Post Number One!!

First post! Well... welcome! I finished finals a couple of days ago, and after celebrating with some sushi, I decided to finally get to cooking! For dinner, I cooked one of my favorites: Herb and Panko Crusted Chicken with Feta Sauce. This has been one of my favorite recipes for a while, and it is always a huge hit! Not to mention, it's super easy and doesn't require an insane amount of ingredients. For a side dish, I had some potatoes that needed to be cooked, and tried a new recipe I found on the Food Network website: Rosemary Roasted Potatoes. These turned out delicious! Definitely one of our new favorite go-to recipes.
Here is the finished product:

(It doesn't look like much, but we could not stop eating it...)

Herb and Panko Crusted Chicken with Feta Sauce
Ingredients:
Chicken:
2/3 cup panko
2 tbsp Italian seasoning
4 skinless boneless chicken breasts (I use chicken breasts that are thinly sliced, because they don't take as long to cook)
1/2 tsp salt
1/4 tsp black pepper
4 tsp olive oil
Feta Sauce:
1 lemon
1 tbsp chopped fresh mint
4 tsp olive oil
1 (3.5 oz) package feta cheese

Directions:
1. Combine panko and Italian seasoning in a shallow bowl or plate. Season the chicken with salt and pepper, then dredge in the panko mixture (get as much on the chicken as you can)
2. Heat oil in a large skillet over medium-high heat. Add the chicken and cook around 5 minutes on each side (you may want to reduce the heat when you flip the chicken, so the panko crust doesn't burn). Spoon some feta sauce on top and serve up!
3. Feta sauce: Squeeze juice from lemon (should be around 2 tbsp of juice). Combine the lemon juice, mint, oil, and pepper in a small bowl and stir. Add the cheese and stir.

Enjoy! This recipe is fab, and is even good leftover!

Rosemary Roasted Potatoes
Ingredients:
1 1/2 pounds small red or white-skinned potatoes (I actually used russets, because that's what I had on hand, and it tasted great!)
1/8 cup good olive oil
3/4 teaspoon  salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (about 3 cloves)
2 tablespoons minced fresh rosemary leaves (I just used crushed store bought)

Directions:

Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour (NOTE it only took mine about 30 minutes), or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

Remove the potatoes from the oven, season to taste, and serve.