One Skillet Apricot Chicken with Orzo

 4 skin-on, bone-in chicken thighs

2 tsp salt, separated

1 1/2 tsp pepper, separated

1 cup sliced leek

1/2 lb apricots, cut in half and pit removed

1/4 cup chopped sage

2 Tbsp rosemary

1 cup orzo

2 Tbsp orange juice

2 cups chicken stock

1.  Preheat oven to 375 degrees.

2.  In a 10 or 12 inch Cast Iron  skillet, heat 1 Tbsp olive oil over medium heat.  Sprinkle the chicken thighs with 1 tsp salt and 1 tsp pepper on all sides.  Once the oil is hot, add the chicken, skin side down.  Sear until the chicken skin is deep golden brown and releases from the skillet easily, 6-8 minutes.  Remove from the skillet and set aside.

3.  In the same skillet, add prepared leeks. Saute until soft and just beginning to turn golden, 5-7 minutes.

4.  Remove the skillet from the heat and add orzo, apricots, rosemary and sage.  Stir to combine and add the orange juice and chicken stock.  Nestle the chicken thighs skin side up.  Add 1 tsp salt and 1/2 tsp pepper.

5.  Bake in preheated oven until the orzo is tender and the chicken thighs reach 160 degrees, 30-40 minutes.  Remove from oven and allow to rest 10 minutes before serving.

Recipe:  Wyse Guide

One Pot Beef Stroganoff

 1 lb ground beef

 1 can cream of mushroom soup

1 cup sour cream

1 tsp garlic powder

1 can beef broth

3 cups egg noodles

salt and pepper

Mix all together in a large skillet and bring to a boil.  Reduce heat and simmer and cover with a lid for 10-15 minutes.  Salt and pepper to taste.

Salmon, asparagus and potato sheet pan dish

 1 lb fingerling potatoes, halved (or Yukon golds or halved white/red baby potatoes)

2 Tbsp olive oil

1 1/2 tsp salt, divided

1/2 tsp cracked black pepper, divided

4 ( 6 oz) skinless salmon fillets

2 1/2 Tbsp minced garlic, divided

2 Tbsp fresh chopped parsley

1/3 cu freshly squeezed lemon juice

1/2 cup melted unsalted butter

3 bunches asparagus, (18 spears, woody ends removed)

1/4 cup low-sodium chicken broth

1 lemon sliced to garnish

 

Heat oven to 400 degrees.  On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 Tbsp of garlic, 1/2 tsp salt, and 1/4 tsp pepper.  Spread out in an even layer and roast for 15 minutes until they're just starting to soften and brown.

Push potatoes to one side of the sheet pan and arrange salmon down the centre.  Rub salmon evenly with 1 1/2 bsp of the minced garlic and 2 Tbsp of parsley.  Add the asparagus to the other side of the pan.

Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus.  Season everything with the remaining salt and pepper.

Return to oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout, (about 10 minutes). Optional: broil in the last 2 minutes for charred edges.

Meanwhile, in a small bowl, combine the remaining butter, garlic and lemon juice with the chicken stock. Serve with the salmon, veggies and lemon slices.

 

One Pot Beef Stroganoff

2 Tbsp butter
8 oz mushrooms, thinly sliced
1 lb ground beef
1 onion, finely diced
3 cloves garlic, minced
1 Tbsp Worcestershire sauce
3 Tbsp all-purpose flour
4 cups beef broth
10 oz egg noodles, uncooked
1 tsp salt
1/2 tsp black pepper
3/4 cup sour cream

1.  In a large skillet melt butter and cook mushrooms for 4-5 minutes until they are browned and cooked down.  Remove from pan and keep warm.

2.  Add ground beef and onions to the pan.  Break up ground beef and cook for 4-5 minutes until cooked through.  Add garlic and cook for 1 minute.

3.  Mix Worcestershire sauce in with the ground beef.

4.  Add flour and mix until all of the white disappears.

5.  Mix in broth, noodles, and season with salt and pepper.  Bring to a boil, cover and reduce heat to simmer for about 10 minutes until the noodles are cooked.

6.  Remove from the heat and stir in mushrooms and sour cream.  Taste and adjust salt and pepper to taste.

Chicken and Vegetable in a Pot

2 Tbsp Avocado oil
cut up carrots
cut up onions
cut up celery
cut up baby potatoes
whole chicken
1 tsp thyme
1 tsp basil
1 tsp sage
1 tsp black pepper
1 tsp salt
1 tsp garlic and onion powder
1 tsp paprika
1/2 cup butter

Add oil to a large dutch oven pot.  Add vegetables.  Place whole chicken on top.  Add seasonings on top of chicken.  Top with teaspoons of butter. Bake in oven at 400 degrees for 1 hour. 
( For another meal debone chicken, add back to pot.  Add 2 cups water.  Heat on stove for chicken soup.)

Quarter Sheet Pan Chicken Drumsticks and Vegetables

¼ cup soy sauce

2 Tbsp peanut oil or vegetable oil

2 Tbsp honey

ginger, finely minced

garlic, finely minced

frozen package stir fry vegetables

4 chicken drumsticks

toasted sesame oil

sesame seeds

Mix together in a small bowl, soy sauce, oil, honey, ginger and garlic. Pour some over frozen vegetables in a larger bowl. On a ¼ sheet pan wrapped with foil place the vegetables on one end and the other end the drumsticks. Season the chicken with salt and pepper. Brush with some more the the seasonings. Skin side down. Bake at 425 degrees for 13 minutes. Then toss the vegetables and baste the chicken with liquid. Bake for another 13 minutes. Serve with sprinkled sesame oil and sesame seeds on top.