One Pot Chicken Lemon Pasta

One Pot Chicken Lemon Pasta Recipe - DoyleDispatch.com

Ever since we have had Audrey and David, we haven’t had a lot of time or energy to cook. So, we HAVE to do quick, easy recipes, preferably with little cleanup afterwards. Thankfully, there is a new craze in one-pot meals. Here is a recipe for our One Pot Chicken Lemon Pasta.

Ingredients:

Boneless, skinless chicken breasts
1/4 cup olive oil
4 cloves garlic, minched
2 cups chicken broth
1 cup water
2 cups penne pasta
2 lemons: 1 zested and juiced, 1 sliced for garnish
1 cup of parmesan cheese (fresh shredded is best)
1 cup chopped basil
salt and pepper to taste

Directions:

1. Season the chicken as you like with salt and pepper. Heat olive oil over medium/medium-high heat.

2. Brown the chicken in your pan. Cut into 1-inch cubes.

One Pot Chicken Lemon Pasta Recipe - DoyleDispatch.com One Pot Chicken Lemon Pasta Recipe - DoyleDispatch.com

3. Lower heat and add garlic for about 1 minute.

4. Add chicken broth, water, and uncooked pasta to pan.

One Pot Chicken Lemon Pasta Recipe - DoyleDispatch.com

5. Bring to a boil. Then, turn down the heat to low. Cook covered on low for 15 minutes.

6. Remove cover and let simmer for 5 minutes until liquid is reduced by half.

One Pot Chicken Lemon Pasta Recipe - DoyleDispatch.com

7. Remove from heat and stir in cheese, lemon zest, juice, and basil. One Pot Chicken Lemon Pasta Recipe - DoyleDispatch.com

 

8. Season as needed with additional lemon, garlic, salt, or pepper. We chose to use more lemon.

One Pot Chicken Lemon Pasta Recipe - DoyleDispatch.com

9. Serve and enjoy!One Pot Chicken Lemon Pasta Recipe - DoyleDispatch.com

 

Like this recipe? You can see more of our recipes here.

Deep Covered Baker Pot Roast

Back in March, I bought the Pampered Chef Deep Covered Baker off of a local sell site. It was brand new and MUCH cheaper than if I got it from Pampered Chef. Score for the discount shopper!


Deep Covered Baker Pot Roast Recipe - Doyle Dispatch

Then I got pregnant and had the dreaded morning all-day sickness.

Then, this summer, I got over the nausea and could cook again. So, I pulled out my DCB and decided to make my first meal in it: pot roast.

Are you ready for how easy it was? Get ready! No really, you may want to sit down for this. And then rush out to get the ingredients to make this yourself.

1. If it is the first time you are using the DCB, just wipe some olive oil on the inside of it to season it. Then you are good to go!

2. Add the ingredients to your DCB. I used a shoulder cut of beef, cream of onion soup, chopped celery, carrots, salt, and pepper.


Deep Covered Baker Pot Roast Recipe - Doyle Dispatch

 

3. Cover and cook at 325 degrees for 2 hours. We checked the temperature with a meat thermometer to make sure it was done enough.
Deep Covered Baker Pot Roast Recipe - Doyle Dispatch

 

4. We served it over a bed of rice pilaf to add some more flavor, although that was totally unnecessary. It had so much flavor on its own. Deep Covered Baker Pot Roast Recipe - Doyle Dispatch

 

If you are looking for other recipes, check out my list of recipes. You can also check out my Deep Covered Baker Pinterest Board.

 

 

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Easy Lentil Soup Recipe

Now that I am technically a Housewife and Stay-at-Home-(soon-to-be)-Mom, I have decided that I am going to do the typical housewife duties including cooking dinners!

Yikes!

I don’t have many adventurous recipes up my sleeve, as I would be happy with 3 or 4 dinners for the rest of my life. Yet, I am trying to be a better cook, and today I got that opportunity. I tried a new lentil soup recipe. And boy, was it delicious!

Lentil Soup Recipe - Doyle Dispatch

Ingredients:

3 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
1 cup chopped celery stalks (about 2 stalks)
1 cup chopped carrots
2 garlic cloves, chopped
4 cups vegetable broth
1 1/4 cups lentils, rinsed, drained
1 14.5 oz can of diced tomatoes in juice
1 bay leaf
1 tsp finely chopped fresh thyme leaves

Directions:

1. Heat the oil in a large cooking pot over medium-high heat. Reduce heat to medium. Add onions, celery, carrots, and garlic. Saute until vegetables begin to brown (about 10-15 minutes).

Lentil Soup Recipe - Doyle Dispatch

2. Add 4 cups of vegetable broth, lentils, tomatoes and juice, bay leaf (whole), and thyme. Bring to a boil.

Lentil Soup Recipe - Doyle Dispatch

3. Reduce heat to medium-low, cover, and simmer until the lentils are tender (about 35 minutes). Stir occasionally.

Lentil Soup Recipe - Doyle Dispatch

4. Transfer the solid soup to a blender and puree for about 5-10 seconds until slightly smoother. Return puree to soup in the pan. Thin the soup with more broth or water (I added about 2 cups of water into the blender to loosen up the leftover puree from the blender and added that to the soup). Make sure you do not puree the bay leaf.

