Tender Chicken Breast with Olives and Grape Tomatoes

Tender Chicken Breast with Olives and Grape Tomatoes
Cuisine: American
Recipe type: Meat & Chicken
Serves: 4

Prep time: 
Cook time: 
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Ingredients
  • 1 pint grape tomatoes, halved
  • ⅓ cup pitted Kalamata olives, halved
  • 1 cup crumbled feta
  • ½ cup loosely packed fresh parsley leaves
  • 2 tablespoons vegetable oil, divided
  • 4 (6-ounce) boneless, skinless chicken breast halves, trimmed
  • salt and pepper to taste

Instructions
  1. In a medium bowl, combine the tomatoes, olives, feta, parsley, 1 tablespoon of the olive oil, salt, and pepper. Set aside to marinate while you make the chicken.
  2. Preheat a large skillet over medium-high heat.
  3. Season the chicken with salt and pepper. Add the remaining 1 tablespoon of oil followed by the seasoned chicken breasts.
  4. Cook until browned on both sides and no longer pink in the middle, about 5 minutes per side.
  5. Serve the tomato-olive mixture over the chicken, then serve.

 

Tender Chicken Breast with Olives and Grape Tomatoes

Tender Chicken Breast with Olives and Grape Tomatoes

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Honey Mustard Crusted Chicken Breast with Pecans

Honey Mustard Crusted Chicken Breast with Pecans
Cuisine: American
Recipe type: Meat & Chicken

Prep time: 
Cook time: 
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Ingredients
  • 4 (4-ounce) boneless, skinless chicken breast halves
  • 3 tablespoons Dijon mustard
  • 1½ tablespoons honey
  • ⅓ cup melted butter
  • 1 cup bread crumbs
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 1 cup finely chopped pecans
  • 1 lemon, cut into 4 wedges
  • salt and pepper to taste

Instructions
  1. Preheat the oven to 400ºF. Cover a sheet pan with aluminum foil and lightly butter.
  2. In a small bowl, whisk together the mustard, honey, and butter. Brush the chicken breasts with the honey mixture then season with salt and pepper.
  3. In a shallow dish such as a pie pan, combine the breadcrumbs, basil, thyme, oregano, pecans, salt, and pepper. Press the chicken into the breadcrumb mixture to coat, then repeat on the other side.
  4. Place on the sheet pan and bake until the chicken is no longer pink in the middle, about 25 minutes.
  5. Allow the chicken to rest for 5 minutes, then serve with lemon wedges.

 

Honey Mustard Crusted Chicken Breast with Pecans

Honey Mustard Crusted Chicken Breast with Pecans

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Blackened Cod Rolls with Red Cabbage Slaw and Chipotle Mayo

Blackened Cod Rolls with Red Cabbage Slaw and Chipotle Mayo
Cuisine: American
Recipe type: Fish
Serves: 2

Prep time: 
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Cooking fish with blackening seasonings adds a smoky richness and depth to the dish. Aromatic spices and plenty of black pepper sear the outside with robust flavor, while the inside remains moist and tender. Blackening simply means searing a quick-cooking ingredient in a hot pan. Rubbing spices and black pepper over the fish before cooking it provides extra flavor and helps in the searing process. But spices can burn easily, so it’s important to choose filets that will cook properly before the flesh is scorched. Cod filets are excellent for blackening, but you can use any type of fish you like—just keep the thickness and cooking time in mind. A tangy, spicy, lightly dressed cabbage slaw tops the fish to add both crunchy texture and a little kick. While you can use a prepared condiment to spread on the rolls, making your own with three simple ingredients—mayonnaise, chipotle, and adobo sauce—is easy to do. And the taste is well worth it.

