Friday, June 15, 2012

A Pioneer Woman Dinner

This week I tried two recipes from the Pioneer Woman's new cookbook.  Both were a success! The main dish was Ranch-Style Chicken and I served it with her Twice-Baked New Potatoes. For the main dish I cut her recipe in half, and it was perfect for four people. 
First you cut the chicken breasts in half down the middle to create 2 breast pieces. You need to marinate the chicken for 2-4 hours. For the marinade mix together honey, dijon, lemon juice, paprika, salt, and crushed red pepper (I omitted the red pepper).  After 2-4 hours it is ready to go. Her cookbook gives instructions for cooking the chicken on the grill, but online she gives instructions for cooking it on the skillet. We went the skillet route for the sake of time. Before you cook the chicken, you cook the bacon in the skillet and reserve the bacon grease. Use the bacon grease (mixed with an equal amount of canola oil) to cook the chicken. When the grease is hot, add the chicken. Cooking about 1 and 1/2 minutes on each side (you don't need to cook the chicken completely in this step).
 Set the chicken on a large baking sheet and bake at 400 for 10 minutes. Remove the pan from the oven, lay a couple slices of bacon on top of each chicken piece, then sprinkle cheese on top. Return to the oven for 5 minutes or until cheese is melted. Now moving on to the potatoes...
Drizzle the potatoes with olive oil and roast them in the oven at 375 degrees for 20-25 minutes. Halve the potatoes, use a spoon to remove the insides leaving the edge intact.
Mix together scooped out potatoes, cream cheese, sour cream, monterey jack cheese, chives, garlic, salt, and pepper. Mash (I used a hand mixer) until the potato mixture is smooth. Scoop the mixture back inside the potato shells. 
Bake the potatoes for 20-25 minutes or until golden brown.
We loved both recipes. PW, our tummies thank you for a delicious dinner!

Twice Baked New Potatoes:
10-12 New Potatoes
2 tablespoons olive oil
½ cup sour cream
4 ounces cream cheese, softened
1½ cups grated Monterey Jack cheese
1 tablespoon chopped chives 
1 garlic clove, pressed
Salt and pepper to taste

*I forgot the chives and omitted the garlic and they were still good

Ranch Style Chicken:
1/2 cup Dijon Mustard
11/2 cup Honey
1/2 whole (juice Of) Lemon
1/2 teaspoon Paprika
1/2 teaspoon Salt
Crushed Red Pepper (optional To Taste)
6 whole Boneless, Skinless Chicken Breasts
1 pound Thick Cut Bacon
Bacon Grease
Sharp Cheddar Cheese, to taste
Canola Oil
*I cut this all in half and it made 4 servings

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