Damn Delicious – Simple ingredients. Elegant dishes. https://s23209.pcdn.co Simple ingredients. Elegant dishes. Tue, 05 Apr 2022 20:38:41 +0000 en-US hourly 1 https://wordpress.org/?v=5.8.4 https://s23209.pcdn.co/wp-content/uploads/2020/09/cropped-Untitled1-32x32.png Damn Delicious – Simple ingredients. Elegant dishes. https://s23209.pcdn.co 32 32 Strawberry Baked Brie https://s23209.pcdn.co/2022/04/05/strawberry-baked-brie/ https://s23209.pcdn.co/2022/04/05/strawberry-baked-brie/#respond Wed, 06 Apr 2022 04:00:00 +0000 https://damndelicious.net/?p=32598 A crowd-pleasing appetizer! Warm, melted brie topped with all the honey-basil-strawberry goodness. SO AMAZINGLY GOOD! Hello SPRING! Wait, does it count as spring if it’s still snowing and it’s about 30 degrees outside? I mean it’s so so cold but that won’t stop me from having all the strawberry baked brie right now. Warm, ooey […]

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Strawberry Baked Brie - A crowd-pleasing appetizer! Warm, melted brie topped with all the honey-basil-strawberry goodness. SO AMAZINGLY GOOD!

A crowd-pleasing appetizer! Warm, melted brie topped with all the honey-basil-strawberry goodness. SO AMAZINGLY GOOD!

Strawberry Baked Brie - A crowd-pleasing appetizer! Warm, melted brie topped with all the honey-basil-strawberry goodness. SO AMAZINGLY GOOD!

Hello SPRING! Wait, does it count as spring if it’s still snowing and it’s about 30 degrees outside?

I mean it’s so so cold but that won’t stop me from having all the strawberry baked brie right now.

Strawberry Baked Brie - A crowd-pleasing appetizer! Warm, melted brie topped with all the honey-basil-strawberry goodness. SO AMAZINGLY GOOD!

Warm, ooey gooey melted brie oozing with the most epic balsamic-honey-basil saucy heavenly goodness.

Serve with crackers. Serve with toasted baguette slices. Heck, serve it with a spoon. This is a judgment-free zone.

Strawberry Baked Brie - A crowd-pleasing appetizer! Warm, melted brie topped with all the honey-basil-strawberry goodness. SO AMAZINGLY GOOD!

Strawberry Baked Brie

A crowd-pleasing appetizer! Warm, melted brie topped with all the honey-basil-strawberry goodness. SO AMAZINGLY GOOD!

0.00 stars (0 ratings)
10 minutes15 minutes

Ingredients:

  • 3 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 1/2 cups quartered strawberries
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (8-ounce) wheel brie cheese
  • 6 basil leaves, torn

Directions:

  1. Preheat oven to 350 degrees F.
  2. Place brie on a rimmed baking sheet or a 5-inch cast iron skillet. Place into oven and bake until softened, about 12-15 minutes; let cool 5 minutes.
  3. In a small saucepan over medium heat, combine balsamic vinegar and honey until reduced, about 2-3 minutes. Stir in strawberries until softened, about 3 minutes. Season with salt and pepper, to taste.
  4. Serve brie warm topped with strawberry mixture and basil; serve with crackers or baguette.

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Egg Drop Soup https://damndelicious.net/2022/04/01/egg-drop-soup/ https://damndelicious.net/2022/04/01/egg-drop-soup/#comments Sat, 02 Apr 2022 04:00:57 +0000 https://damndelicious.net/?p=32675 So much better than restaurant-quality! Made so easily right at home with a super short ingredient list. So good, so so cozy! This soup in rotation along with this has been my lifeline since we got back to Chicago. It’s back to 30 degree days (not awful but still soup weather!) so it’s been keeping me […]

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Egg Drop Soup - So much better than restaurant-quality! Made so easily right at home with a super short ingredient list. So good, so so cozy!

So much better than restaurant-quality! Made so easily right at home with a super short ingredient list. So good, so so cozy!

Egg Drop Soup - So much better than restaurant-quality! Made so easily right at home with a super short ingredient list. So good, so so cozy!

This soup in rotation along with this has been my lifeline since we got back to Chicago. It’s back to 30 degree days (not awful but still soup weather!) so it’s been keeping me warm and cozy until the weather breaks.

Egg Drop Soup - So much better than restaurant-quality! Made so easily right at home with a super short ingredient list. So good, so so cozy!

