Coconut Chicken and Waffles served with a spicy Pink Peppercorn Pineapple Syrup are your new weekend brunch plans.

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When I updated my recipe for coconut chicken salad with apricot honey mustard vinaigrette in 2020, Ashley of Cheese Curd in Paradise suggested I serve those same coconut chicken tenders on top of waffles with a spicy pineapple syrup. You better believe I stored that away for a rainy day, and that day was this past weekend.

The waffle itself I decided to leave pretty standard, a good buttermilk or sourdough waffle would be perfect (but if you’re feeling lazy just cook up one from frozen), but the coconut-crusted chicken and spicy pink peppercorn pineapple syrup are where the flavors shine.

Thank you for the delicious suggestion, Ashley!

Welcome to #BrunchWeek! This event has been around for over 7 years. It’s a fun way to share our love for all things brunch related to help celebrate Mother’s Day! We have 11 bloggers sharing over 30 recipes this year!! That’s 30 plus delicious recipes to help celebrate mothers, family, and friends. If you’re putting together a brunch, then you’ll appreciate all the variety this event offers! From cocktails to baked goods and even sandwiches, there’s something for everyone.

Here are today’s #BrunchWeek recipes:

• Air Fryer French Toast Sticks from Palatable Pastime
• Chocolate Chip Coffee Cake from Jolene’s Recipe Journal
• Strawberry Thumbprint Donuts from A Kitchen Hoor’s Adventures
• Vietnamese Coffee Cake from Karen’s Kitchen Stories

COCONUT CHICKEN AND WAFFLES

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Yield: 4-5 Servings Prep Time: 25 Minutes Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PINK PEPPERCORN PINEAPPLE SYRUP

• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup water
• 1/4 cup crushed pineapple, drained
• 30 whole pink peppercorn, crushed
• 1 tsp maple flavoring, optional

CHICKEN & WAFFLES 

• 1 egg
• 1 cup sweetened coconut flakes
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 10 chicken tenderloins
• 1/2 cup unsalted butter, melted
• 4-5 favorite waffles

Directions

1. In a small saucepan over medium heat, add the sugars and water. Bring to a boil, reduce to a simmer for 2 minutes, then remove from the heat. Stir in the pineapple, pink peppercorns, and maple flavoring. Set aside or refrigerate until ready to use.
2. Preheat the oven to 400 degrees.  Line a baking sheet with a wire rack and coat with nonstick spray; set aside.
3. In a shallow bowl, lightly beat the egg.  In a second bowl, mix the coconut, flour, salt and pepper.
4. Working with one chicken tender at a time, dip the chicken in the egg and then coat with the coconut mixture.  Place on the prepared baking sheet.  Once all chicken is coated and on the baking sheet, evenly drizzle with the melted butter.  Bake for 20-30 minutes.
5. Place 2-3 pieces of chicken over each waffle and top with pineapple syrup, serve immediately.

Source: Adapted from my Coconut Chicken Salad and Taste of Home.

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Homemade chicken salad, but dress it up for fall. This cranberry chicken salad is perfect on it’s own or served on your favorite sandwich bun.

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I don’t made chicken salad often, but when I do I am reminded that I need to change that. After all, this only marks my 5th chicken salad recipe. I know that might seem like a lot but that’s over the course of 12 years.

Adding to my repertoire, today for #CranberryWeek I made a cranberry chicken salad. Served on a sweet sandwich roll with fresh greens for a fresh fall lunch.

I like to make life easier by using a rotisserie chicken, but this is also a great recipe for using up any leftover chicken you have from another meal.

Wednesday’s Cranberry Recipes

• Baked Cranberry Sauce with Orange Liqueur from Shockingly Delicious
• Cranberry Cream Torte from Palatable Pastime
• Cranberry Oatmeal Bars from Karen’s Kitchen Stories
• Cranberry Snack Cake from A Kitchen Hoor’s Adventures
• Cranberry Topped Crab Puffs from A Day in the Life on the Farm

CRANBERRY CHICKEN SALAD

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Yield: 4 servings Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups shredded chicken (I used a Rotisserie chicken)
• 3/4 cup mayonnaise (or plain Greek yogurt)
• 1/4 cup chopped dried cranberries
• 1 celery stalk, diced
• 1 Tbsp Dijon mustard
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 4 preferred sandwich buns, sliced
• Preferred greens

Directions

1. In a large bowl, add all ingredients (except buns and greens). Mix gently until combined. Refrigerate at least as hour.
2. Serve on a sliced bun with fresh greens if desired.

Source: Adapted from my Pesto Chicken Salad.

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This easy chicken lo mein is quick enough to make on a weeknight. Mix it up with your favorite protein and veggies.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Do you have any holiday traditions? 

I had to think about this one. As a kid I have fond memories of decorating the tree with Mannheim Steamroller Christmas music playing, making press and cut out cookies (no frosting, sprinkles added before they baked thankyouverymuch), and driving around to see lights.

But as an adult I think the most consistent thing is going out to a movie and ordering Chinese (after failing to remember that yes Bill Gray’s is indeed closed) on Christmas Day. It’s a tradition originally born out of necessity but now is one of my favorite things. 

How did this start?

Sometime in the early 2000s when my mom had moved back to her home state of Maryland, and my dad and step mother moved to Knoxville, TN, “going home” looked a bit different. Where is home when your house that you grew up in is no longer yours? Instead, when visiting for the holidays we would stay with my Godparents. Which was great but since they already host a Christmas Eve dinner there isn’t any need to do it again the next day, beyond leftovers.

So we went to the movies and got Chinese afterwards. And it stayed that way ever since. Is it a tradition? I suppose it is and might be the only one I have participated in with any consistency. It’s not a must do, but it’s fun and different so I enjoy it when we do spend the holidays together.

As someone who was not raised in a traditional home (parents divorced at a young age), traditions aren’t particularly important to me, adaptation was. Don’t get it twisted, our divided homes were filled with love but not many other kids had to juggle holidays, weekends, etc. Silver lining? It helped me prepare for the real world.

As an adult that skill makes it easier with my husband’s family added to the juggling act, trading off the best we can to balance between the families all over the country. Of course it’s unfortunate that we won’t be able to see every single family member this holiday season, but that’s been almost my entire life. I will see my loved ones another time and it will be just as special because time spent together is important no matter what the date is on the calendar. But I digress.

I hope you are doing whatever brings you happiness this holiday season. And if you also want to celebrate with some Chinese food, here’s a quick and easy chicken lo mein recipe for you. Can’t find lo mein noodles? You can use any other similar shaped pasta. And feel free to change up the protein and veggies to your liking.

Three years ago: BBQ Pork Charcuterie

Four years ago: Butler County – Things to do

Seven years ago: Homemade Dark Hot Chocolate Mix

Eight years ago: Baked Mozzarella Chicken Rolls

Nine years ago: Buttermilk Biscuits

Eleven years ago: Chocolate Chip Cookie Dough Dip

CHICKEN LO MAIN

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Yield: 4-6 servings Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SAUCE

• 2 Tbsp sodium soy sauce*, to taste
• 2 tsp sugar
• 1 tsp sesame oil
• 1/2 tsp ground ginger
• 1/2 tsp Sriracha, to taste

NOODLES

• 8 oz. lo mein egg noodless**
• 2 Tbsp olive oil, divided
• 2 cloves garlic, minced
• 2 inches of fresh ginger, peeled and thinly sliced
• 1 lb. chicken breast of thigh, cut into thin bite-sized slices
• 1 baby bok choy, halved
• 1 red bell pepper, julienned
• 1 large carrot, peeled and julienned
• 1/2 cup snow peas
• 4 green onions, sliced

Directions

1. In a small bowl, whisk together the soy sauce, sugar, sesame oil, ginger, and Sriracha; set aside.
2. In a large pot of boiling water, cook noodles according to package instructions and drain.
3. In a large skillet or wok over medium-high heat, heat 1 tablespoon olive oil. Add garlic and ginger, and cook just until fragrant, about 30 seconds. Add the chicken and cook 2 minutes per side or until no longer pink. Remove from pan.
4. Place pan back over medium-high heat, add remaining tablespoon of olive oil. Place bok choy in the pan, cut-side-down along with the bell pepper, carrot, and snow peas, cooking until tender, about 5 minutes.
5. Stir in the noodles and soy sauce mixture, toss gently to combine, then serve immediately topped with green onion.

