Lemon Chicken with Potatoes

Looks easy, delicious and economical . . . great for a beginner in the kitchen.

What I would change . . . substitute thighs with boneless skinless chicken breasts or tenderloins.

This recipe comes from Pillsbury.

Ingredients

3 tablespoons butter

2 tablespoons packed brown sugar

1 1/2 teaspoons Italian seasoning

1 teaspoon salt

1 package (28 oz) boneless skinless chicken thighs

1 lb baby red potatoes, quartered

1/2 medium yellow onion, cut into large pieces

1 lemon, sliced

1/4 teaspoon pepper


Directions

Heat oven to 400°F. 

Spray 13x9-inch (3-quart) baking dish with cooking spray.

Meanwhile, in 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. 

In small bowl, stir together brown sugar, Italian seasoning and 1/2 teaspoon of the salt. Sprinkle over chicken.

Cook chicken in skillet 3 to 4 minutes on each side or until golden brown and crispy.

Arrange chicken, potatoes, onions and lemon slices in baking dish. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt remaining 1 tablespoon butter, and drizzle over mixture.

Bake 30 to 40 minutes or until potatoes are tender and juice of chicken is clear when thickest part is cut (at least 165°F).

Photo and recipe source

Crunchy Potluck Taco Salad

This salad looks delicious and would also work as a tortilla or taco shell filling with a little extra meat and cheese.

Quick and easy meal, great for beginners in the kitchen.

Ingredients

1 lb lean (at least 80%) ground beef

1 package Old El Paso™ taco seasoning mix

1 head iceberg lettuce, broken into small pieces

2 medium tomatoes, chopped

1/2 cup sliced ripe olives

4 medium green onions, sliced (1/4 cup)

2 cups shredded Cheddar cheese (8 oz)

1/2 cup Italian dressing

1 bag nacho-flavored tortilla chips, coarsley crushed



Directions

Cook beef and taco seasoning mix as directed on seasoning mix package in 10-inch skillet.

Mix lettuce, tomatoes, olives, onions and cheese in a large bowl. 

Stir in beef mixture.

Just before serving, add dressing and chips; toss.

Recipe and photo source

Grilled Three Cheese Potatoes

Those potatoes look delicious!

Love this easy prep recipe that is also versatile.  Change the type of cheese or make additions like fresh mushrooms to suit your family's tastes.

Please note that although this is meant to be cooked on the grill, it can also be baked in the oven.  See note on recipe.

Yield: 6-8 servings

Ingredients

• 6 large potatoes, sliced 1/4 inch thick
• 2 medium onions, chopped
• 1/3 cup grated Parmesan cheese
• 1 cup (4 ounces) shredded sharp cheddar cheese, divided
• 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
• 1 pound sliced bacon, cooked and crumbled
• 1/4 cup butter, cubed
• 1 tablespoon minced chives
• 1 to 2 teaspoons seasoned salt
• 1/2 teaspoon pepper

Directions

Divide the potatoes and onions equally between two pieces of heavy-duty foil (about 18 in. square) coated with cooking spray.

Combine Parmesan cheese, 3/4 cup each cheddar and mozzarella.  

Sprinkle cheeses over potatoes and onions. Top with bacon, butter, chives, seasoned salt and pepper. 

Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly.

Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill. 

Open foil and sprinkle with remaining cheeses.

Can also be cooked it in the oven at 350° for an hour.



Recipe and photo source

Mushroom Cheese Bread

This bread is like little french bread pizzas!

Love the ingredient combination, but you know you can add or remove ingredients so it matches your family's tastes.  I would add italian sausage and peppers.

This recipe comes from one of my favorite recipe sources, Taste of Home.

Perfect recipe for a beginner in the kitchen . . . quick and easy!

Ingredients

• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1/3 cup mayonnaise
• 2 tablespoons shredded Parmesan cheese
• 2 tablespoons chopped green onion
• 1 loaf (1 pound) unsliced French bread

Directions

Combine the mozzarella cheese, mushrooms, mayonnaise, Parmesan cheese and onion. 

Cut bread in half (lengthwise) and spread cheese mixture over cut sides.

Grill, covered, over indirect heat or broil 4 in. from the heat for 5-10 minutes or until lightly browned. 

Slice and serve warm. 

Yield: 10-12 servings

Recipe and photo source

Originally published as Mushroom Cheese Bread in Quick Cooking July/August 2005, p37