No Name Chicken

This is one of those recipes that came together from "cleaning" out the fridge for dinner. Some of my dinners to involve me thinking ahead, but usually I just go by what happens to sound good by the end of the day or whatever happens to by hanging around.


EQUIPMENT
Cutting Board
Sharp Knife
Medium Pot
Large Pan w/Lid



CHICKEN INGREDIENTS
Olive Oil
1T. Unsalted Butter
6ish Boneless Skinless Chicken Thighs, trimmed of fat
Multi Colored Bell Peppers, sliced in strips (amount depends on size)
1/2 Onion, thinly sliced
Salt + Pepper
Fresh Dill, roughly chopped
3-4T Heavy Cream


MASHED POTATOES
2-3 (depending on size) Potatoes, washed, peeled and cubed
Butter
Half & Half (milk is fine too)
Salt
Pepper
Garlic Powder (if you are willing to take the time roasted garlic gives a much better flavor)


Fill your pot with water and get your potatoes on the stove top before you do anything else.

Once the potatoes have been started, you can move on to the chicken. Add oil and butter to large pan on medium heat, when hot add onions and peppers and saute until just before soft. Season your chicken with salt and pepper and place on top of the bed of peppers and onions and cover with lid. Let simmer for 2 minutes or so, flip chicken and cover again for about 3 minutes. Add cream, and cook for 5-7 minutes, until chicken is cooked through. Remove from heat and let rest.

Your potatoes should be cooked by now. They are best if when you poke them with a fork they fall apart, not just admit the fork. Drain potatoes and return to burner on low heat. Add butter, cream and seasonings according to your desired creaminess and flavor desires.

Serve warm.



On a completely unrelated not...sort of. Yesterday I had great fun brewing a batch of Amber Ale with my best friend. We will be able to bottle it in 20 or so days, and we need to come up with a name for it.

Comer!

Simple Is Good

Sometimes you just need to make yourself a meal that looks like it came from a restaurant, but tastes like comfort. I've been working so much, and running around all the time that today I decided I needed something healthy and beautiful. This is an incredibly easy meal. This evening I am serving....Pan Seared Pork Chops with a side of Garlic Lemon Sautéed Kale, and Mini Patty Pan Suash in Dill and Butter.

EQUIPMENT
Cast Iron Skillet
Large Sauté Pan
Sm. Sauté Pan
Sharp Knife
Cutting Board
Wooden Spoons

INGREDIENTS
Boneless Pork Chops
Mini Patty Pan Squash
Kale
Fresh Dill
3 Garlic Cloves
Salt
Pepper
Lemon
Olive Oil
Unsalted Butter


PORK CHOPS
Boneless Chops
Salt
Pepper

In a cast iron skillet melt butter and olive oil together. While that's warming season chops with salt and pepper. Cook over medium heat 15-20 minutes, flipping once or twice to seer.




SAUTÉED KALE
Olive oil
Fresh Chopped Kale
Garlic, roughly chopped
Salt
Fresh Ground Pepper
Lemon juice

In a large pan heat oil over medium way. Add kale and stir occasionally, when kale begins to wilt add garlic, salt and pepper. When almost completely cooked add a squeeze of lemon.


PATTY PAN SQUASH
Squash, sliced
Salt
Fresh Chopped Dill
Unsalted Butter
Olive Oil

In small pan over medium-low heat cook squash in butter and oil. Add salt and pepper. When squash is almost cooked add fresh dill, so as to have the fresh flavor without over cooking it.



Plate everything together and enjoy. I put a dollop of my homemade apple butter on my chop.


Comer!