Recipes

Dinner Party

Saturday we had a little dinner party. My aunt and uncle and cousin came over to see our new place. Michael smoked a chicken on the Traeger. I made a cheese plate. I got some really good stuff! A tomato and basil goat cheese and an apple and walnut smoked cheddar. Both were really delicious.

To go with the chicken, I made a roasted veggie dish. I found a recipe for Tahini Roasted Broccoli and it sounded so delicious I had to try it.

Instead of broccoli I used carrots and butternut squash. I was just feeling more of a “Fall” veggie. It turned out really good. I would definitely make it again but I probably wouldn’t use the butternut squash. It got a little mushy. I’d probably do carrots, sweet potatoes and broccoli next time.

Ingredients:
  • 2 tablespoons tahini, well stirred
  • 3 tablespoons fresh lemon juice, plus more to serve
  • large cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • Several grinds black pepper
  • 2 tablespoons olive oil
  • 4 cups broccoli, cut into 1 1/2-inch florets
Directions:
  1. Preheat oven to 450° F.
  2. Place all of the ingredients except for the broccoli in a large bowl and whisk to combine. Add broccoli and toss well to thoroughly coat. Scatter on a sheet pan and bake for 10 minutes. Serve hot for best flavor, squeezing a little extra lemon juice on top.

Anna brought a salad and it was fantastic! So delicious! I would make this for a party in a heartbeat: Honey Dijon Mustard and Poppy Seed Coleslaw with Cranberries and Toasted Almonds

The chicken turned out great, as usual. It’s always really good on the Traeger, much more juicy and flavorful than plain ol’ chicken.

I’m happy with how everything turned out!

It was nice to have them over to catch up and show them our place. We are slowly getting things finished up. We spent the whole weekend working on the office, storage, organizing and then organizing the half bath storage. Michael installed shelves in one of the office closets and I got everything organized (and labeled!). It felt good to check something off the list and it looks really nice.

Cozy, Rainy, Yummy

Sunday we woke up to rain. Rain rain rain! Downpour, actually! I guess summer is officially over in Portland…So making something cozy for dinner was a must.

I’d been saving this recipe for awhile and finally tried it. And it’s a winner!

FRENCH ONION CHICKEN CASSEROLE

Ingredients:

  • 3 boneless, skinless chicken breasts
  • 1 or 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • Red crushed chili pepper flakes, optional
  • Pinch of salt and fresh cracked pepper
  • 1 cup shredded mozzarella cheese (or Gruyere)
  • 2 to 3 tablespoons unsalted butter
  • 5 large onions, thinly sliced
  • 3 cloves garlic, minced
  • 1/4 to 1/2 cup chicken broth
  • Fresh chopped parsley, for garnish

DIRECTIONS

1. To make the chicken casserole: Preheat your oven to 400°F (200°C). Lightly grease a 9×12-inch baking dish and set aside.

2. Melt butter in a large skillet over medium-high heat. Add onions and season with salt and pepper. Cook for 5-8 minutes until soft.

3. Reduce heat to medium and cook, stirring occasionally, until onions are caramelized – about 15 minutes. Pour in 1/4 cup of broth to deglaze if your pan gets too dry, and keep stirring until onions are browned. 

4. Stir in fresh minced garlic and cook until fragrant, about 1 minute. Turn off the heat and allow to cool slightly.

5. Season chicken breasts with oregano, crushed chili pepper flakes, salt, pepper, and garlic powder. Go easy on the salt because French onion and cheese are already salted. Arrange chicken breasts in the baking dish. 

6. Divide caramelized onions on top of each chicken breast. Sprinkle shredded cheese on top and bake for 20-25 minutes in the oven (or more, depending on the thickness of your chicken breasts), until fully cooked and cheese is bubbly. Then broil for 2 minutes to crisp up the cheese. Garnish the French onion chicken casserole with fresh chopped parsley and serve immediately with steamed vegetables or cauliflower rice. Enjoy!

Notes:

  • You can prepare the caramelized onion ahead of time, and just assemble the casserole at the last minute before baking.
  • You can flavor up the french onion with a dash of white wine, sherry or balsamic vinegar to deglaze the pan.
  • The cooking time will depend on the thickness of your chicken breasts.
  • Go easy on the salt because French onion and cheese are already salty.

I caramelized the onions in butter and 1/4 cup white wine (the good stuff, too!) instead of chicken broth. I used a mixture of mozzarella and gruyere but used more gruyere then the mozzarella.

It turned out GREAT! Michael and I both loved it and wouldn’t change a thing! It was so delicious and the melted cheese (slightly browned from the broiler) was so so good!

I had one chicken breast with the cheese and onion mixture and a side salad with French dressing. Delicious dinner! I will definitely make this again! It’s a keeper!

I suggest you make this recipe asap!

Also, Friday night I made this recipe: BARELY-BLANCHED BROCCOLI SALAD WITH FETA AND FRIED ALMONDS.

It was delicious! I also recommend it.