Picky Palate » Dinner

The “I Don’t Feel Like Making Dinner” Dinner

Jenny — Wed, 01 Feb 2012 08:00:01 +0000

You know ~~every night~~ those nights when you just do NOT feel like making dinner and you are tempted to get out the cold cereal and frozen waffles?

Well, this dinner takes a whole 5 minutes of prep and is done in 30 minutes total. I didn’t even use a separate bowl to mix the ingredients, just threw everything into the casserole, stirred and stuck in the oven. My family ate this, loved it and even finished the leftovers. Think green chili chicken enchiladas, but waaaaay simpler. No fuss at all.

This was an actual night I didn’t feel like making dinner, hence the minimal photos but I picked myself up and snapped a few photos for ya. Enjoy friends! xoxo

Green Chili Enchilada Bake (aka) I Don’t Feel Like Making Dinner

1 cup mild green enchilada sauce
1 cup reduced fat sour cream
3/4 cup salsa verde, mild
12 white corn tortillas broken into 1 inch pieces
2 cups cooked chicken or turkey breast

One 15 ounce can black beans, drained
1 cup shredded cheddar cheese

1. Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with cooking spray.

2. Place enchilada sauce, sour cream and salsa into prepared baking sheet. Stir until well combined.

3. Stir in broken tortillas, chicken or turkey and black beans. Stir to combine and top evenly with cheese.
4. Bake for 22-25 minutes, until cheese is hot and melted. Serve with chips and salsa if desired.

Makes 8 servings

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Creamy Pesto Chicken Pasta with Bacon and Veggies

Jenny — Thu, 19 Jan 2012 08:00:53 +0000

Over Christmas break, I made this fun pasta dinner at my mom’s house. It’s creamy, simple and full of great flavor the whole family will love.

I love Barilla’s line of mini pasta shapes. I can’t find them everywhere, but I can always count on finding them in AZ. I chose the cute mini farfalle for my recipe.

Let’s take a look…

Here’s your line-up. Pretty simple right? You can even use up any vegetable you might have laying around the fridge.

Here are those mini farfalle. Cook them in boiling water until al dente. Love that they are done in 7 minutes

Perfect-o!

I used two large chicken breasts and cooked them in a cast iron skillet. I browned both sides on the stove top then finished it off in the oven for about 20 more minutes. They were perfectly juicy.

Yum

Time to start the veggies. I used onions, red bell peppers and mushrooms here.

I also tossed in some broccoli florets.

I have an abnormal fetish with these large Butter Beans from Bush’s. However, if you can’t get a hold of them, any white bean will do.

Is there anything better than pesto and Parmesan? I think not.

A little cream please

Time to add the pesto and pasta. It’s almost done!

Bacon and chicken time!

Here you have a simple any night dinner that the whole family will gobble right up. Enjoy!

Chicken Bowtie Pasta

2 tablespoons extra virgin olive oil
2 large chicken breasts lightly seasoned with salt and pepper
1 pound mini bowtie pasta
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
3/4 cup finely chopped red bell pepper
2 cups sliced mushrooms
2 tablespoons minced garlic
4 cups broccoli florets
15 ounce can large butter beans or other white bean
15 ounce can reduced sodium chicken broth
1 cup heavy whipping cream
1/2 cup prepared basil pesto
1/2 cup grated parmesan cheese

1 cup cooked, crumbled bacon pieces

1. Heat oil in a medium cast iron skillet over medium heat. Place lightly seasoned chicken breast into hot skillet and cook for about 4 minutes per side, until lightly golden brown. Transfer skillet to a preheated 350 degree oven and continue baking for 20-25 minutes until chicken is cooked through. Let chicken rest for a good 15 minutes.

2. Cook pasta according to package directions, drain, run under cold water and set aside.

3. Place oil into a large dutch oven or pot over medium heat. Saute onion, bell pepper, mushrooms, garlic and broccoli for 10 minutes. Stir in beans, chicken broth, cream, pesto and Parmesan cheese. Stir until well combined and reduce heat to low. Stir in pasta, bacon crumbles and chicken. Simmer until ready to serve. Note: Stir pasta every 5 minutes if not serving right away. It thickens quick and needs stirred. Add additional broth, cream or milk to loosen sauce.