It’s also super helpful that this comes together so stinking fast, especially when you opt out of the crispy won ton strips. Although, let’s be honest, the won ton strips are quite wonderful – both for snacking and topping your soup.

Egg Drop Soup - So much better than restaurant-quality! Made so easily right at home with a super short ingredient list. So good, so so cozy!

Egg Drop Soup

So much better than restaurant-quality! Made so easily right at home with a super short ingredient list. So good, so so cozy!

5.00 stars (1 ratings)
15 minutes15 minutes

Ingredients:

  • 3 tablespoons cornstarch
  • 2 teaspoons toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1/2 teaspoon ground turmeric
  • 1/8 teaspoon ground white pepper
  • 5 cups chicken stock
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons reduced sodium soy sauce
  • 4 eggs, lightly beaten
  • 1 green onion, thinly sliced

For the crispy wontons

  • 1 cup vegetable oil
  • 1 (12-ounce) package won ton wrappers, cut into strips

Directions:

  1. Heat vegetable oil in a large skillet or Dutch oven over medium high heat. Working in batches, add won ton strips to the Dutch oven and fry until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
  2. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
  3. Heat sesame oil in a large stockpot or Dutch oven over medium heat.
  4. Stir in garlic and ginger until fragrant, about 1 minute. Stir in turmeric and pepper.
  5. Stir in chicken stock. Bring to a boil; reduce heat and simmer until flavors have blended, about 5-10 minutes.
  6. Stir in cornstarch mixture, stirring frequently, until slightly thickened, about 3 minutes. Stir in rice wine vinegar and soy sauce.
  7. Gradually add eggs in a slow steady stream, stirring with a fork. Cook until the eggs are set, stirring frequently to create ribbons, about 2 minutes.
  8. Serve immediately with won ton strips, garnished with green onions, if desired.

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Sheet Pan Shrimp Fajitas https://damndelicious.net/2022/03/21/sheet-pan-shrimp-fajitas/ https://damndelicious.net/2022/03/21/sheet-pan-shrimp-fajitas/#comments Tue, 22 Mar 2022 04:00:55 +0000 https://damndelicious.net/?p=32654 The quickest (easiest) sheet pan dinner! Serve with warm tortillas for a lightening fast weeknight meal. SO GOOD! A super speedy weeknight meal all made on one sheet pan? Yes, please! With a simple chili powder mixture using pantry ingredients (chili powder, cumin, oregano, and paprika), I have been making this at least once a […]

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Sheet Pan Shrimp Fajitas - The quickest (easiest) sheet pan dinner! Serve with warm tortillas for a lightening fast weeknight meal. SO GOOD!

The quickest (easiest) sheet pan dinner! Serve with warm tortillas for a lightening fast weeknight meal. SO GOOD!

Sheet Pan Shrimp Fajitas - The quickest (easiest) sheet pan dinner! Serve with warm tortillas for a lightening fast weeknight meal. SO GOOD!

A super speedy weeknight meal all made on one sheet pan? Yes, please!

Sheet Pan Shrimp Fajitas - The quickest (easiest) sheet pan dinner! Serve with warm tortillas for a lightening fast weeknight meal. SO GOOD!

With a simple chili powder mixture using pantry ingredients (chili powder, cumin, oregano, and paprika), I have been making this at least once a week, swapping out the shrimp for my other favorite sheet pan dinner.

Sheet Pan Shrimp Fajitas - The quickest (easiest) sheet pan dinner! Serve with warm tortillas for a lightening fast weeknight meal. SO GOOD!

When ready to serve, squeeze out those fresh limes right on top and warm up those tortillas. It’s quick, fast, and oh-so-so-good.

Sheet Pan Shrimp Fajitas

The quickest (easiest) sheet pan dinner! Serve with warm tortillas for a lightening fast weeknight meal. SO GOOD!

