One Pan Roasted Chicken and Potatoes

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chicken and potatoes recipe picture

chicken and potatoes recipe picture

This One Pan Roasted Chicken and Potatoes is really close to a one dish meal; just add a vegetable and supper is ready.  This recipe does take a little time to put together because of the marinating time which is at least 2 hours. I didn’t feel like dealing with it the next day so I let it marinade overnight which allowed the seasoning to blend in nicely.

If you’re looking for a hearty and delicious chicken dinner give this one a try.

One Pan Roasted Chicken and Potatoes
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 3 pounds of Mixed Chicken Drumsticks and Thighs
  • 2 teaspoons of Dried Paprika
  • 2 Tablespoons of Fresh Rosemary (leaves stripped from the stem and roughly chopped)
  • 2 teaspoons of Garlic powder
  • 2 teaspoons Onion powder
  • 1½ teaspoons of Dried Thyme
  • 2 teaspoons of Dried Sage
  • 1 Tablespoon of Dijon Mustard
  • ⅓ cup of Olive Oil
  • 3 Tablespoons of Lemon Juice
  • About 12 cloves of Garlic (unpeeled)
  • 1½ pounds of Baby Red Potatoes (halved)
  • Additional Olive Oil to coat potatoes
  • Salt and pepper to taste
Instructions
  1. In a large bowl mix together the olive oil, paprika, onion powder, garlic powder, mustard, sage, thyme, lemon juice, garlic cloves, salt and pepper. Add the chicken and mix until well coated, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
  2. Allow chicken to set at least 10 minutes when removed from the refrigerator. While chicken is resting mix the potatoes with a light coating of olive oil and then mix in the rosemary.
  3. Preheat oven to 425F.
  4. Lightly coat a 13x9 baking dish with cooking spray and arrange the chicken on the bottom along with any leftover marinade. Place the potatoes around the chicken pieces.
  5. Roast for 1 hour or until potatoes and chicken are done. (185F. for the chicken)

Adapted from: Laura in the Kitchen

Easy Baked Chicken Thighs for Two

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ranger chicken

ranger chicken2

This baked chicken thighs for two recipe only takes a few minutes to put together and has a really good flavor.

The sauce was really good served over rice.

Easy Baked Chicken Thighs for Two
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • 4 chicken thighs (skin and any excess fat removed)
  • Salt and pepper
  • Sauce
  • 1 can tomato sauce (8 ounces)
  • 1 small onion (finely chopped)
  • ½ teaspoon garlic powder
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon sugar (I use Splenda instead of sugar)
  • ½ teaspoon dry mustard
  • Pinch cayenne pepper
Instructions
  1. Preheat oven to 400F.
  2. In a small bowl mix together all the sauce ingredients.
  3. Lightly spray a shallow baking dish with cooking spray. (I used a 1.75 quart baking dish)
  4. Pat chicken dry using paper toweling and arrange chicken on the bottom of the baking dish in a single layer – salt and pepper to taste.
  5. Spoon the sauce over the chicken and bake uncovered for 45 minutes to 1 hour or until chicken is done. (185F.)
  6. Serve over rice or hash browns.

 

Easy Ground Beef Chili

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easy chili 2

This time of year a hot bowl of chili goes great on a cold winter night. This chili recipe is simple and doesn’t take hours to prepare. I like chili on the thick side so this recipe fit what I like pretty well.

This recipe has quit a bit of heat but if you like your chili hot just add more chipotle chile in adobo sauce.

Easy Ground Beef Chili
 
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Author:
Recipe type: m
Serves: 4
Ingredients
  • 1 medium onion
  • 1 can whole peeled tomatoes (28 ounces)
  • 2 cans kidney beans (16 ounce – drained and rinsed)
  • 1 tablespoon vegetable oil
  • 1 ½ pounds lean ground beef
  • Salt and pepper
  • 3 tablespoons chili powder
  • 1 tablespoon chipotle chile in adobo sauce (diced)
  • 1 tablespoon coriander
  • 1 tablespoon garlic powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 cups water
Instructions
  1. Place onion in a food processor and process until finely chopped; set aside in a bowl.
  2. Place 1 can of kidney beans and the can of tomatoes in the food processor and process until mixture is smooth.
  3. Place oil in a Dutch oven over medium high heat. Add the beef, 1 teaspoon salt, ½ teaspoon pepper, and onion. Cook until burger is no longer pink inside and mixture has given up most of its liquid. Add the chili powder, chile in adobo sauce, coriander, garlic powder, cumin, ¾ teaspoon salt, ½ teaspoon pepper and oregano; cook until fragrant.
  4. Mix in the water and tomato mixture and the other can of kidney beans stirring any dripping off the bottom of the pan. Bring mixture to a bowl, reduce heat to a high simmer, and continue cooking with the cover slightly off set to desired thickness. (for me 20 – 30 minutes was about right. The original recipe says 40 minutes)

