Sunday it rained and was so chilly that the gig was cancelled. Since we had an afternoon that was suddenly NOT spoken for- how often does that happen?- we rode our tandem bike to Hannaford in the drizzle. It was fun to go the long way, get wet, and plan dinner on the way. They had some delicious looking chicken so that was our choice for tonight. When we got home we cooked up the yummy chicken breasts, with some rice pilaf and stir fried veggies. The chicken came out so great I though I'd share it with you.
Herbed Chicken Breasts
6 skin on bone in chicken breasts
1 sun dried tomato packed in oil
1 T olive oil
1 T white vinegar
1 t Tobasco or Chalula
1 t garlic powder or 1 clove fresh garlic minced
1 t rosemary
1 t thyme
1 t sage
1 t herbs de provence
1 t adobo powder
1 t fresh cracked black pepper
In a small food processor pulse together the tomato, oil, vinegar and pepper sauce. Place your chicken breasts in a baking pan so they are not quite touching. Paint them with the sauce. In another bowl mix together the spices. Sprinkle the chicken breasts with equal parts of this herb powder. Place pan in a preheated 375 degree oven for 45 minutes or more depending on how thick the breasts are. When the juices run clear and the skin is nice and crisp serve the chicken over freshly cooked brown rice and veggies. It tasted soo good after a bike ride in the rain.
Savor. Linger. Enjoy! -Cynthia
Showing posts with label roast chicken. Show all posts
Showing posts with label roast chicken. Show all posts
Sunday, June 3, 2007
Herbed Chicken Breasts after biking in the rain
We have had a wonderful couple of days- very busy- but wonderful. Friday night we danced til our feet fell off at the swingnuts swing dance at the North Deering Grange. The Victory Swing Band, a 17 piece big band, played tunes from Count Basie, Duke Ellington, Louis Armstrong and more. Saturday we went up to BikesnJava in Rockland to get some advice. We stopped off at Sage Market and were so delighted! They have a lovely little gourmet shop. I found some triple creme brie and hot soppresatta that delighted my sweetheart. The rest of the day was filled with preparation for Sherwood's gig at Yosaku restaurant at the Old Port Festival.
Tuesday, May 29, 2007
Herbed Chicken Breasts after biking in the rain
We have had a wonderful couple of days- very busy- but wonderful. Friday night we danced til our feet fell off at the swingnuts swing dance at the North Deering Grange. The Victory Swing Band, a 17 piece big band, played tunes from Count Basie, Duke Ellington, Louis Armstrong and more. Saturday we went up to BikesnJava in Rockland to get some advice. We stopped off at Sage Market and were so delighted! They have a lovely little gourmet shop. I found some triple creme brie and hot soppresatta that delighted my sweetheart. The rest of the day was filled with preparation for Sherwood's gig at Yosaku restaurant at the Old Port Festival.
Sunday it rained and was so chilly that the gig was cancelled. Since we had an afternoon that was suddenly NOT spoken for- how often does that happen?- we rode our bike to Hannaford in the drizzle. It was fun to go the long way, get wet, and plan dinner on the way. They had some delicious looking chicken so that was our choice for tonight. When we got home we cooked up the yummy chicken breasts, with some rice pilaf and stir fried veggies. The chicken came out so great I though I'd share it with you.
Herbed Chicken Breasts
6 skin on bone in chicken breasts
1 sun dried tomato packed in oil
1 T olive oil
1 T white vinegar
1 t Tobasco or Chalula
1 t garlic powder or 1 clove fresh garlic minced
1 t rosemary
1 t thyme
1 t sage
1 t herbs de provence
1 t adobo powder
1 t fresh cracked black pepper
In a small food processor pulse together the tomato, oil, vinegar and pepper sauce. Place your chicken breasts in a baking pan so they are not quite touching. Paint them with the sauce. In another bowl mix together the spices. Sprinkle the chicken breasts with equal parts of this herb powder. Place pan in a preheated 375 degree oven for 45 minutes or more depending on how thick the breasts are. When the juices run clear and the skin is nice and crisp serve the chicken over freshly cooked brown rice and veggies. It tasted soo good after a bike ride in the rain.
Savor. Linger. Enjoy! -Cynthia
Sunday it rained and was so chilly that the gig was cancelled. Since we had an afternoon that was suddenly NOT spoken for- how often does that happen?- we rode our bike to Hannaford in the drizzle. It was fun to go the long way, get wet, and plan dinner on the way. They had some delicious looking chicken so that was our choice for tonight. When we got home we cooked up the yummy chicken breasts, with some rice pilaf and stir fried veggies. The chicken came out so great I though I'd share it with you.
