This is a great weeknight meal, potluck contribution or even a fun Thanksgiving side. I hope you enjoy it as much as I do!

If you can’t find rainbow chard, kale works great too. Just use the stems in the beginning, then add the chopped leaves at the end.

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I used pumpkin purée in this recipe, but you can absolutely use acorn or butternut squash. If you do, just cube it and let it simmer in the broth until tender (not just fork tender, but falling apart on the fork.) This should take 20-30 minutes.

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But this one is my favorite because it combines all of my favorite things: pancetta (you can swap for bacon,) burrata, corn and rice. Word on the street is that this risotto is the risotto for spring 2022. Jk, I made that up, but after you make it and tell all of your friends, that will be the word on the street! You’re going to wow everyone with this recipe!

If you’re vegetarian, I have a wonderful swap for you! Skip the pancetta and add toasted hazelnuts on top of this delicious recipe. You will not be disappointed!

Before we get to the recipe, let’s also take a moment to imagine the arancini you can make with these leftovers…….

As per usual, I posted a little how-to on my Instagram and Tik Tok channels.

The post Sweet Corn Risotto with Crispy Sage, Pancetta (or Hazelnuts) and Burrata appeared first on Dining with Skyler.

 

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I am lucky enough to have a local Asian market that sells a plethora of noodles, so it was very easy for me to source Shanxi noodles. If you aren’t as lucky as I am, DON’T WORRY! You can try this with 1 box of thickrice noodles. Just make sure to submerge the noodles completely into the liquid as it bakes. Lanzhou or biangbiang noodles work great here too if you can find fresh!

If you don’t know of a local Asian market near you, google H-Mart and see if there’s one near you. It’s 100% worth it to go check it out if you are a food geek like me. Tutorial video on Tik Tok, linked below.

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If you don’t have a pressure cooker, you can easily make this on the stove by simmering chicken in the liquid (all info in the recipe below) for about 45 minutes-1 hour until the chicken easily shreds.

Not into pineapple salsa?

Go with a pico de Gallo or a mango salsa here!

What jerk seasoning should I use?

If I were sitting here pretending to be a jerk seasoning expert, I would be blatantly lying to you. The experts who make the seasoning and sell it (typically) know best, so that’s why I used a seasoning that was already made. The one I used was from Cravings by Chrissy Teigen. I already owned her spice sampler, so that’s why I used it, but I must say it’s very very flavorful and I love it in this recipe!!

If you’re looking for a little video demo on how to make this recipe, it’s on my Insta below.

How long will the chicken and salsa last in the fridge for a make-ahead meal?

The chicken will keep up to 4 days if stored in an air-tight container in the fridge. The salsa will also last for up to 4 days stored in a sealed container.

The post Jamaican-Inspired Jerk Chicken Tacos with Pineapple Salsa (Instant Pot/Ninja Foodi/Pressure Cooker Recipe!) appeared first on Dining with Skyler.

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My spin on coq au vin honors the traditional flavors of the dish, while adjusting some elements to meet my taste. If your taste is similar to my taste, you will love it. If you prefer the OG stewy coq au vin that we’re used to, then check out Julia Child’s recipe or the NY Times.

Back to my recipe. I did a few things differently here. First of all, I really don’t love boiled vegetables. (Do you?) So, instead of boiling my root vegetables throughout, I decided to boil them to cook internally, then halfway through the stew’s simmer time, transfer them to a sheet pan and roast with some potatoes until crispy. This way, they get the wine/stew flavor but also develop a crispy, caramelized and roasted texture that I love. If we’re going to make a recipe that takes over an hour…we better LOVE it.

I bumped things up another notch with some crispy seared maitake mushrooms (instead of traditional button mushrooms) and some green beans to serve with. Instead of adding the mushrooms and rest of the vegetables back to the stew, I just combine all of the elements in the bowl, and let each person choose how much of a stewy vibe they want.

Finally, the red wine I used in my recipe is totally different than the traditional nod to Burgundy (i.e: Pinot Noir or Gamay.) Pinot Noir would of course go beautifully here because it has an earthy element to it…however…most Burgundy pinots are pretty pricy. Now that I actually have a wine education I feel confident in this little switcharoo that I did here…which is to use a GSM (Grenache Syrah Mouverdre) blend from the Rhone Valley instead of a Burgundy. First of all, the prices from Rhone are more approachable than Burgundy. Second, I really like the taste that it brings to the chicken — the Syrah has a meaty/gamy element to it that blends beautifully with the Grenache, which has an herbal element to it along with ripe fruit. A nice, safe choice would be to get a bottle from Chateauneuf du Pape. You can drink whatever is left, of course.

If you don’t have cognac, use bourbon. If you don’t have either, just use some extra red wine. If you don’t want to use more red wine, use some chicken stock. THERE’S ALWAYS A WAY TO MAKE IT HAPPEN!!!

Make this gluten-free by substituting the flour used in the roux with a GF all purpose flour.

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Want a vegetarian option? Check out my veggie pot pies that I made with TODAY. 

Please excuse the photo quality in this blog post. I ended up making this pot pie and my camera broke, so I had to use my iPhone!

For the filling, I went with fennel, onion, garlic, thyme, rosemary, cooked leftover chicken breast (you can of course use leftover Thanksgiving turkey!) and butternut squash. Of course, you can adjust this to whatever you prefer. The most *controversial* ingredient in here would be the squash, which you can switch for carrots or blanched sweet potatoes.

If you don’t feel like making a one-skillet pot pie, please know that you can absolutely use this filling and pour it into smaller ramekins for “personal serving pot pies.” Just roll out some puff pastry and cut a smaller crust!

Make ahead: You can 100% make the filling the day before and then assemble with the crust and bake right before serving!

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I have a cooking class coming to youtube to show you every step of this recipe, so hang tight! It will be out soon! For now, here’s the reel I posted to IG!

 

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Caramelizing onions takes a while…do I have to?

First of all, you never *have* to do anything I tell you to do!!! I personally loved the touch of caramelized onions to my spinach artichoke dip so I decided to add them to this recipe. I also strategically planned this recipe so that you can use the 30 minute baking time to caramelize your onions. This way, the total recipe cook time is still the same as if we weren’t adding them. If you would rather just sit back, relax and not make caramelized onions during the bake time, that’s 1000% ok!! You can skip them and this will still be amazing. 

What kinds of pasta do you recommend using?

I really enjoyed the cavatappi pasta that I used (thick squiggly swirl pastas) but you can really go with anything with structure here. So, think: rigatoni, orecchiette, fusilli, gemelli, farfalle…and not floppier noodles like spaghetti, fettuccine, bucatini, etc.  You could even turn this into a lasagna if you really wanted…

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Not a fan of chicken thighs…can I use another kind of chicken meat?

You absolutely can! You can use chicken breasts, drumsticks, or the whole chicken leg quarter. You can also use skinless chicken thighs (however, I would buy them with the skin on because it’s cheaper. You can remove it and render the fat, then discard.) If you’re absolutely averse to chicken fat, use coconut oil as the cooking fat for your skinless chicken and it will compliment the coconut milk mixture.

I don’t have an oven, can I still make this?

No oven, no problem. You can also make these chicken thighs solely on the stove top, in a dutch oven. Just let it simmer for 30-40 minutes on the stove instaed of in the oven, and it will yield similar results. I prefer the oven because the dry heat helps maintain that crispy skin on top of the chicken thighs, but I did make these in a dutch oven on the stove top before. I used the lid to cover the meat for half of the cooking process, but I found that too much steam built up, which left the chicken skin feeling soggy. Of course, if you’re making skinless meat, cook them with the lid on because it will hydrate the meat!

To brine or not to brine?

To brine!!!! I brined my chicken thighs for 2 hours in a basic solution. I eyeballed everything, but it was similar to this one on All Recipes, sans oil. I just used sugar, salt and soy sauce. Of course, if you’re on Whole30, find a different brine that doesn’t include soy sauce or sugar. find that brining chicken too long can leave it to feel kind of rubbery, so I would stick to 1-2 hours of brining. If you choose not to brine the chicken because it seems like a hassle, I understand that. BUT, you won’t get the same layers of flavor throughout the entire piece of meat. The outside of your chicken will have that delicious, aromatic coconut basil flavor, and the inside meat will seem bland in comparison. The brine makes all the difference.

What should I serve as a side? 

This chicken has so much flavor that you really don’t need to go crazy on the side. I served it with sugar snap peas and a brown rice. The coconut milk mixture is perfect for rice, quinoa, or any grain of your choice. You can even just serve this with toast, then dip the toast into the coconut milk. *swoon*

For my visual learners out there, watch the recipe video on my YouTube and throw me a like/subscribe!

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