Roast Beef With Orange And Thyme

Roast Beef With Orange And Thyme

Portions:8
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Ingrediënten

  • 1 boneless beef sirloin tip roast 2 to 2½ lb
  • ½ cup orange marmalade
  • 1 tablespoon olive or vegetable oil
  • 2 teaspoons Sriracha sauce
  • 1 tablespoon dried thyme leaves
  • teaspoons kosher coarse salt
  • ½ teaspoon coarsely ground pepper
  • 8 small 2-inch red potatoes (about 1½ lb), cut in half crosswise
  • 1 lb fresh asparagus spears ends trimmed

Instructies

  • Heat oven to 325°F.
  • Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.
  • Place beef in pan.
  • In small bowl, mix marmalade, oil and Sriracha sauce; set aside 3 tablespoons for glazing vegetables.
  • Generously brush some of remaining marmalade mixture over beef.
  • Reserve remaining mixture.
  • Roast beef uncovered 40 minutes, brushing beef occasionally with reserved marmalade mixture.
  • Meanwhile, in another small bowl or cup, mix thyme, salt and pepper.
  • Sprinkle top and sides of beef with 2 teaspoons of the thyme mixture.
  • Place potatoes around beef.
  • Generously brush potatoes with some of the 3 tablespoons marmalade mixture; sprinkle with half of the remaining thyme mixture.
  • Roast 45 to 55 minutes longer or until meat thermometer inserted in thickest part of beef reads 135°F.
  • Place beef on cutting board; cover loosely with foil.
  • Let stand about 10 minutes or until thermometer reads 145°F for medium-rare doneness.
  • (Roast to 160°F for medium doneness.
  • ) 4 Increase oven temperature to 425°F.
  • Arrange asparagus in single layer in pan with potatoes.
  • Brush asparagus with the rest of the 3 tablespoons marmalade mixture; sprinkle with remaining thyme mixture.
  • Roast 7 to 10 minutes or until asparagus is crisp-tender.
  • To serve, cut beef across grain into thin slices; arrange on serving platter.
  • Add potatoes and asparagus to platter.
  • Spoon pan drippings over beef.

Nutritional Information

Calories: 310 kcal
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Recipe Category Beef / Main Dish / One Pot Dinner

Southwestern Steak With Corn And Chiles

Southwestern Steak With Corn And Chiles

Portions:4
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Ingrediënten

  • 2 tablespoons roasted salted hulled pumpkin seeds pepitas, finely chopped
  • 2 teaspoons Southwest seasoning blend
  • ½ teaspoon pepper
  • 1 lb boneless beef top sirloin steak 1 inch thick
  • 4 teaspoons olive oil
  • 4 ears fresh sweet corn husks removed, cut in half crosswise, or 8 frozen small ears corn
  • 2 large poblano chiles cut in half lengthwise, stems and seeds removed
  • 1 medium onion cut into 8 wedges
  • ¼ cup roasted salted hulled pumpkin seeds pepitas

Instructies

  • In small bowl, mix 2 tablespoons chopped pumpkin seeds, 1 teaspoon of the seasoning blend and the pepper.
  • Press mixture into all sides of beef; let stand at room temperature 15 minutes.
  • Meanwhile, set oven control to broil.
  • Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.
  • In same small bowl, mix oil and remaining 1 teaspoon seasoning blend.
  • Place corn, chiles and onion in pan.
  • Drizzle oil mixture over vegetables; toss until evenly coated.
  • Push vegetables together in single layer around sides of pan.
  • Add beef to center of pan.
  • Broil 4 to 6 inches from heat 10 to 15 minutes for medium doneness (150°F), turning beef and vegetables halfway through cooking time.
  • Slice beef; place on platter.
  • Add vegetables to platter; sprinkle with ¼ cup pumpkin seeds.

Notes / Tips / Wine Advice:

Make it ahead :
You can prepare and refrigerate this dinner up to 24 hours in advance. Making it ahead will just allow more of the delicious flavors of the marinade to penetrate the beef and veggies. Then, simply pop it in the oven, adding a few extra minutes to the bake time.

Nutritional Information

Calories: 410 kcal
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Recipe Category Beef / Main Dish / One Pot Dinner

Roasted Chicken Sausage With Potatoes And Cheese

Roasted Chicken Sausage With Potatoes And Cheese

Portions:4
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Ingrediënten

  • 3 cups frozen diced hash brown potatoes from 32-oz bag
  • 2 large bell peppers any color, seeded, coarsely chopped
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • teaspoon pepper
  • 1 package cooked chicken sausages any flavor
  • cup finely shredded sharp Cheddar cheese

Instructies

  • Heat oven to 375°F.
  • Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.
  • In pan, mix potatoes and bell peppers; toss with oil.
  • Sprinkle with salt, garlic powder, onion powder, paprika and pepper; toss until evenly coated.
  • Spread evenly in pan.
  • Poke tops of sausages with fork; arrange on top of potato mixture.
  • Bake 20 minutes.
  • Stir potato mixture; spread evenly in pan.
  • Rearrange sausages on top.
  • Bake 20 minutes longer or until vegetables are tender and sausages are golden brown on top.
  • Sprinkle cheese over potato mixture and sausages.
  • Bake 1 to 2 minutes longer or until cheese is melted.

