Tag Archives: lemon juice

Mediterranean Pork Chops Sheet Pan Dinner

25 Jun
Mediterranean Pork Chops Sheet Pan Dinner

Mediterranean Pork Chops Sheet Pan Dinner

Hallooo my friends, I have an easy sheet pan dinner recipe for you today as well as another update on my food cart, Austin Street Tacos.

First things first, let’s get to the recipe. Sheet pan dinners are great as you just have one pan to clean up after. The slight downside to this one is you have to remove the pan a couple of times, at least I have to with my bottom broiler. I mistimed my broiling time a tad too, so the potatoes are a bit “crisp” however I got no complaints from the hubby on that, he loves crispy potatoes! I used baby red and Yukon gold potatoes and asparagus as my green veggie, but you could use any other potatoes or veggies you want. Potatoes should be even sized about 1 inch or so, and most veggies will cook along with the pork. Adjust timing as necessary.

Here’s how you do this:

Mediterranean Pork Chops Sheet Pan Dinner

3 tablespoons olive oil
Juice from one large lemon
2 teaspoons minced garlic
2 tablespoons fresh chopped oregano (2 teaspoons dried)
1 teaspoon ground black pepper
2 teaspoons Kosher salt
3 to 4 thick pork chops, any kind
1 pound baby potatoes (cut any large ones in half)
1/2 pound asparagus
Parmesan cheese (optional)

In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, pepper, and salt. Place pork chops in zip-top bag, then pour all but a couple tablespoons of marinade over chops. Reserve the rest. Seal the bag and squish around to coat. Refrigerate for one to four hours.

When ready to cook, preheat oven to 425 degrees.  Combine the potatoes and vegetables in the reserved marinade. Add the potatoes to a lightly oil-sprayed sheet pan. You can line the pan with foil but I’m working on developing a lovely patina on mine. I think I did the trick with that part this time around. 🙂

