Steak and Tomatoes with Roast Potatoes

 

Steak and  tomatoes with roast potatoes.

Steak and tomatoes with roast potatoes.

 

Despite what I might say, I do my best cooking on the weekends.  I get no special pleasure out of week night cooking.  Usually it consists of something I can put together in under an hour or it grows out of planned leftovers.

Ideally cooking should be relaxing, a way to unwind at the end of a busy day, with maybe someone in the kitchen with you who enjoys cooking too, and likes to help out, or who might offer to wash the dishes.  Is my end-of-day-cooking like that?   No way!

So in an attempt to find that place where cooking is a pleasure, and I have lots of time to devote to meal preparation, on the weekend I try to plan something a little extra special.  A meal that we can linger over and perhaps enjoy a glass of wine with.   Granted this doesn’t happen as often as I would like it to, but once in a while I can pull it off.

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The post today includes a complete menu for just such a meal.  I prepared this on a weekend not long ago.  It took about an hour from when I started prepping the vegetables until it was ready to be served;  not a large investment in time, but a hugh payoff in pleasure.  The steak was perfectly rare, and the tomato topping was exactly right with it.  In addition I made seasoned roast potatoes, and broccoli rabé as side dishes.

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If you know someone who loves a good meat and potatoes meal,  make this one for them and watch them swoon first, then praise you for your genius.   ” Oh, it was nothing,  I just threw it together”

STEAK AND TOMATOES with ROAST POTATOES

Yield:  Serves 4

Ingredients:

  • 1 pound fingerling potatoes, halved (Yukon Gold potatoes make a good substitute, cut into wedges.)IMG_8898
  • 2 Tbsp; olive oil, divided
  • 1/2 tsp. kosher salt, divided
  • 1/2 tsp. ground black pepper, divided
  • 3 tsp. ground oregano, divided
  • 1  (1-pound flank steak)
  • 2 Tbsp. finely chopped shallots
  • 1 tsp.  minced garlic
  • 2 cups chopped tomato
  • 1/2 tsp. sugar
  • 1 tsp. balsamic vinegar

Directions:

1.  Preheat oven to 425*F.

2.  Combine potatoes, 1 Tbsp; oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a baking sheet, tossing to coat.

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Bake at 425*. for 25 minutes or until tender, stirring after 10 minutes.  Sprinkle with 2 tsp. oregano and toss to coat.

3.  Heat a large skillet over medium-high heat.  Rub steak with 1 tsp. oil;  sprinkle evenly with remaining 1/4 tsp. salt, and 1/4 tsp. pepper.  Add steak to pan, cook 4 minutes on each side or until desired degree of doneness.  Place steak on a cutting board; let stand 5 minutes.  Cut across the grain into thin slices.  Cover with foil to keep warm.

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4.  Return pan to medium-high heat.  Add remaining 2 tsp. oil to pan; swirl to coat.  Add shallot and garlic to pan; sauté 30 seconds.

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Stir in tomatoes, remaining 1 tsp. oregano and sugar.  Cook 1 minute.

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Stir in vinegar.  Spoon tomato mixture evenly over steak.  Serve with potatoes.

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For the Broccoli Rabé:

1.  Cut a 1 pound bunch of broccoli rabe into 1-inch pieces.

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Add to a pot of boiling water and cook for 3 minutes or until crisp-tender.  Drain.

2.  Combine the broccoli rabe,  2 tsp. extra-virgin olive oil, 2 tsp. balsamic vinegar, 1/4 tsp. kosher salt, and 1/4 tsp. black pepper in a large bowl;  toss to coat.    Sprinkle with 1 Tbsp. shaved Parmesan cheese.

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SOURCE:   COOKING LIGHT

Orzo, Spinach and Tomatoes

Orzo with tomatoes, (but not the spinach).

Orzo with tomatoes, (but not the spinach).

Every once in a while you need a dinner that’s especially man-pleasing without going the whole steak and potatoes route.  This is it!

Grilled steak and green  beans with orzo mixture.

Grilled steak and green beans with orzo mixture.

If you’re queen in your kitchen, as I am,  give yourself the smaller steak and load up on the orzo mixture and green beans.  Everyone will be well pleased.  Guaranteed!!   And if there should be any leftover steak,  slice it up and and serve it over the remains of this orzo side dish for the next day’s lunch or a deja-vue dinner.

