Skillet Dish: Southwestern Chicken and Veggie Skillet Meal

This one dish meal is filled with spicy chicken pieces and loaded with crisp tender veggies all doused with Latin spices.  This dish will have you saying "more please!"

Southwestern Chicken and Veggie Skillet Meal

You gotta love one pot meals.  They are convenient, easy to prepare, and the clean-up is a breeze!  Perfect for weeknights or lazy Sunday afternoons.  My Southwestern Chicken and Veggie Skillet Meal captures the flavors of the southwest, and is prepared like a stir fry.  That means it's full of flavor but it cooks quick, which is what we always love!

Chicken breasts are cut in to bite size cubes and seasoned with your favorite taco seasoning.  Veggies like zucchini, corn, and bell pepper give this the southwestern flair and are cooked with the same taco seasoning.  To finish the dish a dousing of lime juice and a sprinkle of cilantro tops it off.  Great when served with rice and tortillas.  Everyone is going to love this recipe so make sure to keep this one on hand for quick meals!

What Ingredients do I need?

• boneless skinless chicken breasts
• canola oil
• taco seasoning - I use my homemade version
• garlic
• red bell pepper
• zucchini
• corn
• limes
• cilantro

Substitutions and Variations

• Use chicken thighs instead of breasts
• Would be great with top sirloin steak or pork tenderloin
• Use any color bell pepper
• Substitute a yellow summer squash, Mexican zucchini 
• Add a poblano or anaheim chili sliced
• Use different seasoning such as chili lime 
• Change up the flavor profile by going Cajun, or Caribbean with jerk seasoning and appropriate vegetables.

Kitchen Tips and Notes

• This is a stir fry techniques.  Once you have that down you can change the flavors and vegetables to create new dishes.

• Cooking times are approximate and will change depending on how hot your skillet it and how tender you like your vegetables.

• Prep all your ingredients first as this goes fast once you start cooking.

• You can prep the ingredients the day ahead if you want.

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Southwestern Chicken and Veggie Skillet Meal

serves 4

Chicken:
1- 1 1/2 lb boneless, skinless chicken breasts cut into 1 1/2 bite sized cubes
2 tsp canola oil
2 tbsp taco seasoning

Vegetables:
1 1/2 lb zucchini, sliced thinly
1 red bell pepper sliced into thin strips
1 1/2 cups canned or frozen corn, drained if canned
2 garlic cloves, minced
1 1/2 tsp taco seasoning
2 tbsp fresh lime juice, about 2 limes
2 tbsp fresh cilantro, chopped

Sprinkle chicken pieces with taco seasoning and toss to cover.  

 

Heat a large skillet over medium-high heat. Add canola oil to the skillet and allow to heat.  Add the chicken and cook for 4-5 minutes, constantly stirring, until browned and cooked through. Remove the chicken to a plate and set aside

 
Add the zucchini, bell pepper strips, corn, and garlic to the skillet. Season with salt and pepper and sprinkle 1 1/2 teaspoons of taco seasoning over the vegetables.  Stir to combine.  Cook, stirring frequently, until the zucchini and the bell peppers are tender crisp, 4-5 minutes.  

Return the chicken and any accumulated juices back to the skillet.   Add the lime juice and toss to cover the mixture.  Remove from heat and add the chopped cilantro.  Serve.   

adapted from:  Barefeet In the Kitchen

Irish Flag Salad

A light and refreshing seasonal crossover salad from Winter in to Spring that just happens to be the color of the Irish flag!

Irish Flag Salad

I didn't get this posted before St. Patrick's Day but no matter.  This salad isn't actually Irish but it's pretty, and it boasts the colors of the Irish flag!  Wonderfully sweet pears and segments of juicy oranges sit on a bed of spinach and are studded with bits of feta cheese and chopped pistachios, all doused with a sweet citrus vinaigrette.   

This is the perfect accompaniment to grilled chicken, fish, or steaks.  Add in some protein and you will also have a hearty main dish salad.  Enjoy the flavors of this salad as pears and oranges are so light and refreshing and they go perfectly together.  Then there's a little feta for some bite and pistachios for a little crunch.  Throw in a little red onion if you like to bring a more savory note.  This is one delicious salad!

What Ingredients do I need?

• spinach
• Anjou pear
• Cara Cara oranges
• feta cheese
• pistachios
• basil
• olive oil
• lemon
• honey
• white wine vinegar

Substitutions and Variations

• Use any pear you would like
• Use navel instead of Cara Cara oranges
• Use canned mandarin oranges instead of fresh
• Use a spring mix or romaine instead of spinach
• Goat cheese instead of feta
• Almonds or walnuts instead of pistachios
• Add grilled chicken or fish for a main entree salad
• Use a poppyseed or your favorite light vinaigrette

Kitchen Tips and Notes

- Leave the peel on the pear for texture and color

- Supreme the orange, which is a technique to cut away the membranes to create beautiful slices. Slice off the end piece of the orange then slice off the peel and the white pith by following the sphere of the orange down the sides. Set it on it's side and cut along the side of a membrane toward the center. Then slice along the adjacent membrane until the cuts meet releasing the segment.

