2day's recipe: Roasted Chicken with Lemons and Thyme

Today's recipe is a nice recipe for summer.  Anything with lemons reminds me, it is summer!  You can change this recipe by doing this as a beer butt recipe instead of the oven if you would like.  I really like the idea of cooking outside during these 100 temp days.  Why heat the kitchen up??!!!  Remember - your grill can cook things like an oven!  Use it!  stay cool friends
Enjoy :-)

Roasted Chicken with Lemons and Thyme

Paprika, lemon, and thyme lend this simple roast chicken traditional Sephardic flavor. Substitute oregano for thyme, if desired. Garnish with fresh lemon slices or roasted lemon wedges. (To roast, add lemons to the roasting rack during the last 20 minutes of the cooking time.)

Ingredients
1 (6-pound) roasting chicken
2 teaspoons Hungarian paprika
2 tablespoons chopped fresh thyme divided
1 teaspoon salt divided
1 teaspoon freshly ground black pepper divided
2 lemons, divided
Cooking spray
1 teaspoon olive oil
2 tablespoons all-purpose flour
1/2 cup dry white wine (such as sauvignon blanc)
1 cup fat-free less-sodium chicken broth
1 tablespoon fresh lemon juice
2 teaspoons sugar
Lemon slices
Thyme sprigs


Instructions
Preheat oven to 425°.

Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine the paprika, 1 tablespoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; rub under loosened skin. Thinly slice 1 lemon; arrange slices under loosened skin. Cut remaining lemon into quarters. Place lemon quarters inside chicken cavity. Add the remaining 1 tablespoon thyme to chicken cavity.

Place chicken on the rack of a broiler pan or roasting pan coated with cooking spray. Brush oil over skin. Cover chicken with aluminum foil. Bake at 425° for 30 minutes. Uncover and bake 50 minutes or until an instant-read thermometer inserted into thigh registers 165°. Transfer chicken to a cutting board; cover with foil, and let stand 15 minutes before carving.

Place a zip-top plastic bag in a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat. Place pan on stove top over medium heat. Sprinkle flour into pan. Add wine; bring to a boil, stirring constantly with a whisk. Add drippings, broth, juice, sugar, remaining 3/4 teaspoon pepper, and remaining 1/2 teaspoon salt to pan, stirring constantly with a whisk until slightly thickened. Remove from heat.

Remove skin and lemon slices from chicken, and remove lemon wedges from cavity; discard. Carve chicken, and arrange on a serving platter. Serve with gravy. Garnish with additional lemon slices and thyme sprigs, if desired.

2day's recipe: Sara's Spinach Chicken and Peppers

My family is rolling in tomorrow night and my nephew loves bell peppers.  He eats them like apples, so I was thinking about dinner... we need something with bell peppers.  Answer - my spinach and pepper chicken recipe.  I love it.  You can kick up the heat by adding jalapenos or leaving them out for a milder taste for a 2yr, like Culter.  Enjoy with a salad and good garlic bread!  For the adults - a nice glass of red wine!

Sara's Spinach Chicken and Peppers


Ingredients
1 box of spaghetti noodles or angel hair
2 Tablespoons of Olive Oil or cooking spray
4 boneless, skinless chicken breasts
2 Tablespoons of Italian seasoning
2 jars of the Classico Spinach and Cheese pasta sauce
Frozen spinach
1 bag of the frozen bell peppers (has yellow, red and orange peppers) or fresh bell peppers
1 med onion sliced
8 ounces package of sliced mushrooms
1 15oz can of diced tomatoes (can have spices in it like Basil, Oregano)
1 Tablespoon of minced garlic
2 cups or more of shredded mozzarella cheese or Italian
salt and pepper to taste


Instructions

Cook spaghetti noodles according to package instructions.

Meanwhile, Heat the olive oil in a deep skillet. You want to be able to add the pasta sauce to this skillet later, so use what you normally fix spaghetti sauce in.

Salt and pepper chicken and add the Italian seasoning to the chicken. Set aside.

Heat oil on med-high in your deep skillet or big sauce pan and add onion. Cook for about 3-4mins to began to get the onion soft. Add chicken to pan. You want to brown the chicken on both sides. Don't worry about cooking it through, we will do that later.

Add peppers to pan around chicken. Add spinach. Salt and pepper. Add diced tomatoes and juice from can on top of peppers and then add mushrooms on the very top of veggies.

Add the 2 jars of pasta sauce and reduce heat to a simmer (low)

Let chicken simmer for about 20-30mins depending on how thick the breasts are.

To serve: noodles, a little sauce, chicken, a little sauce and top with a lot of cheese! The cheese should melt from the heat of the chicken and sauce.