5. Ladle soup into bowls and serve with bread. Enjoy!

Lentil Soup Recipe - Doyle Dispatch

Total time to prepare: about 1 hour.

 

 

Dessert Chocolate Chip Cheese Ball

For my bridal shower (4 years ago!!?!), we had a wonderful spread of delicious foods. Of course, I was such a bundle of nerves, and I barely ate any of it. Thankfully, one of my shower gifts was recipes from each of the guests. This is one from my sister-in-law and Maid of Honor, Kathleen. I believe it was a recipe originally from my future sister-in-law’s family (Tim’s brother’s fiancee).

Chocolate Chip Cheese Ball!

This is another recipe that I haven’t made in ages, however it was a request from a friend for a surprise birthday party.

Ingredients:
1 8oz package of cream cheese softened
1/2 cup butter softened (no substitutes)
1/4 tsp vanilla
1 cup confectioners sugar
1 tbs brown sugar
1 12oz bag of mini chocolate chips
chocolate Graham crackers

Directions:

1. In a bowl, beat the cream cheese, butter, and vanilla until fluffy.

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2. Gradually add sugars.

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3. Stir in 3/4 cup chocolate chips.

4. Cover and refrigerate for at least 2 hours.

5. Place mixture on a piece of plastic wrap and shape into a ball. Refrigerate for at least 1 hour.

6. Just before serving, roll the ball in the rest of the chocolate chips. Serve with Graham crackers.

The secret is beating it with the mixer until it is good and creamy. If it is not as stiff as you would like, you can add more confectioners sugar.

So, I forgot to take a picture of the cheese ball before it was served, but here it is after only a few minutes out. Can you tell it was a hit?

(insert a mental picture of me smiling very big)

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In this picture, you can also see my gift for the birthday girl: a new vinyl dish with her name on it.

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Chicken and Wild Rice Soup

With the cold weather going strong this week, we decided to make a soup that we haven’t made in a couple of years. I don’t know why we haven’t made it recently, because it is absolutely amazing! It’s not a difficult recipe, but it does take about 30-40 minutes of work in the kitchen.

Here are the ingredients that we used:

2 6oz packages of long grain and wild rice mix
10 cups of chicken broth (separated into 6 cups and 4 cups)
3 tbsp butter
2 tbsp Tastefully Simple Onion Onion (recipe calls for 1 cup chopped onion)
1.5-2 cups chopped celery (recipe calls for 1 cup)
1/4 cup butter
1/2 cup all-purpose flour
1/2 cup milk (recipe calls for half-and-half)
2 tbsp dry white wine
2 cups cooked shredded chicken breasts (we used rotisserie chicken from Costco)

Directions:

1. Pull out your beautiful Le Creuset enamel-coated iron cooker (or other large cooker). We got ours from the Le Creuset outlet because it has a tiny chip off of it. It still works perfectly, and you have to search to find the chip.

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2. Bring the following to a boil over medium-high heat: rice, 4 cups of broth, 1 seasoning packet from the rice mix.

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Oops! Look at that! We got two different kinds of rice. It still worked, thankfully!

3. Cover, reduce to low, simmer 20 minutes or until liquid is absorbed and rice is tender.

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4. Meanwhile, melt 3 tbsp butter in large skillet over medium heat. Add celery, onion, and other items that you may want (mushrooms are yummy in this as well). Cook, stirring often for 10-12 minutes until tender.

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5. Once the rice was finished, we poured it in with the celery/onion. To make it easier, you could cook the rice in a separate pot than the big cooker.

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6a. Melt 1/4 cup butter in a Dutch oven over medium heat. Whisk in flour and cook, whisking constantly, 1 minute (or until thickened and bubbly).

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6b.While I was doing this, Tim was hard at working picking and shredding our chicken. He’s a master at this! We do love our pre-made rotisserie chickens!

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7. Gradually, whisk in remaining 6 cups broth, and cook (often stir) 8-10 minutes or until slightly thickened.

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8. Whisk in half-and-half and wine.

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9. Stir in celery mixture, chicken, and rice.

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10. Pour into your bowl and enjoy!

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Kale Chips for Dummies

Well, after the amazing food from Relay Foods and Chef Tammy during the VA Blogger get-together, I decided that I needed to make some of the dishes for Tim and see if he’d like them too.

This past weekend: kale chips!

Yes, you can get them in some grocery stores all packaged up, but there is nothing better than homemade food (in my opinion).

Kale chips were incredibly easy to make:

1. Buy kale in a bunch.

2. Rinse it.

3. Strip the stalks off by holding the base in one hand and the leaves in the other. In one motion, move your hands apart, and the leaves just come off!

4. Break the kale apart a little more so they are bite-sized pieces.

5. Put them in a bowl and toss them with olive oil, sea salt, and a little Parmesan.

6. Place on a baking sheet and cook at 300 degrees for about 30-40 minutes.

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7. Enjoy the light, crispy, healthy snack! They taste delicious, and they will be eaten all up!

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