Greek Chicken

I've had this recipe for a LONG time.  It is delicious and simple. 

It makes your home smell very good too!

Chicken:
4-6 chicken breasts
Juice from 1 lemon (1/4 cup or more)
1 TBS Olive oil
2 tsp Oregano
1/2 tsp Salt and
1/8 tsp ground pepper
1 tsp Cavender's seasoning
1/2 tsp paprika

Pasta:
12 oz angel hair whole grain pasta
2 cloves garlic, minced
2TBS butter
Strained juices from baked chicken
Pecorino Romano cheese or Parmesan

-Bake chicken breasts with seasonings and lemon juice in 9x13 pan at 350 for 20 minutes or until cooked through.
-While chicken is cooking prepare pasta.  Boil pasta according to box directions.  Drain.  While pasta drains, melt butter in pan and add minced garlic.  Cook on low for 1 minute.  Add drained pasta and juices from baked chicken.
-Serve chicken over bed of pasta and top with pecorino romano cheese or parmesan cheese.

Pumpkin Pudding (or Pumpkin Overnight French Toast)

This slightly altered recipe comes from the cookbook Sheet Pan Suppers (picture from book as well).  I thought it looked tasty, and it was!  Definitely a kid pleaser!  I wanted to make something easy for the kids with dad away and a busy night ahead of us.  I cooked it ahead of time and then just warmed it up a few minutes before eating in the oven.

1 15 oz. can pumpkin puree
2 cups half and half (or almond milk)
1 c. brown sugar
2 large eggs
2 tsp cinnamon
1 1/2 tsp pumpkin pie spice
1 TBS vanilla
1/2 tsp salt
1 loaf whole wheat bread cut into small cubes
2 TBS cinnamon sugar (2 TBS sugar mixed with 1/2 tsp cinnamon)

-Preheat oven to 350.  Grease 9x13 ceramic or glass pan. 
-In large bowl combine all ingredients except for bread and cinnamon sugar.  Mix well.  Stir in bread cubes.
-Pour bread and pudding mixture into prepared pan.  Sprinkle 2 TBS cinnamon sugar on top.  Bake 350 for 30 minutes (if doing overnight "French Toast" cook for 45-60 minutes since it is cold).
-Serve warm with maple syrup, whipped cream, ice cream, etc.
-Note to make a fancier dinner, you can divide pudding into small ramekins and bake on a large rimmed cookie sheet. 

At Home PERFECT French Baguettes

Chef John at foodwishes.blogspot.com has some great cooking videos.  He is really entertaining to watch. 

This recipe is amazing and easy!  No special equipment needed really.  And it really does turn out even better than a baguette from the store.  So watch this short video and then make some fantastic baguettes!  Note, if you use bread flour or wheat flour, it will not turn out quite as airy or crunchy, but it will still be very tasty!

 

For 4 smaller or 2 large baguette:

1/4 tsp dry active yeast

1 1/2 cups water (325 grams)

1 3/4 tsp salt

18 oz by weight all-purpose flour (500 grams), about 4 cups

 

- Mix dough just until combined.  Cover bowl with plastic and let rise 12-14 hours or until doubled.

- Punch down and shape loaves, let rise covered with floured plastic 1 to 1 1/2 hr or until almost doubled.  Snip or cut into bread for your baguette look.

- Bake at 550 F. about 15 minutes (spraying with water before baking, at 5 minutes and 10 minutes during cooking time) or until well-browned

Aromatic Brown Rice Pilaf

This pilaf is a great side dish to fish or chicken. The fresh basil and lemon zest makes it taste so fresh and delicious. You could also turn it into a main dish by adding cooked green beans, carrots, onions, and some chicken!

Cooked brown and/or wild rice (cook in chicken broth for more flavor)
pine nuts or pecans, toasted
dried cherries or craisins
chopped fresh basil (approx. 1-2 TBS per 1 c. of rice)
grated lemon rind to mix in and for garnish (approx 1/2 tsp per 1 c. rice)
salt/pepper to taste
**Also very tasty  mixed in is some White Balsmic Citrus Basil Dressing (found at Costco)

-Combine all ingredients. Adjust flavors to taste (more salt/basil/lemon zest--You can also add a little lemon juice if desired). Serve warm, cold, or at room temperature.

-Costco sells a great brown rice/wild rice combo that I highly recommend!
-This makes a great on the go lunch.

Winter Squash Bisque

 You could certainly make this when your garden squash is coming in abundance...but I don't really like soup in the hot summer!  Frozen garden squash will work great for this recipe.

Ingredients:
4 cups chopped assorted summer green/and or yellow squash
1/2 sweet onion, chopped
2 15 oz. cans chicken broth
1 tsp salt
freshly ground pepper
3 large cloves garlic
-Place all of the above in a crock pot.  Cover and cook on low 6 hours.  Blend until smooth and creamy then add:
1 15 oz can coconut milk
1 1/2 tsp dried basil
1/4 tsp curry (more if you want)
1/8 tsp cinnamon
-Stir until combined.  Taste and adjust spices to your desired preferences...more salt, curry, etc.  Serve warm.