barbara-in-va
Well-known member
It was a very cool day here yesterday so a warm, comfort food dinner seemed appropriate. But, there are still so many summer veggies to take advantage of using!
First we started with the Zucchini Pancakes that Joe posted above (see link). I served them topped with some seeded chopped tomatoes simply dressed with S&P, OO and balsamic. These were followed by:
Crispy Pan Roasted Chicken with Spaghetti Squash and Balsamic-Roasted Tomatoes
Source: Fresh Every Day by Sara Foster
Servs 4
4 boneless chicken breast halves, skin on, about 1 1/2 lbs*
2 T whole fresh marhoram leaves
sea salt and freshly ground black pepper to taste
2 T unsalted butter
2 T olive oil
juice of 1 lemon
1 C dry white wine
1. Rinse the chicken breasts and pat dry with paper towels. Stuff 5-6 leaves under the skin of each breast and season both sides with salt and pepper.
2. Melt the butter and olive oil together in a large non stick or cast iron skillet over medium high heat. Place the chicken in the skillet skin side down, reduce the heat to medium and cook until the skin is crisp and golden brown and the edges of the chicken are opaque, 7-8 minutes. Turn the chicken, squeeze on the lemon juice and pour the wine over the chicken. Reduce the heat to medium-low and cook, spooning the pan liquids over the chicken, until the juices run clear when the breast is pierced with a sharp knife at the thickest part 8-10 minutes. Transfer to a platter and cover loosely with foil.
3. Reduce the heat and simmer the pan juices for a few minutes to thicken slightly. Spoon the spaghetti squash onto a large platter or individual plates. Place the chicken on top of the squash, top each breast with three plum tomato halves and pour the sauce over the chicken. Serve immediately.
*I used skinless breasts and fresh oregano (i/o marjoram) because that is what I had on hand. After reading the recent article that rvb posted about chicken breasts I would suggest flouring the skinless breasts first. This would also add a bit of thickening to the pan sauce.
Roasted Spaghetti Squash
1 med spaghetti squash (about 4 lbs), halved lengthwise and seeded
2 T olive oil
2 T balsamic vinegar
1 C grated Parmesan cheese
1 T chopped fresh rosemary
salt and pepper
1. Preheat the oven to 400°F.
2. Place the squash on a large baking sheet with sides, cut side down. Pour 1 C water, 1 T of the olive oil and the vinegar over the squash and roast for about 1 hour, until it is tender to the touch. Cool slightly.
3. When the squash is cool enough to handle, turn the halves over and run a fork through the flesh of the squash to shred it into long, spashetti-like strands. Place the squash in a large bowl. Add the remaining olive oil, cheese, rosemary, salt and pepper and toss gently to combine.
Balsamic Roasted Tomatoes
6 plum tomatoes (about 1 1/2 lbs) halved
1 small red onion, thinly sliced
2 T olive oil
1 T balsamic vinegar
1 T fresh rosemary
salt and pepper
1. Preheat oven to 400°F.
2. Place the tomatoes and onion slices on a baking sheet with sides. Drizzle with the olive oil and vinegar, sprinkle with rosemary, salt and pepper, toss to coat. Spread tomatoes and onion in a single layer with the tomatoes cut side down and roast for 30-35 minutes stirring occasionally, until the tomatoes are soft and shriveled and the vinegar has caramelized on the bottom of the pan.
Enjoy!
http://www.finerkitchens.com/swap/forum1/25541_REC_Zucchini-Feta_Pancakes_and_a_smoked_salmon_variation
First we started with the Zucchini Pancakes that Joe posted above (see link). I served them topped with some seeded chopped tomatoes simply dressed with S&P, OO and balsamic. These were followed by:
Crispy Pan Roasted Chicken with Spaghetti Squash and Balsamic-Roasted Tomatoes
Source: Fresh Every Day by Sara Foster
Servs 4
4 boneless chicken breast halves, skin on, about 1 1/2 lbs*
2 T whole fresh marhoram leaves
sea salt and freshly ground black pepper to taste
2 T unsalted butter
2 T olive oil
juice of 1 lemon
1 C dry white wine
1. Rinse the chicken breasts and pat dry with paper towels. Stuff 5-6 leaves under the skin of each breast and season both sides with salt and pepper.
2. Melt the butter and olive oil together in a large non stick or cast iron skillet over medium high heat. Place the chicken in the skillet skin side down, reduce the heat to medium and cook until the skin is crisp and golden brown and the edges of the chicken are opaque, 7-8 minutes. Turn the chicken, squeeze on the lemon juice and pour the wine over the chicken. Reduce the heat to medium-low and cook, spooning the pan liquids over the chicken, until the juices run clear when the breast is pierced with a sharp knife at the thickest part 8-10 minutes. Transfer to a platter and cover loosely with foil.
3. Reduce the heat and simmer the pan juices for a few minutes to thicken slightly. Spoon the spaghetti squash onto a large platter or individual plates. Place the chicken on top of the squash, top each breast with three plum tomato halves and pour the sauce over the chicken. Serve immediately.
*I used skinless breasts and fresh oregano (i/o marjoram) because that is what I had on hand. After reading the recent article that rvb posted about chicken breasts I would suggest flouring the skinless breasts first. This would also add a bit of thickening to the pan sauce.
Roasted Spaghetti Squash
1 med spaghetti squash (about 4 lbs), halved lengthwise and seeded
2 T olive oil
2 T balsamic vinegar
1 C grated Parmesan cheese
1 T chopped fresh rosemary
salt and pepper
1. Preheat the oven to 400°F.
2. Place the squash on a large baking sheet with sides, cut side down. Pour 1 C water, 1 T of the olive oil and the vinegar over the squash and roast for about 1 hour, until it is tender to the touch. Cool slightly.
3. When the squash is cool enough to handle, turn the halves over and run a fork through the flesh of the squash to shred it into long, spashetti-like strands. Place the squash in a large bowl. Add the remaining olive oil, cheese, rosemary, salt and pepper and toss gently to combine.
Balsamic Roasted Tomatoes
6 plum tomatoes (about 1 1/2 lbs) halved
1 small red onion, thinly sliced
2 T olive oil
1 T balsamic vinegar
1 T fresh rosemary
salt and pepper
1. Preheat oven to 400°F.
2. Place the tomatoes and onion slices on a baking sheet with sides. Drizzle with the olive oil and vinegar, sprinkle with rosemary, salt and pepper, toss to coat. Spread tomatoes and onion in a single layer with the tomatoes cut side down and roast for 30-35 minutes stirring occasionally, until the tomatoes are soft and shriveled and the vinegar has caramelized on the bottom of the pan.
Enjoy!
http://www.finerkitchens.com/swap/forum1/25541_REC_Zucchini-Feta_Pancakes_and_a_smoked_salmon_variation