Sun - Chicken Spiedies & Pasta Salad
(RDS gone rest of the week)
Mon - Shredded Chicken Tacos (Hannah's Choice)
Tue - Left overs
Wed - Spaghetti (Claire's Choice)
Thur - Pork Chops & Rice
Fri - Left overs
Sunday, August 9, 2009
Sunday, August 2, 2009
Aug 2 - Aug 7th
Sunday - Grilled Mustard Glazed Pork Loin, Rolls, Grilled Corn on the Cob, and Mashed Potatoes.
Dessert: Snickers Bars
Cooks Country: June/July 2007 pg. 5
Monday - Left Overs
Tuesday - Lemon Chicken Risotto
Wed - Chicken Caesar Salads
Thur- Thai Shrimp Scampi
Cook's Country Jun/July 2008 pg. 5
Fri - Chicken Spiedies
Risotto with Chicken, Lemon, and Basil
Cook's Country Oct/Nov 2008
Serves 4 (fast)
If the finished risotto is too thick, stir in hot water, a few T. at a time, to adjust the consistency.
1 C. Arborio rice
4 c. low-sodium chicken broth
6 T. unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
1 rotisserie chicken, skin discarded, meat shredded into bit sized pieces (about 3 cups)
1/2 c. chopped fresh basil
2 t. grated zest and 2 T. juice from 1 lemon
1 C. grated parm. cheese, plus extra for serving
salt and pepper
Combine rice, 3 c. broth, and 2 T. butter in lg. bowl. Wrap tightly with plastic wrap and microwave until rice is softened and most of liquid is absorbed, 10-16 min.
2. Meanwhile, melt additional 2 T. butter in med. saucepan over med. heat. Stir in onion and cook until softened, about 3 min. Stir in garlic and cook until fragrant, about 30 sec. Stir in hot rice mixture and remaining broth and simmer, stirring constantly, until rice is tender, 5-7 min. Stir in chicken and cook until heated through, about 1 min.
3. Off heat, stir in basil, lemon zest, lemon juice, Parmesan, and remaining butter. Season with salt and pepper. Serve, passing additional Parmesan at table.
Chicken Spiedies & Corn on the cob (Yummy)
Cooks Country June/July '09 pg. 14
Serves 6
1/2 cup olive oil
2 garlic cloves, minced
2 TB finely chopped fresh basil
1/2 tsp dried oregano
2 tsp grated zest plus
1 TB juice from 1 lemon
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
3 TB mayonnaise
1 TB red wine vinegar
4 boneless, skinless chicken breasts (about 1 1/2 lbs)
6 ( 6 inch) sub rolls, slit partially open lengthwise
1. Make sauces. Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and red pepper flakes in large bowl. Transfer 2 TB oil mixture to separate bowl and whisk in mayonnaise, vinegar, and lemon juice; refrigerate. Sauces can be refrigerated, covered, for 2 days.
2. Prep Chicken. Prick chicken breasts all over with fork, cut into 1 1/4-inch chunks, and transfer to bowl with remaining oil mixture. Refrigerate, covered, for 30 min or up to 3 hours.
3. Grill Chicken. Remove chicken from marinade and thread onto six 12-inch metal skewers. Grill chicken over hot fire, covered and turning frequently, until lightly charred and cooked through, 10 to 15 min. Transfer chicken to sub rolls. remove skewers, and drizzle with mayonnaise mixture. Serve.
Dessert: Snickers Bars
Cooks Country: June/July 2007 pg. 5
Monday - Left Overs
Tuesday - Lemon Chicken Risotto
Wed - Chicken Caesar Salads
Thur- Thai Shrimp Scampi
Cook's Country Jun/July 2008 pg. 5
Fri - Chicken Spiedies
Risotto with Chicken, Lemon, and Basil
Cook's Country Oct/Nov 2008
Serves 4 (fast)
If the finished risotto is too thick, stir in hot water, a few T. at a time, to adjust the consistency.
