The Pinot Noir Chili is a rich, comforting chili with ground beef and kidney beans and just a touch of pinot noir wine for a beautiful depth of flavor! It’s like your favorite chili but dressed up a bit!
Who doesn’t want a chili that feels fancy? It has all the convenience of your favorite chili but the added wine makes it taste rich and complex.
Nothing welcomes cold weather quite like a big bowl of chili and cornbread imo. Chili was a favorite meal growing up and that love has carried into adulthood like my weird habit of organizing everything by color. Socks? Check. Notebooks? Check. Workout clothes? Absolutely. Spices? Ish. (But also organized by category. I’m a complicated girl, mkay.)
I don’t want to oversell this chili but the best part is that it only uses part of a bottle of wine, which means, YOU the chef, get to drink the rest. It’s your right. If someone gives you the side-eye, you send them my way. There is a reason all the men in the restaurant kitchen are terrified of me. Drink your wine. You earned it. 😘
While we’re sipping wine and gabbing, let’s talk about the best way to eat this pinot noir chili. I like to add a dollop of Greek yogurt (oh hey Quarentine-15 Diet) or sour cream and then put my favorite cornbread right inside. I mix it all up into one hot, delicious mess. Bon app.
Dice the onions while you heat a 7.25 qt Dutch oven on the stove top (or your favorite soup pot will do). Add 2 T canola oil to the pot and when it is nice and hot, add the onions. Allow to cook until translucent, stirring frequently. It is okay if they caramelize a bit. I like to think of this as flavor.
Add the ground beef the pot and brown until cooked through. Add the pinot noir and cook down until barely visible.
Add remaining ingredients, cover and simmer for several hours. Allow the flavors to meld completely before adding additional salt. Stirring occasionally.
The name of the game is the longer it cooks, the better it will taste! You can also make it the day ahead of time and then reheat and serve.
Did you make this recipe? I want to hear all about it! 🥳 Tag me on Instagram @cheflindseyfarr and use the hashtag #cheflindseyfarr
This sourdough pizza dough is fast and you can use your sourdough starter discard! There is no kneading because it’s all made in the food processor!
Fickle, fickle world. Sourdough bread may go in and out of style faster than Hammer Pants, but pizza will never leave us! And, thus, I give to you the easiest, fastest sourdough pizza dough EVER.
This is an amazing way to use your sourdough discard; meaning you can use yesterday’s starter for pizza dough instead of tossing it in the trash. Or using it for brownies, because, why? Sourdough culture in brownies sounds worse than avocados. Uncool Instagram, uncool.
The sourdough give the pizza dough an outstanding flavor! You know how pizza dough often just tastes like the sum of its parts? Kinda bland? More like a vehicle of cheese transportation than a flavorful component of the dish itself?
This crust will transform your whole pizza experience! When flavor is built on top of flavor, you get the pizza equivalent of a nuclear missile verses a sparkler left over from 4th of July 1992. Dud.
It’s chewy and crispy in all the right places! Don’t believe me, check it out for yourself.
Sure it take a little planning but you could make a double batch and keep two wrapped tightly in plastic wrap in the freezer! Just defrost and use.
Oil a baking sheet or baking dish with canola oil. Set aside.
Fit a food processor with a blade, any blade. It doesn’t matter. Seriously.
Add 00 flour, bread flour, salt, sugar and yeast. Fix the top and pulse to combine the ingredients.
Combine the water, olive oil and starter. With the food processor running pour the wet ingredients through the feed tube. When I made it for the video I added the starter after the water and oil and it was something special trying to get it through the tube. Don’t be like me.
Allow the food processor to run until a ball forms and then let it run another 30 seconds. Stop the food processor.
Lightly flour a smooth surface. Don’t use too much. The dough isn’t that sticky.
Using a spatula, scrape all the dough onto the counter. With a bench scraper, divide it into two equal pieces.
