Chicken and Potatoes with Garlic Parmesan Cream Sauce

CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE

from D*** Delicious

YIELD: 6 SERVINGS

 

PREP TIME: 10 MINUTES

 

COOK TIME: 40 MINUTES

TOTAL TIME: 50 MINUTES

Notes: Yum. I added extra potatoes and enjoyed them and the spinach days after! Used chicken breast and was good.

INGREDIENTS:

• 6 bone-in, skin-on chicken thighs
• 1 tablespoon Italian seasoning
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons unsalted butter, divided
• 3 cups baby spinach, roughly chopped
• 16 ounces baby Dutch potatoes, halved*
• 2 tablespoons chopped fresh parsley leaves

FOR THE GARLIC PARMESAN CREAM SAUCE

• 1/4 cup unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth, or more, as needed
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 cup half and half*
• 1/2 cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
2. Season chicken with Italian seasoning, salt and pepper, to taste.
3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
4. Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside.
5. To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
6. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
7. Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and cream sauce.
8. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
9. Serve immediately, garnished with parsley, if desired.

*Potatoes can be cut into thirds or fourths to ensure quicker cooking time.

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

Loaded Baked Sweet Potatoes

From 6 Sisters p. 180

Notes: I think the kids were more excited about the marshmallows being in these than how they really tasted. The marshmallows melt right into so be liberal.

Ingredients:
3-5 medium sweet potatoes
1 T melted butter
1 T dark brown sugar
1/2 tsp. pure vanilla extract
pinch cinnamon
mini marshmallows

Directions:
Preheat oven to 400
Rinse each sweet potato, dry and poke holes. Line baking sheet with foil Place poatoes on and bake 45-50 min or until soft.

After removing potatoes from the oven. Carefully slice an opening into each, lengthwise. Fill the open gap of each potato with a handful of mini marshmallows. Pour butter sugar mixture evenly over potatoes. Top with another handful of mini marshmallows.

Heat broiler: Broil for 30 seconds or until marshmallows are golden brown. Sprinkle potatoes with a pinch of cinnamon and serve.

Cream Peas and Potatoes

from Ball p. 115

Note: These were always something I looked forward to from things we grew in the garden growing up.

Ingredients:
new potatoes/red potatoes
new peas or bag of frozen petite peas
1/2 c flour
1/2 c butter
2 c milk or half and half (ended up using a lot more milk, maybe 2 qts?)
1/2 tsp sugar
shake of dry mustard
dash nutmeg
1/2 tsp salt or to taste
1/2 tsp pepper

Directions: boil potatoes and cook peas. Melt butter on medium heat and whisk flour in so it doesn't lump. Slowly add milk or half and half while stirring. Then add spices. Thicken and add salt and pepper to taste. Add vegetables heat through and serve.

Perfect Potatoes Au Gratin

from Mom/Walters

Note: If you are tired of "funeral potatoes", this is a welcome change. It calls for a lot of cream which makes them really yummy, but you could probably use 1% milk and they would still be very good.

Ingredients:

4 whole Russet potatoes, scrubbed clean
1 1/2 C heavy cream
1/2 C whole milk
2 tsp flour
3 or 4 garlic, finely minced
1 tsp salt
Freshly ground pepper, to taste
1 C sharp Cheddar cheese, freshly grated

Directions:
Preheat oven to 400 degrees.
Smear softened butter all over the bottom of a baking dish. Slice potatoes, then cut slices into fourths. In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper. Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes. Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3-5 min until cheese is melted and bubbly. Allow to stand for a few minutes before serving by the spoonful. Delicious!

