Greek Chicken and Potatoes

"These were the perfect leftovers to take to work- protein to keep me full and potatoes for strength" - Steven, whose calculator at work is so heavy he needs to carb-load to make it through the day.

Greek Chicken and Potatoes
Adapted from What's Gaby Cooking
Serves 4

• 1/2 cup fresh lemon juice
• 4 cloves garlic, roughly chopped
• 4 tablespoons finely chopped fresh flat-leaf parsley
• 2 tablespoons finely chopped basil
• 1 tablespoon finely chopped oregano
• 1 tablespoon finely chopped rosemary
• 1 tablespoon finely chopped thyme
• 1 teaspoon red pepper flakes
• 1/2 cup olive oil
• 1 whole chicken cut into breasts, thighs, and legs
• 6 medium gold potatoes, cut bite sized pieces
• garnishes: medium diced cucumbers, halved cherry tomatoes, crumbled feta

Stir lemon, garlic, herbs, red pepper flakes, and olive oil in a bowl.  Pour 3/4ths in a large ziplock bag and reserve 1/4th.  Add chicken to the ziplock bag and marinate in the fridge for 12-24 hrs.

Preheat the oven to 375F.

Place potatoes in a large cast iron skillet and mix with the reserved marinade. Add the marinated chicken on top.  Roast for 1 hour and 15 minutes.

Top with garnishes and serve. Make sure you spoon some lemon sauce from the bottom of the skillet over your chicken.

I got lazy and used chicken breast but a whole chicken with skin cut into quarters would have been better.

Roasted Ranch Carrots

I always have carrots in my fridge but I never know what to do with them.  You need two but are forced to buy twenty, amiright? These roasted up great and still had a bit of crunch in the middle which is by far preferable to an overcooked carrot.  

Roasted Ranch Carrots
Adapted from Damn Delicious

• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon dried dill
• 1/4 teaspoon ground black pepper
• 10 carrots, peeled or 16 ounce package of baby carrots
• 2 tablespoons olive oil
• garnish: 2 tablespoons chopped parsley 

Preheat the oven to 400F. 

To make the ranch seasoning combine: parsley, garlic, onion, salt, dill, and pepper in a small bowl.

Place carrots in a single layer on a baking sheet and toss with olive oil, then toss with ranch seasoning mix. Bake for 18 minutes until tender.  Garnish with parsley and serve.

Energy Balls

Or as Henry simply calls these "BALLS BALLS BALLS BALLS BALLS!". Don't be fooled - these are some high calorie (energy = calories) treats but they are filled with healthy, trendy foods and they are insanely filing and easy to make.

Energy Balls
Adapted from Gimme Some Oven

• 1 cup old fashion oats oatmeal (dry and uncooked)
• 2/3 cup toasted coconut flakes
• 1/2 cup peanut butter
• 1/2 cup ground flax seed
• 1/2 cup chocolate chips
• 1/3 cup honey or agave nectar
• 1 tablespoon chia seeds
• 1 teaspoon vanilla extract

Stir all ingredients in a medium bowl until thoroughly combined. Cover and chill for 30 minutes.

Roll into balls 1 inch balls (makes about 20 balls). 

Keep refrigerated for up to 1 week.

Pork Braised in Milk

Oh my goodness- good! This sounds weird (you will understand once you make it), but fight for your milk cluster bits. They go fast!  It takes a long while to make but its a leave on the stove and check on it occasionally situation.  I'm making this the next time my in-laws visit.

Pork Braised in Milk
Adapted from Dinner: A Love Story

• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 2 pound pork loin
• 1 teaspoon salt
• freshly ground pepper
• 1/2 teaspoon ground nutmeg
• 2 1/2 cups whole milk

In a pot that is just large enough to whole the pork loin in a single layer, heat the butter and oil. Brown the meat on all sides. 

Add the rest of the ingredients and bring to a boil then reduce to a simmer.  Leave the lid slightly open.  Cook for 2 hours, occasionally turning the meat. 

By the time the 2 hours is up the milk should be in small brownish clusters. If not, check to make sure the meat is cooked then remove to a cutting board and turn up the heat until small brownish clusters form. 

Remove meat to a cutting board, add 2 tablespoons of warm water to the pot and turn the heat to high.  Boil the water away while scraping all the cooking residue in the pot.  Spoon the sauce with the milk clusters on top of the pork.

Herbed Baked Eggs

This was very fancy, and if I had a more small oven-proof bowls I'd make it for all my friends. This is great for a big brunch gathering because you can make all the eggs at the same time... as long as you have the hardware.

 

Herbed Baked Eggs

Adapted from Shutterbean 

• 1/4 teaspoon minced fresh garlic
• 1/4 teaspoon minced fresh thyme leaves
• 1/4 teaspoon minced fresh oregano leaves
• 1 tablespoon minced fresh parsley
• 1 tablespoon freshly grated Parmesan

• 6 large eggs
• 2 tablespoons heavy cream
• 1 tablespoon butter
• kosher salt and freshly ground pepper

Preheat the broiler for 5 minutes and place the oven rack 6 inches from the top.

Mix the first 5 ingredients in a small bowl. Crack 3 eggs into 2 small bowls or cups without breaking them - you won't be baking in these dishes but you need to have the eggs ready.

In 2 individual baking dishes, I used cornwell, place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish.  Broil for 3 minutes and remove from the oven. It should be bubbly.  

Quickly add the eggs, sprinkle evenly with the herbs and salt and pepper.  Broil for 5 minutes watching it carefully. The white should be done and it will cook even after removing from the oven. Set for a minute then serve hot with toast.

Chicken Mushroom Marsala

And I think we found our newest hit. This came together in about 40 minutes and left Steven with a mostly full bottle of wine to drink, so no complaints coming from him.  In fact, "Put in on the blog and in the rotation" was stated. The extra glass of wine didn't hurt my most gentle critic. 

Chicken Mushroom Marsala
Adapted from What's Gaby Cooking

• 2 chicken breast, sliced in half to create 4 thin chicken breasts
• 2 tablespoons butter
• herbs de provence, kosher salt, and pepper
• all purpose flour
• 2 cups sliced mushrooms
• 2 shallows, roughly chopped
• 1/2 cup French red wine 
• 1/2 cup chicken broth
• fresh herbs for garnish

Melt butter in a saute pan over medium-high heat.  Season the chicken with a sprinkle of herbs de Provence, salt, and pepper. Then dust with all purpose flour.

Sea chicken in the butter for 3 minutes on each side until fully cooked (cut in half to make sure). Remove to a plate and set aside.

Add shallots and mushrooms to the pan and saute for 5 minutes until the mushrooms are golden brown.  

Deglaze with red wine and scrape all the browned bits off the bottom of the pan.  Add chicken stock and cook for 5 minutes until the sauce is thickened.

Return the chicken back to the pan and serve over pasta. Put fresh herbs on top for garnish.

Frito Pie

I haven't thought about or eaten a good old frito pie in so long.  Are they still in style? Can food be out of style? Regardless, this was amazing, Joy the Baker really knows her way around spices.

I googled it and found nothing about frito pie but I was born in the year where sushi became trendy. Good to know!

Frito Pie
Adapted from Joy the Baker's Chili

• tablespoon of olive oil
• large white onion chopped, half cup reserved from topping
• 1 pound ground beef
• 1 large clove garlic, minced
• 16 ounce can of tomato sauce
• 2 tablespoon honey
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1/2 teaspoon cayenne powder
• salt/pepper
• Fritos corn chips
• toppings: shredded sharp cheddar, chives, sour cream

Heat olive oil in a large skillet over medium-high heat.  Add onions and cook until tender and translucent about five minutes.

Add ground beef and garlic. Break up the ground beef as it cooks through about 8 minutes.

Add the tomato sauce, honey, and spices. Stir and bring to a simmer.  Taste and season as desired. Simmer down to desired thickness.

Make frito pie bowls starting with a frito base, cover in chili, and top with sharp cheddar, a bit of sour cream, and chives.