Miscellania

With the warm weather I tend to start wanting a lot more fresh veggies and light food. So last night we had Citrus Rosemary Chicken, Tomato - Cucumber Salad, Steamed Broccoli and Parsley Red Potatoes.

Recipes/Instructions below

Note: I tend to not measure so a common phrase in my recipes is “to taste”

• Skinless Boneless Chicken Breasts (I did 5 last night, sometimes I do 3..it would also be good with bone in chicken)
• 1 lg orange or 2 small medium (I usually use Naval no seeds, lots of juice)
• 2 limes
• 1 lemon
• Dried or fresh Rosemary
• olive oil
• salt
• pepper
• honey

Pour a generous amount of olive oil in a baking dish. Zest and then juice the citrus fruits into the olive oil. Add rosemary to taste (it depends how much you like rosemary. I used about 1 1/2 Tbsp dried. Add salt and pepper to the olive oil keeping in mind you are also going to salt and pepper the chicken. Whisk the olive oil mixture together. Salt and Pepper the chicken breasts then put them in the baking dish, turning them in the olive oil mixture to coat well. Cover with foil and bake at 375 till chicken runs clear. Remove chicken from pan, pour liquid in pan into a skillet. Add honey and cook down till nicely thickened. It isn’t gonna be a thick sauce, but it will reduce down a bit. Whisk as it is cooking down. Add honey to taste and then adjust salt once it is desired thickness.

Tomato - Cucumber Salad

• Tomatoes
• Cucumbers
• Parsley or Mint or both
• Olive oil
• Fresh Lemon juice
• Salt & Pepper

Seed and Dice tomatoes and cucumbers. Chop parsley and/or mint. Add tomatoes, cucumbers, parsley/mint to a bowl. Drizzle with olive oil and lemon juice. Add fresh ground salt and pepper to taste.

Parsley Red Potatoes

• Small Red Potatoes
• Olive Oil
• Parsley, chopped
• Lemon Zest
• Parmesean Cheese
• Salt & Pepper

Scrub the red potatoes and cook in salted, boiling water until quite tender. Mix the zest and parsley Now it is up to whether you want to dress it up  on each person’s dish or do it in a baking dish. Either way, use a large spoon to squish the potato (Just one big smoosh down). Drizzle with olive oil, sprinkle with zest/parsley mixture. Season with salt and pepper and then add fresh parmesean shavings or freshly grated parmesean cheese to taste.

This entry was posted on Monday, May 5th, 2008 at 2:03 pm and is filed under Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.