Tag: Baked Potatoes

flavor and simplicity in a quick second course – Italian Cuisine

flavor and simplicity in a quick second course



The lemon chicken with baked potatoes it’s a second dish which stands out for its simplicity and elegance, suitable for various gastronomic occasions. Not tied to a specific region, this quick and easy recipe it has spread globally, thanks to its practicality. In fact, the dish can be served both during informal lunches and during more sophisticated dinners. Although it is not tied to a particular season, its fresh and light profile makes it particularly appreciated during the hottest days.

The recipe has been influenced by several culinary traditions, with variations reflecting the use of local ingredients. The history of this preparation is linked to the evolution of cooking techniques and the growing demand for dishes that combine flavor and practicality. The combination of succulent chicken soaked in the lively flavor of lemon, accompanied by crispy and aromatic roasted potatoes, offers a symphony of well-balanced flavours. Preparation involves the marination of the meat, with the citrus juice, aromatic herbs and garlic, followed by baking with the potatoes. The union of the different flavors conquers the palate, but without altering the desire for lightness and health. So, don’t waste precious minutes. Get to the stove and make this lemon chicken with baked potatoes. You will be delighted!



It?s that time of year again?

by Pam on December 23, 2012

My kids are out of school  for the holiday break  so I will be taking the time off too. I am excited to spend quality time with them and hope to do some skiing, sledding, and ice skating as well as cook some old favorite recipes, spend time with family and friends, and enjoy the holiday season. Here is a round up of a few of my favorite recipes.

I want to wish everyone a happy holiday season from my family to yours.

 

Buttermilk Blueberry Breakfast Cake

 

Cinnamon Baked French Toast

 

Roasted Vegetable and Swiss Cheese Baked Frittata

 

Banana and Blueberry Pancakes with Cinnamon Vanilla Butter

 

Tomato Stack Salad with Corn, Bacon, and Avocado

 

Caramelized Onion and Swiss Cheese Twice Baked Potatoes

 

 

Grilled Vegetable and Smoked Fontina Pizza

 

Garlic Crusted Roast Beef

 

Chicken Cordon Bleu

 

Pork Medallions Smothered in Mushroom Shallot Gravy

 

Iced Lemon Rounds

 

Mint Chocolate Pixies

 

Sugar Cookies

 

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Mini Baked Frittata with Potatoes, Bacon, Sharp Cheddar, and Green Onions

Mini Baked Frittata with Potatoes, Bacon, Sharp Cheddar, and Green Onions

by Pam on September 27, 2012

I made this for breakfast yesterday and I absolutely loved it.  I was craving a Peasant’s Omelet and a frittata so I decided to combine the two.  It took a little more time to make because I had to pre-cook the potatoes but it was definitely worth the extra time.  I loved everything about this little frittata and I can’t wait to make it again.

Preheat the oven to 350 degrees.  Coat a mini baking dish with cooking spray.

Slice the baby potatoes then cook them in boiling water over high heat for 5-7 minutes or until fork tender.  Cook one slice of bacon until crisp in a skillet over medium heat then place on a paper towel to drain the grease; crumble.

Mix the eggs with the milk until well combined then season with sea salt and freshly cracked pepper, to taste.  Place some of the potato into the mini baking dish; add a little bit of bacon, cheddar, and green onions.

Pour the egg mixture into the baking dish then place the remaining potatoes, bacon, cheddar, and green onions on top.

Place into the oven and bake for 20-25 minutes, or until a tester inserted into the center comes out clean.  Remove from the oven and serve immediately.  Enjoy.

Print[1]



Mini Baked Frittata with Potatoes, Bacon, Sharp Cheddar, and Green Onions




Yield: 1

Prep Time: 5 min.

Cook Time: 30 min.

Total Time: 35 min.



Ingredients:

2 eggs
1-2 tsp milk
Sea salt and freshly cracked pepper, to taste
3-4 baby potatoes, sliced />
1 piece of bacon, crumbled
1 tbsp sharp cheddar, grated

1 green onion, diced

Directions:

Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.

Slice the baby potatoes then cook them in boiling water over high heat for 5-7 minutes or until fork tender. Cook one slice of bacon until crisp in a skillet over medium heat then place on a paper towel to drain the grease; crumble.

Mix the eggs with the milk until well combined then season with sea salt and freshly cracked pepper, to taste. Place some of the potato into the mini baking dish; add a little bit of bacon, cheddar, and green onions.

Pour the egg mixture into the baking dish then place the remaining potatoes, bacon, cheddar, and green onions on top.

Place into the oven and bake for 20-25 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and serve immediately. Enjoy.



Recipe and photo by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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