Sautéed Baby Kale and Swiss Chard with Radishes and Cremini Mushrooms

Menu
Maple Chicken Breasts
Sautéed Baby Kale and Swiss Chard with Radishes and Cremini Mushrooms
Long Grain & Wild Rice

Swiss Chard

Baby Kale

With the amount of fresh vegetables we have in our fridge I thought I should make something using up as many of them as possible.  In a sauté pan, heat up a tablespoon of olive oil and a tablespoon of butter.  Add diced shallot, 2 minced cloves of garlic and 1/4 teaspoon of red pepper flakes.  Cook until the shallots begin to soften up.

Add sliced cremini mushrooms and sliced radishes.  I used about 5 oz of mushrooms and 2 or 3 radishes.  Continue to sauté, salt and pepper for taste.  Add about 1.5 tablespoons of white balsamic vinegar and continue to cook on low heat.

Add in your greens, I used Swiss Chard and Baby Kale but it would be good with spinach too.  Let the greens cook down and continue to stir in with the other vegetables.

Maple Chicken Breasts
Season two bone-in chicken breast liberally with The Gateway to the North Maple Sugar Seasoning from The Spice House.  This seasoning contains pure maple sugar, granulated brown sugar, coarse Kosher salt, Tellicherry pepper, garlic, onion, and green onion flakes.  Cook on 350 degrees for 45 minutes to an hour depending on the size of the chicken breasts.  Be sure the internal temperature is 170 degrees.

I served this with a box of Near East Long Grain & Wild Rice Mix - Garlic Herb. The rice takes about 25-30 minutes to cook. So to time everything correctly you should start your rice when you are cooking the greens.

S loved the chicken and the mushrooms from the vegetable sauté.  Chris really liked the chicken but was not crazy about the vegetables, he is more of a corn and green bean veggie person.  I thought the vegetables were really good.

This meal was rated 3 asparagus spears

Braised Chicken and Leeks

Menu
Braised Chicken and Leeks
Mashed Potatoes and Celery Root
Cinnamon Carrots









Ingredients

• 1 large leek, chopped
• Chicken Breasts, skinless and boneless
• Butter
• Olive oil
• Thyme
• 1/2 cup dry white wine
• Sprig of rosemary leaves
• Red Potatoes, cleaned and cut into quarters
• Celery Root, remove skin and cut into chunks
• Milk (I typically use skim but only hand whole milk on hand tonight)
• Sour Cream
• Celery leaves
• Carrot, peeled and chopped
• Cinnamon Stick
• Nutmeg

Braised Chicken and Leeks
In a Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter add chopped leek and cook until leeks are softened.


Season chicken breasts with salt and pepper and thyme. Remove leeks from Dutch oven and add seasoned chicken breasts. Brown chicken on either side, add 1/2 cup of wine, simmer and scrape off browned bits on bottom of pan. Add back the leeks, the sprig of rosemary and a small amount of butter.
 

Place top on the Dutch oven and cook in oven on 325 degrees for approximately 45 minutes or until the internal temperature of chicken registers 170 degrees.





Mashed Potatoes and Celery Root
Add chopped celery root and potatoes to a pot with water and a bit of salt. Cook celery root and potatoes until the pieces are soft enough that you can pierce them with a fork. Drain water and add back to the pan. Add 1 tablespoon of butter and begin mashing with a hand masher. Add 1/4 cup of milk and 2 tablespoons of sour cream, continue mashing. Season with salt, pepper and a dash of Montreal Steak Seasoning. Dice a small amount of celery leaves. Melt a small amount of butter and cook the celery leaves until they soften slightly, 1-2 minutes. Add to the potatoes and continue mixing. If you are not serving right away, transfer to an oven safe dish and place in the oven to keep warm.

Cinnamon Carrots
Place the peeled and sliced carrots in a pan with enough water to mostly cover the carrots. Add some brown sugar, a cinnamon stick and some grated nutmeg. Place a top on the pan and simmer.

This meal was rated 4 asparagus spears

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