Author Archive

Cook The Part: Chicken Under a Brick

Monday, April 7th, 2014 No comments

This is one of our favorite recipes from Cook the Part: Delicious, Interactive and fun Team Cooking and is the main dish in the Tuscan Farmhouse Dinner. It is the perfect chicken recipe for a BBQ or a summer holiday get-together. The recipe is fun to make and not too time consuming so you can still enjoy the company of your guests. Enjoy!


Chicken Under a Brick Cook The Part: Chicken Under a Brick

8 large chicken breast halves, boneless with skin on
12 garlic cloves, crushed
2 teaspoons dried oregano
1 teaspoon crushed red pepper
2 tablespoons fresh rosemary
2 tablespoons fresh thyme
1 ½ cups olive oil
2 teaspoons kosher salt
3 tablespoons grill rub
Canola oil spray for grilling
8 bricks wrapped in foil
Rosemary sprigs or basil leaves for garnish

Step 1: Prepare chicken.
Wash and dry chicken. Place breasts, one at a time, into a large sealable plastic bag and, using covered bricks, pound to ½” thickness. Remove from bag and repeat.

Step 2: Make marinade.
Place garlic, oregano, red pepper, rosemary and thyme in a small food processor and gradually add oil while processing.

Step 3: Marinate chicken.
Divide the marinade and prepared chicken equally between 2 large sealable plastic bags and turn until chicken is coated.
Refrigerate in marinade until ready to grill.

Step 4: Preheat grill.
Spray grill rack with canola oil. Preheat grill to medium. Wrap your 8 bricks in foil and place them on the grill to heat. Be sure to use thick gloves or pot holders to handle heated bricks.

Step 5: Grill and serve.
Remove chicken from marinade. Sprinkle with salt and rub. Place chicken skin-side down on grill. Top each breast with a covered brick and grill until skin is brown and crispy, approximately 5 minutes. Turn chicken and grill until done, another 2 minutes or so.

Remove to platter and cover with foil until ready to serve. Garnish with rosemary or basil and serve.

Let us know how you like it!

Categories: Recipes, Team Cooking

Simple and Simply Delicious: Italian Baked Chicken

Wednesday, January 15th, 2014 2 comments
Italian Baked Chicken 300x225 Simple and Simply Delicious:  Italian Baked Chicken

Italian Baked Chicken


Happy New Year!
This is my first post for 2014 and I was inspired by our recent week in Park City, Utah, where we always cook for our house guests, but try to keep things simple to allow plenty of ski time and time for other local activities. We decided to prepare this 25-year family favorite, which is still appreciated in 2014 as it was in the 1980′s. A few simple ingredients and easy preparation have made this a standby for so many years.




Italian Baked Chicken
Preheat oven to 350 degrees.

5 skinless, boneless chicken breasts (preferably organic), washed, dried and cut in half
2 green peppers, seeded, washed and cut into 6 strips
1 red pepper, seeded, washed and cut into 6 strips
1 yellow pepper, seeded, washed and cut into 6 strips
4 Yukon Gold potatoes, peeled and quartered

Place all ingredients in a large roasting pan (I use a large broiler pan).

2/3 cup olive oil
2 teaspoons oregano
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon paprika
4-5 large cloves garlic, crushed

Mix dressing ingredients well.

Drizzle dressing over the chicken and vegetables. Bake uncovered, basting frequently with juices for about 1 hour.
Increase temperature to 400 and bake 15 minutes longer to brown.
Arrange on hot platter.
Serve alone or with spaghetti with a marinara sauce and grated Parmesan.


Macaroons: A Great Sidekick for Kieflies

Tuesday, December 10th, 2013 3 comments
Macaroons 225x300 Macaroons: A Great Sidekick for Kieflies

Macaroons: A Great Sidekick for Kieflies

Every year when I make the required Kieflies for Christmas, I face the issue of leftover filling. Not sure of the origins of this 35 year old recipe, but it was created with too much filling for the amount of dough that is made. So I usually end up freezing the filling and then making another 1/2 batch of dough later in the month. On occasion, I have also made nut rolls with the extra filling. This year I decided to make the extra half batch of dough right up front, which left me with a new problem: six egg whites with no purpose. Since everyone in my family loves macaroons, I used the extra six egg whites to create a my own macaroon recipe as follows. Rave reviews followed and the new tradition has now been established. Plus there are more kieflies to share with friends and neighbors.

