Rosemary Lemon Chicken Skillet

This is a recipe I got off Pinterest and it is PHENOMENAL. It is easy, simple, and - best of all? ONE POT MEAL. That's always a winner in my book!

Rosemary Chicken Skillet

3/4 lb. small red-skinned potatoes, halved, or quartered if large
Kosher salt
2 sprigs fresh rosemary, plus 1-1/2 Tbsp. leaves
2 cloves garlic, smashed
Pinch red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 Tbsp. extra-virgin olive oil
4-6 boneless, skinless chicken breasts
10 ounces cremini mushrooms, halved

Preheat oven to 450° F. Cover potatoes with cold salted water in a saucepan. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and spread on a greased roasting pan. Mince and mash rosemary leaves, garlic, 2 tsp. salt and red pepper flakes into a paste. Transfer to a bowl. Stir in juice of 1 lemon and the olive oil. Add the chicken and turn to coat. Marinate at least 30 minutes.

Heat a large cast-iron skillet over medium-high heat. Brown chicken on both sides. Remove chicken from pan then add and sauté mushrooms. Place chicken over mushrooms and drizzle with any leftover marinade and remaining lemon juice. Add rosemary sprigs and squeezed lemon halves to the skillet. Transfer to the oven, along with potatoes, and roast, uncovered, until the chicken is cooked through and potatoes are crisped, 20 minutes.

Shrimp and Grits

We're loving shrimp right now.  Especially when you buy it frozen at $5 a pound, whoohoo!  Give this one a try, even if you think you don't like grits (as my sweetheart thought before he tried this dish)!  It is killer delicious, relatively healthy (look for "Lite Polska Kielbasa" made by Hillshire Farms) and comes together so quickly.  You won't regret this one! 

1 Tbsp. canola oil

1 turkey kielbasa sausage, sliced into rounds

2 scallions, chopped

1 clove garlic, minced

8 oz. fresh mushrooms, sliced

Salt and black pepper to taste

1 lb. medium shrimp, peeled, deveined

1/2 c. low-sodium chicken broth

1/2 tsp. cayenne pepper

1/2 c. quick-cooking grits

1/4 c. shredded sharp Cheddar cheese

Heat oil in a large cast-iron skillet or sauté pan over medium-high heat until lightly smoking.  Add kielbasa; cook a few minutes, until lightly browned.  Add scallions, garlic, and mushrooms.  Season with salt and pepper to taste.  Cook until mushrooms are lightly browned, 3 to 4 minutes.  Add shrimp and continue cooking until shrimp are just pink and firm to the touch.  Stir in broth and cook another 3 minutes, until liquid has reduced by half and shrimp are fully cooked.  Meanwhile, cook grits according to package directions, salting generously.  When thick and creamy, add cheese and season to taste with salt and pepper.  Divide grits and shrimp mixture among 4 bowls.

Shrimp Rolls

Delicious, easy, quick (cooked, eaten, and cleaned up in 20 minutes), reasonably priced, and easy to make for just one or two if you buy frozen shrimp and portion out.  We bought "Extra Large" frozen shrimp (31-40 per pound... Not large by this girl's standards, but whatevs.  $5/lb is fine with me) and portioned 6 shrimp per roll.  These are an excellent summer dish when you want something light with a little mayo, but not your greasy, nasty, overloaded-with-mayo potato salad.  Give these a shot - you won't regret it!  

1 lb. medium shrimp, peeled, deveined

2 celery hearts, diced

1/4 c. minced red onion

2 Tbsp. mayonnaise

1-2 Tbsp. lemon juice

Salt to taste

4 high-quality hot dog buns, toasted

Bring a small pot of water to boil.  Drop in shrimp, remove from heat, and let sit for 6-8 minutes.  When shrimp are pink and firm to the touch, drain and cool.  Mix together remaining ingredients.  Divide the shrimp mixture among the hot dog buns and serve immediately.