When the children come for a visit, they are not interested in experimental dishes. So, I don’t make recipes that I am testing, when they are here. Tried and true – old favorites – is what they look for. I have shared some of their favorites in the past and here are a few more. Hope you like them, also.
Roasted Chicken and Potatoes
Serve this dish with a green vegetable or salad.
4 chicken breast halves, bone-in and skin removed
1 slice sandwich bread
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon garlic powder
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound medium baking potatoes, cut into ¼ inch rounds
One lemon, juiced
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 400 F.
In a roasting pan or baking dish, combine the sliced potatoes, lemon juice, olive oil, salt and pepper. Spread mixture evenly over the bottom of the baking pan. Set aside.
Place the slice of bread in the food processor and process until bread into crumbs.
In small bowl, combine the mayonnaise, mustard, garlic powder and tarragon.
Season the chicken with salt and pepper. Brush the mayonnaise mixture on top of the chicken breasts and spread evenly to coat.
Sprinkle each breast with 1/4 of the bread crumbs, pressing them to adhere to the chicken.
Place the chicken on top of the potatoes in the baking pan. Place the pan in oven and roast for about 45 minutes, or until a meat thermometer registers 165 degrees F.
Oven Fried Fish with Tartar Sauce
I have found that heating the baking pan in the oven before placing the fish on it, will make the fish extra crispy.
Serve this dish with broccoli or spinach and macaroni and cheese.
For every 2 servings, you will need:
1 lb white fish fillets
1 tablespoon fresh lemon juice
1/4 cup buttermilk
2 drops hot pepper sauce
1 teaspoons minced fresh garlic
1/4 teaspoon white ground pepper
1/4 teaspoon salt
1/4 teaspoon onion powder
1/2 cup panko bread crumbs
1 tablespoon olive oil for the baking pan
Tartar Sauce, recipe below
Preheat oven to 475 degrees F. Spread the olive oil in a baking pan and place the pan in the oven when you turn it on.
Dry the fillets with paper towels. Combine the lemon juice, buttermilk, hot pepper sauce and garlic in a shallow dish.
Combine the white pepper, salt and onion powder with panko crumbs and place in a second shallow dish.
Let fillets sit in the buttermilk mixture for a few minutes. Then coat the fillets on both sides with seasoned crumbs, pressing the crumbs onto the fish.
Place the coated fish on a plate and refrigerate for several hours.
When ready to cook, place the fillets on the hot baking sheet and bake 12 minutes on the middle oven rack. Using a wide spatula, turn the fillets over after 6 minutes. Serve with tartar sauce, if you like it.
Homemade Tartar Sauce
½ cup mayonnaise
¼ cup sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon minced shallot
1 teaspoon minced capers
Few drops of hot sauce
½ teaspoon agave syrup
Whisk all the ingredients together in a small serving bowl. Refrigerate until serving time.
Italian Sausage, Tomato and Ricotta Pasta
1 tablespoon extra-virgin olive oil
1 lb hot Italian sausage
1 clove garlic, minced
Half a medium onion, finely diced
1/2 cup dry white wine
2 cups fresh (or canned) seeded, diced, plum tomatoes or roasted red peppers
4 large basil leaves, torn into small pieces
1/4 teaspoon crushed red pepper flakes
1 lb. rigatoni pasta
1/2 cup freshly grated Pecorino Romano cheese, divided
1 cup ricotta cheese
¼ cup chopped parsley
Salt and black pepper
Brown the entire sausage on the grill or in a skillet. Set aside until cool enough to handle. When cool enough to touch, slice the sausages into ¼ inch slices.
Bring a large pot of well-salted water to a boil.
In a large skillet heat the oil and add the onion and garlic. Cook about 3 or 4 minutes to soften the onion. Add the wine and cook over medium high for a few minutes.
Lower the heat and add the sausage, tomatoes, basil, the red pepper flakes and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, until the tomatoes break down, 6 to 10 minutes.
Cook the pasta in the boiling water, stirring frequently until al dente, about 11 minutes. Reserve 1/2 cup of the cooking water and drain well.
