Poulet Basquaise (Basque-Style Chicken)

Basque Country, which straddles a large area in the western Pyrenees Mountain currently inside the borders of Spain and France, is one of the most truly enchanting places I have ever visited. Believed to be one of the oldest peoples in Europe, the Basque people are proud, most still speak their original language, and happily embrace their culture so profoundly. And their culture is truly remarkable. 

The Basque people are passionate, lively, and much like me, love wonderful food and drink. It is the center of their lives. At some point, I read that there is a higher concentration of Michelin star restaurants within the Basque Country than anywhere else on earth.  

While I was in the Basque Country a few years back, I enjoyed some of the most ridiculously amazing meals of my life – from very high-end, multi-course meals to pintxos in traditional bars to street food. 

One of the most memorable meals I enjoyed while I was in Basque Country was the ubiquitous, traditional dish called Poulet Basquaise, which I had at a restaurant on the French side of the region. This meal, while very simple and straightforward, is so homey, flavorful and just made me feel like my Basque granny cooked it just for me. This embodiment of comfort food is delicious served with rice, noodles, potatoes, or even all by itself.


1 whole organic chicken, cut into pieces

2 Tbsp. olive oil

2 yellow onions, sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

¾ c. diced ham 

2 cloves of garlic

2 14 oz. cans of diced tomatoes

½ c. red wine

1 tsp. Hungarian paprika

2 tsp. cayenne pepper

2 bay leaves

Salt and pepper

Heat 1 Tbsp. of the olive oil in a large skillet over medium high heat. Season the chicken with salt and cayenne pepper. Cook the chicken in the skillet until it is browned on one side, flip it, and brown the other side. This will take 10-12 minutes. Set the chicken aside on a plate, scrape the oil and browned bits of chicken off of the skillet and on top of the chicken. 

Add 1 Tbsp. olive oil to the same skillet and heat over medium high heat. Add the ham, onions and peppers, and cook until the veggies are soft, or about 5-6 minutes. Add the garlic and cook for one more minute. Place the chicken and its juices back into the skillet. Add the tomatoes, wine, bay leaves, and paprika. 

Cook uncovered on medium low for about 15 minutes, or until the sauce liquid has reduced by about half. Turn the heat to low, cover and cook for 40 more minutes. Season with salt and serve.  

Chicken/Turkey Salads

Romaine Caesar with Garlicky Pan-Fried Chicken

There’s a reason that Caesar salad is wildly popular: it’s rich and decadent, but fresh and so delicious. The creamy, garlicky, umami dressing would taste good on nearly anything, but is so ideal as a BFF for a crispy bowl of romaine. Caesar salad is a near-perfect meal, but when you top a Caesar salad with lots of Parmesan and garlicky chicken, your salad game levels up substantially. 

This salad travels well because everything can be prepped in advance and mixed together when you’re ready to enjoy your bomb salad that you’ve been obsessing about all day. Whether you’re at work, picnicking, or taking it as a side dish for a dinner party with friends, it will definitely be enjoyed by all who try it, unless you decide to hog it all to yourself . . . which is totally acceptable. 


1 head of romaine lettuce, torn into bite-sized pieces

¼ c. Parmesan cheese

Caesar dressing

1 chicken breast, cut into thin, bite-sized strips

1 Tbsp. olive oil 

2 cloves of garlic, minced

Juice from one lemon

2 tsp.oregano 

Salt and pepper to taste

Make dressing and set aside.

Heat 1 Tbsp. olive oil in a large skillet. Add the chicken, lemon juice, 2 garlic cloves, oregano, salt and pepper and cook until chicken is browned. Set aside on a plate and cover to keep warm. 

To assemble the salad, toss romaine with a generous amount of dressing. Top with chicken and Parmesan cheese and enjoy!


Mediterranean Buddha Bowl with Chicken, Farro and Garlicky Veggies

Buddha bowls are pretty much the greatest cooking innovation ever because you can quite literally make a zillion combinations of food that will taste amazing together. This Mediterranean iteration of the Buddha bowl is loaded with garlicky flavor sprinkled throughout almost all of the ingredients, so the flavor dial is turned up. All of that garlicky goodness combined with briny olives and tangy feta, topped with tahini sauce is enough to send your tastebuds to a happy, happy place. 

A major bonus is that this meal is very healthy and won’t leave you hungry. You will feel the fullness and joy like Buddha without the bloaty feeling of eating a heavy meal. This is a meal that will keep you going all afternoon, no matter what you have planned. So take that big hike or spin class and feel the power of the Buddha bowl!


