French Onion Steak and Asparagus

Again, it's all about Rachael Ray. I am hopelessly devoted to her recipes. They are quick, easy and Yummo! I'm sorry. I just couldn't help myself. This time it isn't a recipe from the 365 book, but from her Big Orange Book. It was also featured on her show.

We eat a lot of chicken breasts here because they are so versatile and quick to cook. I've been looking to expand our protein horizon. I saw this recipe which uses london broil. I do not use it often because I am always afraid it will turn out more pot roast like than like steak. This one came out perfectly tender and juicy, just like a sirloin. The price of london broil is much better than sirloin or other steak cuts so we may add this cut to regular rotation.

I was trying to round out the meal but wanted something other than the regular salad and baked potato usually served with steak. I found some of the year's first asparagus and decided to make homestyle potatoes. The Gruyere sauce was great for dipping the asparagus.

To find the recipe and instructions, check our Rachael Ray's daytime show site.

Braised Chicken Thighs and Vegetables

I received a wonderful new 6.5 quart cast iron dutch oven for Christmas from my dad. I love it! We have other dutch ovens, but they are used for camping and have feet on them. I wanted one I could use in the oven and on the stove top. I've already used it twice with great results both times.



Tonight's dinner came from a Cooking Light recipe but it doesn't taste like a light meal. I didn't even realize it was "light" until I was already making it. This may have to be one of the New Year dishes when everyone is trying to watch their diet.




Ingredients

* 2 tablespoons all-purpose flour
* 2 teaspoons paprika
* 1 teaspoon salt
* 1 teaspoon dried thyme
* 1 teaspoon dried oregano
* 1/2 teaspoon black pepper
* 8 chicken thighs (about 2 pounds), skinned
* 1 teaspoon olive oil
* 1 1/2 cups (2-inch-thick) slices carrot
* 1 large onion, cut into 8 wedges
* 1 1/2 cups fat-free, less-sodium chicken broth
* 1/2 cup dry white wine
* 1 1/2 pounds small red potatoes, quartered

Preparation

Combine first 6 ingredients in a large zip-top plastic bag. Add chicken; seal bag, shaking to coat.

Heat oil in a Dutch oven over medium heat. Add chicken and remaining flour mixture to pan; cook 3 minutes on each side or until lightly brown. Add carrot and onion; cook 3 minutes, stirring frequently. Add broth, wine, and potatoes; bring to a boil. Reduce heat, and simmer 35 minutes or until chicken is done and vegetables are tender.

(I put mine in the oven at 375 for an hour with the lid on, the vegetables were perfect and the chicken was as tender as could be. Delicious!)

Cider Vinegar Chicken and Garlic Smashed Potatoes

Don't let the picture fool you. It may look white and plain, but trust me it has a ton of flavor. This is a Rachael Ray recipe from my favorite 365 book I've mentioned here before.

4 6oz boneless, skinless chicken breast halves (I cut mine into bit size pieces)
coarse black pepper
2 medium yellow onions, thinly sliced
2 TB thyme leaves
3 TB honey
3 large garlic cloves, chopped
1/2 cup apple cider vinegar
2 cups chicken stock

Preheat skillet over medium high heat. Add 2 TB EVOO. Season chicken with salt and pepper and add to hot skillet. Brown chicken. Remove and reserve the meat. Cover it with foil. Add another TB of EVOO to the pan then the onions, thyme, honey, and garlic. Season with salt and pepper and cook until the onions are brown and caramelized. Add the cider vinegar and stock. Turn up the heat to high and bring liquids to simmer. Add chicken to skillet, cook for about 10 minutes. Serve with your favorite garlic mashed potatoes. The sauce it delicious on the potatoes.

It's a Pioneer Woman Day

Homemade cinnamon rolls for breakfast.
Marlboro Man Sandwich with Hot Crash Potatoes for dinner.

Thank you Ree for your great recipes.





I wasn't fast enough with the camera to get a picture of the cinnamon rolls. They disappeared pretty quick.

What's for dinner?

As I said last time, there will be a lot of these posts in the future. I'm going back to school. I'll still be cooking dinner, but I don't know how often I'll get to bake or create anything special. Here is where I should say something cheesy like every dinner with my family is special, but I'll spare you.

Dinner was grilled salmon with lime (we seem to be on a lime kick), roasted brussels sprouts, and spicy roasted potatoes. The potatoes were made spicy by adding a tablespoon or so of Texas Pete to the olive oil before mixing it with the potatoes.

Crash Hot Potatoes

These are so simple and delicious. I found this recipe at The Pioneer Woman. She has easy and great tasting recipes on her site. This recipe is so simple, I could not believe I'd never thought of it before. My grandmother taught me to save leftover boiled potatoes and make hash browns out of them but I'd never thought to boil potatoes just to make them crispy. I promise this is not going to be the only time we have these potatoes. Make more than you think you will need. We were fighting over the last of the crispy bits on the platter. Thanks Ree!



I've made these with both red and white potatoes. We prefer white potatoes.