Ingredients
For the Slaw
  • 1 small garlic clove, finely chopped
  • 1 small shallot, finely chopped
  • 1½ tbsp white balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • 1 cup shredded red (or purple) cabbage
  • ¼ cup thinly sliced, 1-inch strips of green bell pepper (“matchstick” sized)
  • ¼ cup coarsely chopped cilantro
  • 1 scallion, thinly sliced (white and green parts)
For the Blackened Cod Rolls
  • 2½ tbsp light mayonnaise
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 1 tsp adobo sauce
  • 1½ tsp freshly ground black pepper
  • ½ tsp chile powder
  • ¼ tsp ground cumin
  • sea salt
  • 1 tsp olive oil
  • 2 5-oz skinless cod filets, about ⅓-inch thick
  • 2 crusty sandwich rolls, halved and lightly toasted

Instructions
For the Slaw
  1. Combine the garlic, shallots, and vinegar in a small bowl. Whisk in the olive oil and season with salt and pepper.Dressing for Slaw
  2. Combine the cabbage, bell pepper, cilantro, and scallion in a medium bowl. Add the dressing and toss well to combine. Taste for seasoning and add more salt and pepper, if desired. Cover and refrigerate 30 minutes to allow flavors to combine.Slaw Ingredients
    Red Cabbage Slaw
For the Blackened Cod Rolls
  1. Combine the mayonnaise, chipotle pepper, and adobo sauce in a small bowl. Set aside.Chipotle Mayo
  2. Combine the black pepper, chile powder, and cumin in a small bowl. Rub the spice mixture all over the fish, coating both sides well and pressing to adhere.Blackening Seasoning
    Cod with Blackening Rub
  3. Heat a nonstick skillet over medium-high heat and add the olive oil. When the oil is hot, but not smoking, season the filets with salt and add to the pan. Cod Beginning to Cook
  4. Sear until beginning to blacken on the bottom, about 3 minutes. (Reduce the heat to medium if the spices begin to burn.) Turn and sear the second side until blackened and the fish is just cooked through, about 2 minutes longer, depending on thickness.
  5. To serve, spread the chipotle-mayo sauce on all 4 cut sides of the rolls and lay a filet on each bottom half. Mound the red cabbage slaw on top of the fish and cover with the top halves. Serve right away.

Blackened Cod Rolls with Red Cabbage Slaw and Chipotle Mayo

Blackened Cod Rolls with Red Cabbage Slaw and Chipotle Mayo

Slow-Cooker Lamb and Root Vegetable Stew

Slow-Cooker Lamb and Root Vegetable Stew
Recipe type: Meat & Chicken

Prep time: 
Cook time: 
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Braised lamb and root vegetables become tender and succulent when cooked slowly in a rich tomato broth with flavorful, aromatic spices. The rich taste of the meat combined with the earthiness of the potatoes, rutabaga, and celery root adds up to an inviting, savory dinner that essentially cooks itself—all it needs is time. Although red bell pepper isn’t a root vegetable, it does add mild peppery flavor and great color, so throw it into the mix and enjoy. The stew here is served over simple white rice, but couscous, small pasta noodles, or creamy polenta would make a great base as well.

Ingredients
  • 1 tsp each ground cumin, ground cinnamon, and dried oregano
  • ½ tsp dried red chile flakes
  • ¼ tsp each allspice and nutmeg
  • 1 lb lamb stew meat (or shoulder, trimmed and cut into bite-sized chunks)
  • sea salt
  • freshly ground black pepper
  • 3 garlic cloves, finely chopped
  • 2 small russet potatoes, peeled and cut into a large dice
  • 1 small rutabaga (about 10 oz), peeled and cut into a large dice
  • 1 small celery root (about 8 oz), peeled and cut into a large dice
  • 1 large onion, coarsely chopped
  • 1 large red bell pepper, coarsely chopped
  • 5-6 oz peeled, baby-cut carrots, cut in half crosswise
  • 2 cups crushed tomatoes, from a 28-oz can
  • 1½ cups vegetable broth
  • 3 cups cooked white rice

