clean eating Archives — Bless this Mess

October 8, 2018

The BEST Baked Chicken Breast

Here are the 8 secret steps to making the most delicious baked chicken breast known to your kitchen.

Nothing is worse than cutting into a nice piece of chicken breast and finding that you’ve overcooked and it’s dry and tough. I’m sharing with you today my fool-proof way to make the best chicken of your life. It takes a little more time and effort but the results are always worth it in the end. Every time I get lazy and skip a step, I regret it when I sit down to eat. A little planning goes a long way, and it’s worth it when it comes to a perfectly cooked piece of chicken for dinner.

How to make amazingly moist baked chicken breast in the oven:

Step 1: Brine

I know this sounds like a lot of work but it is worth it!!! People are all into brining whole turkeys on Thanksgiving, but we don’t add this important step to our weeknight meals. Just. Do. It. A simple brine can be made by adding 1 tablespoon of salt per cup of water. I wanted to make 4 large chicken breasts one day so I mixed together 4 cups of water, 4 tablespoons of salt, stirred until the salt was dissolved, and then poured my brine over my chicken in a bowl. I popped on the lid and let it sit on my counter for about 30 minutes. 30 minutes is ideal. You can get away with brining for as little as 15 minutes or as long as an hour, but any more or less than that isn’t worth the time or will make the chicken too salty. Brining will make your chicken moist and flavorful, and also helps to bring the chicken to room temperature which is helpful for cooking it. It’s easiest to have the chicken brine in a bowl or a baking dish instead of a plastic bag.

Step 2: Beat it

Chicken breasts are thicker on one end than the other; that’s just how they come. If you want them to cook evenly, then you’ll want to use a meat cleaver (or a rolling pin) to flatten the thickest part of the chicken so that it’s a uniform thickness all over. I put my chicken is a thin plastic bag before whacking it on one end to keep the juices from getting everywhere.

Step 3: Pat dry

Removing any extra moisture from the outside helps the chicken to crisp up nicely when cooked. Just use a few paper towels or napkins to pat both sides dry.

Step 4: Add butter/oil

A little bit of melted butter or oil gives your chicken breast some flavor while helping the outside cook nicely without drying out. It also gives the seasoning something to adhere to. I love to use melted butter because it adds the most flavor. You could also use olive oil. Plan on about one teaspoon of melted butter or oil per chicken breast. Be sure to coat both sides of the chicken.

Step 5: Season

This is the time to make this meat shine! You can go as simple as salt and pepper, or you can make your own seasoning blend. I love 1 tablespoon of salt, 1 teaspoon of pepper, 1 teaspoon of paprika (smoked is awesome), and 1 teaspoon of garlic powder. This is enough for 4 large chicken breasts or 6 small. I like to mix this together in a bowl and then sprinkle it on both sides of my chicken breast. If you have a favorite seasoning blend (I love Montreal Steak Seasoning on everything), this would be a great time to use it.

Step 6: Cook

Here’s where things get fun! The first 5 steps are the same and then you can decide how you want to cook the chicken breast, adding variety to the dinner table. When I’m prepping a lot of meat for the week, I’ll do steps 1 through 5 for a big batch of chicken (around 4 pounds) and then I’ll bake some, grill a few, and pan sear a few others. I think the cooking method makes them taste different, and I use them in different things.

I highly recommend buying an instant-read meat thermometer. I bought this simple one for around $10 on Amazon and I’ve been using it for 3 years (and I changed the battery for the first time just last month). It’s a life saver! No more guessing if your chicken is done or not, and no more overcooking “just to be on the safe side”.

Step 7: Rest

Make sure when the chicken is done cooking that you wait 5-10 minutes before cutting into it. This give the juices inside the chicken time to redistribute into the meat. If you cut it too quickly all that goodness will end up on your cutting board and you’ll end up with a drier chicken breast than if you had waited. Good things really do come to those who wait.

Step 8: Eat up!

Enjoy the best baked chicken breasts you’ve ever had! A few little tricks like brining, pounding the meat to a uniform thickness, using a thermometer to determine if the meat is cooked through, and letting the meat rest after cooking will really change your chicken game.

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September 28, 2018

Easy Pumpkin Cauliflower Curry

Quick and easy pumpkin cauliflower curry recipe made with canned pumpkin, coconut milk, curry paste, and lots of vegetables for one healthy, filling meatless meal.