I’m well-known for making a big pot of something-or-other and eating it (sometimes begrudgingly) for several days.   Usually it’s soups—they’re always good for on-going consumption, especially if you keep adding a little something like an extra pat of butter or a few left over veggies after each reheating.  Soups can get more delicious the longer they last.  Did you know this?

Since Monday is staring us in the face, I thought I’d start off the week with this last-all-week staple.  Something savory and healthy to help us get through the week with a smiley face.    This dish will taste best if the spinach and tomatoes are on sale!!!

 

ORZO, SPINACH AND TOMATOES

Please note:   I decided to make this dish without the spinach this timeIMG_8113

Yield:   Serves 4

Ingredients:

  • 1/2 pound orzo, cooked according to package directions
  • 1/2 pound baby spinach, or larger-leafed spinach, torn into smaller pieces
  • 1 pint cherry or grape tomatoes, cut in half
  • 1 tablespoon butter
  • 1 large shallot, chopped
  • 1 cup crumbled feta cheese
  • 4 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, minced
  • fine kosher or sea salt and freshly ground black pepper to taste

Directions:

1.  In a large sauce pan, melt the butter.  Add the shallot and sauté to soften.  Add the tomatoes and continue to sauté them until they start to release their liquid, and they soften.

Saute the shallots and tomatoes till they soften.

Saute the shallots and tomatoes till they soften.

2.  Add the cooked orzo to the pan along with the spinach, and toss to coat and integrate all the ingredients.   Transfer to a large serving bowl.

Add the cooked orzo and stir to combine.

Add the cooked orzo and stir to combine.

3.  In a small bowl, whisk together the olive oil, lemon juice and minced garlic, plus salt and pepper to taste.  Pour over the orzo mixture and stir to mix well.  Crumble the feta cheese over the top.

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TIP:   Double the batch of orzo and serve as a cold side dish later in the week.  Just toss with a little additional olive oil before storing in the refrigerator in an airtight container.   Adding some chopped kalamata olives really perks up this dish also.   This is delicious hot or cold.

SOURCE:   Week Night Grilling with the BBQ Queens

Avocado and Tomato Grilled Cheese Sandwich

Avocado and Tomato Grilled Cheese Sandwich

Avocado and Tomato Grilled Cheese Sandwich

I thought I heard someone singing  just outside my back door while I was making these sandwiches for lunch.

She wasn’t the best singer in the world, but ya got to hand it to her, she was brave.  I’m sure if I had the nerve to sing outside in public, I’d be less than average, too.  But a lot of times it’s more about guts than anything else when it comes to singing.  You just have to step out there and mean it.  That’s what it takes. ( Not that I would really know, but that’s what I’ve heard, anyway.)

I felt that way when I stepped into the kitchen around noon on a Saturday, and started pulling ingredients out of the refrigerator for lunch.  It takes guts to make something you’ve never made before, but I’ve had every intention of making these sandwiches for a long time now.  I think that’s called procrastination, or making excuses like I’m missing one of the necessary ingredients.   Sometimes the best plans take time to activate.  Yep, that’s what it takes;  intention, plans, and guts.  I’m telling you, it’s real.

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The idea that was floating around in my head was to put avocado into a grilled cheese sandwich.  I was imagining an irresistible gooeyness, but realized that it needed something else to contrast with all that richness, so I included firm, ripe tomato slices.  Tomatoes that are not overly ripe work best, so they don’t give off too much juice as they grill.  A leap of faith is what it was,  but one that turned out to be right on the money.    Whoo-Hoo!

This is a sandwich to make when you want to impress someone with your culinary skills!

 

AVOCADO AND TOMATO GRILLED CHEESE SANDWICHES

Yield:  Makes 4 sandwichesIMG_7959

Ingredients:

  • 3 ounces white cheddar cheese, shredded (about 3/4 cup) or any other cheese of choice
  • 8 slices seedless rye bread
  • 8 tomato slices
  • 1 ripe peeled avocado, cut into thin slices
  • 1/4 tsp. salt
  • 1/4 tsp, black pepper
  • cooking spray

Directions:

1.  Sprinkle 3 tablespoons cheese over each of 4 bread slices.  If using sliced cheese, use 2 slices.  Top each with 2 tomato slices.  Arrange avocado slices evenly over tomato slices.  Sprinkle with salt and pepper.   (In place of salt and pepper, I often use Penzey’s Sandwich Sprinkle for an added flavor boost.)

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2.  Top with remaining 4 bread slices.  Lightly coat outsides of sandwiches with cooking spray.