Bacon and Potato Quiche

Notes: I used my bigger pie pan and my potatoes weren't all that big, so I adjusted the amounts a little from the original. I took 4 potatoes, 2 onions, 6 eggs and I think 3/4 C cream. Everything else was about the same. I didn't mix the potatoes and bacon and cheese together before putting in, but I wonder how this would be?  Daniel loved so that's always great! Very similar to what Mom used to make with potatoes in the skillet when I was younger, minus the pie crust.

from Jacqueline

Ingredients:
1           uncooked pastry crust
2-4        diced potatoes, steamed
2-4        green onions, chopped
3/4 lb    bacon, cooked
1 1/2 C cheese
4-6        eggs
1/2-1 C  cream
salt, pepper

Directions:
1. Fry potatoes and green onions together and then place in crust.
2. Crumble bacon on top.
3. Sprinkle cheese on top.
4. Combine eggs and cream and pour over top.
5. Bake at 400 for 45 minutes until done.

Garlic Red Potatoes

from Mom

Ingredients:
2 lbs red potatoes, quartered
1/4 C butter, melted
2 tsp minced garlic
1 tsp salt
1 lemon, juiced
1 Tbsp grated Parmesan cheese

Directions:

Preheat oven to 350 degrees.

Place potatoes in an 8x8 inch baking dish.

In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat.

Sprinkle Parmesan cheese over potatoes.

Bake, covered, in preheated oven for 45 minutes. Uncover and bake an additional 10 min or until golden brown.

Bik's Sweet Potato Casserole

from my visiting teacher Bik D who brought this after Camilla was born and we loved it.

Ingredients:
3 cups cooked mashed sweet potatoes (canned is good and easier)
3/4 stick butter or margarine
1 cup evaporated milk
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup sugar
1 teaspoon vanilla



Directions:
Mix well
Pour into a greased 9x13 glass casserole dish
Bake 425 for 15 minutes

Topping:
1 cup crushed cornflakes
3/4 stick butter or margarine (melted and reserved to drizzle over topping)
1/2 cup chopped pecans
1/2 cup brown sugar
Mix DRY ingredients and sprinle over top of cooked casserole
Drizzle melted butter over toppiing
Bake 400 for 15 more minutes

Idaho muffins

Adapted from The Village Cook



 Ingredients:
2 large russet potatoes baked(or more smaller ones)
6 eggs, slightly beaten
5 pieces bacon, cooked & crumbled
1 C cheese, shredded (or more if desired)
salt and pepper to taste

Preheat oven to 425 degrees. Shred potatoes and place in large bowl. (Works best if they are cool as the cheese won't melt when mixing). Add cheese, salt, and pepper and mix. Then put in bottom of greased muffin tin. Spoon beaten egg on top. Sprinkle bacon and salt and pepper on top. Place in oven and cook about 15 min. or until eggs are cooked. To remove from pan, gently slide butter knife around edges and lift out. Serve immediately with salsa.

Could do many different varieties with different cheeses and toppings.

Kartoffelklosse halb und halb (Deutsch)

von Sch. Maass

Zutaten:
1500 g Karteffeln
Salz
170 G Mehl
Mehl zum formen
2 Eier
1 1/2 L Wasser
3 Tomaten (180g)

1. Kartoffeln schaelen, waschen. Die Haelfte mit Wasser bedeckt in einer Schuessel beseite stellen.

2. Die Uebrigen in einem Topf mit gesalzenem Wasser bedeckt 20 Minuten kochen lassen. Wasser abgiessen. Kartoffeln asudaempfen and abkuehlen lassen.

3. Rohe Kartoffeln auf ein Kuechentuch reiben und asudruecken. In eine Schuessel geben und die gekochten Kartoffeln daraufreiben.

4. 2 Essloeffel Mehl zum wenden abnehmen und auf einen Teller geben. Den Rest unter die Kartoffelmasse mischen. Eier unterruehren. Salzen.

5. Leicht gesalzenes Wasser in einem Topf aufkochen. Aus der Kartoffelmasse mit bemehlten Haenden Kloesse von 5 cm Durchmesser formen. In Mehlf wenden. In leicht siedenden Wasser 20 minuten ziehen lassen.

