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Cheesy Chicken and Roasted Potatoes

13 May Cheesy Chicken and Roasted Potatoes

One of the things my parents taught me was to always have certain things stocked in my freezer and pantry. If you open my freezer you will always find chicken breasts. If you’ve been following me for a while you’ve probably noticed all the chicken dinners I make using a chicken breast. They are very versatile when it comes to cooking and they’re fun to experiment with. And that’s what I did one night for dinner. I had baby potatoes that were starting to sprout eyes so I knew I wanted to roast them. Once those went in the oven I had to figure out what to make for a protein. There wasn’t much in my fridge so I knew I had to get creative for dinner. I wasn’t going to blog about this (which is why I don’t have any of the potatoes before they went in the oven), but then I realized that it’s these dinners that I create on the fly that are some of my favorites. I hope you enjoy my cheesy chicken too!

Spinach and Mozzarella Cheese, Chicken breast, salt, pepper, dried rosemary

Spinach and Mozzarella Cheese, Not pictured: Chicken breast, salt, pepper, dried rosemary

CHEESY CHICKEN WITH ROASTED POTATOES (serves 2)

  • 1 Chicken Breast
  • About 1/4 Cup Shredded Mozzarella Cheese
  • Olive Oil
  • Fresh or Dried Rosemary
  • Salt & Pepper to taste
  • About 1/4 Cup Fresh Spinach Leaves
  • About 1 Pound Baby Potatoes

Preheat your oven to 350 degrees. While you’re waiting for it to warm up, cut your potatoes into halves or quarters, depending on the size of the potatoes. Spread out on a cookie sheet and drizzle with olive oil, sprinkle with salt and pepper and some of the rosemary. Roast in the oven for about 20 minutes, or until fork tender.

While your potatoes are baking make your cheesy chicken. If your chicken is frozen defrost in the microwave. Then slice up in about 2 inch long pieces.

Cut up your chicken breast into about 2 inch pieces

Cut up your chicken breast into about 2 inch pieces

In a small to medium size fry pan, heat about a tablespoon of olive oil over medium high heat. Once hot, place your chicken pieces in the pan and season with salt, pepper and rosemary.

Saute your chicken breast and season with salt, pepper and rosemary.

Saute your chicken breast and season with salt, pepper and rosemary.

Let cook for about 5 to 7 minutes then turn them over and sprinkle with cheese. After about 5 minutes add fresh spinach and finish cooking for another minute or two. The cheese should melt nicely and the spinach will wilt and combine with the cheese. Remove from heat.

cheesy chicken, mozzarella cheese, fresh spinach, chicken breast

Turn the chicken, add cheese, let it melt then add spinach

Roasted rosemary baby potatoes.

Roasted rosemary baby potatoes.

Once potatoes are finished, remove from oven, serve with your chicken and enjoy!

Cheesy Chicken and Roasted Potatoes

Cheesy Chicken and Roasted Potatoes

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Spicy Chicken and Sauteed Vegetables

21 Jan Brussel Sprouts, Yellow Squash and Mushrooms

When it comes to cooking and baking, most people, including myself, use a recipe. Sometimes it’s to the letter, sometimes substitutions are used, and sometimes they are used merely as inspiration. We must remember that cooking is ultimately a science and every recipe comes from someone playing around in the kitchen. So every now and then I like to try to figure out something new. This time I took a little inspiration from my “Three and Four Ingredient Cookbook“. They had a chili-spiced poussin recipe. Poussins are, traditionally, young chickens that weigh between 14 and 26 ounces. I used boneless and skinless chicken breasts instead and sautĆ©ed some vegetables as a side dish. Unfortunately I cooked them in the wrong order so my brussel sprouts were a little under done. Oh well, only I was eating them so no one complained šŸ˜‰ In the recipe below I put it in the correct order. Enjoy!

Spicy Chicken and Vegetables Ingredients L-R: Olive Oil, Summer Squash, Brussel Sprouts, Fresh Rosemary, Mushrooms, Chicken Breast, Chili Powder, Ground Cumin, Salt and Pepper

Spicy Chicken and Vegetables Ingredients L-R: Olive Oil, Summer Squash, Brussel Sprouts, Fresh Rosemary, Mushrooms, Chicken Breast, Chili Powder, Ground Cumin, Salt and Pepper

SPICY CHICKEN WITH WINTER VEGETABLES (serves 2)

  • 1 Boneless Skinless Chicken Breast
  • 1 Tsp Chili Powder
  • 1 Tsp Ground Cumin
  • 3 Tbsp Olive Oil
  • 3 Large Brussel Sprouts
  • 1 Small Yellow Squash
  • 3 Mushrooms
  • Salt and Pepper To Taste
  • Rosemary (optional)

Cut up your chicken breast and then marinate in one tablespoon of olive oil, chili powder, cumin and salt and pepper. Let sit while you prep your vegetables.

