Tag Archives: main dish

Ina’s Creamy Chicken Thighs with Lemon Leaks and Thyme

Posted in AP's Favorites, chicken, comfort food, entertaining, main meal, Weeknight Meal by
The leeks are the secret ingredient!
  • PREP 15 minutes
  • COOK 1 hour and 10 minutes
  • TOTAL 1 hour and 20 minutes
  • SERVES 3

Ingredients

2 pounds bone-in, skin-on chicken thighs (3-4 thighs)

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 tablespoons (¼ stick) unsalted butter

1½ cups chopped yellow onion (1 large)

1½ cups chopped leeks, white and light green parts (2 leeks) rinsed well to remove any dirt

2 teaspoons minced garlic (2-3 cloves)

½ cup good chicken stock, preferably homemade

½ cup dry white wine, such as Pinot Grigio

½ cup crème fraîche

2 tablespoons freshly squeezed lemon juice

½ small lemon, sliced in thin half-rounds

8 to 10 sprigs fresh thyme

Cooked basmati rice or quinoa for serving

Directions

1. Preheat the oven to 400°F.

2. Place the chicken on a sheet pan, skin side up, and dry with paper towels. Rub with olive oil and season generously with salt and pepper. Roast until cooked through and the skin is golden brown, 30 to 40 minutes. Set aside.

3. Meanwhile, heat the butter and 2 tablespoons of olive oil in a large (12-inch) ovenproof skillet (Ie enameled cast iron) over medium heat. Add the onion and leeks and sauté until tender, 5 to 7 minutes. Add the garlic and cook for about 2 minutes. Add the chicken stock and wine and simmer for about 5 minutes. Whisk in the crème fraîche, lemon juice, 2 teaspoons salt and ½ teaspoon pepper and taste for seasoning.

4. Nestle the chicken thighs into the sauce in the sauté pan. Tuck the lemon slices among the thighs and strew the thyme sprigs on top. Place the pan in the oven and roast uncovered for 15 minutes. Serve hot with the sauce over rice or couscous.

Sweet Basil and Oregano Chicken

Posted in 30 minute meals, AP's Favorites, chicken, entertaining, italian, main meal, Uncategorized by

Ingredients

  • 1/3 cup Seasoning Mix (McCormick Gourmet Bruschetta Seasoning)
  • 1/3 cup EVOO
  • 3 Tablespoons of your favorite Balsamic Vinegar (Try infused varieties like Cranberry Pear White Balsamic from 41 Olive)
  • 2 lbs plum tomatoes, quartered
  • 2 lbs chicken thighs, bone in with skin (approx 4)
  • 8 oz. cooked pasta of your choice (optional)

Instructions

  1. Mix up seasoning mix, olive oil and balsamic vinegar in a large bowl.
  2. Add tomatoes and chicken pieces and to to coat.
  3. Place in a single layer on a large baking pan or roasting dish.
  4. Bake in a preheated 425 degree oven for 30 minutes or until chicken is cooked through.
  5. Optional: Toss chicken, tomatoes, pan juices with cooked pasta or serve alone.
  6. Add a green salad for an easy and satisfying meal.

Favorite Salsa Verde Chicken

Posted in 30 minute meals, AP's Favorites, chicken, comfort food, main meal, mexican, trader joes by

This 30-Minute One-Pan Salsa Verde Chicken is perfect for a busy weeknight.  It’s healthy, tasty, and super easy.

This Salsa Verde Chicken needs only a few basic ingredients and a casserole dish.

I always keep a jar of my favorite salsa verde from Sprouts in my pantry.  Trader Joe’s has a yummy version too, but I prefer the Sprouts version as it has a little more kick (from Jalapenos).

You can use either bone-in chicken thighs (my favorite) or boneless skinless chicken thighs works too.

Perfect over rice, tortillas, or chips.

