1 Dish Chicken and Veggies

Tonight my family is all over the place. My brother came home from work, turned around, and left for job number 2. My parents came home, loaded 2 of the four dogs into the car for a quick trip to the vet for a manicure. I was left home. As my mom ran out the door, she said “Why don’t you throw some hot dogs on the grill?” Now I like hot dogs as much as the next person. There was a solid 2 years of my small life where I ate nothing but hot dogs and chicken nuggets (my mother still talks about it). But having just had kielbasa the night before, I wasn’t feelin it. So, what could I make relatively quickly that would be done by the time my parents got home and wouldn’t make a giant mess? 1 dish chicken and veggies.

What you’ll need:

2 cups chicken stock or water with 2 bullion cubes

Salt

Pepper

Onion (we had yellow so that’s what I used)

Chicken Breasts

Potatoes

Green Beans (we have fresh, frozen ones from our garden)

Carrots

Thyme

Parsley

  1. Thaw your chicken breast. We buy chicken in bulk, and my mom usually cuts thick breasts in half so they’re not as thick and cook a bit quicker.
  2. Dirty peel and cut your potatoes and carrots. If you can’t stand the skins, feel free to peel them completely. If you are worried about them cooking all of the way in the oven (like me) you can pre-boil them for a bit to kick start the cooking process.
  3. Cut a slice of onion about 1/2 inch thick. Simply cut into quarters so you have pretty decent sized pieces.
  4. Prepare your chicken broth and preheat your oven to 400 degrees. The chicken broth helps cook the potatoes, carrots, and green beans while also keeping the chicken nice and juicy!
  5. Lightly grease the bottom of a 13×9 baking dish. dump in your veggies and mix a bit. Lay your chicken breast on top. Pour your chicken broth over it all, it won’t cover all of the veggies but it will come about 1/2 up.
  6. Sprinkle salt, pepper and a bit of thyme and parsley.

13177273_10209214354421043_6736157662262300396_n.jpg7. Cover with foil and put into your oven. Cook until chicken and veggies are cooked through.

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If you’re feeling adventurous, you could remove the chicken and veggies to a platter and make a thicker sauce with the juices and chicken broth by adding cornstarch. I did not do that this evening.

You could easily make this in a crock pot, or use additional vegetables like asparagus. If you were to do this in a crock pot, I would add an extra cup of broth/water just to be on the safe side, especially if you plan on leaving it unattended.

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Homemade Pizza

This may be a throw back for some of you. This pizza dough recipe comes from none other than the The Frugal Gourmet, Jeff Smith. This is an easy homemade Focaccia dough with lots of fresh toppings! This recipe also makes two pizzas

Sauce Ingredients: 24oz of tomato sauce (I used our canned stuff)

3 minced garlic cloves

2 tablespoons minced onion

1/2 teaspoon basil

1/2 teaspoon parsley

1/3 teaspoon oregano

1. Combine all sauce ingredients in a medium sauce pan. Leave on low heat to mellow and allow the flavors to release and develop while you are making the dough and such.

Dough Ingredients:

5 1/2 cups of all purpose flour

2 packets of dry yeast

2 cups tepid (warm) water

1 tablespoon of white granulated sugar

4 tablespoons of olive oil

1/4 cup vegetable oil

1/4 teaspoon salt

1. In a bowl combine the yeast, warm water and sugar. Stir a little and allow the yeast to react. It will get kind of bubbly and rise to the top of the water when this happens.

2. Add in the olive oil, vegetable oil, and salt.

3. Slowly add in the flour until it begins to pull away from the sides of the bowl as it mixes. If you are using a Kitchen Aid, slowly add in all 5 1/2 cups of flour, using the dough/knead attachment, knead on medium/low for 10 minutes. If you are hand kneading, add in 4 1/2 cups and knead the remaining cup in as you go.

4. After kneading, separate into two balls, stretch/roll out over two greased baking sheets/pizza stones. Let rise for at least 30 minutes in a relatively warm environment. I turn my oven on “warm” at 170 while I am making the dough and turn it off the last few minutes. It’s just warm enough to help with rising without baking the crust!

Toppings: This is the easy part. You can do what you want. I went to our local deli and got 4 medium, fresh, mozzarella balls instead of pre-shredded cheese. We had frozen peppers from our garden this summer. We had a ham steak, onion and ground beef. I fried up the onions with some butter, browned the ground beef, diced the ham, and sliced-ish the cheese and went to town! While you are decorating your pizza, preheat the oven to 350. Bake for 20 minutes or until the crust is golden brown and crispy! Because our two baking sheets don’t fit on the same rack, we did 10 minutes, switched them around and finished them with another 10. Here is the before and after pics! YUM!

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Before baking- Mozz, ground beef, fried onion, diced honey ham! Mhmm

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Before baking- half cheese, half peppers with fried onions! 🙂

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Homemade French Onion Soup

It’s cold out-EW! Dad doesn’t feel well- double ew. I am home on break and in between jobs right now- YAY! This combination means killer dinners. I was going to make French Onion soup last night but decided on the Tortellini instead. When my dad found out that French onion had been an option, he was quite upset, hence making it tonight. It also happens to be one of my favorites! Between last nights dinner and tonights, we are going to have a killer left over night tomorrow night!

Ingredients:

1 pack beef stew meat/cubes- I know, FOS doesn’t usually have meat in it, well, mine does.

2-3 onions, we used yell

2 tablespoons Worcestershire sauce

1/2 tablespoon gravy master

5 beef bullion cubes or 6 cups of beef stock

6 cups of water *if using beef stock you will not need the water!*

Shredded or sliced mozzarella cheese

1. Cut stew meat into smaller bite sized pieces- halves or quarters. In a pan on medium heat, brown the cubes.

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2. While the cubes are browning, slice up your onion! We used 2 1/2. You can choose how you’d like to cut them. We quartered them and sliced them length wise so we had onion strips about an inch to 2 inches long.

3. After the cubes have browned, add the onions, stir and put a lid on them. You want the onions to sweat, soften and mix in with the cubes. This took about 10-15 minutes.

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4. Once the onions and cubes are done, put them in the crock pot. Add 3 cups of water or stock, depending on which you are using. Put the pan back on the stove and turn the heat up to high.

5. Add the remaining 3 cups of liquid to the pan, using a spoon, make sure there’s no good stuff stuck to the bottom. Add in the Worcestershire sauce, gravy master, and if you are using water, the bullion cubes. Bring to a boil and stir until the bullion cubes are pretty much dissolved.

6. Pour the yummy mixture into the crock pot with the onions, beef, and other liquids. Set on low and let simmer for the day.

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As with most of my crock pot recipes, this can be “sped up” by just doing this all in a big pot on the stove. This could technically all be done in the crock pot as well by just throwing everything in and turning it on high, but I feel like the flavors would not be as developed. It would be great to throw in the night before to have for lunch the following day as well!IMG_4718

If you’re like us and don’t have the cute little crocks, have mozzarella cheese shredded/sliced to put on top of the soup with a good, hearty crust of bread. Best if served nice and HOT. Nothing beats that stringy mozzarella with that bread dipped in the beefy, onion broth!