Chicken Caesar Salad Nachos

Chicken Caesar Salad Nachos

15 minutes 30 minutes 4 servings

Ingredients

Parmesan Crisps:

• ½ cup grated or shredded parmesan cheese

Nachos:

• 1 bag tortilla chips
• 2 cups cooked and shredded chicken breasts or rotisserie chicken
• 2 to 3 cups torn mozzarella cheese
• 1 head romaine, thinly sliced
• ½ cup your favorite Caesar dressing
• 2 tablespoons grated parmesan cheese, optional

Instructions

Make the Parmesan Crisps:

1. In a small nonstick pan, add one or two piles of parmesan cheese and spread them out evenly.
2. Cook over low heat until golden brown and melted into a disk, about 3 to 5 minutes.
3. Remove from the heat and let cool completely (it will crisp as it cools). Thinly slice and set aside.

Make the Nachos:

1. Preheat the oven to 400ºF. Line a baking sheet with foil and spread the chips evenly.
2. Layer with chicken and cheese and bake for 10 to 15 minutes until the cheese is melted and chicken is warmed through.
3. Meanwhile, toss the romaine in the Caesar salad dressing.
4. When the nachos come out of the oven, top with the salad and parmesan cheese as well as crisps. Serve hot!

xoKatie 

Chicken Stroganoff

Chicken Stroganoff

15 minutes 43 minutes 4 servings

Ingredients

• 1 tablespoon unsalted butter
• 8 ounces cremini mushrooms, sliced
• 1 ½ teaspoons kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• 1 ½ pounds boneless, skinless chicken breasts, cut into chunks
• 1 tablespoon extra-virgin olive oil
• 1 yellow onion, thinly sliced
• 3 tablespoons all-purpose flour
• 1 teaspoon onion powder
• 3 cups chicken broth
• ½ teaspoon garlic powder
• 1 tablespoon Worcestershire sauce
• 1/3 cup sour cream, plus more for serving
• Cooked wide egg noodles, for serving
• 3 tablespoons minced fresh chives

Instructions

1. In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Season with salt and pepper. Remove from the skillet and set aside.
2. Season the chicken with salt and pepper. Return the skillet to the stove, add the olive oil, and increase the heat to medium-high. Add the chicken, working in batches if necessary, and cook until it begins to brown on each side, about 5 minutes. Remove the chicken to a plate.
3. Add the onions to the skillet and cook until tender, 3 to 4 minutes, adding a splash of water as needed. Stir in the flour, onion powder, and garlic powder, and cook for an additional 2 minutes. Stir in the broth, scraping up any browned bits with a wooden spoon. Stir in the Worcestershire sauce, seared chicken, and cooked mushrooms. Season with additional salt to taste.
4. Reduce the heat to low and simmer until the broth thickens to a gravy and the chicken is cooked through, about 7 minutes. Stir in the sour cream.
5. Serve over egg noodles and garnish with fresh chives. Add extra sour cream, if desired.

xoKatie 

Chicken, Sweet Potato and Refried Bean Tostada

Chicken, Sweet Potato, and Refried Bean Tostada

15 minutes 35 minutes 8 to 10 tostadas

Ingredients

• 1 tablespoon olive oil
• 2 cups diced sweet potato (from about 1 medium)
• 1 medium red onion, diced
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 2 cloves garlic, grated
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• ½ rotisserie chicken, skin removed and meat shredded
• 4 cups shredded green cabbage
• Juice of 1 lime
• Kosher salt, to taste
• 8 to 10 store-bought tostadas
• 1 (15-ounce) can refried beans, warmed
• Sour cream or Greek yogurt, optional
• Hot sauce, optional

Instructions

1. Preheat the oven to 200ºF. Heat the olive oil in a large skillet over medium-high heat. Add the sweet potato and onions. Cook, stirring often, until the potatoes and onions start to brown, about 5 minutes. Reduce the heat to low and cook, stirring often, until the sweet potato is tender, about 12 to 15 minutes.
2. Add chili powder, oregano, garlic, salt and pepper to the skillet. Toss to coat and cook for one minute more. Stir in the shredded chicken and ¼ cup water. Let cook for about 5 minutes.
3. Toss the cabbage with lime juice in a large bowl and season with salt to taste.
4. Place the tostadas on a sheet pan and warm in the oven for 2 to 3 minutes. Spread a couple of tablespoons of refried beans over each tostada and top with the chicken mixture and cabbage. Serve with hot sauce and sour cream, if desired.

xoKatie 

Chicken Pot Pie

My grandma always made hers with a biscuit topping and to this day, it just spells pure comfort food for me.