Here is the link to the Kieflie recipe:

Karin’s Macaroons

6 egg whites, beaten until whites are stiff with 1 teaspoon vanilla
1 package Baker’s Sweetened Coconut
4 tablespoons flour
1/2 cup sugar

1 cup Ghirardelli Chocolate Chips

Heat oven to 325°F

To the beaten egg whites, add the coconut, flour and sugar, folding in each of these ingredients until well blended.
Drop by tablespoonful onto parchment paper. Makes 30-36 cookies.
Bake 20 min. or until edges are golden brown. Remove from baking sheets to wire racks; cool.

Melt the chocolate chips on 50% power in the microwave for 90 seconds, stir, repeat.

Dip or spoon chocolate onto the tops of the macaroons.

Making cookies is always a team sport, so invite friends to join you.

Patty helps make Kieflies 300x225 Macaroons: A Great Sidekick for Kieflies

Patty helps with the rolling and filling of the Kieflies

Perfect Kieflies 300x225 Macaroons: A Great Sidekick for Kieflies

The finished product: Perfect Kieflies


Hungarian Rhapsody at the Four Seasons Gresham Restaurant

Wednesday, October 9th, 2013 2 comments

When have you ever asked someone about their favorite cuisine and had the answer be “Hungarian”?  All that is about to change for me!  Tonight we had the pleasure of dining at the the Budapest Four Seasons Gresham Restaurant.  The chef is Italian, so the menu has both Italian and Hungarian offerings. We experienced a delightful mix of both by making selections from both sides of the menu.  Each course was divine, but my two favorites came from the Hungarian side of the menu: Chilled Peach and Apricot Soup – Almond Crumble, Milk Sorbet, Mint and Lemon Meringue and the Chicken Paprika – Galuska Dumplings, Paprika Sauce and Cucumber Salad.

photo 9 300x225 Hungarian Rhapsody at the Four Seasons Gresham Restaurant

Hungarian Chicken Paprika with Galuska and Cucumber Salad


Hungarian Chicken Paprika with Galuska
4 pc. chicken breast with skin
1 cup chopped white onion
3 garlic cloves
5 pc. Hungarian yellow Pepper
(long and yellow color)
3 pc. Tomato
1 tablespoon Sweet paprika powder
1/2 teaspoon Caraway powder
salt and pepper to taste


For Paprika Sauce
2 dl. sour cream
2 tablespoons flour
3 tablespoons cream

Dice the onion, paprika and tomato and add to a preheated pan; add the chopped garlic. Cook for about 15 minutes. Add water continuously until all the vegetables reach a paste consistency. Finish the sauce with caraway and paprika powder, seasoning with salt and pepper to taste. Keep boiling for 10 more minutes. Add the chicken breast, cooking for about 15 to 18 minutes (depending on the size of the breast).

Remove the chicken from the Paprika sauce and finish it adding some sour cream, mix with flour to make it thicker if needed. Blend it and pass through a chinois.


.15 kg Flour
3 eggs
Miss all the ingredients together and strain through strainer with large holds in order to have small button size into boiling water, cooking for 5-6 minutes. Strain the Galuska and keep it under running cold water. Saute the Galuska with a touch of butter before serving.

photo 10 300x225 Hungarian Rhapsody at the Four Seasons Gresham Restaurant

Cucumber Salad


Cucumber Salad
2 cucumbers
3 dl Vinegar and water (1:1)
1 tablespoon sugar
2 tablespoons oil
1 clove crushed garlic

Peel the cucumber and thinly slice it. Season with salt and let it rest for 10 minutes. Strain, removing the water and mix with the rest of the ingredients. Let marinate for at least 3 hours and refrigerate before serving.