Alex Snodgrass shares easy recipes from new cookbook 'Everyday Eats'
Chef and cookbook author Alex Snodgrass is serving up a fresh batch of easy recipes from her new cookbook, "Everyday Eats."
The Defined Dish creator joined "Good Morning America" on Tuesday to showcase a few flavorful dishes from the new collection, including skillet French onion chicken with mushrooms and a sweet skillet peach crumble.
Later on "GMA3," Snodgrass shared even more recipes from the cookbook, whipping up creamy one-pot lemon feta chicken with orzo and showing off her cowboy cookies.
Check out the full recipes below to recreate the dishes at home.
Skillet French Onion Chicken with Mushrooms
"This skillet captures the rich, savory flavors of French onion soup in a hearty, protein-packed dish," Snodgrass writes in her cookbook alongside this recipe. "Tender chicken breasts are cooked with caramelized onions, earthy mushrooms, and aromatic thyme, then finished in the oven with a layer of melty Gruyère cheese."
"This dish offers a comforting, flavorful dinner option that's perfect for any night of the week. Pair it with roasted vegetables or a simple side salad for a well-rounded, satisfying meal," she adds.
Yield: 4 servings
Total time: 35 minutes
Ingredients
4 small boneless, skinless chicken breasts, trimmed of excess fat and patted dry
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
3 tablespoons cassava flour
3 tablespoons extra-virgin olive oil, divided
1 small yellow onion, halved and thinly sliced (about 1 cup)
8-ounce package thinly sliced baby bella mushrooms
2 garlic cloves, minced
2 teaspoons Dijon mustard
2 tablespoons coconut aminos
2 teaspoons roughly chopped fresh thyme leaves
1/2 cup dry white wine
1/4 cup low-sodium chicken broth
1/2 cup freshly grated Gruyère cheese
Directions
Preheat the oven to 375 F.
Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken to a uniform 1/2-inch thickness. Season both sides of the chicken evenly with 1 teaspoon of the salt, the pepper, and the paprika.
Place the flour in a large, shallow bowl. Dredge each piece of chicken in the flour until well coated on both sides, shaking off any excess.
In a large, oven-safe skillet or 3.5-quart braiser, heat 2 tablespoons of the oil over medium-high heat. Working in batches as necessary so as not to overcrowd the pan, add the chicken and cook until golden-brown on both sides, 2 to 3 minutes per side. The chicken doesn't need to be fully cooked through, as it will continue to cook in the oven. Transfer the browned chicken to a clean plate and set aside.
Reduce the heat to medium. Add the remaining 1 tablespoon oil, the onion, mushrooms, garlic, and the remaining 1/2 teaspoon salt. Cook, stirring, until the onions and mushrooms are tender, 5 to 7 minutes.
Stir in the mustard, coconut aminos, and thyme until combined. While stirring, add the wine and broth. Stir until well combined.
Nestle the chicken and any juices back into the skillet and top with the cheese. Transfer to the oven and bake, uncovered, until the chicken is cooked through and the cheese is lightly browned and bubbly, about 12 minutes.
Remove from the oven and serve.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat until warmed through, or microwave in 1-minute increments, stirring after each, until warmed through.
Skillet Peach Crumble
"As a Southern girl, I know there's nothing quite like a bubbling peach crumble for dessert," Snodgrass writes. "Using frozen sliced peaches brings this dish together in no time (plus allows you to make this year-round) and the quick crumble topping is a breeze to make. Top it with a scoop of ice cream and you've got an easy yet impressive sweet treat that never fails to delight."
Yield: 8 servings
Total time: 40 minutes
Ingredients
For the peaches:
2 tablespoons unsalted butter (sub vegan butter for dairy-free)
32 ounces frozen sliced peaches or 8 to 10 fresh peaches (see note)
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 cup coconut sugar
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
Grated zest of 1/2 lemon
2 tablespoons tapioca flour or arrowroot flour
For the crumble topping:
1 1/2 cups gluten-free old-fashioned oats
1/2 cup gluten-free all-purpose flour
1/4 cup coconut sugar
1 tablespoon pure maple syrup
6 tablespoons cold unsalted butter, cut into 1/4 -inch dice (sub vegan butter for dairy-free)
Vanilla ice cream, optional for serving (sub dairy-free ice cream for dairy-free)
Directions
Preheat the oven to 400 F.
