Tomatillo Pulled Chicken & Rice Bowls with Roasted Corn Salsa

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Pulled Tomatillo Chicken and Rice Bowls with fried eggs and roasted corn salsa

Tomatillo Pulled Chicken & Rice Bowls with Roasted Corn Salsa


  • Author: RebeccaBlackwell
  • Prep Time: 50 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4

Description

*This recipe has been adapted for this week’s meal plan. Click here to view the original recipe.

If you can’t find Tajin Seasoning (used in the corn salsa) at your local market, you can order it, or substitute any kind of Mexican seasoning blend or chili powder.

Cook the eggs gently so that the yolk is still runny when you slide it from the pan over the chicken in your bowl. The yolk will spill out over the chicken and rice like a rich silky, butter sauce.


Ingredients

  • 8 poblano peppers (4 are for tonight and 4 are for Chicken Chili on day #3)
  • 4 large yellow onions, peeled and chopped into 8 wedges – slice each onion in half, then slice each half into 4 pieces. (2 are for tonight and 2 are for Chicken Chili on day #3)
  • 1 recipe Roasted Tomatillo Sauce
  • Salt and pepper
  • 3 lbs boneless, skinless chicken thighs (2 pounds are for tonight, 1 pound is for Chicken Chili on day #3)
  • 6 chipotle peppers in adobo sauce, seeds removed and diced
  • Double recipe Simple Oven Roasted Corn: 24 ounces frozen corn, 2 tbsp extra virgin olive oil, 2 tbsp butter, 2 tsp Tajin Seasoning, salt and pepper. (Use half tonight and reserve half for Chicken Chili on Day #3)
  • 1 tbsp freshly squeezed lime juice (more to taste)
  • 1 tsp granulated sugar
  • 1/2 cup fresh cilantro, chopped
  • 1 cup long grain rice
  • 1 tbsp salted butter
  • 4 large eggs

Instructions

  1. Preheat the broiler and position a rack so that it’s about 4-inches from the top of the oven. Cover a rimmed baking sheet with aluminum foil and lay the peppers and onion slices on it. Place the pan in the oven and roast until the skin on the peppers is almost completely blackened. Using tongs, turn over the peppers and the onion wedges and place the pan back in the oven. Roast until the peppers are blackened on the other side. Remove the peppers and onions to a plate and let rest until cool enough to handle.
  2. Put the Roasted Tomatillo Sauce in a large, heavy bottom pan or dutch oven set over medium high heat. Sprinkle all sides of the chicken thighs with salt and pepper and nestle into the pan, stirring to coat the chicken in the sauce. Bring the sauce to a boil, then reduce the heat to medium-low, cover the pot and let simmer, stirring occasionally, until the chicken is cooked through, about 25 minutes.
  3. While the chicken cooks, prepare the rice and corn salsa: Cook the rice according to the package instructions (*see note). Follow these instructions to roast the cornAdd the chopped chipotle chili to the roasted corn before roasting. Reserve half of the roasted corn for Chicken Chili on Day #3.
  4. Peel the blackened skin from the roasted poblano peppers and remove the stem and seeds. Chop the peppers and the onions and put HALF in a large bowl. Reserve the other half for Chicken Chili on Day #3. Add half of the roasted corn (reserve the other half for Chicken Chili on Day #3), 1 tbsp lime juice, sugar, cilantro, and 1/2 tsp salt and pepper. Stir to mix. Taste and add more salt, pepper and lime juice if desired. Set the salsa aside.
  5. When the chicken is done cooking, remove it from the pan and use two forks to shred it into bite-size pieces. Reserve 1 pound of the chicken for Chicken Chili on Day #3. Stir the remaining 2 pounds of chicken back into the sauce.
  6. Add some rice to 4 bowls and top the rice with some chicken. Cover the bowls loosely with aluminum foil to keep warm.
  7. Cook the eggs: Add the butter to a large skillet and set it over medium-high heat. When the butter has melted, crack the eggs and slide them into the skillet one at a time, being careful to not break the yolks. Reduce the heat to medium-low. Sprinkle the eggs with a bit of salt and pepper. Cook until the whites of the eggs are nearly set. With a spatula, gently flip the eggs over, letting them cook on the other side for only about 5 seconds for set whites and a runny yolk. (The runny yolk is like a sauce over your chicken and rice.)
  8. Add one egg to each bowl, layering it over the chicken. Top with corn salsa and serve.

Notes

  • To cook most varieties of rice: add 1 3/4 cup water, 1 cup of rice, and about 1 teaspoon of butter or oil to a saucepan, cover, and set it over high heat. Bring to a boil, then reduce the heat to low and let cook until the rice is tender and has absorbed the water, about 15-20 minutes.

