One Pan Dinner | Imamother

ahuva06

Tue, Nov 20 2018, 7:09 pm

Amarante wrote:

This is one of my favorites - I usually double because leftovers are very good.

I just put the whole spice mixture on the chicken. I have used boneless chicken thighs frequently as it is easier to get the raw fat off when prepping.

This freezes very well and actually is better the second day.

Smothered Barley with Chicken
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Recipe By: Cooking Light
Serving Size: 4

Ingredients:

1 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon dried mint flakes
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper
6 (4-ounce) chicken thighs, skinned
1/2 teaspoon vegetable oil
Cooking spray
1 1/2 cups chopped onion
1 cup chopped red bell pepper
1 tablespoon low-sodium soy sauce
3 1/2 cups low-salt chicken broth
1 1/4 cups uncooked pearl barley
1 can (14.5-ounce) diced tomatoes, drained
6 tablespoons chopped green onions

Directions:

Combine the first 7 ingredients in a small bowl, and rub chicken with
half of spice mixture.

Heat oil in a large nonstick skillet coated with cooking spray over
medium-high heat. Add chicken; cook 1 minute on each side or until
chicken is browned. Remove the chicken from the skillet.

Recoat skillet with cooking spray; add chopped onion, bell pepper, and
soy sauce. Cook over medium-high heat 3 minutes or until vegetables are
lightly browned. Add broth, barley, tomatoes, and remaining spice
mixture, and stir well. Add chicken to skillet, nestling into vegetable
mixture. Bring to a boil; cover, reduce heat, and simmer 55 minutes or
until chicken is done. Let stand 15 minutes. Sprinkle with green
onions.

I made this tonight (or a version inspired by this...) and it cane out delicious!! Thanks for posting!

Amarante

Wed, Nov 21 2018, 6:21 pm

Ginger-Lime Chicken with Broccoli and Carrots

Source: Gina Homolka - Skinnytaste One and Done

SERVES 4

The zesty ginger-lime sauce in this dish has wonderful fresh flavors that are bright and gingery, which gives plain ol’ chicken breasts a burst of flavor. Chicken breasts are thicker on one end, so to make sure they cook evenly, I lightly pound them out so that they are even in thickness.

Olive oil spray
Juice of 1 small lime
2 tablespoons olive oil
2 scallions, chopped, white and green parts kept separate
1 small fresh jalapeño pepper, seeded and minced
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 tablespoons chopped fresh cilantro
1¼ teaspoons kosher salt
Freshly ground black pepper
2 cups diagonally sliced carrots (¼ inch thick)
4 cups broccoli florets
4 boneless, skinless chicken breasts (8 ounces each)
¼ teaspoon sweet paprika
½ teaspoon onion powder
½ teaspoon garlic powder

Preheat the oven to 400°F. Line a large rimmed sheet pan with foil and spray it with oil.

In a small bowl, combine the lime juice, olive oil, scallion whites, jalapeño, garlic, ginger, 2 tablespoons of the cilantro, ½ teaspoon of the salt, and black pepper to taste.

In a large bowl, toss the carrots with 1 tablespoon of the ginger-lime sauce. Transfer to the prepared pan. Roast until partially cooked, about 10 minutes.

Meanwhile, in a large bowl, toss the broccoli with 2 tablespoons of the ginger-lime sauce.

One at a time, place a chicken breast between two sheets of plastic wrap and use a meat tenderizer or rolling pin to gently pound to an even thickness across the breast (they don’t need to be thin, just even). Sprinkle the chicken with the paprika, onion powder, garlic powder, ½ teaspoon of the salt, and pepper to taste. Add the chicken breasts and broccoli to the pan of carrots.

Roast, tossing the vegetables halfway, until the chicken is cooked through and the vegetables are tender, 25 to 28 minutes.

Season the vegetables with the remaining ¼ teaspoon salt. Drizzle the remaining ginger-lime sauce over everything. Garnish with the remaining 1 tablespoon cilantro and the scallion greens.

Amarante

Wed, Nov 21 2018, 6:23 pm

Super easy using rotisserie chicken and frozen veggies

Mom’s Skillet Chicken Pot Pie

Source: Gina Homolka. “Skinnytaste One and Done

1 whole rotisserie chicken (about 2¼ pounds)
1 tablespoon olive oil
1 medium onion, chopped
½ cup chopped fresh parsley
3 celery stalks, chopped
1 (16-ounce) package frozen mixed vegetables
3¾ cups chicken broth
½ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
¼ cup cornstarch
1 refrigerated pie crust (from a 14-ounce package)
1 large egg, beaten

Preheat the oven to 425°F.

Remove the meat from the chicken and shred it with two forks (discard the skin and bones). You should have about 5 cups chicken (about 20 ounces).

In a 10½-inch ovenproof cast-iron or enamel skillet, heat the oil over medium heat. Add the onion and parsley and cook, stirring, until the onion is almost softened, 2 to 3 minutes. Add the celery and cook, stirring, until the vegetables are soft, 3 to 5 minutes. Add the shredded chicken, frozen mixed vegetables, 2 cups of the chicken broth, salt, and pepper. Stir well and bring to a boil. Reduce the heat to medium-low and cook, stirring, for 10 minutes to meld the flavors.

Meanwhile, in a small bowl, combine the remaining 1¾ cups chicken broth and the cornstarch and stir until the cornstarch is dissolved. Stir into the chicken mixture and cook, stirring, until thickened, 4 to 6 minutes. Remove the pan from the heat.

Using a rolling pin, roll out the pie dough until it is about 12 inches in diameter. Place it over the chicken filling. Crimp the edges and, using a knife, make small slits in the top. Brush the top with the beaten egg.

Bake until the crust is golden and the filling is bubbling, about 30 minutes. Let cool slightly. Cut into 8 wedges and serve.

Amarante

Wed, Nov 21 2018, 6:26 pm

You can make the filling ahead of time and the whole dish ahead of time so it can prepped when you have more time

BRACIOLE

Source: Laura Frankel. - Jewish Slow Cooker Recipes

MAKES 6 SERVINGS

Braciole are thin slices of meat, poultry, fish, or vegetables wrapped around a filling and typically cooked in a wine sauce. Sometimes referred to as involtini, this Sicilian dish has many variations (see Halibut Involtini). Many of the steps can be done ahead of time, so the dish is a delicious option for Shabbat dinner.

The filling can be made up to 3 days before using. Store the filling, covered, in the refrigerator, or freeze for up to 1 month. The braciole can be made 3 days ahead of serving and stored in its sauce, covered, in the refrigerator, or frozen for up to 1 month. To reheat gently, preheat the oven to 300ºF. Place the braciole and its sauce in a casserole and cover. Reheat in the oven for 15 to 20 minutes.

FOR THE FILLING

Olive oil
1 large Spanish onion, very thinly sliced
1 whole head of roasted garlic
3 tightly packed cups baby spinach
One 28-ounce can whole peeled plum tomatoes, drained (juice reserved) and crushed
3 tablespoons chopped fresh thyme leaves
3 tablespoons chopped fresh flat-leaf parsley
1⁄4 cup toasted pine nuts
1⁄2 cup golden raisins
Pinch of chili flakes (optional)
3 tablespoons tomato paste
1⁄4 cup fresh bread crumbs (leftover challah works well)
Kosher salt and freshly ground black pepper

FOR THE SAUCE

2 cups dry red wine such as Chianti
Reserved juices from canned tomatoes
2 tablespoons tomato paste
2 cups Dark Chicken Stock or Veal Stock
2 medium carrots, peeled and chopped
1 celery stalk, chopped
1 medium red onion, chopped
Several thyme sprigs
2 garlic cloves, peeled and lightly crushed
One 4- to 5-pound top chuck roast, butterflied to open up to approximately 13 X 9 inches (ask your butcher to butterfly it or see below)

SUGGESTED ACCOMPANIMENTS

Toasted Capellini, potatoes

1 Make the Filling. Place a medium saucepan over medium-low heat. Lightly coat the bottom of the pan with oil. Slowly cook the onion, stirring occasionally, until it is very soft and lightly browned, about 10 minutes.

2 Squeeze the roasted garlic out of the skin and mix it with the onion. Add the spinach, tomatoes, thyme, parsley, pine nuts, raisins, chili flakes (if using), tomato paste, bread crumbs, and salt and pepper. Increase the heat to medium. Cook until the mixture is very thick, about 15 minutes. Transfer the filling to a bowl and cool completely.

3 Make the Sauce. Place the wine in a large saucepan over medium-high heat and simmer until the wine is reduced by half, about 15 minutes. Transfer the wine to the insert of a 61⁄2-quart slow cooker. Add the reserved tomato juices, tomato paste, stock, carrots, celery, onion, thyme, and crushed garlic to the insert. Preheat a slow cooker to Low.

4 Open up the butterflied meat. Pound the meat with a mallet until it is a uniform thickness, 1 to 11⁄2 inches. Salt and pepper the inside of the meat. Spread the filling evenly over the meat, leaving a 11⁄2-inch border at the top. Roll the meat from the long edge, jelly-roll style. Tie knots fairly snugly every 2 inches to secure the meat and filling.

5 Place a large sauté pan over medium-high heat. Lightly coat the bottom of the pan with olive oil. Brown the meat on all sides. Transfer the meat to the insert. Cover and cook on Low for 6 hours until the meat is very tender.

6 Gently remove the meat with a slotted spoon or spatula and transfer to a platter or cutting board. Cut the meat into 2-inch slices and serve with Toasted Capellini or potatoes. Pass extra sauce.

