Skillet Chicken Potpie
Originally uploaded by paintedbooklady

In this dinner you have the option to use canned biscuits or homemade. It doesn't take long to whip up a batch but it's much easier to go with canned or frozen. That's what I used for this recipe. Cook's suggests Pillsbury Golden Homestyle so I went with that. You can also use a pie crust.

1 package refrigerated biscuits or, or refrigerated pie crust
1 1/2 lbs boneless, skinless chicken breasts
salt and pepper
4TBS unsalted butter
1 onion, minced
1 celery rib, minced
1/4c dry vermouth or dry white wine
2C low-sodium chicken broth
1/2 cup heavy cream
1 1/2 minced fresh thyme(or a little bit less dried)
2 cups frozen pea-corn medley, thawed. I actually use mixed veggies

1, Heat oven. Adjust oven rack to middle position and heat according to pie crust or biscuit directions.

2.Season and brown chicken: Pat chicken dry with paper towels. Season with salt and pepper to your liking. Melt 2 TBS butter in 12 inch skillet over medium high heat until foaming subsides. Brown chicken lightly on both sides, about 5 minutes total. Transfer to a clean plate.

3. Saute Aromatics: Add remaining 2TBS butter to skillet and return to medium heat until melted. Add onion, celery, and 1/2tsp salt and cook until onion has softened, about 5 minutes. Stir in flour and cook, stirring until incorporated, about 1 minute.

4.Add alcohol of choice:Poach chicken: Stir in wine or vermouth and cook until evaporated, about 30 seconds. Slowly whisk in broth, cream and thyme, and bring to a simmer. Nestle the chicken into the pan, cover and cook over medium-low until the thickest part of the breast resiters 160 on an instant read thermometer, about 10 minutes.

5. Bake topping: While sauce simmers, bake biscuits according to package directions. If using pie crust unfold dough on a parchment lined baking sheet. and bake according to package unstructions.

6.Shred chicken and add vegetables: Transfer chicken to plate. Stir peas and carrots into sauce and simmer until heated through, about 2 minutes. When chicken is cool enough to handle cut or shred into bite size pieces and return to skillet,

7. Add topping: Season filling with salt and pepper to taste. If using pie crust carefully slide onto skillet and serve. If using biscuits, place on top of skillet or on top of each individually serving.

It's not exactly gourmet but it is tasty. I find that kids love this one. It's very fast, no more than and hour. You can play with teh veggies you use, most would taste good.

This recipe is from Best 30 Minute Recipes.

Dinner

Dinner
Originally uploaded by paintedbooklady.

chicken, ham&cheese roll-ups with cous cous and peas

8 thin chicken cutlets)about 1 1/2lbs
course ground salt and pepper
2 tbs honey mustard
4 slices deli ham(about 4oz) halved lenghtwise
12 thin slices swiss cheese(about 4oz) halved lengthwise into 24 strips(you can also use other cheeses, whatever you like)
10 oz frozen peas
1tbs butter
3/4 c cous cous

Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with foil. Place cutlets on a work surface and season with salt&pepper.

Spread cutlets with mustard; layer with 1 slice of ham and 2 strips of cheese. Starting at short end, roll up cutlets. Place seam side down on baking sheet. Top each cutlet with 1 piece of remaining cheese.; broil until browned and chicken is opaque throughout. 6-10 minutes.

Meanwhile, in a small saucepan, bring peas, butter, and 1 cup of water to a boil. Remove from heat, stir in cous cous. Cover and let stand for 5 minutes. Season with salt and pepper and fluff with a fork. Serve with roll-ups.

From Martha Stewart

I wasn't sure that my kids would like the swiss but took a chance. This dinner was a giant hit with everyone, no leftovers. Best thing is that it is so simple. Half hour from start to table at the most. Yummy.

No picture for this one

Sloppy Joes

1TBS olive or canola oil
1 onion, peeled and chopped
1 stalk celery, chopped (optional, I do not use)
1 red bell pepper, seeded and chopped
2 cloves garli, crushed (I mince)
1 and 1/2lb lean ground beef, turkey or chicken
1 28oz can stewed tomatoes, diced
1/2C ketchup or half ketchup half bbq sauce (I do the mix)
2TBS cider vinegar
1TBS brown sugar
1TBS Worcestershire sauce
Few shots tabasco (I add this at the table)
salt and pepper
soft buns

Heat the oil in a large pot over medium heat and saute onion, celery, and red pepper until soft, about 10 minutes. Add garlic and saute for about 20 seconds. Add meat and brown, breaking it up as you cook, for about 10 minutes or until no longer pink.

Add tomatoes, ketchup, vinegar, brown sugar, Worcestershire, tabasco, and salt and pepper to taste. Simmer for about 20-30 minutes or until sauce has thickened. Split buns in half and spoon mixture on top. Serve. Make enough for 6.

This is a nice simple recipe that kids love. I find that after cooking for 30 minutes taking it off the heat and letting it sit for about 10 minutes is the best way to thicken. I like the addition of bbq sauce, better flavor and I use ground beef. Generally I serve it with steamed veggies. Our favorite are cauliflower, broccoli and carrots.

