Category Archives: main meal

Chicken Marbella – Ina’s Way

Posted in chicken, entertaining, main meal by

My sister Tomi, introduced me to this flavorful party dish, oh so many years ago and it has been a favorite ever since. She found it in the Julie Rossi and Sheila Luken’s best selling book “The Silver Palate Cookbook” It is a great main-course dish and the unique colors and flavors of the prunes, capers and olives are Devine. You can also serve as an hors d’oeuvre by preparing with mini drumsticks. It can be served hot or at room temperature.

Here is Ina Garten’s twist on one of my family’s favorites.

Ina Garten’s Chicken Marbella

SERVES 8-10

INGREDIENTS

  • 1/2 cup good olive oil
  • 1/2 cup good red wine vinegar
  • 1 1/2 cups large pitted prunes, such as Sunsweet
  • 1 cup large green olives, pitted
  • 1/2 cup capers, including the juices (3 1/2 ounces)
  • 6 bay leaves
  • 1 1/2 heads of garlic, cloves separated, peeled, and minced
  • 1/4 cup dried oregano
  • Kosher salt and freshly ground black pepper
  • 2 (4-pound) chickens, backs removed and cut into 8 pieces
  • 1/2 cup light brown sugar, lightly packed
  • 1 cup dry white wine, such as Pinot Grigio

INSTRUCTIONS

  1. Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
  2. Preheat the oven to 350°F.
  3. Place the chicken, skin side up, along with the marinade in one layer in a large (15 × 18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.

NUTRITIONAL INFO

  • wheat-free
  • dairy-free
  • fish-free
  • peanut-free
  • shellfish-free
  • pork-free
  • gluten-free
  • egg-free
  • high-fiber
  • soy-free
  • tree-nut-free
  • red-meat-free

Reprinted from Cook Like a Pro: Recipes & Tips for Home Cooks. Copyright © 2018 by Ina Garten.

Chicken with Wine and Mustard Sauce

Posted in chicken, main meal, Weeknight Meal by

Prep Time: 10 minutes Cook Time: 55 minutes Total Time: 1 hour 5 minutes 

Servings: 4 -6 (Adapted from chef Julia Frey’s classic recipe)

Instructions

  • 1 tbsp olive oil
  • 2 lbs chicken thighs ((bone in or boneless skinless)
  • salt and pepper
  • 2 shallots sliced
  • 2 garlic cloves, minced
  • 3-4 thyme sprigs
  • 3 tbsp dijon mustard
  • 1/2 cup/125ml white wine
  • 1 cup/250ml chicken stock
  • 1/2 cup/125ml 1/2 and 1/2 (Optional)

Instructions

  • Preheat the oven to 350F/180C
  • In a large oven proof frying pan or casserole dish (ie enameled cast iron) heat one tablespoon of olive oil and brown chicken parts seasoned with salt and pepper on each side until golden but not cooked all the way through. Remove temporarily to a plate/dish and set aside.
  • To the same pan add shallots, garlic and thyme leaves and cook over low heat for 5 minutes without getting any color on them.
  • Add wine, dijon mustard and chicken stock, stir to combine and bring to a boil, then add chicken back to the frying pan, spoon the sauce all over chicken pieces.
  • Put in the oven uncovered and cook for approximately 45 minutes for bone in thighs or until almost done. (Reduce the time to approximately 25-30 minutes if using boneless skinless chicken).
  • Take out of the oven add 1/2 and 1/2 to the sauce. This is an optional step if you prefer a richer, creamier sauce. I prefer to forgo the cream and the extra calories but I like to splurge if we are having guests. Once again baste the chicken in the sauce, put back in the oven and cook for 5-10 minutes longer.
  • Serve with rice, potatoes or roasted vegetables.

Notes

The sauce is not thick as classic French sauces never are. However, if you like your sauces thicker, add 1 tbsp of flour in step 3 right before you add wine, mustard and chicken stock.

If you don’t have an oven proof pan, you can use a 2 dishes, a frying pan and a roasting pan.

