One-Skillet Chicken Pot Pie

Good Afternoon,

I am running a little behind today so I will begin with a nice hearty meal.  One=Skillet Chicken Pot Pie a recipe submitted by Alix Traeger and Greg P. Gleason over at Tasty.  This is definitely a recipe I will try because I usually make my chicken pot pies the old fashion way with crust on the bottom and top, however, things are about to change.. Lois .:)

INGREDIENTS

Servings: 4-6

1 tablespoon olive oil

1½ pounds boneless, skinless chicken breasts, cubed

½ white onion, chopped

2 cloves garlic, minced

1 cup gold potatoes, cubed

2 cups frozen peas and carrots

4 tablespoons all-purpose flour

4 tablespoons butter

2 cups chicken broth

Salt, to taste

Pepper, to taste

1 store-bought pie crust, thawed if frozen

PREPARATION

1. Preheat oven to 400˚F/200˚C.

2. Season chicken with salt and pepper, and heat oil over a cast-iron skillet. Add the cubed chicken, cooking until no longer pink. Remove chicken and set aside.

3. To the same skillet, add the onions and garlic. Sauté until translucent.

4. Add potatoes and sauté about 5 minutes.

5. Add peas and carrots, and stir again.

6. Add the butter to the vegetable and allow to melt.

7. Sprinkle the flour, covering the vegetables, and quickly stir to avoid lumps.

8. Pour in chicken broth and bring to a boil to thicken sauce.

9. Season with salt and pepper. Remove from heat.

10. Place pie dough over the chicken and vegetable mixture, and seal along the edges of the skillet with your fingers.

11. Bake for 25-30 minutes or until golden brown.

12. Enjoy!

Here’s the YouTube Video To Show You How It’s Done:

 

 

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Dinner: One Pan Sriracha Chicken & Vegetables

As you probably have guessed BuzzFeed is the place to go for Tasty recipes.  This One Pan Sriracha Chicken and Vegetables comes courtesy of Iris Tian/BuzzFeed and did not come with a  YouTube video, however, I did find one there, so if the ingredients are a little off, that would be the reason why.  Lois

Start by seasoning bone-in, skin-on chicken thighs with salt and pepper, then browning them in a hot cast-iron skillet on the stove.

 

INGREDIENTS

4 bone-in, skin-on chicken thighs

Salt and black pepper, to taste

4 tablespoons unsalted butter, divided into 3 tablespoons and 1 tablespoon

8 cloves garlic, minced

½ onion, chopped

4-5 small potatoes, chopped

1 green bell pepper, chopped

⅓ cup brown sugar

⅓ cup tablespoons Sriracha sauce

garnish

green onion, sliced

Here’s the YouTube Video:

PREPARATION

Preheat oven to 400˚ F / 200˚ C.

Season chicken thighs with salt and pepper, to taste.

Place a large cast iron skillet over medium heat, add 3 tablespoons of butter. When butter has melted, add the seasoned chicken, skin-side down, and sear until golden brown, about 5-7 minutes. (This will melt out most of the fat underneath and will leave a nice crispy skin) Then remove chicken.

Drain the extra fat and oil in the skillet, then add 1 tablespoon of butter. When butter has melted, add garlic and onion to the pan, cook for 1-2 minutes, stirring frequently. Then add bell pepper and potato, cook for 4-5 minutes.

Remove skillet from heat, return chicken to the skillet, skin side up. Mix Sriracha sauce and brown sugar together in a bowl until smooth, then pour on to the chicken and vegetables.

Place pan in oven and roast until completely cooked through, about 30 minutes.

Garnish with chopped green onion and serve. Enjoy!

Lunch: Chicken Parm Bites

Here’s a quick easy recipe for when you just want something light or if you are having friends over for watching a game.  It’s called Chicken Parm Bites, also found on Tasty/BuzzFeed and was submitted by Greg P. Gleason.  It looks exceptionally delicious and who doesn’t like a little gooeyness of flavor?  I’m a little sad that I am now a vegetarian :(). Lois.

 

INGREDIENTS

Servings: 2-3

1 pound chicken tenders

1 ball mozzarella cheese

2 cups panko bread crumbs

1 tablespoon garlic powder

1 tablespoon dried basil

1 tablespoon dried parsley

1 tablespoon salt

½ cup flour

2 eggs

Oil to fry

1 cup marinara sauce

Here’s the YouTube Video:

PREPARATION

1. Cut the chicken tenders into 1.5-inch pieces.

2. Take a knife and carefully cut a hole into the chicken tenders. Make sure to not cut all the way to the other side.

3. Stuff the holes with mozzarella cheese.

4. Add garlic powder, dried basil, dried parsley, and salt to the panko bread crumbs.

5. Batter the chicken in flour, egg, then panko bread crumb mixture.

6. Add around 1-inch of oil to a pan and heat until around 350˚F/175˚C.

7. Fry the chicken on both sides until fully cooked and golden brown.

8. Serve with marinara sauce and garnish with more parmesan cheese. Enjoy!

Breakfast: Bacon Lattice Breakfast Pie

Mmm, now doesn’t this look delicious?  And if you are short on time like I am, breakfast is usually out of the question.  However, we are told that breakfast is the most important meal of the day and this yummy Bacon Lattice Breakfast Pie, looks like something that can be either throughout the week (providing you only eat for breakfast, 🙂 ). This yummy recipe was found on Tasty/BuzzFeed, courtesy of Alix Traeger. Do enjoy, Lois.

