Hello, friends! Last Monday of the school year for us, so we are all ready for this week to end…then on to SUMMER BREAK! I guess you guys can tell I’m just a little bit excited about that one. So last night I made this delicious one pan dish (plus a couple of sides). Crispy chicken and perfectly cooked buttery potatoes? Yes, please! It was a big hit and I have just enough left for a leftover meal this week!
Crispy Chicken Thighs and Pan Roasted Potatoes
4-6 chicken thighs or breasts (bone in and skin on)
1 small bag, about 20 small whole yellow potatoes
1/2 stick of butter =)
liberal amounts of salt and pepper to your taste
Preheat oven to 350. Melt a tablespoon of butter in a cast iron pan. Season each side of the chicken with salt and pepper.
Place the chicken skin side down and cook until it is crispy, about 10 minutes depending on the size of your chicken. Flip to other side and cook for 5 minutes. Remove chicken and add the rest of the butter to the pan. Then add the potatoes.
Situate the chicken on top of the potatoes. The potatoes should be like a bed for your chicken. Place in the oven and cook for about 45-60 minutes or until potatoes are tender and chicken thighs are cooked to 165.
Serve with another veggie and in possibly macaroni and cheese. This is a Sunday dinner, so why not!
Hey friends! I hope you are having a great evening! My family LOVES pot pies (who doesn’t?), so I am always finding creative and easy ways to make them. You can make this easy version during the week using a variety of store bought shortcuts. I thought there would be some leftovers, but the family gobbled it all up!
Two 10 1/2-ounce cans of reduced sodium cream of chicken soup
4 small potatoes diced
One bag frozen vegetables (carrot, corn and green bean mix)
1 teaspoon garlic powder
1 teaspoon onion powder
1 rotisserie chicken, meat shredded, skin and bones discarded
Kosher salt and freshly ground black pepper
1 can biscuit dough
Preheat the oven to 350 degrees F.
In a medium to large dutch oven, add a bit of oil to your pan. Over med.high heat, cook your potatoes until just fork tender, about 8 minutes.
Add together the cream of chicken soup, frozen vegetables, shredded chicken, and your seasonings in the dutch oven. I also added a couple tablespoons of water. I cooked until everything was warmed through, about 15 minutes or so.
Cover the pot pie filling with your biscuits.
Bake until the biscuits are golden brown, 15 to 20 minutes.
Evening friends! I hope you all have had a nice relaxing weekend. The weather has been BEAUTIFUL here the last few days, so we have really been enjoying playing outside and seeing the sun. Tonight I made this scrumptious chicken dinner for my family.
Chicken Thighs with Thyme, Mushrooms, and Bacon
4 Bone-In, Skin-on Chicken Thighs
1 large package of mushrooms, sliced
5 pieces of cooked bacon, chopped
Four Springs of Thyme
Salt, Pepper, and Poultry Seasoning, about a tablespoon each
Preheat your oven to 375.
Marinate your chicken thighs in a few tablespoons of olive oil with about 2 springs of thyme that have been taken off the sprig. Season your marinate and massage your chicken. You can do this all in a plastic Zip top bag if you don’t want to touch the chicken. Marinate anywhere from 15 minutes to an hour, depending on how much time you have.
Add your chicken to a hot pan, skin side down first. The first side will take about 10 minutes and the second side for about 5 minutes.
Take out your chicken and lower the temp. to medium. Add in all your mushrooms. Cook them in the olive oil and chicken fat that have rendered out while cooking. This will take about 6 minutes. Stir to coat all mushrooms.
Add in your cooked bacon. Add your chicken thighs back in,along with the rest of the thyme right on top.
Finish cooking in the oven for about 40 minutes.
I served with some steamed broccoli, Parmesan noodles, and crusty bread.
Hey guys! Happy Thursday! So glad tomorrow is Friday!!!!
This morning I threw 4 boneless skinless chicken thighs (could use breasts) seasoned well with salt and pepper, 1 jar of marinara sauce, and some random mushrooms in my handy dandy crockpot. It cooked on low all day. When I got home, I made a batch of rice (could use pasta), toasted up some bread, and dinner was served! The girls gobbled it up! Lots of leftovers for lunch tomorrow!
Hey guys! I made this meal last night for the family. It was so easy. All I did was put six chicken breasts in the crockpot with a bottle of barbecue sauce. I added some salt, pepper, and onion powder. I cooked it on low all day long, and when I got home from work, dinner was almost ready. All I had to do was shred the chicken. We put it on buns and made BBQ sandwiches. I served with a side of mac & cheese and broccoli.
Hey guys! It has been a long time! Between work, homework, cheer, etc. life has been very busy here. Dinners have been random hodgepodge meals that we have fit in between activities. Nothing really blog worthy, though; quesadillas, pizza, sandwiches, eggs, and cereal have all been staples. Tonight is actually the first time all week that I have had a chance to cook a main dish meal . So easy to make and loved by all at the dinner table!
4 boneless, skinless chicken thighs (or breasts)
8 slices of mozzarella
1 jar of your favorite marinara sauce
1/2 pound of whatever pasta you have on hand- I used penne
Preheat oven to 350. Spray a small casserole dish with cooking spray. Open up chicken by slicing 2/3 of the way through the meat. Add one slice of mozzarella in the middle. Top with 1/2 of the jar of marinara sauce and the other slice of cheese. Bake for about 40 minutes or until the internal temperature reaches 165. Put it on broil for a few minutes to get that pretty coloring on the top of the cheese. Serve with a side of cooked pasta combined with the rest of the sauce and some toasty bread.
Hey guys! Here is what I made for dinner last night. The family loved it! Can’t go wrong with bacon and pasta, though! See ya back here later for an easy healthy lunch recipe!
Chicken Pasta Carbonara
2 chicken breasts, cut in to bite sized pieces
1 Tbsp olive oil or unsalted butter
1/2 pound thick cut bacon, diced
1 onion, chopped
1 cup frozen peas
1 container of mushrooms
2 garlic cloves, minced
1/2 cup white wine
4 whole eggs
1 cup grated Parmesan or Pecorino cheese
1 pound pasta
Salt and black pepper to taste
Heat pasta water. Put a large pot of salted water on to boil to cook pasta.
While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon and cook until crispy. Add the garlic and cook another minute, then turn off the heat and put the bacon and garlic into a large bowl.
Add in a bit more oil. Cook your chicken until cooked through, about 10 minutes. Take out the chicken and add in your onions and mushrooms. Cook for a couple of minutes and add in your wine. Cook down, about 3 minutes. Add in your frozen peas. Mix to combine.
In a small bowl, beat the eggs and mix in about half of the cheese.
When the pasta is finished cooking, strain the pasta and move it to the bowl with the bacon and garlic. I used one of those spider strainers to move my pasta. Reserve some of the pasta water.
Toss everything to combine, allowing the pasta to cool just enough so that it doesn’t make the eggs curdle when you mix them in.
Add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste. Add some pasta water back to the pasta to keep it from drying out.
Top with more cheese!