Adapted from Cooks Country

Slow Cooker Sweet and Sour Ribs Recipe

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These sweet and sour ribs require a little bit of work, but they are delicious and well worth the effort. They are cooked in a slow cooker so they are fall off the bone tender.

If you’re in the mood for ribs give this Slow Cooker Sweet and Sour Ribs Recipe a try; they are really good.

Slow Cooker Sweet and Sour Ribs Recipe
 
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Author:
Recipe type: Main
Serves: 3-4
Ingredients
  • 1 medium onion (coarsely chopped)
  • 1 red bell pepper (seeded and coarsely chopped)
  • 1 piece of fresh ginger (peeled and chopped)
  • 6 garlic cloves (crushed and minced)
  • 2 tablespoons tomato paste
  • 2 tablespoons vegetable oil
  • 1 can pineapple juice (6 ounce can of frozen concentrate)
  • 1 jar apricot jelly (12 ounces)
  • ¼ cup dark brown sugar (packed)
  • ¼ cup soy sauce plus 2 tablespoons
  • ¼ cup rice vinegar plus 1 tablespoon
  • ¼ teaspoon red pepper flakes
  • 2 racks of baby back ribs about 1 ½ pounds each (halved)
  • Salt and pepper
  • 1 tablespoon cornstarch
Instructions
  1. Place onion and red pepper into a food processor and process until finely chopped; transfer mixture to a bowl.
  2. In another bowl mix together the tomato paste, ginger, and garlic.
  3. Using the oil in a nonstick skillet over medium high heat cook the onion and red pepper for 5 minutes.
  4. Add the tomato paste mixture to the skillet and continue cooking until fragrant and then stir in the pineapple juice, ¼ cup of the soy sauce, ¼ cup vinegar, jelly, sugar, and red pepper flakes; continue cooking until sauce is slightly thickened.
  5. Salt and pepper the ribs and lightly spray inside of slow cooker with cooking spray. Line the ribs around the edges with the wide ends pointing down(kind if making a circle). The ribs will slide down a little bit. Spoon the sauce over the ribs letting some of the sauce run down the back of the ribs. Cook on low 4-5 hours or on high for 2 ½ to 3 ½ hours or until ribs are tender.
  6. Remove ribs to a platter and tent with aluminum foil.
  7. Run the sauce though a strainer to eliminate the solids and defat the juice; discard the solids. (if you don’t have a fat separator pour the mixture into a zip lock bag – when the fat raises to the top poke a small hole in the bottom to drain the juice stopping the draining process before the fat starts to come out of the bag. Discard the fat with the bag).
  8. In a small sauce pan cook the juice over medium heat until reduced to about half. Mix the remaining soy sauce with the cornstarch and stir it into the sauce, cooking and stirring until sauce thickens and then stir in the remaining vinegar.
  9. Slice the ribs between the bones and place them in a large bowl, pour the sauce over the top, and toss the ribs until well coated.
  10. Serve hot.

Adapted from Cooks Country

Salisbury Steak for Two Recipe

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salisbury

Salisbury steak recipe picture 2

This is a simple and delicious Salisbury Steak recipe using just the right amount of ingredients for two. This recipe doesn’t require a lot of ingredients and cooks quickly so you can have supper on the table in less than an hour.

