Fall is just around the corner – this is an easy delicious meal!
3/4 pound small red-skinned potatoes, halved, or quartered if large
2 sprigs fresh rosemary, plus 1 tablespoon leaves
1 clove garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
10 ounces cremini mushrooms, halved
Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
Caramelized Chicken with Jalapeño Cream
4 boneless, skinless chicken breasts
1 teaspoon salt
1 teaspoon pepper
2 tablespoons canola oil
2 jalapeños, seeded and chopped
1 shallot, sliced
2 garlic cloves, minced
2 tablespoons butter
1 tablespoon flour (any kind will do, I used whole wheat)
1/4 cup low-fat or skim milk
1 12-ounce can fat-free evaporated milk
2 tablespoons finely grated parmesan cheese
Add chopped jalapeños, shallots and garlic to a food processor and pulse until very finely chopped (not pureed). Set aside.
Tenderize chicken breasts if desired and pat completely dry with paper towels. Season on both sides with salt and pepper. Heat a large skillet over medium-high heat and add 1 tablespoon canola oil. Once the oil is hot, add chicken breasts (make sure they are COMPLETELY DRY) and cook for about 8-10 minutes per side, until each side is caramelized and golden. If needed, use the remaining canola oil when flipping the chicken.
While the chicken is cooking, heat a small saucepan over medium heat and add butter. Once sizzling, add in the chopped jalapeño mixture, stirring to coat, and cook for 2-3 minutes, stirring occasionally. Once fragrant, whisk in flour and stir continuously to create a roux. Cook mixture for 1-2 minutes, then add in milks, reducing the heat to medium-low. Continue to stir continuously until mixture begins to thicken (about 6-8 minutes), adding in parmesan cheese and reducing the heat even more. Once the desired thickness has been reached, turn off heat. Stir every so often – it may thicken even more while sitting – and you can add additional milk to thin it out if needed. Taste and season with salt and pepper as desired.
Serve chicken over rice, vegetables or pasta and top with jalapeño cream.
This is so Simple, just a Few Ingredients – such an amazing dish, perfect side to roast, steak, even chicken!!
Slice the potatoes right before you assemble the dish so they don’t turn brown.
2 pounds baking potatoes, peeled and sliced paper thin
2 cups heavy cream
2 garlic cloves, split
Leaves from 4 fresh thyme sprigs
3 tablespoons chopped fresh chives, plus more for garnish
1 cup grated Parmigiano-Reggiano cheese
Sea salt and freshly ground black pepper
Preheat oven to 375°F. In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper. Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40-60 minutes, until the potatoes are tender and the gratin is bubbly. Let stand for 10 minutes before serving. Garnish with fresh chives. This is comfort food at it’s finest!
Tyler Florence’s Real Kitchen 2003
Everyone enjoys these delicious chocolate cookies!! A Holiday favorite in my house!!
1/2 cup vegetable oil
4 squares unsweetened chocolate, melted
2 cups of sugar
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup confectioners sugar
Mix vegetable oil, melted chocolate and sugar together in a mixer with the paddle attachment. Blend in one egg at a time, add vanilla. Stir in the dry ingredients – flour, baking powder and salt until completely mixed in. Chill the dough for 3 hours. Heat oven to 350. Sift confectioners sugar on a plate and set aside. Roll teaspoons of dough into balls, roll dough balls in the powdered sugar. Place dough balls 2″ apart on a greased cookie sheet (or line with silpat or parchment paper). Bake 10-12 minutes. Do not over bake. Immediately remove from cookie sheets to cooling rack. Makes 4+ dozen
This is soooo much better than using a can of soup!!! Best Green Bean Casserole I have ever had!! Enjoy this with your family this Holiday season
1 1/2 pounds green beans, trimmed
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 pound mixed gourmet mushrooms, such as shiitakes, creminis and oyster, cleaned and quartered
1/2 teaspoon fresh thyme leaves
2 cloves garlic, minced
1/4 teaspoon cayenne powder
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 cup sour cream
1/2 cup cream
1/4 cup grated Parmesan
4 medium shallots, sliced and separated into thin rounds
1 cup all-purpose flour
Vegetable oil, for shallow frying
Preheat the oven to 450 degrees F.
Bring a large pot of salted water to a boil. Add the green beans and cook until they just turn bright green, 2 to 3 minutes. (You don’t want to cook the green beans through as they will cook in the oven also.) Strain and plunge the green beans immediately in a large bowl of ice water to stop the cooking process. When cool, drain and set out to dry on paper towels.
