What I'm cooking this week: Chicken with Sun Dried Tomatoes

Shoprite has sundried tomatoes on sale this week..Nonna Mia 9oz for $2.49--a great price.  These are packed without oil and I found them in the produce section by the regular tomatoes.  Here is the recipe I made with them last night...this will be getting a repeat performance at my house, since everyone enjoyed it.  I used the crockpot, but I'm sure you could do the whole thing in the oven.

Chicken with Sun Dried Tomatoes
(adapted from Cooking Italian in the Crockpot)

3 1/2 pounds bone in chicken, skin removed
1/4 cup chopped sun-dried tomatoes
6 garlic cloves, sliced
3 large sprigs of fresh rosemary
1/2 cup dry red wine
2 tbs balsamic vinegar


Sprinkle chicken with salt and pepper.  Put in crockpot and and tuck the tomatoes, garlic and rosemary around the chicken pieces.  Measure your wine and add the vinegar to the cup.  Pour over the chicken.
Cook for about 5 hours or until chicken is tender.  I like to broil my crockpot chicken in the oven for the last 20 minutes, so I transferred to a dish for the oven.

The sauce this produces is tangy and delicious, so consider serving with rice or couscous.  And maybe some nice Italian bread.

Recipe for Busy Nights

You know those nights--you've been driving in carpool circles since 3:30, and walk in the door at 6 if your lucky!  Getting dinner on the table quick is the goal.

Here is a recipe--actually just more of a gameplan--for a dinner that can be ready 20 minutes after you walk in the door.  And it takes advantage of the Turkey Sausage on sale at Shoprite this week!

Roasted Italian Sausage, Peppers and Potato

• 1 Package of Italian Sausage (about 5 links)
• 2 Bell Peppers (I use one yellow, one green for color) OR bag of frozen, already sliced, such as from Trader Joes
• 1 Sweet Onion
• 3-4 Red potatoes (cut in thin slices to cook quick)
• 1-2 Tbsp Olive oil
• ¼ tsp oregano or italian seasoning
• 1 tsp Garlic salt or fresh garlic to taste (We love garlic)
• Dash of pepper

BEFORE CARPOOL
Cut all the veggies into strips.  Toss with olive oil and seasoning.  Cut each sausage into bite size pieces.  Spread it all on a cookie tray covered with foil.  Cook about 20 minutes in a 450 degree oven.  Put in fridge.


AFTER CARPOOL
Put in oven set to heat to 450.  Dont bother to wait for it to reach 450--just put tray in the oven.  Should be ready in about 10 minutes.

Grapefruit Deal and Recipes--REPOSTED

Grapefruit Deal and Recipes 

 

I'm reposting this, because Shoprite has a deal on grapefruit this week. But two bottles of Ocean Spray Grapefruit Juice, get a bag of fresh grapefruit free.   

I have such memories of visiting my grandparents in Florida every winter and going to the orange grove.  And my grandmother sending a case of honeybells every January, the only month they are in season.

This brutally cold weather has me yearning for a taste of warmth with winter citrus.  Keep your eyes out at the market for Honeybells and Blood Oranges.  We got blood oranges yesterday from Fresh Direct, and they were very sweet.  A real treat!

DEAL OF THE WEEK

King's has a special this week, buy two bottles of grapefruit juice, get a bag of grapefruit free.  Perfect reason to try out this recipe. 

Try this recipe with your grapefruit..

Pan-Seared Chicken with Grapefruit-Butter Sauce Recipe - Every Day with Rachael Ray


Or this one...


Grapefruit Yogurt Cake
Adapted loosely from Ina Garten
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt (I used lowfat vanilla and it turned our delicious!)
1 cup plus 1 tablespoon sugar
3 extra-large eggs
3 teaspoons grated grapefruit zest (approximately one large grapefruit)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice
For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed grapefruit juice

Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar and grapefruit juice and pour over the cake.

Superbowl Dip Recipe--with Coupon!

The Superbowl can be a super calorie extravaganza.  Here's a Tzatziki Dip recipe that uses greek yogurt for a lower fat approach.  I would consider adding fresh dill as well.

