Sausage, Kale & Potato Skillet

INGREDIENTS:

• olive oil
• red potatoes – 24oz
• dried thyme – 2t
• salt & pepper
• chicken sausage – 6 links, 1” sliced
• onion – thinly sliced
• garlic – 1T
• kale – 1 bunch curly, chopped

DIRECTIONS:

1. Heat 2 tablespoons olive oil in a large 15-inch skillet over medium-high heat . Add potatoes (cut side down) and cook without stirring until they begin to turn golden brown. Stir and continue cooking until all sides are crispy, about 5-7 minutes. Depending on the size of your pan, you may have to do this in a few batches. Season potatoes with salt, pepper and thyme.
2. Add another tablespoon of olive oil and the chicken sausage to the potatoes. Cook until all sides of the sausage are crispy, about 4-5 minutes. Once crispy, add onions and cook until just tender, stirring often, about 5 minutes.
3. Reduce heat to medium and add the garlic, stirring until fragrant, about one minute. Add the kale. Stir often and cooking until the kale is wilted, about 3 minutes.
4. Squeeze a lemon over the top of the dish and serve.

from themodernproper.com

Salsa Verde Shredded Beef Bowls

INGREDIENTS:

• 2 lbs flap, skirt or flank steak
• kosher salt
• black pepper
• 3 tbsp avocado oil
• 1 cup salsa verde (I like Taco Deli salsa verde), plus more for serving
• 2 cups riced cauliflower
• 1 avocado sliced, for serving
• 1/4 white onion, diced small, for serving
• diced cilantro optional, for serving
• lime wedges, optional for serving

INSTRUCTIONS:

• Cut the steak down into 4 large, equal pieces then season generously with kosher salt and pepper.
• Heat a large skillet over medium-high heat with 2 tbsp avocado oil. When hot, sear the beef on both sides until a deep brown crust forms, 3-4 minutes per side. Transfer the browned beef to a crockpot and pour 1 cup of salsa verde over the meat. Cook on high for 4 hours, or on low for 6-8 hours. When cook time is complete, shred the beef using two forks.

Prepare the Cauliflower Rice:

• Heat a large skillet over medium-high heat with 1 tbsp. avocado oil. Add the cauliflower rice and cook, stirring, until just tender, about 5 minutes. You don’t want to overcook as it will turn mushy.

Plate the Bowls:

• In a bowl, combine the cauliflower rice, shredded salsa verde beef, sliced avocado, and diced onion. You can garnish with cilantro and serve with a lime, if desired. Enjoy!

from the defineddish.com

Braised Chicken Thighs w/ Cannellini Beans

INGREDIENTS:

• 1½ pounds boneless skinless chicken thighs roughly 6 thighs
• 2 tablespoons extra virgin olive oil
• Kosher Salt
• Fresh ground black pepper
• 1 small yellow onion diced small
• 3 large garlic cloves minced
• 28- ounce can diced fire roasted tomatoes
• 2 teaspoons dried oregano
• ½ teaspoon crushed red pepper flakes
• 3 packed cups baby spinach roughly torn
• 1 15- ounce can cannellini beans rinsed and drained
• For serving: optional
• Fresh Italian parsley leaves chopped
• Grated Parmesan cheese

DIRECTIONS:

• Season the chicken thighs all over with salt and pepper.
• Heat the olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering (but not smoking!), add the chicken thighs to the pan and cook until lightly browned on both sides, about 3-4 minutes per side. (Be careful not to move the thighs for at least 3 minutes after you’ve added them to the pan, or the meat may stick to the pan and tear.) Transfer the browned chicken thighs to a plate and briefly set aside.
• Reduce the heat to medium. Add the onion and cook for 3-4 minutes until softened and translucent. Add the garlic and cook for 1 minute until fragrant.
• Stir in the diced tomatoes oregano, and crushed red pepper. Bring to a boil, then lower to a simmer.
• Add the spinach and cook until just wilted, about 1 minute, then stir in the cannellini beans. Taste and season with a little salt if necessary.
• Return the chicken thighs to the skillet. (Really nestle them in there, peeps.)
• Cover and cook for 30 minutes until the chicken is very tender. Serve warm garnished with parsley and Parmesan if you’re feeling fancy.

from domesticateme.com