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Classic Meatloaf {with Sausage}

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Classic Meatloaf - American style meatloaf with Italian Sausage

Classic Meatloaf {with sausage}


  • Author: RebeccaBlackwell
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 slices

Description

*This recipe has been modified to fit this week’s meal plan. Click here for the original recipe.

This is the kind of meatloaf that might have shown up on my Grandma’s table if I popped into her house for dinner. Tender ground beef, plenty of finely chopped herbs and vegetables, some bread crumbs, eggs, and of course, a slightly sweet and tangy ketchup based glaze.The only difference here is that this recipe contains Italian Sausage.

Swapping out plain ground pork for Italian Sausage means you get all the goodness of ground pork and even more flavor. Personally, I like to use hot (spicy) Italian Sausage in my meatloaf. But, if you want to keep yours on the mild side, choose sweet (mild) sausage.

Baking this meatloaf in a broiler pan means easy clean-up (if you line the pan with foil) AND allows the excess fat to drip away from the loaf.


Ingredients

  • 3 slices of bread (enough to make 1 & 1/2 cups bread crumbs)
  • 2 carrots, peeled, ends trimmed, and cut into 1-inch chunks
  • 1 rib celery, ends trimmed and cut into 1-inch chunks
  • 1 medium yellow onion, peeled and roughly chopped
  • 3 cloves of garlic, peeled and roughly chopped
  • 2 tsp fresh rosemary leaves
  • 3/4 cup fresh Italian parsley
  • 1 cup ketchup, divided
  • 2 tsp dry mustard
  • 16 ounces ground beef, at least 90% lean
  • 8 ounces Italian sausage, hot (spicy) or sweet (mild)
  • 3 large eggs, lightly beaten
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 13 tsp tobacco or hot sauce (to taste)
  • 1/2 cup dijon mustard
  • 4 tbsp dark brown sugar

Instructions

  1. Preheat the oven to 400 degrees. Line the bottom of a broiler pan with foil for easy clean-up. Spray the rack of the broiler pan with non-stick spray.
  2. Add the bread slices to a food processor and process into fine crumbs. Measure out 1 & 1/2 crumbs and add them to a large bowl.
  3. Put the carrot, celery and onion pieces into the food processor along with the garlic cloves, rosemary, and Italian parsley. Pulse 5 or 6 times until all the vegetables are finely minced. Add to the bowl with the bread crumbs.
  4. Add 1/2 cup of the ketchup, the dry mustard, ground beef, Italian Sausage, eggs, salt, pepper, and tobacco to the bowl. Using a wooden spoon, rubber spatula, or your hands, mix all the ingredients until well combined.
  5. Dump the meatloaf mixture onto the broiler rack and shape into a loaf that’s approximately 10-11 inches long and 5 inches wide. Pat together with your hands so it forms a cohesive, sturdy loaf.
  6. In a small bowl, stir the remaining 1/2 cup of ketchup with the dijon mustard and brown sugar. Spread about 2/3 of the glaze over the top of the meatloaf, spreading it all the way to the edges.
  7. Bake for 30 minutes. Remove from the oven and spread the remaining glaze over the top of the meatloaf. Bake for another 25-35 minutes, until a meat thermometer plunged into the center of the loaf registers 160 degrees.
  8. Remove from the oven and let the meatloaf rest for 15 minutes before slicing and serving.

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10-Minute Au Gratin Potatoes

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10-Minute Hash Brown Au Gratin Potatoes.

10-Minute Au Gratin Potatoes


  • Author: RebeccaBlackwell
  • Prep Time: 9 minutes
  • Cook Time: 1 minute
  • Total Time: 10 minutes
  • Yield: 4 servings

Description

*This recipe has been adapted for this week’s meal plan. Click here to view the original recipe.

These potatoes only take about 10 minutes to make and require just 6 simple ingredients. Get them prepared while tonight’s meatloaf cooks. After removing the meatloaf from the oven to rest, put them under the broiler to finish.


Ingredients

  • 1 1/2 cups half and half
  • 12 ounces frozen shredded hash brown potatoes
  • 5 tablespoons salted butter, divided
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 cup grated parmesan cheese

Instructions

  1. Set an oven rack in the top third of your oven and preheat the broiler.
  2. Add the half & half, 4 tablespoons of the butter, salt, and pepper to a heavy bottom saucepan set over medium heat. Bring to a boil, stirring often.
  3. Add the hash browns and cook, stirring constantly, for 5 minutes. Pour into a shallow baking dish or pie plate.
  4. Melt the remaining tablespoon of butter in a small dish in the microwave and drizzle over the top of the potatoes. Sprinkle the parmesan cheese in an even layer over the top of the potatoes.
  5. Put the potatoes under the broiler and let cook just until the parmesan is golden brown. Watch carefully; the cheese will brown quickly, and if you’re not careful it will burn.

