat on the BBQ grates. If you don’t have a reusable grill mat use aluminum foil and place it down on the grates

4. Place marinated salmon onto the grill mat and cook for 12 minutes.

5. Serve warm