Nutrition

Calories: 586kcal | Carbohydrates: 7g | Protein: 40g | Fat: 52g | Saturated Fat: 16g | Cholesterol: 258mg | Sodium: 405mg | Potassium: 640mg | Sugar: 2g | Vitamin A: 530IU | Vitamin C: 2.6mg | Calcium: 59mg | Iron: 2.2mg

Ina’s Creamy Chicken Thighs with Lemon Leaks and Thyme

Posted in AP's Favorites, chicken, comfort food, entertaining, main meal, Weeknight Meal by
The leeks are the secret ingredient!
  • PREP 15 minutes
  • COOK 1 hour and 10 minutes
  • TOTAL 1 hour and 20 minutes
  • SERVES 3

Ingredients

2 pounds bone-in, skin-on chicken thighs (3-4 thighs)

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 tablespoons (¼ stick) unsalted butter

1½ cups chopped yellow onion (1 large)

1½ cups chopped leeks, white and light green parts (2 leeks) rinsed well to remove any dirt

2 teaspoons minced garlic (2-3 cloves)

½ cup good chicken stock, preferably homemade

½ cup dry white wine, such as Pinot Grigio

½ cup crème fraîche

2 tablespoons freshly squeezed lemon juice

½ small lemon, sliced in thin half-rounds

8 to 10 sprigs fresh thyme

Cooked basmati rice or quinoa for serving

Directions

1. Preheat the oven to 400°F.

2. Place the chicken on a sheet pan, skin side up, and dry with paper towels. Rub with olive oil and season generously with salt and pepper. Roast until cooked through and the skin is golden brown, 30 to 40 minutes. Set aside.

3. Meanwhile, heat the butter and 2 tablespoons of olive oil in a large (12-inch) ovenproof skillet (Ie enameled cast iron) over medium heat. Add the onion and leeks and sauté until tender, 5 to 7 minutes. Add the garlic and cook for about 2 minutes. Add the chicken stock and wine and simmer for about 5 minutes. Whisk in the crème fraîche, lemon juice, 2 teaspoons salt and ½ teaspoon pepper and taste for seasoning.

4. Nestle the chicken thighs into the sauce in the sauté pan. Tuck the lemon slices among the thighs and strew the thyme sprigs on top. Place the pan in the oven and roast uncovered for 15 minutes. Serve hot with the sauce over rice or couscous.

Weeknight Baked Lemon Dill Salmon

Posted in 30 minute meals, cut calories, fish, gluten free, low-carb, main meal, SP friendly, Standard Process Friendly, Uncategorized, vegetarian, Weeknight Meal, weight loss ideas by

Baked Lemon Dill Salmon

PREP TIME. 10 mins

COOK TIME. 15 mins

TOTAL TIME. 25 mins

SERVINGS. 4 servings

Skin-on salmon is helpful as the skin helps hold the fish together after baking but skinless salmon works fine too.

Ingredients

  • 4 (6-ounce) salmon fillets or steaks, preferably skin-on
  • Kosher salt
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup unsalted butter, room temperature
  • 2 teaspoons chopped fresh dill
  • 1 thinly sliced lemon, for garnish

Method

  1. Prep the salmon: Remove the salmon from the refrigerator and sprinkle a little salt over it. Let it sit at room temperature. Preheat the oven to 400 degrees.
  2. Make the dill butter: Mix the fresh dill with the butter in a small bowl.
  3. Bake the salmon: Spread 1-2 T olive oil on the fish to coat it. Place the salmon skin side down in a roasting pan. Bake for 12-15 minutes undisturbed (depending on how thick your salmon pieces are). Remove the salmon with a spatula. The salmon should be just cooked through when done.
  4. Serve: To serve, place a few thin slices of lemon on each plate. Remove the salmon pieces from the oven and place on the lemon slices with a spatula. Top each piece of salmon with about a tablespoon of the dill butter and serve at once.

NUTRITION FACTS (PER SERVING)

560 CALORIES 40g FAT 16g CARBS 40g PROTEIN

Arroz con Pollo

Posted in AP's Favorites, chicken, comfort food, main meal, mexican, Weeknight Meal by

Arroz Con Pollo in a Dutch Oven

Ingredients

For chicken:

2 lbs. boneless skinless chicken thighs
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
½ teaspoon dried Greek oregano

For dish:
¼ cup extra virgin olive oil (or ½ stick unsalted butter)
1 medium onion, small dice
2 garlic cloves, minced
1 1/2 cups long grain rice like Mahatma brand
2 tablespoons tomato paste
3 cups low sodium chicken broth
1-2 tablespoons capers, rinsed
½ cup pitted green olives
½ cup roasted red pepper strips

Salt and pepper to taste

Optional garnish: chopped cilantro or parsley leaves

Preparation

Put chicken thighs in a nonreactive bowl and season with a pinch of salt, a grind or two of black pepper and the olive oil, red wine vinegar and oregano. Let marinate while you’re organizing the rest of your ingredients, no more than half an hour.