Salisbury Steak for Two Recipe
 
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Author:
Recipe type: Cooking for Two
Serves: 2
Ingredients
  • ¼ cup milk
  • 3 tablespoons instant potato flakes
  • 8 ounces 90 percent lean ground beef
  • Salt and pepper
  • 2 tablespoons unsalted butter
  • ½ cup thinly sliced onion
  • 8 ounces portabella mushrooms, trimmed and sliced
  • 1 tablespoon all-purpose flour
  • 2 teaspoons tomato paste
  • 1 cup beef broth
  • 2 tablespoons dry sherry
Instructions
  1. In a large bowl mix together the milk and potato flakes. Using your hands mix in the ground beef, ½ teaspoon salt, and ½ teaspoon pepper; form meat mixture into 2 patties about ½ inch thick.
  2. Melt 1 tablespoon of butter in a nonstock skillet over medium heat. Brown patties on both sides and set aside on a plate.
  3. Add a tablespoon of butter to the skillet and the onions; cook until onions start to brown. Add the mushrooms and ¾ teaspoon of salt and cook until mushrooms have given up their moisture and are tender. Stir in the flour and tomato paste and cook for about 2 minutes. Slowly mix in the broth and sherry. Return the patties to the skillet, cover, bring to a simmer, and cook covered for 5 minutes. Flip patties and continue cooking covered until patties are done. (160F)
  4. Remove steaks to a platter and lightly cover with aluminum foil to keep warm. Continue cooking sauce until slightly thickened – salt and pepper to taste and pour sauce over steaks.

Adapted from Cooks Country

Peanut Butter and Chocolate Brownies Recipe

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brownie recipe picture

brownie recipe picture 2

These Peanut Butter and Chocolate Brownies are moist, rich, and delicious. It takes a little bit of effort to put it all together but it is well worth it.

This is a good size recipe so you will probably have some left to put in the freezer.

This would also be a great recipe for a party, or pot luck.

Give these Peanut Butter and Chocolate Brownies a try. I’ll be you can’t stop with eating just one.

Peanut Butter and Chocolate Brownies Recipe
 
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Author:
Recipe type: Dessert
Serves: 36 depending on size
Ingredients
  • ½ cup plus 2 tablespoons boiling water
  • 2 ounces unsweetened chocolate (chopped or shaved fine)
  • ⅓ cup Dutch cocoa powder
  • 2 ½ cups sugar
  • ½ cup plus 2 tablespoons vegetable oil
  • 2 large eggs plus 2 large egg yolks
  • 4 tablespoons butter (melted – I used unsalted)
  • 2 teaspoons vanilla extract
  • 1¾ cups all-purpose flour
  • ¾ teaspoon salt
  • 1 cup peanut butter chocolate chips (or ½ cup peanut butter chips and ½ cup milk chocolate chips)
  • ½ cup marshmallow cream
Instructions
  1. Preheat oven to 350F.
  2. Line a 13 x 9 baking pan with aluminum foil and lightly spray with cooking spray.
  3. In a large bowl mix together the boiling water, unsweetened chocolate, and cocoa until chocolate is melted. Mix in the sugar, oil, eggs, egg yolks, butter, and vanilla until well combined.
  4. Gently mix in the flour and salt until just moist and then fold in the chocolate and peanut butter chips; pour mixture into baking pan.
  5. Dollop spoonful’s of marshmallow crème over the top and using the tip paring knife swirl it into the batter.
  6. Bake for 30 – to 35 minutes or until a tooth pick inserted comes out with just a few crumbs left on it.
  7. Note: if you don’t care for marshmallow crème just leave it out.

Adapted from Cooks Country 

Baked Potato Wedges

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potato wedges

This Baked Potato Wedges recipe makes a good side dish. I used them for a fish fry, and they went with the fish really well. There is very little prep time involved and they bake fairly quickly. So if you want to get away from the oil for fries give these a try.

Baked Potato Wedges
 
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Author:
Recipe type: Side
Ingredients
  • 3 – 4 medium size potatoes (scrubbed with skin on)
  • 3 large eggs
  • ¼ cup fresh parsley (Chopped)
  • 1 tablespoon oregano
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • potato weges prep picture
Instructions
  1. Preheat oven to 375F.
  2. Slice potatoes in half and then slice again to quarter. Whisk eggs in a small bowl. In another bowl mix together the rest of the ingredients. Dip potato wedges in the eggs and then roll them in the spice mixture until well covered.
  3. Place wedges on a baking sheet lightly sprayed with cooking spray and bake for about 30 minutes or until potatoes are done.
  4. Let rest for 5 minutes and serve.

 

Grilled Queso Burgers

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queno burger recipe picture

queno burger recipe picture

Winter here in Upper Michigan has been real nasty. I finally gave up on waiting for warmer weather and decided to fire up the grill in the subzero temperatures.