Yields: 4 Servings
notes: I like to add jalapeno to this - I think the spice gives it a kick.

2day's recipe: Artichoke and Goat Cheese Stuffed Chicken

I know, it has been a while.  Sorry for not posting any recipes, to say it has been "busy" is a HUGE understatement BUT I will try and get back on track today.  I am sharing one of my client favorites today.  Enjoy :-)

Artichoke and Goat Cheese Stuffed Chicken

Tender chicken breasts filled with a lightly herbed goat cheese and artichoke stuffing

Ingredients
3 teaspoon(s) olive oil (divided use)
3/4 cup(s) artichoke heart canned, (drained & chopped)
1/4 cup(s) shallot minced
2 ounce(s) Goat cheese crumbled (or Feta)
1 teaspoon(s) herbs de Provence dried, * (divided use)
1/4 teaspoon(s) salt (divided use)
1/4 teaspoon(s) black pepper (divided use)
2 teaspoon(s) parsley fresh, chopped (plus extra for garnish)
4 6oz. chicken breasts boneless, skinless, (fat not flat)
1 cup(s) chicken broth low-fat, reduced sodium
2 tablespoon(s) lemon juice fresh
2 teaspoon(s) cornstarch
lemon zest


Instructions
Heat 1/3 of the oil over medium heat using a nonstick pan. Add the shallots and artichoke hearts. Sauté about 4 minutes. Remove to a bowl and cool. Stir in the cheese, parsley and ½ of the herbes de Provence, salt and pepper.

Cut a horizontal slit through the thickest part of the chicken breast, forming the largest pocket possible without cutting through the breasts or enlarging the slit too much. Divide the artichoke filling into 4 equal parts. Stuff as much of the filling as you can into each breast pocket. (About 2 tablespoons or more.) Try to arrange the filling so the slit in the pocket is as closed as possible.

Heat the remaining oil over medium heat in a large non stick pan or skillet. Add the chicken and season with the remaining salt and pepper. Sauté the chicken, turning once, until the chicken is done.
Remove chicken to a plate or bowl and keep warm.

To the pan that the chicken was cooked, add the chicken broth and the remaining herbes de Provence and bring to a boil. Combine the lemon juice and cornstarch and whisk into the boiling broth. Cook until thickened. Remove from heat and allow to cool.

Place chicken into plates and cover with sauce. Garnish with the lemon zest (if desired).

* Herbes de Provence can be made for this recipe by using a simple mixture of thyme (1 tablespoon), basil (1 teaspoon) and rosemary (1/4 teaspoon).
Source: USPCA

2day's recipe: Chipotle Shredded Beef

This recipe is yummy - You can eat it as is or you can use it for burritos or both to get more than one meal out of this recipe.  I love recipes that I can get more than one meal out of.  Sometimes I freeze part for another week.  Works really well!
Enjoy :-)

Chipotle Shredded Beef

This beef is delicious all rolled up in a tortilla, served with corn salsa and eaten as a burrito.” You could also serve it over rice or mashed potatoes or in buns.

• 1 small onion, chopped
• 1 teaspoon canola oil
• 1 can (28 ounces) diced tomatoes, undrained
•  1/4 cup cider vinegar
• 6 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, chopped
• 2 tablespoons brown sugar
• 2 bay leaves
• 2 teaspoons adobo sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper
• 1/4 teaspoon ground cinnamon
• 1 boneless beef chuck roast (2-½ pounds)
• 5 cups cooked brown rice
• shredded reduced-fat cheddar cheese and reduced-fat sour cream, optional

• In a large skillet coated with cooking spray, saute onion in oil until tender. Stir in the tomatoes, vinegar, garlic, peppers, brown sugar, bay leaves, adobo sauce and seasonings. Bring to a boil; reduce heat, simmer, uncovered for 4-6 minutes or until thickened.
• Place roast in a 5-qt. slow cooker; add tomato mixture. Cover and cook on low heat for 8-9 hours or until meat is tender.
• Discard bay leaves. Remove meat and shred with two forks. Skim fat from juices; return meat to slow cooker. Using a slotted spoon, serve meat with rice. Top with cheese and sour cream if desired.
  
  
  Source:  Healthy Cooking - yep, its good for you!!!

