It is hot hot outside. What can we add to our tables that is cool and quick:
Orange Salad
1 6 ounce package orange flavored gelatin
1/2 cup sugar
1 cup boiling water
1 i oz. can crushed pineapple, drained
1 cup nuts, chopped, optional
1 8 ounce can mandarin oranges
1 cup dairy sour cream
Add the gelatin and sugar to the boiling water and stir until dissolved (off the heat). Add the pineapple, nuts, oranges, and sour cream. Pour into a lightly greased 6 cup mold, and chill until firm.
Enjoy!
Saturday, June 27, 2009
Recipe for June
A couple of recipe requests - but no pictures! Sorry about that but here we go:
Lemon and Olive Chicken
8 bone-in chicken breast halves
Salt and pepper
3 Tablespoons olive oil
2 lemons
2 onions, chopped
4 cloves garlic, minced
1 cup green olives, pitted and halved*
2 cups chicken stock or reduced sodium chicken broth
2 cups water
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper
Sprinkle chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons olive oil over medium heat. In two batches, sear the chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer the chicken to a plate.
Cut lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add the remaining tablespoon oil. Add the onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock and water. Bring to a boil, reduce the heat, and simmer for 10 minutes.
Place the chicken on top of the vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper. Cover, simmer until chicken is just cooked through, about 15 minutes. Serve immediately. Alternately, you can store the chicken frozen for up to 6 weeks; when you are ready to serve, thaw the chicken, place in a pan with water to coat the bottom, cover, and simmer until hot.
*I could not find unstuffed green olives, so I bought the ones stuffed with garlic, took the garlic out and used that garlic where called for the in recipe.
Lemon and Olive Chicken
8 bone-in chicken breast halves
Salt and pepper
3 Tablespoons olive oil
2 lemons
2 onions, chopped
4 cloves garlic, minced
1 cup green olives, pitted and halved*
2 cups chicken stock or reduced sodium chicken broth
2 cups water
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper
Sprinkle chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons olive oil over medium heat. In two batches, sear the chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer the chicken to a plate.
Cut lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add the remaining tablespoon oil. Add the onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock and water. Bring to a boil, reduce the heat, and simmer for 10 minutes.
Place the chicken on top of the vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper. Cover, simmer until chicken is just cooked through, about 15 minutes. Serve immediately. Alternately, you can store the chicken frozen for up to 6 weeks; when you are ready to serve, thaw the chicken, place in a pan with water to coat the bottom, cover, and simmer until hot.
*I could not find unstuffed green olives, so I bought the ones stuffed with garlic, took the garlic out and used that garlic where called for the in recipe.
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