Category Archives: Main Dish

Lemon Chicken Breasts

Posted in Chicken, Main Dish by

I’m on an Ina Garten “How Easy Is That?” kick. I love her new cookbook! There are so many great and easy recipes in it. I wish now that I had already bought all my Christmas gifts for family, because this cookbook would make a perfect gift for a lot of them. Anyway, I saw the recipe for lemon chicken breasts and I had a lot of the ingredients already. I knew I had bought chicken breasts from Costco a few week backs and pulled them out of the freezer. As I go to make the dish, I realize I didn’t buy chicken breasts but instead bought chicken tenders. Ugh! Well, gotta make the best of the situation so I used the tenders and I don’t think it made one bit of difference. I ended up doubling the recipe because I had a lot of tenders. The sauce is amazing and really made those chicken tenders taste great. I’m looking forward to trying this with chicken breasts next time to see how those turn out.

 

Lemon Chicken Breasts or Tenders:

  • 1/4 cup olive oil
  • 3 tbs minced garlic (9 cloves)
  • 1/3 dry white wine
  • 1 tbs grated lemon zest (2 lemons)
  • 2 tbs freshly squeezed lemon juice
  • 1 1/2 tsp dried oregano
  • 1 tsp minced fresh thyme leaves
  • Kosher salt and freshly ground pepper
  • 4 boneless chicken breasts, skin on or 1 package of chicken tenders
  • 1 lemon
  1. Preheat oven to 400 degrees.
  2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 tsp salt and pour into a 9×12 inch baking dish.
  3. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
  4. Bake for 30-40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Source: How Easy is That? by Ina Garten

Penne with Chicken and Broccoli

Posted in Chicken, Main Dish, Pasta by

I got a new cookbook awhile back called The Best Skillet Recipes from the editors of Cook’s Illustrated. I love this cookbook! It’s filled with easy recipes you can do in a 12 inch skillet, which makes it perfect for weeknight meals. I have a long list of recipes I want to try and decided to start with Penne with Chicken and Broccoli. Turns out it was a great recipe to begin with. Simple pasta dishes always makes me happy. The whole dish comes together nicely and packs more flavor than I had anticipated. My kids loved this dinner and we didn’t have any leftovers!

Penne with Chicken and Broccoli:

  • 1/4 cup olive oil
  • 1 lb boneless, skinless chicken breasts (about 3 medium) trimmed and sliced thin
  • 1 medium onion, minced
  • Salt
  • 6 medium garlic cloves, minced or pressed through a garlic press (about 2tbs)
  • 1/4 tsp red pepper flakes
  • 1/4 tsp dried oregano
  • 1/2 cup dry white wine
  • 2 1/2 cups water
  • 2 cups low-sodium chicken broth
  • 8 ounces (about 2 1/2 cups) Penne
  • 8 ounces broccoli florets, cut into bite sized pieces (about 3 cups)
  • 2 ounces Parmesan cheese, grated (1 cup) plus extra for serving
  • Ground black pepper
  1. Heat 1 tbs of the oil in a 12-inch nonstick skillet over high heat until just smoking. Add the chicken, break up any clumps, and cook, without stirring, until beginning to brown, about 1 minute. Stir the chicken and continue to cook until cooked through, 2 to 3 minutes longer. Transfer the chicken to a bowl, cover to keep warm, and set aside.
  2. Add 1tbs more oil to the skillet and heat over medium heat until shimmering. Add the onion and 1/2 tsp of salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic, red pepper flakes, and oregano and cook until fragrant, about 30 seconds. Stir in the wine and simmer until nearly evaporated, 1 to 2 minutes.
  3. Stir in the water and broth, then add the pasta. Increase the heat to high and cook at a vigorous simmer, stirring often, for 12 minutes.
  4. Stir in the broccoli and continue to simmer, stirring often, until the pasta and broccoli are tender and the liquid has thickened, 3 to 5 minutes.
  5. Return the chicken, along with any accumulated juices, to the skillet and cook until warmed through, about 1 minute. Off the heat, stir in the remaining 2 tbs olive oil, Parmesan, and season with salt and pepper to taste. Serve, passing extra Parmesan separately.

Source: The Best Skillet Recipes from the editors of Cook’s Illustrated

Butternut Squash Risotto

Posted in Main Dish, Rice, Sides by

Everyone has their favorite comfort foods. I have several and risotto is at the top of the list. I find it relaxing standing at the stove, with a glass of wine in one hand and stirring risotto with the other. It’s also nice watching my 14 year old daughter stirring the risotto while I’m holding a glass of wine. Either way is relaxing. A lot of people are scared to make risotto and you shouldn’t be. The only thing is time. If you can devote about 30 minutes to standing at the stove you can make a great risotto. For those who aren’t sure what risotto is, it’s the Italians version of a rice dish. Nice a creamy and oh so good.