Notes

*Use a good quality soy sauce as it will make a difference in flavor. **You could also use spaghetti, linguine or bucatini.

Source: Adapted from Damn Delicious and Food Network.

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Everyone loves to display the toppings of a cobb salad in rows over a bed of lettuce, but what if we assembled it vertically into a chicken cobb salad tower?

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Regardless of always trying to find tasty healthier meal options, I really need to eat salads more often. The dressings are often the hardest part, and by the hardest part I mean I just add all my ingredients to my salad dressing shaker and I’ve got a tasting homemade dressing. Especially with my plethora of flavored oil and vinegar on hand.

Of course I say that but then I am about to introduce you to a salad that is a bit extra because it is assembled into a tower instead of just acting like every other salad – typical.

Cobb salad. The visually appealing salad that has a bed of lettuce topped with all kinds of delicious toppings for your eyes to feast upon like bacon, hard boiled eggs, blue cheese, chicken, tomatoes, and maybe some avocado. It’s like an amped up BLT/BLAT. I’ve even seen a protein cobb salad if you need some extra power, which I may need to try next.

But instead of layering the toppings in rows on top, I decided to layer them up like a little leaning tower of salad. Except if you do it right it shouldn’t lean at all. Just layer the ingredients in order into a greased cup or mug, flip it over onto a plate, and viola! Top with a little garnish and more dressing and you’ve got a salad that looks like edible art.

Afraid of a structurally unsound leaning salad tower?

As long as you pack it into a greased cup, your salad should flip over beautifully. But I understand that while I enjoyed the magical reveal of flipping my cup filled with the assembled salad it in over onto a plate, it might cause anxiety for some.

Instead of a greased cup, you could use a greased tall 3.5-inch round biscuit cutter. Using that as a guide you would assemble the salad ingredients in the opposite direction starting with the greens right on your plate without the need to flip it.

Layering Up Salads

• Chicken Cobb Salad Tower from The Spiffy Cookie
• Layered Garbanzo Beans and Paneer Salad from Magical Ingredients
• Layered Mason Jar Niçoise Salad from A Kitchen Hoor’s Adventures
• Overnight 7 Layer Salad from Leftovers Then Breakfast
• Seven Layer Fruit Salad from Art of Natural Living
• Southwest 7 Layer Salad from The Freshman Cook
• The Ultimate Layered Salad from Karen’s Kitchen Stories

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Three years ago: Mexican 7 Layer Hummus Dip

Four year ago: Banana Corn Fritters

Five years ago: Fig, Bacon, & Blue Cheese Pizza

Six years ago: Top 10 Favorite Peanut Butter & Chocolate Recipes

Seven years ago: Nutty Edamame Dip

Eight years ago: Gnocchi, Sweet Corn & Arugula in Cream Sauce

Nine years ago: Reese’s Peanut Butter Oatmeal Breakfast Cookie

Ten years ago: Almond Berry Overnight Slow Cooker Oatmeal

CHICKEN COBB SALAD TOWER

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Yield: 2 servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRESSING

• 3 Tbsp olive oil

• 2 Tbsp red wine vinegar

• 1 Tbsp fresh lemon juice

• 1 tsp Dijon mustard

• 1 tsp Worcestershire sauce

• 1 small clove garlic, minced

• 1/4 tsp salt

• 1/4 tsp ground black pepper

SALAD

• 1 cup cooked diced chicken breast

• 1 avocado, diced

• 1/2 cup crumbled blue cheese

• 1 cup cherry tomatoes, diced

• 2 hard-boiled eggs, peeled and roughly chopped

• 4 slices cooked bacon, crumbled

• 4 cups romaine lettuce coarsely chopped

• Fresh chives, for garnish

Directions

1. In a small bowl or jar, whisk together all of the dressing ingredients. In a large bowl, toss the romaine with 2 tablespoons dressing; set aside.
2. Lightly grease a wide cup or mug with cooking spray. Add each layer of the salad in order, starting with the chicken, making sure to press down each layer with a spoon so that every layer holds together.
3. Place a plate top-side-down over the top of the cup, then carefully flip it over. Tap the cup and remove. (Alternatively, assemble inside a tall 3.5-inch round biscuit cutter, layering in the opposite order, with no need to flip)
4. Serve garnished with chives and more dressing if desired.