5.00 stars (1 ratings)
20 minutes20 minutes

Ingredients:

  • 1 1/2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper, to taste
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 orange bell pepper, cut into strips
  • 1 sweet onion, cut into wedges
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil, divided
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1/4 cup chopped fresh cilantro leaves
  • 1 tablespoon freshly squeezed lime juice
  • 6 (8-inch) flour or corn tortillas, warmed

Directions:

  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. CHILI POWDER MIXTURE: In a small bowl, combine chili powder, cumin, oregano, paprika, 1 teaspoon salt and 1 teaspoon pepper.
  3. Place bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in 2 tablespoons olive oil and half the CHILI POWDER MIXTURE; gently toss to combine.
  4. Place into oven and bake for 10 minutes, or until the vegetables are beginning to soften.
  5. In a large bowl, combine shrimp and remaining 1 tablespoon olive oil and CHILI POWDER MIXTURE.
  6. Working carefully, move vegetables onto one side of the baking sheet. Place shrimp onto the opposite side of the baking sheet in a single layer.
  7. Place into oven and bake just until shrimp are pink, firm and cooked through, an additional 6-8 minutes. Stir in cilantro and lime juice.
  8. Serve immediately with tortillas.

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Corned Beef and Cabbage https://damndelicious.net/2022/03/11/corned-beef-and-cabbage/ https://damndelicious.net/2022/03/11/corned-beef-and-cabbage/#comments Sat, 12 Mar 2022 05:00:48 +0000 https://damndelicious.net/?p=32668 THE BEST corned beef dinner with cabbage, potatoes and carrots, all roasted to perfection! Best served with mustard. Say hello to the must-have dinner this St. Patrick’s Day. A complete corned beef dinner made completely in your oven from start to finish. The key thing here though is to soak your corned beef for at […]

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Corned Beef and Cabbage - THE BEST corned beef dinner with cabbage, potatoes and carrots, all roasted to perfection! Best served with mustard.

THE BEST corned beef dinner with cabbage, potatoes and carrots, all roasted to perfection! Best served with mustard.

Corned Beef and Cabbage - THE BEST corned beef dinner with cabbage, potatoes and carrots, all roasted to perfection! Best served with mustard.

Say hello to the must-have dinner this St. Patrick’s Day. A complete corned beef dinner made completely in your oven from start to finish.

The key thing here though is to soak your corned beef for at least 2 hours prior to cooking to help draw out the salt during the curing process. It truly makes all the difference.

Corned Beef and Cabbage - THE BEST corned beef dinner with cabbage, potatoes and carrots, all roasted to perfection! Best served with mustard.

While your corned beef cooks for about 3 1/2-4 hours (not to worry, most of this time is completely hands off), you can roast your side goodies (cabbage, potatoes and carrots) during the last 35 minutes of cooking time.

When ready to serve, go ahead and spoon some of the warm pan drippings right onto your corned beef. You won’t regret it at all.

Corned Beef and Cabbage - THE BEST corned beef dinner with cabbage, potatoes and carrots, all roasted to perfection! Best served with mustard.

Corned Beef and Cabbage

THE BEST corned beef dinner with cabbage, potatoes and carrots, all roasted to perfection! Best served with mustard.

4.92 stars (12 ratings)
30 minutes6 hours

Ingredients:

  • 1 (4 1/2 pound) center-cut corned beef brisket, excess fat trimmed
  • 3 tablespoons whole grain mustard
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • Kosher salt and freshly ground black pepper, to taste
  • 1 medium sweet onion, sliced
  • 1 head cabbage, cut into 2-inch wedges
  • 3 tablespoons olive oil, divided
  • 2 pounds medium red potatoes, quartered
  • 3 large carrots, cut into 3-inch pieces
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Place corned beef in a large bowl and cover with cold water; let stand 1-2 hours. Rinse with cold water and thoroughly pat dry.
  2. Preheat oven to 325 degrees F. Line a 9×13 baking dish with foil.
  3. MUSTARD MIXTURE: In a small bowl, combine mustard, allspice, cloves and 1 teaspoon pepper.
  4. Place corned beef onto the prepared baking dish. Spread MUSTARD MIXTURE evenly over one side of the corned beef; top with onions. Fold up all 4 sides of the foil over the corned beef, covering completely and sealing the packet closed.
  5. Place into oven and bake until tender, about 3 1/2-4 hours; let stand covered.
  6. Increase oven temperature to 425 degrees F. Line two baking sheets with parchment paper.
  7. Brush cabbage with 1 tablespoon olive oil. Place in a single layer onto the prepared baking sheet; season with salt and pepper, to taste.
  8. Place potatoes and carrots in a single layer onto the second prepared baking sheet. Add remaining 2 tablespoons olive oil; gently toss to combine. Season with salt and pepper, to taste.
  9. Place sheet pans into oven, on separate racks, and bake until cabbage is lightly charred and potatoes and carrots are tender, about 30-35 minutes, rotating pans and stirring halfway through baking.
  10. Thinly slice corned beef against the grain and serve with onions, cabbage, potatoes and carrots, garnished with parsley, if desired.

