dinner recipe Archives - 2 Sisters 2 Cities

Posted by Meaghan Barry on November 5, 2013

Campbell's Dinner Sauces

K and I are always on the look-out for easy to prepare dinner ideas. K is usually tired when she gets home from her long workday and commute. I am also looking for easy dinner solutions when 5:00 rolls along after taking care of my two crazy boys all day. We were recently asked to try Campbell’s line of skillet sauces and slow cooker sauces. I was excited about the prospect of an easy dinner idea to add to our weekly menu!

Campbell’s has an entire line of skillet sauces, in addition to a line of slow cooker sauces. They include:

Campbell’s Skillet Sauces

Marsala
Toasted Sesame
Scampi
Thai Green Curry

Campbell’s Slow Cooker Sauces

Tavern Style Pot Roast
Sweet Korean BBQ
Apple Bourbon BBQ
Hawaiian Luau
Mexican Red Chile Taco
Moroccan Spiced Stew

Campbell's Marsala Skillet Sauce

I decided to try the Campbell’s Marsala Skillet Sauce as I have not had chicken marsala in quite awhile. It was extremely easy to pull together. I heated up a little vegetable oil in my skillet, browned the chicken for a few minutes, added the Marsala Skillet Sauce, and then allowed the chicken to finish cooking in the sauce. I paired it with steamed green beans and some egg noodles. So easy! I usually try to pull together dinner during the boys’ naptime, but this meal was easy enough to make with both of them up.

Campbell's Marsala Skillet Sauce

The final result: so delicious! I’m so happy to have come across an easy and satisfying dinner option to feed our family. Sometimes I feel such pressure to pull a nice dinner together and it’s nice to know that I will always have Campbell’s dinner sauces as an option in my back pocket.

I’m looking forward to trying more of the Campbell’s dinner sauces…next up I plan to try the Sweet Korean BBQ Slow Cooker Sauce. The back of the pouch features Korean Tacos- shredded beef, cabbage, and spicy sour cream rolled up in a flour tortilla…sign me up!

Which of the Campbell’s dinner sauces sound appealing to you?

sister m signature

Disclosure: This post brought to you by Campbell’s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed! Learn more at http://www.campbellsauces.com/.

Posted by 2 Sisters 2 Cities on January 14, 2013

Roast Chicken with Garlic, Lemon, and Parsley

I recently tried this recipe for roast chicken with garlic, lemon, and parsley and I just had to share it on 2S2C. My husband’s Aunt N gave me this recipe a few years ago and I had filed it in the chicken section of my recipe binder. Last week, I was looking to make a dinner recipe for someone who recently had a baby and I wanted to be able to serve our family the same dinner that evening. This roast chicken recipe actually calls for two whole chickens so I figured it would work out well.

The chicken turned out really delicious. I highly recommend starting off with a higher-quality whole chicken, such as Bell & Evans. While they are definitely a bit more pricey than standard grocery store whole chickens, we could really taste the difference in the quality of the meat. The garlic, lemon, and parsley marinade also added the perfect punch of flavor as well.

The original recipe for this chicken is from the Hamersley’s Bistro in Boston’s South End. I read a story that they have been serving this chicken on the menu for over twenty years and no matter what placement it gets on the menu, it sells out almost every night. When we lived in the city, we always walked by this restaurant and I have no idea why we never went. Now I am definitely intrigued and I want to pay it a visit (although now I can always make this chicken at home!)

I ended up serving this with garlic rice pilaf and a mixed green salad with walnuts, crumbled goat cheese, and dried cherries (which is just a different variation of toppings used in the apple, walnut, and blue cheese salad.) Both of these recipes are quite easily doubled if you are looking to make a full dinner for your family and share with another.

roast chicken

Roast Chicken with Garlic, Lemon, and Parsley

Author: 2 Sisters 2 Cities

Prep time: 2 hours 5 mins

Cook time: 2 hours

Total time: 4 hours 5 mins

Serves: 8

Ingredients

1 bunch fresh Italian parsley, leaves picked off and stems discarded
3 garlic cloves
3 shallots
3 tablespoons Dijon mustard
2 teaspoons kosher salt
2 teaspoons ground black pepper
6 tablespoons extra virgin olive oil
Grated zest of 1 lemon
2 whole chickens (I prefer Bell & Evans brand), 4 pounds each

