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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.



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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)

Cider-Glazed Chicken Drumsticks

Cider-Glazed Chicken Drumsticks

by Pam on October 20, 2013

When I saw the original recipe for this chicken on Cooking Light[1] I decided to make it immediately. I adapted the recipe by using chicken drumsticks instead of cutlets. I simply seasoned them drumsticks then seared them before baking them in the oven. I made an easy sauce of apple cider and mustard. Unfortunately, right as I was serving the chicken, the sauce spilled all over the table. Thankfully, I had glazed with the sauce in the pan before putting it on the serving plate! The drumsticks turned out moist, delicious, and very flavorful! We didn’t even miss the extra sauce. It was a great weeknight meal that paired nicely with the Brown Butter and Pecan Basmati Rice[2] and Roasted Green Beans[3].

Preheat the oven 350 degrees.

Heat the olive oil in a large Dutch oven over medium high heat. Season the chicken drumsticks evenly with the sea salt and freshly cracked pepper, to taste. Place into the hot Dutch oven and cook, until golden brown, about 3 minutes. Flip the chicken drumsticks over and place the uncovered Dutch oven into the preheated oven. Cook for 25-30 minutes, or until chicken is cooked through. Remove from the oven and place the chicken on a plate then cover loosely with a tin foil tent.

Place the Dutch oven on the stove over medium high heat. Add the apple cider and Dijon mustard then whisk together making sure to scrape up the browned bits on the bottom of the pan. Whisk, while it boils, until it reduces down a bit and thickens up, about 2-3 minutes. Taste and season with sea salt and freshly cracked pepper, if needed. Place the drumsticks and their juices back into the Dutch oven and toss to coat the chicken evenly. Place on a platter then serve with additional sauce on the side. Enjoy.



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Cider-Glazed Chicken Drumsticks






Ingredients:

1 tbsp olive oil
8 chicken drumsticks
Sea salt and freshly cracked pepper, to taste
1/2 cup apple cider
1 tsp Dijon mustard

Directions:

Preheat the oven 350 degrees.

Heat the olive oil in a large Dutch oven over medium high heat. Season the chicken drumsticks evenly with the sea salt and freshly cracked pepper, to taste. Place into the hot Dutch oven and cook, until golden brown, about 3 minutes. Flip the chicken drumsticks over and place the uncovered Dutch oven into the preheated oven. Cook for 25-30 minutes, or until chicken is cooked through. Remove from the oven and place the chicken on a plate then cover loosely with a tin foil tent.

Place the Dutch oven on the stove over medium high heat. Add the apple cider and Dijon mustard then whisk together making sure to scrape up the browned bits on the bottom of the pan. Whisk, while it boils, until it reduces down a bit and thickens up, about 2-3 minutes. Taste and season with sea salt and freshly cracked pepper, if needed. Place the drumsticks and their juices back into the Dutch oven and toss to coat the chicken evenly. Place on a platter then serve with additional sauce on the side. Enjoy.



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

References

  1. ^ Cooking Light (www.myrecipes.com)
  2. ^ Brown Butter and Pecan Basmati Rice (www.gordon-ramsay-recipe.com)
  3. ^ Roasted Green Beans (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Sausage, Mushroom, and Basil Marinara over Gemelli

Sausage, Mushroom, and Basil Marinara over Gemelli

by Pam on April 7, 2013

It was rainy and cold all weekend long which made me crave some comfort food. My husband suggested Italian for dinner so I made some pasta with homemade sauce. My house smelled amazing while the sauce simmered. The flavor of the sauce was terrific and I really loved the little sausage balls. This dish was a big hit with everyone especially my son who gobbled it up in no time. I combined this sauce with gemelli pasta and served it with some crusty bread and my House Salad[1] for a tasty meal.

Form the chicken and basil sausage into small little balls.

Coat a small Dutch oven with cooking spray and heat over medium high heat. Add the little sausage balls and let them get golden brown on all sides but not cooked through, about 3-4 minutes. Remove from the Dutch oven and set aside; finish cooking the meatballs in batches. Add the olive oil to the Dutch oven when you remove the last of the sausage balls. Once hot, add the mushrooms and let them sit for 3-4 minutes before tossing. Add the onion and cook, stirring occasionally, for 3-4 minutes, or until softened. Add the crushed red pepper flakes, crushed fennel seeds, and minced garlic then cook, stirring constantly, for 1 minute. Add the crushed tomatoes, tomato sauce, and sugar. Mix until well combined; add the sausage balls and their juices; gently combine. Taste & season with sea salt and freshly cracked pepper, to taste. Cover with a lid and reduce heat to simmer. Let the sauce simmer for 1 hour to 90 minutes, stirring occasionally.

Taste & re-season if needed; add the chopped basil and combine. Cook the pasta in salted water per instructions. Drain. Ladle the pasta into a serving bowl then spoon sauce over the top followed by a sprinkling of Parmesan cheese. Serve immediately. Enjoy.

 



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Sausage, Mushroom, and Basil Marinara over Gemelli




Yield: 8

Prep Time: 10 min.

Cook Time: 60-90 min.



Ingredients:

1 lb chicken and basil sausage, casing free
1 tbsp olive oil
5 oz button mushrooms, quartered
1/2 sweet yellow onion, diced
Dash of crushed red pepper flakes, (more if you want spicy)
1 tsp fennel seeds, crushed
4 cloves of garlic, minced
1 (28 oz) can of Fire-Roasted Crushed Tomatoes
1 (15 oz) can of tomato sauce
1 tsp of sugar (more if desired)
Sea salt and freshly cracked black pepper, to taste
1/4 cup of fresh basil, chopped
Parmesan cheese, shredded

Directions:

Form the chicken and basil sausage into small little balls.

Coat a small Dutch oven with cooking spray and heat over medium high heat. Add the little sausage balls and let them get golden brown on all sides but not cooked through, about 3-4 minutes. Remove from the Dutch oven and set aside; finish cooking the meatballs in batches. Add the olive oil to the Dutch oven when you remove the last of the sausage balls. Once hot, add the mushrooms and let them sit for 3-4 minutes before tossing. Add the onion and cook, stirring occasionally, for 3-4 minutes, or until softened. Add the crushed red pepper flakes, crushed fennel seeds, and minced garlic then cook, stirring constantly, for 1 minute. Add the crushed tomatoes, tomato sauce, and sugar. Mix until well combined; add the sausage balls and their juices; gently combine. Taste & season with sea salt and freshly cracked pepper, to taste. Cover with a lid and reduce heat to simmer. Let the sauce simmer for 1 hour to 90 minutes, stirring occasionally.

Taste & re-season if needed; add the chopped basil and combine. Cook the pasta in salted water per instructions. Drain. Ladle the pasta into a serving bowl then spoon sauce over the top followed by a sprinkling of Parmesan cheese. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

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