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Creamy Chicken Chili with Sausage and Roasted Corn

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A bowl of creamy chicken chili with roasted corn, chorizo, and cheese.

Creamy Chicken Chili with Sausage and Roasted Corn


  • Author: RebeccaBlackwell
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings

Description

*This recipe has been adapted for this week’s meal plan. Click here to view the original recipe.

Making this chili is going to be super quick and easy thanks to the extra roasted corn, pulled tomatillo chicken, and roasted peppers and onions you prepared on Day #1.


Ingredients

  • 1 tbsp extra virgin olive oil (or vegetable oil)
  • 2 & 1/2 pounds ground Italian Sausage – hot or sweet (1 pound is for this chili, 1/2 pound is for Pizza Rustica, and 1 pound is for Cornbread Salad)
  • Roasted poblano peppers and onions, chopped – reserved from Day #1
  • 1 tbsp minced garlic
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • salt and pepper
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks.
  • 5 cups chicken broth
  • 2 cups beans – any variety, canned and drained. You can also use dried, prepared ahead of time in the slow cooker
  • 12 ounces Roasted Corn – reserved from Day #1
  • 1 pound Roasted Tomatillo Pulled Chicken – reserved from Day #1 
  • 1 & 1/2 cups buttermilk
  • 1/2 cup chopped fresh cilantro
  • 24 limes
  • 16 ounces sharp white cheddar cheese, grated
  • 1 or 2 ripe avocados (optional), peel removed and cut into small cubes

Instructions

  1. Heat the oil in a large, heavy bottom saucepan or dutch oven over medium heat until shimmering. Add the sausage and cook, stirring frequently, until cooked through. Use a slotted spoon to remove the sausage from the pan, leaving 1 tablespoon of oil in the pan. *Reserve 1/2 pound for Pizza Rustica, and 1 pound for Cornbread Salad.
  2. Return the pan to medium heat and add the roasted poblano peppers and onions, garlic, diced chipotle peppers, cumin, oregano, and about 2 tsp each salt and pepper. Cook stirring constantly, for about 2 minutes.
  3. Add the potatoes to the pan and cook stirring frequently, for 5 minutes. Add the broth, beans, and 1 pound of the sausage to the pan, turn the heat to high, and bring to a boil. Reduce the heat to medium, and let simmer until the potatoes are tender, about 15 minutes.
  4. Add the Roasted Tomatillo Pulled Chicken and Roasted Corn to the soup. Pour in the buttermilk slowly, stirring constantly. Add the cilantro and juice from 2 limes. Taste, and add more salt, pepper, or lime juice if desired.
  5. Serve with grated cheese and avocado if desired.

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Pizza Rustica {Italian Easter Pie}

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Pizza Rustica (Italian Easter Pie)

Pizza Rustica {Italian Easter Pie}


  • Author: RebeccaBlackwell
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Description

*This recipe has been adapted for this week’s meal plan. Click here to view the original recipe.

Pizza Rustica, also called Italian Easter Pie, is a savory cheesy meat and veggie pie with a slightly sweet, super easy, buttery crust.

The pastry for this pie is really super easy to make and even easier to work with. The dough is a cross between pastry and bread, and unlike most pie crust recipes, you don’t really have to worry about over-working it. This makes it perfect for anyone who’s new to pie crust making – or challenged by pie crust making.


Ingredients

FOR THE FILLING:

  • 1/2 lb cooked Italian sausage – use 1/2 pound of the sausage you cooked on Day #3.
  • 1 lb whole milk ricotta cheese
  • 1/2 cup shredded parmesan cheese
  • 1 generous cup (about 1/4 lb) shredded mozzarella cheese
  • 3 large eggs
  • 6 ounces roasted red peppers (from a jar), drained and chopped into 1/2 -inch pieces
  • 1/2 tsp salt
  • 1 tsp ground black pepper
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped

FOR THE CRUST:

