Well I've been meaning to get this one up for a little while so to try and keep you all in new recipes as often as I can, I'm going to get this one up if it takes me all day... :)
I bring to you, for your dining pleasure, a yummy slow cooker recipe perfect for the cooling temps (but great on the warm day we had it too).
I found this recipe on recipe.com. It's originally "Smoky Chicken & ...." but I didn't do the "smoky" part.. :)
Smoky Chicken and Cheesy Potato Casserole
Ingredients
Nonstick cooking spray
1 10-3/4-ounce can condensed cream of chicken with herbs soup
1 8-ounce carton dairy sour cream
6 ounces smoked cheddar cheese, shredded (1-1/2 cups) (I used 2 cups nacho & taco cheese)
1 28-ounce package frozen loose-pack diced hash brown potatoes with onion and peppers, thawed (I forgot the whole "thawed" part-mine were quite frozen and came out just fine!)
3 cups chopped smoked or roasted chicken or turkey (I just poached a few breasts and diced it up)
Crushed croutons (optional) (I omitted)
Directions
1 Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the cooker combine soup, sour cream, cheese, frozen potatoes, and chicken.
2 Cover and cook on low-heat setting for 5 to 6 hours. If desired, top each serving with crushed croutons. Makes 6 servings.
This was easy and delicious and it would be Super easy to double for a bigger clan.
We all enjoyed it. I even managed to like it despite the peppers from the potatoes. I'm not a fan of cooked peppers in any sense, but they weren't completely horrible. :) Even Justice ate a little bit of it!! And that was rather shocking!
So...I hope you enjoy this one. We'll be repeating it this winter for sure! :)
Mo
Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts
Tuesday, September 6, 2011
Monday, August 29, 2011
Scored on Sunday with Lemon-Thyme chicken
Happy Monday to you!
Start of a new week. Yay! New recipes, new adventures, and learning new things! Happy day! :)
And in the spirit of starting off well, I bring you the recipe I finally tried last night. Lemon-Thyme Roasted Chicken with Finglerling Potatoes that I made buttered green beans (steamed or boiled green beans with 2 Tbsp butter added) to go with... :)
I've had this one on the plan for 2 consecutive weeks now I believe. I have absolutely come toDREAD dealing with raw chicken. I've never been a fan, but lately it's increased. I'm so averse to it that I will ONLY deal with boneless skinless breasts. Or precooked frozen chicken. There has never been a whole chicken in my house and the likelihood of that ever happening is slim to none. Ewww!!
I am all about frugality and I realize that whole chickens are so much cheaper but there isn't a chance on this earth that I would ever deal with one........Never gonna happen!!
Anyway...I have been avoiding this recipe, even though it sounded delicious, because I was shuddering at the thought of having to deal with the chicken. Yeah.....that'll teach me to not read the directions first...I didn't have to "deal" with the chicken. As a matter of fact, I never touched it! I stabbed it with a knife and put it from the package to the pan (no I didn't rinse it this time...). Yeah baby! Woo!
And I'm really glad I did finally decide to make it. It was delicious. As a matter of fact.....Justice ate it!!!! She wasn't a fan of the potatoes or the green beans, but she ate my entire (very small) chicken breast! Yay!!!!
Jackpot baby!!! :)
So...without any further ado..I give you.......
The Recipe! :)
Lemon-Thyme Roasted Chicken with Fingerling Potatoes (courtesy of recipe.com)
4 teaspoons canola oil or olive oil
1 teaspoon dried thyme, crushed
1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
1/4 teaspoon freshly ground black pepper
1 pound fingerling potatoes, halved lengthwise, or tiny new red or white potatoes, halved
4 small skinless, boneless chicken breast halves (1 to 1-1/4 pounds total)
2 cloves garlic, minced (I sliced mine rather than messing with mincing)
1 lemon, thinly sliced
1. In a very large skillet, heat 2 teaspoons of the oil over medium heat. Stir 1/2 teaspoon of the thyme, the salt, and pepper into the oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.
2. Stir potatoes; push to one side of the skillet. Add the remaining 2 teaspoons oil. Arrange chicken breast halves on the other side of the skillet. Cook, uncovered, for 5 minutes.
3. Turn chicken. Spread garlic over chicken breast halves; sprinkle with the remaining 1/2 teaspoon thyme. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170°F) and potatoes are tender.
This meal was delicious! Minus my added veggie, it's a one-pot! Woo! :)
My chicken was small and there were actually only 4 breast halves in the package, whereas there are usually 5 and I wasn't paying attention... Next time I make this I will definitely make more so that we can have leftovers. As I said, Justice devoured the chicken (except for the 2 small bites I took) and Dominic loved it as well, which doesn't usually happen with lemon. So.....Yay!!! :)
I'll be repeating this one again in the future, and I hope that you find the same when you try it!
