Tarragon Chicken 28 June 2009

Drool……

Ingredients

• 1 ½ tsp. tarragon
• 1 ½ tsp. garlic
• oil for frying
• 4 boneless, skinless chicken breasts
• 1 cup dry white wine

Directions

1. Pour a bit of oil in a frying pan and heat on medium.
2. Add tarragon and garlic and heat for about 5 minutes.
3. Add chicken breasts, coat on both sides with spices.
4. Pan-fry until fully cooked and slightly browned.
5. Add wine and cook until it no longer smells like alcohol.  Flip chicken breasts every few minutes so they cook evenly.

Roasted Red Potatoes 27 June 2009

Have I mentioned that I’m even more addicted to potatoes than I am to popcorn?  I could live without popcorn, but not without potatoes.

Ingredients

• 6-8 small red potatoes
• 1-2 Tbsp. extra virgin olive oil
• cayenne pepper
• rosemary
• thyme
• dill
• garlic powder
• parsley
• black pepper
• salt

Directions

1. Preheat oven to 350°.
2. Wash and slice potatoes into bite-sized pieces.
3. Put potatoes in a thin layer in the bottom of a pan (pyrex works best).
4. Drizzle the olive oil over the potato pieces.
5. Sprinkle spices over the potatoes.
6. Cook for 45 minutes.

Chorizo Stew 26 June 2009

Leftovers freeze very well.  Not an original recipe, but I don’t know where I got it from.

Ingredients

• 2 Tbsp. oil
• 2 bay leaves
• 1 small onion, diced
• 1 green pepper, diced
• ½ lb. chorizo sausage, casings removed
• 1 large potato, peeled and diced
• 1 can white beans, drained and rinsed
• 2 cans chopped tomatoes
• 1 Tbsp. tomato paste
• 1Tbsp. paprika
• 1 tsp. chili powder
• 1 spring onion, sliced
• salt & pepper

Directions

1. Heat the oil in a large saucepan, add in the chorizo and cook thoroughly.
2. Add in the bay leaves, onion, and green pepper, sauté for 2-3 minutes over medium-high heat.
3. Add potatoes, beans, tomatoes, paste, and spices.  Bring to a boil, then turn the heat down very low and let simmer covered for 20 minutes.
4. Stir, then leave partially covered for another 20 minutes or until the stew is as thick as you like and the potatoes are cooked.
5. Season with salt and pepper to taste.
6. Serve topped with spring onion.

Chicken and Vegetable Soup 22 June 2009

From an Italian cookbook I picked up at Borders on sale.  It was well worth the pocket change I paid for it.

Ingredients

• 1 lb. boneless, skinless chicken breasts
• 2 Tbsp. oil
• 1 white onion, diced
• carrots, sliced
• cauliflower, broken into bite-sized pieces
• 3 ¾ cup chicken stock
• 2 tsp. dried mixed herbs (I use oregano and parsley)
• 4 ½ oz. ditalini pasta
• salt and papper

Directions

1. Dice chicken.
2. Heat oil in a large pot over medium-high heat, add chicken and vegetables and cook, stirring frequently, until onion is soft and chicken is fully cooked and lightly browned.
3. Stir in the stock and herbs.
4. Bring to a boil and add pasta.
5. Return to a boil, reduce the heat, cover, and simmer for 10 minutes, stirring occasionally to keep the pasta from sticking together.
6. Season to taste with salt and pepper.

Mushroom Chicken 20 June 2009

Very simple and I almost always have the ingredients on hand.

Ingredients

• 1 can cream of mushroom soup
• 2-5 chicken breasts
• parmesan cheese
• freshly ground pepper

Directions

1. Preheat oven to 350F.
2. Heat up the soup with a half a can of water.
3. Place chicken breasts in a baking pan and cover with mushroom soup.
4. Sprinkle parmesan cheese and pepper on top of each piece of chicken.
5. Cook until done.

Update:  Roasted garlic cream of mushroom soup makes it EVEN BETTER!