One-Pan Dinners

Balsamic Chicken and Vegetables

I enjoy anything with balsamic vinegar. Food covered with a thick, delicious layer of balsamic reduction is my kind of food. Whenever I taste food that is coated with balsamic my, taste buds can’t help it but go crazy over this stuff. I love the sweet and tanginess to it. Mmm…mmm..It’s just so so good!

Last night I was doing what we all strive to do and work best toward, and that’s multitasking. Here’s what I did; watched Netflix and cooked this tasty One-Skillet Balsamic Chicken and Vegetables. Ha, I’m pleased to say that it was a success and I did a great job!

This recipe is easy, ready in fifteen minutes, healthy, and made in one pan, and your hungry stomach asks for in seconds. Not to mention veggies. The chicken is juicy and tender while the vegetables are perfectly crisp-tender. I used broccoli and sugar snap peas, but you could try zucchini, cauliflower, asparagus, tomatoes, or your favorites. Everything is coated with a tangy yet mildly sweet balsamic glaze. It’s perfectly thick and clings to the chicken and seeps into the cracks of the broccoli.

Omgoodness crazy it’s good! I want to drizzle balsamic on everything lol.

 

One-Skillet Balsamic Chicken and Vegetables

Ingredients:

1/3 C balsamic vinegar
2 Tbsps honey
1 Tbsp light brown sugar packed
1 Tbsp olive oil for sauce + 2 Tbsp for cooking chicken
2 tsp flour
1/4 tsp salt
1/2 tsp pepper
4 boneless skinless chicken breasts (approximately 1 pound), pounded thin and cut in half
2 C broccoli florets
1 1/2 C sugar snap peas (peapods may be substituted)
2 to 4 Tbsp water, optional and if needed
Directions:

1. Combine in a medium bowl the balsamic vinegar, honey, brown sugar, olive oil, cornstarch, salt, pepper, and stir well; set the sauce aside. In a large skillet, add the two tablespoons of olive oil, add the chicken breasts, season with salt and pepper and cook over medium-high heat for approximately five minutes or until chicken is nearly seventy-five percent cooked through.

2. Flip chicken halfway through cooking. Cooking time will vary based on the thickness of chicken breasts and sizes of pieces. I cut the chicken breasts in half (or use a meat mallet to pound them thin) as they will cook quicker. Combine the sauce, seeing that it may bubble up in the first few seconds.

3. Next, add the vegetables, evenly sprinkled over the skillet, some will be on top of the chicken. If required add two to four tablespoons of water to help the vegetable steam. Adding water will vary based on the amount of natural juices the chicken released while cooking. Cover skillet and allow vegetables to cook for about three to five minutes, or until crisp-tender and chicken is cooked through.

4. Stir to coat vegetables with sauce evenly. Taste sauce, correct for seasoning balance, making any required corrections before serving (more salt, pepper, touch of honey or balsamic vinegar, etc.) Will keep airtight in the fridge for up to four days. Serve cold or reheat gently before serving if desired.

Source Averie cooks

 

rsz_img_2434

Italian Sausage Sheet Pan Dinner

I hope you all had a wonderful Thanksgiving! I know we did and I want to share with you what my family did to celebrate and a little bit in between.

Last week my family and I traveled to Hot Springs, Arkansas for our yearly week-long Thanksgiving vacation. While we were there, we watched movies, worked on a puzzle, did some shopping and much more. On Thanksgiving day we, of course, ate lots and lots of food lol. We consumed: cornbread casserole, ham, Mac & cheese, stuffing and green beans. For dessert, we had buttermilk and pumpkin pie. (And yes I did make the pumpkin pie all by myself.) Everything was delicious! Afterward, we all took naps. Haha! 😀 My favorites were my pumpkin pie and the green beans. We had a lot of fun on our trip!

Moreover, I’m pleased to say that the outcome of the separate food that I made was a huge success and everything was tasty. The cinnamon and sugar pecans were also a huge favorite. 😀 Although I’m so happy to be back home lol, as I missed my regular cooking and blogging schedule.

