lobster carbonara
oven baked trout, green beans
cream of crab soup, Greek salad, easy crusty bread, lazy daisy cake
slow baked lemon salmon, peas
fried shrimp, broccoli
crab melts, salad
chicken pot pie with cream cheese biscuits

Monday, October 5, 2015

Citrus Chicken Thighs

I made quite a few changes from the original recipe so that I could roast potatoes and broccoli along with the chicken thighs.  Miss F had fun squeezing the citrus and she was a big fan of the chicken, as long as hers didn't have any scallions on it.  I roasted the fingerling potatoes in the same pan as the chicken, which provided a nice brightness to them.  It would also work well with carrots in the same pan.  This chicken would also be great on the grill, as long as it is still grilling weather where you are. 
Citrus Chicken Thighs

1 bunch scallions, thinly sliced
2 garlic cloves, chopped
1 teaspoon finely grated lime zest
1 teaspoon finely grated orange zest
¼ cup fresh lime juice
¼ cup fresh orange juice
¼ cup reduced-sodium soy sauce
2 tablespoons vegetable oil
1 tablespoon kosher salt
2 pounds skin-on, bone-in chicken thighs

Set aside ¼ cup sliced scallions. Pulse the garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor until well combined. Set aside ¼ cup of the marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag, and turn to coat. Chill at least 20 minutes. Preheat the oven to 400 degrees. Spray a 9x13 baking dish with cooking spray and place the chicken in a single layer in the dish. Bake for 35 to 40 minutes. Serve the chicken with the reserved scallions and marinade.
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Thursday, October 1, 2015

Roasted Parmesan Butternut Squash

Anyone else out there already thinking of Thanksgiving? If everything works out, we will be in our new home for turkey day this year. And I am so excited because the new house has DOUBLE OVENS. No more crazy rotation schedule while trying to roast a turkey, bake rolls and bake side dishes. There will be room for everything and everything will be cooked at its proper temperature, not some compromised temperature I had to settle for to make everything work. This butternut squash dish from Gourmet is going on my Thanksgiving Day menu. It is incredibly easy to prepare and it tastes like you slaved over it.  The squash can be chopped a day in advance and kept in the fridge until ready to bake.
Roasted Parmesan Butternut Squash

3 pound butternut squash, peeled and cut into 1-inch pieces
½ cup heavy cream
3 sage leaves
¾ cup finely grated Parmesan
1 teaspoon salt
¼ teaspoon pepper

Preheat the oven to 400 degrees. In a 2 quart shallow baking dish, toss the squash with the cream, sage, ½ cup of the Parmesan, salt and pepper. Cover and bake for 30 minutes. Remove the cover, top with the remaining Parmesan and bake for 20 minutes more, uncovered. Let stand for 5 minutes before serving.

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Monday, September 28, 2015

Chipotle Honey Chicken Tacos

I don't know why it took me so long to make this recipe from The Brewer and the Baker.  It has been on my list for nearly a year now.  Now that school is in full swing, things have been a lot busier around here, so crockpot meals are a staple.  Miss F doesn't get home from art class and dance until past 5 pm, which usually involves me picking her up.  This leaves very little time for dinner prep, you know with trying to work in a bath and homework each evening.  Miss F and I were huge fans of this chicken, C was not as impressed.  He said they were "too sweet" and didn't touch the leftovers.  I think I may reduce the honey to a tablespoon or two next time I make them.
Chipotle Honey Chicken Tacos

1 pound boneless, skinless chicken breast
1 to 2 chipotle peppers in adobo sauce
¼ cup honey
¼ small onion, roughly chopped
1 clove garlic
1 tablespoon olive oil
Dash Worcestershire sauce
¼ cup water

Shredded Monterrey Jack cheese

Place chicken breasts in a crockpot. Add the chipotles, honey, onion, garlic, oil, Worcestershire sauce and water in a blender or mini food processor. Puree until smooth. Pour the sauce over the chicken, cook on low for 4 hours. Remove the chicken and shred using two forks, return to the cooking liquid and stir well to combine. Serve on warm tortillas with guacamole, cheese and tomatoes.
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