Chicken Breasts with Wild Mushroom Stuffing

 

 I'm always looking for new and exciting dinner ideas.  This recipe combines some of my favorite ingredients to make a comfy, yet impressive dinner. 

2 Tbsp chopped fresh parsley

4 oz thinly sliced pancetta, chopped

1 medium white onion, finely chopped

1/4 lb  Baby Bella mushrooms, stemmed and chopped

3/4 cup shredded asiago cheese

2 boneless, skinless chicken breasts

4 Tbsp olive oil (divided)

Salt and pepper to taste

Preheat your oven to 350 degrees.

Heat a large oven-proof skillet over medium-high heat.  Add pancetta, onion and mushrooms; cook, stirring occasionally until liquid evaporates, about 8 minutes.  Transfer to a bowl and cool.  Stir in cheese.

To make pockets, insert tip of sharp knife into thicker side of each breast, about 1/2 inch from one end.  Dreate pocket by slicing to within about 1/4 inch of the other side.

Stuff each breast with 1/2 of the mushroom mixture, distributing it evenly throughout the pocket.  Gently press to close pocket.

Wipe out the inside of the skillet with paper towel.  Heat 1 Tbsp olive oil over medium-high heat.  Add chicken; cook until golden brown, about 3 minutes per side, adding remaining oil as needed.  Bake in the 350-degree oven until chicken is cooked through, about 15 - 18 minutes.  

This takes chicken dinner to a whole new level!

 

Beer Brisket

This brisket is perfectly seasoned.  Its hearty, tangy and perfectly tender.  Trust me, you won't find yourself with leftovers when this dinner is done.

1 (2 1/2 - 3 lb) beef brisket

1 tsp celery salt

1/2 tsp black pepper

1/2 tsp kosher salt

1/4 tsp thyme

1 Tbsp brown sugar

1 white onion, thinly sliced

1 can of your favorite beer

1 Tbsp Worcestershire sauce

Preheat your oven to 300 degrees.

In a small bowl, combine the herbs, spices and brown sugar.  Stir to combine.  

Place the brisket in a large baking dish and rub it with the spice mixture.

Toop the seasoned brisket with the onion slices.

In a medium bowl, mix the beer and the Worcestershire sauce.  Pour the beer mixture into the baking dish.  

Cover the baking dish tightly with foil and bake the brisket until the internal temperature reads 195 degrees, about 4 hours.  

Transfer the cooked brisket from the oven and let rest for about 10 minutes.  

Slice and serve.

 

Onion Potato Gratin

Need a hearty side for a winter's night dinner?  This is it!
I'm a fan of both potatoes and onions.  This gives you both with the addition of herbs and cheese.  It's absolutely perfect.  

1 1/2 lbs Yukon Gold potatoes, peeled, cut into 1/4" slices

1 large white onion, thinly sliced

2 Tbsp butter

Salt

2 tsp Herbs De Provence or dried Thyme

1/2 tsp white pepper

1/2 tsp nutmeg

1 cup shredded Mozzarella

8 Tbsp grated Parmesan cheese

2/3 cup half-and-half

Preheat your oven to 400 degrees.

Boil the potato slices for 4 minutes in salted water.  Drain and set aside.  

Heat the butter over medium-high heat in a large sauté pan and cook the onions, stirring occasionally, until they are softened, about 5 minutes.   Sprinkle them with salt and the Herbs De Provence or thyme.  Turn off the heat and set aside.

Spread half of the sliced potatoes over the bottom of an 11 x 17" baking dish.  Sprinkle with salt and white pepper.  Sprinkle with about 1/3 of the Mozzarella cheese and Parmesan.  

Top with the onions, the nutmeg and another 1//3 of the cheeses.  

Layer the remaining sliced potatoes on top of the cheeses.  

Pour the half-and-half over everything.

Bake uncovered until cream thickens and everything is nicely browned, about 25 - 30 minutes.

It's absolutely delicious!

Chile Spice Rub

 

I'm a Food Network junkie and Bobby Flay is one of my favorite chefs.  This Chile Spice rub is a recipe he shared on BBQ Brawl and it's fantastic!  It tastes great on just about any protein, but I think my favorite is a Rib-eye.  Give it a try.

