Easy Baked Chicken

Welcome to July! It's hot here. That is not an excuse to not make something delicious. This is an easy elegant main dish. Serve with roasted potatoes, a salad, and a white crisp wine. 

Easy Baked Chicken for 2

1 large chicken breast (or two if small)

1/4 cup     Onion - sliced

1 cup        Cherry tomatoes - halved

1 tbsp.      Garlic olive oil

1/4 cup     Fresh parmesan shredded

1 tsp.        Basil (fresh if possible)

1 tsp.        Oregano

1/2 cp.     Marinara 

Salt & pepper

Heat oven to 400 degrees. 

Brush both sides of chicken with oil. Mix the salt, pepper, basil and oregano together and sprinkle over both sides.  

Spray a cookie sheet or baking dishes with oil and then add the chicken, cover with the marinara. Spread the sliced onions over the tops along with the tomatoes. Sprinkle most of the cheese over the top

Place in oven for about 15 minutes. Take out and sprinkle the rest of the cheese over the top. Put back in for another 15 minutes.

It's ready to serve! ENJOY

Stuffed La Rouge peppers

Stuffed La Rouge Pepper  - Serves 2

2              La Rouge Peppers (Or red bell peppers)

1 Tbsp.    Olive oil

1/4 lb.      Ground Turkey

1              Jalapeno chopped

1/8           Onion chopped

1/2 cup    Broth  

1/4 cup    Jasmine rice

2 tbsp.     Tomato paste 

1/4 cup    Shredded cheese

Heat oven to 350 degrees

Cook rice per directions on package. Cut off the top of the pepper, clean out the seeds. Spray a oven tray and place the peppers on and set aside. 

In a small frying pan heat the oil, sauté the Jalapeno and Onion until

tender. Add meat and chop with the spatial until meat is browned and in small bits. Add tomato paste, cheese, and rice and stir until mixed thoroughly. Spoon into peppers. 

Turkey can be replaced with ground beef. 

Cook 35 to 40 minutes on 350

Serve with  salad or other side dish. 

Skillet - Sausage, black beans and rice.

Sausage, black beans and rice in the Skillet

2 links         Sausage, sliced

1 1/2 cups   Beef broth

3/4 cup        Rice

1 can           Black beans

1/4 cup        Celery sliced

1/4 cup        Onion

1                  Jalapeno chopped

1 can           Fire roasted tomatoes, diced

1/2 teas.      Oregano

1/2 teas.      Coriander

1/2 teas.      Onion powder

1/2 teas.      Black powder

1/2 teas.      Basil

1/8 teas.      Cayenne pepper

1/4 teas.      Thyme

1/8 teas.      Cumin

1/8 teas.      White pepper

2 tbsp.         Kosher salt

1 tbsp.         Chili powder

1 tbsp.         Paprika

2 tbsp.         Olive Oil

Add the oil to the skillet and place on medium. Add onions, celery, and jalapeno's. Stir while cooking until the onions start to turn translucent. Then add sausage. Once the meat is browned all the way around. Add the broth and bring to boil. Add rice. Cover and let cook for 5 minutes then add beans and tomatoes. Add spices, cover and cook for 5 minutes then turn down to simmer. Simmer for 10 minutes or until rice is done. You'll need to stir every few minutes to make sure the rice doesn't stick to the bottom. 

If you use Cajun spices a lot you can follow the recipe below. And substitute all the spices for 1 Tbsp. of the mix. 

Serve with a salad, or rolls. And it pairs well with a light crisp white wine.

Cajun Spice Mix
Mix the following pour into a jar with a tight lid and store in dry place. 1 TBSP servings 
1 Tbsp Oregano
1 Tbsp Coriander
1 tsp Cayenne pepper
2 tsp thyme
1/4 tsp cumin
1/4 tsp white pepper
1/3 cup Kosher Salt
1/4 cup Chili Powder
1/4 cup Paprika
1 Tbsp Onion Powder
1 Tbsp black pepper
1 Tbsp basil

Irish Month - Irish Stew and Irish Soda Bread - Repost from 2019

Happy St. Paddy's day! 

