Harry Potter Themed Menu + Recipes (Kids Cooking Class)

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Have a Harry Potter fan in your life? They will love this Harry Potter themed menu! Easy enough for kids to whip up and super fun for a party, movie watching event, kids cooking class, or just a fun family dinner.

Last summer, I posted about a summer cooking camp for kids that I hosted. This year, I took some of my own advice and did 2 weeks - one for younger children and one for older children. Harry Potter was the first day of camp for the older kids and it may have been their very favorite!

This menu was designed for 4th, 5th, and 6th graders but could be adapted to any age. I struggled to find much inspiration for "real food" related to Harry Potter - it seems sweet items are much more popular! - so I chose what might be served at a British feast.

Golden Snitch Cheese Balls

The Great Hall Feast: French Onion Soup, Roast Turkey Breast, Roasted Potatoes and Carrots

Butter Beer

Chocolate Frogs

Golden Snitch Cheese Balls

32 ounces softened cream cheese

2 cups shredded sharp cheddar cheese

2 cup cooked and chopped bacon

¼ cup dry Ranch Dressing mix

1/2 cup chopped green onions

2 cups chopped pecans

20 corn tortillas

crackers

In medium bowl, combine the cream cheese, cheddar cheese, bacon, ranch mix, and green onions. Mix well and form into golf balls sized balls. Roll each in pecans and refrigerate for 1 hour before serving.

Preheat oven to 350. Using a pizza cutter, cut the tortillas into triangle shapes to create the wings. Spread in an even layer on a baking sheet and bake for about 5 minutes. Flip and bake another 5 minutes, or until crispy. Let cool.

Carefully push 2 wings into each chilled cheese ball before serving. Serve with crackers.

French Onion Soup

1/2 cup olive oil

4 cups sliced onions

4 (10.5 ounce) cans beef broth

1 teaspoons dried thyme

salt and pepper to taste

4 slices French bread

4 slices provolone cheese

2 slices Swiss cheese, diced

1/4 cup grated Parmesan cheese

Coat the bottom of a large stock pot with olive oil and heat to medium high or until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly and let cook, stirring occasionally. You may need to reduce heat to medium or medium low to prevent onions from burning. Let cook for 40 minutes to an hour, stirring every few minutes. You want browned - but not burned - caramelization. Add a touch of oil if needed.

Once the onions are a rich, browned color, add the beef broth and thyme. Season with salt and pepper, and simmer for 30 minutes.

Preheat the oven broiler. Ladle soup into oven safe serving bowls and place one slice of bread on top of each. Layer a slice of provolone, 1/2 slice of the diced Swiss, and 1 tablespoon Parmesan on top of each slice. Place bowls on a baking sheet and carefully slide into oven. Broil until the cheese is bubbly and starting to brown. 

Roast Turkey Breast, Potatoes, and Carrots

3 lbs red potatoes

6 cups baby carrots

1.5-2 lbs turkey breast filets

6 garlic cloves, minced

1/3 cup olive oil

2 tablespoons coarse salt

Fresh ground pepper

Preheat oven to 400. Line 2 baking sheets with foil and liberally spray with cooking spray.

Peel the potatoes and then cut them into 2 inch pieces. Dry the carrots and potatoes well with a paper towel and place in a large mixing bowl. 

In a small bowl, combine the olive oil, garlic, and salt. Pour over veggies, reserving a small amount for the turkey, and toss to coat. Spread the veggies on a prepared baking sheet, being careful to not touch. Rub the remaining oil mixture on the turkey breasts and add to the baking sheet. 

Bake for 30 minutes, or until tender, tossing occasionally. 

Butter Beer

1 cup heavy whipping cream

2 tablespoons salted butter

3 tablespoons pure maple syrup

1/2 teaspoon fine sea salt

8 oz. cream soda per mug

Melt butter and 2 tablespoons maple syrup in a small saucepan over medium heat, stirring constantly until lightly bubbling. Remove from heat and set aside.

Add heavy cream, salt, and remaining tablespoon of maple syrup to a medium bowl and beat with a hand mixer until a smooth cream forms. Slowly add the heated maple butter mixture to the whipped cream while continuing to mix until fully combined.

