Archive for the ‘Dinner’ Category

Lemon Butter Chicken with Tarragon

Lemon Butter Chicken with Tarragon

Lemon Butter Chicken with Tarragon

INGREDIENTS

6 (6 oz) chicken breasts
½ cup all-purpose flour
2 tsp lemon pepper
1 tsp garlic salt
½ tsp onion powder
1 large lemon, sliced
4 Tbsp butter, divided
2 Tbsp lemon juice
1/3 cup chicken stock
2 Tbsp fresh tarragon

INSTRUCTIONS

Place the chicken cutlets between 2 pieces of plastic wrap. Pound to ½ inch thickness.
On a plate, mix together the all-purpose flour, lemon pepper, garlic salt and onion powder.
Coat the chicken pieces with the seasoned flour.
Heat 1 Tbsp of butter and a couple of drizzles of olive oil in a large skillet.
Fry the chicken in batches [ 3 pieces at a time] for 2-3 minutes per side until golden.
Remove to a platter. Repeat 1 Tbsp butter and a couple of drizzles of olive oil for the second batch.
Place the lemon slices in the pan and brown on both sides. Remove from the pan.
Add the remaining 2 Tbsp butter, chicken broth, lemon juice and chopped tarragon to the pan to deglaze.
Scrap any brown bits off the bottom of the pan. Allow to simmer and reduce slightly.
Return the chicken to the pan and spoon the juices on top.
Sprinkle with the remaining chopped tarragon.

Serve immediately over rice pilaf, if desired.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner

Grilled Chicken Teriyaki

Grilled Chicken Teriyaki

Grilled Chicken Teriyaki

1lb skinless, boneless chicken breasts or tenderloins
1 cup teriyaki sauce
1/4 cup lemon juice
2 teaspoons minced fresh garlic
2 teaspoons sesame oil

DIRECTIONS:

Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag.
Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
Preheat grill for high heat.
Lightly oil the grill grate.
Remove chicken from bag, discarding any remaining marinade.
Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner

Italian Sausage BRATS with Roasted Peppers

Brats with Roasted Peppers

Italian Sausage BRATS with Roasted Peppers

Ingredients:

1 package Italian sausage (mine had 5 links in there) – Brats would be great with this too.
1 large onion (doesn’t matter the kind, I used red)
2 bell peppers (whatever colors you prefer or have on hand)
salt and pepper to taste
1 tablespoon olive oil
Hoagie rolls (I like to use them for this as they are a bigger than hot dog rolls)

Instructions:

Preheat your grill to medium and preheat oven to 400 degrees.

Slice onions and vegetables, 1/4 – 1/2 inch slices, place on nonstick baking sheet.

Season with salt and pepper, drizzle olive oil over and toss to coat the vegetables.

Place sausages on grill and cook till done.
Place onions and peppers into oven and roast till done, leaving them with just a bit of crispness.

Slice your rolls, add sausage and top with onions and peppers.

Serve with Macaroni and Cheese.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner

Honey Baked Chicken Recipe

Honey Baked Chicken

Honey Baked Chicken Recipe

6 chicken fryer pieces
1/3 cup margarine, melted
1/3 cup honey
2 Tbsp. prepared mustard
1 tsp. salt

Arrange chicken in a baking dish with the skin side up.
Combine the rest of the ingredients and pour over chicken.

Bake at 350 degrees for 1 hour and 15 minutes,
basting every 15 minutes (until chicken is tender and brown).

Serve with rice. Serves 4-6.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner

Broccoli Mac and Cheese

Broccoli Mac and Cheese

Broccoli Mac and Cheese

Ingredients

8 oz. penne pasta
1 large head broccoli (florets only, about 4-5 cups)
½ onion, diced
3 Tbsp. butter
1-2 cloves garlic, minced
2½ cups plain soymilk or milk
8 oz. shredded sharp cheddar
¼ cup grated parmesan
3 Tbsp. flour
1 tsp. dry mustard
salt and pepper to taste

Instructions

Start by boiling penne pasta according to package directions.
Rinse the broccoli well and cut it into small florets.
While pasta is boiling, put a steamer tray right over the pot and steam broccoli florets, too.
When it’s finished, you can begin the cheese sauce.
In a large pot add onion and garlic and cook with butter over medium heat until softened (about 2-3 minutes).
Reduce heat to med-low, add in flour. The flour and butter will form a paste like mixture (roux).
Whisk continuously for a couple minutes.
Add soymilk and dry mustard. Increase heat to medium and heat for 5 minutes or until it thickens.
When it is thick enough to coat the back of a spoon, it’s time to add the cheese.
Turn the burner off and whisk in the shredded cheese and parmesan until it is fully melted in.
Give the cheese sauce a taste and add salt and pepper to taste
Stir in cooked penne pasta and broccoli. Serve immediately.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner , Sides and Extras

Heavenly Chili Chicken

Heavenly Chili Chicken

HEAVENLY CHILI CHICKEN

Ingredients:

5 boneless chicken breasts
Seasoning of your choice
2 tbsp coconut oil
1 medium red onion, chopped
1/2 pound fresh mushrooms, sliced
4 ounce can chopped green chilies
8 ounces pepper-jack cheese, shredded

DIRECTIONS:

Flatten and season the chicken breasts with the seasoning of your choice.
Let marinate for a few hours in refrigerator.
Sauté in 1 tbsp. Coconut oil until no pink is visible and keep warm.
Next, sauté the onions and mushrooms in coconut oil until the onions are tender.
Stir in the can of chilies. Place the chicken pieces on a baking sheet.
Top with the mushrooms mixture, then top with the cheese.