Butternut Squash is in season and goes great with risotto. The roasted butternut squash gets caramelized and a bit sweet. Saffron is also a star in the risotto. Saffron can be a bit expensive but it’s worth it for this recipe. When I know I want to make risotto I make sure to have homemade chicken stock on hand. I can’t stress enough how much better risotto is with a homemade stock. It really does bump up the flavors. If you can’t find pancetta, bacon will make a good substitute. You can serve this as a main meal or a side. I made the risotto and served it with a roasted chicken, arugula and spinach salad with apples and dried cranberries. It made the perfect fall meal.

Butternut Squash Risotto

  • 1 butternut squash (2 pounds)
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 6 cups chicken stock, preferably homemade
  • 6 tablespoons (3/4 stick) unsalted butter
  • 2 ounces pancetta, diced
  • 1/2 cup minced shallots (2 large)
  • 1 1/2 cups Arborio rice (10 ounces)
  • 1/2 cup dry white wine
  • 1 teaspoon saffron threads
  • 1 cup freshly grated Parmesan cheese
  1. Preheat the oven to 400 degrees.
  2. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
  3. Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
  4. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.

Source: Barefoot Contessa Family Style by Ina Garten

Baked Chicken Tortellini

Posted in Chicken, Main Dish, Pasta by

 

If you have kids and they are like mine, pasta could be eaten every single day without complaint. That is why I like to find new recipes for pasta. It gets boring eating the same things all the time. I found this recipe and wanted to see if we could add this to our arsenal of pasta recipes. The family loved it and now we have a new pasta recipe to go to.

I doubled the recipe and poured the sauce over the uncooked tortellini and baked it. Next time I make this, I will make more of the sauce then the recipe calls for. The pasta soaked up what sauce there was and it wasn’t as creamy as I would have liked. I’ve adjusted the recipe to show the changes.

Baked Chicken Tortellini

  • 2 16 ounce package of fresh cheese tortellini (found in the refrigerated section)
  • 2 tablespoon oil
  • 4 cups (about 4 chicken breasts) chicken cut up into bite size pieces
  • Salt and Pepper
  • 6 green onions finely chopped, white and green parts
  • 5 tablespoons flour
  • 24 or 26 ounces (3 cup) chicken broth
  • 1 3/4 cup sour cream
  • 4 Cups shredded Monterey jack or Mozzarella cheese
  1. Heat the oil in a large non-stick skillet over medium heat. Salt and Pepper the chicken and brown for 1-2 minutes. Add the green onions, cooking until chicken is done.
  2. Sprinkle flour over mixture and stir to combine. Cook for 1-2 minutes. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened.
  3. Spray a large baking dish with cooking spray and add the tortellini. Sprinkle half the cheese over tortellini. Put cooked chicken/sauce mixture on top and sprinkle remaining cheese over the top.
  4. Bake covered with tin foil at 350 for 30 minutes, uncover and bake for additional 15 minutes until bubbly and golden brown around the edges.

Source: My Kitchen Cafe

Pasta Fagioli

Posted in Main Dish, Pork, Soup, Starters by

The colder weather is slowly arriving. There is nothing better than sitting down to dinner with a warm bowl of soup on a chilly night. Pasta Fagioli is a great soup to warm you up. Many people love eating this at a popular chain restaurant, I know I do. But why not make a version of it at home? This recipe is amazing! It’s as good, if not better than what you get at Olive Garden and it doesn’t take that much time to make. This recipe makes a large amount of soup. I would suggest freezing the leftovers, that way you have Pasta Fagioli when you want it.

Pasta Fagioli:

  • 2 tablespoons butter, divided
  • 1 package sweet Italian sausage, casings removed
  • ½ large (or 1 medium) onion, finely chopped
  • 4 cloves garlic, minced
  • 4 carrots, thinly sliced
  • 4 stalks celery, thinly sliced
  • 28 oz. can diced tomatoes
  • 1 can red kidney beans, drained and rinsed
  • 1 can white cannelini beans, drained and rinsed
  • 58 oz. beef broth
  • 28 oz. can tomato sauce (add more if it’s still to beefy tasting)
  • 2 teaspoons dried parsley
  • 1/2 teaspoon dried basil
  • 1 teaspoon salt
  • 4 oz. (1 Cup) small dry pasta
  1. In a large stockpot over medium heat, melt 1 tablespoon of the butter.  Once melted, add the sausage, crumbling it as it cooks. Using a slotted spoon, remove sausage from pot and discard any grease that remains.
  2. Melt remaining 1 tablespoon of butter in the same pot. Add the onion, garlic, carrot, and celery.  Saute over medium heat until the vegetables are soft, about 8 minutes. Carefully add the cooked sausage back into the pot. Add the can of diced tomatoes (do not drain), stir, and simmer for 10 minutes.
  3. Stir in the beans, and add the beef broth and tomato sauce. Stir in all of the seasonings. Turn the heat to high and bring the soup to a boil. Once boiling, turn heat to low, cover, and simmer for at least 30 minutes.
  4. Add the dry pasta and continue to simmer on low for another 30 minutes.

