Cheesy Chicken, Sweet Potato, and Kale Skillet

1 tbs olive oil
1 - 1 1/2 lbs chicken breasts, cubed in 1/2-inch pieces
salt and pepper
1/2 c finely diced shallot or other onion
1 medium red bell pepper, seeded, stemmed, and diced
2 garlic cloves, minced
2 medium sweet potatoes, peeled and small-diced
pinch of red pepper flakes
1/2 c chicken broth
2 c stemmed and chopped kale
1/2 - 1 cup shredded Monterey Jack cheese

In a large, 12-inch nonstick skillet, heat the olive oil over medium heat until hot and shimmering.  Season the chicken pieces with salt and pepper and add to the skillet in a single layer.  Let them cook and sizzle without moving for 1-2 minutes, then flip the pieces and continue cooking until no longer pink in the center (another 1-2 minutes).  Remove the chicken to a plate, keeping as much liquid in the skillet as possible and return skillet to medium heat.

Add a drizzle of olive oil if needed.  Add the shallot/onions, red pepper, and garlic.  Cook, stirring often, for five minutes until the onions have started to turn translucent and soften.

Add the sweet potato, red pepper flakes, and broth.  Give the mixture a good stir and bring to a gentle simmer.  Cover the skillet and cook for 8-10 minutes, stirring once or twice to make sure the sweet potatoes aren't sticking (turn the heat down, if needed), until the sweet potatoes are tender.  Add more broth as it cooks if the mixture becomes sticky or dry.

Add the kale to the skillet and let it steam until it is tender; uncover, add the chicken, and heat through.

Sprinkle cheese over the top and cover with the lid until melted.  Season to taste with additional salt and pepper.


From Mel's Kitchen Cafe

Mongolian Beef

8 oz. rice noodles (cooked, drained, rinsed according to package directions)

1/2 c low sodium soy sauce
1/3 c brown sugar
2 tbs water
2 tbs chili paste
1/4 tsp crushed red pepper flakes
1 lb. flank steak sliced as thinly as possible
1/2 tbs olive oil or coconut oil
1/2 tsp salt (divided)
1/4 tsp pepper
1 tbs finely minced ginger
3 large garlic cloves, minced
5 green onions, green parts sliced into 1-inch pieces, white parts sliced very thin
3-4 cup very thinly sliced green cabbage (or coleslaw mix)


Prepare rice noodles according to package directions.  Stir together soy sauce, sugar, water, chili paste, and pepper flakes.  Set sauce aside.

Heat 1 tsp oil in a large nonstick skillet over high heat.  Add half the beef to the skillet, toss in the oil and spread across the pan.  Season lightly with salt and pepper.  Let cook for 30 seconds, without touching it, stir, and spread across the pan again.  Let the meat cook an additional 30-45 seconds and remove it to a plate.  Add remaining oil to the pan and repeat.

Add 1/2 tbs oil to the hot skillet over medium high, then add the ginger, garlic, and green onions.  Saute for about 1 minute, until fragrant.  Add the sauce and bring to a boil.  Simmer for about 2 minutes, until just barely reduced (this is NOT a thick sauce!).  Add the cabbage, toss to coat, and slightly wilt, about 30 seconds.  Add the beef back to the skillet and toss to coat everything.  Finally, add the noodles and toss once more.


From Barefeet in the Kitchen