Makes 8 servings

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Classic Beef and Bean Chili With Bev Cooks!

Jenny — Mon, 28 Nov 2011 08:00:24 +0000

Hope everyone had a wonderful Thanksgiving weekend! Can you believe I am trying to move during this crazy holiday season? Well, we are and during the next couple weeks I am going to be highlighting some of my favorite new friends. Not only is this helping me get through our move, but wait until you meet my friends, you are going to LOVE them!

I am thrilled to introduce my gorgeous, hilarious, crazy talented new friend Bev over at Bev Cooks. I met her last month at Food Blog Forum in Nashville, TN and she is as sweet in person as she is online. LOVE her…..and wait until you see her mouthwatering recipes and photography.

Without further ado, I give you Bev

Well, hellooooo. I’m Bev and I blog over at Bev Cooks ! Pleazha to meet ya.

I’m freakin’ jazzed to be guest posting over here today because A) I met Jenny last month and have since attained a somewhat decent hold on my girl crush. B) I’m excited to get to know you guys as well so we can all take part in a virtual round of face cheek pinching. and C) I’m sort of hoping that I can get Jenny to teach me how to do my hair like hers. Those WAVES. Are you kidding?

Thank you, Jenny for having me!

Now….are those waves natural? Because if they are I might lose it….

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Oh my goodness, I love Bev…..and no the curls are NOT natural Here is Bev’s fabulous Classic Beef and Bean Chili. All Photos courtesy of Bev Cooks.

Classic Beef and Bean Chili

Recipe by Bev Cooks

1 pound lean ground beef
1 medium yellow onion, diced
4 cloves garlic, minced
2 Tbs crushed jalapeno pepper (or 1 Tbs. cayenne)
2 Tbs. chili powder
2 Tbs. cumin
1 Tbs. smoked paprika
1 (14.5 oz) can black beans, drained and rinsed
1 (14.5 oz) can pinto beans, drained and rinsed
1 (14.5 oz) can chili ready red beans, undrained
1 (14.5 oz) can fire roasted tomatoes
4 small roma or heirloom tomatoes, roughly chopped
2 Tbs. fresh oregano
2 Tbs. fresh thyme
1 Tbs. dijon mustard
2 Tbs. honey
1 Tbs. brown sugar
1 Tbs apple cider vinegar
coarse salt and freshly ground pepper
fresh cilantro and grated parmesan cheese for garnish

Heat a large pot or dutch oven over medium-high and add the meat. Brown all over, then add the onions and garlic. Saute 2 minutes, until the onions have softened.

Add the crushed jalapeno peppers, chili powder, cumin, smoked paprika and a good pinch of salt and pepper. Bloom spices for 1 minute while tossing everything around.

Add the beans and tomatoes, along with all the herbs. Add 3 cups water (or stock of your choice) and simmer 20 minutes.

Add the mustard, honey, brown sugar and cider; simmer for an hour.

Taste it, toss in more salt and pepper if needed.

Serve chili garnished with cilantro and cheddar cheese.

6 Servings

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Thanks for sharing your talents with us Bev, so great to have you!

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Fall-Style Chicken Stew with Sausage and White Beans

Jenny — Mon, 31 Oct 2011 07:00:47 +0000

Fist off, Happy Halloween to everyone! Such a fun day ahead with my boys. Can’t wait to dive into all the festivities

There is not much better than a giant Dutch oven full of a piping hot stew. The smell alone brings everyone running to the kitchen. I love this recipe for so many reasons, I’d say mostly because it is such perfect comfort food.

I used giant Butter Beans to add to my recipe however if they freak you out (Lol) then use a regular can of white beans in its’ place. Whatever you choose, you are sure to love this big pot of love

Ok, you have a few options here. I was in the mood for using chicken breast on the bone for this recipe. I browned it in my Dutch oven then finished it off in the oven. The chicken is incredibly flavorful and tender…..however if you want to speed things up, use any shredded chicken you’d like A rotisserie works great.

