Author: Charlotte Hancey

Sheet Pan Greek Chicken & Green Beans

If you’re not making sheet pan dinners for your family, allow me to introduce you. I love them because there’s little clean up, they’re fast, they look pretty, they’re versatile, and they’re delicious. Convinced? My “Sheet Pan Greek Chicken & Green Beans” is the perfect busy night meal. Back-to-school is such a crazy time for both parents and teachers and this dinner will help keep your sanity! (I am both teacher and parent so trust me!) The chicken marinade is simple but big on flavor and helps keep the chicken so moist. I also love the way the tomatoes burst in the oven and mix with the green beans. The salty feta is the perfect topping! You’re going to love this easy sheet pan dinner! (Sponsored post for Lee’s Marketplace)

Items on sale at Lee’s August 13-19: chicken breasts, olive oil, green beans, grape tomatoes, feta cheese

Sheet Pan Greek Chicken & Green Beans

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

2 lbs boneless skinless chicken breasts, sliced into tenders
1 lemon, divided
1/8 cup + 2 tablespoons olive oil, divided
3-4 cloves garlic, minced or finely chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
Freshly ground black pepper, to taste
¾ lb fresh green beans, washed and trimmed
½ pint grape tomatoes
½ cup feta cheese

Directions

Place chicken in a zip top bag and add the juice of half the lemon, 1/8 cup olive oil, garlic, oregano, thyme, salt and pepper. Close bag and massage to combine ingredients. Place in fridge to marinate for 30 minutes.

Preheat oven to 400 degrees.

Drizzle about 1 tablespoon olive oil over a large baking sheet (to prevent sticking). Place chicken on one half in a single layer. Add green beans and tomatoes to the other half. Drizzle about 1 tablespoon more of olive oil over green beans only. Season beans with salt and pepper to taste. Slice other half of the lemon thinly then place on top of the chicken.

Bake for 20 minutes or until internal temperature of chicken reaches 165. Remove from oven and sprinkle feta over the top of chicken and green beans. Serve immediately.

Tasty AND beautiful!!!

Charlotte HanceyLeave a comment

Creamy Pasta Primavera

Ahhh summer! I certainly have veggies on my mind lately as my garden starts to flourish, farmers markets are everywhere, and every time I shop at Lee’s Marketplace I find the BEST local produce. My garden is pretty small so I love knowing that I can find whatever it lacks when I shop at Lee’s! I wanted to make something this week that was full of fresh vegetables, kid-approved, and didn’t require my oven because it’s just too hot outside. My Creamy Pasta Primavera checked all those boxes and then some! Make it your own with whatever vegetables or fresh herbs you like. Check the recipe notes for ideas! From start to finish it took me only 45 minutes to make. The thing that took the longest was chopping the vegetables but that’s the fun part anyway! The creamy alfredo sauce is divine and will be your new go-to for sure. This is a super easy, delicious meal and it makes a lot! (Sponsored post for Lee’s Marketplace)

Items on sale at Lee’s this week: Penne pasta, butter, bell peppers, heavy cream, Parmesan cheese (also fresh green beans and tomatoes if you’d like to use those in the recipe!)

Creamy Pasta Primavera

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients

16 oz penne pasta
4 Tablespoons butter
1 red bell pepper, sliced into 2 inch pieces
1 broccoli crown, chopped into florets (about 2 cups)
1 yellow squash, sliced into half-moons
¾ cup shredded carrots
8 oz cremini mushrooms, sliced
3 cloves garlic, minced
4 oz cream cheese
1 pint heavy cream
1 cup grated Parmesan
1 teaspoon salt
Freshly ground black pepper, to taste
¼ cup fresh parsley, chopped
2 cups shredded rotisserie chicken

Directions

Cook pasta according to package instructions, drain, set aside.

Melt butter in a large skillet over medium-high heat. Add bell pepper, broccoli, squash, carrots and mushrooms. Cook, stirring occasionally for 5 minutes or until crisp tender.

Add garlic and cook for 1 minute. Add cream cheese, heavy cream, Parmesan, salt and pepper. Stir for a few minutes until everything melts and thickens a little.

Add parsley and chicken then stir to combine. Add drained pasta and stir until pasta is coated in sauce. Garnish wish more parsley and Parmesan if desired. Serve immediately.

*Notes: Many different vegetables can be subbed or added to those used in this recipe such as green beans, zucchini, red onion, and tomatoes as well as other herbs such as rosemary or basil.

I think we need a closer look! Beautiful and delicious!

Charlotte HanceyLeave a comment

Cheesy Poblano Drop Biscuits

I know, I know it’s about time these cheesy pillows of perfection made it onto the blog! If you’ve been following me on Instagram for a while, you’ve seen these already. I created them last summer on Good Things Utah and I am so proud of them! GTU asked me to make something “southern” and my mind immediately went to biscuits. I had to add a little Texas twist and my Cheesy Poblano Drop Biscuits were formed. Watch me make them here!

