Adventures in homemade, budget aware cooking.

Vegetables

Italian Rosemary Chicken and Vegetables

I don’t know why, but I assume that cooking good quality food has to be complicated… and so hard that half of your kitchen has exploded and you’ve singed off your eyebrows by the time your done.  Well, my friends, it doesn’t have to be that way!  This recipe, which I’ve adapted from “Woman’s Day” is about as easy and clean as it gets.  I think this is even easier to make than Kraft Macaroni and Cheese.  And, it’s good too!  Like, really good.

Italian Rosemary Chicken and Vegetables

  • 4 small drumsticks
  • 4 red potatoes, cut into wedges
  • 1 large bell peppers, cut into 3/4 in wedges, mine was yellow
  • 1 small red onion, cut into 1/2 in slices
  • 2 tbsp olive oil
  • 3 tbsp chopped fresh rosemary
  • 2 tbsp chopped garlic
  • 1/2 tsp salt and pepper
  • 1/4 cup olives, halved (optional)
  • Balsamic vinegar to drizzle on at the end.

1.  Preheat the oven to 500F.  Line a rimmed baking sheet with foil.

2. Spread meat and veggies onto the pan.  Drizzle with oil and sprinkle with garlic, rosemary, salt and pepper.  Toss to coat.

3. Roast 15 min.  Remove from the oven, toss, and roast another 15 min, or until the chicken is cooked and the potatoes are tender.

4. Remove from the oven.  Drizzle with balsamic vinegar and olives.

Advertisements

Chicken Murphy

I know it’s been too long since my last blog.  Because it’s been a few weeks, now I feel bogged down with a million recipes to write about and an internet connection that is temperamental at best.  You have my sincere apologies and a pledge to get back on track.  Here’s what we had for dinner tonight:

You’ll notice that there is a side of asparagus on my plate.  Asparagus is one of those foods that my young, uncultivated tongue didn’t appreciate.  I used to call them “aspara-guts.”  Saute them in butter and garlic and they don’t taste anything like guts… well, at least I don’t think they do.

Chicken Murphy (adapted from “Family Circle”)

  • 2 tbsp olive oil
  • 4 cloves garlic, sliced
  • 1 28oz can of whole tomatoes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 skinless, boneless chicken breasts, cut into 2 inch cubes
  • 1 large red bell pepper, cut into 1/4 inch slices
  • 4 hot red peppers, seeded and cut into quarters
  • 1/2 a sweet onion, sliced
  • 1 cup of uncooked orzo (cook this like you cook rice with a 2 to 1 ration of water to orzo)

Heat oil in a large skillet over med-high heat.  Add the garlic and cook until lightly browned.  Stir in the tomatoes and liquid, salt and pepper.  Break up the tomatoes using the back of a wooden spoon.  Cook over med-high heat for 3 minutes.  Add the chicken, peppers and onion.  Cover and cook for 5 minutes.  Stir and cook for another 5 minutes or until the chicken is cooked through.  Serve on a bed of cooked orzo.


Bruschetta

I have written this post three times now, but every time, my computer dies or fails in one way or another.  So, I’ve given up on the stories and anecdotes.  This is good.  Make it and eat it.

  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp fresh basil, minced
  • 1 tbsp fresh chives, minced
  • 2 gloves of garlic, minced
  • 3 roma tomatoes, chopped
  • 1/4 cup red onion, finely chopped

Combine all ingredients in a small bowl and spoon over toasted slices of baguette.