Set a 12-inch cast-iron skillet over medium-high heat. Add the butter and vegetable oil. Once the butter is melted and the pan is hot, add the mushrooms. Cook undisturbed so the mushrooms sear nicely, about 1 minute. Add the thyme and garlic and continue cooking the mushrooms to achieve some nice color. Season with the salt, pepper, cayenne and nutmeg. Cook 2 to 3 more minutes longer, dusting the mushrooms with some of the flour as they release moisture. Stir with a whisk to incorporate the flour (just like making a roux) and gradually add in the chicken stock. Bring to a simmer, then reduce the heat and add the sour cream and cream. Stir gently and cook over low heat until gravy thickens, 5 to 6 minutes. Add the blanched green beans to the pan and fold together so everything is mixed well. Spread out evenly in the pan. Sprinkle the green beans with the grated Parmesan and transfer to a roasting tray (to catch any spill-over). Bake until the casserole is bubbly and the top is melted and golden, 15 minutes.
Pour the vegetable oil into a deep skillet and heat to 350 degrees F. Pour the flour into a large mixing bowl and sprinkle generously with salt and pepper. Toss the shallot rounds in the seasoned flour, then place in a strainer and shake off any excess flour. Fry the shallots in the hot oil in small batches until golden brown, 3 to 5 minutes. Drain on paper towels and season with salt while still hot.
Top the green bean casserole with the fried shallots and serve
Enjoy this Yummy dish tonight!!!
Creamy Lemon Stove Top Chicken
8 bone-in chicken thighs, skin removed
1/2 cup all purpose flour
3/4 tsp salt
1/2 tsp ground black pepper
1/4 tsp garlic powder
4 tbsp butter
1 cup chicken broth, I use a bullion cube and a cup of water
3 tbsp fresh lemon juice
1 cup heavy cream
1 medium onion sliced in rings or 8 oz. fresh sliced mushrooms (optional)
In a large Ziploc bag, combine, flour, salt, pepper, garlic powder and chicken a few pieces at a time. Shake to coat chicken with flour mixture
In a large somewhat deep frying pan, Brown chicken in butter until both sides are a nice brown color. Add chicken broth, lemon, cream and onions or mushrooms if desired
cover and simmer for about 30 minutes or so, until meat is tender. If the sauce is too thin, thicken with some cornstarch dissolved in cold water, add to pan and simmer to thicken sauce
Garnish with parsley if desired and serve over rice or mashed potatoes
Try this great Fall Vegetable Recipe! Everyone will love it!
1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
2 tablespoons freshly ground black pepper
Preheat oven to 400 degrees F.
Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry
Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.
Everyone in your Family will enjoy this delicious dish! Enjoy!
Honey Garlic Chicken
4 large boneless skinless chicken breasts
1 cups flour
2 tsp salt
2 tsp black pepper
1 1/2 tbsp ground ginger
1 1/2 tsp freshly ground nutmeg
1 tsp ground thyme
1 tsp ground sage
1 tbsp paprika
1/2 tsp cayenne pepper
8 tbsp water
2 tbsp olive oil
3-4 cloves minced garlic
1 cup honey
1/4 cup soy sauce (low sodium soy sauce is best)
1 tsp ground black pepper
canola oil for frying
Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.
Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper.
Make an egg wash by whisking together the eggs and water.
Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.
Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. Cook over medium-low heat, fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.
To make the Honey Garlic Sauce:
In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.
Add the honey, soy sauce and black pepper.
Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.
This recipe received over 200,000 pins on Pinterest and 2 million hits on Rock Recipes Website
Crockpot Chicken Enchilada Soup
3 tablespoons butter
3 tablespoons flour
½ cup chicken broth
2 cups milk
1 can (15 ounce) black beans, rinsed and drained
1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
1 package (10 ounce) frozen corn
½ cup onion, chopped
½ cup bell pepper, diced
1 can (10 ounce) Enchilada sauce
2 whole chicken breasts
1 cup shredded Monterrey Jack cheese
Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and ½ cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.
In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Set aside.
In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker.
Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and serve.
Top with slices of avocado, sour cream, and crushed tortilla chips.
found on FaceBook linked to “the Dainty Chef” blog
This is so easy and tastes fabulous!! Everyone in the family will enjoy this. I serve it with a side of rice and a crisp green salad. Enjoy!
2 pork tenderloins, about a pound each
24 small cremini mushrooms, each 1 to 1 1/2 inches across
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon dried thyme
1 teaspoon celery salt
1/4 teaspoon fresh ground pepper
1/4 cup finely chopped green onion
1/4 cup finely chopped fresh basil
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon minced garlic
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Trim any excess fat and silver skin from the tenderloins. Cut each tenderloin in half lengthwise, then cut each halve into pieces about 1 1/2 inches long. Trim stem end from each mushroom. In a large bowl, whisk the oil, salt, thyme, celery salt and pepper. Add the pork and mushrooms and toss to evenly coat them. Thread the pork and mushrooms onto the skewers, alternating them and being careful to push the skewers slowly through the sides of the mushrooms so they don’t split apart. Allow to stand at room temperature for 10-15 minutes before grilling.
Meanwhile, make the sauce: in a small bowl, whisk the sauce ingredients.
Grill the skewers over direct high heat until the pork is barely pink in the center and the mushrooms are tender, 5-6 minutes, turning once. Spoon some sauce over the skewers. Serve warm.