This is another quick and easy meal that is simple and delicious and can pair with any side dish you can think of. Even my family who doesn’t like mustard likes this chicken.

• 6 boneless skinless chicken thighs
• 4 tablespoons butter, melted
• 1/3 cup dijon mustard
• 1 1/2 cups panko bread crumbs
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• honey for drizzle if desired

Preheat oven to 400°; if you have a convection feature in your oven it will help brown the crumbs. Line a sheet pan with foil or parchment, then spray with cooking spray. Pat dry and trim any extra fat off the chicken thighs. Melt your butter in a microwave safe bowl, then mix in the dijon mustard. Combine the panko, parmesan, salt and pepper in another bowl. Coat the chicken thighs in the butter/dijon mixture, then into the panko mixture. Place the chicken on the prepared sheet then spray the tops with more cooking spray to help with crisping. Bake for 25-30 minutes until coating is crispy and brown and the internal temp is 165. Drizzle with honey if desired and serve with your favorite side.

This was first attempt making pizza completely from scratch. I was really pleased with how it turned out, and my kids raved about it so it had to make it here.

Tomato sauce:

• 1 lb tomatoes, I used Campari
• 2 cloves of garlic, roughly chopped
• sprinkling of onion powder
• 3 basil leaves, chopped or torn
• olive oil
• salt and pepper, to taste

Pizza:

• 1 serving homemade pizza dough
• 1/4 cup tomato sauce
• mozzarella cheese
• Parmesan cheese

Preheat your oven to 400. For the tomato sauce, chop up the garlic and halve the tomatoes. Drizzle a rimmed baking sheet with olive oil and add your garlic, onion powder and tomatoes, halved side down. Roast for 20-30 minutes, or until the skin starts peeling from your tomatoes. Add the basil and roast for another 7 minutes. Take the pan out of the oven and put the contents of the pan into a blender and blend until smooth. (I used an immersion blender, so just use whatever you have in your kitchen.) Season with salt and pepper to taste. Put in a jar and set aside.

Increase the temperature of your oven to 450. For the pizza dough, dust a cookie sheet with cornmeal and stretch or roll your dough out into a roughly circular shape. Spoon about a 1/4 of cup of tomato sauce onto the dough, then top with shredded mozzarella and Parmesan. At this point you can add whatever toppings you like on a pizza; I only had cheese on hand so that’s what I went with. Bake for 12-15 minutes or until the edges are golden and the cheese is melted and starting to brown.

This pot pie was so hearty and delicious. I made it in a pie tin but I could also see using individual ramekins. I used my lard pie crust recipe and it really pushed it over the top.

• 3 cups shredded chicken, I used rotisserie
• 1/2 cup butter, plus more for baking dish
• kosher salt
• black pepper
• 2 large carrots, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup flour
• 3 cups chicken broth
• 1/4 heavy cream

• 1 cup frozen peas

   

• 2 tablespoons chopped parsley
• Egg wash

Preheat the oven to 375. Prepare the crust following my lard pie crust recipe and chill while the filling is being prepared. In a large pot over medium heat, melt butter. Add onions and carrots and cook until vegetables are beginning to soften, about 10 minutes. Stir in garlic, then stir in flour and cook until the flour mixture is golden and beginning to bubble. Gradually whisk in chicken broth. Bring mixture to a boil and cook until thickened, about 5 minutes. Stir in heavy cream, cubed chicken, peas, parsley and thyme. Season mixture with salt and pepper. To assemble the pie, on a lightly floured surface, roll out one disc of dough into a large round about ¼” thick. Place in a shallow pie dish then add filling. Roll out second disc of dough into a large round about ¼” thick and place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with egg wash and sprinkle with flaky sea salt. Bake pie until crust is golden, about 45 minutes. Let cool for at least 15 minutes before serving.