The “hardest” part of making these is roasting the pepper but I promise it’s so easy. Don’t let it intimidate you. Do it once and you’ll be a pro! Make sure to really char them because it will make it easier to get the skin off. Also, they are not spicy! That’s one of the reasons you see poblano peppers in many of my dishes. They are only slightly spicy with a natural smokiness. They add SO much flavor without the overwhelming spice that a jalapeno or serrano can add.

These biscuits go with just about anything! Serve them with chili, with breakfast, or a side dish at a BBQ. I made them recently and served cream sausage gravy over the top. It was next level! I don’t think I’ll ever be able to make plain biscuits and gravy after having that.

Cheesy Poblano Drop Biscuits

  • Servings: Makes 15 biscuits
  • Difficulty: moderate
  • Print

Ingredients

2 C all-purpose flour
1 TB baking powder
2 TB sugar
½ tsp kosher salt
½ C melted butter plus 2 TB melted butter, divided
1 C milk (whole milk preferred)
1 poblano pepper, roasted and finely diced
1 TB olive oil
1 small yellow or sweet onion, finely diced
1 C shredded Colby jack cheese

Directions

Roast poblano pepper by placing on a baking sheet under the broiler. Rotate the pepper every few minutes until all sides are blistered and blackened. Immediately place the pepper in a bowl and cover tightly with plastic wrap. Leave for 15-20 minutes to steam. Turn off broiler and preheat oven to 450. (Can also be roasted on a hot grill or open flame)

While the pepper is steaming, add oil to a small skillet and heat to medium high. Place diced onion in skillet and cook until onions are browned then set aside.

Peel skin off of pepper by scraping with the sharp edge of a knife then remove stem and seeds. Finely dice the pepper and set aside.

Mix together flour, baking powder, sugar, and salt. Add ½ C melted butter and milk. Stir until just moistened.

Fold in peppers, onions, and shredded cheese, being careful not to over mix.

Immediately drop by heaping tablespoons onto baking sheet (silicone baking mat preferred). Brush tops with remaining melted butter.

Bake for 10-12 minutes or until edges turn to golden brown. Makes 15 biscuits.

*Note: These do not spread much so you should be able to fit all 15 on one large baking sheet.

With creamy sausage gravy. Game changer!

Charlotte HanceyLeave a comment

Zucchini Noodle Shrimp Stir Fry

Does anyone else have an abundance of zucchini right now? Here in Utah, it’s the beginning of harvest for my garden and I’m so happy about it! We have two large garden boxes that are full of zucchini, green beans, poblano peppers, banana peppers, acorn squash, herbs, and of course tomatoes. Let’s not forget about my raspberry bushes next to the boxes because they are going crazy this year. I love it!

My kids aren’t usually fans of zucchini unless it’s deep fried or baked in bread but I wanted them to like it in a healthier way. I came up with this version of shrimp stir fry and we all devoured it! Making the “zoodles” with a spiralizer is so much fun and a great way to get the kids in the kitchen helping. The sauce for this is so easy-just 4 ingredients! The veggies are versatile too because you can, for example, leave out the onions, add mushrooms, use a different pepper, etc. If you’re not a shrimp fan, you could even swap it for chicken breast.

Today, I made this dish for one of my cooking segments on ABC4’s Good Things Utah and it was a hit. The segment went so well and the crew gobbled it up right out of the pan when the show was over. Wish I had gotten a picture of that! Ha! You can watch me make it here.

Zucchini Noodle Shrimp Stir Fry

  • Servings: 6
  • Difficulty: moderate
  • Print

Ingredients

½ cup chicken broth
1/3 cup hoisin sauce
1 tablespoon soy sauce
3 teaspoons cornstarch
2 tablespoons olive oil, divided
1 pound shrimp, shelled and deveined
½ teaspoon salt
Freshly ground black pepper, to taste
1 tablespoon sesame oil
½ red bell pepper, thinly sliced
¾ cup shredded carrots
1 bunch green onions, sliced and divided
8 oz bag sugar snap peas
2 large cloves garlic, minced
1 teaspoon fresh ginger, minced
2 medium-sized zucchini, spiralized

Directions

In a small bowl, whisk broth, hoisin, soy, and cornstarch until combined. Set aside.

In a large skillet or wok over medium heat, add 1 tablespoon olive oil. Once heated, add shrimp. Season shrimp with salt and pepper while in the pan.

Cook for about 1 minute per side, until pink on both sides. Transfer to a plate.

Add remaining olive oil and sesame oil to pan then add bell pepper and carrots. Cook for 3 minutes or until slightly tender. Add green onions (set a few aside first for garnish), peas, garlic and ginger. Cook for 1-2 minutes.
Add sauce and increase heat to medium-high.

Cook, stirring frequently for 2-3 minutes to allow sauce to thicken a little. Add zucchini noodles and stir to combine with the sauce and vegetables. Cook for 3 minutes or until noodles begin to soften.

Add shrimp back to pan and stir. Transfer to a serving plate to stop cooking process and serve immediately. Garnish with green onions.