1 C. Arborio rice
4 c. low-sodium chicken broth
6 T. unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
1 rotisserie chicken, skin discarded, meat shredded into bit sized pieces (about 3 cups)
1/2 c. chopped fresh basil
2 t. grated zest and 2 T. juice from 1 lemon
1 C. grated parm. cheese, plus extra for serving
salt and pepper
Combine rice, 3 c. broth, and 2 T. butter in lg. bowl. Wrap tightly with plastic wrap and microwave until rice is softened and most of liquid is absorbed, 10-16 min.
2. Meanwhile, melt additional 2 T. butter in med. saucepan over med. heat. Stir in onion and cook until softened, about 3 min. Stir in garlic and cook until fragrant, about 30 sec. Stir in hot rice mixture and remaining broth and simmer, stirring constantly, until rice is tender, 5-7 min. Stir in chicken and cook until heated through, about 1 min.
3. Off heat, stir in basil, lemon zest, lemon juice, Parmesan, and remaining butter. Season with salt and pepper. Serve, passing additional Parmesan at table.
Chicken Spiedies & Corn on the cob (Yummy)
Cooks Country June/July '09 pg. 14
Serves 6
1/2 cup olive oil
2 garlic cloves, minced
2 TB finely chopped fresh basil
1/2 tsp dried oregano
2 tsp grated zest plus
1 TB juice from 1 lemon
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
3 TB mayonnaise
1 TB red wine vinegar
4 boneless, skinless chicken breasts (about 1 1/2 lbs)
6 ( 6 inch) sub rolls, slit partially open lengthwise
1. Make sauces. Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and red pepper flakes in large bowl. Transfer 2 TB oil mixture to separate bowl and whisk in mayonnaise, vinegar, and lemon juice; refrigerate. Sauces can be refrigerated, covered, for 2 days.
2. Prep Chicken. Prick chicken breasts all over with fork, cut into 1 1/4-inch chunks, and transfer to bowl with remaining oil mixture. Refrigerate, covered, for 30 min or up to 3 hours.
3. Grill Chicken. Remove chicken from marinade and thread onto six 12-inch metal skewers. Grill chicken over hot fire, covered and turning frequently, until lightly charred and cooked through, 10 to 15 min. Transfer chicken to sub rolls. remove skewers, and drizzle with mayonnaise mixture. Serve.
Sunday, June 21, 2009
Jun 21st - 25th
Sunday: Father's Day & Kennedy Family arrives, Tri Tip Roast, Paula Deen's Mashed Potato Bake (family fav), Salad, & Chocolate Chip Brownies for dessert.
Monday: Kennedy's here, Sausage & Broccoli Penne Pasta
Tuesday: Kennedy's here, Risotto with Chicken, Lemon, and Basil & Rolls
Wednesday: Kennedy's here
Thursday:
Friday: Family in town for Claire's birthday
Penne with Sausage and Broccoli
Serves 4-6
(One large head of broccoli should yield about 8 oz. of florets. Alternatively, bags of cut broccoli florets are available in the produce section of most supermarkets)
1 lb. hot or sweet Italian sausage, casings removed
1 onion, chopped fine
1 red bell pepper, seeded and sliced thin
8 oz. penne (about 2 1/2 cups)
3 garlic cloves, minced
1/4 t. red pepper flakes
1 c. white wine
2 c. chicken broth
1/2 c. heavy cream
8 oz. broccoli florets, cut into 1 in pieces
1/2 c. grated parm cheese
1 T. finely chopped fresh basil
2t. balsamic vinegar
salt and pepper
1. Cook sausage in large nonstick skillet over medium-high heat, breaking up pieces with wooden spoon, until no longer pink, about 5 minutes. Drain sausage on paper towel-lined plate.
2. Cook onion and bell pepper in sausage fat until softened, about 8 minutes. Add penne and cook, stirring often, until pasta is lightly toasted, about 3 minutes. Stir in garlic and pepper flakes until fragrant, about 30 seconds. Stir in wine, broth, and cream and bring to boil. Reduce heat to medium, cover an simmer, stirring occasionally, until pasta begins to soften, about 8 min.
3. Arrange broccoli on top of pasta and continue to cook, covered, until broccoli is bright green and tender and pasta is al dente, about 8 minutes. Off heat, stir in Parmesan, Sausage, basil, and vinegar. Season with salt and pepper. Serve.
