Chicken Piccata with Roasted Vegetables – Quick and Easy – 30 Minutes – Gluten Free

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Chicken Piccata…..

……..is an easy dish to prepare and it’s delicious! It’s one of those meals that we don’t order in a restaurant because we can make it better at home and so can you!!

Today’s tip……When you chop up onions or garlic chop up a good bit more than you need and put the extras into zip-lic bags. Store them in the freezer to make your future quick and easy meals even quicker and easier.

Now,, back to your Chicken Piccata with Roasted Vegetables. Set the oven at 400°F. Line a cookie sheet with aluminum foil and cut up whatever veggies that you want to have in the mix. Potatoes, onions and peppers are the basics but after that just go with whatever strikes your fancy. As you can see we also had on hand some brussels sprouts, carrots and zucchini. Put the veggies onto the cookie sheet and generously drizzle with the extra virgin olive oil. Sprinkle with salt, pepper, garlic powder and dried basil. Mix it all together by hand and spread it out. Into the oven for about 15 – 20 minutes.

Chicken Piccata with Roasted Vegetables-poppopcooks.com-quick and easy-gluten free

Poke a potato with a table fork to check if they are done. When the potato is as soft as you want it everything else is done too. If the veggies are done  before the Chicken Piccata is just turn off the oven and they will stay warm for you.

Chicken Piccata-4-poppopcooks.com-Roasted Vegetables-quick and easy-gluten free

Put a skillet on at medium high and add some olive oil and half of the butter. Mix the flour, salt and pepper in a shallow dish and dredge the chicken filets in the flour mix and put them in the skillet. About 3 -5 minutes each side depending on how thick they are. When they are firm or read 165°F  on an instant read meat thermometer remove them to a dish that will catch the drippings. Add the rest of the butter, chopped garlic, capers, parsley flakes, lemon slices and parmesan cheese to the skillet. Stir it up with a wooden spoon getting the bits off the bottom of the pan.

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Add the white wine – or chicken broth – and bring it up to a fast simmer. Then reduce the heat just enough to maintain the simmer.

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Add the chicken and the drippings back to the skillet. Turn the filets over a few times as the liquid reduces and thickens up. Top it all off with some parsley and grated parmesan and enjoy your better than a restaurant Chicken Piccata with Roasted Vegetables. Bon Appetito!!

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Santa Margarita Pinot Grigio goes along great!

 

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A traditional Italian Sautéed chicken filets recipe with lemon, garlic and capers flavors.
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Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
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Chicken Piccata
Roasted Veggies
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Chicken Piccata
Roasted Veggies
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Rating: 0
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Instructions
Roasted Veggies
  1. Set the oven at 400°F. Line a cookie sheet with aluminum foil and cut up whatever veggies that you want to have in the mix. Potatoes, onions and peppers are the basics but after that just go with whatever strikes your fancy. As you can see we also had on hand some broccoli, carrots and zucchini. Put the veggies onto the cookie sheet and generously drizzle with the extra virgin olive oil. Sprinkle with salt, pepper, garlic powder and dried basil. Mix it all together by hand and spread it out. Into the oven for about 15 - 20 minutes. Poke a potato with a table fork to check if they are done. When the potato is as soft as you want it everything else is done too. If the veggies are done before the Chicken Piccata is just turn off the oven and they will stay warm for you.
Chicken Piccata
  1. Put a skillet on at medium high and add some olive oil and half of the butter. Mix the flour, salt and pepper in a shallow dish and dredge the chicken filets in the flour mix and put them in the skillet. About 3 -5 minutes each side depending on how thick they are. When they are firm or read 165°F on an instant read meat thermometer remove them to a dish that will catch the drippings. Add the rest of the butter, chopped garlic, capers, parsley flakes, lemon slices and parmesan cheese to the skillet. Stir it up with a wooden spoon getting the bits off the bottom of the pan.
  2. Add the white wine - or chicken broth - and bring it up to a fast simmer. Then reduce the heat just enough to maintain the simmer. Add the chicken and the drippings back to the skillet. Turn the filets over a few times as the liquid reduces and thickens up. Top it all off with some parsley and grated parmesan and enjoy your better than a restaurant Chicken Piccata with Roasted Vegetables. Bon Appetito!!
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Pork Tenderloin One Pot Meal with Peppers and Onions – Quick and Easy – 25 Minutes – Gluten Free

Pork tenderloin One Pot Meal

You can do this one sooo many different ways. Of course the first that comes to mind is the traditional New Jersey style “Sausage and peppers” or you could substitute pieces of chicken instead of the pork tenderloin and on and on…….

……..More often than not the leftovers are just the veggies and it still works just fine for lunch the next day…..