To serve, pour 1/4 cup of maple butter cream in the bottom of each glass. Then stir in enough cream soda to almost fill each glass. Skim off the soda bubbles and top with a generous dollop of maple butter cream. 

Chocolate Frogs

12 oz bag semi-sweet chocolate

12 oz bag white chocolate chips

Rice crisp cereal

Chopped nuts

Frog mold

Empty bags into microwave safe bowl. Microwave at 30 second intervals, stirring well, until melted.

Carefully pour into molds, adding nuts or crisps if desired. Gently tap to remove air bubbles then freeze until solid.

Stay tuned for the other 7 movie themed days! Next up... Shrek! 

Mushroom Asiago Chicken

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A restaurant quality - but weeknight friendly - dinner that takes just one pan to make! Not only will your house smell amazing as it cooks, you'll soon be fighting over the leftovers and wishing you had doubled the recipe.

This recipe has some of my favorite flavors - mushrooms, Asiago cheese, and a rich, savory pan sauce. You'll find yourself adding it to your menu on an almost weekly basis - it's addictively good.

Thin chicken cutlets are quickly dredged and browned, then removed from the pan. Next you'll toss in the mushrooms (and some butter!), then garlic, wine, broth, and seasonings before letting it reduce into a flavorful and deeply rich sauce. Toss in some heavy cream, Asiago, and a bit of Parmesan before nestling the browned chicken back in.

It's quick, easy, and perfect over mashed potatoes, mashed cauliflower, or your favorite pasta.

Mushroom Asiago Chicken
1 lb boneless skinless chicken breasts
½ cup all-purpose flour
4 Tbsp butter
1 lb sliced mushrooms
3 cloves garlic, minced
½ cup dry white wine or chicken broth
¾ cup low-sodium chicken broth
3 sprigs fresh thyme or ¾ tsp dried thyme leaves
½ cup heavy cream
½ cup shredded Asiago cheese
Parmesan cheese for sprinkling
salt and pepper

Cut each chicken breast in half crosswise and set the thinner half aside. Take the thicker part and slice it in half horizontally (parallel to the cutting board) to produce 2 more thin cutlets. Cover the chicken pieces with a piece of plastic wrap and pound until 1/4 inch thick. Lightly season with salt and pepper and dredge in the flour, shaking off the excess. Set aside.

In a large skillet over medium-high heat, melt 2 tablespoons of butter. Once melted, add as many chicken pieces as will fit comfortably, being careful to not overcrowd the pan. Saute for about 5 minutes or until golden brown on the first side, then flip and cook another minute or so. Remove and cover with foil to keep warm. Repeat with remaining chicken pieces if needed.

Once all the chicken is browned and set aside, add the remaining 2 tablespoons butter to the skillet along with the sliced mushrooms and some salt. Cook, stirring occasionally, until the mushrooms are browned and softened, about 10 minutes. Add the garlic and cook for an additional 2 minutes.

Pour the white wine into the skillet and use your wooden spoon to scrape up the browned bits on the bottom of the pan. Once the wine has nearly all evaporated, add ¾ cup chicken broth and thyme. Bring the mixture to a boil, reduce heat to medium, and cook for 10–15 minutes at a rapid simmer until the liquid is reduced by half. Don't try to rush this!

Reduce the heat to medium-low and stir in the heavy cream. Sprinkle the Asiago cheese over the top of the sauce and stir constantly until the cheese melts. Nestle the chicken back into the skillet and allow it to simmer in the sauce just until the chicken is heated through and the sauce has slightly thickened.

Sprinkle with a bit of Parmesan cheese before serving.

Source: slightly adapted from Everyday Dishes

Chicken Teriyaki with Mushrooms and Green Beans

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A family friendly 20 minute meal! Chicken, shiitake mushrooms, and green beans are stir fried in an easy teriyaki sauce and served over steamed rice.

Chicken teriyaki is one of those safe Asian dishes that just about anyone likes - especially children! It's savory, flavorful, and doesn't have any spice to worry about. While I love just about all Asian dishes, teriyaki is one I can't easily pass up!

This version is super simple, especially thanks to a couple of pantry staples. Since you get to toss in shiitake mushrooms and green beans, too, it becomes an easy, one pan meal.

