chicken cutlets with tomatoes and capers
November 11, 2013 § 53 Comments
I am sharing another Tessa Kiros recipe with you today. Yes, I want to be Tessa when I grow up! I absolutely adore her cooking and she has been a source of inspiration for years. I love the simplicity of the recipe and it is pleasing enough to serve when you have guests.
Try to purchase chicken cutlets from your butcher. If not available you may buy two chicken breasts and thinly slice them horizontally into two or three slices.
- 6 tablespoons olive oil
- 4 garlic cloves, peeled and smashed
- 1 cup cherry tomatoes, halved (I used diced roma’s here)
- salt
- 4 chicken cutlets
- all purpose flour, for dusting
- 2 sage sprigs
- 4 tablespoons white wine or water
- 2 tablespoons drained capers or caper berries in vinegar, rinsed
- 3 or 4 tablespoons chopped parsley
Heat half the oil with the garlic in a large nonstick skillet. Add the tomatoes with a little salt, and cook over high heat until they are just starting to pucker. Lift them out onto a plate. Set aside.
Add remaining oil to the pan. Lightly dust the chicken with flour on both sides. Place the chicken into the pan, add the sage and cook over medium high heat until the underside is golden. Turn over and season with salt. Put the garlic cloves on top of the chicken if they look like they are going to burn. Cook until the new underside is golden brown. Turn the chicken again and season with salt. Add the wine, put the tomatoes on top of the chicken and toss in the capers and parsley. Let it bubble up and evaporate a little, then cover and leave for a couple of minutes before serving.
Serves 4.
spiced chicken thighs with garlicky rice
September 9, 2013 § 57 Comments
Surprisingly, this went together not only with ease, but rather swiftly, which was especially nice after working two 12 hours days in a row! I didn’t think I had it in me to put together a sit down dinner, however, it had been a few days since the three of us shared a meal at the table.
Broiling chicken in the oven is a rarity for me although after preparing this I realize how suitable the broiler is for a busy day, not to mention the chicken turning out to be succulent and flavorful. I found the recipe in a Cooking Light magazine and followed it exactly how it was written. The garlic rice was wonderful, something we will be making often.
I n g r e d i e n t s
- 1 tablespoon butter
- 1 tablespoon garlic, minced
- 1 cup basmatic rice
- 1 1/2 cups water
- 3/4 teaspoon salt
- 3 tablespoons parsley, chopped
- sprinkling black pepper
- 2 tablespoons brown sugar
- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground red pepper
- 8 bone-in chicken thighs
M e t h o d
For the rice…melt the butter in a saucepan over medium high heat. Add garlic and sauté until aromatic. Add rice coat well with garlic and oil. Add 1 1/2 cups water and a pinch of salt. Bring to a boil, cover, reduce heat and simmer 12 minutes or until rice is tender and liquid is absorbed. Let stand for 5 minutes, then remove the lid and fluff the rice. Stir in the parsley and black pepper.
For the chicken…Preheat broiler to high. Combine sugar, chili powder, paprika, cumin, ground pepper and a pinch of salt. Sprinkle half of spice mixture over chicken. Place chicken on a parchment (or foil) lined baking sheet. Broil 6-8 minutes. turn chicken over and sprinkle with remaining spice mixture. Broil another 6-8 minutes or until done. Remove chicken and reserve the pan drippings. Let chicken stand 5 minutes. Spoon dripping over chicken and serve with garlicky rice.
Serves 4.
grilled carrots and zucchini
July 15, 2013 § 40 Comments
One of my favorite summertime dinners is grilled vegetables. I delight in lighting the mesquite charcoal and piling as many vegetables as I can fit onto the grill. This particular evening we grilled carrots, zucchini and a whole head of garlic.
Carrots are topped with olive oil, scallions and bush basil. The zucchini has a gremolata style sauce made with parsley, garlic, olive oil and lemon.
Ingredients
- 4 medium zucchini, sliced in half
- 5 medium carrots, peeled, if you prefer
- a little olive oil
- sprinkling salt
- handful of flat leaf parsley
- 3 tablespoons lemon
- 2 cloves garlic
- 3 scallions, finely sliced
- fresh basil
- 5 tablespoons olive oil
After cutting your vegetables brush all sides with olive oil and set aside. Once your charcoal is ready or your grill is hot begin with the carrots. Carrots take a good 15 minutes longer to soften up then the zucchini. My grill was far too hot and the carrots started to char. Turn frequently to prevent too much charring and move to a cooler area of you grill. If they do char too much you may use a peeler to peel away the black areas once they cool off. After 15 minutes add the zucchini to the grill and cook 15-20 minutes until tender and brown.
Remove from the grill and toss with your herbs and dressings.
g r e m o l a t a f o r z u c c h i n i
Using a food processor, whizz 3 tablespoons of olive oil with handful of parsley, two garlic cloves and 3 tablespoons of lemon juice. Add a little salt and toss with zucchini.
b u s h b a s i l ( a. k. a. g r e e k b a s i l )
Where have I been? I have been buying herbs for years and particularly basil. This is the first year I have seen this basil varietal. The leaves are very small and have a slightly floral aroma. I have seen these trimmed into a cute little topiary trees. Mine stands about 14 inches tall. I purchased it at the farmer’s market for $2. As you can imagine, I was thrilled.
COTTAGE GROVE HOUSE 