Return the pasta to the pot, add the sausage/tomato sauce, and cook over medium-high heat, stirring, for 1 minute so the sauce and pasta combine.
Add some of the reserved pasta water to moisten.
Combine the ricotta with the parsley, ¼ cup of the Pecorino cheese and salt and pepper to taste.
Turn the pasta and sauce into a large serving bowl. Drop tablespoons of ricotta on top of the pasta and sprinkle with the remaining Pecorino cheese.
Italian Sourdough Bread
Some Italian dinners need bread to finish off the meal. This bread is one of the family’s favorite.
3/4 cups lukewarm water
1 cup sourdough starter
3 cups unbleached all-purpose flour
1 teaspoon Kosher salt
1 teaspoon honey
2 teaspoons instant yeast
Combine all the ingredients in an electric mixer with the paddle attachment until the dough leaves the side of the bowl. Switch to the dough hook and knead for 5 minutes.
Let the dough rest in the bowl for 5 minutes. Then, knead again for 5 minutes.
Place the dough in an oiled bowl, cover and let rise until doubled, about 60-90 minutes.
Place the dough on a floured board and divide in half (about one pound each).
Shape each piece into an 18-inch long loaf and place the loaves, at least 4 inches apart, on a parchment-lined baking sheet or in a lightly greased baguette pan.
Cover the loaves with lightly greased plastic wrap and let them rise for 1 hour, or until they’re puffy and twice the size. Cut slits across top.
Preheat the oven to 450°F. Spray the loaves with water and bake them for about 15 minutes, or until they are golden brown. Remove the loaves from the oven and cool them on a wire rack.
The Wall Street Journal recently featured an article on how we waste food in America. They noted that the average four-person family spends about $2,000 a year on food that ultimately ends up in the garbage. Throwing away leftovers or unused produce that goes bad in the refrigerator is very wasteful. Being frugal and using what you have is smart and will certainly save you lots of money.
Keeping to my theme from last week of planning meals so food is not wasted, I wanted to share with you how I came about making this dinner for us. I don’t always recycle leftovers into new dishes as I have written about in earlier posts, but I do sometimes think about what will go well with the leftovers that I have on hand or how I can use produce that is still in my refrigerator.
A few weeks ago my market had a special on white/red/purple baby potatoes – buy one 3 lb. bag and get one free. I always try to take advantage of these deals, if I like the produce or product.
I had some of the baby potatoes left after making the Lemon Basil Roasted Chicken (https://jovinacooksitalian.com/2017/01/11/what-is-in-season-in-january/) and the Easy Skillet Potato recipe: (https://jovinacooksitalian.com/2017/02/01/what-is-in-season-in-february/) that I wrote about in earlier posts.
Last week, I made Carrots Agrodolce and we had about half of the recipe leftover. (See link: https://jovinacooksitalian.com/2017/02/01/what-is-in-season-in-february/).
The next step was to plan what would go well with the potatoes and the carrot dish.
I shop at a Publix market and every week they email me their circular. I use it to plan my shopping list and meals for the week. I saw a great buy this week on organic chicken – buy one package and get another free. Don’t see that too often. So chicken was on the menu and I decided it should be buttermilk oven fried chicken – one of my favorites.
Potatoes keep awhile but not forever. I separated the baby purple potatoes from the others because I thought they would make an attractive salad to go with the chicken.
Purple Potato Salad
1 1/2 pounds small (baby) purple potatoes
3 scallions, sliced
1 celery stalk, diced
2 tablespoons chopped fresh parsley
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
Salt and pepper, to taste
Bring a pot of salted water to a boil. Boil the potatoes until fork tender but not mushy, about 15 minutes.
In a mixing bowl combine the mayonnaise and mustard. Add the scallions, celery and remaining ingredients and mix well.
Drain the potatoes. Rinse in cold water and cut into thin slices.
Place the warm potatoes in the bowl with the dressing and toss well. Chill until serving time.
