GARLIC BUTTER CREAMED CORN CHICKEN

SERVES 6

This beet salad recipe is just as pretty as it is delicious! I love to serve it when I’m entertaining. If you want to get ahead, you can roast the beets and make the dressing up to 2 days in advance and store them in the fridge. Assemble the salad just before serving.

1 1/2 lbs boneless, skinless chicken breasts

2 tbsp extra virgin olive oil

1 tbsp fresh chopped thyme, plus more for serving kosher salt freshly ground black pepper

1/4 cup almond flour

4 slices thick cut bacon, chopped

1 small yellow onion, chopped

2 tbsp butter

4 ears corn, kernels removed from cob

2 cloves garlic, minced

1 tsp crushed red pepper flakes

3/4 cup dry white wine, such as Pinot Grigio

1/2 cup canned full fat coconut milk

1/2 cup grated Asiago cheese fresh basil

1. Rub the chicken all over with 1 tablespoon olive oil, thyme, and season generously with salt and pepper. Sprinkle the flour evenly over the chicken and toss to coat, adding more flour if needed to coat the chicken.

2. Heat a large skillet over medium high heat and cook the bacon until crisp. Remove the bacon from the pan and drain onto paper towels.

3. Add the chicken to the pan and sear on both sides until golden, about 5 minutes per side. Remove the chicken from the pan.

4. Add the remaining 1 tablespoon olive oil. When the oil shimmers, cook until fragrant about 5 minutes. Add the butter, corn, garlic, and red peper flakes. Cook another 5 minutes or until the corn is golden.

5. Reduce the heat to meadium low and pour in the wine and 1/2 cup water. Add the chicken back to the skillet and bring to a simmer over medium heat. Simmer the chicken for 10-15 minutes until cooked through. Stir in the heavy cream and parmesan, cook another few minutes until warmed through. Remove from the heat and top with bacon.

Thai Chicken Lettuce Wraps

Recipe from Half-Baked Harvest.

6. Serve the chicken topped with fresh thyme and basil. Enjoy!

SERVES 4

These easy Thai Chicken Lettuce Wraps are bursting with bold flavor and fresh ingredients. They can be enjoyed as a main dish or served as an appetizer.

Lettuce Wraps

1 tbsp canola oil

1 lb ground chicken

4 cloves garlic, minced

1/2 sweet onion, chopped

1 carrot, shredded

1/2 cup finely shredded cabbage

3 green onions chopped

1/2 tsp salt

1/4 tsp freshly ground black pepper

SAUCE

1/4 cup fresh cilantro, chopped

1/3 cup sweet chili sauce

1 tbsp peanut butter

1/4 tsp freshly grated ginger

2 tsp low-sodium soy sauce crushed red pepper flakes, to taste

Boston Bib lettuce

1. Heat oil in a large skillet over medium. Add chicken, garlic, onions, salt and pepper and cook, stirring occasionally, until chicken is cooked through.

2. Add the carrots, cabbage, and green onions, cooking an additional 4-5 minutes or until vegetables are tender.

3. In a small bowl, combine the sweet chili sauce, ginger, chunky peanut butter, and soy sauce, and crushed red pepper. Stir until smooth. Add to pan along with chopped cilantro. Stir to coat.

4. Spoon mixture into lettuce leaves and serve.

Recipe from Taste Better From Scratch.