Easy Garlic Chicken

TOTAL TIME 30mins
PREP 10 MINS
COOK 20 MINS


A quick, easy chicken recipe for days when you don't want to spend time in the kitchen. Even finicky people will eat it. Goes great with traditional potatoes or rice. As it bakes, the garlic and sugar will melt into a sweet glaze. Customize with your favorite herbs or spices.

INGREDIENTS

4 boneless skinless chicken breasts
4 garlic cloves, minced
4 Tbsp brown sugar
1 Tbsp olive oil

DIRECTIONS

1. Preheat oven to 450°F 
2. Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
3. In small sauté pan, sauté garlic with the oil until tender.
4. Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
5. Season chicken with salt and pepper. .Place breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
6. Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.

Pioneer Woman's Black Bean Burgers

Drain the black beans…but I don’t rinse them. I want to have a little bit of that natural bean liquid to work with.


Pour the beans into a bowl…




Then use a fork…




To mash ’em up.




Basically, you want to mash them up until they’re pretty mushy, but still have some whole bean pieces throughout.

So sorta mushy.

But not totally mushy.

But kinda mushy.

But not completely mushy.

Thank you for listening.


To bring in a little substance and texture, measure 1 cup of seasoned breadcrumbs…


And pour them in with the beans.


Now, for extra delicousness, peel an onion…

And grate it up.

I love grating onion whenever I want the flavor of onion, but don’t want big chunks of onion getting in the way of my happiness.

Solutions. I’m all about solutions, people.




Throw in the grated onion…

Then, to bind it all together, crack in an egg! It’s the right thing to do.

Now, add a little chili powder!

Then, for kicks, some salt and pepper.

And that right there is a bowl full of deliciousness, baby.

You’re just gonna have to trust me here.


Now, smush it all together until it’s all mixed together…







Now I just want to let the mixture sit for about 5 minutes. While that happens, I’ll get the skillet ready!


Drizzle in a little olive oil…




And a little buttah for flavah.


Now, grab a hunk of the bean mixture…




Form it into a nice, neat patty…


And throw it into the skillet. Now, a note about the size of the patty: Black bean burgers are different from regular beef burgers in that they don’t shrink at all when they cook. So whatever size you make ’em when they go into the skillet will be the size they are when they come out. So if you’re in the habit of making burger patties a little larger than the bun to allow for shrinkage, beware!


Now, I cook the burger on pretty low heat, because I want the middle to get heated through without burning the outside.

So after about 4 to 5 minutes, flip the burger over to the other side and let it cook another 4 to 5 minutes.

Then, to really drive home the lusciousness, I added a couple of slices of Swiss cheese.





Now, during the whole cooking process, I got other burger stuff ready: I grilled a bun with a little butter on a griddle…




Until it was a nice, lovely golden brown.

You can dress the burger however you’d like! I used mayo, not to be confused with Miracle Whip, which we all know is what they serve in Hades…


And some hot sauce. I seriously think I have a problem. Either my body or my psyche needs hot sauce in the worst way. (Pssst. You can use ketchup if you’re more emotionally sound than I!)


Spread it around until it’s all swirly and magnificent.


Tada! Man, you’d never know there’s not an ounce of meat in this sucker. And the Swiss cheese is the perfect…well, icing on the cake.




Put it on the bottom bun…




Then I spooned on a little more mayo/hot sauce mixture, followed by some lettuce, and a big slice of tomato.

And the top half of the bun, of course!








So delicious, and half of this baby was totally satisfying. You can also cut out a lot of the bread (remember that the bean mixture also has breadcrumbs in it) by forgoing the bun and just eating the cheesy patty by itself.

Black Bean Burgers

PREP TIME:10 MinutesDIFFICULTY:EasyCOOK TIME:10 MinutesSERVINGS:4 Servings

INGREDIENTS

2 cans (14.5 Each) Seasoned Black Beans
1 cup Seasoned Breadcrumbs
1/4 cup Grated White Onion
1 whole Egg
1/2 teaspoon Chili Powder
Salt And Pepper
Hot Sauce (I Used Choloula)
8 slices Swiss Cheese
Olive Oil, For Frying
Butter, For Frying And Grilling
4 whole Kaiser Rolls Or Good Hamburger Buns
Mayonnaise
Lettuce Or Other Greens
Sliced Tomato

INSTRUCTIONS
Drain, but do not rinse, the black beans. Place them in a bowl and use a fork to mash them. Keep mashing until they're mostly broken up, but still have some whole beans visible. Add the breadcrumbs, onion, egg, chili powder, salt, pepper, and hot sauce. Stir until everything is combined, then let the mixture sit for 5 minutes.