Oven Fried Buttermilk Chicken
5-6 pieces skinless chicken, bone-in or boneless
1 cup buttermilk
2 dashes hot sauce
1 cup flour
1 1/2 cups Panko (Japanese) bread crumbs
2 eggs, lightly beaten or ½ cup refrigerated egg substitute
1/2 teaspoon poultry seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
½ teaspoon salt
½ teaspoon coarsely ground black pepper to taste
Paprika for sprinkling on the breaded chicken
Combine the buttermilk and hot sauce in a zip lock bag. Add a pinch of salt and black pepper. Dry the chicken pieces with paper towels and add to the bag. Marinate for up to 24 hours in the refrigerator.
Turn the bag occasionally to evenly distribute the buttermilk.
In a shallow bowl, blend the flour with the seasonings. Place the eggs in a second shallow bowl and the Panko crumbs in a third shallow bowl.
Remove the chicken from the buttermilk and drain.
Dredge each piece of chicken in the flour mix to coat all sides, shaking off any excess flour. Next, dip each piece in the eggs. Then in the bowl of Panko crumbs, gently press the crumbs into the chicken to coat evenly.
Heat the oven to 400 degrees F.
Place each chicken piece on a greased rack set on a baking sheet. Sprinkle the tops of the breaded chicken pieces with paprika.
Bake boneless chicken for 30 minutes and bone-in chicken for 45 minutes or until the chicken is crispy and a meat thermometer registers 165°.
I live in a climate that is hot about nine months out of the year, so winter time, especially January, is a great time of the year to bake. I can get some extra baking in and save the baked goods in the freezer for when it gets hotter. The recipe for one of our favorite breakfast scones is below.
Soup is another favorite and while tomatoes are not in season, Roma Tomatoes are plentiful and are great for cooking. Salads are hearty at this time of year and chicken salad is a great option. Stuffed vegetables or stuffed meat entrees are very comforting when there is a chill in the air. Try some of the recipes below to warm you up.
Makes 8 scones
2 cups self-rising flour (or 2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 plus 1/8 teaspoon salt)
2 tablespoons sugar
One 7 oz tube almond paste
1/4 cup cold unsalted butter
1/2 cup half-and-half (cream and milk)
1 large egg
1/2 teaspoon almond extract
½ cup slivered almonds
Sugar for sprinkling
Preheat the oven to 375°F. Line a baking with parchment paper.
In a large bowl, whisk together the flour and sugar. With a pastry cutter, cut the almond paste and the butter into the dry ingredients until a few pea-sized lumps remain. Stir in the almonds.
In a separate small bowl, whisk together the heavy cream, egg and almond extract and add to the flour mixture. With a fork gradually stir the dough until the mixture comes together.
Turn the dough out onto a lightly floured surface and very gently pat into an 8-inch round about 1 1/2 inches high. Sprinkle the top of the dough with sugar.
Using a chef’s knife or bench scraper, cut the dough round into 8 wedges. Transfer the wedges to the prepared baking sheet, spacing the scones at least 1 inch apart.
Bake in the top third of the oven for 20-25 minutes or until the tops are golden. Transfer the scones to a wire rack to cool.
Roasted Red Pepper and Egg Wrap
1 large, jarred roasted red pepper
1/2 teaspoon dried Italian seasoning
2 large eggs
Salt and pepper to taste
1 tablespoon olive oil
4 tablespoons shredded mozzarella cheese
2 medium tortilla wraps
Cut the pepper into one inch pieces.
In a measuring cup beat the eggs with a sprinkle of salt, pepper and the Italian seasoning. Add the peppers and mix.
Heat the oil in a medium skillet. Pour the egg mixture into the skillet. Stir and cook until the eggs are set.
Warm the tortillas in the microwave. Divide the cheese in half and sprinkle over each tortilla. Divide the egg mixture in half and place on top of the cheese. Let stand for a few minutes to allow the cheese to melt.
Roll up each tortilla tightly, cut in half and serve.
Winter Tomato Soup
If you don’t like peeling tomatoes as much as I do, here is a technique I use to get around it. I usually purchase fresh Roma tomatoes for cooking and put them in the freezer when I get home from shopping. One day before I am going to cook with them, I place the amount I need in the refrigerator to defrost. The next day, the skins slip right off and are ready for the pot.
