Thursday, December 31, 2009
By the way, in case you were wondering, the Root Vegetable Hash with Horseradish Cream tastes excellent the next morning with a Fried Egg on top and Crispy bacon on the side. Finish it off with a half a banana and a glass of Orange Juice. The breakfast of champions!
Wednesday, December 30, 2009
This first recipe is from the Food Network website. Surprisingly there were no reviews or ratings on this one so it was a complete unknown for us trying this one out. The hash was delicious and I really cannot wait to eat the leftovers for my breakfast tomorrow. But the horseradish cream sauce is just amazing! Don doesn't like sour cream so we used plain organic yogurt instead. Also we added some fresh graded horseradish root to the hash itself that we had leftover in the fridge. I'm quite happy with our substitutions as I think they were an improvement on the original recipe. Also, trying to press the hash into individual cakes didn't really work so I left that part out. A simple standard hash is fine for this recipe. Below is the recipe as we made it and recommend.
- 1 tablespoon prepared horseradish
- 1/2 cup plain organic yogurt
- 1/4 teaspoon kosher salt
- Pinch freshly ground pepper
- 4 tablespoons butter, diced
- 1 onion, sliced thinly, 1 cup (4 ounces)
- 2 springs fresh rosemary
- 3 garlic cloves, minced
- 1 pound Yukon gold or other waxy potatoes, skin on
- 1 large carrot (2 to 3 ounces)
- 1 large beet, peeled (4 ounces)
- 1/4 cup fresh grated horseradish root
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the horseradish cream, whisk the horseradish into the sour cream and season with salt and pepper, to taste.
Heat 2 tablespoons of the butter in a large (10-inch) nonstick skillet over moderate heat. Add the onion and rosemary and cook, stirring occasionally until soft, about 10 minutes. Add the garlic to the onion and cook another minute.
Meanwhile, with the shredding blade of a food processor, or with a box grater, grate the potatoes into a colander. Rinse and pat very dry. (Giving them a turn in a salad spinner helps, too.)
Stir the potatoes into the vegetables in the skillet. Cook the potatoes, undisturbed until they get crusty on the bottom. Then, stir the crispy bottom into the tender potato, and continue to cook to re-crisp the bottom. Continue this browning and periodic stirring until the potatoes are almost cooked through, about 8 minutes. Meanwhile, shred the carrot and beet.
Remove the rosemary sprigs. Stir the carrot and beets into the potato hash, and cook until slightly soft, about 5 minutes. Add the remaining 2 tablespoons of butter in bits along the sides of the skillet, and then brown the hash over high heat. Turn the hash in large sections with a spatula to brown the other sides, another minute.
Divide the vegetable hash among 4 plates and serve warm with the horseradish cream.
So very good and so very simple! It's hard to do wrong with this recipe. The sauce is light and flavorful and appeals to a broad range of pallets. Make with just about any white fish fillet. We made with fresh Dover fillets from Vis Fresh Seafood in Bellingham. We couldn't find Cream Fraiche so we used regular organic heavy whipping cream.
- 4 (8-ounce) fish fillets such as red snapper
- Kosher salt and freshly ground black pepper
- 8 ounces creme fraiche
- 3 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 tablespoons minced shallots
- 2 teaspoons drained capers
Preheat the oven to 425 degrees F.
Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
Thursday, November 5, 2009
Delicious. Hubby loves it (and he normally doesn't like straight veggie soups). Slowcooker recipe. Need I say more? Thanks to Mary for this recipe! I don't know why I waited so long to make this, I should have tried it years ago. It's delicious!
Vegetable Barley Soup
3 cups water
14 1/2 ounces canned diced tomatoes
10 ounces frozen mixed vegetables
1 medium zucchini, quartered and sliced
2 stalks celery, chopped
2 medium carrots, chopped
1 medium onion, chopped
4 ounces tomato sauce
1/3 cup regular barely
2 each vegetable bouillon cubes or 4 tsp instant chicken bouillon granules
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
dash ground red pepper
In a 3 1/2 or 4 quart electric crocker cooker, combine all ingredients. Cover; cook on low-heat setting for 9 to 11 hours or cook on high-heat setting for 4 1/2 to 5 1/2 hours. Makes 5 side-dish servings.