Therefore to start things off, I prepared this Italian Sausage One Pan Dinner while I listened to Chrismas music. It’s the ultimate simple meal recipe for a fast weeknight dinner! It’s bursting with delicious Italian flavors, and it’s on your dinner table in 35-minutes or less with hardly any clean-up!

Italian Sausage Sheet Pan Dinner

Ingredients

8 medium or large Italian sausages
1/2 large red onion, cut into chunks
1 lb mixed yellow and red baby potatoes, cut into halves
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 small zucchini, cut into thick slices
3-4 tsp  McCormick’s smoked paprika
2 tsp dried oregano
salt and pepper to taste

Directions

Preheat your oven to 425 degrees. Line a baking sheet with foil and grease it with non-stick cooking spray. Set aside.

1. Place the sausages, red onion chunks, baby potatoes, bell pepper pieces, and zucchini slices onto the previously greased baking sheet. Sprinkle the smoked paprika, the oregano and the salt and pepper over everything and stir well.

2. Next, adjust the sausages evenly on the baking sheet and nestle them into the vegetables. Then roast everything in the preheated oven for approximately twenty -thirty-five minutes, or until the sausages are completely cooked through, and the baby potatoes are soft. Use a meat thermometer to ensure the sausages have reached an internal temperature of at least 165 degrees Fahrenheit.

Decorate with some fresh cilantro or parsley and serve this meal to your hungry family!

Source The Busy Baker

IMG_1439.JPG

 

One-pan dinners are truly 2 dishes in 1

I had a wonderful time visiting with my grandma last week. We did not do much of anything except for watching movies, eating yummy food and laughing at each other’s jokes. Haha!

Lol, I know I’ve said this before, but I love one pan dinners. They are so easy to make and clean up. Ha, one of the things I like about them is you don’t have to worry about having a side dish because the veggies you chose to go along with your meat is a side. You can just think of them as 2 dishes in 1 😀

Today I’m sharing with you an incredible flavorful one-pan dinner called One-Pan Pesto Chicken and veggies. The preparation of this dish was easy as 1-2-3 and would make an excellent meal for a weeknight dinner for you and your family. Also, I would like to say that I have never tasted pesto before until last night, and lol it felt like my taste buds were having a party.

One-Pan Pesto Chicken and veggies

Ingredients

2 Tbsps olive oil
1 lb chicken thighs or breasts, boneless and skinless, sliced into strips
1/3 C. sun-dried tomatoes, drained of oil, chopped
1 lb asparagus, ends trimmed, cut in half, if large
1/4 C basil pesto
1 C cherry tomatoes, yellow and red, halved

Instructions

1. Heat a large skillet over medium heat, add two tablespoons of olive oil, combine the sliced chicken thighs or breasts, season chicken generously with salt, add half of chopped sun-dried tomatoes – and cook everything on medium heat for five-ten minutes, flipping a couple of times, until the chicken is finished cooking.

2. Remove the chicken and sun-dried from the skillet, leaving the oil. Combine the asparagus (ends trimmed), seasoned generously with salt, add the remaining half of sun-dried tomatoes, and cook on medium heat for five-ten minutes until the asparagus cooked thoroughly. Remove asparagus to serving plate.

3. Add the chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is cooked through, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, mix with the pesto and the chicken. Add chicken and vegetables to the serving plate with asparagus.

Source Julia’s album

rsz_img_1262

 

 

 

 

Less one ingredient makes a recipe__

I admit I did something pretty goofy lol, I completely forgot to write down the most important ingredient that’s cooked in this dish and lol it was a bottle of beer. I’m certain this drives you crazy as well, whenever you forget to write down particular ingredients on your shopping list for the recipe(s) that you intended on cooking for the week. So anyway, for awhile I was irritated with myself lol, but then I decided to work with what I had lol and just went with the flow.