Sliced chicken breast marinating in olive oil, chili powder, ground cumin, salt and pepper

Sliced chicken breast marinating in olive oil, chili powder, ground cumin, salt and pepper

Depending on the size of the squash, slice either the whole thing or half of it into coins. Slice your brussel sprouts and mushrooms as well. In a large saute pan (preferably with a cover) heat one tablespoon of oil over medium-high heat. Once hot add in your brussel sprouts first (this is where I screwed up, I put in my squash first), stirring occasionally. After about 2-3 minutes add in your squash coins and continue to stir for another 3-4 minutes. Season with salt and pepper.

Brussel Sprouts, Yellow Squash and Mushrooms

Brussel Sprouts, Yellow Squash and Mushrooms

Sauteeing Yellow Squash

Yellow squash in the pan. (remember, do the brussel sprouts first!)

After adding in your squash, in a small fry pan heat the remaining tablespoon of olive oil over medium heat. Once hot add in your chicken pieces. After about 3 to 4 minutes, once the chicken starts to cook (look for the whiteness to start going up the sides of the chicken) turn over and continue to cook for another 3 to 4 minutes until done. Once done, remove from the heat.

Sauteeing spicy chicken

You can see the chicken turning white on the sides. It’s ready to turn over in about 1 minute.

Sauteeing spicy chicken

The chicken is almost done!

After you turn over your chicken add your mushrooms to the brussel sprouts and squash. Season your vegetables with salt and pepper, continuing to stir occasionally. After I added the mushrooms I sprinkled with rosemary then turned the heat down to medium and covered with a lid and let them steam for about a minute or two. They’ll be done when the squash have become translucent, the mushrooms have become a darker brown and the brussel sprouts have wilted.

Sauteeing vegetables

The vegetables are just about done!

Serve half the chicken for each person and a healthy scoop of vegetables, then enjoy! If you wish, you can also make rice or another starch side dish. Either way, enjoy!

Spicy Chicken and Sauteed Vegetables

Spicy Chicken and SautƩed Vegetables all done!

Chicken With Tarragon White Wine Sauce

10 Dec

There are many times that I open my “Weeknights With Giada” and look for something that I already have the ingredients for. And occasionally I look through the book first and then go buy the ingredients. This time it was one of the latter. It was a Saturday and I had errands to run during the day so I grabbed the cookbook before I left and decided to choose once I got to the store. After careful consideration I landed on her Chicken with Tarragon White Wine Sauce. It sounded delicious and I easily found all the ingredients at Ralph’s Grocery Store. Her recipe calls for both chicken breasts and chicken thighs, however I just made the thighs since I was just cooking for myself. And of course I halved the recipe since hers are for a family of four and I’m a family of one who enjoys leftovers. Feel free to pick any starch as your side dish. I went with brown rice. I hope you enjoy this as much as I did!

Chicken Tarragon With White Wine Sauce Ingredients L-R: olive oil, butter, flour, chicken thighs, tarragon, onion, garlic, chicken broth, dijon mustard, white wine, salt and pepper

Chicken Tarragon With White Wine Sauce Ingredients L-R: olive oil, butter, flour, chicken thighs, tarragon, onion, garlic, chicken broth, dijon mustard, white wine, salt and pepper

CHICKEN WITH TARRAGON AND WHITE WINE (serves 2)

  • 2 Tbsp Vegetable or Olive Oil
  • 4 Boneless and Skinless Chicken Thighs (small ones, serve 2 for each person)
  • 2 Tbsp Flour
  • 1 Small Yellow Onion
  • 2 Garlic Cloves
  • 1/2 Cup Dry White Wine
  • 1 Cup plus 2 Tbsp Chicken Broth
  • 1/4 Cup plus 1 Tbsp Chopped Fresh Tarragon
  • 1/4 Cup Dijon Mustard
  • 1 Tbsp Unsalted Butter
  • Salt and Pepper to taste

Prep your vegetables first. Chop your onion and garlic and set aside. Chop the tarragon leaves and set aside and have the white wine ready. I chose to make brown rice to serve with the chicken so I set up my rice cooker before I started the rest of the meal. If you want to make pasta, make it later, when the chicken has about 15 minutes left to simmer.

chopped onion

Onion all chopped

chopped garlic

Chopped Garlic

Fresh chopped tarragon

Fresh chopped tarragon

On a plate lay out the chicken pieces and season with flour, salt and pepper on both sides. In a large saucepan (use one with a cover, or a large dutch oven), heat the oil over medium-high heat. Once hot add the seasoned chicken and turn occasionally until the pieces are browned on both sides, about 5 minutes total. Remove the chicken to the plate and set aside until later.

