This is a fun and easy recipe for a very tasty dinner that will leave them thinking you worked for hours. It only takes 30 minute start to finish. This dish has a fun side that has the sweet flavor of summer using abundant produce such as farm fresh green beans and cherry tomatoes.
You can use skin on, bone in chicken or boneless skinless as I did here. I should also share that both of these dished are a result of reading and watching cooking shows. The chicken dish is from Every Day food magazine. A Martha Stuart publication. If you follow me on twitter you may remember a tweet of two about trying it. I did make some changes-additions however. I believe recipes are like general directions, but it’s up to you to make your own trip an adventure. So enjoy the journey and take chances.
The Tuscan Green Beans are without question my favorite way to eat green beans. Funny enough I just thought of three other ways to enjoy the veggie that keeps on giving. (Homer Simpson moment, mmm green beans.) This dish I first made after seeing it done on the show Extra Virgin with Gabriele Corcos on the Cooking Network. Again I have made some changes but I like to give credit where credit is… well whatever he has a boat load of credit any way and he never responds to my obviously overtly fan based tweets. Don’t worry Team Daddy life is more than winning the who has the most celebrity followers on Twitter game.
Please take a moment and help someone you love enjoy this dinner. You will find it is easier to make than a bunch of imaginary friends on twitter and much better on the ego too.
Thanks for stopping by and as always HAVE FUN!
Your friend The Daddy Adjustment.
Chicken, pre heat oven 425 Mix in bowl, 4 oz or so of goat cheese, hand full of rinsed pepperoncini peppers diced, handful of fresh thyme chopped, a drizzle of olive oil. 2 chicken breast cut with a paring knife. One inch cut with a nice pocket inside the breast.
Stuff with filling. In a cast or oven safe pan with lid sear on both sides over medium heat. Then cover and bake in oven for 20 min or till you hit the 160 mark. This time I had thick breasts from Costco so it took an extra 3 mins. Hold on Homer Simpson again ah thick breast. Easy Daddy this is a family Blog! Tip #1, that pan is friggin hot!!! Use mits. Tip#2 use tooth picks if the chicken blows out as I had to do.
Green beans, just sauté a little chopped onion garlic in some heated Olive oil cut cherry tomatoes in half once onions run clear drop in tomatoes and salt. Bleed them a bit and drop in green beans. They will end up steaming through and will be done about the time your chicken has set for a few after pulling it out. Oh yeah be sure to flip the chick and let it sit in the pan for a few after pulling it out of the oven.
This is a recipe that I got from watching one of my favorite TV chefs Alton Brown. This has been pulled from his site on the Cooking Network.com I have made some additions to this recipe noted in the next paragraph. Give it a try it’s easy and great. Just be careful when you skin the squash when it comes out of the oven. HOT! I use oven mits and a big spoon.
This is an easy recipe to make. You will be proud to serve this, and family members will be impressed as it is from scratch. I first served it as a starter course at Thanksgiving. It was an immediate favorite. Because of the smooth consistency children to older adults will enjoy this dish. (you will have hold back on some of the ingredients for the young ones) I added a quarter clove of garlic to each squash half during the baking process. Also a pinch of fresh sage and I put a cinnamon stick on the pan. Thanks Alton!
If you are interested I have linked The daddy Adjustment‘s recipe reviews on the Cooking Network. If you are interested you can read my picks and advice on a lot of different recipes and products. This can be found in my blog roll section down on the left.
TOTAL TIME: 50 min Prep: 10 min YIELD:4 servings LEVEL:Easy
Ingredients • 6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash • Melted butter, for brushing • 1 tablespoon kosher salt, plus 1 teaspoon • 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon • 3 cups chicken or vegetable stock • 4 tablespoons honey • 1 teaspoon minced ginger • 4 ounces heavy cream • 1/4 teaspoon nutmeg Preheat the oven to 400 degrees F. Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper.
On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft. Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.