Thursday, April 26, 2012

Roasted Potatoes, Chicken Sausage and Peppers

2 thumbs up from my hubby on this one! And, it was probably one of the easiest dinners I've made in awhile! With sausage, potatoes, peppers, and onions, it's a complete meal! No side dishes necessary. Recipe courtesy of Skinnytaste.com.


Ingredients
1.5 pounds (about 3 large) potatoes, russet or new
1 medium onion, peeled and cut into chunks
2 red bell peppers, seeds removed and cut into 1 inch pieces
2 tsp. extra virgin olive oil
Kosher salt and fresh cracked pepper, to taste
1 tsp. chopped rosemary (fresh or dry)
1/2 tsp. garlic powder
Non-stick cooking spray
1 pound Italian chicken sausage (Al Fresco's) - cut each link into 6-7 slices
  • Note: This was my first time trying Al Fresco's Chicken Sausage. I will continue to buy it! So yummy, and good for you, too! I bought the variety with jalapenos and roasted red peppers...I would definitely recommend it if you like a little spice!

Directions
Cut the potatoes into small 1" x 1/2 inch pieces. These take the longest to cook so cutting them small ensures everything cooks evenly.

Preheat oven to 375°. Spray one large non-stick baking sheet, or two small ones with cooking spray to prevent the potatoes from sticking. I covered my baking sheet with foil for easy clean-up!

In a large bowl, combine potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder. Mix well to be sure everything is coated with oil and seasoned evenly. Pour onto the prepared baking sheet and place in the center of the oven; bake for 15 minutes.


Use a spoon to toss so that nothing sticks or burns.

Add the sausage to the baking sheet with the potatoes and vegetables and bake, tossing once or twice for 25-35 minutes, or until your potatoes are cooked through.

Cooking time will very depending on the thickness of your potatoes and sausage, so keep an eye so they don't burn. Serve & enjoy!

Tuesday, April 17, 2012

Baked Lemon-Pepper Tilapia with Garlic Parmesan Orzo

Mmmm...tilapia. I created this recipe last night. Quick and easy. We quite enjoyed this dinner and the beautiful weather as we relaxed outside on our deck (it was around 80 degrees in PA yesterday!) Serve this fish with Garlic Parmesan Orzo...it's realllllly good (see recipe at the bottom of this post).


Ingredients
4 tilapia fillets (4 oz. each)
2 Tbsp. butter, melted
1 Tbsp. fresh lemon juice
1 1/2 tsp. lemon-pepper seasoning
1/2 tsp. garlic salt or powder

Directions
Preheat oven to 375 degrees. Line a baking dish with foil.

Rinse tilapia fillets under cool water and gently pat dry with paper towels.

Place fillets in baking dish. Drizzle melted butter and lemon juice over fillets. Sprinkle with the lemon-pepper seasoning and garlic salt.

Bake for 20-25 minutes or until the fish is white and flakes when pulled apart with a fork.

Serve with lemon wedges.

Garlic Parmesan Orzo (allrecipes.com)
1 cup uncooked orzo pasta
1 1/2 tsp. minced garlic
1/4 cup butter, cubed
1/4 cup grated Parmesan cheese
2 Tbsp. milk
1 Tbsp. minced fresh parsley
1/2 tsp. salt
1/8 tsp. pepper

Cook orzo according to package directions; drain. In a large skillet, saute garlic in butter until tender. Add the orzo, Parmesan cheese, milk, parsley, salt and pepper. Cook and stir until heated through.

  

Crock Pot Chicken a la Criolla

I found this recipe on Skinnytaste.com and made several changes. I used breast meat instead of thigh meat, added a jalapeno, and increased the amount of garlic, olives and seasonings. Serve with brown rice for a healthy and satisfying meal!


Ingredients
2 lbs. boneless, skinless chicken breast meat
1 small onion, diced
1-2 garlic cloves, crushed
1/2 bell pepper, chopped
1 jalapeno pepper, diced
4 plum tomatoes, chunked
1/4 cup pitted green olives (plus 1 Tbsp. of the brine)
8 oz. can tomato sauce
1/2 cup water
1/2 tsp. oregano
1/2 tsp. cumin
Salt, to taste
2 bay leaves
1/4 cup chopped cilantro (plus 2 Tbsp. more for serving)
Brown rice, for serving

Directions
Place chicken, onion, garlic, peppers and tomatoes in the crock pot. Season with salt, cumin and oregano. Mix well so everything is seasoned.

Add tomato sauce, olives along with 1 Tbsp. of the brine, 1/2 cup water, bay leaves and cilantro. Mix well and set crock pot to HIGH for 4 hours or LOW for 6 hours. When done, taste for salt and seasoning and adjust spices as needed. Add 2 Tbsp. chopped fresh cilantro and serve over rice.