Risotto with Chicken, Lemon, and Basil
Cook's Country Oct/Nov 2008
Serves 4 (fast)
If the finished risotto is too thick, stir in hot water, a few T. at a time, to adjust the consistency.
1 C. Arborio rice
4 c. low-sodium chicken broth
6 T. unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
1 rotisserie chicken, skin discarded, meat shredded into bit sized pieces (about 3 cups)
1/2 c. chopped fresh basil
2 t. grated zest and 2 T. juice from 1 lemon
1 C. grated parm. cheese, plus extra for serving
salt and pepper
Combine rice, 3 c. broth, and 2 T. butter in lg. bowl. Wrap tightly with plastic wrap and microwave until rice is softened and most of liquid is absorbed, 10-16 min.2. Meanwhile, melt additional 2 T. butter in med. saucepan over med. heat. Stir in onion and cook until softened, about 3 min. Stir in garlic and cook until fragrant, about 30 sec. Stir in hot rice mixture and remaining broth and simmer, stirring constantly, until rice is tender, 5-7 min. Stir in chicken and cook until heated through, about 1 min.3. Off heat, stir in basil, lemon zest, lemon juice, Parmesan, and remaining butter. Season with salt and pepper. Serve, passing additional Parmesan at table.
Sunday, June 14, 2009
Jun 14 - 19
Ryan out of town this week
Sunday: BBQ Bacon Cheese Burgers
Afternoon treat: Monster Cookies
Monday: Shredded Chicken Tacos (Hannah's pick)
Tuesday: Left Overs
Wednesday: Spaghetti (Claire's pick)
Thursday: Hannah's Dress Rehearsal girls at Upkes
Friday: Hannah's Ballet Recital, Chicken Parmesan Panini's
Sunday, June 7, 2009
Jun 7 - 12th
Sunday: Grilled Mustard Glazed Pork Loin & Baked Potatoes (Yummy)
Cooks County June/July '07 pg. 14
Serves 6 to 8
1/2 cup grainy mustard
6 TB apple jelly
2 TB dark brown sugar
2 TB extra-virgin olive oil
1 large garlic clove, minced
2 tsp minced fresh thyme
1/2 tsp salt
3/4 tsp pepper
1 boneless pork loin roast (2 1/2 to 3 lbs), fat on top scored lightly and tied (in 1 inch intervals).
Whisk mustard, jelly, sugar, oil, garlic, thyme, salt, and pepper in medium bowl. Reserve 1/3 of mustared mixture for serving. Coat meat completely with half of remaining mustard mixture.
For gas grill:
Heat all burners on high, covered, for 15 min. Scape and oil cooking grate. Place roast opposite primary burner and grill until well browned all over, 15 to 20 min. Turn pork fast-side up, leave primary burner on high and shut off other burners. Brush roast with 1/3 of remaining mustard mixture, cover, and cook, brushing with musatrd mixture every 10 min, until meat registers 140 degrees, 35 to 50 min.
Transfer pork to cutting board, tent with foil, and let rest 15 min (temp should rise to 15o degrees). Pour accumulated juices into reserved mustard mixture and whisk to combine. Cut roast into 1/4 inch slices, transfer to platter, and spoon mustared mixture over top. Serve.
Oatmeal Fudge Bars
Cooks Country June/July '07 pg. 4
Monday: Turkey Pastrami, Ham, & Provalone Panini's with Pasta Salad
Tuesday: Chicken Spiedies & Corn on the cob (Yummy)
Cooks Country June/July '09 pg. 14
2 garlic cloves, minced
2 TB finely chopped fresh basil
1/2 tsp dried oregano
2 tsp grated zest plus 1 TB juice from 1 lemon
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
3 TB mayonnaise
1 TB red wine vinegar
4 boneless, skinless chicken breasts (about 1 1/2 lbs)
6 ( 6 inch) sub rolls, slit partialy open lengthwise
1. Make sauces. Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and red pepper flakes in large bowl. Transfer 2 TB oil mixture to seperate bowl and whisk in mayonnaise, vinegar, and lemon juice; refridgerate. Sauces cn be refridgerated, covered, for 2 days.