I soon learned my lesson though lol, as my version of tonight’s dish was not delicious as it should have been due to the fact I had no beer. Haha! 😀 Oh well, I know to do a better job next time! 🙂 Although, this is a super easy-to-make, fall-inspired meal that’s huge in flavor, but not on prep or clean up!

Oktoberfest sheet pan brats roasted vegetables

Ingredients

4 Bratwurst sausages
1 (12-oz) bottle dark lager beer
Two garlic cloves, crushed
One white onion
2-1/2 C Brussels sprouts, cut in half (outer leaves removed, as needed, and stem trimmed)
1/2 lb small white potatoes (Dutch Yellow), washed and cut in half
1-1/2 C carrots, cut into rounds (if using baby carrots, cut them in half, horizontally)
1/4 C apple cider vinegar
3 Tbsps mustard
2 Tbsps brown sugar
1/2 tsp caraway seeds
Salt and black pepper, to taste

Line a baking dish with foil and set aside. Preheat the oven to 425 degrees F

Instructions

1. Pierce the sausages with a sharp knife. Pour the beer into a pot over medium-high heat and add the sausages and garlic. You may need to combine some water to the pan (just enough to cover the sausages). Bring to a boil, and decrease the heat to medium-low for about five minutes. Drain and set aside. In a small mixing bowl, combine the apple cider vinegar, mustard, and brown sugar. Mix to combine and stir until the brown sugar dissolves.

2. Combine the vegetables in a large mixing bowl. Pour the mustard mixture over the vegetables and stir to coat. Move the vegetables to the baking sheet and place the brats on top. Season with the caraway seeds and salt and black pepper. Cook for forty five-fifty minutes, tossing once halfway through the cooking time (and flipping the brats), or until the vegetables are cooked through and tender. Remove and serve warm.

Source Grab A plate

img_1217

One Pan Autumn Chicken Dinner

I love the season of fall and cooking fall-related recipes, simply like the one I’m sharing with you today. Ha, a bit off subject but the weather in Texas hardly ever show signs of autumn. Haha! 😀

Furthermore, I am not going to lie though preparing this Chicken dinner was a bit challenging for me; working with the chicken was not so bad, but as for the fruit and veggies they were an entirely different story lol. The slicing of shallots and apples were somewhat easy. But, then came the brussel sprouts and the sweet potato lol. I would have to say that they were the hardest. I had a difficult time getting a firm hold of the brussel sprouts so that I could slice them in halves and the sweet potato was hard to chop as well because of its awkward shape. I had a few close calls, but I thankfully did not cut myself in the process. 🙂

However, my hard work did pay off once again as the result of this dish turned out to be very yummy! 🙂 This one pan Chicken dinner recipe would make an excellent meal for you and your family that I’m certain, you will all enjoy one or maybe a few nights during the season of fall.

One Pan Autumn Chicken Dinner

Ingredients

4 – 5 (6 – 7 oz) bone-in, skin on chicken thighs, rinsed and pat dry
4 Tbsp olive oil divided
1 1/2 Tbsp red wine vinegar
3 cloves garlic, minced
1 Tbsp dried thyme, sage, and rosemary
1/8 tsp Salt
1/2 tsp black pepper
1 large sweet potato, peeled diced into 3/4-inch cubes
1 lb Brussels sprouts, sliced into halves
2 fuji apples, cored and sliced into half moons about 3/4-inch thick
2 shallot bulbs, peeled and sliced into 1/4-inch thick
4 slices bacon, chopped into 1-inch pieces

Directions

Preheat oven to 450 degrees. Line a large rimmed baking sheet with foil and set aside.

1. Pour two tablespoons olive oil, red wine vinegar, garlic, and herbs into a gallon size resealable bag, combine chicken, season with salt and pepper then seal bag and rub mixture over chicken while working to distribute herbs evenly. Set aside and let rest while cutting veggies.

2. Put sweet potato, Brussels sprouts, apples and shallots on the previously prepared baking sheet. Drizzle with the remaining two tablespoons of olive oil then stir to evenly coat and sprinkle with salt and pepper to taste. Spread into an even layer then place chicken over veggie/fruit mixture.

