Lemon Roasted Potatoes

I got this recipe from http://goodcheapeats.com/2011/04/lemon-roasted-potatoes/  They were DELICIOUS!!!!

Lemon Roasted Potatoes

3 lbs. red potatoes, scrubbed and quartered
2 tsp. kosher salt
zest of 1 lemon
1 tsp. dried dill weed
1/2 tsp. paprika
1/2 tsp. black pepper
1/4 cup light olive oil

Preheat oven to 400 degrees.  Place the trimmed and quartered potatoes in a large mixing bowl.  Add the remaining ingredients and stir well to distribute the oil and spices.  Pour the seasoned potatoes into a baking dish.  Roast them in the oven for 45 minutes to 1 hour, stirring every 15 minutes.  Potatoes should be tender and the skin should be crisp.

Man-pleasing Chicken Thighs

Yep - these were man pleasing alright!!  Along with woman pleasing, kid pleasing and young adult pleasing!!  I got them from http://www.wittyinthecity.com/2011/08/man-pleasing-chicken/  I served them with lemon roasted potatoes and green beans.  YUM!

Man-Pleasing Chicken Thighs

1 1/2 lb. chicken thighs
salt and pepper
1/2 cup dijon mustard
1/4 cup maple syrup
1 Tbsp. rice wine vinegar
fresh rosemary if desired

Heat oven to 450 degrees.  Line baking dish that will hold the thighs in one layer with foil.  Place thighs in pan and sprinkle with salt and pepper.

Mix together mustard, syrup and vinegar then pour over thighs.  Turn thighs to coat well.

Bake at 450 degrees for 40 minutes until thighs are done.  Let chicken rest for 5 minutes before serving.  Sprinkle with fresh rosemary if desired.

Cola-Braised Brisket

Here was another keeper.  Easy and yummy - a great combo for a recipe!!  I got it from the March 30, 2012 issue of All You Magazine

Cola-Braised Brisket

2 Tbsp. packed light brown sugar
1 Tbsp. salt
1 Tbsp. sweet paprika
2 tsp. onion powder
1 tsp. pepper
1 4 lb. beef brisket, trimmed
2 Tbsp. vegetable oil
4 onions, thinly sliced
2 cups cola
1 28 oz. can crushed tomatoes

1.  Combine brown sugar, salt, paprika, onion powder and pepper in a small bowl.  Rub mixture all over brisket.

2.  Warm oil in a large pot or Dutch oven over medium-high heat.  Cook brisket until browned on all sides, turning with tongs, about 7 minutes total.  Transfer meat to slow cooker.

3.  Arrange onions on top of brisket.  Whisk together cola and tomatoes in a large bowl and pour over onions and brisket.  Cover and cook on low until meat is fork-tender, about 7-8 hours.

4.  Transfer meat to a cutting board and allow to stand for 10 minutes.  Remove gravy from slow cooker.  Slice meat against the grain and serve with gravy.

Chicken with Forty Cloves of Garlic

Man, this was GOOD!!  I saw a friend posted it on Facebook and figured "We love garlic so I'll try it!"  I'm so glad I did!!  I served it with orzo with butter, cut grape tomatoes, salt and pepper and broccoli.  The recipe comes from the Barefoot Contessa  Copyright 2004, Barefoot in Paris, All Rights Reserved

Chicken with Forty Cloves of Garlic

• 3 whole heads garlic, about 40 cloves
• 2 (3 1/2-pound) chickens, cut into eighths
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon unsalted butter
• 2 tablespoons good olive oil
• 3 tablespoons Cognac, divided
• 1 1/2 cups dry white wine
• 1 tablespoon fresh thyme leaves
• 2 tablespoons all-purpose flour
• 2 tablespoons heavy cream

Directions

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

Sweet Potato Foil Packet Tacos

So this was weird.  Yes, it's taco meat with sweet potatoes but MAN was it good!!!  You HAVE to try it!!  I got it from Tasty Kitchen - the site started by The Pioneer Woman.    http://tastykitchen.com/recipes/main-courses/sweet-potato-foil-packet-tacos/




Sweet Potato Foil Packet Tacos


1/2 lb. ground beef or turkey
2 Tbsp. taco seasoning
1/2 cup tomato sauce
1 can (15 oz.) beans (black, kidney or pinto)
6 cups sweet potatoes, peeled and cut into 1/2" cubes
2 Tbsp. butter
1/2 tsp. salt
1 1/2 cups chopped fresh spinach
1 1/2 cups shredded cheddar cheese
sour cream, salsa, guacamole for garnish

Preheat oven to 425ºF.

Brown ground meat in a skillet over medium-high heat. Stir in taco seasoning, tomato sauce, and beans. Set aside.

To assemble packets, spray the foil with non-stick spray. Place 1 cup sweet potato cubes in the center of each piece. Top with a small piece of butter (about 1 teaspoon) and a pinch or two of salt. Sprinkle some chopped spinach over the sweet potatoes, followed by about 1/3 cup of taco meat and a sprinkle of cheese. Fold the sides in, then bring the top and bottom ends of the foil together in the center and fold, sealing the packet.

Repeat with remaining ingredients, placing the packets on a rimmed cookie sheet. Bake for 25–30 minutes, until the sweet potatoes are tender.

*Alternately, place ingredients in a 9"x13" dish and cover with foil.  Increase the cooking time to 45 minutes.

Serve with sour cream, salsa, and/or guacamole.

Makes 6 servings.

Chicken Florentine Pasta

I got this today from the Pioneer Woman Cooks blog and had to try it since I had nothing planned for tonight.  It was a HUGE hit with the family and will make it into our rotation.  Here is the link http://thepioneerwoman.com/cooking/2012/04/chicken-florentine-pasta/

1 pound penne pasta

1. 5 lbs. boneless, skinless chicken breasts, cut into 1" cubes

salt and pepper to taste

2 Tbsp. butter

2 Tbsp. olive oil

4 cloves garlic, minced

3/4 cup dry white wine

3/4 cups low-sodium chicken broth (more if needed)

1 bag baby spinach

2 cups grape tomatoes, halved

4 oz. parmesan cheese, shaved with a vegetable peeler

Cook pasta according to package directions in lightly salted water. Drain and set aside.

Cut chicken breasts into chunks and sprinkle on salt and pepper.

Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.

Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point.)

Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.

Serve with extra Parmesan shavings.

Stuffed Pepper Soup

Wow!  It really DOES taste like stuffed peppers!

Stuffed Pepper Soup

2 lbs. ground beef
2 quarts water
1 can (28 oz.) tomato sauce
1 can (28 oz.) diced tomatoes, undrained
2 cups cooked long grain rice
2 cups chopped green peppers
1/4 cup packed brown sugar
2 tsp. salt
2 tsp. beef bouillon granules
1 tsp. pepper

In a Dutch oven, cook beef over medium heat until no longer pink; drain.  Stir in remaining ingredients; bring to a boil.  Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender.

Yield:  10 servings