Source: Salad inspired by Hadley’s Bar and Kitchen, dressing from Food Network.

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These slow cooker honey buffalo wings are inspired by wings my husband and I grew up with in Western NY. A little heat and a little sweet at the same time!

For my last recipe of the week I made slow cooker honey buffalo wings, just in time for watching football playoffs tomorrow. Particularly perfect because we will be watching the Buffalo Bills play! However, I don’t have too much invested despite being a Bills fan growing up. Once I found college football I stopped caring about the pros.

I’m just here for the Buffalo wings.

Purists may revolt when they see I’ve added honey to these Buffalo wings. If so, they better not look even further into my recipe to see that I also added BBQ sauce! I wasn’t originally planning to add BBQ sauce but Bob dug out a recipe he has from his days working at a pizza & wing joint back home so I figured I’d give it a shot.

The end result was a spicy honey BBQ flavor that was most enjoyable. Even though I grew up around Buffalo wings I have to admit, I prefer other flavors of wings over them. But this version combining honey BBQ with Buffalo sauce might just be my new favorite.

The real question is – blue cheese or Ranch?

Now I’m going to say something even more blasphemous – I prefer Ranch with my Buffalo wings over blue cheese. Bob scolds me for it but I am not the only Western NY raised human to have this preference. So even though these pictures were taken featuring blue cheese, you know the truth – Bob ate it while I had my own bowl of Ranch for my wings!

Four years ago: Weekly Meal Plan: 3

Seven years ago: Southern Caramel Cake

SLOW COOKER HONEY BUFFALO WINGS

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Yield: 6-8 servings Prep Time: 10 Minutes Cooking Time: 4 Hours 4 Hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRY RUB

• 2 Tbsp brown sugar
• 1-1/2 tsp salt
• 1 tsp ground black pepper
• 1-1/2 tsp garlic powder
• 1-1/2 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp dried parsley
• 1-2 tsp cayenne pepper (optional)
• 4 lb. fresh chicken wings, patted dry

HONEY BUFFALO SAUCE

• 3/4 cup hot sauce
• 1/2 cup honey
• 1/2 cup BBQ sauce
• 1/4 cup unsalted butter, melted
• 2 Tbsp lime juice
• 2 Tbsp Worcestershire sauce
• 2 Tbsp cornstarch (add at end)

Directions

1. In a large mixing bowl, combine dry rub ingredients. Add chicken wings and massage over all the wings until evenly coated.
2. Lightly coat the inside of the slow cooker with nonstick spray and add the wings.
3. In the same mixing bowl, add sauce ingredients (except cornstarch) and whisk until blended.  Pour over wings and toss gently to coat*.
4. Cover and cook on high for 3-3.5 hours, or low for 4.5-5 hours.
5. Close to the end of the cooking time, preheat oven to broil and line a baking sheet with foil coated with nonstick sprat.
6. Remove the chicken wings from the slow cooker and arrange in a single layer on the prepared baking sheet.
7. Strain and reserve the cooking juices and place in a medium sauce pan and whisk in cornstarch. Bring to a boil over medium-high heat and reduce to a simmer, cooking for 5 minutes or until thickened.
8. Brush reduced sauce over chicken and broil until crispy, about 10-15 minutes, flipping halfway and brushing with more sauce.

Notes

*If liquid does not just barely submerge the wings, add some chicken broth.

All the Greek flavors come together in this slow cooker chicken gyro bowl served with quinoa and all the fixings. It’s naturally gluten free too.

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Goof grief 2021 is certainly making it difficult for anyone trying to come up for air after all the emotional eating in 2020. Obviously, we couldn’t actually expect January 1, 2021 to be opposite day, but I certainly didn’t think it could get any worse.

That being said, no judgement if you continue to dive head first into your comfort foods. While I obviously want myself and those around me to be healthy, sometimes health is more than what you see on the outside. Mental health is just as, if not more, important.

But just in case one of your comfort foods is Greek (I know it’s one of mine), here’s a nice big gyro bowl to cozy up with. Maybe you’ll finish your meal with some homemade baklava while you’re at it. Who am I to stop you?

