WHAT TO DO WITH POTATOES FOR DINNER RECIPES

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HONEY MUSTARD SHEET PAN CHICKEN DINNER WITH POTATOES …



Honey Mustard Sheet Pan Chicken Dinner With Potatoes … image

Two kinds of mustard make all the difference in this sheet-pan dinner. Dijon mustard mixed with honey serves as a sweet-tart marinade for the chicken, while the whole seeds in old-style mustard add pops of crunch and flavor to the dressing.

Provided by Anna Stockwell

Total Time 45 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 13

2 Tbsp. Dijon mustard
2 Tbsp. plus 2 tsp. honey
1/3 cup plus 3 Tbsp. extra-virgin olive oil, divided
4 whole chicken legs (thigh and drumstick; about 2 lb. total), patted dry
2 1/2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
1 1/2 lb. baby Yukon Gold potatoes, halved
4 rosemary sprigs
1 garlic clove, finely grated
3 Tbsp. fresh lemon juice
4 tsp. whole grain mustard
1 small head of frisée or 1/2 small head of escarole, trimmed, torn into bite-size pieces
1/2 cup parsley leaves

Steps:

  • Place a rack in top third of oven; preheat to 375°F. Whisk Dijon mustard, 2 Tbsp. honey, and 1 Tbsp. oil in a medium bowl to combine. Season chicken on all sides with 1 tsp. salt and 1/2 tsp. pepper. Transfer to bowl with honey mustard and toss to coat.
  • Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and remaining 1/2 tsp. pepper on a rimmed baking sheet. Arrange chicken legs (skin side up) in the center of pan; discard excess marinade. Arrange potatoes around outside of pan in an even layer, then turn cut side down (this will help them brown better). Arrange rosemary over potatoes. Roast until chicken and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, 30–40 minutes.
  • Whisk garlic, lemon juice, whole grain mustard, and remaining 1/3 cup oil, 2 tsp. honey, and 1/2 tsp. salt in a small bowl. Divide chicken and potatoes among plates, then arrange frisée and parsley alongside potatoes. Drizzle dressing over chicken, potatoes, and frisée.
  • Do Ahead: Chicken can be marinated 8 hours ahead. Cover and chill.

SLOW-COOKER STEAK AND POTATOES DINNER RECIPE ...



Slow-Cooker Steak and Potatoes Dinner Recipe ... image

A few minutes prep in the morning and you can have a delicious one-pot dinner in the evening.

Provided by Betty Crocker Kitchens

Total Time 7 hours 25 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 9

1 1/2 lb beef tip steak, trimmed
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 1/2 cups sliced onions
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon sugar
1 bag (19 oz) frozen garden vegetable medley

Steps:

  • Spray 4- to 5-quart slow cooker with cooking spray. Sprinkle both sides of beef with flour, salt and pepper. In 12-inch skillet, heat oil over medium heat until hot. Cook beef in oil 6 to 8 minutes, turning occasionally, until brown on both sides.
  • Place onions in slow cooker. Top with beef and tomatoes; sprinkle with sugar.
  • Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.
  • About 15 minutes before steak is ready to serve, microwave vegetables (potatoes are in the medley) as directed on bag. Stir into beef mixture.

Nutrition Facts : Calories 280 , CarbohydrateContent 20 g, CholesterolContent 80 mg, FatContent 0 , FiberContent 3 g, ProteinContent 34 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 700 mg, SugarContent 6 g, TransFatContent 0 g

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