Start the peaches: In a 10-inch or 12-inch cast-iron skillet, melt the butter over medium-high heat. Add the peaches, cinnamon, and salt, and cook, stirring, until the peaches thaw and begin to release their juices, about 5 minutes.
Add the coconut sugar, maple syrup, vanilla extract, and lemon zest. Increase the heat to a simmer and cook, tossing the peaches, until well coated, 1 to 2 minutes. Remove from the heat and sprinkle in the tapioca flour. Stir until well combined and smooth. Spread the peaches into a single layer in the pan and set aside to cool slightly.
Meanwhile, make the crumble topping: In a medium bowl, combine the oats, all-purpose flour, coconut sugar, maple syrup, and butter. Using clean hands or a pastry cutter, mash until the butter is fully incorporated and the mixture is coarse and crumbly. Sprinkle the topping evenly over the peaches.
Bake the crumble: Transfer the skillet to the oven and bake until the crumble is golden brown and the peaches are bubbling, about 20 minutes.
Remove from the oven and let cool slightly before serving, 5 to 10 minutes. Serve as is or finish with a scoop of ice cream, if desired.
From my kitchen to yours
1. Frozen peaches allow this recipe to be enjoyed all year long, but if you find some fantastic fresh peaches, those will work great.
2. Just watch them closely and adjust the time they spend in the pan at the beginning so they are not too soft ahead of baking.
3. You will likely only need to sauté for 2 to 3 minutes instead of 5 minutes.
Creamy One-pot Lemon Feta Chicken with Orzo
"You will soon discover why this dish is a favorite on my blog!" Snodgrass writes. "Tender, spiced chicken meets creamy feta orzo in a one-pot meal that's as easy to make as it is delicious. With its simple yet elegant flavors, it's sure to become a recipe ready for any occasion."
Yield: 4 servings
Total time: 40 minutes
Ingredients
For the chicken:
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 1/2 pounds boneless, skinless chicken breasts, trimmed of excess fat and patted dry
2 tablespoons extra-virgin olive oil
For the orzo:
1 large shallot, halved lengthwise and thinly sliced (about 1/2 cup)
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon Dijon mustard
1/2 cup dry white wine
1 cup orzo (sub gluten-free brown rice orzo for gluten-free)
2 cups low-sodium chicken broth
Grated zest of 1/2 lemon
2 tablespoons freshly squeezed lemon juice (about 1 lemon)
1/2 teaspoon kosher salt
1 tablespoon chopped fresh oregano leaves, plus more for serving
1 tablespoon chopped fresh parsley leaves
3/4 cup feta crumbles, divided
Lemon wedges, for serving
Directions
Preheat the oven to 375 F.
Prepare the chicken: In a small bowl, combine the salt, black pepper, turmeric, paprika, and cayenne.
Season both sides of the chicken breasts generously with the spice blend. In a large, deep oven-safe skillet or 3.5-quart braiser, heat the oil over medium-high heat. Add the chicken in a single layer and cook until browned on both sides, about 3 minutes per side. The chicken will not be fully cooked through, as it will continue to cook in the oven. Transfer to a clean plate and set aside.
Prepare the orzo: Using the same skillet, reduce the heat to medium and sauté the shallot, garlic, and pepper flakes for 2 minutes. Add the mustard and wine, stirring and scraping up any browned bits off the bottom of the pan. Continue to cook until the wine has reduced by half, about 2 more minutes.
Add the orzo, broth, lemon zest, lemon juice, salt, oregano, parsley, and 1/2 cup of the feta. Stir to combine, then nestle the chicken into the skillet, along with any juices from the plate.
Transfer to the oven and bake, uncovered, until chicken is cooked through and the orzo is almost cooked through, about 15 minutes.
