Chicken, Dinner

Roasted Lemon Chicken Thighs and Potatoes

I have subscribed to many cooking magazines over the years. I had a long time subscription to Cooking Light. I tried Food and Wine, Southern Living, Food Network Magazine, Paula Deen and Bon Appetit. Each one I found a recipe that has been one that we have come back to again and again. My favorite and the only one I currently subscribe to is Fine Cooking. This magazine was where we found our son’s favorite meal of all time – Prosciutto Wrapped Pork Tenderloin with Lemon and Sage. https://diningwithadinergirl.com/2012/05/09/picky-eaters-favorite-dinner/ . In fact I made it last night because he came home for the weekend from school. The page in the magazine is stained many times over from having near by when I make it. I now refer to my blog post when I make it even though I know most of the steps by heart.

In the last issue there was a Roasted Chicken Dish that looked so good. I thought that we could make it one night after work but after really reading the recipe it was definitely a weekend dinner. So last Sunday night I finally made it. Now for one thing, I haven’t been doing a majority of the cooking lately. I have turned the kitchen over to Eric. And not only did I make dinner, I made a dessert too. (will post that one later – it was delicious!) This turned out great. The aroma was wonderful while it was cooking and the flavor was outstanding. We will definitely make this one again and again. So I had to blog it.

So my blog post have become my way to preserve my favorite recipes. If I am out shopping and know that I am going to make something from it for dinner or dessert, I can easily look up the ingredients. I can share favorite recipes from here and look back and see why we made something and what we thought

Ingredients

1/4 cup olive oil; more as needed
3 medium lemons, washed, ends trimmed, and halved crosswise (about 1 lb.)
Kosher salt and freshly ground black pepper
3 tsp. granulated garlic
4 bone-in, skin-on chicken thighs (about 2 lb.)
4 to 5 medium Yukon Gold or red-skin potatoes, each cut into 6 wedges (about 2 lb.)
2 Tbs. honey
2 tsp. finely chopped fresh oregano, plus sprigs for garnish

Directions

Position a rack in the center of the oven, and heat the oven to 450°F.


Lightly brush a large foil-lined rimmed baking sheet with oil. Arrange the lemon halves close together flesh side up in the center of the prepared pan. Brush the tops with 2 tsp. of the oil. Roast until just beginning to brown on the edges and the foil under the lemons turns dark brown and syrupy, 25 to 27 minutes.


Turn the lemon halves over with tongs, and rub the flesh over the dark spots on the foil to loosen the caramelized bits (the lemon flesh will turn brown). Transfer to a rimmed plate with any accumulated juices from the pan, and cool completely. Reserve the baking sheet.

Lower the oven temperature to 425°F. When the lemons are cool, squeeze 4 halves (including the pulp) into a large bowl. Add the accumulated juices from the plate (the juice will be thick and syrupy). Whisk in 1-1/2 tsp. salt, 1-1/2 tsp. granulated garlic, 1 tsp. oil, and 1/4 tsp. pepper. Add the chicken to the bowl, and toss to coat. Let sit at room temperature for 30 minutes, tossing occasionally. Put the chicken on the reserved baking sheet in a single layer skin side up. Rub any remaining marinade from the bowl evenly over the chicken.


Add the potatoes to the same bowl with the remaining 3 Tbs. oil, 1-1/2 tsp. granulated garlic, 1 tsp. salt, and 1/2 tsp. pepper. Toss to coat. Spread the potatoes in a single layer on the pan with the chicken.


Roast until an instant-read thermometer registers 165°F in the thickest part of the thighs, and the potatoes are light golden-brown, tossing the potatoes halfway through cooking time, about 40 minutes.


Meanwhile, squeeze the remaining 2 lemon halves, including the pulp, into a small bowl (the juice will be thick and syrupy). Mince the peel of 1 of the remaining lemon halves (discard the other), and add to the bowl along with the honey and oregano, mixing well to combine. Brush the lemon-honey glaze evenly onto the chicken thighs. Return to the oven for 5 minutes. Transfer the chicken to a plate, and tent with foil.


Turn the broiler to high, and broil until the potatoes are golden, turning the pan halfway through broiling time, 2 to 3 minutes more. Arrange the chicken and potatoes on a large platter, garnish with oregano sprigs, and serve.

