Category: Dinner

One Pan Baked Parmesan Chicken and Vegetables

Ingredients

  • 6 Tablespoons butter
  • 1 cup Italian seasoned bread crumbs
  • 1 cup grated Parmesan cheese
  • ½ teaspoon garlic powder
  • 6 boneless, skinless chicken breasts
  • 8 baby red potatoes diced
  • 1 pound asparagus cut into bite-sized pieces
  • 2 Tablespoons olive oil
  • salt and pepper to taste
  • 1 Tablespoon fresh parsley chopped


Instructions

Preheat oven to 400 degrees F.
Spray a baking sheet pan with nonstick cooking spray; set aside.
In a shallow dish, melt butter.
In another shallow dish combine breadcrumbs, Parmesan cheese, and garlic powder.
Dip chicken into butter and coat in crumb mixture; place in prepared pan.
In a large bowl, toss red potatoes and asparagus in olive oil and spread loosely around chicken in pan. Add salt and pepper to taste.
Bake for 20 minutes, or until chicken is cooked through and vegetables are tender.
Garnish with fresh parsley, if desired.

Notes

If you are not a green bean and red potato fan, you could easily replace them with any of the following:
Carrots
Mushrooms
Zucchini
Sweet potatoes
Squash
Broccoli
Cauliflower

https://www.sixsistersstuff.com/recipe/one-pan-baked-parmesan-chicken-and-vegetables/

Chimichangas

  • 1-2 lbs of chicken (breast or thighs)
  • Taco skillet sauce packet
  • burrito sized flour tortillas
  • 1 can Black beans or refried beans
  • Shredded cheese (cheddar or mexican blend)

Sear salted and peppered chicken (2 breasts or 4 thighs) until nicely colored. Add 1 ½ cups of red taco seasoning sauce (we use frontera taco skillet sauce), cover, let it lightly simmer for about 30 minutes. Remove the lid and let the sauce cook down until thickened.  Shred the chicken and toss to ensure pieces are evenly coated. 

Fill tortillas with shredded chicken, beans, and shredded cheese and roll into a burrito (use less filling than you think until you get an idea of how much to use). A slurry made from 1 tablespoon of flour to 3 tablespoons of water can help glue the burrito closed during frying.

Frying is done in 350 degree vegetable oil, a couple minutes on each side until golden brown.

Serve with hot sauce/salsa, sour creme (Mexican crema), and guacamole to taste.

Inspired by https://basicswithbabish.co/basicsepisodes/chimichangas
His video is an excellent tutorial and includes more scratch-made components if you want to up your game.

Santa Maria Grilled Tri-Tip Beef

2 teaspoons salt
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
1.5 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
1 (2.5 pound) beef tri-tip roast
1/3 cup red wine vinegar
1/3 cup vegetable oil
4 cloves crushed garlic
1/2 teaspoon Dijon mustard

Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.

Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.

Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.

Preheat an outdoor grill for high heat, and lightly oil the grate.
Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.

From: https://www.allrecipes.com/recipe/236992/santa-maria-grilled-tri-tip-beef/

American Beauty Easy Lasagna

American Beauty Easy Lasagna

Ingredients:

16 oz American Beauty® Lasagna

1 lb ground beef

3 cups (24 oz. jar) pasta sauce

1 1/2 cups water

2 cups ricotta cheese

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 each eggs

1/4 cup fresh parsley, chopped

1/2 tsp salt

1/4 tsp freshly ground black pepper

Cooking Directions:

1. Prepare 9 lasagna noodles according to package directions. Pre-heat oven to 350° F.

2. In 2-quart saucepan over medium-high heat, brown meat; drain.

3. Add pasta sauce and water to saucepan with browned meant; simmer about 10 minutes.

4. Meanwhile, in a medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.

5. Pour about 1 cup meat sauce on bottom of 11×7 inch baking dish.

6. Arrange 3 cooked pasta pieces lengthwise over sauce; cover with 1 cup meat sauce.

7. Spread one-half cheese filling over meat sauce.

8. Repeat layers of pasta, sauce and cheese filling.

9. Top with layer of pasta and remaining sauce; sprinkle mozzarella cheese. Cover with foil.

10. Bake 45 minutes.

11. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

Chicken Tortilla Pie

1.5 lbs. fresh chicken breast

Salt and pepper, to taste

2-3 Tbsp. prepared taco seasoning

2 Tbsp. vegetable oil

cooking spray

4 burrito-size tortillas

2 cups finely shredded mexican cheese

1 can (14.5 oz.) black beans, drained and rinsed,

1 can (14.5 oz.) sweet corn, drained

Fresh salsa, cilantro, green onion and sour cream for garnish (optional)

  1. Preheat oven to 375 F.
  2. Season chicken with salt and pepper. Sprinkle chicken on all sides with taco seasoning.

    ChickenTortilla Pie2

  3. Add oil to a nonstick skillet over medium heat. Cook chicken on both sides until juices run clear, about 8-10 minutes. Remove from pan and slice into pieces.
  4. Spray bottom and sides of a 10” spring-form pan with cooking spray. Place a tortilla on the bottom and sprinkle with cheese. Add chicken, black beans, corn and sprinkle with a little more cheese. Repeat these layers two more times, ending with a tortilla on top. Spray the top tortilla with cooking spray.

  5. Place in the oven for 20 minutes. Let sit for 5 minutes before unmolding the spring-form pan and slicing the pie. Serve with your garnish of choice.

– See more at: http://smithsfoodanddrug.inspiredgathering.com/recipes/chicken-tortilla-pie#sthash.zBNM6dUk.dpuf

Baked Beans

bacon: 0.75 pound

onion; chopped: 1 cup

kidney beans: 2 cans

pork and beans: 2 cans

ketchup: 1 cup

brown sugar: 0.25 cup

liquid smoke: 0.5 tablespoon

vinegar: 3 tablespoons

salt: 1 teaspoon

pepper: 0.5 teaspoon

put beans, wet ingredients, and spices into slow cooker

cook bacon and crumble into slow cooker

cook 3-4 hours

Turkey Burgers

ground turkey: 1.5 pounds

soy sauce: 0.25 cup

horseradish: 1 tablespoon

garlic; minced: 1 clove

lime juice: 1.5 teaspoons

sesame oil: 0.5 teaspoon

Whisk together soy sauce, horseradish, garlic, lime juice, sesame oil, and dash of pepper

Add ground turkey, do not overwork

Grill 4-5 minutes, flip and grill 3-4 more