Nutritional Information

Calories: 380 kcal
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Recipe Category Cheese / Chicken / One Pot Dinner / Vegetables

Creamy Chicken-Parmesan Dinner Packets

Creamy Chicken-Parmesan Dinner Packets

Portions:6
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Ingrediënten

  • cups uncooked instant brown rice
  • cups water
  • 18 fresh asparagus spears cut into 1-inch pieces
  • ¾ cup red bell pepper strips 1x½-inch pieces
  • 6 boneless skinless chicken breasts about 2½ lb
  • Salt and pepper if desired
  • 1 can creamy Parmesan basil cooking sauce
  • ½ cup shredded Parmesan cheese 2 oz

Instructies

  • Heat oven to 350°F.
  • In medium bowl, mix rice and water.
  • Soak 5 minutes; drain.
  • Stir in asparagus and bell pepper.
  • Cut 6 (12×15-inch) sheets of heavy-duty foil.
  • Spray center of one side of each with cooking spray.
  • Spoon one-sixth of rice mixture (about ¾ cup) onto center of each sheet.
  • Top each with 1 chicken breast.
  • Sprinkle chicken with salt and pepper.
  • Pour about ⅓ cup cooking sauce over each chicken breast.
  • Sprinkle with Parmesan cheese.
  • Bring up 2 sides of foil so edges meet.
  • Seal edges, making tight ½-inch fold; fold again, allowing space for heat circulation and expansion.
  • Fold other sides to seal.
  • Place packets on ungreased cookie sheet.
  • Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Place packets on plates.
  • To serve, cut large X across top of each packet; carefully fold back foil.

Notes / Tips / Wine Advice:

Quick Variation:
Season the chicken with your favorite dried seasoning mix or pepper blend.

Nutritional Information

Calories: 510 kcal
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Recipe Category Cheese / Chicken / One Pot Dinner

Honey-Sriracha Chicken Packets

Honey-Sriracha Chicken Packets

Portions:4
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Ingrediënten

  • ½ cup uncooked instant brown rice
  • ½ cup water
  • 1 box 7 oz frozen sliced carrots, sugar snap peas, black beans and edamame lightly tossed with butter sauce, thawed
  • 4 boneless skinless chicken breasts 1¼ lb
  • 2 tablespoons honey
  • 2 tablespoons lime juice
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon chopped fresh cilantro

Instructies

  • Heat oven to 350°F.
  • In small bowl, mix rice and water.
  • Soak 5 minutes; drain.
  • Stir in thawed vegetables.
  • Cut 4 (10×12-inch) sheets of heavy-duty foil.
  • Spray center of one side of each with cooking spray.
  • Spoon one-fourth of the rice mixture onto center of each sheet.
  • Top each with 1 chicken breast.
  • In small bowl, mix honey, lime juice and Sriracha sauce.
  • Spoon evenly over chicken.
  • Bring up 2 sides of foil so edges meet.
  • Seal edges, making tight ½-inch fold; fold again, allowing space for heat circulation and expansion.
  • Fold other sides to seal.
  • Place packets on ungreased cookie sheet.
  • Bake about 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Let stand 5 minutes.
  • Place packets on plates.
  • To serve, cut large X across top of each packet; carefully fold back foil.
  • Sprinkle with cilantro.

Notes / Tips / Wine Advice:

Quick Variation:
To grill, place packets on gas grill over medium-low heat or on charcoal grill over medium-low coals; cover grill. Cook 20 to 30 minutes, rotating packets one half turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Nutritional Information

Calories: 310 kcal
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Recipe Category Chicken / One Pot Dinner

Chicken Packets Milano

Chicken Packets Milano

Portions:4
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Ingrediënten

  • 4 boneless skinless chicken breasts 1 lb
  • ¼ cup reduced-calorie zesty Italian or Italian Parmesan dressing
  • 4 slices tomato
  • 12 fresh sage leaves or ½ teaspoon ground sage

Instructies

  • Heat oven to 450°F.
  • Cut 4 (12×12 inch) sheets of heavy-duty foil.
  • Place 1 chicken breast in center of each.
  • Top each with 1 tablespoon dressing, 1 slice tomato and 3 sage leaves.
  • Bring up 2 sides of foil so edges meet.
  • Seal edges, making tight ½-inch fold; fold again, allowing space for heat circulation and expansion.
  • Place packets on ungreased cookie sheet.
  • Bake 20 to 25 minutes or until juice of chicken is no longer pink when center of thickest pieces are cut and thermometer inserted in center reads at least 165°F.
  • To serve, cut large X across top of each packet; carefully fold back foil.