1/4 cup ancho chile powder

1 1/2 Tbsp sweet paprika

2 tsp dried oregano

2 tsp ground coriander

2 tsp dry mustard

2 tsp kosher salt

1 tsp freshly ground pepper

1 tsp ground cumin

Combine in a small sealable container and mix well.  

Dr. Pepper Carnitas

My family was always huge fans of good Mexican dishes for dinner.  Put your slow cooker to work before leaving for work and a delicious fresh dinner will come together nicely when you get home.

1 1/2 tsp garlic salt
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp dried oregano
1/2 tsp black pepper
2 1/2 lbs boneless pork roast, rinsed and patted dry

4 Tbsp vegetable oil, divided

1 1/2 cups Dr. Pepper

1 lime, juiced (about 2 Tbsp)

1 orange, juiced (about 1/2 cup

Cherry tomatoes, cilantro, shredded cabbage, cotija cheese, sour cream and tortillas for serving.

In a small bowl, stir together garlic salt, cumin, chili powder, onion powder, oregano and pepper.  Rub all over the pork.

In a large skillet, heat 2 Tbsp of the oil over medium-high heat.  Sear pork until browned, 2 - 3 minutes per side.  Transfer port to a cutting board.

In a large 6-quart slow cooker, add Dr. Pepper, lime juice, orange juice and any remaining juices from the skillet.  Add pork and turn gently to coat.  Cook until very tender, 3 - 4 hours on High or 6 - 8 hours on Low.  Transfer to a cutting board, reserving liquid in slow cooker, and shred with forks.  

In a large skillet over medium-high heat remaining oil.  Working in batches as needed, sear pork until edges are crisp and lightly browned, about 3 - 5 minutes.  

Return all pork to the skillet and add 1 1/2 cups of the cooking liquid from the slow cooker.  Increase heat to high; cook stirring occasionally, until liquid is thick and syrupy, 5 - 8 minutes.  Remove from heat and serve immediately with tortillas and desired toppings.

I like to bake or fry my tortillas to warm and crisp them.  I leave all toppings in small serving dishes and let everyone create their own masterpiece.  Enjoy!

 

Homemade Waffles

 

No waffle mix . . . no problem.  With a few simple ingredients that I'm sure you have in your pantry, you can whip up waffles in minutes.  

1 cup flour

2 tsp baking powder

1/2 tsp salt

2 Tbsp sugar

1 egg

2/3 cup milk

1/4 cup butter, melted

1/4 cup nonfat plain Greek yogurt

1/2 tsp vanilla extract

In a medium bowl, whisk together flour, baking powder and salt.  

In a large bowl, whisk together remaining ingredients.

Stir dry ingredients into wet ingredients until just combined.  Do not overmix.

Cook in a waffle iron according to manufacturer instructions.  

Serve immediately with desired toppings, such a syrup, powdered sugar or fruit.  

French Onion Pot Roast

This is a fantastic choice when you have a crowd coming for dinner and the weather outside is frosty.  It warms up the house while it bakes and is so comforting.  This, my friends, is total comfort food.

3 - 4 lb pound chuck roast

2 Tbsp olive oil

1 tsp kosher salt

1/2 tsp coarse ground black pepper

4 onions, halved and thinly sliced

4 cups beef broth

2 Tbsp Worcestershire sauce

6 springs fresh thyme

1 French baguette, cut into 1/2" slices

1 cup shredded mozzarella cheese

Preheat your oven to 325 degrees.  

Season the roast with the kosher salt and pepper.  Set aside.

Add the olive oil to a Dutch oven or large pot and heat.  When it ripples and is hot add in the roast and brown it deeply, for 4 - 5 minutes on each side.  

Add onions, beef broth, Worcestershire sauce, and thyme sprigs.  Cook in the oven, covered, for 3 - 3 1/2 hours.

Remove from the oven and remove thyme sprigs.

Turn oven to broil.

Shred the beef in very large chunks.  

Top with sliced baguettes and mozzarella cheese.

Place the pot into the oven, uncovered, and broil until the cheese begins to bubble and brown, about 1 - 2 minutes.  Watch closely for burning.