Bake at 350º about 5-10 minutes until the cheese has melted! Enjoy !!

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner

Garlic Shrimp and Brussels Sprouts

Garlic Shrimp and Brussel Sprouts

GARLIC SHRIMP & BRUSSELS SPROUT

Ingredients:

8 Brussels Sprout cut in half
8 pre cooked shrimp
2 garlic cloves sliced
a pinch or 2 of basil
salt and pepper to taste
about a tsp butter
olive oil

Directions:

Preheat a skillet with a little olive oil,
add garlic and brussels sprout,
cook for about 2 min on med-high heat,
flipping your sprouts, add butter,
once it’s melted add your shrimp,
season with salt and pepper and basil.
Make sure you flip your sprouts and shrimp so that both sides have nice color.
Once everything has a nice brown color its done!

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner , Sides and Extras

Creamy Shrimp and Mushroom Pasta

Creamy Shrimp and Mushroom Pasta

Creamy Shrimp and Mushroom Pasta

serves 4, prep 5 min, cook time 30 min

4-8 oz fettuccine or linguine
10 tbsp butter, divided (I know, but I’ve tried it with less and it’s just not the same)
8 oz fresh, sliced mushrooms
2 garlic cloves, minced
3 oz cream cheese, cut into small pieces
2 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped (you can use dried herbs if that’s all you have)
2/3 cup boiling water (from your noodle pot)
1 lb cooked shrimp (feel free to buy frozen-gasp!)

Boil and salt a large pot of water and cook your pasta.
I usually only use about half of an 8 oz box, preferring fewer noodles.
While your pasta is cooking, cook your shrimp if necessary and reserve.
If your shrimp are pre-cooked and frozen, quickly thaw them under running water.
In a large skillet melt 2 tbsp of butter over medium heat and saute mushrooms until soft and brown.
Season with salt and pepper.
Reserve cooked mushrooms and melt remaining butter in the skillet.
Add minced garlic, cream cheese, and herbs.
At this point, I generally feel like something has gone terribly wrong.
The cream cheese doesn’t really melt and starts to look almost curdled, don’t worry about it!
It will all smooth out and be wonderful when we add the water. I promise.
Simmer cream cheese mixture until well blended.
Get a scoop of boiling pasta water from your noodle pot and mix it in, stirring quickly to smooth out the sauce.
Keep sauce hot and add shrimp and mushrooms,
mix well and simmer (stirring often) until everything is hot and thickened,
about 10 minutes-you wont ruin this sauce by accidentally boiling it so don’t worry.
Toss sauce with cooked noodles and serve.

Serve this with a good crusty loaf of garlic bread and a salad.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner

Chicken Sausage and Zucchini Skillet

Chicken Sausage and Zucchini Skillet

Chicken Sausage and Zucchini Skillet
1 Tblsp. Olive Oil
½ c. diced Onion
1 tsp. minced Garlic
1 lb. Chicken Sausage, cut in half lengthwise then in ¼ in. pieces
1 Zucchini, cut in half lengthwise then in ¼ in. pieces
1 Yellow Squash, cut in half lengthwise then in ¼ in. pieces
2 c. Grape Tomatoes, sliced in half
1 tsp. Oregano
½ tsp. Salt (optional)

Instructions

Heat Olive Oil in a skillet over medium heat.
Cook the Onion until soft. Add the Garlic and cook for about 30 seconds.
Add the sliced Chicken Sausage and cook until browned.
Stir in the veggies and seasonings and cook until the Zucchini is tender but still has a bit of crunch.
Serve.

– See more at: http://consumerqueen.com/my-royal-kitchen/chicken-sausage-and-zucchini-skillet#sthash.sFS4lVZJ.dpuf

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner

Cajun Sausage with Black Beans and Rice

Cajun Sausage with Black Beans and Rice

Cajun Sausage with Black Beans and Rice

Ingredients

1 lb. kielbasa sausage
1/2 large onion
2 packs Minute ® Ready To Serve Black Beans and Rice
1/2 to 3/4 tsp. Cajun seasoning
1/2 tsp. black pepper
1/4 tsp. garlic salt
2 tsp. olive oil (or spray for the pan)

Directions

Chop onions and kielbasa sausage into small bite sized pieces.
Heat oil or spray a large pan over medium high heat, when ready add sausage and onions.
Saute until they begin to brown, stir in Cajun seasoning, garlic salt, and pepper-
continue cooking until desired amount of brownness is reached.
If desired drain excess grease (I blot sausage with a paper towel).
Heat rice and beans according to package directions.
Layer rice, beans, and sausage mixture.

You can also top with a dollop of sour cream
to cool it down a bit for the little ones if you wish.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner