We had a party this past weekend that left us with several opened but unfinished bottles of wine. Rather than pouring that ambrosia down the drain, I decided that this week’s challenge was to cook with it rather than waste it.
This baked chicken dish is easy to assemble yet is packed with fresh flavor. I poured the cooking liquid over pasta and served the meal with a crisp green salad.
Rosemary Chicken with Garlic & White Wine
4 boneless chicken breasts
6 garlic cloves, mashed
3 Tbsp extra-virgin olive oil
1 cup white wine
2 sprigs fresh rosemary, chopped
1 tsp sea salt
hot, cooked pasta
Combine garlic, olive oil, white wine, rosemary, and salt in a large bowl; add chicken and marinate for an hour. Preheat oven to 425°. Transfer chicken and marinade to large cast-iron skillet.
Bake chicken for 35-40 minutes, depending on thickness of breasts. Transfer chicken to plates and pour cooking liquid over hot, cooked pasta. Season with salt. Top chicken and pasta with Parmesan cheese, if desired.
For the last week, the temperature has wavered between 105° and 110° and it’s way too hot to eat heavy meals. Tonight I prepared a light, refreshing dinner featuring raw marinated fish on pre-made tostada shells.
To prepare this dish properly, be sure to purchase high-quality sushi-grade fish.
1/2 pound sushi-grade tuna, mahi mahi, or yellowtail; sliced very thin
1/3 cup fresh lime juice
1 Tbsp extra-virgin olive oil
½ white onion, minced
1 large jalapeño, minced
handful of cilantro, minced
2 Roma tomatoes, chopped
1 tsp sea salt
2 avocados, mashed
1 Tbsp fresh lime juice
romaine lettuce, chopped
In a glass bowl, combine sliced fish and fresh lime juice; cover and refrigerate 20 minutes. Add in next 6 ingredients and chill for 10 minutes.
To prepare tostadas: Add 1 Tbsp fresh lime juice to mashed avocados; season with sea salt. Spread avocados in a thin layer atop tostada shells. Top with romaine lettuce and ceviche. Serve immediately.
When they eat chicken, most people prefer chicken breasts. But the real flavor is in the dark meat.
Mediterranean Chicken Thighs with Lemon, Olives, and Fresh Herbs is an inexpensive meal that’s packed with flavors.
Mediterranean Chicken Thighs with Lemon, Olives, and Fresh Herbs
6 boneless, skinless chicken thighs
1/4 cup extra virgin olive oil
2 garlic cloves, minced
zest from 1 lemon
juice from 2 lemons
1 sprig fresh rosemary, leaves only, chopped
6 sprigs fresh thyme, leaves only (no stems)
6 sprigs fresh parsley, chopped
Sea salt and freshly ground pepper
1 cup black kalamata olives
1 cup green olives
1 cup cherry tomatoes
freshly cooked pasta
Combine oil, garlic, lemon zest and juice, and fresh herbs in large mixing bowl. Add in chicken thighs and stir to cover. Marinate for 30 minutes.
Preheat oven to 375°.
Transfer thighs to greased baking pan. Arrange olives and tomatoes around thighs. Pour any remaining marinade over thighs, olives, and tomatoes. Bake 30 minutes, and then increase temperature to 425°. Bake for another 10 minutes, browning chicken.
Serve thighs over freshly cooked pasta, spooning sauce over chicken.
Last night I was in a pinch for time. I had 30 minutes to prepare dinner for my family and get out the door for a meeting. I quickly threw these tasty enchiladas together and had them in the oven in less than 20 minutes.
Because they rely on prepared foods, these homemade enchiladas can be assembled fast yet still have a fresh, savory taste.
Quick-Fix Chicken Enchiladas
1 15-ounce can Hatch Chile Green Enchilada Sauce
1/2 cup sour cream
12 corn tortillas, warmed
rotisserie chicken, shredded
1/2 large onion, chopped
2 cups Monterey Jack or cheddar cheese, shredded
Combine enchilada sauce and sour cream in small bowl until blended. Place a ladleful of sauce mixture in the bottom of a greased 11×7 baking pan.
Preheat oven to 350°.
Place a warmed tortilla on work surface. In a line along one side of the tortilla, place filling ingredients: shredded chicken, onions, and shredded cheese. Roll up and place seam side down in baking pan. Repeat with all the tortillas.
