Challenge: 5 Ingredient Fix

Let's have a challenge - 5 ingredient fix style.

You get salt, pepper, and EVOO.
And one main ingredient that must be used.
There will be a side challenge for a 3 ingredient side dish.

Main Ingredient: Boneless chicken breast (4 other ingredients)
Side Ingredient: new potatoes (plus 2 other ingredients)

Message edited 3/22/2011 1:48:46 PM.

Re: Challenge: 5 Ingredient Fix

This is a great idea. I hate cooking with 1000 different things

Re: Challenge: 5 Ingredient Fix

fun:

Chicken, mozz, frozen spinach drained, prosciutto, garlic powder.
stuff with spinach, cheese and prosciutto, dirzzle and sprinkle with EVOO, s/p and garlic powder

potatoes, rosemary, grated parm, garlic powder... i don't need #5!
cube up potatoes, drizzle EVOO, sprinkle with pepper, garlic, rosemary & cheese and roast until crispy!

take out the rosemary for 3 ingredients of the side!

Message edited 3/22/2011 12:05:49 PM.

Re: Challenge: 5 Ingredient Fix

main ingredient
boneless chicken
dijon mustard
hard cider
fresh rosemary
baby spinach

side ingredient
new potatoes
milk
butter

meal: chicken and spinach with a cider mustard gravy over mashed new potatoes.

Re: Challenge: 5 Ingredient Fix

Main Dish - Chicken cordon blue

Chicken
Sliced ham
Sliced swiss cheese
dijon mustard
breadcrumbs

Pound chicken thin, top w/ 1 slice ham, 1 slice swiss, fold into 1/3 - top w/ a little mustard, fold all the way over, top with a little more mustard. Roll in breadcrumbs. A little EVOO in pan, and bake

Potatoes - roasted w/ EVOO, and rosemary bread topping....you know that stuff you put in EVOO to make the bread taste good - well, I have some and its really good on potatoes so that's what i'm using!

Message edited 3/22/2011 12:18:54 PM.

Re: Challenge: 5 Ingredient Fix

Fun! I'm going Spanish-style! I made this meal a few weeks ago and it was delicious! I served corn on the cob with it too.

MAIN DISH
Chicken Breasts in a Spanish Paprika Sauce


Ingredients:
2 lbs boneless skinless chicken breasts (given)
3 oz olive oil + 3 tbs (given)
1/2 cup unbleached white flour + 2 tbs
1/2 medium yellow onion
16 oz chicken broth
1 long green pepper (sweet) - can leave out if chicken counts as one of the ingredients
2.5 Tbsp sweet paprika
salt to taste (given)

Directions:
Cut chicken breasts in half. Pour flour into a plastic bag and add 1 tsp salt. Place several pieces of chicken into the bag and shake to coat. Repeat until all pieces of chicken are coated in flour.
Pour approximately 1/4-inch of olive oil into a large frying pan and heat on medium. Brown chicken on both sides, then set aside for later.
Finely chop onion. & green pepper. Pour olive oil into a medium frying pan and sauté vegetables on low heat until onions are translucent and peppers are soft. In the same frying pan, raise heat to medium and add 2 tbs flour. Fry flour, stirring constantly. Slowly add chicken broth while continuing to stir until sauce thickens. If necessary, add more flour to thicken. Add paprika and salt and continue to stir.
Pour mixture into a bowl and process with a stick blender until sauce is smooth.
Return chicken breasts to the frying pan and pour sauce over chicken. Simmer until chicken is fully cooked, about 5-7 minutes.


Mexican Potato Bites


Ingredients
20 small new red potatoes (given)
1 tablespoon oil (given)
6 ounces Mexican chorizo, removed from casing
1/2 cup shredded Monterey Jack cheese
2 green onions, thinly sliced crosswise - can leave out if potatoes count as one of the ingredients

Directions
Heat the oven to 425 degrees F and arrange a rack in the upper third. Place potatoes on a baking sheet, drizzle with oil, season with salt, and toss to coat. Roast until potatoes are fork tender, about 30 minutes.
Set potatoes aside until cool enough to handle. Meanwhile, heat a medium nonstick frying pan to medium heat and cook chorizo, stirring occasionally, until browned, about 5 minutes. Set aside.
Slice potatoes in half and, using a melon baler or small spoon, scoop out most of the interior (leave about 1/4-inch of potato flesh). Divide chorizo among the skins and top with cheese. Bake until skins are warmed through and cheese is melted, about 5 minutes. Remove from oven, garnish with green onions.

Message edited 3/22/2011 1:04:49 PM.

Re: Challenge: 5 Ingredient Fix

Ingredients:
Chicken
Potatoes
wine
Flour
Butter

Main Dish: Chicken with White Wine Sauce
Dredge chicken in flour – spank excess off and lightly fry olive oil and butter until golden brown on both sides. Set aside on paper towels.

Add another bit of butter and a little white wine to pan and scrape up the browned bits. Whisk in a little flour. Bring to a boil and let it cook off for a few minutes until sauce coats the back of the spoon. Add salt and pepper to taste. Put chicken back in pan to coat in sauce. Remove and serve.

Obviously this dish would benefit from a little thyme and some chicken broth.. but it will do in a pinch and look pretty too.

Side Dish – Pommes Anna

Slice new potatoes thinly with mandolin. Coat an oven safe pan with EVOO and lay potatoes in pan in a circle pattern – overlapping a bit. After each layer of potato, brush with butter and sprinkle with just a TINY bit of salt and some pepper and go onto next layer – end with butter. Put pan on stove and cook to brown bottom over low heat.. you want to keep moving pan every couple of minutes to keep the bottom from sticking. When bottom is browned, pour off any liquid and then flip onto plate and then place back into pan with uncooked side down. Put the poured off butter back over the taters and throw in oven at 350 for about 25 minutes until cooked through.

Again - it would be better if you sprinkled a little grated gruyere in the laters or if you topped with some thyme or parsley - but with only 3 ingredients left after the chicken and potato.. this will do!

Re: Challenge: 5 Ingredient Fix

Re: Challenge: 5 Ingredient Fix

Re: Challenge: 5 Ingredient Fix