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Lemon Braised Chicken

Lemon-Braised Chicken

Lemon-Braised Chicken

Ingredients

  • whole chicken- 5lbs
  • lemons- 2
  • cinnamon sticks- 2
  • fresh rosemary sprigs- 4
  • STAPLES
  • poultry seasoning (like Lawry’s perfect blend), or a combination of salt, pepper, paprika and thyme
  • butter- 2 tbspns (to sauté chicken)
  • milk- 2 cups

Instructions

  1. Remove and discard neck from chicken then rinse and pat dry with a paper towel.
  2. Season chicken generously with poultry seasoning.
  3. Melt butter over medium-high heat in Dutch oven or large skillet that can be transferred to oven.
  4. Saute chicken in butter breast side up first for 20 minutes until brown, then turn over with breast side down
  5. Add milk, zest from both lemons, juice from one lemon, cinnamon sticks and rosemary.
  6. Heat oven to 325⁰.
  7. Cover chicken with oven-safe lid or aluminum foil and transfer to oven to cook for 45 minutes.
  8. Remove lid and cook for an additional 30 minutes or until internal thermometer reaches 160⁰.
  9. Serve chicken carved with sauce from pan spooned over the top.
http://tonispilsbury.com/lemon-braised-chicken/

Reincarnate The Leftover

Don’t throw out leftover roasted chicken!  Instead, reincarnate it into something fabulous like Lemon-Basil Chicken Bake:

Lemon Basil Chicken Bake Recipe

 

Meal Planning For Busy Families

Weekly Meal Plan

The Organized Cook Weekly Meal Plan System

 

Le Creuset Enameled Cast-Iron 7-1/4-Quart Round French Oven, Cherry Red

I had been wanting the Le Creuset cookware set for some time but had always let the price deter me from purchasing.  Then I realized that buying these beautiful pots was well worth the investment.  Made in France, each pot is cast iron and enamel coated, so no worrying about chemicals leaking into your food.

I love the way my food cooks in them, especially my French Oven.  The cast iron heats up and keeps a steady temperature to cook the food and is perfect for stews and braising.

Le Creuset Dutch Oven

Le Creuset Enameled Cast-Iron 7-1/4-Quart Round French Oven, Cherry Red, on sale $299.95

 

 

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Wild Rice & Chicken Casserole with Roasted Brussels Sprouts

Easy Dinner Recipe

Wild Rice & Chicken Casserole with Roasted Brussels Sprouts

Wild Rice & Chicken Casserole with Roasted Brussels Sprouts

Ingredients

  • boneless skinless chicken breasts- 2-3 bs (4-6 trimmed breasts)
  • packaged wild rice, mushroom flavori- 2 6 oz. boxes (like Unlce Ben's Wild Rice Mushroom Flavor)
  • cream of mushroom soup- 2 cans
  • brussels sprouts- 12 oz., rinsed
  • STAPLES
  • milk- 2 and 1/2 cups
  • olive oil

Instructions

    Chicken:
  1. Heat oven to 375 degrees F.
  2. In large mixing bowl combine rice with seasoning packets, soups and milk; mix well
  3. Transfer rice mixture to long casserole baking dish.
  4. Place chicken breasts in rice mixture setting them side-by-side pressing down into the mixture.
  5. Bake until cooked thoroughly and rice has absorbed all liquid, approximately 1 hour.
  6. Brussels sprouts:
  7. Slice sprouts in half lengthwise and place in mixing bowl.
  8. Drizzle with olive oil and toss.
  9. Season with salt and pepper.
  10. Transfer to a baking sheet.
  11. Bake alongside chicken until crispy, approximately 12 minutes.
http://tonispilsbury.com/wild-rice-chicken-casserole-with-roasted-brussels-sprouts/

 

Weekly Meal Planning For Busy Families

Meal Planning

Weekly Meal Plan

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Southwest Chicken Enchiladas

Cooking Video Demonstration:

Southwest Chicken Enchiladas

Ingredients

  • Stored cooked chicken breasts
  • red & green bell pepper- 1 each, deseeded and diced
  • stored diced green onion
  • cilantro- 1 bundle, hand-ripped from stems
  • queso fresco cheese- 1 round
  • green enchilada sauce- 1 28oz. can
  • corn tortillas, small- 1 dozen (or flour)
  • Staples
  • Cinnamon- 1 tspn
  • Chili powder- 1 tspn
  • Paprika- 1 tspn
  • toothpicks

Instructions

  1. Preheat oven to 350 degrees
  2. Place chopped cooked chicken into large mixing bowl
  3. Add half of red and green diced bell pepper and diced green onion
  4. Add half of cilantro and half of cheese, hand crumbled
  5. Add cinnamon, chili powder and paprika
  6. Top with 1/3 can of enchilada sauce; mix well
  7. Assemble enchiladas in long baking dish by spooning mixture in center of each tortilla and folding each side securing with a toothpick
  8. Pour remaining enchilada sauce over the top, then top with remaining cheese (crumbled by hand) and remaining diced bell peppers
  9. Remove toothpicks and bake until cooked thoroughly, approximately 15-20 minutes
http://tonispilsbury.com/southwest-chicken-enchiladas/

Southwest Chicken Enchiladas

Day 4: Southwest Chicken Enchiladas with Tex Mex Fried Rice

Southwest Chicken Enchiladas are perfect with the following side dishes:

Tex Mex Fried Rice

Ingredients

  • stored cooked rice
  • black beans- 1 15oz. can, drained
  • corn- 1 small 7oz. can, drained
  • diced tomatoes with green chiles- 1 14oz. can
  • Staples
  • canola oil- 3 tablespoons
  • cinnamon- 1 tspn
  • paprika- 1 tspn
  • garlic salt- 1 tspn

Instructions

  1. Heat oil in large non-stick skillet over medium-high heat
  2. Add cooked rice, cinnamon, paprika, garlic salt, drained beans, drained corn and tomatoes
  3. Sauté until rice is tender and begins to brown, approximately 5 minutes
http://tonispilsbury.com/southwest-chicken-enchiladas/

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