Skillet Chicken and Potato Dinner

I have been away for a while. Hubby came home from training with the National Guard and life got busy. Not to mention that I lost my camera battery charger. I did end up finding it and now I am back to taking pictures and posting. I made this last night for dinner and it was good! It is pretty healthy too because it only uses two tablespoons of butter in the whole recipe. I actually ended up using four though. I have a picture of the finished dish but not the steps.

Ingredients:

2 TBS butter or margarine

1 tsp finely chopped garlic

6 new potatoes, quartered

1 md onion, cut into 6 wedges

3 whole boneless, skinless chicken breasts, halved

10 ounce package of frozen whole green beans

1/2 tsp salt

1/4 tsp pepper

1/4 c chopped fresh parsley

Directions:

Melt butter in 10-inch skillet until sizzling; add potatoes, onion, and garlic. Cook over medium-high heat, stirring occasionally, 12-14 minutes or until potatoes are browned. Remove from skillet, keep warm.

Place chicken in same skillet. Cook over medium-high  heat, turning once, 10-12 minutes or until lightly browned and no longer pink. Remove chicken from skillet. Keep warm.

Place potato mixture and green beans in same skillet. Cover; continue cooking, stirring occasionally, 6-9 minutes or until beans are crisply tender. Return chicken to skillet. Continue cooking, stirring occasionally 1-3 minutes or until heated through. Season with salt and pepper if desired, sprinkle with parsley if desired.

I got this recipe from this website . This is what it looks like finished, although I did not use the onions or the parsley.IMG_0186

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A Crafty Idea- Making Your Own Cook Book

Things you will need to do this:

A 3 ring binder with dividers

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A hole punch

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Recipes from your favorite site

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Now, once you have those things, print out the recipes you like and use the hole punch to punch holes into the recipe like this.

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Once you have this done, you can add it to your 3 ring binder in any fashion you want.

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That is it! It is so easy!

 

I used dividers, you know the kind you used in school to make my categories for the recipes. It is a very easy way to organize your favorite recipes!

Chicken Fried Steak (Original Post 11/16/07)

Ingredients:
3 cups of all purpose flour
Salt and pepper
1 cup of buttermilk
1 large egg
1 teaspoon of baking powder
1/2 teaspoon of baking soda
6 cube steaks ( 5 ounces each) pounded 1/4 inch thick
4 to 5 cups of vegetable oil

Directions:
For the steak: Adjust an oven rack to the middle position and heat the oven to 200 degrees. Toss the flour 1 tablespoon of salt and 1 teaspoon of pepper in a shallow dish. In a second shallow dish, beat the buttermilk, egg, baking powder, and baking soda together ( it will get foamy).
Pat the steaks dry with paper towels, then season with salt and pepper. Dredge the steaks through the flour, then coat with the buttermilk mixture, then coat again with the flour. Lay the battered steaks on a wire rack.
Pour the oil into a large Dutch oven until it measures 1 inch. Heat the oil over medium high heat until it reached 375 degrees. Fry 3 of the steaks until deep golden brown on both sides, about 5 minutes. Transfer to a paper towel lined plate to drain. Return the oil to 375 and repeat with the remaining steaks. Transfer the steaks to a clean wire rack set over a rimmed baking sheet and keep warm in the oven.

Okay, so there is the basic recipe. I used package gravy mix, the country kind. Makes it so much easier and a tip on the frying, I used an electric skillet. Easier to regulate the heat. I also did not place on a wire rack before frying. I battered them and put directly into the oil. Came out wonderful!!! Enjoy!!!

BBQ Pulled Pork (Original Post 9/15/07)

This is a very easy recipe, and I didn’t measure ANYTHING. Basically, you take a pork roast, Boston Butt is best and put it in the slow cooker on low for about 8-9 hours. Be sure to season it to your liking before cooking. Add a bottle of favorite BBQ sauce on top of roast. Put lid on and forget for the day. After 8-9 hours, take roast out and use 2 forks to shred meat. Add more BBQ sauce to liquid in slow cooker as it will be thin. Add meat back into slow cooker, stir together and let simmer for a while longer. The longer this dish sits the better it gets. Serve on buns or bread. Enjoy!!!

Cheesy Spinach Dip (Original Post 8/23/07)

This is an amazing dip for any party or even for a rainy day at home. It is easy to make and your friends will think you spend hours making this!

Ingredients:
1 pkg (10 oz) frozen chopped spinach, thawed, drained
3/4 C. grated parmesan cheese
3/4 C. Mayonnaise
1 C Mozzarella cheese, shredded
1/2 tsp garlic powder
Instructions:
Preheat oven to 350. Mix all ingredients until well blended. Spoon into a 9 inch pie plate. Bake 20 minutes or until heated through. Serve with your favorite crackers or chips.

Chicken and Dumplings (Original Post 8/24/07)

I wanted to try my hand at a totally Southern dish. It comes out great every time! It is very easy to make as well.

Ingredients:
Chicken:
1 (2 1/2 pounds) chicken, either parts or a whole chicken cut up
3 ribs of celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 (10 3/4 oz.) can condensed cream of celery or cream of chicken soup ( I use the family size)

Dumplings:
2 C. all purpose flour
1 tsp. salt ( I use table salt for this)
3/4 C. Ice water ( this depends on the weather actually, more humid weather will take less water)
I usually season the chicken before I cook it with salt, pepper, granulated garlic seasoning and some paprika. Then I add the same seasonings to the water but not more paprika.

Instructions:
To start the chicken, place the chicken, celery, onion, bouillon,bay leaves, and seasoning in large pot. Add enough water to cover the chicken ( if you want a more loose stew add more water) bring the water to a simmer over medium heat. Simmer the chicken for at least 40 minutes or until the chicken is tender and the juices run clear. Remove chicken from pot and when it is cool enough to handle remove the skin and separate the meat from the bones. Return the meat to the pot, keeping warm over low heat.
To prepare the dumplings, mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough to form a ball.
Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8 inch thick. Let the dough relax for several minutes.
Add the cream of celery/chicken soup to the pot with the chicken and simmer gently over medium-low heat. Cut the dough into 1 inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until dumplings float and are no longer doughy, 3-4 minutes.

Tawnya’s Pizza Dip (Original Post 8/25/07)

I know that when you look at this recipe, it does not look like it would all go together, but I swear it does! It is so good and it makes a lot! Use your favorite chip or cracker to dip! Again, you can add to this to suit your tastes.

Ingredients:

1 8 oz block of cream cheese, softened at room temp.
1 16 oz container of sour cream
1 16 oz jar of pizza sauce
1 package of pepperoni
1 package (2 cups) of mozzarella cheese or the Italian Blend or Pizza blend
Italian seasoning

Directions:

Spread cream cheese block on bottom of 9 inch pie plate. Spread sour cream on top of cream cheese. Add pizza sauce on top and spread all over. Put pepperoni on top of ingredients like a pizza. Add cheese. Sprinkle Italian seasoning on top as much as you like. Bake in a 350 degree oven for 30 minutes until heated through and cheese is melted and bubbly. Enjoy with favorite chip, cracker, veggie. Whatever.