…….This is your go to method to put together a quick and easy one pot meal on a busy weeknight and still have it turn out great.

Using a sharp knife remove the silver skin from the pork tenderloin and cut it crossways into about 3/4″ pieces. We usually get the pork tenderloins that have been coated with herbs and spices and vacuum sealed. Put a large skillet on at medium high with enough olive oil to generously coat the bottom. The veggies are going to absorb some of the oil so you may need to add a little more oil during the cooking process.

Pork Tenderloin One Pot Meal-poppopcooks.com-one pot-quick and easy-gluten free-

While the skillet is heating up cut up the veggies into the size chunks that you want. We like them like this……

Pork Tenderloin One Pot Meal-2-poppopcooks.com-one pot-gluten free-quick and easy

The potatoes and the meat are going to take a little bit longer to cook so let’s put them in first and let them get about five minutes head start. Salt, pepper, dried basil and if you want it a little spicier some red pepper flakes. Toss them a few times as they cook.

Pork Tenderloin One Pot meal-3-poppopcooks.com-One Pot-quick and easy-gluten free

Add the rest of the veggies and toss it all together. Then toss a few more times as it all cooks.

Pork Tenderloin One Pot meal-4-poppopcooks.com-Gluten free-quick and easy

Then serve up and enjoy your Pork Tenderloin One Pot Meal. Top it off with some grated parmesan cheese. A nice smooth red wine like a Pinot Noir goes good with this quick and easy one pot meal.

Pork tenderloin one Pot meal-1-poppopcooks.com-one pot-quick and easy-gluten free

 

 

 

 

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Pork Tenderloin One Pot Meal with Peppers and Onions - Quick and Easy - Gluten Free BigOven - Save recipe or add to grocery list Yum
Pork Tenderloin, potatoes and veggies all in a One Pot Meal
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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
Servings
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Instructions
  1. Using a sharp knife remove the silver skin from the pork tenderloin and cut it crossways into about 3/4" pieces. We usually get the pork tenderloins that have been coated with herbs and spices and vacuum sealed. Put a large skillet on at medium high with enough olive oil to generously coat the bottom. The veggies are going to absorb some of the oil so you may need to add a little more oil during the cooking process.
  2. While the skillet is heating up cut up the veggies into the size chunks that you want. The potatoes and the meat are going to take a little bit longer to cook so let's put them in first and let them get about five minutes head start. Salt, pepper, dried basil and if you want it a little spicier some red pepper flakes. Toss them a few times as they cook.
  3. Add the rest of the veggies and toss it all together. Then toss a few more times as it all cooks. Then serve up and enjoy your Pork Tenderloin One Pot Meal. Top it off with some grated parmesan cheese. A nice smooth red wine like a Pinot Noir goes good with this quick and easy one pot meal.
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Chicken Philly Cheesesteak Meal – OnePan – 25 Minutes

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Chicken Philly Cheesesteak is a spinoff of the original Philly Cheesesteak -made with beef – that started in the 1930’s in the Italian section of Philadelphia. They spread into New Jersey and some of the Italian sub shops started to include them on their menus. I grew up in Jersey (Gammy say’s that I haven’t yet) and just took them for granted. Well Gammy is from Texas so guess where we live. Among the many things that I missed about New Jersey was the real good sub sandwiches and the Philly Cheesesteaks. Then I stumbled upon this place called Tucci’s Southside Subs. To all my Austin readers, friends and family I highly recommend them. When it comes to Subs and Philly Cheesesteaks they are the real thing. They treat their customers great and the prices are good. 

Forgive me Mr Tucci but we’re going to make this as a One Pan Chicken Philly Cheesesteak MEAL.

Put a skillet on at medium high and add enough olive oil to coat the bottom. On a dishwasher safe cutting board cut the chicken – or beef – into strips. After the onions and mushrooms come the potatoes and veggies. Tonight we’re going with string beans. Cut the onion into strips. The potato into dice sized cubes. The mushrooms in half then into about 1/8″ slices. Trim the ends off the string beans and cut them into halves or thirds. 

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Add the chicken to the skillet and toss a few times as it cooks. When the strips have started to brown add the potatoes and toss regularly.

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When the potatoes start to show browning on the edges add the rest of the veggies. Salt and pepper things up a little. Toss a few times as it all cooks.

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When the onions have started to brown split everything up into serving size bunches and top with the provolone cheese.

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When the cheese has melted just as much as YOU want serve up your Chicken Philly Cheesesteak Meal.

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Chianti,, of course!!

