Baked Chicken Breasts with Vegetables

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Baked Chicken Breasts are a great way to…

…..put together a quick and easy supper on a busy weeknight.

Add the veggies and you could have your entire dinner all in one pan and leaving you free to tend to other matters while it’s in the oven.

This is what we used  along with the chicken tonight but you can make it with all kinds of variations of the meat and the veggies.

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Turn on the oven and set it at 400°F/204°C.

Slice up the veggies while the oven heats up.

Lay the chicken breasts out on a baking sheet and salt and pepper both sides.

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Lay the tomato slices out on the chicken.

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Then the onions. and the garlic.

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Sprinkle with salt and pepper then top it off with the lemon slices, grated parmesan and the rosemary. You could use dried rosemary if you would rather.

 

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About ten minutes in the oven. When the juices run clear from the chicken or it reads 165°F on an instant read meat thermometer switch the oven to broiler and push the veggies off to the side of the pan.

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Give it about 3-4 minutes under the broiler and serve up your Baked Chicken Breasts with Vegetables. This combo of the vegetables turned out to be a real tasty compliment to the chicken breasts.

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We knocked off a chilled bottle of Italian Soave with our Baked Chicken Breasts with Vegetables and it paired up real well.

 

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Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
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Instructions
  1. Turn on the oven and set it at 400°F/204°C. Slice up the veggies while the oven heats up. Lay the chicken breasts out on a baking sheet and salt and pepper both sides.
  2. Lay the tomato slices out on the chicken. Then the onions. and the garlic. Sprinkle with salt and pepper then top it off with the lemon slices, grated parmesan and the rosemary. You could use dried rosemary if you would rather.
  3. About ten minutes in the oven. When the juices run clear from the chicken or it reads 165°F on an instant read meat thermometer switch the oven to broiler and push the veggies off to the side of the pan. Give it about 3-4 minutes under the broiler and serve up your Baked Chicken Breasts with Vegetables. This combo of the vegetables turned out to be a real tasty compliment to the chicken breasts.
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Filet Mignon – Quick and Easy – 30 Minutes

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If Filet Mignon sounds a little too restauranty and chefy for you to make at home.

That is not so!

It definitely qualifies as Quick and Easy and …….

……..it’s not real expensive. You can get USDA choice beef tenderloin steaks for $8.99 – $9.99 a pound at Costco and Sam’s. A pound will give you two big (8oz.) steaks or 3 -4 regular size.

And,,,you will still get this great meal on the table in less than 30 minutes.

Tonight I put some string beans and onions in a skillet on a burner set at medium heat with salt, pepper, lemon juice and butter.

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Stir them a few times as they do their thing. When the onions have started to wilt add the white wine – or chicken stock – and let the wine simmer and reduce a little.

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While the veggies are getting cooked. Multi task a little and put another skillet on a medium high and swirl about a tablespoon of olive oil in.

Salt pepper and garlic powder both sides of your beef tenderloin steaks and put ’em in the skillet. Just sear each side for about 2 minutes and …..

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……put them in a dish that will catch the drippings and put the dish on an idle burner to keep warm. Don’t worry about them not being cooked on the inside they are going to cook some more in with the wine and the mushrooms.Filet Mignon-3-poppopcooks.com-beef tenderloin-beef tenderloin recipe-beef steak-beef recipes-tenderloin-easy filet mignon recipe-Quick and easy-gluten free-paleo

Rinse off the mushrooms. You could use bigger ones than shown here and cut them up. We like these baby portabellas.

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If you are using jarred mushrooms just drain them. Put the mushrooms in the steak pan and brown them a little.

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Add the salt, pepper, onions, garlic and rosemary.

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Stir it up and let it cook until the onions just start to brown a little on their edges and add the butter and the red wine. Stir with a wooden spoon scraping the bits of meat off the bottom.

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Put the steaks and the drippings back in and turn them over a few times as the butter melts and the wine reduces. When the filet mignon is cooked to the degree of doneness that YOU want   – rare is soft to a poke or 140-145° on a meat thermometer – starting to get firm or 155-160° is medium – firm or 165-170° is well done.