Instructions

To prepare the marinade, place parsley, garlic, shallots, mustard, salt, pepper, olive oil, and lemon in food processor and process until smooth. Meanwhile, remove chicken from packaging, remove giblets, and blot dry with paper towels. Place chickens side by side on a rack within a roasting pan. (Make sure your roasting pan is large enough for there to be some space between the two chickens so air can circulate. Otherwise, you may need to use two pans.) Rub the marinade all over the chickens and cover the chickens with a layer of plastic wrap. Allow to marinade 2-24 hours.
Once chicken is done marinating, preheat oven to 350 degrees. Cook chickens for approximately 1 hour and 30 minutes to 2 hours. Remove chicken from oven and allow to cool once it reaches 165 degrees F in the thickest part of the thigh. Cooking time can vary greatly from oven to oven- I highly recommend investing in a good-quality thermometer to ensure that the chicken reaches the proper temperature. Allow chicken to cool for approximately 20 minutes before carving.

Source: Adapted from Bistro Cooking at Home by Gordon Hamersley

sister m signature

Posted by 2 Sisters 2 Cities on September 8, 2012

Jalapeño poppers weren’t something I always desired. I had thought they would be too spicy for me until a friend made me try hers in college. After that, it was love at first bite and I couldn’t get enough. I love jalapeño poppers so much I once telepathically communicated with my mom to tell her to make them for me. Okay, okay, maybe it wasn’t exactly telepathic, but I did tell my little sister that I thought it would be amazing to have jalapeño poppers when we got home. Which we didn’t discuss again until we got home and my mom had made homemade jalapeño poppers. She never had made them for us before either, so see, totally telepathic! I have tried a few homemade jalapeño popper recipes on my own like the one here. So when I found the recipe for jalapeño stuffed chicken I knew it would be a winner in my book.

I have been making this recipe a lot lately since my boyfriend basically asks for it every week. This was my first stuffed chicken recipe I have made because I always assumed they were too much work or too fatty, but this recipe was easy to put together and actually somewhat low-fat. To stuff the chicken I used all reduced-fat ingredients like reduced-fat cream cheese, reduced-fat shredded cheddar, and turkey bacon. I then serve the chicken with a fiesta rice which I will give you the recipe for later this week. So stay tuned for more yumminess Smile .

Jalapeno Popper Stuffed Chicken

Author: 2 Sisters 2 Cities

Serves: 4

Ingredients

2 slices of cooked turkey bacon, crumbled
3 jalapeño, chopped with seeds and ribs removed*
4 oz. reduced fat cream cheese, softened
4 oz. reduced fat shredded cheddar cheese
2 tbsp. chopped scallions
4 3oz. chicken breast, rinsed, dried and pounded thin
⅓ cup whole wheat Italian bread crumbs
1½ limes, juiced
1 tbsp. olive oil
salt and fresh pepper
olive oil non-stick spray

Instructions

Preheat the oven to 450 degrees F.
In a medium sized bowl mix together cream cheese, shredded cheese, scallions, chopped jalapeño, and crumbled turkey bacon.
In a small bowl whisk together lime juice, olive oil, salt, and pepper then place bread crumbs on a large plate.
Lay pounded out chicken onto a cutting board or working surface. Place 2-3 tbsp. of cream cheese mixture in the middle and then tightly roll chicken around the filling. Close the edges of the chicken with toothpicks so the filling doesn’t leak out (There will still be some small filling that leak out.)
Take rolled chicken and dip in lime/oil mixture and roll around. Take chicken out roll in bread crumbs. Place seam side down in the baking dish. Repeat for the rest of the chicken. Once all chicken is stuffed and breaded spray with non-stick spray.
Bake for 22-25 minutes, and serve.

*Please note- Jalapeño’s seeds and ribs are extremely hot and can burn the skin so please wear gloves or plastic bags on hands when handling and wash knife an cutting board with hot soap water after. If you do get a jalapeño burn, soak your burn in milk of magnesia, brand name Maalox (it worked for me!)

Recipe Source– Adapted from Skinnytaste