6 ripe plum tomatoes, peeled and diced
2 tablespoons extra-virgin olive oil
1 small onion, minced
Two 26 oz containers finely chopped Italian tomatoes (Pomi)
1 teaspoon honey
4 cups organic broth (chicken or vegetable)
Salt and freshly ground pepper
Optional: add ½ cup half & half to make a creamy version
Basil for garnish
Heat the olive oil in a soup pot. Add the onions, cover and cook until they are soft and just beginning to brown, about 5 minutes.
Add the the fresh and canned tomatoes, honey, salt and pepper to taste and the broth. Bring to a simmer and cook for 1 hour and 30 minutes with the cover ajar. Remove the pot from the heat.
With an immersion blender or in a processor, puree the soup. If adding cream, add it here and warm the soup. Adjust the seasoning with salt and pepper.
Ladle the soup into warmed bowls and serve hot garnished with basil.
Open-Faced Chicken Salad Sandwiches
Slow-poaching the chicken breasts keeps them extra moist.
1 1/2 pounds skinless, boneless chicken breast halves
1/4 cup plus 2 tablespoons mayonnaise
2 teaspoons Dijon mustard
Kosher salt and freshly ground pepper
2 scallions, minced
2 medium celery stalks, finely chopped
¼ of a green bell pepper finely chopped
1 1/2 tablespoons minced flat-leaf parsley
2 medium tomatoes, thinly sliced
6 slices whole wheat or rye bread, lightly toasted
In a large saucepan, cover the chicken breasts with water. Bring to a very slow simmer and cook over low heat until white throughout, about 18-20 minutes.
Transfer the chicken to a plate and let stand until cool enough to handle, about 15 minutes. Cut the chicken into 1/2-inch dice.
In a large bowl, mix the mayonnaise with the mustard and season with salt and pepper. Fold in the onion, celery, bell pepper, parsley and chicken until evenly coated.
Cover and refrigerate until chilled, about 30 minutes.
Spread some of the chicken salad onto the toasted bread slices and top with tomato slices to serve.
This is a hearty entree and only needs one vegetable as a side. flounder comes in large sizes here on the gulf and mine weighed 14 oz. Substitute an equal amount of smaller fillets.
1 tablespoon each of minced onion, celery and bell pepper
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
¼ teaspoon seafood seasoning (Old Bay)
1/2 pound lump crab meat
12-14 oz flounder fillet or fillets
Chopped fresh parsley
In a small bowl, combine all the filling ingredients, except the crab. Then, gently fold in the crab. Place the flounder in a baking dish coated with olive oil.
Spoon the crab mixture evenly over the fillet or fillets. Sprinkle with paprika and parsley.
Bake at 400°F for 20-24 minutes or until the fish is cooked through.
Southwest Stuffed Peppers
January is a good time to try different ethnic cuisines. They can spice up some typical winter produce. While I find an occasional taco or quesadilla tasty, I am generally not a fan of Southwest recipes. This recipe turned out quite well, though, and is a nice change from regular stuffed peppers. It is also good served with a green salad with ranch dressing.
1 large green bell pepper
¼ lb lean ground beef or turkey
1 teaspoon olive oil
½ teaspoon chili powder
1 scallion, chopped
½ cup of corn kernels
¼ cup salsa
½ cup Monterey Jack or Cheddar cheese, shredded
Preheat oven to 375°F.
Cut the pepper in half and remove the seeds. Place the pepper halves in a small baking dish.
Heat the olive oil in a small skillet over medium heat and cook the ground beef until brown.
Turn off the heat and add the scallion, corn and salsa; stir to combine. Spoon this mixture into the pepper shells. Add water to cover the bottom of the dish.
Bake for 45 minutes, until the peppers are fork tender. Drain the water from the baking dish. Sprinkle the peppers evenly with the shredded cheese. Return the baking pan to the oven and bake just until the cheese melts.
Root Vegetables, Citrus Fruit, Leeks and Onions, Greens, such as kale, Potatoes and Beets are all available in January and make great tasting meals.
Purchasing seasonal foods is a healthy and cost-effective way to approach food shopping. Grocery stores tend to stock up on these items in bulk because they are plentiful, making them less expensive for you—especially when they go on sale or offer buy one; get one free.