The chicken is cooked in the slow cooker, making this a great weeknight dinner. From there just shred and serve on top of a bed of quinoa and lettuce, garnished with cucumber, tomatoes, olives, feta, pita, and homemade tzatziki sauce. Or leave out the pita for a gluten free option.

Welcome to our #NationalSlowCookerMonth Celebration! 

This week we are celebrating all things slow cooker! We have delicious recipes from across the country to fill your meal plans with delicious slow cooker recipes!

Five years ago: Slow Cooker Spicy Smoked Sausage Chili

Seven years ago: Greek Yogurt Gnocchi with Spicy Pesto

Nine years ago: Cajun Chicken Alfredo Pizza

Ten   years ago: Black Cherry Vanilla Almond Smoothie

SLOW COOKER CHICKEN GYRO BOWL

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Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 8 Hours 8 Hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

CHICKEN

• 1.25 lbs. boneless, skinless chicken breasts
• 1 cup water
• Juice of 1 lemon
• 4 garlic cloves, smashed
• 2 heaping Tbsp plain Greek yogurt
• 2 Tbsp red wine vinegar
• 2 Tbsp olive oil
• 1 Tbsp dried oregano
• Salt, pepper, and lemon pepper, to taste

TZATZIKI SAUCE

• 1/2 large cucumber, peeled, seeded, and finely diced (about 1cup)
• 1 cup plain Greek yogurt
• 2 garlic cloves, minced
• 1 Tbsp fresh lemon juice
• 1 Tbsp fresh (or 1 tsp dried) minced dill
• 1 tsp red wine vinegar
• 1 tsp salt

BOWL ASSEMBLY

• 2 cup cooked quinoa
• 2 cup salad greens
• 1 pint cherry tomatoes, quartered
• 1/2 large cucumber, sliced
• 1/2 cup thinly sliced red onions
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced kalamata olives
• 2 pocketless pita breads, quartered (optional, not gluten free)

Directions

1. Spray crock pot with non-stick cooking spray. Place chicken breasts inside.
2. In a large bowl, mix remaining ingredients together pour over chicken. Add more water if necessary to just cover the chicken. Cook on HIGH for 3-4 hours or LOW 6-8 hours.
3. In a small bowl, stir together the tzatziki sauce. Cover and refrigerate until ready to serve.
4. When the chicken is done, drain, and shred or thinly slice chicken.
5. Divide chicken and remaining assembly ingredients evenly between four bowls. Top with tzatziki sauce and serve immediately.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Love buffalo wings? Then by default you already love this buffalo chicken pizza!

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Bob loves pizza. But he doesn’t really love that pizza night at home usually means whatever weird idea I came up with that week, like putting salad on pizza. Twice. And I have a habit of putting arugula on top post-oven. I have my eye on an easy philly cheesesteak pizza too. What can I say, I love to play with my food.

So I decided to let him pick the toppings and I was not surprised when he picked buffalo chicken. If pizza is his #1, buffalo chicken wings are his #2. I am fairly certain he could survive on the two alone. Besides, he’s not alone in thinking that a buffalo chicken pizza sounds delicious. It’s like buffalo chicken dip on a pizza. Speaking of party dips, I bet a spinach artichoke pizza would be delicious too… but I digress.

Not only is he a pizza snob but we both grew up in Western NY so we also are a bit particular about wings. Especially buffalo wings. Basically this is his favorite pizza ever.

And in case you were wondering – Pearl Street is better than Anchor Bar (IFKYK).

Another thing to note: I prefer Ranch but Bob thinks I’m a heretic and swears by blue cheese. He will even tell you how it is superior because it had more dairy in it and thus is better at cooling the heat. Says the man whose heat tolerance level starts where mine ends. 

So whether you are looking for a good pizza worthy of watching your favorite sports on TV, or you just want a delicious pizza, this is for you. Drizzled with either Ranch or Blue cheese dressing (although I did put crumbled blue cheese ON the pizza).

If you want to get a bit fancy use a vegetable peeler to slice up the celery and carrots for topping. Swirly crunchy goodness.

