Thai Chicken Thigh Stuffed Sweet Potatoes {Recipe ReDux}

Don’t forget to enter my MealEnders giveaway!

It’s no secret that leftovers are this girl’s best friend. Every night for dinner, I try to make enough to have at least enough leftovers for 2 additional meals, whether those are used for lunch the next day or another dinner. And while I could happily eat the same thing over and over again [hellooo oatmeal for breakfast!], I have a husband that feels differently. Enter this month’s Recipe ReDux that basically describes the way we live.

We’re all about cooking once and eating twice. In short, double dinners are better. Show us how you take a favorite recipe already on your blog – and ReDux the leftovers into a new dish. Or, whip up a new healthy recipe and give suggestions on how to make it a second meal. For example, slow cooker pot roast could become shredded beef tacos; or grilled chicken breasts might morph into chicken salad.

Chicken is on the menu usually at least 5 nights so we have to get creative around here! Our fridge is full of different sauces to easily change things up on a day-to-day basis. Sometimes meals are as simple as grilled chicken, lettuce, tomato, onion, and buffalo sauce on a roll. Other times I like to dress it up.

Thai Chicken Thigh Stuffed Sweet Potatoes

Serves 2
Thai Chicken Thigh Stuffed Sweet Potatoes | Barr & Table

– 3 or 4 leftover grilled boneless, skinless chicken thighs; sliced
– 1/2 bell pepper; sliced
– 1/4 english cucumber; sliced
– 1 small head broccoli; steamed
– 1/2 cup shredded red cabbage
– 2 medium sweet potatoes
– Chopped peanuts [optional for topping]

For the Sauce
Adapted from my Spicy Sriracha Peanut Sauce

– 1/4 cup crunchy peanut butter
– 1/2 cup lite coconut milk
– 1 tbsp rice wine vinegar
– 1 tbsp lite soy sauce
– 1/4 cup toasted sesame oil
– 1-2 tbsp sriracha

Prepare your sweet potatoes by either baking them in the oven at 400°F for about 45 minutes or microwave them in a damp papertowel for 3-5 minutes until soft.

Place all of the ingredients for the sauce in a medium bowl and mix well. Place the sweet potato on a plate and mash in 1-2 tbsp of the sauce. Layer up the bell pepper, cucumber, broccoli, cabbage, and chicken on top. Drizzle over more sauce and top with chopped peanuts.

Food for Thought

What’s your favorite way to use leftovers?
Have you tried stuffed sweet potatoes?

Foodie Friday: Basil Cotija Stuffed Chicken with Honey Balsamic Glaze

Sometimes dinners just work, even when they’re a little different than what you had originally planned. I had a last-minute request last night to stuff “maybe stuff some herbs under the chicken skin” so into the fridge I went! I knew I had a nice, big bunch of fresh basil and right next to it happened to be some cotija cheese—one of Nathan’s favorites lately. Add a little garlic and we’ve got ourselves a delicious chicken. I told you, we eat a lot of chicken here!

This mixture is different from what we normally go for but it was nice to shake it up a bit. And it came out so well, I had to share it right away!

Basil Cotija Stuffed Chicken with Honey Balsamic Glaze

Serves 2
Basil Cotija Stuffed Chicken with Honey Balsamic Glaze | Barr & Table

For the Chicken
– 2 chicken leg quarters [can sub bone-in, skin-on chicken breast or thighs]
– 1 bunch fresh basil; chopped & divided
– 5 cloves garlic; minced
– 1-2 oz cotija cheese; crumbled & divided
– Salt, pepper, & garlic powder
– 1 tbsp EVOO

For the Honey Balsamic Glaze
– 1/3 cup balsamic vinegar
– 1 tbsp honey
– 1/2 tsp dried basil
– 1/2 tsp garlic powder
– Salt & pepper

Preheat the oven to 375°F and heat a large stainless steel skillet over medium heat. Combine the minced garlic with half of the fresh basil and half of the cotija cheese. Stuff this mixture under the skin of the chicken and season both sides of the chicken with salt, pepper, and garlic powder. Once the pan is hot, drizzle in the EVOO and place the chicken skin side down. Let the chicken sit for about 10 minutes, or until it lifts up easily. Flip the chicken over and place the whole pan in the oven. The chicken will cook in the oven for about 20 minutes, but be sure to adjust cooking time if you swap the leg quarters for breasts or thighs.