Instructions
  1. Combine all spices, oregano, and chile flakes in a small bowl. Rub the lamb with the spice mixture and set aside 30 minutes.Spices for the Lamb Rub
    Spice-Rubbed Lamb
  2. Season the spice-rubbed lamb with salt and pepper and place in a slow-cooker.
  3. Add the garlic and next 8 ingredients (through broth). Season with salt and pepper and stir to combine.Stew Vegetables
    Prepared Vegetables
    Vegetables and Lamb in the Slow-Cooker
    Tomato Puree and Broth Added
  4. Cover and cook the stew on high for 3½ to 4 hours, checking for tenderness after 3½ hours. The lamb should be juicy and tender, and the vegetables tender but not mushy.Slow-Cooked Stew
  5. To serve, divide the cooked rice among 6 shallow bowls. Use a slotted spoon to remove the meat and vegetables from the slow-cooker (if the broth is very thin) and ladle over the rice in the bowls. Spoon juices from the cooker generously over each bowl and serve right away.

 

Slow-Cooker Lamb and Root Vegetable Stew

Slow-Cooker Lamb and Root Vegetable Stew

Baked Chicken with Apricot Glaze and Sautéed Fennel and Broccoli

Baked Chicken with Apricot Glaze and Sautéed Fennel and Broccoli
Cuisine: American
Recipe type: Meat & Chicken
Serves: 4

Prep time: 
Cook time: 
Total time: 

Give baked chicken buttery, caramelized flavor with an easy apricot preserve sauce—simply reduce the preserves to a glossy, sticky glaze and it’s ready to go. Skinless chicken thighs baked in the oven give you both the richness of juicy, tender dark meat and the benefits of a lighter dish with very little added fat. The glaze needs only a half-tablespoon of butter and a splash of sweet and tangy white balsamic vinegar to help it reduce. Pan-searing is one of the quickest, most nutritious ways to bring out the best taste and texture in vegetables. A little olive oil and simple seasoning allow the vegetables’ natural flavors to be the star of the dish. In this recipe, sweet, anise-flavored fennel balances the earthiness of the broccoli—and it’s all ready in about 10 minutes.

Ingredients
For the Chicken
  • 1 tbsp olive oil
  • sea salt
  • freshly ground black pepper
  • ½ tsp dried red chile flakes
  • 8 bone-in chicken thighs (2½ to 3 lbs total), skin removed
  • 4 tbsp apricot preserves
  • ½ tbsp unsalted butter
  • 1 tsp white balsamic vinegar
For the Vegetables
  • 2 tbsp olive oil
  • 1 small fennel bulb, cored and cut into thin vertical strips
  • 6 oz broccoli florets with 1- to 2-inch stems
  • sea salt
  • freshly ground black pepper

Instructions
  1. Preheat the oven to 375° F and line a shallow baking pan with parchment paperSkinless Chicken Thighs
  2. Combine the oil, salt, pepper, and chile flakes in a small bowl. Rub the chicken thighs all over with the oil mixture and place on the baking pan.Chicken Thighs Ready to Bake
  3. Bake 30 minutes on 1 side, then turn and bake 15 minutes longer, until the thighs are almost cooked through.1st Glaze on Chicken
  4. Meanwhile, combine the apricot preserves, butter, and balsamic vinegar in a small saucepan or skillet and season with salt and pepper. Bring to a simmer over medium heat, then reduce the heat to low and cook slowly until the mixture reduces to a glaze, about 10 minutes.Apricot Glaze
  5. Brush the chicken with half the glaze and bake 4 minutes. Turn the thighs over and brush with the remaining glaze. Bake until the chicken is tender and cooked through, about 3 minutes longer.Baked, Glazed Chicken
  6. To serve, place 2 chicken thighs on each of 4 plates and spoon the fennel and broccoli alongside (recipe follows).Fennel and Broccoli
  7. Heat a heavy (preferably cast-iron) skillet over medium-heat and add the oil. Add the fennel and sauté, stirring a few times, 6 minutes.Fennel Beginning to Cook
  8. Add the broccoli and season with salt and pepper. Stir into the fennel and sauté until the vegetables are crisp-tender and slightly browned, 4 minutes.Sauteed Fennel and Broccoli
  9. To serve, divide and spoon alongside the chicken. Serve hot.