Form each one into a ball by folding all four sides into the center. Flip it over seam-side down. Tighten the ball by pulling the dough towards you, rotating and then pulling to towards you again. You can also shape it using the bench scraper. Just watch my video on youtube!
Place each ball on the oiled sheet. Rub some oil on the top of the dough. Wrap tightly in plastic wrap and place in the refrigerator.
Refrigerate 24-72 hours. The longer it sits, the more the flavor will develop.
Before you use it, take the dough out of the refrigerator and let it sit at room temperature for 2-4 hours. Make that pizza!!!!
Notes
Makes 2, 14 inch pizzasIf you don’t have 00 flour, you can use all bread flour.
Did you make this recipe? I want to hear all about it! 🥳 Tag me on Instagram @cheflindseyfarr and use the hashtag #cheflindseyfarr
This easy, one pan roasted lemon chicken dinner is made in one baking dish! The vegetables are baked in chicken stock with the chicken perched right on top! Everything bakes together into one easy, delicious meal!
I unabashedly love chicken even though it is the least cool of all the proteins. So much so people have joked that I am a chicketarian.
This recipe is amazing because it combines all my loves in one simple dinner: chicken, roasted vegetables, and as few dishes to wash as possible!
There are some optional flavor enhancers that will take this from “just a roasted chicken” to a weeknight dinner that feels really special. The kind of special that makes you forget that you are in quarantine where wine is a life-line and working out is confined to a yoga mat and a stack of books masquerading as a “heavy weight”. That kind of special. Trust me.
Buuuut, oh yes here is the catch, that kind of special requires another step or two and another pan or two. 100% worth it and still just as easy.
Let me break down the wow-factor for you: take all the liquid from the roasting dish (stock, chicken drippings, seasonings, butter, love) pour into a pan on the stove and make a pan sauce. Oh, pan sauce, that sounds fancy. Don’t let restaurants fool you! All you need to do is reduce that liquid and then add a bit of lemon juice at the end to finish it. Taste it for salt. Pour over your chicken and let the accolades roll in.
The second optional flavor enhancer is dumping all those beautifully cooked vegetables onto a preheated baking sheet and then popping them back in the oven to get a bit of crunch on the outside. What is one extra dish to wash in the name of beautifully caramelized veggies?!
Just to nail home how easy this meal really is, I filmed a video. Full disclosure it was filmed about 15 months ago and then the restaurants got really busy and time ran away from me.
It’s a good thing this chicken is just as good now as it was then! I make this about once a week and it never disappoints!
This easy, one pan roasted lemon chicken dinner is made in one baking dish! The vegetables are baked in chicken stock with the chicken perched right on top! Everything bakes together into one easy, delicious meal!
Ingredients
2LemonsThe juice from one lemon will be used in the pan sauce
8Medium PotatoesI use various colors
1cupCherry tomatoes
2onions
3clovesGarlic
3Medium Carrotspeeled or unpeeled
2sprigsRosemary
6sprigsthyme
2sprigsoregano
1Whole Chicken
2cupsChicken stock
2tbspButter, unsalted(28 g)
salt
pepper
Instructions
Preheat the oven to 375°F.
Cut up all vegetables into approximately ½ – ¾ inch pieces. As long as the potatoes are roughly the same size, all is good. Place them in a 2 ½quart baking dish, or whatever you have. You just want it to be small enough that you have a good 2 inches of vegetables on which to place your chicken.This will keep them from cooking too fast.
Pick and chop the rosemary and oregano, toss on top of the vegetables.Add the picked thyme, black pepper and a generous three-finger pinch of salt or two.
Zest one lemon over the vegetables. Set aside to juice for the pan sauce if making. I like to give the vegetables a stir at this point.
Working gently remove the skin from the breast of the chicken. Start towards the larger end of the breast and work your finger between the skin and the breast. I make a little windshield wiper motion with my finger as I slowly detach the skin all the way down. Once it has been detached, slide the lemon rings between the skin and breast.