 

Pin preview

Here’s YouTube video that shows you how to make it:

 

INGREDIENTS

Servings: 4-6

5 eggs

1 cup whole milk

1 teaspoon salt

¼ teaspoon pepper

¼ cup green onions, chopped

½ cup cheddar cheese

1 pie crust

10 slices bacon

PREPARATION

# Preheat the oven to 350°F/180°C.

# In a medium-sized bowl, whisk the eggs, milk, salt, and pepper.

# Add in the green onions and cheddar and mix again.

# Pour the egg mixture into the pie crust and bake for 35-40 minutes or until set.

# Increase the oven temperature to 400°F/200°C.

# Lay the bacon on top of the pie and weave to make a lattice top.

# Bake again for 20 minutes or until bacon is crispy. Broil for crispier bacon.

# Enjoy!

 

Mango Chicken Bowl in 20 Minutes

Happy Tasty Tuesday to ya!  Because I am running a little behind I m going, to begin with. Dinner.  Sorry about the poor quality, but I had to screen shot the ingredients because they show at the end of the video, and I wanted to make them handy for you.  Todays’ recipe was featured on MyFitnessPal’s website, but the video was found on YouTube.  I hope you enjoy this one.  Lois

 

 

Romantic Dinner For Two:

Here is a simple romantic dinner for two courtesy of Pierce Abernathy, BuzzFeed Tasty.  A yummy looking Herb Crusted Salmon and a one-pan Peanut Butter Brownie.  As you can and see Pierce didn’t leave anything out, he even included the type of wine that goes great with salmon.  Save this recipe for a special evening with that special person you want to impress, Lois.

Salmon Dinner one an peanut butter brownie

 

Here’s the YouTube video to show you how it’s done.

INGREDIENTS

Garlic Smashed Potatoes
12-14 baby gold potatoes
2 tablespoons butter
½ teaspoon salt
½ teaspoon pepper
3 cloves garlic

Herb Crusted Salmon
2 Salmon Fillets
5 cloves garlic
¼ cup parsley
2 tablespoons chives
2 tablespoons dill
½ teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil
¼ cup lemon juice
1 bunch asparagus
parmesan to taste (optional)

Chocolate Peanut Butter Skillet Brownie
¾ cup brownie mix prepared
2 tablespoons vegetable oil
1 egg
1 tablespoon water
⅓ cup peanut butter

PREPARATION

Garlic Smashed Potatoes
1. Boil potatoes in a medium pot for 15-20 minutes or until tender.
2. Place boiled potatoes on a parchment covered oven tray and smash each potato down leaving the skin intact.
3. Mix melted butter, garlic, salt and pepper and brush mixture onto potatoes.
4. Bake at 425˚F/220˚C for 15-20 minutes or until crispy.
5. Garnish with thyme.
6. Enjoy!

Herb Crusted Salmon
1. In a small bowl combine parsley, chives, dill, olive oil, garlic, salt, pepper and lemon juice.
2. Place salmon and asparagus on parchment covered oven tray.
3. Drizzle with olive oil and garnish with salt and pepper.
4. Spoon herb mix onto salmon fillets and coat evenly.
5. Bake at 425˚F/220˚C for 12-14 minutes.
6. Enjoy!

Chocolate Peanut Butter Skillet Brownie
1. In a medium mixing bowl, combine brownie mix, oil, water, and an egg and stir until evenly mixed.
2. Transfer mix into skillet.
3. Spoon softened peanut butter into skillet and mix in using a knife.
4. Bake at 350˚F for 10-15 minutes or until toothpick comes out of the brownie clear.
5. If desired, garnish with ice cream.
6. Enjoy!

 

Lunch: Roasted Shrimp & Veggie Salad

Preparing lunch should b easy and mouth-watering, don’t you agree?  Well, thanks to Mercedes Sandoval you get just that with this delicious Roasted Shrimp & Veggie Salad.  Mmm, I so can not wait to try this salad over the weekend. Lois

Roasted Shrimp Veggie Salad

 

This Roasted Shrimp And Veggie Salad Is Perfect For A Filling Lunch

Servings: 2

INGREDIENTS

1 cup cherry tomatoes, sliced
1 cup carrots, shredded
1 cup yellow bell pepper, diced
1 cup red onion, diced
1 cup asparagus, diced
1 pound shrimp
Olive oil
Chili powder
Oregano
Salt
Pepper
Lime juice
Large handful of mixed greens

Chili Lime Vinaigrette Dressing:
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
½ teaspoon chili powder
Salt, to taste
Pepper, to taste

PREPARATION

1. Preheat oven to 400˚F/200˚C.
2. Add cut vegetables to a baking sheet lined with parchment paper. Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
3. Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer. Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
4. Mix dressing ingredients together in a small bowl.
5. In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
6. Serve and enjoy!