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One Pan Chicken Philly Cheesesteak Meal - 25 Minutes BigOven - Save recipe or add to grocery list Yum
A Chicken Philly Cheesesteak Meal in one pan.
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Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
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Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Put a skillet on at medium high and add enough olive oil to coat the bottom. On a dishwasher safe cutting board cut the chicken - or beef - into strips. After the onions and mushrooms come the potatoes and veggies. Tonight we're going with string beans. Cut the onion into strips. The potato into dice sized cubes. The mushrooms in half then into about 1/8" slices. Trim the ends off the string beans and cut them into halves or thirds.
  2. Add the chicken to the skillet and toss a few times as it cooks. When the strips have started to brown add the potatoes and toss regularly. When the potatoes start to show browning on the edges add the rest of the veggies. Salt and pepper things up a little. Toss a few times as it all cooks.
  3. When the onions have started to brown split everything up into serving size bunches and top with the provolone cheese. When the cheese has melted just as much as YOU want serve up your Chicken Philly Cheesesteak Meal.
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Zucchini Boats Parmesan

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You will find it quick and easy to make these Zucchini Boats Parmesan. Google “zucchini boats” and just about always they have total time to prepare it as an hour or more. Poppop likes to keep it quick and easy for you so here goes. Oh yeah, and we are going to do an easy multi task and have some Garlicky potato chunks ready at the same time for your quick and easy weeknight meal.

Set the oven at 400°F/205°C. Line two baking pans with aluminum foil or parchment paper. Cut the potatoes up into a little bigger than bite size chunks. Like maybe two bite size. Chop up the garlic. Put the potatoes in the pan. Generously drizzle with extra virgin olive oil. Add the chopped garlic and sprinkle salt and black pepper. Mix it all up so that the potatoes get covered with the oil etc. Put them in the oven.

Zucchini Boats Parmesan poppopcooks.com

 

Put a skillet on at medium high and eyeball a couple of tablespoons of extra virgin olive oil. Rinse and dry off the zucchini. Cut the ends off and cut them in half length wise. Use a teaspoon to scrape out the seeds and just a little of the flesh. Spray the second pan with oil and lay the zucchini out in it. Put it in the oven.

Zucchini Boats Parmesan-2-poppopcooks.com

 

Chop up the zucchini stuff, the onion and the pepperoni.

Zucchini Boats Parmesan-3-poppopcooks.com

 

Put them in the skillet and add a little salt and pepper.

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Stir occasionally and when the onion is just starting to get brown spoon the mixture into the zucchini.

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Cover with the tomato slices and the mozzarella. Lightly drizzle with some evoo and lightly sprinkle some dried oregano, dried basil and some grated parmesan. Hold some parmesan back for garnish.

Zucchini Boats Parmesan-6-poppopcooks.com

 

Put it back in the oven and when the cheese has started to melt switch the oven to broiler and put both pans on the top shelf. Watch them and as soon as the cheese is all melted take both pans out.

Zucchini Boats Parmesan-7-poppopcooks.com

 

Then top with the grated parmesan that you saved and enjoy your quick and easy Zucchini Boats Parmesan supper.

Zucchini Boats Parmesan-10-poppopcooks.com

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A quick and easy zucchini boat recipe accompanied by some oven baked garlicky potatoes.
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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Set the oven at 400°F/205°C. Line two baking pans with aluminum foil or parchment paper. Cut the potatoes up into a little bigger than bite size chunks. Like maybe two bite size. Chop up the garlic. Put the potatoes in the pan. Generously drizzle with extra virgin olive oil. Add the chopped garlic and sprinkle salt and black pepper. Mix it all up so that the potatoes get covered with the oil etc. Put them in the oven.
  2. Put a skillet on at medium high and eyeball a couple of tablespoons of extra virgin olive oil. Rinse and dry off the zucchini. Cut the ends off and cut them in half length wise. Use a teaspoon to scrape out the seeds and just a little of the flesh. Spray the second pan with oil and lay the zucchini out in it. Put it in the oven.
  3. Chop up the zucchini stuff, the onion and the pepperoni. Put them in the skillet and add a little salt and pepper. Stir occasionally and when the onion is just starting to get brown spoon the mixture into the zucchini.
  4. Cover with the tomato slices and the mozzarella. Lightly drizzle with some evoo and lightly sprinkle some dried oregano, dried basil and some grated parmesan. Hold some parmesan back for garnish. Put it back in the oven and when the cheese has started to melt switch the oven to broiler and put both pans on the top shelf. Watch them and as soon as the cheese is all melted take both pans out.
  5. Then top with the grated parmesan that you saved and enjoy your quick and easy Zucchini Boats Parmesan supper.
    Zucchini Boats Parmesan-10-poppopcooks.com
Recipe Notes

You could substitute any kind of cooked meat, chicken or even fish for the pepperoni and canned tomatoes or tomato sauce for the sliced tomatoes. But I'd bet that you already figured that.

 

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