Fried Potato Salad

We started a new activity at church called a Sup-N-Swap where we all bring a dish to try and exchange the recipes. This month our theme was salads. I ended up with a yummy plate of food and a stack of recipes to try. The dish I decided to bring was one that looked so yummy. Thanks Jenni for the great idea. It was delicious. You can follow the link to the recipe.

http://atasteofjennskitchen.blogspot.com/2009/03/fried-potato-salad.html

Lemon Chicken Risotto

My hubby likes chicken and rice, so I try to have different combinations for a little variety. This is a good one that doesn't really need a side dish since the veggies are already in it.

Recipe
Adapted from Pampered Chef

2 boneless, skinless chicken breasts, pounded flat
Salt & pepper
1 T olive oil
1-3 lemons, halved (depending on how much lemon flavor you like - I use 3)
1 medium onion, diced
1-3 garlic cloved put through a garlic press (we like garlic so I use 3)
2 packages pre-cooked rice, 8.8 ounces each (we use Uncle Ben's Ready Rice in the Brown Rice flavor)
1 medium carrot, julienned or chopped
1 medium zucchini, sliced
8 oz. (about 1/2 can) peeled, diced tomatoes, drained
2-2 1/2 cups low sodium chicken broth
1/2 cup asiago cheese, grated (you can substitute parmesean)
1/4 cup fresh basil leaves, sliced
2 ounces mascarpone cheese (optional)

Directions

Season chicken with salt and pepper. Heat a large skillet over medium-high heat and lightly spray with nonstick spray. Arrange chicken and lemon halves, cut sides down, in the skillet. Cook 6-8 minutes or until chicken is no longer pink, turning once. Remove from skillet. Cool slightly and cut into bite-sized pieces.

Lightly spray same skillet with nonstick spray. Cook onion and garlic over medium heat until onions have softened.

Add rice and juice from carmelized lemons (be sure not to let the seeds in). Cook and stir 3-4 minutes.

Add carrot, zucchini, tomatoes and 2 cups of broth to skillet; bring to a boil. Reduce heat to medium and simmer 4-5 minutes or until broth thickens slightly.


Stir in chicken and cook until heated through.

Remove from heat and add cheese and basil. Stir until cheese melts and sauce thickens (adjust consistency with additional broth if necessary). Stir in mascarpone, if desired.

Serve and eat.

Stir Fry

I don't know that a lot needs to be said about stir fry. It's pretty easy and very quick. It's a great tasting way to get those veggies into your diet, which is hard for my family sometimes. You just need to find yourself a good sauce (I love Trader Joe's General Tsao sauce). There are many to choose from in the asian isle at the grocery store, or you can make your own with a little soy sauce, cornstarch, garlic and chicken/beef broth. I also usually par-steam the harder veggies (like carrots) so they cook faster in the stir fry. If not, I try to add them first so they have a few more minutes of cooking time.

Recipe

Your choice of meat cut into bite sized pieces (we like beef or chicken).
Your choice of veggies that your family likes cut into bite size pieces (we like to combine 3-6, usually a combo of carrots, sugar snap peas, broccoli, mushrooms, peas, zucchini).
1-3 cloves of garlic, minced (we love garlic and use lots but use what your family likes)
2 T olive oil
1 bottle of your favorite sauce

Directions

Add olive oil to a large skillet or wok and swirl to coat bottom. Add garlic and cook for 1 minute. Add the meat and cook for 4-5 minutes. Add veggies and cook 3-5 minutes, or until meat is cooked through and veggies are cooked but still slightly crisp. Add sauce and cook until warmed through. Serve over brown rice.

Roasted carrots.

These carrots turn out quite yummy. Roasting them really brings out the natural sugars and they come out of the oven super-sweet. I’ve become a little addicted. And keep in mind that roasting them also shrinks them down, so they don’t seem like much when they are done.

Recipe
From Everyday Food

2 pounds carrots, thick pieces halved lengthwise
1/2 pound shallots, peeled and halved if large

1 T fresh rosemary leaves

1 tablespoons olive oil
coarse salt and ground pepper

Directions

Preheat oven to 450. On a large rimmed baking sheet, toss carrots, shallots, rosemanry and oil; season with salt and pepper.