I removed the skin and shredded the chicken.

About 4 cups shredded chicken breast. Yum!

I love this brand of sausage. It’s all natural and my favorite to use. Use any cooked sausage links you prefer.

Here are those giant white beans called butter beans. They taste just like white beans but they are bigger. I happen to love them

Please forgive my lack of step by step photos. When I was preparing this recipe I had horrible light in my kitchen, so just read over the recipe this time

So excited for you guys to try this recipe. It’s a big bowl of comfort food! Enjoy!

Fall Style Chicken Stew with Sausage and Beans

2 tablespoons extra virgin olive oil

1 1/2 pounds chicken breast (I used chicken on the bone)

2 tablespoons extra virgin olive oil

1 pound carrots, peeled and cut into 1/2 inch pieces

4 stalks celery, cut into 1/2 inch pieces

1 large onion, diced

12 ounces cooked sausage links, sliced

15 ounce can White Beans, drained and rinsed

2 tablespoons butter

2 tablespoons all purpose flour

2 cups chicken broth

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic salt

1. Preheat oven to 350 degrees F.

2. Place oil into large Dutch oven over medium heat. Season each chicken breast with a pinch of salt and pepper then place into hot oil. Cook for 5 minutes each side, until golden brown. Once golden brown, place pot into oven and bake for 30 minutes, until cooked through. Remove chicken and transfer to large plate or cutting board. Let rest for 10 minutes then shred. I removed skin and just used the shredded breast.

3. Place same Dutch oven with chicken drippings over medium heat. Add carrots, celery and onion cooking until tender, about 15 minutes, stirring frequently. I cover with lid to speed the process. Add sliced sausage and beans, stirring to combine. Reduce heat to low.

4. Place butter into a medium pot over medium heat. Once melted whisk in flour until thick and combined. Slowly add chicken broth. Will start out thick, keep whisking and slowly add remaining broth. Whisk for a good 5 minutes then transfer to pot of vegetables. Season with salt, pepper and garlic salt, stirring to combine. Reduce heat to low and let simmer until ready to serve. Garnish with fresh Rosemary.

Makes 8 servings

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Love this photo of my boys on the right with their buddy at our neighborhood’s Trunk or Treat this past weekend. The creepier the better in our house, lol! Happy Halloween.

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Classic Chicken and Rice Soup

Jenny — Thu, 29 Sep 2011 07:00:45 +0000

So, many of you know my addiction to Instagram right? Well, a couple of Sundays ago, I posted a pretty little Instagram picture of the soup I made the family for lunch. I did not plan on sharing the recipe, but because I posted that little picture on Instagram, I got lots of requests for the recipe

You know I generally like to post step by step photos, but that Sunday afternoon, photos were the last thing on my mind I was rushing around like a mad woman after church to get lunch made for my hungry boys.

Since it was so delicious, I penciled down the recipe, took a couple photos of the very last bowl left on Monday so I could share with you. Hope you enjoy minus all the photos!! xoxo

Classic Chicken and Rice Soup

2 Tablespoons extra virgin olive oil

1 medium onion, finely chopped

1 tablespoon minced garlic

3 stalks celery, chopped

3 medium carrots, peeled and chopped

3 cups cooked, shredded chicken

7 cups chicken broth

2 cups cooked white rice

1 tablespoon whole grain Dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup finely chopped fresh parsley

1. Heat oil in large Dutch oven or pot over medium heat. Add onions, and cook stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Add celery and carrots, cooking and stirring until tender, about 5 minutes. Add chicken, chicken broth, rice, Dijon, salt, pepper and parsley. Stir and reduce heat to low. Let simmer until ready to serve.

Makes 8 servings

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Chicken Parmesan Skillet Pot Pie

Jenny — Thu, 22 Sep 2011 07:00:16 +0000

I have a thing for pot pies They are the ultimate comfort food right?