1 c. farro 

2 c. chicken broth 

2 Tbsp. olive oil

1 red bell pepper, thinly sliced

4 c. baby arugula

2 chicken breasts, thinly sliced

4 cloves of garlic,minced

Juice from one lemon

2 tsp. oregano

½ c. kalamata olives

½ c. feta crumbles

Salt and pepper to taste

Lemon tahini sauce, for topping

Fresh parsley, for topping

Prepare the tahini sauce. Then, cook the farro in chicken broth according to package directions. Set aside, covered. 

Heat 1 Tbsp. olive oil in a large skillet. Add the chicken, lemon juice, 2 garlic cloves, oregano, salt and pepper and cook until chicken is browned. Set aside on a plate and cover to keep warm. 

In the same skillet, add a bit more olive oil and cook the red peppers and 1 clove of garlic until slightly charred, about 5 minutes. Season with salt and pepper. Set aside. Add a little olive oil and cook the remaining garlic and arugula until the arugula is wilted. Season with salt and pepper.

To assemble, divide the farro between two bowls. Top with chicken, red peppers, arugula, olives, feta, and parsley. Drizzle the tahini sauce on top.


Thai Chicken Massaman Curry

This southern Thai dish apparently came to be when Muslim spice traders from around Malaysia crossed paths with people in southern Thailand. The aromatic, rich spices from distant lands, such as cumin, coriander, and clove were used in tandem with existing Thai curry ingredients, such as fish sauce, lemongrass, galangal, and garlic; and what resulted was the truly exceptional curry. 

I adore massaman curry because it combines two of my favorite types of cuisine: Thai and Persian. Massaman curry, or “the curry of Muslims,” is the perfectly-balanced product of mishmashed cultures and ingredients. It’s one of the most flavorful and comforting dishes you’ll ever eat. In fact, CNN’s ranking of the world’s best foods placed massaman curry right at the top, and I can think of very few dishes that would be so deserving of that honor. 

So if you have never eaten massaman curry, you better make this soon because you just might be missing out on the best meal of your life.


1 ½ lb. chicken breasts (or thighs if you prefer), cut into thinly sliced bite-sized pieces

4 medium russet potatoes, peeled and cut into bite-size pieces

2 carrots, sliced

1 Tbsp olive oil

1 small yellow onion, thinly sliced

3 cloves of garlic,minced

3-4 Tbsp. massaman curry paste

3 Tbsp. fish sauce

2 15 oz. cans of coconut milk

Lime juice from one lime

Salt and red pepper flakes to taste

Handful of peanuts, for topping

Fresh cilantro, for topping

Lime wedges, for serving

You’ll want to prepare this in a large, deep skillet because there will be a lot of sauce, chicken and veggies. Heat the olive oil in the skillet over medium high heat. Cook the onion for 3-4 minutes. Add the garlic and cook for one more minute. Add the chicken, curry paste and fish sauce and cook until the chicken is browned, about 5 minutes. 

Reduce the heat to medium low and add the potatoes, carrots, lime juice, and coconut milk. Stir to combine. Simmer, stirring occasionally, for about 45 minutes, or until the potatoes are fork tender. Taste and add salt and red pepper flakes as desired.

Serve with rice and lime wedges. Top with cilantro and peanuts.


Slow Cooker Chicken Tinga

If chicken tacos were art, they would be hotel room art. Nobody really loves hotel room art. I mean, chicken tacos are pretty boring, but if you cover them up with toppings they are fine. Hotel room art is pretty nondescript (or even straight-up ugly), but looks much better if you can see the beach out of the window. Do you see what I mean?

If chicken tinga tacos were art, they would be Van Gogh. Full of color, flavor, complexity, and depth. They are wonderful on their own – no beach scene needed. If you’re looking to step up your chicken taco game, try this chicken tinga recipe. Chicken tinga is slow cooked in a mouth-watering sauce of sliced onions, garlic, and tomato-chipotle sauce. Try these, and you’ll never go back to the hotel room art chicken tacos again. 


3-4 chicken breasts (use thighs if you prefer)

1 Tbsp. olive oil

1 yellow onion, sliced

3 cloves garlic, minced

1 can diced tomatoes

¼ c. tomato sauce

2 Tbsp. tomato paste

½ c. chicken broth

3-4 chipotle peppers in adobo sauce (less if you don’t like spicy)

2 tsp. oregano 

2 tsp. cumin

Salt and pepper to taste

Heat the olive oil in a large skillet over medium high heat. Add the onions and cook for 3-4 minutes. Add the garlic, cumin, and oregano, and cook for one more minute, or until fragrant. Add the chicken breasts and cook until they are browned on both sides. Place in the slow cooker. 

