Recipe: Onion Roasted Chicken

What do you do when you have to make a quick, no-hands-on dinner?  In my house, you make Onion Roasted Chicken Breasts.  My son and his girlfriend were coming over for dinner and I didn’t want to spend a lot of time slaving over a stove top, so this was my way of making something that was tasty, low “tech”, and “guest-worthy”.  I hope you enjoy it!

I started with two large chicken breasts.  Since I was feeding three people (one of whom was my son), I decided to slice the breasts in half, width-wise, to extend the amount of food without having to wait for three thick chicken breasts to cook through.  Once the breasts were cut into four separate cutlets, I put them into a bag with a sliced onion and a mixture of salad dressing (I used a lite sesame Asian vinaigrette), Chardonnay (a stainless steel Chardonnay works best here… just be sure to use what you like), and some salt/pepper.  I let the chicken/onion mixture marinate for a half hour.OnionRoastedChicken

When my guests arrived, I preheated the oven to 400 degrees and covered a baking pan with foil for easy cleanup.  I used tongs to remove the chicken and onions from the marinade and placed them in the baking sheet (as shown in the photo).  I decided against pouring the small excess marinade over the chicken.  I could have poured it into a pan to create a sauce, but this wasn’t that sort of  a dinner… I wanted something more simple.

The chicken took about 20 minutes to roast.  While the chicken and onions were roasting, I popped a bag of green beans into the microwave and cooked them for 6 minutes (until they were steamed thoroughly).  I then pulled everything out of the oven/microwave and plated our dinner.  Had I been feeding my husband, I would have added some garlic toasts or a “starch” of some sort, but this was the simple, easy dinner that my son preferred.

You can also make this dinner with fish, if you’d like.  There are many options when it comes to a dinner recipe such as this… try your hand at using your own favorite ingredients and have fun.  You’re feeding the ones that you love… enjoy!

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Recipe: Petit Goulash

I’ve been told that this isn’t really a goulash recipe, but since that’s what my husband called it, that’s what I’m going to call it as well.  This was a two-pot dinner… one medium pot for the pasta and one large skillet to brown the meat and mix everything together.  Simple and comforting… that’s what I was craving last week when the snow hit our area.

PetitGoulash

I started by dicing together a large onion and half a large green pepper and sautéing them together in a pat of butter.  Once the vegetables were browned, I added a package of ground turkey and cooked this until the meat was thoroughly browned.  To this mixture, I added a healthy pour of a dark Petit Verdot and cooked the meat mixture until the wine had been thoroughly absorbed.   The last “flavor addition” was a can of petit diced tomatoes, which added some great color to the dish.

While I was cooking the meat, I started cooking a pot of water with jumbo elbow macaroni and salt.  Once the pasta was cooked, I drained it and added it into the large skillet and stirred everything together, seasoning with garlic, salt, pepper, and paprika.  This recipe is very similar to the mazetti that my mother-in-law makes (which is absolutely delicious) and was a huge hit with my family.  The flavors melded together nicely and the dish was hearty enough to be filling without adding bread on the side.  A simple green salad would have been a nice addition, but not totally necessary.

Enjoy playing with this recipe if you choose to make it for your family.  A wonderful Hungarian smoked paprika would be fabulous – Think  I might be able to talk my local grocer into stocking this spice if I whine about it enough?  Have fun making your own family’s favorite “goulash”… after all, you’re creating something for those you love.  What could be wrong about that?  Enjoy!