Tag: Dash

Mustard-Maple Chicken Thighs

by Pam on December 13, 2012

I had some chicken thighs that I wanted to make for dinner so I went in search of a tasty recipe to use. I found a recipe on Myrecipes^[1] that looked wonderful. My family really enjoyed the Maple-Mustard Glazed Chicken Breasts^[2] that I made earlier in the year. This recipe is different from the other but just as delicious! My husband, daughter, and I liked it a lot but my son didn’t like the mustard flavor. You can’t win them all. I served this chicken with the Long Grain and Wild Rice with Mushrooms & Shallots^[3] for a tasty and healthy meal.

Preheat the oven to 350 degrees.

Combine the spicy brown mustard, sugar, maple syrup, yellow mustard, apple cider vinegar, soy sauce, onion powder, and minced garlic together in a bowl; mix until well combined. Pour half of mixture in a zip lock plastic bag then add the chicken thighs to the bag; squish the chicken around in the marinade to make it evenly coated. Reserve remaining marinade/sauce in a small bowl. Chill 4 hours.

Heat the olive oil in an OVEN PROOF skillet over medium high heat. Season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste.

Place chicken into the skillet and cook for 4 minutes or until the chicken is golden brown; flip the chicken over and place into the preheated oven. Cook for 15-20 minutes or until chicken is cooked through. Serve with reserved mustard mixture. Enjoy.

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Yield: 4

Prep Time: 5 min.

Cook Time: 25 min.

Total Time: 30 min.

Ingredients:

2 1/2 tbsp spicy brown mustard
1 tbsp brown sugar
1 1/2 tbsp maple syrup
1 tbsp yellow mustard
1/2 tbsp apple cider vinegar
1 tsp soy sauce
Dash of onion powder
1 garlic clove, minced
5 boneless and skinless chicken thighs
1/2 tbsp olive oil
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 350 degrees.

Combine the spicy brown mustard, sugar, maple syrup, yellow mustard, apple cider vinegar, soy sauce, onion powder, and minced garlic together in a bowl; mix until well combined. Pour half of mixture in a zip lock plastic bag then add the chicken thighs to the bag; squish the chicken around in the marinade to make it evenly coated. Reserve remaining marinade/sauce in a small bowl. Chill 4 hours.

Heat the olive oil in an OVEN PROOF skillet over medium high heat. Season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste.

Place chicken into the skillet and cook for 4 minutes or until the chicken is golden brown; flip the chicken over and place into the preheated oven. Cook for 15-20 minutes or until chicken is cooked through. Serve with reserved mustard mixture. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by MyRecipes

References

^{^} Myrecipes (www.myrecipes.com)
^{^} Maple-Mustard Glazed Chicken Breasts (www.gordon-ramsay-recipe.com)
^{^} Long Grain and Wild Rice with Mushrooms & Shallots (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Chicken, Orzo, and Spinach Skillet with Kalamata Olives, Tomatoes, and Basil

by Pam on November 26, 2012

I found this Cooking Light recipe on Myrecipes^[1] and decided to give it a try. The reviews for the recipe said it was a little bland so I decided to throw some extra flavors in it including, kalamata olives, onions, and garlic as well as seasonings. It was a simple and comforting dish that was easy to make, smelled great while it cooked, and tasted even better. My husband and I both loved it but my kids just thought it was okay. I am looking forward to the leftovers tomorrow.

Cook the orzo in salted water, per instructions. Side Note: Sprinkle a little bit of chicken bouillon granules into the boiling water for extra flavor. Drain the orzo and all but 1/2 cup of cooking liquid through a colander.

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and season with a bit of crushed red pepper, oregano, sea salt, and freshly cracked pepper, to taste; cook stirring often, for 3-4 minutes. Remove the onion from the skillet and set aside. Season the chicken with a sprinkling of oregano, garlic powder, sea salt, and freshly cracked pepper, to taste. Place the chicken into the same skillet over medium-high heat. Sauté 6 minutes, turning to brown all sides. Remove chicken from pan; keep warm.

Turn the heat to low then add reserved cooking liquid to the skillet, making sure to scrape up all the browned bits off of the bottom of the pan; add the minced garlic and stir. Add the chopped tomato, softened onions, kalamata olives, and tomato paste, to the skillet; cook over medium-high heat for 2 minutes. Add chicken, orzo, basil, and spinach leaves, stirring until spinach wilts. Taste and re-season if needed. Remove from heat; sprinkle with cheese and serve. Enjoy.

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Chicken, Orzo, and Spinach Skillet with Kalamata Olives, Tomatoes, and Basil

Yield: 8

Prep Time: 15 min.

Cook Time: 15-20 min.

Total Time: 30-40 in.

Ingredients:

1 cup of orzo, cooked per instructions
1 tbsp olive oil
1 sweet yellow onion, diced
Oregano, to taste
Dash of Crushed red pepper, to taste
Sea salt and freshly cracked pepper, to taste
Garlic powder to taste
1 pound skinless, boneless chicken thighs, trimmed of fat & cut into bite-sized pieces
2 cups chopped tomato
2 tsp tomato paste
Large handful of kalamata olives, sliced
2 cups baby spinach leaves
3-4 fresh basil leaves, torn
Feta cheese

Directions:

Cook the orzo in salted water, per instructions. Side Note: Sprinkle a little bit of chicken bouillon granules into the boiling water for extra flavor. Drain the orzo and all but 1/2 cup of cooking liquid through a colander.