Enjoy,
Mo
Start of a new week. Yay! New recipes, new adventures, and learning new things! Happy day! :)
And in the spirit of starting off well, I bring you the recipe I finally tried last night. Lemon-Thyme Roasted Chicken with Finglerling Potatoes that I made buttered green beans (steamed or boiled green beans with 2 Tbsp butter added) to go with... :)
I've had this one on the plan for 2 consecutive weeks now I believe. I have absolutely come to
I am all about frugality and I realize that whole chickens are so much cheaper but there isn't a chance on this earth that I would ever deal with one........Never gonna happen!!
Anyway...I have been avoiding this recipe, even though it sounded delicious, because I was shuddering at the thought of having to deal with the chicken. Yeah.....that'll teach me to not read the directions first...I didn't have to "deal" with the chicken. As a matter of fact, I never touched it! I stabbed it with a knife and put it from the package to the pan (no I didn't rinse it this time...). Yeah baby! Woo!
And I'm really glad I did finally decide to make it. It was delicious. As a matter of fact.....Justice ate it!!!! She wasn't a fan of the potatoes or the green beans, but she ate my entire (very small) chicken breast! Yay!!!!
Jackpot baby!!! :)
So...without any further ado..I give you.......
The Recipe! :)
Lemon-Thyme Roasted Chicken with Fingerling Potatoes (courtesy of recipe.com)
4 teaspoons canola oil or olive oil
1 teaspoon dried thyme, crushed
1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
1/4 teaspoon freshly ground black pepper
1 pound fingerling potatoes, halved lengthwise, or tiny new red or white potatoes, halved
4 small skinless, boneless chicken breast halves (1 to 1-1/4 pounds total)
2 cloves garlic, minced (I sliced mine rather than messing with mincing)
1 lemon, thinly sliced
1. In a very large skillet, heat 2 teaspoons of the oil over medium heat. Stir 1/2 teaspoon of the thyme, the salt, and pepper into the oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.
2. Stir potatoes; push to one side of the skillet. Add the remaining 2 teaspoons oil. Arrange chicken breast halves on the other side of the skillet. Cook, uncovered, for 5 minutes.
3. Turn chicken. Spread garlic over chicken breast halves; sprinkle with the remaining 1/2 teaspoon thyme. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170°F) and potatoes are tender.
This meal was delicious! Minus my added veggie, it's a one-pot! Woo! :)
My chicken was small and there were actually only 4 breast halves in the package, whereas there are usually 5 and I wasn't paying attention... Next time I make this I will definitely make more so that we can have leftovers. As I said, Justice devoured the chicken (except for the 2 small bites I took) and Dominic loved it as well, which doesn't usually happen with lemon. So.....Yay!!! :)
I'll be repeating this one again in the future, and I hope that you find the same when you try it!
Enjoy,
Mo
Thursday, July 7, 2011
Meat and Potatoes! (and not much else)
Recipe dos for ya! :)
I found this one in my dusty cookbook search as well. This one comes from The Four Ingredient Cookbooks. It's called...so glamorously, Meat and Potato Dinner. Well...there ya go!
Now....I'm sorry to say....I forgot to take pics of this one.... :(
But...let's press onward anyway shall we? ;)
Meat and Potato Dinner - serves 5 with leftovers as I adjusted it
4 large potatoes, peeled and sliced thinly (I used 5 1/2 medium taters and didn't peel them)
1 lb lean ground beef, browned and drained (I used 2lbs)
Green Peppers, sliced (I used 1/2 a large pepper as I'm not a fan of cooked peppers)
28 oz can chopped tomatoes (I used a 28 oz PLUS a 14 oz can)
Layer above ingredients in order given in large, deep baking dish (I used 15x10x2). Bake at 350 degrees for 45 minutes.
This one was good. I really wasn't sure how it would turn out. It was suggested that this was excellent burrito fixins. Throw a little queso in there and wrap it up in a tortilla and you've got yourself a delish burrito. If you're going to do this, and when we try it later, the potatoes will need to be julienned or diced very small to make it work in a tortilla but still. Totally do-able. When layering it in the pan, I added some shredded cheddar/jack on top of the potatoes as well as a little salt and pepper. The cheese was a nice little flavor addition. As was the pepper. You could definitely swap some of the tomatoes for salsa for some more flavor as well.
So there you have it. An easy and relatively fast (prep time at least) recipe. Justice even picked and ate the meat out of it...whadya know?! :)
Try this. As it is, with your own flare, whatever but of course...please let me know how it goes!
Mo
I found this one in my dusty cookbook search as well. This one comes from The Four Ingredient Cookbooks. It's called...so glamorously, Meat and Potato Dinner. Well...there ya go!
Now....I'm sorry to say....I forgot to take pics of this one.... :(
But...let's press onward anyway shall we? ;)
Meat and Potato Dinner - serves 5 with leftovers as I adjusted it
4 large potatoes, peeled and sliced thinly (I used 5 1/2 medium taters and didn't peel them)
1 lb lean ground beef, browned and drained (I used 2lbs)
Green Peppers, sliced (I used 1/2 a large pepper as I'm not a fan of cooked peppers)
28 oz can chopped tomatoes (I used a 28 oz PLUS a 14 oz can)
Layer above ingredients in order given in large, deep baking dish (I used 15x10x2). Bake at 350 degrees for 45 minutes.
