Thursday, January 26, 2012

Rosemary Balsamic Chicken, Ranch Roasted Potatoes and Warm Spinach, Mushroom and Walnut Salad... It's What for Dinner!

Dinner Time! I got a deal on boneless, skinless chicken breasts this week at the grocery store so I had to come up with some recipes for the chicken that made it taste juicy and yummy and not so blah. This recipe comes from  me wanting to just use what I had on hand and I think it turned out really great. Again, praises from the hubby so this one will stay in my recipe box!

Rosemary Balsamic Chicken
I cut the chicken into about 1 inch strips so they would cook quickly. The second I say that I am going to make dinner my husband somehow thinks that it should be ready about 2 minutes after, so I have to be quick! This is a pretty quick dinner!

2 or 3 boneless, skinless, chicken breasts (about 1lb)
2 TBSP evoo  (extra virgin olive oil)
Salt, about 1 tsp
Pepper, 3/4 tsp
Garlic powder, 1 1/2 tsp
Onion powder, 1 1/2 tsp
1 TBSP dried or 2 TBSP fresh rosemary
1 TBSP chopped garlic
2 TBSP whole grain Dijon mustard (I eye-balled it)
1/4 cup balsamic vinegar (again, eye-balled it)

Heat evoo in a large skillet over med/med-high heat. Season chicken with salt, pepper, rosemary, garlic powder and onion powder. I season all the breasts on one side and then season the other side once I add the chicken to the pan.
Brown chicken on one side, about 2-3 minutes and flip. Add the while grain mustard (I add little dollops in the pan in between the areas where the chicken is cooking), add the garlic and do the same thing and then add the balsamic vinegar.  Finish until chicken is browned and no longer pink in the center. 

Ranch-Roasted Potatoes
Small red potatoes, about 1 lb or 10-12 potatoes
1 packet of ranch dressing/dip seasoning, I used Hidden Valley Ranch Dip/Dressing Mix
evoo or cooking spray

Heat Oven to 425 degrees. Chop potatoes into bite-size pieces and place in a large ziploc bag, you can use a paper bag here as well. Add evoo or cooking spray (enough to coat all potatoes), Ranch dressing mix, salt and pepper, shake bag to coat evenly. Place on a cookie sheet in an even layer and roast for 25 minutes, checking half way through to mix potatoes and add more cooking spray or evoo if needed so potatoes do not stick to pan.
So easy! Delicious too!

Warm Spinach, Mushroom and Walnut Salad 
I took this salad to a friends house for dinner and they raved about it! It is so hearty and filling that you could make a meal out of this alone, or just add some cooked chicken to it.

1 5oz bag baby spinach
1 cup chopped walnuts
2 cups quartered mushrooms
2 TBSP honey
3 TBSP balsamic vinegar
1 TBSP evoo, more if needed

Add about 1 TBSP evoo into a skillet on med-high heat, add quartered mushrooms, about 1/2 tsp salt and 1/4 tsp pepper and cook until softened and a bit browned. Remove mushrooms from pan, decrease heat to medium and add in walnuts. Toast until you can smell the walnuts, being careful not to burn them and add in mushrooms. Add honey and balsamic vinegar and cook until there is a  coating on the mushrooms and walnuts.
Add warm walnuts and mushrooms directly onto spinach and add dressing

I make this dressing to taste, so my measurements aren't exact. 
1 TBSP honey
Pinch salt
Pinch pepper
1tsp chopped garlic
1/2 cup evoo
2-3 TBSP balsamic vinegar

Blend all together. You can use a food processor or blender but I just use a bowl and a fork. Works just fine!

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