Dinner, Ready in a Hurry

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It’s that time of year again – with late nights at the office and sending the kids back to school, all of us are wondering how to get dinner on the table quickly and easily. Follow these two of our Chefs’ favorite weeknight dinner recipes that you and your family will love!

Easy Baked Barbecue Chicken

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Ingredients:

  • 1 cut up 5 lb. chicken
  • 2-3 teaspoons salt
  • 6 Tablespoons brown sugar
  • 4 tablespoons melted butter
  • 1/4 cup apple cidar vinegar
  • 2 tablespoons chili powder
  • 2 tablespoons lemon juice
  • 2 tablespoons paprika
  • 2 teaspoons mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup water
  • 1/2 cup ketchup
  • sprinkle of garlic powder

Directions:

Preheat the oven to 450 degrees. Season chicken with a light sprinkle of garlic powder and place on a foil lined baking sheet. Mix the rest of the ingredients in a bowl to create BBQ sauce. If needed, heat sauce in microwave to melt the butter and cover chicken all over with sauce. Bake skin side up for 40-45 minutes. Baste with BBQ sauce every 15 minutes. For the last two minutes, turn oven to broil and let it broil for 1-2 minutes. Watch chicken to ensure it does not burn. Remove chicken from oven and let it rest about 8 minutes before serving.

Total Time: 55 Minutes. Serves 4 People

Greek Style Mac n’ Cheese

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Ingredients:

  • 1 lb penne pasta
  • 1 onion
  • 1 garlic clove, finely chopped
  • 1 pinch salt
  • 3 tablespoons flour
  • 3 cups milk
  • fresh ground pepper
  • 2 cups havarti cheese, grated with dill
  • 8 oz. crumbled feta
  • 12 oz. kalamata olives, chopped
  • 2 tablespoons of sun dried tomatoes
  • 1/2 cup bread crumbs, or panko crumbs
  • 3 cups milk

Directions:

Preheat oven broiler to low. Cook the penne in a large pot in salted water until fully cooked. Drain and set aside. While the pasta is cooking, heat a large skillet over medium heat, Saute 1 tablespoon olive oil and onions until softened, about 3 minutes. Add garlic and saute another 2-3 minutes. Add salt. Remove mixture from pan and set aside. Wipe skillet dry and return to stove over medium heat. Mix in remaining remaining 2 tablespoons of olive oil to skillet. When the oil is hot, whisk in the flour. Continue to whisk while adding a generous pinch of salt and pepper. Whisk over medium heat until flour smells nutty and is a light golden color. Whisk in milk and bring mixture to a boil while stirring frequently. This mixture will thicken. Simmer for about 5 minutes then remove from burner and stir in the Havarti cheese until the cheese is melted. Add feta and whisk, feta will get melty, but will stay in chunks. Spoon in the garlic and oil mixture, chopped olives, and sun-dried tomatoes. In a casserole dish, combine all of the ingredients with the macaroni. Mix well and top with bread crumbs. Brown under broiler for about 5 minutes before serving.

Cook Time: 55 Minutes, Serves 6 

Looking for more great dinner recipes from Liberty House, Stone House, and the Ryland Inn? Look out for information for our next cooking class, where our chefs teach you useful tricks of the trade so that you can create your own delicious recipes at home!

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