Recipe: Citrus-Garlic Roasted Chicken

September 22, 2011 by Leave a Comment

This recipe was submitted by “Mama S” from Orinda, CA and she cites Claire Robinson, Food Network.   This is in her weekly rotation now and her kids love it.   She claims it is easy so don’t let the ingredients scare you.   The prep/cook time is a little longer so use this on a night when you have extra time and do not need to feed your kids immediately.   I’m thinking that you could also use this same marinade on boneless breasts that have been “flattened” and then cooked quickly on the stove.  Thank you Mama S!!!

Ingredients

  • 4 large bone-in, skin on chicken breasts, about 3 pounds (I use skinless & boneless thighs)
  • 4 large whole chicken thighs, about 2 pounds
  • 1/2 navel orange, zested, plus the juice of 1 whole orange (I zest whole orange)
  • 2 limes, 1 zested, both juiced (I zest both limes)
  • 1/2 cup extra-virgin olive oil (I use 1 TBSP)
  • 4 large cloves garlic, peeled and smashed (I use 6 cloves)
  • 1 teaspoon kosher salt, plus more for seasoning
  • Freshly cracked black pepper

Directions

Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper.  Pour the marinade over the chicken and toss until well coated.  Marinate for 20 to 30 minutes but no longer than 45 minutes.

Preheat the oven to 375 degrees F. Put a rack on a rimmed baking sheet. With tongs, remove the chicken pieces from the marinade and arrange them on the rack leaving space between each piece. Drizzle a small spoonful of the marinade over the top of each chicken piece; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes.

Cooks well on grill too.

Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.

Prep time – 10m + 30m to marinade

Cook time – 45m

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Recipe: Mustard-Rosemary Chicken with Carrots and Potatoes

September 1, 2011 by Leave a Comment

This receipe was submitted by Mama L from Boston, MA. Thank you! She says it’s “super easy and you don’t have to dirty a ton of dishes!!” The prep time definitely seems easy but there is a longer cook time, so this might be best for Mamas who are working from home or save it for a weekend night. Sounds yummy! Thank you Mama L!!

(from Martha Stewart Living)

Ingredients:

  • 12 thin carrots, greens trimmed but left intact
  • 1 Tbsp plus 1 tsp olive oil
  • 1/4 tsp coarse salt
  • 1/4 cup Dijon mustard
  • 4 garlic cloves, minced
  • 1 1/2 tsp chopped fresh Rosemary, plus 3
  • sprigs
  • 4 skinless chicken thighs
  • 4 skinless chicken drumsticks
  • 8 baby Yukon Gold potatoes, halved
  • 1 lemon, halved
  • freshly ground black pepper

Instructions:

  • Preheat oven to 425.
  • Toss together carrots, 1 tsp oil, and 1/8 tsp salt in a bowl.
  • Spread out evenly on a rimmed baking sheet, and bake until carrots begin to soften and caramelize, about 10-15 minutes.
  • Meanwhile, combine mustard, garlic, chopped rosemary, and 2 tsp oil in another bowl.
  • Rub mixture over chicken pieces to coat.
  • Toss together remaining 1 tsp oil and the potatoes in a bowl. Sprinkle with remaining 1/8 tsp salt. I like to add a touch of cayenne pepper here.
  • Remove baking sheet from oven, and add chicken, potatoes, and rosemary sprigs to carrots. Bake until chicken is slightly golden and an instant read thermometer inserted into the thickest part registers 165, about 45 minutes.
  • Squeeze lemon on top, and season with pepper.

Prep time: 10 min.

Cook time: 1 hour or so

serves 4

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Recipe: Chicken Soft Tacos

July 28, 2011 by Leave a Comment

This recipe was submitted by “Mama S” from Orinda, CA.   Sounds yummy and beats Taco Bell any day of the week!  I also like it since you can deviate and use whatever your kids like or what you have on hand in your fridge or pantry.    Thank you Mama S!!!!!!!!!   Keep the ideas coming!   🙂

Chicken Soft Tacos

Ingredients:

  • 1 lb chicken breast, sliced up thinly (or ground beef or ground chicken)
  • tortillas, corn or flour
  • taco seasoning

Fillings:   any or all of the following

  • tomatoes, diced
  • lettuce, shredded
  • cheddar cheese, shredded
  • avocado, diced
  • cilantro, chopped
  • sour cream
  • pickled jalapeno peppers
  • black beans, refried beans

Cooking:

Cook the chicken for about 5 mins until most of it is cooked. Drain the fat if needed. To the pan, add about 3 TBSP of taco seasoning with 3 TBSP of water. Put back on heat and cook for another 5 mins.

If tortillas are very fresh, no need to heat them up. If not so fresh, microwave 20 sec for each tortilla. Add fillings as needed.

Prep time – 20 minutes
Cook time – 15 minutes

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