Pioneer Woman Creamed Potatoes Recipe Recipe For Chicken

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CREAMY ROSEMARY POTATOES



Creamy Rosemary Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h40m

Yield 9 servings

Number Of Ingredients 11

4 tablespoons (1/2 stick) butter, plus softened butter, for the baking dish
5 to 6 medium russet potatoes
1 teaspoon salt, or to taste
Freshly ground black pepper
4 cloves garlic, finely chopped
1 medium onion, finely diced
One 8-ounce package cream cheese, at room temperature
1 cup half-and-half
2 tablespoons minced fresh rosemary
3 green onions, light green and medium green parts, thinly sliced
1 cup grated Parmesan

Steps:

  • Preheat the oven to 350 degrees F. Rub the bottom of a 9-by-13-inch baking dish with softened butter.
  • Using a mandoline or a very sharp knife, slice the potatoes very thinly. They'll cook better that way. Place the potatoes in the baking dish and sprinkle with 1/2 teaspoon salt and some pepper.
  • In a large skillet over medium-low heat, melt the butter. Add the garlic and onions and cook until translucent, stirring occasionally, about 4 minutes. Cut the bar of cream cheese in half and add the halves to the skillet, stirring constantly. Continue stirring until the mixture is smooth and combined, about 3 minutes. Pour in the half-and-half and stir to combine. Mix in 1/2 teaspoon salt and some pepper. Taste and adjust the seasonings as necessary. Do not undersalt! Add the rosemary and green onions and stir to combine. Finally, mix in 1/2 cup of the grated Parmesan.
  • Pour the cream cheese mixture over the top of the potatoes. Scrape out the skillet to get every last drop. Sprinkle the remaining 1/2 cup grated Parmesan generously over the top and bake until golden brown and bubbly, at least 1 hour. Let stand for 10 minutes before serving.

CREAMY LEMON CHICKEN



Creamy Lemon Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
Six 3- to 4-ounce boneless, skinless chicken thighs
3 cloves garlic, minced
1/4 cup white wine
3/4 cup heavy cream
1/2 cup grated Parmesan
1 lemon, zested and juiced, plus lemon slices, for garnish
3 big handfuls spinach (about 3 cups)
Fresh basil, for garnish

Steps:

  • Place the flour in a shallow bowl and season with salt and pepper. Heat a large saute pan over medium-high heat, then add the oil. Dredge the chicken in the flour, shaking off any excess, and place in the hot oil. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove the chicken to a plate.
  • Add the garlic to the pan, carefully add the wine and, using a wooden spoon, scrape the bottom of the pan to release any flavor stuck to the bottom. Add the cream, Parmesan, lemon zest and juice and some salt and pepper. Bring to a simmer and cook until the sauce starts to thicken, about 2 minutes. Add the spinach, stir and return the chicken to the pan. Cook for 1 minute more, until the spinach has wilted. Garnish with basil and lemon slices.

LEMON-THYME SHEET PAN CHICKEN AND POTATOES



Lemon-Thyme Sheet Pan Chicken and Potatoes image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

1/3 cup olive oil
1 tablespoon kosher salt
1 1/2 teaspoons roughly chopped fresh thyme
1 1/4 teaspoons freshly ground black pepper
4 cloves garlic, chopped
Grated zest and juice of 1 lemon, plus 1 lemon cut into wedges
6 skin-on, bone-in chicken thighs (4 to 4 1/2 pounds)
2 pounds red potatoes (6 medium), cut into 1-inch pieces
1 red onion, sliced
2 tablespoons finely chopped fresh parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • Whisk the olive oil, salt, thyme, pepper, garlic, lemon zest and lemon juice together in a large bowl.
  • Add the chicken, potatoes, red onion and lemon wedges to a sheet pan.
  • Pour the olive oil mixture over the sheet pan and toss so that everything is evenly coated. Turn the chicken skin-side up and space the pieces evenly apart.
  • Roast on the middle oven rack, rotating the pan halfway through, until the chicken is golden brown and registers 165 degrees F on an instant-read thermometer (avoiding bone), 45 to 50 minutes.
  • Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the sheet pan and squeeze the roasted lemon wedges over the chicken.

BBQ CHICKEN BAKED POTATOES



BBQ Chicken Baked Potatoes image

Provided by Ree Drummond : Food Network

Time 1h50m

Yield 4 servings

Number Of Ingredients 13

4 pounds boneless, skinless chicken thighs
1 1/2 cups BBQ sauce
1/4 cup honey
1 tablespoon vinegar
1 teaspoon kosher salt
3 chipotle peppers in adobo
2 cloves garlic, minced
1 onion, sliced
4 medium russet potatoes
Vegetable oil, for baking potatoes
2 cups sour cream
2 cups shredded Cheddar
1 cup diced green onion

Steps:

  • For the chicken: Add the chicken, BBQ sauce, honey, vinegar, salt, chipotles, garlic and onion to a multi-cooker along with 1/4 cup of water and toss to combine. Cover and position the vent to Sealing. Set to pressure cook on high and set the timer to 12 minutes.
  • When the time is up, quick-release the steam, then remove the lid. Remove the chicken to a large bowl and shred with 2 forks. Add the sauce to the meat in 1/4-cup increments until it has become saucy but not soupy. Reserve the remaining sauce for serving or freeze for future use (see Cook's Note).
  • For the potatoes: Preheat the oven to 400 degrees F.
  • Prick each potato all over with a fork. Rub vegetable oil on each potato and bake on a baking sheet for 1 hour. Slice the potatoes lengthwise three-quarters of the way through. Add 2 cups chicken, 1/2 cup sour cream, 1/2 cup Cheddar, 1/4 cup green onion and drizzle of reserved sauce to each potato. Serve immediately.

PIONEER WOMAN'S CREAMY HERBED POTATOES



Pioneer Woman's Creamy Herbed Potatoes image

Found this in the Wichita Eagle & am stashing as it looks like a great side dish for Thanksgiving week if not actually on Thanksgiving. They note the recipe is from Pioneer Woman's cooking blog - such a wonderful site! 2Bleu zamailed me that she felt the cheddar cheese on top improved the flavor enough to warrant an extra star - think I'll be trying it with additional cheese on top too ( & maybe scattered inside...).

Provided by Busters friend

Categories     Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

4 -5 russet potatoes
1/2 cup butter
1 onion, medium, finely diced
8 ounces cream cheese
3/4 cup heavy cream
1 cup whole milk (half & half works, too)
salt, to taste
pepper, to taste
1 teaspoon rosemary, finely chopped
1 teaspoon parsley, finely chopped
1 teaspoon chives, finely chopped
1/2 teaspoon sage, finely chopped

Steps:

  • Preheat oven to 350 degrees.
  • Slice potatoes very thinly.
  • Add butter to a large skillet over medium low heat, When melted, add diced onion. Cook for 3 minutes, stirring occasionally.
  • Add cream cheese to the pan and stir to melt.
  • Pour in cream and milk, stirring to combine.
  • Season with plenty of salt and pepper, then add chopped herbs.
  • Place potatoes in a buttered baking dish. Pour contents of skillet over the top.
  • Top with Parmesan cheese and bake for 45 minutes, or until bubbly. Allow potatoes to sit 15 minutes before serving.

Nutrition Facts : Calories 384.1, Fat 30.8, SaturatedFat 19.3, Cholesterol 95.3, Sodium 193.2, Carbohydrate 22.8, Fiber 2.6, Sugar 3.1, Protein 6

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