Tuesday, September 15, 2009
Monday: Hamburger Soup (courtesy Nancy, my MIL)
Tuesday: Penne w/ Chicken Sausage & Broccolini (from Almost Meatless)
Wednesday: Quick Beef Tacos (from Real Simple)
Thursday: Italian Tuna Melts w/ White Beans and Provolone (from Rachel Ray)
Friday: Meatballs with Sauteed Chard (from Real Simple)
Saturday: I think we're going out to dinner
Sunday: A new week begins! Maybe our new printer will have arrived, otherwise I'll be going trudging through my cookbooks once again. Maybe I'll just do that anyway, I never know what I'm going to find.
Tuesday, September 8, 2009
I have no idea where I got this recipe, I've had it for years. It's probably from Cooking Light or Real Simple!
Fresh Tomato-Pesto Pizza
4 cups basil leaves
2 garlic cloves
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon grated fresh Parmesan cheese
1 tablespoon olive oil
1 Italian cheese-flavored pizza crust (such as 1lb Boboli)
3 cups chopped seeded tomato (about 2 pounds)
3 garlic cloves, thinly sliced
1 cup shredded provolone cheese (4 ounces)
1/4 cup thinly sliced basil leaves
Preheat oven to 475°.
To prepare pesto, place 4 cups basil leaves and 2 garlic cloves in a food processor, and pulse 5 times or until coarsely chopped. With processor on, add broth, Parmesan, and oil through food chute; process until well-blended.
To prepare pizza, place pizza crust on a baking sheet. Spread pesto over crust, leaving a 1/2-inch border; top with the tomato, garlic slices, and provolone. Bake at 475° for 12 minutes or until the cheese melts. Sprinkle with 1/4 cup basil. Cut the pizza into 8 wedges.
Wednesday, August 5, 2009
Mom's Pasta Primavera Recipe
4 cups of mixed vegetables, for example:
1 carrot, peeled and cut into 2x1/2-inch strips
1 medium zucchini, sliced into 1/4-inch slices
1/2 small eggplant, sliced into 1/4-inch slices
1/2 red onion, sliced into 1/4-inch slices
1/2 bell pepper, any color, cut into thin strips
3 Tbsp olive oil
Salt and pepper
1/2 teaspoon Italian seasoning or herbes de Provence
A sprinkling of garlic salt
1/4 cup of spaghetti, marinara, or tomato sauce
1 pint of cherry tomatoes, halved
1/2 pound pasta (use rice pasta for wheat-free version)
Grated Parmesan (optional)
Method:1 Bring a large pot of salted water to a boil (for your pasta).
2 Heat oil in a large skillet on medium high heat. Add the vegetables, stir to coat with oil. Cook for about 10 minutes, stirring only occasionally, until vegetables are just cooked. Turn off heat, but let pan stay on the burner.
3 While you are cooking the vegetables, add the dry pasta to the boiling water and follow the cooking instructions for the pasta. You want to time it so that the pasta is done soon after the vegetables.
4 Add a 1/4 cup of the spaghetti, marinara, or tomato sauce to the vegetables, along with 1/4 cup of water to thin the sauce. If you are using a prepared spaghetti or marinara sauce, you don't need to add much seasoning, just a 1/2 teaspoon of Italian seasoning or herbes de Provence, a few sprinkles of garlic salt, and salt and pepper to taste. If you are using a plain tomato sauce, you might want to start out cooking the vegetables by cooking a minced clove of garlic first, and then adding the vegetables, and then add a bit more of the seasoning (to taste). Spaghetti and marinara sauce are already seasoned.
5 Once the pasta is ready - cooked but still a bit firm, or al dente - drain the pasta and put it directly into the skillet with the vegetables. Adjust seasoning. Add more sauce if needed. Gently mix in the cherry tomatoes.
Serves 4. Serve with some freshly grated Parmesan, if you like. A little bit of chopped fresh basil would go nicely with this as well.
