50. Chicken with Sweet Potatoes and cauliflower
So we are already at 50. I feel like my lead had gone and I need to start cooking more and get ahead. This was a healthy meal that was so good. There was nothing lacking in taste and this was 349 calories!
*1 (1/2lb) sweet potato, peeled and sliced about 1/4 in thick
*1/2 head cauliflower (about 1 lb), cut into medium florets
*2 TBSP Olive oil
*coarse salt and ground pepper
*2 TBSP red-wine vinegar
*4 boneless, skinless chicken breast
*1 cup chicken broth
*2 sprigs thyme
*1/2 TBSP unsalted butter
Preheat oven 450
On baking sheet toss the sweet potato and cauliflower with 1 1/2 TBSP olive oil and season with salt and pepper
Roast until cooked through and browned on one side, about 25 minutes
Transfer to a bowl and gently toss with 1 TBSP vinegar
Meanwhile in a large nonstick skillet, heat 1/2 TBSP oil over medium low
Season chicken with salt and pepper
Cook until golden and cooked through, 30-35 minutes, flipping halfway through
Transfer to a plate and keep warm
To Skillet, add broth, thyme and 1 TBSP vinegar
Cook over medium high heat until reduced by half, 3-5 minutes
Return chicken to coat with sauce
Remove from heat and stir in butter
Serve with veggies
This is one of the best things I have ever made. We all loved it. I think that this is how I am always going to make sweet potatoes!!
Wednesday, February 17, 2010
Tuesday, February 16, 2010
Feb 16
49. Beef Stew
Some of you may wonder why I use my slow cooker so much. A couple of reasons.
1. On Tuesdays I take one of the dogs to Dog Obedience and I dont get home until almost 8, so its easy to start dinner in the afternoon
2. My sweet husband bought me the mother of all crock pots for my birthday a couple of years ago. Its an All Clad slow cooker. He bought it for my birthday and had me open it in front of my parents...then asked me to look inside. We all thought there was something inside. It was just the slow cooker and we all still tease him about it. Then after I had had it a year or so it tried to kill me. Thats right...KILL me!! It turned off early and I wondered why. I tried to turn it back on and it sent a shock up my arm and I felt it in my teeth. So it was a bad day! William Sonoma traded it in for us! So I feel I need to use it a lot!
*8-13 small potatoes (1-2 lbs) I used Yukon
*4 large carrots, cut into 1 and 1/2 in lengths
*1/2 cup flour
*1/2 tsp paprika
*1/2 tsp salt
*1/2 tsp pepper
*2 lb boneless beef chuck, tripped of fat and cut into 1 1/2 in chunks
*1-2 TBSP olive oil
*1 large onion, cut into wedges
*1 large rib celery, sliced 1/2 inches
*6-8 mushrooms, cut in half
*2 cups beef broth
*1/2 cup tomato paste
*1 TBSP soy sauce
*1 TBSP red wine vinegar
*1/2 tsp sugar
*pinch of cloves
*1 bay leaf
*2 sprigs fresh parsley (I used bottled that I had)
* 10 on. package of frozen peas, thawed
Place potatoes in the slow cooker
Top with carrots
In a bag or bowl, combine flour, paprika, salt and pepper
Toss the beef to coat
In a skillet heat the olive oil over medium high heat
Add the beef, do not crowd the meat
Brown on all sides of the meat and remove to the slow cooker
Add the celery, onion and mushrooms to the slow cooker and stir, but do not disturb the potatoes
Mix the broth, tomato paste, soy sauce, vinegar, sugar, and cloves
Pour into the cooker
Tuck the bay leaf and parsley into the stew
Cover and cook for 8 hours on low or high for 4 hours
Discard the bay leaf and parsley
Stir in the peas and cook on High until peas are hot.
Some of you may wonder why I use my slow cooker so much. A couple of reasons.
