Tag: teaspoon garlic powder

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

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

  1. ^ Mediterranean Green Beans (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Homemade Ketchup Because You’re Crazy Like That

I want to be very clear that I’m posting this copycat recipe
for ketchup only because I’ve received countless food wishes for it, and not
because I think it’s a great idea. It’s not even a good idea.  

This tweet
I posted yesterday sums things up nicely, 
“Making some homemade ketchup. Sure it costs more, and doesn’t taste as
good as store bought, but at least it takes a really long time to do.”


Of course, we’ve made lots of things that are generally
better not homemade, like French fries and fried chicken, but this is much
different. For most Americans, ketchup is one of our first taste memories, and
if the flavor profile is even the slightest bit off, our brain computes this
as “ketchup fail.”

Having said that, I’m very proud of how close this ketchup
does come to those name brands in terms of taste, texture and color. I’ve never
had a tomato paste-based ketchup that I liked, so I decided to cook down
crushed tomatoes instead. This would require many hours of stirring on the stove, but by using the slow cooker, we take most of the labor out of the
process. Sure itll still take many hours to reduce down to a ketchup, but it
will only require giving it a quick stir every hour or two.

As I joke about in the video (not really a joke), you’d have to be
crazy to make your own ketchup, but despite my warnings, I know in my heart
that many of you will give this a try nonetheless, and that makes me happy. Enjoy!


Ingredients to make 3 cups of Ketchup:
2 cans (28-oz) ground tomatoes (you can also used crushed,
or just crush whole plum tomatoes)
2/3 cups white sugar
3/4 cup white distilled vinegar
1 teaspoon onion powder (not salt!)
1/2 teaspoon garlic powder (not salt!)
1 3/4 teaspoon salt
1/8 teaspoon celery salt
1/8 teaspoon mustard powder
1/4 tsp finely ground black pepper
1 whole clove
* Cook on the high setting in an uncovered slow cooker until
the mixture is reduced by about half and very thick. By the way, my “high”
setting isn’t very high, so it took like 10 hours, but don’t rely on a time.
Simply cook until it looks like mine did before I strained it.

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“Ultimate” Ranch Dressing – The Ultimate “Ultimate”

After five years, and a few thousand requests, I’m finally
posting my “ultimate” ranch dressing recipe. What makes it the “ultimate?”
Nothing, except that’s what I’m calling it, and in the world of dips and
dressings, that makes it so. By the way, ignore those other roughly 65,000
“ultimate” recipes; this one is the actual “ultimate” ranch dressing.


It’s been ages since I made homemade ranch dressing, and I’d
forgotten how much better it is than the bottled stuff. Don’t get me wrong; I
like high-fructose corn syrup, artificial flavorings, and preservatives as much
as the next low-information voter, but this really is significantly more
delicious.

As you’ll see, I used some crème fraiche (which we showed
you how to make in this video), but relax, sour cream will work perfectly.
However, I do believe the buttermilk is crucial. That some of my peers are
calling their ranch dressings “ultimate” without using buttermilk, really makes
me question their grasp of the word “ultimate.”

Anyway, hyperbole aside, this really is the best ranch
dressing I’ve ever had, and I hope you give it a try soon. Enjoy!


Ingredients for about 2 cups Ranch Dressing:
1 1/3 cup real mayonnaise
1/3 cup sour cream or crème fraiche
1/3 cup buttermilk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
pinch of cayenne
pinch of salt
1/2 teaspoon dried dill weed
1/4 teaspoon dried tarragon
2 teaspoons sliced fresh chives
1 tablespoon minced fresh Italian parsley
2 drops Worcestershire sauce

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