Posts Tagged ‘in a hurry’

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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Minimal Fuss: Asparagus

Thursday, May 26th, 2011 No comments

Whether you are selecting a vegetable for a weeknight meal or planning a major feast for the holiday weekend, asparagus is a great side dish or starter.  Our simple version is offered below with a medium fuss version following.

Asparagus with roasted tomatoes olives and feta Minimal Fuss:  Asparagus

Asparagus with roasted tomatoes, olives and feta

Grilled Asparagus
1 lb. pencil asparagus
Olive oil spray
Garlic salt
Kosher salt
½ lemon

 Prepare asparagus for grilling.
  Preheat grill.
  Wash asparagus and trim off bottom hard end (1/2” to 1”).
  Spray or brush asparagus with olive oil.
 Grill asparagus.
  Grill on grill pan for 5 – 6 minutes or until tender and lightly browned.
  Sprinkle with garlic salt and kosher salt.
  Squeeze juice of ½ lemon over grilled asparagus.

For a more elaborate asparagus recipe, requiring a bit more fuss,  grill asparagus as above, roast cherry or grape tomatoes with a bit of olive oil drizzled over them  in a 350 degree oven for 20 minutes, slice a cup of green olives and cut 1/2 cup of feta cheese into small cubes.  Top the grilled asparagus with the roasted tomatoes, green olives and feta.

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Categories: Appetizers, Recipes
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Comfort Food for a Rainy Weekend: Pasta in Vodka Cream Sauce

Friday, February 25th, 2011 1 comment
lisa center cooking Comfort Food for a Rainy Weekend: Pasta in Vodka Cream Sauce

Lisa (center) cooking with friends

I just cam across some recipes from a recent recipe exchange and this one jumped out at me because the weather this weekend calls for comfort food.  From Lisa Stennes-Laikind:

So I was told I can do this off the top of my head, so I hope you can make sense of this. This is a family favorite, comfort food I can always put together in a pinch!
 
1 tbs olive oil or butter
1 Large shallot
Red pepper flakes
¼ c vodka
4 oz or so of chopped prosciutto or pancetta
1 pint of heavy creme

8 oz tomato sauce
Few leaves of fresh basil
Shaved parmesan
 
Favorite pasta, we prefer linguine.
 
Heat water and start to prepare your pasta of choice.
 
In a large skillet, heat olive oil and add shallots, sauté a bit then rub a ½ tsp or so of red pepper flakes in your palm and drop in, pour in vodka and ignite. When flames subside, stir in the prosciutto or pancetta and stir a bit and before it crisps, add in cream. Let simmer for a bit until thickened and reduced, then add in the tomato sauce. Let simmer a little bit more.
 
When pasta done, drain and either top with sauce or mix together.  Top with fresh chiffonade of basil leaves and freshly grated parmesan to serve.
 
Total prep/cook time about 15 minutes.
 
Serve with a fresh green salad – happy family.
 
Lisa Stennes-Laikind

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In a Pinch, Make a Quiche

Friday, January 14th, 2011 2 comments
img 5172 300x200 In a Pinch, Make a Quiche

IMG_5172

Just back from the JP Morgan Healthcare conference and I have house guests arriving late morning tomorrow.  Not much time to shop before their arrival.  What to fix in a hurry?  I always have eggs in the house and I usually have cheese of some type.  This week Gary picked up a great cheese at Costco called Piave Vecchio, a nutty, aged pasteurized cow’s milk cheese.  I also have some fresh asparagus spears (about 15).  So I plan put together the following asparagus Quiche.
Asparagus Quiche
1 pie crust (recipe follows)

15 roasted asparagus spears (see below) cut into thirds
5 eggs, beaten
1 teaspoon salt
½ teaspoon pepper
1 ½ cups grated Piave Vecchio cheese (or whatever you happen to have at home)
Mix these 5 ingredients into a large bowl.

Pie Crust
3 cups unbleached, all-purpose flour
1 teaspoon salt
1 cup vegetable shortening
1 egg separated
Several tablespoons of ice water

In bowl of food processor, process flour, salt and vegetable shortening until  crumbly texture forms.  Add egg yolk and process until well combined.  Through the tube in the food processor, add one tablespoon of ice water at a time until dough forms a ball.  Form into two balls and wrap each in parchment paper and chill for 15 minutes.  Save one for another time.  Can be frozen.  Simply thaw before using.

Roll dough into circle to fit into your pie pan (on parchment paper).  I use another piece of parchment paper over the top of the dough.  Place into pan and make a border.  Brush with beaten egg white and bake in 400 degree oven for 5 minutes.  Remove from oven and add the filling.
Bake at 400° for 12 minutes.  Reduce heat to 350° and bake for an additional 30 minutes or until knife inserted into Quiche comes out clean.  Cool for 10 minutes, cut into six or eight pieces and serve.

Roasted asparagus
Wash asparagus.  Cut off the hard ends of the asparagus – about 2”.  (If delegating this task, be sure to give proper instructions to any young cooks.  Kristina’s former boyfriend wanted to help when preparing asparagus during one of his visits and proceeded to cut off all the beautiful green tips of the asparagus and threw them into the trash. )  Place in 9 x 13” baking dish and drizzle with olive oil and sprinkle with garlic salt or kosher salt.  Roast for 10 minutes  at 400 degrees or until the stalks are no longer hard, but still firm.  Cool.

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