SMASHED CHICKEN TORTILLA-PIZZA

Posted in Pizzas & Small Dishes, Poultry by sallybr

Another recipe that has my name written all over, I was inspired by many versions that kept popping on my feed online, and made my own. I know, the mix of ground chicken, tortilla and pizza sounds crazy, but it was crazy delicious! You could omit the chicken and use sautéed mushrooms (make sure they are sautéed well to evaporate all their water content), for a vegetarian version which will also be considerably lighter.

SMASHED CHICKEN TORTILLA-PIZZA
(inspired by many sources)

2 flour tortillas, 6-in diameteer
2/3 cup ground chicken
salt, pepper and smoked paprika to taste
1/2 cup tomato sauce of your choice
shredded Mozzarella, amount to taste

Heat oven to 425F. Cover a baking sheet with aluminum foil.

Lay two tortillas side by side, cover with 1/3 cup ground chicken, season with salt, pepper and smoked paprika.

Bake for 10 minutes, remove from oven, add tomato sauce and cheese on top, continue baking for 10 more minutes.

ENJOY!

to print the recipe, click here

Comments: This is not the place to use low-carb variations or corn tortillas, they won’t stand well to the high heat treatment with all the toppings. One tortilla was plenty for my lunch, and the second one was still ok warmed in the oven, straight from the fridge. They are better, however, on the day they are made, a few minutes out of the hot oven. If you go light on the tomato sauce, you can eat it like a taco, folding it in half and biting into it. I recommend you not to do that in mixed company, but as I like to say, your kitchen, your rules! It is deliciously messy…

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28May2026

BRINED AND SLOW-ROASTED CHICKEN THIGHS

Posted in Poultry by sallybr

We love chicken thighs, they are part of our dinner rotation, at least once every two weeks. I am partial to slow-roasting and then blasting them skin side up at higher temperature, but today I share one more twist to this method: brining the pieces of chicken first. They end up with a wonderful texture, slightly more tender and juicy. It is an extra step, but you can do it hours in advance and forget about it until it is time to cook your meal.

BRINED AND SLOW-ROASTED CHICKEN THIGHS
(from the Bewitching Kitchen)

6 chicken thighs
1 quart water
1/4 cup Kosher salt

Marinade:
1/4 cup olive oil
1 lemon, juice and zest
black pepper
drizzle of honey
2 tsp mustard

Dissolve the salt in the water, and soak the pieces to completely cover them. Place in the fridge anywhere from 2 to 6 hours.

Remove pieces from the brine, rinse briefly, pat dry. Make the marinade by mixing all ingredients, then add to the brined thighs. Place back in the fridge for a couple of hours or even overnight.

Roasts the chicken at 325F for about 90 minutes, skin side down, covered with foil. You can sprinkle the pieces with a bit of salt if you like, but the brining step is going to make them slightly salty already. Remove the foil, flip the pieces to have the skin up, increase temperature to 425F and roast until the skin is dark brown to your liking, 20 to 25 minutes longer.

ENJOY!

to print the recipe, click here

Comments: You can take the marinade in many different directions, or even omit it altogether for a very basic method that will still be delicious. I intend to go for a little gochujang kick next time. Leftovers stay great for days, which is – as you know – a bonus with us. I hope you give this method a try if you have never brined chicken pieces before.

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18Apr2026

CHICKEN TIKKA MASALA

Posted in Poultry by sallybr

Made this twice already, delicious recipe that requires very little hands-on attention. A few hours in a low oven and you get tender, perfectly seasoned meat, with the perfect level of spice and subtle heat.

CHICKEN TIKKA MASALA
(inspired by several sources)

2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 cup plain, full-fat yogurt
2 tablespoons unsalted butter
2 tablespoons grape seed oil
1 large yellow onion, finely chopped
1 piece fresh ginger, grated to give about 1 tablespoon
1 tablespoon garam masala
2 teaspoons hot paprika
2 teaspoons kosher salt
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes (you will not use the full amount)
1/2 cup heavy cream
fresh cilantro leaves

Place the chicken pieces and yogurt in a bowl, toss well to coat the pieces. Cover and allow to sit in the fridge for a few hours (I like to do that early in the morning).

Heat the oven to 300°F. Melt the butter in the oil in a medium Dutch oven over medium-high heat. Add the onion and sauté until just beginning to brown. Add the ginger and sauté for another minute or two, then add the garam masala, paprika, and salt, stirring to incorporate and toast the spices. Stir in the tomato paste and diced tomatoes. I use about 3/4 of the can, I found that using the full amount is a bit too much, but if you rather not have leftover tomatoes, use the whole can.

Add the marinated chicken (with any yogurt marinade), stirring until everything is well mixed. Cover and bake for 2 and a half hours, covered. Open the pan, stir the pieces around and drizzle the heavy cream all over. Cook uncovered for 20 to 30 more minutes, depending on how much sauce you like, if you prefer a drier texture, cook it longer to evaporate more liquid. Serve with fresh cilantro sprinkled on top.

ENJOY!

to print the recipe, click here

Comments: The picture of this dish does not make it justice. You’ll have to trust me, it is pretty awesome! If you like garlic, add some with the ginger. I rarely cook something just for me, but this was my lunch several days in a row. You know when you eat something and feel that it could be from a top-notch restaurant? That’s the feeling I had. First time I coupled it with brown rice, cucumbers and mango. Pure Nirvana on a plate!

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26Feb2026

CHICKEN AND WHITE BEAN STEW

Posted in Poultry, Soups by sallybr

One more example of a recipe in which looks do not do it justice… This was so delicious, it goes into our regular rotation, although the weather for this type of meal is coming to an end. Comfort food without being overly heavy. Please give it a try, you won’t be disappointed.

CHICKEN AND WHITE BEAN STEW
(slightly modified from The New York Times)

1 tablespoons unsalted butter
2 tablespoons olive oil
1 shallot, finely chopped
2 sage sprigs
Salt and black pepper
1 pound boneless, skinless chicken breasts
4 cups chicken broth
1 (15-ounce) can white beans, drained
1 bunch spinach leaves, coarsely chopped
fresh lemon juice to taste, for serving

In a large pot or Dutch oven, melt the butter and olive oil medium. When foaming, add the shallot and sage, season with salt and pepper. Cook, stirring often, until softened and golden. Remove the sage sprigs.

Add the chicken, broth and white beans. Bring to a simmer over medium heat, then reduce heat to low, cover the pot and simmer until the chicken is cooked through, 15 to 20 minutes, depending on the thickness of the meat.

Transfer the chicken to a bowl and smash some of the beans on the side of the pot. Stir the greens into the soup. Increase heat to medium and simmer, uncovered, while you shred the chicken. Use two forks to shred the chicken. Stir the chicken back in the soup and season to taste with salt and pepper, squirt the lemon juice right before serving.

ENJOY!

to print the recipe, click here

Comments: I love the way smashing the beans will give this stew a creamy, luscious texture, without any need to add heavy cream. I was pleasantly surprised by how much we enjoyed it, because it is such a simple preparation. You can use kale or other hearty greens instead of spinach, and add more beans, but I lightened it up a bit from the original. Leftovers are superb even after two days in the fridge. When I had the leftovers, I added a bit of harissa to my bowl, and that was a pretty nice touch, consider incorporating it into the recipe if you like some extra spice. Because, yes… some like it hot (wink, wink).

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13Nov2025

CHEESY CHICKEN AND BROCCOLI BAKE

Posted in Poultry by sallybr

This is comfort food, lower-carb style. It will still leave you fully satisfied, and the best part for me, leftovers held quite well and provided me with a couple of lunches down the week.

CHEESY CHICKEN AND BROCCOLI BAKE
(inspired by Hungry Happens)

2 eggs, lightly beaten
1 cup cottage cheese, full-fat
1/4 cup pesto
1 tbs olive oil
4 small crowns broccoli, cut into small florets
1½ lbs chicken breasts, cubed
salt to taste
1 pint cherry tomatoes
8 oz shredded mozzarella
2 tbs grated parmesan cheese

Heat oven to 375℉.

In a large bowl, whisk together the eggs, cottage cheese and pesto. Set aside.

Rinse the broccoli florets, drain, allowing a little of the water to stay over the surface. Season lightly with salt, place in a microwave-safe bowl, cover and steam in the microwave for 2 to 3 minutes. Reserve.

In a large deep skillet, heat 1 tbs olive oil. Season the chicken pieces with salt, and sautee the chicken until golden brown, about 5 minutes.

To the cottage cheese mixture, add the tomatoes, steamed broccoli, mozzarella and chicken and toss to combine all. Transfer to a 9×13 inch baking dish and spread out evenly. Sprinkle the grated parmesan on top. Bake for 35 minutes and then remove from the oven. Allow to sit for 5-10 minutes then dig in…

ENJOY!

to print the recipe, click here

Comments: This is my favorite type of meal, it has everything: protein, veggies, a nice cheesy component, and plenty of flavor. As you know, I live for leftovers and they worked great in the microwave straight from the fridge. No rubbery texture in the chicken, the cottage cheese environment make it all work perfectly. This goes into our rotation for sure, I hope you give it a try!

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