1 tablespoon olive oil
1 head of celery, diced including leaves
1 large onion, diced
1 bunch scallions (green onions) or use a leek, diced
1 clove garlic, minced
2 russet potatoes, peeled and diced
1 teaspoon salt
4 cups vegetable stock
¼ teaspoon white pepper
½ cup half & half (cream and milk)
Garnish with chopped chives and sour cream
Heat the oil in a soup pot or Dutch Oven over medium heat. Add the vegetables, reduce the heat to low, cover the pan and cook until the vegetables are softened, about 30 minutes.
Add the broth, salt and pepper and bring to a simmer. Cook for 5 minutes. Remove the pot from the heat and puree with an immersion blender.
Return the pot to the heat. Stir in the cream and heat on low. Garnish individual servings with chopped fresh chives and sour cream, if desired.
Lemon Basil Roasted Chicken Breasts
Use any herb you like. When cold nights come in, I bring my herb pots indoors, so I always have fresh herbs on hand.
1/2 teaspoon lemon peel
1 tablespoon lemon juice
1 whole fresh basil stalk, leaves removed and sliced
1 clove garlic, sliced
1 tablespoon olive oil, plus extra for the baking dish
2 bone-in, medium chicken breast halves, skinned
Salt and ground black pepper
6 very small potatoes
2 carrots, peeled and sliced on the diagonal
¼ of a fennel bulb, sliced
Preheat the oven to 400°F. Coat a shallow baking pan with olive oil.
Place the chicken breasts in the prepared pan. Season to taste with salt and pepper. Then sprinkle with the lemon zest and juice.
Scatter the potatoes, fennel, carrots and garlic around the chicken.
Bake, uncovered, spooning the pan juices over the chicken once or twice, for 30 minutes. Sprinkle the chicken with the basil and return the pan to the oven.
Bake 10-15 minutes more or until a thermometer inserted in the thickest part of the chicken registers 170°F and the juices are clear.
Beets, Red Onion & Orange Salad
Makes 2 servings
1/4 of a red onion, thinly sliced
4 small, cooked beets, sliced
1 navel orange
1/4 cup orange juice
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1 small clove garlic, minced
Pinch of sugar
Salt & freshly ground pepper to taste
2 cup washed, dried, whole Bibb lettuce leaves
Soak onion slices in cold water for 10 minutes; drain.
With a sharp knife, peel the orange, removing white pith. Slice the orange between the membranes over a mixing bowl to catch the oranges and any juice.
Pour any juice in the bowl into a measuring cup. Add more orange juice to equal ¼ cup.
Whisk together the orange juice, oil, mustard, garlic, sugar, salt and pepper in the measuring cup.
Place lettuce leaves on individual salad plates. Arrange beets, onions and orange slices on top. Drizzle with some of the dressing and serve.
During the holidays or for game events, I like to serve small plate foods. Guests can serve themselves and take what they like, when they want it. These plates look attractive and can often be prepared in advance. I set up a few hot plates and place the dishes on there so they stay warm for several hours. I often make Eggplant Parmesan and Greek spinach and Feta Pie and cut them into small squares as an option.
For Christmas, I received a Himalayan Salt block for a gift. As the name suggests, a Himalayan Salt Block is a large block of pink salt and mine came with a tray with handles that holds the block securely. The block can be frozen to keep foods cold and it can also be used on the grill. I used mine for a get together of friends on New Year’s Day and served smoked salmon and whitefish on the block. It looked very attractive and gave the fish a little salt flavor.
Other dishes that work well for small plates are Italian Sausage and Peppers, small sandwiches, celery stuffed with flavored cream cheese, shrimp salad and, of course, a cheese board.
Here are some recipes for small plates that I like to serve.
