GGFF & Recipe Swap: Quick Chicken Vesuvio

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I'm pretty sure everyone says it, but one of the reasons I love participating in these recipe swaps is that I usually end up receiving a blog that's new to me. I'd never participated in a theme swap before, but I figured that with this theme being "chicken" I probably couldn't go wrong.

Chicken Vesuvio was my absolute favorite meal when I was growing up. It had been on my mind as of late, but I just haven't had the time to sit down and make my mom's recipe, as it can take a few hours. When I got this particular meal in the swap, I was pretty excited. It gave me the comfort food I was looking for, adapted for someone who works all day. Had I seen this recipe online or in  a magazine, I probably would've skipped right over it because it's originally from Rachael Ray, and I have a thing about her. Honestly, this is really good. The potatoes are my favorite part, and I'm thinking that because it's supposed to be chilly next week, this will likely make an appearance on our table very soon.

Check out the original recipe posted by Christina at Tales from the Mad Men Kitchen (she's hilarious!) and be sure to check out the other bloggers in this swap. Good stuff to be found there. And, thanks as always to Sarah of A Taste of Home Cooking for hosting the swaps. We're  not an easy crowd to wrangle.

Quick Chicken Vesuvio
(Adapted from Rachael Ray and Tales from the Mad Men Kitchen)

1/3 c. olive oil, plus 2 T.
2 baking potatoes, peeled and chunked
6 T. garlic, minced
1 tsp. dried oregano
Salt & pepper, to taste
2 lbs. boneless, skinless chicken breasts
1/2 c. dry white wine
1/2 c. chicken stock
1/3 c. frozen peas
1/4 c. fresh flat-leaf parsley, minced

Heat your oven to 375 F. In a large skillet, warm olive oil over medium-high heat. Add potatoes & garlic, season with oregano and salt and pepper, to taste. Cook, stirring occasionally, until browned, approx. 15 minutes.When potatoes are done, remove to a platter and keep warm.

 

Wipe out the pan and return to heat. Warm 2 T. olive oil, season chicken well with salt and pepper, and add chicken to pan. Brown on each side until golden, approx. 5 minutes per side. Remove chicken to platter with potatoes. Add wine and chicken stock to the pan and deglaze, scraping up the browned bits. Add the peas to the pan. 

 

Return the potatoes, garlic, and chicken to the pan. Put the pan in the oven and cook for 15-20  minutes, until cooked through. Top with minced parsley before serving.

Skinny Skinny Bang Bang Shrimp

"Oh We! Love! Skinny Skinny Bang Bang! Skinny Skinny Bang Bang, we love you!" (Name that movie.)

I love shrimp. I'd probably eat it weekly if I could get it fresh year-round. I love pretending I'm in paradise, eating dinner that was caught just a few hours earlier. (I'm a sick woman.) While I'm generally not a fan of certain blogs, I couldn't pass up this particular recipe. I also love the name (though I modified it a little, because I'm super mature).

This was well-received by all of us, which is a rarity these days. (Though I feel like I'm always saying that, so maybe I've just finally figured out how to feed the three of us?) Hannah actually asked for more shrimp, and she never wants more of anything unless it's milk or goldfish crackers. Woo hoo!

Skinny Skinny Bang Bang Shrimp
(Adapted from SkinnyTaste.com)

3 T. mayonaise
2 T. sliced green onions, plus more for garnish
2 T. Thai sweet chili sauce
1 tsp. sriracha (or to taste)
Vegetable oil
1 lb. large shrimp, peeled and deveined
Salt and pepper

In a small bowl, combine mayo, green onions, chili sauce, and sriracha. Mix well and set aside.

In a large skillet, heat oil over medium-high. Season shrimp lightly with salt and pepper. Add shrimp to skillet and cook 2-3 minutes per side, turning once. When shrimp are opaque, they're good to go. Remove to a bowl and pour sauce over the shrimp. Mix well, making sure they're all coated, and serve immediately.

Creamy Quinoa Primavera

I had to laugh when Elly posted this on her blog and opened with, "Because I'm a food blogger, it's pertinent that I bring the occasional quinoa dish to your attention." I laughed because it's SO true. Quinoa is still pretty trendy in the food blogging world, and with good reason. It's packed with protein, it's a grain (but not really), it cooks quickly, and you can do to it whatever you want and it still tastes pretty good.

