This recipe is shamelessly copied from https://iwashyoudry.com/last-minute-chicken-recipe, which itself copied the recipe from “The Weekday Lunches & Breakfasts Cookbook.”
- 2 teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 2 teaspoons paprika OR smoked paprika
- 2 teaspoons dried oregano
- 1 ½ teaspoons black pepper
- 1 teaspoon kosher salt
- 3 pounds boneless skinless chicken thighs
- Enough olive oil to coat chicken
- 2 tablespoons fresh cilantro, chopped (optional)
- Combine the garlic, onion, paprika, oregano, pepper, salt, and olive oil into a freezer bag
- Toss in the chicken
- Most pre-packaged chicken thighs get folded into themselves, so be sure to spread them out as you put them into the bag so they get evenly coated
- Seal up the bag and mix everything thoroughly
- Heat up a grill pan over medium-high heat, or a grill, while the chicken steeps in it’s spices
- If using a grill pan, add some olive oil to coat the bottom of the pan – but be sure to use a splatter guard
- Cook the chicken until not pink throughout, about 5 minutes on the first side and three or four minutes on the other side
You’ll need a pretty big pan with high sides for this recipe. A 14″ cast iron pan is good.
It’s a pretty low maintenance dish, so you can easily cook it alongside other things. Bagged slaw saves a ton of time.
This makes a pretty good meal by itself, or goes great as a side dish.
- Sesame oil
- 1 pound of ground Chicken or Pork
- 1 small or 1/2 medium white onion, chopped
- 3 cloves of garlic, minced
- 1/2 teaspoon fresh ginger
- 1 bag (14 oz) dry slaw mix
- 3 tablespoons soy sauce (reduced sodium is fine)
- 1 tablespoon rice wine vinegar
- Salt and pepper to taste
- Sesame seeds (optional)
- Heat a tablespoon of sesame oil in a large skillet over medium-high heat. Add in the meat and onions.
- When the meat is nearly done and onion is soft and translucent, stir in garlic and ginger. Cook for a few more minutes, stirring on occasion.
- Dump in soy sauce, rice wine vinegar, and slaw. Stir frequently until everything is well-mixed, the soy sauce and rice wine vinegar reduce,and the slaw softens up.
Season with salt and pepper to taste, and sprinkle with sesame seeds.
Adapted from http://theskinnyfork.com/blog/chicken-egg-roll-bowl
American Chop Suey is Meghan’s comfort food. It’s quick to cook so I can generally make it on short notice, when I know she’s had a really bad day.
The instructions below are meant for multi-tasking and making everything come together at the right time — an expression of an unplanned dinner made on short notice. 🙂
- 1 pound of small-shape pasta (elbows, mini-shells, or rotini are all good)
- 1 pound ground beef
- 1 medium onion, diced
- 1 large green bell pepper, diced
- 2-5 cloves of garlic
- 1 jar spaghetti sauce, 15 oz or so, depends on how saucy you like it
- 1 or 2 cups shredded mozzarella
- olive oil
You’ll also need a large skillet and a 9×13 glass pan to go in the oven.
- Preheat oven to 350°
- Put on a pot of water to boil, and put on a large skillet on the stove with medium-low heat
- Dice onion and pepper
- When the water is very close to boiling, turn up the skillet to medium heat, add some oil, and throw in the onions and peppers
- When the water boils, add the hamburger to the skillet and brown it with the onions and peppers
- Put the pasta in the water and cook to al dente; strain. If the meat isn’t done yet, toss with a little oil to keep it from sticking.
- When the meat is brown, drain off the fat and mix in the jar of sauce. Put back on medium heat until the sauce starts to bubble.
- Pour the cooked pasta into the 9×13 pan, and stir in the meat sauce.
- Sprinkle (or if you’re like me, shovel) the cheese on top, cover with foil, and cook at 350° for 20 minutes