While the chicken is in the oven, combine the ingredients for the glaze in a small pot over high heat. Bring the mixture to a boil and reduce to a simmer, allowing it to thicken up. When the chicken is fully cooked, remove from the oven and let it rest about 5 minutes. Plate it up with a drizzle of the honey balsamic glaze and a sprinkling of the leftover fresh basil and cotija. Serve with your favorite veggies [we had roasted carrots, tomatoes, and portobello caps] and enjoy!

Hope you have a great weekend, friends!  And don’t forget to head over to Laura’s blog to check out all of the other #strangebutgood creations.

Sprint 2 the Table

Food for Thought

What’s your favorite cheese?
What’s your favorite way to flavor chicken?

Foodie Friday: Lemon Tarragon Chicken

A couple months ago, I shared a special bridal shower edition of WIAW. My aunts put together a wonderful shower and a delicious and healthy menu. Of course, I immediately requested the recipes for the dishes and couldn’t wait to get started making them. One recipe in particular—the tarragon chicken salad—was requested by Nathan so I figured that would be a good place to start.

I made minor adjustments to the recipe based upon what I had in the house and it turned out perfectly. It was a great dish to make on Sunday and have as snacks or on top of salads for the week. I had planned on making it again seeing as how we ended up with so much extra tarragon, but instead, I decided to make a full dinner out of it!

Lemon Tarragon Chicken

Serves 2

Lemon Tarragon Toasted Almond Chicken

– 1lb boneless, skinless chicken breast
– Salt
– Pepper
– Garlic powder
– 1/4 cup plain Chobani
– 1 tbsp dijon mustard
– 1 lemon; zested and juiced [set aside some zest for the end!]
– 3 sprigs fresh tarragon; chopped
– 1/4 cup sliced almonds; toasted

Heat a grill pan over medium heat. Season chicken with salt, pepper, garlic powder, and a little lemon juice. Drizzle some EVOO onto the pan and place the chicken in. The chicken should cook about 7-9 minutes per side, depending on how thick the pieces are. Once the first side lifts off the pan without effort and has nice grill marks, flip it over, turn the pan down to medium low, and cover with aluminum foil. This will help it to cook through without burning the outside.

While the chicken is cooking, mix up the Chobani, mustard, lemon juice, most of the lemon zest, chopped tarragon, and salt and pepper to taste. When the chicken is done, plate with your favorite sides, drizzle [or dollop] the yogurt sauce on top, and toss on some toasted almonds. Enjoy!

I served my chicken with grilled asparagus and a grilled portabella cap. The mushroom cap made the whole dish extra filling, so I highly recommend that!

Chicken Salad
If you want to try this recipe out as chicken salad, you can use chicken that has already been cooked, or prepare it as above. The dressing is exactly the same but I would adjust the amount based on the amount of chicken you are using.

Nutritional Information

Per serving

210 Calories  /  9g Fat  /  6g Carbs  /  2g Sugar  /  0g Fiber  /  29g Protein

Food for Thought

Are you a salad person or do you prefer a hot meal?

Foodie Friday: Cajun Chicken Pasta

Have you entered my Mara’s Pasta giveaway yet?

When I was a kid, I was a HUGE pasta junkie! My family always knew that if we were doing big dinners, as long as there was a big bowl of buttered noodles on the table, I was good to go. I ate other things, but pasta was go-to. I definitely went back in time a bit on the honeymoon; once I tasted the fresh, homemade pasta in Italy, it was all I wanted! Maybe that’s a lie.. I wanted lots of gelato and wine too. But I digress..