I generally like quinoa, but I feel like I'm either doing something wrong, or just not eating enough (shocking!) because I generally need a pretty large serving before I feel full. (Or maybe my body just doesn't know what to do with itself once I start feeding it properly.) This made quite a bit, so I was able to eat my fill for dinner and bring enough for two lunches.

You can do to this whatever you want, really. I've tossed in a random assortment of frozen peas and corn, half a diced onion, a minced shallot...basically, you can play with this and see what tickles you. I can see myself doing quite a bit with this once our summer garden starts rewarding us for all our hard work.

P.S. It's "KEEN-wah".

Creamy Quinoa Primavera
(As seen on Elly Says Opa, adapted from Betty Crocker)

1 1/2 c. quinoa
1 T. butter
16 oz. mushrooms, diced
1 carrot, peeled and sliced
1 rib celery, sliced
1 red pepper, diced (or 1/2 a large red pepper)
2 cloves garlic, minced or pressed
3 c. chicken broth
1/2-3/4 c. frozen peas
4 oz. cream cheese, softened
1 T. basil, minced
2 T. grated Romano cheese, plus more for serving
Salt and pepper, to taste

Rinse quinoa thoroughly under cold water. Set aside.

Melt butter in a medium saucepan over medium-high heat. Add the mushrooms and cook 3 minutes (approximately), or until juices have just begun to release. Stir in carrots, celery, and red pepper and cook for 2 minutes. Add in the garlic, and cook for 1 minute, stirring constantly. Add the quinoa and stir for another minute. Stir in the broth and bring to a boil. Cover, reduce heat to a simmer, and cook for 10-15 minutes, or until the broth is almost completely absorbed.

Stir in the cream cheese and mix well. Stir in the peas, basil, and Romano. Season to taste with salt and pepper if necessary, and top with additional Romano cheese if desired.

GGFF: Pan-Roasted Chicken Thighs

In many ways, less is more. Of course, I buy into that only when dressing myself for the day, but not when it comes to food. Just ask any of my family members. The spreads laid out at the parties we throw are becoming legendary. It's not because I'm some kind of superwoman (Good God, can you imagine?) or because I'm trying to impress anyone. It's entirely because I'm afraid someone will leave my home hungry. It's honestly my biggest fear.

I'm weird.

Like I said, less is more. Four simple ingredients, one fantastic meal. Go. Make and eat.

Pan-Roasted Chicken Thighs
(Adapted from Bon Appetit/Epicurious, as seen on One Particular Kitchen)

2 lbs. bone-in, skin-on chicken thighs
Salt and pepper, to taste
2 T. vegetable oil

Heat oven to 475 F. Season chicken with salt and pepper on both sides. In a large cast iron skillet (or any other heavy skillet), heat oil over high until shimmering. Place chicken in skillet, skin side down, and cook 3 minutes. Reduce heat to medium-high and cook for 10 minutes, or until skin is crisp and golden.

Turn off the burner and transfer the skillet to the oven. Cook for 5 minutes, check skin side for signs of burning, and continue cooking for 5 minutes. Flip chicken pieces and continue cooking for 8-10 minutes. Remove to a platter and let rest for a few minutes before serving.

Balsamic-Glazed Pork Chops

I'm always on the lookout for a quick dinner idea, especially for weeknights. When I took my current job in September, I really had no idea what to expect. Everyone told me that "the Fall is the busy season" but until I was in the thick of it, I honestly didn't know what to expect. Most nights we were lucky to be eating dinner before 8:00 and if you look back, my blogging basically stalled until things slowed down (when I had more free time in the evenings). On top of all that, my pole dancing class meets on Monday nights, so on the busiest nights I had to pick up everyone after work, run home and make dinner, then dash off to class. This particular meal didn't join my arsenal until after the busy season at work, but it will be a repeat customer, for sure. It's super simple since it just uses pantry ingredients, and it's quick to throw together and comes back with lots of flavor. Win!

Balsamic-Glazed Pork Chops
(Barely adapted from Cook's Country, February/March 2013)

1 lb. boneless pork chops, 1/4 in. thick, trimmed
Salt and pepper, to taste
2 T. olive oil
1 clove garlic, minced or pressed
6 T. balsamic vinegar
2 T. packed brown sugar
2 T. butter
1 T. minced fresh parsley
1 tsp. Dijon mustard

Season pork chops with salt and pepper on both sides. Heat oil over medium-high in a large skillet. Cook pork chops until golden brown, 2-3 minutes. Flip, and repeat process until cooked through. Transfer to a plate and cover with foil to keep warm.

