Patterned after our favorite dish at The Stumbling Goat, we love this with roasted broccoli and mashed potatoes as a super comfort food. Of course, it's Memorial Day weekend and it should be sunny BBQ weather - but it's not. It's cold, rainy but at least we have roast chicken with mashed potatoes as a silver lining.
Ingredients:
2 boneless skin on chicken breasts - you can butcher up a split fryer breast that has bones, if you need
vegetable oil
salt and pepper
cast iron skillet
Preheat oven to 450*
Season your chicken, both sides, with salt and pepper.
Heat a generous amount of vegetable oil in the cast iron skillet and heat over high heat just to smoking point. Sear flesh side of breasts for a few (2?) minutes, flip and sear skin side for another couple minutes (2-3).
Transfer skillet to oven and check after 7-10 minutes. Timing will depend on thickness of breasts. Let rest for 5-10 minutes.
Saturday
Thursday
Chicken, Spinach and Potato Hash
A good comfort food meal!
Ingredients:
olive oil
4oz pancetta, diced
1 lb chicken breasts, cut into bite sized pieces
bag of baby spinach
1 lb yukon gold potatoes, cut into 3/4 inch pieces
2 shallots, diced
coarse salt and pepper
Start boiling water for your potatoes. Once the water comes to a boil, cook the potatoes for 10 minutes or until they're tender when pierced with a fork.
Heat some olive oil in a large frying pan and start frying the pancetta. Season the chicken and add it to the frying pan. Once cooked, transfer to bowl/plate and set aside. Heat some oil in the same frying pan and cook the shallots until soft. Add garlic and cook until fragrant. Add cooked potatoes and cook for 7-11 minutes, adding more water if the pan get too brown. Add chicken/pancetta mixture back into skillet and add spinach and cook until wilted.
Ingredients:
olive oil
4oz pancetta, diced
1 lb chicken breasts, cut into bite sized pieces
bag of baby spinach
1 lb yukon gold potatoes, cut into 3/4 inch pieces
2 shallots, diced
coarse salt and pepper
Start boiling water for your potatoes. Once the water comes to a boil, cook the potatoes for 10 minutes or until they're tender when pierced with a fork.
Heat some olive oil in a large frying pan and start frying the pancetta. Season the chicken and add it to the frying pan. Once cooked, transfer to bowl/plate and set aside. Heat some oil in the same frying pan and cook the shallots until soft. Add garlic and cook until fragrant. Add cooked potatoes and cook for 7-11 minutes, adding more water if the pan get too brown. Add chicken/pancetta mixture back into skillet and add spinach and cook until wilted.
Beef, Snap Pea and Asparagus Stir Fry
Now that I'm back in the working world, I'm seeking fast dinner recipes and this one fits the bill. We made it with beefalo, instead of NY strip, which was delish.
Ingredients:
1 Tbs soy sauce
1 tsp rice vinegar
1 tsp sugar
1 Tbs ginger in a jar (or use fresh and toss it in with the veggies)
1 lb NY strip steak, thinly sliced
coarse salt
1 Tbs vegetable oil
1 bunch asparagus, trimmed and cut into 2 inch lengths
6 oz snap peas
1 garlic clove, minced
1 tsp fresh lemon juice
2 Tbs torn basil leaves
Cooked rice
In a small bowl, combine soy sauce, vinegar, sugar and ginger. Season steak with salt. In a large skillet, heat oil over high heat. Cook steak, undisturbed for 2 minutes, until brown on one side. Flip and cook until cooked through, just about 30 seconds. This works much better if you don't crowd the pan, so you can do it in batches. Transfer cooked meat to a bowl.
Add asparagus, snap peas and garlic to skillet. Cook, stirring constantly until veggies are crisp-tender, about 4 minutes. If the bottom of the pan gets too dark, add a little water. Add soy mixture and cook until fragrant about 10 seconds. Remove skillet from heat and stir in lemon juice and basil. Toss steak with veggies and serve over rice with a lemon wedge.
Ingredients:
1 Tbs soy sauce
1 tsp rice vinegar
1 tsp sugar
1 Tbs ginger in a jar (or use fresh and toss it in with the veggies)
1 lb NY strip steak, thinly sliced
coarse salt
1 Tbs vegetable oil
1 bunch asparagus, trimmed and cut into 2 inch lengths
6 oz snap peas
1 garlic clove, minced
1 tsp fresh lemon juice
2 Tbs torn basil leaves
Cooked rice
In a small bowl, combine soy sauce, vinegar, sugar and ginger. Season steak with salt. In a large skillet, heat oil over high heat. Cook steak, undisturbed for 2 minutes, until brown on one side. Flip and cook until cooked through, just about 30 seconds. This works much better if you don't crowd the pan, so you can do it in batches. Transfer cooked meat to a bowl.
Add asparagus, snap peas and garlic to skillet. Cook, stirring constantly until veggies are crisp-tender, about 4 minutes. If the bottom of the pan gets too dark, add a little water. Add soy mixture and cook until fragrant about 10 seconds. Remove skillet from heat and stir in lemon juice and basil. Toss steak with veggies and serve over rice with a lemon wedge.
Monday
Pork Souvlaki with Greek Salad
My fabulous husband had dinner all ready for me tonight when I got home after my board meeting and it was delish!
Ingredients:
for the skewers--
1.25 lbs pork shoulder, cut into 3/4inch cubes
3 Tbs extra virgin olive oil
2 Tbs lemon juice
3 garlic cloves, minced
2 Tbs minced fresh oregano
coarse salt and pepper
for the salad--
pitted kalamata olives
feta chunks
cucumber
cherry tomatoes
marinated artichoke hearts
red onion slivers
1 tsp balsamic vinegar
3 tsp olive oil
scant 1/4 tsp dijon
In medium bowl, combine pork, oil, lemon juice, garlic and oregano. Season with salt and pepper and toss to combine.Cover with plastic wrap and refrigerate for at least 1 hour or up to 8 hours.
Meanwhile chop salad ingredients and mix vinagrette.
Heat grill to high. Thread pork cubes onto skewers. Grill until brown on all sides and cooked through, about 12 minutes total. Serve with a lemon wedge.
Ingredients:
for the skewers--
1.25 lbs pork shoulder, cut into 3/4inch cubes
3 Tbs extra virgin olive oil
2 Tbs lemon juice
3 garlic cloves, minced
2 Tbs minced fresh oregano
coarse salt and pepper
for the salad--
pitted kalamata olives
feta chunks
cucumber
cherry tomatoes
marinated artichoke hearts
red onion slivers
1 tsp balsamic vinegar
3 tsp olive oil
scant 1/4 tsp dijon
In medium bowl, combine pork, oil, lemon juice, garlic and oregano. Season with salt and pepper and toss to combine.Cover with plastic wrap and refrigerate for at least 1 hour or up to 8 hours.
Meanwhile chop salad ingredients and mix vinagrette.
Heat grill to high. Thread pork cubes onto skewers. Grill until brown on all sides and cooked through, about 12 minutes total. Serve with a lemon wedge.
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