SMOTHERED CHICKEN WITH SPINACH, POTATOES, AND MUSHROOMS
If you are looking for a creamy, cheesy, flavorful recipe - this is it! Comfort food is always welcomed in every home. I think most of you will love this dish!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish.
- Combine flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading.
- Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides, 5 to 10 minutes. Transfer to the prepared baking dish. Cook and stir potatoes in the same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish.
- Add butter to the same skillet over medium-high heat. Saute mushrooms for 2 minutes. Add green onions and garlic and saute until garlic is browned, about 3 minutes. Add soup, broth, and sherry. Bring to a boil and cook until sauce thickens, about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes.
- Pour sauce over chicken and potatoes in the baking dish. Top with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake for 20 minutes more.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 37.3 g, Cholesterol 94.3 mg, Fat 14.6 g, Fiber 4 g, Protein 39.1 g, SaturatedFat 6.4 g, Sodium 723 mg, Sugar 3.4 g
SMOTHERED POTATOES
I usually make these with salmon patties and biscuits. You can use it with almost anything.
Provided by MSUNA
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Season potatoes with salt and pepper to taste. Place flour in a shallow dish or bowl; coat potatoes with flour. Add onion to potato/flour mixture and set aside.
- Heat oil in a medium skillet over medium-high heat. When oil is hot add potato/onion mixture and cook until golden brown, stirring occasionally to prevent burning.
- When mixture has browned, reduce heat to low, add water and cover skillet. Simmer for 20 minutes, or until tender.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 40.7 g, Fat 4.9 g, Fiber 3.1 g, Protein 5 g, SaturatedFat 0.8 g, Sodium 12.2 mg, Sugar 2.5 g
KIELBASA WITH SMOTHERED CABBAGE AND MASHED POTATOES
Steps:
- In a large heavy skillet heat the oil over moderate heat until it is hot but not smoking and in it brown the kielbasa. Add the cabbage and the onion and cook the mixture, stirring occasionally, until the cabbage is browned. Add 1 1/2 cups water and simmer the mixture, covered partially, for 15 to 20 minutes, or until the cabbage is tender.
- While the mixture is simmering, in a steamer set over boiling water steam the potatoes, peeled and cut into 3/4-inch pieces, covered, for 12 minutes, or until they are very tender, transfer them to a bowl, and mash them with a potato masher. Add the milk, scalded, 3 tablespoons hot water, the butter, and salt and pepper to taste and stir the potato mixture until the butter is melted. Serve the kielbasa mixture on the mashed potatoes.
SMOTHERED POTATOES AND SAUSAGE
I first tasted this dish at a little local restaurant in Lafayette, Louisiana, my hometown. I live in Texas and where I live, all we have are chain restaurants. I was mentioning this dish to someone, and she shared this easy recipe with me. When cooking Cajun/Creole food, rarely is there an exact recipe; things are seasoned to...
Provided by Alana Ansley
Categories Pork
Time 1h45m
Number Of Ingredients 4
Steps:
- 1. Slice the sausage into 1/2-1 inch pieces and chop your onion. I use frozen, chopped onion. Peel potatoes and cut them into uniform cubes, about 1-2 inches square.
- 2. Heat 3 tbsp oil in a large skillet or Dutch oven, and add the sausage and onion. Cook over medium to medium-high heat until onions are translucent and sausage begins to brown. Add a tablespoon or two of water if sausage starts to stick.
- 3. Add potatoes to the pot along with the sausage and onions. Fill the pot with about 2 inches of water and add seasoning of your preference. Since I am from south Louisiana, I like spicy food. I use onion powder, garlic powder, and Tony Chachere's (Cajun seasoning). I sometimes add chicken bouillon powder to the water, as well.
- 4. Cover and cook over medium heat, stirring occasionally, until potatoes absorb the water, about 60-90 minutes. If the water cooks out before the potatoes are very soft, add more. You don't want the potatoes to get crusty.
- 5. Your dish is done when the water is all absorbed by the potatoes, and the potatoes are extremely soft.
SMOTHERED CUBE STEAK AND POTATOES
Make and share this Smothered Cube Steak and Potatoes recipe from Food.com.
Provided by AZPARZYCH
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Place flour on a sheet of wax paper.
- Lightly season steaks with salt and pepper.
- Coat steaks with flour, shake off excess
- In large skillet brown steaks on both sides in hot oil.
- Place fries and onions in a rectangular 3-quart baking dish.
