This salad is so delicious so fresh tasting and so easy to make. Very simple with very simple ingredients — Romaine lettuce, Lemons, Parmesan Cheese, Olive Oil and Salt and Pepper.
It’s zesty lemon flavor with the rich taste of Parmesan Cheese. Perfect accompaniment to chicken, fish or any main course meal.
This is what I did.
Ingredients:
Romaine Lettuce– 3 Romaine Hearts are perfect and chop them up and put in a large bowl
Obviously place the lettuce in a salad spinner first to clean.
2 large lemons, juiced or 3 small lemons
1 cup finely grated Parmesan Cheese
1/4 cup Good Olive Oil
Kosher Salt to taste and freshly ground black pepper
Directions:
Rinse romaine and chop up into small bite size thin pieces. Discard the ends. Clean in a salad spinner and spin to remove excess water. I then put into paper towels and place in fridge till ready to use.
When ready to eat add the lettuce to a large bowl .
I place all other ingredients except for Parmesan Cheese in a small mixing bowl. Taste for Salt and Pepper. I whisk the lemon juice and olive oil together . Pour over lettuce mix well and add cheese and serve .
That’s it — Super Simple –Super Easy — Super Delicious
Pan fried chicken in a sauce which is a combination of butter, fresh lemon juice, oil and capers and a little chicken broth and the perfect amount of lemon and lemon zest! This chicken dish is super easy and super fast to make for dinner I don’t add cream because I find it rich enough with the little butter and oil in it. If no broth use a dry white wine like pinot grigio. Always use fresh lemon though and the zest for that extra brightness and zing. Capers add the briny salty deliciousness which balances it all out. If you’re in with all these ingredients then here you go.
One more thing– of course you can buy chicken breasts in supermarket and slice in 1/2 and pound, I feel it’s worth the extra $$ to go to butcher and have them slice and pound . A lot of supermarkets have butchers which will be happy to do this so you can ask. I know Whole Foods will.
I served alongside brown basmati rice but any rice or pasta will do or mashed potatoes or a simple parmesan arugula salad, you get it. I had fresh asparagus on hand so used that but any green will do.
Enjoy! and your welcome
Ingredients:
1 – 1/2 pounds chicken cutlets –this was actually 4 cutlets perfect for the two of us with a little left over.
Kosher Salt and Freshly ground black pepper
Garlic powder
Flour–enough to dredge 4 pieces of chicken –I use a flat plate to dredge
4 Tablespoons unsalted butter -divided
1 Tbsp. Olive Oil
1/4 -1/2 cup chicken broth or dry white wine
1 Lemon juiced and zest of 1 lemon –I used an average size lemon a little bigger won’t hurt but not smaller
1 Tablespoon brined capers – drained
Directions:
I take chicken and pat dry and generously sprinkle both sides with salt, pepper and garlic powder
Heat 2 Tablespoons butter and olive oil in a large enough skillet over medium high heat — I only did 4 cutlets otherwise you’ll have to do in batches — and add more butter /olive oil/broth/lemon juice etc. basically just do the sauce again for more cutlets
Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden and set aside on a separate plate
Take the pan off the heat and add the chicken broth or wine, lemon juice, lemon zest, remaining butter and capers to the skillet , you’ll de glaze the pan and scrape up any browned bits
I then return pan to medium high heat and add a very little bit of flour to thicken and once it’s bubbling again add chicken back into the pan –you may want to add a little broth as well depends on how reduced sauce is — I added a little bit more — if sauce thickens too much add wine or broth
Add the chicken to sauce and cook for another 4-5 minutes and that’s it
*this was good for the two of us with one cutlet left over
This delicious balsamic chicken loaded up with flavor is easy to make and a wonderful weeknight meal .
I made it with bone in skinless thighs, you can make with regular chicken thighs, bone in skin on, or boneless skinless chicken thighs and if you must chicken breasts just be careful with the cooking because they do tend to dry out. A little marination is good if even for an hour – I did two hours yesterday but overnight is sort of ideal but I know that’s tough to do. I also used my cast iron skillet to cook them in but a simple pyrex baking dish will do , just spray with cooking spray because the marinade can get sticky.