Monday, August 3, 2009
I don't normally gravitate toward pasta salads but I found this recipe when I was looking for things that traveled well and didn't require heavy refrigeration for a camping trip recently.
The Pesto is low-cal since it doesn't contain any dairy. That's right, no cheese. Aside from the fresh herbs, this pesto gets it's big flavor boost from freshly toasted walnuts.
The recipe works perfect for a hot summer night dinner, and also packs well for an easy lunch. I enjoy the salad much better after it has slightly chilled.
I spent about five minutes in the pasta isle at the grocery store trying to decide between whole wheat pasta and regular. I finally chose whole wheat and it was delicious. I also added yellow cherry tomatoes in addition to the red ones which added an extra element of taste and flavor. The kalamata olives are an essential ingredient complimenting the sweetness of the tomatoes and nuttiness of the pesto with their own salty contribution.
Chicken and Farfalle Salad with Walnut Pesto
Total time: 26 minutes. To make sure the walnut pesto ingredients are evenly minced, stop the food processor halfway through processing, and scrape down the sides.
2 cups uncooked farfalle (bow tie pasta; about 6 ounces)
2 cups cubed cooked skinless, boneless chicken breast
1 cup quartered cherry tomatoes
2 tablespoons chopped pitted kalamata olives
1 cup basil leaves
1/2 cup fresh parsley leaves
3 tablespoons coarsely chopped walnuts, toasted
1 1/2 tablespoons extravirgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon salt
1 garlic clove
4 curly leaf lettuce leaves
To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine pasta, chicken, tomatoes, and olives in a large bowl.
To prepare walnut pesto, combine basil and next 6 ingredients (through garlic) in a food processor; pulse 6 times or until finely minced. Add pesto to pasta mixture, tossing gently to coat. Place 1 lettuce leaf on each of 4 plates; top each serving with salad mixture.
Yield: 4 servings (serving size: 1 1/2 cups salad and 1 lettuce leaf)
CALORIES 374 (30% from fat); FAT 12.5g (sat 2g,mono 5.5g,poly 3.9g); IRON 3.6mg; CHOLESTEROL 60mg; CALCIUM 62mg; CARBOHYDRATE 36.3g; SODIUM 393mg; PROTEIN 29.4g; FIBER 3g
Monday, July 27, 2009
Hello cooking superstars-- I haven't looked at this blog or posted in ages, but this is so good, I had to share it. It is a great and unusual summer treat. It's also completely easy to make and really fun if you have a melon baller to play with. It's the first time I've used one of those and I had a great time. This is a recipe a friend made for an activity and after I tasted the leftovers, I immediately got the recipe and made it for a potluck synod council meeting and it got rave reviews. The original author is Giada from the Food Network.
1 bunch fresh mint, chopped
1/4c lemon juice (from 1 lemon)
1/4c simple syrup (see recipe below)
2c watermelon balls (about half a watermelon)
2c centeloupe balls (about 1 cantaloupe)
In a blender combine mint, lemon juice, simple syrup, and amaretto- blend until smooth
put melon balls into a large bowl- add vinaigrette and toss, serve chilled in serving bowl
In a saucepan combine over medium heat. Bring to a boil, then reduce heat and simmer for 5 min, until the sugar has dissolved. Cool the syrup.
Saturday, July 25, 2009
Thursday, July 2, 2009
Honey Soy Dressing
1/4 cup grapeseed oil or corn oil
3 Tbsp dark sesame oil
1/2 teaspoon crushed dried red pepper or chili powder
3 Tbsp honey
2 Tbsp soy sauce (less if using tamari which is more concentrated than soy sauce)
8 ounces of vermicelli, thin spaghetti, or angel hair pasta
1/2 cup coarsely chopped cilantro
1/4 cup chopped roasted peanuts
1/4 cup thinly sliced green onions
1/4 cup sliced and chopped red bell pepper
1 Tbsp toasted sesame seeds
1 Cook the pasta in a large saucepan in salted boiling water, according to directions on pasta package. Drain but do not rinse.
