Pan Seared Chicken Peppers and Onions

Pan Seared Chicken Peppers and Onions-7.-poppopcooks.com

You and your gang will like this one. Pan Seared Chicken Peppers and Onions was a first for us. We really like sausage peppers and onions but I gave this a try just for a new twist. It turned out good,,real good! The thighs instead of breasts was a tasty venture off the usual white meat path and Pan Seared Chicken Peppers and Onions have been added to the menu at our house.

Put a skillet on at medium high and eyeball a few tablespoons of olive oil. Trim any excess fat off the boneless skinless thighs. Salt and pepper the smooth side of the thighs and put them in the skillet smooth side down. Spice up the uneven side and cook for about 4-5 minutes a side until the juices run clear or they read 170°F on an instant read meat thermometer.

 Pan Seared Chicken Peppers and Onions-2-poppopcooks.com

While they are cooking cut the peppers into about one inch squares, the onions into wide strips and coarsely chop up the garlic.

Pan Seared Chicken Peppers and Onions-3-poppopcooks.com

When the chicken is done remove it to a dish that will catch the drippings and put the veggies in the skillet and lightly sprinkle with salt, pepper and dried basil. Squeeze in some lemon juice and toss the rind into the mix. With a wooden spoon stir it all up scraping the bits off the bottom of the pan. Toss a few times as it all cooks.

Pan Seared Chicken Peppers and Onions-5-poppopcooks.com

When the onions have become translucent put the chicken – and the drippings – back in the skillet and kinda nestle your thighs down to the bottom to warm back up. Oops! That didn’t come out quite right. Serve your Pan Seared Chicken Peppers and Onions with the starch or carb of your choice. Tonight we sliced up some polenta and seared the slices in a separate skillet.

Pan Seared Chicken Peppers and Onions-7.-poppopcooks.com

Chianti of course!

 

 

 

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Boneless skinless chicken thighs pan seared with peppers and onions
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Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Put a skillet on at medium high and eyeball a few tablespoons of olive oil. Trim any excess fat off the boneless skinless thighs. Salt and pepper the smooth side of the thighs and put them in the skillet smooth side down. Spice up the uneven side and cook for about 4-5 minutes a side until the juices run clear or they read 170°F on an instant read meat thermometer.
  2. While they are cooking cut the peppers into about one inch squares, the onions into wide strips and coarsely chop up the garlic.
  3. When the chicken is done remove it to a dish that will catch the drippings and put the veggies in the skillet and lightly sprinkle with salt, pepper and dried basil. Squeeze in some lemon juice and toss the rind into the mix. With a wooden spoon stir it all up scraping the bits off the bottom of the pan. Toss a few times as it all cooks.
  4. When the onions have become translucent put the chicken - and the drippings - back in the skillet and kinda nestle your thighs down to the bottom to warm back up. Oops! That didn't come out quite right. Serve your Pan Seared Chicken Peppers and Onions with the starch or carb of your choice. Tonight we sliced up some polenta and seared the slices in a separate skillet.
    Pan Seared Chicken Peppers and Onions-7.-poppopcooks.com
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Parmesan Crusted Pork Chops with Sautéed Veggies

Parmesan Crusted Pork Chops with Sauteed Veggies-6-poppopcooks.com

The best and easiest Parmesan Crusted Pork Chops recipe. Sauté your vegetables and potatoes together in a second skillet and you will have your chef quality, quick and easy dinner ready in thirty minutes or less.

Put a skillet on at medium high. Add enough olive oil to cover the bottom. Cut the potatoes into about 1/8″ slices and cook both sides until starting to get brown.

Parmesan Crusted Pork Chops with Sauteed Veggies-2-poppopcooks.com

 

While the potatoes are cooking cut up the rest of the veggies. When the potatoes are ready add the veggies. Salt, pepper and toss it all together. Toss regularly as they cook.

Parmesan Crusted Pork Chops with Sauteed Veggies-3-poppopcooks.com

 

Put another skillet on at medium high and add enough olive oil to reach about 1/8″ depth. Put the flour, garlic powder, Grated parmesan, salt, pepper, parsley and red pepper flakes in a shallow dish. combine it all together with a table fork or small whisk. Whisk the egg and the milk together in another shallow dish.

Parmesan Crusted Pork Chops with Sauteed Veggies

 

Dip the pork chops in the egg wash then in the parmesan mixture. Fry for about 3-5 minutes a side depending on the thickness. When the parmesan breading is crisp and the meat is firm they are ready.

Parmesan Crusted Pork Chops with Sauteed Veggies-4-poppopcooks.com

 

If the veggies aren’t done yet put the chops in the oven at 225° and toss the veggies a few more times as they get finished.