Place potatoes in oven and bake for 20 minutes. Remove pan and add the pork chops and vegetables then return to oven. Cook for another 25 minutes, or until pork registers 140 degrees in the thickest part of a chop. Bump the oven to broil. Since I have a bottom broiler, I have to remove the pan so at this point I decided to grate some Parmesan cheese over everything, but that’s optional. Broil for a few minutes, remove from oven and serve!

~~~~~~~

Now for an update on my cart. With summer and tourists now in Bend, business is doing great at my little cart, yay! I also added a Saturday Farmer’s Market to my venue, which is doing outstanding. The first Saturday I sold out about 45 minutes before the market ended. This past Saturday, I cooked a bunch more meats and had enough, whew!

Northwest Crossing Farmer's Market

Northwest Crossing Farmer’s Market

Here I am at the very tail end of the market, serving my last customer. Pay no mind to my messy salsa bar at that point!

And looky, I got Instagrammed! I prep my salsa/condiment bar fresh each morning, and customers certainly love that it seems. Thank you bendfoodie, whoever you are!

Fresh Salsa Bar

Fresh Salsa Bar!

Oh, and here’s the handy-dandy printable for my recipe:

 

Quick Cucumber, Tomato, Onion, and Radish Salad

2 Sep
Quick Cucumber, Tomato, Onion, and Radish Salad

Quick Cucumber, Tomato, Onion, and Radish Salad

It’s that time of year! No, not all the fresh summer produce salad recipes, but my quickie recipes for when we are headed to the coast again to go fishing and/or crabbing. Once again, we’ll be on another extended weekend trip so am posting this one early instead of Saturday.

We didn’t catch any halibut last trip, it was super-windy with 6-to-8-foot horrible wind waves and our bait wouldn’t stay on the bottom with all the rocking and rolling. Then I got seasick as hell, WAHHH! Hubby will attempt again this weekend, while I’ll stay behind and fish the calm river for salmon.

I was wanting to make a Panzanella salad out of what produce I had on hand, but last minute hubby couldn’t help with the prep of this and ran out of time to make the bread cubes since I didn’t have any stale bread on hand. So this is what I came up with. Lively, fresh, and delicious!

The cucumber came from a friend’s garden, the tomatoes from our own, and the radishes from the farmer’s market. The rest came from the store (organic as possible).

And this would also make a great side dish for a Labor Day BBQ or picnic! This no-mayo recipe makes it a snap to store and serve.

Quick Cucumber, Tomato, Onion, and Radish Salad

1 English cucumber, sliced and quartered (about 2 cups, can be more or less)
1 cup fresh diced tomatoes
1/2 cup diced sweet onion
1/2 cup diced radishes
1 tablespoon extra-virgin olive oil
2 teaspoons fresh-squeezed lemon juice
1 teaspoon rice vinegar, or plain white
1/2 cup chopped fresh parsley
Salt and ground black pepper, to taste

Prep all the ingredients, toss in a bowl and stir to combine. Refrigerate one hour or more. Serve with a slotted spoon. See? Quick and easy. Yumm!

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

Good Ol’ Shrimp Boil Potato Salad

17 Aug
Good Ol' Shrimp Boil Potato Salad

Good Ol’ Shrimp Boil Potato Salad ~ We decimated more than half this meal before I remembered to take a photo!!!

This is a tasty, quick and easy meal to prepare, especially when you are about to head out of town for 5 days for another fishing trip to the coast. This time, Halibut Fishing! Many of you might remember my shark adventure from couple of years ago when we tried to catch halibut, and on the same trip my hubby caught a manta ray! Hopefully we’ll get the right species this time around.

Kathryn the Shark Woman

Kathryn the Shark Woman

I saw this recipe in my most recent issue of Southern Living magazine, and with lots of shrimp in the freezer, it called my name. This takes very little time to prepare, especially if you use my “secret” Bundt-pan corn trick, shown below from another post. (I do actually stick a corn-cob holder in the top to stabilize the corn when cutting, but I had no helper to take a photo when I shot this. The foibles of food photography!)

Cutting the Corn off the Cob

Cutting the Corn off the Cob

I couldn’t find Creole mustard at the store that it called for (well, I do live in Oregon) but a quick google search came up with an easy substitute with items I had on hand.

I hope you enjoy this as much as me and my husband did, eating al fresco out on our back deck in glorious sunny weather. This tastes great warm or cold, I had leftovers the next day cold and just WOW! The flavors really intensified. This would be a great potluck or picnic meal, no mayo!

Good Ol’ Shrimp Boil Potato Salad
Adapted from Southern Living

1/4 pound smoked sausage, cut into thin slices
1 1.5-ounce package boil-in-bag shrimp-and-crab boil (I used McCormick’s)
