The Best Baked Chicken Breasts… Quick, Easy and sooo good!

DSCN1655

Ina Garten’s recipe for baked chicken is the easiest and the tastiest that I’ve found. To smell that chicken in the oven, ahhhh… whip up some mashed potatoes, or some sweet potatoes, quinoa, rice or just some veggies and you have yourself a meal fit for a king! It gets deeply brown like fried chicken. The skin gets crispy… Ina says she bakes the chicken on the bone and WITH the skin, then peels the skin off before eating (which is mighty hard to do, let me  tell you!).

This is all you do.

Buy however many chicken breasts you want (or other parts, but time may be different).

Put heavy duty foil on a cookie sheet (something with a rim to catch the grease).

Olive oil on the chicken, rub it around, coat both sides.

rub the chicken with olive oil

Salt and pepper.

Oven at 350 degrees. Bake 45 minutes to an hour OR until the temperature of the chicken reaches 180 degrees. If they’re small it could take about 30 minutes. Ours are usually close to a pound each (I KNOW!)… hefty for sure!

The. Best. Ever!

YUM!

Shown above with sweet potatoes… recipe coming soon! Catch you back here tomorrow!

Indian Chicken Curry Recipe – you MUST try this!

If you like chicken curry, you will LOVE this recipe. I wasn’t exactly sure WHAT chicken curry tasted like, but after mastering Chana Masala, I thought I would give this a whirl, and WHOA! Enough said! This is seriously good stuff! It’s not difficult, so give it a try!

I got the original recipe “Indian Chicken Curry II” from AllRecipes.com. After reading all the reviews there were several changes. I left out several ingredients and used different quantities of other ingredients… this is how I made it…

The lineup of ingredients… I like to have them measured, chopped and ready to go!

CHICKEN CURRY

Ingredients

3 tablespoons coconut oil (or olive oil if you don’t have coconut oil)

1 small onion, chopped

2 cloves garlic, (I use a microplane, or you could mince)

3 (heaping) tablespoons curry powder

1 teaspoon cinnamon

1 teaspoon paprika

1 bay leaf

1/2 teaspoon ginger root (I use microplane, or you can grate or mince)

Salt to taste

2 skinless, boneless chicken breast halves, cut into bite size pieces

1 tablespoon tomato paste (buy it in the tube!)

1 cup plain yogurt (NOTE: most yogurt is 6 oz, not 8oz…)

1 can coconut milk (13.5 oz)

Directions

Heat oil in skillet over medium heat. Saute onion until translucent.

Nice to toast the spices before you add… Easy! Add spices to nonstick pan (dry), turn heat on medium and roast until fragrant. Turn off. That’s it!

Stir in garlic, curry, cinnamon, paprika, bay leaf, ginger and salt.

Stir 2 minutes, then add…

Chicken pieces, tomato paste and coconut milk.

Bring to boil, reduce heat, simmer 20-25 minutes. SLOWLY add yogurt. Remove bay leaf. Simmer 5 minutes. Serve over rice.

You simply will not believe how good this is, and how it creates the most wonderful smells in your kitchen! A nice accompaniment to this dish is a fresh salad with avocado, rice wine vinegar and olive oil and some Naan bread… It’s good warm or cold (can wrap in foil and place in oven until warm) serve with olive oil for dipping. TASTY!

Enjoy!

Catch you back here tomorrow!!

Can’t get a good dinner quicker than this!

A quick and easy dinner - ready in no time!

Ooooh, Wild Alaskan Coho Salmon, Shells with Brie and Asparagus along with Martha’s Tomato, Basil and White Bean Salad. A delicious dinner that was quick to prepare. I had made the bean salad a little earlier in the day. It’s so easy and the taste is beyond belief (as I mentioned in Monday’s post), but the longer it sits the tastier it is! The salmon and the shells with brie/asparagus came directly from Trader Joe’s freezer section. AND the salmon is boneless and skinless as well. Fred cooked the salmon. I know a lot of people like it rare’ish… I like mine crispy with no chance of flipping around… this just had a little butter on it, then was sautéed in olive oil, with salt and pepper and a little squeeze of lemon juice toward the end. The frozen shells with brie I wasn’t sure about. It sounded good at the time, but hmmm, you never know. It was good! It’s a small package and says serving size is 2 and it was PLENTY! This is an example of a good dinner put together in no time! What are some of your favorite “quick to throw together” meals?? I’d love to know!

Catch you back here tomorrow!

Meatless Monday… Giada’s Creamy Farfalle, with Cremini, Asparagus and Walnuts!

Image: FoodNetwork.co.uk

I made this a few years ago and it was outstanding! I just now remembered it while trying to come up with a meatless recipe that I know you would all love! Trust me on this, it’s a WINNER with a capital W! It’s quick, easy and the taste??? Out of this world!! Pair with a small salad and whoa, it’s friends-come-over-to-dinner worthy! This is one of the most popular Giada De Laurentiis recipes. Dang she’s good!

Below is the recipe, or click HERE for the link to the Food Network page where you can print the recipe!

 CREAMY FARFALLE WITH CREMINI, ASPARAGUS AND WALNUTS

Ingredients

Salt

1 pound farfalle pasta

3 tablespoons butter

1 pound cremini mushrooms, thickly sliced

1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces

1 cup mascarpone cheese

Pinch freshly grated nutmeg

3/4 cup walnuts, toasted

1/4 cup freshly grated Parmesan

 

Directions

Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.

Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.

Enjoy! Catch you back here tomorrow!