SMOTHERED CHICKEN
FOR THE CREAMED SPINACH:
1 large bag of spinach leaves
4 ounces cream cheese
1/4 C shredded parmesan cheese
2 cloves garlic, minced
3 T red onion, minced
2 T olive oil
Salt and pepper to taste
FOR THE SAUTEED MUSHROOMS:
8 ounce package of mushrooms, sliced
1/2 stick butter
2 T olive oil
1/2 C white wine
2 cloves garlic, minced
Salt and pepper to taste
FOR THE CHICKEN:
4-5 boneless chicken breasts
8-10 slices Mozzarella cheese, cut into 1/8 inch slices
1 T garlic powder
1 T seasoned salt, like Lawry's
1 teaspoon pepper
Preheat the oven to 350 degrees. Sprinkle the garlic powder, seasoned
salt, and pepper on both sides of the chicken. Bake for 16 minutes.
Meanwhile, make the creamed spinach. Over medium-high heat, melt 2 T
olive oil in a skillet. Add in the onions and saute 2-3 minutes. Add
in the spinach and garlic. It will shrink ridiculously. When it's
cooked through, stir in the cream cheese and parmesan cheese. Continue
cooking and stirring until the cream cheese is melted. Remove from
heat.
For the mushrooms, melt butter and 2 T olive oil in a skillet. Put the
mushrooms in and cook until browned all over. Don't season with salt
until they are browned or they will never brown. Deglaze the pan with
the wine. Add in the garlic and season with salt and pepper. Cook
until most of the wine is cooked out.
Flip the chicken pieces over. Divide the spinach and mushrooms over the
top of each breast. Lay two slices of cheese over each piece of
chicken. Cook another 12-14 minutes or until cheese is browned and
chicken is done.
SMASHED FRIED RANCH POTATOES
3 lbs red potatoes, washed
1 packet Hidden Valley Ranch dip mix
Olive oil
2 T garlic powder
Boil potatoes until tender. Drain and let cool completely. When they
are cool, preheat a skillet over medium high heat. Pour about 1/4 inch
of olive oil into skillet. Gently smash the potatoes with the palm of
your hand to slightly flatten but not breaking them apart. Place in a
single layer of the skillet. Fry until golden brown on one side. Flip
over, sprinkle with the ranch dip mix and garlic powder. Cook the other
side until golden brown. Drain on a paper towel and sprinkle the other
side with the remaining ranch and garlic powder.
EASY ROASTED ASPARAGUS
1 lb asparagus, ends trimmed
Juice of half a lemon
Olive oil
1/2 T garlic powder
Salt and pepper
1/4 C shredded parmesan
Preheat oven to 350. Lay asparagus in a single layer on a sheet pan.
Drizzle with olive oil, lemon juice, and season with garlic powder and
salt and pepper. Mix around with your hands and put back in a single
layer.
Bake 20 minutes.
When they are tender, sprinkle parmesan cheese over them and cover with foil. Let sit five minutes to melt the cheese.
