Golden Skillet Potatoes

I just made these last night and they where amazing. We couldn't get enough of them. The original serving was perfect for all of us, but next time I'll double it just so we can keep eating them!! I made these to go along with our chicken last night. Can't wait to make them again probably next week! I feel like the directions to cooking are too long and make it seem a little more complected than it really is. Basically, once you add the potatoes to the skillet you just toss them around making sure they cook/brown evenly and then add the ingredients and mix together. That's it. 

Enjoy!!

Golden Skillet Potatoes: 

2 pounds Yukon gold or red potatoes (peeled if using Yukon gold potatoes), cut into 1-inch pieces

2 tablespoons plus 1 teaspoon olive oil

Salt and pepper

2 garlic cloves, finely minced

2 teaspoons minced fresh rosemary (I used dried rosemary and worked great)

Directions: 

1. In a large microwave-safe bowl, toss the potatoes with 1 tablespoon oil and 1/4 teaspoon salt. Microwave uncovered for 10 minutes, stirring every 1-2 minutes, until the potatoes soften but still hold their shape. It is really important to stir every couple of minutes or the potatoes might not cook evenly and you'll end up with some pieces that are super tender and others that are hard. Drain any excess liquid from the potatoes. 

2. Heat 1 tablespoon oil in a large 12-inch nonstick skillet over medium heat until very hot. Don't add the potatoes until the oil is sizzling. Add the potatoes (cut side down in using red potatoes with the skins on) in a single layer and cook them without stirring for 5-6 minutes until they are golden brown in the first side. 

3. Gently stir the potatoes, rearranging them again into a single layer and flipping so the unbrowned side is down. Cook until the potatoes are golden brown on the second side, another 5-6 minutes. Season with salt and pepper. 

4. Combine 1 teaspoon oil, minced garlic and rosemary. Clear the center of the pan and add the mixture, cooking and mashing the garlic into the pan for about 30 seconds. Take rare not to let the garlic burn. Stir the potatoes with the garlic/rosemary mixture. Serve.

Pesto Marinated Grilled Chicken

We tried this new recipe last week and now it's one of our new favorites. We don't have a grill, so I bought a grilling pan. I've been wanting one forever and finally bought one when I found this recipe. The chicken turned out soooooo good I can't even begin to imagine how amazing it would be cooking it on the grill.  We can't wait to buy a grill, but first we need a yard!!! I served it with a light pasta on the side. Super easy, fast and delicious!! Enjoy!!

Pesto Marinated Grilled Chicken:

2 pounds boneless, skinless chicken breasts

1 cup pesto (store bought or homemade)

1/4 cup rice vinegar

1 teaspoon salt

1 teaspoon sugar

Directions:

1. Place the chicken on a gallon-sized ziploc gab. Pour in the pesto, rice vinegar, salt and sugar. Seal the bag and shake it up until the marinade is combined and the chicken is well coated. 

2. Refrigerate for at least 2 hours or up to 12 hours. 

3.Preheat an outdoor grill. Grill the chicken for 5-6 minutes on each side until cooked through (or an instant read thermometer reaches 160 degrees). Tent the chicken with foil and let rest 5-10 minutes before slicing and serving.

4.Alternately, the chicken can be broiled or cooked on an indoor grill pan or skillet. 

• 
  

Loaded BBQ Chicken Nachos

Here it is Jodi! :) We just made these tonight and they where glorious. Seriously. I got the recipe from Facebook! Have you heard/seen the facebook page Tasty? Well I follow that page and everyday on my feed I see different recipes. I saw this one yesterday and just had to try it. These nachos where incredible and super easy to make. This is the original recipe and we ate it all in one sitting (we're pigs)  so some of you will want to double or triple or quadruple or whatever because the more there is the better!! 

Loaded BBQ Chicken Nachos:

• 1 Tbsp. oil

• 2 chicken breasts, finely diced

• ½ Tbsp. kosher salt

• ½ Tbsp. freshly ground black pepper

• 1 Tbsp. garlic powder

• 1 Tbsp. chili powder

• ¾ cup barbecue sauce

• 1  bag of tortilla chips

• 2 cups shredded cheese blend (or more!!!!!!!)

