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April 20, 2015
catebogue

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Chicken with Sun-dried tomatoes dinner

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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!

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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

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Photo Credit: Cate Bogue

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

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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.

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Photo Credit: Cate Bogue

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

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Photo Credit: Cate Bogue

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

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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.

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Photo Credit: Cate Bogue

Place on a serving dish and top with parmesan cheese.

TWICE BAKED SPAGHETTI SQUASH

(Adapted from Asweetlife)

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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
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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.
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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.
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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.
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Photo Credit: Cate Bogue

Toss until well combined. Divide mixture among reserved skins and top with sliced Provolone.
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Photo Credit: Cate Bogue

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Photo Credit: Cate Bogue

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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)

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Photo Credit: Cate Bogue

1 lb brussels sprouts
3 TBSP extra virgin olive oil
salt and pepper to taste
Parmesan Cheese, grated
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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.
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Photo Credit: Cate Bogue

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

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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.

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Photo Credit: Cate Bogue

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

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Photo Credit: Cate Bogue

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

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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.

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Photo Credit: Cate Bogue

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

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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.

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Photo Credit: Cate Bogue

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

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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.

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Photo Credit: Cate Bogue

Beat with the beater blade until smooth.

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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.

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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.

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Photo Credit: Cate Bogue

Let the frosted cake cool to room temperature. Cut into squares and serve.

Enjoy!

One thought on “Chicken with Sun-dried tomatoes dinner

  1. YUMMMMMMM

    Like

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