2 tablespoons extra virgin olive oil, plus extra for cooking
2 shallots, minced
2 tablespoons minced fresh oregano
2 tablespoons minced fresh basil
16-20 small fresh mozzarella balls (about 6 ounces)
2-3 cups cold risotto
1 cup all-purpose flour
2 eggs, beaten
1 1/2 cups panko or traditional bread crumbs
Marinara Sauce, for serving
In a medium saute pan, heat the 2 tablespoons of olive oil. Add in the shallots and cook for 3-5 minutes until softened. Add in the oregano and basil and stir until the herbs are wilted. Remove from heat and allow to cool slightly. Add the herb mixture to the mozzarella balls and stir to mix.
Take approximately 2 tablespoons of cold risotto in your palm and flatten slightly. Add one mozzarella ball covered in the herb mix to the center. Cover the cheese with the rice and roll into a ball form. Dip the ball into flour, shaking lightly to remove any clumps, then into the beaten eggs, and finally, roll the ball in the bread crumbs. Place the coated balls on a baking sheet. Repeat with the remaining risotto until all of the risotto and/or cheese balls are used.
Pour enough olive oil in a deep skillet to just cover the bottom of the pan. Heat the oil and add the arancini. Cook on all sides until lightly brown all over. Drain on paper towels.
Note: I usually make them in advance and then reheat before serving in a 375 degree oven for about 15 minutes.
For the bread crumb topping:
1 tablespoon olive oil
1 small garlic clove, minced
1 cup fresh breadcrumbs
½ teaspoon dried Italian seasoning
For the calamari:
1/2 pound cleaned squid cut into rings, dry on paper towels, air dry and then move to a plate
2 teaspoons chopped garlic
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil plus 1 tablespoon butter
1 tablespoon chopped parsley
Kosher salt and fresh cracked black pepper to taste
Make the bread crumb topping:
Heat the 1 tablespoon of olive oil in a small skillet and add the garlic and Italian seasoning. Saute for a minute. Add the breadcrumbs and stir until lightly brown. Set aside
For the calamari:
Heat a medium skillet and add the olive oil. Then garlic, butter and chili flakes. Add calamari, salt and pepper and parsley and cook 1-2 minutes Squeeze lemon over the fish and sprinkle lightly with the toasted bread crumbs.
Note: It is important not to overcook calamari or it will become tough. A minute or two is all it needs to cook.
Roast Beef Rolls
½ lb deli sliced roast beef, cut very thin
1 jar roasted red peppers, drained and cut into squares
3 cups baby arugula
Italian salad dressing
Fresh ground black pepper
Pour a little salad dressing over the arugula and mix well. You just want the leaves moistened not drowning in dressing.
Place the roast beef slices on a work surface.
Place a piece of roasted pepper on top. Then add a spoonful of arugula salad.
Roll each slice up tightly and arrange on a serving platter. Sprinkle with freshly ground black pepper.
Chicken Pesto Sliders
12 small dinner rolls or slider rolls
½ lb deli sliced roast chicken, sliced very thin
2-3 plum tomatoes sliced thin
8 oz.fresh mozzarella, sliced
Spread a little pesto on both sides of the rolls.
On each roll place 2 slices of chicken, a slice of tomato and a slice of mozzarella.
Close the rolls and place them on a baking sheet.
Heat in a 325 degree F oven for 10-12 minutes, just until the cheese starts to melt.
Remove the sliders from the oven and place on a serving tray.
Over the past week and a half, I cooked several meals that yielded plenty of leftovers. My plan was to create some new ways to use these leftovers and this post is the result of that planning. The chicken breasts were really an economical buy because they yielded 3 different meals. The same with the pot roast. There was also plenty of kale remaining to make a hearty soup and the leftover stuffing makes a great breakfast hash.
Chicken Divan Redo
Roasted chicken recipe: https://jovinacooksitalian.com/2016/11/14/dinners-in-the-oven/
- 6 leftover roasted broccoli floret spears
- 2 tablespoons all-purpose flour
- 1 1/2 cups reserved lemon broth from the roasted chicken or use chicken broth
- 1/4 cup well-chilled half & half
- 1/4 cup freshly shredded Italian fontina cheese
- 4 leftover roasted chicken slices
- Salt and pepper to taste
- 2 tablespoons Italian breadcrumbs
- ¼ teaspoon paprika
In a heavy saucepan combine the broth and flour. Stir until the flour is absorbed. Add the half & half and mix well. Bring the mixture to a boil, stirring, and then simmer until thickened
Stir in the cheese and season the sauce with salt and pepper, if needed. Heat until the cheese is melted.
