serves four
Another Everyday Food recipe to try. I tend to stick with either boneless, skinless chicken breasts or whole chickens when cooking. I thought I'd stretch my limits a little :)
1 tablespoon sweet paprika
Coarse salt and ground pepper
1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces
Preheat oven to 475 degrees, with racks in upper and lower thirds. In a small bowl, combine paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place chicken on a large rimmed baking sheet; rub with spice mixture. Roast on upper rack, basting with pan drippings once, until an instant-read thermometer inserted in thickest part of a breast (avoiding bone) registers 165 degrees, 25 to 30 minutes.
When chicken is done, transfer to a plate, and loosely tent with aluminum foil (reserve baking sheet with drippings).
Showing posts with label Everyday Food. Show all posts
Showing posts with label Everyday Food. Show all posts
Wednesday, February 25, 2009
Thursday, February 19, 2009
Grilled Greek Chicken Kebabs with Mint-Feta Sauce
serves four
At some point during my freshman year at LSU, my best friend Stacy took me to a Greek-Lebanese Cafe. I had never had Greek food in my life, but was too embarrassed to refuse. Thank goodness. Now I love hummus and gyros and pita and feta and all manner of Greek flavors. We've had these Greek kebabs before and they were delicious!
I made the mint sauce this time and it was SUPER minty. We were not fans. Next time we'll stick with a more traditional tzatziki sauce.
1 pound boneless, skinless chicken thighs, cut into twenty-four 1-inch pieces
1 zucchini, halved lengthwise and cut crosswise into sixteen 1-inch pieces
1/2 small red onion, quartered, layers separated
2 tablespoons olive oil
1 teaspoon dried oregano
3 tablespoons red-wine vinegar
Coarse salt and ground pepper
1/2 cup crumbled feta (2 ounces)
1/4 cup plain low-fat yogurt
1 cup fresh mint leaves
In a resealable plastic bag, combine chicken, zucchini, onion, oil, oregano, and 2 tablespoons vinegar; season with 1/2 teaspoon salt and teaspoon pepper. Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
Heat grill or grill pan to medium. Soak eight 6-inch wooden skewers in water for 15 minutes.
Onto each skewer, alternately thread 3 pieces of chicken with 2 of zucchini and 2 of onion (see below). Grill skewers, turning occasionally, until chicken is cooked through, 12 to 14 minutes.
Meanwhile, make dipping sauce: In a food processor, blend feta, yogurt, mint, and remaining tablespoon vinegar until smooth. Serve kebabs with dipping sauce.
At some point during my freshman year at LSU, my best friend Stacy took me to a Greek-Lebanese Cafe. I had never had Greek food in my life, but was too embarrassed to refuse. Thank goodness. Now I love hummus and gyros and pita and feta and all manner of Greek flavors. We've had these Greek kebabs before and they were delicious!
I made the mint sauce this time and it was SUPER minty. We were not fans. Next time we'll stick with a more traditional tzatziki sauce.
1 pound boneless, skinless chicken thighs, cut into twenty-four 1-inch pieces
1 zucchini, halved lengthwise and cut crosswise into sixteen 1-inch pieces
1/2 small red onion, quartered, layers separated
2 tablespoons olive oil
1 teaspoon dried oregano
3 tablespoons red-wine vinegar
Coarse salt and ground pepper
1/2 cup crumbled feta (2 ounces)
1/4 cup plain low-fat yogurt
1 cup fresh mint leaves
In a resealable plastic bag, combine chicken, zucchini, onion, oil, oregano, and 2 tablespoons vinegar; season with 1/2 teaspoon salt and teaspoon pepper. Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
Heat grill or grill pan to medium. Soak eight 6-inch wooden skewers in water for 15 minutes.
Onto each skewer, alternately thread 3 pieces of chicken with 2 of zucchini and 2 of onion (see below). Grill skewers, turning occasionally, until chicken is cooked through, 12 to 14 minutes.
Meanwhile, make dipping sauce: In a food processor, blend feta, yogurt, mint, and remaining tablespoon vinegar until smooth. Serve kebabs with dipping sauce.
Thursday, February 12, 2009
Italian Pot Pies
serves four
Another one from Everyday Food. We're giving this a try tonight to see how it goes. It sounded interesting ...
Oh yum! The biscuit topping was so good. And the flavors in the meat were delicious as well. This one joins the regular rotation for sure!
1 tablespoon olive oil
1 medium onion, finely chopped
2 carrots, finely chopped
Coarse salt and ground pepper
1 pound ground beef sirloin, thawed if frozen
2 cups homemade or best-quality store-bought tomato sauce
1 cup all-purpose flour (spooned and leveled)
1/4 cup grated Parmesan (1 ounce)
1 1/2 teaspoons baking powder
1/4 teaspoon crushed dried rosemary
4 tablespoons butter, melted
1/2 cup whole milk
Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.
Another one from Everyday Food. We're giving this a try tonight to see how it goes. It sounded interesting ...
Oh yum! The biscuit topping was so good. And the flavors in the meat were delicious as well. This one joins the regular rotation for sure!
1 tablespoon olive oil
1 medium onion, finely chopped
2 carrots, finely chopped
Coarse salt and ground pepper
1 pound ground beef sirloin, thawed if frozen
2 cups homemade or best-quality store-bought tomato sauce
1 cup all-purpose flour (spooned and leveled)
1/4 cup grated Parmesan (1 ounce)
1 1/2 teaspoons baking powder
1/4 teaspoon crushed dried rosemary
4 tablespoons butter, melted
1/2 cup whole milk
Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.