Melt butter or heat olive oil in a Dutch oven or large lid pot then sauté onion over medium heat until it begins to soften. Add the garlic and cook just until you can smell its characteristic aroma and it turns opaque. Add the rice and stir well so the grains are coated with the fat. Let it sauté for a minute. Add the tomato paste and the broth. Stir well to mix. Add the remaining condiments (olives, capers and roasted peppers). Taste the liquid. It should have a piquancy from the capers and olives. Add salt now if you think you need it (maybe 1/4-1/2 tsp).

Nestle the chicken thighs into the rice, adding any reserved marinade or juices. Bring the liquid to a simmer, cover the pot and cook either on top of the stove over low heat or in a 350 degree oven for about 40 minutes or until rice has absorbed all the liquid and chicken is cooked through. Taste for seasoning.

Garnish with chopped cilantro or parsley leaves.

Serves 4-6.

Lemon Chardonnay Chicken

Posted in 30 minute meals, AP's Favorites, chicken, comfort food, main meal, Uncategorized, Weeknight Meal by

This is an easy weeknight dinner recipe that is also pretty enough to serve guests at a small casual dinner party. The citrus sauce is the perfect combination of savory and sweet. The leftovers (if you have any) are great for lunch the next day too! Enjoy!

Serves 3-4

Ingredients

4-6 boneless chicken breast cutlets (see notes)

1/2 cup flour

1/2 cup Chardonnay (or you can use white cooking wine)

1/4 cup freshly squeezed lemon juice

6 green onions (white and half of green section, chopped)

4-6 cloves of garlic, pressed or finely chopped

6-8 Tablespoons butter (divided)

Salt and freshly ground pepper to taste

Preparation

For Chicken:

Pat the chicken with a paper towel to dry.  Season with salt and pepper as desired.

Lightly flour chicken and place into a large frying pan with approximately 3-4 T. butter melted in the pan and fry until golden brown about 5 minutes per side.  Be careful not to burn the butter.  Chicken will not be fully cooked.  Place chicken in a warm oven while you make the sauce.

For Sauce:

Add 3-4 T butter to pan. Saute the onions and garlic in the butter on low heat. Add wine and lemon juice. Simmer for about 5 minutes. Add the chicken to the sauce, cover and simmer for 5-10 minutes more or until fully cooked. Serve over your favorite rice (I like brown basmati rice). Yummy!

Notes:  

Chicken – you can purchase chicken cutlets or chicken breast fillets in your local grocery store or you can cut them yourself but slicing a boneless chicken breast in half to form thin patties.

Flouring Chicken – Place about 1/4-1/2 cup flour in a shallow baking dish.  Dip and flip the chicken fillets into the flour to lightly cover them before cooking. This ensures that chicken stays both moist and tender.

Caprese Chicken

Posted in chicken, italian, low-carb, main meal, Weeknight Meal by

Yield: 4 servings

recipe note: Balsamic vinegar comes in many forms. I recommend a higher quality one to get the fullest flavor. Many balsamic vinegars found in grocery stores are very thin – like water. Higher quality ones often found in specialty shops are aged longer and are slightly thicker (not as thick as balsamic glaze, but somewhere in the middle of the two). 41-Olive offers many choices.

ingredients:

4-6 skinless boneless chicken thighs (or breasts if you prefer)
kosher salt & freshly ground black pepper
2 tablespoons olive oil, divided
3 large garlic cloves, minced
1 pint cherry tomatoes, halved (I mix it up with the colorful heirloom variety)
10 large basil leaves, finely chopped
4-6 oz fresh buffalo mozzarella, sliced in 1/4-1/2 inch thick slices
balsamic vinegar, to taste (My newest favorite is BlackCherry from 41-Olive)

directions:

Salt and pepper both sides of the chicken thighs or breasts and set aside.

In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add chicken, cover pan, and cook for about 10 minutes. Flip chicken breasts and continue cooking until the chicken is cooked thoroughly (or has reached an internal temp of 165°F).

While chicken is cooking, in a medium sauté pan over medium-high heat, warm remaining 1 tablespoon olive oil. Add garlic and cook for about 1 minute, or until fragrant. Add tomatoes and continue sautéing until tomatoes skin starts to soften/wrinkle, about 5 minutes. Remove from heat and stir in basil. Set aside.

Once chicken has reached desired doneness, top each chicken piece with 1-2 slices of mozzarella (depending on how thick you sliced it). Pour tomato mixture on top. Cover pan with lid once more and let the mozzarella melt, about 1-2 minutes.

Lastly, drizzle with a splash of balsamic vinegar and serve immediately.

