Let's Get Cozy...
Pot Pie, A Sheet Pan Favorite, Lightning Fast Shrimp and Polenta, and Extra Crispy Chicken...
Like everyone, I’ve been thinking constantly about those affected by the fires in LA. I don’t know what to say except squeeze the people you love. Maybe these comforting dinners will be a welcome respite from the devestating news or something nice you can make for someone who needs a little care.
Let’s get into it…
Make Ahead: Chicken Pot Pie
My chicken pot pie recipe comes from making staff meal at Delfina. I promise this is as easy breezy as a chicken pot pie can get. We’re going to make the filling in about 20 minutes, use storebought pie crust or puff pastry and whatever pie plate or baking dish you have around. It’s scrappy, it’s delicious. Make double, freeze some, plan it as a not too taxing project for the long weekend.
Sheet Pan: Roasted Kale and Tofu with Coconut
This is one of my most favorite sheet pan recipes. A riff on an old Heidi Swanson recipe, the combination of soy, sesame, coconut, and kale is just a winner. It’s light, but still super satsifying. You can swap the kale for broccoli, brussels sprouts, whatever you have around, and if you serve it with farro, make double and you’re half way to your chicken dinner as well.
Chicken: Pretzel Crusted Chicken with Farro Salad
I want to tell you something. I don’t like having you ‘make’ both the protein and the side, following recipes for two things while you’re trying to finish up your work day or helping your kids with their homework. In this case you have to coat the chicken AND make the farro salad. I would say it’s worth it if you have the time, the two things are really good together, but it’s not necessary and you don’t have to make both. You could make the chicken (these are the crispiest, crunchiest chicken tenders you can make in the oven) and serve it with Near East rice pilaf (my kids probably would prefer that) or couscous. You could simply roast some bone-in chicken thighs (season with salt and bake at 425 for 35 or so mins) to go with the farro salad. Make it easy. Don’t get too hung up on the farro salad either, it’s flexible. Don’t want to roast squash? Throw in some other cooked veg you have in your fridge. Just aim for a mix of textures. It’s your show, I’m just trying to help you get dinner on the table.
Wild Card: Polenta with Bacon and Shrimp
This is truly one of the fastest, most elegant meals that you can make. It might be faster than making pasta, honest. A distant cousin to the classic shrimp and grits (which tbh I’ve never made), this looks fancy like restaurant food, but it’s so easy and cozy. You could also skip the bacon and add a pint of cherry tomatoes with the shrimp, or mushrooms, or whatever you like, really.
I should have said this earlier, but if you ever have a question about a recipe or need an ingredient swap or want to know how to make something vegetarian or gluten free, or really anything, just put it in the comments or send me a message. I’m so happy help.
Thank you for reading and subscribing. Just a heads up that next week I’m planning to switch over to paid. That said, there are still going to be posts every six weeks or so that are free for everyone. Again, thank you for being here—spread the word!
I made the chicken tika masala-ish. It was delicious, easy, came together quickly and the perfect supper for a cold winter’s night! Thank you Brooke!