6. Mit einem Schaumloeffel rausnehmen, abtropfen lassen. Auf einer vorgewaermten Platte anrichten. Warm stellen, bis all Kloesse fertig sind.

7. Tomaten waschen, vierteln. Stengelansaetze rausschnieden. Kloesse mit Tomaten-vierteln garniert sofort servieren.

Zubereitung 60 Minuten. Vorbereitung 20 Minuten

Kartoffelkloesse halb und halb

from Schw. Maass (Solingen)

Ingredients:
1500 g potatoes (about 10-12 med potatoes)
170 g flour (about 1 1/3 C)
flour for forming
2 eggs
1 1/2 L water (for cooking)
3 (180g) tomatoes (garnish)

1. Peel and wash potatoes. Throw 1/2 in a bowl and cover with water and set to the side. Put the rest in a pan with salted water and let cook covered for 20 minutes. Drain the water and let the potatoes sit and cool.

2. Grate the raw potatoes and put in a bowl. Then grate the cooked potatoes too and add to the bowl. Take 2 T away from the flour and place on a plate. Mix the rest in with the potatoes.

3. Add the eggs and a bit of salt. Heat a pan of lightly salted water. Cover hands with flour and use hands to form 5 cm in diameter balls of the potatoes. Roll in flour on plate.

4. Cook in lightly boiling/simmering water for 20 minutes. Take out with a plastic slotted spoon and let drip and set on a warmed plate until all kloesse are cooked.

5. Wash tomatoes and cut into fourths. Garnish and serve immediately.

Prep time 60 minutes. Cook time 20 minutes.

Sweet Potato Fries

from Mel's Kitchen Cafe


Baked Sweet Potato Fries

*Note: the purpose of the sugar is to help caramelize and brown the outside edges of the potatoes. Combined with the salt and other spices, you are left with a tender sweet potato fry infused with a sweet and smoky flavor. Preheating the baking sheets also helps the outer edges get a nice little crunch.
*Serves 6 as a side dish

INGREDIENTS:
3 large sweet potatoes or yams
3 tablespoons olive oil
1 tablespoon granulated sugar
1 tablespoon kosher salt
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon dried oregano
DIRECTIONS:
Preheat the oven to 425 degrees F. Place two rimmed baking sheets in the oven while it preheats and while you prepare the potatoes (about 10 minutes). Peel the potatoes and slice the potatoes into about 1/4- to 1/2-inch strips or wedges. Try to keep most of the pieces the same size so they bake evenly.
Place the potato strips/wedges in a ziploc bag or bowl. Toss the potatoes with the oil. Add the seasonings and mix until the potatoes are evenly coated.
Carefully remove the hot baking sheets from the oven and divide the potatoes evenly among the two sheets, taking care the potatoes are not touching so they have plenty of room for the air circulate to circulate and bake evenly. Also, try to leave any excess oil in the bag or bowl so the potatoes don’t get too soggy while they bake.
Bake the potatoes for about 12-15 minutes, flipping halfway through, if desired, until they are tender and well-browned. Serve immediately.

Salt and Vinegar Broiled Potatoes

Salt and Vinegar Broiled Fingerling Potatoes

Adapted from Martha Stewart Living, June, 2009. Cooked in 2 cups of vinegar, the potatoes taste very tangy (which some people love). For a milder version, try one cup white or malt vinegar and one cup water.
-serves 4-
Ingredients
1 pound fingerling (or regular) potatoes, sliced lengthwise to 1/4-inch thickness
2 cups white or malt vinegar
Extra virgin olive oil
Kosher Salt
Pepper
Method
1. In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with paper towels.
2. Preheat the broiler with a rack about 6 inches below the heat source. Dump the potato slices onto a sheet pan, sprinkle very generously with olive oil, salt and pepper, and toss to coat. Arrange the potato slices in a single layer. Broil until lightly browned on top, about 7 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm.