I happen to have another delicious, easy recipe to share this morning! I know, I’m such a susie homemaker, aren’t I?
A slight variation from my Lemon Feta Chicken, this chicken dish is a bit more robust in that it incorporates a side dish into the cook-time. It’s truly a one-pot (er, skillet) meal that’s on the table about 35 minutes after you mince your garlic.
One-Pot Chicken, Potatoes and Mushrooms lightly adapted from Food Network
- 3/4 pound small red-skinned potatoes, halved, or quartered if large
- 4-6 skinless, boneless chicken thighs (6 to 8 ounces each) — skin-on, bone-in would work just fine, but I was trying to cut fat and calories by keeping it light
- 10 ounces cremini mushrooms, halved
- Kosher salt
- 1 tablespoon rosemary
- 2 cloves garlic, smashed
- Pinch of red pepper flakes
- Juice of 2 lemons (squeezed halves reserved)
- 2 tablespoons extra-virgin olive oil
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 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, the olive oil and rosemary. Add the chicken and turn to coat.
NOTE: IF YOU WANT TO DO THIS PORTION AHEAD, JUST PLACE THE CHICKEN IN A ZIP LOCK BAG OR SEALED CONTAINER TO MARINATE OVERNIGHT AND PICK UP WHERE YOU LEFT OFF THE NEXT DAY
Heat a large cast-iron skillet over medium-high heat. Add the chicken, cover and cook about 5 minutes. Remove chicken from pan and add the mushrooms and potatoes to the skillet. Return chicken to the skillet (over mushrooms and potatoes) and drizzle with any marinade remaining in the bowl and the juice of the remaining lemon.
Add a dash of rosemary and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through, 20 to 25 minutes.
When you’re done. you’ll have tender, flavorful chicken AND the perfect side dish, full of the same lip-smacking flavors — roasted potatoes and mushrooms.
Enjoy!
Good morning! How are we feeling this morning after too much pizza, chips and wings?
I thought so…
Worry not, I have a simple, delicious dish that will help us all get back on track. It’s a “dump” salad (dump a bunch of stuff in a bowl), that requires little to no effort, but tastes incredible! What’s more is that you can make a huge batch and eat it throughout the week for lunches, snacks, etc., and it won’t get icky!
You’ll need:
Ingredients
- 2 cans (15 ounces) black beans, rinsed and drained
- 3 ears fresh corn, cooked, cooled and kernels cut off the cob -(or two cups of frozen)
- 2 red bell peppers, diced
- 2 cloves garlic, minced
- 1 medium shallot, minced
- 2 teaspoons salt
- ¼ teaspoon cayenne pepper
- 9 tablespoons extra virgin olive oil
- 6 tablespoons fresh lime juice
- 1/2 tablespoon sugar
- 1 teaspoon lime zest (be sure to zest limes before juicing them)
- ½ cup chopped cilantro – set some aside for garnishing, as well!
- 2 avocados, diced
“Dump” all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently. Careful not to mash! Those avocados should be treated with the utmost care — they are key ingredient, after all ;) Garnish with a a bit of chopped cilantro and serve at room temperature.
I’m making mine tonight, but here’s the general gist:
(source)
I have a gourmet dinner to share with you today that takes about 30 minutes to whip up. With honey, white wine and shallots, this dish packs lots of flavor and is perfect for any weeknight (or weekend!) meal. Paired with a nice starch, such as noodles, rice or potatoes, this dish is warm, hearty meal that won’t leave you feeling like you ate a brick - enjoy!
Honey Glazed Chicken Thighs with Shallots in Red Wine Vinegar
You’ll need:
- 8 lean chicken thighs, skin removed (you can normally purchase these without the skin on – or make a request to your butcher)
- salt and fresh pepper
- 1/2 cup red wine vinegar
- 1 cup fat free chicken broth
- 1 1/2 tbsp honey
- 1 tbsp tomato paste
- 1 tsp butter
- 1 large shallot, thinly sliced
- 2 cloves garlic, thinly sliced
- 1/2 cup dry white wine
- 2 tbsp parsley
Rinse chicken and remove fat. Season with salt and pepper.
In a medium saucepan, combine vinegar, 3/4 cup chicken broth, honey and tomato paste. Boil until it reduces down to about 3/4 cup (about 5 minutes). Remove from heat and set aside.
In a large skillet, melt butter over medium-low heat and add chicken. Cook on both sides, until brown (about 6-8 minutes). Remove chicken and set aside. Add the shallots and garlic to the skillet and cook on low until soft (about 5 minutes). Pour the honey/broth mixture over the chicken and add the wine and remaining broth (1/4 cup). Season with salt and pepper. Cover and simmer about 20 minutes until tender.
Garnish with parsley.
Serve with crusty bread, roasted potatoes, egg noodles with garlic and olive oil or brown rice.