These fragrant herbed potatoes are the perfect side dish for so many meals–you are sure to make them again and again!
1-3/4 pounds small red potatoes, scrubbed
1/3 cup butter, melted
2 tablespoons minced fresh garlic
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon seasoned salt
1 teaspoon paprika
1. Preheat oven to 425 degrees F.
2. Cut each potato into quarters. Place in an ungreased 8-inch square baking dish.
3. Combine the remaining ingredients in a small bowl; mix well.Pour over the potatoes and stir well to coat. Bake 20 to 25 minutes or until the potatoes are tender. Makes 4 to 6 servings.
This delightful recipe from Betty Crocker has tender bites of chicken and vegetables covered in a rich Alfredo sauce and wrapped in flaky puff pastry; who could ask for anything more? YUM!
1 sheet frozen puff pastry (from 17.3-oz package), thawed as directed on package
1 tablespoon butter
2 tablespoons finely chopped shallots
2 cups chopped cooked chicken
2 cups frozen peas and carrots
1 jar (16 ounce) Alfredo pasta sauce
1 teaspoon dried thyme leaves
1. Heat oven to 400 degrees F. Lightly spray 4 (10 ounce) ramekins with cooking spray. On a lightly floured surface, roll puff pastry to 13-inch square. Cut into 4 squares. Lightly press 1 square in bottom and up sides of each ramekin, letting corners hang over sides.
2. In 10-inch skillet, melt butter over medium heat; add shallots.Cook about 3 minutes, stirring occasionally, until shallots are softened. Add chicken, frozen peas and carrots and Alfredo sauce. Cook 3 to 4 minutes longer, stirring occasionally, until peas are thawed and mixture is hot. Sprinkle with thyme leaves;stir well.
3. Spoon mixture into pastry-lined ramekins. Fold corners over filling; pinching to almost close tops. In small bowl, beat egg with fork or wire whisk; brush pastry tops with egg.
4. Bake 25 to 30 minutes or until pastry is deep golden brown. Let stand 5 minutes. Serve in ramekins or remove to individual serving plates. Makes 4 servings.
I love how simple and easy this yummy chicken recipe is to make in my slow cooker. I just put it together and forget it until time for dinner.
2 (10-3/4 ounce) cans condensed cream of chicken soup
1-1/2 cups water
4 large carrots, thickly sliced
1 (6 ounce) package seasoned long-grain and wild rice mix
8 boneless, skinless chicken breast halves
1. Stir together in a 3-1/2-quart slow cooker, the soup, water, carrots, rice and seasoning packet; add the chicken and turn to coat with the soup mixture.
2. Cover and cook on Low for 7 to 8 hours or until the chicken is cooked through. Makes 8 servings.
Delicious, juicy, herb-seasoned chicken with colorful roasted vegetables is sure to be a winner at your family dinner table.
2 tablespoons butter
1 teaspoon dried sage
1 clove garlic, crushed
1/8 teaspoon black pepper
1 whole chicken (about 3.5 pounds)
1 teaspoon dried rosemary
1 medium onion, peeled
2 cups chicken broth
6 ounces new potatoes, parboiled
3 bell peppers, de-seeded and cut into quarters
2 medium zucchini, cut into chunks
1 red onion, sliced
1 tablespoon olive oil
flat-leaf parsley sprigs, for garnish
1. Preheat oven to 375 degrees F. In a small bowl, combine the butter, sage, garlic and pepper. Carefully loosen the skin from the chicken breast, being careful not to tear.
2. Spread 1/2 the butter-herb mixture under the skin; rub the remaining mixture on the top. Sprinkle with the rosemary. Place whole onion in the chicken cavity and tie the legs together using kitchen string.
3. Place the chicken on a rack in a roasting pan; pour broth into pan. Cover pan with foil and roast for 1 hour. Uncover and cook 40 minutes longer or until juices run clear when meat is pierced. Transfer chicken to serving dish; let stand 15 minutes before serving.
4. Meanwhile, place the parboiled potatoes, zucchini, peppers and onion slices on a separate baking pan; drizzle with the olive oil and bake 35 to 40 minutes until cooked and crisp around the edges. Arrange around the chicken; garnish with parsley sprigs. Makes 6 servings.