3.  Heat a grill pan (or panini pan) over medium heat.  Place sandwiches in pan; cook 3 minutes on each side or until bread is toasted and well marked and cheese melts.  Cut each sandwich in half and serve immediately.

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SOURCE:    A Carolyn Original

 

 

 

BLT Pizza

BLT Pizza with White Sauce

BLT Pizza with White Sauce

All the world seems to love bacon.  Although I am not really a bacon fanatic, I do love a good BLT sandwich, so the thought of enjoying all the flavors of the classic sandwich in the form of a pizza seemed fantastic.  I wish I had thought of it myself.   I knew that I had an open package of bacon from our favorite meat shop in the fridge, and some fresh ripe tomatoes from our local farm stand.  I also had a package of arugula and baby greens intended for a salad, so the moment I saw this pizza, I knew it was meant to be.

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This turned out to be so good I thought about it for days afterwards.   Mr. D. says it’s the best pizza I’ve ever made.  All the components of your favorite sandwich are here including the mayonnaise.  By adding some oil to the mayo it makes a creamy sauce that is used to fully cover the dough and gives a richer taste to the pizza.   We both enjoyed this pizza so much that I know that I’ll be making this one again and again.   It’s a keeper!

BLT PIZZA WITH WHITE SAUCE

Yield:   1 10-inch pizza

Ingredients:

  • 1 pound ripe tomatoes, seeded and cut into 1/4-inch-thick slices
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 cup mayonnaise
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon minced fresh chives, or green onions (tops only)
  • 2 garlic cloves, grated, or finely minced
  • 4 center-cut slices lean bacon
  • 1 pound fresh pizza dough
  • 1 tablespoon cornmeal
  • 2 ounces part-skim mozzarella cheese, shredded
  • cooking spray
  • 1 cup baby arugula
Roast tomatoes, cook bacon, prepare sauce.

Roast tomatoes, cook bacon, prepare sauce.

Directions:

1.  Preheat oven to 400*F.  Place a pizza stone in the oven to preheat.  (If you don’t have a pizza stone, use a round or flat baking sheet)

2.  Arrange tomato slices on a piece of parchment paper;  sprinkle with oregano and pepper. Place on a baking sheet or pizza stone, and bake for 20 minutes or until tomatoes are no longer wet.  Remove tomatoes and and allow to cool slightly while you make the sauce and prepare the dough.

3.  Combine mayonnaise, oil, chives, and garlic in a small bow.

4.  Cook bacon in a skillet over medium heat until crisp;  drain on paper towels.  Break into pieces.

5.  Increase oven temperature to 450*F.  Using floured hands, pat dough into a 10-inch circle.  Place on the baking sheet or pizza stone that has been sprinkled with corn meal.  Pierce dough with a fork; transfer to preheated oven.  Bake at 450*F for 5 minutes.

6.  Carefully remove from the oven.  Brush mayonnaise mixture over crust, leaving a small border;   top with tomatoes.

Cover crust with mayo mixture then top with tomato slices.

Cover crust with mayo mixture then top with tomato slices.

Sprinkle with bacon and cheese; coat crust edges with cooking spray.

Add bacon and cheese next.

Add bacon and cheese next.

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7.  Bake 10 minutes or until cheese melts and crust browns.  Before serving top with arugula.  Cut into 8 wedges.

A BLT on a pizza--the best of both.

A BLT on a pizza–the best of both worlds.

 

SOURCE:   Cooking Light

Open-Faced Salmon & Avocado BLT’s

Open-faced salmon and avocado BLT's.

Open-faced salmon and avocado BLT’s.

Our weekly menus this summer have been plentiful in these two things:  hearty sandwiches and salads.  Somehow they seem like the right thing to have on a warm day when cooking is out of the question, so I’m always on the lookout for new combinations, especially for sandwiches.  I want them to be dinner-worthy which means they need to include the major components of a meal, be filling and nutritious.  This combination of tender salmon fillet with fresh tomatoes and lettuce plus crispy bacon on a focaccia roll is perfect.

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I made this one evening a few weeks ago, on a night when I was starving, so I don’t know if I was having an exceptionally good cooking night or if I was just incredibly  hungry, but it was just soooo good.

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OPEN-FACED SALMON & AVOCADO BLT’S

Yield:    Serves 4

Ingredients:

  • 4 slices diagonally cut ciabatta bread or 2 large ciabatta rolls, cut in half

    Get all the vegetables ready.

    Get all the vegetables ready.

