Chicken, Dinner

Best Chicken Dinner!

One of my favorite recipes to make is Ina Garten’s Roast Chicken. It is so easy, perfect for company or a special dinner. Ina calls it her engagement chicken and is her husband’s favorite.

I made this tonight for a dinner with Emily, her boyfriend Mike and Eric. Emily had come down for the day to help us clean out some old pictures from Eric’s mothers house. It was a great fall dinner with the oven on as the chilly nights start up, along with smashed red potatoes and peas.

Perfect Roast Chicken

1 (5 to 6 pound) roasting chicken

Kosher salt

Freshly ground black pepper

2 lemons, halved

1 head garlic, cut in half crosswise

2 large Spanish onions, thickly sliced

Olive oil

Clean and pat dry the chicken. Sprinkle the chicken with salt on inside and outside. Take 1 lemon and slice into quarters. Put one half of lemon and the head of garlic sliced in half inside cavity of chicken. Place in roaster, tie legs together and tuck wings under. Drizzle olive oil over chicken and rub into skin. Sprinkle with salt and pepper.

In a bowl place the remaining half of lemon and the second lemon slices in quarters. Slice the onions into thick slices. Place in bow with lemons. Add 2 tablespoons of olive oil, salt and pepper to taste. Mix with hands and spread around chicken in roaster.

Bake at 425 for about an hour and a half. Check temperature and when done, remove, slice and served with onion and lemon mixture.

Dinner

Amish Chicken Casserole

This is definitely a keeper!  Such good flavor and makes plenty, especially when you are just cooking for two these day. We are assured that there will be leftovers for another meal or to pass along to our mothers.

This was an easy put together that did not require a trip to Wegmans.  We had everything in either the pantry or the freezer to make this.  The recipe is originally Mr. Food’s recipe and with his tag time “oh, it is so good” you know that it will be.  I found a Mr. Food Cookbook while cleaning out a cupboard and decided to keep it because I knew that there would be some simple and delicious recipes in it. This one did not disappoint.

8 ounces medium egg noodles

1/2 cup butter

1/3 cup all-purpose flour

2 cups chicken broth

1 cup milk

1 teaspoon salt

1/2 teaspoon black pepper

2 cups chopped cooked rotisserie chicken

8 ounces fresh mushrooms, sliced

1/3 cup chopped onion

1/4 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

Cook noodles according to package directions; drain and set aside.

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray; set aside.

In a medium saucepan over low heat, melt butter; gradually add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk; increase heat to medium and cook until mixture is slightly thickened and bubbly, stirring constantly. Stir in salt and pepper; set aside.

In a large bowl, combine noodles, chicken, mushrooms, onion, and parsley; stir in sauce. Spoon mixture into baking dish and sprinkle with cheese.

Bake uncovered 25 minutes, or until heated through.

Chicken, one pot meals

Sheet Pan Dinner

This is the ovens’ equivalent of a one pot meal!  Pull all of this together and in less than an hour you have a complete meal on your table.  Give this recipe a try and let me know what you think. 

Sheet Pan Chicken Dinner

1/4 cup balsamic vinegar

1 teaspoon dried parsley flakes

1 teaspoon dried basil

1 teaspoon kosher salt

1/2 teaspoon freshly cracked black pepper

5 cloves garlic, minced

1 cup plus 3 tablespoons olive oil

8 bone-in, skin-on chicken thighs

1 pound green beans

2 cups mixed cherry tomatoes

1 loaf crusty ciabatta bread

2 tablespoons minced fresh parsley

Preheat the oven to 425 degrees F. 


To a bowl or pitcher, add the vinegar, parsley, basil, salt, pepper, garlic and 1 cup of the olive oil. Whisk until well combined.


Put the chicken in a large zipper bag and pour in half the dressing. Seal the bag and squish to coat the chicken.


Trim the ends of the green beans and put in a large bowl with the tomatoes. Pour over the remaining dressing and toss. Using tongs, arrange the chicken skin-side up on a sheet pan. Use a slotted spoon to transfer the beans and tomatoes to the sheet pan, leaving the excess marinade behind. Roast for 20 minutes.


Meanwhile, rip the bread into large chunks. Add to a bowl, drizzle with the remaining 3 tablespoons olive oil and toss. After the chicken and vegetables have roasted for 20 minutes, shake the pan to prevent sticking, then add the bread chunks to the pan.   Continue to roast until the chicken is cooked through and the skin is golden and crisp, about another 10 minutes. Sprinkle the sheet pan with parsley and serve.

Uncategorized

Chicken Francaise

A couple of weeks ago on a Saturday night I tried out a new recipe.  I like to order this as an entree when we go out to dinner, but I have never made this before.  The breading was perfect and the lemon flavor was just right.  I think the only thing I would add is some capers.  Serve this with white rice to absorb the flavor of the sauce and enjoy!

4 boneless skinless chicken breast halves
1/2 cup flour
1/4 cup olive oil
3 large eggs (cold)
3 tablespoons fresh parsley (chopped, divided + more for garnish)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese (or any other hard cheese)
1/2 cup butter (cubed)
1/2 lemon
1/2 cup dry white wine



Instructions

Place chicken breasts between two sheets of plastic wrap and pound gently with a mallet to 1/2 inch thickness. Heat olive oil in a large skillet over medium heat until hot but not smoking.

While oil is heating, break the eggs into a shallow bowl and whisk lightly. Add 2 tablespoons parsley, salt, pepper, Parmesan cheese, and whisk to incorporate. Spread the flour in a shallow platter. Dredge chicken pieces in the flour (both sides), then dip into the egg batter, letting the excess drip off.

Place the chicken cutlets in the skillet, without crowding. Cook until golden brown on both sides (about 2 minutes per side). Transfer to a platter. Don’t cover, because the coating can become soggy.

Drain the oil and return the skillet to medium heat. Melt the butter. Add the wine and lemon juice, and simmer for a couple of minutes to reduce the sauce slightly. Stir in 1 tablespoon parsley.

Spoon the sauce over the chicken cutlets. Garnish with chopped parsley. You can top it with lemon slices. Enjoy!

Uncategorized

One Pot Chicken Pesto Pasta

Another one pot wonder hit the table last week and if you were following my Instagram account I tried to show this recipe in a story.  I used step by step pictures and then the final project.  I am sure people were peeking in along the way but probably did not see the whole production process.  What they could tell was how good this recipe was.  

I surprised the hubby with this following his lawn mowing activities.  Needless to say that we really didn’t sit down until about 7:15.  He had been traveling and I didn’t get home until about 5 or after.  This came together in about an hour total with the prep time and all.  A great quick meal for the 2 of us.

Ingredients

1 tablespoon olive oil
1 package (16 oz) boneless skinless chicken breasts, cut into 1/2-inch pieces 
1/4 teaspoon salt
1/4 teaspoon pepper 
1/4 teaspoon garlic powder
3 1/2 cups  reduced sodium chicken broth (from 32-oz container)
8 oz uncooked Rotelle  (Cork-screw shape)pasta (about 3 cups)
4 oz (half of 8-oz package) cream cheese, cut into 1-inch cubes
1/2 cup refrigerated basil pesto (from 7-oz container)
1 package (8 oz) fresh spinach, coarsely chopped
1/4 cup chopped fresh basil leaves
2 tablespoons shredded Parmesan cheese 
In 5- to 5 1/2-quart Dutch oven, heat oil over medium-high heat; season chicken with salt, pepper and garlic powder. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. With slotted spoon, transfer to plate, and keep warm.

Add chicken broth and pasta to Dutch oven; heat to boiling over high heat. Reduce heat to medium; simmer 12 to 14 minutes, stirring occasionally, until pasta is al-dente and most of liquid is absorbed.

Add cream cheese and pesto, stirring frequently, until cheese is melted. Stir in chicken; cook 1 to 2 minutes, stirring occasionally, until chicken is heated through.

Gradually stir in spinach until starting to wilt. Just before serving, garnish with basil and Parmesan cheese.
Uncategorized

Crock Pot Cashew Chicken

Sometimes you need a crock pot recipe in the summer.  One that gives you a punch of flavor and is filling.  Serve with some Jasmine Rice and a nice glass of wine ans you will think you are at PF Changs.

2 lbs chicken breasts boneless skinless , about 4 pieces, cut into smaller pieces
1/4 cup flour all purpose
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove minced
1/2 tsp fresh ginger grated
1/4 tsp red pepper flakes
1/2 cup cashews UNSALTED

Instructions
Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture.
Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
Cook on LOW for 3 to 4 hours. Add cashews and stir.

Uncategorized

Chicken Riggies

Want something locally inspired and hot and spicy?  Hubby wanted to give Chicken Riggies a try on Saturday night and we found a recipe to work with.  Once we put this idea together we invited our Foodie Friends over for a little wine and dinner.  This might be a little late for Valentine’s Day dinner, but why not give this a try this weekend?  Everyday is Valentines;’s Day when you share it with someone you love!

Ingredients

1 (16 ounce) package rigatoni pasta 
3 tablespoons extra-virgin olive oil 
1 1/2 pounds skinless, boneless chicken breast, cut in bite-sized pieces
salt and ground black pepper to taste
1 onion, diced 
2 Cubanelle peppers, seeded and thinly sliced 
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
3 roasted red peppers, drained and chopped 
2 jalapenos, seeded and minced (or 2 hot cherry peppers)
1 cup heavy cream
1/2 cup grated Parmesan cheese
Fresh basil, for topping

Directions

Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm.
Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes. Remove the chicken from the skillet and keep warm.
Stir onion, Cubanelle peppers, and garlic into the skillet. Cook and stir until onion softens, about 4 minutes. Add crushed tomatoes, roasted red peppers, and hot cherry peppers. Bring to a simmer. Stir in cooked chicken and heavy cream; simmer for 2 to 3 minutes. Stir in cooked pasta.
Serve garnished with Parmesan cheese and fresh basil.