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Serve up and enjoy your Filet Mignon. Top the steaks off with the onions and a little of the sauce.

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Oh yeah, and get after the rest of that red wine. We had a nice bottle of pinot noir with our filet mignon.

Of course some of Poppop’s easy homemade bread is always nice too.

 

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Prep Time 10 minutes
Cook Time 15-20 minutes
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Prep Time 10 minutes
Cook Time 15-20 minutes
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Instructions
  1. put some string beans and onions in a skillet on a burner set at medium heat with salt, pepper, lemon juice and butter. Stir them a few times as they do their thing. When the onions have started to wilt add the white wine - or chicken stock - and let the wine simmer and reduce a little.
  2. Salt pepper and garlic powder both sides of your beef steaks and put 'em in the skillet. Just sear each side for about 2 minutes and put them in a dish that will catch the drippings and put the dish on an idle burner to keep warm. Don't worry about them not being cooked on the inside they are going to cook some more with the onions and mushrooms.
  3. Rinse off the mushrooms. You could use bigger ones than shown here and cut them up. We like these baby portabellas. If you are using jarred mushrooms just drain them. Put the mushrooms in the steak pan and brown them a little.
  4. Add the salt, pepper, onions, garlic and rosemary. Stir it up and let it cook until the onions just start to brown a little on their edges and add the butter and the red wine. Stir with a wooden spoon scraping the bits of meat off the bottom. Put the steaks and the drippings back in and turn them over a few times as the butter melts and the wine reduces. When the filet mignon is cooked to the degree of doneness that YOU want - rare is soft to a poke or 140-145° on a meat thermometer - starting to get firm or 155-160° is medium - firm or 165-170° is well done.
  5. Serve up and enjoy your Filet Mignon. Top the steaks off with the onions and a little of the sauce.
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Scarborough Fair Chicken – 20 minutes

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Yup. Your Scarborough Fair Chicken is made with Parsley, Sage, Rosemary and Thyme. But, it’s still quick and easy. If you don’t have the fresh herbs you could use dried. We had to go that way with the thyme this time. Sorry,I couldn’t resist that.

First let’s get the Parsley♩Sage  ♪ Rosemary ♫ and Thyme ♬ ready to go. Plus a little garlic that will need to be chopped up. Don’t forget, you can use all dried herbs if you want.

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You could get the chicken breasts that are already sliced from the store, or you could buy a pack of boneless skinless breast and slice them in half or you could just go with whole boneless skinless breasts. We get the pack of them and slice them. Always use a dishwasher safe cutting board when you work with raw chicken.

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Then we put the extras in zip locks and put them in the freezer for another quick and easy weeknight meal.

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Put a skillet on at medium high and add a couple of tablespoons of olive oil. Lightly salt and pepper both sides of the filets and when the pan gets hot put them in.

Scarborough Fair Chicken-3

 

3-5 minutes a side depending on the thickness. When they are firm to a poke and/or the juices run clear they are ready for the Parsley♩ Sage ♬ Rosemary ♪ and Thyme ♫. Add the butter, white wine and all of the herbs. Stir it all up with a wooden spoon getting all of the bits off the bottom of the pan.

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Tilt the pan and scoot the chicken over to the high side. Then with a cooks spoon baste the liquid and the herbs over the chicken for another couple of minutes.

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Then serve it up! Enjoy your Scarborough Fair Chicken with a nice California Chardonnay or an Italian Valpolicella. Some of Poppop’s homemade bread would be great to dip in those juices.