2day's recipe: Baked Shrimp Scampi

oh my word!  This is fantastic and a great way to start a dinner party or just a special date night at home.  Serve with 2 loaves of crusty bread. 
I have never cooked this as a dinner, I have always put it out while I finish cooking.  It is always gobbled up and all I hear is -"oh my god".  There are some suggestions at the bottom for dinner.    So, enjoy :-)

Baked Shrimp Scampi

Ingredients
2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges


Instructions
Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Yields: 6 Servings
2008, Barefoot Contessa Back to Basics

notes: You prepare this ahead and then cook so you can enjoy your guests. Can serve with angel hair pasta & Salad. Ina served it with Roasted Artichoke Salad and Bread. on food network website

2day's recipe: Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce

Today's recipe is a client favorite and a personal favorite.  It really is an easy dish but is very impressive.  It is a good dinner party dish or date night.  Suggestions for side dishes:  Asian vegetable stir fry & Jasmine rice with green onions


Enjoy :-)

Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce

The crushed peppercorns that coat the pork provide taste and texture counterpoints to the smooth, semisweet sauce. When adding the soy mixture to the caramelized sugar, be careful of steam that may rise from the pan.

Ingredients:

Cooking spray

1/8 cup minced white onion
1/2 teaspoon grated peeled fresh ginger
1 garlic cloves minced
1/2 cup water
1/4 cup sugar
1/8 cup low-sodium soy sauce
1 tablespoons red wine vinegar
3/4 teaspoons Dijon mustard
1 tablespoons butter
1 (1-pound) pork tenderloins trimmed
1/2 tablespoon black peppercorns crushed
3/4 teaspoons chopped fresh thyme
1/8 teaspoon salt

Instructions

Heat a small saucepan over medium heat. Coat pan with cooking spray. Add onion, ginger, and garlic; sauté 2 minutes. Add water and sugar; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Remove from heat; carefully stir in soy sauce, vinegar, and mustard. Add butter, stirring with a whisk. Set aside; keep warm.

Preheat oven to 350°.

Rub tenderloins evenly with crushed peppercorns, thyme, and salt. Heat a large ovenproof nonstick skillet over medium-high heat. Coat pan with cooking spray. Add tenderloins, browning on all sides (about 5 minutes). Bake at 350° for 23 minutes or until a thermometer registers 160° (slightly pink); let stand 10 minutes. Cut each tenderloin into 12 slices; serve with sauce.
Yields: 4 Servings

Billy Strynkowski, Billy Strynkowski, Cooking Light
notes: Serve with - Asian vegetable stir fry & Jasmine rice with green onions
Nutritional Information - (serving size: 3 slices pork and 2 tablespoons sauce)

Calories:227 (28% from fat)
Fat:7g (sat 2.8g,mono 3g,poly 0.6g)
Protein:24.5g
Carbohydrate:15.3g
Fiber:0.4g
Cholesterol:81mg
Iron:1.7mg
Sodium:441mg
Calcium:16mg

2day's recipe: Lime-and-Honey Glazed Salmon with Warm Black Bean and Corn Salad

Sorry it has been a while since I posted a recipe.  Very busy and I haven't made the time to blog.  But, I'm back today and I wanted to share one of my favorite recipes.  It is gorgeous to the eye and wonderful to the taste.  Changes I made - increase the spices to the fish and I do let it the fish and lime juice & spice mixture sit longer, only about an hour in the fridge.  Enjoy :-)

Lime-and-Honey Glazed Salmon with Warm Black Bean and Corn Salad

you can sub 4 fresh corn ears for frozen corn
Ingredients
4 tablespoon Extra virgin olive oil
1 medium Red onion chopped
2 large Garlic cloves chopped
1/2 teaspoon Red pepper flakes crushed
1 teaspoon Ground cumin
2 Lime juiced
Salt and freshly ground pepper
3 tablespoon Honey
1 teaspoon Chili powder
4 each Salmon filets 6oz
1 ea Red bell pepper chopped
1 package Frozen corn 10oz defrosted
1/2 cup Chicken stock
1 can (15 oz) Black beans drained and rinsed
2 tablespoon Cilantro chopped

Instructions

Preheat med skillet over med heat with 2 Tbsp of EVOO. Add the onions, garlie, red pepper flakes, cumin, salt and pepper. Cook, stirring occassionally for 3 mins.

While onions cook, preheat a med non-stick skillet over med-high heat with the other 2 Tbsp of EVOO. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt and pepper. Add the salmon fillets to the honey-lime mixture and toss to coat thoroughly. Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3-4mins on each side.

To cooked onions, add the bell peppers and corn kernels and cook for 1 min. Add the chicken stock and cook for another 2 mins. Add black beans and cooked into heated. Remove from heat and add the juice of the second lime, the cilantro, and the spinach. Toss to wilt spinach and then taste to adjust seasoning. Serve the lime and honey salmon on top of the warm black bean and corn salad.


Yields: 4 Servings

Rachael Ray - 365 No repeats