Posts Tagged ‘condo cooking’

Simple and Simply Delicious: Italian Baked Chicken

Wednesday, January 15th, 2014 No comments
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.


Holy Mole: Poblano Y Negro

Wednesday, October 31st, 2012 No comments
Mole Tasting at Red Iguana

Mole Tasting at Red Iguana

For an easy dinner any night of the week, stop at your favorite Mexican restaurant and pick up a quart of your favorite mole. On our outing to Park City this week, we stopped at Red Iguana 2 in Salt Lake City for lunch and purchased two quarts of mole to be used for a dinner during our stay. First, we enjoyed the mole tasting to make our selection. The offerings included:
Mole Amarillo
Mole Coloradito
Mole Poblano
Mole Verde
Mole Negro
Red Pipian
Mole de Almendras
It was a tough decision, but we settled on the Poblano and Negro. Dinner tonight was a breeze with the two moles already made and available. If you cannot find a restaurant that sells good mole by the quart, you can also purchase mole at the grocery store and follow the directions.
We are having dinner for six tonight. The remaining work was to prepare the meat, 4 skinless, boneless organic chicken breasts and a 1-1/2 pound pork loin. The breasts were cut into 1-1/2 cubes and sautéed in a small amount of vegetable oil until brown. We then covered the chicken with the mole Poblano and simmered for 40 minutes. The pork loin was trimmed and also cut into cubes, sautéed and simmered in the mole negro. Sprinkle sesame seeds over the mole before serving.
We prepared a side of Mexican rice, which is always made with a chopped onion. Stir fry the rice in a tablespoon of oil, making sure each grain is coated with oil and then adding chicken broth. We added some chopped green onions (because they were left over from our breakfast frittata.
The rest of the menu was an appetizer of Rajas (recipe coming soon), a salad of arugula, zucchini ribbons, red pepper and panela cheese. Dressing was olive oil (2 parts), lime juice (1 part) and Dijon mustard, salt and pepper. The final accompaniment was Jamaica, a tea made with dried hibiscus blossoms.


Condo Cooking

Wednesday, October 6th, 2010 No comments

We continued our travel adventures with our neighbors, Bob and Gloria, leaving Park City and heading to Telluride, where we were meeting up with their friends, Doug and Nanci, to share a 3 bedroom condo at the River Club. The culinary question facing Gloria was whether to have Bob’s birthday party catered or whether we could pull off a nice home-cooked meal for eight in the condo.
We took a quick inventory of the kitchen equipment and noted the following: no grill, no cake pans, no food processor, no mixer, 1 stock pot, 1 small wooden salad bowl, 7 dinner plates. We quickly decided that baking a cake was out of the question, but concluded that a simple dinner was possible with a few kitchen items to be provided by the condo staff and some high quality ingredients that we found at the market in Mountain Village. Getting a cake baked with only 24 hours notice during “off”-season proved to be quite a challenge, especially carrot cake, Bob’s favorite, but we managed that through the New Sheridan restaurant in downtown Telluride.

Condo Cooking

Bob and Gloria Robbins celebrate Bob's birthday with some condo cooking.

The easiest condo dinner Gloria and I could come up with was a spaghetti dinner with Italian sausage and bolognese sauce, garlic bread and a large tossed salad. Gloria created a lovely antipasti platter with dry salami, cheeses, olives, tomatoes and a Tapenade.

Here is the recipe for the spaghetti sauce in case you find yourself in a condo yearning for a home cooked meal, while in possession of only limited kitchen equipment.

3 tablespoons olive oil
1 large onion, chopped
6 large cloves garlic, finely chopped
1 lb. Italian sausage (5 links)
2 lbs. Angus beef
3 teaspoons salt
3 28 oz. cans Italian plum tomatoes
1 12 oz. Can tomato paste
Some or all of these spices, depending on how many jars of spices you want to buy:
1 1/2 teaspoons oregano
1 1/2 teaspoons paprika
1 teaspoon red pepper flakes

In a frying pan, Brown the sausage and cut each of the links into 3 pieces.
Brown the ground beef and drain on paper towels.

In a large stock pot, heat the olive oil and cook the onion until translucent, adding the garlic for just another minute or two. Add the tomatoes, paste, salt and spices and bring to a simmer. Cook sauce for 30 minutes, add sausage and ground beef and cook for another 45 minutes on low heat, just simmering the sauce.

Cook the pasta and add just enough of the sauce to the pasta to moisten it. Plate the spaghetti and pass the sauce with the Italian sausage. Place a bowl of freshly grated parmesan or Romano cheese. Serve with a mixed green salad, tossed with a high quality olive oil and balsamic vinegar, and garlic bread.