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PREP TIME 10 minutes
COOK TIME 20-40 minutes
TOTAL TIME 30-40 minutes
Serves: 4
INGREDIENTS
  • 2 lbs.  chicken thighs (bone in or skinless & boneless)
  • 6 garlic cloves, minced
  • 1 medium onion, chopped
  • 1 small red bell pepper, seeded and chopped
  • 1 tsp. ground cumin’
  • 1 tsp. dried oregano
  • 1 jar (16oz) salsa verde
  • kosher salt and freshly ground black pepper to taste
  • 2 T. olive oil
  • Garnish: fresh cilantro leaves and lime wedges
DIRECTIONS
  1. Preheat the oven to 400 degrees F
  2. Wash and chop the garlic, onion and red pepper.
  3. Wash and towel dry the chicken and then season with salt, pepper, cumin and oregano. Lightly brush the top of each piece with olive oil and sprinkle with the minced garlic. Set aside.
  4. Pour the jar of salsa verde in a casserole dish.
  5. Place the chicken pieces in the casserole dish next and add the onion and peppers to the dish and position around the chicken pieces.
  6. Roast for 20-40 minutes or until chicken is no longer pink in center. (Larger chicken pieces will take longer).  Do not overcook.
  7. Serve over rice (or with tortillas) and garnish with cilantro and lime.

Skinny Lasagna

Posted in AP's Favorites, comfort food, cut calories, gluten free, italian, low-carb, main meal by
DFTSI - Skinny Lasagna_9601

Thin sliced zucchini instead of lasagna noodles turns this into a delicious yet hearty low carb meal.  You won’t even miss the pasta!

Skinny Lasagna

Cook Time: under 60 minutes        /            Serves: 4

INGREDIENTS:

  • 1 lb. 85% lean ground beef
  • kosher salt and black pepper, to taste
  • 1 – 24 oz jar tomato basil pasta sauce ( I like Bertolli or Rao’s)
  • 2 tbsp chopped fresh basil (plus a few leaves for garnish (optional)
  • 5 shakes of italien  herbs (about 1/2 tsp.)
  • 1 large or two medium zucchini (sliced 1/8″ thick using a mandolin)
  • 1 cup part-skim ricotta
  • 1/4 cup Parmigiano Reggiano
  • 1-2 cups shredded part-skim mozzarella cheese

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Vietnamese Lemongrass Chicken

Posted in 30 minute meals, AP's Favorites, asian, chicken by

DFTSI - Lemongrass Chicken - 9533

Vietnamese food is full of mouth watering flavors and this recipe is sure not to disappoint.  I found it while browsing on Pinterest.  I adapted the recipe from an original post in October 2007 from Food and Wine Magazine.

Vietnamese Lemongrass Chicken

Serves 4
Dinner is ready in 20-30 minutes (don’t forget to marinate chicken before)

Ingredients:

2 tablespoons fish sauce
3 garlic cloves, crushed
1 tablespoon curry powder ( I use madras)
1/2 teaspoon salt
2 tablespoons plus 1 1/2 teaspoons sugar
1 1/2 pounds boneless, skinless chicken breasts cut into 1 1/2-inch pieces (thighs work too)
3 tablespoons water
3 tablespoons coconut oil
2 fresh lemongrass stalks, tender inner white bulbs only, minced finely
1 large shallot, thinly sliced
3 red chilies, seeded and minced
1 scallion thinly sliced for garnishing (optional)
cilantro sprigs for garnishing (optional)

 Directions:
  1.  Marinate the chicken: In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat. Marinade for at least two hours.
  2. Make the caramel: In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms about 2-3 minutes. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a small bowl.
  3. Cook the chicken: Heat a wok or large frying pan over high heat. Add the coconut oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant about 1 minute. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened about 8 minutes.  Transfer to a serving dish and top with the scallions and cilantro. Serve with steamed white rice.

Fish Tacos

Posted in bbq, fish, main meal, mexican, Moni's Favorite by

Image

Fish Tacos inspired by Alton Brown

Total Time: 38 min. Prep: 15 min.  Inactive: 15 min.   Cook: 8 min.

Yield: 4 to 6 servings

Ingredients

3 cloves garlic
1 cup packed cilantro leaves
2 limes, zested
2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 cup tequila
1 pound tilapia fillets
1 tablespoon olive oil
8 mini “street taco size” corn tortillas (or regular size work too)

Toppings:

Crema (recipe follows) or sour cream (if short of time)
Shredded Monterey jack cheese
Chopped tomatoes
Chopped avocado
Shredded red cabbage
Lime wedges

Crema:

1 cup heavy cream
1 tablespoon buttermilk
1 chipotle chile in adobo sauce
1/4 teaspoon kosher salt

Taco Directions:

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