What's Up - Your guide to what's happening in Fayetteville, AR this week!
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march 8-14, 2020 What's up! 47 try these recipes One pot, one pan, one hour Make up for that hour you lost by taking it easy in the kitchen Crispy Rosemary Chicken and Fries Ingredients • 8 chicken thighs • 6 small red potatoes, quartered • ½ cup extra-virgin olive oil, or as needed • 1 tablespoon chopped fresh rosemary • 1 ½ teaspoons chopped fresh oregano • 1 ½ teaspoons garlic powder • salt and pepper to taste Directions 1. Preheat the oven to 375 degrees F. 2. Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper. 3. Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness. One Pan Orecchiette Pasta Ingredients • 2 tablespoons olive oil • 1/2 onion, diced • salt to taste • 8 ounces spicy Italian sausages, casings removed • 3 1/2 cups low-sodium chicken broth, divided, or as needed • 1 1/4 cups orecchiette pasta, or more to taste • 1/2 cup roughly chopped arugula, or to taste • 1/4 cup finely grated Parmigiano-Reggiano cheese, or to taste Directions 1. Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes. 2. Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes. 3. Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano- Reggiano cheese. Ultimate All in One Chicken Dinner Ingredients • 2 tablespoons vegetable oil • 2 tablespoons margarine • 1 medium onion, sliced • 1 green bell pepper, seeded and cut into strips • 2 stalks celery, diced • ¾ cup sliced fresh mushrooms • 4 skinless, boneless chicken breast halves • 4 medium potatoes, peeled and diced • 2 (14 ounce) cans cut green beans, drained • 1 (14 ounce) can chicken broth • 1 teaspoon salt • ¼ teaspoon dried thyme • ¼ teaspoon cayenne pepper • 1 bay leaf Directions 1. Heat the oil in a skillet over medium heat. Melt the margarine in the skillet. Stir in the onion, bell pepper, celery, and mushrooms, and cook until tender. Set vegetables aside, and cook the chicken breasts in the skillet 10 minutes on each side, until juices run clear. 2. Return the cooked vegetables to the skillet. Mix in the potatoes and green beans. Pour in the chicken broth. Season with salt, thyme, cayenne pepper, and bay leaf. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally, until potatoes are tender and most of the liquid has been reduced. Remove the bay leaf before serving. Courtesy allrecipes.com