 

Baked Chicken with Apricot Glaze and Sauteּed Fennel and Broccoli

Baked Chicken with Apricot Glaze and Sauteּed Fennel and Broccoli

Pan-Roasted Swordfish with Lemon-Lime Drizzle and Golden Potatoes

Pan-Roasted Swordfish with Lemon-Lime Drizzle and Golden Potatoes
Cuisine: American
Recipe type: Fish
Serves: 2

Prep time: 
Cook time: 
Total time: 

When it comes to hearty, satisfying seafood dinners, it’s hard to beat a thick, tender swordfish steak with a flavorful sauce to dress it up, and buttery, golden hash browns on the side. If this sounds like a typical “meat and potatoes” meal, it is—but on the lighter side.

Swordfish is flavorful without tasting “fishy,” and a simple preparation is all it needs to bring out its richness. Salt, pepper, a little oil, and a hot pan are all it takes. A bright, citrusy drizzle tops these roasted steaks for a fresh finish. Using both lemon and lime adds a colorful, floral mix, and a touch of brown sugar gives the sauce a slightly sweet edge.

Yellow potatoes and Yukon gold are known for their delicate skins and creamy texture. They make the perfect potato to cook very simply in butter until they turn golden on the outside and lusciously tender on the inside. Lightly smashing them gives the potatoes a buttery “hash browns” appearance. Don’t worry if they break apart a bit as they cook—it’s all a part of the right look.

A note about swordfish: The health benefits of eating lean fish are well noted, but it’s also important to keep the health of nature in mind. Be sure the fish you purchase is certified sustainable—in this case, wild-caught (or “harpoon-caught”). Swordfish has made a comeback from the endangered list in recent years due to sustainability efforts, but overfishing can quickly turn the tide again.

Ingredients
For the Potatoes
  • 2 medium yellow potatoes (or Yukon gold), 3-4 oz each, cut in half lengthwise
  • 1½ tbsp unsalted butter, plus more as needed
  • sea salt
  • freshly ground black pepper
For the Swordfish and Drizzle
  • 1 small garlic clove, finely chopped
  • 1 tsp finely chopped lemon zest
  • 1 tsp finely chopped lime zest
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh lime juice
  • ½ tsp brown sugar
  • sea salt
  • freshly ground black pepper
  • olive oil, for brushing
  • 2 swordfish steaks (preferably wild-caught), about 1-inch thick, 5-6 oz each
  • watercress, cilantro, or mixed greens, for serving (optional)

Instructions
For the Potatoes
  1. Place the potatoes in a small pot and cover with cold water. Bring to a boil and boil until tender enough to pierce slightly with a fork, about 15 minutes. Drain.Potatoes Ready to Cook
  2. Heat a heavy (preferably cast-iron) skillet over medium heat and add 1½ tablespoons of butter. When the butter melts and begins to sizzle, season the potatoes with salt and pepper and add to the skillet cut-side down.Golden Potatoes
  3. Cook, undisturbed, until beginning to brown on the bottom, about 5 minutes. Turn and cook until the second side begins to brown and the potatoes are tender and creamy. (Add a little more butter if the skillet becomes too dry.)
  4. Turn cut-side-down again and use a spatula to lightly smash the potatoes. (If they break a bit, simply shove the pieces back together with the spatula.)Smashed Potato Halves
  5. To serve, place 2 smashed potato halves on each of 2 plates, alongside the swordfish (recipe follows).
For the Swordfish and Drizzle
  1. Preheat the oven to 400° F.Zest Ready to Chop
    Drizzle Ingredients
  2. Place the garlic, lemon and lime zest, and oil in a small saucepan or skillet and warm over medium-low heat until the oil begins to simmer, about 2 minutes.Lemon-Lime Drizzle
  3. Stir in the lemon and lime juice and brown sugar and season with salt and pepper. Simmer 1 minute and remove from the heat. Cover the pan while the fish cooks.Swordfish Steaks
  4. Meanwhile, heat an ovenproof skillet over medium-high heat and brush with olive oil. Season the swordfish with salt and pepper and sear 3 minutes. Turn the steaks over and place the pan in the oven. Roast until the fish is tender and just cooked through, about 3 minutes.Pan-Roasted Swordfish
  5. To serve, make a bed of greens (if using) on each of 2 plates and place 1 swordfish steak on top. Drizzle with the lemon-lime mixture and spoon potatoes alongside. Serve right away.