Bake until brown and tender, 20 to 25 minutes, tossing once halfway through.

Pasta with broccoli rabe.

I saw this recipe a couple years ago and have actually been dying to try it, but I can never find broccoli rabe (also called rapini) in the store. They have it at a local market (Henry’s) every once in awhile but they are always out when I see the sign for it. Well, today I saw it at the store and had to pick it up. It’s a little bitter like other dark greens, but very tasty - like a cross between spinach and broccoli. I will definitely try this one again, maybe even adding some additional chicken, veggies or cherry tomatoes.

Recipe
From Martha Stewart

Salt and fresh ground pepper
1 1/2 pounds broccoli rabe, rinsed, trimmed, and cut in 1-inch pieces
1 pound shaped pasta (orecchiette, bowties, rotini or your favorite)
1/4 cup olive oil
3 cloves garlic, minced
1 or 2 anchovy fillets (optional)
1/8 to 1/4 teaspoon crushed red pepper
Freshly grated Parmesan cheese, for serving
Lemon wedges, for serving

Directions
Bring a large pot of water to a boil; Salt generously. Add broccoli rabe. Cook until leaves are wilted, about 1 minute. Using a slotted spoon, transfer broccoli rabe to colander; drain well. Return water to a boil, and add pasta; cook until al dente, according to package instructions. Drain, reserving 1/2 cup cooking liquid.

Meanwhile, heat oil in large skillet over medium-low heat. Add garlic; cook, stirring, until soft, 30 seconds, being careful not to brown. Add anchovy fillets, if using, and crushed red pepper; cook, stirring, 1 to 2 minutes. Stir in broccoli rabe; cook until heated through, 3 to 4 minutes.

Add pasta to broccoli rabe mixture; toss to combine, adding reserved cooking water as desired. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Serve with Parmesan and lemon wedges.

Carrot & Zuccini scapece

This side dish needs to be started the night before so it can sit overnight. A little bit of planning, and it's actually a really easy recipe. The flavors are a bit strong if you have family members that are sensitive to that (the kids don't like this as much as I do).

Recipe
From Food Network

1/3 cup plus 1/4 cup extra-virgin olive oil
5 large zucchini (about 2 pounds), cut into 1/4-inch rounds
Salt and freshly ground black pepper
3 garlic cloves, thinly sliced
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
10 medium carrots (about 1 pound), peeled and cut into 1/4-inch rounds
1/4 cup red wine vinegar

Directions

Heat 1/3 cup oil in a heavy large frying pan over medium-high heat. Working in batches, add the zucchini and fry until golden, about 2 minutes per side.

Using a slotted spoon, transfer the fried zucchini to a baking dish. Sprinkle generously with salt and pepper. Sprinkle half of the garlic, basil, and mint leaves over the zucchini.

Add the remaining oil to the frying pan. Add the carrots to the hot oil and saute until golden, about 5 minutes. Using a slotted spoon, transfer the fried carrots to the dish of zucchini.

Sprinkle generously with salt and pepper. Sprinkle the remaining garlic, basil, and mint leaves over.

Drizzle the vinegar over the vegetable mixture and toss gently to coat. Cool to room temperature. Cover and marinate in the refrigerator overnight. Allow the vegetables to come to room temperature before serving. Transfer the scapece to a platter.

Garlic Roasted Potatoes

These are a yummy twist on a potato side dish. They are soft and crispy at the same time.

Recipe
Adapted from Everyday Food

2 garlic cloves
coarse salt (like kosher) and fresh ground pepper
1/2 tsp dried thyme
1 1/2 - 2 T olive oil
1 1/2 pounds small gold potatoes sliced 1/4 inch thick (you can use a mandolin to make the slicing easier if you have one)

Directions

Preheat oven to 475. Finely chop garlic and sprinkle with salt. Press the flat side of a chef's knife back and forth across garlic to make a paste. Transfer to a small bowl and add the thyme and olive oil and stir to combine. On a large rimmed baking sheet, toss potatoes with garlic mixture. Bake until browned on underside, 20-25 minutes, mixing halfway through.