1/2 pound baby red potatoes
1 ear fresh sweet corn, husks removed
1/4 cup fresh lemon juice
1/4 cup olive oil
1/8 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons course-ground Dijon mustard
1/4 teaspoon Worcestershire sauce
Several dashes of Tabasco
2 green onions, sliced
1 garlic clove, minced
A few shakes of paprika
1/2 teaspoon horseradish sauce
1 pound peeled and deveined shrimp

Brown the sausage over high heat in a skillet for just a few minutes, remove and set aside. Add the crab boil packet, potatoes, and corn cob with enough water to cover an inch over the veggies over high heat.

Once boiling, cook for about 10 more minutes until potatoes are softened.

Meanwhile, whisk together the rest of the ingredients except the shrimp in a bowl.

Once potatoes are done, add the shrimp and cooked sausage, turn off heat, then cover for 5 minutes.

After 5 minutes, drain and pour the food into a large serving bowl. Remove the corn and cut the kernels off the cob and add the kernels to the bowl. (I halved the potatoes after they were done but failed to add that to the PDF version recipe.) Pour the seasoned lemon/oil mixture over it, and stir to combine well. Serve immediately, or cover and refrigerate up to 24 hours. YUMMMM!

I won’t have a post up again for about a week and a half, don’t miss me too much, lol. 😀

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

 

 

 

Spinach and Feta Cheese Steak Rollups

27 Feb
Spinach and Feta Steak Rollups

Spinach and Feta Steak Rollups

How on earth does my mind come up with something like this? Just out of the blue! I guess I’m just getting used to “making do” with what I have in the house as I loathe shopping of any kind. Just ask my family. I really do hate shopping.

But what I do really like is coming up with some crazy idea for dinner and think yeah, the family will like this. But then when the family not only likes it, they LOVE it, I’m pretty darned happy. Even before this was finished cooking, my hubby said, “You know we can always order pizza if it isn’t good.” See, he DID have his doubts!

But doubt no more.

Oh shoot, a back story to the salted steak first. (Many of  my long-term readers know hubby is on a low-salt diet.) And a video, but you don’t have to watch it.

So somehow I came across a poor man’s video guide on the interwebz to make any tough meat tender. So, here is the video (sorry if you have to watch an ad first):

Watch here —> Poor Man’s Filet Mignon

And I also happened to watch it with hubby a few days before I made this. THEN (even with a little less now than a quarter cow in the freezer) I picked up some thin-sliced eye of round from the 50% off bin. I am a sucker for meat deals. Of course I froze it immediately. When I told hubby I brought home some store-bought beef and that it was a very tough cut, he actually got excited instead of rolling his eyes. He wanted us to test out this meat tenderizing trick.

Now, let me present to you my riff on a beef rollup stuffed with all kinds of yum. I would have liked to grill this, but it was freezing outside. Make note to cook this again on the grill when the weather is better. And yes, it came out very tender, more so than I expected! (And p.s. the family loved these!)

Spinach and Feta Steak Rollups

For the steak glaze:

Splash of olive oil
1 clove garlic, peeled and minced
1/4 cup balsamic vinegar
2 tablespoons red wine
2 teaspoons brown sugar
1 sprig fresh rosemary, or 1 teaspoon dried leaves
1/2 cup beef broth, preferably homemade

For the steak rollups

3/4 pound thin-sliced eye of round or any other thin-sliced steak (8 to 10 slices)
Coarse sea salt
8 ounces frozen chopped spinach, thawed and squeezed dry
3 ounces crumble Feta cheese
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh-squeezed lemon juice
Ground black pepper, to taste
2 teaspoons grapeseed oil or other high-heat tolerant neutral oil

Salting the Beef

Salting the Beef

If you have a tough cut of beef, follow the method in the video. But if you don’t want to watch it, basically add some course sea salt to the top of the steak and let it sit on the counter for 1 hour for every inch. This steak was so thin we did less than 10 minutes. But even in that short time I could see the steak sweating out and breaking up the fibers! Then you rinse the steak thoroughly of the salt. Pat dry and set aside ready for the stuffing.

But meanwhile you can make the steak glaze.

Making the Steak Glaze

Making the Steak Glaze

Add a splash of oil to a saucepan or skillet over medium heat and cook garlic until fragrant, just a minute or so. Add the rest of the glaze ingredients and cook and stir until reduced by about half. Remove rosemary sprig if not using dried. Take off heat and set aside.

Spinach and Feta Cheese Stuffing

Spinach and Feta Cheese Stuffing

