Easy, delicious, and easily adapted to be vegetarian by swapping tofu for chicken. Time: 45 minutesYield: 4-6 servings Ingredients 1 cup rice 1 teaspoon Dijon mustard 2 teaspoons red wine vinegar 1/3 c extra virgin olive oil 1/2 c fontina cheese, diced small 1/2 c black Greek olives, pitted and finely diced 2 tablespoons green […]
Poultry
Mediterranean Chicken with Olives and Oregano
Yield: Serves 4 Time: 30 minutes A sort of Mediterranean skillet supper, this dish comes together very quickly. Serve with tzatziki, either purchased or homemade. If you are concerned about sodium, omit the olives and use less salt. Ingredients 2 to 4 teaspoons extra virgin olive oil 1 large onion, thinly sliced 1 1/2 pounds […]
Peruvian Grilled Chicken
Yield: Makes 2 to 4 servings Time: 50 minutes (9 hours including marinating) Also known as Pollo a la Brasa, this is a universally liked dish, used breasts instead of whole chicken, lime accompaniment is key, try grilling lime quarters This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese […]
Chicken Chili
Yield: 6 servings Time: 1 hour 30 (include 30 minute prep) This gets really high ratings from the family across the board. Bonus, it’s super adaptable. Serve on top of / next to roasted potatoes / rice; topped with basil / cheddar cheese / corn chips / sour cream; And there are some shortcuts you […]
Simple Roast Chicken
Yield: Makes 2 to 4 servings Time: 1 hour – 75 minutes – maybe longer, depends on size of chicken Ingredients One 2- to 3-pound farm-raised chicken Kosher salt and freshly ground black pepper 2 teaspoons minced thyme (optional) Unsalted butter Directions Preheat the oven to 450°F. Rinse the chicken, then dry it very well […]