Tag Archives: veggies

Chicken a la Jenna

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There’s nothing like a one-pot-meal to make me a happy camper (and easy clean up!) Next time you’re in a lazy mood, throw these simple ingredients into the over and voila! Instant dinner!

Ingredients:
- 2 boneless, skinless chicken breasts
- 1 can of artichoke hearts, strained
- 1/2 c. sliced mushrooms
- 1/4 c. white wine
- 3/4 c. Italian dressing or olive oil
- Salt/pepper
- Sprinkle of Parmesan cheese
- Sprinkle of bread crumbs

Directions:
- Combine everything in an oven safe pan and bake for 30-45 minutes at 350 degrees! And enjoy!!

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Crock-Pot Chili

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When out of the house for hours, how does one prepare a hearty dinner? With a crock-pot. Now, I admittedly don’t use mine enough. Sous Chef Jack made Chicken Crockpot Soup once and I’ve made Southern Belle Chili before–but this is a new recipe without the kick of Southern Belle Chili.

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Ingredients:

  • 1.5 lbs. beef
  • 2 tbsp. olive oil
  • 1 small onion, chopped
  • 2 c. peppers, chopped (I’m a fan of red, yellow and orange)
  • 1 can red kidney beans, drained
  • 1 large can diced tomatoes, unstrained
  • 2 c. water
  • 1 c. long grain rice
  • 3 tbsp. brown sugar
  • 1 tbsp. dried basil
  • 1/2 tbsp. garlic powder
  • 1 tbsp. Chipotle chili powder
  • 1 tsp. salt

Directions:

  1. Brown the beef and drain the juices and fat.
  2. Toss the beef, olive oil, and onion into the crock-pot.
  3. Add in the peppers, beans, tomatoes, brown sugar, basil, garlic powder, chili powder, and salt into the mix and stir well.
  4. Mix in the rice and water to the crock-pot mix.
  5. Cook on high for 6 hours, stirring occasionally.

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Obviously all good chili is topped with cheese and sour cream! Bring on the tortillas!

Dad’s Favorite Chicken

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My dad is a grilled chicken fanatic. So when he asked me to make dinner I wanted to change up the usual. This easy dinner is quick to prep and full of flavor!

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Ingredients:

  • 6-8 chicken breasts 
  • 1 c. sliced mushrooms
  • 1 bundle asparagus, diced
  • 1/2 c. cherry tomatoes (in yellow, red, or a combo!)
  • 2 can artichoke hearts, quartered
  • 2 c. olive oil
  • 2 c. white wine
  • 2 lemons
  • Salt/pepper to taste

Directions:

  1. Preheat the oven to 350 degrees. 
  2. In two large baking dishes, lay the chicken cutlets down.
  3. Pour half of the mushrooms, asparagus and tomatoes into each pan. Add one cup of wine and olive oil into each individual pan. Don’t forget the artichoke hearts! Be sure to strain the juices before adding it to each platter. Oh and squeeze one lemon over each platter. Add salt and pepper if you’d like. IMG_0831
  4. Bake in the oven for 1 hour. The chicken should be fully cooked and the sauce should be boiling.

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I have a great feeling that adding fruit to the dish would be a fun alternative. Maybe some roasted peaches? And maybe a side of rice? Hmmm…