Cover enchiladas with sauce mixture. Top with shredded cheese and cover with aluminum foil. Bake for 30 minutes, remove foil, and bake for another 5 minutes. Serve hot.
Our doctors tell us over and over to eat healthfully. One part of that is eating fresh. Here’s a low-fat, lots-of-veggies, quick-fix dinner that’s full of flavor.
Spicy Teriyaki Chicken Buddha Bowl
2 cups white or sushi rice
3.5 cups water
4 chicken breasts, cut into 3 pieces each, flattened
2 Tbsp Sriracha (more if you want it spicier)
2 Tbsp soy sauce
2 Tbsp honey
2 Tbsp Mirin
1 head broccoli, cut into florets
3 carrots, peeled and cut into ½-inch pieces
3-inch piece of daikon, grated (optional)
2 Tbsp vegetable oil
2 cloves garlic, minced
For marinade: Combine Sriracha, soy sauce, honey, and Mirin. Place chicken pieces in marinade.
While chicken is marinating, combine rice and water in medium saucepan and bring to a boil; cover and simmer exactly 20 minutes. Set aside.
To prepare chicken: Heat vegetable oil in large skillet. Add garlic and sauté 2 minutes. Remove chicken from marinade and add to skillet; discard marinade. Cook chicken, turning occasionally, until cooked through, about 15 minutes. While chicken is cooking, boil or steam broccoli and carrots; drain.
To assemble: Place a serving of rice in bowl, top with broccoli, carrots, daikon, and chicken. Top with sesame seeds, if desired. Serve hot.
A late meeting forced a late dinner this evening – and I didn’t feel like spending a long time cooking. So I threw together this quick chicken and pasta dish that’s surprisingly fresh and flavorful.
Pasta with Chicken, Broccoli & Pine Nuts
1 package angel hair pasta
2 chicken breasts, cut into bite-size pieces
2 Tbsp olive oil
2 cloves of garlic, minced
7-8 sprigs of fresh thyme
4 Tbsp butter
1 head broccoli, cut and steamed
1/4 cup pine nuts
juice of ½ a lemon
sea salt and freshly ground pepper
shredded Parmesan cheese
Boil pasta according to package directions; drain and place in a large bowl. Separately, boil broccoli until just tender. Drain and rinse with cool water.
In a large skillet, sauté chicken pieces and garlic in olive oil. As chicken cooks, add fresh thyme. When chicken is cooked through, add butter and pine nuts. When butter is melted, add broccoli and lemon juice and mix well. Season with salt and pepper.
Pour sauce over pasta and stir to combine. Serve hot with shredded Parmesan cheese.
With schools canceling classes and off-the-chart hospital admissions all across the nation, Winter 2018 has been tough on families because of the flu. Sometimes bed rest and a good pot of soup are what the body needs most.
Here’s a recipe for flavorful chicken soup to help warm you up.
Homemade Chicken Soup
For the broth:
1 whole chicken, rinsed
2 carrots, peeled
1 yellow onion, quartered
3 stalks of celery
1 jalapeno or serrano pepper
4 sprigs of fresh parsley (optional)
For the soup:
3 carrots, peeled and chopped
1 small bag frozen peas or 1 can of peas, drained
2 cups uncooked rice or one bag egg noodles
salt and pepper, to taste
To make the broth:
A soup is only as good as its broth.
Place carrots, onion, celery, pepper, and parsley in the bottom of a large saucepan or Dutch oven. Place the chicken on top of the vegetables and then cover the chicken with cold water. Bring to a boil, and then simmer covered for one hour. When the chicken is cooked through and tender, remove it to a large mixing bowl. When cool enough to handle, shred the chicken by hand into bite-size pieces.
To make the soup:
When the broth has cooled somewhat, using a strainer, transfer the broth to a large saucepan or Dutch oven, straining out the vegetables and small pieces of fat and meat. Bring the broth to a boil, and then add the carrots and shredded chicken and return to a boil. Add the peas and return to a boil. Slowly add rice or noodles, returning toboil. Turn down heat and simmer about 20 minutes, or until the rice or noodles are cooked through. Season with salt and pepper and serve.