Tuesday, May 31, 2011

Lemon Chicken with Kalamata Olives

Lemon Chicken with Kalamata Olives

This dinner was quick and easy and if you love lemons, you'll enjoy the flavor of this dish.  The only thing I thought I had in my "pasta parade" was orzo but I did not so I substituted a smaller type pasta... it worked!

The ingredients-only 6!

Brown chicken

 Add remaining ingredients to a 2 quart casserole dish and place chicken on top and sprinkle with S&P

Pretend I'm Orzo

John gave this dish 3.5 stars - he said he would have given it 4 but there were too many olives for his taste!

Lemon Chicken with Kalamata Olives Serves: 4 Calories: 310 Prep Time to Table: 45 minutes
Recipe : adapted from BH&G

-1 ¼ lb. skinless, boneless chicken thighs
-1 Tbl olive oil
-2/3 cup dried orzo
-1/2 cup sliced kalamata olives
-14 oz. chicken broth
-1/2 lemon cut into wedges
 -1 Tbl lemon juice
-1 tsp dried Greek seasoning

1. Preheat oven to 400
2. In large skillet add olive oil and heat over medium-high heat. Add chicken and brown for 5 minutes turning only once
3. In 2 quart baking dish add remainder of ingredients and place chicken on top. Cover and bake for 35 minutes.


Monday, May 30, 2011

Happy Memorial Day!

Fresh Strawberry Cake Roll
Today we were invited to our friends MJ and Dave's for a Memorial Day cookout.  I offered up dessert and of course I had red, white and blue on the brain.  I've made pumpkin rolls before so was up for the challenge to create one with strawberries as the main event.  I found a basic sponge cake recipe and then created a filling with some of my favorite ingredients. 

The cake ingredients

Prepare the dry ingredients (uses cake flour that is sifted)

Prepare the wet ingredients

I also decided to add some grated lemon

Combine and spread in a jelly roll pan that has been greased, lined with wax paper and greased again

As soon as it comes out of the oven, run a knife around edge and invert on a towel that has powdered sugar on it, remove wax paper, trim edges a bit and roll up in towel and let cool completely

Prepare your berries

Prepare filling

I keep my mixing bowl/beater in the freezer for about 5 minutes...this works great for whipping cream

All ingredients are combined and whipped together

Unroll sponge cake, spread some of the filling and strawberries and roll up again.  Cover with plastic wrap and let sit in refrigerator for at least 2 hours

Decorate how you wish... be creative!

5 Stars! (and stripes....)
Also now that Memorial Day has arrived - you are now allowed to wear white pants and sandals....but only until Labor Day!!!

Fresh Strawberry Cake Roll Serves: 10 Calories: NA Prep Time to Table: 25 min plus baking and cooling
Recipe : Hybrid of 2 different internet recipes

-4 eggs
-1 tsp vanilla
-3/4 cup sugar
 -3/4 cup sifted cake flour
-1 tsp baking powder
-1/4 tsp salt
-grated lemon peel (optional)
-Confectioners’ sugar

-2 cups heavy cream
-8 oz. mascarpone cheese
-1/2 tsp vanilla
-2 Tbl sugar
-2 Tbl confectioner sugar
- 1 tsp fresh lemon juice
-1/2 tsp grated lemon peel -about 2 cups small diced strawberries

1. Grease jelly roll pan; line with wax paper and grease again
2. In bowl, beat eggs with vanilla on high speed for 5 minutes or until lemon colored; gradually add sugar and beat until dissolved
3. Combine flour, baking powder and salt; fold gently until just combined with egg mixture
4. Spread evenly in pan and bake at 375 for 10-12 minutes or until light brown
5. Run knife around edges, invert on towel that has been dusted with confectioner’s sugar; peel off paper, trim off about ½” around each edge (crispy part) and roll up cloth and cool (Do all this part rather quickly so cake does not get stiff)
6. Filling: combine all ingredients and whip until smooth and thickened (stiff peaks)
7. Unroll cooled cake and spread with half of filling mixture; sprinkle with strawberries. Roll up, wrap in plastic wrap and chill at least 2 hours
8. If desired, frost with remaining filling and decorate with additional strawberries (or dust with confectioners’ sugar – if you do this, make only half of filling)


Thursday, May 26, 2011

Chicken with Apricot-Lemon Glaze

Chicken with Apricot-Lemon Glaze

Today was the first day I set foot inside Target in 6 days!  That has to be a record as I'm normally there about 3-4 times a week!  It is also the first time I've cooked in 6 days...that might be a record too.  Earlier today I quickly did a search for a dinner with less than 5 (major) ingredients and this recipe popped up.  It was super fast and super delicious. I'm starting a new category called "company worthy" because this definitely was. 

The ingredients

Prepare the chicken

Rub with curry powder, salt and fresh pepper

Zest and juice a lemon

Cook chicken

Make the glaze out of the apricot spread, water and lemon juice and spoon over chicken and top with zest

A 5 star dinner!

Chicken with Apricot-Lemon Glaze Serves: 4 Calories: 250 Prep Time to Table: 20 minutes
Recipe : Adapted from MyRecipes (Web)

-1 tsp curry powder
-1/2 tsp salt
-1/4 tsp fresh ground pepper
-4 6 oz. skinless, boneless chicken breasts
-Cooking spray
-1/3 cup apricot jelly spread
-2 tbls fresh lemon juice
-2 tbls water
-2 tsps grated lemon rind

1. Combine first 3 ingredients and rub over chicken
2. Heat skillet over medium-high heat that has been sprayed. Cook chicken about 6 minutes on each side, remove and keep warm
3. Add spread, lemon juice and water to pan and stir until smooth. Cook 1 minute
4. Spoon sauce over chicken and sprinkle with lemon rind


Wednesday, May 25, 2011

Special Day...

Today was a very special day- Kristina got to try on her wedding dress- one word - stunning, beautiful and wow - Ok that is 3 words but it is hard to pick just one.  I narrowed down my search to 2 MOB dresses (might need to enlist some of you for a decision!) and we met with 2 florists.  Afterwards we ate out - me, Kristina, Benj and Danielle.  This place is awesome.  A recommended "5 star" restaurant!

Yummy food!

Now this is what my lasagna should look like

The happy couple...