Vegetables Archives

Vegetables

Dutch Oven Balsamic Chicken And Vegetables

Savory Dutch Oven Balsamic Chicken And Vegetables are a fall and winter favorite!

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I used a dutch oven for this meal, but you can also use a large baking/casserole dish if you prefer. Just make sure it’s large enough to hold all the ingredients without spilling over because you’ll need to cover it tightly with foil.

Lightly oil the bottom of your dutch oven with olive oil. Nestle 2-4 boneless chicken breasts in the bottom. I use thin breasts, so if each piece is large and thick, consider butterflying the meat or slicing each breast horizontally to create two thiner pieces from each piece. Then pile on the veggies. I used a bag of tri-colored potatoes, a few rainbow carrots, and one large sweet onion. I chopped them into large chunks and seasoned them with salt and pepper. I also added a few cloves of garlic, rough-chopped. Look how pretty they are!

Want more dutch oven recipes? Check out this amazing cookbook with oodles of recipes for soups, stews, desserts, savory meals and more. It’s a keeper!

Add 1 cup water or white wine, and 1/3 cup balsamic vinegar to the pot. Lastly, add some herbs – I used about 1 tablespoon of an Italian seasoning blend. Fresh herbs would be amazing if you have them on hand. Put the lid on and bake for an hour at 350°.

About half way through I added some frozen peas to the pot and checked the liquid levels. You may or may not need to add a little more wine or water. Depending on how tender you like your veggies, continue cooking for another 30 to 45 minutes.

(Here’s my favorite dutch oven. Everything cooks evenly and cleanup is a breeze!)

When ready, serve up this deliciousness!

If you’re a balsamic vinegar lover, you might want to add just a dash more of that yumminess to the final product. Enjoy!

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Dutch Oven Balsamic Chicken And Vegetables

Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

Dutch Oven Balsamic Chicken And Vegetables

Author: Zesty Olive

Serves: 2-4

Ingredients

2-4 boneless chicken breasts (I use thin breasts, so if each piece is large and thick, consider butterflying the meat or slicing each breast horizontally to create two thiner pieces from each piece.)
1 bag (1.5 lbs) tri-colored potatoes
4-5 large carrots
1 large sweet onion,
2 cloves garlic
1½ cups frozen peas
1 cup white wine (or water)
⅓ cup balsamic vinegar
1 Tablespoon Italian Seasoning
Salt and Pepper, to taste

Instructions

Equipment: Dutch Oven or large baking/casserole dish
Preheat oven to 350° F.
Lightly oil the bottom of your dutch oven with olive oil. Nestle 2-4 boneless chicken breasts in the bottom.
Wash and scrub potatoes. Cut in half and add to pot.
Wash carrots. Cut off ends. Peel if desired. Chop into large chunks and add to pot.
Peel and chop onion and garlic cloves into large chunks and add to pot.
Salt and pepper generously.
Add 1 cup water or white wine, and ⅓ cup balsamic vinegar to the pot.
Lastly, add Italian seasoning blend.
Put the lid on and bake for 50 minutes.
Carefully remove dutch oven and/or lid and add frozen peas to the pot. Also check liquid level and add more wine or water if needed.
**Continue baking for another 30-45 minutes, depending on how tender you want your vegetables.

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Casseroles, Recipes, Sides, Vegetables

Creamed Corn Casserole

Here my easy recipe for how to make a creamed corn casserole using fresh corn off the cob.

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This recipe is so easy and the end result is a sweet, creamy corn casserole that you won’t be able to stop eating!

Begin with fresh corn. Remove the corn from their husks, rinse and remove the corn silks. It’s okay if you don’t remove them all – I’m not sure that’s even possible! It won’t hurt if there are a few silks hanging out in the end product.

You’ll need a large, deep bowl for cutting the kernels, as well as a smaller bowl, turned upside down, to fit inside the larger bowl. Rest and hold an ear of corn, vertically, on top of the smaller bowl while you slice off the kernels of corn. This will allow your knife room to slice all the way to the bottom of the ear of corn while the kernels fall into the larger bowl. Work your way around each ear of corn, slicing the kernels off. Flip your knife over to the dull side and using a little pressure, scrape the ear of corn, vertically, to release any milky residue left on each ear of corn. Repeat this process for each ear of corn.

Then, you’ll just add some heavy cream, butter, salt and pepper and stir to combine. Pour the mixture into a baking or casserole dish and bake until done. (I love my Le Creuset casserole dish – clean up is a breeze!)

I like to get a little brown color on the top, but make sure you don’t over-bake it. You don’t want it to be dry.

You’ll be amazed at how sweet the corn tastes! That’s pure fresh corn, no sugar added, that gives it the sweet taste. Oh, the cream helped, too!

Not in the mood for creamed corn? Check out my Grilled Corn On The Cob recipe!

Creamed Corn Casserole

Prep time

15 mins

Cook time

45 mins

Total time

1 hour

Creamed Corn Casserole, adapted from The Pioneer Woman

Author: Zesty Olive

Serves: 4-6 servings

Ingredients

6 - 8 ears of corn, removed from husk
⅔ cup heavy cream
3 Tablespoons of butter, softened
½ teaspoon, salt
Pepper, to taste

Instructions

Remove the corn from the husks, rinse and remove corn silks.
In a large, deep bowl, slice off the kernels of corn. With the dull side of the knife (or a regular dinner knife), press and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside.
Add heavy cream, softened butter, salt and pepper, to taste; mix well. Pour mixture into a baking dish. Bake at 350Fº for 45 - 60 minutes or until thoroughly warmed through.

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Recipes, Sides, Vegetables

Fried Okra Recipe

Here’s my easy recipe for fried okra, a classic southern side dish, made in a cast-iron skillet!

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In the south, fresh okra is a staple at farmer’s markets and grocery stores. It’s so easy to prepare in a cast iron skillet. This classic southern fried okra dish is very simple and easy to make. I’ll even show you how to minimize any slime factor when preparing this okra recipe!

When purchasing okra at the market, look for and choose the smaller pods. Smaller pods will equal less slime factor. Plus, the larger pods are usually less tender, so really seek out small to medium pods. Wash, rinse and completely dry the okra before slicing the pods for this recipe. Dry okra pods equal less slime when slicing and cooking.

Cut off the ends and tips of each okra pod and then slice each pod into small pieces, about half an inch per piece. If you slice the pieces too small, you’ll induce the slime factor. Once the okra is sliced, set aside.

If you love southern produce, check out this amazing cookbook with recipes specifically for southern style veggies!

In a mixing bowl, combine flour, corn meal and salt and pepper. Add the sliced okra and stir to combine and coat each pod in the cornmeal mixture.

In a cast iron skillet, add oil and heat until sizzling. Use a slotted spoon to add okra to skillet. The slotted spoon will help shake off any cornmeal mixture that didn’t adhere to the okra. You don’t want the excess cornmeal in the skillet because it will fry quickly and burn. Layer the okra on the bottom of the skillet and let fry until lightly brown on the bottom. Turn heat down and gently turn the okra over and brown the other side. Make sure all sides have fried to a golden brown before removing from skillet.

Drain okra on a paper towel before serving.

If you love cooking with a cast iron skillet, check out more skillet recipes:
Skillet Chicken Fajitas
Skillet Garlic Chicken With Sun-Dried Tomatoes
Quick & Easy Chicken Fiesta Skillet

If you like these recipes, consider joining the Zesty Recipes Facebook Group. We’d love to have you!

Fried Okra Recipe

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Fried Okra Recipe

Author: Zesty Olive

Serves: 2-4

Ingredients

2 pounds okra, sliced
¾ cup corn meal
½ cup all-purpose flour
Salt and pepper, to taste
¼ cup Sesame oil (or vegetable oil)
Note: best prepared in a cast iron skillet.

Instructions

Wash and completely dry okra before slicing. Slice in half-inch thick pieces, or slightly smaller. Set aside.
In mixing bowl, combine flour, cornmeal and salt and pepper.
Add sliced okra to cornmeal mixture and stir to coat each piece.
Heat oil in iron skillet until sizzling.
Use a slotted spoon to add okra to skillet. The slotted spoon will help shake off any cornmeal mixture that didn't adhere to the okra.
Layer the okra on the bottom of the skillet and let fry until lightly brown on the bottom.
Turn heat down to medium, and gently turn the okra over and brown the other side. Make sure all sides have fried to a golden brown before removing from skillet.
Drain okra on paper towels before serving.

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