• ½ red onion, finely sliced*

• 1 tomato, diced*

• 8 bacon strips, cooked and crumbled*

• 2 Tbsp. parsley, finely chopped

• sour cream
• 1 avocado, diced

*Instead of chopping up onions and tomatoes, I just got a little bowl/container of pico de gallo at the store and it was great and easy. And instead of cooking and cutting up bacon, I got a packet of bacon bits at the store. I do this with EVERY recipe that asks for bacon no matter what. It's faster, easy, less messy and it tastes the same!!!!
Directions:

Preheat oven to 350°F. Heat the oil in a pan over high heat. Cook the chicken with salt, pepper, garlic powder, and chili powder for two to three minutes. Add the barbecue sauce and cook until the sauce has reduced by about half, about five minutes. Remove from heat.

In a large skillet, spread out two large handfuls of tortilla chips. Layer with half of the barbecue chicken, followed by half of the cheese, onion, tomato, bacon, and parsley. Repeat with the remaining ingredients (two layers). Bake for 15 minutes.

Drizzle the sour cream and sprinkle the avocado on top. Serve!

Here's a link to a fast video of the recipe. I'll give you a better idea of how to make them. ENJOY!!!

Loaded BBQ Chicken Nachos Video

I had to

I realize this isn't a recipe but I thought you all would enjoy this. We were at a soccer game and Kel and saw this lady from across the field and said "hey look it's grandma!"

Pretty close....

Pat's French Fries

Pat made the most delicious french fries for dinner the other night and I asked her if we could post the recipe here, so you can all try it. They are so delicious! I doubled this  when I made it and ate them all (with Bronson and Elle's help, not by myself).

3 medium sized potatoes
1.5 tbl oil
1/4 tsp thyme
1/4 tsp oregano
1/8 tsp rosemary
1/4 tsp garlic
1/4 tsp old bay seasoning (I didn't have this when I made them, so I just added some salt and pepper)
2 tbl Parmesan cheese (Pat shook a whole bunch on before baking them and it made them really yummy)

Cut the potatoes up, put them in a big ziplock bag with all the 
seasonings and oil and shake it up really good. Put the potatoes onto a greased cookie sheet, then sprinkle the Parmesan cheese on top. 

Bake 425, 30-45 minutes. 

I cut my fries a little thicker and they took closer to an hour, flipping them throughout. Pat cut her potatoes thinner and they cooked up much faster. 

Thanks Pat!! These are great!

Italian Chicken 2 Ways

Brons told me this week he wanted Italian chicken and so I looked through some recipes of my mom's and found this super simple recipe.

4 chicken breasts
1 packet Italian dressing mix
1/4 oil
1 tablespoon vinegar

Mix the dressing mix, oil and vinegar together to make a thick paste. Baste the chicken breast with the mixture. Broil the chicken on hi for 6-8 minutes until center is no longer pink or I just cooked it up in the skillet. Super tasty and easy!

While making the above chicken, I noticed on the Italian dressing box, another simple recipe that looked tasty. We made this one tonight and it was delicious too!

6 SMALL chicken breast halves
1 packet Italian dressing mix
1/2 cup parmesan cheese (I used 3/4 cup)
1/2 tsp garlic powder

Defrost the chicken breasts if frozen and then cut them in half horizontally, so they are not so thick. Mix the Italian dressing, parmesan cheese and garlic powder in a bowl. Dip the chicken in water, then in the dressing mixture. I used my fingers to make sure the chicken got a thick coating on it. Place the chicken in a greased, shallow baking dish. Bake 20-25 mins at 400 degrees. If you want the coating to be a little crispier, it recommended broiling the chicken for 4-6 minutes after baking. I thought this didn't make a huge difference and made the top of the chicken a little too tough. However, it was still really good! 

Here's the Italian dressing mix I used for both recipes: