Monday, May 30, 2016

One Pan Fajita Chicken

One Pan Fajita Chicken




Ingredients:
3-4 chicken breasts, cut into bite size pieces
1 large onion, sliced
1 red pepper, sliced
1 oz. or 6 tsp of fajita seasoning mix
tortillas

Fajita Seasoning Mix:
1 Tbsp cornstarch
1 tsp chili powder
1 tsp salt
1 tsp paprika
1 tsp white sugar
½ tsp onion powder
1 tsp garlic powder
¼ tsp cayenne pepper
½ tsp cumin

Procedure:
Mix together the One Pan Baked Fajitaseasoning mix ingredients.
Grease 9 x 13 pan
Place onions and red pepper in pan.
Top with sliced chicken.
Sprinkle with fajita seasoning mix
Drizzle with oil and toss to coat.
Bake at 400 degrees F. for 30-40 minutes or until chicken is cooked through.

Serve on tortillas




One Pan Lemon Garlic Pasta

One Pan Lemon Garlic Pasta




Ingredients:
1 pound (16 oz. box) Linguine, uncooked
¼ cup butter, divided
1 tablespoon minced garlic or 4 cloves, finely chopped
Juice and zest from 1 lemon
Salt & Pepper
2 Tablespoons chopped fresh herbs like parsley or basil
1 cup freshly shredded Parmesan cheese
4 cups water


Procedure:
Heat 2 tablespoons of butter over medium heat and cook garlic for 30 seconds to a minute, just until fragrant
Add water, linguine, remaining butter, lemon juice and zest and salt and pepper to the skillet.
Bring to a boil over medium-high heat and reduce to medium.
Continue to cook pasta until nearly all water is evaporated, stirring often to keep pasta from sticking, about 8-9 minutes. (If pasta needs more cooking time, add a little more hot water).
Remove from heat and stir in about ¾ cup cup shredded Parmesan Cheese and fresh herbs.
Divide into bowls and garnish with remaining Parmesan, freshly cracked black pepper and a quick squeeze of lemon juice (option).


I know I'll be doing this with grilled shrimp/prawns.



One Pan Chicken Parmesan and Roasted Zucchini

One Pan Chicken Parmesan and Roasted Zucchini




Ingredients:
4 (6 oz) boneless skinless chicken breast halves
3/4 cup Italian seasoned Panko bread crumbs
1/4 cup finely grated Parmesan cheese
Salt and freshly ground black pepper
1 large egg
2 Tbsp olive oil, divided
2/3 cup marinara sauce (from a jar of store bought)
2/3 cup shredded mozzarella cheese
1 1/4 lbs zucchini chopped in half through the length then sliced into 1/2-inch thick pieces
1/2 tsp garlic powder
Chopped fresh basil, for serving (optional)


Procedure:
Preheat oven to 450 degrees.
Spray a rimmed cookie sheet with non-stick cooking spray.
Pour Panko bread crumbs and parmesan into a gallon size resealable bag.
Season with salt and pepper if desired.
Shake bag then drizzle 1 Tbsp olive oil over bread crumb mixture.
Seal bag and shake while pressing against mixture to evenly moisten crumbs.
In a shallow dish whisk egg until well blended.
Working with one chicken breast at a time, dredge chicken in egg then immediately transfer to bread crumb mixture and press both sides in crumbs to adhere well.
Transfer to middle of baking dish then repeat with remaining chicken breasts.
Bake chicken in oven 15 minutes.
During last few minutes of chicken baking, place zucchini in a gallon size resealable bag, pour in olive oil and add garlic powder. Season wtih salt and pepper to taste. Seal bag and shake to evenly coat.
Remove chicken from oven, rotate chicken to opposite side.
Add zucchini around chicken in an even layer.
Return to oven and bake 10 minutes longer or until chicken registers 165 degrees in center on an instant read thermometer (mine were 170 after the 10 minutes so unless your chicken breasts are super thick you shouldn't need much more time).
Remove from oven and spread marinara sauce down middle of chicken breasts, sprinkle with mozzarella.
Move oven rack near broiler element and heat oven to broil.
Broil until cheese has melted about 1 - 2 minutes (keep a close eye on it so cheese doesn't burn).
Sprinkle with basil and serve immediately.



20 Minute One Pan Gnocchi with Sausage and Spinach

20 Minute One Pan Gnocchi with Sausage and Spinach






Ingredients:
2 TB olive oil
1 onion, chopped
4 garlic cloves, minced
1 lb Italian sausage (bulk, no casings)
1 (16 oz) package dry potato gnocchi (from dry pasta aisle)
1 (14.5 oz) can Italian flavored diced tomatoes with juices (do not drain)
¼ cup low sodium chicken broth
4 cups fresh baby spinach leaves
¼ tsp freshly ground black pepper
½ cup shredded mozzarella cheese
½ cup freshly shredded Parmesan cheese



Procedure:
In a large nonstick skillet, add oil and heat over medium high until hot.
Add onion and garlic and stir/cook until fragrant, 30 seconds.
Add sausage; stir and break it up into pieces, until nicely browned. Don't drain.
Add uncooked gnocchi. Stir 1 min, gently breaking up any clumps.
Stir in tomatoes with juices and chicken broth.
Cover and cook on medium heat, 5 min, or just until gnocchi is fluffy and cooked through.
Turn off heat.
Add spinach and pepper. Stir until spinach leaves are wilted.
Sprinkle with cheeses and cover for 3-5 minutes or until cheese is melty.



One Pot Chili Pasta

One Pot Chili Pasta




Ingredients:
1 pound Ground Beef
1 medium Onion, chopped
3 cloves Garlic, minced
1 tablespoon Olive Oil
2 cups Chicken Broth
2 cups Pasta Sauce
1 can Diced Tomatoes with Mild Green Chilis
1 can Chili Beans (do not drain)
1 1/2 cups Elbow Macaroni
1 teaspoon Chili Powder
1 teaspoon Cumin
1 cup Cheddar Cheese, shredded
Salt & Pepper to taste
Parsley to garnish

Procedure:
In a large saucepan (with lid) heat up the olive oil and add the ground beef, onion until the meat is browned and onion is translucent. Add the garlic and cook one minute more.
Add salt & pepper to taste
Stir in chicken broth, pasta sauce, diced tomatoes with mild green chilis, chili beans, chili powder and cumin
Bring to a boil and stir in pasta.
Lower the heat, cover and simmer until the pasta is cooked (about 13-14 minutes)
Remove from heat and sprinkle the cheddar cheese evenly on top.
Add the parsley and serve







One Pan Cilantro-Lime Chicken and Rice with Black Beans

One Pan Cilantro-Lime Chicken and Rice with Black Beans



Ingredients:
1 lb boneless skinless chicken breasts, diced into 1-inch cubes
1 Tbsp canola oil
Salt and freshly ground black pepper
4 green onions, chopped (keep lighter and darker portions separate)
2 cloves garlic, minced
1 1/2 cups low-sodium chicken broth
1 (4 oz) can chopped green chilies
2 tsp lime zest
3 Tbsp lime juice
1 (14.5 oz) can black beans, rinsed and well drained
2 cups minute white rice (don't use regular rice!)
1/3 cup chopped cilantro


Procedure:
Heat oil in a large skillet over medium-high heat.
Once hot add chicken, season with salt and pepper, and saute until cooked through, about 6 minutes, adding in lighter portions of the green onions and garlic at last 1 minute of cooking.
Stir in broth, green onion greens, green chilies, lime zest, lime juice, black beans and season with salt and pepper to taste.
Bring mixture to a boil, add rice, fully immerse rice in broth, and allow to boil 20 seconds, then remove from heat and immediately cover with a lid. Let rest 5 - 6 minutes.


If needed, return pan to medium heat and cook and toss 1 minute to allow rice to absorb excess moisture. Remove from heat, toss in cilantro and let rest uncovered 3 minutes.




One Pan Sour Cream Chicken Enchilada Skillet

One Pan Sour Cream Chicken Enchilada Skillet






Ingredients:
3 tbsp butter
3 tbsp all purpose flour
2 C chicken broth
½ tsp kosher salt
⅛ tsp chipotle chili powder (optional)
¼ tsp oregano
1 (4oz) can chopped green chiles
1 (4oz) can chopped black olives
3-4 boneless skinless chicken breasts
1 C sour cream
12 corn tortillas, cut into bite-sized pieces
1-2 C colby-jack cheese, grated


Procedure:
In a large skillet, heat butter over medium heat until melted.
Stir in flour, cook for 1 minute and whisk in chicken broth.
Continue stirring until smooth and thickened-- about 2-3 minutes.
Stir chipotle chili powder, salt, oregano, green chiles and black olives into the sauce and place chicken breasts into pan.
Bring to a simmer, reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through.
Remove chicken from pan, leaving the heat on low, and place chicken on a plate to shred into bite-sized pieces.
Stir sour cream into the sauce and return chicken to the pan along with the tortillas.
Stir until combined and top with grated cheese.
Cover pan and cook for 5-8 minutes until bubbly and the cheese is melted.



One Pan Spanish Chicken

One Pan Spanish Chicken




Ingredients::
8 bone-in, skin-on chicken thighs
2 teaspoons dried oregano
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper, to taste
1 (12.8-ounce) package smoked andouille chicken sausage, thinly sliced
16 ounces baby Dutch yellow potatoes, halved
2 tablespoons olive oil
3 cloves garlic, minced
Zest of 1 lemon
2 tablespoons chopped fresh cilantro leaves

Procedure:
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Season chicken with oregano, paprika, salt and pepper, to taste; set aside.
Place sausage and potatoes in a single layer onto the prepared baking sheet. Stir in olive oil, garlic and lemon zest; season with salt and pepper, to taste. Top with chicken in a single layer.
Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
Then broil for 2-3 minutes, or until caramelized and slightly charred.


Serve immediately, garnished with cilantro, if desired.

One Pan Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet

One Pan Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet





Ingredients:
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper
4 slices thick-cut bacon, chopped
3 cups Brussels sprouts, trimmed and quartered (about 3/4 pound)
1 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 ounces)
1 medium onion, chopped
2 Granny Smith apples, peeled, cored and cut into 3/4 inch cubes
4 cloves garlic, minced (about 2 teaspoons)
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon ground cinnamon
1 cup reduced-sodium chicken stock, divided


Procedure:
Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, 1/2 teaspoon kosher salt, and black pepper
Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.
Reduce skillet heat to medium low.
Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 4 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate
Discard all but 1 1/2 tablespoons bacon fat from the pan.
Increase skillet heat back to medium high.
Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt.
Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 8 minutes.
Stir in the apples, garlic, thyme, and cinnamon.
Cook 30 seconds, then pour in 1/2 cup of the broth.
Bring to a boil and cook until evaporated, about 2 minutes.
Add the reserved chicken and remaining 1/2 cup broth.
Cook until heated through, about 2 minutes.
Stir in reserved bacon and serve warm.



One Pan Taco Spaghetti

One Pan Taco Spaghetti





Ingredients:
1 tablespoon olive oil
1 pound ground beef*
1 (1.25-ounce) package taco seasoning
1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
1 tablespoon tomato paste
8 ounces spaghetti
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 Roma tomato, diced
2 tablespoons chopped fresh cilantro leaves



Procedure:
Heat olive oil in a large stockpot or Dutch oven over medium high heat.
Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks
Stir in taco seasoning
Drain excess fat.
Stir in Ro*Tel®, tomato paste, spaghetti and 3 cups water.
Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
Remove from heat and top with cheeses. Cover until melted, about 2 minutes.
Serve immediately, garnished with tomato and cilantro, if desired.



One Pan Rosemary Chicken Dinner:

One Pan Rosemary Chicken Dinner:





Ingredients:
1 Package of Fresh Chicken Thighs
2.5 Pounds Red Potatoes, Diced
1 Bag Baby Carrots
1 Can of Chicken Broth
Half of White Onion, Chopped
3 Tablespoons Montreal Steak Seasoning
2 Tablespoons Dried Rosemary Leaves
4 Tablespoons Olive Oil
Parchment Paper (not waxed)


Procedure:
Line a large roasting pan with parchment paper.
Preheat your oven to 350 degrees.
Arrange chicken inside the lined pan arranging them so you have about 1/2 inch apart from each chicken.
Drizzle olive oil over the chicken making sure you coat the tops of the chicken.This will help the seasoning stick.
Pour the chicken stock into the pan ensuring it stays inside the parchment paper. It adds just a bit more flavor and keeps the chicken and vegetables moist.
Add the chopped potatoes and onions. Then add your steak seasoning and rosemary leaves on top of everything including the vegetables.
Place the pan into the oven and bake for about 1 hour at 350 degrees. Once the one hour is up, add your baby carrots and bake for an additional 20-30 minutes until the carrots are nice and soft.
Once your chicken reaches an internal temperate of 165 degrees, it’s done. Tip: If you want a more golden/crispy skin broil on high for about 5 minutes but make sure to watch it so you don’t burn the chicken.




Tuesday, May 24, 2016

Four Easy Chicken Bakes!

Sorry, guys.  I haven't been keeping up with weekly postings.  Getting sick in January and then getting hit with a huge reaction to the prescribed antibiotics has just landed me on my butt for four months this year.  Rebound episodes of some major infections and trying to find an antibiotic to knock back the infection and NOT do me in has been an adventure, to say the least! 

I haven't done much cooking for myself, either.  But it's time to "hop back in the saddle"!!  These recipes came across my news stream today and they all look good, simple, and FAST!!  Just what I need to get going again!!  

Today's project is a freezer clean-out so I can check all those codes on the big listeria recall of frozen veggies.  Those that aren't listed are going into soup, then back in the freezer for some more "instant" meals.

Everyone have a great day!!!  (and someone please tell the rain, "enough already!!")



Four Easy Chicken Bakes!!




Pesto Chicken Bake
Ingredients:
3–4 chicken breasts
Salt and pepper to taste
4–6 Tbsp. basil pesto
1–2 Roma tomatoes, sliced
1–2 cups mozzarella cheese

Procedure:
1. Preheat oven to 400˚F/200˚C.
2. Place chicken breast in a baking dish. Season chicken with salt and pepper to taste.
3. Spread pesto on each chicken breast.
4. Layer tomatoes on top of the chicken.
5. Top with cheese.
6. Bake for 40 minutes.



BBQ Chicken Bake
Ingredients:3–4 chicken breasts
Salt and pepper to taste
6–8 Tbsp. BBQ sauce
½ onion, sliced

Procedure:
1. Preheat oven to 400˚F/200˚C.
2. Place chicken breast in a baking dish. Season chicken with salt and pepper to taste.
3. Spread BBQ sauce on each chicken breast.
4. Layer onions on top of the chicken.
5. Bake for 40 minutes.



Bacon Ranch Chicken Bake
(I think this one will probably be a lot less calorific than my King's Ranch recipe.  Let's hope it tastes equally yummy!)

Ingredients:3–4 chicken breasts
Salt and pepper to taste
6–8 Tbsp. ranch dressing
6–8 slices bacon
4 oz cheddar cheese

Procedure:
1. Preheat oven to 400˚F/200˚C.
2. Place chicken breast in a baking dish. Season chicken with salt and pepper to taste.
3. Spread 1–2 Tbsp. ranch on each chicken breast.
4. Layer two slices of bacon on top of each chicken breast.
5. Top with cheese.
6. Bake for 40 minutes.



Alfredo Chicken Bake
Ingredients:
24 oz–48 oz Alfredo sauce
3–4 chicken breasts
Salt and pepper to taste
1 lb broccoli heads
1 cup Parmesan cheese

Procedure:
1. Preheat oven to 400˚F/200˚C.
2. Spread a layer of Alfredo sauce on the baking dish. Place chicken breast over sauce. Season chicken with salt and pepper to taste.
3. Spread broccoli over pan.
4. Pour remaining Alfredo over chicken and broccoli.
5. Top with cheese.
6. Bake for 40 minutes.

Friday, May 6, 2016

Chile Rellenos Casserole

Not quite the same as a deep fried chili, but close enough for a town this size and definitely easy!!  Now if they could only come up with a really good "fake tamale" recipe I'd be in Cinco de Mayo Heaven!!



Chile Rellenos Casserole





1 (7-ounce) can whole green chili peppers (there were 5 peppers in the can)
5 ounces Monterey Jack cheese
4 beaten eggs
1/3 cup milk
½ cup flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup (about 3 ounces) shredded cheddar cheese



Procedure:
1. Preheat the oven to 350˚.
2. Drain the peppers; slit them lengthwise and remove the seeds.
3. Cut the Monterey Jack cheese into long pieces, and put it in the peppers. (The peppers won’t totally surround the cheese, which is okay.)
4. Put the peppers in a greased 10x6x2-inch baking dish.
5. Combine the eggs and milk; add the flour, baking powder, and salt and beat until smooth.
6. Pour the egg mixture over the chiles. Cover with the shredded cheddar cheese.




Bake for 30 minutes