Posts Tagged ‘potato recipe’

Tasteful Tuesday: Chicken Saltimbocca With Spinach & Potatoes

Tuesday, January 23rd, 2018

We recently tried this recipe from The Kitchn and had to pass it along. You can watch the video below or keep scrolling for a text version of the ingredients and directions (with some of our modifications).

What you’ll need:

  • 1 pound chicken breasts, cut lengthwise into halfs
  • 2 teaspoon dried sage (fresh tastes best)
  • 1 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • Chicken Saltimbocca With Spinach & Potatoes Recipe3 tablespoons olive oil, divided
  • 12 ounces small potatoes (red or white),
    cut into 1/4-inch-thick rounds
  • 1 (6-ounce) bag spinach
  • 1 clove garlic, minced
  • 6 thin slices prosciutto
  • 6 ounces fontina cheese, shredded


  1. Pat the chicken with paper towels, then season both sides with the sage, 1/2 teaspoon of the salt, and pepper.
  2. Heat 2 tablespoons of the oil in a 10-inch or larger cast iron skillet over medium-high heat until shimmering. Add the chicken in a single layer without crowding the pan, working in batches if needed. Sear the chicken until the bottom is browned, 3 to 4 minutes. Flip the cutlets and continue searing until the other side is browned and the chicken is cooked through, 3 to 4 minutes more. Transfer the cooked cutlets to a plate, tent with aluminum foil, and repeat cooking any remaining pieces.
  3. Reduce the heat to medium and add the remaining 1 tablespoon of oil. Add the potatoes, season with the remaining 1/2 teaspoon salt, stir to coat with the oil, and arrange in a single layer. Cook until the bottoms just start to brown, 3 to 4 minutes. Flip with a spatula and continue cooking until lightly browned and tender, about 3 minutes more. Stir in the spinach and garlic and cook until just wilted, about 2 minutes. In the oven, arrange a rack in the middle and turn on the broiler to high.
  4. Remove the skillet from the heat. Place the chicken on top of the vegetables in a single layer. Top each cutlet with a slice of prosciutto, then sprinkle with the cheese. Broil until the cheese is melted and bubbling, about 1 minute. Serve hot and enjoy!

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November is World Vegan Month

Tuesday, November 1st, 2016

Veganism is a lifestyle many people embrace, or are starting to embrace for themselves. To kick off World Vegan Month, we are featuring some facts about the vegan diet as well as a few recipes to either add to your vegan repertoire or try for the first time.Farm Fresh Goodness Print

A Vegan Diet

  • includes nuts, leafy greens, fruits,
    legumes, vegetables, whole
    grains and seeds (variety is key!).
  • is high in protein and low in
    fat and cholesterol.
  • cuts out meat, fish, poultry,
    eggs, dairy products and honey.

Vegan Recipes

Crispy Potatoes with [vegan] Nacho Sauce: This comfort snack is perfect for game day, after school or as a delicious side dish at dinner.

Creamy [vegan] Pumpkin Penne: Perfect for this time of year, this pasta dish uses large penne noodles covered in a creamy pumpkin sauce. The ultimate hot dish to serve on cold fall and winter nights.

Double Chocolate Zucchini Bread: This recipe had us at “double chocolate.” Serve for breakfast, a snack or dessert, or send a loaf to a friend.

Do you have a vegan recipe you would like to share with us? Let us know in the comments, on Twitter or on Facebook. Happy eating!

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Chicken, Broccoli and Potato Bake

Tuesday, April 19th, 2016

Between spring cleaning, the upcoming end to another school year, summer trip planning and all of your usual tasks and responsibilities, making a filling and delicious meal for dinner can sometimes fall to the bottom of a priorities list. But if you take just a little bit of time to prep one day a week, this recipe will take your dinners (and leftover lunches) from drab to delightful.

Chicken, Broccoli and Potato BakeWhat you’ll need:

  • 9×13-inch baking dish
  • Cooking Spray
  • 1 pound skinless, boneless
    chicken breast, cubed
  • 2 cups fresh broccoli, chopped
  • 4 large white potatoes, diced
  • 5 tablespoons butter, melted
  • 1 (0.7 ounce) package Italian dressing mix


  1. Preheat oven to 350°F. Evenly coat a 13×9-inch baking dish with cooking spray.
  2. Spread diced potatoes on the bottom of the dish. Drizzle half of the melted butter across the top.
  3. Place the chicken and broccoli on top of the potato, drizzle with the remaining butter. Add the Italian dressing mix, and with a wooden spoon mix ingredients until well combined.
  4. Bake for about 1 hour, then broil for up to 5 minutes for added crispiness. Chicken should be cooked through and potatoes tender. Serve alone or with rice.

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