Main Dish
I am excited to share one of Jim’s recipes with you. Everyone thinks I am the cook in the house, but I can tell you Jim can make some amazing plates of food! He does not cook often as he does not have the time but when he cooks it is always delicious! Sadly I did not get to taste this dish as he made it while I was enjoying some sunshine in Key West, Florida. Thankfully for me, he wrote the recipe down to share with all of us!
INGREDIENTS
1 package boneless chicken thighs
3 Tablespoons of canola or vegetable oil
1/2 cup White Zinfindel wine
Salt to taste
Pepper to taste
1 cup plus 3 Tablespoons of flour, divided
2 cups chicken stock
1/2 Tablespoon roasted garlic purée
1/2 pound penne pasta
DIRECTIONS
Place one cup of the flour in a large bowl and coat the chicken thighs in the flour coating all of the chicken.
Heat your oil in a large skillet on medium high heat. When the oil is heated, add the chicken and cook both sides of the chicken until golden brown. Remove chicken to a plate while you make the sauce.
Turn the pan to medium heat, add the 3 tablespoons of flour, salt, pepper and the roasted garlic. Mix well stirring up all of the chicken drippings in the pan. Add the wine and the chicken stock whisking until thick and bubbling. Reduce heat to a simmer. Add the chicken back into the pan and cover. Continue to cook for 40 minutes.
When the chicken is almost done, cook your pasta in boiling salted water until al dante (about ten minutes). Drain.
To serve place the pasta on your plate and top with the chicken and sauce.
Enjoy!
This is one of our family favorite recipes and I can’t believe it has taken me so long to post it! Jim has asked a couple times recently for this dish. I was getting ready for a vacation away with a close friend so I used this opportunity to make this for him to eat while I was away. Needless to say he was very pleased and did not go hungry! I found the original recipe on Food Network, but have changed it to fit my family’s taste so feel free to change it your way as well! We like this with some crusty bread and a side salad! Did I mention this is a one pot dish and I use a rotisserie chicken? Easy and delicious!
INGREDIENTS
1 green bell pepper, diced
1/2 vidalia onion, diced
1 Tablespoon minced garlic
1 Tablespoon vegetable oil
1 rotisserie chicken, with the meat pulled off
1 package taco seasoning (gluten free for Robby)
2 (4 ounce) cans tomato paste
1 (8 ounce) jar of medium spice salsa (gluten free for Robby)
1 (14 ounce) can of corn (omit for Robby)
1 (16 ounce) black beans, rinsed
30 ounces of chicken broth (or more depending on how thick you want your soup)
1 (8 ounce) package cream cheese (dairy and gluten free for Robby. Kate Hill Brand)
OPTIONAL
Monterey Jack cheese, shredded
Tortilla chips
Crusty Bread
DIRECTIONS
Sauté onion, green pepper and garlic in the vegetable oil for just a couple minutes. Add the chicken, taco seasoning, salsa, corn, beans, tomato paste and chicken broth. Adjust the broth to your preference of thickness. Bring the ingredients to a slow simmer and simmer for 20 minutes. Slice the cream cheese into pieces and add to the soup, stir often letting the cream cheese melt and incorporate into the soup. Simmer for another ten minutes. Add shredded Monterey Jack cheese if desired and serve with tortilla chips or crusty bread.
Enjoy!
We just loved this dish! Lots of flavor with the sweetness from the sun dried tomatoes and the rich creaminess from the parmesan, not to mention the fresh basil. This would be great with some roasted asparagus and a splash of white wine as well! Having this dish cook in just one pot is an added bonus! Give this recipe a try I know you will enjoy it as much as we did!
INGREDIENTS
1 pound boneless, skinless chicken breast, diced into bite size pieces.
1 Tablespoon olive oil
Salt to taste
Pepper to taste
2 cloves of garlic, minced
1 1/4 cups dry orzo pasta
2 3/4 cups low sodium chicken broth
1/3 cup sun dried tomatoes, drained and diced
3/4 cup shredded Parmesan cheese
1/3 cup chopped fresh basil
DIRECTIONS
Heat the olive oil in a large sauté pan over medium high heat. Once the oil is heated, add the diced chicken, season the chicken with salt and pepper. Cook the chicken so that it is browned and seasoned on both sides, the chicken will not be cooked through at this point. Add the garlic to the pan and sauté for a couple minutes. Add the chicken broth and bring to a boil. Add the orzo pasta, reduce heat to medium and cover the pan. Allow to boil for five minutes. Uncover and continue to boil about another five minutes or until orzo is tender, stirring occasionally. It will still be a little saucy with the broth. Once the pasta has cooked, remove from heat and add the cheese stirring until the cheese is melted. Add the basil and sun dried tomatoes, stirring throughly. I seasoned with a little more pepper but that is up to you.
Serve warm.
Enjoy!
This recipe can be found at www.cookingclassy.com
St. Patrick’s Day will soon be upon us and to be honest my family is not a huge fan of corned beef and cabbage, so this is my alternative to that particular dinner! If you like stuffed peppers you will like this dish as it has some similar flavors. Although this dish did not hit the family favorite category it was still tasty. Next time I might add some Italian seasoning.
INGREDIENTS
8 ounces pre-packaged coleslaw mix (or shredded cabbage)
1 1/2 pounds lean ground beef
1 large onion, chopped
1/2 cup chopped red pepper
1 (15 ounce) can diced tomatoes, NOT drained
1 teaspoon sugar
Salt to taste
Pepper to taste
1 (8 ounce) can tomato sauce
1 cup sour cream, low fat is ok
1 1/2 cups shredded Swiss cheese
DIRECTIONS
Preheat oven to 350 degrees. Lightly spray a 9 x 13 baking dish with non-stick spray. Make a layer in the bottom of your prepared pan with the shredded cabbage mixture. Brown and crumble the ground beef with the onion and red pepper, drain fat. Once the meat is browned and drained add the diced tomatoes, salt, pepper and sugar and stir well. Spread the ground meat mixture over the cabbage forming a second layer. In a small mixing bowl stir together the tomato sauce and the sour cream, mixing well. Layer the tomato sauce over the ground beef mixture. Cover and bake for one hour. Uncover, sprinkle with the cheese and bake uncovered ten minutes or until cheese is completely melted. Remove from oven and serve warm.
Enjoy!
This is another Taste of Home recipe and as usual it did not disappoint us in the least! I was not sure I was going to like the crescent roll crust, but I was pleasantly surprised and really did like it! The two boys in the house went back for seconds! Always a good sign!
INGREDIENTS
1 pound ground beef
1/2 cup chopped onion
1 (8 ounce) can tomato sauce
2 Tablespoons taco seasoning
1 tube refrigerated crescent rolls
1 1/2 cups crushed nacho flavored chips
1 cup sour cream
1 cup shredded mexican cheese
DIRECTIONS
Preheat oven to 350 degrees. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, Drain. Stir in tomato sauce and taco seasoning, bring to a boil, reduce heat to simmer uncovered for five minutes.
Meanwhile separate crescent dough into eight triangles, place in a greased 9 inch pie plate with the points in the center. Press onto the bottom and up the sides sealing the edges and forming the crust. Sprinkle one cup of the crushed chips over the crust, top with the meat mixture spreading evenly over the bottom of the crust. Carefully spread the cream cheese over the meat mixture forming a thin layer. Sprinkle with cheese and remaining chips. Bake for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for five minutes before cutting. Serve warm.
Enjoy!
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