Chicken Teriyaki with Mushrooms & Green Beans

1 pound boneless/skinless chicken breast, thinly sliced on the diagonal

4 tablespoons teriyaki sauce

1/2 cup chicken stock

2 tablespoons mirin or dry sherry

1 1/2 teaspoons cornstarch

1/4 tsp. cayenne pepper

3/4 pound green beans, trimmed and halved crosswise

2 tablespoons stir-fry oil or high-temperature cooking oil, such as peanut oil

1/2 pound shiitake mushrooms, stemmed and sliced

4 cloves garlic, sliced

1-inch piece fresh ginger, peeled and grated

Cooked white rice, for serving

In a large, deep skillet, bring 2 inches of salted water to a boil.

In a medium bowl, toss the chicken with 2 tbsp. teriyaki sauce and set aside to marinate. In a second medium bowl, combine the remaining 2 tbsp. teriyaki sauce, the chicken stock, mirin, cornstarch, and cayenne to make the sauce.

Once the salted water is boiling, add the green beans and cook until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the green beans to a bowl of ice water and let cool. Drain and pat dry. 

In a large nonstick skillet or wok, heat 1 tbsp. oil over high heat. Once it ripples and begins to smoke, add the chicken in a single layer; stir-fry until browned, 2 to 3 minutes, and transfer to a plate. Add the remaining 1 tbsp. oil and cook the mushrooms until browned, about 3 minutes. Add the green beans and cook until they blister, 1 to 2 minutes. Add the garlic and ginger. Toss for 1 to 2 minutes, then add the sauce and toss again. Return the chicken to the skillet and toss to combine. 

Serve with cooked rice.

Source: adapted from Rachael Ray Magazine 

Apricot-Basil Chicken with Tricolor Quinoa

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A quick and healthy dish that's perfect for busy school nights! Everyone's favorite boneless skinless chicken breast is paired with a Marsala wine & apricot sauce and served over a bed of tricolor quinoa. Top it off with basil and serve!

This morning was hard to face, wasn't it? A 3 day weekend, like we had here in the states, throws Tuesday into a tailspin for me. I actually started my weekend with illness and ended it with pink eye. Thank you, Minute Clinic for your abbreviated holiday hours so I could come into work today! Since I was mostly stuck inside all weekend, I did some cooking + watched WAY too much Netflix.

Sometimes I think of how much more productive I would be if Netflix didn't exist.

After months of near constant activity, it was lovely to be forced to just be... if only for a few days :)

Now that I'm facing another busy week, I find myself reaching for those easy weeknight meals that keeps us out of the drive through. This meal is loaded with flavor, healthy, and done in about 30 minutes! While the quinoa cooks, you can whip up the rest of dinner and have it all finish at the same time. I love those kind of recipes! Pair it with a salad or steamed green beans to save yourself too much work :)

Any type of grain would really work here. The original recipe calls for freekeh which was impossible for me to track down so I picked up some tricolor quinoa in the bulk bin at my local health store. I loved the added color and I knew we liked the flavor. The verdict is still out on freekeh because I can't find it!

Not a fan of quinoa? Try couscous or rice!

Apricot-Basil Chicken with Tricolor Quinoa

1 cup tricolor quinoa

2 1/4 cups chicken stock, divided

1/2 cup dry Masala wine

1/2 cup dried apricots, chopped

4 boneless skinless chicken breasts

1 tablespoon olive oil

1 tablespoon butter

1/4 cup thinly sliced fresh basil

salt and pepper

Rinse the quinoa in a fine mesh strainer (or line your strainer with a cheesecloth) until the water runs clear. Transfer to a medium pot and add 2 cups chicken stock, 1 teaspoon salt, and 1/4 teaspoon pepper, Cover and bring to a boil. Once boiling, reduce heat to a simmer and cook until tender and the water is absorbed, about 20 minutes. Taste and add salt and pepper if needed.

Meanwhile, combine the remaining 1/4 cup stock, Marsala, and apricots in a small bowl and set aside.

Season both sides of each piece of chicken with salt and pepper. Heat a large nonstick skillet over medium-high heat and, once hot, add the oil to the pan; swirl to coat. Add the chicken and cook about 4 minutes on each side, or until cooked through and golden brown. Add the apricot sauce to the pan and cook 2 minutes. Stir in the butter and remove from heat. 

Serve a piece of chicken over quinoa with a spoonful of sauce. Top with basil before serving. 

Source: adapted from Cooking Light

Steak Fingers with Roasted Jalapeno Cream Gravy

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Tender strips of cube steak are dredged, pan fried, then served with creamy gravy that's flavored with roasted jalapenos and garlic. In other words, a plate full of Texas.

I've found a fix for Tex Mex here in Charlotte but have failed miserably in getting my chicken/steak fingers and gravy habit fed. Back home, it seems like every place serves cream gravy alongside chicken fingers for dipping. And the really good ones have steak fingers on the menu, too!

Steak fingers are just strips of chicken fried steak but they are made for dipping and eaten with your hands, just like a chicken fingers. They are tender, flavorful, and, when loaded up with gravy, make your eyes roll back in your head.

This twist throws some roasted jalapeno in the gravy just for kicks. It's not spicy but adds a nice flavor in the background. If you aren't a fan of jalapeno, you can easily leave it out. Either way, the whole pan is downright drinkable.

If you've never tried steak fingers and gravy, add this to your menu!

Steak Fingers with Roasted Jalapeno Cream Gravy

For the gravy:

2-4 jalapenos, stemmed, seeded, and halved lengthwise

2 cloves garlic, peeled

2 tablespoons bacon grease or vegetable oil

2 tablespoons all-purpose flour

1.5 cups whole milk

salt

For the steak fingers:

2 pounds cube steak

1.5 cups all-purpose flour

1/4 teaspoon cayenne

2 eggs

1 cup whole milk or buttermilk

salt and pepper

oil, for frying

Place the jalapenos and garlic on a baking sheet and place until the broiler for 5 minutes, or until blackened. Remove from the oven and rub off the blackened skin from the jalapeno and then dice. Mince the garlic. 

In a large heavy skillet (preferably cast iron), heat the bacon grease or oil over medium-low heat. Whisk in the flour and cook until fragrant and lightly browned, about 1 minute. Slowly pour in the milk and whisk until thickened, about 2-3 minutes.

Turn off the heat and stir in the jalapenos and garlic. Add salt to taste. If gravy is too thick, add more milk until desired consistency. Set aside - you can reheat on low before serving.

Slice the cube steak into strips and lightly sprinkle with salt and pepper. Preheat oven to 200 and line a baking sheet with paper towels.

In a shallow bowl, mix together the flour, cayenne, about 1/2 teaspoon salt, and 1 teaspoon pepper. In a second shallow bowl, whisk together the eggs and milk.

Dredge each strip first in the flour, then the egg/milk, then back into the flour. 

In a large heavy skillet (preferably cast iron), heat 1/2 inch of oil over medium-high heat. After about 5 minutes of heating, stick a wooden spoon into the oil. If oil bubbles around the spoon, it should be hot enough.

Add the prepared strips to the pan, being careful not to crowd them, and cook until you see red juices bubbling on top of the meal, about 2-3 minutes. Using tongs, carefully flip them over and cook another 2-4 minutes until lightly browned. Transfer to the prepared baking sheet and slide into the oven to keep warm while you continue cooking the rest of the strips.

Once ready to serve, warm the gravy over low heat and serve alongside the strips.

Source: adapted from The Homesick Texan's Family Table

Chicken Scaloppine with Saffron Cream Sauce

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One of the best chicken dishes you'll make at home - and it's done in just 30 minutes! Simply browned boneless chicken breasts are topped with a mushroom cream sauce that's bursting with sweet shallots and rich saffron. It'll soon become a family favorite!

I am thrilled to be back on the blog! Two months is a long time to just disappear, especially since back in June I promised myself I wouldn't disappear again this summer. Obviously, life had other plans. I just wrapped up another fantastic activity packed summer and am itching to slow down a bit - and cook a lot more! Man alive, we ate out a LOT this summer.

My file is loaded up with recipes to share with you and this one was right at the top of the stack. It's not only elegant enough to be guest worthy, but it's weeknight friendly! Start to finish, it took me about 20-25 minutes to make it.

Saffron is pricey, I know, but a little goes a LONG way and it lasts forever! It lends such a unique flavor (not to mention hue) that's worth investing in. Plus you'll feel super fancy pulling it out of your pantry :)

This chicken is lovely paired with pasta, creamy polenta, or even wild rice pilaf. Go simple with your side dishes and really let that cream sauce shine.

Chicken Scaloppine with Saffron Cream Sauce

2 tablespoons olive oil

1 pound boneless skinless chicken breasts

2 shallots, thinly sliced

8 ounce mushrooms, sliced

1 garlic clove, minced

1/2 cup dry white wine

1.5 cups low-sodium chicken broth

1/4 teaspoon saffron threads

1/2 cup heavy cream

salt & pepper to taste

On a sturdy cutting board, cover a chicken breast with plastic wrap and pound until thin. Cut into large pieces (about the size of a deck of cards), season well with salt and pepper, and set aside. Repeat with the remaining chicken breasts.

Warm the oil in a large skillet over medium-high heat. Cook the chicken until golden brown and cooked through, about 2-3 minutes per side. Transfer to a serving plate and cover with foil to keep warm.

Reduce the heat to medium and add the shallots, mushrooms, and garlic. Cook until tender, about 2 minutes. Deglaze the pan with the white wine, scraping the bottom to release the browned bits. Cook until the wine is almost evaporated. Add the chicken broth and saffron threads, bring to a simmer, and cook 10 minutes, or until reduced by half. Add the cream, salt, and pepper and stir to combine.

Simmer for 1 minute to blend the flavors. Pour the sauce over the chicken and serve immediately.

Source: adapted from Giada's Kitchen: New Italian Favorites by Giada De Laurentiis

Artichoke Chicken

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Easy, one skillet dinner that's loaded with tomatoes and artichokes! A one bowl meal for my low-carb friends but also delicious over pasta or rice. Budget and weeknight friendly!

If you are a "briny" fan, you'll love this dish. Capers, artichokes, green olives = I'm a fan. Artichokes, especially, are delicious alongside tomato and chicken. For this dish. you just quickly brown thin chicken breasts in a large skillet, then saute your tomatoes and artichokes, before simmering it all together for 15 minutes.

Psst - do all your draining, chopping, and zesting while the chicken cooks and you can have this on the table - start to finish - in 30 minutes or less!

Artichoke Chicken

2 lb. boneless, skinless chicken breasts

2 Tbsp olive oil, divided

3 cloves garlic, minced

1 (15 oz.) can petite diced tomatoes

1 (15 oz.) can quartered artichoke hearts, drained and chopped

1 tsp dried basil

1 tsp lemon zest

2 tablespoons chopped fresh parsley
salt and pepper

Place the chicken breasts on a cutting board and cover with a large sheet of plastic wrap. Use a mallet or rolling pin to pound the chicken out to an even, ½ inch thickness. Cut the chicken breasts into pieces about the size of a deck of cards. Lightly salt and pepper both sides of each piece and set aside.

Heat one tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken pieces and cook until golden brown on each side (about 5 min. per side). Be careful to not overcrowd the pan (cook them in batches if needed). Once browned on both sides, remove chicken to plate.

Add the second tablespoon of olive oil and the minced garlic. Cook the garlic for 30 seconds, or until soft and fragrant. Add the chopped artichoke hearts, diced tomatoes (with juices), dried basil, lemon zest, and about ⅛ tsp of salt. Stir to combine.

Return the browned chicken to the skillet and nestle it down into the tomatoes and artichoke hearts. Allow the skillet to come up to a simmer, then let the chicken simmer in the skillet for 15 minutes, flipping it once half way through.

Sprinkle the chopped parsley over top then serve over rice or pasta.

Source: slightly adapted from Budget Bytes

Meatball and Ziti Bake

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A delicious classic! This tasty pasta is loaded with meatballs and weeknight easy!

I love pasta - particularly because most pasta dishes are easily a one pot meal! I'm all about easy on a busy weeknight. This particular pasta is not loaded with cream, cheese, or even empty carbs so I had no guilt chowing down on a big bowlful.

Most households with children would especially love it. It's even easy enough for kids to help cook!

Meatball & Ziti Bake
6 ounces uncooked whole-wheat ziti
1/3 cup panko
2 tablespoons minced garlic, divided
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
16 ounces 90% lean ground sirloin
1 large egg
1 tablespoon olive oil
1/4 cup chopped fresh basil, divided
1/2 teaspoon crushed red pepper
1 (28-ounce) can crushed tomatoes
1 cup shredded mozzarella cheese

Preheat broiler to high.

Cook pasta according to package directions. Drain, reserving 1/2 cup cooking water.

In a medium mixing bowl, combine the panko, 1 tablespoon garlic, 1/4 teaspoon salt, black pepper, ground beef, and egg. Mix until just combined - don't overmix. Shape into 1 inch meatballs and set aside.

In a large ovenproof skillet, heat oil over medium-high heat. Add the meatballs to the pan and cook for 5 minutes, browning on all sides. Add remaining 1 tablespoon garlic and cook for 30 seconds. Add reserved 1/2 cup cooking water, remaining 1/4 teaspoon salt, 3 tablespoons basil, crushed red pepper, and tomatoes to pan. Reduce heat to medium; cover and simmer 15 minutes.

Stir pasta into tomato mixture and spread evenly. Sprinkle cheese over top. Broil 1 minute or until cheese melts. Sprinkle with remaining 1 tablespoon basil before serving.

Source: adapted from Cooking Light

Breakfast Enchiladas

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Fluffy eggs are baked around tortillas stuffed with sausage, bacon, and cheese, then topped with more bacon and cheese! This super easy dish is perfect for breakfast or dinner!

Can you tell from the radio silence on the blog that it's summer? Every year, I struggle to maintain regular postings thanks to my crazy workload. I've contemplated taking a blog sabbatical every summer but then I'd miss out on so many delicious summer recipes! So, I've resolved to try harder :)

This twist on a classic breakfast taco was a huge hit in our house. Unlike tacos, which are served somewhat assembly line style, these enchiladas bake up in one dish so they're easy to serve to a crowd. They could also be assembled ahead of time, refrigerated, and baked later!

Breakfast Enchiladas

1/2 lb bacon

1 lb breakfast sausage

2 cups shredded cheddar cheese

8 (8 inch) flour tortillas

6 eggs

1 1/2 teaspoons all-purpose flour

2 cups half-and-half

1/2 teaspoon salt

1/2 teaspoon pepper

Line a baking sheet with foil. Lay bacon in an even layer on the pan and place in cold oven. Set oven temp to 400 and timer to 20 minutes. Once the timer goes off, remove from the oven and let cool slightly. Crumble bacon and set aside. Lower oven temp to 350.

Meanwhile, brown sausage in a large skillet until cooked through, then drain off grease. Gently stir in half the crumbled bacon and 1 cup cheese until it's well combined.

Lightly spray a 9x13 baking dish. Divide the sausage mixture between the tortillas, spooning it down the center of each and rolling tightly. Place each seam side down in the prepared baking dish. 

In a bowl, whisk together the eggs, flour, half-and-half, salt, and pepper. Pour the egg mixture around the tortillas (it will cook up around the tortillas).

Sprinkle remaining 1 cup cheese and bacon over top. Bake for 30-35 minutes. 

Source: adapted from A Chick Who Can Cook

Asparagus and Cheese Tart

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A tasty way to enjoy one of summer's best vegetables! This tart is crispy, cheesy, and addictively delicious. Easy enough to whip up for a weeknight dinner but elegant enough for guests.

I nearly squeal when asparagus hits the grocery store each summer - especially when the price drops! We eat a lot of it, though most of the time I grill or roast it. I was looking for something a little different, and most substantial, and this tart was perfect! It works as a side dish but would also be great for brunch or a party appetizer!

You can use a variety of cheeses; I used mozzarella as it's inexpensive and always in my fridge. It also melts well and most people like the flavor. Gruyere would be especially delicious!

The next morning, top a leftover square with a over easy egg and you have breakfast!

Asparagus & Cheese Tart

1 sheet frozen puff pastry, thawed

2 cups shredded cheese, such as mozzarella, Gruyere, or fontina

1 pound medium asparagus

1 tablespoon olive oil

salt and pepper

flour for workspace

Preheat oven to 400.

Carefully roll the thawed pastry onto a lightly floured surface. Trim any uneven edges then transfer the pastry to a parchment lined baking sheet. With a sharp knife, score the dough one inch in around the edges to create a border. Use a fork and pierce the rest of the dough, about an inch apart, to help avoid it puffing up too much. Bake until golden, about 12 minutes. 

Remove from oven and sprinkle with cheese. Trim the bottoms of the asparagus so they'll fit in between the borders of the pastry shell. Layer the asparagus, alternating ends and tips, and brush with olive oil. Season with salt and pepper then bake until spears are tender, about 20 minutes.

Source: adapted from Martha Stewart

Grilled Chicken with Creamy Lemon Goat Cheese Orzo

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This tangy orzo is super creamy, thanks to the Greek yogurt and goat cheese. When paired with flavorful grilled chicken and fresh herbs, it's perfect for a healthy spring dinner!

If you love goat cheese, you will love this dish! Goat cheese is creamy, tangy, relatively low calorie and perfect paired with orzo pasta. A little goes a long way; those 2 ounces provide a ton of flavor!

We loved this dinner, especially since it was easy and weeknight friendly. However, if you aren't a fan of tangy food (or goat cheese) you may not love it. For the rest of us, it's the perfect weeknight dinner!

Grilled Chicken with Creamy Lemon Goat Cheese Orzo

1/4 cup plain Greek yogurt, room temp

1 tablespoon olive oil, divided

1 large garlic clove, minced

1 tablespoon fresh lemon juice + zest of 1 lemon

1 cup orzo

1 lb boneless/skinless chicken breasts

2 ounces finely crumbled goat cheese, room temp

4 tablespoons chopped fresh herbs, such as basil and thyme

salt and freshly ground pepper

Bring a large pot of water to a boil and preheat a grill to medium heat.

In a medium bowl, whisk together the yogurt, 2 teaspoons oil, garlic, lemon juice, and 1/2 teaspoon each salt and pepper. Set aside.

Add the orzo to the boiling water and cook according to package directions for al dente. Drain, reserving 1 cup of the cooking water. 

Rub the chicken with 1 teaspoon oil and sprinkle with salt and pepper. Grill until well marked and cooked through, about 10-12 minutes a side. Transfer to a cutting board and let rest.

Meanwhile, stir the drained orzo into the reserved yogurt mixture along with the goat cheese, 3 tablespoons of fresh herbs, and at least 3/4 cup pasta water until well combined. Add more pasta water if needed to achieve preferred creaminess. Transfer the orzo to a serving platter.

Thinly slice the chicken and arrange on top of the orzo. Sprinkle with lemon zest and remaining 1 tablespoons herbs. 

Source: adapted from Food Network

Eleven 30-Minute-or-Less Boneless Chicken Breast Recipes

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Always on the hunt for a fresh way to (quickly) cook boneless/skinless chicken breasts? Me too! I collected 11 of our FAVORITE recipes that call for them, and they are all done in 30 minutes or less! There are no boring chicken recipes here :)

Happy cooking!

Blackened Chicken and Cilantro-Lime Quinoa

Chili's Copycat Cajun Chicken Pasta

Thai Basil Chicken

Skillet Mexican Chicken and Rice

Spicy Honey-Brushed Chicken

Grilled Rosemary Chicken Kabobs with Sweet & Sour Apricot Sauce

Indian Lemon Chicken

Chicken Saltimbocca

Chicken Piccata Pasta

Chicken, Bacon, and Spinach Quinoa

Arroz con Pollo (Chicken & Rice)

Creamy Skillet Corn

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This corn is the best of both worlds! Creamy, yet the corn still retains it's crisp texture. This buttery side may be your new family favorite!

I get so excited when spring produce starts showing up in the grocery store. Butternut squash and pumpkins are nice and all but I am all about the fruits and vegetables that spring and summer bring. While I love throwing them on the grill this time of year, there is nothing like serving up fresh veggies straight from the cast iron skillet.

This corn isn't done quickly but it's almost completely hands off cooking. Get it started then work on your main course; it'll happily simmer on your stove while you work on other things.

This is perfect with burgers, ribs, or grilled chicken - or you can double up the amount and serve it at your next picnic!

Creamy Skillet Corn

6 ears corn

3 tablespoons all-purpose flour

2 teaspoons sugar

1 teaspoon salt

1/2-1 teaspoon fresh ground pepper

1.5 cups water

3 tablespoons butter

Shuck the corn, pull off the silks, and rinse under running water. Use a sharp knife and cut the corn from the cob, collecting it in a large bowl. Scrape the cob with a spoon to collect the milk.

