Pan Roasted Chicken with Fresh Parsley and Lemon

I used to spend lots of time creating very elaborate meals.  They were wonderful - and are wonderful (when I have the time.)

But for daily cooking, I still think simple is best.  With a few techniques it is easy to create a wonderful meal.  Pan roasting is a good example of this.

Here is a basic recipe for pan-roasted chicken.  You can vary the flavorings, use the juices from the pan and add a few fresh herbs and some lemon zest to liven things up.  But, for terrific chicken flavor - easy - this one can't be beat.

1 chicken cut up into 6 or 8 pieces (you can also split a small chicken in half and "flatten it").
Salt
Pepper
Paprika
Olive Oil (enough to coat bottom of heavy oven-safe frying pan)
Chopped fresh parsley and lemon slices for serving

1.  Preheat oven to 450 degrees.  Dry off chicken parts and sprinkle with salt, pepper and paprika.  Let stand for about 15 minutes to "marinate." 
2.  Heat olive oil in heavy bottomed frying pan that is large enough to fit all the pieces of chicken without crowding.  Make sure the oil and pan are REALLY hot so the chicken doesn't stick and you get a good sear on the skin. (Note: If the chicken is really close together, it will steam instead of crisping.)
3.  Place chicken skin side down into hot oil.  Be careful!!
4.  Let brown in frying pan for about 5-7 minutes or until really golden brown (take the time to make sure it really crisps and looks browned!)
5.  Flip chicken over and put pan into oven. 
6.  Roast chicken for another 10-11 minutes until juices run clear and chicken is done. 
7.  Transfer to platter and sprinkle with fresh parsley and lemon!

Enjoy!!

Orange Scented Roast Turkey Breast

So last week I had pulled out what I thought was chicken from the freezer - defrosted it - and low and behold - it was 1/2 a turkey breast on the bone!

Oh what to do!!!

This came out absolutely moist and delicious - so easy - and all loved it! I served with rice and a salad.

Orange Scented Roast Turkey Breast

1/2 turkey breast - about 3 lbs.
1 orange - cut into quarters
1 yellow onion - sliced
2-3 tbsp margarine
2 tsp poultry seasoning
orange zest from 1/2 orange
1 1/2 cup chicken stock

kosher salt and pepper

1. Preheat oven to 350.
2. Mash poultry seasoning into margarine in a small bowl so
it is well mixed in. Also mash in the orange zest.
3. Put onions and orange quarters on the bottom of a heavy casserole/roasting pan.
4. Put turkey breast on top of onions/oranges and spread the margarine mixture all over the top of the breast and skin. Rub some under the skin if you can.
5. Sprinkle liberally with salt and pepper.
6. Cover casserole and place in oven. Roast turkey for about 45 minutes. At 45 minutes, remove from oven, put in chicken stock and raise temperature to 400 degrees. Do not put cover back on. Cook about 30-45 minutes more, basting about every 15 minutes, or until thermometer reads 180.
7. Enjoy!

Summer and Pasta

Well, summer is officially here! And, after a wonderful trip to see my parents (lots of time in the pool for the kids) we are back home and into the swing of things. So, of course, that means lots of cooking.

But when it gets really hot, I don't want to spend lots of time over the stove. However, I also don't want to resort to sandwiches or waffles every night.

Tonight I did one of my really simple dishes - a go to dish that is quick and easy - and uses only 1 pot.

Pasta with Garlic and Olive Oil

Linguine/Spaghetti
1/4 cup olive oil
1 tbsp minced garlic
1 pinch red pepper flakes
1 pinch of salt
Ground pepper
Fresh parsley/other herbs if you have them and your kids don't object (Minced)

1. Boil the water for the pasta - salt the water generously with kosher salt once it is boiling and right before you cook the pasta.
2. Once the pasta is finished, pour the pasta and water into a colander and put aside.
3. Turn the heat to medium low and put the olive oil in the same pot (I use a 4 quart pot most of the time for pasta... I know that this is not "technically" correct - but it does work.)
4. Once oil is hot but not burning (it will sizzle as it meets some of the leftover pasta water) add the garlic and quickly saute to flavor the olive oil. Put in the red pepper flakes, salt and ground pepper. Remove from heat.
5. Pour the pasta back into the pot and toss with the sauce. Toss with fresh herbs and serve.

Yum. I also quickly steamed some green beans that J picked out as a a side dish.

Enjoy!