Showing posts with label Main Courses. Show all posts
Showing posts with label Main Courses. Show all posts
Sheet pan dinners have really taken off in recent months and that is not really surprising when you think about it. Everything cooked on one pan at the same time. What's not to like about that!
They are especially popular for the smaller family, like mine. There are only two of us and if I can throw everything onto a baking sheet and cook it all together, that's a real bonus.
The key to their success is making sure that everything is cut approximately the same size so that they cook in roughly the same time. Take note that harder vegetables usually take a lot longer than softer ones.
Interestingly enough, although you might think that broccoli or cauliflower would cook faster than potatoes . . . they don't! In fact you will find that in roasting them like this, you get a crispy tender finish. If that is not something you really like, then I would blanch them first.
The potatoes are perfectly cooked through with just a hint of caramelize edges . . .
The chicken breasts are perfectly cooked through so that they are not over done, or underdone. They end up done just right . . . tender and moist.
The mix of spices and herbs that you sprinkle over top, compliment everything, so each article although cooked the same and in the same time, come out tasting really nice. I think its the cheese. Cheese automatically makes everything better in my books! I know . . . I am such a glutton!
*Sheetpan Chicken Dinner*
Serves 2
1 tsp garlic powder
2 tsp onion powder
I really struggle with getting the lighting right this time of year when the days are getting shorter. I like to use natural light if I can and that means with the shorter days I need to do my cooking and photography much earlier in the day. Does anyone else struggle with this? What is your solution? I don't like using artificial light if I can get away without it.
In any case this is really tasty. I appreciate the simple prep and easy clean up. It makes for a truly faff-free dinner for two. Bon Appetit!
Note - you could certainly cook this for more people by using more than one baking sheet and doubling the quantities.
Oh dear, chicken two days in a row. Forgive me! I had some chicken breasts that I wanted to use up and I did not want to freeze them, so here you go, chicken two days in a row. Two very different prepartions however! But, this is also somewhat light and healthy and perfect for a light summer supper!
I don't know how it works, but slicing chicken breasts in half horizontally always seems to tenderize them, and of course it quickens the cook time, so this is also a supper that is very quick to put on the table!
The only faffy part is the pané-ing of the chicken. ( A fancy French word for breading.) But even that isn't too difficult.
I use a vegetable peeler to cut my carrots into ribbons. They give a nice look. I also de-seed the tomatoes for this type of salad, when you don't want the tomato seed/juices diluting the dressing.
There's plenty of Parmesan cheese in the breading and then again in the dressing . . . giving it a lovely creaminess that goes very well with the tartness of the lemon. Lemon and Parmesan . . . a brautiful combination.
You can really stream-line things by using store bought breaded chicken if you wanted something really fast, but I happen to think those types of things are pretty tasteless. I would rather bread my own . . . .
You can also use a ready-mix of salad leaves, but again . . . I mix my own. I would rather do it myself, wash it myself, mix it myself. I find those store mixed leaves have a rather odd taste to them, and they don't last very long either. It seems you no sooner open a pack and they are going off! In any case. Give this a go. I think you will really like it.
*Crispy Chicken Salad*
Serves 4
Cut the chicken breasts horizontally into two pieces each. Pound lightly between some cling film. Season lightly on both sides with salt and pepper. Place the flour for the chicken into a shallow bowl. Whisk the egg in another shallow bowl. Combine the bread crumbs and cheese in another shallow bowl. Dip each chicken first into the flour, shaking off any excess, then into the egg and then into the breadcrumb mixture, pressing firmly to coat well on each side.
Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a baking sheet.
Heat
half of the oil and butter together in a large skillet. Once the
butter begins to foam, add half of the chicken pieces. Fry until golden
brown on both sides, taking about 2 minutes per side. Transfer to the
baking tray. Wipe out the skillet and repeat with the remaining chicken
and oil/butter. When all have been browned and placed onto the baking
tray, pop the tray into the heated oven and cook for a further 6 to 8
minutes until cooked through. Remove from the oven and set aside.
Make
the dressing by whiksing the lemon juice, garlic, cream, cheese and
seasoning together until smooth. Whisk in the olive oil slowly until
creamy. Set aside.
Mix the salad ingredients together
in a bowl. Add half of the dressing and toss to coat. Divide between 4
chilled plates. Top each with a portion of chicken and drizzle the
chicken with a bit more dressing. Serve immediately.
This was beautiful enjoyed out on the patio beneath the umbrella with a nice breeze ruffling the hair. Todd is not such a salad freak, but I added a baked potato for him and he was happy. Bon Appetit!
I know it might not seem like it sometimes, but I do try to eat healthy. All the cake recipes etc. you see on here, I didn't bake them all at the same time. I try to only bake two things a week and those I bake at the weekend. The rest of the week I eat other things. As a type 2 diabetic with diverticulitis and IBS, and severe exema, finding a healthy balance can be really difficult, and a bit of a mine field, if not down right depressing from time to time.
I was recently sent some Knorr products and asked to create some recipes for the holidays using them. This is part two of what I did with them. I hope you like what I have come up with and find something here you can use in your home for the holidays!
French Onion Soup is a favourite in this house. It's also quite an inexpensive alternative to some of the other first courses out there that you might have a choice of. It's rich and light enough to serve as a main course, in smaller portions . . . or served as a light lunch in larger portions.
I love the gruyere topped Croutes. Garlic flavoured with just enough cheese to keep them from being cloying. I hate it when there is so much cheese in the soup that you almost choke when you try to eat it!
You can also make the soup part of this well ahead of time, just reheating it when you want to serve it and making the croutes fresh on the day. I always like to make extra croutes, especially if we are having it for a meal. Nobody ever turns down an extra portion of those cheesy toasts!