Dinner: Left Overs
Thursday: Lunch: Chicken Parmasan Panini's
Cooks County June/July '07 pg. 14
Serves 6 to 8
1/2 cup grainy mustard
6 TB apple jelly
2 TB dark brown sugar
2 TB extra-virgin olive oil
1 large garlic clove, minced
2 tsp minced fresh thyme
1/2 tsp salt
3/4 tsp pepper
1 boneless pork loin roast (2 1/2 to 3 lbs), fat on top scored lightly and tied (in 1 inch intervals).
Whisk mustard, jelly, sugar, oil, garlic, thyme, salt, and pepper in medium bowl. Reserve 1/3 of mustared mixture for serving. Coat meat completely with half of remaining mustard mixture.
For gas grill:
Heat all burners on high, covered, for 15 min. Scape and oil cooking grate. Place roast opposite primary burner and grill until well browned all over, 15 to 20 min. Turn pork fast-side up, leave primary burner on high and shut off other burners. Brush roast with 1/3 of remaining mustard mixture, cover, and cook, brushing with musatrd mixture every 10 min, until meat registers 140 degrees, 35 to 50 min.
Transfer pork to cutting board, tent with foil, and let rest 15 min (temp should rise to 15o degrees). Pour accumulated juices into reserved mustard mixture and whisk to combine. Cut roast into 1/4 inch slices, transfer to platter, and spoon mustared mixture over top. Serve.
Oatmeal Fudge Bars
Cooks Country June/July '07 pg. 4
Monday: Turkey Pastrami, Ham, & Provalone Panini's with Pasta Salad
Tuesday: Chicken Spiedies & Corn on the cob (Yummy)
Cooks Country June/July '09 pg. 14
Serves 6
1/2 cup olive oil2 garlic cloves, minced
2 TB finely chopped fresh basil
1/2 tsp dried oregano
2 tsp grated zest plus 1 TB juice from 1 lemon
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
3 TB mayonnaise
1 TB red wine vinegar
4 boneless, skinless chicken breasts (about 1 1/2 lbs)
6 ( 6 inch) sub rolls, slit partialy open lengthwise
1. Make sauces. Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and red pepper flakes in large bowl. Transfer 2 TB oil mixture to seperate bowl and whisk in mayonnaise, vinegar, and lemon juice; refridgerate. Sauces cn be refridgerated, covered, for 2 days.
2. Prep Chicken. Prick chicken breasts all over with fork, cut into 1 1/4-inch chunks, and transfer to bowl with remaining oil mixture. Refridgerate, covered, for 30 min or up to 3 hours.
3. Grill Chicken. Remove chicken from marinade and thread onto six 12-inch metal skewers. Grill chicken over hot fire, covered and turning frequently, until lightly charred and cooked through, 10 to 15 min. Transfer chicken to sub rolls. remove skewers, and drizzle with maynnaise mixture. Serve.
Wednesday: Lunch: Brauts & ChipsDinner: Left Overs
Thursday: Lunch: Chicken Parmasan Panini's
Sunday, March 22, 2009
March 23-28, 2009
Monday: Chicken Caesar Salads
Tuesday: Chicken Enchiladas
Wednesday: Meatloaf, Mashed Potatoes, & Rolls
Thursday: Left Overs
Friday: Lasagna, Corn, & Bread
Saturday: Smothered Pork Chops served with Egg Noodles
Cooks Country Cookbook pg. 349
Dessert: Peach Crisp with Maple Cream Sauce
Snack: Banana Bread w/ chocolate chips
Meatloaf
1 lb. ground beef
1 dry onion soup mix packet
½ cup Ketchup
1 egg
1 tsp Worcestershire sauce
1 tsp mustard
½ cup dry breadcrumbs (I use the Progresso Italian Style Breadcrumbs)
Mix all ingredients together, form in pan, and bake.