  • 4 center-cut bacon slices
  • 4 (4-ounce) salmon fillets, skinned, about 3/4-inch thick
  • 1/4 cup canola mayonnaise
  • 1 tablespoon water
  • 1 tablespoon minced chives, or green onions, divided
  • 1 1/2 teaspoons Dijon mustard
  • 4 lettuce leaves
  • 4 (1/2-inch-thick) tomato slices, halved
  • 1/2 peeled ripe avocado, cut into 8 wedges
  • 4 lemon wedges for serving

Directions:

1.  Preheat broiler to high.

2.  Arrange bread or rolls on a baking sheet; broil 1 minute or until lightly toasted.

3.  Cook bacon in a large skillet over medium heat until crisp.  Remove bacon from pan.  Add salmon fillets to drippings in pan; cook 4 minutes on each side or until desired degree of doneness.

Cook bacon till crisp, then cook salmon in the drippings.

Cook bacon till crisp, then cook salmon in the drippings.

4.  Combine canola mayonnaise, 1 tablespoon water, 2 teaspoons minced chives, and Dijon mustard in a small bowl, stirring with a whisk.

5.  Spread mayonnaise mixture evenly over bread slices; top each with 1 lettuce leaf, 1 bacon slice,  2 halved tomato slices, 2 avocado slices and 1 fish fillet.

Building the sandwich layer by layer.

Building the sandwich layer by layer.

Sprinkle evenly with remaining 1 teaspoon chives.  Serve with lemon wedges.

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SOURCE:    Eating Well

 

Gnocchi with Bacon and Tomatoes

Gnocchi with Bacon and Tomatoes.

Gnocchi with Bacon and Tomatoes.

With this recipe I would like to introduce you to gnocchi- light and tender potato dumplings-a Northern Italian classic.  They can be made “from scratch” at home or purchased in a shrink wrapped package from the super market especially one with a large Italian imported foods department.  Those are the ones that I use most of the time, as making them myself can be somewhat time consuming.

Prepackaged gnocchi from the supermarket.

Prepackaged gnocchi from the supermarket.

Gnocchi can be used in a variety of ways.  The simplest is to cook them and serve with melted butter and grated Parmesan cheese on them.  Another way would be to serve with any type of spaghetti sauce  that you would normally use with pasta.  This recipe features the gnocchi with crisp bacon, fresh tomatoes, and lots of freshly grated Parmesan cheese.  Served with a side salad, this makes a very filling and satisfying meal.

GNOCCHI WITH BACON AND TOMATOES

Yield:   Serves  4

Ingredients:

Light little potato dumplings.

Light little potato dumplings.

  • 5 slices thin cut bacon
  • 3 medium tomatoes, cored and diced medium
  • 1 small onion, chopped
  • 2 cloves garlic, peeled and smashed
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. dried basil
  • coarse salt and black pepper
  • 1/2  (1-pound) package gnocchi
  • fresh parsley, chopped
  • shaved Parmesan for topping

Directions:

1.  In a large skillet, cook the 5 slices of bacon over medium-high heat until crisp.  Drain on paper towels;  pour out all but 2 teaspoons fat from the skillet.

Bacon crisped, tomatoes, onions and garlic chopped and pan ready.

Bacon crisped, tomatoes, onions and garlic chopped and pan ready.

2.  Meanwhile bring a pot of water to boil and cook the gnocchi as package directs.  Drain and keep warm.

3.  To the fat remaining in the skillet, add the onions and garlic.  Sautee lightly just to soften.  Add tomatoes, basil and red pepper flakes;  season with coarse salt and ground pepper.  Cook until tomatoes begin to break down and sauce is chunky, about 6 minutes.

Saute onions and garlic, then add tomatoes.

Saute onions and garlic, then add tomatoes.

4.  Add the cooked gnocchi and the bacon broken into pieces.

Once gnocchi are cooked, add to sauce with bacon.

Once gnocchi are cooked, add to sauce with bacon.

Toss until gnocchi are heated through and coated with sauce. Sprinkle with chopped fresh parsley and shaved Parmesan and serve immediately.

Sprinkle with parsley and grated Parmesan cheese before serving.

Sprinkle with parsley and grated Parmesan cheese before serving.

SOURCE:   Everyday Food,  Martha Stewart

Fresh Herbed Heirloom Tomatoes with Goat Cheese Crostini

Heirloom Tomato Salad with Goat Cheese Crostini

Heirloom Tomato Salad with Goat Cheese Crostini

Today’s post features tomatoes used as a salad.  Everyone it seems is familiar with Caprese Salad, that includes mozzarella cheese and basil along with the tomatoes, but this one depends on the tomatoes alone to carry the responsibility for the whole salad. Fresh tomatoes are dressed with a flavorful drizzle of lemon and herbs, and served with toasted baguette (crostini) spread with goat cheese.    This is so good, I can’t wait to make it again, and again while fresh tomatoes are still available.

