Garlic and Lemon Chicken with Green Beans and Potatoes

INGREDIENTS
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

DIRECTIONS
Preheat oven to 400 degrees F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Corn and Chickpea Fiesta Salad with Cilantro-Lime Vinaigrette

Ingredients

2 1/2 cups corn (fresh, frozen, canned....whatever you prefer, but if you're using canned corn make sure to drain and rinse it)
2 cans chickpeas, drained and rinsed
3 cups cherry tomatoes, quartered (about a 1 pound container)
1 green pepper, diced
1 small red onion, finely diced
1 English cucumber, chopped

Dressing:
3/4 cup extra virgin olive oil
1/4 cup fresh cilantro, chopped
4 tbsp lime juice
1 clove garlic, minced
1 tsp salt
1/2 tsp pepper




Directions

Combine all of the salad ingredients in a big bowl.

In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the salad ingredients and stir until everything is mixed well.

Refrigerate until serving or at least for a half an hour to let the flavors blend.

Baked Herb and Parmesan Potato Slices

Ingredients

2 whole russet potatoes (medium size)
2 whole large red potatoes
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp pepper, freshly ground
1/4 tsp dried parsley
1/4 tsp dried rosemary
2 Tbsp olive oil
1 Tbsp grated parmesan cheese


Directions

Preheat oven to 375 degrees F.

Rinse the potatoes and dry them off with a paper towel. Slice the potatoes at a slight diagonal. Try to keep the slices at a similar width (about a ½ inch) so they cook evenly.

Add the potato slices to a large bowl. Next add the herbs, spices, and olive oil. Mix all of the ingredients together so the olive oil and herbs evenly coat both sides of the sliced potatoes.

Lay the potatoes on to a cookie sheet. Try to lay the potatoes as flat as possible on to the cookie sheet rather than stacking the potatoes on top of one another.

Bake in a preheated oven for about 20 minutes or until the thinnest pieces are a golden color. Serve warm right out of the oven as a side dish.

Cinnamon Apple Dessert Chimichangas

Ingredients

For the Apple Pie Filling

4 baking apples, chopped
1 1/2 cups water
1/4 cup cornstarch
3/4 cup sugar
1/2 tsp cinnamon
1/4 tsp salt
1 Tbsp lemon juice

For the Chimichangas 

8-10 small tortillas
1/2 cup sugar
1 Tbsp cinnamon
Oil for frying


Instructions

For the Apple Pie Filling 

Combine the water, cornstarch, sugar, cinnamon, salt, and lemon juice in a medium saucepan and bring to a boil. Cook for approximately 3 minutes, or until the mixture becomes very thick. Add the chopped apples and reduce to a simmer. Allow the apple mixture to simmer until the apples become just tender (approximately 10 minutes). Allow the mixture to cool.

For the Chimichangas 

Mix cinnamon and sugar in a shallow bowl and set aside.

Spoon apple pie filling across the bottom 1/3 of the tortilla. Fold in both sides of the tortilla before rolling up the bottom of the tortilla over the filling, and then continue to roll the tortilla up like a burrito.

Meanwhile, heat a small skillet with 1/2 an inch of oil. Once oil is hot, fry the chimichangas on all sides until the tortilla turns golden brown. (approximately 30 seconds on each side)

Remove the chimichangas to a paper towel-lined plate and allow to drain briefly. Immediately roll the warm chimichanga in the cinnamon sugar mixture to coat and serve.

You can serve the chimichangas with a scoop of ice cream and/or drizzled with caramel sauce. They would also be yummy with a warm vanilla sauce or a cream cheese frosting.

Veal Scallopine with Curried Cauliflower & Mushroom Sauce

Ingredients 

4 thinly sliced veal cutlets
salt and pepper, to taste
2 tablespoons olive oil

Cauliflower:

1/2 head of cauliflower, florets sliced thin
1 tablespoon curry powder
3 tablespoons olive oil
salt and pepper, to taste
2 tablespoons fresh parsley, chopped
3 tablespoons shredded Parmesan

Mushroom Sauce:

1 oz. flour
1 oz. unsalted butter
2 tablespoons olive oil
1 cup small diced carrots, onion, celery
1 tablespoon tomato paste
4 cups veal/beef stock, divided
6-8 oz. shiitake mushrooms, sliced
salt and pepper, to taste


Directions

For the mushroom sauce:

In a large saucepan, melt the butter under medium heat. Add the flour and slowly cook under moderate heat until you achieve a dark brown roux. You’ll want to stir constantly so you don’t scorch the flour.

