Easy … Easy … Easy. This marinade comes together in a flash, the chicken sits in the refrigerator overnight (or at least for several hours), and bakes in under an hour. A great recipe for entertaining a crowd. Another great thing, it can be served at room temperature so you can have fun at your party too!
Overnight Zesty Marinated Chicken
Servings 8
Calories 403kcal
Ingredients
- 2 cups Sour Cream
- 1/8 cup lemon juice
- 2 tsp Worcestershire sauce
- 2 tsp celery salt
- 1 tsp paprika
- 1 tsp garlic salt
- 1/4 tsp pepper
- 6 boneless skinless chicken breasts cut in half horizontally
- 1 cup seasoned Panko breadcrumbs
- 1/4 cup unsalted butter melted
Instructions
Marinade
- Mix all ingredients together up to the chicken in a bowl. Coat chicken in marinade and refrigerate overnight.
Baking the chicken
- When ready to bake, preheat oven to 350°.
- Place breadcrumbs on a plate. Shake off excess marinade from each breast and dredge in the breadcrumbs.
- Arrange on a baking sheet and drizzle with melted butter. Bake for 45 minutes - no need to flip during baking.
]]>
Another make-ahead meal to get dinner on the table in no time! Most of this recipe can be made in advance, then popped in the oven for 10 – 15 minutes.
Spicy Mushroom & Chipotlé Fundido
Servings 6
Ingredients
- 2 Tbsp olive oil
- 1 large red onion thinly sliced
- 12 ounces mushrooms sliced (baby bells, shiitake, oyster or wild mushroom mix)
- 3 chipotlé chiles canned in adobo, seeded and minced
- 1 chorizo sausage-optional found in the Mexican section of the grocery. You can also buy fresh and sauté and drain.
- 16 ounces whole milk mozzarella shredded (the commercial type, not fresh)
- 3/4 tsp fresh thyme minced
- fresh ground pepper
- 12-15 small flour tortillas
Instructions
- Heat oven to 350°.
- In a large, non-stick pan add olive oil and heat over medium heat.
- Add the onions and cook for about 3 minutes until soft.
- Add the mushrooms and cook until they are soft and all moisture has evaporated, about 5 minutes.
- Stir in chiles and sausage.
- Season with fresh ground pepper. This can be made several hours in advance and warmed.
- Add mixture to a shallow baking dish.
- Add cheese to mushroom mixture and stir.
- Wrap tortillas in a dampened tea towel and then in aluminum foil.
- Place mushroom mixture and tortillas in oven and bake for 10-15 minutes, or until cheese melts.
- Sprinkle with fresh ground pepper and thyme.
Notes
The mushroom mixture should be placed in the middle of the table with a spoon so everyone can scoop the mixture into their own tortilla.
This chili is chock full of flavor thanks to its fresh ingredients. It also comes together very quickly once the chopping has been done. Double the recipe for a large crowd such as a school event or neighborhood pot luck. Freeze leftovers to have a hearty, tasty meal in seconds!
Vegetarian Chili
Servings 12
Ingredients
- 1 Tbsp vegetable oil
- 4 cloves garlic minced
- 1 cup carrots chopped
- 1 cup onions chopped
- 1 cup green pepper chopped
- 1 cup red/yellow pepper chopped
- 2 Tbsp chili powder add more if you want more kick
- 1 1/2 cups fresh mushrooms chopped
- 1 can whole fire roasted tomatoes 28 ounce can with juice, chopped
- 1 can black beans 15 ounces, undrained
- 1 can pinto beans 15 ounces, undrained
- 1 can kidney beans 15 ounces, undrained
- 2 cups frozen corn
- 1 Tbsp cumin
- 3 Tbsp fresh oregano chopped
- 3 Tbsp fresh basil chopped
Instructions
- Using a large stock pot, heat the vegetable oil.
- Add the garlic, carrots and onion and stir until soft, about 5 minutes.
- Add the green and red/yellow peppers.
- Season with chili powder and stir.
- Cook for an additional 5 minutes.
- Add in all remaining ingredients.
- Bring chili to a boil and reduce heat.
- Simmer for 20 minutes.
Notes
Serve with a rustic loaf of bread.
