ML Interest Tag: divide

Make This Tonight: Rosemary Skillet Chicken

by Erin Lem

Weeknight dinners just got much easier (and quicker) thanks to Marin Mama Cooks who created this simple rosemary skillet chicken that’ll soon become your go-to dinner recipe. The marinade is simple to make and you can even whip it up in the morning before school. The chicken will cook in under 30 minutes but will taste like it’s been roasting in the oven for hours.

Ingredients:

2-3 pounds of bone-in, skin-on chicken breasts, thighs or drumsticks (Just get enough chicken for your family here. Jacquelyn usually buys her chicken in pieces rather than by the pound. She’s cooked up 3 smaller breasts one time, and also cooked up 4 thighs and a drumstick.)

2 tablespoons fresh rosemary, chopped

4 garlic cloves, minced, divided – You will mince 2 cloves for the marinade in the morning and the other 2 at night when making the sauce.

3 1/2 tablespoons olive oil, divided

Sea salt and freshly ground pepper

1 small shallot (about 2 tablespoons), finely chopped

1 tablespoon fresh thyme, chopped

3/4 cup chicken broth

2 tablespoons unsalted butter, cut into small cubes

Method:
First let’s get the marinade together for the chicken. Wash and chop up the 2 tablespoons rosemary, mince your 2 garlic cloves and pour 2 1/2 tablespoons of olive oil into a small bowl. Add to the olive oil, the minced garlic and rosemary. Give it a stir.

Wash and pat dry your chicken and rub the marinade on both sides of the chicken. Cover the chicken or put it all into a ziploc bag, (that’s what I did) and refrigerate the chicken for 1-12 hours. This is a great and easy marinade to make ahead the morning, so when you get home, all you have to do is roast up the chicken.

When you’re home and ready to make dinner, preheat the oven to 400 degrees and place a rack in the lower third of the oven.

Pat the skin side of the chicken dry, and season with salt and pepper.

Heat the remaining 1 tablespoon of olive oil in large ovenproof skillet over medium high heat. I used my 12″ cast iron skillet. Add the chicken, skin side down to the preheated skillet, and cook until golden brown, about 5 minutes. Flip the chicken over and transfer the skillet to the oven.

Roast the chicken until and instant-read thermometer inserted in the thickest part of the thigh or breast, registers 165 degrees, about 20-25 minutes. The time varies depending on how large your chicken breasts or thighs are. When I cook up thighs it takes about 20 minutes and breasts typically take about 20-25 minutes.

Transfer the cooked chicken to a plate.

Meanwhile, while your chicken is cooking, prep the ingredients for the sauce. Chop up your shallot, mince your 2 garlic cloves, wash and chop up your thyme, cut up your 2 tablespoons of butter and measure out your chicken broth.

Take the same skillet that you cooked the chicken in and set it over medium heat. Add to the skillet, the chopped shallot, thyme, and the garlic.

Stir occasionally until the shallot and garlic are softened, about 1 1/2 to 2 minutes.

Add the chicken broth and cook, scraping up the browned bits, until the broth is reduced by half, about 3 minutes.

Stir in the 2 tablespoons butter until melted.

Turn off the heat and pour the sauce into a serving bowl.

Serve up the chicken and top each piece with the sauce. The sauce is seriously amazing and tastes like gravy. It’s the perfect sauce to dip a popover in.

“Like” this story if you plan to make this dish.

Recipe and photo courtesy of Jacquelyn of Marin Mama Cooks. Visit her website for more tasty kid-friendly recipes.

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Easy Peas-y Lentil Soup

by writerredri

If you’re looking for a delicious, hearty soup perfect for a chilly evening you’ve come to the right place. Get the kids involved in the cooking process by having them help pulse the lentils in the food processor as they observe the chickpeas transform to a cooked state right before their eyes.

Adapted from Bon Appetit
Yield: 4 servings

Ingredients:
4 tbsp olive oil, divided
1 medium onion, chopped
1 medium carrot, chopped
2 large garlic cloves, minced & divided
2 tbsp. curry powder
1 cup French green lentils
4 1/4 cups water, divided
1 15-oz can garbanzo beans, rinsed & drained
1 tbsp. lemon juice
2 scallions, chopped (for garnish)
1 lemon, cut into wedges (for garnish)

Method:
1. Heat 1 tablespoon olive oil in a large pot over medium-high heat.  Add onion, carrot, salt & pepper and cook until soft, about 4 minutes.

2. Add half of the chopped garlic and cook for another 4 minutes. Don’t let the garlic burn. Mix in the curry powder and let toast for a minute.

3. Add the lentils and 4 cups of water. Sprinkle with salt and pepper and stir well.  Increase the heat and allow the soup to come to a boil.  Once the soup boils, lower the heat and let simmer on medium for 30 minutes, or until lentils are soft and tender.

4. In the mean time, puree the chickpeas, the rest of the garlic, 2 tablespoons of olive oil, 1/4 cup water and lemon juice in a food processor.

5. When lentils are tender, add chickpea mixture and 1 tablespoon of olive oil to the soup and combine, letting it heat through. Season with salt, pepper and extra curry powder, if needed. If the soup is too thick, add water in 1/4 cup increments until the soup reaches the desired consistency.

3. Before serving, add lemon juice and chopped scallions to the top of each bowl.

Nicole Leone is the author of Truffle Honey, where she aims to share accessible recipes with novice cooks like her who are navigating their way into and around their kitchens. Nicole lives in New York City and when sheisn’t cooking or trolling the local green market, she can be found singing opera and working in Finance.

photo: Stacey Spencley via flickr

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Stuffed Mushroom Grilled Cheese

by Christal Y.

Ready for all the flavors of delicious stuffed mushrooms packed conveniently between two slices of bread? Whipped up in the kitchen by the food blog, Dessert for Two, this ooey gooey sandwich is not your average grilled cheese panini. Get ready to see this sandwich of healthy greens, mushrooms and melted cheese disappear into hungry tummies in no time at all.

Ingredients:
2 teaspoons oil
2 portobello mushrooms, de-stemmed and de-gilled
2 tablespoons butter, divided use
4 slices bread
¼ cup cream cheese
¼ teaspoon garlic powder
1 cup shredded melting cheese (I used gouda)
2 tablespoons Parmesan cheese
handful of baby spinach
a few sprigs parsley (optional)

Method:
1. First, rub the oil over both of portobellos. Sear them on both sides over medium-high heat in a non-stick skillet. Remove them from the skillet, let cool, and then slice thinly.

2. Next, add the butter to the skillet and toast the first side of the bread in the butter. Flip the bread slices, top two with the cream cheese (evenly divided between two slices), and sprinkle the cream cheese evenly with the garlic powder.

3. To the other two bread slices, sprinkle on the cheese, Parmesan, and spinach–evenly divided between the tough. Divide the sliced mushrooms on top. Add the parsley sprigs, if using.

4. Top the two cream cheese bread slices with the other two slices of bread and grill on both sides until golden brown. Serve immediately.

Do you have any secrets to making the perfect grilled cheese?  

On top of savory treats, Dessert for Two is a sweet blog dedicated to turning those family sized dessert recipes into more petite portions. Learn to make everything from pies to frozen treats for your sweet tooth.

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