Next, take your thawed and squeezed-dry spinach (you did that already, right?) and add to a bowl along with the Feta cheese, red pepper flakes, and lemon juice and mix until thoroughly combined.

Glazed Steaks

Glazed Steaks

Brush the steak slices with the glaze with a pastry brush, (if you used dried rosemary, don’t worry as it just gets stuck in the brush anyways).

Adding the Spinach Stuffing

Adding the Spinach Stuffing

Grind a bunch of black pepper over the steaks. Top the steak slices evenly with the spinach mixture. Roll up and secure with twine or toothpicks. I found twine to be convenient since I wasn’t grilling.

Brush any remaining steak glaze you have over the rollups. Grind more black pepper over them again, to taste. I am kind of a ground black pepper freak.

Rolled and Stuffed Steaks

Rolled and Stuffed Steaks

Heat a large cast iron or heavy bottom skillet over very high heat with two teaspoons of neutral high-heat oil. With tongs, add the rollups (in batches if needed) to the skillet and cook on all sides until browned. Just a minute or two on each side, rolling often. Remove to a plate and serve with a side vegetable of choice. I chose steamed asparagus. I suppose some kind of bread could be in order but I’m trying to lose weight. 🙂 Happy dining!

Spinach and Feta Steak Rollups

Spinach and Feta Steak Rollups

 

Download and Print this Recipe

Download and Print this Yummy Recipe!

Food52 Community Pick! Coffee-Infused Upside-Down Banana Skillet Cake

12 Feb
Coffee-Infused Upside-Down Banana Skillet Cake

Coffee-Infused Upside-Down Banana Skillet Cake

Oh wow, how exciting! I’ve made it to the Community Pick level for the most recent Food52 cooking contest for Your Best Recipe Made with Coffee! This was a tricky category for me as I don’t cook a lot of desserts (as you can probably tell by the amount of recipes available in that category on my blog).

This was a great piece of news for the start of a three-day weekend for me! Yay! I’ve never made it to the finals but bragging rights at this level are still OK, right?

Click here for the Recipe as shown on Food52 —-> Coffee-Infused Upside-Down Banana Skillet Cake

And if you are truly adventurous, you can volunteer to test my recipe to submit notes on the entry for the judges. Click here for that —–> Community Picks Recipe Testing—Recipes Made with Coffee

*Beaming* 🙂

BBQ Shrimp with Fried Polenta Cakes

30 Jan
BBQ Shrimp with Fried Polenta Cakes

BBQ Shrimp with Fried Polenta Cakes

I rarely try to do copycat recipes as they never come up to snuff to what you expect, but this one scored in my house. Now, probably 99.9999% of my readers don’t even live in my small town nor either close to it, so we’ll just leave it at that I was able to surpass the taste of this amazing shrimp appetizer dish at a local trendy restaurant.

It probably doesn’t even taste the same, since I never bought their expensive $16 bottle of the sauce to compare it to. (Who buys a $16 bottle of BBQ sauce, what??) All I know is that it exceeded our expectations of how it would turn out. I’m in LOVE! My husband swooned! (OK he didn’t literally, but he loved it too so I had to say it.)

I tried searching for the copycat recipe from our local restaurant (Zydeco Kitchen and Cocktails), but all it ever came up with was a copycat recipe for Zydeco 5, which is apparently in the Midwest or thereabouts. So, I googled for New Orleans BBQ Shrimp. Whoa! Too much information. However, what I gleaned from it all is that there were two camps in how to prepare it. Either marinating for a long time then oven cooking, or cooking quickly in a cast-iron skillet. I chose the former after my research.

I printed out several of the recipes that went in both camps, then combined all the ingredients into one full recipe. I got a little confuzzled at one point when I scratched out on one and then switched to the other then went back to the other. OY!

Instead of making grits or polenta cakes from scratch (for time reasons), I went with an organic refrigerated garlic and basil polenta tube from a local grocery. Trader Joe’s sells a similar tube of this product.

BBQ Shrimp with Fried Polenta Cakes

BBQ Shrimp with Fried Polenta Cakes

Note: I’ve offered to bring this to Super Bowl next week as an appetizer, and THEN make it again a few weeks later as the main course for a dinner party. Am I nuts??? LOL. But will be glad to do it.

Second note: I have a high heat/spice tolerance, so adjust seasoning amounts as needed.

This recipe serves two people, adjust amounts if serving more. On to the recipe!

BBQ Shrimp with Fried Polenta Cakes

4 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons chili sauce (found in the ketchup aisle)
3 tablespoons Worcesterhire sauce
1/2 teaspoon liquid smoke (I used Stubb’s)
2 tablespoons fresh-squeezed lemon juice
1 teaspoon Cajun (Creole) seasoning
Pinch of cayenne pepper
1/4 teaspoon Sriracha sauce
1/4 teaspoon Tabasco sauce
1/2 teaspoon dried spicy oregano
