Baked Chicken with Sour Cream and Crispy Panko

This recipe came neatly sorted in a box from Hello Fresh.

Baked Chicken with Sour Cream and Crispy Panko

Ingredients:

  • 24oz chicken breasts (skinless, boneless)
  • 1/2 cup plain panko
  • 6 Tbsp sour cream (rough estimate, let taste preference be your judge)
  • 3 cloves garlic, crushed
  • 1 tsp chili powder (or less, again, this is a preference thing)
  • olive oil, salt & pepper

Directions:

  1. Preheat the oven to 450 degrees. If you are cooking the sweet potatoes too, pop them in the oven just before your put the chicken in the oven.
  2. Heat a drizzle of olive oil in a large pan over medium heat.  Add the crushed or minced garlic and cook for about 30 seconds. Toss in the panko, toast it, but quickly turn off the heat. Season with the chili powder, salt, and pepper.
  3. Place the chicken breasts on a slightly oiled baking sheet.  Spread sour cream on the top side of each breast. Season with salt and pepper.  Press the panko mixture into the sour cream.  Put in the oven for about 20 minutes (start checking the meat temp at around 15 minutes).

This chicken is surprisingly moist and flavorful.  Enjoy!

Fish Tacos

So easy and so good, this recipe is also a Hello Fresh success.  Made is under half an hour, this is a great, inexpensive, healthy, and delicious dish.  Add rice and beans to make the meal feel more complete.

Ingredients (serves 2)

  • 12 oz of tilapia
  • 6 tortillas
  • 1 red grapefruit, segmented, juice reserved
  • 4 oz of slices red cabbage (about half a cabbage), thinly sliced
  • 1 avocado
  • 1 shallot, thinly sliced
  • 1 teaspoon cumin
  • 1/4 oz cilantro (a healthy handful)
  • olive oil, salt and pepper

Directions

  1. Make the cabbage slaw by adding the grapefruit juice to the sliced cabbage and shallots.  Drizzle with olive oil, salt and pepper.  Toss with the cilantro leaves.  Allow to marinate while cooking the fish.  You may add the grapefruit segments now or directly onto the tacos (same with the avocado slices).
  2. Liberally salt, pepper, and add the cumin to the tilapia. Slice the fish into 1-inch strips.  Cook on a large, oiled pan, medium-high heat for about 2-3 minutes per side.
  3. Assemble warmed tortillas, sliced fish, and the cabbage slaw.  Either add slices of avocado and grapefruit at the end or toss into the slaw.

The Very Best Burger

I am not a big hamburger person.  In fact, since I moved, I don’t even own a barbecue.  I recently bought a Groupon for the meal delivery service Hello Fresh and this week I thought I had selected a “juicy lamb burger.”  In fact, the meal was for what at first glance appeared to be a regular old hamburger.  So disinterested in the meal was I, that I used the ground beef on Friday night during an impromptu dinner party to create a pasta dish to serve a surprise crowd.  This afternoon, however, I revisited the recipe card and decided to give it a go.  Oh, my goodness, DELICIOUS!  Seriously. Delicious.  Hence I’m recording the recipe here because I will absolutely make this again.  It is a step or two more involved than my typical burger night routine, but perhaps this is precisely why I am so disinterested in my typical burger.  Without further ado, Lauryn’s not-typical burger (courtesy of Hello Fresh).

Ingredients (serves 2)

  • 12 oz ground beef
  • 1/2 cup of shredded cheddar cheese
  • 1 Roma tomato, de-seeded and diced
  • 1 red onion, thinly sliced
  • 1 Tbsp balsamic vinegar
  • 2 Brioche buns
  • 1 Tbsp sugar
  • olive oil, salt and pepper

Directions

  1. Make the tomato-onion jam by sauteing the onion in a large pan over medium heat.  Use a swirl (about a tablespoon) of olive oil and cook for about 4 minutes.  Salt and pepper.  Add the diced tomato, sugar, and balsamic.  Salt and pepper.  Cook for another 4 minutes.  Set aside while you tackle the burger.
  2. Divide the beef into two patties, season with salt and pepper.  Add the cheese to the MIDDLE of the patties.
  3. Cook the burgers in oil for about 4 minutes per side over medium-high heat.  Meanwhile, toast the buns.
  4. Tips: I roasted garlic and smashed the roasted pieces (twenty minutes for two peeled cloves wrapped in aluminum foil in a 400 degree oven).  I rubbed some of this deliciousness on the inside of each bun before adding a spread of mayonnaise and good tomato sauce to the buns, insert burger and delicious tomato-onion jam to form a perfect burger meal.

