For the longest time Dad-oo has been dreaming on a stainless steel, non stick pan. He has dreams of deglazing pork chops, chicken breasts and who knows what else. Yes, I’m pretty sure that he has actually dreamed about these things.
So when CSNstores.com asked if I’d like to review a product of my choice from one of their 200+ web sites, I knew just what we were going to order. After a small bump in the ordering process, which was quickly resolved by my contact’s prompt reply to my email, this little number was on her way to our front door:
Look at that beauty.
Of course Dad-oo took this baby out for a test run as soon as he could. It did take a little while to get the hang of, since stainless steel needs a lower temp that other pans, due to excellent heat distribution. But he quickly figured it out. His deglazing dreams have come true. I’m pretty sure that we will never go back to our nonstick cookware. Never.
What else did we like about this pan? If you deglaze, it is super easy to clean (or you can just pop it in the dishwasher. It’s really deep, so recipes like the one below are easy to pull off. And you can pop it into the oven, up to 350º.
Look at this baby cook!
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Last week we made a delicious chicken recipe, just perfect for this pan. And can I just say that the chicken turned out so juicy and tender. It was perfect. Of course, I’m sharing the recipe with you.
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Chicken in Tomato Vinegar Sauce
Adapted from Aldi Meal Planner
2 tbsp olive oil
4 cloves garlic, chopped
2 cans diced tomatoes, drained or undrained
2 cups chicken broth
1/3 cup red wine vinegar
1 bay leaf, broken
1-1/2 lb boneless chicken breast halves (approximately 4)
1/4 tsp rosemary, or 1 tsp fresh, chopped
salt and pepper, to taste
2 tbsp unsalted butter
Over medium heat, heat 1 tablespoon olive oil in a heavy sauce pan. Saute garlic for 2 minutes. Add tomatoes, chicken broth, vinegar and bay leaf. Increase heat to medium high and bring to a boil. Reduce heat to low and simmer for 25 minutes, or until the sauce has reduce and thickened (sauce will take longer to thicken if using undrained tomatoes).
Rub the chicken breasts with rosemary, and salt and pepper to taste. Heat remaining 1 tablespoon olive oil in a large heavy nonstick skillet over medium low heat. Saute chicken until cooked, about 4-5 minutes per side. Transfer chicken to a plate and cover with tin foil to keep warm.
Pour tomato sauce into same nonstick skillet and simmer, stirring with a wooden spoon to deglaze. Reduce heat to low. Stir in butter, parsley, salt and pepper to taste. Discard bay leaf.
Serve sauce over chicken, with a side of wild rice and your favorite veggie.
Dinners for the week:
Monday: Leftovers from the weekend
Tuesday: Fish tacos
Wednesday: Cheese tortellini with homemade marinara sauce and garlic bread on the grill ($5 dinners)
Thursday: Brats, broccoli and red potatoes on the grill
Friday: Pizza with my breadmachine pizza dough and homemade sauce (AllRecipes.com)
Saturday: Leftover pizza
Sunday: French toast casserole (AllRecipes.com)
Monday: Peanut butter and banana grilled sandwiches
Tuesday: Cheesy veggie quesadilla (Wholesome Toddler Food)
Wednesday: Grilled cheese and corn
Thursday: Stuffed pitas with turkey, hummus and cheese
Friday: Chicken nuggets and carrots
Saturday: Whole wheat bagel with peanut butter, honey and raisins
Sunday: Homemade crackers, hummus, cheese and carrots
This post is also linked up to Mouthwatering Mondays, Tuesdays and the Table, Tempt My Tummy Tuesday, and Tasty Tuesday.
Disclosure: CSNstores.com provided me with a $50 gift code to use towards the purchase of a product to review on one of their web sites. Everything that I wrote is my honest opinion. Read my full disclosure policy.
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