1 tablespoon fresh parsley, chopped
Generous amounts of ground black pepper, to taste
1/2 pound large or jumbo shrimp, peeled and deveined
Prepared refrigerated polenta
1 tablespoon butter
Chopped parsley and green onion, for garnish

Preparing the BBQ Sauce

Preparing the BBQ Sauce

Melt the butter in a skillet over medium-high heat, then add all the ingredients through to the ground pepper. You may want to add the spicy spices a little at a time until the spice level suits your tastes.

Spicy BBQ Sauce

Spicy BBQ Sauce

Bring to a simmer and cook for about 5 minutes until it’s reduced just a tad. Add the shrimp to a casserole dish, then pour the sauce over it, stirring around to coat. Spread the shrimp around so they’re in a single layer.

Marinating the Shrimp

Marinating the Shrimp

Cover and place in refrigerator for up to 4 hours or overnight.

About a half hour before you are ready to eat, preheat the oven to 350 degrees. When preheated, place shrimp dish uncovered in oven for 15-20 minutes.

Meanwhile, slice the polenta into 1/2-inch or so cakes (I wasn’t very precise in that case). Add butter to a skillet over medium-high heat, then fry the polenta cakes on each side until slightly browned.

Fried Polenta Cakes

Fried Polenta Cakes

Place two polenta cakes in a bowl, then add desired amount of shrimp over the cakes, pouring generous amounts of the BBQ sauce over it. Garnish with additional chopped parsley and green onion. Serve with a crusty bread, for sopping up all the sauce. Try not to fight over who gets to mop up the last of the sauce out of the casserole dish.

BBQ Shrimp with Fried Polenta Cakes

BBQ Shrimp with Fried Polenta Cakes

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

 

Summertime Shrimp Rolls

1 Aug
Summertime Shrimp Roll

Summertime Shrimp Roll

You know how those fancy-schmancy lobster rolls get all the attention? Well thanks to fellow foodie blogger Tom over at The Bonafide Farm Food Journal we can all now enjoy what he calls “the lobster roll’s better more lovable brother.” Hop on over to his blog and read about what he thinks! It’s a good read.

I adapted his recipe to make only two sandwiches since my daughter was away that night for dinner. I also lightened it up a bit and used half mayo, half lowfat Greek yogurt. This hoagie just came out INCREDIBLE! It’s not only pretty to look at, it is pretty danged delicious. And it’s super-easy to make, too. Try it, you’ll like it!

Summertime Shrimp Rolls (Makes 2 Sandwiches)
Adapted from The Bonafide Farm Food Journal/Tom Hirschfeld

1/2 pound large, raw deveined shrimp
1/4 cup English cucumber, diced
4 sugar snap peas, cut crosswise into thin rounds (about 2 tablespoons)
1/2 teaspoon lemon zest
1 teaspoon fresh squeezed lemon juice
1 heaping tablespoon mayonnaise
1 heaping tablespoon 2% fat Greek yogurt
1/4 teaspoon Old Bay Seasoning
Sea salt, to taste
Fresh ground black pepper, to taste
2 hoagie rolls of choice (I used sesame seed)
Red or green leaf lettuce

Shrimp Roll Ingredients

Shrimp Roll Ingredients

Bring a 2-quart pot of water with 1 tablespoon of salt up to a roiling boil. Add the shrimp and cook for 3 to 4 minutes. Drain the shrimp in a colander and run cold water over them. Remove the shells and tails then chop the shrimp into 1/2-inch pieces and add to a mixing bowl.

Chopped Shrimp and Veggies

Chopped Shrimp and Veggies

Add the rest of the ingredients except the rolls and lettuce to the shrimp. Mix until well-combined.

Split the buns from the top, line with leaves of lettuce and top with the shrimp salad. Serve with sliced dill pickles and potato chips.

Summertime Shrimp Roll

Summertime Shrimp Roll

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

Shaved Asparagus Salad with Feta and Peas

16 May
Shaved Asparagus Salad with Feta and Peas

Shaved Asparagus Salad with Feta and Peas

This is a beautiful spring salad inspired by my wonderful foodie blogging friend Seana over at Cottage Grove House. She inspires me to make a lot of wonderful and healthy dishes. I didn’t have great hopes that my somewhat picky family would enjoy this, but I enjoyed the flavors of this immensely! “I like my asparagus steamed with butter,” said hubby. “It was OK, but there wasn’t much dressing on it,” said daughter. My daughter was at some event when I made this and wrapped a bowl and left it in the fridge for her for later. The lemon juice and oil was in a separate container next to it. She didn’t add any dressing to it! Ahhh, such is the life when introducing new foods and flavors. Nonetheless, I am sharing this recipe for you in hopes that others might see the bright flavors you could enjoy with such a salad.

Shaved Asparagus Salad with Feta and Peas
Adapted from Cottage Grove House recipe

1 bunch asparagus, washed and well-dried (tough ends removed)
1/4 cup green peas, fresh or frozen and thawed
1/8 cup (2 tablespoons) pine nuts