Oven temp: 350 Degrees Time: 1 hour
Smothered Pork Chops
Cook's country cookbook p. 349
Serves 4
("Make sure the chops are quite dry before browning them to prevent sticking and to promote the best crust. The pork chops pair well with a variety of starches, which you will want to soak up the rich gravy. We liked them best with simple egg noodles, but rice or mashed potatoes also taste great.")
4 slices bacon, diced
3 T. all-purpose flour
1 3/4 c. low-sodium chicken broth
1 T. vegetable oil
4 bone in rib loin pork chops 1/2 - 3/4 in thick
Salt and pepper
2 onions, halved and sliced thin
2 garlic cloves, minced
1 t. minced fresh thyme
2 bay leaves
1 T. chopped fresh parsley
1. Fry the bacon in a medium saucepan over medium heat until lightly browned and the fat is rendered, 6-7 min. Remove the browned bacon from the pan with a slotted spoon and set aside on a small plate. Reduce the heat to medium-low and gradually stir in the flour with a wooden spoon, making sure to work out any lumps that may form. Continue stirring constantly, reaching into the edges of the pan, until the mixture is light brown, 4-5 minutes. Add the chicken broth in a slow, steady stream while vigorously stirring. Reduce the heat to low and keep the sauce warm.
2. Heat the oil in a large skillet over high heat until shimmering, 2-3 minutes. Meanwhile, pat the chops dry with paper towels and season generously with salt and pepper. Place the chops in the pan in a single layer and cook until a deep brown crust forms, about 2 minutes. Turn the chops over and cook for another 2 min. Remove the chops from the pan and set aside on a plate.
3. Reduce the heat to medium and add the onions and 1/2 t. salt to the skillet. Cook, stirring frequently, and scraping any browned bits off the bottom of the pan, until the onions soften and begin to brown around the edges, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds longer. Return the chops to the pan in a single layer and cover each chop with onions. Pour in the warm sauce, add the bay leaves, and cover with a tight-fitting lid. Reduce the heat to low and cook until the meat is tender, about 30 minutes.
4. Transfer the chops to a warmed plate and cover with aluminum foil. Increase the heat to medium high and cook, stirring frequently, until the sauce thickens to a gravy-like consistency, 4-5 minutes. Stir in the parsley and adjust the seasonings as desired. Cover each chop with a portion of the sauce, sprinkle with the reserved bacon, and serve immediately.
Banana Bread
Martha Stewart
1 Stick of Butter, softened
1 C Sugar
2 Eggs
1 1/2 C Flour
1 tsp baking soda
1 tsp salt
1 C. Mashed Bananas
1/2 C Sour Cream
1 tsp vanilla
1/2 C Nuts (optional or substitute for chocolate chips)
Cream together butter, sugar, and eggs. Add dry ingredients: flour, baking soda, salt. Add vanilla, bananas, and nuts or chips. Mix completely and pour into greased loaf pan.
Bake at 350 degrees for 1 hour.
Tuesday: Chicken Enchiladas
Wednesday: Meatloaf, Mashed Potatoes, & Rolls
Thursday: Left Overs
Friday: Lasagna, Corn, & Bread
Saturday: Smothered Pork Chops served with Egg Noodles
Cooks Country Cookbook pg. 349
Dessert: Peach Crisp with Maple Cream Sauce
Snack: Banana Bread w/ chocolate chips
Meatloaf
1 lb. ground beef
1 dry onion soup mix packet
½ cup Ketchup
1 egg
1 tsp Worcestershire sauce
1 tsp mustard
½ cup dry breadcrumbs (I use the Progresso Italian Style Breadcrumbs)
Mix all ingredients together, form in pan, and bake.
Oven temp: 350 Degrees Time: 1 hour
Smothered Pork Chops
Cook's country cookbook p. 349
Serves 4
("Make sure the chops are quite dry before browning them to prevent sticking and to promote the best crust. The pork chops pair well with a variety of starches, which you will want to soak up the rich gravy. We liked them best with simple egg noodles, but rice or mashed potatoes also taste great.")
