Chop, Dump and Sautee…

I like the kind of dishes that you can make over and over again without a lot of effort or thought. The kinds that you can make with different ingredients, but it’s the same idea. This meal is like that. I’ve made it lots of different ways, but it’s the same main idea… like hash.Days like yesterday where it RAINS ALL DAY, the kids are restless and trying to break everything in your house, just to keep their hands preoccupied (seriously, me finding my little boy every few minutes, with his hands busy doing something he SHOULD NOT) and it takes everything in me to just MAKE DINNER. That was last night. But… I made dinner! I grabbed a bunch of ingredients out of my fridge, chopped them up, dumped them all in the skillet, added some seasonings, and SERVED. That’s it. Done. And Delicious. There’s a few ways to do it too, depending on what meats and ingredients you have! I’ll give you the alternatives in the ingredients list. Get creative with it!

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Ingredients

  • 4-6 chicken tenderloins chopped (You can also use kielbasa, or leftover rotisserie chicken)
  • 2 large carrots diced (you can also use frozen, even mixed veggies if you want!)
  • 1-2 small to medium zucchini cut however you’d like
  • 4 small red potatoes diced (I partially peel them)OR you can use sweet potatoes
  • 2 tablespoons olive oil
  • 1 TB butter
  • 1/4 cup white wine for deglazing pan and helping to soften carrots and potatoes (can use chicken broth instead!)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon herbs de provence (or Italian seasoning… herbs de provence recipe)
  • 1/2 small yellow onion diced
  • 1/2 tsp minced garlic (or use garlic powder)
  • You can garnish with Parmesan cheese, parsley, dried pepper flakes, basil, whatever!!

 

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Instructions

Chicken:
    1. Preheat skillet with the olive oil
    2. Add onions, carrots and potatoes
    3. Then add chicken, sprinkle with sea salt and pepper to taste and herbs de provence (or seasonings of your choice!).
    4. After everything has browned (turn chicken over when browned on 1 side) add the white wine (or chicken broth) and butter.
    5. Cook for 8-10 minutes uncovered, stirring occasionally.
    6. Add the chopped zucchini towards the end so it’s not too mushy.
    7. Transfer to a plate and garnish and EAT!

 

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And now, for the song of the day:

 

Strawberry Jam!

I am NOT a “canner” when it comes to jam. I literally had one of those small flats of strawberries that I bought off of my friends that were called “jam-berries” because they were quite ripe and DELICIOUS! The cost is about half price of what a normal flat is too! (check your local strawberry farm to see if they do that there too!)

So, I had to find a couple of recipes and BLEND them. I can’t ever do things the way can I? HA!

Here’s the 4 links for the jam that I made, and then I will post what I actually did.

Ina Garten Strawberry Jam
Pioneer Woman’s Strawberry Jam
Martha Stewart’s Quick Strawberry Jam
Strawberry Jam

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I don’t think that I exactly made it in the traditional way… but I’ve gotta say, it turned out WONDERFULLY!!! My entire batch is delicious…!!!

Disclaimer: I DID sanitize my jars, but in the dishwasher and then heated them up in the sink, not by boiling them. Follow whatever instructions that it shows on the above recipes for the proper way to do so.

Strawberry Jam:

5 cups crushed/hulled strawberries
1 1/2 cups organic granulated sugar
2 1/2 TB powdered pectin
zest of 1 lemon
juice of 1 lemon

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Directions:

  1. Put a small plate in the freezer. Place the mashed strawberries, lemon zest and lemon juice in a nonreactive 10-quart stockpot set over medium-high heat. Stir in the pectin until dissolved. Bring the strawberries to a strong boil.

  2. Add the sugar (measure beforehand so you can add it all at once), and then return the mixture to a full (violent) boil that can’t be stirred down. Boil hard for 1 minute 15 seconds. Skim foam off the top.

  3. Perform a gel test: Place a spoonful of jam on chilled plate, and return to freezer. Wait 1 to 2 minutes; remove plate from freezer, and gently press jam with fingertip; it should wrinkle slightly.

  4. After jam passes the gel test, remove from heat. Pour warm jam into jars; seal, label, and refrigerate up to 4 months.

  5. Fill the jars so that they have 1/4-inch of space at the top. Run a knife down the side of the jar to get rid of air bubbles. Wipe the rim of the jar with a wet cloth to remove any residue or stickiness.

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And there you have it! That recipe made 1 LARGE jar (the size of a spaghetti sauce jar) and one small jar full (the size in the pictures above). Try it, you’ll like it!!! You can add sugar and reduce pectin, or vice versa. I honestly made it that way because I completely RAN OUT of sugar!!! AAAH! 🙂

Turned out good though!

God Bless!

And now, for the song of the day: