Tag: recipe

Baked Mediterranean Chicken Breasts with Tomatoes, Olives, Capers, and Garlic

by Pam on August 19, 2014

My family has been on a Greek food kick lately. We all love the tangy and fresh flavors so I have been making more meals using them. I had some chicken breasts to use up and went in search of other ingredients to make dinner. I found olives, capers, tomatoes, onion, garlic, thyme, basil, and dried oregano. I seasoned the chicken with some of the fresh herbs & seasonings then browned them before placing them in a baking dish surrounded by the rest of the ingredients then placed it in the oven and baked it. The chicken turned out moist and flavorful and combined nicely with the baked tomatoes, olives, garlic, and capers. This chicken didn’t last long and it paired nicely with the Mediterranean Green Beans^[1].

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

Combine the 1 teaspoon of thyme leaves, 1 teaspoon fresh basil, 1/2 teaspoon dried oregano, and 1/2 teaspoon garlic powder in a small dish. Mix until well combined. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste then sprinkle the herb mixture evenly over both sides of each chicken breast.

Heat the 2 teaspoons of olive oil in a skillet over medium high heat. Add the chicken breasts and cook for 3-4 minutes, or until golden brown then flip. Cook for an additional 1-2 minutes.

While the chicken is cooking, combine the tomatoes, olives, onion, capers, sliced garlic, and remaining thyme, basil, and oregano, then season with sea salt and freshly cracked pepper, to taste, in a small bowl. Drizzle with remaining olive oil then toss to mix well.

Place the chicken breasts into the prepared baking dish then surround the chicken with the tomato mixture.

Place into the oven and bake for 20-25 minutes, or until chicken is cooked through. Remove from the oven and let the chicken rest for 5 minutes before serving. Enjoy.

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Baked Mediterranean Chicken Breasts with Tomatoes, Olives, Capers, and Garlic

Yield: 4

Prep Time: 5 min.

Cook Time: 30-35 min.

Ingredients:

3 boneless skinless chicken breasts, extra fat removed
1 1/2 tsp fresh thyme leaves, divided – plus more for garnish
1 1/2 tsp fresh basil, chopped, divided – plus more for garnish
1 tsp dried oregano, divided
1/2 tsp garlic powder
Sea salt and freshly cracked pepper, to taste
1 1/2 tbsp olive oil, divided
1 1/2 cups of grape tomatoes
1 cup of Greek olives
1/2 sweet yellow onion, diced
1 tbsp capers
3 cloves of garlic, sliced thinly

Directions:

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

Combine 1 teaspoon of thyme leaves, 1 teaspoon freshly chopped+ basil, 1/2 teaspoon dried oregano, and 1/2 teaspoon garlic powder in a small dish. Mix until well combined. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste, then sprinkle the herb mixture evenly over both sides of each chicken breast.

Heat the 2 teaspoons of olive oil in a skillet over medium high heat. Add the chicken breasts and cook for 3-4 minutes, or until golden brown then flip. Cook for an additional 1-2 minutes.

While the chicken is cooking, combine the tomatoes, olives, onion, capers, sliced garlic, and remaining thyme, basil, and oregano, then season with sea salt and freshly cracked pepper, to taste, in a small bowl. Drizzle with remaining olive oil then toss to mix well.

Place the chicken breasts into the prepared baking dish then surround the chicken with the tomato mixture. Place into the oven and bake for 20-25 minutes, or until chicken is cooked through. Remove from the oven and let the chicken rest for 5 minutes before serving. Sprinkle with more fresh basil and thyme if desired. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Mediterranean Green Beans (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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A perfect ending to a great summer!

by Pam on August 18, 2014

We spent the last five days in the Cove Palisades State Park camping and playing on Lake Billy Chinook. We haven’t explored much of Central Oregon and we had an absolute blast finally spending time there. We played on the lake, rented a pontoon for the entire day, fished, rode our friend’s waverunner, enjoyed the beautiful sights and fantastic weather, swam, spent time with wonderful friends – old & new, ate great food, rode four wheelers, and spent quality time together. The only word I can think to describe this camping trip is EPIC.

I’ll be back to cooking tomorrow.

What a beautiful day to be on the lake

Ready for some waverunner fun!

One happy kid

Taking my daughter for a spin

Amazing views all around us

Enjoying the ride

Learning how to hook a worm for fishing

Fishing time

Cool under water cave

Three of my favorite people

Relaxing

Grace is one happy girl!

Amazing rock formations

Sleepy boy

Another sleepy boy

Happiest kids alive!

Ready to ride

Beautiful sunset on our last night

Root Beer Lamb Ribs or Whatever You Got

You know I always feel a little uneasy when I use a cut of
meat that you may not be able to easily find, but in this case I’m posting
guilt free, since this will work beautifully on whichever animal’s ribs you
happen to use. I’ve never actually had this on anything other than lamb, but
I’m going out on a limb. There’s just no way this isn’t going to be great on a
rack of baby back ribs.

The root beer and sesame combination really works
beautifully here, which is no surprise since we used that same one-two punch in
a braised lamb shoulder recipe a few years ago. I’d just returned from foodie
nirvana known as the Aspen Food & Wine Classic, and was anxious to share a
recipe adapted from one I learned from chef Richard Blais.

He originally used lamb ribs, and as great as my shoulder
chops were, I remember promising myself that I’d try it on ribs someday. It
took a while, but it was worth the wait. The subtle gaminess of the fatty rib
meat is a perfect foil for the sweet and spicy glaze, which seems even richer
scented by the toasted sesame.

By the way, these are lamb ribs from the breastplate of the
animal, NOT a rack of lamb from the loin, which also has a sort of similar row
of bones attached to the meat. Rack of lamb is crazy expensive, and if you want
to waste a lot of money, cooking it for 3 hours would be a great way to do it!

You’ll notice I didn’t slash the membrane on the back of the
ribs this time. I’ve decided on small ribs, like these and baby backs, that it
really doesn’t make much of a difference. Also, I forgot and didn’t realize
until I was doing the voiceover! Anyway, I hope you find some lamb ribs (call a
butcher and they will hook you up), or wimp out and use some pork ribs, but
either way, I hope you give these a try soon. Enjoy!

Ingredients for 4 portions:

2 racks of lamb ribs (aka bone-in lamb breast)

salt and pepper to taste

For the marinade:

2 tbsp toasted sesame oil

1 to 2 tbsp Sriracha chili sauce, or other chili paste/sauce

2 tsp salt

1 (12-oz) bottle root beer

For the glaze:

reserved marinade, boiled down by about half

3 crushed garlic cloves

1/3 cup chopped green onions

1/4 cup seasoned rice vinegar

1 tbsp sambal or fresh minced hot red chilies

*Roast lamb wrapped in foil at 250 F. for 2 1/2 hours, or
until almost tender, then uncover and glaze with sauce every 5-6 minutes at 400
F., until tender and gorgeous.