Also, if you "like" Athenos on Facebook, you can get a $2/2 Athenos Printable Coupon

Let's Talk Turkey

Let's talk turkey---Turkey Meatballs that is. I just bought 2 lbs of Butterball ground turkey meat at ShopRite for 29 cents a pound. On sale for 1.79 and I had a 75 cents off coupon that doubles.
If you want to print the coupon for yourself, ClICK HERE
I want to try to make turkey meatballs, but my efforts to date using ground turkey tend to end up dry and relatively flavorless. Does anyone have some good advice to share on making moist delicious turkey meatballs my family will enjoy?
In the meantime, here is a recipe from Rachael Ray that seems to rely on chicken broth for moistness.

Turkey Meatballs Recipe - Every Day with Rachael Ray

Grapefruit Deal and Recipes

I have such memories of visiting my grandparents in Florida every winter and going to the orange grove.  And my grandmother sending a case of honeybells every January, the only month they are in season.

This brutally cold weather has me yearning for a taste of warmth with winter citrus.  Keep your eyes out at the market for Honeybells and Blood Oranges.  We got blood oranges yesterday from Fresh Direct, and they were very sweet.  A real treat!

DEAL OF THE WEEK

King's has a special this week, buy two bottles of grapefruit juice, get a bag of grapefruit free.  Perfect reason to try out this recipe. 

Try this recipe with your grapefruit..

Pan-Seared Chicken with Grapefruit-Butter Sauce Recipe - Every Day with Rachael Ray


Or this one...


Grapefruit Yogurt Cake
Adapted loosely from Ina Garten
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
3 teaspoons grated grapefruit zest (approximately one large grapefruit)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice
For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed grapefruit juice

Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar and grapefruit juice and pour over the cake.

What I'm cooking this weekend: Chicken Marbella

We are having extended family over for dinner Sunday night, and I've decided to make the classic Chicken Marbella from the Silver Palate Cookbook. However, I've found this modified Chicken Marbella recipe using boneless breasts by Joan Nathan, one of the Queens of Jewish cooking.


This is great served with couscous to soak up the extra juice.  I prefer to swap out the prunes for apricots, but you can't go wrong either way. 


If its possible you haven't ever been to a dinner party where this recipe has been served, don't let the odd mix of ingredients fool you. It really is delicious. It's the go-to recipe for guests because all the prep happens the day before. Plus, you can serve it a room temperature and leftovers are great as well.

CLEMENTINE AND OLIVE OIL POUND CAKE RECIPE

My older son needed a snack between events on Thursday, so we pulled in Panera Bread and he got an orange scone. ( What's one more circle in an afternoon of driving around town?) 

He then spent Friday and Saturday morning telling me that he really wanted another orange scone.  We didn't have oranges, but I did have a few clementines that were getting mushy on the counter.  And a younger son in need of an activity.  So they all became the the inspiration for this moist pound cake.  The whole thing smelled delicious!  I held my maternal ground and didn't add a sugar glaze like the scone at Panera, but I'm sure that would be great as well.

CLEMENTINE AND OLIVE OIL CAKE RECIPE

(Adapted from a recipe in Cafe Fernando food blog)

• 2 cups all purpose flour
• 1+1/2 tsp baking powder
• Pinch of salt
• 1 cup granulated sugar
• 2/3 cup extra-virgin olive oil
• 2 tbsp clementine zest*
• 3 large eggs
• 1 cup clementine juice*  (my younger son was in charge of juicing---clementines were perfect size for his hands)

* Depending on size, 4-5 clementines would be enough for the zest and juice.
We didn't have enough clementines, so I added in the zest of one lemon, and some Grand Marnier. Perfect for the kids, no? 

Method

1. Preheat oven to 375 degrees F. Grease and flour one 12 x 4 inch loaf pan.
2. Mix flour, baking powder and salt in one bowl.
3. In a mixing bowl, combine sugar and clementine zest; really mush together to extract the fragrant oil from the zest.
4. Add olive oil and mix on high speed until completely combined.
5. Beat in the eggs, one at a time, beating well after each addition.
6. Add 1/3 of the flour mixture and mix on slow speed.
7. Add half of the clementine juice and continue mixing.
8. Add another 1/3 of the flour mixture, followed by the rest of the clementine juice and the remaining flour mixture and beat until combined between each addition.
9. Pour batter into the prepared pan.
10. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
11. Remove the cake from the oven, wait 10 minutes for it to cool down and then remove from the pan.