Reduce heat to medium. Add garlic and cook until fragrant, 1 minute. Add vinegar and sugar and cook, stirring constantly, until it thickens, approx. 3-4 minutes. Pull the pan off the heat and stir in butter, parsley, and Dijon mustard. Heat, stirring constantly, until sauce is blended. Taste for seasonings and add salt and pepper if necessary. Pour over pork chops and serve immediately.

Sauteed Sugar Snap Peas

I've said it before and I'll say it again: Springtime in Chicago is heaven. After such cold, brutal winters, spring feels like an amazing gift from the universe, thanking us for our patience and for putting up with all those cold winds and gray days. These snap peas are one of my favorite treats to enjoy during the spring and summer months. I'll make them as a snack or as a side with dinner, and they're always welcome on our plates.

Sauteed Sugar Snap Peas
(Barely adapted from The Barefoot Contessa Cookbook)

1 lb. sugar snap peas
2 T. sesame oil
1 tsp. sesame seeds

Pick over snap peas remove the stem and the string from each. Heat oil over medium heat in a large pan. Add sugar snap peas and saute for 2-3 minutes, just enough to brighten them and coat them in oil. Remove from heat, sprinkle with sesame seeds, and serve immediately.

Broiled Artichoke Chicken

Is it just me, or does this look radioactive? Anyone?

I'm just gonna come right out and say it: I'm kind of a whore for artichokes. If we're out somewhere and there's an artichoke dish on the menu, odds are high that I'm going to order it. In my waning efforts to keep up with my 2013 cookbook challenge, I found this gem in my Pampered Chef cookbook and was pretty startled that I hadn't seen it before. Unfortunately for me, I couldn't find a good reason to make it at 9:30 a.m. on a Saturday morning, so Monday night dinner it was.

I served this with roasted red potatoes and a green salad. This was a great way to start the week and came together in under 30 minutes, making it perfect for busy winter weeknights.

Broiled Artichoke Chicken
(Adapted from 29 Minutes to Dinner by Pampered Chef)

1/2 c. chopped artichoke hearts
2 tsp. minced parsley
4 tsp. grated parmesan cheese, divided
2 tsp. mayonnaise
2 boneless, skinless chicken breasts
Salt & pepper
3 T. dried rosemary
2 tsp. olive oil


Heat broiler to high (if you have that option. Otherwise just turn on the broiler.) Mix the artichoke topping by mixing together in a small bowl the artichokes, parsley, 2 tsp. parmesan cheese, and mayo. Check for seasonings and add salt and pepper if necessary.

Season chicken with rosemary, salt, and pepper. Heat oil in a large skillet and add chicken. Cook 5 minutes per side or until chicken is golden brown. Spread artichoke topping over the top of the chicken breasts and sprinkle with remaining 2 tsp. cheese. Broil chicken breasts for 4-6 minutes, or until topping is golden brown AND chicken is cooked through. Adjust your broiler height as needed if top is browning before chicken is finished cooking. Serve immediately.

Farmhouse Vegetable Soup

Sometimes, you just need a bowl of soup. Sometimes you have a crap day and you need to not think too much about dinner and just make yourself a batch of soup and a turkey sandwich. Not that I would know anything about that. Just trust me when I say that this particular soup is a good cure for what ails you.

Farmhouse Vegetable Soup
(Adapted from The Irish Pub Cookbook by Margaret M. Johnson)

4 T. unsalted butter (I used Kerrygold)
1 onion, diced
1 leeks, white part only, washed and sliced
2 parsnips, peeled and sliced into coins
2 potatoes, peeled and cubed
2 carrots, peeled and sliced into coins
4 c. vegetable stock
2/3 c. heavy cream
3 T. minced fresh parsley
Salt and pepper, to taste

Melt the butter in a large heavy-bottomed pot. Saute the onion and leeks for 5-7 minutes, stirring occasionally. Add the parsnips, potatoes, carrots, and stock. Cover and cook for 20-30 minutes, until vegetables are tender. Remove from heat and let cool for 10 minutes.

Using an immersion blender, puree the soup until smooth. (Or work in batches and puree the soup in a standing blender, then return the soup to the pot.) Stir in the cream and season to taste with parsley, salt, and pepper. Heat over medium-low until heated through.