- Use in season fresh ingredients for the best flavor
- A mild feta cheese is best for subtle flavor
- Adding crunch to the salad gives it texture
- Any sweet dressing would go with this salad

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Irish Flag Salad

Serves 4

2 Cara Cara oranges, Supreme into segments

1 D'Anjou Pear, cored and thinly sliced

4 large handfuls of spinach

1/3 cup feta cheese, crumbled

1/4 cup pistachios, chopped

1/4 cup basil, torn into pieces

Dressing:

3 Tablespoons olive oil

2 Tablespoons orange juice

1 Tablespoon lemon juice

1 teaspoon honey

1 teaspoon white wine vinegar

salt & pepper to taste

In a large salad bowl, layer spinach, pears and oranges, feta cheese, pistachio, and basil. 

In a small bowl, whisk together dressing ingredients.  Drizzle over the salad, toss and serve.

Shepherd’s Pie

Savory beef with lot of veggies simmers in a heavenly savory sauce and is topped with classic creamy mashed potatoes and baked to perfection.  Hearty Shepherd's Pie to the rescue!

Shepherd's Pie

Since St. Patrick's Day is coming up this week I wanted to make a few Irish...ish items that you can make at home to celebrate the holiday with.  Today's dish is a sort of casserole that is scrumptious.  I've tried several recipes for Shepherd's Pie in the past and they all fell short, coming out bland and tasteless.  Last year I came across one that sounded really flavorful.  I made it back then and was wowed by the flavors, so I decided to make this again last night and provide you with the recipe.

This dish is not Irish by any means.  The gravy uses Italian seasonings and a bit of wine, which is a far cry from something the Irish would put in their dish.  But it works...Oh does it work!  And it's one of the tastiest Shepherd's Pie I've had, so it's definitely worth a try.  The veggies are standard, onions, carrots, and celery.  Plus some chopped up mushrooms thrown in for more meatiness.  This dish is a hearty, stick to your ribs, kind of dish.  One that you will go back for 2nds....or 3rds!  Make the full batch 'cause you are sure to want leftovers.

What Ingredients do I need?

• Ground beef
• Vegetables:  onions, carrots, celery, mushrooms, peas
• Flour
• Beef broth or stock
• Herbs:  bay leaves, thyme, and rosemary
• Garlic
• Red Wine
• Tomato Paste
• Worcestershire sauce
• Mashed Potatoes

Substitutions and Variations

• Traditional shepherd's pie uses ground lamb - feel free to use that, or turkey or even chicken would be great
• If you don't like mushrooms, leave them out.  Or you can use white button, or other mushroom for the baby bellas
• Change up the broth/stock to go along with the type of meat you are using
• Leave out the wine and use more broth if you don't want alcohol
• Substitute your favorite herbs.  Fresh stems will permeate your gravy, but you can use dried herbs if you like.
• Try different mashed potatoes, such as garlic, cheese, or baby reds for a change.

Kitchen Tips and Notes

• You need a large dish such as a 9x13 or equivalent casserole dish.
• Place your dish on a baking sheet before putting in the oven to catch any spills from the gravy bubbling up.
• You will need about 6-8 cups of mashed potatoes, so make a large batch.
• If you want browner potatoes on top, turn on the broiler for a few minutes once it's finished cooking.  
• "Finely" chop your veggies into a small dice so they cook quickly.
• Chop and measure all your ingredients before you start cooking and the dish will be done faster.

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Shepherd’s Pie


serves 6-8

1 tablespoon canola oil
1 pound ground beef
1 medium yellow onion, peeled and small diced
8 oz. baby bella mushrooms, small diced
2-3 carrots, peeled and small diced
3 stalks celery, thinly sliced
4 cloves garlic, minced
1/4 cup all-purpose flour
1/2 cup red wine
2 cups beef broth
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 bay leaves
2 sprigs fresh rosemary, left whole
2 sprigs thyme, left whole
1/2 cup frozen peas
kosher salt and black pepper to taste
6-8 cups cooked mashed potatoes

In a large skillet over medium high , add oil until shimmering.  Add the ground beef, season with salt & pepper and cook until browned, crumbling it with a wooden spoon as it cooks. Transfer the cooked beef to a separate dish.  Using what oil may be left in the pan add your vegetables.  Add additional oil if needed.  Cook them about 7-8 minutes, stirring occasionally.  Once they have softened season with salt & pepper.  

Add in the flour to the skillet and cook, stirring for 1 minutes.  Add the wine and scrape up any browned bit on the bottom of the skillet.  Add the broth, tomato paste, Worcestershire sauce, bay leaves, herb sprigs, and the peas.  Stir to combine.  Cook until the mixture comes to a simmer.  Reduce heat to medium low and simmer for 5 minutes stirring occasionally until gravy starts to thicken.  

Remove and discard the bay leaves and herb sprigs.   Add the meat back in along with any accumulated juices.  Stir to combine.   

Transfer the filling to a 9 x 13" or equivalent baking dish and spread evenly.   Spoon the mashed potatoes on top and carefully spread them using a rubber spatula, in an even layer.

Bake uncovered at 400°F for 20 minutes, or until the potatoes are lightly golden and the filling has started bubbling around the edges. Remove from the oven and serve.