This one was good. I really wasn't sure how it would turn out. It was suggested that this was excellent burrito fixins. Throw a little queso in there and wrap it up in a tortilla and you've got yourself a delish burrito. If you're going to do this, and when we try it later, the potatoes will need to be julienned or diced very small to make it work in a tortilla but still. Totally do-able. When layering it in the pan, I added some shredded cheddar/jack on top of the potatoes as well as a little salt and pepper. The cheese was a nice little flavor addition. As was the pepper. You could definitely swap some of the tomatoes for salsa for some more flavor as well.
So there you have it. An easy and relatively fast (prep time at least) recipe. Justice even picked and ate the meat out of it...whadya know?! :)
Try this. As it is, with your own flare, whatever but of course...please let me know how it goes!
Mo
Monday, May 16, 2011
A wayyy late posting...New recipe from May 9th..
Yes....I'm admitting it right off the bat. I suck! I've been sitting on this post for a week now. Now, in an attempted defense, Justice was sick this last week and I just wasn't able to get on here long enough during the day to post and I've been pretty tired so I just didn't stay up to get it done. But it's still pretty bad...7 days...Yikes. I'm sorry all. xo
But in what I'm sure will be a shocking upside....I have pics!!! ;)
Ok-here we go. :)
Monday May 9, 2011
Rosemary Baked Chicken with Red Potatoes
I got this recipe awhile ago from my dear friend (our 1st Guest Poster) Chamron. She got it from a friend who served it one night to great reviews. It's actually found on The Food Channel.
It was easy and got great reviews here as well! Yay!
Here you go;
Prep 15 min Cook 50 min
Ingredients
2 tablespoons olive oil
1 tablespoon McCormick® Paprika (I skipped)
1 1/2 teaspoons McCormick® Rosemary Leaves, finely crushed
1 teaspoon Sea Salt using McCormick® Sea Salt Grinder
1/2 teaspoon McCormick® Black Pepper, Coarse Ground
1/2 teaspoon McCormick® Garlic Powder
6 bone-in chicken thighs, skin removed (about 2 pounds) (I only use boneless, skinless breasts)
1 1/2 pounds small red potatoes, halved
Preparation
Preheat oven to 425°F. Mix oil, paprika, rosemary, sea salt, pepper and garlic powder in large bowl (I use gallon zippered storage bags). Add chicken and potatoes; toss to coat well. Arrange potatoes in single layer on foil-lined (I skipped the foil) 15x10x1-inch baking pan sprayed with no stick cooking spray.
Bake 15 minutes. Push potatoes to one side of pan. Place chicken on pan.
Bake 30 to 35 minutes longer or until the potatoes are tender and chicken is cooked through, turning potatoes occasionally.
I sauteed some yummy zucchini to go along with the recipe. This was a great success. Justice even had a little of everything! Yay!! That's a definite win in my book!! :)
Hope you try and enjoy.
Mo
But in what I'm sure will be a shocking upside....I have pics!!! ;)
Ok-here we go. :)
Monday May 9, 2011
Rosemary Baked Chicken with Red Potatoes
I got this recipe awhile ago from my dear friend (our 1st Guest Poster) Chamron. She got it from a friend who served it one night to great reviews. It's actually found on The Food Channel.
It was easy and got great reviews here as well! Yay!
Here you go;
Prep 15 min Cook 50 min
Ingredients
2 tablespoons olive oil
1 tablespoon McCormick® Paprika (I skipped)
1 1/2 teaspoons McCormick® Rosemary Leaves, finely crushed
1 teaspoon Sea Salt using McCormick® Sea Salt Grinder
1/2 teaspoon McCormick® Black Pepper, Coarse Ground
1/2 teaspoon McCormick® Garlic Powder
6 bone-in chicken thighs, skin removed (about 2 pounds) (I only use boneless, skinless breasts)
1 1/2 pounds small red potatoes, halved
Preparation
Preheat oven to 425°F. Mix oil, paprika, rosemary, sea salt, pepper and garlic powder in large bowl (I use gallon zippered storage bags). Add chicken and potatoes; toss to coat well. Arrange potatoes in single layer on foil-lined (I skipped the foil) 15x10x1-inch baking pan sprayed with no stick cooking spray.
Bake 15 minutes. Push potatoes to one side of pan. Place chicken on pan.
Bake 30 to 35 minutes longer or until the potatoes are tender and chicken is cooked through, turning potatoes occasionally.
I sauteed some yummy zucchini to go along with the recipe. This was a great success. Justice even had a little of everything! Yay!! That's a definite win in my book!! :)
Hope you try and enjoy.
Mo
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