- Top with steaks.
- In small bowl stir together soup and milk; pour over steaks, fries and onions.
- Tightly cover with foil.
- Bake about 1 hour or until steaks and onions are tender.
Nutrition Facts : Calories 175.9, Fat 8.2, SaturatedFat 1.6, Cholesterol 4.3, Sodium 16.5, Carbohydrate 21.9, Fiber 1.1, Sugar 1.2, Protein 3.7
SMOTHERED POTATOES
Make and share this Smothered Potatoes recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large heavy pot fry bacon until slightly crisp; remove, drain and crumble.
- Drain all but 2 tablespoons bacon drippings from pot.
- Add onions, red and green bell peppers, celery and potatoes.
- Cook on medium heat, covered, stirring occasionally without mashing until potatoes are tender; turn off fire.
- Sprinkle over with garlic powder, salt and pepper.
- Add processed cheese and reserved crumbled bacon, stirring gently to coat.
- Sprinkle with Parmesan cheese.
ROAST CHICKEN WITH SMOTHERED CABBAGE, BACON, AND POTATOES
Tucked under a butter- and herb-rubbed bird, savoy cabbage, thick-cut bacon, and simple potatoes meld into a caramelized, smoky, and irresistibly-tender trifecta.
Provided by Mindy Fox
Categories Chicken Dinner Cabbage Bacon Potato Roast Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 15
Steps:
- Arrange rack in middle of oven; preheat to 425ºF. Finely zest lemon into a medium bowl. Cut zested lemon in half lengthwise; set one half aside and reserve the other for another use. Add garlic, chives, parsley, and butter and mash together with a fork.
- Pat inside and outside of chicken dry. From edge of cavity, loosen skin from breasts and thighs. Push butter mixture under skin, then gently rub outside of skin to evenly distribute over breasts and legs. Tie together legs with twine. Season chicken with 1 1/2 tsp. salt and 1/2 tsp. pepper.
- Heat roasting pan in oven 10 minutes. Meanwhile, toss potatoes, bacon, caraway seeds, 1/4 tsp. salt, 1/8 tsp. pepper, and 1 Tbsp. plus 1 tsp. oil in a large bowl. Toss cabbage and remaining 1/4 tsp. salt, 1/8 tsp. pepper, and 1 Tbsp. plus 2 tsp. oil in another large bowl.
- Remove pan from oven; quickly combine and arrange potato mixture, cabbage mixture, and remaining oil left in bowls in pan, spreading toward edges to make room for chicken. Place chicken, breast side up, on top; it's okay if chicken sits on some vegetables. Carefully return pan to oven and roast 25 minutes (some cabbage edges will be blackened).
- Remove pan from oven; squeeze reserved lemon half over chicken and vegetables. Gently stir vegetables to coat with pan drippings. Reduce oven temperature to 400ºF and continue roasting until chicken juices run clear when thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 40-50 minutes more.
- Transfer chicken to a cutting board; let rest 15 minutes. Carve, serve with vegetable mixture, and top with parsley leaves.
SMOTHERED POTATOES
My mom made this dish which helped stretch our meals, and was a good filler for the men folks. There will probably be a fight over who can get the most crispiest potatoes!
Provided by Justmez2
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel and slice potatoes to a quarter inch thin.
- Place in large dish with and inch of water above potatoes.
- Microwave for 10 minutes, checking after 5.
- Heat oil in a non-stick skillet, which will allow better browning on medium-high.
- Dry off potato slices, add to pan, turning over gently and letting them brown and get crispy.
- After most are brown, turn heat down to low-medium, cover with lid and steam 5-10 minutes checking and continuing to turn.
- Slice 12-14 slices of Medium Cheddar Cheese are what ever you prefer and place on top of potatoes, turn heat down to low add salt and pepper.
CAJUN SMOTHERED POTATOES
Make and share this Cajun Smothered Potatoes recipe from Food.com.
Provided by CajunCooking
Categories Potato
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix sausage, bacon, Tasso, potatoes in cooking pot. Season mixture with seasoning listed above.
- Add water to potatoes. Do not cover potatoes completely with water!
- Cook over medium to high heat, stir-ring occasionally to keep from sticking until potatoes are tender.
- Serve hot.