Season both sides of the chicken thighs with flour, salt and pepper.

Season both sides of the chicken thighs with flour, salt and pepper.

Browning chicken

Brown both sides of the chicken

In the same pan add the onion and season with salt and pepper. Stir frequently until softened and then add in the garlic and cook for about 30 seconds then increase the heat to high and add in the wine to deglaze the pan. To deglaze a pan, use a wooden spoon to scrape up the food that has cooked to the pan.

Sauteing onions and garlic

Sauteing onions and garlic

Onions, garlic and chicken broth simmering

Onions, garlic and chicken broth simmering

Continue until the wine has reduced and the pan has been scraped up. Return the chicken to the panĀ  and add in the chicken broth and the 1/4 cup chopped tarragon. Bring it to a boil and reduce the heat to simmer. Cover the pan and simmer for 30 minutes, until the chicken is cooked through. Remove the chicken to the plate and cover with foil or another plate to keep warm.

Chicken Tarragon with White Wine Sauce

Simmering the chicken in the beginnings of the white wine sauce.

While the chicken is simmering take out a small bowl and whisk together the remaining two tablespoons chicken brothĀ  and one tablespoon of flourĀ  until smooth. After removing the chicken, whisk this mixture into the simmering cooking juices. Next whisk in the mustard and bring the mixture to a boil and cook for another five minutes. Turn off the heat and stir in the butter until smooth. Season to taste with salt and pepper.

Flour and Chicken Broth

The flour and chicken broth ready to be added to the white wine sauce.

white wine sauce

The tarragon white wine sauce is all ready

Place your starch on the plate or bowl first, then two pieces of chicken. Spoon the sauce over the chicken and garnish with some of the remaining chopped tarragon. Serve and enjoy!

Chicken Tarragon with White Wine Sauce over brown rice.

Chicken Tarragon with White Wine Sauce over brown rice.

Miso Chicken with Edamame and Mushrooms

19 Nov Chicken in Miso Vinaigrette with mushrooms and edamame

I was excited to have a Sunday evening to cook, so I pulled out my trusty “Weeknights With Giada” cookbook (remember, I’m trying to cook everything in it before the year’s end) and flipped the pages. I landed on a recipe that actually calls for tofu as the protein instead of chicken, but it sounded delicious so rather than buy tofu I chose to use chicken. Now I have nothing against tofu, I just happened to have chicken in my freezer. I ended up having a lot of the miso sauce leftover and made a lot of miso chicken throughout the week but with different side dishes. Joining me for dinner was my friend Susan. She admitted she wasn’t a huge fan of mushrooms, but she was willing to try anything. It was nice to share my cooking with someone for a change as well as play catch up and discuss a future project of hers. *Note that I cut Giada’s recipe in half which is why you’ll see some as teaspoons, ounces and some as cups.

Ingredients L-R: Sesame Oil, Fresh Ginger, Sesame Seeds, Edamame Beans, Green Onion, Chicken Breast, Brown Rice, Rice Vinegar, Shiitake Mushrooms, Soy Sauce, Honey, Miso Paste, Garlic, Salt and Pepper

Ingredients L-R: Sesame Oil, Fresh Ginger, Sesame Seeds, Edamame Beans, Green Onion, Chicken Breast, Brown Rice, Rice Vinegar, Shiitake Mushrooms, Soy Sauce, Honey, Miso Paste, Garlic, Salt and Pepper

MISO CHICKEN WITH EDAMAME AND MUSHROOMS (serves 2)

  • 1 Large Skinless Chicken Breast (should be about 1/3 lb)
  • 1/4 Cup White Miso Paste
  • 8 Tsp Sesame Oil plus 1 to 2 Tbsp
  • 8 Tsp Rice Vinegar
  • 2 oz Honey
  • 2 oz. Soy Sauce
  • 1″ Piece Fresh Ginger
  • 1 Garlic Clove
  • 5 oz Shiitake Mushrooms
  • 4 oz Shelled Edamame Beans
  • 1 Scallion, White and Pale Green Part (for garnish)
  • About 1 to 2 Tsp Toasted Sesame Seeds (for garnish)

Make the miso vinaigrette first. Prep your ginger by peeling and chopping into small pieces. Remove the skin from your garlic clove and smash or cut into a few slices. In a blender combine the miso paste, 8 tsp sesame oil, rice vinegar, honey, soy sauce, ginger pieces and garlic. Blend until smooth.

miso vinaigrette, garlic, ginger, soy sauce, honey

Getting ready to blend the miso vinaigrette in my blender.

