Todays dinner is the most common dinner in our house. We eat our "Cast Iron Chicken" at least twice a week. The green bean dish is a great side dish or summer salad. The Potato hash is usually on my brunch menu but I had nice tricolor new potatoes so I made them for dinner tonight.
This weeks recipes are quick and easy. I love simple dinners on summer weekends so we have more time for fun.
Cast Iron Chicken
8 chicken thighs (boneless-skinless)
one onion peeled halved and very thinly sliced
one Tbs olive oil
one Tbs butter + one Tbs butter
1/2 cup chicken stock
1 tsp flour
salt & pepper
preheat oven to 375. Heat a large cast iron pan, or other ovenproof skillet, over medium heat. Add olive oil & 1 Tbs butter when butter is melted oil mixture is hot add onions & sautee. Season chicken thighs with salt & pepper. Add chicken to pan and brown on both sides (about 3-4 minutes on each side. Add chicken broth, cover & cook in oven (or you can leave it on the stove top to cook or like my husband does you can put the whole skillet on the grill, but be careful taking it out it will be scary hot...he once melted a potholder removing it) for about 15 minutes (the cooking ime varies with the size os your chicken thighs, the heat of the pan when you are searing etc. remove pan from oven & return to stovetop. Remove chicken & bring remaining liquid to a simmer. whisk in flour (sifted to prevent lumps) and then whisk in cold butter. Pour the thickened sauce over chicken and serve.
This chicken dish is great with mushrooms and or tomatoes too. just cut them up add them right before you put the chicken in the oven & they will cook down in to the sauce...yum.
Summer green bean & tomato salad
1 lb green bean trimmed & cut in to 1 inch pieces
1 pint cherry tomatoes quartered
2 Tbs good olive oil
4 oz crumbled blue cheese (or goat cheese, or feta)
salt & pepper
Steam green beans for 5 minutes. run under cold water or plunge in an ice bath to stop cooking. Toss with tomatoes. drizzle with olive oil, season with salt & pepper (be careful with salt if you are using a salty cheese) and toss with cheese. Easy & delicious
This potato dish is great for your political potlucks...it is a patriotic red, white & blue (ok maybe more like pink, cream & purple but you get the idea) and can be served hot or cold. I make it hot for brunch, cold for lunch & hot for a dinner side dish.
Tricolor potato hash
3 lb new potatoes - assorted colors (purple peruvian, red bliss & yukon gold)
one onion diced
1- 2 Tbs olive oil
1- 2 Tbs butter
1 Tbs finely chopped thyme or rosemary
salt & pepper
cut potatoes in to a small dice. put in a heavy sauce pan. cover with with water, add salt & bring up to a boil. Boil for 5 minutes & drain. Heat 1 Tbs each of oil & butter in a heavy saucepan. Sautee onions, add potatoes, season with salt & pepper. Cook without stirring for about 5 minutes to brown the potatoes flip in chunks with a wide spatula. Add more butter and/or oil if needed. cook few minutes & serve.
What's your favorite quick & easy summer recipe?