Tag Archives: potatoes

Chicken Fricassee

Remember when I told you about my awesome new little recipe book from my friend? (See post here). I tried another recipe last night and it was a big hit…again!

Chicken Fricassee

  • 1/2 tablespoon olive oil
  • 1/2-1 onion (depending on the size)
  • 1/2 of a green pepper
  • few shakes of garlic salt
  • chicken tenders (I used about 6, you want about 2 chicken breasts)
  • 1 8 oz can of tomato sauce
  • 2 bottles of beer (any kind is fine)
  • potatoes (peeled and cut into large chunks)- I think I used about 8 medium size yellow potatoes, I will probably use a few less next time
  • green olives, as many as you want
I started by chopping up the onion and green pepper. (Actually, I peeled the potatoes first, cause it takes me FOREVER to peel potatoes if they are small). I then cooked the pepper and onion for a few minutes until the onion is translucent.
Then, I cut up the chicken tenders into thirds (because my were really large and I wanted them to cook evenly). I then added the chicken to the pot and cooked for about five minutes, or until the chicken was cooked through.
Next, I added the tomato sauce, the beer and the olives and cooked for another five minutes. I used the large green olives stuffed with pimento. Note: next time I will definitely slice up the olives first. Some bites had a little too much olive and some bites needed a small slice of olive.
After five minutes, I added the potatoes and brought the whole thing to a boil. I then covered the pot, reduced the heat to a good simmer and let the pot cook for 30 minutes.
While the potato and chicken mix was simmering, I cooked some quinoa to serve under the fricassee and boiled some corn to serve on the side. Yay for the first corn of the season!!!! I then served the fricassee over the quinoa with the corn on a separate side plate. It was delicious. Bf added a little pepper and I added a little salt and it was delicious!


Filed under Meat, Poultry, Etc., New Recipes

Mediterranean Chicken with Potatoes

This dinner was one of my recent attempts to avoid pasta. Based on the ingredients, I thought it would be absolutely delicious. It was good, but not quite as amazing as I expected. It also required a lot of cutting and prep. Finally, it was almost like….stew. Not that that’s a bad thing, it just wasn’t what I expected. This description doesn’t really give the recipe a fair shake. It was tasty, but if push comes to shove and I had to recommend a recipe, this probably wouldn’t be it. But if you are undeterred, here is the recipe and description.

Mediterranean Chicken with Potatoes

Adapted from Cooking Light

  • 4  teaspoons  minced garlic, divided
  • 1  tablespoon  olive oil
  • 1  teaspoon  salt, divided
  • 1/4  teaspoon  dried thyme
  • 1/2  teaspoon  black pepper, divided
  • 12  small red potatoes, halved (about 1 1/2 pounds)
  • Cooking spray
  • 2  pounds  skinless, boneless chicken breast, cut into bite-sized pieces
  • 1  cup  vertically sliced red onion
  • 3/4  cup  dry white wine
  • 3/4  cup  fat-free, less-sodium chicken broth (in retrospect I’d probably use only a dash)
  • 1/2  cup  chopped red bell pepper
  • 1/4  cup  pitted kalamata olives, halved
  • 2  cups  chopped plum tomato
  • 2  tablespoons  chopped fresh basil or some dried
  • 1  (14-ounce) can artichoke hearts, drained and quartered
  • 1/2  cup  (2 ounces) grated fresh Parmesan cheese
  • Thyme sprigs (optional)

First, I started by cutting up the potatoes into quarters, then tossing with two teaspoons of minced garlic, the salt, pepper dried thyme and olive oil. Then, I baked the potato mix at 400 on a rimmed baking sheet for 30 minutes. Because my potatoes were a little bigger than expected, I’d probably cut them smaller next time or bake them a little longer.



Bf was then nice enough to cut up the chicken for me into bite size pieces, which I cooked with a little cooking spray until they were browned and cooked through.





While the chicken was cooking, I chopped the red pepper and the red onion, and sliced the olives. I also cut up the tomatoes, the rest of the garlic and drained the artichoke hearts, which I put in a separate bowl (because they went into the pot at a later point).




When the chicken was done, I removed it to another bowl and added the sliced red onions to the pot. I cooked the red onion for a few minutes, or until it had started to brown and soften.





Next, I added the white wine and scraped up the browned bits on the bottom of the pan. I then let the wine simmered for a few minutes until it reduced by about 1/3.





This picture shows what the potatoes looked liked when they were done.





When the potatoes came out of the oven, I added them, the chicken, the red peppers, olives and the chicken broth to the pot. Then I let the mix cook for a few minutes.





After a few minutes, I added the artichoke hearts, tomatoes and last bits of garlic. I also included a little more salt and some dried basil. I let the whole pot cook for a few minutes to let the potatoes soften a bit.





I then served two bowls with a little pile of Parmesan cheese. As I’m looking at it, it actually looks pretty good. Maybe I’ll reconsider my prior recommendation…

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Filed under Meat, Poultry, Etc., New Recipes, Pasta, grains, etc.

