Roast Chicken with Shallots

Again, I've been terrible. So sorry (I should probably just stop apologizing and resign myself to the fact that I will not post every single day).  I have a few things I definitely want to post about, and I've been brainstorming topics.  But for today, I have a delicious recipe.

I found this dish over a year ago and I probably make it at least once a month. I honestly have no idea where I got it from - I have adapted it over time to make it my own, subbing out ingredients, cutting out others, adding still others in.  It's so easy and it's the kind of dish that makes people think you spent a long time slaving over. It has a super savory flavor and everyone who has tried it has asked me for the recipe. Definitely something to try if you like chicken with some real flavor.

The side dish is Onion Roasted Sweet Potatoes.  This is something I make ALL the time.  We love sweet potato in my house, so we always have them on hand. While peeling and chopping the sweet potato isn't my favorite part, it always relaxes me. Aside from that, the dish couldn't really be any easier.


Roast Chicken with Shallots & Onion Roasted Sweet Potato

For the chicken: 

Ingredients

2 tbsp olive oil

2 tbsp balsamic vinegar

1/2 tbsp soy sauce

1/2 tbsp honey

2 large shallots, peeled and minced

4 pieces bone-in chicken (You can use any kind - I have made this recipe with chicken breast, chicken thigh, etc.  Just adjust cooking time accordingly)

Coarse salt, freshly ground pepper (for seasoning)

Directions

1. Preheat over to 425 degrees. 

2. In a baking dish large enough to hold all the chicken in a single layer, combine the first five ingredients, whisking to combine. 

3. Toss the chicken in, coating it with the shallots. 

4. Season the chicken with salt and pepper. 

5. Place the chicken face up on the pan in a single layer. 

6. Bake for 20 minutes, until the chicken starts to brown on top. Turn the chicken over and spoon the pan juices and shallots on top. 

7. Bake for an additional 20 minutes or until the chicken is cooked through and the shallots are caramelized. 

8. Remove from the oven, serve, and enjoy!

For the sweet potato: 

Ingredients

2 large sweet potatoes, peeled and chopped into 1/2" - 1" chunks. 

1 packet Lipton Recipe Secret Onion Soup and Dip Mix

2 tbsp olive oil

Directions

1. Preheat oven to 425 degrees. 

2. In a large bowl, mix all three ingredients, making sure that the sweet potato is well-coated. 

3. Place in a single layer in a baking dish. 

4. Bake for 20 minutes. 

5. Toss the potatoes, and bake for an additional 10-15 minutes, or until you can easily spear the potato with a fork. 

6. Remove from the oven, serve, and enjoy! 

XoXo, 

Jen

Vegetable Stir Fry

So I've gotten into the habit of writing these during my lunch break and I always end up craving whatever it is that I'm posting about. lol
This is something I've made a couple times and I'm always really happy with it.  The good thing about this dish is that I can make it as a side, like I did in the photos below, or I can add meat, chicken, shrimp, anything, really - and it is my full meal.
For the vegetables, I usually use a pre-mixed stir-fry bag... especially when it's a last-minute decision on making this for dinner. Most of the time, I prefer my fresh farmer's market veggies, but this is an exception.

Regardless of what you use, the end result is delicious.

Vegetable Stir Fry

Ingredients
1 bag stir fry vegetable mix (you can also use fresh, if you prefer)
1tbsp plum sauce
1tbsp sesame oil
1 pinch red pepper flakes
1tsp soy sauce
1 tsp teriyaki sauce
1 tbsp grated ginger
1 garlic clove, minced

Instructions
Heat wok on medium-high heat & coat with nonstick cooking spray.  Place garlic and vegetables in wok. Pour in teriyaki, soy, sesame, and plum sauce. Stir in ginger. Sear for 5 minutes, or until vegetables are cooked but still crunchy.

If you are adding meat, poultry, or seafood, sear it first until it is almost cooked through before adding the vegetables.

Serve and enjoy. :)

XoXo

Jen

Black Truffle Steak and Baked Sweet Potato Fries

I'm sorry I haven't been posting - work has been absolutely nuts and our social calendar has been nonstop as well. I'm hoping to catch up in the next few days - I have SEVERAL recipes I want to share with you all. :)

So let me preface this by saying how much I love sweet potatoes. I can eat them all the time and in many different forms. I just think they are so tasty and filling. Today's post comes with help from my assistant chef, my hubby Eddie. :) I am definitely not a grill master, and honestly, the grill kind of scares me, so I let him take care of that when the time comes for it.

This meal was delicious. The steak was juicy and tender, and since we only seasoned it with Kosher salt and pepper, you could really taste the great cut of meat.  I garnished it with a dash of Black Truffle Salt and it added a tiny hint of truffle flavor. It was oh-so-good.

I'll let the dish speak for itself, although pictures don't really do it justice.


Black Truffle Steak and Baked Sweet Potato Fries

Ingredients

16 oz New York Strip (or other read meat) divided (YES, we eat big portions of steak... you can adjust to whatever you want to eat)

Kosher salt and black pepper (for seasoning)

1 tsp black truffle salt (optional) Available Here

2 large sweet potatoes, peeled and sliced into thin fries

1 tbsp olive oil

1 tsp Kosher salt

1/2 tsp black pepper

1/2 tsp black truffle salt

Instructions


For the fries, preheat oven to 350 degrees. In a large bowl, mix sweet potato, olive oil,  Kosher salt and pepper.  Spread evenly in a single layer on a large nonstick baking sheet. Bake for 12 to 13 minutes, then flip fries over. Bake for another 10 to 12 minutes, or until the fries begin to brown on the edges.  Remove from the oven and sprinkle with black truffle salt.

For the steaks, while the fries are in the oven, preheat your grill.  Season steak pieces with Kosher salt and pepper.  Over medium-high heat, grill steaks for 7 minutes on one side, then turn and grill for 5 minutes on the other (for a Medium steak), or until desired done-ness. How long you cook it also depends on the thickness of the steaks. Remove from the flame, sprinkle with a dash of Truffle salt, and serve.