Nutritional Information

Calories: 160 kcal
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Recipe Category Chicken / One Pot Dinner
Country European / Italian

Zesty roasted chicken and potatoes

Zesty roasted chicken and potatoes

Portions:6
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Equipment

Ingrediënten

  • 6 boneless skinless chicken breasts about 1¾ lb
  • 1 Ib small red potatoes cut into fourths
  • cup mayonnaise or salad dressing
  • 3 tablespoons Dijon mustard
  • 2 cloves garlic finely chopped
  • ½ teaspoon pepper
  • Chopped fresh chives if desired

Instructies

  • Heat oven to 350°F.
  • Spray 15x10x1-inch pan with cooking spray.
  • Place chicken and potatoes in pan.
  • In small bowl, mix remaining ingredients except chives; brush over chicken and potatoes.
  • Roast uncovered 30 to 35 minutes or until potatoes are tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Sprinkle with chives.

Nutritional Information

Calories: 380 kcal
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Sage chicken and potatoes

Sage chicken and potatoes

Portions:4
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Ingrediënten

  • 4 boneless skinless chicken breasts about 1¼ lb
  • 4 Medium russet potatoes unpeeled, cut into ¾-inch pieces (3 cups)
  • cups ready-to-eat baby-cut carrots
  • 1 jar chicken gravy
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried sage leaves
  • ½ teaspoon garlic-pepper blend

Instructies

  • Heat oven to 400°F.
  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • In baking dish, arrange chicken, potatoes and carrots.
  • In small bowl, mix remaining ingredients; pour over chicken and vegetables.
  • Spray sheet of foil with cooking spray; place sprayed side down over baking dish.
  • Bake uncovered 50 to 60 minutes or until vegetables are tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).

Notes / Tips / Wine Advice:

Quick Variations:
You can use bone-in chicken breasts, but they will take a little longer to bake. Chicken is done when juice is clear when center of thickest part is cut to bone (at least 165°F).
If you don’t have garlic-pepper blend, you can substitute ¼ teaspoon each garlic powder and coarse ground black pepper.

Nutritional Information

Calories: 320 kcal
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Orange-maple roast chicken and vegetables

Orange-maple roast chicken and vegetables

Portions:4
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Ingrediënten

  • 4 chicken leg quarters 4½ lb
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon vegetable oil
  • ¼ cup real maple syrup
  • ¼ cup chicken broth
  • 2 teaspoons grated orange peel
  • 2 tablespoons orange juice
  • 2 tablespoons bourbon
  • 1 tablespoon Dijon mustard
  • lb fresh Brussels sprouts trimmed, cut in half
  • 4 carrots cut into 2-inch pieces
  • 2 tablespoons butter cut into pieces
  • ½ cup pecan pieces toasted*

Instructies

  • Heat oven to 350°F.
  • Sprinkle chicken with ½ teaspoon each of the salt and pepper.
  • In 12-inch skillet or Dutch oven, heat oil over medium-high heat.
  • Add chicken; cook 2 minutes on each side or until browned.
  • Transfer chicken to large shallow roasting pan.
  • In small bowl, mix syrup, broth, orange peel, orange juice, bourbon, mustard, and remaining ½ teaspoon each salt and pepper.
  • Place Brussels sprouts and carrots around chicken in pan; dot with butter.
  • Drizzle vegetables with ¼ cup of the orange mixture.
  • Brush chicken with ¼ cup orange mixture.
  • Roast uncovered 1 hour 15 minutes, brushing every 20 minutes with orange mixture and stirring vegetables once, or until meat thermometer reads at least 165°F.
  • In 1-quart saucepan, heat remaining orange mixture to boiling.
  • Boil 2 minutes.
  • Serve orange sauce with chicken and vegetables.
  • Sprinkle with pecans.

Nutritional Information

Calories: 750 kcal
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Recipe Category Casserole / Chicken / One Pot Dinner

Chicken and butternut squash

Chicken and butternut squash

Portions:4
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Ingrediënten

  • 4 bone-in chicken breasts about 2 lb, skin removed
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 5 cups cubed ½-inch peeled butternut squash (2¼ lb)
  • 1 teaspoon fines herbes or ¼ teaspoon dried Italian seasoning
  • 3 tablespoons dry white wine or reduced-sodium chicken broth

Instructies

  • Heat oven to 450°F.
  • Spray roasting pan with cooking spray.
  • Place chicken in pan.
  • Brush chicken with 1½ teaspoons of the oil; sprinkle with ¼ teaspoon each of the salt and pepper.
  • Place squash in large bowl; drizzle with remaining 1½ teaspoons oil.
  • Sprinkle with fines herbes and remaining ¼ teaspoon each salt and pepper; toss well.
  • Spoon squash around chicken.
  • Roast uncovered 35 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
  • Remove chicken and squash from pan; cover to keep warm.
  • Add wine to pan drippings; heat to boiling over high heat, stirring to loosen browned particles.
  • Reduce heat; cook 2 minutes or until sauce is reduced to ¼ cup.
  • On each of 4 plates, place 1 chicken breast and 1 cup squash.
  • Spoon 1 tablespoon sauce over each chicken breast.

Nutritional Information

Calories: 370 kcal
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Recipe Category Casserole / Chicken / One Pot Dinner
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