Here’s what I did last night and enjoy!
Marinade:
1/4 cup extra virgin olive oil
3 Tablespoons Balsamic Glaze not Balsamic vinegar
1 Tbsp. Tomato Paste
1 tsp. Honey
1 lemon juiced
4-5 garlic cloves minced ( large) but if no garlic cloves you can use garlic powder — 4 teaspoons for 4 cloves and 5 teaspoons for 5 cloves
1 Tbsp. fresh thyme–1 teaspoon of dried thyme if no fresh
1 teaspoon dried oregano–
1/2 teaspoon sweet paprika
8 pieces of boneless and skinless chicken thighs about 1 1/2 pounds
Kosher Salt and freshly ground coarse black pepper
Directions:
Pat the chicken dry and season generously with salt and pepper
Mix all ingredients in a large mixing bowl, olive oil, balsamic glaze, tomato paste, honey and lemon juice, add the garlic, thyme, oregano, and sweet paprika. Whisk to combine.
Add the chicken to the marinade and toss to coat, I gave it a few hours do what you can. Like I said overnight is ideal.
Pre heat the oven to 425 degrees and adjust rack to middle
Transfer the chicken to a baking dish or heat safe skillet
Cook for apple. 25 minutes and then I put under the broiler for about 5 more minutes –keep an eye on it you don’t want to burn it.
I love one pan and one pot dinners! Just amazing! This is an easy no-fuss meal cooked in the oven on one sheet with a marinade that has a distinct Mediterranean flavor from the lemon juice, olive oil and oregano. Use chicken thighs or legs , I prefer dark meat for this but if you insist on using white meat –go ahead. Some green beans and potatoes make this a one pan staple. Delicious and Nutritious. Did I mention super easy to clean up? You’ll need a rimmed baking sheet for this recipe.
Enjoy! this is for 2 +people but you can double for 4. It will probably feed 2+ but depends on your people. This is what I did for the 2 of us. We ate the whole thing! no leftovers! If you are making for a larger crowd (4 or more) either use a very large baking sheet or 2 baking sheets — don’t crowd the pan.
Ingredients:
6 smallish chicken thighs — usually 1 package will do perfectly
1/2 lb. baby red potatoes I quartered them but if they are very small you can cut in 1/2 If they’re too big they won’t cook in 45 minutes so smaller is best.
1/2 lb. green beans , trimmed
2 Tbsp. olive oil plus for marinade
Kosher Salt and Freshly Ground Black Pepper, I salt chicken liberally and potatoes because they tend to be bland –see notes below on salt and pepper
*2 Tbsp. Chopped Fresh Parsley – totally optional along with some slices of fresh lemon for beautiful presentation
Marinade for the Chicken- Marinate for about an hour
app. 1 package of chicken thighs– bone in , skin on . When I say 1 package it is usually a little under 2 lbs ( 6 smallish thighs) which is more than enough for 2 people. Usually about 6 chicken thighs in a package depending on the size of thighs.
1/4 cup olive oil
3 cloves garlic, minced
Juice of 1 lemon- I used juicer because I wanted to make sure I got every drop
1 Tbsp. Red Wine Vinegar
1 Tbsp. dried oregano
Kosher Salt and Freshly Ground Black Pepper , to taste–I used 1/2 tsp. kosher salt and about 10 grinds on the pepper mill for the marinade
In a large Ziploc Bag, combine chicken, olive oil, garlic, lemon juice, red wine vinegar and oregano; season with app. 1/2 teaspoon salt and a few grinds (10-12) of freshly ground black pepper, to taste. Marinate for at least an hour, turning the bag occasionally. Remove the chicken from the marinade by draining it, discard the excess marinade.
Preheat oven to 400 degrees. Lightly spray a large size baking sheet with cooking spray.
