The last couple of weeks have been crazy busy! Working part-time with crazy hours.
Since I have always been the one to do the shopping and cooking, we have now had to plan for the week so my wife is able to cook meals in my absence.
I wanted to share with you a couple of very quick and easy recipes that were packed with flavor!
Chicken Saute with Peppers and Goat Cheese
Prep Time: 15 minutes
Cook Time: 25 minutes
1-1/2 tablespoon flour
¼ teaspoon salt
¼ teaspoon black pepper
12 ounces uncooked boneless skinless chicken breasts, cut into chunks
2 teaspoons extra-virgin olive oil
2 medium orange bell peppers, yellow, and or red, cut into strips
1 medium uncooked onion, thinly sliced
2 cloves garlic, minced
8 ounce canned tomato sauce
¼ cup water
¼ cup basil, sliced or torn
4 tablespoons soft-type goat cheese, at room temperature
On a plate combine flour, salt and pepper, add chicken and toss to coat
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned and cooked through; about 6 minutes. Remove to a plate.
Heat remaining teaspoon oil in same skillet over medium-high heat. Add peppers and onions; toss to coat. Cover and cook, stirring occasionally, until peppers and onions are very tender and light golden, about 12 minutes.
Add garlic; sauté until fragrant, about 30 seconds. Stir in tomato sauce and water; bring to a simmer over medium-high heat, scraping up the browned bits from the bottom of the pan.
Return the chicken and any accumulated juices to the skillet; heat through. Remove from heat and stir in basil; crumble goat cheese over the top.
NOTE: I served this with sautéed spinach. Put a little oil in a pan, sprinkle salt on the bottom of the pan – add A LOT of spinach as it wilts down. Keep turning it in the pan until desired doneness.
Hasselback Apple Pork Loin
2 pounds pork tenderloin
1 apples, thinly sliced
2 cups baby carrots
2 cups baby potatoes
3 cloves garlic, minced
3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
½ – 1 tablespoon cinnamon
Kosher salt and freshly ground pepper, to taste
Using a paring knife, make a series of small, parallel cuts across the length of the pork loin, and fill each with an apple slice.
Place carrots and potatoes in the bottom of the slow cooker, then place the apple filled pork loin on topo.
Whisk together honey, soy sauce, mustard, balsamic vinegar, cinnamon and minced garlic together in a small bowl, then pour over the pork and vegetables.
Cover the slow cooker and cook on high for 3-4 hours, or on low for 6-8 hours.
NOTE: I used my cast iron enamel pot, started this on the stove top and finished in the oven. So this recipe can be made in either vessel.
In trying to look for recipes that even smaller children can make, even if they contribute the tiniest bit to the making of a meal, is so important to me. Teaching kids about health and nutrition will help them make better choices as adults. I have chosen Pinto Beans and Cheese Tacos and Peas and Carrots Alphabet Soup. Please be sure to go to http://cookingwithchris.com and click on Kids’ Corner to get the recipes.