Dips, Dressings, and Spreads – Page 12

Family Favorite- Breaded Chicken Cutlets

The fancy term is Chicken Milanese. I have made this tons of times, and you can find the recipe here. The girls LOVE it, so I was excited to see the recipe in my Blue Apron box this week. img_2426-1

Part of the meal also called for a side salad of pea shoots, radishes, and warm snap peas with a stone mustard vinaigrette. Sounded delicious to me, but I knew I was not going to win the family over with that one. Instead, I sauteed the peas for everyone and made the salad for just for myself. I added some diced cucumbers and tomatoes to the mix. I still used the dressing recipe whisked together: a tablespoon of whole grain mustard; 1 shallot, minced; the juice of one lemon; salt and pepper to taste; and about 2 tablespoons of olive oil.
I made some white rice for the rest of the family, which they appreciated 😉

Catch Up…

Dips, Dressings, and Spreads, Kids, Weekend Wrap-Up, Weekly Meal Plans

Hey friends! It is almost spring break!!!! Here are a few pics from this past week… Brutus begging for Bugels

Chess playing captured on camera.

Pasta Prinevera- A Blue Apron meal- Mushrooms, Spinach, Asparagus, Fettichini, Greek Yogurt, Parm Cheese. YUM!!!!

Foul play before the official Easter basket pic could be taken. Lots of chocolate, jelly beans, and cute toys.

Rainbow Eggs! The girls and I decorated eggs and got creative this year. I think we will be doing this more than once a year.

Hubby took Becca to her cheer party, so Katie and I decided to have breakfast for dinner. Sunny side up eggs and a blueberry bagel with cream cheese. Perfection!

The rest of the weekly meal plan looks like this…

Tuesday- Chicken Dish
Wednesday- Who knows what is leftover in the fridge?
Thursday- Fend for yourselves. (Space Camp field trip, so the family is on their own!)
Friday- Mexican per Katie. Margaritas per Mommy.

Time for bed! Sweet dreams!

Weekend Wrap Up 3/20/16

Chicken, Dips, Dressings, and Spreads, potatoes, Weekend Wrap-Up

This Saturday was all about CHEER! Uniform fittings and another long day of competitions. I was surrounded by cheerleaders ALL DAY LONG. Becca was so excited to compete!

Getting her cheer make-up done…

They won! National Champions…first place with no deductions at all!

Today we slept in late. I did lots of laundry and went to the gym for a sweat session. Then I came home and made my version of the Chicken Milanese meal from Blue Apron.

I made these potatoes; diced and coated with a couple tablespoons of olive oil with a good sprinkle of salt and pepper, cooked at 425 for about 25-30 minutes. Basically what I have made before in terms of the chicken.
A bright spinach salad with radishes, parm cheese, and some chopped nuts.

With a gorgeous Dijon Mustard (2 tablespoons), Sour Cream (or Greek Yogurt), apple cider vinegar (1 tablespoon), and about a tablespoon of olive oil all mixed together seasoned with a bit of salt and pepper. I was the only one who ate the salad (shocker). I let them eat the potatoes, but of course I snuck a few for quality control =) I also made them some green beans for a veggie.

White Wine Roasted Chicken

Chicken, Dips, Dressings, and Spreads

Simple and delicious!

White Wine Roasted Chicken

Ingredients

1 large Whole Chicken
1/2 cup of olive oil
1 cup white wine- I used Pinot Grigio
salt and pepper

Equipment
Roasting pan, 10- to 12-inch oven-proof skillet, casserole dish, pie dish or other oven-proof dish

Instructions

Preheat the oven to 450°F. Place the rack in the lower-middle of the oven.

Make sure that you pat the chicken dry with paper towels.

Rub the chicken all over with olive oil. This will help the skin crisp and become golden. Sprinkle the chicken all over with salt and pepper.

Place the chicken, breast-side up, in the pan. Pour the white wine in the bottom of your pan. Cook about 30 minutes. The skin should begin to be turning golden brown.

Lower the oven to 400°F and roast the chicken for about another hour or so depending on the size of your bird.

Use your thermometer to check the temperature on the chicken near the end of the cooking time. . It is is done when it registers 165°F in the thickest part of the thigh, when the wings and legs wiggle loosely, and when the juices run clear.

Rest the chicken on a cutting board for about 15 minutes.