One Pan Chicken & Roasted Romaine

One Pan Chicken & Roasted Romaine

Ingredients:

• 4 skinless, boneless chicken breasts
• Kosher salt, freshly ground pepper
• 3/4 c. Parmesan Cheese, divided
• 3/4 c. Panko (Japanese Breadcrumbs)
• 4 T Extra Virgin Olive Oil, divided
• 2 T chopped flat leaf parsley
• 3 Garlic Cloves, grated, divided
• 2 Large Hearts of Romaine, halved lengthwise
• 1 Lemon, cut into 8 wedges
• 1 baguette, sliced into crostini

Preheat the oven to 450 degrees. Line a baking sheet with foil or parchment. Season the chicken with salt and pepper; place on prepared sheet. Combine 1/2 cup of Parmesan cheese, panko, 2 tbsp oil, parsley and 2 cloves of grated garlic in a medium bowl; season with salt and pepper. Coat chicken with panko mixture and return to baking sheet. Roast chicken until panko turns golden brown, about 10 minutes.

Drizzle romaine with 2 tbsp. oil and sprinkle with remaining grated garlic clove. Season with salt and pepper. Remove sheet from oven; place romaine around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Divide among plates. Top lettuce with 1/4 cup Parmesan cheese and garnish with lemon wedges for squeezing over. Finally, place two crostini on each place to finish.

Savory Black Beans and Rice

This is out of a book I have called "Secrets of Feeding a Healthy Family" -- yes,  you can make healthy meals with bacon!

Ingredients:

2 cans (15 oz.) black beans, drained

¼ lb. (4 slices) bacon, cut into 1/2-inch strips

½ to 1 large onion, chopped

2 cloves garlic, minced

¾ tsp dried leaf oregano

½ tsp dried rosemary, crushed

¼ tsp dried thyme

¼ tsp black pepper

1 tsp salt

Empty the beans into a medium saucepan. Cook the bacon in a skillet until golden brown. Use a slotted spoon to move the bacon into the beans. Use the bacon fat (really! This is what makes it filling and flavorful!) to cook the onion and garlic over medium heat until the onion is clear. Measure the spices into the beans, stir them up, then simmer about ½ an hour to blend the flavors. Serve over hot cooked rice. Dress it up with a dollop of sour cream and serve with orange rounds on the side. Also delicious with a squeeze of fresh lime and chunks of avocado.

Tamale Peppers

A new meatless (not protein-less) dinner.
*serves 4 (but we had left over filling that we put in tortillas for lunch the next day)
4 medium bell peppers (we like red and yellow best)
1 cup diced fresh tomatoes
1 cup black beans rinsed and drained
1 cup frozen corn, thawed
3/4 cup salsa
1 cup shredded cheddar cheese
1/4 c cornmeal
2 green onions, chopped
2 Tablespoons chopped fresh cilantro

1) preheat oven to 350. cut tops off bell peppers and remove seeds. Set aside.
2) In a large bowl combine all ingredients except only 3/4 cup of the cheese.
3) spoon mixture evenly into peppers, and top with remaining cheese.
4) Place stuffed peppers in an 8x8 baking dish. add 1/2 in water to pan (we didn't add water and they turned out great). Bake, uncovered, for 50 minutes or until peppers are tender and filling is hot.

Ginger Glazed Mahi-Mahi

Ingredients

• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets
• salt and pepper to taste
• 1 tablespoon vegetable oil

Directions

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

We Just tried this recipe, and it is awesome.

White Chili

2 chicken breasts, cooked and shredded
1 onion, finely chopped
1/2 jalapeno, finely chopped*
2 cloves garlic
4 cups chicken broth
1 can (4 oz.) diced green chilies
2 cans (15 oz. each) white beans, sometimes called Great Northern beans
1 t cumin
1 t ground oregano
1/2 t cayenne pepper*
2 T cornstarch dissolved in 1/4 c cold water
1 c shredded cheese

Saute onion, jalapeno and garlic in oil over medium heat for 2 - 3 minutes. Add chicken broth, chilies, beans and spices and bring to a boil; add cornstarch mixture and reduce heat to a simmer. Add chicken and cheese; simmer until chicken is warm and cheese is melted. Serve with cornbread.

* The original recipe called for a whole jalapeno and a full teaspoon of cayenne pepper, but it was too spicy for our kids so we cooled it down this time. Also, if I want it a little creamier, I add a can of cream of chicken soup, 4 oz. of cream cheese, or sour cream to taste.

Wild Rice with Roasted Veggies

2 Large zucchini, thickly sliced
8 ounces mushrooms, quartered
2 red peppers, chopped
6 tablespoon olive oil, divided
2 teaspoon salt
4 cups wild rice (or use 2+ boxes of Rice-a-Roni wild rice)
4 tablespoon balsamic vinegar

Slice zucchini and mushrooms. Chop red pepper. Brush vegetables lightly with 1 tablespoon of the olive oil (or drizzle on top). Preheat oven to broil--about 400. Spread veggies out in a single layer on a cookie sheet. Broil veggies, turning occasionally, until just tender. In the meantime, Cook wild rice according to rice directions--or use a rice cooker. Place rice on a plate and top with veggies. Drizzle with olive oil and balsamic vinegar.

*This is a new favorite

Szechuan Steak

We love this one. One word of advice though, cut and prepare everything before you start stir frying, because once you start it goes really fast.

1 lb steak (any kind) sliced thin, 1-2" long pieces
8 oz fresh sugar snap peas
2 garlic cloves (minced)
1/4 tsp red pepper flakes
1/4 cup soy sauce
1/4 cup water
1 tsp sugar
2 tsp cornstarch
1/3 cup cilantro chopped
2 Tbs dry roasted peanuts chopped

Heat oil in skillet (med-high heat). Add peas and stir-fry 2 minutes. Remove and put aside on a plate. Add beef, garlic, and pepper to skillet. Stir fry until meat is brown. Combine soy, water, sugar, and starch in a bowl. Return peas to skillet and toss with meat. Add soy mixture and stir fry until thick. Remove from heat and serve over steamed rice. Top with cilantro and peanuts.

Homemade pasta

2 1/3 c flour
1/2 tsp salt
2 beaten eggs
1/3 c water
1 tsp cooking oil or olive oil

1)In a large mixing bowl combine 2 c flour and salt. Make a well in the center of the dry mixture. In a small bowl combine eggs, water, and oil. Add to dry mixture; mix well.

2) Sprinkle counter top with flour. Knead dough until smooth and elastic (about 8 min). Cover and let dough rest for 10 min.

3) Divide dough into 4 equal portions. Roll each portion into a 12-inch square (about 1/16 inch thick--or use a pasta roller). Let stand 20 min (you can skip this, but your noodles will turn out thicker and squiggly).

4) cut as desired. I used a pizza cutter and just cut thin strips.

Cheese Fondue

(Patti's Recipe)...I think all the recipes people want came from her :)
8 oz cream cheese
1 cup milk

blend and put in a bowl

Add cheese and salt
2 cups shredded Cheddar or Jack cheese
1/4 tsp garlic salt

Microwave bowl until hot and creamy. Then put in a fondue pot (or crock pot) on low to keep warm.
Serve with: French bread, broccoli, pasta (we like penne), cooked baby carrots, cauliflower...

Cashew Chicken

Cashew Chicken

from Samui Institute of Thai Culinary Arts

1/2 boneless chicken breast

1/2 med. white onion 1/3 cup

1 bunch spring onions 1/4 cup

1/4 fresh green pepper

1/4 fresh red pepper

1/3 cup unsalted roast cashew nuts

5 deep-fried dried red hot chilies (see below) for decoration

2 cloves chopped garlic

1 tbsp oyster sauce

1 tsp fish sauce

1/2 tsp cane sugar

ground black pepper to taste

1 tbsp soy bean oil or vegetable oil

1/4 cup chicken stock or vegetable stock

1 tbsp corn starch or corn flour

2 tsp deep fried dried garlic for garnish

Preparation

1. Cut the chicken into thin strips

2. To fry the dried red hot chilies, drop them in hot oil, let fry about 10 seconds, remove and drain.

3. Cut the white onion, green pepper, and red pepper into thin strips.

4. Heat the oil in a wok or large frying pan. Add the garlic and chicken and stir fry 1 minute.

5. Add the white onion, green pepper, red pepper and stir fry about 1 minute..

6, Add the cashew nuts, fried chilies and chicken stock. Stir fry another 20 seconds.

7. Add the oyster sauce, fish sauce, sugar and pepper. Stir briefly. Add the cornstarch and spring onion and stir fry a little more.

8. Serve hot, garnished with coriander leaves and deep fried garlic.

Teriyaki Chicken

Always a big hit at our house, especially for guests. (Elizabeth - look, no dairy!)

1 c soy sauce
1 1/4 c brown sugar
1 t minced garlic
chicken pieces for 6 - 8 people (tenders would be delicious)
2 - 3 T cornstarch
1 c chicken broth

Combine first four ingredients in large pot and bring to a boil. Partially cook the chicken, turning it so all the pieces get covered with sauce. Remove chicken to a 9x13 baking dish (or smaller if you're cooking for fewer).

Stir cornstarch into chicken broth and pour into sauce. Cook until mixture is thickened slightly. Pour sauce over chicken. Cover dish with foil (or use a casserole dish with a lid) and bake at 350 for 30 minutes or until chicken is done.

We serve this over rice with pineapple and broccoli.

***NOTE: This recipe makes a lot of sauce, so you may want to cut it in half if you're serving fewer than five or six. I'd try it as-is once to see of it's too much sauce for you. Enjoy!

Sausage and Summer Squash

1/3 to 1/2 cup Italian salad dressing
2 cloves garlic, minced
12 oz cooked polish sausage (halved lengthwise, sliced diagonally)
3 small summer squash and/or zucchini, quartered lengthwise
4 wedges Italian flat bread, split
1/4 cup sliced green onions
1/4 cup shredded Parmesan cheese

1. Preheat broiler. In small bowl combine dressing and garlic. In extra-large skillet cook sausage and squash in 2 tablespoons of the dressing mixture for 8 to 10 minutes or until sausage is heated through and squash is almost tender, stirring occasionally.

2. Meanwhile, place bread on broiler pan; brush with 1 tablespoon of the dressing mixture. Broil 3-4 inches from heat for 1 to 2 minutes, until lightly toasted.

3. Serve sausage and squash with toasted bread. Drizzle remaining dressing; sprinkle green onions and Parmesan cheese on top.

* would make good kabobs