Serve immediately.  

This is like an all-in-one dinner with tender beef cooked in a rich onion soup broth.  Complete with cheese and toasted baguettes.  

Caesar Salad Bites

If you're looking for a salad that's not only delicious but looks stunning too . . . this is perfect.  Homemade croutons and fresh ingredients make this a great dinner salad for any occasion.  

For the Croutons

1 1/2 Tbsp olive oi, plus more for drizzling

1 garlic clove, minced

2 thick slices hearty bread, cut into 1" cubes

1/4 cup grated parmesan cheese

Kosher salt and freshly ground pepper

Preheat your oven to 375 degrees.  Combine the olive oil and garlic in a medium bowl and whisk 10 seconds.  Add the bread cubes and toss to coat.  Add the parmesan, season with salt and pepper and toss again.  Transfer to a small baking sheet, drizzle with a little more olive oil and bake until golden and crisp, about 15 minutes.  

For the Salad

1 heart romaine lettuce

1 cup cherry or grape tomatoes, halved

Shredded parmesan cheese, for garnish

Kosher salt and freshly ground pepper

Tear off the leaves from the romaine heart and arrange on a platter.  Place a few croutons and tomato halves inside each leaf.  Drizzle each leaf with about 1 Tbsp of your favorite Caesar salad dressing.  Sprinkle with the shredded parmesan, salt and pepper.

Serve and enjoy!

Food Network's Potato Salad - Every Which Way

 

Food Network is my go-to when I want to find new ways to use ingredients that I have on hand.  A while back they a feature article with a number of various new versions of potato salad to try.  These are a couple that I decided to try . . . and let's just say, I wasn't disappointed.  

Bacon-Ranch Potato Salad

Cook 2 lbs quartered small red potatoes in salted simmering water until just tender about 10 minutes, Drain.

Mix 2/3 cup mayonnaise, 1/4 cup buttermilk and 2 Tbsp cider vinegar in a large bowl.  Add 1 minced garlic clove, 1/2 cup chopped celery, 2 chopped scallions, 1 tsp sugar and salt and pepper to taste.  

Add the potatoes and toss, then cover and chill.  Add 6 slices crumbled cooked bacon and toss again before serving.  

Red, White and Blue Potato Salad

Cook 2 1/2 lbs chopped mixed red, white and blue potatoes in salted simmering water with 2 Tbsp white wine vinegar and 2 garlic cloves until the potatoes are tender, about 15 minutes.  Drain and cool slightly (discard the garlic).

Toss with 1 1/2 cups halved cherry tomatoes, 1/3 cup chopped parsley and 2 Tbsp chopped scallions.  Drizzle with 1/4 cup olive oil and 2 more Tbsp white wine vinegar.  Season with salt and pepper and toss.

Sticky Apricot Chicken Thighs

 

This is a perfect comfort food dinner.  Even the kids will love this.  Best part . . . cleanup is a breeze!

6 bone-in skin-on chicken thighs

8 carrots, peeled, cut in half then lengthwise into quarters

1 red onion, thinly sliced 

1 tsp kosher salt, divided

1/2 tsp freshly ground black pepper

1 Tbsp olive oil

1/3 cup apricot jam

2 cloves of garlic, minced

1 1/2 tsp balsamic vinegar

1/4 tsp red pepper flakes

Preheat your oven to 400 degrees.  Season the chicken thighs with 1/2 tsp kosher salt and black pepper.  Set aside.

Stir together apricot jam, garlic, balsamic vinegar, pepper flakes and 1 Tbsp water in a small bowl.  Set aside.

Heat a large cast iron skillet over medium high heat.  Add 2 Tbsp olive oil.  Sear the chicken thighs, skin side down until skin is crispy and brown, about five minutes.  Remove from the pan.

Place the carrots and red onion into the pan and toss with 1 Tbsp of olive oil and 1/2 tsp kosher salt.  Spread evenly across the bottom of the skillet.

Coat the chicken thighs with half the glaze and arrange, skin-side up amongst the vegetables.  

Bake for 15 minutes, then spread the remaining glaze on top of the chicken.  Bake until the chicken is tender and the carrots are just tender, about 20 minutes.