The beauty of food is that it can transport you anywhere. Yearning for a stroll through the streets of Paris? For me, sweet crepes or a creamy Chocolate Mousse and a glass of champagne will do the trick. Food can recapture a memory or fulfill a desire. Sometimes I yearn to dig my feet into the beautiful pink sands of Bermuda, lay back and let the warm tropical waves wash over me. Now the chances of jetting off to Bermuda on a whim are slim to none. But listening to steel drum music, sipping rum and sampling Island foods are not out of the question. It’s all a state of mind. So if you are looking for an escape to the Tropics, let Island Rice with Peas be the first stamp in your imagination’s passport. Now where did I put that bottle of rum?
Rosemary Lemon Chicken with Assorted Vegetables
Happy Father’s Day everyone! Now I know it’s a special day for dear old Dad, but I didn’t want to break from my Sunday Chicken temptations. I hope you don’t mind.
The inspiration for this recipe came from dashrecipes.com – the original post from Donna Elick over at The Slow Roasted Italian (I’m a huge fan!!). Her recipe is a little different (hey, I love to tweak!) in that it calls for 24 oz of frozen summer vegetable blend. I decided to make mine with a couple of my favorite squash and some baby carrots. This recipe would work well with corn, broccoli, green beans – just about any combination of vegetables that appeal to you or that you happen to have on hand will do the trick.
The most striking part about this dish is the fragrance – the aroma of fresh Rosemary browning into the chicken is incredible! I truly wish the pictures could capture that scent for you. Long after dinner had been served, the kitchen smelled wonderful.
Be sure to adjust the cooking time based on the size of your chicken breast. My chicken breasts were fairly plump, so I cooked them a bit longer than the original recipe called for. It’s an easy meal for a wonderful, colorful and oh so yummy weeknight treat or a relaxing Sunday evening. Just think, the chicken and vegetables cook up in the same pan – how great is that!
Rosemary Lemon Chicken with Assorted Vegetables
1 tablespoon extra virgin olive oil
3 cloves garlic
4 small boneless skinless chicken breasts (about 1 lb)
2 Tablespoons Fresh Rosemary, chopped
2 lemons
Kosher salt to taste
White Pepper to taste
1 Zucchini, coin cut
1 Crooked Neck Squash, coin cut
1/2 Cup Baby Carrots, split lengthwise
Preheat skillet large enough to hold chicken breasts and vegetables over medium high heat.
While the skillet warms, chop rosemary and mince the garlic. Season chicken breasts with salt and pepper to taste. Sprinkle tops of breasts with 1 tablespoon Rosemary, set aside but have at the ready.
Add oil to skillet. Add garlic, stir and immediately place chicken in skillet seasoned side down.
Sprinkle chicken with remaining tablespoon of Rosemary while one side browns. Let breast brown nicely, about 3-4 minutes per side. Reduce heat to medium, cover and cook about 15 minutes longer, turning midway through. (You’ll want the chicken to no longer be pink)
Remove chicken from pan. Spread desired vegetables into bottom of the pan, squeeze the juice of one lemon over vegetables. Return chicken to pan, place on top of vegetables. Squeeze the juice of remaining lemon over chicken breast. Bring to a boil. Cover and cook 5 minutes longer or until vegetables are to desired tenderness.
To serve, place chicken on a large serving platter and surround with vegetables. If desired, pour any pan juices over entire dish just before serving.
Tip: You can either squeeze lemon through a piece of cheesecloth to prevent seeds from falling into the pan or use a hand-held juicer.
Suggested side: Simple Linguine tossed with a little minced Garlic and Butter
Hope you enjoy!
Mexican Taco Stuffed Tomatoes
Generally I don’t talk about heath issues. I’m not a health nut by any stretch of the imagination. A quick look at some of my recipes will attest to that statement. Still, I want to take a moment to talk about Diabetes.
Stuart Anderson’s Black Angus Western Steak
Last Saturday, I shared with you an awesome recipe for Whiskey Marinated Rib Eye Steaks. Today, I’ve got another great recipe for T-Bones. The best part about June has to be all the great deals to be had for steaks. Everyone’s gearing up for Father’s Day and the stores want to lure you in with a few grilling specials. I like to take advantage of the nice weather and great deals. After all, nothing says summer better than a big steak straight off the fire.