This pot pie is not your traditional pot pie, but a Chicken Parmesan Skillet Pot Pie You wanna know my favorite part of this dinner? It takes about 5 minutes to get into the oven. I LOVE dinners like that! It also comes out looking fantastic and quite impressive.

With school back in full swing, I like to have quick and easy dinner recipes on hand to feed my hungry boys. Hope you enjoy!

Here’s your line up. If you want to simplify this recipe even more, use your favorite jar of pasta sauce instead of the can of crushed tomatoes and seasonings Your call.

Here we go. Start with your tomatoes. You don’t even have to heat anything on the stove top first. Love it!

Add some Italian Seasoning.

Like so

Add some kosher salt.

….and some fresh ground black pepper.

Give it all a little stir to combine.

Use about 3 cups shredded cooked chicken. I shredded a rotisserie chicken for this recipe. Nice and easy.

Add it to the sauce.

Give it a little stir.

Add some Parmesan cheese.

…and lots of mozzarella

Time for the pie crust.

Roll it over and press the edges around the skillet.

Cut some slits into the crust.

Like so

Brush a light coat egg wash over your crust.

Top with a little Italian Seasoning.

….and a little Parmesan cheese, now it’s time to bake! 40 to 45 minutes at 350 degrees F.

Ahhhhh I like to let the pie sit for 10 minutes before serving. Gives the filling time to set up a touch.

Chicken Parmesan Skillet Pot Pie

28 ounce can crushed tomatoes

1/2 teaspoon Italian Seasoning

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 cups cooked, shredded chicken (I used a rotisserie)

1/4 cup shredded Parmesan cheese

3/4 cup shredded mozzarella cheese

1 refrigerated pie crust, room temperature

1 egg white

1/4 teaspoon Italian seasoning

1 tablespoon shredded Parmesan cheese

1. Preheat oven to 350 degrees F.

2. Pour tomatoes into 9 inch cast iron skillet. Season with Italian seasoning, salt and pepper, stirring to combine. Add chicken and gently stir to incorporate into sauce. Top with Parmesan and mozzarella cheeses.

3. Unroll pie crust and lay over chicken and cheese. I pressed the edges around the skillet, but feel free to tuck it inside the skillet if you desire.

4. Whisk egg white with 1 teaspoon water and brush a light coat over crust. Top evenly with Italian seasoning and Parmesan cheese. Bake for 40 to 45 minutes, until crust is golden brown. Remove and let cool for 10 minutes before serving.

Makes 6 to 8 servings

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Bacon Parmesan Spaghetti with Asparagus, Corn and Heirloom Tomatoes

Jenny — Mon, 12 Sep 2011 07:00:26 +0000

This colorful flavor packed pasta is my new best friend. I have been enjoying it’s company all weekend long. Excited to share it with you.

Here is your simple line up of ingredients. Nice and easy!

I like to start with the bacon, get it nice and crisp. Set it aside to cool.

I LOVE baby heirloom tomatoes. Roast them in the oven with a little olive oil, salt and pepper. They turn out incredible!!

If you can’t find these tomatoes, feel free to use baby cherry tomatoes in their place.

Lovely!!

Time to cook the pasta. You can actually cook the pasta way ahead of time to save yourself a little extra time in the kitchen.

Chop and saute some nice onions.

Add 1 ear of fresh corn kernels.

I am kinda in love with asparagus. Chop it up into 1 inch pieces and add it to the pot.

Now, add your cooked pasta, bacon, the cooked tomatoes and Parmesan cheese!

Give it all a nice toss with a few pinches of salt and pepper.

Ahhhh, time to enjoy!!

Bacon Parmesan Spaghetti with Asparagus, Corn and Heirloom Tomatoes

1 pound bacon

3 cups baby heirloom tomatoes

2 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 pound thin spaghetti noodles

1 cup finely diced white onion

1 1/2 cups fresh corn kernels

2 1/2 cups asparagus cut into 1-inch pieces

1 cup fresh grated Parmesan cheese

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1. Preheat oven to 350 degrees F.

