Broccoli Chicken Potato Parmesan

This past week’s dinners have been very successful.  Everything has turned out wonderfully and I tackled some new recipes and techniques that I’ll share in posts to come.  This recipe is one I have made several times, but always felt it could be better if I just had the right kind of skillet.  I used to cook this meal with a skillet/pan that had straight sides.  The pan was circular, but instead of gently sloping sides, it just became a larger pot.  I guess a kind of saucier, but not as cool as an actual saucier.  I always felt like it wasn’t shaped right and wasn’t big enough for this recipe, but it was all I had.  Now that we have our new Calphalon cookware, this recipe turned out fabulously!

It’s from a cute little cookbook I got a few years back when I moved into my first apartment and really started cooking.  I think my mom or grandmother gave it to and I have found some really simple recipes.  It is a book of recipes that use Campbell’s soups and usually have right around 5 main ingredients.  This recipe I really enjoy because I love potatoes, I love broccoli, and I love chicken.  It’s perfect!

Broccoli Chicken Potato Parmesan

Serves 4

Ingredients:

• 2 Tbsp. vegetable oil
• 1 lb. red potatoes; sliced 1/4-inch thick
• 10 oz. cooked chicken (or 1 pkg. refrigerated cooked chicken strips)
• 2 c. fresh or frozen broccoli florets
• 1 can Campbell’s Broccoli Cheese soup
• 1/2 c. milk
• 1/4 tsp. garlic powder
• 1/4 c. grated Paremsan cheese

Cook:

1. Heat oil in skillet.  Add potatoes.
2. Cover and cook over medium heat for 10 minutes, stirring occasionally.
3. Stir in chicken and broccoli.
4. Mix soup, milk, and garlic in small bowl.
5. Add to skillet.
6. Sprinkle with cheese.
7. Heat to a boil.
8. Cover and cook over low heat for 5 minutes or until potatoes and broccoli are tender.

Source [7]

Steak & Potatoes for WH

I found a recipe for potatoes on Karen’s blog, Loves To Eat (our January Tour Stop!) and had to make them.  While this is not one of the recipes Karen suggested, I knew WH would love them.  On Friday I will be posting my experiences with one of Karen’s favorite recipes for the Tour.  Consider this an extra treat from Love’s To Eat.

When I saw this recipe I immediately decided to make steak and green beans with them (a variation on this).  WH has been asking for “steak and taters” for a while and since he took me to The Eagles Concert!!!

I decided to say thank you with a delicious meal.  He enjoyed it too, saying: “I’d pay $20 for that at a restaurant”.  Why, thank you.

These potatoes are so yummy — we ate the entire dish!  The easiest recipe ever, just some garlic, butter, salt & pepper.  My cook times were a little different than the recipe and since I sprayed the dish with non-stick spray, it didn’t come together like I think was intended (you’re supposed to be able to invert onto a platter but we just ate out of the dish).  It was flipping good.

The steaks were seasoned with some Mrs. Dash grill seasoning and cooked on a grill pan.  I used some of Pioneer Woman’s suggestions for grilling steak, like putting butter on the grill pan.  Check out more of her tips.  Green beans were tossed with olive oil & grill seasoning and tossed on the grill pan as well.  This was one of those meals where I got every thing right.  It was really awesome and so so easy!

Easy Potato Bake

Serves 2

Ingredients:

• 4 to 5 small red potatoes, sliced thin
• 2 Tbsp. melted butter
• 1 medium clove garlic, minced
• salt and pepper

Cook:

1. Preheat oven to 350F.
2. Coat  small casserole dish with non-stick spray.
3. Layer potatoes in casserole dish and top with melted butter and garlic.
4. Add salt and pepper to taste.
5. Toss to coat.
6. Cover with foil and cook for 20 – 30 minutes (depending on thickness of layers and slices)
7. Increase oven heat to 400F; cook uncovered for a few minutes until potatoes begin to turn brown.
8. Let cool & serve.

[Adapted from Anna Potatoes] — Thanks Karen!!

Parmesan Roasted Potatoes

Easiest side dish ever? These potatoes.

You chop. You season. You cook.

I had these going while I slaved over the Turkey Cutlets with Herb Gravy and Celery-Apple Salad. I literally forgot about them until I heard the timer. And they were perfect. Fabulous.

Funny story: I’m pretty sure when I asked WH to shred some parmesan, he shredded asiago instead. Our palates are not advanced enough to notice that while eating (sadly). In fact I didn’t realize it had happened until I need parm in another dish and noticed how the Asiago was shredded much more than the parm. Oh well, still good. But I recommend using parm.

Parmesan Roasted Potatoes

Serves 2

Stuff you need:

• 3/4 lbs. new potatoes
• 1 & 1/2 Tbsp. olive oil
• 3/4 tsp. salt
• 1/8 tsp. pepper
• 1/2 c. grated parmesan
• 4 sprigs fresh thyme

What to do with that stuff:

1. Preheat oven to 400F.
2. Cut potatoes into one inch chunks.
3. In a medium bowl, combine all ingredients.
4. Transfer to a roasting pan or baking dish.
5. Roast, stirring once, until golden brown and crisp; about 50 minutes.
6. Serve hot or at room temperature.

Source [14]

RealSimple.com

“Souper” Turkey Casserole

I’m sure you know that it’s difficult to find turkey cutlets in packs of 2. So obviously, after making Turkey Cutlets with Herb Gravy, I would have some turkey leftover. I searched Cooks.com and came across a simple recipe consisting of turkey, potatoes, and cream of chicken soup. I spiced it up a bit by adding broccoli which ended up increasing the cook time from 1 hr. 15 min. to about 1 hr. 35 min. This recipe is deceivingly good. It looks so simple, but gosh it was tasty.

“Souper” Turkey Casserole

Serves 2 to 3

Stuff you need:

• 2 turkey cutlets cut into large chunks
• 3 small red potatoes, sliced in thin disks
• 1 & 1/2 c. broccoli florets
• 1 can Cream of Chicken soup

What to do with that stuff:

1. Preheat oven to 350F.
2. Quickly brown the turkey in a skillet.
3. Place in a casserole dish.
4. Cover with potato disks.
5. Spread broccoli on top of potatoes.
6. Add can of soup to the dish.
7. Cover and bake for 1 hr. 15 minutes.

Adapted from [13] Cooks.com

Gremolata Steak with Cream Cheese Potatoes

This is a good one!  And it’s my first time ever cooking steak.  It wasn’t perfect (as you can see, it’s not medium, but thankfully it was still very tender), but it was definitely delicious and anytime WF approves of a meal, I know it’s a winner.  This is the kind of meal that looks, sounds, and tastes gourmet but is so quick to make.  I mean literally, I think it took 25 minutes, tops.  I did have a little help from WF, but still, it was like one of Rachel Ray’s recipes without the crazy-6-hands-needed-for-this-recipe instructions.  Stay tuned for that adventure a little later this week!

I was so busy whipping it up, I didn’t take a ton of pictures.  I did however, make sure WF took a pic of the potatoes before he mashed them 🙂

From my cookbook I learned that gremolata is a traditional Italian flavor combo using lemon zest, garlic, and Italian parsley.  Those Italians know what they’re doing because I give this dish a big thumbs up!

Gremolata Steak with Cream Cheese Potatoes

Serves 2

Stuff you need:

Steak

• 1 tsp.  olive oil
• 1 boneless New York strip or ribeye steak, cut 3/4 in. thick (8 to 12 oz.)
• salt and black pepper

Potatoes

• 4 small red potatoes
• 1 1/2 c. water
• 2 Tbsp. cream cheese (see other info below for substitutions)
• 1/2 tsp. salt

Gremolata Vinaigrette

• 1 Tbsp. olive oil
• 1 garlic clove, grated or minced
• 1 lemon
• 2 tsp. finely chopped Italian parsley
• salt

What to do with that stuff:

Steak

1. Add oil to skillet and heat over medium-high heat until shimmering.
2. As pan heats, season both sides of steak with salt and black pepper.
3. Place steak into skillet and reduce heat to medium.
4. Cook undisturbed 3 to 4 minutes until until browned.
5. Turn steak over and cook an additional 3 to 4 minutes (or until medium doneness – 155 degreesF).
6. Remove from heat and transfer to plate.
7. Tent with foil (temperature will rise to about 160 degreesF).

Potatoes

1. As steak cooks, cut potatoes into quarters.
2. Place potatoes and water in microwave safe dish, covered.
3. Microwave on high for 8 to 10 minutes or until tender.
4. Drain water.
5. Add cheese and salt.
6. Mash potatoes.

Vinaigrette

1. As potatoes cook, wipe out skillet and add oil.
2. Grate garlic into skillet.
3. Heat over medium-low heat for 30 seconds or until garlic is fragrant (do not brown).
4. Remove garlic mixture from heat and place in small bowl.
5. Zest entire lemon.
6. Juice lemon and measure 1 Tbsp. lemon juice.
7. Add zest and juice to bowl with garlic mixture.
8. Chop parsley  and add to bowl.
9. Mix well and season to taste with salt.

To serve

1. Cut steak in half and place one half onto each plate.
2. Drizzle steak with vinaigrette and serve.

Other stuff you might want to know:

Substitutions

• The originial recipe is for Mascarpone Potatoes.  I made the decision to substitute cream cheese because it calls for such a small amount.  I also need cream cheese later this week in a different recipe.  By all means, use mascarpone cheese if you like.

Source: [1]