Pizza-licious Recipes

• Cast Iron Deep Dish Pizza from Art of Natural Living
• Chicken Pot Pie French Bread Pizza from A Kitchen Hoor’s Adventures
• French Bread Pizza from Palatable Pastime
• Italian Stromboli Recipe from Jen Around the World
• Pizza Potato Skins from That Recipe

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

BUFFALO CHICKEN PIZZA

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Yield: 3-4 Servings Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 6 oz. cooked chicken breast, chopped or shredded
• 1/4 cup hot cayenne pepper sauce
• 1/4 cup unsalted butter, melted
• 1 cup shredded mozzarella
• 1/2 cup crumbled blue cheese
• Ranch or Blue cheese dressing, for dipping
• Sliced carrots and celery, for garnish

Directions

1. Preheat the oven to 500 with a pizza stone* on a rack placed on the bottom third.
2. Roll out the pizza dough into a 12-14 inch round and transfer to a pizza peel sprinkled with corn meal*.
3. In a small bowl, whisk together the butter and hot sauce. Spread the sauce over the crust in an even layer leaving an edge for the crust. Layer with chicken, mozzarella, and blue cheese.
4. Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 12-15 minutes.
5. Remove from the oven and let cool 5 minutes before slicing and serving with dressing, carrots, and celery.

Notes

*If not using a pizza stone, just transfer dough to a pan, top and bake.

Source: Adapted from my Buffalo Chicken Stromboli.

Fresh basil pesto is key in this flavorful pesto chicken lasagna with spinach, kale, chicken, ricotta, and plenty of cheesy goodness!

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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With how much basil is growing in my garden, I have no need to get any from the Farmers Market, but since it is #FarmersMarketWeek I figured now was a great time to share a recipe using some homemade pesto in case you are in the same boat – whether home grown or picked up at your Farmers Market.

I am was lucky enough to be able to use some kale growing in my garden for this recipe too. All those fresh greens!

And yes the garlic bread I served with it was homemade too ;-). I didn’t make my own semolina pasta dough noodles or Mozzarella this time but I have before and it’s totally worth it if you have the time. This recipe is a little more realistic for the masses using dried noodles, shredded Rotisserie chicken, and store bought cheese.

Every time I talk about homemade pesto I say that it is remarkably better than anything store bought (unless you are buying it from somewhere that makes it fresh). The color alone is a great indicator of it’s freshness – just look how bright green it is! Store bought is usually brownish green and comes with only half the flavor.

Add in the fresh garlic, fresh Parmesan cheese, and some high quality olive oil, and you’ll never go back to store bought ever again. Unless of course you simply don’t have the time in which case go ahead and use that jar, this lasagna is worth it either way.

In the effort of saving time, I usually make large batches of pesto, especially at the end of the season when I am chopping everything down, and then freeze it so I can enjoy that fresh basil flavor anytime. Plus, then I don’t have to drag out my food processor the next time I want pesto.

I thank my past self for little things like this all the time. This is my kind of self-care and self-love.

While we try to eat a lot of lean protein and vegetables, quarantine has us cravings comforting carbs more than ever. Thank goodness for our home gym in the basement, because the two of us are all of this lasagna (obviously not in one sitting).

One year ago: Lamb Burgers with Purslane Aioli

Four years ago: August 2016 Stitch Fix #17

Five year ago: Wheat Berry Salad

Six years ago: Turkey and Kale Panini

Seven years ago: Gnocchi with Sausage and Kale

Nine years ago: “I Can’t Believe It’s Healthier” Chewy Chocolate Chip Cookies

PESTO CHICKEN LASAGNA

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Yield: 9-12 servings Cooking Time: 50 MInutes 50 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

GREENS

• 1 Tbsp olive oil
• 1 clove garlic, minced
• 4 cups loosely packed spinach, chopped
• 4 cups loosely packed kale leaves, chopped
• 1/4 tsp salt
• 1/4 tsp onion powder

RICOTTA

• 2 eggs, lightly beaten
• 16 oz. ricotta

CHICKEN

• 2 cups shredded cooked chicken
• 1 clove garlic, minced
• 1/2 tsp crushed red pepper flakes (optional)
• 1/4 tsp ground black pepper
• 1/4 tsp salt

