The Science Nerd

Tag: green beans

Oven Baked Chicken

February 28, 2012

Last night’s meal was not anything fancy, but it sure was tasty.  Oven roasted chicken, parmesan mashed potatoes and green beans.  Here is the recipe – perfect for those evenings when you don’t feel like cooking, but are too hungry for cereal.



  • Preheat the oven to 425.
  • Take one large chicken breast and cut in in half (which makes the perfect portion size for us).
  • Then I covered both sides of chicken with rotisserie seasoning.
  • While working on this, heat 1 Tbs oil in a oven proof skillet on medium-high heat.
  • Place the chicken in the skillet, allow one side to brown (2- 3 minutes), then flip.
  • Brown the other side and then place skillet (and chicken) in the oven.
  • Cook for 30-40 minutes, or until meat thermometer reaches 170 degrees.

While chicken is cooking, work on the side dishes

  • Peel and cube potatoes.
  • Boil on the stove until soft.
  • Drain, add milk, cream cheese and 1/3 cup grated parmesan cheese.
  • Mash with a potato masher until desired consistency.

And I just heated up some canned green beans (french cut) to keep it simple, you certainly could pair this with any vegetable or salad that fit your tastes.

So, the whole meal took about 40 minutes to prepare and cook, but it certainly wasn’t an intense time of prep work.


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Scotch Eggs

February 7, 2012

In honor of Gayle’s Scottish heritage, we occasionally have Scotch Eggs for dinner.  Although, as usual, we have made some changes  to recipes I’ve found in order to suit us.

scotch egg2

The eggs wrapped in sausage were originally made to be food on the go.  Something farmers could take with them out to the fields and have a substantial lunch that could be carried in their pockets.  We eat them hot, and forgo the mustard sauce that you often see.

Here is my recipe:

4 eggs – hard boiled and peeled

1 lb sausage (I sometimes use spicy sausage, sometimes mild and I have even been known to go crazy and mix the two)

scotch egg

Encase each egg with 1/4 of the sausage.  Place on a roasting pan and bake at 375 for 35-45 minutes.

And that’s it! Very easy, and very tasty. If you don’t have a roasting pan, you can use anything that will keep the eggs out of the grease that drips from the sausage.

I usually serve the eggs with green beans and mac & cheese, but your side dishes can be anything that sounds good to you.  The eggs can also be served sliced or cut into quarters as finger food at a party.


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Anything wrapped in bacon is great. But stuff it with blue cheese (or any cheese, for that matter)as well, and it becomes downright divine! Tonight’s dinner did not disappoint. The recipe was a slight variation on Rachel Ray’s recipe found here. Since I didn’t have spinach or arugula, here is how the prep went for me:

1 boneless skinless chicken breast, cut in half
Black pepper
4 to 5 ounces blue cheese crumbles
4 slices bacon
1 large potato
1 can french cut green beans
1 cup chicken stock


Preheat oven to 425 degrees F.

Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper. Stuff chicken breasts with blue cheese. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm. I also placed a meat thermometer in one of the breasts and removed the chicken when the internal temperature was 175 degrees F. (I think 165 F is the recommended temperature, but it didn’t hurt anything to cook them a bit longer.)

I also peeled and diced my potato, then cooked the pieces in the chicken broth for some additional flavor. The can of beans was opened, the beans put in a saucepan, a tablespoon of oil was added and they were cooked until done.

The meal was a huge hit. Everything tasted great, and the prep was not too difficult. We will definitely be having this one again.

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