The Flying Kitchen (Express‪)‬ Shannon Vavich

This podcast walks you through the simple steps to make this delicious, fast, fresh dinner of Lemon Honey Roasted Chicken Thighs.















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If you are reading this on Apple Podcasts, click on this link to access the printable recipe on my website: The Flying Kitchen.com







Grocery List: 10 – 12 chicken thighs







2 lemons







honey







a couple sprigs of fresh rosemary







salt







pepper







garlic powder







olive oil



















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Lemon Honey Roasted Chicken Thighs

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Topped with little sizzly hats of lemon and drizzled with a delectable amount of honey, these chicken thighs are a zingy, crispy treat. A sheet pan full of them takes only minutes to assemble and they roast in the oven as you're unpacking groceries, helping the kids get baths, or sitting on your porch with a glass of wine.





















Ingredients10-12 chicken thighs bone-in, skin-on2 tsp salt1 tsp pepper2 tsp garlic powder1 tsp onion powder1/2 cup honey2 lemons2 sprigs rosemary1 Tbs olive oil

InstructionsMix salt, pepper, garlic powder and onion powder in a small bowl. Place the chicken thighs on a baking pan lined with parchment paper. Spray (or brush) each thigh with olive oil.Equally distribute the seasoning mix over the chicken thighs – reserving just a little for later.Drizzle honey over the chicken thighs and tip each with a slice of lemon. Dust with a the last of the seasoning mix and a few more drizzles of honey.Sprinkle the rosemary leaves over the whole pan. Spray with a little more olive oilRoast at 400°F for about 45 minutes, or until the chicken is golden and has an internal temperature of 170°F.When eating, squeeze the remaining juice out of each lemon over the chicken and discard the rind.

A great dinner that comes together very quickly, is versatile and ALWAYS a crowdpleaser!







Subscribe on Apple Podcasts or Amazon Music for new episodes of The Flying Kitchen EXPRESS! Weekly. You can also watch over YouTube! Thanks so much!











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Easy Ground Beef Nachos (with Taco Salad Option)

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So easy! You can scale up or down, based on how many people you are feeding. The preservative-free seasoning combo makes a delicious crumbled ground beef that can be baked on tortilla chips or sprinkled on a salad. The garnishes really make the meal, though. Cheese, sour cream, shredded iceberg lettuce and more – make this dinner a "make your own" style meal that kids and teens especially love.















Author Shannon Vavich





IngredientsGround Beef (see note below)*** I use an 80/20 blend of ground beef (80% meat, 20% fat). I think it's more flavorful. You choose which blend works for you – they will all cook properly using these instructions. *** These measurements are for one pound of ground beef. Scale up for your preferred quantity. For my family, I use 3 pounds of ground beef. For a family of four, use one pound ground beef. Per One Pound Ground Beef:1 tablespoon olive oil1 teaspoon salt1/2 teaspoon pepper1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon chili powderNacho (and taco salad) fixings:bagged cheddar cheese, shredded 2 cups of cheddar cheese per 1 pound of ground beef – use your own judgement 1 bag tortilla chips I use 2 bags for 3 pounds of ground beef1 container sour cream1 jar salsaripe avocado, or pre-made guacamole 1-2 head iceberg lettuce shredded additional cheddar shredded cheddar cheese to sprinkle on salad (if making salad)taco sauce Other toppings could be: diced tomatoes, diced red onions, sliced black olives, or anything else you might want.

InstructionsPreheat oven to 400°F. Line a baking sheet (or two) with parchment paper or aluminum foil.In a skillet set over medium-high heat: brown ground beef in olive oil, breaking it up with a spatula.While the beef is browning, add the salt, pepper, onion powder, garlic powder and chili powder. When the beef is cooked through and the seasonings are mixed in, take off burner and set aside.Pour desired amount of tortilla chips onto baking sheet. Distribute the cooked beef over the chips. Cover the beef with your desired amount of grated cheese. For the taco salad option, reserve some of the browned and seasoned ground beef to top your salad. Bake in a 400°F oven for about ten minutes. This will melt the cheese and toast the chips slightly.Serve immediately, topped with any of the toppings of your choice.For the taco salad option, fill your plate full of lettuce and top with ground beef,

This is the Chicken Pesto Pasta I describe in this episode.







Chicken Pesto Pasta







This is a fresh, delicious and easy family favorite that comes together in under 30 minutes. The garnish of kalamata olives, fresh tomatoes and fresh basil are entirely optional.







Easy side ideas include a bagged salad and pre-prepared garlic bread.







On my busiest days, I omit the garnishes and the sides and just serve this up right out of the pan.







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Chicken Pesto Pasta

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A fast, fresh family favorite. Fresh seasoned chicken breast, jarred pesto sauce and angel hair pasta cook up quickly and easily for a delicious meal in minutes.















Author Shannon Vavich





Ingredients1 pound chicken breasts fresh or frozen (and defrosted)3 Tablespoons olive oil2 teaspoons garlic powder1 teaspoon salt1/2 teaspoon pepper1 pound angel hair pasta, uncooked1/2 cup reserved pasta water1 jar premade pesto sauce 6.7 ounce jars is a standard size for pesto saucemini mozzarella balls garnish (optional)pitted kalamata olives garnish (optional)grape tomatoes garnish (optional)fresh basil leaves garnish (optional)grated parmesan cheese garnish (optional)

InstructionsIn a large boiling pot, bring 2 quarts of water to a boil. Add about 2 tablespoons salt.Boil angel hair pasta until cooked through. Cut each chicken breast into 6-8 pieces. Heat olive oil in a large heavy skillet. Add the chicken breast pieces and cover with garlic powder, salt and pepper. Sauté,stirring, for about ten minutes or until chicken is cooked through. Add the pesto sauce and 1/2 cup reserved pasta water. Stir well. In a large bowl toss the pasta with the sauce. Arrange on a platter, garnishing with the mozzarella balls, kalamata olives and fresh basil or any other garnishes you have on hand.