Garlic & Lemon Chicken with Green Beans & Red Potatoes!
Ingredients
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
Directions:
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.
Sunday, December 30, 2012
New Year’s Eve “Party In A Glass” Parfait
From: the cozy apron
Ingredients:
½ cup natural raspberry preserves
1 cup frozen raspberries, thawed
8 fluid ounces whipping cream, cold
2 tablespoons sugar
4 tablespoons Chambord (raspberry liqueur)
1 (10.75 ounce) pound cake (I used a frozen pound cake and thawed it), diced into very tiny cubes
2 fluid ounces (1/4 cup) Grand Marnier (orange liqueur)
4 maraschino cherries with stems, placed on a paper towel to dry of liquid
• Edible silver confetti sparkles for garnish (You can find them in the cake decorating section of your local Michael’s, or you can order them online here)
(*Each parfait has about 1 tablespoon worth of Grand Marnier, which makes the parfait fairly “boozy”; you can use less if you prefer, according to your personal taste.)
Preparation:
-In a small bowl, combine the raspberry preserves with the thawed raspberries; using a fork, gently stir and slightly mash the mixture until the whole raspberries and broken down just a bit yet still slightly chunky; set aside.
-Prepare the Chambord whipped cream by adding the cold whipping cream to the bowl of a mixer fitted with a whisk attachment, and whipping it on medium-high until it becomes slightly thickened; next, sprinkle in the sugar and continue to whip, and when the cream forms stiff peaks, add in the Chambord to incorporate, and turn off the mixer; add the Chambord whipped cream into a quart-size ziplock bag, cut the corner of the bag to create a small/medium-size opening to pipe with, and place the ziplock onto a plate and into the fridge to hold for a moment.
-To assemble the parfaits, place your glasses in front of you in a row; to the bottom of each glass, add about a heaping 1/3 of a cup of the cubed pound cake; next, drizzle over the pound cake about 1 1/2 teaspoons of the Grand Marnier, drizzling it as evenly over the cake as possible; next, add about 3 heaping teaspoons of the raspberry mixture over the pound cake, dolloping it over the center of the cake and allowing it run down the sides; next, pipe about 3-4 tablespoons worth of the Chambord whipped cream over the raspberry mixture, piping it around the edges and making your way toward the center of the glass; next, repeat the layers once again beginning with the pound cake, then another 1 1/2 teaspoon drizzle of Grand Marnier, followed by the raspberry mixture and finishing with a tall piping of the Chambord whipped cream; to garnish, add a maraschino cherry to the top, and sprinkle with some edible silver confetti sparkles; keep the parfaits in the fridge until ready to serve, for up to 4 hours ahead.
From: the cozy apron
Ingredients:
½ cup natural raspberry preserves
1 cup frozen raspberries, thawed
8 fluid ounces whipping cream, cold
2 tablespoons sugar
4 tablespoons Chambord (raspberry liqueur)
1 (10.75 ounce) pound cake (I used a frozen pound cake and thawed it), diced into very tiny cubes
2 fluid ounces (1/4 cup) Grand Marnier (orange liqueur)
4 maraschino cherries with stems, placed on a paper towel to dry of liquid
• Edible silver confetti sparkles for garnish (You can find them in the cake decorating section of your local Michael’s, or you can order them online here)
(*Each parfait has about 1 tablespoon worth of Grand Marnier, which makes the parfait fairly “boozy”; you can use less if you prefer, according to your personal taste.)
Preparation:
-In a small bowl, combine the raspberry preserves with the thawed raspberries; using a fork, gently stir and slightly mash the mixture until the whole raspberries and broken down just a bit yet still slightly chunky; set aside.
-Prepare the Chambord whipped cream by adding the cold whipping cream to the bowl of a mixer fitted with a whisk attachment, and whipping it on medium-high until it becomes slightly thickened; next, sprinkle in the sugar and continue to whip, and when the cream forms stiff peaks, add in the Chambord to incorporate, and turn off the mixer; add the Chambord whipped cream into a quart-size ziplock bag, cut the corner of the bag to create a small/medium-size opening to pipe with, and place the ziplock onto a plate and into the fridge to hold for a moment.
-To assemble the parfaits, place your glasses in front of you in a row; to the bottom of each glass, add about a heaping 1/3 of a cup of the cubed pound cake; next, drizzle over the pound cake about 1 1/2 teaspoons of the Grand Marnier, drizzling it as evenly over the cake as possible; next, add about 3 heaping teaspoons of the raspberry mixture over the pound cake, dolloping it over the center of the cake and allowing it run down the sides; next, pipe about 3-4 tablespoons worth of the Chambord whipped cream over the raspberry mixture, piping it around the edges and making your way toward the center of the glass; next, repeat the layers once again beginning with the pound cake, then another 1 1/2 teaspoon drizzle of Grand Marnier, followed by the raspberry mixture and finishing with a tall piping of the Chambord whipped cream; to garnish, add a maraschino cherry to the top, and sprinkle with some edible silver confetti sparkles; keep the parfaits in the fridge until ready to serve, for up to 4 hours ahead.
Pasta Salad (dairy)
Pasta Salad..
Main Ingredient : Cooked Penne-- 1lb penne or ziti
½ pint container grape tomatoes
½ cup sun dried tomatoes
½ lb celingini (small mozzarella balls)
1 large handful of baby arugula
½ cup sliced garlic
2 tbsp of olive oil
¼ cup of extra virgin olive oil
Salt and pepper to taste.