I made it with the hopes that Iris would eat it....and she did! Her little friend was over for dinner and he even had seconds.  So yeah, when 4-year-olds eat my food, it’s pretty much the best compliment ever.

Chicken Pot Pie

10 min 7 min 4-6 Servings

Ingredients

• FILLING:
• 2 cooked chicken breasts, shredded
• 3 tablespoons butter
• 2 diced carrots
• 3 cups shredded brussels sprouts
• ½ large onion, diced
• ½ cup mushrooms, diced
• ½ teaspoon dried thyme
• 4 tablespoons flour
• 2 cups chicken stock
• 1 cup half and half
• 3/4 cup peas
• salt and pepper

• BISCUIT TOPPING:
• 2 cups flour
• 1 tablespoons baking powder
• 1 tablespoons sugar
• ½ teaspoon salt
• ½ cup chilled butter
• ½ teaspoon dried thyme
• 1 1/4 cups buttermilk
• 1 tablespoon melted butter
• flakey sea salt

Instructions

1. Preheat the oven to 375 F.
2. In a large skillet, melt the butter. Add the carrots and onions, cook until soft, about 5 minutes. Add the mushrooms and cook another 5 minutes. Stir in thyme and flour and cook for 2 minutes. Whisk in chicken stock and half and half. Generously season with salt and pepper. Cook until it thickens, stirring often. Mix in the chicken and peas.
3. Transfer the mixture to an 8x8 casserole dish.
4. In a medium bowl, whisk flour, baking powder, sugar, and salt. Add the butter and use a pastry cutter (or your fingers) to mix in the butter until it's a coarse meal texture. Stir in buttermilk until just combined.
5. Scoop the biscuit dough by the heaping tablespoonful onto the pie filling. Brush with melted butter and sprinkle with flakey sea salt.
6. Bake until golden brown, about 45 minutes. Let stand 5 minutes. Enjoy!

xoKatie 

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Chicken Zucchini Meatballs with Orzo

Summer comfort food at its best! Enjoy warm or cold out of the fridge.

Chicken Zucchini Meatballs with Orzo

15 min 20 min 4 Servings

Ingredients

Meatballs

• 1 pound ground chicken 
• 2 cloves garlic, grated
• 1 large egg
• ½ cup panko breadcrumbs
• ½ cup freshly grated pecorino romano
• ¼ cup chopped parsley
• ¼ cup chopped fresh basil
• 1 lemon, zested
• ½ teaspoon ground coriander
• 1 ½ teaspoons kosher salt
• Few cracks of black pepper
• 1 medium zucchini, grated on the large holes of a box grater
• ½ yellow onion, grated on the large holes of a box grater and excess liquid drained

Orzo

• 1 box orzo 
• 1 lemon, zested and juiced
• 2 cloves garlic, roughly chopped
• ½ cup extra virgin olive oil
• 1 medium zucchini, diced
• ¼ cup chopped parsley
• ¼ cup chopped dill
• ¼ cup chopped basil
• ½ cup crumbled feta
• 1/3 cup freshly grated pecorino romano
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. For the meatballs:
2. Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
3. Place the zucchini in a clean kitchen towel set over a bowl. Squeeze out any excess liquid.
4. Place the wrung out zucchini into a large bowl and add the chicken, garlic, onion, egg, breadcrumbs, pecorino romano, parsley, basil, lemon zest, coriander, salt, and pepper. Mix well to combine, using your hands as needed.
5. Roll into nine (2-inch) meatballs and place onto the baking sheet. Brush the tops of the meatballs with olive oil.
6. Bake for 18 to 20 minutes until golden brown and the chicken is cooked through.
7. For the Orzo:
8. Bring a large saucepan of salted water to a boil. Add the orzo and cook according to package instructions. Drain and spread evenly onto a baking sheet to cool until warm.
9. In a medium bowl, add the lemon zest and juice, garlic, and olive oil. Whisk to combine and season with salt and pepper.
10. Drizzle the dressing over the orzo and add the zucchini, parsley, dill, basil, and feta and toss to combine. Place in a large serving bowl, top with the meatballs and the pecorino romano. Drizzle with olive oil and serve.

xoKatie 

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Valentine's Day Chocolate-Covered Strawberry Tart 🍓

Time to start thinking about Valentine’s Day menus, and this Chocolate Covered Strawberry White Chocolate Tart is hands down, the most perfect dessert!

