Hi everyone!
Come cook dinner with me! My afternoon routine is usually very similar due to Henry’s nap schedule. I take a shower as Jon is wrapping up work while simultaneously watching Henry or passing off Henry to his dad for a bit! I then start cooking dinner and for some recipes I escape back upstairs to dry my hair and put on a bit of mascara lol! That is the most I can do these days!
This is my favorite All American Dinner and it is just delicious!
First Step: Pour your self a glass of wine or sparkling water and study your recipes! Make sure you have everything before you start!
Preheat the oven to 400 degrees for both recipes!
Potato Stacks:
Ingredients:
5-6 Russet or Yellow Potatoes
¼ c. Olive Oil
½ c. Parmesan
1 Tablespoon Dijon Mustard
1 Tablespoon Apple Cider Vinegar
1-2 Tablespoons Oregano Chopped
1 Tablespoon Thyme Leaves
Generous Pinches of Salt and Pepper
6 Tablespoons Butter
Use a Mandolin to thinly slice the potatoes. Set aside and make the sauce. Mix everything else listed besides the butter! If this looks too thick, you can thin out a bit with additional olive oil. Slice the butter and evenly distribute into the muffin tins. Place in the oven until the butter is just melted. Add the stacks of potatoes to each muffin space in the muffin tin. Cover with foil and place in the oven for 30 minutes. After 30 minutes, remove the foil and bake another 25 minutes.
Before I prepared the chicken, I escaped to dry my hair for about 20 minutes and sneak in some baby Henry kisses! 🙂
Crispy Chicken Strips
Ingredients:
2 Chicken Breasts (cut into strips)
2 c. Panko Breadcrumbs
1 teaspoon Cayenne Pepper
1 teaspoon Garlic Powder
Generous Pinches of Salt and Pepper
1 ½ c. Buttermilk
Place the chicken in the buttermilk. While the chicken is marinating in the buttermilk for a few minutes. Mix the dry ingredients together and prep the baking sheet by evenly distributing olive oil over the pan. Once the dry ingredients are mixed and the baking sheet is prepped, drag each buttermilk soaked chicken strip through the panko dry mixture and place on the baking sheet. Once all the chicken is prepped, sprinkle the remaining bread crumbs over the top and drizzle with olive oil for added golden brown crunch! Place the chicken in the oven when you remove the foil from the potatoes and cook with the potatoes for the remaining 25 minutes!
While both are in the oven together, make the Honey Mustard!
Honey Mustard:
2 Tablespoons Dijon (I love Grey Poupon)
2 Tablespoons Honey
Super simple and so delicious. Great for both the chicken and the potatoes.
Place with some spinach and tomatoes or any leafy green you choose! Let me know what you like most about this meal!
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