Cut your chicken breast into 6 to 8 pieces about 2 to 3 inches in length and about 1/2 to 1 inch in width. Coat your chicken with the miso vinaigrette and let marinate for about 10 to 15 minutes (it’s okay for it to marinate longer). While you’re waiting for the chicken to marinate prep your veggies for later use.

Chicken breast pieces marinating in the miso vinaigrette

Chicken breast pieces marinating in the miso vinaigrette

Since I couldn’t get fresh shiitake mushrooms I bought dried ones and first had to rehydrate them. Follow the directions on the package. Use hot (but not boiling) water and let mushrooms sit for about 20 minutes. Dry them between paper towels before slicing into thin pieces. Weigh out your edamame beans and set aside for later.

Rehydrated Shiitake Mushrooms

Rehydrated Shiitake Mushrooms

In a medium skillet heat about 1 tablespoon of the sesame oil over medium-high heat. Add in your chicken pieces and cook for aboutĀ  4 to 5 minutes on each side until cooked through. When done remove from pan and cover to keep warm.

chicken breast, miso vinaigrette

chicken breast, miso vinaigrette

chicken breast, miso vinaigretteUsing the same skillet heat another tablespoon of the oil and add inĀ  your mushrooms and about a tablespoon or two of the miso vinaigrette. Stir frequently until mushrooms are tender, about 5 minutes. Add in your edamame beans and continue cooking for another minute or two. (If using frozen beans let cook until warm.)

shiitake mushrooms

Sauteeing the shiitake mushrooms

shiitake mushrooms and edamame beansServe 3 or 4 pieces of chicken with about 1/3 cup of the mushroom-edamame mixture. Drizzle some more of the miso vinaigrette over the dish. If you wish, garnish with thinly sliced scallion (only the white and pale green parts) and toasted (or untoasted) sesame seeds. I didn’t toast mine. I actually forgot about them until the end. It was a delicious meal and even Susan ate the mushrooms!

Chicken in Miso Vinaigrette with mushrooms and edamame

Chicken in Miso Vinaigrette with mushrooms and edamame

Lemon Chicken and Sweet Corn

19 Sep

Whenever I make a recipe that has some sort of dressing there is always some leftover which I save and try to use for something else. When I made the smashed potatoes there was leftover lemon dressing which I put in my fridge wondering what I would do with it. After my back to back travels I wanted something that wouldn’t take too much effort. Enter my leftover lemon dressing. I had stopped by the store on my way home and picked up some corn, although I was still unsure what exactly would be my main dish. But once I got home and looked in my freezer and saw chicken and then looked in my fridge and saw the lemon dressing it was decided: lemon chicken. *I didn’t take a lot of photos because I was in such a hurry. Sorry.* It was a delicious decision! Hope you enjoy it too!

LEMON CHICKEN AND SWEET CORN (serves 1)

  • 1 Ear of Corn
  • 1 Boneless, Skinless Chicken Breast
  • 2 Tbsp of Lemon Dressing from Giada’s Smashed Potatoes
  • 1 Tbsp Olive Oil
  • Salt and Pepper to taste
sweet corn

Fresh sweet corn

Start a pot of water to boil for your corn. Be sure it’s big enough that the ear of corn can fit fully submerged. Once the water starts to boil add in your corn and cook for about 6-8 minutes.

chicken breast

Sliced up chicken breast ready for the pan

While you’re waiting for the water to boil, defrost your chicken (if need be) and then cut your chicken into 1/2″ slices. Once you add your corn to the boiling water start cooking your chicken. They should end at about the same time. Heat the olive oil in a medium pan over medium-high heat. Add in your chicken pieces and sprinkle a little salt and pepper over them while they cook.

chicken breast

I’ve seasoned my chicken breast and it’s just about ready to turn over.

Once the pieces start to cook (the edges will start to turn white), flip over and salt and pepper lightly again. Add in a couple of tablespoons of the lemon dressing and turn the heat down to medium. Stir around to coat the chicken nicely. Cook for another few minutes until done.

Lemon Chicken

After adding the lemon dressing from the smashed potatoes recipe, these chicken pieces are just about done!

Serve with your corn and enjoy! If you want a larger meal I suggest making rice, potatoes, or a salad.

Lemon Chicken and Sweet Corn

Lemon Chicken and Sweet Corn ready to eat!

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