Greek Chicken Sheet Pan Dinner

The boyfriend has been finding all sorts of new recipes lately.  Among them was this winner (I haven't tried most of them yet to be fair) - it's quick to put together (and I'll be faster with more repetitions and less double checking measurements) and the whole meal is cooked together.  I used the full package of chicken thighs (six, but there's always one or two that are quite small) and found "rainbow carrots" at the store, which seemed close to the heirloom it calls for.


Ingredients
2 medium lemons
4 (4-ounce) boneless, skinless chicken thighs
1 pound baby red potatoes, cut into 1/4-inch-thick slices
12 small (12 ounces) heirloom carrots, trimmed
2 tablespoons olive oil
1 tablespoon plus 1 teaspoon fresh oregano, divided
1 1/4 teaspoons kosher salt, divided
1 teaspoon garlic powder
Black pepper, to taste
1 1/2 ounces crumbled feta cheese
1 tablespoon grated lemon zest
Directions
Adjust the oven racks in the center and bottom third, and preheat the oven to 450°F. Line two large rimmed baking sheets with foil and spray with oil.

Slice one lemon into 1/4-inch-thick rounds. Cut the second lemon in half.

In a large bowl, combine chicken, potatoes, carrots, juice from 1/2 lemon, olive oil, 1 tablespoon oregano, 1 teaspoon salt, garlic powder and pepper to taste, and toss well with hands until everything is evenly coated. Spread out in a single layer along with the lemon slices, without overcrowding, onto the prepared baking sheets.

Roast until the bottoms of the potatoes are golden, about 14 minutes. Flip the potatoes and carrots, rotate the baking sheets and roast until carrots are tender, potatoes are golden on both sides and chicken is cooked through, another 14 minutes.

Squeeze the remaining 1/2 lemon over everything. Top with feta, lemon zest, 1/4 teaspoon salt, pepper and 1 teaspoon oregano. Serve immediately.

Crunchy Beef Casserole

Before onions & cheese

I'm still on a cool weather casserole kick.  Last night's casserole was also from Southern Plate, just like last week's.  As she says the green pepper is optional, I only ended up adding in about a half cup.  This is a very easy recipe to put together.  While the pasta cooks, cook the ground beef, and between tending them, chop your green pepper and start putting your soup and tomatoes in your mixing bowl.  I also threw on some extra cheese on top of the french fried onions.  Because why not?


Ingredients
2 Cups Corkscrew Macaroni (Rotini)
1 can cream of mushroom soup
¾ C Shredded Cheddar Cheese
¾ tsp Seasoned Salt
1 lb Ground Beef
1 can (14 oz) whole or diced tomatoes
¾ C Green Pepper (optional - I leave it out for the kids)
1 can french fried onions

Instructions

Cook pasta as directed, rinse and drain. Brown beef, drain fat. Combine all ingredients except french fried onions. Pour into greased 2 quart casserole. Cover and bake at 350 for thirty minutes. Uncover, top with french fried onions, and bake five minutes longer.

Country Casserole

This had been on my list to make for a few years now and the cooler weather we've finally been having made it a good time to give it a try.  It's fairly quick and easy to throw together.  And it definitely makes a good amount.  If I start running into occasions that I need to bring food to somebody, this would definitely be a good place to start (I mention this because if you read Christie's blog, she specifically states that).

Ingredients

• 2 cups small shell pasta, cooked and drained
• 3 cups frozen mixed vegetables, cooked and drained
• 2 cups shredded cheddar, divided
• One can French fried onions, divided
• 2 cups shredded cooked chicken (can use canned chicken or rotisserie )
• 1 can cream of chicken soup
• ¼ cup milk
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• ½ teaspoon salt

Instructions

1. Preheat oven to 350 degrees. Combine everything in a large bowl, reserving half of the cheese and half of the onions for topping later. Spoon into 9x13 casserole dish. Bake for twenty five minutes. Top with remaining onions and cheese, bake until cheese is melted, about five minutes more.

Greek Tortellini Salad

About two and a half weeks ago I was planning on attending a family reunion.  The kind where you bring a dish to pass.  In my younger days I did chips and dip.  Or I made a dessert.  But I find these days that people want healthier options (unless your event is going to be loaded with kids, then cupcakes and chips are fun choices).  But there is "too healthy" - people are taking the day to have fun, eating as if they're on a very restricted diet isn't any fun.  As in carrot and celery sticks or a green salad.  I also wanted to pick something that would be relatively safe to transport in a cooler and sit out for a bit of time - which removed all the mayonnaise based salads.  So I turned to pinterest and found this recipe that I had pinned approximately three years ago.  I made it and it went over very well!  It certainly will remain at the top of my list of choices for when I have another dish to pass event.  I only found frozen tortellini at the store, but that cooks up quickly too.  A bit of chopping and mix the dressing and you're done!

1 (20 ounce) package refrigerated cheese tortellini
1 1/2 cups grape tomatoes, cut in half
1 large cucumber, chopped
1 cup kalamata olives, pit removed and chopped
1/2 red onion, chopped
3/4 cup crumbled feta cheese

For the Dressing:
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and pepper, to taste

1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.

2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.

3. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.

Note-this salad will keep in the fridge for up to 3 days.

Creamy Chicken Soup

A high school classmate shared this link on facebook a couple of weeks ago.  Since we've been back in winter again, I figured this was a good time to try it.  It does take a little bit of work to prep the veggies, but after that it comes together pretty quickly.  Except waiting for it to come to a boil and then simmering.

FOR THE ROUX (to thicken soup...this is made first):
• 4 T flour
• 2 T olive oil
• 2 T butter - unsalted
• ****make the roux by heating the oil and butter in pot then sprinkling the flour on top. whisk together until fully absorbed and turns almost golden. take off the heat and set aside while combining other ingredients****
• 2 T butter - unsalted
• 2 T olive oil
• 4 stalks carrots, peeled and chopped
• 2 stalks celery, chopped (opt)
• 1 sweet yellow onion - diced
• 4 cups chicken stock or broth (or a combo) - low salt or unsalted
• 3 1/2 cups milk or cream or half & half, i use a combination of skim milk and cream
• 2 T chicken base granules
• 1 t fresh cracked pepper
• 1 T dried parsley or 2 T fresh parsley
• 3 bay leaves
• 1 1/2 t Herbs of Provence
• 1/2 teaspoon turmeric (optional)
• 1/4 t garlic powder or 1 t. chopped garlic (i use garlic from a jar)
• 3 cups rotisserie chicken - cubed or shredded and cooked
• 1/4 cup white wine (your favorite)
• shredded gruyere cheese to sprinkle on top after spooning soup into bowls

Instructions

1. start by making the roux (directions above)
2. chop the vegetables and set aside until ready to saute.
3. In a Dutch oven, saute the vegetables in 2 T olive oil and 2 T butter until softened. i cook the carrots and celery first, then add the onions since they don't take as long to cook.
4. Add all other ingredients including the roux, stir well.
5. bring to a boil then turn down the heat to low and let simmer 20-30 minutes until the soup thickens to the desired consistency.
6. Stir every 3-4 minutes. Do not leave the soup unattended - it can burn quickly.
7. if you need to thicken the soup a little, mix together some cornstarch with milk or water (per box instructions) then stir into the soup.
8. stir frequently - the soup is milk-based and can burn easily.
9. before ready to serve, take out the bay leaves
10. pour into bowls and sprinkle with shredded gruyere cheese
11. serve with french baguette or other crusty bread
12. enjoy!

Hearty Beef & Noodles

This recipe appeared in my Facebook memories this week.  I have no recollection of making it, but apparently I liked it!  

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I made this for dinner tonight and it is AWESOME! It comes from the latest issue of Simple & Delicious [I posted this on April 5, 2009]. It's a great magazine for easy, homemade recipes. I have made a ton of things already, and it just came a week ago! 

Hearty Beef & Noodles 

Ingredients: 
1-1/2 pounds boneless beef sirloin steak, cut into 1/2-inch strips 
2 teaspoons olive oil 
1/2 cup chopped onion 
1-1/2 teaspoons minced garlic 
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 
1 cup water 
1 cup half-and-half cream 
1/3 cup brewed coffee 
2 envelopes brown gravy mix 
5 cups uncooked egg noodles 
1 cup (8 ounces) sour cream 
1/2 teaspoon paprika 
1/4 teaspoon pepper 

Directions: 

In a large skillet, brown beef in oil on all sides; remove and keep warm. In the same skillet, saute onion and garlic until tender. 

Return beef to the pan; stir in the soup, water, cream, coffee and gravy mix. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is tender, stirring occasionally. 

Meanwhile, cook noodles according to package directions. Add the sour cream, paprika and pepper to skillet; heat through. Drain noodles. Serve with beef. Yield: 6 servings. 

Pimiento Cheese

I was looking for a "southern" appetizer to go with my Soul Food theme for a dinner party I was having and I found this recipe.  It is so yummy!  I've made it several times since then, and it is always gobbled down by guests.

I prefer to make it with finely shredded cheese.  And I didn't want to grate an onion just for 1 tsp., so I used dried onion instead.

Click here for the original recipe on the Southern Living website.

Basic Pimiento Cheese Recipe

Ingredients

1 1/2 cups mayonnaise
1 (4-oz.) jar diced pimiento, drained
1 tsp. Worcestershire sauce
1 tsp. finely grated onion
1/4 tsp. ground red pepper
1 (8-oz.) block extra-sharp Cheddar cheese, finely shredded
1 (8-oz.) block sharp Cheddar cheese, shredded

Stir together first 5 ingredients in a large bowl; stir in cheese. Store in refrigerator up to 1 week.