4 slices bacon, diced
3 T. all-purpose flour
1 3/4 c. low-sodium chicken broth
1 T. vegetable oil
4 bone in rib loin pork chops 1/2 - 3/4 in thick
Salt and pepper
2 onions, halved and sliced thin
2 garlic cloves, minced
1 t. minced fresh thyme
2 bay leaves
1 T. chopped fresh parsley
1. Fry the bacon in a medium saucepan over medium heat until lightly browned and the fat is rendered, 6-7 min. Remove the browned bacon from the pan with a slotted spoon and set aside on a small plate. Reduce the heat to medium-low and gradually stir in the flour with a wooden spoon, making sure to work out any lumps that may form. Continue stirring constantly, reaching into the edges of the pan, until the mixture is light brown, 4-5 minutes. Add the chicken broth in a slow, steady stream while vigorously stirring. Reduce the heat to low and keep the sauce warm.
2. Heat the oil in a large skillet over high heat until shimmering, 2-3 minutes. Meanwhile, pat the chops dry with paper towels and season generously with salt and pepper. Place the chops in the pan in a single layer and cook until a deep brown crust forms, about 2 minutes. Turn the chops over and cook for another 2 min. Remove the chops from the pan and set aside on a plate.
3. Reduce the heat to medium and add the onions and 1/2 t. salt to the skillet. Cook, stirring frequently, and scraping any browned bits off the bottom of the pan, until the onions soften and begin to brown around the edges, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds longer. Return the chops to the pan in a single layer and cover each chop with onions. Pour in the warm sauce, add the bay leaves, and cover with a tight-fitting lid. Reduce the heat to low and cook until the meat is tender, about 30 minutes.
4. Transfer the chops to a warmed plate and cover with aluminum foil. Increase the heat to medium high and cook, stirring frequently, until the sauce thickens to a gravy-like consistency, 4-5 minutes. Stir in the parsley and adjust the seasonings as desired. Cover each chop with a portion of the sauce, sprinkle with the reserved bacon, and serve immediately.
Banana Bread
Martha Stewart
1 Stick of Butter, softened
1 C Sugar
2 Eggs
1 1/2 C Flour
1 tsp baking soda
1 tsp salt
1 C. Mashed Bananas
1/2 C Sour Cream
1 tsp vanilla
1/2 C Nuts (optional or substitute for chocolate chips)
Cream together butter, sugar, and eggs. Add dry ingredients: flour, baking soda, salt. Add vanilla, bananas, and nuts or chips. Mix completely and pour into greased loaf pan.
Bake at 350 degrees for 1 hour.
Monday, March 16, 2009
March 15-21 2009
Sunday: Lemon Chicken Risotto & Rolls
Monday: Spaghetti & Garlic Bread
Tuesday: Corned Beef & Cabbage
Wednesday: Left Overs
Thursday: Lemon Chicken Artichoke & Potatoes
Friday & Saturday: Left Overs (SMS not home)
Risotto with Chicken, Lemon, and Basil
(Cook's Country Oct/Nov 2008)
Serves 4 (fast)
If the finished risotto is too thick, stir in hot water, a few T. at a time, to adjust the consistency.
1 C. Arborio rice
4 c. low-sodium chicken broth
6 T. unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
1 rotisserie chicken, skin discarded, meat shredded into bit sized pieces (about 3 cups)
1/2 c. chopped fresh basil
2 t. grated zest and 2 T. juice from 1 lemon
1 C. grated parm. cheese, plus extra for serving
salt and pepper
1. Combine rice, 3 c. broth, and 2 T. butter in lg. bowl. Wrap tightly with plastic wrap and microwave until rice is softened and most of liquid is absorbed, 10-16 min.
2. Meanwhile, melt additional 2 T. butter in med. saucepan over med. heat. Stir in onion and cook until softened, about 3 min. Stir in garlic and cook until fragrant, about 30 sec. Stir in hot rice mixture and remaining broth and simmer, stirring constantly, until rice is tender, 5-7 min. Stir in chicken and cook until heated through, about 1 min.
3. Off heat, stir in basil, lemon zest, lemon juice, Parmesan, and remaining butter. Season with salt and pepper. Serve, passing additional Parmesan at table.
Lemon Chicken with Artichokes and Potatoes
Serves 4
Though we prefer the flavor and texture of frozen artichoke hearts, one 14 oz. can of artichoke hearts (drained and patted dry with paper towels) may be substituted.