Combine the tomatoes, tomato paste, tomato sauce, broth, and chipotles in a food processor and process until smooth, leaving a few small chunks. Pour the sauce over the chicken in the slow cooker. Cook on low for 5-6 hours. 

When you’re ready to eat, shred the chicken directly in the slow cooker so that the pieces get nice and saucy. Season with salt and pepper to taste. 

Serve with tortillas and all of your favorite taco toppings!


Chicken Enchiladas with New Mexican Red Sauce

Have I mentioned that I love The Enchantment State? I know, I have mentioned it ad nauseum. I can’t help my strong feelings for New Mexico with its beautiful endless blue skies, red earth speckled with brush, high plateaus and the obvious: amazing food. 

There’s just something otherworldly about New Mexican chile that can’t be described until you taste it. Once you get your hands on a big ol’ bag of fresh chile from a roadside stand in New Mexico, there’s no going back to the store stuff. 

One of my favorite things to make with my big ol’ bags of chile (that I pick up in bulk every time I go to New Mexico) is enchiladas;  all types of enchiladas: cheese, veggie, chicken, beef. If it’s an enchilada with New Mexican sauce, it’s going to rock your socks off no matter what you put inside. These chicken enchiladas are especially amazing because the chicken is tossed in the sauce, so you get even more bang for your sauce buck. If you like this sauce as much as I do, make a double batch of it so you can really load it on there.  


2 c. shredded chicken

2 c. enchilada sauce

12-16 corn tortillas

2 c. shredded cheddar

OIive oil spray


Green onions, sliced

Cilantro, chopped

Jalapenos, chopped

Avocados, diced

Sour cream

Preheat the oven to 375 degrees and prepare the enchilada sauce. 

Spread enchilada sauce along the bottom of your deep baking dish (about ¼ c.). Toss the chicken in ½ c. enchilada sauce. Set it aside in a bowl. 

Microwave the corn tortillas for about 30 seconds until they are warm and pliable. Place a small amount of chicken in each tortillas and roll up, placing the seam side down in the baking dish. Continue until the baking dish is full. Pour the additional enchilada sauce on top of the enchiladas and top with cheese.

Bake for 15-20 minutes or until cheese is melted. Enjoy immediately and top with green onions, cilantro, jalapenos, avocados and sour cream.


Buffalo Chicken Stuffed Baked Potatoes

This recipe takes two of my very favorite foods, buffalo chicken and baked potatoes, and smashes them together into a comfort food masterpiece. And then, wait for it . . . these two amazing foods are topped by crunchy, fresh veggies and drizzled with homemade blue cheese dressing. It’s pretty much the meal of my dreams. Try this quick, easy, and super yummy meal, and I’m sure you’ll agree.


4 russet potatoes, baked

2 c. of shredded chicken (I use rotisserie chicken)

4 green onions, sliced

2 stalks of celery sliced

2 carrots, sliced

Blue cheese crumbles (if desired)

1 c. buffalo sauce

Blue cheese dressing

Bake the potatoes and prep the toppings. 

Make the buffalo sauce, toss in the shredded chicken, and heat through. 

To assemble the potatoes, slice the potato lengthwise. Top with the buffalo chicken, vegetables, blue cheese crumbles, and drizzle with blue cheese dressing. Enjoy!


Sunny Hawaiian-Style Turkey Burgers

I think I’m rebelling against the horrid cold that has finally settled in because I’m constantly craving summer foods. Maybe pretending that it’s summer will make me believe I can actually feel my hands and feet after I have been outside with the dogs. Whatever the reason for my summer food cravings, I’m really enjoying reaping the benefits of cooking things that make me feel sunny inside. 

Tonight I put on all of my winter gear and went outside to grill these spirit-boosting Hawaiian burgers in 10 degree weather. That’s how intent I was on enjoying an imaginary summer dinner. I may have been shaking from the frigid cold from head to toe while I was outside, but when I came back in and we ate these beautiful, tropical-flavored burgers, I suddenly felt the sunshine on my shoulders. 