Few things are more delicious than really good curry. Truth be told, I never had anything like this until well after I was married and a friend (Hi Rivka!) made me my first taste of Thai green curry for my birthday. I’ve been a curry and Thai food fan ever since and have made the point to try lots and lots of different dishes. Sometimes all it takes is one friend introducing you to something new to get you hooked. I think having a friend bridge the gap to something new is such a gift. If curry is new to you, I’ll be the friend you can trust for the introduction. I haven’t led you astray yet!

This pumpkin cauliflower curry is creamy, beautiful, packed with veggies, and so simple to make. You have lots of flexibility when it comes to the veggies you use, too, so make it what you like, using what you have on hand. The pumpkin is very subtle in this dish; I don’t think you’d be able to identify it if you didn’t know it was in there. But it adds a great creaminess, sweetness, and bright color that really makes this dish fun to eat. This is a recipe that I make over and over again, and I can’t wait for you to love it as much as we do.

This pumpkin recipe is part of pumpkin week! A week that I dedicate on the blog to all things pumpkin, sweet and savory alike. I’ve done this every year for a few years now, and I enjoy it so much. I hope it inspires you to get in the kitchen and gives you a few more ideas on how to use pumpkin besides the classic pumpkin cookies.

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September 21, 2018

20-Minute Roasted Zucchini, Corn, and Black Bean Tacos

This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.

Quick and Easy 20-Minute Roasted Zucchini, Corn, and Black Bean Tacos are loaded with flavor, baked in the oven, and loved by the whole family!

Early fall is such a great time of the year. One of the best parts in my opinion is the loads of fresh produce available before the first killing frost hits. My garden is filled to the brim with tomatoes, peppers, squash, beans, sweet corn, and so many other things. Produce that fresh and organic tastes amazing. Today I’m sharing a super quick and easy taco recipe that is made from all kinds of garden goodies. I stuffed all of that vegetable goodness inside of Mission Organics® White Corn Tortillas and then topped them with more veggies because organic produce this time of year deserves a few stand-alone dishes.

It’s such a treat to work with Mission Organics White Corn Tortillas today, and you are going to love having them in your kitchen, too. The tortillas taste like corn fresh from the garden. They really do have so much flavor! I love these tortillas because they are certified gluten-free, made with high-quality, wholesome ingredients, are USDA-certified organic, are Non-GMO project verified, and are super easy to find (look for them in the normal tortilla section of the grocery store). Mission Organics has a full line of organic corn, flour, and whole wheat tortillas and 4 different kinds of organic tortilla chips (get all the details on their website). Simple ingredients never tasted so good.

Mission Organics White Corn Tortillas are the perfect vessel to get some of that roasted zucchini, corn, and black bean taco filling to your mouth. I love this dish because it’s super simple, easy to make, quick (hello dinner on the table in 20 minutes!), and full of flavor. It makes a great meatless meal (which is easy on the budget). My kids gobbled this meal up! Use the bounty and fresh organic produce that early fall has to offer and make these tacos today.

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September 20, 2018

Slow Cooker Pork Tenderloin and Potatoes

Sponsored post written by me on behalf of Smithfield® Prime Fresh Pork. The opinions and text are all mine.

Slow Cooker Pork Tenderloin and Potatoes make the perfect simple dinner with moist and flavorful pork and potatoes that aren’t overcooked or soggy.

I asked and you reported: more slow cooker recipes please! I’m so excited to share this Slow Cooker Pork Tenderloin and Potatoes recipe today because it’s a simple meal that’s sure to get rave reviews with your family. When serving pork, especially as the center of the meal, I love using Smithfield® PRIME Pork Tenderloin because not all pork is created equal! Smithfield pork is grown in the US, it contains no artificial ingredients and is minimally processed, and it’s an all around great product that is easy to find.

This meal is one that you are going to make again and again. The cook time is around 4 hours, which means it’s perfect to get started right before the kids come clamoring in the door after school. It works well to make before leaving for a school or sporting event and come home to a delicious hot meal. I love to make this for family dinner on a Sunday and let it cook while I’m at church (or put it in after church and take a nap!). Let the convenience of a slow cooker and the high quality pork work in your favor.