Parmesan Crusted Pork Chops with Sauteed Veggies-5-poppopcooks.com

 

When the veggies are done how YOU like them serve up and enjoy your Parmesan Crusted Pork Chops with Sautéed Veggies.

Parmesan Crusted Pork Chops with Sautéed Veggies--7-poppopcooks.com

 

We like a hearty red like a good California Cabriolet or an Argentinian Malbec with your Parmesan Crusted Pork Chops with Sautéed Veggies.

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Parmesan Crusted Pork Chops with Sautéed Veggies
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Put a skillet on at medium high. Add enough olive oil to cover the bottom. Cut the potatoes into about 1/8" slices and cook both sides until starting to get brown.
  2. While the potatoes are cooking cut up the rest of the veggies. When the potatoes are ready add the veggies. Salt, pepper and toss it all together. Toss regularly as they cook.
  3. Put another skillet on at medium high and add enough olive oil to reach about 1/8" depth. Put the flour, garlic powder, Grated parmesan, salt, pepper, parsley and red pepper flakes in a shallow dish. combine it all together with a table fork or small whisk. Whisk the egg and the milk together in another shallow dish.
  4. Dip the pork chops in the egg wash then in the parmesan mixture. Fry for about 3-5 minutes a side depending on the thickness. When the parmesan breading is crisp and the meat is firm they are ready. If the veggies aren't done yet put the chops in the oven at 225° and toss the veggies a few more times as they get finished.
  5. When the veggies are done how YOU like them serve up and enjoy your Parmesan Crusted Pork Chops with Sautéed Veggies.
    Parmesan Crusted Pork Chops with Sautéed Veggies--7-poppopcooks.com
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Oven Baked Italian Sausage with Mediterranean Veggies

Oven Baked Italian Sausage with Mediterranean Veggies-poppopcooks.com

You can get this recipe for Oven Baked Italian Sausage in the oven in 6 or 7 minutes and be free to do “whatever” while it gets ready. Because it’s all in one pan and you just have to turn everything over once in the middle of the baking. 

Turn the oven on at 400°F/200°C. Line a large cookie sheet with aluminum foil to make the cleanup lots easier. The sausage and the potato are going to take longer to cook than the rest of the veggies so lets give them a head start. Cut up the sausage links into 3 pieces each and spread them out in the pan.

Sausage-and-Med-Veggies.-poppopcooks.com

 

Put the pan in the oven while you cut up the potato into chunks.

Sausage-and-Med-Veggies.2-poppopcooks.com

 

Add the potato chunks to the pan and put it back in the oven while you cut up the rest of the veggies. Try to get the chunks about the same size as the potatoes. Add them to the pan and drizzle with some extra virgin olive oil. Add the spices and gently toss it all a little with a large cooks spoon to get  everything covered with the oil and the spices.

Sausage-and-Med-Veggies.-3-poppopcooks.com

 

Put the pan back in the oven and at about 10-12 minutes gently turn everything over and give it about another 10-12 minutes.

Sausage-and-Med-Veggies-4-poppopcooks.com

 

Take one of the pieces of sausage out and cut it in half. If the center has no pink color to it, it is done. Poke a piece of potato with a fork and make sure you are happy with how done it is. If it’a all the way you like it, serve up your Oven Baked Italian Sausage with Mediterranean Veggies!

Oven Baked Italian Sausage with Mediterranean Veggies-poppopcooks.com

Now, wasn’t that an easy, but still, real good dinner? Chianti. It’s gotta be Chianti with this. Well, that’s what we like, but, you have whatever YOU like with your, easy, one pan Oven Baked Italian Sausage with Mediterranean Veggies. AND, since the oven is at 400 you could have some of Poppop’s homemade bread to dip in the juices.

 

 

 

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An easy one pan, no muss, no fuss Italian Sausage and Mediterranean Veggies recipe.
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Prep Time 8 minutes
Cook Time 30 minutes
Servings
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Prep Time 8 minutes
Cook Time 30 minutes
Servings
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Votes: 1
Rating: 5
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Instructions
  1. Turn the oven on at 400°F/200°C. Line a large cookie sheet with aluminum foil to make the cleanup lots easier. The sausage and the potato are going to take longer to cook than the rest of the veggies so lets give them a head start. Cut up the sausage links into 3 pieces each and spread them out in the pan.
  2. Put the pan in the oven while you cut up the potato into chunks. Add the potato chunks to the pan and put it back in the oven while you cut up the rest of the veggies. Try to get the chunks about the same size as the potatoes. Add them to the pan and drizzle with some extra virgin olive oil. Add the spices and gently toss it all a little with a large cooks spoon to get everything covered with the oil and the spices.
  3. Put the pan back in the oven and at about 10-12 minutes gently turn everything over and give it about another 10-12 minutes.
  4. Take one of the pieces of sausage out and cut it in half. If the center has no pink color to it, it is done. Poke a piece of potato with a fork and make sure you are happy with how done it is. If it'a all the way you like it, serve up your Oven Baked Italian Sausage with Mediterranean Veggies!
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Chicken Peperonata

Chicken Peperonata poppopcooks.com

Peperonata is an old Italian recipe that can be used so many different ways. From simply a side dish or a topping for bruschetta or as a topping for meat like today’s Chicken Peperonata.  It’s easy and it’s good. I’ll bet it winds up in your repertoire of go to recipes.