It is easy, but does take some patience to allow for time to chill, so make it in advance. Both Ryan and Iris went crazy for this when I made it (I was even able to negotiate with Iris to eat broccoli in exchange for a slice!!).

— xo Katie

p.s. I’m including my recipe for my Classic Chicken Noodle Soup here as well. 

We are running a special flash sale for VDay for Kind of Wild 🥂💘 with the code VDAY25 for 25% off of our rosé through Friday.

Chocolate-Covered Strawberry Tart

Medium 12 Servings 5 hours 40 minutes

Ingredients

For the Crust

• 2 ½ cups ground chocolate wafer cookies (about one 9-ounce) package 
• 2 tablespoons sugar
• 1 stick (8 tablespoons) unsalted butter, melted

For the Filling

• 2 cups heavy cream
• ½ cup whole milk
• One (1.2-ounce) bag freeze-dried strawberries
• One (12-ounce) bag white chocolate chips
• 2 teaspoons vanilla

For the Topping

• 2 cups semi-sweet chocolate chips
• 1 ½ tablespoons coconut oil
• 7 chocolate-covered strawberries
• 16 strawberries, hulled and sliced in half lengthwise

Instructions

1. For the Crust: Preheat the oven to 350ºF.
2. Mix together the chocolate wafer cookies and sugar in a large bowl. Pour in the melted butter and mix until well combined. Press the mixture into an 11-inch tart pan. Transfer to a baking sheet and bake for 10 minutes. Let cool completely.
3. For the filling: Combine the cream, milk, and freeze-dried strawberries in a medium pot. Bring to a simmer, remove from the heat and add the white chocolate chips and vanilla. Let stand for a few minutes to let the chocolate melt, then whisk until the chocolate is blended into the cream mixture. Transfer to a blender and blend until the strawberries are pureed and the mixture is smooth. Pour into the prepared crust and refrigerate until set, 3 to 4 hours. Once set, place into the freezer for 30 minutes.
4. For the topping: Fill a small saucepan with one inch of water and bring to a simmer over medium-low heat. Place a heatproof bowl on top, be sure that the bowl isn’t touching the water. Add the chocolate chips and coconut oil and stir to combine until fully melted and smooth. Dip the 7 strawberries into the chocolate mixture to coat and place them on wax paper on a plate. Refrigerate for 10 minutes or until set.
5. Spread the remaining melted chocolate mixture evenly on top of the chocolate tart. Place the chocolate-covered strawberries in the center of the tart. Line up the sliced strawberries side-by-side and cut-side down around the edge of the tart with the pointed ends facing in towards the center of the tart. Slice with a warmed knife and serve.

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Filed under 🥣 If it ain’t broke, don’t try to fix it!

Classic Chicken Noodle Soup

Easy 6 Servings 50 Minutes

Ingredients

• 1 tablespoon olive oil
• 2 bone-in, skin-on chicken breasts
• 1 large yellow onion, diced
• 3 large carrots, peeled and diced
• 3 ribs celery, thinly sliced ¼-inch thick
• 2 quarts low-sodium chicken broth
• 1 bay leaf
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 8 ounces egg noodles
• 2 tablespoons chopped flat-leaf parsley

Instructions

1. Heat olive oil in a medium Dutch oven or stock pot over medium high heat. Add the chicken, skin side down, and cook until browned, about 3 to 4 minutes.
2. Flip and cook another 2 minutes. Remove from the pan and add onions, carrots, and celery.
3. Saute for 2 minutes, using a wooden spoon to scrape up any browned bits on the bottom of the pan. Season with salt and pepper.
4. Pour in broth, bay leaf, and thyme. Bring to a low boil, then reduce the heat to low. If a foam forms, skim off the top and discard. Cover and let simmer for 25 minutes to 35 minutes until the chicken is cooked through.
5. Remove chicken. Remove and discard skin. Shred the meat with a fork, add back to the pot with noodles. Bring to a low boil and cook until noodles are just done, about 8 minutes. Stir in the parsley and serve.

Only 5 @weightwatchers Points per serving — serves 6 per recipe.

Falafel Chicken Cutlets

Chicken cutlets are just chicken breasts cut in half horizontally for speedy cooking, but we all know they are really the stuff dreams are made of.

Typically, when we think “chicken cutlets,” we think breaded and fried — warm thoughts of crispy, golden brown, fried juicy chicken goodness.  I like a sprinkling of flakey sea salt, a squeeze of lemon, the first bite is pure bliss. Don’t even get me started on a chicken cutlet on a roll with a thick layer of mayonnaise, crunchy iceberg, and a slice of ripe tomato. Heaven!

