Triple Meat & Bean Pumpkin Chili

serves 6

1 small yellow onion, diced
3 cloves garlic, minced
1 lb ground bison
1 lb ground chicken
½ lb ground turkey thigh
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can kidney beans, drained and rinsed
1/2 cup pumpkin puree
2 cups beef broth

SPICE MIX:
¼ cup chili powder
1 tsp cumin
1 tsp paprika
1 tsp salt
½ tsp black ground pepper

In a heavy bottom stock pot over medium heat, heat 1 Tbsp oil. Add onions and saute, stirring infrequently, until onions begin to soften and brown – you want the onions to begin to caramelize to develop deeper flavors. While the onions are cooking, mix the spices together in a small bowl, set aside.

When onions are beginning to brown, add garlic and stir to allow garlic to briefly cook (don’t let it brown and burn).

Turn heat up to medium-high and add ground meats. Stirring constantly until browned and cooked through.

Add beans and stir to combine. Sprinkle spice mix over the top of the mixture and then stir well to combine. Add pumpkin puree and broth. Stir one last time to mix well.

Bring chili to a boil. Reduce heat to low and cover pot. Let simmer for 30 minutes to an hour.

Serve with cornbread. Garnish with sour cream and shredded cheese if desired.

Prosciutto Wrapped Chicken

serves 4

1 1/2 lbs chicken tenders, or 1 full chicken breast cut into tenders
1 Tbsp avocado oil, or oil of choice
1/2 tsp salt
a few pinches freshly ground black pepper
10 slices prosciutto, each slice torn in half

Preheat oven to 375F. Line a baking sheet with parchment or silicone.

In a large bowl, combine chicken, oil, salt, and pepper. Stir to evenly coat chicken pieces. Wrap each chicken piece with half a slice of prosciutto and black on lined baking sheet with seam side down. 

Bake for 15-20 minutes, or until chicken is cooked through and prosciuttos has started to brown and crisp on edges.

Almond Crusted Chicken

serves 4

1 cup raw almond
1 tsp garlic salt
1/4 tsp fresh ground black pepper
1 cup honey mustard dressing (my favorite ones are the sweeter creamier ones, not the more vinegar based ones), plus more for serving
1 Tbsp olive oil
2 whole chicken breasts, cut into tender-size strips

Preheat oven to 375F.

Add almonds, garlic salt, and pepper to the bowl of a food processor and pulse until almonds are chopped finely, not quite fine as almond meal but smaller than rice. Transfer to a shallow bowl or baking dish.

Line a rimmed baking sheet or dish with parchment or silicone.

In a bowl, combine salad dressing and olive oil. Dredge chicken in dressing until well coated. 

One at a time, lift chicken pieces from bowl, allowing excess dressing to drip off. Then transfer to bowl with almond mixture and coat in almonds on all sides, pressing into crushed almonds to help stick. Once fully coated, place on lined baking sheet and repeat with remaining chicken pieces.

Bake for 15-20 minutes until chicken is baked through and almonds have started to brown. 

Serve with honey mustard for dipping. 

Enjoy

Braised Chicken Thighs with Carrots & Lemon

adapted from Southern Living
serves 4

8 bone-in, skin-on chicken thighs, trimmed (about 3 lbs)
2 tsp paprika
1 tsp salt, divided
1 tsp black pepper, divided
2 Tbsp salted butter (sub any oil)
1 lb large carrots, halved lengthwise and cut into 1 1/2-in long pieces
2 1/2 Tbsp arrowroot starch (can sub all-purpose flour or cornstarch)
2 cups chicken broth
4 thyme sprigs
1 lemon, sliced
3 cups hot cooked mashed potatoes for serving (optional)

Pat chicken dry with paper towels. Sprinkle chicken with paprika and 3/4 teaspoon each of salt and pepper. Melt butter in a large enamel-coated cast-iron skilled with lid over medium-high. Place half of chicken, skin side down, in skillet; cook until skin is golden brown, about 6 minutes. Remove chicken from skillet; repeat process with remaining chicken.

Add carrots to pan, and cook, stirring occasionally, until browned, about 7 minutes. Add arrowroot to skillet; cook, stirring often, 1 minute. Add broth, thyme, and remaining salt and pepper; bring to a boil. Place chicken, skin side up, on carrots. Partially cover with lid; reduce heat to medium-low, and cook until chicken is done, about 20 minutes. Remove thyme sprigs. Stir in lemons, and, if desired, serve over mashed potatoes.