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Please try to use heirloom tomatoes, in varied colors if possible, for the most beautiful presentation.  Of course, any fresh tomatoes will do nicely, but I really like the colors you get in heirlooms.  This recipe certainly illustrates the phrase, “less is more”, because the simple lemon-herb dressing perfectly enhances the sweetness of the tomatoes, and that would be enough.  But don’t stop there;  make the crostini because the crunch of toasted baguette and the smooth tanginess of goat cheese is a perfect companion to the tomatoes.    In my version, seen here, I used herb-seasoned goat cheese.

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I think this would make a light, appetizing and different appetizer, and If I were to serve it in that way, I would dice the tomatoes instead of slicing them, and serve them in a small glass to be eaten with a small spoon, with the crostini on the side.

HERBED HEIRLOOM TOMATOES WITH GOAT CHEESE CROSTINI

Yield:  4 servings

Ingredients:

Heirloom tomatoes in many sizes and colors.

Heirloom tomatoes in many sizes and colors.

  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 2 Tbsp.  water
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. extra virgin olive oil
  • 8  (1/4-inch-thick) slices diagonally cut French bread baguette
  • 4 tsp. goat cheese, divided ( used goat cheese with herbs if possible)
  • 20  (1/4-inch-thick) slices tomato
  • 1/2 tsp. kosher salt, divided
  • 1/2 tsp. freshly ground black pepper, divided

1.  Preheat oven to 350*F.

2.  Place the first 5 ingredients in a blender; process until smooth.

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3.  Place the baguette slices in a single layer on a baking sheet.  Bake at 350*F for 7 minutes or until crisp.  Spread 1/2 teaspoon goat cheese over each slice.

4.  Divide tomatoes evenly among 4 salad plates.  Drizzle each serving with 1 Tablespoon herbed oil.  Sprinkle each with a little salt and pepper.  Garnish each plate with 2 crostini.

In my rendition of this delightful salad, I served the whole salad on a large platter, so all the colors of the tomatoes would be seen.

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I just love this,  it’s so pretty; almost too pretty to eat!

SOURCE:   Cooking Light

Scalloped Tomato and Cheese Bake

Scalloped Tomato and Cheese Bake

Scalloped Tomato and Cheese Bake

It’s “Theme Thursday”, and guess what it’s not about zucchini/squash.  I’m switching gears, ahem, vegetables.  Today starts a series about tomatoes.  I can’t pass by a display of fresh native tomatoes without stopping to look, feel and ultimately buy a few.  They are so good eaten right out-of-hand, with just a light sprinkle of salt and/or sugar, but let’s face it there are so many ways of cooking with tomatoes that I would like to pass along some of the ways that we enjoy eating them.

So delicious!

So delicious!

Today I want to share with you an old recipe that I’ve had for years. The clipping is yellowed and folded at the edges, taped into a notebook holding many such clippings that I’ve collected over the years.  An “oldie, but goodie” you might say, but old recipes can be made new again with some simple updating.  This one is the original, as I found it; as good now as it was then.  I hope you like it.   In the accompanying photos I am making half the recipe for two of us.

SCALLOPED TOMATO AND CHEESE BAKE

Yield:   Makes 8 servings

Ingredients:

Just a few ingredients.

Just a few ingredients.

  • 4 large firm-ripe tomatoes
  • 1 medium-size onion, chopped ( about 1/2 cup)
  • 1/4 cup butter
  • 2 cups soft bread crumbs (4 slices)
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. sugar
  • 1/2 tsp. dried leaf marjoram
  • 1/4 cup butter, melted
  • 1/4 cup shredded cheddar cheese

1.   Core tomatoes; cut each into 8 even-size wedges

2.   Saute onion in butter in a large skillet until soft, about 5 minutes.  Add bread crumbs, salt, pepper, sugar and marjoram; toss lightly to coat.

3.   Line a 1 – 1/2 quart shallow baking dish with half the tomatoes;  sprinkle with half the bread crumb mixture.  Repeat with remaining tomato wedges and crumb mixture.   Drizzle melted 1/4 cup butter over the top.

Layered in a baking dish.

Layered in a baking dish.

