Chicken with Tomato and Feta Sauce

It’s Megan’s 28th birthday today! 

We have an easy dinner recipe this week that we learned at a Greek cooking class a couple of years ago.

Ingredients:

2 Tablespoons olive oil

1 onion, chopped

4 boneless chicken breasts, butterflied

2 teaspoons dried rosemary

salt and pepper

2 (14 ounce) cans chopped tomatoes

1 1/2 cups chicken broth

1 cup feta cheese

3/4 cup pitted Kalamata olives, chopped in half

 

 Chop the onion

 Place olive oil in a large saute pan, turn the heat to medium high and add the chopped onions.

 Sprinkle salt, pepper and rosemary on both sides of the chicken breasts.

 After the onions cook about 5 minutes, add the chicken breasts, cook another 5 minutes or until chicken is browned.  Flip over and cook the other side another 5 minutes.

 Pour the tomatoes and chicken broth in and cook on medium low, covered until the chicken is just cooked through, about 7-10 minutes.

Transfer the chicken to a serving platter.  Boil the sauce over high heat about 5 minutes, until thickened.

Stir in the feta cheese and olives.

 Add the chicken back and warm through.

 Place chicken on a serving platter, spoon sauce over the top and serve.

Advertisements

Rotisserie Chicken Noodle Soup

There is no better comfort food than homemade chicken noodle soup, especially on a cold winter night! It doesn’t have to take all day.  Here’s a quick recipe for a delicious soup in no time!

Ingredients:

1 onion, chopped

*2 carrots, chopped

*2 ribs of celery, chopped

2 Tablespoons fresh rosemary, finely chopped

6 cups chicken broth

1 rotisserie chicken, meat taken off the bones and choppped

2 cups pasta or noodles of your choice

*You may be able to find veggies already chopped in the produce section of your market.

Chop, one medium size onion

Turn the stove on to medium high.   Place 1 Tablespoon of olive oil in a large stock pot and add the onions

While the onions are cooking, chop the carrots.

Chop the celery

Add the carrots and celery to the pot and cook about 10 minutes.

Add the chicken stock

Chop the rosemary and add it to the soup.

Stir everything together and check the seasoning.  Add salt and pepper if needed.

Place the cooked chicken in the soup.

Cook the pasta in a separate pot.

Drain the pasta in a colander and add it to the soup.  Stir together.

It’s all ready to serve! Yum!

Make Ahead Mashed Potatoes

Here’s an easy do ahead mashed potato recipe for any dinner get together.

Ingredient List:

8-10 potatoes

1 cup plain yogurt

4 tablespoons butter

8 ounces cream cheese

2 sprigs fresh rosemary

2 cloves garlic, minced

1/3 cup chopped green onion

1 1/2 teaspoons salt

1/2 teaspoon pepper

splash of milk

paprika for garnish

 Fill a large pot with water, about 2/3 full

Place on the stove, add salt and bring to a boil.

Peel the potatoes

Cut the potatoes, first in half….

Then in quarters

Place the potatoes in the water and boil 10-15 minutes, until fork tender

While the potatoes are cooking, mince the garlic.  First smash it with a knife, then chop finely.

Remove the rosemary from the stem, then chop finely.

 

Chop the green onions

Blend the yogurt, butter and cream cheese with a mixer.

Add the garlic, rosemary, green onion, salt and pepper.  Mix together, then remove to another bowl.

Drain the potatoes in a colander.

Mash the potatoes with the mixer, add a splash of milk.

Mix in the creamed mixture with the potatoes.

Place the mashed potatoes in a casserole dish and sprinkle with paprika.

Cover and store in the refrigerator overnight.  Bake, covered in a 350 degree oven before serving 25-30 min.