Thinly slice half of the other lemon into rings. Squeeze the uncut half over the vegetables and then put the squeezed lemon inside the body cavity of the chicken. Waste not, want not!
Truss the chicken (my video can help!), place on top of the vegetables.
Sprinkle salt on the chicken skin and then bake in preheated oven until the chicken registers 165°F in the thickest part of the thigh. The time will vary greatly depending on the size of your chicken but will most like beat least an hour.
In the last 15 minutes of the chicken cooking place a baking sheet in the oven to preheat if you are going to finish your veggies in the oven.
Let the chicken rest 10 minutes before serving. If you are not going to make a pan sauce, dinner is ready! If you are, then keep going.You have to let the chicken rest anyways…you might as well make a sauce while you wait!
Pour the remaining liquid from the baking dish into a medium sauté pan. Reduce liquid until it has a sauce-like consistency, approximately 2-3minutes. It will run off your spoon and coat it rather than just pouring off like water.
While your sauce reduces, pour the vegetables onto the pre-heated baking sheet and place them back into the oven.
Did you make this recipe? I want to hear all about it! 🥳 Tag me on Instagram @cheflindseyfarr and use the hashtag #americanheritagecooking
Oh so you are a chicketarian too?! Welcome to the scrumptious club! There is a lot more where this one pan roasted lemon chicken came from.
These Cherry Preserves are quick and easy! There is just one simple addition that makes them tower over all the rest! Stock up on Summer’s bounty and enjoy all year! I spread mine on black pepper honey ricotta toast for an easy snack or breakfast.
I can’t eat cherry preserves with a spoon. That guilty pleasure is reserved for Nutella, peanut butter, and pasta sauce. (Oh, so that last one is weird?! Judgy)
So what to do with all the cherry preserves? Spoon a generous amount over black pepper honey ricotta on sourdough toast! Obviously.
You could use regular ricotta…but I’m Extra and I mixed mine up with some fresh cracked black pepper and a dollop of local honey. I keep a pre-sliced loaf of homemade sourdough in my freezer for just these moments. This particular batch was Smoked Paprika Sourdough. Imagine all those flavors marrying in your mouth…yup a little bit of heaven.
There is nothing better than taking all of Summer’s bounty and throwing it into an easy, no-oven salad! This Stone Fruit Caprese Panzanella Salad is at once familiar and comforting with a hint of the unexpected!
I live here now.
But actually! Lol. Summer hits the NYC farmer’s markets and I just can’t stop.
All the berries, all the heirloom tomatoes, all the peaches, nectarines and cherries!
This Cherry Burrata Millet Grain Bowl has nutty millet, grilled red onions, charred shallots, spicy corn, grilled chicken, fresh cherries, creamy Burrata and a bright cherry vinaigrette! It’s the summer bowl to eat on repeat!
Tired of quinoa? Ha! Never!
But today I introduce to you a new ancient whole grain: millet.
These Chipotle Chorizo Tacos are smoky, spicy and complex! The homemade sweet potato tortilla tempers the spice with a little bit of sweetness and a mezcal lime slaw brightens the flavors and pulls the whole taco together!
Oh, hey! Remember me?
Anyone who is a chef or a food blogger knows that each takes a specific type of creativity, passion and dedication to constantly improving, learning and being on the forefront. And that kind of passion and dedication is all-consuming. There isn’t a day where I don’t miss writing, photographing and connecting with readers and fellow bloggers. I have made some life-long friendships and heard some heart-warming stories along the way, but, ultimately, I had to choose. And I chose being a chef.
This isn’t a “Goodbye Post”. It’s more of an acknowledgement that I fell off the face of the Earth.
I don’t even know where to start. I could just gloss over my actual life and pretend like it wasn’t turned upside-down four times in the past 2 years, but that seems disingenuous.
Rather, I would like to take you on that crazy, tumultuous, rollercoaster of a journey. Gradually.
I’ll need you to be patient because updating a blog when you’re working 12-16 hour days, 6 days a week is a formidable task.
My life is like one of those novels that jumps entire chapters between characters and it isn’t until half-way through when all the stories intertwine into one cohesive plot that not only makes sense, but leaves you craving more. More.
Umm speaking of more…perhaps you are here for the tacos? [Like that segue?]
No shame in that. Tacos are pretty much my answer to all life’s problems.
Well, tacos and rosé. (Not together. Everyone knows tacos call for cervesa or mezcal margaritas. Duh.)
My “Taco Tuesday” is more like Taco “Any day that ends in ‘y’”. Just sayin’
In this Asparagus Orange Farro Salad boiled new potatoes, crispy raw asparagus, chewy farro, peppery scallions, salty feta and crispy bacon all get tossed in a bright orange vinaigrette for a mouthful of Spring flavors!
Alternate Title: “Spring in a Bowl”.
The orange vinaigrette is bright and basically liquid happiness and sunshine right there on a salad. It’s healthy and light, yet filling enough to power you through the day.
Pretty much everything you need for Spring…except the new shoes and purse(s).
Oh and I invited bacon to the party because…
Because I don’t need a reason; it’s bacon.
I mainly eat vegetarian (Yes, I know bacon isn’t vegetarian. Calm down.) because I work in a steakhouse and there is meat everywhere, but this salad would be AH-mazing with my Foolproof Rosemary Chicken. Amazing.
I also slice some avocados on top for a little extra healthy fat and protein. Plus anyone who knows me knows that avocados are my everything.
You can make all the components of this salad ahead of time and just assemble it for an easy lunch, light dinner or fabulous party side dish.
In this savory Butternut Squash Carrot Tart, carrots and butternut squash are roasted with Harissa and Hungarian paprika then covered in caramelized onions, and baked to custardy perfection in a whole-wheat tart shell. All topped with sage browned butter.
A savory tart? After all the sinfully sweet fruit and nut pies that have been appearing from my kitchen over the past few weeks, you might be inclined to run over here and take my temperature.
I can assure you I am doing just fine. You can find me curled up with a good book, a bright kale salad, and a generous slice of this savory tart. It is comfort food that will warm you up from the inside out.
The whole-wheat crust is delicate all-butter perfection (huh? Did I say this was healthy? Puh-lease.); the lightly spiced butternut carrot custard is smooth and creamy; the caramelized onions add texture and a slightly sweet component; and the sage browned butter, well, that is one for the record books.
The sage browned butter compliments the lightly spiced vegetables and caramelized onions in an explosion of savory flavors that is perfection itself.
All the flavors seamlessly blend together in each bite so magically it will have you reaching for your rolling pin instead of your Seamless app. Trust me, I know.
These Buffalo Chicken Blue Cheese Hand Pies have all the flavor of buffalo chicken wings and blue cheese stuffed inside a buttery pastry baked to flakey perfection.
Mmmm flakey perfection.
Get it girl.
Or should I say boy? Because that’s what we are celebrating here! David from Spiced is having a little baby boy, and these hand pies are my contribution to his MANLY baby shower.
He is my go-to resource for “man-food”. He tosses around buffalo sauce, bacon and all things grilled like it ain’t no thang.
But it also always has a refined twist. It’s not just grilled meat on a plate caveman style. No, no. Everything he makes is beautiful and, yet, appeals to the tastebuds of those with a y-chromosome. {If it’s been awhile since High School biology, that is nerd speak for “men” 😉 }
All I can say is that this baby is one lucky taste-tester!
Tasked with creating man-food that was David-worthy, I had a momentary freakout and then remembered buffalo wings. Is there anything more manly than buffalo chicken wings? Psh. No.
Fine motorcycles, but those aren’t edible.
So I wrapped up all that manly flavor in a beautifully flaky, all-butter pâte brisée, which is fancy French for “pie crust”. {Not literally, but we can talk more about that some other time…today is about David…and mini David.}
