Monday, April 25, 2011

Ina Garten's Lemon Chicken Breast

I bought a large bag of lemons at the grocery store this weekend. Inspired by summer, freshness, and simplicity, I am on a mission to use more lemons in my cooking. This dish is great: chicken the way it should be. Fresh and delicious. Sometimes a little skin tastes good. :)

From She's Cookin'


1/4 cup good olive oil
3 Tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 Tablespoon grated lemon zest (2 lemons)
2 Tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground pepper
4 boneless chicken breasts, skin on (6-8 ounces each)
1 lemon


Preheat oven to 400 degrees.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just one minute, but don't allow the garlic to turn brown.

Turn off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 teaspoon salt, and pour into a 9x12 inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in eight wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for two minutes.

Remove from oven, cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices. 

Friday, April 1, 2011

Spaghetti with Tomato, Turkey, and Spinach

I have a dream of going grocery shopping on a Saturday, and using every single thing I bought from the grocery store the following week, in 5 or 6 delicious meals, without one thing going to waste. That is my goal. And this recipe gets me one step closer to getting there.

Remember the Tuscan Tomato Soup from Tuesday? Well, since that soup uses real (or canned) chunky tomatoes, it is a thicker soup, which means that it doubles as a wonderful pasta sauce! Let's get do the details:


1 - 1-1/2 lb. ground turkey
1-2 cups leftover Tuscan Tomato Soup
1 jar spaghetti sauce (I prefer Prego Chunky Garden)
1-2 cups fresh spinach
1 lb. cooked whole wheat spaghetti (or any type of pasta)


In a large skillet over medium-high heat, brown the ground turkey. When all the meat is browned, slowly drain the liquid from the pan. To the turkey, add Tuscan Tomato Soup and 1 jar store-bought spaghetti sauce. Mix together and let simmer for 5 minutes. Add spinach leaves and stir until leaves are just wilted.

Add sauce to cooked pasta and enjoy.