HOW TO BUTTERFLY MEAT OR FISH

If you are right-handed, place the thick end of your chuck roast toward your right; reverse if you are left-handed. Using a sharp chef’s knife, cut through the thick end toward the the thinner end, keeping your knife parallel to the cutting board. I use short strokes and keep my other hand flat on top of the meat. When you reach about one inch from the end, stop cutting and simply pound out the end piece (now the middle) with a meat mallet.

Or have your butcher do it. 😀

Amarante

Wed, Nov 21 2018, 6:28 pm

BROWN SUGAR–GLAZED CORNED BEEF

Source: Laura Frankel. - Jewish Slow Cooker Recipes

MAKES 8 TO 10 SERVINGS

This sweet and slightly spicy brisket is a welcome treat for lunch or a casual dinner. Leave out the mustard powder during Passover. The flavor will still be delicious.

1 cup dark brown sugar
1⁄2 teaspoon ground cloves
1⁄4 teaspoon freshly grated nutmeg
1 tablespoon freshly cracked black peppercorns
1⁄4 cup honey
2 tablespoons dry mustard
1 tablespoon ground ginger
2 teaspoons cayenne pepper, or more (optional)
3 medium Spanish onions, roughly chopped
1 whole head garlic, cut in half horizontally
2 celery stalks, chopped
2 medium carrots, peeled and chopped
5 pounds small new potatoes, unpeeled
2 heads sturdy cabbage such as savoy, cut into wedges about 2 inches thick
Kosher salt and freshly ground black pepper
One 7-pound first-cut pickled brisket, trimmed of visible fat and cut in half to fit in the slow cooker

1 Preheat a 61⁄2-quart slow cooker to Low.

2 To make the glaze, mix the brown sugar, cloves, nutmeg, peppercorns honey, mustard, ginger, and cayenne in a small bowl.

3 Place the onions, garlic, celery, carrots, potatoes, and cabbage in the bottom of the slow cooker insert. Season the vegetables lightly with salt and pepper.

4 Place the brisket pieces on top of the vegetables. It is okay if the pieces of brisket overlap in the slow cooker. Pack the glaze mixture on top of the brisket. Use all of it.

5 Cover and cook on Low for 8 hours, until the brisket is very tender.

6 Remove the brisket and set aside to cool. Remove the vegetables. Separate the potatoes and cabbage and place them back into the insert to keep warm. Discard the remaining vegetables.

7 Allow the brisket to cool slightly before slicing. Slice the meat thinly across the grain. Serve warm or at room temperature, with the potatoes and cabbage.

Amarante

Wed, Nov 21 2018, 6:29 pm

Spicy Peanut Chicken and Vegetables

Source: Gina Homolka. “Skinnytaste One and Done

SERVES 4

This dish was inspired by chicken satay, which is usually served as an appetizer on skewers and drizzled with peanut sauce.

PEANUT SAUCE

2 tablespoons smooth peanut butter
2 tablespoons canned full-fat coconut milk
½ tablespoon reduced-sodium soy sauce
Juice of ½ lime
1 teaspoon Sriracha sauce
¼ teaspoon grated fresh ginger

CHICKEN

Olive oil spray
1½ pounds boneless, skinless chicken breast, sliced into 1-inch-thick strips
2 tablespoons reduced-sodium soy sauce*
Juice of ½ lime
4 garlic cloves, minced
1 teaspoon grated fresh ginger
1 teaspoon kosher salt
2 cups peeled, diced (½-inch) sweet potatoes (about 2 large)
2 cups broccoli florets
1 small red onion, thickly sliced
1 medium red bell pepper, sliced
2 cups sugar snap peas
1 tablespoon toasted sesame oil
2 tablespoons chopped roasted salted peanuts
Chopped fresh cilantro, for garnish
4 lime wedges, for serving

For the peanut sauce: In a small bowl, whisk together the peanut butter, coconut milk, soy sauce, lime juice, Sriracha, and ginger until smooth.

For the chicken: Adjust a rack in the center and another rack 4 to 6 inches from the broiler and preheat the oven to 425°F. Spray an 18 x 13-inch large rimmed sheet pan with oil.

In a medium bowl, combine the chicken, soy sauce, lime juice, garlic, ginger, and ½ teaspoon of the salt. Pour half of the peanut sauce over the chicken.

Place the sweet potatoes, broccoli, red onion, bell pepper, and snap peas on the prepared pan and toss with the sesame oil and remaining ½ teaspoon salt.

Roast on the center rack, tossing halfway, until the sweet potatoes are almost tender, about 30 minutes. Nestle the chicken among the vegetables, pour the marinade over the chicken, and roast until the chicken is cooked through, 10 to 12 minutes. Switch the oven to broil, move the pan to the higher rack, and broil until the chicken is browned, 2 to 3 minutes.

Divide among 4 plates, pour the remaining peanut sauce over everything, and garnish with the peanuts and cilantro. Serve with the lime wedges on the side.