Chicken, Comfort Dish, Complete Meal, Easy & Quick, Healthy

Chicken, Potato and Asparagus Bake

This recipe is my new favorite chicken recipe.  It’s so simple and yet is a well rounded dinner.  It’s has a protein, a starch and a veggie.  I’m always looking for that go to, easy week night meal.  Well here it is.

I made this recipe and I immediately knew it would be something I’d make again and again.  This recipe can be made with both chicken breasts or chicken thighs.  I choice a boneless and skinless chicken thigh because it’s much juicer and it was something I had on hand.  Chicken breasts can also be used, you just need to adjust the cooking times.

I added asparagus and mini potatoes but feel free to adjust to whatever vegetable you have in your pantry.  Check it out!

Chicken, Potato and Asparagus Bake

8 chicken thighs, boneless and skinless
1 bunch asparagus, chopped in 1 inch pieces
15-20 mini potatoes, sliced in half or whole
2-3 T Olive oil
1 t garlic powder
1 t onion powder
1 t paprika
1 t chili powder
salt, to taste
pepper, to taste

Directions: Preheat oven 375.  Heat a medium cast iron skillet or regular skillet on medium high heat.  Season chicken thighs on both sides with garlic and onion powder, paprika, chili powder and salt and pepper.

Add 1/2 T of olive oil to the pan and let heat 1 minute.  Brown chicken on both sides.  Brown all chicken and set aside.

In a medium bowl add the asparagus and potatoes and coat with remaining olive oil and sprinkle with salt and pepper and garlic and onion powder.

Add the chicken to the bottom of a large baking pan.  Add the chopped asparagus and potatoes on top of the chicken.

Bake in the oven for 35-40 minutes until vegetables are fork tender and chicken is cooked through. Remove from oven, season potatoes and asparagus with salt and pepper and serve.

Notes:  The chicken cook times may vary.  Adjust accordingly.  Cut the potatoes in half to cook them quicker.  If you use larger potatoes they may need to be quartered.  Chicken breasts will take a bit longer to cook especially depending on the size of the breast.  Browning chicken first isn’t a mandatory step but it’s definitely one that will enhance the flavors.


Beef, Complete Meal, Sides

Complete Skirt Steak Dinner!

Tonight I had my favorite meal of meat and potatoes. I have 4 separate recipes in this post.  The marinade for skirt steak, the Chimichurri sauce, a potato recipe and a mushroom dish. It is a complete steak dinner.

I had been wanting to make skirt steak and I decided since it still feels like Summer here in Chicago I’d do it today.  I made the marinade yesterday and had the meat marinating all night.  It’s a good habit to marinade certain meats.  Marinades add flavor to the meat, moisture and also some marinades help tenderize meats.  Unfortunately, skirt steak isn’t super tender which is why I marinaded it over night.

I went to the grocery store yesterday and had the butcher show me the skirt steak  and the piece he showed me was too thin.  I wanted to grill it and not have it turn into shoe leather.  He then showed me the premium skirt steak.  This piece of meat was HUGE!  I had him cut it in half and he offered to remove the excess fat and also tenderize it.  This was great!  I figured one less thing I had to do.  I paired the grilled skirt steak with a chimichurri sauce and a new potato dish and a deconstructed stuffed mushrooms.  Take -a look at my complete steak dinner recipe below.

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Skirt Steak Dinner with Chimichurri



1 cup oil
1/4 cup low sodium soy sauce
2 T Worcestershire
2 T red wine vinegar
2 limes, juiced
6 garlic cloves, minced
1/2 T onion powder
1/2 T garlic powder
2 t chili powder
2 t paprika
2 t salt
2 t pepper

2 lbs skirt steak, trimmed

Directions: Whisk all ingredients in a large bowl.  Add in the meat and mix well. Put in the refrigerator for 4-24 hours.  Rotating the meat a few times. Once ready to cook, heat grill on high heat.  Let excess oil drip off and add to the grill. Cook 3-4 minutes on each side. Note: Cooking time will vary on the thickness of the beef. My skirt steak was pretty thin and I wanted to cook it on high heat and fast.  Once cooked, cover with foil and let rest 5 minutes.  When ready slice the skirt steak and top chimichurri suauce.  See recipe below.

Chimichurri Sauce


1/2 C & 1T olive oil
2 bunches cilantro, stems removed
1 bunch flat leaf parsley, stems removed
3 garlic cloves
1 small red onion
2 limes. juiced
1 1/2 T red wine vinegar
1 t onion powder
1 t garlic powder
1/2 t Salt
1/2 t Pepper
Sprinkle: Red Pepper Flakes

Directions: Add all ingredients to a food processor.  Pulse several times until all is minced up.  Add more oil as needed. Once completed you can add to a mason jar or container and put in the refrigerator until ready to use.

Notes: If you have a lime that seems a little to firm it may not produce a lot of juice.  You can place in the microwave for about 10-15 seconds which will help get as much juice as possible. Also, watch the amount of garlic. It can become overpowering in the sauce.  If this happens you can add a small, I mean small amount of sugar. Like no more than a half of teaspoon.  This will help mellow out the flavor of the garlic.


Sliced Potato Crisps:

1 large baking potato, sliced 3mm thin
4 T butter
2 garlic cloves, minced
1/2 t parsley
1/2 t onion powder
1/2 t garlic powder
1/2 t salt

Directions: Preheat oven to 425°.  Rinse large potato and slice with a mandolin using 3mm setting.  Line a cookie sheet with foil, spray with cooking spray.  Line the cookie sheet with the sliced potatoes.  In a bowl melt the butter and add the garlic, parsley, onion and garlic powder.  Brush half the butter on the potatoes and place in oven for 15 minutes.  Remove the potatoes and brush with remaining butter mixture and put back in the oven for 5 minutes.  Remove from the oven sprinkle with salt and serve immediately.


Deconstructed Stuffed Mushroom

16 oz sliced mushrooms
2T butter
1T olive oil
2T cream cheese
2 garlic cloves, minced
1/2 cup breadcrumbs, Italian seasoned
1 t garlic powder
1 t onion powder
1/2 t salt
1/2 t pepper

Directions: Heat a medium sauce pan on high heat.  Add olive oil to pan and then the garlic and mushrooms. Cook until they start to soften about 4-5 minutes.  Add in the butter, spices, and the breadcrumbs and mix well. Finally add in the cream cheese till melted and then remove from heat and serve immediately.

Note: This is my exact recipe I use to make stuffed mushrooms only it’s not stuffing them it’s mixing it all together.  It taste just like the stuffed mushroom.  It may not be as pretty of fancy but it’s amazing.