Garlic Roasted Chicken

September 16th, 2019 · 15 Comments

Garlic Roasted Chicken from Sugarlaws

I joined a CSA this winter, and my favorite part of it, so far, was an organic, free range chicken. The moment I saw it, I knew I wanted to do something special with it.

But sometimes the best recipes are the simplest, and this was one of those times. This chicken would make an excellent weeknight dinner, and roasting is by far the easiest preparation imaginable.  Since it also adds a ton of flavor, you really can’t do much better.

So if you want something healthy and easy after a season of elaborate holiday cooking, try this. And happy new year, everyone!  I, for one, am ringing in 2009 by giving my kitchen a rest for a day or two!

Garlic Roasted Chicken from Sugarlaws

Garlic Roasted Chicken

INGREDIENTS

1 whole chicken, cut into breasts and legs, skin removed
6 large garlic cloves
1/3 cup olive oil
Salt
Pepper

DIRECTIONS
Preheat oven to 450 degrees.

Rub each chicken breast and leg with olive oil, salt and pepper. Finely chop the garlic cloves and cover the chicken with them.

Roast for 25-30 minutes, or until chicken reaches internal temperature of 165 degrees. Serve.

Serves 4-6.

Garlic Roasted Chicken from Sugarlaws

Tags: food · main dishes

Turkey, Tomato and Brie Panini

September 6th, 2019 · 7 Comments

Turkey, Tomato and Brie Panini from Sugarlaws

Sometimes, the simplest meals are the best.  Bread and cheese is one of those examples, and this sandwich is only a slight step beyond that.  Perfect for lunch on a day where it’s just starting to get chilly and you want something warm and hearty that you don’t have to slave all day over.  And there’s something a little more special about paninis, compared to plain old turkey sandwiches.

The New York City marathon is in a few more weeks, and although I’m not running this year, just thinking about it makes me remember all the days of turkey salads and turkey sandwiches I ate when my vegetarian diet wasn’t cutting it.  I still eat mostly vegetarian dishes now, as I’m sure you can tell from reading this site, but I have a soft spot in my heart for all those turkey lunches.  And good luck to everyone who is running this year!

Also, in case anyone has been having trouble finding old recipes, I have *finally* updates the archives!  So check out all my old recipes here, or old style posts here.  If there’s something you’ve been trying to find and couldn’t do it using the search function, try there.

Turkey, Tomato and Brie Panini from Sugarlaws

Turkey, Tomato and Brie Panini Recipe

INGREDIENTS
2 large ciabatta rolls
1/4 pound turkey
4 ounces brie cheese, sliced
2 plum tomatoes, sliced
Olive oil

DIRECTIONS

Slice the ciabatta roll in half and fill with the tomatoes, brie and turkey.  Brush olive oil over the top and bottom of the sandwich, and grill in a panini press for about five minutes, or until the cheese is melted and the tops are marked.  Cut in half, and serve.

Makes 2 sandwiches.

Turkey, Tomato and Brie Panini from Sugarlaws

Tags: food · main dishes

Salmon with Fennel, Olives and Dill

September 4th, 2019 · 17 Comments

Salmon with Fennel, Olives and Dill

Do you know how I got this picture?

I waited until my mother had bought a gorgeous salmon fillet, chopped the fennel and dill, assembled the entire pan, and then I hijacked it.

No joke.  I actually grabbed the salmon and ran (ok, walked, very carefully) over to some natural light and, of course, brought along my camera.  And ten minutes later, when I’d snapped 30 or 40 pictures, my conscience got to me, and I sheepishly returned the salmon to its rightful place on the kitchen counter.

And, having confessed that story, I should also note that this beautiful, elegant recipe is not even mine — it’s my mother’s.  And it shows that you don’t have to spend all day or bother with complicated, fussy techniques to make something stunning to serve for a dinner party.  In fact, maybe even a Valentine’s day dinner?  You could scale down the recipe easily for an intimate party for two.

This recipe looks great, it tastes even better, and it’s fresh, healthy and good for you.  Can you ask for anything more?

Salmon with Fennel, Olives and Dill

Salmon with Fennel, Olives and Dill

INGREDIENTS
3 pound salmon fillet
1 bulb fennel, chopped
1/3 cup mixed olives
1/4 cup chopped dill
1/3 cup olive oil
2 tbsp lemon juice
2 tbsp capers
Salt
Ground pepper

DIRECTIONS

Preheat the oven to 375 degrees.

Line a roasting pan or baking sheet with tin foil.  Place the salmon fillet, skin-side down, on the foil.  Spread the chopped fennel and olives over the fillet, and top with capers, chopped dill, salt and pepper.  Pour olive oil and lemon juice over the entire fish generously.

Bake for approximately 35 minutes or until fish flakes easily with a fork.

Serves 6.

Salmon with Fennel, Olives and Dill

Tags: food · main dishes