 

Chicken Peperonata1 poppopcooks.com

Put pan on at medium high and add a couple of swirls of olive oil. Season the chicken filets with salt and pepper. Cook the chicken about 2-3 minutes a side until they are browned and getting firm to the touch. They don’t have to be completely cooked because they are going to finish cooking in the Peperonata. Now you will need to multi task a little and start to prep the veggies as the chicken is cooking. Cut the pepper into quarters lengthwise and remove the stems, seeds and all of the white membranes. Cut it into strips about 1/2 inch wide. The chicken should be done so remove it to a plate that will catch the drippings. Reduce the heat to medium low and let the pan cool off as you cut up the onion into strips about 1/4 inch wide. Add the red pepper and toss it to get it all covered with the oil. lightly sprinkle a small pinch each of salt and black pepper.

 

Chicken Peperonata2 poppopcooks.com

You’re going to let the pepper cook slow and by itself for about 8-10 minutes tossing often. You don’t want it to brown at all, just to cook and get soft. While the peppers are cooking chop up 3 cloves of garlic. When the peppers have softened add the onion and cook until they get translucent. Then make a bare spot in the middle and add the garlic. Let it cook until it just starts to get a little golden on the edges. Add the rosemary or whatever herb you want to use. Oregano or sage or basil or parsley all go good. And they don’t have to be fresh herbs. If all you have is dried that will work, just use about half as much dried as fresh.

 

Chicken Peperonata3 poppopcooks.com

Add the tomato sauce and the red wine. Turn the heat up to medium and let it simmer and reduce by about a third. About 4-6 minutes.
Chicken Peperonata5 poppopcooks.com

Put the chicken and the drippings back in the pan and turn the filets  over to give them  a good bath in the Peperonata. Cook it for another 3-4 minutes stirring a few times.

 

Chicken Peperonata poppopcooks.com

Serve it up! With some pasta or polenta or gnocchi or whatever YOU want. Oh, don’t forget the wine! Chianti or any good red goes great with your Chicken Peperonata. Some of  Poppop’s easy homemade bread, hot out of the oven,  is real good too.

 

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Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
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Instructions
  1. Put pan on at medium high and add a couple of swirls of olive oil. Season the chicken filets with salt and pepper. Cook the chicken about 2-3 minutes a side until they are browned and getting firm to the touch. They don't have to be completely cooked because they are going to finish cooking in the Peperonata. Now you will need to multi task a little and start to prep the veggies as the chicken is cooking. Cut the pepper into quarters lengthwise and remove the stems, seeds and all of the white membranes. Cut it into strips about 1/2 inch wide. The chicken should be done so remove it to a plate that will catch the drippings. Reduce the heat to medium low and let the pan cool off as you cut up the onion into strips about 1/4 inch wide. Add the red pepper and toss it to get it all covered with the oil. lightly sprinkle a small pinch each of salt and black pepper.
  2. You're going to let the pepper cook slow and by itself for about 8-10 minutes tossing often. You don't want it to brown at all, just to cook and get soft. While the peppers are cooking chop up 3 cloves of garlic. When the peppers have softened add the onion and cook until they get translucent. Then make a bare spot in the middle and add the garlic. Let it cook until it just starts to get a little golden on the edges. Add the rosemary or whatever herb you want to use. Oregano or sage or basil or parsley all go good. And they don't have to be fresh herbs. If all you have is dried that will work. Just use about half as much dried as fresh.
  3. Add the tomato sauce and the red wine. Turn the heat up to medium and let it simmer and reduce by about a third. About 4-6 minutes. Put the chicken and the drippings back in the pan and turn the filets over to give them a good bath in the Peperonata. Cook it for another 3-4 minutes stirring a few times.
  4. Serve it up! With some pasta or polenta or gnocchi or whatever YOU want. Oh, don't forget the wine! Chianti or any good red goes great with your Chicken Peperonata. Some of Poppop's easy homemade bread, hot out of the oven, is real good too.
    Chicken Peperonata poppopcooks.com
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