Kalamata-Lemon Chicken

I was born Italian, but  there is a little bit of Greek in me. So when I saw this dish had a Mediterranean style  flavor I couldn't resist. I liked the flavor. It's supposed to be served in a shallow bowl, and trust me, this dish is very easy. I found this recipe on Food.com.


Kalamata-Lemon Chicken
This is a very good Mediterranean style chicken dish that I love (lemon lover here). You just brown the chicken for a few mins and add the rest of the ingredients and place it in the oven while you go about making a salad (or whatever).
4 servings   45 min 10 min prep
1 lb boneless skinless chicken thighs
1 tablespoon olive oil
⅔ cup dried orzo pasta
½ cup drained pitted kalamata olives
½ lemon (cut into wedges or chunks)
1 tablespoon lemon juice
1 teaspoon all purpose Greek seasoning
hot chicken broth (optional)
1 (14 ounce) can chicken broth snipped fresh oregano (optional)
Preheat oven to 400°F.
In a 4-quart Dutch oven brown chicken in hot oil over medium-high heat for 5 minutes, turning once.
Stir in orzo, olives, the can of broth, lemon wedges, lemon juice, Greek Seasoning, ¼ teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
Cover and bake for 35 minutes or until chicken is tender and no longer pink.
Serve in shallow bowls with additional broth, if desired. Top with snipped oregano.

I also started reading the book, The Route to Family Wisdom by Joan F. Jenks.

The book contains recipes, Meditation, and ways to work with genealogy.
At this time of year, after the recent tragedy, it is good to think about family, past and present.

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Salsa and Strawberry Ice Cream

My boyfriend love's salsa. Recently he wanted me to make some. He remembered a friend of his made the best salsa, of course, he also remembered his friend would make it in a blender, and we don't happen to own a blender, But thankfully I was able to find a recipe....

Barbecue Salsa Dip 
4 large tomatoes coarsely chopped
Juice of ½ lemon
1 tablespoon finely chopped flat leaf parsley
½ teaspoon salt
½ red onion finely chopped
1 teaspoon freshly ground pepper
2 green chiles, seeded and finely chopped
It’s really this simple. Mix together all the ingredient and stand for in the refrigerator for 15 minutes. When ready to serve, remove from the refrigerator, give it a stir and enjoy!

Here is the link to the original recipe.

With that what could be better than Strawberry Haagan Daaz ice cream...

It is so sweet and so yummy. I love the strawberry chunks buried in their ice cream.

Talk about yummy in my tummy.

Until next time.

Cassandra

Bistro Chicken and More Writing on the Homefront

I made a new Chicken recipe -- Bistro Roast Chicken and Thyme. I do not know where I found the recipe but I found it totally enjoyable.  It is from "150 Things to Make with Roast Chicken and 50 Ways to Roast It" by Tony Rosenfeld, $14.95). This recipe is made with fresh lemon zest and thyme.

You know what comes next is this instance. You mix on the ingredients and you let the chicken rest for 24 hours in the refrigerator -- and yes I couldn't believe this -- uncovered.

The next day you combine thyme, butter and lemon zest in a bowl. This you will with dabbing all over the chicken. Put half a lemon in the cavity of the chicken while you hold onto the other half.

The big thing is when you serve it you are suppose to use the juices from the chicken and lemon juice from the other half of the lemon.

It tasted fabulous and was nice and juicy.
Here is the recipe.

BISTRO ROAST CHICKEN WITH LEMON AND THYME                 Serves: 4

Prep: 10 min (plus overnight standing time)                   Total : 1 hr, 30 min

1 chicken (3½ to 4 pounds),	1 lemon, cut in half
rinsed and patted dry with paper towels	3 tablespoons melted unsalted butter
2½ teaspoons salt	1 tablespoon chopped fresh thyme
½ teaspoon black pepper

Sprinkle 2½ teaspoons salt and ½ teaspoon pepper all over chicken, including cavity.

Place rack in a pan and put the chicken on top. Let it sit for 24 hours uncovered, in the refrigerator.

Preheat the oven to 425°F.

Set an oven rack in the middle position. Finely grate lemon zest and set it aside.

In a small bowl, combine the butter, thyme and lemon zest. Using a brush, dab butter between the skin and breast meat, taking care not to break the skin. Spread remaining butter all over the bird and inside the cavity. Push a lemon half into the cavity. Reserve the remaining half.

Set chicken breast side up on a rack in a large roasting pan. Roast until the breasts are nicely browned, about 25 minutes. Gently flip the bird (using tongs to clutch the inside of the cavity and side) and cook  until an instant-read thermometer inserted into the thickest part of the thigh registers 165 to 170°F, about another 20-25 minutes.

Remove from oven and let rest 5 to 10 minutes, breast side up. Carve and serve with a drizzle of accumulated juices and a squirt of lemon juice.

From "150 Things to Make with Roast Chicken and 50 Ways to Roast It"  by Tony Rosenfeld (Taunton, $14.95). 539 calories (60% from fat), 36 grams fat  (13 grams sat. fat), 2 grams carbohydrates, 50 grams protein, 152 mg  sodium, 179 mg cholesterol, 33 mg calcium, 0 grams fiber.

I wrote an article which a continuation on Being on Humira: Part 2 from my experience in hopes that it will help some people; and an article on Ice Cream By the Pint and why I enjoy buying them buy the pint. The one article I couldn't resist writing about was Ten Inch Hero, which stars Jensen Ackles of Supernatural, which I feel is a definite keeper and I feel I have to get it for my DVD collection along with The Invention of Lying. 

Until next time,

Cassandra