Wednesday, July 23, 2014

Crispy Oven Roasted Parmesan Potatoes over Chicken

This is one we tried last night - very tasty! I'd recommend serving it with some sort of bread or something that will soak up the juices, because they are delicious! This recipe is courtesy of My Recipe Journey.

Crispy Oven Roasted Parmesan Potatoes Over Chicken

  4 large russet potatoes
2 Tablespoons Olive Oil
1 teaspoon black pepper, divided in half
1 teaspoon garlic powder, divided in half
1 teaspoon onion powder, divided in half
 15 oz. can fat free beef broth
2 Tablespoons of butter
2 boneless skinless chicken breasts, sliced into thin bite sized pieces
1/3 cup Parmesan cheese, freshly grated
kosher salt
black pepper
chopped fresh parsley, garnish
Preheat oven to 400 degrees F.
Cut the potatoes into 1 inch cubes and coat with the 
olive oil and half the pepper, garlic powder and onion powder.
In a medium sized pot simmer the beef broth and butter.
Then add the coated potatoes and bring to a boil for 8 minutes.
Season the chicken pieces with the other half of the pepper, garlic powder and onion powder.
Also lightly season the chicken pieces
with kosher salt and pepper.
Grease a 12"x 9" glass baking pan.
Evenly spread out the seasoned chicken pieces
in the bottom of that pan.
Now pour the boiled potatoes and the broth mixture
evenly over the chicken pieces.
 Top with the grated cheese.
Bake uncovered on middle rack for 50- 60 minutes
or until nicely browned.
Remove from oven and sprinkle with fresh chopped parsley.
Serve warm with pan juices.
Makes 4 servings.

I made this as directed, though I made it with 6 potatoes and about 1/2 a bag of chicken tenders, which ended up making a 9 x 13 pan, and a 10 x 8 pan as well. I doubled the liquid amount, and used chicken broth instead of beef broth. It seemed weird to me to use beef broth with a chicken/potato dish. The potatoes were deliciously seasoned and cooked perfectly. Compared to the potatoes, the chicken was a little less flavorful, but together, mmmmm, a piece of heaven. 

Chicken Enchilada Dip

Hey all! I know it's been awhile...there's been this whole job change thing that's thrown me for a loop. Hopefully life is settling back down finally! Anywho, I've tried a couple new recipes, including today's, which is a Chaley original! Enjoy :)

This made a really full 13 x 9 pan. Full of deliciousness! ;) But you can scale it down for more manageable amounts. I did freeze the leftovers after feeding about 8 people, plus leftovers. I'll let you know how that turns out. I served this with chips or tortillas.

1 2.5 lb bag of boneless/skinless chicken thighs
Chili Powder
Garlic Powder
Garlic Salt
Black pepper
Chicken bullion and water to taste
1 jar of White salsa queso
1 jar of green salsa with tomatillos
2 boxes if Mexican Rice mix (I used Rice a Roni), made as directed.
Monterrey Jack Cheese to sprinkle on top - about 1.5 cups or so, more if you want to mix it in the dip

Add the chicken, seasonings, a little bit of water and chicken bullion to the crockpot and cook. You can cook on low for 6 hours, or on high for 3-4. Seasonings are too taste. I was pretty liberal with them when I made it. You can always add more when you get everything together. 
Shred the chicken when cooked into a bowl big enough to hold all the ingredients. Cook the Mexican rice as directed on the box. Add to the bowl when finished. 
Add the salsa, and salsa queso, as well as any extra cheese desire. Gently mix until all the ingredients are pretty uniformly distributed. Put in to a lightly greased 13 x 9 pan, and sprinkle with cheese. Bake at 350 for 20-30 minutes, or until cheese is melted on top. You don't have to bake it if all your ingredients are hot at the same time - I made this the night before and kept it in the fridge overnight, but I think it made it extra tasty to get the slightly crispy melty cheese on top. 

 I don't have a picture of this one, but everyone who's tried it has asked for the ;) 

Listening to a little Steve Moakler, Rixton, John Legen, and the Plain White T's.