To be clear, I’m pretty sure I didn’t use the term “chicken cutlets” to refer to this method until I moved to Long Island about 20 years ago.  (Most of the time, people just say “cutlets.” Like “Mom’s making cutlets for dinner.”) Where I’m from, we just would’ve said fried chicken breasts.  There are many names for this tasty treat depending on where in the world you’re from  – like schnitzel, cotoletta, milanesa, and escalope to name a few.

I’m surprised when I hear my New York friends tell me stories of how their moms used to fry up loads of chicken cutlets for dinner every week, because they’re not exactly quick or easy, and they kind of make a mess, but they are so gosh darn delicious, that I get it.  They’re pretty much a sure thing to please every family member too.  I think the key to success is preparation — set up your FEB station (flour, eggs, breadcrumbs), have two big sheet pans, one for the cutlets before they go into the oil, and one for after (I like to put a wire rack on the after pan so that the air circulates for prime crispiness and the bottom doesn’t get soggy).  I also recommend using a splatter screen for your frying pan to cut down on clean up. 

My new favorite iteration of this classic recipe is a Falafel Chicken Cutlet.  Falafel is a Middle Eastern dish, made of a mixture of chickpeas and/or fava beans, herbs, and spices, formed into balls or patties and deep-fried.  (If you visit New York City and would like to try some really good falafel, I recommend Taim.) Most grocery stores sell falafel mix, and for this recipe, I use it in place of breadcrumbs in the traditional cutlet recipe.

The mixture of herbs and spices is so flavorful, and the bean flour gives a unique texture.  I prefer using a meat mallet to pound the chicken breasts into thinner, more tender, versions of themselves, versus cutting them in half, but either way will do. I always serve these with a little salad of arugula and tomatoes (much like chicken Milanese – Italian cutlets!), and an ice cold glass of my Kind of Wild Gruner Veltliner (a classic pairing with schnitzel – Austrian cutlets!).

“Hope your family enjoys this recipe as much as mine does.  It’s truly a victory when I can make one meal that makes us all happy.”

— xo Katie

p.s. I’m including my recipe for my Cornbread Veggie Chili Skillet here as well.  It has absolutely nothing to do with cutlets, but I posted it on my Instagram last week, and many people asked me for the recipe.  One of our faves!

Falafel Chicken Cutlet

Easy 4 Servings 60 Minutes

Ingredients

For the Chicken

• 1 cup all-purpose flour
• 2 large eggs, beaten
• One (6.3-ounce) box falafel mix
• 4 small boneless skinless chicken breasts, pound to ½-inch thick
• Kosher salt and freshly ground black pepper
• Extra virgin olive oil and avocado oil, for cooking

For the Salad

• One (5-ounce) container baby arugula
• 2 tablespoons finely chopped fresh cilantro
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons finely chopped fresh mint
• 5 to 6 teaspoons red wine vinegar
• 1 lemon, juiced
• 1 pint grape tomatoes, thinly sliced
• 4 Persian cucumbers, thinly sliced
• Extra-virgin olive oil, for drizzling
• Kosher salt and freshly ground black pepper, to taste

Instructions

For the Chicken

1. Preheat the oven to 400ºF. Set up a breading station with one shallow plate with the flour, one with the eggs and one with the falafel mix as the breadcrumbs. Sprinkle the chicken with salt and pepper. Evenly coat the chicken in the flour, followed by the egg; finish with the falafel mix.
2. In a large skillet add a ¼ inch of oil (I like a combination of olive oil and avocado oil). Heat over medium heat until the oil is shimmering. Add the chicken, working in 2 batches and adding more oil if necessary, and cook until browned, 2 to 3 minutes per side. Transfer the chicken to the prepared baking sheet. Bake until the chicken is cooked to 165ºF, about 10 minutes.

For the Salad

1. In a large bowl, toss the arugula with the herbs, vinegar, lemon juice, and a drizzle of oil. Add the tomatoes and cucumbers and season with salt. Toss to combine.
2. Transfer the chicken to plates and top with the salad. Squeeze over more lemon as desired.

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Feel good food (and wine!) I make this veggie chili all in the iron skillet, then top it with buttermilk cornbread.

It’s rich and hearty, just like our new vintage of @kindofwildwines Cabernet Sauvignon that I paired it with (our wine also happens to be organic, zero sugar, and free from harmful additives and preservatives!).

