Feeds:
Posts
Comments

Posts Tagged ‘vinegar’

Lately, a lot of people have asked me to write them a weekly menu and corresponding grocery list.  Unfortunately, I haven’t had the time to do this (or write the post on my latest dining experiences in Texas, my first post on “beauty,” starring Ella and Ava, or the post I’ve been planning on my favorite market…).  My insane schedule does not line up with my desire for slow living!  I suppose the next best thing is to post what we are eating for dinner tonight…something simple, healthy and supremely delicious for a weeknight dinner. 

As usual, I don’t recall where this recipe came from – as always, I’m sure I have made a few modifications.  The recipe is still scribbled in one of my “food” notebooks, but now the contents reside in my head.  While the ingredient list may seem bizarre or unappealing, do not be deterred.  These flavors and spices come together beautifully for a moist and delicious dish.  I’m sure that the recipe is to serve four, but I still make all of the extra sauce and topping for two.  I love EXTRA flavor! 

When I’m preparing this for two, I split one chicken breast between us and bake in a loaf pan; this way all of the juices don’t disappear.  I’m sure this would be very tasty served over couscous or quinoa, but I just pair it with some roasted carrots.  I have served this many times for guests in my home; it is a hit every time. 

garlic lime chicken and olives

  • 1 lb boneless chicken breast halves (or less if you’re like me and split one chicken breast for two – skinny AND economical)
  • 1 large onion, chopped
  • 2 to 3 cloves of garlic, chopped
  • fresh juice of one lime
  • 1 tbsp of molasses (not black strap – don’t skip this step – so tasty!)
  • 2 tsp worsteshire sauce
  • 1/2 tsp of cumin (or more if you really love this flavor)
  • 1 heaping tsp of dried oregano
  • kosher salt and black pepper, to taste (at least 1/2 tsp of each)
  • 1/2 cup of sliced, pitted black olives (I alternate between kalamata and plain black olives)
  1. coat a roasting pan or baking dish (or loaf pan for a small group) with oil or cooking spray
  2. combine all ingredients, except for olives in a bowl
  3. stir and add chicken
  4. pour the olives over and around chicken
  5. roast at 400 degrees for 30 to 35 minutes

roasted carrots

  • carrots, peeled and cut into 2 inch chunks (amount of carrots depending on how many people you’re serving)
  • extra virgin olive oil
  • kosher salt and black pepper
  • thyme or rosemary (dried or fresh)
  • red wine vinegar or balsamic vinegar
  1. add your carrots to a baking dish and toss with a generous amount of olive oil, a few splashes of vinegar, and a generous sprinkle of herbs, salt and pepper
  2. roast, tightly covered in foil at 400 degrees for 25 minutes
  3. remove the foil and roast for 10 minutes more

note: I use balsamic vinegar paired with rosemary and red wine vinegar paired with thyme

Advertisements

Read Full Post »