 

 

Short Ribs

I don’t cook a lot of red meat (or eat much of it for that matter), but I wanted to create a hearty dish that my Irish-American husband (a true meat-and-potatoes man) would relish.  This was perfect!

P.S.- I also had the day off which is helpful when cooking a recipe that takes about 4 hours (only the first part is active time).

Ingredients

  • Bone-in short ribs, 3 – 6 lbs depending on how many people you’re feeding
  • Olive oil
  • 1 large Spanish onion
  • 2 celery stalks
  • 2 carrots, peeled
  • 2 cloves garlic
  • 1 can tomato paste (or a bit less depending on your taste)
  • 2 cups red wine
  • 2 cups water
  • 1 bunch fresh thyme (dried will do in a pinch)
  • 2 bay leaves
  •  salt

Directions

    1. Preheat the oven to 375ºF.
    2. Prepare your vegetables for the sauce (peeling, washing).  Throw vegetables and garlic into a food processor and form a coarse paste. Set aside for a bit.
    3. Season the short ribs with salt.
    4. In a Dutch oven or large pot, coat with a thin amount of olive oil, set over high heat, and brown the ribs well, 2 to 3 minutes per side.  Don’t crowd the pot; brown in batches as necessary.
    5. Drain the fat from the pan and add another thin layer of oil.  Add the pureed vegetables, season with salt, and brown the vegetables until they are dark and a curd begins to form at the bottom of the pan, 5 to 7 minutes.
    6. Add the tomato paste, scraping down the pan, and again allowing a curd to form, 4 to 5 minutes.Add the wine and lower the heat if things start to burn.  Reduce the mixture by about half.
    7. Return the short ribs to the pot and add 2 cups of water or until the water has just about covered the meat.  Add the thyme (tied in a bundle if using fresh, sprinkled if using dried) and bay leaves.  Cover the pot and place in the oven for 3 hours.  Check periodically and add water if needed.
    8. Halfway through cooking, turn the ribs.
    9. Remove the lid for the last 20 minutes to allow things to turn nice and brown and to allow the sauce to reduce.

I recommend serving with tiny red potatoes roasted in olive oil, salt, pepper, and rosemary, with a simple vegetable side (I made fresh string beans).

Red Curry Chicken

IMG_0678Ingredients

  • 1 1/2 lbs skinless, boneless chicken thighs or breasts, cut into strips or chunks
  • 2/3 cup unsweetened coconut milk
  • 2-3 tsp Thai red curry paste
  • 1 Tbsp fish sauce
  • 3 Tbsp vegetable oil, divided
  • 1/2 lb shiitake mushrooms, stepped, caps quartered
  • 1 Tbsp finely chopped fresh ginger
  • 2 garlic cloves, finely chopped
  • 1/2 cup water
  • salt and pepper
  • toasted peanuts and cilantro leaves for garnish
  • cardamom rice

Directions

  1. Whisk together the coconut milk, curry paste, and fish sauce until combined.  Set aside.
  2. Season chicken with salt and pepper.
  3. Heat a large skillet until very hot and add 2 Tbsp oil. Add chicken to skillet and cook, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes.
  4. Transfer chicken to a plate and pour off the fat from the skillet.  Add the remaining Tbsp of oil and the mushrooms, stir-frying over high heat until lightly browned, about 5 minutes. Stir in the ginger and garlic for about 1 minute.  Add the chicken, curry mixture, and the water.  Bring to a boil.
  5. Reduce heat and simmer for 2-3 minutes or until the chicken is cooked through.
  6. Transfer chicken and curry sauce to a serving dish and garnish with peanuts and cilantro.  Serve over rice with lime wedges.

Health Benefits of Mushrooms

  • Mushrooms are low in calories and packed with nutrients.
  • They are an excellent source of B vitamins and minerals, including selenium, copper, potassium, phosphorous, zinc, and manganese.
  • Mushrooms contain a powerful antioxidant called L-ergothioneine.
  • They contain more protein than most vegetables.

