Tag Archives: easy

One Pan Honey Garlic Chicken with Potatoes and Broccoli

This recipe is super fast and easy.  I like this recipe for the busy nights that are filled with the kid’s activities.  Plus the kids gobble it up! (However, except for the broccoli but, I always have the option of fresh cut veggies on the side) To make this recipe even faster to prepare…pre-make the sauce in the morning.

I cut my baby potatoes into quarters. Depending on size, I also just halved them. I flattened my chicken by pounding it with a rolling pin. It ensures a thoroughly cooked chicken breast. Make sure to read the whole recipe! You add the broccoli in the last 10 minutes of baking.

I like this idea of one pan cooking too! It makes for easy clean up!

I found this recipe on Pinterest. It lead me to the website damndelicious.net.

onepanchicken

3 Tablespoons olive oil, divided
2 Tablespoons unsalted butter, melted
2 Tablespoons honey
2 Tablespoons brown sugar
1 Tablespoon Dijon mustard
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher salt and freshly ground pepper, to taste
16 ounces baby red potatoes, halved*
4 boneless skinless chicken breasts, pounded flat
24 ounces broccoli florets*
2 Tablespoons chopped fresh parsley leaves

*24 ounces broccoli florets is equal to about 5 cups
*Cooking time will vary depending on the size and thickness of the potatoes

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray
2. In a small bowl, whisk together 2 tablespoons olive oil, butter, honey, brown sugar, Dijon mustard, garlic, oregano and basil;season with salt and pepper, to taste. Set aside.
3. Place potatoes in a single layer onto the prepared baking sheet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste. Add chicken in a single layer and brush each chicken breast with honey mixture.
4. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. stir in broccoli during the last 10 minutes of cooking time. Broil for 2-3 minutes, or until caramelized and slighty charred.
5. Serve immediately, garnished with parsley, if desired.

Advertisements

Easy One Pot Chili Mac and Cheese

This recipe is super fast and easy to make! My kids loved it! This is a perfect make ahead meal for busy nights or a great hot lunch for the kids at school. I found this recipe on damndelicious.net.

I used 1 1/2 cups of red kidney beans instead of adding the 3/4 red and 3/4 white. I used ground turkey instead of using beef. I also grated my cheese super fine so that it melted quicker.

chilimacandcheese

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
8 ounces ground beef or ground turkey
4 cups chicken broth
1 (14.5 ounce) can diced tomatoes
3/4 cup canned white kidney beans, drained and rinsed
3/4 cup canned kidney beans, drained and rinsed
2 teaspoons chili powder
1 1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
10 ounces elbow pasta
3/4 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley leaves

1. Heat oilve oil in a large killet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks;drain excess fat.
2. Stir in chicken broth, tomatoes, beans, chili powder and cumin;season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
3. Remove from heat. Top with cheese and cover until melted, about 2 minutes.
4. Serve immediatley, garnished with parsley, if desired.

Easy Fried Green Tomatoes

YUM!!!  My neighbour gave me so many tomatoes yesterday! He picked alot of green ones since we are now at a risk of frost at night. He told me how his wife made fried green tomatoes and how much he liked them.  I have always heard of fried green tomatoes but I have never made them. So, I was then off to find a recipe…

I LOVED this dish.  I am thankful for my gift of tomatoes, but where will I find green tomatoes in the winter??? I would love to be able to make this year-round, This recipe was super easy to make and so delicious!  I put a little bit of sweet thai chili sauce on my tomatoes and they were amazing!!

I took this recipe from Pinterest. The original recipe comes from eatgood4life.com http://www.eatgood4life.com/easy-fried-green-tomatoes/

cooked green

2lbs of green tomatoes, sliced 1/4 inch thick approx.
2 organic eggs, beaten
2-3 cups of panko crumbs, maybe a tad more
1 tsp salt
Pinch of pepper
Olive oil for frying

1. In a medium mixing bowl place the beaten eggs. In another bowl place the panko crumbs with the salt and pepper. This is your assembly line.
2. Pour enough oil in the frying pan to coat the bottom. Heat over medium heat. Using your assembly line – eggs and panko, dip the tomatoes in the egg mixture, and then into the panko. Shake off any excess.
3. Sprinkle a couple of panko crumbs into the oil, if it sizzles it’s ready. Fry the tomatoes until light golden brown on each side. About 2 minutes per side.
4. Transfer them onto a plate, previously covered with paper towels, and fry all the tomato slices. Served while still warm.

raw tomatoes

Asian Sticky Chicken

This recipe is from “Bravo!” by The Best of Bridge.  I used chicken thighs but you could just as easily use chicken breasts that are pounded flat.  I served this dish with rice and stir fried vegetables.

Picture 2294

8 boneless skinless chicken thighs
All-purpose flour
1 Tbsp olive oil or vegetable oil
1/4 cup orange juice
3 Tbsp liquid honey
3 Tbsp hoisin sauce
2 tsp rice or cider vinegar
1 clove garlic, minced
2 tsp minced ginger root
1 tsp cornstarch
1/4 cup toasted sesame seeds
4 green onions, chopped

1. Preheat oven to 375F. Grease an 8-inch (20 cm) square baking dish.
2. Dust chicken with flour. In a skillet, heat oil over medium-high heat. Brown chicken and transfer to baking dish. 3. In a small bowl, whisk together orange juice, honey, hoisin sauce, vinegar, garlic, ginger and cornstarch.
4. Pour over chicken. Bake for 15 minutes. Flip chicken over, sprinkle with sesame seeds and bake for 15 minutes or until juices run clear when chicken is pierced. Serve sprinkled with green onions.
SERVES 4