Tag: cracked pepper

Simple Chicken Thighs with Roasted Asparagus and Tomatoes?A one pot meal! and A Butterball Coupon Giveaway!

Simple Chicken Thighs with Roasted Asparagus and Tomatoes…A one pot meal! and A Butterball Coupon Giveaway!

by Pam on November 7, 2013

This was honestly one of the best meals I’ve had in a long time. Maybe because it was comforting on a cold rainy day. Maybe it was because I cooked it all in one pot and barely had any dishes to do. Maybe because simple food really is the best food. Whatever the reason, I will be making this meal again and again. This was a simple, no fuss, no muss, delicious meal! I love that.

Preheat the oven to 375 degrees.

Heat the olive oil in a large OVEN PROOF Dutch oven over medium high heat. Remove any excess fat from the thighs then season both sides with sea salt, freshly cracked pepper, and garlic powder, to taste. Place the chicken, skin side down, in the hot pan. Cook for 6-7 minutes or until the chicken is golden brown. Carefully, tilt the pan and remove all the oil (this will make the dish healthier and also will prevent the veggies and chicken from being greasy). Once all the oil is gone from the pan, flip the chicken over and move over to one side of the pan. Add the asparagus and grape tomatoes to the other side of the pan then season lightly with sea salt and freshly cracked pepper, to taste. Place into the oven and cook for 25 minutes, or until chicken has cooked through.

Remove the pan from the oven and serve immediately. Enjoy.



Print[1]

Save[2]



Simple Chicken Thighs with Roasted Asparagus and Tomatoes – A one pot meal






Ingredients:

1 tsp olive oil
4 chicken thighs
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
15-20 asparagus spears, wooden ends removed
1 1/2 cups of grape tomatoes

Directions:

Preheat the oven to 375 degrees.

Heat the olive oil in a large OVEN PROOF Dutch oven over medium high heat. Remove any excess fat from the thighs then season both sides with sea salt, freshly cracked pepper, and garlic powder, to taste. Place the chicken, skin side down, in the hot pan. Cook for 6-7 minutes or until the chicken is golden brown. Carefully, tilt the pan and remove all the oil (this will make the dish healthier and also will prevent the veggies and chicken from being greasy). Once all the oil is gone from the pan, flip the chicken over and move over to one side of the pan. Add the asparagus and grape tomatoes to the other side of the pan then season lightly with sea salt and freshly cracked pepper, to taste. Place into the oven and cook for 25 minutes, or until chicken has cooked through.

Remove the pan from the oven and serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

 

BUTTERBALL COUPON GIVEAWAY:

The generous people at Butterball[3] have offered two $20.00 checks, one each for two of my lucky readers, to help with purchasing your turkey and items to complete your holiday meal. The Butterbal[4]l site is full of delicious recipes to help with your Thanksgiving meal. Be sure to checkout their Facebook[5] page for ideas too. All you need to do to enter the giveaway is leave a comment on this post.

The giveaway is open until Sunday, November 10, 2013 @ 7:30 p.m. This giveaway is open to USA residents only. Be sure to include an e-mail address with your comment. Winners will be chosen randomly and announced on Sunday night. I will email the winners and if the winners do not respond within 48 hours, new winners will be chosen.

Good luck!!!

 

 

 

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
  3. ^ Butterball (www.butterball.com)
  4. ^ Butterbal (www.butterball.com)
  5. ^ Facebook (www.facebook.com)

Incoming search terms:

Garlicky Quinoa with Toasted Pine Nuts, Chives, and Parsley

Garlicky Quinoa with Toasted Pine Nuts, Chives, and Parsley

by Pam on June 23, 2013

I wanted a healthy and delicious side dish to pair with the chicken and asparagus I was serving for dinner. I found some quinoa, shallot, and garlic in the pantry along with some chicken broth. I also found some chives, parsley, and toasted pine nuts in the refrigerator. I loved the fresh flavor the herbs gave to this side dish and the salty crunchy pine nuts added great texture and taste. We all, kids included, loved this quinoa and gobbled it all up.

