Lemon Chicken and Potato Packets

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“Hello, Chicken Packets!  Where have you been all my life?”

INGREDIENTS

  • 3 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • Zest of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste
  • 16 ounces baby red potatoes, halved
  • Kosher salt and freshly ground black pepper, to taste
  • 4 boneless, skinless chicken breasts
  • 1 lemon, thinly sliced
  • 2 tablespoons chopped fresh parsley leaves

PREPARATION INSTRUCTIONS

  • Preheat oven to 375 degrees F.
  • In a small bowl, combine 2 tablespoons olive oil, mustards, thyme, rosemary and lemon zest; season with salt and pepper, to taste. Set aside.
  • Cut four sheets of foil, about 12-inches long. Divide potatoes into 4 equal portions and add to the center of each foil in a single layer.
  • Fold up all 4 sides of each foil packet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste; gently toss to combine.
  • Top each packet with the chicken. Using your fingers or a brush, work the mustard mixture onto both sides of the chicken. Top with lemon slices.
  • Fold the sides of the foil over the chicken, covering completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Place into oven and bake until the chicken is cooked through and the potatoes are tender, about 25-30 minutes.*
  • OPTIONAL: Preheat oven to broil. Open the packets and broil for 2-3 minutes, or until caramelized and slightly charred.

*www.damndelicious.net

Posted in Casseroles, Grilling, Meats, Side Dishes/Vegetables | Leave a comment

Stuffed Mushrooms Without the “Stuffed”

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INGREDIENTS

  • 1 pound white button mushrooms
  • 2 tablespoons water
  • 1⁄4 cup dried Italian-style breadcrumbs
  • 2 tablespoons Parmigiano Reggiano cheese, grated
  • 2 tablespoons Italian parsley, minced
  • 1⁄4 teaspoon thyme (fresh or dried)
  • 1 clove garlic, minced
  • 1/4 teaspoon kosher salt
  • black pepper to taste
  • 2 tbsp olive oil to drizzle
  • olive oil spray

PREPARATION INSTRUCTIONS

  • Preheat oven to 350 degrees.
  • Slice off the bottom of the stems; then, use a moist paper towel to gently remove any dirt from mushrooms.
  • Quarter or halve the mushrooms, depending on the size.
  • Sprinkle water in the bottom of a 13 x 9 baking dish then place mushrooms in a single layer on top of the water.
  • In a small bowl combine next six ingredients: breadcrumbs through salt/pepper. Sprinkle mixture evenly on top of the mushrooms.
  • Drizzle evenly with olive oil then spray the top with olive oil spray so it’s evenly coated. Bake uncovered until the mushrooms are golden, about 20 minutes. Serve hot or warm.
 *www.skinnytaste.com
Posted in Appetizers, Casseroles, Side Dishes/Vegetables | Leave a comment

Zucchini Fries

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INGREDIENTS

  • 2 medium zucchini
  • 2 beaten egg whites
  • 1 cup panko
  • Salt
  • Pepper

PREPARATION INSTRUCTIONS

  • Cut zucchini into 2 x 1/2-inch sticks.
  • Dip in egg whites and coat in panko.
  • Roast at 450 degrees for 25 to 30 minutes, turning once.
  • Season with salt and pepper.

*Family Circle, August 2016

Posted in Side Dishes/Vegetables | Leave a comment

Old Bay Shrimp Rolls

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INGREDIENTS

  • 1/2 pound cooked medium shrimp
  • 1 cup sliced celery
  • 1/3 cup reduced-fat mayonnaise
  • 2 teaspoons lemon juice
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 4 split-top buns

PREPARATION INSTRUCTIONS

  • Cut shrimp into large chunks.
  • Combine with celery, mayonnaise, juice, tarragon, mustard and seasoning. Refrigerate.
  •  Divide shrimp mixture equally among buns and serve.

*Family Circle, August 2016

Posted in Seafood | Leave a comment