1. On Tuesdays I take one of the dogs to Dog Obedience and I dont get home until almost 8, so its easy to start dinner in the afternoon
2. My sweet husband bought me the mother of all crock pots for my birthday a couple of years ago. Its an All Clad slow cooker. He bought it for my birthday and had me open it in front of my parents...then asked me to look inside. We all thought there was something inside. It was just the slow cooker and we all still tease him about it. Then after I had had it a year or so it tried to kill me. Thats right...KILL me!! It turned off early and I wondered why. I tried to turn it back on and it sent a shock up my arm and I felt it in my teeth. So it was a bad day! William Sonoma traded it in for us! So I feel I need to use it a lot!
*8-13 small potatoes (1-2 lbs) I used Yukon
*4 large carrots, cut into 1 and 1/2 in lengths
*1/2 cup flour
*1/2 tsp paprika
*1/2 tsp salt
*1/2 tsp pepper
*2 lb boneless beef chuck, tripped of fat and cut into 1 1/2 in chunks
*1-2 TBSP olive oil
*1 large onion, cut into wedges
*1 large rib celery, sliced 1/2 inches
*6-8 mushrooms, cut in half
*2 cups beef broth
*1/2 cup tomato paste
*1 TBSP soy sauce
*1 TBSP red wine vinegar
*1/2 tsp sugar
*pinch of cloves
*1 bay leaf
*2 sprigs fresh parsley (I used bottled that I had)
* 10 on. package of frozen peas, thawed
Place potatoes in the slow cooker
Top with carrots
In a bag or bowl, combine flour, paprika, salt and pepper
Toss the beef to coat
In a skillet heat the olive oil over medium high heat
Add the beef, do not crowd the meat
Brown on all sides of the meat and remove to the slow cooker
Add the celery, onion and mushrooms to the slow cooker and stir, but do not disturb the potatoes
Mix the broth, tomato paste, soy sauce, vinegar, sugar, and cloves
Pour into the cooker
Tuck the bay leaf and parsley into the stew
Cover and cook for 8 hours on low or high for 4 hours
Discard the bay leaf and parsley
Stir in the peas and cook on High until peas are hot.
Monday, February 15, 2010
Feb 15
48. Chicken with 40 Cloves of Garlic
We are home! We had a wonderful trip to Mexico! It makes me want to cook more Mexican food. There was a lady at the resort who just made tortillas all day. She just stood behind a counter making these all day!
*2 tablespoons butter
*1 tablespoon olive oil
*1 whole chicken
*40 cloves garlic
*1/4 cup water
*2 tablespoons lemon juice
*1 teaspoon salt
*1/2 teaspoon dried thyme
*1/4 teaspoon ground black pepper
Now I did not use 40 cloves of garlic. I put a bunch of crushed garlic on the bottom of the dutch oven.
Preheat an oven to 350
Melt the butter with the olive oil in a large Dutch oven over medium-high heat.
Add the chicken to the Dutch oven and brown on all sides in the butter and oil, 5 to 10 minutes.
Remove the chicken to a cutting board.
Drain all but 2 tablespoons of liquid from the pan; stir the garlic cloves into the reserved liquid.
Return the chicken to the pan; sprinkle the water, lemon juice, salt, thyme, and black pepper over the chicken; cover tightly.
Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 90 minutes.
An instant-read thermometer inserted into the thickest part of the thigh should read 180.
Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
it was really really good. It will be good tomorrow too!
We are home! We had a wonderful trip to Mexico! It makes me want to cook more Mexican food. There was a lady at the resort who just made tortillas all day. She just stood behind a counter making these all day!
*2 tablespoons butter
*1 tablespoon olive oil
*1 whole chicken
*40 cloves garlic
*1/4 cup water
*2 tablespoons lemon juice
*1 teaspoon salt
*1/2 teaspoon dried thyme
*1/4 teaspoon ground black pepper
Now I did not use 40 cloves of garlic. I put a bunch of crushed garlic on the bottom of the dutch oven.
Preheat an oven to 350
Melt the butter with the olive oil in a large Dutch oven over medium-high heat.
Add the chicken to the Dutch oven and brown on all sides in the butter and oil, 5 to 10 minutes.
