Dinner
I’m going to start by saying this was a really tough dish to get a good picture of. Lots of yellow happening in this dish with the chicken and lemon! But, if you like dishes with lemon and a good pucker, you will love this dish! The lemon flavor does mellow out the second day if you do have any left over! I liked this dish, but Jim REALLY liked this dish. The capers add a nice salty punch to the lemon flavor as well!
INGREDIENTS
4 boneless, skinless chicken breasts
2-3 Tablespoons extra virgin olive oil
Juice of one large lemon
Generous splash of white wine
3/4 cup chicken broth
1 lemon, thinly sliced
3 Tablespoons of drained capers
14 ounce marinated artichoke hearts (reserve marinade)
Pinch of salt
Pinch of pepper
2 Tablespoon of cornstarch plus 1/4 cup of cold water, mixed well.
DIRECTIONS
Heat olive oil in an 8 inch skillet over medium high heat, swirl to coat the bottom of the pan. Add the chicken breasts and sear until lightly browned, turn and brown the second side.
Remove the chicken from the pan setting aside on a plate. Increase the temperature to high heat and de-glaze the pan with the lemon juice and wine scrapeing any bits that might be on the bottom of the pan. Add the stock and bring to a simmer, add the lemon slices to the pan and reduce heat to medium. Place the chicken on top of the lemon slices. Add the capers and cover and continue to cook for ten minutes. Remove the lid and add the artichoke hearts and the marinade. Cover and cook for 5 more minutes or until the chicken is cooked through.
Remove the chicken to a plate and increase the temperature to high heat. Add the cornstarch and water mixture, season with salt and pepper. When the sauce thickens, add the chicken back in and warm through if needed.
Serve warm.
Enjoy!
This recipe comes from www.chindeep.com
This recipe comes from Chef Alex Guarnaschelli and it is so easy, moist and delicious! This will be making it on my dinner table many, many more times! The herb butter really keeps the chicken moist and gives such a nice flavor…not over powering at all! This is such a nice change from the usual chicken dishes! I should also mention our dog was going crazy while this was cooking and let me tell you she was dancing when it came out of the oven! She too enjoyed this dish!
INGREDIENTS
1 3 to 3 1/2 pound whole chicken
1 stick of butter
1 cup chopped parsley
1/2 cup chopped tarragon
DIRECTIONS
Bring your butter to room temperature. Preheat oven to 450 degrees. Mix the butter, parsley and tarragon together until well incorporated. Using your hand slightly push the top of the skin away from the meat of the chicken and add all of the butter under the skin patting it down to make an even layer of butter under the skin. Place chicken on a roasting pan and roast at 450 degrees for 20 minutes. After the 20 minutes turn the oven down to 350 degrees and continue to roast for another 35-45 minutes until cooked through. Remove from oven and serve warm.
Enjoy!
I love one pot dishes that come together easily with everything I have in my pantry! To make this dish even easier I used a store bought rotisserie chicken. This is definitely a great dish on a cold evening. The BBQ sauce gives it that warm flavor and what’s not to love about a pasta dish with bacon! Add a salad and your dinner is complete!
INGREDIENTS
6 slices of bacon, diced
1 rotisserie chicken, shredded
1 onion diced
1 jalapeño, de-seeded and minced
1 1/2 cups chicken broth
1 14.5 ounce can of diced tomatoes, not drained
1/2 cup milk
3 cups dry pasta shells
1 cup frozen corn
1 cup shredded cheese
3/4 cup BBQ sauce, I used a honey BBQ sauce
Salt to taste
DIRECTIONS
In a Dutch oven or heavy bottom pot, cook the bacon over medium high heat until crisp. Remove bacon and drain on a paper towel lined plate. Set aside. Add the onion and jalapeño to the pan and cook stirring frequently until the onion is tender and begins to brown. Stir in the chicken broth, tomatoes and the juices, milk and add the pasta shells, stir to combine. Bring to a boil and then reduce heat to simmer, uncovered for about 15 minutes or until the shells are cooked al dente. Stir in the bacon, add the shredded chicken, corn and let warm through. Add the cheese and BBQ sauce stirring until the cheese is melted. Add salt if desired, remove from heat and serve warm.