Remove from the oven and top with the remaining 1/4 cup feta. Return to the oven and continue to bake until the orzo is cooked through and the feta has softened, about 5 more minutes.
Remove from the oven and garnish with more oregano. Serve with lemon wedges.
Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat with a splash of broth until warmed through, or microwave in 1-minute increments, stirring after each, until warmed through.
Cowboy Cookies
"Cowboy cookies are a nostalgic classic, perfect for turning pantry staples into a salty, nutty, and sweet treat," Snodgrass writes. "This gluten-free version keeps the essentials like oats, chocolate chips, and pecans. I love having the dough in my freezer for when my sweet tooth strikes or unexpected company arrives. It's an easy, crowd-pleasing delight!"
Yield: 25 cookies
Total time: 1 hour (includes chilling)
Ingredients
2 cups gluten-free old-fashioned oats
1 1/2 cups almond flour
1 cup arrowroot flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 large eggs, at room temperature
1/2 cup liquid coconut oil (see note, below)
1/2 cup creamy unsweetened almond butter
2 teaspoons pure vanilla extract
1 cup coconut sugar
1/4 cup pure maple syrup
1/2 cup chopped toasted pecans
1/2 cup unsweetened shredded coconut
1/2 cup dairy-free dark chocolate chips
1/2 cup dairy-free candy-coated chocolate gems, divided
Directions
In a food processor or blender, combine the oats, almond flour, arrowroot flour, baking powder, baking soda, cinnamon, and salt. Pulse for 20 seconds, just until the oats begin to break down slightly. You still want some texture. Set aside.
In a large bowl, combine the eggs, coconut oil, almond butter, vanilla extract, coconut sugar, and maple syrup. Whisk vigorously until the mixture is smooth and resembles a caramel sauce.
Slowly add the oat mixture into the bowl with the wet ingredients and stir until well combined and a dough has formed. The dough will be thick and sticky. Fold in the pecans, shredded coconut, chocolate chips, and 1/4 cup of the candy-coated chocolate gems.
Line a sheet pan with parchment paper. Using a large cookie scoop, portion the dough into about twenty-five 2-inch balls and place them on the prepared sheet pan (you don't need to separate them much at this step). Press a few of the remaining candy-coated chocolate gems into each cookie. Transfer to the freezer and allow the dough to set for 30 minutes.
Once set, position two racks in the center of the oven and preheat the oven to 350 F. Line another sheet pan with parchment paper. Divide the dough balls between the two prepared sheet pans, spacing them about 2 inches apart.
Transfer the sheet pans to the center racks of the oven and bake until the cookies are golden brown and soft in the middle, 10 to 12 minutes. Remove from the oven, gently tap the sheet pans on the counter to slightly deflate the cookies and allow them to cool completely on the sheet pans.
Store in an airtight container at room temperature for up to 3 days.
From my kitchen to yours
1. Freezer tip: Once the cookie dough balls are frozen, you can store them in a freezer-safe zip-top bag in the freezer. I like to bake them in smaller batches if I don't think we will go through the entire batch in a week. If you bake them straight from the freezer, you will need to add 1 to 2 minutes to the baking time.
2. For coconut oil: I prefer using liquid coconut oil, which I find in the baking aisle of my local grocery store, but if you cannot find it, you can melt solid coconut oil and let it cool before using. Alternatively, use avocado oil.
Excerpted from "Everyday Eats: 100 Simple and Healthy Recipes for Real Life" by Alex Snodgrass © 2026 by The Defined Dish, LLC. Reproduced by permission of William Morrow, an imprint of HarperCollins Publishers. All rights reserved.
'GMA' kitchen picks
By clicking on these shopping links, visitors will leave ABCNews.com and Goodmorningamerica.com, and these e-commerce sites are operated under different terms and privacy policies. ABC will receive a commission for purchases made through these links. SOME PRICES ARE DYNAMIC AND MAY CHANGE FROM THE DATE OF PUBLICATION. Have questions about ordering or a purchase? Click here.
Graza Sizzle Extra Virgin Olive Oil, Cooking Oil
- $12.14
- $13.48
- Amazon
Related Topics