I also love Slow Cooker Pork Tenderloin and Potatoes because you cook the potatoes in a foil pouch instead of all together. The slow cooker cooks the potatoes perfectly but they don’t get soggy because they aren’t sitting in juices. You can use whatever potatoes you like and you can even use sweet potatoes or winter squash; they all work well. I love that you can cook your main dish pork tenderloin and the side dish at the same time. I just added some green beans and frozen peaches to the table and we had an easy and well-rounded dinner on the table in no time. Pro Tip: turn the leftover juices into gravy! Directions in the recipe notes.

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August 15, 2018

Easy Healthy Make Ahead Zucchini Egg Bake

Healthy Easy Zucchini Egg Bake recipe is made with 3 ingredients, can be customized to your liking, reheats well, and is a great option to prep ahead.

I have a few recipes that I make over and over and OVER again. They aren’t much of a recipe, though, so I’ve never really put them on the blog. This simple healthy zucchini egg bake is one such “recipe”. I’ve been making one version or another of this recipe on repeat for years and I love it. I thought it high-time I shared it with you so that you can enjoy it as much as I have.

I love zucchini egg bake because it’s high in protein, low carb, filling, and easy to make. The best part is that you can make it ahead of time and just reheat it as needed. I’ll often make a pan or two of this early in the week and then just reheat it for breakfasts or simple lunches all week long. When I can start my day off with some protein and vegetables it’s much easier to keep eating well throughout the day. There’s something to say about starting off the day on the right foot.

Here’s the other thing that I love about this egg bake recipe – you never have to make it the same way twice. It’s pretty foolproof and you can add what you like. I’ll often cook up a 1/2 cup of bell peppers and 1 cup of chopped mushrooms with the zucchini. I love mushrooms and peppers in my egg bake. You can also add cooked meats like sausage, ham, or crumbled bacon or toss in a cup or so of your favorite shredded cheese.

I know you are going to make this recipe over and over again, and I can’t wait to hear what your favorite additions to the base recipe are.

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July 9, 2018

Amazing Baked Chicken Recipes

A collection of amazing baked chicken recipes all in one place so that you can get a simple healthy dinner that the whole family will eat on the table in no time!

You all know how I feel about simple, family-friendly dinners that aren’t fussy. I LOVE them. I mean, I have five kids and a life. Sure I love to cook but that doesn’t mean that I don’t ever struggle getting dinner on the table for my people. One thing we all love is a great roasted chicken recipe and this particular recipe is a keeper; I can’t wait for you to try it, too.

There’s a reason baked chicken recipes are some of the most popular home-cooked dishes. Chicken is such a versatile meat that can take on so many delicious flavors. I don’t know about you, but I seem to always have chicken in my freezer, so it’s easy to throw together for dinner, too. There are SO many baked chicken recipes out there, so I curated some of the best – and threw in a few of my favorites from Bless This Mess – to make dinner tonight a breeze!

Chicken legs, chicken breast, chicken leg quarters, you name it and we have it, all in one place. And do you know what else I love about simple baked chicken recipes? You can make your favorite sides to go along with them! I’m always a fan of the easy roasted vegetable and seasonal fruit route, or you can serve these recipes with a pasta salad on the side, some kind of baked potato, or even biscuits. Great main dishes need great sides to go with them, amiright?!

I can’t wait for you to try these awesome recipes.

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July 2, 2018

Quick Pickled Cucumbers and Onions

Quick pickled cucumbers and onions made with optional carrots and radishes make the perfect addition to salads, sandwiches, and more!

Simple fresh things like pickled cucumbers and onions are what I want to eat when the weather gets warm! This fun recipe comes with a lot of variations so that you can make easy pickled cucumbers with what you have on hand all summer long; it’s so versatile. You can change up the kinds of veggies you add in with the cucumbers and onions, you can change how you chop things (which will make it more like a slaw or pickles), and you can change the herbs that go into them. This is one of those “perfect for summer” recipes because you can use what you have growing in the garden or what is in season at the farmers market and fine tune it all to your preferences. Nothing sad about that!

I have a thing for pickles if you haven’t noticed. My grandma’s refrigerator pickles are one of my all-time favorite cucumber recipes, and I make them all summer long. I’ve also ventured out lately and made spicy homemade pickles and some really simple dilly cucumbers in vinegar (all of these recipes are for fridge pickles that you just eat, not the canning kind of pickle recipe). They are so fun to have on hand and keep in the fridge for anytime a pickle craving hits. And because you don’t have to can or bottle them, they are super easy to make, eat, and keep! Plus they are delicious on all things sandwich, burger, or pulled pork, plus they go great on cheese and snack boards or as a side dish. Once you start making simple homemade pickles, you won’t go back. So fresh and crunchy and delicious!