1 lb. ground turkey

1-inch knob of ginger, peeled and minced

2 cloves of garlic, minced

1 green onion, finely chopped

2 tsp. soy sauce

2 tsp. sesame oil

1 Tbsp. juice from pineapples

4 pineapple rings, canned

4 burger buns

4 slices Havarti cheese

⅓ c. mayonnaise

1 Tbsp. sriracha sauce

2 tsp. lemon juice

Salt and pepper

Olive oil spray, for grilling

Lettuce, tomatoes, cilantro, microgreens or other favorite burger toppings for serving 

Preheat the grill to high. In the meantime, mix together the turkey, ginger, garlic, green onions, soy sauce, sesame oil, juice from the canned pineapples and salt and pepper in a large bowl with your hands. Make sure to mix thoroughly and then form the meat into 4 patties that are about 1 inch thick. 

In a small bowl, combine the mayonnaise, sriracha and lemon juice. Mix together and season with salt and pepper to taste.

Spray the grill with olive oil and grill the pineapple rings for about 3-5 minutes, or slightly browned. Grill the burgers for about 5-6 minutes per side, or until they are cooked through entirely and are browned. Cover with cheese and let it melt on the grill.

To assemble the burgers, spread the sriracha mayo on the buns, place the burger on the bottom bun, top with grilled pineapple and any other favorite burger toppings.


Murgh Makhani (Restaurant-Style Butter Chicken)

Butter chicken doesn’t pack a spice-laden flavor punch like many other Indian curries because it doesn’t need to. What butter chicken lacks in heavy spice, it certainly makes up for in velvety, buttery and mild taste. Butter chicken is an incredibly popular Indian dish all over the world, likely because of its mildness and appeal to all sorts of different palates. 

This version of butter chicken is smooth and creamy, and very simple to cook. While many versions include pureed onions in the curry, I prefer butter chicken simpler and more delicate in flavor. I also chose to include chicken breasts in my recipe, but many people prefer thighs. It’s really up to you. This meal is perfect for a cold evening at home and is perfectly paired with super-simple homemade garlic naan



1.5 lb. chicken breasts, cut into bite-sized pieces

Juice from one lemon 

2 tsp. turmeric

2 tsp. garam masala

1 tsp. cayenne

1 tsp. cumin

1 Tbsp. ginger, minced

3 cloves garlic, minced

½ c. plain yogurt

Curry Base:

2-3 Tbsp. butter or ghee

1 c. tomato sauce

¾  c. heavy cream

3 tsp. sugar

Salt to taste

Cilantro, for serving

Combine all of the ingredients for the chicken/marinade. Refrigerate overnight. 

When you’re ready to cook, heat butter over medium high heat in a large skillet and add chicken. Cook until slightly slightly browned. Add the tomato sauce, cream, and sugar and simmer for 20-25 minutes. Season with salt. 

Serve with basmati rice and naan. Try my super-simple homemade garlic  naan recipe!


Savory Moroccan Chicken Tagine

Moroccan chefs really slam dunk it when it comes to cooking flavorful and interesting stews. One reason these special stews are so tasty is that many Moroccans cook their meat and veggie meals in a tagine. Its cone-shaped lid and spacious cooking surface help to seal in all of the essences of the spices, meat, and vegetables that blossom together during cooking. The unique shape of this magic vessel provides a natural moisture-sealing canopy that yields stews that are infused with wonderful aromas and tastes, and meat that is moist and tender. 

When you pair the tagine cooking method with the almost-infinite blends of rich spices used in Moroccan cooking, you can count on nearly never-ending possibilities for amazing stews that can be created in a tagine. Tagine can be made with meat, chicken fish,or even completely vegan. 

This version of chicken tagine includes some of my favorite stew ingredients in combination with a noteworthy presence of lemon, olives and spices. Watch for other tagine ideas coming soon . . .


4-5 chicken thighs

1 c. frozen peas

2 c. baby carrots

1 red bell pepper, sliced

1 yellow onion, chopped

3 cloves garlic, minced

⅓ lemon, sliced thinly

¼ c. olives

1 Tbsp. fresh parsley, chopped

1 Tbsp. fresh cilantro, chopped

2 Tbsp. olive oil

1 tsp. ground ginger

2 tsp. turmeric

1 tsp. saffron 

1 tsp cinnamon 

3 c. water

Salt and pepper

Heat olive oil in a skillet over medium high heat. Brown both sides of the chicken breasts. Add the onions, garlic, spices and about 3 cups of water. Transfer the ingredients to your tagine. Cover the tagine and simmer for 20 minutes on medium low heat until chicken is cooked and tender. Stir periodically and add water if necessary. 

Add the frozen peas, carrots, red bell peppers, lemon slices, and olives. Cover and cook again until the flavors meld together, about 10 more minutes. Add water as needed. If there’s too much water, uncover the tagine and let the water evaporate a bit. Add salt and pepper to taste and top with parsley and cilantro. Serve with couscous, rice or bread.