  • 2 cups unbleached, all-purpose flour
  • 3 tbsp granulated sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 4 ounces (8 tablespoons) unsalted butter, cold and cut into 8 pieces
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat the oven to 350 degrees. Butter a 9-inch glass pie plate. (If you don’t have a glass pie plate and are using a metal one, heat the oven to 375 degrees.)
  2. Add all of the filling ingredients to a large bowl and stir to combine. Cover, and set aside while you make the crust.
  3. Put the flour, sugar, baking powder, and salt into the bowl of a food processor fitted with the chopping blade. Pulse 2 or 3 times just to blend the ingredients. Add the butter and pulse 5 or 6 times, until the mixture resembles coarse crumbs.
  4. With the machine running, add the eggs. Continue to process until a ball of dough begins to form on the blade. Remove the dough from the machine and knead it for about 1 minute, until the dough is smooth.
  5. Divide the dough into two pieces, with one piece approximately twice as large as the other. Cover the smaller portion of dough with plastic wrap to keep it from drying out. Set the larger portion of dough on a clean work surface that’s been dusted with a bit of flour. Use your hands to flatten the dough into a disk, then use a rolling pin to roll the dough into a 12-inch circle.
  6. Use a spatula to loosen the dough from your work surface, and transfer it to a pie plate, pressing it gently against the bottom and up the sides of the plate. If the dough tears, just press it back together. Trim the excess dough so that only about 1/2-inch of excess is hanging over the rim of the plate.
  7. Add the scraps of dough to the remaining portion of dough, kneading it all together to combine, and place it on your floured work surface. Use your hands to pat it into a rectangle, then use a rolling pin to roll the dough into a 10-inch circle. Using a pizza or pastry cutter, or a sharp knife, cut the dough into 8 strips that are approximately 1 & 1/2 inches wide.
  8. Stir the sausage into the rest of the filling ingredients and scoop all the filling into the pastry lined pie plate. Use the back of a spoon to smooth the top of the filling into an even layer.
  9. Lay 4 strips of dough across the top of the pie, spacing them evenly. Weave the remaining 4 strips of dough under and over the first 4 strips, laying them perpendicular to create a lattice pattern. Trim excess dough.
  10. To crimp the edge of the dough: With one hand on the inside of the edge and one hand on the outside, use the index finger of your inside hand to push the dough between the thumb and index finger of your other hand to form a U or a V shape. Continue this crimping motion around the entire edge.
  11. Bake the pie for 45-50 minutes, until the crust is golden and the filling is firm and slightly puffed. Set the pie on a wire rack and let cool to room temperature (or nearly room temperature) before serving. *You can speed up the cooling process a bit by placing the pie in the refrigerator.

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Cornbread Salad with Italian Sausage & Tomatoes

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A plate of cornbread salad.

Cornbread Salad with Italian Sausage & Tomatoes


  • Author: RebeccaBlackwell
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

*This recipe has been modified to fit this week’s meal plan. Click here for the original recipe.

This cornbread salad is a surprisingly delicious and unique meal that the whole family will love, even the biggest skeptics.

Use the leftover cornbread and Italian Sausage that you prepared earlier in the week for this salad.


Ingredients

  • 4 heaping cups of large cornbread cubes – about 1/2 a pan of  Jalapeño Cheddar Cornbread
  • 2 tsp + 1/3 cup extra virgin olive oil, divided
  • 5 heaping cups spinach
  • 1 lb ground Italian sausage – use the pound of extra sausage that you prepared on Day #3.
  • 16 oz cherry tomatoes
  • 1 bunch green onions, white and light green parts sliced thin (discard dark green parts)
  • 1 cup fresh cilantro, chopped
  • 3 tbsp seasoned rice wine vinegar
  • 1/2 tsp each salt and pepper

Instructions

  1. Preheat oven to 400 degrees and line a baking sheet with aluminum foil. Cut the cornbread into 1/2 to 1-inch chunks and spread out on the baking sheet in one layer. Bake for 15-20 minutes until the cubes are a deep golden brown. Remove from the oven and allow to cool completely.
  2. While the cornbread is in the oven, add 2 tsp extra virgin olive oil to a large heavy bottom saucepan and heat over medium heat until shimmering. Add the spinach and let stand for a minute allow the bottom layer of spinach to wilt. Stir and cook the spinach for another minute or two until all of it is wilted. (If all 5 cups won’t fit at once, add half, allow it to wilt in the pan, then add the other half.)
  3. Stir in the cooked Italian Sausage and cook for another 30 seconds or so just to heat the sausage slightly. Scoop the mixture onto a plate or a bowl and set aside.
  4. Cut the tomatoes in half and add to a large bowl along with the sliced green onions, and chopped cilantro.
  5. In a small bowl, add the 1/3 cup olive oil, rice wine vinegar, salt and pepper. Whisk vigorously to combine and then pour over the tomato mixture. Toss to coat the tomato mixture with the dressing.
  6. Add the spinach and sausage to the tomato mixture and toss to combine.
  7. To serve, add 1 cup of cornbread cubes to a plate and top with sausage tomato mixture.

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