Herbed Chicken Breasts
6 skin on bone in chicken breasts
1 sun dried tomato packed in oil
1 T olive oil
1 T white vinegar
1 t Tobasco or Chalula
1 t garlic powder or 1 clove fresh garlic minced
1 t rosemary
1 t thyme
1 t sage
1 t herbs de provence
1 t adobo powder
1 t fresh cracked black pepper
In a small food processor pulse together the tomato, oil, vinegar and pepper sauce. Place your chicken breasts in a baking pan so they are not quite touching. Paint them with the sauce. In another bowl mix together the spices. Sprinkle the chicken breasts with equal parts of this herb powder. Place pan in a preheated 375 degree oven for 45 minutes or more depending on how thick the breasts are. When the juices run clear and the skin is nice and crisp serve the chicken over freshly cooked brown rice and veggies. It tasted soo good after a bike ride in the rain.
Savor. Linger. Enjoy! -Cynthia
Tuesday, March 6, 2007
Chicken Teriyaki and San Tung Dreams
Our family loves Asian food. We go to San Tung in San Francisco whenever we're there. It's our absolute favorite restaurant on the west coast. I programmed their phone number into my cel phone the last time we visited my brother. Some nights I just want to have them deliver to my doorstep- on the coast of Maine- someone, please invent a teleporter!! They make the most delicious dry-fried chicken. It is a combination of Korean and Chinese crispy chicken with a thick, spicy sauce. It's sooo good!
Elizabeth's favorite is teriyaki anything. Since she has been under the weather (her fever actually reached 106.7 about 10 minutes ago- The doc just started her on antibiotics tonight. We're hoping it's not appendicitis!) I wanted to make something special for her. I cooked up some chicken teriyaki, and broccoli. Sherwood made brown rice. Usually a dinner she will gobble up! Unfortunately, she didn't eat a thing. The rest of us enjoyed this healthy dinner. If you'd like to try Elizabeth's favorite teriyaki marinade for yourself this is how you make it.
Teriyaki Marinade for Chicken
4 cloves garlic, peeled and minced
2 Tablespoons Hoisin sauce
3 Tablespoons soy sauce
2 Tablespoons pickled ginger, minced- I like the pink kind
2 Tablespoons fresh grated ginger
1 teaspoon garlic powder
1 teaspoon sambal oelek (chili paste)-optional, or more if you like it spicy
2 Tablespoons seasoned rice vinegar
1 Tablespoon thick sweet soy -(you can find this in most asian grocery stores- It is a wonderful ingredient for lomein as well)
Whisk all of the ingredients together. Pour over chicken. One of the best ways I've found to marinate meats is to place the meat in a large ziploc bag, pour the marinade over the meat, press all of the air out of the bag and zip it up. Massage the marinade into the meat and place the bag in a bowl. Place the bowl in the refrigerator. Let the meat sit at least 30 minutes. I love to get this step done the day before and let the meat soak up all of the flavor overnight. I've even been known to freeze the meat in the marinade. All you have to do is thaw out the meat and cook as you like. This teriyaki is great on steak, pork, chicken and shrimp. It is also a good mix to toss with lo mein noodles and veggies. Use just enough for your taste.
Elizabeth's favorite is teriyaki anything. Since she has been under the weather (her fever actually reached 106.7 about 10 minutes ago- The doc just started her on antibiotics tonight. We're hoping it's not appendicitis!) I wanted to make something special for her. I cooked up some chicken teriyaki, and broccoli. Sherwood made brown rice. Usually a dinner she will gobble up! Unfortunately, she didn't eat a thing. The rest of us enjoyed this healthy dinner. If you'd like to try Elizabeth's favorite teriyaki marinade for yourself this is how you make it.
Teriyaki Marinade for Chicken
4 cloves garlic, peeled and minced
2 Tablespoons Hoisin sauce
3 Tablespoons soy sauce
2 Tablespoons pickled ginger, minced- I like the pink kind
2 Tablespoons fresh grated ginger
1 teaspoon garlic powder
1 teaspoon sambal oelek (chili paste)-optional, or more if you like it spicy
2 Tablespoons seasoned rice vinegar
1 Tablespoon thick sweet soy -(you can find this in most asian grocery stores- It is a wonderful ingredient for lomein as well)
Whisk all of the ingredients together. Pour over chicken. One of the best ways I've found to marinate meats is to place the meat in a large ziploc bag, pour the marinade over the meat, press all of the air out of the bag and zip it up. Massage the marinade into the meat and place the bag in a bowl. Place the bowl in the refrigerator. Let the meat sit at least 30 minutes. I love to get this step done the day before and let the meat soak up all of the flavor overnight. I've even been known to freeze the meat in the marinade. All you have to do is thaw out the meat and cook as you like. This teriyaki is great on steak, pork, chicken and shrimp. It is also a good mix to toss with lo mein noodles and veggies. Use just enough for your taste.
