4 boneless chicken breast halves
2 pounds small white potatoes, peeled and cut in 1-inch cubes
2 medium carrots, cut in chunks
1 medium onion, cut in thin wedges
1 teaspoon dried parsley flakes or 1 tablespoon fresh chopped parsley
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons melted butter, divided
2 tablespoons Spanish smoked paprika
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon honey
Dash salt
Dash cumin
Wash chicken and pat dry. Combine potatoes, carrots, and onion wedges in a 4- to 6-quart slow cooker with parsley, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons of the melted butter; toss.
Combine the remaining 2 tablespoons of butter with the smoked paprika, lemon juice, Worcestershire sauce, honey, and dash of salt and dash of cumin. Rub chicken breasts with the paprika mixture; arrange on vegetables.
Cover and cook on HIGH for 3 1/2 to 4 1/2 hours, or on LOW for 7 to 9 hours, until chicken is cooked through and vegetables are tender.
Serves 4.
Saturday, October 25, 2014
Friday, July 25, 2014
Parmesan and Sage-Crusted Pork Chops
1 (1 1/4-ounce) slice white bread, torn into pieces
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh sage
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
1 tablespoon prepared mustard
2 large egg whites $
4 (4-ounce) boneless thin-cut pork loin chops, trimmed $
1 1/2 tablespoons canola oil $
1. Place bread in a food processor; pulse bread 10 times or until coarse crumbs measure about 1 cup. Combine breadcrumbs, cheese, sage, salt, and pepper in a shallow dish. Place flour in another shallow dish. Combine mustard and egg whites in another shallow dish, stirring with a whisk.
2. Working with one pork chop at a time, dredge pork in flour, shaking off excess. Dip pork into egg white mixture, allowing excess to drip off. Coat pork completely with breadcrumb mixture. Set aside. Repeat procedure with remaining pork, flour, egg white mixture, and breadcrumb mixture.
3. Heat a large nonstick skillet over medium heat. Add oil to pan, swirling to coat. Add pork; cook 3 minutes on each side or until browned and done.
Note:
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh sage
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
1 tablespoon prepared mustard
2 large egg whites $
4 (4-ounce) boneless thin-cut pork loin chops, trimmed $
1 1/2 tablespoons canola oil $
1. Place bread in a food processor; pulse bread 10 times or until coarse crumbs measure about 1 cup. Combine breadcrumbs, cheese, sage, salt, and pepper in a shallow dish. Place flour in another shallow dish. Combine mustard and egg whites in another shallow dish, stirring with a whisk.
2. Working with one pork chop at a time, dredge pork in flour, shaking off excess. Dip pork into egg white mixture, allowing excess to drip off. Coat pork completely with breadcrumb mixture. Set aside. Repeat procedure with remaining pork, flour, egg white mixture, and breadcrumb mixture.
3. Heat a large nonstick skillet over medium heat. Add oil to pan, swirling to coat. Add pork; cook 3 minutes on each side or until browned and done.
Note:
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Thursday, June 26, 2014
Garlic Dill Chicken
4 cloves garlic, finely chopped
4 large shallots, finely chopped
4 tablespoons chopped fresh dill or 1 tablespoon dried dill
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tablespoon paprika
2 tablespoons olive oil
2 tablespoons vegetable oil
2 tablespoons lemon juice
2 lbs chicken thighs (one whole fryer cut up and skinned)
3 tablespoons whole wheat flour
1 cup chicken stock
Combine garlic, shallots, dill, basil, paprika, oils and lemon juice in a shallow baking pan (large ziploc, squish ingredients around to mix) that is large enough to hold the chicken pieces in a single layer.
Add chicken and turn to coat the pieces. (add chicken to the ziploc - shake/press chicken around in the marinade until coated)
Cover and marinate at room temperature for at least 1 hour, turning occasionally. (Turn ziploc at least once. Place marinated chicken in a baking pan and cover)
Place the pan containing the marinade and chicken in a preheated 350 degree F oven and bake 1 hour or until the chicken is tender.
Baste with the liquid in the pan every 20 minutes.
**Remove chicken to a platter.
Keep warm until the sauce is ready.
Sprinkle the surface of the liquid in the baking pan with flour and stir with a wire whisk to combine.
Heat the stock.
