Sunday, April 27, 2008

Thursday, April 10, 2008

Lemon Dill Chicken

I don't remember where I found this recipe, but it's so simple to make and is perfect for either kids or company.

1 package boneless, skinless chicken breasts, pounded thin
olive oil
6 Tbsp lemon or lime juice
2 cups chicken broth
3 tsp dill

Salt the chicken breasts and dredge them flour. In a large skillet, brown them in olive oil. Pour in the juice, broth and dill and simmer for five minutes or until chicken is cooked through.

All done! The extra liquid is delicious mixed with rice, and asparagus would be a nice vegetable to serve with it. This recipe also works well with boneless, skinless thighs as long as they're pounded very thin.

Monday, April 7, 2008

Roasted Sweet Potatoes with honey

Recipe courtesy Tyler Florence
4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and freshly ground black pepper
Preheat oven to 375 degrees F.
Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

Meaty Cheesey Manicotti

From Southern Living
Meaty Cheese Manicotti Prep: 15 min., Cook: 20 min., Bake: 30 min., Broil: 3 min. A
n 8-ounce package of manicotti shells has 14 shells; a couple may break, so we count on using 12 shells in this recipe.
1 (8-ounce) package uncooked manicotti shells
1/2 pound hot Italian sausage
1/2 pound ground round
1 medium onion, chopped
1/2 cup dry white wine
2 cups whipping cream
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano, drained
2 cups (8 ounces) shredded mozzarella cheese
3/4 cup shredded Parmesan cheese

Cook pasta according to package directions; rinse in cold water. Drain. Place in a single layer on a wire rack; set aside.
Remove casings from sausage, and discard. Cook sausage, ground round, and onion in a large skillet, stirring until meat crumbles and is no longer pink. Drain and set aside.
Add wine to skillet, stirring to loosen browned bits; bring to a boil. Add whipping cream and next 3 ingredients; reduce heat, and simmer, stirring often, 15 minutes or until thickened. Remove from heat; cover and set aside.
Combine meat mixture, tomatoes, and mozzarella cheese. Spoon mixture evenly into 12 manicotti shells; arrange shells in a lightly greased 13- x 9-inch baking dish.
Bake, covered, at 350° for 20 minutes. Uncover and pour cream mixture evenly over shells; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 10 more minutes. Broil, 5 1/2 inches from heat, 2 to 3 minutes or until cheese is lightly browned.