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June 4, 2018

Chipotle Chicken Burrito Bowls (Instant Pot or Slow Cooker)

Chipotle Chicken Burrito Bowls are a quick and easy dinner idea that the whole family will love because everyone can build their own bowl, just how they like it.

Have you gotten into the burrito bowl trend yet? It’s one of my favorites because everyone can pile on what they like and how much of it they like.

The chipotle chicken comes out so tender and so full of flavor too. The best part is that you can make it in the Instant Pot OR the slow cooker which means I think just about all of you can make it today. You only use a few tablespoons of chipotle sauce but it adds so much flavor! I found the sauce in a can at my little store and it came in medium heat. If you don’t like it too hot, add one tablespoon; if you like it really hot, add up to 6 tablespoons.

Did you know that chipotle peppers are just smoked and dried jalapeños?

That’s a good way to gauge the heat – one tablespoon is about like using one jalapeno pepper in my experience. There’s so much added flavor, though, because the peppers are smoked. I love using this chipotle sauce in recipes like this because with a base of something simple like rice, it adds a lot of flavor to the whole dish and not just the meat that is cooked in it.

I love adding fresh corn on the cob, removed from the cob, to burrito bowls. It adds a great sweet crunch!

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May 30, 2018

3 Ingredient No Bake Muesli Bites

3 Ingredient No Bake Muesli Bites made with tropical muesli, almond butter, and honey that only take 1 minute to stir together.

You all know how I feel about no bake oatmeal bites. I have many recipes for them on Bless this Mess (including the super popular post with 8 No-Bake Oatmeal Energy Balls all in one place!), and I make at least a batch of them every week at my house. My kids love them, I love how easy they are to make, and I love that I always have everything on hand to make them. I also love that they taste like a cookie but have some great fat, complex carb, and fiber in them which means they are a great snack option for my busy family.

Today I’m working with Bob’s Red Mill to tell you about their new Muesli cups and I’m honored that they asked me to do this. I love and use many Bob’s Red Mill products in my kitchen, and I can’t wait to share this new one with you.

What is Muesli and how do I eat it?

Muesli is a breakfast or brunch dish that is made with a mixture of raw rolled oats and other ingredients like nuts, grains, seeds, coconut, spices, or dried fruit. It can be eaten hot or cold in so many ways. You can add hot water to it and eat it hot like oatmeal, you can add milk or nut milk and eat it like cold cereal, or you can add yogurt and grated apple and let it sit overnight to soften like overnight oats. We discovered it on a trip to Australia a few years ago and have been enjoying it at home ever since.

I like to think of it as uncooked granola without the added sugar and oil. If we aren’t eating it hot or cold, we’ll just eat it raw like trail mix. My kids LOVE uncooked rolled oats. Seriously, they’ll grab the carton and just eat them straight.

Keeping the Muesli and oatmeal cups from Bob’s Red Mill is one of my favorite time saving tips. My kids can get them out themselves and add some milk, I can take them easily in my carry-on while traveling, and they’re perfect for on-the-go breakfast or snacks in the car. We love them.

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May 18, 2018

How to Cook Potatoes in the Oven

Directions on how to cook potatoes in the oven including oven temperatures, times, and how to do it with and without foil.

Baked potatoes are always and forever going to be on my dinner rotation for a few reasons. They are cheap to buy, easy to make, and the family can customize them to their liking. Customizable meals (like tacos, burgers, and other things where the kids can dress the dish up how they prefer) are always a hit in this house. The kids love it, and I love that they don’t fuss about what’s being served.

I don’t know about you, but there is nothing more that I love than a loaded baked potato. Bring on the toppings: butter, sour cream, shredded cheddar, freshly cooked diced bacon, and chives from the garden. That is a complete baked potato in my mind. I also like warming up some leftover broccoli and cheese soup to spoon over the top of my potatoes – so good!

I know this recipe isn’t rocket science, but knowing how to cook potatoes in the oven, the right way, is a game changer. I’m here to tell you to put down the foil and roast those potatoes in their own skin, on a rack, slathered in oil and sprinkled with salt. Sometimes all you need is a few simple ingredients put together in the right order. This, my friends, is simplicity at its tastiest.

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