MOMS SMOTHERED MASHED POTATOES #5FIX
5-Ingredient Fix Contest Entry. Can we say easy. I grew up with this recipe. The four men in the house rated this one of their all time favorites. It is now my three mens favorite. I fix it at least once a month. Home-style midwest comfort at its finest. No more peeling and chopping potatoes. Simply Potatoes has come to the rescue. Come home from work and have a hot meal ready in fifteen minutes!!!!
Provided by princess mila marie
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Brown ground chuck and chopped red onion in a large skillet. Drain fat (I push the chuck and onion to the side and put a folded paper towel on the other side. Tip the pan so the fat runs to the paper towel. Less time and no need to dirty other dishes.) Add tomato soup and drained green beans. Stir and heat through. Meanwhile, heat your Simply Traditional Mashed Potatoes. Put a large mound of potatoes on each plate and smother with the green bean and tomato mixture. OMG is this good!
Nutrition Facts : Calories 403.1, Fat 20.4, SaturatedFat 8, Cholesterol 78.2, Sodium 1180, Carbohydrate 30.9, Fiber 6.8, Sugar 14.5, Protein 24.7
ROSEMARY ROAST CHICKEN WITH SMOTHERED POTATOES
The reason the potatoes are called smothered here is because they are roasted under the flattened chicken, where they absorb all its juices. Prep time assumes the chicken is already butterflied. This is easy and delicious hot, tepid or cold. From "The Supper Book", Marion Cunningham.
Provided by Elisabetta47
Categories One Dish Meal
Time 55m
Yield 1 chicken, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Brush a 9x13" baking dish with 1 T olive oil.
- Butterfly the chicken (or buy it already done to save time).
- Salt and pepper the onions and potatoes.
- Place potatoes in center of baking dish.
- Sprinkle with chopped rosemary and garlic.
- Flatten chicken out over the potatoes and surround with onion quarters.
- Drizzle remaining olive oil over chicken and salt and pepper generously.
- Put chicken in oven and roast for 45 to 50 minute until skin is browned.
- Pour off all the liquid and garnish with fresh rosemary branches.
- Serve hot or cold.
CHORIZO SMOTHERED POTATOES #5FIX
5-Ingredient Fix Contest Entry. This is an easy recipe and only requires 5 ingredients. This can be served with dinner as a side or for breakfast with dishes such as juevos rancheros or bacon. This dish is not only easy but very quick.
Provided by Chef Jaylin Hawkins
Categories Potato
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- In a large saute pan cook chorizo on medium heat for 5 minutes and add diced peppers and onions until translucent. Add hash browns and cook for 15 minutes on medium heat while turning occasionally to keep from sticking. Once potatoes have browned add cheese and cover with a lid. Remove from heat and let cheese melt.
CHICKEN CHILLI SMOTHERED BAKED POTATOES
A terrific recipe to use leftovers from week-end bbq or to make up during the winter months as a wonderful southwestern comfort food meal. We've been re-arranging our kitchen and trying to use up all the extras each week to keep the refrigerator and cabinet neat. This recipe was made up on the spot using leftover grilled chicken, leftover grilled corn on the cob, leftover baked potatoes, a can of Rotel tomatoes, a can of beans (I used black beans, but white, kidney, and pinto beans would work equally well). I was able to make it in one cast iron skillet also so clean up was a snap
Provided by RookieRetiree
Categories Black Beans
Time 35m
Yield 8 1/2 smothered potatoes, 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Heat oil in cast iron square deep skillet and saute the onion and celery until brown. Move celery and onion to the side making a well - melt butter in the well and add flour until well incorporated and stir in milk until smooth white sauce results.
- Mix onion and celery into the white sauce and add the cut corn from the cob, the Rotel tomatoes, diced grilled chicken and the beans. Mix well and then remove the sauce from the pan while you brown the baked potatoes. Add a little oil to the bottom of the cast iron pan, cut the baked potatoes in half lengthwise and place cut side down in the oil. Cook until brown.
- Cover the potatoes with the sauce mixture and add garlic and other seasonngs to flavor and then bake in oven for 15 minutes - remove and add cheese to the top and continue to bake until the cheese is well melted and the sauce is bubbly (about 10 minutes).
- Serve with chives, sour cream, cilantro, etc.
