Greek-style Grilled Chicken Paillard Recipe

Greek-style Grilled Chicken Paillard | Pamela Salzman
Greek-style Grilled Chicken Paillard | Pamela Salzman
This post is sponsored by MOINK Box.  All opinions expressed are my own.

I like to plan ahead, even if things don’t always work out that way.  Sometimes half the fun is in the planning, such as a vacation or an upcoming weekend.  And sometimes the anticipation is better than the reality LOL!  I do a lot of food planning – classes, family meals for the week, and holidays, for example.  It’s truly one of my favorite things to do and I love thinking about how everyone will enjoy a particular meal or recipe.Continue reading

Yerba Mate Chicken and Cilantro Soup Recipe

Yerba Mate Chicken and Cilantro Soup | Pamela Salzman

Yerba Mate Chicken and Cilantro Soup | Pamela Salzman

This blogpost is sponsored by the Argentinian Yerba Mate Board.  All opinions are my own.

Let me introduce you to my new favorite morning companion, Argentinian Yerba Mate. I have touted my love of tea many times on this blog and on my instagram, and I believe it’s a wonderful addition to a well-balanced, whole food diet. Yerba mate, however, is a step up from your typical bag of green tea. Originated and grown in Argentina from the yerba mate tree, this tea is chock-full of powerful antioxidants (shown to be even higher than green tea) and nutrients such as vitamins B and C, zinc, potassium and manganese. Yerba mate has been found to be ‘hepatoprotective’ which translates to: ‘protecting your liver cells’ and can help in weight loss. I also love that it provides as much energy as a cup of coffee but isn’t as harsh on your stomach. The traditional way to consume it is to prepare it in a traditional Argentinian gourd and drink through a straw.Continue reading

Fesenjan-style Chicken Stew Recipe with Walnut and Pomegranate Sauce Recipe

chicken stew recipe

chicken stew recipe

This post is sponsored by Moink Box. All opinions are my own.

My sister was gifted a “23 and Me” or Ancestry.com (I can’t remember which one) learn-about-your-DNA kit. I honestly thought that was the silliest idea ever since we are 100% Italian.  My father was born and raised in Italy and my mother’s four grandparents were all born in Italy.  Slam dunk.  My sister went through the motions anyway because, why not?

So when she called me after she received her results with a bit of excitement in her voice, it was like life imitating art (i.e. this would play out like one of the commercials.)  “You’re not going to believe this,” she said.

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Leftover Turkey and Rice Middle Eastern Salad Recipe

Leftover Turkey and Rice Middle Eastern Salad Recipe | Pamela Salzman
Leftover Turkey and Rice Middle Eastern Salad Recipe | Pamela Salzman
Photography by Erica Hampton

Happy Day-After-Thanksgiving!  I hope you all had a great holiday.  Mine was just lovely and it was so special to spend the day with my girls who are home from college in the kitchen with me.  The weather was crazy warm and my husband and I were able to enjoy a beautiful beach walk while the apple pies were in the oven.

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Sheet Pan Chicken with Artichokes, Zucchini and Cherry Tomatoes Recipe

Sheet Pan Chicken with Artichokes, Zucchini and Tomatoes | Pamela Salzman
Sheet Pan Chicken with Artichokes, Zucchini and Tomatoes | Pamela Salzman
Photos by Erica Hampton

I know I just posted a Thanksgiving prep post yesterday, but I needed to share this recipe with you ASAP!  So many people have asked me for it because I taught it almost every day in October in my classes and it is the PERFECT dinner to make on Tuesday for Halloween because it’s dead simple to prep and takes 18 minutes to cook.  And it is sooooo good!  Uh huh.

Sheet Pan Chicken with Artichokes, Zucchini and Tomatoes | Pamela Salzman

You know how strongly I feel about filling up the bellies with good, satisfying food before trick-or-treating.  Going out on an empty stomach and being given a sack full of candy is a terrible combination and a recipe for disaster with most children.  Make this simple sheet pan chicken dinner as written or with whatever vegetables suit your fancy.