2 While the pasta is cooking, prepare the dressing. In a microwave-safe dish, heat the vegetable oil, sesame oil, and red pepper, in the microwave on high heat for 2 minutes. Add the honey and soy sauce and mix well.
3 Combine the drained pasta with the dressing in a large bowl until the pasta is well coated. Cover and chill for several hours.
4 When ready to serve, mix in the cilantro, peanuts, green onions and bell pepper. Garnish with toasted sesame seeds.
Serves 4 to 8, depending on serving size.
Monday, June 29, 2009
CKS Note: I used a large red pepper instead. It gave the salad a lot more color and tasted just as good. I also didn't have time to refrigerate the salad before serving, but I still gobbled it up!
Tortellini Asparagus Salad
18 ounces tortellini, refrigerated
1 pound asparagus spears, chopped
1 large yellow pepper
1 teaspoon lemon peel, finely shredded
1/3 cup lemon juice
1/4 cup olive oil
1 tablespoon dijon mustard
1 teaspoon sugar
1/4 teaspoon salt
1 clove garlic , minced
1/2 cup parmesan cheese, finely shredded
1/2 cup green onion, sliced
1/4 cup pine nuts, toasted
1. In a 4-quart Dutch oven, cook tortellini according to package direactions, adding asparagus and sweet pepepr the last minute of cooking; drain. Rinse tortellini and vetetables with cold water; drain again.
2. For dressing, in a screw top jar, combine lemon peel, lemon jice, oil, mustard, surgar, salt, and garlic. Cover and shake well.
3. In a very large bowl, place tortellini and vegetables. Add dressing, toss to coat. Cover and chill for 2 to 8 hours. Just before serving, stir in cheese, green onions, and nuts. Let stand 10 minutes before serving.
Saturday, June 27, 2009
Saturday, June 13, 2009
Extend whole eggs with egg whites for a generous serving size. Serve the frittata with fruit and toasted English muffins and jam for an Easter brunch for two.
2/3 cup chopped 33%-less-sodium ham (about 3 ounces)
1/2 cup (2 ounces) shredded low-fat Jarlsberg cheese
1/4 teaspoon black pepper
1/8 teaspoon salt
3 large egg whites
2 large eggs
1/2 cup finely chopped onion
1/2 cup finely chopped bell pepper
1/2 cup (1-inch) slices asparagus
1/4 teaspoon Italian seasoning
Combine ham, cheese, black pepper, salt, egg whites, and eggs, stirring well with a whisk.
Heat a 9-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, bell pepper, and asparagus; sauté 3 minutes. Add egg mixture; reduce heat to medium. Cook, covered, 3 minutes or until almost set. Sprinkle with 1/4 teaspoon Italian seasoning. Wrap handle of pan with foil; broil 3 minutes or until egg is set. Cut into 4 wedges.
Yield: 2 servings (serving size: 2 wedges)
CALORIES 251 (33% from fat); FAT 9.2g (sat 3.4g,mono 3.5g,poly 1.1g); IRON 2.1mg; CHOLESTEROL 247mg; CALCIUM 373mg; CARBOHYDRATE 9.6g; SODIUM 791mg; PROTEIN 31.3g; FIBER 2g
Cooking Light, APRIL 2004
You'll also love this salsa served with beef, fish, shrimp, or tortilla chips.
This recipe goes with Macadamia-Mango Chicken
2 ripe mangoes (about 1 pound), peeled and diced*
1 medium-size red bell pepper, diced
1 jalapeño pepper, seeded and diced
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 small red onion, chopped
2 tablespoons honey
1 tablespoon fresh lime juice
1/4 teaspoon ground red pepper
1/4 teaspoon salt
Stir together all ingredients; cover and chill at least 2 hours.
*1 (26-ounce) jar refrigerated mango slices may be substituted
Southern Living, JULY 2002
Prep: 10 min., Stand: 30 min. While storing in the refrigerator, keep your guacamole from changing color by placing a layer of plastic wrap directly on the surface of the mixture.