This recipe is from a book called Starting Out by Julie Van Rosendaal. Not only is it fun to look at the recipes are great whether you are a new cook or have been cooking for a long time. Nice simple recipes for busy days.

Roasted Brussel Sprouts

Roasted Brussel Sprouts
Originally uploaded by paintedbooklady.

This is a really easy one that I made up after having them at Rocket to Venus.

Use as many brussel spouts as you need. 3 people eat them in my house and it's about 2 lbs. We love them! Just toss with some high quality olive oil. Add salt and pepper to taste. Pop in a 400 degree oven and bake for about 40 minutes. You want them to brown a little.

So, so good.

MMMMMMDonut

MMMMMMDonut
Originally uploaded by paintedbooklady.

I wish that I could say I made this. If I had I could make one right now and eat it with my coffee while I watch branches crash to the ground. Here in Maryland we woke up to the results of an ice storm. Very, very pretty but a total nightmare. Power is out all over our county, so far we are safe and we have a woodstove so we can stay warm any way you look at it.

I didn't have any food to update as I have not cooked anything lately and did not get a picture of the food that was made for me on Sunday. I won't be cooking at all this week but I am assured a dinner will be made on Sunday so hopefully I will have something for you to make then.

Until then enjoy my virtual sweet donut Valentine.

3 cloves garlic, peeled
2TBS olive oil
2 stems fresh rosemary
2 stems fresh thyme
1C fresh mushrooms, sliced
1 can stewed tomatoes, 15oz
2 roased red peppers, jarred is fine, chopped bite sized
1C tomato sauce
10oz frozen spinach, defrosted
6C chicken broth
3/4-1lb chicken breast tenders, cut into 1inch pieces
1lb ravioli, any variety(frozen or fresh)
1C grated parmesan, to be passed at table

Heat oil in large soup pot or dutch oven over medium heat. Add minced garlic and herbs and cook until fragrant, about 1 minute. Add mushrooms and cook 3 to 5 minutes. Season with salt and pepper. Add tomatoes, red peppers, and sauce to pot. Add

Put defrosted spinach in a towel and squeeze out excess water. Seperate with fingers and add to soup pot. Pour in chicken broth and stir to mix. Raise heat to high. Add chicken to stew. When stew comes to a boil add ravioli. The chicken should be cooked through but check to make sure. If not hold off on putting ravioli in and cook chicken until done. When ravioli is cooked al dente(or however you like it) the stew is done.

Serve and pass around parmesan at table.

from Rachael Ray 30 minute meals for kids

This is actually a guest blogging post. I didn't make this, my husband and children did. Sundays have become cooking days for them. They are all learning to cook together. This is their second meal, I didn't get a picture of the first. I choose the recipe, although Maia is going to start doing this, and shop and they cook.

I was told that it was very easy to make. It was very tasty. There were no fresh herbs at hand so they used pinches of dried. It was served with fresh rosemary bread.

Very, very yummy and easy to make. It's a good starting place for new cooks and a very basic recipe that can be tweaked for more seasoned cooks.

Bad, bad blogger!

Dinner
Originally uploaded by paintedbooklady.

I can't believe how long it's been since I updated. And I left you hanging! The Holidays kicked my ass this year and I feel like I've only finally recovered. Poor excuse but excuse just the same.

I'm going to finish off with the roasted veggies. I have a wonderful soup to blog. You'll see that tomorrow!

Roasted Vegetables

1lb small(1 1/2 to 2 inch diameter)red potatoes, scrubbed. If you can find small ones then cut them down to size, generally you will need to quarter them.

1lb medium carrots, peeled, cut into 2 to 3 inch pieces, tapered ends left whole, large upper portion halved lengthwise

1/2lb parsnips, peeled, cut into 2-3 inch pieces, tapered ends left whole, large upper portion halveed lengthwise

1/2lb small yellow onions(2-3 inch diameter) peeled, root end left intact, and quartered

3 TBS vegetable oil(I use olive)

1/2tsp salt
1/8tsp ground pepper

While your chicken is resting on the rack you pulled from the pan, adjust the oven rack to the middle position and increase oven temp to 500 degrees. Using a wooden spoon scrape up the browned bits from the roasting pan and pour liquid into a fat separator. Return empty roasting pan to oven and heat until the oven reaches 500 or about 5 minutes. Toss the vegetables with oil, salt and pepper. Scatter the vegetables in a single layer in the roasting pan. arranging potatoes and onions cut side down. Roast, without stirring, for 25 minutes.

While your vegetables roast, pour off 1/2C liquid from the fat seperator; discard the remaining liquid and fat. Remove roasting pan and heat broiler. Drizzle liquid over the vegetables and broil until tender and deep golden brown, about 5 minutes. Transfer to serving platter.

While you broil the veggies carve the chicken. Add chicken to platter and serve.

You might wonder if cooking the vegetables separetely makes a difference. I assure you it does. You will end up with crisp, flavorable veggies. So good!

I don't use onions, none of us like them enough to eat whole pieces. I increase the carrots and potatoes. We love the parsnips but can't always find them so I don't always use those either. I imagine that you could try other vegetables, like celery and squash.

It really is the perfect winter dish. We're having it again tomorrow.

Next up soup.