Irish Stew - Serves 4

I cook mine in the crock pot.

1 lb Stew meat - Traditional Lamb (substitute with beef)

4 tbsp Flour

1 onion chopped

3 carrots sliced

3 medium or 5 small white potatoes cut into quarters

1/2 tsp dried Thyme

1 1/2 pints beef broth (substitute half liquid with Guinness Stout-optional)

2 tbsp chopped fresh parley

Salt and Pepper

Brown meat. Add meat, veggies and liquid to crock pot. Stir in seasoning and place on high for two hours. Then turn to low for 4-5 hours. About an hour before serving remove some of the liquid and mix with flour until thick and smooth and poor into the stew. Stir thoroughly and it will thicken the last out of cooking. Serve with Guinness and Soda Bread. 

Irish Soda Bread

Makes 1 Loaf

Preheat Oven to 425 degrees. 

Take a round cake pan and oil it and then dust with flour. 

2 cups Flour (plus some for dusting)

1 tsp salt

1 tsp Baking Soda

14 oz Buttermilk

Dried Cranberries or Raisins (Optional)

Mix, flour, salt, and soda in a glass bowl. Then make a bowl in the flour mixture pour most of the buttermilk in and mix with hands until sticky. 

Dust a little more flour and buttermilk. Then rub your hands with flour and spread flour on pastry mat and then knead the dough into a round dough and put in the pan. Bake for 25 to 30 minutes until golden brown on the top. Let cool for a couple minutes but serve warm. 

Easy Chicken, chilis, and potato skillet

 Chicken, chilis, and potato skillet

2                 Chicken breasts cubed

4                 Small yellow potatoes halved

1 cup          Small finger carrots

1/2 cup      Onion chopped

1/4              Yellow bell pepper chopped

1/4              Orange bell pepper chopped

1 stalk         Celery sliced

2                 Tomatoes quartered and cut in half

1/4 cup       Chilis (Roasted Hatch are the best)

1 tbsp.         Italian seasoning 

1 tbsp.         Olive oil

Cook at Medium heat. Heat the oil until warm, add carrots, potatoes and onions and cook for 10 minutes. Add the rest of the ingredients and cook for 25 minutes or until veggies are tender. 

Serve with a roll or a green salad. 

Enjoy!

Skillet Pork Chops with a pear and white wine reduction

Pork Chops with a Pear and White Wine reduction serves two

2                Pork chops

2                Pears  - thinly slices

1 tsp          Brown sugar
1/2 tsp       Nutmeg
1/2 tsp       Cinnamon
1/3 cup      White wine.

Spray the skillet with non-stick spray. Set on medium heat. Salt and pepper the chops to taste, then brown on each side. While the meat is browning slice the pears and put them in a bowl. Pour 1/2 of the wine over the slices and mix until they're coated with wine. Add spices and stir thoroughly. 

Pour over the top of the chops. Put the lid on and cook for about 5 minutes, move pears out of the way and turn the chops. Scoop the pears over the top again and add the rest of the wine. Cook another 10 minutes then lower heat to simmer, checking and stirring a little every so often. Simmer until whatever side dish is ready. I served with a salad and baked potatoes. 

Pairs well with a sauvignon blanc or a pinot noir.

Mary's German brats and sauerkraut

 Mary's German brats and sauerkraut - 2 servings

2-3         Italian brats (Spicy optional)

2            Potatoes cubed.

2            Carrots peeled and sliced.

1 tbsp.   Brown mustard

1 cup     Sauerkraut

1 tbsp.   Olive oil

Salt and Pepper to taste

In a heated skillet on medium heat. Heat oil and add brats, turn to cook on all sides after 5-7 minutes add the veggie, put the lid on and cook for about 15 minutes. Move the brats to one side and add the sauerkraut and mustard and mix thoroughly. Move the brats to the center with veggies and sauerkraut put the lid back on and cook for another 10 minutes. Or until meat is completely cooked through. 

Serve with a roll or salad. Pairs well with a Prosecco or Riesling.