ASSEMBLY

• 12 lasagna noodles, cooked
• 1-1/2 cup basil pesto
• 2 cups Italian cheese blend
• 8 oz. fresh mozzarella, sliced and torn into pieces

Directions

1. Preheat oven to 425F. Grease a 9x13 baking pan and set aside.
2. In a large skillet over medium heat, add olive oil. Add garlic, cooking just until fragrant, about 30-60 seconds. Add the spinach and kale in batches, and salt. Cook until greens have cooked down completely, about 5 minutes. Set aside.
3. In a small bowl, blend together the eggs and ricotta. Set aside.
4. In a medium bowl, toss together the chicken and seasonings. Set aside.
5. To assemble the lasagna: Place 3 cooked noodles in a single layer on the bottom of the baking dish. Spread 1/3 the ricotta mixture over noodles, top with 1/3 of the greens, 1/3 of the chicken, dot with 1/4 of the pesto, and sprinkle with 1/4 of the cheese. Add another layer of noodles, and repeat layering.
6. Add the final layer of noodles and top with the remaining pesto, shredded cheese, and mozzarella slices.
7. Bake for 35-40 minutes, or until the filling is bubbling mozzarella is golden brown. Cool 15 minutes, slice, and serve.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This Indian-inspired pizza is made with one of my favorite locally made marinades – Sabauce!

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I love when local companies collaborate to create something amazingly delicious. But often times they are only for a limited time. For example, Mikey’s Late Night Slice and Sabuace made a pizza together and it was incredible! They made both a chicken version and a chickpea version and honestly they were equally delicious.

I recently was reminiscing about this pizza and decided to make it myself at home. With a little helpful input from the guys behind Sabauce, I think I came pretty damn close! The base is a mixture of marinara and Sabauce, topped with mozzarella, tomato, red onion, and either chicken or chickpeas marinated in Sabauce.

Instead of choosing between chicken and chickpeas, I went ahead and used both! But you could easily just use one or the other based on your preferences. Gotta love the forgiving nature of pizza toppings!

To finish it off, the pizza is topped with a swirl of Greek yogurt, sprinkled with fresh cilantro, and the crust is brushed with garlic butter. It’s one heck of a pizza, so get your hands on some of that marinade ASAP.

This was definitely one of the best pizzas I have made. It’s unique enough to excite the palate but is approachable to those who have never experienced Indian flavors before.

We use this Indian-inspired Sabauce marinade all the time, especially when we are looking for an easy way to add flavor to a quick meal – use it in chicken, steak, lamb, veggies, anything! And no this isn’t sponsored ;-). But they did give me promo codes to share FREESHIP or INSTA10 to use for online orders!

Four years ago: Chewy Mojito Sugar Cookies

Five years ago: Root Beer Float Brownie Cupcakes

Eight years ago: Caramelized Brussels Sprouts with Bacon, Balsamic & Brown Sugar

Nine years ago: Garlic Rolls

SABAUCE CHICKEN & CHICKPEA PIZZA

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Yield: 1 pizza Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 oz. cooked chicken breast, chopped or shredded
• 1 (8 oz.) can chickpeas, drained and thoroughly dried
• 1/2 +1/4 cup Sabuace marinade, divided
• 1/2 cup marinara or pizza sauce
• 1 recipe pizza dough, risen
• 1 cup shredded mozzarella
• 1 roma tomato, thinly sliced
• 1/4 cup thinly sliced red onion
• 2 Tbsp Greek yogurt
• Fresh chopped cilantro
• Garlic butter

Directions

1. Preheat the oven to 450 with a pizza stone* on a rack placed on the bottom third. Place chicken and chickpeas in a small bowl and cover with 1/2 cup Sabauce. Cover and let marinate for at least 30 minutes while the oven preheats. In another small bowl, mix remaining 1/4 cup Sabauce with 1/2 cup marinara. Set aside.
2. Roll out the pizza dough into a 12-14 inch round and transfer to a pizza peel sprinkled with corn meal*.
3. Spread the sauce over the crust in an even layer leaving an edge for the crust. Layer with cheese, tomato slices, red onion, chicken, and chickpeas.
4. Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 12-15 minutes.
5. Remove from the oven, top with a swirl of Greek yogurt swirl, sprinkle with cilantro, and brush crust with garlic butter. Slice and serve.

 

Notes

*If not using a pizza stone, just transfer dough to a pan, top and bake.

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Love fajitas? Imagine it served with pasta instead of rice or tortillas and you have fajita pasta salad!

Disclosure: I received complimentary Pomora olive oil to use as I pleased. All thoughts an opinions are my own.

Jump to recipe

I am part of a cookbook club (yes it’s the best thing ever) and we recently discussed what defines a “simple” recipe. According to a poll done by one of the big name food magazines (I forget which,), people consider a recipe with 12 ingredients to be special occasion only. Which led to the question, what do you consider an ingredient? Are spices, seasonings, and cooking oil ingredients? Many would not say that basics are ingredients, but if so this recipe would have 21 and evidently would never be made by anyone.

Furthermore, I have had friends tell me they will only make recipes from my blog if they are 5 ingredients or less. While I have some short ingredient list recipes, often they are semi-homemade, using some pre-made components or boxed mixes. Not to say there is anything wrong with that. None of us have the time to cook everything from scratch, but it’s often cheaper and fresher to make your own.

As for this particular recipe, you can buy pre-made fajita seasoning and chimichurri sauce which would narrow the list to 8: seasoning, sauce, bell peppers (yes there are 4 of them), red onion, pasta, chicken, lime, and olive oil. But it’s so easy to make your own fajita seasoning from spices you already have in your arsenal (you can also make your own taco seasoning).

And if you have a blender or food processor you really should try making your own chimichurri (and pesto) because it comes together in a snap. I’ve tasted pre-made versus fresh and you will not believe how much fresher and flavorful homemade is! You may never go back and I will not apologize for converting you. Heck your taste buds will thank me.

Still not convinced and want a more traditional pasta salad? Try my Easy Italian Pasta Salad, customizable based on your preferences.

Two years ago: Cherry Rosemary Cobbler

Three years ago: Weekly Meal Plan #22

Four years ago: Glazed Lemon Poppy Seed Bread

Five years ago: Almond-Poppy Seed Pound Cake with Lemon Neufchâtel

Six years ago: Birthday Cake S’mores Cookies

Seven years ago: Corn Chowder with Zucchini and Orzo

CHIMICHURRI FAJITA PASTA SALAD

Print

Yield: 12 Servings Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SEASONING

• 2 tsp chili powder
• 1 tsp sugar
• 1 tsp salt
• 1 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin

CHIMICHURRI SAUCE

• 1/4 cup packed fresh Italian parsley
• 1/4 cup packed fresh cilantro
• 1/4 cup olive oil (I used Pomora al peperoncino for an extra kick)
• 2-1/2 Tbsp red wine vinegar
• 1 garlic clove, peeled
• 1/2 tsp dried crushed red pepper
• 1/4 tsp ground cumin
• 1/4 tsp salt

PASTA SALAD

• 1 each red, orange, yellow and green bell pepper, chopped
• 1 red onion, chopped
• 1 Tbsp olive oil (Pomora al peperoncino again)
• 1 lb. cooked pasta
• 2 cups shredded chicken (I used a Rotisserie chicken)
• 1 lime, juiced

Directions

1. Preheat oven to 425 degrees. Line a sheet pan with parchment paper or foil and lightly coat with nonstick spray, set aside.
2. In a small bowl, stir together chili powder, sugar, salt, paprika, onion powder, garlic powder, and cumin. Set aside
3. For the chimichurri sauce, puree all ingredients in processor. Transfer to a large bowl, cover, and let stand at room temperature.
4. In another large bowl, combine the bell peppers and onion. Add olive oil and toss to coat. Add 1/2 of the seasoning and toss until evenly distributed.
5. Spread evenly on the prepared baking sheet and roast for 10 minutes, rotate, and roast another 10 minutes.
6. While the peppers cook, boil pasta according to package instructions for al dente. Drain.
7. Add chicken to bowl with chimichurri, along with remaining seasoning, and lime juice, and stir to coat. Add in drained pasta and the cooked peppers and onions, and stir until evenly distributed. Cover and refrigerate until ready to serve (optional fresh cilantro garnish).

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