4.   Bake at 350*F  for 25 – 30 minutes or until tomatoes are soft and crumbs are lightly browned.  Sprinkle cheese over top and return to oven until cheese melts, about 5 minutes.

Out of the oven, hot and bubbly with a crunchy, cheesy, topping.

Out of the oven, hot and bubbly with a crunchy, cheesy, topping.

A further note:   This vegetable casserole goes nicely served with baked fish, or baked potatoes and a meatloaf.  My two favorite ways to enjoy it.

SOURCE:   from an old clipping, don’t remember the source.

Caprese Salad Kebabs

Caprese Salad Kebabs

Caprese Salad Kebabs

An appetizer on a stick,  a salad on a stick;  whatever you choose to call these, they are a pretty neat way to eat a favorite summertime salad.

On July 4th we had a large party for my in-laws who celebrated their 60th wedding anniversary.  Of the several foods I prepared, these were particularly popular.  We set them out with the appetizers, and before long they were all gone.  All the things you like about a caprese salad are here in miniature form, on a stick, and so easy to eat.  Just slide each component to the end of the stick and pop it into your mouth!

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In addition to being easy to eat they were extremely easy to make.  Knowing that I would be making a large number of them I purchased my ingredients at BJ’s Club.  Grape tomatoes, a package of fresh basil, and best of all a container of mozzarella balls in seasoned olive oil.  So all I had to do was thread everything on the skewers and drizzle a little of the olive oil over the top.

Try these at your next get together for a quick and easy appetizer.

CAPRESE SALAD KEBABS

Have all ingredients laid out and ready.

Have all ingredients laid out and ready.

Makes 12   For a larger quantity, adjust amounts accordingly.

Here’s what you need:

  • 12 wooden skewers
  • 24 grape tomatoes
  • 12 balls fresh mozzarella
  • 24 fresh basil leaves
  • 2 Tbsp. olive oil
  • 2 tsp. balsamic vinegar

What you do:

To make each skewer,  alternately place 2 tomatoes, 1 cheese ball and 2 basil leaves on each skewer.  If mozzarella balls are large, cut in half, and basil leaves may be torn into smaller pieces if they are too large.

Putting it all together like an assembly-line.

Putting it all together like an assembly-line.

Arrange skewers on a serving tray.  Whisk together the oil and vinegar, and drizzle over kebabs before serving.

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Chicken Provencal Revisited

Chicken Provencal

I made this dish recently to share with a friend of ours who had undergone surgery, and was recuperating at home with no-one to cook for him.  I chose to make this because the recipe makes a large quantity and could easily be split for him and for us.  Its one of my favorites to make whenever I’m called upon to help out in this way.  Everyone who has it always comments on how flavorful it is with its mixture of vegetables and chicken.  Leftovers seem to taste as good if not better the second time around.

I first wrote about this recipe back in April when I was new to writing this blog, and less experienced with my photography.  Having tweaked the recipe a bit since then I thought it was worth presenting again for those of you who may not have seen it.

CHICKEN PROVENCAL

SERVINGS:   6         Preheat oven to 350 degrees

  • 1 broiler-fryer chicken, cut up; or chicken parts to equal 3-4 pounds.
  • 1 scant Tablespoon olive oil
  • 1 large onion, chopped
  • 2-3 garlic cloves, minced
  • 2 large ribs celery, sliced
  • 3 large carrots, peeled and sliced
  • 1 can (29 ounces) tomatoes, undrained
  • 2 cans ( 15 1/2 ounces each) beans, rinsed and drained.  These may be black beans, or any white beans.  My preference is to use 1 can white beans and 1 can black.
  • 1 Tablespoon instant chicken boullion
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper

1.  In a large skillet drizzle the olive oil and heat to very hot, add the chicken skin side down and cook just to brown, turn over and continue browning. Remove to a platter and set aside.

Saute the raw vegetables in pan drippings.

2.  In the pan drippings, sauté onion, garlic and celery until tender.  Stir in carrots and continue to sauté for another minute.

Add remaining ingredients.

Ready for the oven.

3.  Spoon into a 3-quart baking dish; arrange the chicken pieces on top.  Cover with foil and bake at 350 degrees for 65 – 75 minutes or until chicken juices run clear.

I have served this entree at a dinner party to rave reviews.  What I like about it is the amount of time you have to serve appetizers and visit with your guests while it bakes.  Have a salad made in advance and maybe a loaf of crusty bread to go with it and you will be a hero without a whole lot of effort.

SOURCE:   Taste of Home magazine