GGFF: Baked Chicken Flautas

A few weeks ago, I spent a hot minute as a member of an online community geared towards food, made up mainly of women from my neighborhood. I was told in no uncertain terms that the group was not meant to be used as "research" for my blog, and I found that statement laughable. While I can't speak for every blogger, my "research" comes more from the blogs I'm already reading or from a really unforgettable meal I had (good or bad) and the desire to recreate or redeem it. It's unfortunate that there was a misconception about food blogs and the online foodie community, because in reality the blogosphere has been one of the more welcoming and supportive communities I've ever been involved with. On one particular message board, I actually look forward to the daily blog update thread because I really enjoy seeing what people have been working on. When a particular photo or recipe catches on and makes its way around the blogs, it's always fun to see the variations it takes. I really do enjoy being a food blogger, and I love that I've made friends I wouldn't have otherwise made if it weren't for our blogging connection.

One such blog I discovered in my "research" (I'm sorry, but seriously? Too funny.) is Spoon Fork Bacon. Teri and Jenny are a great team, in fact, I think they're my favorite "team" of bloggers. You can see the dedication and love of their craft in every photograph. I'm mildly obsessed with them these days. Speaking of obsessed, I'm definitely obsessed with these flautas. They're quick, delicious, filling, and....did I mention delicious? My favorite part of this meal? It's one of the few dishes that all three of us loved. Win!

I've made these several times in the last six weeks, and I really see no sign of that stopping soon. I'm okay with it.

Baked Chicken Flautas
(Adapted from Spoon Fork Bacon)

2 c. shredded cooked chicken
2 T. olive oil
1/2 yellow onion, diced
1/2 poblano pepper, diced
1 1/2 c. frozen corn, thawed
1/3 c. salsa (your favorite!), plus more for serving
1/2 c. plus 3 T. sour cream
1/4 c. shredded Monteray Jack cheese, plus more for serving (I've also used Colby-Jack)
Salt and pepper, to taste
Tortillas, flour or corn

Heat oven to 375 F. Heat olive oil in a large skillet and toss in chicken. Saute for a few minutes, just to give the chicken a little color. Remove to a large bowl and add more oil to the skillet if necessary. To the skillet, add onion, poblano, and corn. Season lightly with salt and pepper and saute 5-7 minutes, until slightly softened. Pour onion mixture into the bowl with the chicken and mix together. Add in salsa, 3 T. sour cream,  and cheese and mix well. Test for seasonings and season with salt and pepper if necessary.

Place 1/3 c. filling into a tortilla and roll tightly. Place seam side down onto a parchment-lined baking sheet. Repeat with remaining tortillas. Bake for 20-30 minutes until tortillas are crisp and tops are golden brown. Serve with remaining sour cream, salsa, and cheese.

Balsamic Pot Roast

In the foodie world, I think I'm a bit of a weirdo. My favorite foods to make aren't necessarily the most complicated or the fastest or the trendiest. My favorite foods to make are the ones that take the longest. Oftentimes the ones that take the longest end up being really complicated, but that's not intentional on my part. I just really enjoy making a meal that I know will take hours until it reaches completion. Even crock pot meals, which are practically no-cook meals, are among my favorites because they really take hours to "get there".

I've been hanging onto this particular meal for a while, and we've enjoyed it several times throughout the winter. Luckily for you, it's March, and "spring" won't truly arrive for many of you until mid-to-late May. There's still time to put this together and enjoy this with your family.

Balsamic Pot Roast
(Adapted from Taste of Home, as seen on Little B Cooks)

3 lb. boneless chuck roast
Garlic powder
Salt & pepper
2 T. olive oil
1 onion, sliced
1 14.5-oz. can beef broth
1 c. red wine
1/3 c. balsamic vinegar
2 sprigs fresh rosemary
2 bay leaves
Sprinkle of powdered sage
2 cloves garlic, pressed or minced
3 T. cornstarch
16 oz. bag baby carrots

Season roast with garlic powder, salt, and pepper. Heat oil over medium-high in a large skillet and sear the meat, just a few minutes per side. Remove from the pan and place into crock pot. Top with onion and pour in beef broth, wine, and vinegar. Submerge rosemary, bay leaves, sage, and garlic in the liquid. Cover and cook on low for 6 hours.

After time is up, add in carrots and cook for 1 hour more. When roast is done, remove from crock pot and cover with foil. Pour liquid into a gravy separater and pour off the fat. Pour half the liquid into a bowl and stir in cornstarch, whisking constantly until smooth. Pour remaining liquid into a small saucepan and heat over high heat until bubbling. Add in the gravy mixed with cornstarch and stir to combine. Lower heat and cook until thick. To serve, pour over pot roast and serve hot.