Pour the liquid from the baking pan into a medium saucepan.
Whisk the hot stock into the saucepan.
**Drain liquid into a saucepan, add chicken stock and heat to boiling.
Make a cornstarch and water mixture (add enough water so it's a bit runny)
Whisk cornstarch mixture into boiling liquid. Continue to whisk until the liquid starts to thicken.
Pour gravy over chicken and enjoy.
Recipe from Food.com
4 large shallots, finely chopped
4 tablespoons chopped fresh dill or 1 tablespoon dried dill
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tablespoon paprika
2 tablespoons olive oil
2 tablespoons vegetable oil
2 tablespoons lemon juice
2 lbs chicken thighs (one whole fryer cut up and skinned)
3 tablespoons whole wheat flour
1 cup chicken stock
Combine garlic, shallots, dill, basil, paprika, oils and lemon juice in a shallow baking pan (large ziploc, squish ingredients around to mix) that is large enough to hold the chicken pieces in a single layer.
Add chicken and turn to coat the pieces. (add chicken to the ziploc - shake/press chicken around in the marinade until coated)
Cover and marinate at room temperature for at least 1 hour, turning occasionally. (Turn ziploc at least once. Place marinated chicken in a baking pan and cover)
Place the pan containing the marinade and chicken in a preheated 350 degree F oven and bake 1 hour or until the chicken is tender.
Baste with the liquid in the pan every 20 minutes.
**Remove chicken to a platter.
Keep warm until the sauce is ready.
Sprinkle the surface of the liquid in the baking pan with flour and stir with a wire whisk to combine.
Heat the stock.
Pour the liquid from the baking pan into a medium saucepan.
Whisk the hot stock into the saucepan.
**Drain liquid into a saucepan, add chicken stock and heat to boiling.
Make a cornstarch and water mixture (add enough water so it's a bit runny)
Whisk cornstarch mixture into boiling liquid. Continue to whisk until the liquid starts to thicken.
Pour gravy over chicken and enjoy.
Recipe from Food.com
Tuesday, June 24, 2014
Grilled Pork Chops with Basil-Garlic Rub & Tomato-Basil Saute
Basil-Garlic Rub:
2 cloves garlic, peeled
1 cup fresh basil, packed
2 tablespoons lemon juice , fresh
2 tablespoons extra virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon black pepper, freshly ground
4 (6 ounces each) 3/4-inch-thick bone-in pork loin chops, well-trimmed
**used half this recipe for 3 regular bone in chops**
Tomato and Basil Saute:
2 teaspoon(s) olive oil
2 medium onions, sliced (green onions cut in 1/2in. pieces)
6 large (1 pound) plum tomatoes, cut into 3/4-inch dice (Roma tomatoes)
2 teaspoon(s) balsamic vinegar
1/4 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
2 tablespoon(s) chopped fresh basil leaves
**used half this recipe. 6 green onions for 1/2 recipe**
Basil-Garlic Rub:
With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt, and pepper and process to make thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes. **used blender, food processor will be used next time!**
Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time. **used a stove top double burner grill on med-high**
Tomato-Basil Saute:
In nonstick 10-inch skillet, heat oil over medium heat until hot.
Add onions and cook, stirring occasionally, 10 minutes or until tender and golden.
Add tomatoes, vinegar, salt, and pepper and cook 1 minute.
Stir in basil.
Spoon sauté over chops.
Basil-Garlic Rub recipe from porkbeinspired.com
Tomato & Basil Saute recipe from goodhousekeeping.com's recipe for Parmesan-Coated Pork Chops
2 cloves garlic, peeled
1 cup fresh basil, packed
2 tablespoons lemon juice , fresh
2 tablespoons extra virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon black pepper, freshly ground
4 (6 ounces each) 3/4-inch-thick bone-in pork loin chops, well-trimmed
**used half this recipe for 3 regular bone in chops**
2 teaspoon(s) olive oil
2 medium onions, sliced (green onions cut in 1/2in. pieces)
6 large (1 pound) plum tomatoes, cut into 3/4-inch dice (Roma tomatoes)
2 teaspoon(s) balsamic vinegar
1/4 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
2 tablespoon(s) chopped fresh basil leaves
Basil-Garlic Rub:
With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt, and pepper and process to make thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes. **used blender, food processor will be used next time!**
Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time. **used a stove top double burner grill on med-high**
Tomato-Basil Saute:
In nonstick 10-inch skillet, heat oil over medium heat until hot.
