#14 - Chicken Scarpariello

Original Source: Foodandwine.com

(Above) How it turned out.

What you'll need:

8 small boneless, skinless chicken wings (I used 12)

salt and pepper

All purpose flour for dusting

1/2 cup extra virgin olive oil

8 garlic cloves, cut in half length-wise and gently crushed

4 large Rosemary sprigs, cut into 2 inch pieces

2 cups chicken broth

2 TBSP lemon juice

2 TBSP butter

1/2 cup roasted peppers (jarred)

What to do: 

1) Spread chicken out on a cookie sheet or something large. Season with salt and pepper, then dust with flour.

2) In a large pan, heat oil till shimmering. Add chicken and cook on high heat (not too high, as I burned a piece following that direction. Just a little under the highest is fine) for about 10 minutes, turning once at the 5 minute mark until brown and crispy on each side.

3) add rosemary and garlic and cook about 3 minutes, or until garlic is slightly browned. (I recommend turning the heat down before doing this step. A couple of pieces of garlic turned black and I had to start this bit over)

4)add stock to skillet and cook on high heat, scraping up brown bits, until reduced by half - about 5 minutes. Add butter and lemon juice and stir until mixed.

5) return chicken and any juices that accumulated to skillet.

6) add peppers and turn chicken until coated in sauce. Cook about 3 minutes, moving/flipping chicken to keep it covered. Transfer to platter and serve.

I served mine on a plate of orzo with a side of fresh, crisp green beans. Turned out lovely. It was a hit with everyone (except the teen daughter who wasn't home to try it, poor kid). This will definitely be on my favorite list.

That's it! Have a great meal and express your saucy side!

Heather

#13 - Zucchini Fries

Original Source: Our Best Bites

I made a pot roast for dinner, which usually comes with a side of mashed potatoes, some rolls, gravy and green beans in our house. But, since I'm trying to make healthier choices, I went on a hunt for other sides to serve with the roast. So I chose the quinoa mac n' cheese I'd fixed before (this time adding a bit of left over yellow rice to the mix and changing the cheese to sharp cheddar which every seemed to like a lot more). And while I know "fries" aren't generally a go-to food for roast dinners, I found this recipe and it looked so yummy, I decided to give it ago.

Here's what you'll need:

2 medium sized zucchinis

2 eggs

parmesan cheese (about 1/4 cup)

1/2 cup panko Italian bread crumbs (I had Panko, but they weren't Italian, so I did half Panko, half regular Italian bread crumbs)

What to do:

The original source has great pictures of the step by step process, and you might want to check them out since mine were a last thought before I even considered posting here.

1) slice ends off zucchinis, then cut in half

2) cut each half into quarters

3) and cut each quarter into halves again

4) in a shallow bowl, beat eggs together, and in another shallow bowl, combine bread crumbs & parmesan cheese

5) Preheat oven to 425 degrees

6) line a cookie sheet with aluminum foil and spray with no-stick spray

7) dip a few slices of zucchini into eggs, then ON A SEPARATE PLATE OR BOWL, sprinkle some of your bread mixture onto each slice and place on cookie sheet. The original source rightly warned about rolling the egg-covered slices into the main bread mix. It makes the crumbs clump and it becomes impossible to stick.

8) bake for 10-15 minutes or until crumbs are brown.

serve with dipping sauce of choice. We used ranch dressing, but honestly, I thought it was better without it.

Final thoughts:

I will DEFINITELY make these more often. My husband got seconds and my daughter ate the heck out of them. The only person it didn't impress was my 14 year old son, but if it passed the 16 year old vegetable hater daughter test... it's a win!

That's it! Have a great meal and express your saucy side!

Heather