Curried Potatoes and Chickpeas

While I’m on the continuous hunt for new recipes, I’ve also attempted to stretch the boundaries of my comfort zone. Here are my restrictions: I’m a total wuss when it comes to spicy food. I intensely dislike shellfish and cooked mushrooms. Mexican food is delicious, but tends to make me sick. I can’t eat any kind of red chili after eating it once when I had the flu and losing it two hours later. I love raw mushrooms, almost any kind of vegetable, meat, fruit, grain and fish (without a shell). I generally avoid rabbit after having a pet bunny that we called “bun-bun” but was officially named Rascal. I also steer clear of veal because baby cows are so darn cute (not super logical I know, but what can I say, I’m a softy when it comes to animals). Other than that, I’m pretty easy going. I’ll try (almost) anything once, but try to stick to a budget for my day-to-day food. So generally I don’t buy fish because it’s pricier and pasta is my go-to.

But in the name of variety, I decided to give this recipe a shot: http://www.foodnetwork.com/recipes/food-network-kitchens/curried-potatoes-and-chickpeas-recipe/index.html

It was tasty. Not overwhelming-must have seconds-can’t wait for leftover for lunch tomorrow tasty, but good. I left out the cayenne pepper and the jalapeños (see the wuss explanation above). Bf added the cayenne to his bowl once I was done. I learned that bf also prefers a curry sauce to a rub. But we both liked it.

When buying the potatoes, I didn’t realize they needed to be peeled. I would have ignored the suggestion to buy baby potatoes and instead gotten the big ones that are easy to peel. These were a pain in my tush, but I did it. Slowly and painstakingly. But it was good I did, the peels would have ruined it. Anyway, I put the potatoes in a pot and brought the water to a boil. Then I boiled then for about 4 minutes or until barely tender.



Once they were done, I melted the butter in the skillet and cooked the potatoes for 8 minutes, or until golden brown.





While the potatoes were cooking, I whipped up the topping. I added lime juice, cilantro and part of the potato water to a 1/2 cup of Greek yogurt. I don’t usually like yogurt sauces, but this was delicious!





After the 8 minutes, I added the curry powder and cooked for another 30 seconds. I forgot to take a picture of the next step in my rush to eat: I then added the chickpeas and a little more than a 1/2 cup of the reserved potato water. Using a fork, I then mashed the potatoes, stirred everything together and cooked for another minute or two, until everything was hot.




I spooned some into two bowls, added a little cilantro on top…






Added a dollop of the yogurt sauce….






And enjoyed with broccoli on the side! It was not my biggest hit, but certainly a successful dinner.

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Filed under New Recipes, Pasta, grains, etc.

Christmas Ham

Even though it’s not yet Christmas, I am very much in the holiday spirit. In addition to my beautiful tree, there are twinkly lights adding sparkle to the apartment, garland draped everywhere and Christmas treats for all.

My little family, me, bf and Winston, love the holidays. Unfortunately, Winston’s love manifests itself in punching at the ornaments, wrestling with the tree skirt, and trying to pull down the garland.

My Christmas spirit is shown through cooking (what else!). One of my favorite holiday meals is ham. We don’t make it every year and for some reason I never think of it during the other 11 months. Well, this year, I’m changing that.

Ham is one of those things that seems way more daunting than it actually is. It’s a little pricey (not compared to other meats, but when you are a newly-graduated-still-in-the-college-mentality, $28 seems like a lot of money). But when you break it down, it’s going to provide or contribute major parts to at least three dinners for me and my bf. That’s a lot of food! It’s also ridiculously simple.

First, I put down two layers of tin foil, crossing over each other inside a pyrex. Then I put the ham, still in it’s wrappings, in the pan. I removed the wrappings and poured all of the juices over the ham. I cooked the ham with the bone sticking up in the air because I wanted the meat to cook in the juice, so I flipped over the ham. Then I wrapped up the tin foil nice and tight and baked for about 85 minutes on 325. You are supposed to cook 10-12 minutes for each pound, or until the ham is evenly heated. My ham was 9 pounds, but 90 minutes or more seemed like an awful lot and I didn’t want it to be dry, so I went with 85.


While the ham was cooking, I boiled little red potatoes for about 20 minutes. Hard potatoes are the worst, so make sure you can easily stick a fork into the center. I also trimmed and boiled brussel sprouts for about 7 minutes. Then I put the sprouts in a skillet, added some chopped garlic and margarine and cooked for a few minutes.


This is what the ham looked like when it was done. It pulled off the bone pretty easily and the entire apartment smelled amazing! It may take a while to bake, but seriously, easiest dinner ever.


We had the brussels and the potatoes on the side, so the dinner was nice and nutritious!




We had the potatoes with a little margarine, salt, and pepper and they were scrumptious!

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Filed under Meat, Poultry, Etc., Weekly Winston