Enjoy!
I don’t make pork chops very often but once in a while Jim will ask for them. So when he asked this time, I knew I wanted to add a lot of flavor as I’m not a huge fan of pork chops. I don’t think there is ever enough flavor and can be dry. So when I came across this simple recipe with some bold flavors I knew I wanted to try it. I served it with a side salad and dinner was done and Jim was a happy guy!
INGREDIENTS
4 pork chops ( I used boneless pork chops)
1 Tablespoon olive oil
1/4 cup low sodium soy sauce
2 Tablspoons honey
4 cloves of minced garlic
1 teaspoon sesame oil
1 teaspoon minced ginger
2 teaspoons Sriracha
Black pepper to taste
DIRECTIONS
In a medium size bowl whisk together soy sauce, honey, garlic, ginger, sesame oil and Sriracha sauce. Pour over pork chops and let marinate for 20 minutes. Heat the olive oil in a large skillet over medium to medium high heat. Remove the pork chops from the marinade (save marinade) and cook pork chops for five minutes on the first side or until you get a golden brown color, flip pork chops and pour the marinade over the pork chops and continue to cook on the second side for another five minutes. If you have thin pork chops, like I did, you can finish cooking in the pan. If you have large bone-in pork chops you can finish cooking the pork chops in the oven at 400 degrees. If finishing in the oven, roast for about ten minutes or until fully cooked through.
Serve warm.
Enjoy!
This is another terrific recipe from“The Chew”
but this recipe comes from Daphne Oz. I made a number of finger foods on New Year’s Eve and this is one of the recipes I made. This was so simple to make and had that sweet and spicy combination that we love so much. The ketchup and honey bring the sweet and the Sriracha brings the heat to the dish! I would say the most difficult part of this recipe is slicing the flank steak really thin. That’s why I asked my butcher to do it and he was more than happy to do so!
NOTE: 1/2 pound of flank steaks makes about 12 skewers depending on how thin the meat is sliced. You can easily double or triple this recipe. You will need wooden or metal skewers. If using wooden skewers, soak them in water for 20 minutes so they do not burn under the broiler.This can also be prepared the day before a party and place skewers into the broiler before guests arrive.
BEEF INGREDIENTS
1/2 pound flank steak, thinly sliced against the grain
3 Tablespoons low sodium soy sauce
2 teaspoons cornstarch
1 Tablespoon dark brown sugar
3 cloves of garlic, minced and peeled
1 teaspoon toasted sesame oil
1 lime, cut into wedges for serving
SAUCE INGREDIENTS
1/4 cup ketchup
1 Tablespoon honey
1 teaspoon Sriracha
1/2 teaspoon salt
Pepper to taste
DIRECTIONS
In a medium bowl, mix 1 Tablespoon of soy sauce with the cornstarch until it is completely dissolved. Add the remaining soy sauce, brown sugar, garlic and sesame oil. Add the beef to the mixture, turn to coat the beef. Cover and refrigerate for 20 minutes or overnight.
For the sauce- in a small bowl whisk together ketchup, honey, Sriracha, salt and pepper.
Line a baking sheet with foil, remove the steak from the marinade and blot dry with a paper towel. Thread one piece of meat onto each skewer and set them on prepared baking sheet.
Adjust the oven rack so that is about 3 inches from the heat source and preheat the broiler to high. Brush both sides of the skewers with the sauce and broil skewers for about 3 minutes (could be longer depending on the thickness of the steak). Turn the skewers and broil another 3 minutes or longer. You want the beef to be browned and cooked through. Serve beef skewers warm with lime wedges.
Enjoy!
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