3. Sprinkle bacon (separate any pieces that stick together) evenly over veggie/fruit mixture. Roast in preheated oven until chicken and vegetables are golden brown, approximately thirty-forty-five minutes (chicken should register 165 in the center). Broil for approximately two-three minutes for a more golden skin on chicken if desired. Sprinkle with more herbs and serve immediately.

Source  Cooking Classy

rsz_img_0991

One Pan Ranch Pork Chops

Last weekend my family and I traveled to a little town called Weimar, Texas for my cousin’s wedding reception and to celebrate Grandparents day. We had an excellent time! 😀 Also, on the way back home from our mini vacation, I brought back a beautiful old new cookbook that used to belong to an Aunt of mine. It’s the 1943 edition of The Joy Cooking cookbook. I’m looking forward to sharing more yummy recipes with you and improving my cooking knowledge lol.

This recipe is truly the easiest 8-ingredient meal EVER! And yes, you just need one pan with 5 min prep. It’s fast, easy and effortless. Last but not least it’s delicious!

One pan Ranch pork chops with veggies

Ingredients

4 (8-oz) pork chops, bone-in, 3/4-inch to 1-inch thick
16 oz baby, red potatoes, cut into small/medium pieces
16 oz green beans, trimmed
2 Tbsp olive oil
1 oz package Ranch Seasoning and Salad Dressing Mix
3 cloves garlic, minced
1/8 tsp. salt
1/2 tsp. pepper
2 Tbsp chopped fresh parsley leaves

DIRECTIONS:

Preheat oven to 400 degrees F. Line a baking dish with foil and lightly grease it with non-stick cooking spray.

1. Place the pork chops and the veggies in a single layer onto the previously prepared baking sheet. In a small mixing bowl combine olive oil, garlic, salt, and pepper. Stir well. Next, drizzle the mixture on top of the veggies and pork chops. Then get a spoon and gently toss the vegetables until they are covered evenly. Sprinkle with Ranch Seasoning.

2. Place the baking dish into your oven and roast until the pork is thoroughly cooked through, reaching an internal temperature of 140 degrees F, about twenty -twenty-five minutes.* Then broil for two-three minutes, or until caramelized and slightly charred*. Serve immediately, garnished with parsley, if desired.

*Cooking time will vary depending on the size and thickness of your pork chops and potatoes.*

Source  DAMN DELICIOUS

img_0497

Baked Pork Chops and Apples with Brown Sugar Glaze

Last night I was planning on blogging, but I chose not to because my brain went totally blank. So I decided to write this morning after my walk as I love walking in the mornings for exercise. It’s very relaxing, fun and it helps me to brainstorm with what I want to say for new blog posts. Today I walked two miles, and it took me about an hour. I felt so good afterward lol. 

Now onto the cooking section

I am an enormous fan of sauces/glazes. Whenever I find a recipe that includes a sauce I instantly know that I have to prepare the dish. This Baked pork chops and apple recipe is no different because it to includes a flavorful glaze.

Do you like to workout? If you said yes, do you prefer inside or outside? Are you a sauce fan?

Baked Pork Chops and Apples with Brown Sugar Glaze

Ingredients

Two apples, peeled and sliced
Four boneless pork chops
salt and pepper
4 Tbsp butter
4 Tbsp brown sugar
½ tsp cinnamon
½ tsp nutmeg or ginger

INSTRUCTIONS

Preheat oven to 350°. Cover a baking sheet with foil and spray it with non-stick cooking spray.

Layer apples in the bottom of the previously prepared baking dish. Sprinkle with cinnamon. Trim fat from pork chops. Layer on top of apple slices. Sprinkle with salt and pepper. In a small pot over medium heat, melt butter, brown sugar, cinnamon, and nutmeg, stirring continually. Pour sauce over the pork chops and apples. Bake uncovered for thirty-five – forty minutes.

Source wonder mom wannabe

 

IMG_0316