Showing posts with label one pan dish. Show all posts
Showing posts with label one pan dish. Show all posts

Wednesday, April 11, 2012

Eating in Shifts {Stuffed Peppers and Zucchini}

Stuffed Peppers

I'm not usually so quick to try the awesome meals I see on my friend's blogs { I have a dedicated email folder for my GOTTA try this recipes!} but when I saw this post by Pam at Wine & Dine With Us ,I told her in a comment "I'm making this tonight" and I believe I did!  I made only a couple substitutions and additions to meet our diet and tastes and I made some of mine as Stuffed Zucchini and some as Stuffed Peppers and everyone raved.  It's going to be a recipe my future daughter in law asks for I just know it! AND truth be told my kids LOVED the filling by itself, so take this recipe and run with it.  AGAIN, THREE CHEERS for Pam! It is a really awesome recipe. 
So, it was a quick fix no matter how you plan it but I personally made the filling the night before and stuffed the next night and because this was our "eating in shifts" night I set up different pans to go in at different times and my Dad even took his and freaking nuked it EEK..... he said it was PERFECT.... ARG.  {8 minutes nuking by the way}
Enough build up....

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Thursday, March 8, 2012

A Girl With A Pan, Just ONE Pan {Pork "Saltimbocca" with Roasted Onions and Potatoes}

I do truly heart Bon Appetit, they offer me a lot of inspiration.  And they've been doing "one pan dishes" lately that I'm really loving come Thursday night.... because, I'm really tired by Thursday but we still need to eat and I really don't like to waste my eating out time on a Thursday when we are all grouchy and tired.... I like to do that on the weekend when it can be fun.  So, tonight we tried BA's Pork "Saltimbocca" with Roasted Onions and Potatoes.... as always I modified to use what I had handy [shhhhh, I've still not gone grocery shopping....]


HERE'S WHAT YOU NEED:
  • 4 pork chops [bone in]
  • 1 1/2 cups dry white wine
  • 2 onions, cut into 1/2-inch-thick slices
  • 3 tablespoons olive oil, divided
  • Kosher salt and ground black pepper
  • 1 potato per person, cut into 1/2-inch-thick rounds [I used a combo of red and Russet because that's what I had]
  • 1/4 cup fresh tarragon [I left whole and did not chop]
  • 1 8 oz package of white mushrooms [still on sale at Aldi's so my Dad is inundating me with them!]
  • 4-5 slices of ham slice into 1 inch ribbons [I didn't have prosciutto]


HERE'S WHAT YOU DO:

  • Preheat oven to 450°. Line a large rimmed baking sheet with parchment or wax paper. Pierce pork slices all over with the tip of a paring knife. Place in a dish just large enough to hold pork in a single layer. Pour wine over and let marinate at room temperature while preparing other ingredients.

  • Place sliced onions in a medium bowl, drizzle with 1 Tbsp. oil, and season with salt and pepper. Toss gently to coat without breaking up slices. Transfer onions to prepared baking sheet, spreading out in an even layer. Combine remaining 2 Tbsp. oil, potatoes, and tarragon in same bowl; season with salt and pepper and toss to coat. Place potatoes on sheet, tucking in among onions.
  • Roast onion-potato mixture until potatoes are beginning to brown around the edges, about 20 minutes. Lightly toss mushrooms in olive oil and add to pan.  Remove pork from wine and pat dry. Season with salt and pepper and top each pork slice with several ham ribbons, folded over. Place pork on baking sheet atop potatoes and onions. Roast until cooked through, about 15 minutes. Let rest for 5–10 minutes.
  • Divide onions, potatoes, mushrooms and pork among plates.  ENJOY!

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Tuesday, February 28, 2012

Who says Diet is a 4 letter word? {Panko Chicken with Roasted Romaine Recipe}

o.k. maybe diet is too strong of a word..... but we are taking baby steps and trying to clean it up around here.  I found this awesome recipe on Bon Appetit and it was a real crowd pleaser at Chez Webb and to David's joy its a one dish/one pan meal..... freed up time for him to work out instead of being stuck in the kitchen cleaning!  Darn, I think I forgot to tell him that part..... NEXT time :)

Parmesan Panko Chicken with Roasted Romaine

Here's what you need to serve 4:

  • 4 skinless, boneless chicken breasts
  • Kosher salt, freshly ground pepper
  • 1/2 cup grated Parmesan Romano blend
  • 1/2 cup Panko 
  • tablespoons extra-virgin olive oil
  • 2 tablespoons chopped flat-leaf parsley [1 TBSP dried]
  • 1 garlic clove, diced, divided
  • 2 large hearts of romaine, halved lengthwise
  • Olive oil & garlic salt to sprinkle, spritz and/or drizzle on your romaine {or garlic infused olive oil if you have}
Preheat oven to 450°. 

Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet. Combine cheese, Panko, 2 Tbsp. oil, parsley, and 1 garlic clove in a medium bowl. Pat Panko mixture onto breasts. Roast chicken until crumbs begin to turn golden, about 10 minutes.


Drizzle romaine with 1 Tbsp. oil {I used my Misto} and sprinkle with garlic salt. Season with salt and pepper. Remove sheet from oven; place romaine around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5-7 minutes more. 

ENJOY :)

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