5 ripe avocados
2 tablespoons finely chopped red onion
2 tablespoons fresh lime juice
1/2 medium jalapeño pepper, seeded and chopped
1 garlic clove, pressed
3/4 teaspoon salt
1. Cut avocados in half. Scoop pulp into a bowl, and mash with a potato masher or fork until slightly chunky. Stir in chopped red onion and next 4 ingredients. Cover with plastic wrap, allowing wrap to touch mixture, and let stand at room temperature 30 minutes. Serve guacamole with tortilla chips.
Cilantro Guacamole: Mash avocado, and stir in ingredients as directed. Stir in 3 Tbsp. chopped fresh cilantro and an additional 1 Tbsp. lime juice. Cover mixture, and let stand at room temperature 30 minutes.
Yield: Makes 3 1/2 cups
Southern Living, MAY 2007
Sliders with Shallot-Dijon Relish
These mini-burgers make fun and tasty appetizers. Although we enjoyed them on Parker House rolls, they would also be tasty on small dinner rolls or sweet Hawaiian bread rolls.
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound ground sirloin
3 tablespoons finely chopped shallots
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 teaspoons butter, softened
8 (1-ounce) Parker House rolls
16 dill pickle chips
1. Prepare grill to medium-high heat.
2. Combine 1/2 teaspoon salt, pepper, and sirloin. Divide meat mixture into 8 equal portions, shaping each into a 1/4-inch-thick patty. Lightly coat both sides of patties with cooking spray. Place patties on grill rack; grill for 3 minutes on each side or until done.
3. Combine shallots, Worcestershire sauce, mustard, and butter in a small bowl, stirring well. Cut rolls in half horizontally. Spread shallot mixture evenly over cut sides of rolls. Layer 1 patty and 2 pickle chips on bottom half of each roll; top with top halves of rolls.
Yield: 8 servings (serving size: 1 slider)
CALORIES 167 (37% from fat); FAT 6.8g (sat 2.6g,mono 2.7g,poly 0.8g); IRON 1.8mg; CHOLESTEROL 23mg; CALCIUM 7mg; CARBOHYDRATE 14.2g; SODIUM 404mg; PROTEIN 10.8g; FIBER 1g
Cooking Light, JUNE 2008
Love this recipe for whole chicken pieces. Delicious, tender, and falling off the bone!
Recipe courtesy Carol Daggers, Wilmington, Delaware
- 2 tablespoons vegetable oil
- 8 bone-in chicken thighs, skinned (about 2 pounds)
- 1/2 cup orange juice
- 1/2 cup pineapple juice
- 1 tablespoon cornstarch
- 1/3 cup soy sauce
- 1/3 cup firmly packed light brown sugar
- 2 tablespoons minced fresh ginger
- 3 tablespoons cider vinegar
- 3 tablespoons ketchup
- 1/2 teaspoon dried crushed red pepper
- 2 garlic cloves, minced
- 2 regular-size bags quick-cooking rice, uncooked
- 1/4 cup chopped green onion, green tops only
Heat oil in a large skillet over medium-high heat. Add chicken, and saute 6 minutes, turning once.
Combine fruit juices in a large bowl. Stir together cornstarch and 1 tablespoon juice mixture until smooth; set aside.
Stir soy sauce and next 6 ingredients into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes.
Prepare rice according to package directions. Keep warm.
Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
Spoon rice onto a serving platter; top with chicken and sauce. Sprinkle with green onions.
"The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. They have been tested in the Southern Living Test Kitchens. All brand names have been removed from these recipes, which originally appeared on southernlivingcookoff.com."
This is a delicious treat although Pomegranate Molasses or concentrae is a bit difficult to find.
Pan-Grilled Pork Tenderloin with Pomegranate Molasses
One of the flavors often found in pinot noir is pomegranate, which inspired me to create this easy dish. The sauce is based on pomegranate molasses, a thick, savory syrup used in Middle Eastern cooking that acts as a fascinating bridge to the pinot noir. Look for pomegranate molasses in Middle Eastern markets. Serve with a simple side dish of steamed asparagus and roasted onion wedges. To prepare the onions with the pork tenderloin, remove pork from pan after browning on all sides. Cook the onion wedges in the pan for one minute, then return the pork to the pan and bake as directed.