Source: Pennies on a Platter

Stuffed Pork Tenderloin with Spinach and Feta

Posted in Gina Marie Original, Main Dish, Pork by

One of the only ways I can get my son to eat pork is stuffing it with feta and spinach. I’ve been making this for years. One of my best memories with this pork dish is my husband’s late grandfather sitting at our dinner table asking for more. It warms my heart knowing that he really enjoyed something I made. There are several steps in making stuffed pork tenderloin and I’ll do my best to walk you through it. This is one of those meals that I don’t have a recipe for it. I’ve just made it and never thought about how much goes into it. It’s fun trying to figure those things out.

First thing you want to do is take the silver skin off the tenderloin. You will find it in the thicker part of the loin. Take your knife and run it under the silver skin till it’s gone. Next you will want to butterfly the tenderloin. Run your knife lengthwise down the loin, being sure not to cut all the way through. Flatten it out, you might need to make a few more cuts till the meat is flat and even. Season with Salt and pepper.

Place the sautéed spinach and feta on the tenderloin.

With kitchen twine  you want to close the tenderloin around the filling. There are several ways to do this and there isn’t one right way. The main goal is to keep the yummy filling in. The easiest way is to cut individual pieces of twine and tie it down the tenderloin. After the tenderloin is tied up, you will brown them in a pan and then finish it off in the oven and serve with a wine sauce.

Stuffed Pork Tenderloin:

  • 1 package pork tenderloin (usually has 2 tenderloins)
  • 4 tbs olive oil
  • 2 6oz packages fresh baby spinach
  • 2 garlic cloves, finely chopped
  • 8 oz crumbled feta cheese
  • salt and pepper
  1. Preheat oven to 350 degrees. In a large skillet, heat 2 tbs oil over medium heat and cook garlic till fragrant, about 30 seconds. Add the spinach, in batches, and cook till wilted. Set aside.
  2. Butterfly the tenderloins and season with salt and pepper. Evenly distribute the spinach and feta over the opened tenderloins. Close the tenderloins over the filling and tie with kitchen twine. Season the outside with salt and pepper.
  3. In the same skillet used to cook the spinach add the additional 2 tbs over medium high heat. When the oil is shimmering add the tenderloins and brown on all sides. (3-4 minutes per side)
  4. Transfer the browned tenderloins to a foil lined baking sheet. Bake for 1 hour or until the internal temperature reaches 140-145 degrees. Let sit for 10-15 minutes before slicing and serving with sauce. (Skillet will be used to make sauce, do not clean it out)

White Wine Sauce with Rosemary

  • 1 tbs olive oil
  • 3 tbs minced shallots
  • 1/2 cup white wine (I sometimes add a little more)
  • 3/4 cup chicken broth (this too can be adjusted)
  • 2 tsp finely chopped fresh rosemary
  • 3 tbs butter
  1. Heat olive oil over medium high heat, in the skillet used to brown the tenderloins. Add the shallots and cook till soft, about 3 minutes.
  2. Add the wine and scrape up all the brown bits off the bottom of the skillet.
  3. Lower heat to medium. Add the broth and rosemary and cook till reduced by half, about 8 minutes.
  4. Whisk in the butter 1 tbs at a time and serve.

Source: Gina Marie Original

Italian Sausage Peppers and Onions

Posted in Football Food, Main Dish by

One of my favorite foods is sausage, peppers and onions. Most people grill the sausages and saute peppers and onions together. But I like taking it a few steps further. The Italian way of making this dish is to make it into a yummy tomato sauce. The sausages and veggies get flavor from the tomatoes, herbs and marsala wine. It’s to die for! One thing I would recommend is not to buy that cheap marsala cooking wine you see in the grocery store. It’s not the real thing and the taste is horrible. Go to the liquor store or wine store and get the real stuff, which is only around $5-$6.

If you aren’t in the mood to make the sausages into sandwiches, this recipe would be awesome over some pasta or just as is. Enjoy!

Italian Sausage Peppers and Onions:

  • 1/4 cup extra-virgin olive oil
  • 1 1/2- 2 pounds sweet Italian sausage
  • 2 red bell peppers, sliced
  • 2 yellow onions, sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 cup chopped fresh basil leaves
  • 4 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 1 cup Marsala wine
  • 1 (15-ounce) can diced tomatoes
  • 1/4 teaspoon red pepper flakes, optional
  1. Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
  2. Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
  3. Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
  4. Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.

Source: Giada De Laurentiis via Food Network