I came across some new seasonings last night while shopping at Safeway. Weber Just Add Juice Garlic and Herb marinade. They were Buy One Get One Free and I had $1/2, so I bought 3 packets. I like that fact that you add the juice of a lemon or lime instead of mixing the packet with oil. For one packet it takes 1/2 cup of juice. I used 3 large sized lemons to get 1/2 cup. To get more juice out of your lemon or limes, roll and gently press the lemon. Cut it in half and juice. I marinated the chicken over night and then after the chicken was cooked and plated, I drizzled lemon vinaigrette on top. So much flavor and o'so good!
For one of my sides I had oven roasted red potatoes seasoned with dill and Mortons Roasted Garlic Sea Salt Grinder. I cut them into bite sized pieces, put them into a Ziploc freezer bag and added some Extra Virgin Olive Oil. Then I added the seasonings. I let the potatoes sit and marinate while I get out the other ingredients needed for dinner.
Another side was Green Beans with Brown Butter and Pine Nuts. Pine nuts are kind of pricey, $4-$5 for a 2.25oz bag. I only use a little bit for this recipe, I don't use the exact amount recommened. Roll the bag tightly and place in a Ziploc bag and store in the freezer til next recipe. They will stay good for a while.
Green Beans with Brown Butter and Pine Nuts (Sandra Lee, Food Network)
Total Time: 13 min.
Prep 5 min.
Cook 8 min.
Yield:8 servings.
Level:Easy
Ingredients
2 (1-pound) bags cut green beans, frozen
2 tablespoons water
1 stick butter
1 teaspoon crushed garlic
1/2 cup pine nuts
Salt and freshly ground black pepper
Directions
Place green beans with 2 tablespoons of water in a microwave-safe bowl. Cover and cook for 6 to 7 minutes.
Meanwhile, melt butter in a large skillet over medium low heat. As the butter bubbles it will start to turn brown and give off a nutty aroma. Once it has reached a light brown color, add garlic, cooked and drained green beans and pine nuts. Toss to combine and saute for 1 minute until heated through. Season, to taste, with salt and pepper.
Serve immediately.
I thought I would a little salad as well to place the chicken on. I used about 2 cups of washed and cut into pieces kale. I heated some olive oil in a pan and browned 1tsp of diced garlic. I added the kale and tossed it in the oil. I then added about 1/4 cup of lemon vinaigrette.
Lemon Vinaigrette (Martha Stewart)
Yield Makes 1/2 cup
Ingredients
1 teaspoon Dijon mustard
1 1/2 teaspoons finely grated lemon zest
2 tablespoons plus 1 1/2 teaspoons freshly squeezed lemon juice
Coarse salt and freshly ground pepper
6 tablespoons extra-virgin olive oil
Directions
Combine mustard, lemon zest, and juice in a jar; season with salt and pepper. Add some of the oil, then cover and shake to combine. Continue adding more oil and shaking until all the oil is incorporated and mixture is thickened and uniform in color. Serve immediately.
**I didn't have Dijon mustard so I didn't add it to my vinaigrette. I also used 5tbls of extra virgin olive oil.
**When your meat is done cooking, take it out of the pan and let rest before cutting. It will hold all of its juices. If you cut it right away, your meat might be a little dry.
**If a recipe calls for an ingredient that is pretty pricey, $5 pine nuts or $5 cheese, I will pay it. I like to add what the recipe calls for. I know I didn't add dijon mustard to the vinaigrette, but that ingredient we do not eat.
I say $5 cheese because I just bought some Manchego cheese last night for another recipe I want to try out tomorrow. Chorizo stuffed piquillo peppers. That cheese at Fresh and Easy is $13.99/lb!!! Yes you read that right! $13.99! I just grabbed what was cheapest, hope I have enough. Check out this recipe for the stuffed peppers.
Stuffed Piquillo Peppers with Chorizo and Manchego (Anne Burrell Food Network)
Total Time: 1 hr 5 min.
Prep 30 min.
Inactive 20 min.
Cook 15 min.
Yield:4 servings.
Level: Easy
Ingredients
Extra-virgin olive oil
1/2 small onion, finely diced
Kosher salt
Pinch crushed red pepper flakes
1 garlic clove, smashed and finely chopped
1/4 pound chorizo, casing removed and finely chopped
1/2 cup bread crumbs
1/2 cup grated aged Manchego
1/2 bunch Italian parsley, leaves finely chopped
1 (10-ounce) jar piquillo peppers, drained and patted dry
2 cups washed baby arugula
1/4 cup sliced almonds, toasted
2 scallions, white and green, cut very thin on the bias
Sherry vinegar
Big fat finishing extra-virgin olive oil (high quality)
***Sherry vinegar was about $2 more that red wine vinegar. So I bought the red wine vinegar instead. Online it said they are comparable.***
Directions
Coat a saute pan, over medium heat, with olive oil. Add the onion, season with salt, to taste, and toss in the crushed red pepper. Saute the onions until they are soft and very aromatic, about 4 to 5 minutes. Add the garlic and saute for 2 to 3 more minutes. Stir in the chorizo and cook for 2 to 3 minutes. Turn off the heat and stir in the bread crumbs. Let the mixture cool. When cool, add the Manchego and parsley. Taste and adjust the seasoning, if needed.
Preheat the oven to 350 degrees F.
Stuff the peppers with the filling and arrange them on a sheet pan. If there is extra stuffing, press a little on top of each of the peppers. Put the peppers in the oven to warm through, about 8 minutes.
While the peppers are in the oven, combine the arugula, almonds and scallions in a large bowl. Dress the salad with sherry vinegar, big fat finishing oil and salt, to taste. Check for seasoning and divide the salad between 4 serving plates.
Remove the peppers from the oven and arrange 2 peppers on each salad. Serve while the peppers are warm.
**I acutally found sliced almonds at Safeway for $1.99 on sale and their was a $1 off peelie on the package. SCORE!!
Hope y'all try out these recipes!
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