Tuesday, November 24, 2009

Chicken Cutlets with Herb Sauce

I love finding these really easy, fast weeknight meals. Most people probably have most of these things on hand at all times!

Chicken Cutlets with Herb Sauce
Source: Back to the Cutting Board

1 TBSP. olive oil
1 1/2 lbs. Yukon gold or new/red potatoes, cut into small pieces
1 1/2 tsp. kosher salt
1 1/2 lbs. chicken cutlets (can pound out chicken breasts)
1/4 tsp. black pepper
1/4 cup dry white wine (can use chicken stock)
2 TBSP unsalted butter
2 TBSP chopped fresh herbs - rosemary, chives, parsley or tarragon - (I used dried since I didn't have fresh)

1. Heat the oven to 425 degrees. Heat the oil in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 15 minutes. Transfer to a baking dish and season with salt. Bake for 15++ (more) minutes.

2. Meanwhile, rinse the chicken and pat dry. Season both sides with 1/4 tsp. salt and 1/8 pepper. Return skillet to medium high-heat. Add the chicken and cook until browned on each side and cooked through, 3-4 minutes per side. Transfer chicken to a platter.

3. Add the wine to the skillet, reduce heat, and simmer for 2 minutes, constantly scraping the bottom. Add 1 TBSP of butter and stir or whisk until completely combined. Repeat with remaining butter. Remove skillet from heat. Add the herbs and the remaining salt and pepper and whisk to combine.

4. Add the potatoes to the platter with the chicken and sppon the sauce over top.

Sunday, November 22, 2009

Pizza Dip

We love all things pizza - So I couldn't resist trying this recipe. I made this 2 times this weekend and both times it all went. Served with baquette or pita chips. Both were good!

Pizza Dip
Source: Cater-Hater Blog

8 oz. cream cheese
1/2 cup sour cream (I used greek yogurt)
1 tsp. dried oregano (heaping tsp., for more flavor)
1/4 tsp. garlic powder
1/8 tsp. crushed red pepper flakes
1/2 cup your favorite pizza sauce (or 1/2 cup tomato sauce mixed with pizza seasonings)
1/2 of a pepperoni sausage, chopped small (but not sliced), that will equal about 1/2 cup
1/2 cup sliced green onion
1/4 cup chopped green bell pepper
1/2 cup shredded mozzarella cheese

Preheat oven to 350 degrees. Beat together the cream cheese, sour cream, oregano, garlic powder and crushed red pepper flakes. Spread into a 9-inch pie pan. Spread the pizza sauce over the top. Sprinkle with the pepperoni, onions and peppers. Bake for 10 minutes. Remove from the oven and sprinkle with the cheese.
Note: Make sure your cheese doesn't end up in one big clump in the middle. Sprinkle cheese evenly over the dip to ensure that it won't bake together, which will make it hard to get the dip out.
Return the dip to the oven and bake for 5 more minutes until golden.

Sunday, November 1, 2009

Tangy Slow Cooker Pork

'The Other White Meat' always seems to serve us well. This was no different. So easy & really good.

Tangy Slow Cooker Pork
Source: All Recipes.Com

1 large onion, sliced
2 1/2 pounds boneless pork loin roast
1 cup hot water
1/4 cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 dash hot pepper sauce, or to taste

Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.

Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

The only addition I made to this recipe - I made a couple slits in the meat and stuffed it with garlic. I threw a couple cut up red potatoes and carrots in which also turned out well.