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A quick and easy white wine and herb treatment to chicken filets.
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Prep Time 10 minutes
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Prep Time 10 minutes
Cook Time 10 minutes
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Rating: 5
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Instructions
  1. First let's get the Parsley♩Sage ♪ Rosemary ♫ and Thyme ♬ ready to go. Plus a little garlic that will need to be chopped up. Don't forget, you can use all dried herbs if you want.
  2. You could get the chicken breasts that are already sliced from the store, or you could buy a pack of boneless skinless breast and slice them in half or you could just go with whole boneless skinless breasts. We get the pack of them and slice them. Always use a dishwasher safe cutting board when you work with raw chicken.
  3. Then we put the extras in zip locks and put them in the freezer for another quick and easy weeknight meal. Put a skillet on at medium high and add a couple of tablespoons of olive oil. Lightly salt and pepper both sides of the filets and when the pan gets hot put them in.
  4. 3-5 minutes a side depending on the thickness. When they are firm to a poke and/or the juices run clear they are ready for the Parsley♩ Sage ♬ Rosemary ♪ and Thyme ♫. Add the butter, white wine and all of the herbs. Stir it all up with a wooden spoon getting all of the bits off the bottom of the pan.
  5. Tilt the pan and scoot the chicken over to the high side. Then with a cooks spoon baste the liquid and the herbs over the chicken for another couple of minutes.
  6. Then serve it up! Enjoy your Scarborough Fair Chicken with a nice California Chardonnay or an Italian Valpolicella. Some of Poppop's homemade bread would be great to dip in those juices.
    Scarborough Fair Chicken-7-poppopcooks.com
Recipe Notes

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Quick Easy Blackened Salmon

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You can make all kinds of changes and additions to your Blackened Salmon because it’s YOUR Blackened Salmon! After you get past the paprika. You want it spicy? Cayenne pepper and or red pepper flakes. Lemony? Lemon zest and or lemon salt. Mexican? Cumin, Cilantro, Lime zest and or juice. And on and on. This our Cajun version that we always go back to. We love it and I think you will too.

Put all the dry ingredients in a bowl and mix them all together.

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For the veggie and carbs tonight I just went to the fridge and got whatever was on hand that would work in a skillet. It happened to be potato, eggplant, zucchini, onions and rosemary from it’s pot out on the deck.

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Heated up a skillet to medium high with a couple of tablespoons of extra virgin olive oil. Then added all the veggies, salt, pepper and squeezed the juice from half a lemon all over it and tossed the lemon rind into the mix. Tossed them a few times as the veggies got seared.

Blackened Salmon-4-poppopcooks.com

 

While the veggies are cooking heat up another skillet at medium high and add a tablespoon of olive oil and 2 tablespoons of butter. Rub the spice mixture all over the salmon and very lightly press it on to the filets.

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Put the fillets in the pan and cook about 3-5 minutes a side depending on how thick they are and how well done you like them.

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The veggies are done and we had a little arugula so I couldn’t help myself. I just tossed it in with the veggies.

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SHOW TIME!! Enjoy your Blackened Salmon you deserve it!

A nice chilled Shiraz goes good with this Blackened Salmon. It sure did for us!

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A chilled Shiraz or a Chardonnay goes great with this Quick Easy Blackened Salmon.

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A quick, easy and delish blacken salmon recipe.
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Cook Time 10 minutes
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Veggies all optional to what you have on hand
Prep Time 10 minutes
Cook Time 10 minutes
Servings
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Veggies all optional to what you have on hand
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Instructions
  1. Put all the dry ingredients in a bowl and mix them all together.
  2. Heated up a skillet to medium high with a couple of tablespoons of extra virgin olive oil. Then added all the veggies, salt, pepper and squeezed the juice from half a lemon all over it and tossed the lemon rind into the mix. Tossed them a few times as the veggies got seared.
  3. While the veggies are cooking heat up another skillet at medium high and add a tablespoon of olive oil and 2 tablespoons of butter. Rub the spice mixture all over the salmon and very lightly press it on to the filets. Put the fillets in the pan and cook about 3-5 minutes a side depending on how thick they are and how well done you like them.
  4. The veggies are done and we had a little arugula so I couldn't help myself. I just tossed it in with the veggies.
  5. SHOW TIME!! Enjoy your Blackened Salmon you deserve it!
    Blackened Salmon-8-poppopcooks.com
Recipe Notes

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