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Tuscan-Style Baked Pork Chops

Post author:HFM
Post published:January 14, 2007
Post category:Entrees

4 or 5 thick center-cut pork chops
3 garlic cloves, crushed
4 teaspoons olive oil
1 tablespoon minced fresh rosemary
1/2 teaspoon salt
1/2 freshly ground pepper
1/2 cup white wine

I adapted this recipe from one in the Weight Watchers cookbook – theirs was for a pork roast with this marinade, which I picked because Stephanie and I love rosemary dishes. I chose to bake the pork chops according to the instructions from a different recipe, but with this marinade instead. I suspect I might also use this marinade for a chicken recipe soon, because we loved it.
Cut excess fat from pork chops. Stir together the garlic, olive oil, rosemary, salt and ground pepper, baste over pork chops in a baking dish, then pour the wine into the bottom of the dish around the chops. Let the chops marinade in the refrigerator for several hours.
Pre-heat the oven to 350 degrees. Bake for 40-45 minutes. Serve with a side dish, vegetables and the rest of the bottle of wine.

Chicken Piccata

Post author:HFM
Post published:September 5, 2006
Post category:Entrees

4 (6 to 7 ounces each) chicken breast halves, boneless and skinless
1/2 cup all-purpose flour
Salt and coarsely ground pepper to taste
2 tablespoons butter
1 teaspoon vegetable oil
1/4 cup lemon juice
1/4 cup white wine
3 tablespoons capers, drained and rinsed

Working with one chicken breast at a time, place each between two pieces of plastic wrap with the smooth side down (where the skin used to be). Working from the center to the edges, gently pound each chicken breast with a meat mallet to 1/4-inch thick. You want the smooth side to remain intact while the ragged side receives the impact of the mallet. And since chicken has little connective tissue, it’s important to use gentle strokes when pounding—the meat can tear easily.
In a shallow pie plate, combine flour, salt, and pepper. Roll chicken in flour mixture to coat all sides.
In a large nonstick frying pan over medium heat, heat butter and vegetable oil. Add chicken and cook 3 to 5 minutes per side or until fully cooked and tender. Pour lemon juice and white wine over chicken. Add capers and simmer another 2 to 3 minutes longer. Remove from heat and transfer chicken onto a serving platter.
Reduce liquid left in frying pan by boiling an additional 2 to 3 minutes; pour over the chicken and serve immediately.
Makes 4 servings.

Lemon Rosemary Chicken for Slow Cooking

Post author:HFM
Post published:March 23, 2006
Post category:Entrees Slow Cooking

Stolen from About.com:

1/2 c. lemon juice
1 tbsp. vegetable oil
1 garlic clove, crushed
1 teaspoon. dried rosemary
1/4 teaspoon. salt
1/4 teaspoon. pepper
1 1/2 to 2 lbs.boneless, skinless chicken breasts

Pre-prep:
In a large food storage bag, place lemon juice, oil, garlic, rosemary, salt and pepper. Add chicken. Close bag and marinate in refrigerator 3 to 4 hours, turning bag occasionally.

Place chicken in the slow cooker and pour marinade over. Cover and cook for 6 to 8 hours, or until tender, basting occasionally with the marinade, if possible. You may add frozen broccoli and carrots about 1 to 1 1/2 hours before done.

Serves 4 to 6.

Chicken Cutlets Sauteed With Rosemary

Post author:HFM
Post published:March 23, 2006
Post category:Entrees

Stolen from cooks.com:

1/2 c. seasoned bread crumbs
1 tbsp. snipped fresh rosemary
1/2 tsp. freshly grated lemon peel
1/4 tsp. coarsely ground pepper
8 boneless, skinless chicken breast halves
3 tbsp. olive oil
1/2 c. dry white wine or chicken broth

Mix bread crumbs with rosemary, lemon peel and black pepper. Roll chicken in crumbs to coat. Heat olive oil in large skillet over medium-high heat. Add chicken; cook until golden brown, about 2 minutes per side. Add wine, reduce heat to low, cover and cook until chicken meat turns white and loses pink color, about 8 minutes. Makes 4 main dish servings.

Easy Garlic and Rosemary Chicken

Post author:HFM
Post published:March 23, 2006
Post category:Entrees

Stolen from AllRecipes.com:

2 skinless, boneless chicken breasts
2 cloves garlic, chopped
2 tablespoons dried rosemary
1 tablespoon lemon juice
salt and pepper to taste

Preheat oven to 375 degrees F (190 degrees C). Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9×13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).
Servings: 2

Baked Ziti

Post author:HFM
Post published:February 16, 2006
Post category:Entrees

From the kitchen of: Rachel

1 lb. ziti (also good with penne, rotini, or other shapes)
16 oz. Ricotta cheese
2 eggs
1/2 c. grated Parmesan cheese
1/3 c. grated mozzarella
8 oz. mozzarella cheese (grated or slices)
2 tsp. oregano
1 tsp. salt
1 tsp. pepper
26-28 oz. jar favorite spaghetti sauce

Cook ziti according to package directions. Drain and set aside. In a 13 x 9 inch casserole dish (lightly greased), pour 1/2 jar of spaghetti sauce.
In a large bowl, mix Ricotta cheese, eggs, Parmesan cheese, 1/3 c. mozzarella, oregano, salt, and pepper. Stir in cooked ziti and mix well. Pour all into casserole pan.
Top with remaining 1/2 jar of sauce and 8 oz. mozzarella cheese. Serves a crowd! Bake 30-40 minutes (until bubbly) at 350 degrees. This recipe can be halved.