1 lb. small red potatoes, quartered
2 T.vegetable oil
4 boneless, skinless chicken breasts (about 1 1/2 lbs)
Salt and Pepper
1 9oz. box frozen artichoke hearts, thawed
4 garlic cloves, minced
1 t. grated zest and 1 T. juice from 1 lemon
2 T. finely chopped fresh oregano
1. Toss potatoes and 1 T. oil in large bowl. Wrap tightly with plastic wrap and microwave until edges of potatoes begin to soften, 4-7 min, shaking bowl (without removing plastic)to redistribute potatoes halfway through cooking.
2. Pat chicken dry with paper towels and season with salt and pepper. Heat remaining oil in large nonstick skillet over medium high heat until just smoking. Add chicken and cook until golden brown and cooked through, about 5 min per side. Transfer to serving platter and tent with foil.
3. Add potatoes to empty skillet and cook until well browned, about 4 min. Stir in artichoke hearts and cook until heated through, about 2 min. Add garlic, lemon zest, lemon juice, and oregano and cook until fragrant, about 30 seconds. Season with salt and pepper and transfer to platter with chicken. Serve.
Monday: Spaghetti & Garlic Bread
Tuesday: Corned Beef & Cabbage
Wednesday: Left Overs
Thursday: Lemon Chicken Artichoke & Potatoes
Friday & Saturday: Left Overs (SMS not home)
Risotto with Chicken, Lemon, and Basil
(Cook's Country Oct/Nov 2008)
Serves 4 (fast)
If the finished risotto is too thick, stir in hot water, a few T. at a time, to adjust the consistency.
1 C. Arborio rice
4 c. low-sodium chicken broth
6 T. unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
1 rotisserie chicken, skin discarded, meat shredded into bit sized pieces (about 3 cups)
1/2 c. chopped fresh basil
2 t. grated zest and 2 T. juice from 1 lemon
1 C. grated parm. cheese, plus extra for serving
salt and pepper
1. Combine rice, 3 c. broth, and 2 T. butter in lg. bowl. Wrap tightly with plastic wrap and microwave until rice is softened and most of liquid is absorbed, 10-16 min.
2. Meanwhile, melt additional 2 T. butter in med. saucepan over med. heat. Stir in onion and cook until softened, about 3 min. Stir in garlic and cook until fragrant, about 30 sec. Stir in hot rice mixture and remaining broth and simmer, stirring constantly, until rice is tender, 5-7 min. Stir in chicken and cook until heated through, about 1 min.
3. Off heat, stir in basil, lemon zest, lemon juice, Parmesan, and remaining butter. Season with salt and pepper. Serve, passing additional Parmesan at table.
Lemon Chicken with Artichokes and Potatoes
Serves 4
Though we prefer the flavor and texture of frozen artichoke hearts, one 14 oz. can of artichoke hearts (drained and patted dry with paper towels) may be substituted.
1 lb. small red potatoes, quartered
2 T.vegetable oil
4 boneless, skinless chicken breasts (about 1 1/2 lbs)
Salt and Pepper
1 9oz. box frozen artichoke hearts, thawed
4 garlic cloves, minced
1 t. grated zest and 1 T. juice from 1 lemon
2 T. finely chopped fresh oregano
1. Toss potatoes and 1 T. oil in large bowl. Wrap tightly with plastic wrap and microwave until edges of potatoes begin to soften, 4-7 min, shaking bowl (without removing plastic)to redistribute potatoes halfway through cooking.
2. Pat chicken dry with paper towels and season with salt and pepper. Heat remaining oil in large nonstick skillet over medium high heat until just smoking. Add chicken and cook until golden brown and cooked through, about 5 min per side. Transfer to serving platter and tent with foil.
3. Add potatoes to empty skillet and cook until well browned, about 4 min. Stir in artichoke hearts and cook until heated through, about 2 min. Add garlic, lemon zest, lemon juice, and oregano and cook until fragrant, about 30 seconds. Season with salt and pepper and transfer to platter with chicken. Serve.
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