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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Prep Time 10 minutes
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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Date Night Filet Mignon can lead to happy endings

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Date Night Filet Mignon

A long long time ago when Gammy and were out on our first date I wanted to impress her so I took her to the fanciest, snootiest restaurant that I could find.

Even though she had grown up on a farm she had never heard of “Filet Mignon”. I wanted to impress her with my sophistication and worldly knowledge – yeah  right – so I convinced her to try Filet Mignon. I just told her that it was a “high class” kind of steak that I liked. 

She said, “Ok, I’ll try something new. I’m  here with you aren’t I?”

When the waiter took her order and asked how she would like it she said, “I’d like it rare, please.”

We joked through a few double entendres about “rare” and how she would like it as we enjoyed our wine.

In my efforts to impress her I had ordered a good Italian pinot noir.

“Wow, this is good! I’ve never had wine before. Just beer and sometimes a little bourbon.”

Since that first date we have always shared a bottle of wine with our dinners.

When our filet mignons were served she said, “Oh, it’s beef tenderloin steak”. 

So much for my efforts at making an impression.

Still to this day, almost 40 years later, on our “date nights” we just about always have Filet Mignon accompanied by a good Italian red wine.

I’ve done our Filet Mignon a lot of different ways. From just pan seared with salt and pepper to pizzaiola and everything in between. 

This way has become our favorite. 

What makes this way so good is the butter mixture that you will use to cook the steaks in and also top them with as you serve them.

Take your steaks out of the fridge and let them get closer to room temperature while you put together your butter mixture.

And for that butter mixture cut a half stick of butter into pads and put the pads on your cutting board. 

Mince the garlic, zest the lemon and chop the parsley.

Put the parsley, garlic, lemon zest, dried basil, cayenne pepper and grated parmesan on top of the butter and……

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……using a table knife or a small spatula smash it and mix it all together. Then form it into a kinda mini loaf of bread shape.

I learned this recipe a long time ago working at a fancy restaurant while still in high school. The chef would have me mix up the butter mixture and put it in ice cube trays and freeze them. So then they would be waiting for us during the busy dinner hours.

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Put a skillet on at medium high and swirl in just about a tablespoon of olive oil and plunk in about a third of the butter mixture. 

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While the skillet is getting hot generously salt and pepper both sides of the filets.

When the oil and butter have stopped acting up and leveled out put in the steaks. The butter and oil will foam up again but that’s ok.

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Cook the steaks about 3 minutes a side then test them. When the steaks are just starting to get firm or they read 130° on an instant read meat thermometer they are rare. When they are definitely firm to a poke and read 165° they are well done. The in-betweens will give you medium rare, medium and medium well. I’m sure that your meat thermometer has the temperatures for all of the different meats listed on it.

Serve up your Filet Mignon steaks and top them with pads of the butter mixture and the liquid from the skillet.

 

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Some of Poppop’s easy homemade bread to dip in those juices is just about a must and for old times sake we had a real good bottle of Italian Pinot Noir with our Date Night Filet Mignon.

 

 

 

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Beef tenderloin steaks seared in and topped with butter laced with some herbs and spices.
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Instructions
  1. Take your steaks out of the fridge and let them get closer to room temperature while you put together your butter mixture. And for that butter mixture cut a half stick of butter into pads and put the pads on your cutting board. Mince the garlic, zest the lemon and chop the parsley. Put the parsley, garlic, lemon zest, dried basil, grated parmesan and cayenne pepper on top of the butter and using a table knife or a small spatula mix it all together and form it into a kinda mini loaf of bread shape.
  2. Put skillet on at medium high and swirl in just about a tablespoon of olive oil and plunk in about a third of the butter mixture. While the skillet is getting hot generously salt and pepper both sides of the filets. When the oil and butter have stopped acting up and leveled out put in the steaks. The butter and oil will foam up again but that's ok. Cook the steaks about 3 minutes a side and test them. When the steaks are just starting to get firm or they read 130° on an instant read meat thermometer they are rare. When they are definitely firm to a poke and read 165° they are well done. The in-betweens will give you medium rare, medium and medium well. I'm sure that your meat thermometer has the temperatures listed on it or they came with it on paper.
  3. Serve up your Filet Mignon steaks and top with the butter mixture and the liquid from the skillet.
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Baked Flounder Filets – 20 Minutes – Quick and Easy – Gluten Free

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Baked Flounder Filets were..

…what we had almost every Friday when I was growing up in a little town in Northern New Jersey called North Arlington. Our mom worked in Newark and she rode buses back and forth to work.

On weeknights she would get home about 5:45 to 6:00, kick off her high heels and throw supper together while my sister, Loretta aka Woogie, and I set the table.

We always had fish on Fridays and flounder was a regular. Some of the fish were seasonal but fresh flounder was always available. This is the Quick and Easy way that our mom got the Friday night Baked Flounder supper on the table.

Mom would turn on the oven and grease a baking sheet for the flounder. Laid the filets out on the sheet “flat side down”. Sprinkled salt, pepper and paprika on them.

Into the oven for about 8-10 Minutes then under the broiler for about 3-4 minutes.

While that was going on she would heat up some kind of canned vegetable and whenever we had fish she would always throw together some mac and cheese. The mac and cheese involved boiling elbow macaroni, straining it, then mixing in chunks of Velveeta cheese until the cheese melted. That was it.

To this day, I still hate canned vegetables and Velveeta cheese.

After supper Woogie would wash and I would dry.

Here is tonight’s  – One Pan – Quick and Easy – Baked Flounder. With some oven baked zucchini “fries” right in the same pan.

Set the oven at 450°F/232°C. Line a baking sheet with aluminum foil and spray or wipe it with olive oil. Or, use a non stick pan like this one in the pics.

Rinse off the zucchini and cut them up like this….

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It’s pretty hard (most times impossible) to find fresh flounder here in Texas so this is our go to frozen brand.

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Rinse off the flounder filets and pat them dry with paper towels.

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Spread the zucchini out with the pointy side sticking up and the flounder with the “flat side down”. Sprinkle with some salt, pepper and paprika. I couldn’t stop myself from also adding a little grated parmesan cheese.

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Oven for about 8 minutes and then broiler for about 2-3 minutes. Then serve and enjoy your Baked Flounder Filets and zucchini “fries”.

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We had a real nice, chilled, bottle of Chablis with our Baked Flounder Filets. Life is good.

 

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Oven Baked Flounder filets and zucchini "fries".
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Instructions
  1. Set the oven at 450°F/232°C. Line a baking sheet with aluminum foil and spray or wipe it with olive oil. Or, use a non stick pan like this one in the pics. Rinse off the zucchini and cut them up into french fry shapes.
  2. Rinse off the flounder filets and pat them dry with paper towels. Spread the zucchini out with the pointy side sticking up and the flounder with the "flat side down". Sprinkle with some salt, pepper and paprika. And a little grated parmesan cheese if you want to.
  3. Oven for about 8 minutes and then broiler for about 2-3 minutes. Then serve and enjoy your Baked Flounder Filets and zucchini "fries".
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One Pot Weeknight Chicken Dinner – Quick and Easy – 25 Minutes

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 One Pot Weeknight Chicken Dinner will be….

 ….real good on the weeknight that you make it and also the leftovers will be great as a lunch at work or as a “weeknight nuke it no brainer” on one of those nights when you just don’t feel like cooking.

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A lot of my readers are working moms and/or dads so I hope, no I’ll bet, that  this recipe helps.

It’s quick,  easy, and delish!

First get out your dishwasher safe cutting board and cut up the chicken. In the pursuit of quick and easy I just thawed out some tenders in the microwave and cut them into pieces.

Put a large skillet or sauté pan on at medium high and swirl in enough olive oil to coat the bottom. Put in the chicken pieces and stir them around a few times as they cook.

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When they have browned add the carrots, salt, pepper and dried basil.

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Mix it up a few times until the carrots just begin to get a little soft. I test them with a table fork.

Add the broth and let it come up to a fast simmer. Then…

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…..put in the gnocchi.  Stir a few more times until the gnocchi starts to float, 2-3 minutes. You could use cut up potatoes or some small piece pasta like penne or rigatoni instead of gnocchi. Just put it in at the same time as the broth.

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Then add the peas.

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Mix the peas in and when broth starts to simmer again throw in the grated parmesan.

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Stir in the parmesan and it’s ready to enjoy! Top it off with a little more grated parmesan when you serve it. 
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A nice chardonnay goes along real good with your One Pot Weeknight Chicken Dinner.

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Chicken, Gnocchi and Veggies all in one pot and in 25 Minutes
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Prep Time 10 Minutes
Cook Time 15 Minutes
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Prep Time 10 Minutes
Cook Time 15 Minutes
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Instructions
  1. First get out your dishwasher safe cutting board and cut up the chicken. Put a large skillet or sauté pan on at medium high and swirl in enough olive oil in to coat the bottom. Put in the chicken pieces and stir them around a few times as they cook. When they have browned add the carrots and the salt, pepper and dried basil. Mix it up a few times until the carrots just begin to get a little soft. I test them with a table fork.
  2. Add the broth and let it come up to a fast simmer. Then put in the gnocchi. Stir a few more times until the gnocchi starts to float.
  3. Then add the peas. Mix the peas in and when broth starts to simmer again throw in the grated parmesan. Stir in the parmesan and it's ready to enjoy! Top it off with a little more grated parmesan.
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