Thursday, January 22, 2009
Crispy Garlic Potatoes
serves four
Yum, potatoes. Any side dish that combines them with garlic is a winner ... it would be perfect if it included cheese :)
2 garlic cloves
Coarse salt and ground pepper
1/2 teaspoon dried thyme
3 tablespoons olive oil
1 1/2 pounds red new potatoes, sliced 1 inch thick
Preheat oven to 475 degrees. Finely chop garlic, and sprinkle with salt. Using a chef's knife, press flat side of blade back and forth across garlic to make a paste. Transfer to a small bowl; stir in thyme and 1 tablespoon oil. On a large rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 20 to 25 minutes.
Yum, potatoes. Any side dish that combines them with garlic is a winner ... it would be perfect if it included cheese :)
2 garlic cloves
Coarse salt and ground pepper
1/2 teaspoon dried thyme
3 tablespoons olive oil
1 1/2 pounds red new potatoes, sliced 1 inch thick
Preheat oven to 475 degrees. Finely chop garlic, and sprinkle with salt. Using a chef's knife, press flat side of blade back and forth across garlic to make a paste. Transfer to a small bowl; stir in thyme and 1 tablespoon oil. On a large rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 20 to 25 minutes.
Tuesday, January 20, 2009
Basic Tomato Sauce
makes six cups
We'll give this one from Everyday Food a try. I've been looking for a good tomato sauce. We eat a ton of pizza and spaghetti in this house so if I could find one that could do double duty, that'd be great. I'll even settle for a good sauce that I can add things to depending on the need: mushrooms for Dave, pizza seasoning for pizzas, etc. So this is on my list to make when I have some time ... I'll let you know how it is in a couple of years.
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic
2 cans (28 ounces) whole tomatoes in juice
1/4 teaspoon dried oregano
Coarse salt and ground pepper
In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.
Add two 28-ounce cans whole tomatoes in juice and 1/4 teaspoon dried oregano. Simmer, stirring occasionally, breaking up tomatoes with a spoon, until thickened, 20 to 30 minutes. Season with coarse salt and ground pepper.
We'll give this one from Everyday Food a try. I've been looking for a good tomato sauce. We eat a ton of pizza and spaghetti in this house so if I could find one that could do double duty, that'd be great. I'll even settle for a good sauce that I can add things to depending on the need: mushrooms for Dave, pizza seasoning for pizzas, etc. So this is on my list to make when I have some time ... I'll let you know how it is in a couple of years.
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic
2 cans (28 ounces) whole tomatoes in juice
1/4 teaspoon dried oregano
Coarse salt and ground pepper
In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.
Add two 28-ounce cans whole tomatoes in juice and 1/4 teaspoon dried oregano. Simmer, stirring occasionally, breaking up tomatoes with a spoon, until thickened, 20 to 30 minutes. Season with coarse salt and ground pepper.
Monday, January 19, 2009
Zucchini Quesadillas
serves four
This recipe is from Everyday Food. Martha Stewart's magazine. I know, you have visions of fancy napkins and silver plated frying pans, but it's not like that. I promise. These recipes are quick, simple and (best of all) typically use things you already have in your pantry. Er ... most of them aren't exceptionally healthy though. I'll admit I didn't have very high expectations for these, but they turned out really great! Next summer when the zucchini is abundant as water, we'll have yet another recipe to cook!
Serves four? Well, in our family, it only serves two :) And I didn't even attempt flipping the quesadillas over. I also don't think they need to be brushed with oil. Personal preference. I left out the cilantro and used fresh corn. I've had good luck freezing chicken quesadillas, but haven't tried to freeze these.
4 tablespoons olive oil
1 onion, coarsely chopped
Salt
4 cloves garlic , minced
2 medium zucchini (about 1 pound), halved lengthwise and thinly sliced crosswise
1 cup frozen corn kernels (4 ounces)
1/4 cup chopped fresh cilantro (optional)
4 (8-inch) flour tortillas
2 cups grated pepper jack cheese
Preheat oven to 400 degrees. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.
Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.
Brush one side of all tortillas with remaining tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.
Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.
This recipe is from Everyday Food. Martha Stewart's magazine. I know, you have visions of fancy napkins and silver plated frying pans, but it's not like that. I promise. These recipes are quick, simple and (best of all) typically use things you already have in your pantry. Er ... most of them aren't exceptionally healthy though. I'll admit I didn't have very high expectations for these, but they turned out really great! Next summer when the zucchini is abundant as water, we'll have yet another recipe to cook!
Serves four? Well, in our family, it only serves two :) And I didn't even attempt flipping the quesadillas over. I also don't think they need to be brushed with oil. Personal preference. I left out the cilantro and used fresh corn. I've had good luck freezing chicken quesadillas, but haven't tried to freeze these.
4 tablespoons olive oil
1 onion, coarsely chopped
Salt
4 cloves garlic , minced
2 medium zucchini (about 1 pound), halved lengthwise and thinly sliced crosswise
1 cup frozen corn kernels (4 ounces)
1/4 cup chopped fresh cilantro (optional)
4 (8-inch) flour tortillas
2 cups grated pepper jack cheese
Preheat oven to 400 degrees. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.
Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.
Brush one side of all tortillas with remaining tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.
Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.
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