Sheet Pan Chicken with Artichokes, Zucchini and Tomatoes | Pamela Salzman

This recipe uses boneless, skinless chicken (breasts or thighs) and quick-cooking vegetables.  If you want to use some other veggies, just make sure they will cook in 18-20 minutes, e.g. snap peas, thinly sliced bell peppers, thinly sliced onions, or defrosted frozen vegetables.  If you want to roast things like potatoes, winter squash or carrots, you’ll need to roast them for a half hour and then add your chicken.

Ideally, everything should be arranged in one layer to promote browning, but I have crowded the pans much more than this when I didn’t have enough sheet pans in class.  The dish still turns out great, even if the zucchini doesn’t caramelize.  I like to serve this with simple brown rice, cauliflower mashed potatoes or millet-cauliflower mash.  You could also do this over cauli-rice.  Ther serving size here allows for 4 ounces of chicken per person, which is what we are used to eating in my house, but do what works for you!  I have a feeling this recipe will become a new weeknight staple for you. 🙂

5.0 from 1 reviews
Sheet Pan Chicken with Artichokes, Zucchini and Cherry Tomatoes Recipe
Serves: 6
 
Ingredients
  • 1 teaspoon sea salt, plus extra for sprinkling vegetables
  • freshly ground black pepper to taste
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder or granulated garlic
  • pinch of crushed red pepper
  • 1 ½ pounds boneless, skinless chicken breasts and/or thighs, sliced into 1- inch strips
  • 3 Tablespoons unrefined, extra-virgin olive oil or avocado oil, divided
  • 1 pint cherry tomatoes
  • 5 ounces frozen artichoke hearts, defrosted and patted dry (I buy these at Trader Joe's)
  • 2 medium zucchini, cut into ½-inch rounds
Instructions
  1. In a small bowl, whisk together the salt and spices. Place the chicken in a large container and drizzle with 1 Tablespoon olive oil and spices. Mix together until well coated. Cover and refrigerate for 1 hour or up to 24 hours. The further in advance you can do this, the more flavorful the chicken will be.
  2. Preheat oven to 425 degrees and line a rimmed full-size sheet pan with parchment paper, unless you are using a stainless steel pan (you should grease the stainless pan). Or use two smaller half-sheet pans.
  3. Arrange the vegetables on the prepared sheet pan(s) and toss with olive oil. Sprinkle with salt and pepper.
  4. Arrange the chicken amongst the vegetables in one layer, if possible.
  5. Bake for about 18-20 minutes until chicken is cooked through (do less time if you plan to cover and it and serve it later.) Cut a piece open if you're not sure. There should be no pink color inside.
  6. If you put more than one sheet pan in the oven, consider cooking on convection at 400 degrees for the same amount of time, but do check it a few minutes early to be safe.
Notes
Instead of chicken, you can use a 15-ounce can of cooked chickpeas, drained, rinsed and patted dry. Toss the veggies and chickpeas with oil and the spices.

 

Breakfast Salad with Potatoes, Bacon and Eggs Recipe

Breakfast Salad | pamela salzman
Photographs by Laney Schwartz

I finally arrived in Chicago after a very unfortunate flight which was diverted to another airport for several hours until a storm passed through O’Hare airport. I am only here until after my segment on “Good Day, Chicago” tomorrow morning.  I’m on around 9:20 am, so tune in if you live in Chicago!  I decided to make this a quick trip because I have barely been home this summer and I have been away from my family a lot.

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Mexican Cobb Salad Recipe

Photography by Laney Schwartz

I had the loveliest week with my entire family at my parents’ house on Long Island.  Lots of kids, great weather, fun times and it was a relaxing week for me coming off a lot of travel and work related to my new cookbook.  I am spending this week alone with my husband and three kids for the first time since March, so I am super excited to be together and have some quality time.Continue reading

Grilled Chicken with Cherry Tomato Vinaigrette Recipe

Photos by Erica Hampton

Do you ever smell a food or something in nature that takes you back to a time in your life or an experience you had?  For me, certain smells sum up my childhood, e.g espresso and garlic cooking in oil.  And then certain smells are specific to my childhood summers – freshly cut grass (because in NY, you only cut grass in the summer) and fresh tomatoes with basil (again, something we only ate in the summer.)  Whenever I get a whiff of tomatoes and basil, I feel instantly relaxed because I know it’s summertime, and back then I didn’t have a care in the world.

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