Crock Pot Spaghetti

Crock Pot Spaghetti
Author:
Recipe type: Pasta

Ingredients
  • Crock Pot Spaghetti
  • 1 jar of pasta sauce
  • 1 cup water
  • 15 frozen meatballs
  • 8 oz of pasta noodles

Instructions
  1. Pour all of the ingredients into your crock pot. Mix together.
  2. Set your crock pot on either high for 4 hours or low for about 6 hours.
  3. If you want that slow cooked affect, I recommend the low setting. If you are in a hurry and need it quickly, I would put it up to high.

 

A Fun Party Loaf for Your Next Party or Family Gathering

Ingredients:

  • 1 loaf of thawed dough
  • strips of any of kind of cheese
  • bacon, cooked
  • spring onion, chopped
  • any of your favorite dip

Directions:

  1. Roll out loaf to fit your bundt cake dish, the size of about 20-22 inch, grease the dish and place inside.
  2. Wrap slightly with plastic wait till the loaf is raised twice its size.
  3. Take of plastic and bake for approx 25 mins, 350 degrees – it should turn golden.
  4. Remove from oven and slice – without hitting the crust – diagonally crisscrosses as the picture shows.
  5. Transfer to baking sheet.
  6. Tuck in the bacon and cheese in between the slices.
  7. Place in oven for 5-10 more mins – the cheese should be fully melted.
  8. Remove and place a bowl with the dip inside, in the center of the hot loaf.

Source: rhodesbread.com

Buffalo Chicken Dip

Ingredients
  • 4 clean chicken breasts
  • 1 Bottle of  Hot sauce (12 oz.)
  • 12 oz cream cheese
  • 1 cup Mexican cheese
  • 1 cup Ranch dressing
  • Tortilla chips
Method
  1. Cook the chicken breasts in water until well done.
  2. Cut the Chicken into small chunks or cubes .
  3. Place the chicken in a bowl and pour the hot sauce over it, mix well.
  4. In an oven proof dish – add the Cream cheese and pour the chicken on top of it. Add the cheese over it and also sprinkle some ranch dressing.
  5. Bake for about half an hour at 325F.

Source: amazingpinterestworld.blogspot.com

Balsamic Vinegar Chicken with Fresh Tomatoes

 Ingredients:

  • 4 chicken breasts
  • 1 tsp. premium balsamic vinegar
  • 5 garlic cloves
  • 1 cup fresh basil
  • 1 tbspn olive oil
  • 1 cup  mushrooms, sliced
  • 1/2 red onion, sliced
  • 1 pack of cherry tomatoes
  • 1/4 cup water

 

Directions:

1.    Preheat oven at 375 degrees.
2.    With a bit of oil, cook chicken breasts for approx. 10 mins in a pan until brown.
3.    Mix garlic, basil, olive oil, vinegar, water in a blender.
4.    Place chicken breasts in a glass dish and pour the blended mixture over the chicken.
5.    Add mushrooms, tomatoes and onions on top.
6.    Bake for approx. 40 minutes – the chicken should be cooked through.
7.    Prepare basmati or wild rice, and place the chicken dish on top.
8.    A fresh salad on the side is recommended. (Greek/endive/pear salads work well)

 

Source: shellyheim.com