Source: The New York Times Recipes for Health

Chicken with Mushrooms

For years I thought I didn’t care for mushrooms and I’m not even sure why I thought this.  We didn’t eat a lot of mushrooms at home growing up, and I’m certainly not crazy about them raw in a salad or as a meat substitute on a bun, but even so I have no good reason for this aversion.  Plus, it turns out, that I really like cooked mushrooms. So, the next two recipes I will share are a nod toward this fun-gi (oi! that pun even hurt my soul).

IMG_0677Ingredients

  • 1 1/2 lbs chicken cutlets (I also use breasts and slice them in half myself, but whatever floats your boat)
  • 1/4 cup flour
  • 1 Tbsp olive oil
  • 3 Tbsp unsalted butter, divided
  • 2 Tbsp fresh thyme
  • 1 lb mushrooms, trimmed and quartered– button mushrooms work or include a variety, I did about half button and half baby portabellos
  • 1/4 dry white wine
  • 1/4 cup chicken broth
  • salt and pepper
  • 1/4 cup fresh parsley (garnish)

Directions

  1. Season chicken with salt and pepper, then dredge in flour.
  2. Heat a large skillet with 1 Tbsp butter over medium-high.  Cook the chicken until browned and cooked through, about 3 minutes per side.
  3. Reduce heat to medium and add thyme, mushrooms, and the remaining 2 Tbsp of butter.  Cook until mushrooms are softened, about 6 minutes.
  4. Add wine and broth and cook, stirring, until reduced by half, about 3 minutes.  Season with salt and pepper.  Return chicken to pan, top with parsley, and enjoy.

Serve alongside cardamom rice.

Health Benefits of Mushrooms

  • Mushrooms are low in calories and packed with nutrients.
  • They are an excellent source of B vitamins and minerals, including selenium, copper, potassium, phosphorous, zinc, and manganese.
  • Mushrooms contain a powerful antioxidant called L-ergothioneine.
  • They contain more protein than most vegetables.

Source: The New York Times Recipes for Health

Presto Pesto

I came home yesterday and I was starving.  I had skipped lunch, run around all day, and returned home ready to crumble onto the couch and cuddle with my husband.  But there was that irritating stomach rumble (which if not attended to would make me irritated and irritating), so I had to make dinner.  Leftovers were slim pickings and I just didn’t have the heart to create a full blown meal… and just then my eyes fell on the lush foliage of my basil plants.  Seriously, lush.  These two basil plants are hogging all of the light in my Aero Garden, crowding out the mint (usually an invasive little bugger, but in my case, just a puny few leaves in the shadow of the bush of basil), and constantly growing too tall for the device (the top leaves burn on the lights while the lower herbs shiver in the basil shadow).  I know, Aero Garden problems are serious first world worries….  Anyway, clearly I was meant to whip up some pesto.

The great thing about pesto is that it comes together in less time than it takes to boil water and cook penne.  Also, if you’re having a basil invasion, all of the ingredients are probably on hand in your kitchen.  And so it was a 70’s throwback dish kind of night (I have the decade right, don’t I?  Wasn’t pesto super popular in the 70’s alongside fondu and funny pants?).

Ingredients (makes about 1 cup pesto)

  • 2 loosely packed cups of basil, stems removed (they can taste bitter)
  • 1/2 clove garlic (or a whole clove, varies depending on your taste)
  • Salt, to taste
  • 2 Tbsp pine nuts (or more, I like a bit more– walnuts are a good substitute, too)
  • 1/2 cup of extra virgin olive oil
  • 2 Tbsp grated Parmesan (optional but encouraged, if you really like cheese, use up to 1/2 a cup)

Directions

  • Add the basil, garlic, salt, nuts, and half the olive oil to a food processor.  Blend. Slowly add the remaining olive oil, keep blending.  Done!

Note: Pesto, particularly if you are light on the cheese, will keep well in the fridge for a few days.  You can add a bit more olive oil on top if you are keeping it for later (will help the basil stay fresh, don’t blend this oil, just layer it on).  Obviously pesto goes well with far more than pasta– try it on chicken, cauliflower, etc.

 

Health Information

  • Basil is an excellent source of vitamin K and manganese.
  • Basil is a very good source of copper, vitamin A, and vitamin C.
  • Basil is a good source of calcium, iron, folate, magnesium, and omega-3 fatty acids.