Golden Chicken With Tomatoes and Olives

Ingredients

  • 1 cup long-grain rice
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 2½-inch pieces
  • Kosher salt and black pepper
  • 1 large onion, thinly sliced
  • 1 pint grape or cherry tomatoes, halved
  • 1 cup large pimiento-stuffed olives, quartered
  • 2 cloves garlic, thinly sliced
  • ¾ cup dry white wine
  • ¾ cup fresh flat-leaf parsley, chopped
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Mediterranean Boneless Pork Chops with Summer Veggies

Ingredients

  • 16 oz (8) thin sliced center cut boneless pork chops
  • 3 /4 tsp of McCormick Montreal Chicken Seasoning (25% Less Sodium)
  • 1 small (6 oz) zucchini, ends trimmed off
  • 1 small (6 oz) yellow squash, ends trimmed off
  • 1 cup halved grape tomatoes
  • 1 tablespoon extra virgin olive oil
  • ¼ tsp Kosher salt and fresh cracked pepper
  • ¼ teaspoon oregano
  • 3 garlic cloves, sliced thin
  • Cooking spray
  • 1/4 cup of pitted and sliced Kalamata olives
  • 1/4 cup of crumbled Feta cheese
  • Fresh juice from 1/2 large lemon
  • 1 tsp grated Lemon rind 

Caprese Chicken

Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 c. balsamic vinegar
  • 2 cloves garlic, minced
  • 1 pt. grape tomatoes, halved
  • 2 tbsp. freshly torn basil
  • 4 slices mozzarella

Directions

  1. In a large skillet over medium-high heat, heat oil.Season chicken with salt and pepper and cook until golden and cooked through, 6 minutes per side. Transfer to a plate.
  2. Add balsamic vinegar to skillet, then add garlic and cook until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes. Stir in basil.
  3. Return chicken to skillet and nestle in tomatoes. Top with mozzarella and cover with a lid to melt.
  4. Spoon tomatoes over chicken and serve.

Chicken Curry

Ingredients

  • 2 tbsp. extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 lb. boneless skinless chicken breasts, cut into 1″ pieces
  • 3 cloves garlic, minced
  • 1 tbsp. minced ginger
  • 1 tsp. paprika
  • 1 tsp. ground turmeric
  • 1 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1 (15-oz.) can crushed tomatoes
  • 1 1/2 c. low-sodium chicken broth
  • 1/2 c. heavy cream
  • Kosher salt
  • Freshly ground black pepper
  • Basmati rice or naan, for serving
  • 1 tbsp. freshly chopped cilantro, for garnish

Directions

  1. In a large pot over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes. Add chicken and sear until no pink remains, 5 minutes. Stir in garlic and ginger and cook until fragrant, 1 minute.
  2. Add spices and cook until very fragrant, 1 minute. Add tomatoes and broth and bring to a simmer. Stir in heavy cream, and season with salt and pepper. Simmer until chicken pieces are cooked through and tender, about 10 minutes.
  3. Serve over rice or with naan, garnished with cilantro.

Vegetarian Gumbo

Ingredients

  • 1/2 cup vegetable oil
  • 1/3 cup flour
  • 1 small onion, chopped (1 cup)
  • 1 small green bell pepper, chopped (1 cup)
  • 3 stalks celery, chopped (1 cup)
  • 1 28-oz. can diced tomatoes
  • 2 cups fresh or frozen green beans
  • 3 carrots, sliced (2 cups)
  • 1 parsnip, diced (1 cup)
  • 1 cup fresh or frozen sliced okra, optional
  • 1 Tbs. ground cumin
  • 1 Tbs. paprika
  • 1 Tbs. dried oregano
  • 1/4 tsp. cayenne pepper

Directions

  1. Stir together oil and flour in Dutch oven or heavy-bottomed pot until smooth. Cook over high heat 10 minutes, or until roux turns a dark caramel color, stirring constantly.
  2. 2. Add onion, bell pepper, and celery, and cook 5 minutes, or until vegetables are softened. Stir in all remaining ingredients and 4 cups water. Season with salt and pepper. Reduce heat to medium-low, cover, and cook 40 minutes, or until carrots are tender. Serve over rice

Vegan Pizza Margherita

Ingredients

For the pizza dough
  • 500g strong white bread flour, plus extra for dusting
  • 1 tsp dried yeast
  • 1 tsp caster sugar
  • 1 ½ tbsp olive oil, plus extra
For the tomato sauce
  • 100ml passata
  • 1 tbsp fresh basil, chopped (or ½ tsp dried oregano)
  • 1 garlic clove, crushed
For the topping
  • 200g vegan mozzarella-style cheese, grated
  • 2 tomatoes, thinly sliced
  • Fresh basil or oregano leaves, chilli oil and vegan parmesan to serve (optional)

Directions

  1. Put the flour, yeast and sugar in a large bowl. Measure 150ml of cold water and 150ml boiling water into a jug and mix them together – this will mean your water is a good temperature for the yeast. Add the oil and 1 tsp salt to the warm water then pour it over the flour. Stir well with a spoon then start to knead the mixture together in the bowl until it forms a soft and slightly sticky dough. If it’s too dry add a splash of cold water.
  2. Dust a little flour on the work surface and knead the dough for 10 mins. Put it back in the mixing bowl and cover with cling film greased with a few drops of olive oil. Leave to rise in a warm place for 1 hr or until doubled in size.
  3. Heat oven to 220C/200C/gas 9 and put a baking sheet or pizza stone on the top shelf to heat up. Once the dough has risen, knock it back by punching it a couple of times with your fist then kneading it again on a floured surface. It should be springy and a lot less sticky. Set aside while you prepare the sauce.
  4. Put all the ingredients for the tomato sauce together in a bowl, season with salt, pepper and a pinch of sugar if you like and mix well. Set aside until needed.
  5. Divide the dough into 2 or 4 pieces (depending on whether you want to make large or small pizzas), shape into balls and flatten each piece out as thin as you can get it with a rolling pin or using your hands. Make sure the dough is well dusted with flour to stop it sticking. Dust another baking sheet with flour then put a pizza base on top – spread 4-5 tbsp of the tomato sauce on top and add some sliced tomatoes and grated vegan cheese. Drizzle with a little olive oil and bake in the oven on top of your preheated baking tray for 10-12 mins or until the base is puffed up and the vegan cheese has melted and is bubbling and golden in patches.
  6. Repeat with the rest of the dough and topping. Serve the pizzas with fresh basil leaves or chilli oil if you like and sprinkle over vegan parmesan just after baking.

Baked Chicken with Bacon-Tomato Relish

Ingredients

  • 1 cup panko (Japanese) bread crumbs
  • 2 tablespoons plus 1 teaspoon minced fresh thyme, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1/3 cup all-purpose flour
  • 1 large egg, beaten
  • 1 pound chicken tenderloins
  • 4 bacon strips, cut into 1/2-inch pieces
  • 1-1/2 cups grape tomatoes, halved
  • 1 tablespoon red wine vinegar
  • 1 tablespoon brown sugar