As I mentioned the other day, a few weeks ago, I received a package from Mara’s Pasta. I was excited to make a fresh, summery pasta dish with my new treats. I also knew that whatever I was making, I wanted it to be an quick and easy dish that I could make after work. Enter the dish below. Having leftover grilled corn on the cob and using canned tomatoes helped pull this dish together in a jiffy! And don’t forget the splash of red wine. As Nathan says, you should never miss the opportunity to add alcohol to your food. 😉

Cajun Chicken Pasta

Serves 4

Cajun Chicken Pasta Maras Artisan Barr and Table

– 1 16oz box Mara’s Fettuccine
– 2 boneless, skinless chicken breasts
– Cajun seasoning [I used McCormick]
– 1/2 red onion; sliced
– 2 grilled ears of corn; cut off the cob
– 1 14.5 oz can fire roasted tomatoes [I used Hunt’s]
– 2 cloves garlic; minced
– Splash of red wine
– Grated parmesan cheese

Cook your pasta according to the directions on the box, removing from the water 1-2 minutes before completely cooked. It will be going back into the pot, so you want to make sure it still has a nice bite to it.

While the pasta is cooking, bring a grill pan up to heat. Season your chicken with cajun seasoning, drizzle some EVOO on the pan, and cook the chicken about 8-10 minutes per side until completely cooked through.

After the pasta is cooked and while the chicken is cooking, return the pot to the stove at medium heat. Add a drizzle of EVOO to the pot where you cooked your pasta. Add the onion and saute until translucent. Add the corn and garlic into the pot and saute until the garlic becomes fragrant. Finally, add in the tomatoes with liquid and splash of red wine. Cook for an additional 8-10 minutes until the sauce thickens.

Turn the heat down to low and toss the pasta back in with the sauce. Let cook for another 2-3 minutes until the sauce is fully coating the pasta. Cut the chicken into thin slices, add some pasta to a bowl, and top with the sliced chicken and a sprinkling of parmesan cheese.

Food for Thought

What was your favorite food as a kid?

Feeding My Obsession

It’s no secret that I have a slight Pinterest addiction. When I had to split my “Recipes” board into appetizers, entrees, and desserts, I realized there are way more recipes in this world than I ever realized. And then when I had to split desserts into bars, cookies, cupcakes, etc… well, you get the idea!

Clearly there is not enough time to make all of these recipes right away, but I wanted to share some of the top recipes I’m excited to try out soon!


Creamy Brussels Sprout & Shallot Dip - The Minimalist Baker

Creamy Brussels Sprout & Shallot Dip – The Minimalist Baker

Find me a get-together and I’m all over this! I may love brussels sprouts as much as I love Pinterest 😉 [P.S. did you know that there is an “s” at the end of brussels?]

Reuben Rolls

Reuben Rolls

Meatless Meals

This has quickly turned into one of my favorite categories. I’m loving experimenting with different forms of protein outside of the normal chicken, pork, beef.

Sesame-Crusted Tofu with Nuoc Cham - Alexandra's Kitchen

Sesame-Crusted Tofu with Nuoc Cham – Alexandra’s Kitchen

This reminds me so much of sesame-crusted tuna.. I can only hope it tastes just as delicious!

Sweet Potato Pizza Crust - Carrots N' Cake

Sweet Potato Pizza Crust – Carrots N’ Cake

Really, it’s sweet potatoes and pizza. How can you go wrong?!

Butternut Squash Casserole - Waking Up Vegan!

Butternut Squash Casserole – Waking Up Vegan!

I have a thing for squash. Ok, let’s just agree that I have a thing for food in general.


Pork Carnitas - My Kitchen Escapades

Pork Carnitas – My Kitchen Escapades

Two words: crispy bits.


Hot and Spicy Braised Peanut Chicken - Better Homes and Gardens

Hot and Spicy Braised Peanut Chicken – Better Homes and Gardens

Peanut butter? Again. It’s my thing. So clearly a peanut chicken dish appeals to me. Not to mention, it’s a slow cooker dish, which means it’s great for the Crock Pot Challenge!

Kung Pao Chicken - Closet Cooking

Kung Pao Chicken – Closet Cooking


Seared Salmon Tacos with Honey-Lime Slaw + Sriracha Ranch - Peas and Crayons

Seared Salmon Tacos with Honey-Lime Slaw + Sriracha Ranch – Peas and Crayons

Nathan doesn’t eat seafood so I rarely make it for dinner, but I definitely see this as something I could duplicate for him with chicken.


Black Bean Powerbake - Powercakes

Black Bean Powerbake – Powercakes

I’ve been trying to cut sugar out of my diet as much as possible so this looks like the perfect snack to curb my chocolate cravings!