Italian Sausage Soup

Posted in comfort food, italian, main meal, soup by

As the weather starts to change, so does my cooking.  Warm hearty soups replace summer’s repertoire of grilled and barbecued fare.  This cozy soup recipe will warm you up this fall.  It’s both satisfying and comforting.

Ingredients

1 lb. Italian sausage – mild or spicy (broken up out of skin or sliced with skin on)
1 large onion (cut into ½ inch dice)
4 cloves minced garlic (or more if you like)
1-16 oz. can crushed Italian tomatoes (or plain crushed tomatoes with a few shakes of Italian seasonings)
32 oz. chicken broth (Homemade if you can.  See my favorite recipe here)
2 large (or 3-4 medium) zucchini (cut into a ½ inch dice)
2 T fresh basil  (Use just 1 T if using dried Basil)
1/4 cup pasta noodles (like elbow macaroni)
salt and pepper to taste

Preparation

1.  Brown sausage with onion and garlic in a medium frying pan (drain fat).
2.  In a large pot, add crushed tomatoes, chicken broth, zucchini, basil, and pasta noodles.
3.  Add sausage, onion and garlic mixture to the pot.
4.  Simmer slowly for 1 hour.  Enjoy!

Psst!  Soup can be frozen for up to 2 months and then reheated for a quick weekday meal.

Sweet Basil and Oregano Chicken

Posted in 30 minute meals, AP's Favorites, chicken, Dani's Favorite, entertaining, italian, main meal, Uncategorized by

Ingredients

  • 1/3 cup Seasoning Mix (McCormick Gourmet Bruschetta Seasoning)
  • 1/3 cup EVOO
  • 3 Tablespoons of your favorite Balsamic Vinegar (Try infused varieties like Cranberry Pear White Balsamic from 41 Olive)
  • 2 lbs plum tomatoes, quartered
  • 2 lbs chicken thighs, bone in with skin (approx 4)
  • 8 oz. cooked pasta of your choice (optional)

Instructions

  1. Mix up seasoning mix, olive oil and balsamic vinegar in a large bowl.
  2. Add tomatoes and chicken pieces and to to coat.
  3. Place in a single layer on a large baking pan or roasting dish.
  4. Bake in a preheated 425 degree oven for 30 minutes or until chicken is cooked through.
  5. Optional: Toss chicken, tomatoes, pan juices with cooked pasta or serve alone.
  6. Add a green salad for an easy and satisfying meal.

Guilt-Free Creamy Tuscan Chicken

Posted in 30 minute meals, AP's Favorites, chicken, italian, low-carb, main meal, pasta by

IMG_1468

Low Carb Creamy Tuscan Chicken

Low Carb Creamy Tuscan Chicken is rich and satisfying with lots of sun-dried tomatoes and spinach.  I love the parmesan cream sauce. It is one of my very favorite low carb meals and it is perfect for the keto diet.

Prep Time 10 minutes / Cook Time 15 minutes / Total Time 25 minutes / Servings 4 / Calories 495 

Ingredients

  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breast, cut in half horizontally
  • 1 1/2 teaspoons Lemon Pepper Seasoning
  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 1/3 cup white wine or chicken broth
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup  sun-dried tomatoes (approximately 1/2 of a 4 oz jar )
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 2-3 cups baby spinach
  • 2-3 medium zucchini squash, zoodles (optional)

Instructions

  1. Place olive oil in a large skillet over medium-high heat.Season chicken with lemon pepper.
  2. Add chicken to skillet and cook 4 to 5 minutes per side, or until cooked through.Remove chicken and set aside.
  3. Add onion to skillet and cook for about 3 minutes to soften.
  4. Add garlic and cook 1 more minute.
  5. Add white wine or chicken broth and cook until reduced just a bit and scrape up any browned bits from the bottom of the skillet.
  6. Add heavy cream and bring to a simmer for 1 minute.Add Parmesan and stir until melted.
  7. Add sun-dried tomatoes, Italian seasoning, and garlic powder.Stir in spinach. Cook and stir until spinach is wilted.Season to taste with salt and pepper.
  8. Optional:  Many italian dishes are served over a bed of pasta.  I like to avoid the carbs and use zoodles instead.  Make the zoodle noodles with either a mandoline or zoodle maker.  Place on a paper towel to remove some of the excess water.  Add 2 T of olive oil to a pan and heat on medium heat.  Add zoodles to pan, and add salt and pepper to taste and stir for about 2 minutes.  Add more slat/pepper to taste and stir again for two minutes or so until just a bit limp.  Place zoodles on a plate and then add the chicken and sauce and serve.
  9. Enjoy!