*Note: Mushrooms would be a great addition. Cubed chicken breast can replace the shrimp if desired.

Ready for my cooking segment on the set of Good Things Utah!

Charlotte HanceyLeave a comment

Peach Salsa

I just realized as I was writing this recipe down that last week’s recipe also had cilantro in it! I know there are cilantro haters out there (why???) but in my house, we LOVE it. It is always in my fridge because we use it several times a week. I should start a blog category labeled “cilantro” so all my fellow cilantro lovers can find those recipes easily! Ha!

I am in love with this Peach Salsa! If you don’t know about Utah peaches, let me tell you, they are the BEST! We have a peach tree in my yard but, just like our cherry tree, it got a chemical burn last year. It didn’t produce any fruit this year and we were so sad! When I saw that Lee’s Marketplace had fresh, LOCAL peaches on sale this week, my brain started spinning with ideas. I wanted to make something savory instead of sweet. You know my mind is always on Mexican food so this salsa was created!

My family was skeptical but they all went crazy over it! My kids are not fans of salmon so they had their salsa on top of chicken breasts and devoured it. The peaches are so sweet and perfect but are balanced with the spice of the jalapenos and the tart lime juice. The Tajin seasoning is a must in this! If you’ve never had it, Tajin is a chili-lime seasoning that can be found in the Latin section of any grocery store. Have you ever had it on a mango? Game changer! (Sponsored post for Lee’s Marketplace)

Items on sale at Lee’s July 25-29: peaches, tomatoes, limes, bell peppers

Peach Salsa

  • Servings: 8+
  • Difficulty: easy
  • Print

Ingredients

3 large peaches, diced
¾ lb tomatoes, diced
1 green bell pepper, diced
½ cup red onion, finely diced
1 jalapeno, finely diced
½ bunch cilantro, chopped
1 teaspoon Tajin seasoning
Juice of 1 lime
Salt to taste

Directions

Add all ingredients to a bowl and mix well to combine. Taste and add more Tajin or salt if desired.
Serve on top of cooked chicken or fish. It is also delicious with tortilla chips!

Charlotte Hancey1 Comment

Chicken Tinga Tacos with Cilantro Ranch Slaw

I have a delicious new recipe for y’all that is going to spice up your Taco Tuesdays! Chicken Tinga is a Mexican dish made with shredded chicken in a sauce made mostly from tomatoes and chipotle peppers in adobo sauce. It is my new favorite chicken taco recipe for sure! It is slightly spicy but I am a wimp with spice and love it. My girls who are even bigger wimps loved it! The slaw is super flavorful and cools off the spice of the chicken perfectly. The dressing that goes on it is SO good that we use it as a dip. Like, just give me a straw! It is THAT good! Make sure to check the notes below for tips on using up the extra meat and dressing because this makes a lot! If you need to feed a crowd, this will be a sure winner! (Sponsored post for Lee’s Marketplace)

*Items on sale at Lee’s Marketplace from July 16-22: chicken breasts, Hidden Valley dressing mix, mayonnaise, limes, chipotle peppers, onions, cumin (Badia brand), tortillas, black pepper

Chicken Tinga Tacos with Cilantro Ranch Slaw

  • Servings: 8+
  • Difficulty: easy
  • Print

Ingredients

For the chicken:
4-5 lbs boneless skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon oregano
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper
2 (14 oz each) cans fire roasted diced tomatoes
1-2 canned chipotle peppers in adobo sauce
½ large yellow onion, cut into large chunks
5 large cloves garlic

For the slaw:
1 bag (14 oz) classic coleslaw
1 packet Hidden Vallen Ranch Dressing mix
1 cup mayonnaise (light is ok)
½ cup buttermilk
1 bunch fresh cilantro
½ large jalapeno, seeded
2 tomatillos, husked and cut into fourths
1 large clove garlic
1 lime, juiced

For serving:
Flour or corn tortillas
Avocado slices

Directions

Place chicken breasts in slow cooker. Sprinkle garlic powder, onion powder, cumin, oregano, salt and pepper on top. In a food processor or blender, add tomatoes, chipotle peppers, onion, and garlic. Blend until smooth. Pour over chicken and cook for 4 hours on high or 8 hours on low. Remove chicken and shred with two forks. Add back to sauce and stir to combine. Keep warm.

In a food processor or blender, add ranch dressing mix, mayo, buttermilk, cilantro, jalapeno, tomatillos, garlic and lime juice. Blend until smooth. Add coleslaw mix to a medium-sized bowl then add 1 cup of the dressing. Toss to combine. Reserve extra dressing.
Place chicken in tortillas and top with slaw. Optional: garnish with avocado, cilantro, and/or extra dressing.

***Note: This makes A LOT of chicken but I prefer to make a large amount of taco meat and freeze the leftovers. Cook once eat twice (or more)! Also, the dressing makes a lot too, so if you are feeding a crowd, use 2-3 bags of slaw mix and you’ll use all of the dressing. All of the meat could feed at least 12 people.

Charlotte Hancey4 Comments