2 ounces feta, crumbled
1 big handful Spring Mix lettuce
Juice from half a lemon
Extra virgin olive oil
Ground black pepper
Sea salt

Shave the asparagus into ribbons using a vegetable peeler by holding the base of the stalk with one hand and running the peeler down to the tip. Leave the tips whole to add to the salad. Rotate the asparagus 90 degrees each time you shave, until each stalk is shaved through. (Hint: buy the thicker asparagus, it’s much easier to shave.)

Bowl of Shaved Asparagus

Bowl of Shaved Asparagus

Toss the asparagus ribbons with the peas, pine nuts, feta, and Spring Mix lettuce.

Asparagus Salad Ready for Spring Mix and Dressing

Asparagus Salad Ready for Spring Mix and Dressing

Drizzle the lemon juice and olive oil over all, and season with fresh ground pepper and salt, to taste. Serve immediately.

Download and Print this Recipe

Download and Print this Yummy Recipe!

Fuss-Free Spicy Pork and Kale in a Crock Pot

5 Jan
Spicy Pork and Kale

Spicy Pork and Kale

I had a few pieces of frozen pork that had to be used stat, as they were starting to look slightly freezer-burnt around the edges. Then I had this HUGE bunch of organic kale I picked up the other day, for reasons still unknown to me this day. I must have had something in mind, but it never came back to me. Armed with those two ingredients, I thought about making my Spicy Pork and Kale Soup, but decided I needed to try out something new. After countless interwebz searches, I finally settled on a combination of flavors I thought would work together.

Kale Bunch

Kale Bunch

About halfway through the cooking time my daughter said the kitchen smelled really good, so I was hopeful! And thankfully, it turned out delicious! It was spicy, tangy, filling, and made for a great meal for the fam after we spent a good part of the day cleaning out our junk room to make into a bedroom for a foreign exchange student we are hosting in February. (As well as painting my daughter’s bedroom a new color, which I had no part in. That was a father-daughter project for the day.) We served this over a bed of brown rice sided with thick slices of French Bread to sop up the juices. Yummy!

Spicy Pork and Kale Ready to Cook

Spicy Pork and Kale Ready to Cook

Spicy Pork and Kale in a Crock Pot

1 1/2 pounds thick boneless pork loin chops
Sweet Hungarian paprika
Ground black pepper
1 large bunch of kale
2 pints homemade canned tomatoes and liquid, chopped, or two cans of diced low-sodium tomatoes, with liquid
2 tablespoons Balsamic vinegar
2 teaspoons lemon juice
1/4 teaspoon crushed red pepper flakes
Cooked brown or white rice, for serving

Season the pork generously with paprika and black pepper. Add to a 5 or 6 quart slow cooker. Tear the kale off the stems into bite-size pieces and add to the crock pot. It fills up almost the entire crock pot, but don’t worry, it all cooks down. For my homemade pints of tomatoes, I just used a knife to chop them up straight in the jar. Pour the chopped or canned diced tomatoes over all, then sprinkle the Balsamic vinegar, lemon juice and crushed red pepper flakes over the kale.

Cook on high 4 to 6 hours or on low 8 to 10 hours. When ready to serve, shred the pork with two forks in the crock pot and give it a good stir. Serve over cooked brown or white rice, with bread for sopping up the juices. Minimal ingredients, fuss-free, huge taste!

Spicy Pork and Kale

Spicy Pork and Kale

Download and Print this Recipe

Download and Print this Yummy Recipe!

Balsamic Chicken, Spinach, and Tomato Bake

28 Dec

I posted this almost a year ago and made it last night again for dinner (another one of many times throughout the year). This is one of my daughter’s favorite quick dinners I make, and it’s my go-to recipe for a simple and easy delicious meal! Last night I subbed out Panko bread crumbs seasoned with Italian dried season and used a jar of homemade canned tomatoes, chopped, with liquid drained. If you haven’t made this before, try it out!

anotherfoodieblogger

So simple, so colorful, and soooo good! I had a bag of fresh spinach and a pound of defrosted boneless chicken breast in the fridge. A lovely tomato sat on the counter. In my mind, that’s a no brainer. BUT! I didn’t want to stuff the chicken, it was too cold to grill, and quite frankly, I didn’t feel like spending a lot of time cooking. All the recipes I found online just didn’t “do” it for me, so I set out to combine several of them with the parts I liked, then completely improvised from there. My family gobbled this right up, and now I have yet another easy weeknight dinner I can put into my rotation.

Balsamic Chicken, Spinach, and Tomato Bake

1 pound boneless, skinless chicken breast(s)
Mrs. Dash Garlic and Herb, or other seasoning, to taste
2 tablespoons balsamic vinegar
1 teaspoon minced garlic
1 teaspoon…

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