kee illena

Category: Lunch

  • Honey Harissa Chicken with Roasted Potatoes and Whipped Feta

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    Honey Harissa Chicken with Roasted Potatoes and Whipped Feta

    Recipe by Kiarra
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes

    Ingredients

    • Harissa Honey Chicken

    • 2 lbs boneless, skinless chicken thighs

    • 2 tablespoons harissa paste

    • 2 tablespoons honey

    • 1 tablespoon olive oil

    • 1 teaspoon smoked paprika

    • 1 teaspoon garlic powder

    • 1 teaspoon kosher salt

    • 1/2 teaspoon black pepper

    • Juice of 1/2 lemon

    • Crispy Smashed Potatoes

    • 1 1/2 pounds baby Yukon Gold potatoes

    • 2 tablespoons olive oil

    • 1 teaspoon garlic powder

    • 1 teaspoon paprika

    • 1 teaspoon kosher salt

    • 1/2 teaspoon black pepper

    • Whipped Feta

    • 8 ounces feta cheese

    • 1/2 cup plain Greek yogurt

    • 2 tablespoons olive oil

    • Juice of 1/2 lemon

    • 1 small garlic clove

    • Herb Salad

    • 1 cup chopped parsley

    • 1/2 cup chopped cilantro

    • 1/4 cup chopped mint (optional)

    • 1/4 small red onion, thinly sliced

    • 1 tablespoon olive oil

    • Juice of ½ lemon

    • Pinch of kosher salt

    • Garnish (Optional)

    • Hot honey, for drizzling

    • 1/4 cup chopped pistachios

    • Lemon zest

    • Flaky sea salt

    Directions

    • Step 1: Prepare the Potatoes
    • Preheat the oven to 425°F.
    • Bring a large pot of salted water to a boil. Add the potatoes and cook for 10–12 minutes, or until fork tender. Drain well and let them steam dry for a few minutes.
    • Transfer the potatoes to a baking sheet and gently smash each one with the bottom of a glass or measuring cup.
    • Drizzle with olive oil and season with garlic powder, paprika, salt, and pepper. Roast for 35–45 minutes, flipping halfway through, until golden brown and crispy.
    • Step 2: Marinate the Chicken
    • In a large bowl, whisk together the harissa paste, honey, olive oil, smoked paprika, garlic powder, lemon juice, salt, and pepper.
    • Add the chicken thighs and toss until evenly coated. Let marinate for at least 20 minutes.
    • Step 3: Cook the Chicken
    • Heat a large skillet over medium-high heat with a drizzle of olive oil.
    • Cook the chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F.
    • Brush with a little extra honey during the last minute of cooking for a glossy finish.
    • Step 4: Make the Whipped Feta
    • In a food processor, combine the feta, Greek yogurt, olive oil, garlic, and lemon juice.
    • Blend until smooth and creamy.
    • Step 5: Make the Herb Salad
    • In a medium bowl, combine the parsley, cilantro, mint, and sliced red onion.
    • Toss with olive oil, lemon juice, and a pinch of salt.
    • Step 6: Assemble
    • Spread the whipped feta onto a serving platter or individual plates.
    • Top with the crispy potatoes and cooked chicken.
    • Finish with the herb salad, a drizzle of hot honey, chopped pistachios, lemon zest, and flaky sea salt.
    • Serve immediately.

  • Honey Mustard Salmon

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    Honey Mustard Salmon

    Recipe by KiarraCourse: Uncategorized
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    15

    minutes

    Ingredients

    • 2–4 salmon fillets

    • 1 tbsp whole grain mustard

    • 1 tbsp Dijon mustard

    • 1 tbsp mayo

    • 1½ tbsp honey (add more if you like it sweeter)

    • Salt + black pepper

    • Optional: squeeze of lemon at the end

    Directions

    • Preheat oven to 400°F. Line a baking sheet with parchment.
    • Make the Sauce
    • In a bowl, mix: Whole grain mustard, Dijon mustard, mayo, honey, pinch of salt + pepper
    • It should be creamy with little mustard seeds throughout.
    • Prep the Salmon
    • Pat salmon dry, season lightly with salt and pepper.
    • Coat + bake
    • Spread a generous layer of the honey mustard mixture over each fillet.
    • Bake for 10–14 minutes depending on thickness.
    • Broil for that finish (don’t skip)
    • Broil for 1–2 minutes to get that glossy, slightly caramelized top.
    • Finish
    • Optional squeeze of lemon to brighten everything.