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Korean Cheese Corn https://damndelicious.net/2022/03/01/korean-cheese-corn/ https://damndelicious.net/2022/03/01/korean-cheese-corn/#comments Wed, 02 Mar 2022 05:00:23 +0000 https://damndelicious.net/?p=32644 Made in less than 30 min with fresh corn, mayo, Sriracha, and mozzarella. So cheesy, so creamy, and just so darn good! Originating as a popular Korean-American appetizer/side dish, this is where it’s at. Perfectly golden brown, ooey gooey cheese corn served on a piping hot cast iron skillet. It’s simply…perfect. Fresh corn is recommended […]

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Korean Cheese Corn - Made in less than 30 min with fresh corn, mayo, Sriracha, and mozzarella. So cheesy, so creamy, and just so darn good!

Made in less than 30 min with fresh corn, mayo, Sriracha, and mozzarella. So cheesy, so creamy, and just so darn good!

Korean Cheese Corn - Made in less than 30 min with fresh corn, mayo, Sriracha, and mozzarella. So cheesy, so creamy, and just so darn good!

Originating as a popular Korean-American appetizer/side dish, this is where it’s at. Perfectly golden brown, ooey gooey cheese corn served on a piping hot cast iron skillet. It’s simply…perfect.

Korean Cheese Corn - Made in less than 30 min with fresh corn, mayo, Sriracha, and mozzarella. So cheesy, so creamy, and just so darn good!

Fresh corn is recommended when available but you can also substitute canned corn (so you can enjoy this without any limitations all year long). You can also add as little or as much Sriracha as preferred. Just be sure to serve with tortilla chips or crostini for optimal dipping.

Korean Cheese Corn

Made in less than 30 min with fresh corn, mayo, Sriracha, and mozzarella. So cheesy, so creamy, and just so darn good!

5.00 stars (3 ratings)
10 minutes20 minutes

Ingredients:

  • 4 ears corn, shucked (about 3 cups)
  • 1/2 cup mayonnaise
  • 2 teaspoons Sriracha, or more, to taste
  • 1 1/2 teaspoons sugar
  • Kosher salt and freshly ground black pepper, to taste
  • 8 ounces whole milk mozzarella, shredded and divided
  • 2 green onions, thinly sliced

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil an oven-proof skillet or coat with nonstick spray.
  2. In a large bowl, combine corn, mayonnaise, Sriracha, sugar, 3/4 teaspoon salt and 1/4 teaspoon pepper. Stir in 4 ounces mozzarella, about half.
  3. Spread corn mixture into the prepared skillet; sprinkle with remaining mozzarella.
  4. Place into oven and bake until bubbly, about 15 minutes. Then broil for 2-3 minutes, or until golden brown.
  5. Serve immediately, garnished with green onions, if desired.

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Homemade Enchilada Sauce https://damndelicious.net/2022/02/20/homemade-enchilada-sauce/ https://damndelicious.net/2022/02/20/homemade-enchilada-sauce/#comments Mon, 21 Feb 2022 05:00:17 +0000 https://damndelicious.net/?p=7600 Made with whole dried chiles, this will take your enchiladas to the NEXT level! No more store-bought sauce! I am all for a good shortcut here and there when you are in a pinch. But once you make enchilada sauce from scratch, it’ll be very difficult to go back to store-bought. (Similarly to homemade pasta.) […]

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Homemade Enchilada Sauce - Made with whole dried chiles, this will take your enchiladas to the NEXT level! No more store-bought sauce!

Made with whole dried chiles, this will take your enchiladas to the NEXT level! No more store-bought sauce!

Homemade Enchilada Sauce - Made with whole dried chiles, this will take your enchiladas to the NEXT level! No more store-bought sauce!

I am all for a good shortcut here and there when you are in a pinch. But once you make enchilada sauce from scratch, it’ll be very difficult to go back to store-bought. (Similarly to homemade pasta.)

There are a few steps involved here but I promise, it is well worth it.

Homemade Enchilada Sauce - Made with whole dried chiles, this will take your enchiladas to the NEXT level! No more store-bought sauce!

Now the recipe does call for New Mexico or California chile peppers as they are on the milder side, but please feel free to use your own combination of peppers if you prefer a bit of a kick.