Melt-in-your-mouth tender beef and vegetables will make your family glad to come home for dinner. The perfect warm-them-up dish for those chilly nights!
2 tablespoons unsalted butter
1 tablespoon sunflower oil
1 large onion, cut into wedges
3 pounds top round or rump roast
3 carrots, peeled and thinly sliced
3 medium white potatoes, cubed
2 bay leaves
1/2 teaspoon salt
2 (1.4 ounce each) envelopes onion soup mix
3 cups boiling water
1 tablespoon cornstarch
1 teaspoon water
1. In a large skillet, heat the butter and sunflower oil; add the onion and beef. Brown the beef on all sides; transfer beef and onion to a 5-quart slow-cooker.
2. Arrange the carrots, potatoes and bay leaves around the beef; sprinkle with the salt. In a heatproof bowl or measuring cup, combine the soup mix with 3 cups boiling water, stirring to combine.
3. Pour the soup mixture over the beef and vegetables in slow-cooker. Cover; cook on High until the meat is very tender, about 3-1/2 hours or on Low for 7 hours.
4. In a medium saucepan, combine the cornstarch and 1 teaspoon water; stir to form a paste. Add 2 cups hot liquid from the slow cooker and bring to a boil, stirring until the gravy has thickened. Slice the beef and serve with the vegetables and gravy. Makes 4 servings.
The perfect vegetable recipe to compliment your favorite meat main dish.
1/4 cup butter
1 teaspoon dried sage leaves
2 cloves garlic, finely chopped
2 cups Brussels sprouts, cut in half
1/2 pound parsnips, peeled, quartered, then cut into 2-inch pieces
1/2 small butternut squash, peeled, seeded and cut into 1-inch pieces
2 cups baby carrots
1. Heat oven to 375 degrees F. Melt the butter in a 1-quart saucepan; stir in sage and garlic.
2. Place the remaining ingredients in an ungreased 13×9-inch baking dish; pour the butter mixture over the vegetables and stir to coat.
3. Cover with foil; bake 45 minutes. Remove the foil and bake about 15 minutes longer or until the vegetables are tender. Makes 6 servings.
Nothing says comfort better than a delicious beef pot pie hot from the oven. You will be amazed at how easy this recipe is to make!
1 refrigerated pie crust
2 cups diced cooked potatoes
1 (10 ounces) package frozen mixed vegetables, thawed*
1-1/2 cups diced cooked beef**
1 (10-3/4 ounces) can cream of mushroom soup
1/3 cup water
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme leaves, crushed
1. Heat the oven to 400 degrees F. Let pie crust stand at room temperature for 15 minutes for easy handling.
2. Put the potatoes, vegetables and beef in a 9-inch deep-dish pie plate.
3. In a medium bowl, combine the soup, water, Worcestershire sauce and thyme; pour over the beef mixture.
4. Gently place the pie crust over the beef mixture. Crimp or roll the edges to seal to the dish. With a sharp knife, cut slits in the crust.
5. Bake for 35 minutes or until hot and the crust is golden brown. Makes 4 servings.
* You may quickly thaw the vegetables by microwaving them on High for 3 minutes.
** Left-over roast beef is perfect for this recipe.
Dinner couldn’t be easier or more delicious than this zesty flavored roast and vegetables.
4 medium potatoes, cut into quarters
2 cups frozen baby carrots
1 stalk celery, cut into 1-inch pieces
1 medium plum tomato, diced
2-1/2 pounds boneless chuck pot roast
1/2 teaspoon black pepper
1 (10-3/4 ounce) can condensed tomato soup
1/2 cup water
1 tablespoon chopped garlic (fresh or from jar)
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon dried parsley flakes
1 teaspoon vinegar
1. Put the potatoes, carrots, celery and tomato in a 3-1/2-quart slow cooker. Place the roast over vegetables; sprinkle with the pepper.
2. In a medium bowl, combine the soup, water, garlic, oregano, basil, parsley flakes and vinegar; pour over the roast and vegetables.
3. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours. Remove the roast and let stand 10 minutes; thinly slice and arrange on a meat platter.
4. Arrange the vegetables around the roast on platter; serve with the juices. Makes 5 servings.