2. Cook bacon in large Dutch oven or pot until crisped and brown. Transfer cooked bacon to a paper towel lined plate to drain oil. Once cooled, crumble into small pieces. Reserve bacon drippings. Place heirloom tomatoes onto a medium baking sheet, drizzle with olive oil and season with salt and pepper. Bake for 20 to 25 minutes, until juices start flowing and skin splits.

3. Cook pasta according to package directions, drain and run under cold water to stop cooking. Set aside.

4. Place 2 tablespoons bacon drippings into a large Dutch oven or pot over medium heat. Add onions and cook stirring until tender, about 5 minutes. Add corn and asparagus, cooking and stirring for 5 minutes. Add cooked pasta, bacon, tomatoes and Parmesan Cheese. Toss gently. Drizzle in 2 additional tablespoons of bacon drippings. Season according to your liking with kosher salt and freshly ground black pepper. Serve warm.

Makes 8 servings

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Southwest Chicken Chili Mac….Skillet Style

Jenny — Thu, 25 Aug 2011 07:00:11 +0000

It’s time for chili night! Break out your old cast iron skillet, dinner is about to be served This is a flavorful chicken chili seasoned with beautiful southwest ingredients along with some fun wagon wheel pasta. My boys went nuts for this dish. Top with a little sour cream and enjoy!

To speed up the process, purchase a rotisserie chicken and shred about 2 cups. Save the rest for another dinner.

Here’s your line up, nice and easy. Forgot to add a can of white beans.

Boil your pasta How fun is wagon wheel pasta?!

Run your pasta under cool water to stop cooking.

I used a rotisserie chicken and shredded it, about 2 cups. Use whatever chicken you’d like.

I like to finish my chili mac with some fresh cilantro. However, if you are not a fan, this could be left out.

A nice teaspoon of this Ranch seasoning adds nice flavor to your chili. Give it a try

Saute your onions and sweet peppers. I get a nice big bag of sweet peppers from Costco. They are really mild and great in about everything.

Saute for a good 5 minutes then add your minced garlic and stir.

Add your shredded chicken.

Add your diced tomatoes, chicken broth and corn.

Then add your white beans and wagon wheel noodles.

This will be the kids favorite part

Time for the seasonings. Here you have chili powder, cumin, salt, pepper and Ranch seasoning.

Add those seasonings and cilantro, simmer for 15 minutes and enjoy!

Southwest Chicken Chili Mac…Skillet Style

8 ounces wagon wheel pasta noodles

2 Tablespoons extra virgin olive oil

1 cup finely chopped white onion

1/2 cup finely chopped sweet peppers (or bell peppers)

1 tablespoon minced garlic

2 cups cooked shredded chicken breast

1o ounce can Rotel diced tomatoes, mild

1 1/2 cups reduced sodium chicken broth

1/2 cup corn, fresh or canned

1/2 cup white beans, drained and rinsed

1 Tablespoon chili powder

1 Tablespoon ground cumin

1 teaspoon dry Ranch seasoning from packet

1/4 cup finely chopped fresh cilantro

1. Cook pasta according to package directions. Drain and run under cool water to stop cooking. Heat oil in 9 inch deep cast iron skillet. Add onions and peppers, cook stirring until softened about 5 minutes. Add garlic and cook stirring for 1 minute. Add chicken, tomatoes, broth, corn, beans, 1 cup wagon wheel pasta, chili powder, cumin, Ranch seasoning and cilantro. Stir until well combined. Reduce heat to low and simmer until ready to serve.

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Chicken Florentine Bowtie Pasta

Jenny — Fri, 05 Aug 2011 07:00:28 +0000

Here’s a deliciously simple weeknight dinner for you that I prepared for Goodbite.com and the Real Women of Philadelphia. This is one of those dinners the the whole family loves. Creamy with lots of chicken and full of flavor Enjoy!!

I am off to San Diego for the weekend with my traveling BFF Amanda. Follow our fun as we hunt down the best sweet shops the city has to offer I’ll be posting faithfully on Instagram, Facebook and Twitter.

