Author: Grosvenor

Vegan Curries Broccoli Chickpea Salad

Broccoli chickpea salad in a bowl with a spoon on the side

Salads are great to pack for an easy, healthy lunch, take on the go or even serve at a party.

This curried broccoli chickpea salad is my new personal favorite. It’s BEAUTIFUL, crunchy, packed with veggies, protein and sweet and savory flavors dancing together.

Servings 4 to 6

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How To Make Quick and Easy Sheet Pan Nachos

Crispy, crunchy tortilla chips covered in gooey, melty cheese, spicy salsa, and creamy beans is the most underrated weeknight dinner out there. Yes, I’m talking about nachos — but not just any nachos. These restaurant-style sheet pan nachos have a secret sauce that coats each and every chip in spiced meat and cheese. This super-smart technique singlehandedly changes the game when it comes to nachos at home.

Serves 6 to 8

Ingredients

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Tex-Mex Chicken Parmesan

Chicken Parmesan just got a Tex-Mex twist. We swapped out all the classic Italian ingredients for tortilla chips, spicy cheese and salsa. But if you truly miss the Parmesan in your Parmesan, then add a sprinkle or two to the finished dish.

Serves 4

Ingredients

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  • 4 cups tortilla chips
  • Two 8-ounce boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1/4 teaspoon chili powder
  • Kosher salt
  • 3 large eggs, beaten
  • 1/2 cup canola oil
  • One 15-ounce jar chunky salsa
  • One 8-ounce package pepper jack cheese, cut into 1/4-inch-thick slices
  • 1 jalapeno, thinly sliced (seeds removed for less heat)
  • 2 tablespoons chopped fresh cilantro leaves

Directions

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  1. Preheat the oven to 400 degrees F.
  2. Put the chips in a food processor and pulse until they are finely ground; set aside.
  3. Slice the chicken breasts in half horizontally so you have 4 thin chicken cutlets.
  4. Set up a breading station with 3 shallow dishes: Stir together the flour, chili powder and 1/2 teaspoon salt in the first dish. Beat the eggs in the second dish and add the tortilla chips to the third dish. Coat a cutlet in the flour. Dip in the egg, letting any excess drip off and then press into the tortilla chips. Transfer to a plate and bread the remaining cutlets.
  5. Heat 1/4 cup of the oil in a large nonstick skillet over medium heat until a piece of the breading sizzles when added to the oil. Add 2 breaded cutlets to the oil, making sure they don’t touch each other. Fry until golden brown on both sides, 3 to 4 minutes per side. Remove to a paper towel-lined plate. Add the remaining 1/4 cup oil to the skillet, heat and then fry the remaining cutlets.
  6. Evenly spread 1/2 cup salsa on the bottom of a 9-by-13-inch baking dish. Arrange the chicken in a single layer on top. Pour 1/4 cup of salsa on top of each piece of chicken. Shingle the cheese evenly over the chicken.
  7. Bake until the cheese is bubbling and golden brown, 25 to 30 minutes.
  8. Sprinkle with the jalapeno and cilantro.

Recipe and photo credit to: The Food Network

Breakfast Banana Split with Yogurt and Jam

A banana split for breakfast? Oh, yes! This quick, easy breakfast takes a dessert classic and lightens it up for the morning with ultra-creamy Greek yogurt and a warm drizzle of jam.

This is such a simple idea, it hardly needs a recipe, but here’s one just so you can see what the geniuses at thekitchen.com did.

Breakfast banana split yogart jam

Serves 1

Ingredients

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