Heat the oil in a small saucepan over medium heat. Add the shallot then cook, stirring often for 2 minutes. Add the quinoa and minced garlic then cook, stirring constantly for 1 minute. Add the chicken broth then season with sea salt and freshly cracked pepper, to taste; bring to a boil. Cover with a lid then reduce heat to low; simmer for 15 minutes. Remove from heat then let sit covered for 5 minutes.

Remove the lid then fluff with a fork; add the pine nuts, parsley, and chives then toss to mix evenly. Taste and re-season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.



Print[1]

Save[2]



Garlicky Quinoa with Toasted Pine Nuts, Chives, and Parsley




Yield: 4

Prep Time: 5 min.

Cook Time: 20 min.

Total Time: 25 min.



Ingredients:

2 tsp olive oil
1 shallot, finely diced
1/2 cup of quinoa
4 cloves of garlic, minced
1 cup of chicken broth
Sea salt and freshly cracked pepper, to taste
1/4 cup of toasted pine nuts
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, snipped

Directions:

Heat the oil in a small saucepan over medium heat. Add the shallot then cook, stirring often for 2 minutes. Add the quinoa and minced garlic then cook, stirring constantly for 1 minute. Add the chicken broth then season with sea salt and freshly cracked pepper, to taste; bring to a boil. Cover with a lid then reduce heat to low; simmer for 15 minutes. Remove from heat then let sit covered for 5 minutes.

Remove the lid then fluff with a fork; add the pine nuts, parsley, and chives then toss to mix evenly. Taste and re-season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Omelet with Asparagus, Grape Tomatoes, and Mozzarella

Omelet with Asparagus, Grape Tomatoes, and Mozzarella

by Pam on October 17, 2012

I was craving an omelet for breakfast so I went in search of ingredients. I found some asparagus, grape tomatoes, and mozzarella cheese. I like my omelets with one egg because I love the really thin egg layer; but if you prefer a thicker egg layer then use two or three eggs. I simply sautéed the asparagus and grape tomatoes before putting them in the omelet.  It was light and flavorful but hearty enough to fill me up.  There is something so delicious about asparagus, tomatoes, and eggs.  YUM!

Heat a skillet that is coated with cooking spray over medium heat. Add the asparagus spears and tomatoes to the skillet and cook for 3-4 minutes until the asparagus and tomatoes are tender. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet and set aside for later use.

Clean the skillet out with a paper towel then spray it with cooking spray. Turn the stove to medium low and turn the broiler on in your oven. Crack one egg into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with egg.

Once your egg is starting to set, spoon on the asparagus and tomato filling then top with the shredded cheese.

Move the skillet to the oven and place on the top rack (don’t put the handle in the oven if it’s not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so. Remove the pan and flip the other part of the egg mixture on top of the veggie mixture. Slide onto a plate and serve immediately. Enjoy.

Print[1]



Omelet with Asparagus, Grape Tomatoes, and Mozzarella




Yield: 1

Prep Time: 3 min.

Cook Time: 7 min.

Total Time: 10 min.



Ingredients:

Handful of grape tomatoes, sliced in half lengthwise
5 spears of asparagus
Sea salt and freshly cracked pepper, to taste
1 egg
1 tbsp milk
Mozzarella cheese, shredded

Directions:

Heat a skillet that is coated with cooking spray over medium heat. Add the asparagus spears and tomatoes to the skillet and cook for 3-4 minutes until the asparagus and tomatoes are tender. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet and set aside for later use.

Clean the skillet out with a paper towel then spray it with cooking spray. Turn the stove to medium low and turn the broiler on in your oven. Crack one egg into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with egg.

Once your egg is starting to set, spoon on the asparagus and tomato filling then top with the shredded cheese.

Move the skillet to the oven and place on the top rack (don’t put the handle in the oven if it’s not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so. Remove the pan and flip the other part of the egg mixture on top of the veggie mixture. Slide onto a plate and serve immediately. Enjoy.



Recipe and photo by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close