Remove the chicken to a cutting board.
Drain all but 2 tablespoons of liquid from the pan; stir the garlic cloves into the reserved liquid.
Return the chicken to the pan; sprinkle the water, lemon juice, salt, thyme, and black pepper over the chicken; cover tightly.
Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 90 minutes.
An instant-read thermometer inserted into the thickest part of the thigh should read 180.
Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
it was really really good. It will be good tomorrow too!
Thursday, February 4, 2010
Feb 4
47. Lemon Butter Fillet
So this one did not go over well with the younger crowd. My dad and Dave liked it. I think that Cod is not my favorite fish, but it was ok. I would make it again. Elise normally loves fish but this was not her favorite.
1/2 cup butter
1 lemon, juiced
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried parsley
3 cloves garlic, minced
6 (4 ounce) fillets cod
2 tablespoons lemon pepper
Preheat oven to 350.
Melt the butter in a medium saucepan over medium heat.
Mix in lemon juice, salt, pepper, parsley flakes, and garlic.
Bring to a boil.
Cook and stir about 10 minutes, until thickened.
Arrange cod fillets in a single layer on a medium baking sheet.
Cover with 1/2 the butter mixture, and sprinkle with lemon pepper.
Cover with foil.
Bake 15 to 20 minutes in the preheated oven, until fish is easily flaked with a fork. Pour the remaining butter mixture over the fish to serve.
Since we are leaving sat morning at 6:30 am!! for Mexico, I will not be cooking tomorrow night. I think it may be an order Pizza night at our house. So I will see you guys in a little over a week! Maybe I will be inspired when I come back to cook more mexican food!
So this one did not go over well with the younger crowd. My dad and Dave liked it. I think that Cod is not my favorite fish, but it was ok. I would make it again. Elise normally loves fish but this was not her favorite.
1/2 cup butter
1 lemon, juiced
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried parsley
3 cloves garlic, minced
6 (4 ounce) fillets cod
2 tablespoons lemon pepper
Preheat oven to 350.
Melt the butter in a medium saucepan over medium heat.
Mix in lemon juice, salt, pepper, parsley flakes, and garlic.
Bring to a boil.
Cook and stir about 10 minutes, until thickened.
Arrange cod fillets in a single layer on a medium baking sheet.
Cover with 1/2 the butter mixture, and sprinkle with lemon pepper.
Cover with foil.
Bake 15 to 20 minutes in the preheated oven, until fish is easily flaked with a fork. Pour the remaining butter mixture over the fish to serve.
Since we are leaving sat morning at 6:30 am!! for Mexico, I will not be cooking tomorrow night. I think it may be an order Pizza night at our house. So I will see you guys in a little over a week! Maybe I will be inspired when I come back to cook more mexican food!
Wednesday, February 3, 2010
Feb 3....easy
46. Enchilada Pizza
This is something I never thought about putting on a pizza, but as I was reading through Family Circle I saw it. I thought why not try it. We love Tex Mex and since we are going to Mexico next week, lets get into that frame of mind. Eli did not like it. Told me it was too spicy, which he will say about water on some days! Elise thought it looked gross and would not taste it.
*1 tube pizza dough (I used the thin crust by Pillsbury)
*1/2 cup enchilada sauce (it comes in a can.)
*1 cup shredded cheddar-jack cheese
*1 cup chili bean, drained
*1 cup diced cooked chicken
*1/2 cup jalapeno slices, cut in half
Heat oven 425
Spray baking sheet with cooking spray
Roll out pizza dough
Spread enchilada sauce over crust within 1/2 inch of edges
Evenly scatter cheese, beans, chicken and jalapenos over pizza
Bake 16-17 minutes until crust is golden
Allow to cool and cut!
This is something I never thought about putting on a pizza, but as I was reading through Family Circle I saw it. I thought why not try it. We love Tex Mex and since we are going to Mexico next week, lets get into that frame of mind. Eli did not like it. Told me it was too spicy, which he will say about water on some days! Elise thought it looked gross and would not taste it.
