Theodore put together this meal for us. While the guy is becoming a really good cook, he doesn’t generally cook for us. He is too busy and so he just eats the food and does all his cooking at the restaurant. He was off from school today since it was a teacher workday so he had some extra time on his hands to cook. We had him cook Chicken and Veggie Mash, a recipe that Paula found in the October 2015 Cooking Light. We made some adjustments since the original recipe called for making a hash recipe that called for steak. But it was still quite delicious. A lot of the prep work was done when Paula pulled apart the rotisserie chicken on Saturday and we roasted 3 cups of Yukon Gold potatoes on Sunday. TJ just had to throw all the ingredients together.

If you want to try the recipe, start by heating a few tablespoons of olive oil in a skillet over medium heat. Add 1 cup sliced red onion, 1 can of drained artichokes, and 1 tablespoon of dried thyme. Cook for about 5 minutes.

Heat a cast-iron skillet over medium-high heat. Add another 3 tablespoons of olive oil and the roasted potatoes. Cook for 4-5 minutes. Stir in the onion mixture, 1/2 cup of chopped roasted bell peppers, 1 tablespoon of oregano, 8 ounces of shredded rotisserie chicken, 2 ounces of grated Parmesan cheese, and the garlic cream (Note: This is made by roasting 2 garlic cloves in a little olive oil and then squeezing the pulp from the garlic. Add the pulp to 1 cup of half-and-half and bring to boil before removing from the heat). Cook everything for 2-3 minutes. Stir a few tablespoons of half-and-half if necessary to moisten the hash.

When serving, top with a tablespoon of fresh chopped oregano and 1 tablespoon of grated Parmesan cheese.

This was definitely a good meal for a cool fall dinner. I would gladly make this recipe again later this winter….

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