In a separate saute pan, heat olive oil under medium high heat. Add diced vegetables and cook until lightly caramelized. Add tomato paste and cook for another minute or two to incorporate. Set aside until roux is at desired dark brown color.

Add vegetable mixture to roux and stir to incorporate. Very slowly add 2 cups of the stock, whisking constantly to prevent lumps. Bring to a boil, then reduce to a simmer. Simmer until thickened enough to coat the back of a spoon, about 20-25 minutes.

Strain of solids, then return the liquid into the saucepan. Add remaining 2 cups of stock and simmer until the mixture is reduced by half.

In a small saute pan under medium high heat, saute the mushrooms in a little bit of butter or olive oil until caramelized. Add mushrooms to the reduced sauce and simmer under low heat for about 10-15 minutes.


For the cauliflower:

Combine the cauliflower, curry powder, 2 tablespoons of olive oil, salt, and pepper in a medium bowl and mix well.

Heat a medium saute pan under medium high heat and add remaining tablespoon of olive oil. Add cauliflower and saute until caramelized around the edges.

Finish by tossing with fresh parsley and shredded Parmesan cheese.


For the veal:

Heat a large saute pan on high heat and add olive oil. Scallopine slices are really thin so you want a really hot pan so you can get a good sear quickly and prevent any overcooking.

Season the veal slices with salt and pepper and add to hot pan. Get a nice golden brown sear and flip over and cook just for about 30 seconds to 1 minute longer. These will cook very quickly.

Remove from pan and let rest on a cutting board for 2-3 minutes.


To plate, spread a nice amount of sauce in the center of the plate. Place some cauliflower slices over the sauce and top with 2 slices of veal.


This recipe is also linked on:

Food on Friday: Veal 

Sausage Stuffed Shells with Spinach

 

Ingredients

 

16-18 jumbo pasta shells

1 pound fresh pork sausage links, casing removed

1 tablespoon minced garlic

1 (14-ounce) can diced tomatoes

1 cup frozen spinach, thawed and squeeze dry

1/2 cup ricotta cheese

1/2 cup shredded mozzarella cheese

salt and freshly ground pepper

 

 

Method

 

Preheat oven to 350 degrees F and fill a large bowl with cold water and ice, set aside. Bring a large pot of salted water to a boil. Add pasta shells and cook according to package directions. Drain well then add to ice water until ready to stuff.

 

Heat a large skillet over medium-high heat. Add pork sausage then use a wooden spoon to break up the sausage, cook 5-6 minutes until browned.

 

Add garlic and cook 30 seconds then add tomatoes and spinach (make sure the thawed frozen spinach has been squeezed dry); cook 1 minute. Remove pan from heat and stir in ricotta cheese.

 

Using a spoon, fill pasta shells with pork filling and arrange in a baking dish (9-inch x 9-inch baking dish works well). Sprinkle tops with shredded cheese then bake in the oven 25-30 minutes until cheese has melted and tips of shells begin to crisp and brown.

Chorizo Sausage with Peas and Tomatoes

Ingredients:

3 chorizo sausages
2 Tbsp olive oil
1 large onion, finely chopped
3 large cloves garlic, finely chopped
1 tsp sweet paprika
1 can (400g) cherry tomatoes, undrained
2 cups quinoa grain, rinsed and drained
3 cups hot water
salt and pepper
2 cups frozen peas
2 Tbsp chopped flat-leafed parsley
2 Tbsp chopped chives


Directions:

Cut the chorizo into quarters length ways, then into pieces. Heat the oil in a large frying pan and cook the chorizo until golden, then remove from the pan.

Add the onion and saute until soft, adding a little extra oil if needed. Stir in the garlic and cook until fragrant, then add paprika, cherry tomatoes, quinoa and water. Season to taste, cover and simmer for 10 minutes.

Stir in the peas, parley, chives and chorizo and simmer, covered, for a further 8-10 minutes.

NOTES: You can substitute shrimp or strips of chicken breast for the chorizo. If using chicken, cook it almost completely through at the beginning. Shrimp can be added at the last step, but vary the cooking time accordingly.

Lemon Cupcakes with Raspberry Buttercream

Ingredients

1 cup milk (or non-dairy substitute)
1 tsp apple cider vinegar
1 1/4 cups flour
2 Tbsp corn starch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil
3/4 cup sugar
2 tsp vanilla extract
1 lemon, zested and juiced


Directions

Preheat the oven to 350 degrees F and fill your muffin pan with cupcake liners.

Whisk together the milk and vinegar in a small bowl, and set aside for about 10 minutes to let the milk curdle.

In a large bowl, beat together the milk/vinegar mixture, oil, sugar, vanilla, lemon juice, and lemon zest.

In a second bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients, and mix until well combined.

Fill the cupcake cups, and bake for about 20 minutes (or about 10 minutes for mini cupcakes) or until a toothpick comes out clean when inserted.


Raspberry Buttercream

1/2 cup butter
2 cups icing sugar
1/2 tsp vanilla
1/2 cup fresh or frozen raspberries
heavy cream


Directions

Cream together the butter and the vanilla.

Add the icing sugar a cup at a time, and mix until smooth.

Mash together the raspberries, and drain out the excess fluid. Add the raspberry mash to the icing and whip until fluffy.

If the icing is still too stiff for piping, add heavy cream 1/2 Tbsp at a time until the desired consistency is reached.

Pipe onto cooled cupcakes and garnish as desired. 

Roasted Taco Potatoes

Ingredients

5 medium-sized potatoes, peeled and cubed
1 Tbsp olive oil
1 tsp cumin
1 tsp garlic powder
1 tsp salt
1 tsp chili powder
1 tsp paprika
1/2 tsp oregano
1/2 cup Monterrey Jack and Cheddar blend cheese


Directions

Preheat oven to 425 degrees. Grease a baking dish and set aside.

Put your potatoes in a large bowl. Toss with olive oil.

In a small bowl, mix all your seasonings together (you could also just use a package of taco seasoning). Add to potatoes and toss until well-coated. Put seasoned potatoes in greased baking dish.

Bake for 30 minutes or until potatoes are done and a fork pierces them easily. I mix the potatoes at the halfway point (15 minutes) so that all sides of the potatoes get browned.

Sprinkle cheese on top of potatoes and bake another 5 minutes or until cheese is bubbly. Serve and enjoy!

NOTE: This would also be yummy using sweet potatoes.

Vietnamese Chicken-Noodle Salad

Ingredients

3/4 cup sesame seeds
3/4 cup canola oil
3 tablespoons fresh lime juice, plus lime wedges, for serving
3 tablespoons Asian fish sauce
2 garlic cloves, crushed
2 tablespoons minced fresh ginger
Kosher salt
Freshly ground pepper
8 ounces rice vermicelli
cooked chicken, shredded (about 3 cups)
2 celery ribs, thinly sliced
1 carrot, shredded
2 cups mixed herbs, such as cilantro, basil and mint


Directions

Preheat the oven to 350 degrees F.

Spread the sesame seeds on a rimmed baking sheet and toast for about 5 minutes, until golden. Transfer to a food processor. Add the oil, lime juice, fish sauce, garlic, ginger and 3 tablespoons of water. Puree until smooth and season the sauce with salt and pepper.

In a large bowl, soak the rice noodles in boiling water until tender, about 5 minutes. Drain and rinse the noodles under running cold water to cool; drain well.

In a large bowl, combine the chicken, celery, carrot, herbs and two-thirds of the sesame sauce. Season with salt and pepper and toss to evenly coat. Serve the noodles topped with the chicken salad, along with lime wedges and the remaining sauce on the side.