    Notes

    • Air fry: Place salmon in the basket (lined or lightly greased)
      Cook at 390°F for 7–10 minutes
      (7–8 for thinner fillets, 9–10 for thicker)
      Optional crisp finish
      If you want more color, air fry an extra 1–2 minutes at 400°F.

  • Garlicky Lemon Sardine Pasta

    A rich, buttery pantry pasta made with sardines from the Azores, crispy garlic chips, lemon, and red chili flakes. It’s quick, comforting, and an elevated meal that can be served at a dinner party.

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    Garlicky Lemon Sardine Pasta

    Recipe by KiarraCourse: Dinner, Lunch
    Servings

    2

    servings
    Prep time

    5

    minutes
    Cooking time

    20

    minutes

    Ingredients

    • 8 oz of Brami spaghetti

    • 1 tin sardines in Azores butter or regular sardines

    • 3 cloves garlic, thinly sliced

    • 2 tablespoons olive oil or avocado oil

    • ½ teaspoon red chili flakes (plus more for garnish)

    • 1 lemon (zest and juice)

    • ¼ cup chopped fresh parsley

    • ¼ cup grated parmesan

    • Salt and black pepper, to taste

    • ¼ cup reserved pasta water

    Instructions

    • Bring a pot of salted water to a boil. Cook the spaghetti or linguine until al dente according to package instructions. Reserve about ¼ cup of pasta water before draining.
    • Make the garlic crisps
    • Heat olive oil in a small pan over medium heat. Add the thinly sliced garlic and cook until golden and crispy, about 1–2 minutes. Remove the garlic with a spoon and place on a paper towel to drain. Set aside for garnish.
    • Build the sardine butter sauce
    • In a large pan over medium-low heat, add the butter from the sardine tin. Sprinkle in the red chili flakes and allow them to bloom in the butter for about 30 seconds.
    • Add the sardines and gently break them into large pieces.
    • Add the cooked pasta to the pan along with a splash of reserved pasta water. Toss everything together until the pasta becomes glossy and coated in the buttery sardine sauce.
    • Add lemon zest, a squeeze of lemon juice, chopped parsley, and grated parmesan. Toss to combine and season with salt and black pepper to taste.
    • Plate the pasta and top with the fried garlic crisps, extra chili flakes, and more parmesan.
    • Optional Garnishes
    • Extra lemon zest
    • Drizzle of good olive oil
    • Toasted breadcrumbs for added crunch

  • Stuffed Sweet Potato with Miso Chicken and Cabbage Cilantro Slaw

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    Stuffed Sweet Potato with Miso Chicken and Cabbage Cilantro Slaw

    Recipe by KiarraCourse: Dinner, Lunch
    Servings

    4

    servings
    Prep time

    20

    minutes
    Cooking time

    50

    minutes

    Ingredients

    • SWEET POTATOES

    • 4 medium sweet potatoes

    • avocado oil

    • salt

    • pepper

    • MISO GLAZED CHICKEN

    • 1.5 lbs boneless skinless chicken thighs (or breasts)

    • 1 1/2 tbsp white miso paste

    • 1 tbsp honey

    • 1 tbsp soy sauce or coconut aminos

    • 1 tsp rice vinegar

    • 1 tsp sesame oil

    • 1 clove garlic, grated (optional)

    • 1 tbsp olive oil

    • CABBAGE CILANTRO SLAW

    • 2 cups shredded cabbage or coleslaw mix

    • 1 cup of roughly chopped cilantro

    • 1 tbsp rice vinegar

    • squeeze of lime

    • pinch of salt

    • SPICY PEANUT DRIZZLE

    • 2 tbsp peanut butter

    • 1 tsp soy sauce or coconut aminos

    • 1 tsp honey

    • 1 tsp rice vinegar

    • 1–2 tbsp warm water (to thin)

    • chili crisp or sriracha to taste

    • OPTIONAL TOPPINGS

    • scallions

    • sesame seeds

    Directions

    • Preheat oven to 400°F. Rub sweet potatoes with avocado oil and season with salt and pepper. Roast 45–50 minutes until soft and caramelized.
    • In a bowl, whisk miso, honey, soy sauce, rice vinegar, sesame oil, ginger, and garlic. Add chicken and marinate for 30 minutes.
    • Heat avocado oil in a skillet over medium heat. Sear chicken 3–4 minutes per side until golden.
    • Toss cabbage, rice vinegar, lime, and salt for the slaw.
    • Whisk peanut butter, soy sauce, honey, rice vinegar, warm water, and chili crisp until smooth and pourable.
    • Split sweet potatoes open and fluff the inside. Top with sliced miso chicken, crunchy slaw, and a generous drizzle of peanut sauce. Finish with scallions and sesame seeds.