Monday, March 5, 2007
Roasted Eggplant with Garlic and Olive Oil
This seemed like a wonderful night for roast chicken. We will often pick up a rotisserie chicken from the grocery store and pair it with a salad for a busy weeknight dinner. Elizabeth was sick again today, so, I was home and could take the time to roast a chicken here. It came out so succulent and delicious! The market had some beautiful garnet sweet potatoes the other day and the eggplant looked fantastic. I wanted something to combine the two for a new side dish. The product was a scrumptuous roasted vegetable trio. The eggplant roasted just long enough that the coating ingredients had just begun to carmellize. Oh my! What a glorious combination of textures and flavors. The house smelled like home. All I need is a dance around the kitchen to make it perfect!
HomeStyle Roast Chicken
5 lb chicken- rinsed
Place the chicken in a roasting pan.
Sprinkle over the entire top of the chicken: garlic powder, salt, pepper, and paprika.
Give it a little spritz with Bragg's Liquid Aminos- this tastes like a light soy sauce.
Roast at 350 degrees for about an hour and a half.
Oven Roasted Eggplant and Sweet Potatoes with Garlic and Olive Oil
1 large eggplant
juice of 1 lemon
3 medium garnet sweet potatoes
2 large carrots
4 cloves garlic or more if you like
1/4 cup olive oil
salt and pepper
1 Tablespoon thick sweet soy sauce
1 Tablespoon Braggs Liquid Aminos or soy sauce
1 teaspoon garlic powder
Peel the eggplant and chop into 1 inch chunks. Place in a bowl with 1 teaspoon salt, lemon juice and fill with water to cover the eggplant. Cover with a papertowel. Press the paper towel down into the water to completely soak it. Let eggplant sit while you prepare the sweet potatoes.
Peel and chop the sweet potatoes and carrots into 1 inch pieces. Place the chopped sweet potatoes and carrots into a large ziploc bag. Pour 2 Tablespoons of the olive oil over the top and squish it around to coat all of the pieces. Peel and chop the garlic coarsely and add to the bag. Moosh it around to disperse.
Drain the eggplant and press a bit to remove as much of the liquid as possible. Add the eggplant to the bag along with the remaining olive oil, salt, pepper, thick soy and Bragg's or soy sauce. Move all of the vegetables around together to coat completely. Pour out onto a greased sheet pan. Roast in a 325 or 350 degree oven- depending on what you are cooking with it- for about an hour. Sprinkle with a little bit of salt and serve warm. You can mash it a bit and add a little more olive oil to make a thick dip/spread for bread.
HomeStyle Roast Chicken
5 lb chicken- rinsed
Place the chicken in a roasting pan.
Sprinkle over the entire top of the chicken: garlic powder, salt, pepper, and paprika.
Give it a little spritz with Bragg's Liquid Aminos- this tastes like a light soy sauce.
Roast at 350 degrees for about an hour and a half.
Oven Roasted Eggplant and Sweet Potatoes with Garlic and Olive Oil
1 large eggplant
juice of 1 lemon
3 medium garnet sweet potatoes
2 large carrots
4 cloves garlic or more if you like
1/4 cup olive oil
salt and pepper
1 Tablespoon thick sweet soy sauce
1 Tablespoon Braggs Liquid Aminos or soy sauce
1 teaspoon garlic powder
Peel the eggplant and chop into 1 inch chunks. Place in a bowl with 1 teaspoon salt, lemon juice and fill with water to cover the eggplant. Cover with a papertowel. Press the paper towel down into the water to completely soak it. Let eggplant sit while you prepare the sweet potatoes.
Peel and chop the sweet potatoes and carrots into 1 inch pieces. Place the chopped sweet potatoes and carrots into a large ziploc bag. Pour 2 Tablespoons of the olive oil over the top and squish it around to coat all of the pieces. Peel and chop the garlic coarsely and add to the bag. Moosh it around to disperse.
Drain the eggplant and press a bit to remove as much of the liquid as possible. Add the eggplant to the bag along with the remaining olive oil, salt, pepper, thick soy and Bragg's or soy sauce. Move all of the vegetables around together to coat completely. Pour out onto a greased sheet pan. Roast in a 325 or 350 degree oven- depending on what you are cooking with it- for about an hour. Sprinkle with a little bit of salt and serve warm. You can mash it a bit and add a little more olive oil to make a thick dip/spread for bread.
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