1 cup less-sodium beef broth
1/2 cup pinot noir or other spicy dry red wine
2 tablespoons pomegranate molasses
1 tablespoon finely chopped shallots
1 tablespoon honey
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon five-spice powder
1/4 teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed
To prepare sauce, combine broth and the next 4 ingredients (through honey) in a small saucepan; cook over medium heat 30 minutes or until reduced to 1/3 cup. Remove from heat; strain over a bowl. Discard solids. Add butter to the molasses mixture, stirring with a whisk until the butter melts.
To prepare pork tenderloin, preheat oven to 500°.
Heat a cast-iron skillet over medium-high heat. Combine salt, five-spice powder, and pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to pan, and cook 1 minute, browning on all sides. Place pan in oven; bake at 500° for 12 minutes or until a thermometer registers 155° (slightly pink). Let stand 10 minutes. Thinly slice pork, and serve with sauce.
Perfect wines: Sanford Pinot Noir 2001 "Santa Rita Hills" (Santa Barbara County, CA), $26. This wine's beautiful flavors of earth, pomegranate, grenadine, mocha, and cherry preserves come into focus when you serve it with the pork tenderloin and pomegranate sauce. The sauce also mirrors the wine's wonderful silky, plush texture. As a less expensive alternative, consider the Echelon 2002 Pinot Noir from the Central Coast of California, about $12.
Yield: 4 servings (serving size: about 3 ounces pork and about 1 tablespoon sauce)
CALORIES 220 (29% from fat); FAT 7.1g (sat 3.2g,mono 2.7g,poly 0.6g); IRON 2.3mg; CHOLESTEROL 81mg; CALCIUM 37mg; CARBOHYDRATE 13.1g; SODIUM 404mg; PROTEIN 25.2g; FIBER 0.1g
Cooking Light, OCTOBER 2004
Mesclun with Berries and Sweet Spiced Almonds
Raspberries add bright color and several good-for-you nutrients like fiber, antioxidants, and vitamin C. Almonds are a good source of vitamin E and monounsaturated fats. Chives, members of the onion family, add phenols and flavonoids.
5 cups gourmet salad greens
1 3/4 cups raspberries (about 1 [6-ounce] container)
1/4 cup chopped fresh chives
3 tablespoons champagne or white wine vinegar
2 teaspoons honey
1/2 teaspoon country-style Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon canola oil
6 tablespoons Sweet Spiced Almonds
1. Combine first 3 ingredients in a large bowl. Combine vinegar and next 4 ingredients (through pepper) in a small bowl. Gradually add oil, stirring with a whisk. Drizzle vinegar mixture over lettuce mixture; toss gently to coat. Arrange 1 cup salad on each of 6 plates; top each serving with 1 tablespoon Sweet Spiced Almonds.
Yield: 6 servings
CALORIES 84 (45% from fat); FAT 4.2g (sat 0.3g,mono 2.4g,poly 1.3g); IRON 1.1mg; CHOLESTEROL 0.0mg; CALCIUM 47mg; CARBOHYDRATE 11.2g; SODIUM 123mg; PROTEIN 2g; FIBER 3.8g
Greek Chicken Breasts
4 bone-in chicken breast halves
8 garlic cloves, crushed
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper
2 teaspoons dried oregano
4 lemons, thinly sliced
16 to 20 kalamata olives, pitted
1 (4-ounce) container crumbled feta cheese
Garnishes: lemon slices, fresh oregano sprigs
Lift skin gently from chicken breasts without detaching it; place 2 garlic cloves under skin of each breast. Replace skin.
Rub breasts evenly with olive oil, and sprinkle with salt, pepper, and oregano.
Place lemon slices in a 13- x 9-inch baking dish, and arrange chicken breasts over lemon. Sprinkle olives around chicken.
Bake at 350° for 45 minutes or until done. Remove from oven, and sprinkle with feta cheese. Garnish, if desired.Yield: 4 servings
Southern Living, JANUARY 1998