*1 tube pizza dough (I used the thin crust by Pillsbury)
*1/2 cup enchilada sauce (it comes in a can.)
*1 cup shredded cheddar-jack cheese
*1 cup chili bean, drained
*1 cup diced cooked chicken
*1/2 cup jalapeno slices, cut in half
Heat oven 425
Spray baking sheet with cooking spray
Roll out pizza dough
Spread enchilada sauce over crust within 1/2 inch of edges
Evenly scatter cheese, beans, chicken and jalapenos over pizza
Bake 16-17 minutes until crust is golden
Allow to cool and cut!
Tuesday, February 2, 2010
feb 2
45. Hoisin Chicken
What can I say....? I love hoisin. I really like the stuff at PF Changs but the stuff from Whole Foods is alright too. I like this recipe more than Dave did. I guess that's fair since he liked last nights better.
*1/4 cup honey
*2 TBSP soy sauce
*2 TBSP hoisin
*1 TBSP ginger
*1 tsp sesame oil
*3 gloves garlic, minced
*6 frozen, boneless, skinless chicken breast (Do not thaw) I used 2 because I did not want leftovers
*2 tsp cornstarch
*2 tsp cold water
*1 TBSP sesame seeds
In a zip lock bag combine honey, soy, hoisin, ginger, garlic and sesame oil.
One at a time place the frozen chicken in the bag, seal and shake to coat with the sauce
Transfer to a slow cooker, pouring the sauce over the chicken
Cook on low for 4-6 hours
When done strain the sauce through a fine-mesh strainer into a saucepan
In a cup combine the water and cornstarch
Bring the sauce to a boil over high heat, add the slurry and cook until thickened, about 2 minutes
Sprinkle the chicken with the sesame seeds and serve with the sauce.
A couple of nice people have asked about my poor thumb. It still hurts but is getting better. I am still not really cutting things yet! Still scared to death of the cute mandolin! I have not even opened the drawer where it is!
What can I say....? I love hoisin. I really like the stuff at PF Changs but the stuff from Whole Foods is alright too. I like this recipe more than Dave did. I guess that's fair since he liked last nights better.
*1/4 cup honey
*2 TBSP soy sauce
*2 TBSP hoisin
*1 TBSP ginger
*1 tsp sesame oil
*3 gloves garlic, minced
*6 frozen, boneless, skinless chicken breast (Do not thaw) I used 2 because I did not want leftovers
*2 tsp cornstarch
*2 tsp cold water
*1 TBSP sesame seeds
In a zip lock bag combine honey, soy, hoisin, ginger, garlic and sesame oil.
One at a time place the frozen chicken in the bag, seal and shake to coat with the sauce
Transfer to a slow cooker, pouring the sauce over the chicken
Cook on low for 4-6 hours
When done strain the sauce through a fine-mesh strainer into a saucepan
In a cup combine the water and cornstarch
Bring the sauce to a boil over high heat, add the slurry and cook until thickened, about 2 minutes
Sprinkle the chicken with the sesame seeds and serve with the sauce.
A couple of nice people have asked about my poor thumb. It still hurts but is getting better. I am still not really cutting things yet! Still scared to death of the cute mandolin! I have not even opened the drawer where it is!
Monday, February 1, 2010
Feb 1
44. Bistro Chicken
*1 box penne
*2 cups roma tomatoes
*1 package feta
*1/2 cup Caesar dressing
*1/4 cup red onion
*1/3 fresh basil
*1/4 cup sun dried tomatoes
*2-3 lb chicken
Make the pasta and drain
Stir in everything and enjoy
Dave loved this and I did not love it. So I guess it depends on the person. I hate raw onions so I left that out.
*1 box penne
*2 cups roma tomatoes
*1 package feta
*1/2 cup Caesar dressing
*1/4 cup red onion
*1/3 fresh basil
*1/4 cup sun dried tomatoes
*2-3 lb chicken
Make the pasta and drain
Stir in everything and enjoy
Dave loved this and I did not love it. So I guess it depends on the person. I hate raw onions so I left that out.
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