Either way, this homemade sauce will take your enchiladas to the next level. I use it all the time for these weeknight enchiladas. It’s an absolute game-changer!

Homemade Enchilada Sauce - Made with whole dried chiles, this will take your enchiladas to the NEXT level! No more store-bought sauce!

Homemade Enchilada Sauce

Made with whole dried chiles, this will take your enchiladas to the NEXT level! No more store-bought sauce!

4.80 stars (15 ratings)
20 minutes40 minutes

Ingredients:

  • 2 ounces dried chile peppers (such as New Mexico or California)
  • 1 medium yellow onion, quartered
  • 2 Roma tomatoes, halved
  • 3 cloves garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 1/2 cups chicken stock
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 tablespoons honey
  • 2 tablespoons canola oil

Directions:

  1. Heat a medium cast iron skillet over medium high heat. Add chiles and cook until toasted and fragrant, about 30-45 seconds per side. Set aside and let cool; remove and discard seeds and stems.
  2. Add onion and tomatoes to the skillet and cook until blackened, about 3-5 minutes per side; set aside.
  3. Add garlic to the skillet and cook until blackened, about 1 minute per side; set aside.
  4. Place chiles into a 3 quart saucepan. Stir in onion, tomatoes, garlic, oregano, cumin and chicken stock; season with salt and pepper, to taste.
  5. Bring to boil; reduce heat and simmer until chiles have softened, about 15-20 minutes. Remove from heat; cover and let stand 15 minutes.
  6. Combine chili mixture and honey in blender until smooth.
  7. Heat canola oil in the saucepan over medium heat. Working carefully, add chili mixture to the saucepan. Bring to boil; reduce heat and simmer until thickened, about 10 minutes; season with salt and pepper, to taste.
  8. Transfer to an airtight container and place in the refrigerator for up to 1 week or in the freezer for up to 2 months.

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Chicken and White Bean Stew https://damndelicious.net/2022/02/15/chicken-and-white-bean-stew/ https://damndelicious.net/2022/02/15/chicken-and-white-bean-stew/#comments Wed, 16 Feb 2022 05:00:52 +0000 https://damndelicious.net/?p=32634 Chockfull of chicken, white beans, potatoes and kale! Serve with a salad and crusty bread. SO GOOD, so cozy. Chicken and potatoes in a hearty white bean stew? Yes, please! Not to mention those sneaked in greens. This is so incredibly perfect for those cold, winter nights, or any time you need something cozy and […]

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Chicken and White Bean Stew - Chockfull of chicken, white beans, potatoes and kale! Serve with a salad and crusty bread. SO GOOD, so cozy.

Chockfull of chicken, white beans, potatoes and kale! Serve with a salad and crusty bread. SO GOOD, so cozy.

Chicken and White Bean Stew - Chockfull of chicken, white beans, potatoes and kale! Serve with a salad and crusty bread. SO GOOD, so cozy.

Chicken and potatoes in a hearty white bean stew? Yes, please!

Not to mention those sneaked in greens.

Chicken and White Bean Stew - Chockfull of chicken, white beans, potatoes and kale! Serve with a salad and crusty bread. SO GOOD, so cozy.

This is so incredibly perfect for those cold, winter nights, or any time you need something cozy and comforting.

This bad boy will seriously warm you up in no time.

Chicken and White Bean Stew - Chockfull of chicken, white beans, potatoes and kale! Serve with a salad and crusty bread. SO GOOD, so cozy.

Chicken and White Bean Stew

Chockfull of chicken, white beans, potatoes and kale! Serve with a salad and crusty bread. SO GOOD, so cozy.

5.00 stars (9 ratings)
20 minutes55 minutes

Ingredients:

  • 6 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 3 large shallots, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1/2 cup dry white wine
  • 1 1/2 cups chicken stock
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 pound baby red potatoes, halved
  • 1/2 bunch kale, stems removed and leaves torn into bite-sized pieces

Directions:

  1. Preheat oven to 325 degrees F.
  2. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
  3. Melt butter in a large skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
  4. Add shallots and celery, and cook, stirring occasionally, until tender, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic until fragrant, about 1 minute.
  5. Whisk in flour until lightly browned, about 1 minute.
  6. Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock, cannellini beans, thyme, rosemary and potatoes. Return chicken to the skillet.
  7. Place into oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes.
  8. Stir in kale until wilted, about 2 minutes; season with salt and pepper, to taste.
  9. Serve immediately.