Continue reading “Stuart Anderson’s Black Angus Western Steak”
Salade Mesclun – A Provencal Mixed Greens Salad
Now that Hubby and I are making a valiant effort toward a healthier lifestyle, salads are a big part of the supper table. It’s not that we had unhealthy eating habits before, but things such as salad and big plates of vegetables took a back seat to bowls of pasta and mounds of mashed potatoes. Healthy eating simply means keeping things in perspective – more veggies, less carbs and keep the meats lean.
Continue reading “Salade Mesclun – A Provencal Mixed Greens Salad”
Cajun Sea Scallops over New Orleans Style Risotto
Years ago, Hubby and I loved to dine out at a place called the Voodoo Steakhouse at the Rio in Las Vegas. While off the strip, the Voodoo Steakhouse; located on the 50th floor had a spectacular view of the city lights. The upscale steakhouse with a New Orleans twist served up amazing dishes and signature drinks.
Continue reading “Cajun Sea Scallops over New Orleans Style Risotto”Oven Baked Fish and Chips
In an effort to eat more healthy meals, Hubby and I have decided to include a nice helping of fish at least twice a week. At first, we thought this decision would create issues. After all, our tastes are different.
Three-Day Old Fashion Boston Baked Beans
Did the name scare you off? Gosh, I hope not. While these delicious Baked Beans may take a while, I promise you aren’t going to spend the next three days slaving away in the kitchen. In reality, this dish could be made in two days – an overnight soak and cooking the next day. However; between the simmering and baking, you are investing about 5 or 6 hours of cooking in a single day. I like my beans to be ready about mid-afternoon for family gatherings, so I start mine three days ahead. It beats the heck out of rolling my lazy butt out of bed at the crack of dawn. Okay, I’m up with the chickens anyway, but I need about a gallon of coffee before my brain is fully awake.
Father’s Day Cookout for the Whole Gang
Father’s Day is nearly upon us, another special day for gathering with family to break bread, tell a few stories and take time out of our hectic lives to reconnect with one another. This is especially true if siblings have scattered with the four winds. Having grown up in a very close family, Father’s Day is extra special.
Five-Guys Inspired Grilled Bacon Dogs
On a wiped-out late afternoon recently, we decided to forego the drive home and cook up what had been planned for dinner, opting instead to pop on over to Five-Guys. If you don’t have a Five-Guys near you, you don’t know what you are missing. If you do, but haven’t given them a try – run, don’t walk, to the nearest Five-Guys.
Chicken Club Sandwich with Chipotle Mayonnaise
Have you ever done the same thing over and over again, without knowing why? Once upon a time, in a prior life, Hubby, Kiddo and I traveled. We traveled state side. We traveled abroad. We were roaming the country side. When traveling state side, it really didn’t seem to matter the destination or hotel chain, I was a creature of habit.
Touch down, retrieve the luggage and head for the hotel to settle in. Be it the Hilton, Hyatt, Four Seasons or the Ritz Carlton, it really didn’t seem to matter. Most hotels with room service usually include a Chicken Club on the menu. Some offered sprouts, others avocados, depending upon local demands and tastes. Some came with fries, others something a bit more healthy (yeah, like serving a healthy side of cottage cheese off-set the bacon on the sandwich). First things first – order room service, then unpack. By the time room service arrived, we were ready to relax, eat and let the vacation begin. While Hubby varied his selection and Kiddo picked something from the child’s menu, I always had the chicken club. Don’t ask me why – it’s just one of those creature of habit deals. (So was rearranging the furniture in the hotel room, but that’s a whole other issue).
Now that we are home-bodies, I still like a good Chicken Club every now and again. Sometimes I’ll stick one of those frilly toothpick into the sandwich, just to give it that “room service” touch. The addition of a spicy mayo and warm chicken meat seasoned with smokey Mesquite seasoning elevates my home version to a whole new dimension.
Chicken Club Sandwich with Chipotle Mayonnaise
Ingredients – Chipotle Mayo
1 Cup Mayonnaise
1 Tablespoon Chipotle Seasoning
¼ Teaspoon Lime Juice
Salt and Fresh Ground Pepper to taste
Combine all ingredients in a bowl, whisk to blend well. Chill until ready to use. The longer the mixture is allowed to chill, the more the flavors will blend for a delicious spread. Save any remaining spread for later use – it’s great on burgers or just about any sandwich for a bit of flair.