Veggie Chili Cornbread Skillet

Easy 6-8 Servings 110 Minutes

Ingredients

Chili

• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 1 small yellow onion, diced
• 2 cups medium-diced butternut squash
• 1 small green bell pepper, diced
• 1 small red bell pepper, diced
• 1 tablespoon chili powder
• 1 ½ teaspoons kosher salt
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• Freshly ground black pepper
• One (16-ounce) jar salsa
• One (15.5-ounce) can black beans, drained and rinsed
• One (15.5-ounce) can pinto beans, drained and rinsed
• One (15-ounce) can diced tomatoes
• 1 cup vegetable stock

Cornbread

• 1 cup (180 grams) fine-ground yellow cornmeal
• 1 cup (125 grams) all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 1 cup (240 milliliters) buttermilk

Instructions

For the Chili

1. Heat the oil in a 12-inch cast-iron skillet over medium heat. Add the garlic and onion and cook until softened, 2 to 3 minutes.
2. Add the butternut squash and peppers and cook for about 5 minutes more.
3. Stir in the chili powder, salt, oregano, cumin, and black pepper to taste. Cook until the spices are aromatic, 2 to 3 minutes more.
4. Pour in the salsa, black and pinto beans and tomatoes, scraping any browned bits on the bottom of the skillet. Add the vegetable stock and bring to a simmer.
5. Reduce the heat to low and simmer until the vegetables are tender, 30 to 45 minutes.

For the Cornbread

1. Preheat the oven to 425ºF.
2. Meanwhile, in a large bowl, whisk to combine the cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of the dry mixture and add the melted butter, egg, and buttermilk. Whisk to combine, taking care not to overmix. Use a rubber spatula to scrape the sides of the bowl to ensure that all the ingredients are incorporated.
3. Use a tablespoon or ice cream scoop to dollop the cornbread mixture over the top of the chili in the skillet. Place the skillet in the oven and bake until the cornbread is golden brown on top, 25 to 30 minutes.

Chicken Bolognese

We had a blustery, wet winter day in New York City earlier this week (like much of the country), so I did the only thing makes weather like that tolerable — I made a big pot of bolognese — only it's January and (in theory) we are trying to eat a little lighter so it was chicken bolognese.  

I love a recipe that can be thrown together, then just simmers away on the stove, letting the low heat and long cooking time do all of the work in making an utterly flavorful, delicious dish. I got home from the gym, browned the ground chicken, sauteed the onions, carrots, added in some dry white wine (I used my Kind of Wild chardonnay — it's zero sugar so it's bone dry), tomatoes, etc, set the stove to low, covered it, and went about my business.  The house smelled incredible, and we had a fabulous dinner.  

This recipe makes a little more than double what you need for one pound of pasta, so I recommend freezing half of it or saving it for leftovers later in the week.  

Chicken Bolognese

Easy 4-6 Servings 100 Minutes

Ingredients

• 1 pound ground chicken breast or a mix of dark and white ground chicken
• 2 tablespoons olive oil
• 1 large carrot, finely chopped
• ½ onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon Italian seasoning
• 1 bay leaf
• One 6-ounce can tomato paste
• ½ cup dry white wine
• ½ cup evaporated milk
• Two (8-ounce or one 16-ounce) can tomato sauce
• 1 ½ teaspoons kosher salt, plus more as needed
• ½ teaspoon freshly ground black pepper
• 1 pound rigatoni
• 2 tablespoons chopped fresh parsley
• Grated parmesan, for serving

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the chicken and cook, breaking up the meat with a wooden spoon, until the chicken has browned, 5 to 7 minutes. Add the carrots and onions and cook until the vegetables are tender, 7 to 8 minutes. Stir in the garlic, chili powder, Italian seasoning and bay leaf and let the spices toast, 1 to 2 minutes. Stir in the tomato paste and let that toast and start to get brown on the bottom of the pot, 1 to 2 minutes.
2. Stir in the white wine and simmer until the wine has been absorbed into the meat. Add the evaporated milk and cook, stirring constantly, until it has cooked down. Add the tomato sauce, salt, pepper, and ½ cup water. Cover and simmer over medium heat, stirring occasionally, until the sauce is nice and thick and hearty, 45 minutes to 1 hour.
3. Meanwhile, bring a large pot of salted water to a boil. Cook the rigatoni to al dente according to package instructions. Drain the pasta, reserving some of the pasta water. Remove the bay leaf from the sauce and toss the pasta with the sauce, adding reserved water to loosen the sauce if necessary. Garnish with the parsley and serve with grated parmesan.