There’s just something that when the weather turns warm, it makes me want to grill something healthy on Sunday night. I’ve usually overindulged over weekend, so by Sunday, I’m ready to rein it in for little while. Plus when I cook something healthy on Sunday, I have a healthy lunch ready for Monday. I’ve always liked chicken breast with Italian dressing seasoning sprinkled on it marinading in the mix, olive oil and vinegar, but what to do when you don’t have one of those little packets…. come up with your own!
Sunday afternoon, I took olive oil, white vinegar, oregano leaves, garlic sliced up and salt and pepper and marinated the chicken breast in it for a few hours. When I got ready to grill, I cut up zucchini, peppers, onion, garlic add a little olive oil, salt and pepper and popped them on the grill when I put the chicken on.
While everything was grilling up I made a dressing similar to what I saw Clinton Kelly make on the Chew. He did a mixture of mayo, lemon juice, garlic, salt and pepper. I went with mayo, red wine vinegar, garlic, oregano, salt and pepper and this creamy dressing was beyond good. I’d never used mayo for a salad dressing, I always use mustard, so it was a nice change that I’ll be using a lot in the future.
It’s a pretty little pink dressing! And it packs a lot of flavor.
This is one of my favorite, go to recipes. It’s simple, easy but special enough for company. Two three ingredient recipes, all baked in the oven at the same time for a simple hands off dinner.
Serve it up family style and there’s something for everyone, kids like the drumsticks there’s two, want dark meat you got thighs and the breast stays moist and delicious, plus usually we have enough for a leftover casserole or quesadillas the next night. And if you think you don’t like sweet potatoes like I did, try them this way and I guarantee you even the pickest eater will like them.
They get all carmelly and crisp, the onions get nice and sweet, I could make a meal out just the potatoes, and for the most part this meal is very healthy for you, plus once you cut up the potatoes and dry and truss up your chicken, your work for the most part is done. So you have an hour to an hour in half to do whatever needs doing.
Rinse your chicken and throughly dry it, you want the skin to be as dry as possible so it can get nice and crispy, then place it in a cast iron skillet, roasting pan or baking sheet with a rack, salt and pepper your chicken. Season with more salt than you think you’ll need. Preheat your oven to 450 degrees and roast your chicken for 30 minutes. While it’s roasting wash and chop your potatoes and dice your onion and garlic up. On a large baking toss your garlic, potatoes and onion with a little oil and salt and pepper. When the chicken has been in the oven for 30 minutes, reduce the temperature to 425 degrees and put your potatoes in the oven with the chicken. After about 20 minutes, stir your potatoes and cook them another 10 to 15 minutes until soft and carmelly. Check to see if the chicken is done. If you do a 4 lbs chicken it may be done now, if your chicken is bigger it may take up to another 20 to 30 minutes to finish cooking. If it’s getting brown, you may want to tent the top with foil so it doesn’t over brown. Let your chicken rest a few minutes if you can before serving!
This dish was soooo good, I only got a taste of it when it came out of the crock pot, because my daughter claimed the rest of it! It always makes a mamma happy when your kids love what you make.
This was made in the crock pot, but it’s not exactly a dump and walk way recipe. You start out with the steak in the crock pot with the sauce
The sauce was soooo good, some garlic, soy & oyster sauce, with ginger, brown sugar and a little Sriracha sauce.
Then once that had cooked for a couple of hours I dumped a bag of frozen Chinese veggies on top, then the last half hour I took the steak out, sliced it and diced it (and this is why you can use a cheap piece of meat, slow cooked + dicing it small, it won’t be tough) put it back in the crock pot and stirred in some cooked noodles, and it came out amazing!
Place steak in the bottom of crock pot and in a small bowl combine garlic, soy sauce, brown sugar, oyster sauce, ginger and Sriracha sauce. Pour over steak and cook on high for 2 hours, then add frozen veggies on top of the steak, cook for 1 1/2 hours, then remove steak and cut in small pieces(cheap steak works great for this because it’s cut up small so it being tender isn’t a problem) and stir steak and cooked pasta in the sauce and veggies. Save a little pasta water in case it’s dry, but I didn’t have that problem.