one pot meals Archives - The Midnight Baker https://bakeatmidnite.com/tag/one-pot-meals/ Easy to make main meal and dessert recipes. Sun, 13 Oct 2019 18:11:53 +0000 en-US hourly 1 Lemon Chicken Oreganata https://bakeatmidnite.com/lemon-chicken-oreganata/ Thu, 15 Aug 2013 23:00:00 +0000 http://bakeatmidnite.com/2013/08/15/lemon-chicken-oreganata/ Lemon Chicken Oreganata A less tart and herb-infused version of the famous Chicken Piccata.  Easy and on the table in 30 minutes! Most chicken piccata recipes are a little too sour for my taste. I do have a classic version under my Gastrolux Recipe Tab in the sidebar. I adapted this plus added some of this...

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Lemon Chicken Oreganata
Lemon Chicken Oreganata

A less tart and herb-infused version of the famous Chicken Piccata.  Easy and on the table in 30 minutes!

Most chicken piccata recipes are a little too sour for my taste. I do have a classic version under my Gastrolux Recipe Tab in the sidebar.

I adapted this plus added some of this wildly delicious hot and spicy oregano I am growing.  If you can’t come by fresh then a pinch to 1/4 tsp of dry will do.  You don’t want to overpower it (but it’s totally OK if you want to LOL).


Lemon Chicken Oreganata

  • 2 large boneless skinless chicken breasts
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 4 3-inch sprigs fresh oregano*
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbs butter
  • 1 tbs olive oil
  • 1/4 cup heavy cream 
  • 2 tsp sugar
  • 1 tbs capers
  • 1 1/2 cups dry white wine
  • 1/2 cup water
  • 2 tbs lemon juice
  • 1/4 tsp lemon zest
  • 1 pouch Swanson Flavor Boost chicken flavor*
  • Seasoned flour:
  • 1/2 cup flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder

*NOTE: 1/4 tsp dry oregano may be substituted for the fresh, but the fresh is *much* better.  A better-quality stock cube may be substituted for the Swanson Flavor Boost.

Mix ingredients for seasoned flour; set aside.

Pound chicken breast with a meat mallet or similar instrument between 2 sheets of waxed paper or plastic wrap until meat is a uniform thickness, about 1/4-inch.  Cut each breast in half .

Heat 2 tbs of butter in a large, heavy skillet over medium heat.  Dredge chicken in seasoned flour mix.  Saute chicken breasts over medium heat until golden brown on each side, about 5 minutes per side.  Remove from pan.

Add the olive oil to the pan and heat.  Add onion and garlic and saute until onion is translucent, about 3 minutes.

Add wine and water to pan and deglaze (scrape up browned bits at the bottom).  Add Flavor Boost, oregano, lemon juice and zest. Stir.  Add chicken back to pan, bring to boil, reduce heat to low and simmer for 15 minutes.
Remove chicken from pan and add salt, pepper, remaining 1 tbs butter, sugar and cream.  Stir to combine.  Add chicken back to pan and simmer for 5-10 minutes or until sauce reduces by about 25%.  Top with capers.

Serve with pasta if desired.

Makes 4 servings.

Lemon Chicken Oreganata
Lemon Chicken Oreganata

Lemon Chicken Oreganata
Lemon Chicken Oreganata

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]]> Sweet-n-Sticky Boneless BBQ Ribs https://bakeatmidnite.com/bbq-ribs/ https://bakeatmidnite.com/bbq-ribs/#comments Mon, 25 Mar 2013 00:00:00 +0000 http://bakeatmidnite.com/2013/03/25/bbq-ribs/ Sweet-n-Sticky Boneless BBQ Ribs   Oooey and gooey sweet sauce with a hint of tangy.  There’s several surprises here. How they’re made and a secret ingredient.  It’s also easy:  made in one-pot and you set it and forget it until it’s done. Last week my grocery store had boneless country-style ribs on sale buy one...

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bbq ribs
Sweet-n-Sticky Boneless BBQ Ribs

 

Oooey and gooey sweet sauce with a hint of tangy.  There’s several surprises here. How they’re made and a secret ingredient.  It’s also easy:  made in one-pot and you set it and forget it until it’s done.


Last week my grocery store had boneless country-style ribs on sale buy one get one. Couldn’t pass that up since I love pork?  Did I ever mention that? 😉  Well, I do.

You can, of course, do this with bone-in baby back ribs too.  I wouldn’t advise regular spare ribs mainly due to the method of cooking–a rice cooker.  Unless you have a super-size rice cooker, regular belly ribs just will not fit.

The beauty of a rice cooker is it cooks by reduction.  That’s how you get this marvelous sauce and the other benefit is, it’s a one-pot meal. Since most rice cookers come with a steaming basket that fits in the pot, you can cook your veggies in the last minutes of the cook time for the ribs.

 

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Sweet-n-Sticky Boneless BBQ Ribs

Oooey and gooey sweet sauce with a hint of tangy.  There’s several surprises here. How they’re made and a secret ingredient.  It’s also easy:  made in one-pot and you set it and forget it until it’s done
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Pork
Cuisine: American
Keyword: BBQ Ribs, pork ribs
Servings: 4
Calories: 658kcal
Author: Judith Hannemann

Ingredients

  • 2 lbs boneless country-style or baby back pork ribs
  • 12 oz can of beer OR 12 oz chicken stock
  • 1 cup BBQ sauce
  • 1/4 cup pancake syrup

Instructions

  • Brown ribs either in a large skillet or by placing under the broiler for a few minutes.
  • Add ribs and remaining ingredients to a 7- or 10-cup rice cooker. Stir.
  • Set rice cooker to "COOK" and check ribs every 30 minutes. Theoretically, when the cooker switches to "WARM" the ribs are done and the sauce is reduced to a sticky syrupy conistency. Your rice cooker may cook differently than mine, hence, it's a good idea to check the progress periodically.

Nutrition

Serving: 1serving | Calories: 658kcal | Carbohydrates: 47g | Protein: 26g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 128mg | Sodium: 886mg | Potassium: 573mg | Fiber: 1g | Sugar: 24g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg

 

 

 

bbq ribs
Sweet-n-Sticky Boneless BBQ Ribs
 

 

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