Heat a tablespoon or two of olive oil with an equal amount of butter in a skillet over medium-low heat. Form the bean mixture into patties slightly larger than the buns you're using (the patties will not shrink when they cook.) Place the patties in the skillet and cook them about 5 minutes on the first side. Flip them to the other side, place 2 slices of cheese onto each patty, and continue cooking them for another 5 minutes, or until the burgers are heated through. (Place a lid on the skillet to help the cheese melt if needed.)

Grill the buns on a griddle with a little butter until golden. Spread the buns with mayonnaise and hot sauce, then place the patties on the buns. Top with lettuce and tomato, then pop on the lids!

Yum.

Chicken Cordon Bleu Casserole

Sometimes, you just need a warm, comforting supper; something that will fill your belly and keep you satisfied.



Here’s what you’ll need: 1 whole chicken (I used a rotisserie chicken), thinly sliced honey ham, thinly sliced baby Swiss cheese, butter, flour, milk, lemon, Dijon mustard, salt, smoked paprika and white pepper.




For the topping you will need: more butter (duh!), panko bread crumbs, seasoning salt and parsley.




Roughly chop the ham.




Butter a baking dish. I like to hold onto a stick of butter with the wrapper, but if you like to get your hands greasy, that’s alright, too.




Place the shredded or diced chicken in the bottom of the pan.




Put the chopped ham on top.




Place the sliced cheese on top of the ham.




Now make the white sauce: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook until bubbly and smooth. Slowly add the milk. Cook until thickened. Add the lemon juice …




… mustard, salt, paprika and white pepper. Bring up to a boil and remove from heat.




Pour the sauce over the chicken/ham/cheese in the pan.




Time to make the topping: Melt the butter. Stir in the breadcrumbs, seasoning salt and parsley.




Just look at that buttery goodness. Mmhmm.




Sprinkle the topping over the sauce-laden chicken/ham/cheese. Oh yeah.




Bake at 350ºF until bubbly and the topping is lightly browned.




Allow to cool for 5-10 minutes before serving. Then, dig in!




Recipe Notes:
1. I thought this was brilliant. It tasted a lot like Chicken Cordon Bleu, only richer and creamier. Which is always good, in my book.
2. The sauce didn’t seem to want to thicken up too well for me. Next time I might add a bit more flour.
3. The lemon in the sauce was brilliant. It added just the right amount of tang.

Thanks so much to Terri for sharing this delicious recipe! Make sure to check out her blog, That’s Some Good Cookin’, for more lip-smacking recipes. This Cinnamon Roll Cake looks insane. And this Browned Butter Banana Bread sounds scrumptious.

Printable Recipe

Chicken Cordon Bleu Casserole

by Terri @ that's some good cookin' on March 6, 2012 in Casseroles, Main Courses March 6, 2012 CasserolesMain Courses

See post on Terri @ that's some good cookin'’s site!

4.45 Mitt(s) 42 Rating(s)

Prep Time: 20 mins
Cook Time: 45 mins
Difficulty: Easy
Servings: 8

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Description

Classic flavor, homespun ease.

Ingredients

• FOR THE CASSEROLE:
• 1 whole Cooked Chicken, Bones Removed, Meat Diced Or Shredded (rotisserie Chicken Is Excellent, Should Be 5-6 Cups Of Chicken
• ½ pounds Very Thinly Sliced Deli-style Honey Ham, Rough Chopped
• ¼ pounds Thin Sliced Baby Swiss Cheese
• FOR THE SAUCE:
• 4 Tablespoons Butter
• 4 Tablespoons Flour
• 3-¼ cups Milk (I Used Whole Milk)
• 2 Tablespoons Fresh Squeezed Lemon Juice
• 1 Tablespoon Dijon Mustard
• 1-½ teaspoon Salt
• ½ teaspoons Smoked Paprika
• ¼ teaspoons White Pepper
• FOR THE TOPPING:
• 6 Tablespoons Butter
• 1-½ cup Panko Bread Crumbs
• ¾ teaspoons Seasoning Salt
• 1-½ teaspoon Crushed Dried Parsley

Preparation Instructions

Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside.
Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.
For the sauce:
Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.
For the topping:
Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.
Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.

Posted by Erica Lea in Step-by-Step Recipes