In a bowl, whisk together the flour, sugar, salt, pepper, and water. Set aside.

Melt the butter over medium-low heat in a large cast iron skillet. Once melted, add the corn and flour mixture; stir well. Continue to cook over medium-low for 40-45 minutes, stirring occasionally.

Before serving, taste and adjust salt and pepper if needed (we like lots of pepper!).

Source: adapted from Kevin & Amanda

Crispy Oven Fried Fish

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Crispy fish without the mess and calories of frying!

Just a few weeks ago, we visited London and Dublin for the first time. Both cities were not lacking in fish 'n chips! We ate it several times while on the trip, remembering just how delicious good fried fish can be.

Back at home, I'm not keen on trying to recreate our fried fish adventures because of the sheer mess involved. But I do love crispy fish! This recipe promises super crispy fish, but made in the oven! A simple breading of panko and herbs is well coated then placed on a rack. The rack is key in making sure you get a super crispy breading.

You can either use panko or make your own breadcrumbs. Store bought breadcrumbs are not quite coarse enough to get the best texture.

Crispy Oven Fried Fish

1 cup panko breadcrumbs (see note above)

2 tablespoons minced fresh parsley

1 small shallot, minced

1/2 cup all-purpose flour

2 large eggs

3 tablespoons light mayonnaise

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

4 (6-ounce) firm white fish fillets (like cod or haddock) 1-1 1/2 inches thick

lemon wedges, for serving

Preheat oven to 425 and generously coat a wire rack with cooking spray. Place the rack over a baking sheet.

Combine the panko, parsley, and shallot in a shallow bowl. Place 3 tablespoons of flour into another shallow dish. In a third shallow dish, whisk together the eggs, mayonnaise, paprika, cayenne and 1/4 teaspoon pepper together. To the egg dish, whisk in the remaining flour until a smooth, thick batter is formed.

Pat each piece of fish completely dry with a paper towel and season with salt and pepper. Working with one piece of fish at a time, dredge into the flour, then dip it into egg batter, and finally coat it with the bread crumbs, pressing to adhere. Lay the breaded fish on the prepared wire rack. Repeat until all pieces are coated.

Bake the fish until the coating is golden and it flakes easily when gently poked with a fork, about 18-25 minutes. Keep an eye on it if it's thinner.

Gently transfer the fish to individuals plates and serve with lemon wedges.

Source: adapted from Gourmet: Day to Day

PF Chang Copycat Mongolian Beef

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This salty/sweet beef dish is a favorite at PF Changs - and many other Chinese-American restaurants - and this one-pan copycat recipe is spot on! Save yourself the time (and big bucks) and make it at home instead!

I adore Chinese-American cuisine, and PF Changs is one of those restaurants that serves up consistently good versions of all my favorites. Right on the top of the list is Mongolian beef. It's sweet and savory, and the tender beef can be eaten like candy! Since PF Changs always has a long wait for a table, I love being able to whip up my favorite at home instead. Not having to change out of my yoga pants is a bonus!

This version takes around 30 minutes to whip up and uses pantry items that you likely already have on hand. Steam a pot of rice and you have a take-out quality meal on the table in no time.

Mongolian Beef

For the beef:

2 lb flank steak, thinly sliced against the grain

1/2 cup cornstarch

1/2 cup vegetable oil

For the sauce:

3 teaspoons vegetable oil

1 teaspoon grated fresh ginger

4 large garlic cloves, minced

1 cup water

1 cup soy sauce

1 cup brown sugar

Green onions, thinly sliced

In a large ziplock bag, combine the sliced beef and cornstarch. Seal and shake to coat the pieces. 

Heat 3 teaspoons oil in a large skillet or wok over medium heat. Add the ginger and garlic then immediately add the water, soy sauce, and brown sugar; stir well. Cook about 2 minutes then transfer to a bowl.

Increase the heat and add 1/2 cup vegetable oil. Once hot, add the beef pieces and cook until browned, working in batches if needed. Pour the reserved sauce in the pan alongside the beef. Shake the remaining cornstarch from the ziplock bag into the pan. Let cook until thickened to your liking.

Sprinkle with green onions before serving.

Source: adapted from Pink Bites