Archive for the ‘Team Cooking’ Category

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

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

Ingredients:
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!

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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).

Dressing:
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.

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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: http://www.cookthepart.com/2010/12/12/kieflies-the-only-must-have-christmas-cookie/

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

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Venture Into a New Teambuilding Experience with “Cook the Part”

Friday, September 20th, 2013 No comments
Killu Venture Into a New Teambuilding Experience with Cook the Part

Killu Sanborn Organizes VC Cooking Event

By Killu Sanborn

Now this is the way to have a business dinner! The night before BIOCOM VC Day in San Diego, we got a handful of life science investors from San Diego and San Francisco area together to cook a Greek meal. And what a meal it was! Following Karin’s recipes for the team cooking of a Greek dinner, we made far better tasting Greek food from scratch than we ever thought possible in such a short time, and as a group of life science investors who had never cooked together before. – Who knew?!?

How about some homemade pita bread with tzatziki sauce? – No problem! Greek salad? – The best you’ve tasted in a long time…and surprisingly easy to make as a team. Tiropita (did you even know that that is)? – Fresh, warm from the oven, and delicious.

And all this was just the beginning…Now came the grilled lamb chops, roasted asparagus and roasted Greek potatoes with lemon. All turned out so well, legends were born right there and then. To finish the meal, Greek yogurt with caramelized walnuts, dates and honey were just the perfect touch of sweet, sour and crunch.

The whole evening was filled with great joy from cooking together in good company, with plenty of laughter, and savoring the delicious dinner we prepared together. What a fun way to spend an evening – and what great conversations, shop talk and other, can be had over delicious Greek food you’ve just cooked in a group of friends!

Can’t wait to do it again. What a treat!

 

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