Chicken and Smashed Potatoes

 


 Chicken and Smashed Potatoes

What's for dinner tonight?  This is!  Chicken, veggies, and potatoes all together pot pie style or layered.  I get my carrots at the salad bar, easier than preparing them myself!  Also, use whatever potato and veggies your family likes.  I usually omit the cream and just increase the broth for a more healthy version, but I like both versions equally.  I hope this meal makes it to your dinner table. Enjoy!




Ingredients

• 1 1/2 pounds baby red potatoes, each cut in half
• 1 tablespoon vegetable oil
• 4 medium (about 1 1/4 pounds) skinless, boneless chicken-breast halves
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups (about half 10-ounce bag) matchstick-thin carrots
• 1 cup chicken broth
• 1/4 cup heavy or whipping cream or increase the broth by 1/2 a cup and omit the cream
• 1/2 teaspoon dried tarragon, crumbled
• 1 cup tiny frozen peas, thawed
• 1 tablespoon margarine or butter

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Directions

1. In 5-quart Dutch oven, place potatoes with water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 12 minutes or until potatoes are fork-tender.
2. While potatoes are cooking, in nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; cook 6 minutes. Turn chicken over. Reduce heat to medium; cover and cook 8 minutes longer or until juices run clear when thickest part of chicken is pierced with knife. Transfer chicken to plate; keep warm.
3. To same skillet, add carrots, broth, cream, and dried tarragon; cover and cook over medium-high heat 5 minutes or until carrots are tender. Remove skillet from heat and stir in peas.
4. Coarsely mash potatoes with margarine and remaining salt and pepper.
5. Spoon potatoes onto platter; top with chicken and vegetable mixture.

Grilled Steaks with Ginger Butter

 

 

 

Grilled Steaks with Ginger Butter

Ingredients:

2 New York strip steaks
salt
1/2 teaspoon garlic powder
1/2 teaspoon Chinese five-spice powder
1/4 freshly ground black pepper

3 Tablespoons softened butter
2 teaspoons finely grated fresh ginger

Directions:

Preheat your BBQ grill or stove-top (oven-safe) pan to medium-high heat.Combine the garlic powder, five-spice powder, and pepper in a small bowl.  Also,  add 1/4 teaspoon of salt. Rub the spice mixture on the steaks. Place the steaks on the grill (or pan) spice-side down and let them cook, undisturbed for 3-4 minutes, until grill marks (or dark sear marks) form. Flip the steak and cook for another few minutes, until the steak is cooked to your liking.  Transfer to a platter and cover to keep warm. Let the steaks sit for at least 5 minutes before slicing to retain their juices.
Meanwhile, combine the butter and ginger in a small bowl. Add a spoonful to each steak before serving. You can also make this ahead of time, wrap it up in wax paper, and store it in the freezer. It slices into "coins" nicely that way.from Perry's Plate

Creamy Cheesy Enchiladas

Creamy Cheesy Enchiladas


Ingredients
5 ounces cream cheese, softened
1/4 cup sour cream
2 cups salsa verde
1 cup shredded cheddar cheese, divided
1 cup shredded pepper-jack cheese, divided
1/4 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper, to taste
3 green onions, sliced
2 cups cooked, shredded chicken
1 cup frozen corn, thawed
8 (8-inch) flour tortillas

Directions
Preheat oven to 350 degrees.  In a medium bowl, stir together cream cheese, sour cream, salsa verde, 1/2 cup cheddar cheese, 1/2 cup pepper-jack cheese, cumin, chili powder, salt, pepper and green onions.  Remove 2 cups of the cream cheese mixture to another bowl; set aside.  To the remaining mixture, add the shredded chicken and corn; mix well.  Spray a 9x13 inch pan with non-stick cooking spray.  Spread a thin layer of the reserved sauce over the bottom of the pan.  Place about 1/3 cup of the chicken and corn filling in each tortilla.  Roll up and place in the prepared pan, seam side down.  Spread the rest of the reserved cream cheese sauce evenly over the enchiladas.  Top with the remaining 1 cup of cheese.  Bake, covered for about 20 minutes.  Uncover and bake about 10 minutes more, or until sauce is bubbly and cheese is melted and golden.  Garnish with additional chopped green onions, if desired.

Let's Dish
In the words of my 12 year-old, "this might just be the best enchilada recipe you've ever tried, and you've made a lot of enchiladas."  That pretty much sums up the goodness of these cheese, creamy, slightly spicy enchiladas.  They were amazing!  Between mouthfuls, everyone kept telling me how good they were.  And I confess, I was warming up some leftovers within hours of finishing dinner.  We love green salsa around here, but I'm sure they'd be quite tasty with regular salsa if you don't have salsa verde on hand.  Regardless of your salsa preference, these are sure to become a favorite!

Who Dished It Up First
Adapted from Cassie Craves.
Let's Dish