Moroccan-Spiced Chicken

Spiced chicken with a green bean and carrot side dish.

Servings

Ingredients

1 lb green beans trimmed
4 carrots halved crosswise and quarterd lengthwise
3 Tbsp olive oil
1 1/2 tsp ras el hanout (Moroccan seasoning)
salt and pepper
1/4 cup sliced almonds
4 boneless chicken breasts about 8 oz. each
1 sm shallot finely chopped
1 1/2 cups chicken broth
1/4 cup dried apricots chopped
1/4 cup pitted small green olives halved
2 tsp harissa

Servings

Ingredients

1 lb green beans trimmed
4 carrots halved crosswise and quarterd lengthwise
3 Tbsp olive oil
1 1/2 tsp ras el hanout (Moroccan seasoning)
salt and pepper
1/4 cup sliced almonds
4 boneless chicken breasts about 8 oz. each
1 sm shallot finely chopped
1 1/2 cups chicken broth
1/4 cup dried apricots chopped
1/4 cup pitted small green olives halved
2 tsp harissa

Instructions

Position racks in the upper and lower thirds of the oven; preheat to 450F. Toss the green beans and carrots with 2 Tbsp. olive oil, 1/2 tsp. ras el hanout, and salt and pepper on a rimmed baking sheet. Roast on the upper rack until tender and lightly browned, addint the almonds halfway through, 25-30 minutes.
Meanwhile heat the remaining 1 Tbsp olive oil in a large skillet over medium-high heat. Season the chicken on both sides with the remaining 1 tsp. ras el hanout and a pinch of salt and pepper. Add to the skillet; cook until browned, 3-4 minutes per side. Transfer to another rimmed baking sheet and roast on the lower rack until cooked through, about 10 minutes.
Return the skillet to medium-high heat and add the shallot. Cook, stirring, until tender, about 1 minute. Stir in the chicken broth, scraping up any browned bits, then add the apricots, olives, and harissa. Cook until the apricots soften and the broth is reduced by 2/3rds, about 5 minutes; season with salt and pepper. Pour any accumulated juices from the chicken into the sauce.
Slice the chicken and serve with the roasted veggies. Spoon the sauce over the chicken. Enjoy!

Recipe Notes

Recipe adapted from Food Network

Broccoli Egg Bake

Easy egg dish that would be great for Easter brunch. Serves 4, but you can easily double the recipe for a bigger crowd.

Servings

Ingredients

2 english muffins torn into crumb size bits
1 crown of broccoli chopped into 1/2 in. pieces
1 lg shallot finely chopped
5 oz swiss cheese shredded
5 eggs
3/4 cup half and half
3 Tbsp butter
2 Tbsp parmesan finely grated

Servings

Ingredients

2 english muffins torn into crumb size bits
1 crown of broccoli chopped into 1/2 in. pieces
1 lg shallot finely chopped
5 oz swiss cheese shredded
5 eggs
3/4 cup half and half
3 Tbsp butter
2 Tbsp parmesan finely grated

Instructions

Preheat oven to 325F. In a medium bowl beat together eggs and half and half, set aside. Lightly butter an 8 inch baking pan, set aside.
In a large skillet, melt 2 Tbsp butter over medium heat. Add the english muffin crumbs and cook, stirring occasionally, until golden, about 5 minutes. Transfer to a plate. Wipe out the skillet and melt remaining 1 Tbsp butter. Add the shallot, 1/2 tsp. salt and 1/4 tsp. pepper and cook until softened, stirring often, about 2 minutes. Add the broccoli and cook for 1 minute. Add 1/2 cup water, increase heat to medium-high and simmer, stirring occasionally until the water is evaporated and the broccoli is crisp tender, 3-5 minutes. Transfer to the prepared baking dish. Sprinkle with 1 cup cheese, pour the egg mixture on top.
In a small bowl, toss together the muffin crumbs and remaining cheese. Sprinkle onto the casserole, then top with the parmesan. Bake in the center of the oven until the eggs are set and the top is lightly browned. Enjoy!

Recipe Notes

This recipe was adapted from Rachael Ray

Beef Tenderloin Steaks with Herb Pan Sauce

Moist and delicious steak. Original recipe found on Saving Room for Dessert.

Beef Tenderloin Steaks with Herb Pan Sauce

Moist steak. For a vegetarian version I baked portobellos and used the herb sauce on those for my family.2

Course

Main Dish

Prep Time

30 minutes

Cook Time

20 minutes

Servings

serviings

Ingredients

Steaks

2 beef tenderloin 1 1/2 thick
1/4 tsp salt
1/2 tsp pepper
1 tbsp olive oil

Herb Sauce

1 tbsp unsalted butter
1 small shallot
2 tbsp red wine
2 tsp dijon mustard
1 c vegi broth use beef if not making the vegetarian
2 tbsp heavy cream
1 tbsp parsley chopped
2 tsp thyme chopped
1 tbsp worcestershire sauce

Course

Main Dish

Prep Time

30 minutes

Cook Time

20 minutes

Servings

serviings

Ingredients

Steaks

2 beef tenderloin 1 1/2 thick
1/4 tsp salt
1/2 tsp pepper
1 tbsp olive oil

Herb Sauce

1 tbsp unsalted butter
1 small shallot
2 tbsp red wine
2 tsp dijon mustard
1 c vegi broth use beef if not making the vegetarian
2 tbsp heavy cream
1 tbsp parsley chopped
2 tsp thyme chopped
1 tbsp worcestershire sauce

Instructions

Preheat oven to 425. Season both sides of the steaks. Let sit for 30 min for room temp. Heat oil in cast iron pan. On medium heat and cook each side for 3 minutes. Place in oven and cook another 8-9 minutes if you want medium rare. Longer or shorter time depending on how you like you steak. For the sauce bring bring broth and worcesertshire sauce to boil in sauce pan. Cook until the sauce is slightly reduced. Turn heat to medium and add cream. Simmer for about 3 minutes, should coat spoon. Add the rest of ingredients and mix well. To serve place steak on plate and top with sauce.

Tortellini Carbonara

Lovely dish that is easy enough to make during a weeknight.

Servings

Ingredients

20 oz fresh cheese tortellini
4 lg eggs
1 cup parmesan freshly grated
8 slices bacon diced
8 cloves garlic minced
1 shallot minced
2 Tbsp parsley chopped
2 Tbsp basil chopped

Servings

Ingredients

20 oz fresh cheese tortellini
4 lg eggs
1 cup parmesan freshly grated
8 slices bacon diced
8 cloves garlic minced
1 shallot minced
2 Tbsp parsley chopped
2 Tbsp basil chopped

Instructions

Bring a large pot of salted water to a boil. While water is boiling add eggs and parmesan to a small bowl and whisk to combine. Set aside.
Add diced bacon to a large skillet over med. high heat. Cook until crispy, 5-6 minutes. Then remove from pan to a paper towel lined plate. Reserve the bacon grease in the pan.
Add the tortellini to boiling water and cook according to package. Reserve 1 cup of the pasta water. Then drain the pasta.
Add the shallot and garlic to bacon dripping, and cook 1-2 minutes.
Working quickly add 2 Tbsp hot pasta water to egg mixture, whisking very quickly as you pour. This tempers the eggs so they do not scramble. Turn off the heat to the skillet. Add the tortellini then, working very quickly, add the tempered egg, tossing to combine as you add a little more. Pour in reserved pasta water a tablespoon at a time until it is creamy.
Season with salt and pepper and additional parmesan if desired. Enjoy!

Recipe Notes

This recipe was adapted from The Chunky Chef