Teriyaki Chicken Tenders

We can’t get enough Teriyaki here – and these were super simple using the tenders. I didn’t have any fresh scallions or ginger on hand (can’t wait to make it again when I do!) so I improvised with some ground ginger and served the tenders over basmati rice with a side salad. It was a hit!

Hope you enjoy these Teriyaki Chicken Tenders from Hello Fresh .

Vegan Coffee Cake

This is SO delicious and simple it simply had to go on the site! If you don’t have the need for vegan – just ignore the title – because it’s SO good you’ll never know what’s missing! Between this and the Best Pancakes Ever, you’ve got your breakfasts covered.

Behold: Nora Cook’s Vegan Coffee Cake

PS: If you happen to have a skillet, I just baked this in mine this morning, and it was so beautiful (and easy) to serve at the table, alongside some tasty sausages and fruit.


Uncle John’s Risotto

One of my fondest (and most magical!) culinary memories is watching my amazing Uncle John cook up risotto in his incredible kitchen in Ireland. And while he was pretty pro, and used his own broth from cooking a chicken prior, I stick to the recipe on the side of the Rice Select arborio jar! And truly, it’s divine.

Don’t be intimidated by risotto – it’s actually simple! I have made this particular recipe countless times, and am happy to report that a nephew enjoys it so much it has now been on a solid Thanksgiving rotation for many years. I often make it weeknights too, it pairs perfectly with a roast chicken. And not a spoon stir goes by that I am not reminded of those wonderful, warm memories. Enjoy!
xo CH

1 cup uncooked rice
2 TBS olive oil
2 TBS butter
1/2 cup chopped onion
3 cups chicken or vegetable broth, salt and pepper (optional)

  1. Saute onion in oil and butter for 3 minutes
  2. Add rice, stirring for 2 minutes
  3. Stir in 1 cup of broth. Continue cooking and stirring until liquid is absorbed
  4. Gradually stir in remaining broth 1 cup at a time, cooking and stirring until liquid has absorbed before adding the next step.
    Yields approximately 3 cups of cooked rice


Ashley’s Risotto

Recipe submission thanks to AW!

“Makes 3 servings and takes about 28-33 min total. Double everything for double the portion size!”

In a medium saucepan, add 4 tablspoons either olive oil or butter or a mix of the 2 over medium heat.

– add 1/2-3/4 cup of chopped onion.
– then add 1/4 cup cauliflower rice and 2tbl minced garlic after onions have softened a little
-after about 5 min cooking that mixture, add 1cup Arborio rice
-mix with onion mixture for about 3 min
-slowly start adding bone broth, chicken stock or veg stock 1 full cup at a time. (For approx 1 cup rice you will need 24oz of broth total).
-mix in the first 8oz of broth of choice and mix with consistency at about a number 4 out of 10 burner cook.
-When all liquid is soaked up add diced 5 artichoke hearts and 1/2 cup of chopped kale or spinach WITH the 2nd 8oz of above broth/stock.
**also add 1/5 cup of white or rose wine with the 2nd round liquid
-after liquids are soaked up by rice AGAIN add last cup stock AND salt and peeper
-when almost soaked up again add chopped basil and (optional parm cheese)

Grandma Maroni’s Meatballs

Adding this recipe the site brings a big smile to my face, not only because these scrumptious meatballs were brought to me by a dear friend as possibly the BEST hostess gift ever (they even arrived in their own adorable pot ready to cook!), but also because it’s my very first child submission to Week Nights Only!  When I reached out to this same friend to get their family’s weeknight fave, she sent her daughter’s go-to. The super cool LP makes these for dinner, much to the delight of her very lucky parents. YUM.

I had no clue the recipe was out there, so I am very excited to try these at home. Hope you enjoy Northport, L.I.’s finest: Grandma Maroni’s Meatballs (100 Year Old Recipe).