Paella

Written by LWM STAFF.

Paella

My paella is not traditionally Spanish. It is more like a Portuguese dish in the sense that it combines seafood and meat. But I’ve been making it for years and it is a family favorite—one that, I might add, I often serve to guests. Served with crusty bread, a simple green salad and some good white wine, it makes a perfect Friday night dinner with friends. Gluten-Free Friendly

Large skillet or paella pan
1 red bell pepper, roasted (see Tips, page 166 in book)
4 cups chicken stock
1/8 tsp saffron, crumbled
2 tbsp olive oil 30 mL

Tagine of Chicken with Apricots

Written by LWM STAFF.

Tagine of Chicken with Apricots

Tagine is the name for a type of earthenware vessel as well as the stew-like dishes that are cooked in it. They are popular throughout North Africa and differ among locales. This one is my own invention, but the addition of harissa gives it a Tunisian spin. I love the juxtaposition of hot and sweet flavors. It is easy enough to make for a weeknight meal, but with a tiny bit of dressing up, it is also perfect for guests (see Tips, below). Gluten-Free Friendly

 

Dutch oven
2 tbsp olive oil
3 lbs bone-in skin-on chicken pieces, cut into serving-size pieces (breasts and large thighs halved)
2 onions, thinly sliced on the vertical

Roasted Chicken with Spring Vegetables

Written by Brian Strauss.

Ingredients
4 pounds skin-on, bone-in chicken
Kosher salt and freshly ground pepper
1 lemon, halved
4 cloves of garlic chopped
1 teaspoon smoke Paprika
3 tablespoons extra-virgin olive oil
1 pound fingerling or other small potatoes
2 bunches radishes
1 bunch scallions
1 bunch baby carrots
1/4 cup chopped fresh dill
1 teaspoon of fresh rosemary chopped

Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, garlic, fresh rosemary,paprika then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes.
Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper.
Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.

FETTUCCINE TURKEY CARBONARA

FETTUCCINE TURKEY CARBONARA
1 tbsp. Olive oil
2 cloves garlic, smashed and chopped
*1 pound sliced or shopped turkey
1/2 cup dry white wine
2 eggs
1/4 cup grated pecorino cheese
2/3 cup grated Parmesan cheese
1 package cooked fettuccine, hot
Chopped fresh parsley
Freshly ground pepper

Heat oil in saute pan over medium heat. Add garlic and turkey, cook 3 minutes over low heat.
Add Wine And continue cooking 2 to 3 minutes.
Place eggs in a bowl and whisk. Add pepper, both cheeses and mix well. Pour mixture over drained, hot pasta, mix and add salt and pepper to taste. Stir in turkey mixture, sprinkle with parsley and serve.

Serves 4 to 6
*Prosciutto can be used in place of the turkey, (for a traditional carbonara), or eliminated to make this a vegetarian dish.

Brian's Chicken Tenders with Spicy Peanut Sauce

Written by Brian.

This is one of those recipes that no matter how much you make, it is never enough. Our family loves them, You can also back off the heat on the peanut sauce if you want to..This can be done on the grill, ( I grill all year round, even in the snow, I just have to shovel the deck off first!)  This can be done as a quickie meal/appetizer.

Rosemary Chicken with Mediterranean Brown Rice

Rosemary Chicken with Mediterranean Brown Rice
Serves 4; 3 ounces chicken and 1/2 cup rice per serving

1/2 cup uncooked instant brown rice
1/2 0.7-ounce packet Italian salad dressing mix
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded
2 tablespoons olive oil
1/2 cup dry white wine (regular or nonalcoholic)
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 medium green onions, finely chopped
1 teaspoon chopped fresh oregano leaves (optional)
1 medium lemon, quartered
Prepare the rice using the package directions, omitting the salt and margarine.
Meanwhile, sprinkle the salad dressing mix and rosemary over both sides of the chicken. Using your fingertips, gently press the mixture so it adheres to the chicken.
In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Add the chicken and immediately reduce the heat to medium. Cook for 4 minutes on each side, or until no longer pink in the center. Transfer to a plate.
Increase the heat to medium high. In the same skillet, stir together the wine, lemon zest, and lemon juice. Cook for 2 minutes, or until reduced to about 1/4 cup. Remove the skillet from the heat.
Stir the green onions and oregano into the cooked rice. Spoon the rice onto a platter. Arrange the chicken on the rice. Spoon the sauce over the chicken. Squeeze the lemon over the chicken and rice.

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