Copyright 2002 by Ina Garten
2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
2 lemons cut in wedges, for serving
Preheat the oven to 400 degrees.
If the stalks of the asparagus are thick, peel the bottom half of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for an another minutes. Serve with lemon wedges.
Friday, December 1, 2006
Tequila Lime Chicken
Copyright 2002 by Ina Garten
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.
If you like cilantro, add 1 tablespoon, minced, to the marinade.
I use Cuervo Gold tequila
There is no substitute for freshly squeezed lime juice.
My notes: I think this would be good with the addition of about half a cup of pineapple juice to the marinade.
Unbelievable Chicken
Copyright: Lee Bailey
1/4 cup cider vinegar
3 tablespoons prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
ground black pepper to taste
6 tablespoons olive oil
6 skinless, boneless chicken breast halves
DIRECTIONS: 1. In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.2. Preheat an outdoor grill for high heat.3. Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.
1/4 cup cider vinegar
3 tablespoons prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
ground black pepper to taste
6 tablespoons olive oil
6 skinless, boneless chicken breast halves
DIRECTIONS: 1. In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.2. Preheat an outdoor grill for high heat.3. Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.
Eggplant Parmesan Hero
Copyright, 2002: Weight Watchers Take Out Tonight
1 (1-lb.) eggplant, unpeeled and cut into 1/4-inch-thick slices
1 large egg
1 tablespoon fat-free milk
1/2 cup Italian-seasoned dried bread crumbs
2 tablespoons grated Parmesan cheese
1/4 cup shredded part-skim mozzarella cheese
1 cup prepared marinara sauce, heated
4 Italian hard rolls, split
Preheat the oven to 375. Spray a nonstick baking sheet with nonstick spray; set aside.
Lightly beat the egg and milk in a shallow bowl. Mix the bread crumbs and Parmesan on a sheet of wax paper. Dip the eggplant in the egg mixture, then in the bread crumbs, and arrange in one layer on the baking sheet. Lightly spray the eggplant with nonstick spray., Bake until the eggplant is softened and lightly browned, about 25 minutes.
Divide eggplant slices into 4 equal portions on the baking sheet. Overlap each group of slices so they are no larger than the dimensions of each roll,. Top each portion with 1 tablespoon of the mozzarella. Bake until the cheese is melted, about 2 minutes.
Transfer each eggplant portion to the bottom of each roll; top each with 1/4 cup of the sauce. Replace top of rolls and serve at once.
1 (1-lb.) eggplant, unpeeled and cut into 1/4-inch-thick slices
1 large egg
1 tablespoon fat-free milk
1/2 cup Italian-seasoned dried bread crumbs
2 tablespoons grated Parmesan cheese
1/4 cup shredded part-skim mozzarella cheese
1 cup prepared marinara sauce, heated
4 Italian hard rolls, split
Preheat the oven to 375. Spray a nonstick baking sheet with nonstick spray; set aside.
Lightly beat the egg and milk in a shallow bowl. Mix the bread crumbs and Parmesan on a sheet of wax paper. Dip the eggplant in the egg mixture, then in the bread crumbs, and arrange in one layer on the baking sheet. Lightly spray the eggplant with nonstick spray., Bake until the eggplant is softened and lightly browned, about 25 minutes.
Divide eggplant slices into 4 equal portions on the baking sheet. Overlap each group of slices so they are no larger than the dimensions of each roll,. Top each portion with 1 tablespoon of the mozzarella. Bake until the cheese is melted, about 2 minutes.
Transfer each eggplant portion to the bottom of each roll; top each with 1/4 cup of the sauce. Replace top of rolls and serve at once.
Mustard-Roasted Potatoes
Copyright Ina Garten 2006
2 1/2 pounds small red potatoes
2 yellow onions
3 tablespoons good olive oil
2 tablespoons whole-grain mustard
kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
Preheat the oven to 425 degrees. Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the end of the onions, peel them,and cut them in half. Slice them crosswise in 1/4-inch thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
Serve hot sprinkled with the chopped parsley and a little extra salt.
2 1/2 pounds small red potatoes
2 yellow onions
3 tablespoons good olive oil
2 tablespoons whole-grain mustard
kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
Preheat the oven to 425 degrees. Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the end of the onions, peel them,and cut them in half. Slice them crosswise in 1/4-inch thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
Serve hot sprinkled with the chopped parsley and a little extra salt.
Sauteed Carrots
Copyright by Ina Garten 2002
2 pounds carrots
1 teaspoon kosher sal
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh dill or flat-leaf parsley
Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup of water, the salt and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.
Sauteed Chicken Breasts with Balsamic Vinegar Pan Sauce
Copyright: Cooking Light March 2004
1/2 cup fat-free, less-sodium chicken broth
1/2 cup balsamic vinegar
2 teaspoons honey
1 tablespoon butter
1 tablespoon vegetable oil
4 (5-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 tablespoons finely chopped shallots
Chopped parsley (optional)
Combine broth, vinegar, and honey. Melt butter and oil in a large nonstick skillet over low heat. While butter melts, sprinkle chicken with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour; shake off excess flour.
Increase heat to medium-high; heat 2 minutes or until the butter turns golden brown. Add chicken to pan; cook 4 minutes on each side or until golden brown. Remove chicken from pan; keep warm.
Add shallots, and sauté 30 seconds. Add the broth mixture, scraping to loosen browned bits. Bring to a boil, and cook until reduced to 1/2 cup (about 3 minutes).
Serve sauce over chicken. Garnish with chopped parsley, if desired. Yield: 4 servings (serving size: 1 breast and 2 tablespoons sauce)
1/2 cup fat-free, less-sodium chicken broth
1/2 cup balsamic vinegar
2 teaspoons honey
1 tablespoon butter
1 tablespoon vegetable oil
4 (5-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 tablespoons finely chopped shallots
Chopped parsley (optional)
Combine broth, vinegar, and honey. Melt butter and oil in a large nonstick skillet over low heat. While butter melts, sprinkle chicken with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour; shake off excess flour.
Increase heat to medium-high; heat 2 minutes or until the butter turns golden brown. Add chicken to pan; cook 4 minutes on each side or until golden brown. Remove chicken from pan; keep warm.
Add shallots, and sauté 30 seconds. Add the broth mixture, scraping to loosen browned bits. Bring to a boil, and cook until reduced to 1/2 cup (about 3 minutes).
Serve sauce over chicken. Garnish with chopped parsley, if desired. Yield: 4 servings (serving size: 1 breast and 2 tablespoons sauce)
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