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and season with a bit of crushed red pepper, oregano, sea salt, and freshly cracked pepper, to taste; cook stirring often, for 3-4 minutes. Remove the onion from the skillet and set aside. Season the chicken with a sprinkling of oregano, garlic powder, sea salt, and freshly cracked pepper, to taste. Place the chicken into the same skillet over medium-high heat (add cooking spray if needed). Sauté 6 minutes, turning to brown all sides. Remove chicken from pan; keep warm.

Turn the heat to low then add reserved cooking liquid to the skillet, making sure to scrape up all the browned bits off of the bottom of the pan; add the minced garlic and stir. Add the chopped tomato, softened onions, kalamata olives, and tomato paste, to the skillet; cook over medium-high heat for 2 minutes. Add chicken, orzo, basil, and spinach leaves, stirring until spinach wilts. Taste and re-season if needed. Remove from heat; sprinkle with cheese and serve. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Inspired by Cooking Light on MyRecipes

References

^{^} Myrecipes (www.myrecipes.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Turkey Italian Sausage and Ricotta Lasagna Roll Ups

by Pam on October 21, 2012

My best friend flew in for the weekend and I wanted to make a simple yet comforting meal to greet her with. I decided on lasagna roll ups with turkey Italian sausage and and ricotta cheese. They were fairly simple to make and they tasted fantastic… they were a big hit with all of us especially my dear friend. These roll ups are a great recipe to serve dinner guests because they always turn out delicious and they look beautiful.

Heat the olive oil in a large skillet over medium heat. Remove the turkey Italian sausage from the casing then add it to the pan. Add the crushed fennel seed and crushed red pepper flakes to the sausage. Break up the meat using a potato masher and cook until crumbly and cooked through, about 5 minutes. Add the minced garlic, and cook for 1 minute, stirring constantly. Remove from the heat and let cool.

Preheat the oven 350 degrees.

Cook lasagna noodles per instructions then lay them out on top of some parchment paper.

Combine the ricotta, mozzarella, Parmesan, egg, nutmeg, basil, parsley, sea salt and freshly cracked pepper, to taste, together in a large bowl; mix until well combined. Spoon a thin layer of the ricotta mixture down the entire length of the lasagna noodle. Repeat with the remaining noodles. Next, place spoonfuls of the turkey sausage on top of the ricotta; repeat with the remaining noodles. Starting from one end, roll up. Repeat.

Coat a baking dish with cooking spray then spoon a layer of the marinara sauce in the bottom of the baking dish. Place the lasagna rolls, seam side down, into the baking dish. Cover each roll with sauce then add a bit of mozzarella cheese and Parmesan cheese to the top of each roll.

Cover with tin foil, and cook for 15 minutes. Remove the tin foil and continue baking for 5-10 minutes or until the cheese is melted. Serve immediately. Enjoy.

Print^[1]

Turkey Italian Sausage and Ricotta Lasagna Roll Ups

Yield: 6

Prep Time: 10 min.

Cook Time: 25 min.

Total Time: 35 min.

Ingredients:

6 links of turkey Italian sausage, removed from casing
1/2 tsp of fennel seeds, crushed
Dash of red pepper flakes
2 cloves of garlic, minced
8 lasagna noodles, cooked per instructions
1 15 oz container of ricotta cheese
2 tbsp basil, chopped finely
1 1/4 cups of mozzarella cheese, (divided)
1/4 cup of Parmesan cheese, (divided)
1 egg
1/4 tsp fresh nutmeg, grated
Sea salt and freshly cracked pepper, to taste

Directions:

Heat the olive oil in a large skillet over medium heat. Remove the turkey Italian sausage from the casing then add it to the pan. Add the crushed fennel seed and crushed red pepper flakes to the sausage. Break up the meat using a potato masher and cook until crumbly and cooked through, about 5 minutes. Add the minced garlic, and cook for 1 minute, stirring constantly. Remove from the heat and let cool.

Preheat the oven 350 degrees.

Cook lasagna noodles per instructions then lay them out on top of some parchment paper.

Combine the ricotta, mozzarella, Parmesan egg, nutmeg, basil, parsley, sea salt and freshly cracked pepper, to taste, together in a large bowl; mix until well combined. Spoon a thin layer of the ricotta mixture down the entire length of the lasagna noodle. Repeat with the remaining noodles. Next, place spoonfuls of the turkey sausage on top of the ricotta; repeat with the remaining noodles. Starting from one end, roll up. Repeat.

Coat a baking dish with cooking spray then spoon a layer of the marinara sauce in the bottom of the baking dish. Place the lasagna rolls, seam side down, into the baking dish. Cover each roll with sauce then add a bit of mozzarella cheese and Parmesan cheese to the top of each roll.

Cover with tin foil, and cook for 15 minutes. Remove the tin foil and continue baking for 5-10 minutes or until the cheese is melted. Serve immediately. Enjoy.

Recipe and photos For the Love of Cooking.net

References

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