Beef, Dinner, one pot meals

Stuffed Pepper Casserole

Okay, so we made stuffed peppers in the crockpot and they came out great. Now we have a one pot casserole based off the stuffed pepper that is just as good. As the weather is starting to turn colder, this is a hot and hearty one pot dinner.

I guess you could call it a deconstructed stuff pepper when you look at all the ingredients.

Ingredients

  • 1 lb ground beef
  • 1 green pepper diced
  • 1 red pepper diced
  • 1 medium onion diced
  • 1 tsp oregano
  • Salt & pepper
  • 3 cloves garlic minced
  • 2 cups beef broth
  • 1 15 oz can diced tomatoes
  • 1 8 oz can tomato sauce
  • 1 Tbs balsamic vinegar
  • 1 cup long grain white rice
  • 1-2 cups Colby Monterey Jack cheese

Instructions

  • In high sided pan combine ground beef, peppers, onion, oregano, salt and pepper and cook until beef is no longer pink and vegetables are tender.
  • Add in garlic and cook about 1 minutes.
  • Add beef broth, tomatoes, tomato sauce and balsamic vinegar, stir to combine then bring to a boil.
  • Add rice and stir to combine, cover and simmer for 20-25 minutes until rice is tender and juices are mainly soaked up.
  • Remove from heat and stir in 1 cup cheese.
  • Top with remaining cheese and place cover back on to melt.
  • Serve with chopped parsley if desired.

Enjoy!

Dinner, one pot meals

Cheesy Kielbasa Skillet

The one pot meal has become a go to this summer. It has all the dinner benefits combined together that is very satisfying. But what is even better is that it makes for easy clean up. Hubby scours Instagram and Pinterest for inspiration and before I know it we have a new recipe to try. Polish Sausage (Kielbasa) is flavorful on its own but when mixed in with a bunch of other delights you get a great one pot meal.

  • 4 tablespoons Butter, divided
  • 1 lb. Kielbasa sausage, cut into bite size pieces
  • 1/2 cup diced onion
  • 1 teaspoon garlic salt
  • 1 cup long grain white rice
  • 2 1/2 cups chicken broth
  • 1 medium zucchini, shredded
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded mild cheddar cheese
  • salt and pepper to taste
  • scallions for garnish
  1. Melt 2 tablespoons of Butter in a large skillet over medium heat. Add in the sausage and cook until lightly browned. Add in the onion and garlic salt and cook until onion is tender, about 2 to 3 minutes. Stir in the rice and cook, until lightly toasted, about 1 minute.
  2. Pour in the chicken broth and stir, breaking up any browned bits on the bottom of the pan. Bring to a boil, then reduce heat to low, cover and cook for 15 minutes, or until liquid is absorbed.
  3. Fluff rice and add in the zucchini and both cheeses. Stir until cheese is melted into rice, then add the remaining 2 tablespoons of butter and stir until melted. Garnish with scallions and serve immediately.
Dinner, Uncategorized

Cheesy Turkey Meatballs

Trying to clean out all the magazines I have stock piled. Cooking Light, Southern Living and Fine Cooking are my favorites and I have quite the stack of issues lying around. I think I have at least 8 years of Fine Cooking, if not more because I love all the information that is given in each issue. But I need to clean these out.

So now as I am Marie Kondo “ing” my life I am pulling out recipes that I want to try. This one rose to the top! Then the magazine heads to the recydle bin or possibly put aside for a big gargage sale this spring. Any one interested in old Fine Cooking magazines?

Looks good over spaghetti!

Ingredients

1 pound 93% lean ground turkey

12 ounces sweet Italian turkey or chicken sausage, casings removed (about 4 sausages)

1/2 cup whole-wheat panko (Japanese breadcrumbs)

1/4 cup chopped fresh parsley, plus more for garnish

2 tablespoons grated pecorino Romano cheese (1/2 oz.)