Preheat the oven to 350 degrees F.
Arrange the broccoli in two individual baking dishes or in a 2-quart gratin dish and pour half the sauce over it.
Arrange the chicken on top of the broccoli, pour the remaining sauce over it. Sprinkle the top with of each dish with one tablespoon of the breadcrumbs and sprinkle each with paprika.
Cut two pieces of foil just large enough to cover the dishes. Coat the foil with cooking spray and use that side to cover the dishes. Bake the covered dishes for 10 minutes.
Remove the foil and continue to bake until the top is golden and bubbling, about 15 minutes.
I had served the pot roast with mashed potatoes and made extra potatoes so I would have some leftover.
- 2 cups diced leftover pot roast and gravy
- 2 carrots, diced carrots
- 1 cup frozen peas
- 2 cups leftover mashed potatoes
Combine the pot roast, peas and carrots in a mixing bowl. Divide the mixture in half and place it in two individual ovenproof dishes.
Spread half of the potatoes over the mixture in one dish and spread the remaining potatoes over the mixture in the second dish.
(You can even fix this earlier in the day and refrigerate until dinner time.
Preheat the oven to 375 degrees F. Bake the casseroles for about 30 minutes or until the potato topping is golden brown.
Caesar Salad with Leftover Roasted Chicken
- 2 cups chicken cut into cubes
- 1/2 head Romaine lettuce, washed and finely chopped
- 1 cup croutons, see recipe below
- Grated Parmesan cheese and freshly ground black pepper for garnish
- 1 anchovy, finely chopped or use anchovy paste
- 3 tablespoons Parmesan cheese
- 2 tablespoons mayonnaise made with olive oil, if available
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup extra-virgin olive oil
Add the anchovy, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic and Worcestershire sauce to a bowl and whisk together.
Gradually whisk in the 1/4 cup of olive oil, whisking until the dressing is emulsified.
Place the chopped lettuce in a bowl and toss it with the dressing, cubed chicken and croutons. Top the salad with extra cheese and freshly ground black pepper.
- 2 cups cubed bread
- 1 tablespoons olive oil
Preheat oven to 375 degrees F.
In mixing bowl combine the bread cubes and olive oil. Toss well to coat.
Pour the bread cubes onto a baking sheet. Spread them into a single layer.
Bake in the oven for 10 to 15 minutes, stirring every five minutes to prevent burning.
Cool completely before storing in an airtight container or ziplock bag.
Kale and Lima Bean Soup
I used homemade cooked dried baby lima beans for this soup, but you can use canned white beans, if you choose.
- 2 tablespoons extra-virgin olive oil
- 1 onion, diced
- 4 large cloves garlic, thinly sliced
- 10 cups low-sodium vegetable or chicken broth or homemade broth
- 4 cups packed chopped fresh kale or 2 cups leftover cooked kale
- 1 large fresh tomato, diced
- 4 cups home cooked dried baby lima beans or canned no-salt-added cannellini beans, drained
- 3 large carrots, cut into coins
- 1 tablespoon dried Italian seasoning
- Grated Parmesan cheese for garnish
In a large soup pot, heat the oil over medium heat. Add the onion and carrots and cook 3 minutes. Add the garlic and Italian seasoning; cook 2 minutes longer.
Add broth, kale, tomatoes and beans and heat thoroughly. Serve hot with grated cheese and Italian bread.
Easy Hash and Eggs
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups of leftover Italian bread and sausage stuffing, (see link above from Dinner’s In The Oven)
- 4 large eggs
In a medium skillet with a cover, heat the olive oil over medium heat and add the butter.
Add the stuffing, flatten with a spatula and cook until light golden brown and crispy on the bottom. Gently turn the stuffing over and cook for 3-4 minutes more.
With a large spoon make four round holes in the stuffing mixture. Crack eggs, one at a time, into a small bowl and gently pour into each hole in the stuffing.