Chicken Florentine Bowtie Pasta

2 tablespoons extra virgin olive oil
1 cup finely chopped white onion
1 clove minced garlic
4 cups baby spinach leaves
2 cups cooked shredded chicken breast
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 Cups Philadelphia Cooking Creme
1 pound bowtie pasta or other small noodle
1 1/2 cups shredded mozzarella cheese

1. Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with non-stick cooking spray.

2. Place oil in Dutch oven or large pot over medium heat. Add onion and cook, stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Stir in spinach leaves, cook, stirring until wilted about 2 minutes. Add chicken, salt, and pepper, and cook until heated through, about 3 minutes. Add cooking cream, stirring to combine.

3. Cook pasta according to package directions, drain and run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish and top with cheese. Bake for 20 to 30 minutes, until cheese is melted.Makes 8 servings

Click HERE to watch a step by step video of me making this dish on Goodbite.com

Have a great weekend!! xoxo

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Bacon and Ranch Cajun Baby Cheeseburgers

Jenny — Mon, 23 May 2011 07:00:20 +0000

There is nothing I like better than juicy burgers, especially baby burgers. I developed a simple Cajun seasoning mix that is mixed right into the burgers. Pepperjack cheese, tomatoes and bacon are piled on top with Ranch dressing spread on warm toasted buns.

Wait until you try this one, it’s delicious!

I am on my way probably as you are reading this to Atlanta for the BlogHer Food Conference. I am looking forward to speaking on a panel about Picky Eaters. Should be fun. I’ll be sure to snap lots of pictures to share soon!

Hope you enjoy

Start with your ground beef.

Here is my simple Cajun seasoning mix that consists of Smoked paprika, salt, pepper, garlic powder, and oregano.

Take 1 teaspoon of the mix and add it to the beef.

Add 1 teaspoon of hot sauce such as Siracha or Tabasco.

1 teaspoon minced garlic

Give it a good mix, I prefer using my hands.

Form into 8 equal size patties.

Cook until browned, about 2 minutes per side and top with cheese.

Toast the buns in the same skillet until browned.

I love these mini hamburger buns from Trader Joes, however any dinner roll of choice will do.

Set out all of your toppings so you can quickly assemble your burgers.

Spread buns with Ranch dressing. Can’t wait to share my Homemade Ranch in my upcoming cookbook!

Layer buns with arugula, burger, tomato, bacon, and top roll.

Here you have my Bacon and Ranch Cajun Baby Cheeseburgers.

It’s more than helpful to use a pick to hold these together

Bacon and Ranch Cajun Baby Cheeseburgers

Cajun Seasoning

1 teaspoon smoked or regular paprika

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1/4 teaspoon dried Oregano

Burgers

1 pound lean ground beef

1 teaspoon Cajun Seasoning

1 teaspoon hot sauce, such as Siracha or Tabasco

2 slices pepperjack cheese, quartered (8 pieces)

1 teaspoon minced garlic

2 tablespoons extra virgin olive oil

8 mini hamburger buns or dinner rolls, split

1/4 cup prepared Ranch dressing (My homemade recipe coming in the cookbook, yay)

16 arugula leaves or lettuce of choice

8 Roma tomato slices

4 cooked, crisp bacon slices

1. Place all Cajun seasonings into a bowl, mix to combine.

2. Place beef, seasoning, hot sauce, and garlic into a large bowl and mix until just combined. I prefer to combine the beef with my hands. Form the mixture into 8 equal size patties.

3. Place oil into a large skillet over medium heat. In batches, place patties into hot skillet and cook until browned, about 3 to 4 minutes per side. Place a quarter of cheese on top of each burger to melt.

4. Place rolls, split side down into same skillet until toasted, about 1 minute.

5. Spread dressing onto insides of warm toasted rolls. Layer bottom roll with arugula leaves, a burger, a tomato slice and a bacon slice cut in half. Close with top roll. I placed a pick inside each burger to hold them together. These babies are tall.