Stove Free Chicken With Red Bliss Potatoes Summer Squash And Chile Garlic Butter Recipes

GARLIC RED BLISS MASH

Steps:

• In a large pot, cover potatoes and garlic with water by 1 inch. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well.
• Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency reached. Season with salt and pepper.

CHICKEN AND SUMMER SQUASH

Steps:

• In a large nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
• Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer.
• Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.

AIR FRYER GNOCCHI AND SQUASH WITH BROWN BUTTER AND SAGE

Steps:

• Bring a large pot of salted water to a boil and line a baking sheet with paper towels.
• Cook the gnocchi in the boiling water until they float, then remove them with a slotted spoon to the lined baking sheet to dry. Empty the pot, rinse and set aside.
• Preheat a 6-quart air fryer to 375 degrees F.
• Trim the ends of the squash, cut in half lengthwise and scoop out the seeds. Slice into roughly 1/4-inch-thick half-moons. Toss the squash in a medium bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and several grinds of pepper.
• Put the squash in the air fryer basket (reserve the bowl) and cook, flipping halfway through, until golden brown in spots, about 15 minutes. Transfer to a large serving bowl.
• Preheat the air fryer again to 375 degrees F.
• Add the gnocchi to the reserved bowl and toss with 2 teaspoons olive oil and 1/2 teaspoon salt. Transfer the gnocchi to the air fryer basket and cook, flipping halfway through, until golden and crispy, about 10 minutes. Transfer the gnocchi to the serving bowl with the squash.
• While the gnocchi cooks, place the reserved pot over medium heat and melt the butter (make sure the pot is completely dry; any remaining water will make the butter splatter). Watching closely, cook the butter, swirling occasionally, until it begins to turn light golden and smell nutty, 2 to 3 minutes. Add the walnuts, sage and a pinch of salt and continue to cook, stirring; the butter will become foamy and begin to deepen in color. Continue to brown the butter until it is deep golden, about 2 more minutes. Pour the brown butter sage sauce over the gnocchi and squash, gently toss to coat and top with the Parmesan.

GARLIC AND HERB ROASTED POTATOES AND SQUASH

Steps:

• Preheat the oven to 425F.
• Cover the bottom of a large baking sheet with aluminum foil.
• Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, oregano, garlic, balsamico and salt and pepper to coat well.
• Transfer vegetables to large baking sheet and spread into a single layer, keeping any leftover oil from the bowl.
• Roast the vegetables until tender, turning every 15 minutes with a long-handled spoon, about 45 minutes to 55 minutes.
• The veggies should be tender on the inside and caramelized in places on the outside.
• Adjust seasoning to taste.
• Serve immediately.

STOVE-FREE CHICKEN WITH RED BLISS POTATOES, SUMMER SQUASH AND CHILE-GARLIC BUTTER

Steps:

• Preheat a grill to 325 degrees F.
• In a small bowl, mix the celery salt with a few pinches of kosher salt. In a medium mixing bowl, stir together the butter, red chili flakes, garlic, the juice of half a lemon and half of the celery salt mixture.
• Put some of the butter mixture on a spoon and press it under the skin of the chicken from the cavity side. Continue to work more of the butter mixture under the skin and towards the front of the bird, evenly spreading it over the breast. Work the rest of the butter mixture under the skin of the legs. It's okay if it's coming out the side; it will drip onto the potatoes as it cooks. Season the interior and exterior of the chicken liberally with the remaining celery salt mixture and some salt and pepper.
• Put the potatoes and shallots in a large skillet. Drizzle with the olive oil and season with salt and pepper. Put the skillet on the center of the grill. Arrange 2 bricks on either side of the skillet. Set a cooling rack on top of the bricks over the skillet. Put the chicken on the rack and reduce the heat to low. The grill should maintain a temperature of 325 degrees F.
• Roast the chicken for approximately 30 minutes. If the potatoes begin to brown too much, turn them and add a splash of water to deglaze the bottom. After 30 minutes, add the zucchini and yellow squash to the skillet. Cook until the chicken reaches an internal temperature of 155 degrees F, another 20 to 30 minutes.
• Transfer the chicken to a cutting board to rest for 5 minutes before carving. Top the potato-squash mixture with the basil, jalapeño slices, the juice of the remaining lemon half and some salt. Toss to combine. Carve the chicken and serve with potato-squash mixture on the side.