Stephanie's Slice Of Life

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  • Tag: make ahead dinners

    • Mustard Chicken Salad

      Posted at 9:07 am by StephMo
      Jan 12th

      As I have said before in some of my Blogs, I am a huge fan of make ahead meals. Not only because there are days where I just don’t have the time to prepare a meal, but sometimes I’m just kind of tired around dinnertime and prefer to just sit and eat. So if you are like me and have more energy early in the day or also just prefer to sit and eat, you too will love this meal.

      This was a frequent “go to” dinner when my children had late day activities or games. I would prepare it when they were in school and it was not only ready for us right when we got home, but it is healthy and they loved it. It’s a win win! It also goes really well with a nice loaf of bread.

      I have been making this recipe for many years and I believe it is originally one of Ina Garten’s recipes so you know it is going to be fantastic. You can leave out the wine if you prefer or don’t have any in the house, but it does add a nice flavor.

      Ingredients:

      4 – 6 bone in chicken breasts

      Olive oil

      Salt and Pepper

      2 cups broccoli florets

      1 1/2 cups mayonaise

      2 tbsp. white wine

      1/4 cup dijon mustard

      3 tbsp. stone ground mustard

      1 cup grape tomatoes

      Prepare the chicken by placing it on a large cookie sheet and rubbing each breast with a little olive oil. Sprinkle salt and pepper over the chicken to taste.

      Cook at 375 degrees for about an hour or until the chicken is cooked. Let cool.

      Once cool remove the skin and cut the chicken into bite size chunks.

      Blanch the broccoli for 3-4 minutes in boiling water, then remove from the pot and transfer to a bowl of ice water, this will stop the broccoli from cooking. Drain and set aside. I squeeze the broccoli because it really does hold the water.

      Cut the tomatoes and half and also set aside.

      Whisk together the mayonaise, mustards, and wine in a large mixing bowl.

      Add the broccoli, tomatoes, and chicken to the mixture and combine well.

      Look at the beautiful color of the broccoli from blanching!

      Refrigerate for at least an hour before serving.

      And that’s it! So delicious and easy!

      Posted in Dinners, Mustard Chicken Salad | Tagged chicken salad, chicken salad recipe, food blog, food blogger, healthy meals, make ahead dinners, make ahead meals, mom life, mustard chicken, mustard chicken salad, mustard chicken salad recipe, Recipes, stephanie's slice of life
    • Spinach Sausage Strata

      Posted at 10:45 am by StephMo
      Dec 14th

      Who doesn’t love a meal that you can put together whenever you want, and then just pop in the oven at dinner time. I don’t know about you, but for me dinner time is always when I have the least time, or I’m just the most tired. Life has slowed down somewhat now that my children are getting older, but this recipe was great during the crazy car pooling or sports days. Even though a strata is a perfect brunch dish, I make this for dinner along with a salad. It makes a ton, and freezes well for another night’s dinner.

      The nice thing about a strata is that you can pretty much put whatever you want in it. You can add mushrooms, or use different vegetables instead of the spinach. This is the recipe that I enjoy making (and eating) and I hope you will enjoy it as well.

      Ingredients:

      Loaf of French bread (cut into cubes)

      Package of Jones or Jimmy Dean sausage

      Fresh spinach

      1 cup shredded cheese

      A dozen eggs

      2 1/2 cups milk or half and half

      Salt, pepper, and dried oregano

      Cook sausage in a frying pan until it is no longer pink. I like to drain the grease on paper towels while I am preparing the other ingredients.

      In the same pan I saute a bunch of fresh spinach. I’m not exactly sure how much I use, I guess as much as I can fit in the pan because it cooks down so much. I probably should have used a larger pan because it didn’t yield much cooked spinach.

      Once the sausage and spinach are both cooked, you can start putting the strata together. Grease a 9″ x 13″ glass baking dish with cooking spray and use half of the bread, sausage, spinach, and cheese for the first layer, then repeat the ingredients for a second layer ending with the cheese. I used 2% Mexican cheese in this strata, but you can use whatever cheese you prefer.

      Once the layers are complete, beat a dozen eggs with 2 1/2 cups of milk, salt, pepper, and dried oregano. I use about 1/2 tsp to 1 tsp of each spice, it all depends on how much seasoning you prefer. Sometimes I might use some half and half in place of the milk. This time I used 2 cups of 1% milk, and 1/2 cup of half and half. If you would rather it fattened up a bit, use all half and half.

      Once your egg mixture is beaten, slowly pour it into the glass dish making sure to cover every bit. Since I tend to make a mess, I use a ladle.

      Cover with plastic wrap and refrigerate. Overnight is best, but at least a few hours. When you are ready to put it in the oven, remove the plastic wrap and cover with aluminum foil for about the first 35-40 minutes of baking at 350 degrees. Remove the foil and cook about another 10 minutes or until it starts to brown.

      Posted in Brunch, Dinners, Spinach Sausage Strata | Tagged brunch recipe, food blog, food blogger, make ahead dinners, recipe blog, Recipes, sausage strata, spinach sausage strata, spinach strata, strata, strata recipe
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