Add onions and cook, stirring occasionally, 10 minutes or until tender and golden.
Add tomatoes, vinegar, salt, and pepper and cook 1 minute.
Stir in basil.
Spoon sauté over chops.
Basil-Garlic Rub recipe from porkbeinspired.com
Tomato & Basil Saute recipe from goodhousekeeping.com's recipe for Parmesan-Coated Pork Chops
Parmesan-Coated Pork Chops with Tomato and Basil Sauté
Breaded Pork Chops:
1/3 cup(s) plain dried bread crumbs
1/4 teaspoon(s) dried thyme
3 tablespoon(s) grated Parmesan cheese
1 pinch(s) ground red pepper (cayenne)
1/4 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
1 large egg
4 (6 ounces each) 3/4-inch-thick bone-in pork loin chops, well-trimmed
Olive oil nonstick cooking spray
Tomato and Basil Saute:
2 teaspoon(s) olive oil
2 medium onions, sliced
6 large (1 pound) plum tomatoes, cut into 3/4-inch dice
2 teaspoon(s) balsamic vinegar
1/4 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
2 tablespoon(s) chopped fresh basil leaves
Directions
Prepare Breaded Pork Chops:
Preheat broiler.
On waxed paper, mix bread crumbs, thyme, Parmesan, ground red pepper, salt, and pepper.
In pie plate, with fork, lightly beat egg.
Dip each pork chop into beaten egg, then coat with crumb mixture.
Spray both sides of chops generously with nonstick cooking spray.
Place pork chops on rack in broiling pan.
With broiling pan 7 to 9 inches from source of heat, broil chops 8 to 10 minutes, until golden on the outside and still slightly pink on the inside, turning chops over once.
Meanwhile, prepare Tomato & Basil Saute:
In nonstick 10-inch skillet, heat oil over medium heat until hot.
Add onions and cook, stirring occasionally, 10 minutes or until tender and golden.
Add tomatoes, vinegar, salt, and pepper and cook 1 minute.
Stir in basil.
Spoon sauté over broiled chops.
Recipe from goodhousekeeping.com
1/3 cup(s) plain dried bread crumbs
1/4 teaspoon(s) dried thyme
3 tablespoon(s) grated Parmesan cheese
1 pinch(s) ground red pepper (cayenne)
1/4 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
1 large egg
4 (6 ounces each) 3/4-inch-thick bone-in pork loin chops, well-trimmed
Olive oil nonstick cooking spray
Tomato and Basil Saute:
2 teaspoon(s) olive oil
2 medium onions, sliced
6 large (1 pound) plum tomatoes, cut into 3/4-inch dice
2 teaspoon(s) balsamic vinegar
1/4 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
2 tablespoon(s) chopped fresh basil leaves
Directions
Prepare Breaded Pork Chops:
Preheat broiler.
On waxed paper, mix bread crumbs, thyme, Parmesan, ground red pepper, salt, and pepper.
In pie plate, with fork, lightly beat egg.
Dip each pork chop into beaten egg, then coat with crumb mixture.
Spray both sides of chops generously with nonstick cooking spray.
Place pork chops on rack in broiling pan.
With broiling pan 7 to 9 inches from source of heat, broil chops 8 to 10 minutes, until golden on the outside and still slightly pink on the inside, turning chops over once.
Meanwhile, prepare Tomato & Basil Saute:
In nonstick 10-inch skillet, heat oil over medium heat until hot.
Add onions and cook, stirring occasionally, 10 minutes or until tender and golden.
Add tomatoes, vinegar, salt, and pepper and cook 1 minute.
Stir in basil.
Spoon sauté over broiled chops.