1 teaspoon Italian seasoning

1/4 teaspoon kosher salt

2 garlic cloves, grated

Cooking Spray

Sauce

1 tablespoon extra-virgin olive oil

2 garlic cloves, smashed

1 (28-oz.) can unsalted crushed tomatoes

Crushed red pepper to taste

3/4 cup fresh mozzarella cheese, torn into pieces

Directions

Prepare the meatballs: Combine turkey, sausage, panko, parsley, pecorino, Italian seasoning, salt, and grated garlic in a large bowl; form into 18 (2-inch) meatballs.

Heat a large nonstick skillet over medium; coat skillet with cooking spray. Working in batches, add meatballs to skillet, and cook until browned on all sides, about 2 minutes per side. Remove meatballs from skillet, and set aside.

Prepare the sauce: Reduce heat to medium-low. Add oil and smashed garlic to skillet; cook until garlic is golden, 1 to 2 minutes. Add tomatoes and crushed red pepper; return meatballs to skillet. Cover and simmer until cooked through, about 3 minutes. Uncover; add mozzarella pieces. Cover and cook until cheese is melted, about 2 minutes. If your skillet doesn’t have a lid, you can put it under the broiler until cheese is melted, 2 to 3 minutes. Garnish with additional chopped parsley.

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.

Dinner

Crockpot Chili

This is a staple in our house.  We make this a few times during the cold winter months.  It is a tasty recipe that goes together pretty quickly.  Combine this with a salad and a slice of hearty bread for a simple dinner.  And for easy cleanup..use a Crockpot liner.  Greatest kitchen cleanup tool invented.

2 pounds lean ground beef
2 medium green bell peppers, chopped
2 small onions, chopped
2 cans (15 oz. each) red kidney beans, undrained
2 packages (1.25 oz. each) chili seasoning mix
2 cans (15 oz. each) tomato sauce
2 cans (10 oz. each) diced tomatoes and green chilies
cheese and sour cream

Line a 5 – 6 quart slow cooker with a Slow Cooker Liner for easy cleanup. Fit liner snugly against bottom and sides of bowl; pull top of liner over rim. Set aside.

Brown ground beef, bell pepper and onion in a large skillet over medium-high heat, stirring occasionally, until beef is no longer pink. Drain well. Spoon beef mixture into the lined-slow cooker. Add beans, seasoning mix, tomato sauce, diced tomatoes and green chilies to beef mixture; stir gently with wooden or plastic spoon.

Cover and cook 6 to 7 hours on LOW OR 3 to 3 1/2 hours on HIGH, until hot and bubbly throughout.

Carefully remove lid to allow steam to escape. Stir gently using a wooden or plastic utensil. Serve food directly from lined slow cooker. Top with cheese and sour cream, if desired. Remove all food and cool slow cooker completely before lifting liner from slow cooker. Do not lift or transport liner with food inside.

Dinner

Goulash!

When someone mentions comfort food people think meatloaf or mac and cheese.  I dig back in my childhood memories and Goulash pops up.  My Dad was great at throwing things together and creating a tasty meal or soup.  When I was little 9 up to about 12 years old) my parents ran a small town diner and Dad manned the kitchen.  Dinners were generally from the diner and generally prepared quickly and pretty hearty.  None of my Dad’s recipes were written down, so I like to try and recreate them from either memory or find something similar and close to it. This recipe was pretty close.  I lightened it up with a half ground beef, half ground turkey.  This is a good meal to make in a hurry because most of this is pretty much on hand pantry items.  With the snowstorm coming this might be a great meal to make.

Ingredients

2 onions chopped
1 pounds lean ground beef

1 pound ground turkey breast
2 cloves garlic minced
1 jar tomato based pasta sauce approx. 26 oz.
1 28  oz cans diced tomatoes, un-drained
1 can 6 oz tomato paste
1 tablespoon Italian seasoning
2 bay leaves
3 cups water
salt & black pepper to taste
2 cups macaroni noodles uncooked
1 cup cheddar cheese



Cook ground beef, onion and garlic over medium high heat until no pink remains. Drain any fat.
Add pasta sauce, diced tomatoes, tomato paste, water, seasonings and bay leaves. Simmer covered for 15 minutes.

Add in the in the macaroni and continue to simmer, covered, stirring occasionally until pasta is tender (about 20 minutes). Remove & discard bay leaves. Top with cheese and replace the lid. Let sit about 5 minutes or until melted.