Flexibility and being able to adjust on the fly is key – in life and especially in the kitchen. Just last night, my mom and I were reminded of this lesson after our plan fell through. We were dying to make this new, deliciously fall recipe (and had bought all of the ingredients for it already). The only problem? The oven had to be at 500 degrees and it was 85 degrees out. It wasn’t until we both took a step back and were ready to get started that we realized it just wasn’t going to work.
Since we love making moments while cooking, we knew putting together this super fun pizza recipe wouldn’t be nearly as enjoyable if we were dying of heatstroke in the process.
Does anyone want a side of sweat with their meal?
Thus, the life lesson: No matter how hard you try, sometimes even the most well-executed plan isn’t meant to be.
So, it was time to switch gears and opt for one of our three “On the Fly” recipes! These last-minute options are perfect for moments when you need something delicious fast.
On to the recipes…
Choosing between the Fettuccini with Butter and Cheese, Pulled Chicken with Cilantro and Lime, and the Herby French Shallot Soup is tough…but the best problem to have!
The Fettuccini is a traditional, much simpler take on your classic Alfredo sauce. It takes butter, cheese, and salt and transforms it into a creamy, salty, utterly addictive pasta dish. Plus, it only takes minutes to make. For cool evenings in, this is your best bet!
Antoni Porowski’s Pulled Chicken is fresh and exciting. So, if that’s what you need on a hot evening like we just had, you’re in luck! Us gluten-free eaters can pair it with rice instead of the naan, and trust me, you don’t miss out on a thing. This is one of my favorite protein-based meals because all of the flavors really stand out on their own. Where the Fettuccini is comfort food at it’s best, the Pulled Chicken is refreshing and tart, letting the lime and the onion do the talking.
Finally, the French Shallot Soup. I’m a soup-lover who doesn’t get the opportunity to eat many soups, but with this one, there’s no room for excuses. It’s super easy and almost all of the ingredients are ones you probably already have in your pantry/fridge right now. The shallots are superb and the entire meal just warms you up.
Gluten-Free Fettuccine with Butter and Cheese
Ingredients
- 1 lb gluten-free fettuccine (homemade or store-bought)
- 4 oz Parmigiano-Reggiano, grated fine (2 cups), plus extra for serving
- 5 tbsp unsalted butter, cut into 5 pieces *we like Plugra
- reserved pasta water
Instructions
- Bring a large pot of water to boil. Add pasta and 1 tablespoon salt and cook, stirring frequently, until al dente.
- Meanwhile melt butter in a large frying pan over low heat. With tongs, add pasta directly to the pan. Add Parmigiano-Reggiano, 1/2 cup reserved cooking water, and 1/2 tablespoon salt to pot. Using tongs, toss and stir pasta vigorously to thoroughly combine, about 1 minute. Add additional pasta water as necessary; the sauce should be creamy and emulsified and coat each strand of the pasta. Remove pot from heat, cover, and let pasta sit for 1 minute. Season with salt to taste.
- Transfer to individual bowls. Serve immediately, with an extra sprinkle of extra Parmigiano-Reggiano.
Antoni Porowski’s Pulled Chicken with Cilantro & Lime
Ingredients
- 1 small to medium red onion finely chopped (about 1 cup)
- 1/4 cup plus 2 tbsp fresh lime juice (from 3 large limes)
- kosher salt
- 1 rotisserie chicken, meat removed and shredded skin and bones discarded
- 1 cup finely chopped cilantro
- GF pitas or white rice
- lime wedges for serving
Instructions
- In a large bowl, stir together the onion, lime juice, and 1 teaspoon salt. Let stand for 10 to 15 minutes while the salt and acid work their magic to soften the texture and bite of the onion.
- Add the chicken and cilantro to the onion mixture. Toss to combine. Adjust the salt to taste.
- Serve the chicken with warm pitas or rice and lime wedges.
Herby French Shallot Soup
Ingredients
- 6 tbsp salted butter
- 6 medium shallots, thinly sliced
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced or grated
- 2 tbsp fresh thyme leaves
- 1 tbsp chopped fresh sage
- 1 tsp honey or brown sugar
- 2 tbsp all-purpose flour
- 1 cup dry white wine
- 2 qts low-sodium chicken or vegetable broth
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 1 pinch black pepper
- 6 slices French bread
- 1 cup shredded Gruyere cheese
- 1/2 cup crumbled blue cheese
Instructions
- Melt the butter in a large soup pot over medium-high heat. Add the shallots, onions, garlic and honey. Cook about 10-15 minutes, stirring frequently, until softened, deep golden in color and caramelized. Add the thyme and sage and continue cooking another 3-5 minutes.
- Reduce the heat to low and sprinkle the flour over the shallots, stirring for 1-2 minutes, until the raw flour taste is eliminated. Add the wine, broth, Worcestershire sauce, and bay leaves. Increase the heat to medium-high and return the soup to a simmer, simmer for 10 minutes. Remove the bay leaves and discard. Season, to taste with salt and pepper.
- Preheat the broiler to high.
- Ladle the soup into oven safe bowls. Add a slice of bread to each and top evenly with each cheese. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes.
2 Comments