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Monthly Archives: November 2016

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 πŸ˜€

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

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Cheesy Chicken

 

Last night, I had the pleasure of cooking for my Grandma again, and I made for her this delicious and cheesy stuffed chicken parmesan. I do admit though that the preparation of this dish was little messy lol, but I still had a blast. πŸ˜€ One of the things I love about this recipe is that after the chicken is finished cooking, you have all this yummy melted cheese inside each chicken. Yum, yum! Haha! I love cheese!

Stuffed Chicken Parmesan

INGREDIENTS

Three or four chicken breasts, boneless and skinless
1/8 tsp salt
1 C. mozzarella cheese
2 C. flour
6 eggs, beaten
2 C. Italian seasoning Progresso bread crumbs
1 C olive oil, for frying
3 C Hunt’s tomato sauce
Β½ C parmesan cheese
2 Tbsps basil

Preheat oven to 350Β°F. Line a baking dish with foil, grease it with non-stick cooking spray and set aside.

Directions

1. Slice a hole into each chicken breast. Next, fill the pockets evenly with the mozzarella cheese. Press the ends of the chicken together to close the hole. Divide the flour, eggs, and breadcrumbs into three separate shallow bowls.

2. Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the extra. Dip the floured chicken into the egg, then into the breadcrumbs, coating it evenly. Heat the oil in a large pan over medium heat. Cook the chicken until golden brown on both sides.

3. Place β…” of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top. Top with the remaining of the tomato sauce, then sprinkle the parmesan and basil on top. Bake for twenty-thirty five minutes. Enjoy! πŸ˜€

Yesterday I went to my all-time favorite bookstore Barnes & Noble and bought two new cookbooks. Book one has crockpot recipes and book two has pressure cooker recipes. I cannot wait to begin sharing new recipes with you real soon.

Keep up the great work, I know you’ll be an excellent cook someday. πŸ™‚
Thank you so very much for reading and have a great weekend!

Source BuzzFeed

Coming up next week on cooking with court

One Pan Pesto Chicken and Veggies

Layered Mexican-Style Casserole

Cider Dijon Pork Chops or Tex-Mex Chili Mac (pressure cooker)
Side Dish Brown Butter Garlic Carrots

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