Posts tagged ‘panzanella’
Recipe of the Week – Back to Basics – Sunday Roasted Chicken
(From the Chicken Entrée Collection at emealsforyou.com)
Sunday Roasted Chicken
We found some New (red) potatoes at the local farmers’ market on Saturday and my wife said she would like to have some new potatoes with butter and parsley, just like her mom used to make. After a couple of weeks of high “intensity” food feasts it made sense to get back to basics. For me there is nothing like a great, roasted chicken to bring it back down to the ah!!!! refreshing dinnertime we all need once in a while.
Moist chicken, crisp skin and smooth, tasty gravy; there is nothing better to renew your belief in simple is good cooking. Homemade bread, some fresh tomatoes and capers rounded out a quick and easy panzanella salad. We even skipped dessert.
Sunday Roasted Chicken
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Chicken Entrée |
| Meal: | Mom’s Out of Town (Share-a-Meal Plans) |
| 6 | lb | chicken, whole, oven-stuffer |
| 2 | Tb | oil, olive |
| 1 | tsp | salt and pepper to taste |
| 2 | medium | lemons |
| 1 | medium | garlic, whole head |
| 1 | 14 oz. can | chicken broth |
| 1 | Tb | cornstarch |
| 1 | pinch | salt and pepper to taste |
Rinse and dry chicken thoroughly. Cover outside with olive oil, sprinkle salt and pepper over skin. Cut one lemon in half; cut garlic head in half, and place both inside cavity of chicken. Place in an over-proof roaster pan. Preheat oven to 350 degrees, roast chicken for 15-17 minutes per pound or until juices run clear. Place broth and lemon, cut in half, in a saucepan on stove, and simmer for 10 minutes. Remove chicken from pan, place pan on top of stove. Remove lemon from broth, add chicken broth, reserving 1/2 cup, to roasting pan and stir. Add cornstarch to reserved chicken broth, stir broth into roasting pan, and cook on low until thickened. Salt and pepper to taste. Remove garlic, discard garlic skin, and add cloves to gravy. Remove and discard lemon halves inside of the chicken.
Serve with gravy on side.
Recipe of the Week – Panzanella Salad
(From the Salad Collection at emealsforyou.com)
Panzanella Salad
We have a salad with just about every dinner meal, so making different salads is important. We are on our second planting of lettuce in the garden and the tomatoes are just now turning; but I found some great plum tomatoes at the market. So when my wife asked if we could have a Panzanella salad for dinner; I was more than ready.
Panzanella salad can incorporate any number of ingredients. Make it with fresh veggies, grilled yellow squash or even substitute canned tomatoes. Add capers, olives or just about anything else in the fridge. Toast the bread if it is too soft or fresh. This works well when you forget to put the bread in a bag after dinner the night before and now you have all this stale bread laying around. Need to fill those teenage boys up, this is the thing; using inexpensive ingredients and they will be eating veggies without complaining.
Give this a try and I bet you will come back for more.
Panzanella Salad
| Complexity: | Easy |
| Serves: | 4 |
| Category: | Salad |
| Meal: | Thursday Comfort Food (Quick Meals Planner) |
| 6 | slices | bread, Italian |
| 3 | cloves | garlic, chopped |
| 1 | 16 oz can | tomatoes, diced |
| 0.25 | small | onion, red |
| 2 | Tb | oil, olive |
| 3 | Tb | vinegar, red wine |
| 1 | Tb | capers |
| 1 | small | squash. yellow |
| 2 | Tb | cilantro, chopped |
| 2 | Tb | cheese, Romano, grated |
| 1 | pinch | salt and pepper to taste |
Slice bread in ¾” slices, then into cubes. Place in bowl, add tomatoes, thinly sliced onion, capers, and garlic. Dice yellow squash and add to bowl. Add oil, vinegar, romano cheese, cilantro and salt and pepper to taste. Let sit for 15 minutes before serving.
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