Something easy and delicious to make and in less than 20 minute! bon appetite enjoy!
Main Ingredient : Cooked Penne-- 1lb penne or ziti
½ pint container grape tomatoes
½ cup sun dried tomatoes
½ lb celingini (small mozzarella balls)
1 large handful of baby arugula
½ cup sliced garlic
2 tbsp of olive oil
¼ cup of extra virgin olive oil
Salt and pepper to taste.
Something easy and delicious to make and in less than 20 minute! bon appetite enjoy!
Chocolate Bowls with Chambord Whipped Cream and Berries
Chocolate Bowls with Chambord Whipped Cream and Berries
Serves 8
By: Ala Graham
For Chocolate Bowls:
8 balloons
10 ounces good dark chocolate, chopped fine
For Whipped Cream:
Pint heavy cream
1 1/2 Tablespoons Chambord (Raspberry Liquor)
1/4 cup powdered sugar
For Garnishment:
Fresh Berries
Chocolate Syrup (optional)
Mint (optional)
Make Chocolate Bowls:
Blow up the balloons (you want them small and round, like little bowls).
Line 2 cookie sheets with parchment paper.
Boil 1 inch of water in a pan and reduce to simmer. Set another pan or microwavable glass bowl on top of the simmering water and add half of the chocolate (don't let steam touch chocolate), stir continuously until melted. Immediately, remove from heat and stir in remaining chocolate until smooth.
Drop 8 1/2-teaspoons of melted chocolate (spacing them with enough room in between so balloons don't touch) on parchment paper to make little disks…you are creating the bottom of the bowls (so they don’t leak).
Next, carefully (I have heard of balloons popping so be careful) dip each balloon (about 1/2 to 3/4 of balloon) into the melted chocolate and place balloon on top of the chocolate disks on parchment paper.
Refrigerate for about 30 minutes. After 30 minutes take the cookie sheets out and let the bowls sit for about 5-10 minutes. While pinching the tops of the balloon snip or poke a hole to release the air…SLOWLY. Hopefully, the balloon will release freely. If it doesn’t, do not pull the balloon away from chocolate just let it sit for a few more minutes and the chocolate should release the balloon on its own.
The bowls are delicate. Keep the bowls on the cookie sheet and put back in fridge.
Make the whipped cream:
In a standing mixer with a wire whisk combine the heavy cream, Chambord and powdered sugar. Whip on low for about 30 seconds so it doesn’t splatter. Increase to high and whip until peaks form and can hold their shape…about 3 – 4 minutes (don’t over mix).
Spoon whipped cream into chocolate bowls, top with berries, mint and a few drops of chocolate on the plate. YUM!
NOTE: You can substitute any kind of liquor: Southern Comfort = Peach,
Chambord/Framboise = Raspberry, Grand Marnier/Triple Sec = Orange. You also could substitute any flavor extract if you want it to be alcohol free. Just remember use 1/2 the amount of extract than you would alcohol.
Serves 8
By: Ala Graham
For Chocolate Bowls:
8 balloons
10 ounces good dark chocolate, chopped fine
For Whipped Cream:
Pint heavy cream
1 1/2 Tablespoons Chambord (Raspberry Liquor)
1/4 cup powdered sugar
For Garnishment:
Fresh Berries
Chocolate Syrup (optional)
Mint (optional)
Make Chocolate Bowls:
Blow up the balloons (you want them small and round, like little bowls).
Line 2 cookie sheets with parchment paper.
Boil 1 inch of water in a pan and reduce to simmer. Set another pan or microwavable glass bowl on top of the simmering water and add half of the chocolate (don't let steam touch chocolate), stir continuously until melted. Immediately, remove from heat and stir in remaining chocolate until smooth.
Drop 8 1/2-teaspoons of melted chocolate (spacing them with enough room in between so balloons don't touch) on parchment paper to make little disks…you are creating the bottom of the bowls (so they don’t leak).
Next, carefully (I have heard of balloons popping so be careful) dip each balloon (about 1/2 to 3/4 of balloon) into the melted chocolate and place balloon on top of the chocolate disks on parchment paper.
Refrigerate for about 30 minutes. After 30 minutes take the cookie sheets out and let the bowls sit for about 5-10 minutes. While pinching the tops of the balloon snip or poke a hole to release the air…SLOWLY. Hopefully, the balloon will release freely. If it doesn’t, do not pull the balloon away from chocolate just let it sit for a few more minutes and the chocolate should release the balloon on its own.
The bowls are delicate. Keep the bowls on the cookie sheet and put back in fridge.
Make the whipped cream:
In a standing mixer with a wire whisk combine the heavy cream, Chambord and powdered sugar. Whip on low for about 30 seconds so it doesn’t splatter. Increase to high and whip until peaks form and can hold their shape…about 3 – 4 minutes (don’t over mix).
Spoon whipped cream into chocolate bowls, top with berries, mint and a few drops of chocolate on the plate. YUM!
NOTE: You can substitute any kind of liquor: Southern Comfort = Peach,
Chambord/Framboise = Raspberry, Grand Marnier/Triple Sec = Orange. You also could substitute any flavor extract if you want it to be alcohol free. Just remember use 1/2 the amount of extract than you would alcohol.
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