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Thursday, May 26, 2011

Thursday's Dinner: stove top citrus chicken, stuffing muffins, green beans, roasted fingerling potatoes

You know, I am tempted to create a Thirsty Thursday segment and feature a different drink every Thursday. Not necessarily an alcoholic drink mind you, but something different and refreshing. Can you tell it is fully Summer here already? My favorite summer drink is an Arnold Palmer, simply take 1/2 freshly brewed iced tea and mix it with 1/2 freshly squeezed lemonade and serve over lots and lots of ice, also delicious with mint garnish! YUM!!!

I bought these multi-colored fingerling potatoes a few weeks ago. God bless potatoes because they are A) super versatile and B) keep forever if you store them in a cool, dark, place away from apples. Anyhow, these were the last of the fingerlings, some bright red, some white and some a deep purple color. I cut them into thirds and drizzled them with olive oil and sea salt and put them on a rimmed baking dish and let them bake for 40 minutes or so while I cleaned the kitchen and got the rest of dinner ready.

To make the stuffing muffins I chopped up 1 carrot, 1 rib of celery, 1 small onion and 2 cloves of garlic and sauteed them in olive oil on the stove top. Then I added most of my leftover chicken broth from last night and let that simmer. Next I took some whole wheat bread and corn bread from the freezer and broke those up into chunks and put them in a medium sized mixing bowl. I then added the hot broth and vegetables to my bread mix and stirred to combine. I packed them into greased full-sized muffin cups and baked them with the potatoes for the last 15-20 minutes of cooking time.

Stove top chicken was simply chicken breasts seasoned with adobo seasoning, cooked 7 minutes on each side and deglazing the pan with apple and lemon juice. YUM! So easy.

I took some frozen green beans (I buy bulk organic frozen green beans from Costco) and put them in a covered glass dish with butter and adobo and microwaved them for 5 minutes as the chicken finished.

I also made an onion mushroom sauce for the chicken to use up some leftover mushrooms. I chopped the 'shrooms (about half of an 8 oz package), half of a small onion and sauteed them in olive oil and butter, then I added about a TB of flour to the veggies and stirred and let it all cook for a minute or two. I then added the last of my chicken broth, some salt and pepper, and let it all cook down at a slow boil for several minutes while I was setting the table and plating food. Very nice quick sauce, would have been better with some fresh parsley.

I changed my mind about making pot roast and carrots and onions because I forgot that we are leaving tomorrow for my hometown and I am trying to not create any leftovers since we will be gone until Monday night. I hope you have a wonderful Memorial Day. I plan on visiting the graves of all my relatives (not just the veterans) since I will be home. I am just Southern enough that visiting their graves feels a bit like just... visiting. I mean you go with your family, you talk, you reminisce and tell funny stories, you bring your loved ones flowers. All in all a nice thing. Hope you all have a wonderful weekend, and if I make something particularly awesome over the weekend I promise to blog about it.


  1. Suzanne, one quick question.....Where do you get all that energy and creativity for preparing such a wonderful meal??!!! Hehehe....Have a happy weekend and I hope weather over there is much better than what we have here in the Midwest.

  2. You know, I am being more creative since I have to blog about it! I mean I want something fun to write about. On the other hand I am a busy Mom too so most of my time is spent playing with the kids, cleaning, running errands. However I get to use the STOVE and the KNIVES, I remember as a kid thinking that was just super-cool. Trying to recapture the fun of playing house, now that I actually *have* a house.

    The weather is beautiful right now, but we are on track to have a busy hurricane season so we never take the nice weather for granted. We are supposed to get rain all weekend (fingers crossed). I was worried about my container plants since we are going to be gone but if we get that much rain they will be fine! Hope the weather clears up for you guys soon!

  3. This is great! I will have to keep coming back here for ideas! We usually have pretty much the same thing every night.. mostly to save money but ideas would be great!

    I am a new follower! I have a hop on my page too if you're interested in linking up.


  4. Danielle, I cook many of the same things over and over too, it saves money and time, but I often make stuff called "planned overs" where I intentionally make too much stuff one night in order to use it in a completely different way the next night. A good example of this would be a pot roast that gets turned into stroganoff the next day, or a roast chicken that gets made into chicken tacos. I will definitely check out your blog!