Coconut Almond Butter Bites - Running to the Kitchen

Coconut Almond Butter Bites – Running to the Kitchen

Coconut. Almond butter. Chocolate. Need I say more?

Dark & Stormy Quick Bread with Lime Glaze - A Cozy Kitchen

Dark & Stormy Quick Bread with Lime Glaze – A Cozy Kitchen

If the drink is good, the bread must be good too, right?

Well, that should be enough to get started. Looks like I have a quite a bit of cooking to do this weekend! 😉

Food for Thought

What recipes have you pinned that you’ve been dying to try?

Summer Salsa

Remember wayyyyy back (an entire week ago!) when I mentioned dressing up my Crispy Almond Coconut Chicken? Well today we play dress up!

I have a new-found appreciation for pineapple and have been putting it in everything! With all of the fresh fruit coming into season now, I’ve been wanting to incorporate it more into our meals, rather than just snacks and a summer salsa was just the way to do that.

Summer Salsa

1 Avocado, diced
1 cup pineapple, diced
1 cup strawberries, sliced
2 Kiwis, diced

Dice up fruits and veggies into approximately 1/2″ pieces and throw everything into a bowl. Sprinkle with a little salt and pepper, and carefully stir everything so as to not break up pieces.

It’s that simple! My favorite way of eating this salsa is piled on top of the Crispy Almond Coconut Chicken wrapped up in a corn tortilla. It’s a nice, light and refreshing summer dinner. Top it off with a citrus margarita spritzer and you’re set! And just in time for Cinco de Mayo 😉

Speak Up!

Do you have any big food/drink plans for Cinco de Mayo?

Mexican Stuffed Peppers

When it’s time to go the store but you just don’t have time, you have to learn to get creative! I scoured the fridge and pantry and decided there was no better time to clean out. And my favorite part about this recipe is that while this time I made it Mexican style, you can change up the veggies and spices, and make whatever you want!

Mexican Stuffed Peppers

Serves 4

2 bell peppers
1 tbsp EVOO
1/2 cup quinoa, cooked
3/4 red onion, diced
4 button or baby portabella mushrooms, diced
1/2 can of corn
1 1/2 cup shredded chicken
1/2 – 1 cup salsa + 1/2 cup for topping
Garlic powder
Chili powder
Cayenne pepper
Mozzarella or cheddar cheese (optional)

Preheat oven to 375 degrees F. Slice peppers in half top to bottom. Coat evenly in EVOO and sprinkle a little salt and pepper. Bake peppers about 7 minutes until just a little soft.

While the peppers are in the oven, add quinoa, chicken, onion, mushrooms, and corn to a large bowl and mix together. Add 1/2 cup salsa and seasonings to taste; mix until everything is thoroughly coated.

Once the peppers are out of the oven, spoon in mixture and bake another 15-20 minutes until everything is thoroughly heated through. If adding cheese, sprinkle on top of the peppers and place under broiler for 1-2 minutes until browned.Make sure to watch closely!Broilers work quickly!

Spoon some extra salsa on top of each peppers and enjoy!

Speak Up!

What is your favorite ‘clean out the pantry’ recipe?

Crispy Almond Coconut Chicken

Crispy Almond Coconut Chicken Barr & Table

I recently made chicken that my fiance absolutely flipped over. To say that he loves chicken would be the understatement of the century; he’s practically the Bubba of chicken, but fried chicken is most definitely the way to his heart and this recipe got his seal of approval.

Crispy Almond Coconut Chicken

Recipe adapted from How Sweet it is

makes 4 servings

2 boneless, skinless chicken breasts
1 cups finely chopped almonds
1/2 cup unsweetened shredded coconut
1/4 cup coconut flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 egg whites

Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and place a greased wire rack on top.

In a flat bottom bowl or on a plate, mix together almonds, coconut, coconut flour, salt, & pepper. In another bowl, whisk egg whites until a little frothy.

Dip each piece of chicken into the egg white and then coat in the almond coconut mixture. Put the chicken on the wire rack and into the oven for about 15-20 minutes until the coating gets a little browned.

Flip the chicken and bake another 15-20 minutes on the other side until fully cooked through and browned.

Once cooked through, let the chicken sit a few minutes before diving in!

Look for follow up recipes to see how I’ve dressed this chicken up into a delicious springtime dinner!