Nutrition Facts : Calories 594.4, Fat 18.2, SaturatedFat 8.8, Cholesterol 70.8, Sodium 1312.7, Carbohydrate 75.9, Fiber 13.7, Sugar 4, Protein 34.9
SMOTHERED POTATOES - PAPAS CHORREADAS, COLOMBIA
A Tale of Two Cites: Medellín and Bogotá. Bogotá is cold, the people are very traditional, 10 million of them! Medellín; A party town, warm (a.k.a. The City of Eternal Spring), party population 3 million. Most of my family came out of Medellín and its surroundings. Both cities have completely different cuisines. A couple of my uncles moved to Bogotá (I guess they like cold weather), married and stayed. My uncle Tulio married Inés and had 10 children. "Inecita", as we called her, was a great cook and her signature recipe was "Papas Chorreadas" which she would always make for me when my parents and I rolled into town. Here is my favorite recipe from my sweet Aunt Inecita.
Provided by Fabio
Categories Potato
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Scrub the potatoes and place in a large pot of boiling, salted water. Boil until tender when pierced with a fork. Drain potatoes and let cool slightly.
- 2. Finely chop the shallots or onion. Chop the white part and a inch or two of the green part of the scallions into 1/2 inch lengths. Finely chop the rest of the green parts of the scallion and reserve for a garnish.
- 3. Melt the butter in a large skillet. Saute the 1/2-inch pieces of scallion, the shallots, the cumin, and the chile powder in the butter until soft, about 5 minutes.
- 4. Add the diced tomatoes and cilantro, and cook until the tomatoes are soft and fragrant. Add the tablespoon of flour and stir briefly.
- 5. Stir in the cream, anato and cheese, and heat until sauce just comes to a boil and cheese is mostly melted. Remove from heat.
- 6. Slice potatoes into halves or wedges, and arrange potatoes onto a platter. Pour sauce over potatoes. Garnish with chopped green onion.
Nutrition Facts : Calories 331.3, Fat 16.4, SaturatedFat 9.9, Cholesterol 55, Sodium 216, Carbohydrate 38.4, Fiber 4.7, Sugar 4.6, Protein 10
SLOW COOKER SMOTHERED CUBE STEAK AND POTATOES RECIPE - (4.4/5)
Provided by mikeimmell
Number Of Ingredients 14
Steps:
- Season both sides of the cube steaks with garlic salt and black pepper OR you can season them with the montreal steak seasoning instead. Dredge the steaks in the seasoned all purpose flour. Pour olive oil into your skillet, just enough to coat the bottom of the skillet, and add 2 pats of butter to the skillet. Heat the oil and butter in the skillet being careful not to burn the butter as its heating and then brown the steaks in the skillet on both sides until they are golden brown and crisp, approximately 2 - 3 minutes on each side. Spray the inside liner of your crock pot with the cooking oil spray. Place the 4 browned cube steaks on the bottom of your crock pot. Pour 2 cups of water in a large glass and add the brown gravy mix. Stir with a fork until well blended and there are no lumps showing in the glass and then pour gravy mixture over the steaks. Crush 3 or 4 garlic cloves and then place the whole garlic cloves inside the crockpot. You can peel the garlic if you want or just throw them in as they will be removed and discarded after cooking. Spread the onions on top of the steaks in an even layer and then add the sliced potatoes on top of that. Put the 2 bay leaves in the slow cooker, cover with your lid and then cook on high for 4 hours or on low for 6 - 8 hours. After the steaks have cooked for the required amount of time, taste and re-season if needed and then add the 2 tbsp of worcestershire sauce to the crock pot about 15 minutes before serving.
THREE CHEESE SMOTHERED POTATOES, IRIS
I wanted to grill corn on the cob with the steaks yesterday, but none was to be found, so I substituted the potatoes instead.
Provided by iris mccall
Categories Vegetables
Time 55m
Number Of Ingredients 11
Steps:
- 1. Scrub potatoes and slice. Cut onions into slices.set aside in cold water.
- 2. Heat skillet and add butter, once butter is melted, add potatoes and onions
- 3. Get potato/onion mixture nicely browned. Then add in the salt and pepper, french onion dip, garlic, and cheeses.
- 4. Cover and simmer until cheese is bubbly and melted. Let the potatoes and cheddar thickened slightly before serving.
SMOTHERED PORK CHOPS WITH SCALLOPED POTATOES
I love one dish meals, and my family loves this one! I can make it several hours before dinner and keep it in the frig until i'm ready to cook it!
Provided by Patty Clare @Lolypop811
Categories Pork
Number Of Ingredients 10
Steps:
- In a skillet, saute mushrooms in butter until lightly browned and set aside. In a medium saucepan, mix mushroom gravy, cream of mushroom soup, milk, and water and cook over medium heat until well incorporated, about 5 minutes, remove from heat. Scallop potatoes (i leave skin on) and place in the bottom of a 9 x 13 baking dish. Sprinkle 1 tsp. Tony Chacher's on potatoes. Layer cheese on top of potatos, then mushrooms, then pork chops. Sprinkle 1 tsp Tony Chacher's on pork chops. Pour Mushroom gravy mixture over top of pork chops. Cover with foil. Bake at 350 for about 1 hour, or until pork chops are browned and potatos are soft.
PATATES ETOUFFEES (SMOTHERED POTATOES)
You can use any kind of stock you want, depending on the flavor of the main dish you serve these with--beef stock if you're serving beef, chicken stock with chicken--or use vegetable stock for a completely vegetarian dish. You can even use water if you absolutely must. A cast-iron pan is preferred. Do not use nonstick. From the Prudhomme Family Cookbook. Thanks to the commenters who noted that black pepper was listed twice. The second ingredient should have been white pepper.
Provided by Chocolatl
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a very large skillet over high heat for about 1 minute. Add potatoes, onions, salt, peppers and garlic, stirring well.
- Cook about 10 minutes. Each time mixture begins to brown and stick excessively, stir and scrape pan bottom well.
- Reduce heat to low and cook until mixture is mottled brown throughout, about 20 minutes, stirring and scraping only occasionally.
- Add 1/2 cup stock and scrape pan bottom well. Cook about 5 minutes, stirring only once or twice.
- Add 1/2 cup additional stock and cook another 5 minutes, stirring and scraping well, and breaking up about half of the potato pieces. Potatoes should be half creamed and half lumpy.
- Add remaining stock and green onions, stirring well. Cook about 5 minutes more, stirring and scraping occasionally.
Nutrition Facts : Calories 226.7, Fat 9.3, SaturatedFat 1.2, Sodium 593.6, Carbohydrate 33.4, Fiber 4.4, Sugar 2.8, Protein 3.9
SMOTHERED POTATOES WITH SMOKED SAUSAGE RECIPE
Provided by ukiahgal67
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 375F. 2. Dice potatoes into 1 and 1/2-inch cubes and place in cold water to keep from turning brown. Drain potatoes and place in saucepot along with chicken stock. Season lightly using salt, pepper and granulated garlic. Bring potatoes to a rolling boil, reduce to simmer and cook 10-12 minutes. Do not over cook because potatoes will be roasted. Drain potatoes well, reserving 2 cups of the chicken stock. 3. In a 12-inch cast iron skillet or Dutch oven, heat bacon fat over medium-high heat. Add sausage and saute 7-8 minutes or until lightly browned and fat is rendered. Add onions, celery, bell peppers and sliced garlic, blend well and saute 3-5 minutes or until vegetables are wilted. Add potatoes and rosemary and stir to incorporate ingredients. Adjust seasonings with salt, black pepper and granulated garlic. Add 1-1 and 1/2 cups of chicken stock and bring to a boil. 4. Stir once and place into preheated oven 15-20 minutes or until potatoes are golden brown and tender. Add green onions and parsley and cook for an additional 3-5 minutes.
SMOTHERED BEEF POTATOES
This is a fantastic recipe that my family and I came up with when we used to own a cafe. We wanted to come up with something different that could be used as a special, but that was made from ingredients we already kept on hand... it's SO easy and takes so little time!!!! I love these! YUMMY! Eat up!
Provided by Michelle my bell
Categories One Dish Meal
Time 20m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Poke holes in the potatoes with a fork, then place each in a ziploc bag and cook in the microwave for 2 minutes apiece or until done. Set aside.
- Brown ground beef in a skillet then set aside.
- Pour both cans of soup into a sauce pan and put over medium heat.
- When the soup begins to steam, begin adding your remaining sauce ingredients. You can adjust the amount of chile to suit your liking!
- Cook sauce until it bubbles and is heated through thoroughly.
- Simply top your baked potatoes with the cooked beef, then smother with sauce. It's delicious if you top this with grated cheese, sour cream, and salsa!
Nutrition Facts : Calories 747.4, Fat 39.5, SaturatedFat 13.2, Cholesterol 114.2, Sodium 2345.6, Carbohydrate 59.6, Fiber 5.1, Sugar 5.9, Protein 38.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #5-ingredients-or-less #side-dishes #eggs-dairy #potatoes #vegetables #easy #microwave #cheese #dietary #low-sodium #low-in-something #equipment
You'll also love