Chicken with Sun-dried tomatoes dinner

Photo Credit: Cate Bogue

I’ve been preparing chicken this way forever. It began one night when I was late figuring out what to fix for dinner, but I had chicken on hand, and then I raided my pantry. My family loved it, and it became a “go-to” easy weeknight meal for us. The favorite part for me is the addition of kalamata olives and sun-dried tomatoes – I could eat those 2 items every day if I could! I buy the Sun-dried tomatoes brand below – love that they are already julienned!

thekitchengirl

MENU

CHICKEN WITH SUN-DRIED TOMATOES,

KALAMATA OLIVES AND ARTICHOKES

TWICE BAKED SPAGHETTI SQUASH

ROASTED BRUSSEL SPROUTS

ROASTED TOMATOES

REESE CUP CAKE (aka Chocolate Sheet Cake

with Peanut Butter Frosting)

CHICKEN WITH SUN-DRIED TOMATOES, KALAMATA OLIVES AND ARTICHOKES

2 lbs boneless chicken breasts

Salt and pepper

2 TBSP extra virgin olive oil

1/2 cup chopped sun-dried tomatoes (packed in oil)

1/2 cup pitted kalamata olives

1 small jar marinated artichoke hearts, drained

2 garlic cloves, minced

1/4 cup fresh basil, chopped coarsely (or 1 TBSP dried basil)

1/2 cup chicken broth

Fresh grated parmesan cheese

Photo Credit: Cate Bogue

Cut the chicken breasts into 1-2 inch pieces. Salt and pepper the chicken.

Photo Credit: Cate Bogue

Then place the olive oil in a large pan over medium-high heat. Add the chicken and sauté until browned on all sides ~8-10 minutes.

Photo Credit: Cate Bogue

In a food processor, add the sun-dried tomatoes, olives, artichokes, garlic and basil.

Photo Credit: Cate Bogue

Pulse a few times – – – you don’t want mush.

Photo Credit: Cate Bogue

Add the mixture to your pan of chicken and stir to soften ~ 2-3 minutes. Add the chicken broth and partially cover the pan. Cook for 10-15 minutes until the chicken is cooked through.

Photo Credit: Cate Bogue

Place on a serving dish and top with parmesan cheese.

TWICE BAKED SPAGHETTI SQUASH

(Adapted from Asweetlife)

Photo Credit: Cate Bogue

2 small spaghetti squash or one large

2 TBSP butter

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 tsp dried oregano

1/4 tsp salt

1/4 tsp pepper

4 slices Provolone cheese

Photo Credit: Cate Bogue

Preheat oven to 350 degrees F and line a large baking sheet with foil. Using a very sharp large knife, cut squash in half lengthwise and scoop out and discard seeds.

Photo Credit: Cate Bogue

Bake cut side down, 60 to 90 minutes, depending on size of squash. They should be quite tender and squeeze easily.

Photo Credit: Cate Bogue

Scoop flesh into a large bowl and reserve squash skins. Add butter and let melt, then add Parmesan, garlic, oregano, salt and pepper.

Photo Credit: Cate Bogue

Toss until well combined. Divide mixture among reserved skins and top with sliced Provolone.

Photo Credit: Cate Bogue

Return to oven and bake another 8 to 10 minutes, or until cheese is melted and bubbly.

ROASTED BRUSSEL SPROUTS

(Adapted from The Black Peppercorn)

Photo Credit: Cate Bogue

1 lb brussels sprouts

3 TBSP extra virgin olive oil

salt and pepper to taste

Parmesan Cheese, grated

Photo Credit: Cate Bogue

Wash brussels sprouts. Cut a thin slice off the stump of each brussels sprout and remove any loose or old leaves on the outside of each sprout. Slice each of the brussels sprouts lengthwise.

Photo Credit: Cate Bogue

Toss in the oil and spread out on a baking sheet.

Photo Credit: Cate Bogue

Sprinkle some salt and pepper on the brussels sprouts. Bake in a 400 degree F oven for 20-25 minutes, flipping them halfway through the cooking time. Check after 15 minutes total, as ovens temperatures can vary greatly. Sprinkle with parmesan cheese and serve.

ROASTED TOMATOES

1 pint cherry or grape tomatoes
3 TBSP olive oil
1 tsp dried oregano
kosher salt
freshly ground black pepper

Photo Credit: Cate Bogue

Preheat oven to 450 degrees F. If tomatoes are large, cut in half.

Photo Credit: Cate Bogue

On a rimmed baking sheet, toss cherry tomatoes with olive oil, and oregano. Season generously with salt and pepper.

Photo Credit: Cate Bogue

Bake for 15-20 minutes or until tomatoes are wrinkling and beginning to release juices. Serve warm or at room temperature.

Photo Credit: Cate Bogue

CHOCOLATE SHEET CAKE WITH PEANUT BUTTER FROSTING

(Adapted from Two Peas and their Pod)

Photo Credit: Cate Bogue

For the Chocolate Sheet Cake:

2 cups granulated sugar
2 cups all-purpose flour (sifted to get rid of any lumps)
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, lightly beaten
1/2 cup buttermilk
1 teaspoon pure vanilla extract
1 cup unsalted butter
1/4 cup cocoa powder
1 cup hot water

For the Peanut Butter Frosting:

3 cups sifted powdered sugar
1/2 cup milk
1/2 cup creamy peanut butter
1 teaspoon vanilla extract

Reese’s Peanut Butter Cups, chopped-optional

Photo Credit: Cate Bogue

To make the sheet cake:

Preheat oven to 350 degrees F. Grease an 11×17 sheet pan and set aside.

In a large mixing bowl, whisk together sugar, flour, baking soda, and salt.

Photo Credit: Cate Bogue

In a separate bowl, whisk together eggs, buttermilk, and vanilla extract. Set aside.

Photo Credit: Cate Bogue

In a small sauce pan, melt the butter on medium-low heat. Whisk in the cocoa powder and hot water.

Photo Credit: Cate Bogue

Turn up the heat to medium-high and bring the mixture to a boil. Add the melted butter mixture to the dry ingredients and mix until smooth.

Photo Credit: Cate Bogue

Stir in the egg mixture and mix until ingredients are combined.

Photo Credit: Cate Bogue

Pour the batter into the prepared sheet pan and tap on the counter a few times to distribute the cake batter evenly.

Photo Credit: Cate Bogue

Bake the cake for 18 minutes, or until a toothpick comes out clean when inserted in the center.

Photo Credit: Cate Bogue

While the cake is baking, make the peanut butter frosting. In the bowl of a stand mixer, combine the sifted powdered sugar, milk, peanut butter, and vanilla extract.

Photo Credit: Cate Bogue

Beat with the beater blade until smooth.

Photo Credit: Cate Bogue

Frost the chocolate sheet cake as soon as you remove it from the oven. The peanut butter frosting will spread easily over the warm cake.

Photo Credit: Cate Bogue

After about 10-15 minutes you can sprinkle chopped up Reese’s Peanut Butter Cups over the frosting, if desired. Any sooner and you have melted Reese’s candy on the cake.