Recipe from goodhousekeeping.com
Sunday, June 22, 2014
Bruschetta Chicken
4 boneless skinless chicken breasts (3)
1 cup shredded mozzarella cheese (1/2 cup)
½ cup grated parmesan cheese (omitted)
Spice Rub-
2 tablespoons brown sugar
juice of 1 lime
1 tablespoon olive oil
2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon ground cumin
1 ½ teaspoons salt
1 teaspoon ground black pepper
Glaze-
½ cup ketchup
¼ cup balsamic vinegar
1 teaspoon oregano
4 tablespoons brown sugar
Bruschetta-
6 roma tomatoes (diced) (2)
2 garlic cloves (minced) (1)
3 tablespoons olive oil (1)
2 teaspoons balsamic vinegar (1)
2 tablespoons fresh chopped basil (1)
½ teaspoon kosher salt (to taste - sea salt)
¼ teaspoon ground black pepper (to taste)
DIRECTIONS:
To prepare the spice rub. In a small bowl combine brown sugar, lime juice, olive oil, paprika, chili powder, cumin, salt and pepper. Rub the mixture all over each side of the chicken breasts. Place into a large sealable plastic bag or container. Place into the refrigerator and marinade for 1 hour.
To make the bruschetta in a medium bowl add the roma tomatoes. Add garlic, basil, balsamic vinegar, olive oil, salt and pepper. Lightly toss all of the ingredients together. Cover and refrigerate until needed.
To prepare the glaze- in a small bowl whisk together ketchup, ¼ cup balsamic vinegar, oregano and 4 tablespoons brown sugar.
Lightly grease the grates of an outdoor grill. Heat the grill to medium-high heat. Add the marinated chicken breasts to the grill. Grill the chicken breasts turning once, until they are almost fully cooked (about 10 minutes per side). Brush the chicken breasts on each side a couple of times with the glaze. Continue to cook the chicken until it is fully cooked (the internal temperature has reached 165 degrees F.). **
During the last few minutes of cooking, top the chicken breasts with some mozzarella and parmesan cheese. Close the grill and cook until the cheese has melted. Remove the chicken from the grill. Top each chicken breasts with bruschetta for serving.
**used a stove top double burner grill preheated to medium high
Spray grill with olive oil
Place chicken on the grill, generously brush top side with glaze. After the chicken has seared (about 5 minutes) using tongs turn it over, generously brush glaze on seared side. After 5 minutes repeat this process until glaze is gone and chicken is cooked through. (took me about 30 minutes).
While still on the grill sprinkle mozzarella cheese on the cooked chicken breast, top with the bruschetta, and place it in a warm oven for 10 minutes (my oven was cooling down from previous use and was probably at about 200 when I put the chicken in). If you prefer a cold bruschetta skip the 10 minutes in the oven.
1 cup shredded mozzarella cheese (1/2 cup)
½ cup grated parmesan cheese (omitted)
Spice Rub-
2 tablespoons brown sugar
juice of 1 lime
1 tablespoon olive oil
2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon ground cumin
1 ½ teaspoons salt
1 teaspoon ground black pepper
Glaze-
½ cup ketchup
¼ cup balsamic vinegar
1 teaspoon oregano
4 tablespoons brown sugar
Bruschetta-
6 roma tomatoes (diced) (2)
2 garlic cloves (minced) (1)
3 tablespoons olive oil (1)
2 teaspoons balsamic vinegar (1)
2 tablespoons fresh chopped basil (1)
½ teaspoon kosher salt (to taste - sea salt)
¼ teaspoon ground black pepper (to taste)
DIRECTIONS:
To prepare the spice rub. In a small bowl combine brown sugar, lime juice, olive oil, paprika, chili powder, cumin, salt and pepper. Rub the mixture all over each side of the chicken breasts. Place into a large sealable plastic bag or container. Place into the refrigerator and marinade for 1 hour.
To make the bruschetta in a medium bowl add the roma tomatoes. Add garlic, basil, balsamic vinegar, olive oil, salt and pepper. Lightly toss all of the ingredients together. Cover and refrigerate until needed.
To prepare the glaze- in a small bowl whisk together ketchup, ¼ cup balsamic vinegar, oregano and 4 tablespoons brown sugar.
Lightly grease the grates of an outdoor grill. Heat the grill to medium-high heat. Add the marinated chicken breasts to the grill. Grill the chicken breasts turning once, until they are almost fully cooked (about 10 minutes per side). Brush the chicken breasts on each side a couple of times with the glaze. Continue to cook the chicken until it is fully cooked (the internal temperature has reached 165 degrees F.). **
During the last few minutes of cooking, top the chicken breasts with some mozzarella and parmesan cheese. Close the grill and cook until the cheese has melted. Remove the chicken from the grill. Top each chicken breasts with bruschetta for serving.
**used a stove top double burner grill preheated to medium high
Place chicken on the grill, generously brush top side with glaze. After the chicken has seared (about 5 minutes) using tongs turn it over, generously brush glaze on seared side. After 5 minutes repeat this process until glaze is gone and chicken is cooked through. (took me about 30 minutes).
While still on the grill sprinkle mozzarella cheese on the cooked chicken breast, top with the bruschetta, and place it in a warm oven for 10 minutes (my oven was cooling down from previous use and was probably at about 200 when I put the chicken in). If you prefer a cold bruschetta skip the 10 minutes in the oven.
Monday, June 2, 2014
Soul Smothered Chicken
1/2 cup butter
1 whole chicken, cut into pieces
1 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
3 cups chopped yellow onions
1 cup chopped celery (omitted)
1 med yellow bell pepper - chopped (any color bell pepper)
3 cloves garlic, chopped
2 cups chopped carrots (omitted)
3 cups chicken broth
3 tablespoons all-purpose flour
1/4 teaspoon cayenne pepper
2 teaspoons salt (1t sea salt)
1/4 teaspoon ground black pepper
To taste Mrs Dash Onion & Herbs
To taste Mrs Dash Garlic & Herbs
A pinch of poultry seasoning
DIRECTIONS:
1. Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper (and any other seasoning you choose). Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
2. Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, remaining salt and pepper, and other seasonings. Bring to a boil, and reduce heat to low.
3. Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened. Serve over rice with a side of cornbread.
1 whole chicken, cut into pieces
1 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
3 cups chopped yellow onions
1 cup chopped celery (omitted)
1 med yellow bell pepper - chopped (any color bell pepper)
3 cloves garlic, chopped
2 cups chopped carrots (omitted)
3 cups chicken broth
3 tablespoons all-purpose flour
1/4 teaspoon cayenne pepper
2 teaspoons salt (1t sea salt)
1/4 teaspoon ground black pepper
To taste Mrs Dash Onion & Herbs
To taste Mrs Dash Garlic & Herbs
A pinch of poultry seasoning
DIRECTIONS:
1. Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper (and any other seasoning you choose). Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
2. Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, remaining salt and pepper, and other seasonings. Bring to a boil, and reduce heat to low.
3. Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened. Serve over rice with a side of cornbread.
Sunday, May 25, 2014
Mom's Chicken & Rice
1 can cream of mushroom soup
1 package french onion soup mix (onions and teaspoon of the powder from a package of french onion soup mix)
1 can diced fire roasted garlic tomatoes (drained)
3/4 C rice (uncooked)
1 1/2 C water
Mix together and pour into a 9x13 baking pan
3-5 chicken breasts** (skinned, left on bone)
Place chicken breasts on top of the mixture (allow mixture to wash over chicken pieces)
Season chicken breasts with pepper and Mrs Dash Garlic & Herb
Bake at 350 first hour covered, remaining 30-45 minutes uncovered*** (until chicken is done)
**any cut of chicken will work
***or remove foil and lay it back over the chicken without pressing it along the sides of the pan allowing the chicken to brown up a bit and the rice to release steam and finish cooking
1 package french onion soup mix (onions and teaspoon of the powder from a package of french onion soup mix)
1 can diced fire roasted garlic tomatoes (drained)
3/4 C rice (uncooked)
1 1/2 C water
Mix together and pour into a 9x13 baking pan
3-5 chicken breasts** (skinned, left on bone)
Place chicken breasts on top of the mixture (allow mixture to wash over chicken pieces)
Season chicken breasts with pepper and Mrs Dash Garlic & Herb
Bake at 350 first hour covered, remaining 30-45 minutes uncovered*** (until chicken is done)
**any cut of chicken will work
***or remove foil and lay it back over the chicken without pressing it along the sides of the pan allowing the chicken to brown up a bit and the rice to release steam and finish cooking
Saturday, March 22, 2014
15-Minute Creamy Balsamic Chicken
1 lb chicken tenders
1/2 teaspoon thyme
1/2 teaspoon Mrs. Dash Chicken seasoning (Mrs. Dash Garlic & Herb)
salt and pepper, to taste (salt omitted)
1 15-oz. jar light alfredo sauce
1 1/2 tablespoons balsamic vinegar {do not substitute any other vinegar!}
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DIRECTIONS:
Lightly spray large, deep skillet with nonstick cooking spray and place over medium heat. Sprinkle chicken tenders on both sides with thyme, Mrs. Dash, salt and pepper. Place into hot skillet and brown each side. Chicken does not have to be fully cooked, but probably will be. Remove chicken from pan. Pour in alfredo sauce and balsamic vinegar. Stir to combine, then add in chicken. Coat chicken in sauce, cover pan and reduce to medium low heat until ready to eat.
Serve plain, over pasta, steamed veggies or rice.
www.laurenslatest.com
1/2 teaspoon thyme
1/2 teaspoon Mrs. Dash Chicken seasoning (Mrs. Dash Garlic & Herb)
salt and pepper, to taste (salt omitted)
1 15-oz. jar light alfredo sauce
1 1/2 tablespoons balsamic vinegar {do not substitute any other vinegar!}
DIRECTIONS:
Lightly spray large, deep skillet with nonstick cooking spray and place over medium heat. Sprinkle chicken tenders on both sides with thyme, Mrs. Dash, salt and pepper. Place into hot skillet and brown each side. Chicken does not have to be fully cooked, but probably will be. Remove chicken from pan. Pour in alfredo sauce and balsamic vinegar. Stir to combine, then add in chicken. Coat chicken in sauce, cover pan and reduce to medium low heat until ready to eat.
Serve plain, over pasta, steamed veggies or rice.
www.laurenslatest.com
Friday, March 14, 2014
Perfect Eye of Round Roast
Eye of Round Roast (2-8 lbs. preferred, we used a 3 lb. roast)
1 tsp kosher salt
1 tsp black pepper (coarse-ground preferred)
1/2 tsp dried thyme
1/2 tsp smoked paprika
4-6 cloves garlic, chopped finely
Mix together your seasonings and set them aside.
Take out your roast, rinse it and pat dry with paper towels. Rub the seasonings all over the roast, and let it sit out on the kitchen counter for 30 minutes. This allows the roast to reach room temperature, plus it lets the seasonings settle onto the roast. Preheat your oven to 500 degrees.
Place the roast in a roasting pan or dutch oven and put it in the oven, fatty side up. Roast at 500 degrees, uncovered, for 7 minutes per pound then turn off the oven completely and leave the roast in there for 2 1/2 hours. Don't open the oven door at all during this time!
After 2 1/2 hours, take the roast out and check its internal temp with an instant read thermometer. The temperature should be between 130-150 degrees. Put the finished roast on a plate and cover it with tin foil, and allow it to rest for 10 minutes.
Carve it into 1/2″ slices and enjoy!
As a quick reference, here are the standard temperature/doneness levels for roasts:
120°F to 125°F, (49°C to 52°C) = Rare
130°F to 140°F (55°C to 60°C) = Medium Rare
145°F to 150°F (63°C to 66°C) = Medium
1 tsp kosher salt
1 tsp black pepper (coarse-ground preferred)
1/2 tsp dried thyme
1/2 tsp smoked paprika
4-6 cloves garlic, chopped finely
Mix together your seasonings and set them aside.
Take out your roast, rinse it and pat dry with paper towels. Rub the seasonings all over the roast, and let it sit out on the kitchen counter for 30 minutes. This allows the roast to reach room temperature, plus it lets the seasonings settle onto the roast. Preheat your oven to 500 degrees.
Place the roast in a roasting pan or dutch oven and put it in the oven, fatty side up. Roast at 500 degrees, uncovered, for 7 minutes per pound then turn off the oven completely and leave the roast in there for 2 1/2 hours. Don't open the oven door at all during this time!
After 2 1/2 hours, take the roast out and check its internal temp with an instant read thermometer. The temperature should be between 130-150 degrees. Put the finished roast on a plate and cover it with tin foil, and allow it to rest for 10 minutes.
Carve it into 1/2″ slices and enjoy!
As a quick reference, here are the standard temperature/doneness levels for roasts:
120°F to 125°F, (49°C to 52°C) = Rare
130°F to 140°F (55°C to 60°C) = Medium Rare
145°F to 150°F (63°C to 66°C) = Medium
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