Ingredients – Chicken Club Sandwich
1 Rotisserie Chicken from the deli
Mesquite Seasoning to taste
1 Tablespoon Butter
1/4 Cup Chicken Stock
1 Cup Mayonnaise or Chipotle Mayo (recipe above)
12 Thick Slices of Bacon, cooked crisp
12 Slices of Italian bread or Soft Sour Dough Bread
Pick up your chicken a few days in advance. It’s easier to work with a cold chicken. Place the Rotisserie Chicken on a cutting board. Remove all the skin from the breast. Remove and discard the wings. With a knife, cut chicken breast meat from the bone and set aside. Cut the thighs and legs from the body, then break them apart. Remove the skin from the dark meat. Chop all the chicken meat into chunks. Spread out on the cutting board and sprinkle with Mesquite Seasoning. Using your hands, rub the seasoning into the meat.
Place a nonstick skillet over medium-low heat. Melt a little butter into the skillet. Add the chicken meat. Moisten with Chicken Stock and heat until just warm. Keep warm until ready to assemble sandwiches.
Meanwhile, in a large skillet, cook bacon until crisp. Transfer to paper towels to drain. Cut strips in half. Divide for 4 sandwiches and set aside.
Toast 4 slices of bread, place on individual plates. Place 4 more slices of bread into toaster.
Spread mayonnaise or Chipotle Mayo on first slices of toasted bread. Top with chicken.
Spread mayonnaise or Chipotle Mayo on second slices of toast and place spread side down on top of chicken.
Place remaining 4 slices of bread into toaster. Spread additional mayonnaise or Chipotle Mayo on second slice of bread (both sides are coated). Place bacon on top of second slice.
Top bacon with sliced tomato and lettuce leaf. Spread mayonnaise or Chipotle Mayo on final slice of toast, place on top of sandwich. Press down LIGHTLY and cut sandwich in half diagonally. If desired, secure each half with a toothpick.
Serve with a dill pickle spear, a side of fries or a scoop of deli potato salad.
Note: For less bread, simply eliminate the center slice. Pile on the chicken, the bacon, lettuce and tomato – it’s still a filling sandwich!
For the True Garlic Lovers – Awesome Garlic Chicken Thighs
Do you love garlic? I mean really love garlic? If the answer is yes, then oh are you in for a treat. One of my favorite dishes is French Country Forty-Clove Garlic Chicken. Leave it to the French to truly endulge!
Continue reading “For the True Garlic Lovers – Awesome Garlic Chicken Thighs”
Whiskey Marinated Rib Eye Cowboy Steak
Rib Eye Steak has awesome flavor all on its own. Season with salt and pepper, grill it up and there you go. The most prized cut of roast is the rib eye roast which is boneless and cut from the most tender portion of the rib section. Ask any cowboy and they will say it’s gotta be Rib Eye all the way.
Pan-Roasted Glazed Mahi-Mahi with Pineapple Fried Rice
Way back when, in another life, I was introduced to Mahi-Mahi. It really didn’t seem to matter how it was prepared – each dish was different from any other Mahi-Mahi I had ever tasted. I so loved the Mahi-Mahi in this prior life, that I looked for it every day. The fish itself was superior in flavor and texture with meat that was firm and sweet, with just the right amount of flake. It became the Mahi-Mahi by which all others are compared and fail to measure up to expectations. To be honest, it’s not a very fair comparison. My first introduction to Mahi-Mahi was on the island of Bora-Bora, so beautiful they named it twice.
Continue reading “Pan-Roasted Glazed Mahi-Mahi with Pineapple Fried Rice”
Long Grain and Wild Rice, Easy and Convenient
Have you used Uncle Ben’s Ready Rice packages? Come on, fess up. After all, these rice packages come in a variety of flavors – everything from plain white rice to Rice Pilaf. Convenient? You bet. Shake/mix contents of package, slit corners to vent and pop in the micro-wave on high for 90 seconds. That’s it – quick and oh so easy.
Continue reading “Long Grain and Wild Rice, Easy and Convenient”
Welcome to Rosemarie's Kitchen 