75g of butter (3 ounces)
2 TBS oil
3 pounds of onions, peeled and thinly sliced
1 Knorr Garlic Flavour Pot
(alternately you can use two cloves of garlic, peeled and minced)
1 tsp sugar
2 1/2 pints of Knorr Beef stock (reconstituted fromKnorr Rich Beef Stock Pots, 2 of them)
(5 1/2 cups)
300ml of dry white wine (1 1/4 cup)
1 to 2 TBS Brandy
For the Croutes:
1 day old french baguette
1 garlic clove, peeled and halved
50g of butter, melted (1/4 cup)
175g Gruyere cheese, grated (6 ounces)
Heat
the butter and the oil in a large heavy saucepan. Add the onions and
garlic, along with the sugar. Cook over low heat, stirring
occasionally, for 30 minutes, until very soft and golden brown.
Gradually add the stock and wine. Bring to the boil then reduce to a
slow simmer. Cover and simmer for 1 hour.
Preheat the oven to 220*C/425*F/ gas mark 7.
Rub
the cut cloves of garlic all over the outside of the baguette. Slice
the baguette into rounds and place each round on a lightly buttered
baking tray. Drizzle with melted butter and scatter evenly with the
grated cheese. Bake for 15 minutes until golden and bubbling.
Taste
the soup and adjust seasoning as required. Add the brandy and the
Parmesan cheese. Stir well. Pour the soup into a heated serving dish or
bowls. Float the croutes on top and serve immediately.
Knorr Rich Beef Stock Pots come in a pack of four and contain no artificial flavour enhancers. They are simply carefully selected ingredients that have been reduced into a little pot. Try melting it smoothly into your diches to enhance the natural flavours of your fresh ingredients.
*French Onion Soup*
Serves 6 as a main,
or 8 as a first course
A delicious soup, perfect for a first course, or as a light lunch. Serve any additional croutes on the side.(alternately you can use two cloves of garlic, peeled and minced)
(5 1/2 cups)
6 TBS of finely grated Parmesan cheese
Knorr Rich Beef Stock Pots come in a pack of four and contain no artificial flavour enhancers. They are simply carefully selected ingredients that have been reduced into a little pot. Try melting it smoothly into your diches to enhance the natural flavours of your fresh ingredients.
Knorr Garlic flavour pots contain no artificial flavour enhancers, no artificial colours, no artificial preservatives and are vegetarian friendly.
Packing a punch, this pot will help deliver perfect results every time and enhance an array of dishes from spaghetti carbonara to stuffed chicken; simply stir in and savour the taste.
We normally have a turkey for Christmas, but not everyone likes Turkey. Beef Tenderloin can make a delicious alternative.
We normally have a turkey for Christmas, but not everyone likes Turkey. Beef Tenderloin can make a delicious alternative.
If you follow the instructions directly for this you will end up with perfectly cooked Beef and a delicious Horseradish and Green Peppercorn sauce/gravy to serve with it. Roast potatoes are excellent with this along with Yorkshires., and the usual Christmas Veg. Sprouts, carrots, green beans, etc.
*Holiday Beef Tenderloin*
Serves 6 to 8
a bit of light olive oil for browning
Horseradish and Green Peppercorn Sauce:
4 TBS butter
1 medium onion, peeled and minced
3 TBS plain flour
450ml of knorr chicken stock, heated (2 cups)
1 TBS fresh lemon juice
1/4 tsp pepper
1 TBS Dijon mustard
2 TBS drained, brine-packed green peppercorns
1 heaped dessertspoon of prepared horseradish (about 1/4 cup)
salt to taste
Use tongs to turn it, not a fork. You don't want any of those juices escaping, you want to sear all the flavour in. Once it is seared all over bang the skillet into the heated oven. Roast for 25 to 30 minutes, until the internal temperature measures 48* Celcious or !20* Fahrenheit. Remove from the oven, tent with foil and allow to rest for at least 10 minutes before slicing.
To make the
sauce, melt the butter in a large skillet. Add th onion and cook over
medium heat until softened and golden. Sprinkle with the flour and
cook for one minute longer. Stir in the hot stock, whisking constantly
to prevent lumps. Whisk in the lemon juice and pepper. Reduce the heat
to low and simmer, whisking occasionally until the sauce thickens.
Whisk in the horseradish, mustard and green peppercorns. Taste and
adjust seasoning as required.
Serve the beef sliced with some of the sauce spooned over top. Pass the remaining sauce at the table.
When I am wanting Chicken Stock to use in a dish where the flavour of the chicken stock really matters, I always like to use Knorr Touch of Taste Chicken concentrated liquid stock. I use this in soups and gravies and stews. It does need to be refrigerated once opened.
I have always liked serving fish on Christmas Eve. This is a quick and easy way to prepare haddock, which is simple to make, and yet special enough that you wouldn't be embarrassed serving it to your guests.
You make a simple rub with a couple of fish stock cubes, a but of olive oil and some soya sauce which is rubbed into the fish prior to baking. A sprinkling of chopped spring onion and dill weed goes on top along with some dots of butter and a squeeze of lemon juice.
This gives a really well flavoured, and elegant looking finish. With a rice pilaf and some lemon wedges and some veg on the side, it makes for a simple, yet special meal. Take care not to overcook the fish.
*Herby Baked Haddock*
Serves 6
Knorr Fish Cubes are perfect for making Fish stock to use in casseroles, soups or as a delicious rub for on baked fish prior to baking. Simply crumble and mix with a bit of oil to a paste, rub on the fish and bake as you wish. (Nice on a bed of stuffing!) Knorr Fish cubes contain no artificial preservatives and no added msg.
Knorr products are available near the spice section of most major grocery shops in the UK. For more information about their products and more recipes do check out their website.
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