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Slow Cooker Chicken Posole https://damndelicious.net/2022/01/27/slow-cooker-chicken-posole/ https://damndelicious.net/2022/01/27/slow-cooker-chicken-posole/#comments Fri, 28 Jan 2022 05:00:10 +0000 https://damndelicious.net/?p=32591 Made so easily right in your crockpot! Loaded with shredded chicken, hominy and green chiles. So cozy, so good. Chicken posole is a traditional Mexican stew, typically made with hominy, stewed meat and all the toppings (shredded cabbage, sliced radishes, avocado, and/or lime wedges). This crockpot version is our take on this lovely classic, made […]

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Slow Cooker Chicken Posole - Made so easily right in your crockpot! Loaded with shredded chicken, hominy and green chiles. So cozy, so good.

Made so easily right in your crockpot! Loaded with shredded chicken, hominy and green chiles. So cozy, so good.

Slow Cooker Chicken Posole - Made so easily right in your crockpot! Loaded with shredded chicken, hominy and green chiles. So cozy, so good.

Chicken posole is a traditional Mexican stew, typically made with hominy, stewed meat and all the toppings (shredded cabbage, sliced radishes, avocado, and/or lime wedges).

This crockpot version is our take on this lovely classic, made so easily right in the slow cooker for an all-day simmer.

Slow Cooker Chicken Posole - Made so easily right in your crockpot! Loaded with shredded chicken, hominy and green chiles. So cozy, so good.

Not to mention the bone-in chicken thighs yielding the most flavorful chicken stock. If needed, boneless chicken thighs (or breasts) can work as an appropriate sub (but I highly recommend bone-in for extra flavor).

When ready to serve, sprinkle on some of your favorite desired toppings for a complete hearty meal.

Slow Cooker Chicken Posole - Made so easily right in your crockpot! Loaded with shredded chicken, hominy and green chiles. So cozy, so good.

Slow Cooker Chicken Posole

Made so easily right in your crockpot! Loaded with shredded chicken, hominy and green chiles. So cozy, so good.

5.00 stars (8 ratings)
20 minutes8 hours

Ingredients:

  • 4 bone-in, skinless chicken thighs
  • 4 cups chicken stock
  • 1 (25-ounce) can white hominy, drained
  • 2 (4-ounce) cans diced green chiles
  • 1 sweet onion, diced
  • 1 poblano pepper, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper, to taste
  • 2 medium tomatillos, diced
  • 1/2 cup chopped fresh cilantro leaves
  • 1 tablespoon freshly squeezed lime juice

For serving

  • Shredded cabbage
  • Sliced radish
  • Crumbled queso fresco
  • Tortilla chips
  • Lime wedges

Directions:

  1. Place chicken into a 6-qt slow cooker. Stir in chicken stock, hominy, green chiles, onion, pepper, garlic, cumin and oregano; season with salt and pepper, to taste.
  2. Cover and cook on low heat for 6-8 hours. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.
  3. Stir in tomatillos, cilantro, lime juice and chicken into the slow cooker; season with salt and pepper, to taste.
  4. Serve immediately with desired toppings.

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Breakfast Salad https://damndelicious.net/2022/01/16/breakfast-salad/ https://damndelicious.net/2022/01/16/breakfast-salad/#comments Mon, 17 Jan 2022 05:00:23 +0000 https://damndelicious.net/?p=32325 A breakfast worth waking up for! With fresh greens, crispy bacon, jammy eggs, and a zesty, tangy mustard vinaigrette! Yes, yes, yes. A breakfast that gets me sprinting out of bed and straight to the kitchen. Fresh greens, jammy eggs (which can easily be made into hard boiled eggs if runny eggs are not your […]

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Breakfast Salad - A breakfast worth waking up for! With fresh greens, crispy bacon, jammy eggs, and a zesty, tangy mustard vinaigrette!

A breakfast worth waking up for! With fresh greens, crispy bacon, jammy eggs, and a zesty, tangy mustard vinaigrette!

Breakfast Salad - A breakfast worth waking up for! With fresh greens, crispy bacon, jammy eggs, and a zesty, tangy mustard vinaigrette!

Yes, yes, yes.

A breakfast that gets me sprinting out of bed and straight to the kitchen.

Breakfast Salad - A breakfast worth waking up for! With fresh greens, crispy bacon, jammy eggs, and a zesty, tangy mustard vinaigrette!

Fresh greens, jammy eggs (which can easily be made into hard boiled eggs if runny eggs are not your thing) + crispy bacon slices + fork-tender baby potatoes + ripe avocado slices + nutty, shaved Parmesan sprinkled throughout. All tossed in a zesty, tangy mustard vinaigrette.

Serve with buttered toast and a hot cup of coffee for a complete breakfast.

Breakfast Salad

A breakfast worth waking up for! With fresh greens, crispy bacon, jammy eggs, and a zesty, tangy mustard vinaigrette!

5.00 stars (4 ratings)
20 minutes20 minutes

Ingredients:

  • 8 slices bacon
  • 1 1/4 pounds baby gold potatoes, halved
  • 1 bunch arugula, washed, dried, and torn
  • 8 soft boiled eggs, halved
  • 1 avocado, halved, seeded, peeled and sliced
  • 1/4 cup shaved Parmesan

For the mustard vinaigrette

  • 1/3 cup extra virgin olive oil
  • 2 1/2 tablespoons white wine vinegar
  • 1 tablespoon whole grain mustard
  • 1 small shallot, diced
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. FOR THE MUSTARD VINAIGRETTE: In a medium bowl, whisk together olive oil, vinegar, mustard and shallot; season with salt and pepper, to taste. Set aside.
  2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
  3. Place potatoes in a large saucepan and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 7-10 minutes; drain well.
  4. To assemble the salad, place arugula in a large bowl; top with bacon, potatoes, eggs, avocado and Parmesan. Pour the MUSTARD VINAIGRETTE on top of the salad and gently toss to combine.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

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Easy Coq Au Vin https://damndelicious.net/2022/01/08/easy-coq-au-vin/ https://damndelicious.net/2022/01/08/easy-coq-au-vin/#comments Sun, 09 Jan 2022 05:00:15 +0000 https://damndelicious.net/?p=32569 Truly the most amazing braised chicken (so tender, literally falling off the bone!) served in a heavenly red wine sauce! This has quickly become one of my favorite cozy-winter meals. It’s incredibly simple with easy to find ingredients, most of which I typically have on hand. And hello? A red wine sauce with the most […]

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Easy Coq Au Vin - Truly the most amazing braised chicken (so tender, literally falling off the bone!) served in a heavenly red wine sauce!

Truly the most amazing braised chicken (so tender, literally falling off the bone!) served in a heavenly red wine sauce!

Easy Coq Au Vin - Truly the most amazing braised chicken (so tender, literally falling off the bone!) served in a heavenly red wine sauce!

This has quickly become one of my favorite cozy-winter meals. It’s incredibly simple with easy to find ingredients, most of which I typically have on hand.

And hello? A red wine sauce with the most tender, fall-off-the-bone chicken braised to perfection?

Easy Coq Au Vin - Truly the most amazing braised chicken (so tender, literally falling off the bone!) served in a heavenly red wine sauce!

What’s not to love? Not to mention the tender carrots and mushrooms with crisp bacon pieces (an added bonus, of course).

You can of course use other parts of the chicken as needed (ex. drumstick) but I personally prefer bone-in, skin-on chicken thighs. When ready to serve, don’t let that red wine go to waste. It will pair perfectly with this meal alongside some mashed potatoes or rice.

Easy Coq Au Vin

Truly the most amazing braised chicken (so tender, literally falling off the bone!) served in a heavenly red wine sauce!

5.00 stars (11 ratings)
20 minutes1 hour

Ingredients:

  • 3 slices bacon, diced
  • 6-8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 8 ounces cremini mushrooms, halved
  • 3 shallots, quartered
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 1 1/2 cups chicken stock
  • 4 sprigs fresh thyme
  • 3 carrots, halved lengthwise and cut into thirds
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Heat a large braiser over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving excess fat in the braiser.
  2. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
  3. Working in batches, add chicken to the braiser, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Drain excess fat, reserving 2 tablespoons in the braiser.
  4. Add mushrooms and shallots, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste.
  5. Stir in garlic until fragrant, about 1 minute.
  6. Whisk in flour and tomato paste until lightly browned, about 1 minute.
  7. Stir in wine, scraping any browned bits from the bottom of the braiser. Stir in chicken stock, thyme and carrots. Return chicken to the braiser.
  8. Bring to a boil; reduce heat and simmer, partially covered, turning the chicken once or twice, until chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes.
  9. Stir in bacon and parsley; season with salt and pepper, to taste.
  10. Serve immediately.

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