This Grilled Queso Burgers recipe is quick and simple to put together. I was looking for something a little different in a grilled burger and this seemed to fit pretty well. I used regular Rotel with green chilies but if you want to turn up the heat you can use the hot version.

Give these Grilled Queso Burgers a try they’re really good.

Grilled Queso Burgers
 
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Author:
Recipe type: Grilling
Serves: Makes 6
Ingredients
  • 1 ½ pounds ground round
  • 1 pound Velveeta cheese (cut into ½-inch cubes)
  • 1 can Rotel diced tomatoes with green chilies (10 ounces - undrained)
  • 6 hamburger buns
  • 12 slices bacon (cooked crispy)
  • 1 large tomato cut into 6 slices
Instructions
  1. Cook bacon until crispy and drain on paper toweling.
  2. Preheat grill to medium high heat.
  3. Divide burger into 6 equal patties about ½ inch thick; grill burgers to desired doneness.
  4. While burgers are grilling, in a microwavable bowl mix together the cheese and Rotel tomatoes. Microwave on high for 5 minutes, or until cheese is melted, stirring half way through the cooking cycle.
  5. Put burgers together on the buns starting with the burgers, 2 tablespoons of the cheese sauce, 2 slices of bacon, and then a slice of tomato.
  6. Use the remaining sauce as a dip for chips or fries.
  7. Enjoy

Adapted from Walmart

Quick and Easy Pork Chops Recipe

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simple pork chops recipe picture 3

This Quick and Easy Pork Chops Recipe is exactly as it sounds; quick and easy. You can have this on the supper table in less than an hour. It requires very little prep time and cooks quickly. Just be sure to thinly slice the carrots so you don’t overcook the pork chops waiting for the carrots to get done.

This is a great recipe for after school or work.

Quick and Easy Pork Chops Recipe
 
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Author:
Serves: 4
Ingredients
  • ¼ cup BBQ sauce (use your favorite sauce – this recipe is from Kraft recipes and their sauce was on sale so I used their sauce)
  • ¼ cup Zesty Italian dressing
  • 1 tablespoon Dijon honey mustard
  • 4 pork chops (I used boneless because they were on sale)
  • 2 cups carrots (thinly sliced)
  • 1½ cups instant white rice (uncooked)
Instructions
  1. In a shallow dish like a pie plate mix together the BBQ sauce, Italian dressing, and the mustard; remove 6 tablespoons of the sauce and set aside.
  2. Roll the chops in the remaining sauce, cover with plastic wrap, refrigerate, and let marinade for at least 10 minutes.
  3. Heat a large nonstick skillet over medium high heat, place chops in skillet and cook for 5 minutes on one side. Flip chops, add the carrots in around the chops, and spoon the remaining BBQ sauce mixture over the chops. Cover and cook 10 – 15 minutes or until chops are done. (145F)
  4. Cook rice according to package directions while chops are cooking.
  5. Serve chops and sauce over rice.

 

Adapted from Kraft Recipes

Simple Chicken Chop Suey Recipe

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chicken chop suey recipe picture

chicken chop suey recipe picture 2

We have prepared a recipe like, using burger, for years. This chicken version is pretty much the same with a few minor changes. I had some chicken strips on hand so I decided to give it a try. This is a simple and quick recipe so you can have supper on the table in about 30 minutes, making it a great dish for after work or school.

Simple Chicken Chop Suey Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 3 tablespoons vegetable oil
  • 1 pound boneless, skinless chicken breasts (cut into strips about ½-inch strips – I used pre-sliced stir fry strips)
  • 1 medium green pepper (sliced into strips)
  • 1 cup chopped celery or to taste
  • 1 medium onion (sliced)
  • 4 ounces fresh mushrooms (sliced)
  • 1 can Chinese vegetables (28 ounces drained)
  • 1-1/2 cup low-sodium chicken broth
  • 4 tablespoons soy sauce
  • Pepper to taste
  • 2 tablespoons cornstarch
Instructions
  1. In a large skillet over medium heat using the oil brown the chicken strips on both sides. Add the onion, green pepper, celery, and mushrooms, cover and cook until vegetables are tender (about 20 minutes).
  2. Mix the cornstarch with ¼ cup water.
  3. Add the chicken broth and soy sauce. Salt and pepper to taste and then stir in the cornstarch mixture; continue cooking until mixture thickens stirring occasionally.
  4. Serve hot over rice.

Adapted from Teriskitchen.com