Cover the pan and cook the eggs to your likeness or until the whites are completely set and the yolks begin to thicken but are not hard. Serve immediately.
This is a perfect dinner to have on a lazy weekend when you don’t feel like doing much or there is a great game on TV in the afternoon. This dinner is easy to fix in the morning and put it into the refrigerator until it is time to bake. Another advantage is that all the dishes go into the oven and bake together – so no extra pots or last-minute cooking.
Normally, I make recipes for two servings, but there are some things I like to double up on for extra meals and leftover creations. Chicken and salmon are often two of those ingredients. In this post I am doubling up on the amount to chicken and stuffing, so I can use the extra for other meals and the stuffing can be divided into smaller portions and frozen to serve at another time, You will see later in the week how I use up some of my leftovers.
Roasted Chicken Breasts
If you like dark meat chicken by all means substitute chicken leg quarters.
- 1 teaspoons dried thyme leaves
- 1 teaspoon whole fennel seeds
- 1 tablespoon coarse sea salt
- 1 teaspoon freshly ground black pepper
- Olive oil
- 1 lemon, halved and sliced 1/4 inch thick
- 1 sweet onion, halved and sliced 1/4 inch thick
- 2 large garlic cloves, thinly sliced
- 4- bone in chicken breasts
- 1/2 cup dry white wine
Preheat the oven to 425 degrees F.
Combine the thyme, fennel seeds, salt and pepper in a small bowl.
Distribute the lemon slices, the onion and garlic in a baking dish large enough to hold the chicken. Dry the chicken pieces well with paper towels.
Place the chicken, skin side down, on top of the onion and brush with oil and sprinkle with half of the herb mixture. Turn the chicken skin side up and brush it all over with oil and the remaining herb mixture.
Roast the chicken for 30 minutes. Pour the wine into the pan and roast for another 15 – 20 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
Remove the chicken from the oven, cover the skillet tightly with aluminum foil and allow to rest for 10 to 15 minutes. Serve the chicken with the pan juices, cooked lemon and onion. Reserve remaining broth for leftovers.
Italian Bread & Sausage Stuffing
Reserve one-third of the stuffing for this meal and set aside the remaining stuffing for other meals. I assembled this recipe a few days ahead and set aside some for this meal.
- 8 cups Italian bread, like ciabatta, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 lb. sweet Italian sausage, diced
- 1 large onion, cut into 1/4-inch dice
- 2 large ribs celery, cut into 1/4-inch dice
- 4 cloves garlic, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh sage leaved
- 1 teaspoon. kosher salt
- 1/2 teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 2 cups low sodium chicken broth
Place the bread cubes into a large mixing bowl and set aside.
In a large skillet over medium heat add the olive oil and sausage. Cook until light brown, about 5 min. With a slotted spoon, transfer the sausage to the bowl with the cubed bread.
In the same skillet, sauté the onions, celery and garlic until the onions are tender about 8 minutes.
Stir in the thyme, sage, salt and pepper, cook 1 minute and then add the mixture to the bread. Add the broth to the bread mixture; stir until well combined.
This stuffing can be baked at a range of oven temperatures, depending on what else you are cooking.
For this dinner, I put the stuffing in the oven with the chicken and let it bake for the same amount of time.
Place the stuffing in a casserole dish or baking pan and bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.
Roasted Broccoli Florets
- 1 large head of broccoli
- 2 garlic cloves, peeled and thinly sliced
- Extra virgin olive oil
- 1 teaspoons kosher salt
- 1/4 teaspoon red pepper flakes
- 1/3 cup freshly grated Parmesan cheese
Preheat oven to 425 degrees F. If baking this dish with the chicken, place the broccoli in the oven after the chicken has roasted for 30 minutes and you are going to add the wine.
Wash the broccoli and cut the broccoli florets from the thick stalk, leaving some of the stalk attached. Pull the florets apart. You don’t want the pieces too small.
Place the broccoli florets in a single layer in an oiled baking pan. Toss the garlic on the broccoli and drizzle with about 3 tablespoons olive oil. Sprinkle with the salt and red pepper flakes.
Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and sprinkle with the cheese.