Place potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Top with chicken in a single layer. Salt is an important component here–I sprinkled a light amount over chicken and potatoes and string beans –probably another 1/2 teaspoon and a few grinds of the pepper mill
Place into the oven and roast until the chicken is completely cooked through, should register 165 degrees with a meat thermometer after about 1/2 hour -45 minutes. After I check for readiness I place under the broiler for a few minutes, till skin is golden brown and a little charred ( but not too charred) watch chicken for signs of burning.
Serve immediately, you can garnish with lemon slices and parsley for a beautiful presentation!
Enjoy
This was my finished pan last night! Delicious. And always delicious served with some homemade cranberry sauce!
I got this recipe from Pamela Salzman’s cookbook Kitchen Matters. I absolutely loved it. I made the chicken and then proceeded to turn it into a rice bowl. The rice bowl accompaniments can be whatever you like. I use Tzatziki Sauce instead of Tahini white sauce. You can also serve over salad which is quite delicious as well. Greek Salad in particular would be great! Add some delicious pita or Naan bread and it’s perfection! I made a side order of roasted peppers and onions and you can add mushrooms as well. I did this in the oven about an hour before dinner. (cut up peppers and onions add a little olive oil to coat and salt and pepper and 400 degrees for about 45 minutes )Big thumbs up on the peppers and onions in the rice bowl. Feta cheese is a must here! (buy a good one) and pepperoncini in mine! Peppers, mushrooms and onions can also be cooked in a large frying pan on stovetop , I do mushrooms first ,then peppers and onions . First heat a little olive oil up, sprinkle salt and pepper on mushrooms and cook till they fry up nicely, put mushrooms on a plate wipe off pan from residue with a paper towel , if you need more olive oil add it salt and pepper the onions and peppers, you can do separately like mushrooms or together up to you.
I cooked on my outside grill but this can be cooked indoors on a baking sheet at 400 degrees for about 35 minutes. Or use a grill pan which would probably cook faster — either way it is delicious.
I also highly recommend marinating for as long as possible. I prepared the chicken in the morning and probably marinated for about 7 hours. Minimum of 1 hour and you can do overnight as well. This marinade was very flavorful.
1/4 cup freshly squeezed lemon juice– I used 2 average sized lemons
2 teaspoons kosher salt
2 teaspoons cumin
2 teaspoons paprika
1/2 teaspoon ground turmeric
1/8 teaspoon ground cinnamon — I used a heaping 1/8 teaspoon
1/8 teaspoon cayenne pepper– I used a heaping 1/8 here too
Several grinds of freshly ground black pepper –probably 1/4 teaspoon as well
4 minced garlic cloves
2 pounds boneless, skinless chicken thighs– we obviously prefer thighs but if you must use white meat go ahead but be careful it doesn’t dry out this is why we prefer the thighs to the breast especially in this recipe.
Directions:
prepare the marinade– Combine all the marinade ingredients in a large glass bowl. Add the raw chicken and toss to coat. Marinade in the fridge for as many hours as you can — this was key. Remove the chicken from the fridge about 1/2 hour before cooking.
I cooked on my outside grill for about 7 minutes on each side. I like the outside edges a little crispy since I don’t have a revolving spit to cook my chicken on this is as close as I could get. When I can’t grill ( like in the city) I cook in 400 degree pre-heated oven for about 30 mins. then broil for just a few minutes to get it all crispy. Keep an eye on it in the oven though.
*Another perfect thing to do is to double it up on the day of prep. Take out what I will need for that night and freeze the remainder of the marinated chicken. The next time we’re in the mood for this yummy dinner I just have to take it out of freezer in the morning and defrost and cook! Saves me the time of making the marinade again.
Enjoy! I know you will.
I sliced up chicken served it in a rice bowl and we each used different accompaniments. The peppers and onions were perfect with it. Highly recommend it and you can buy store bought tzatziki which would be just fine. Would be good with some delicious toasted pita or naan bread.
Making pizza at home with store bought dough is one of my favorite things to do. It’s easy once you get the hang of the dough and I found a few tricks along the way which help make it easier. The real trick to the dough is letting it rise and come to room temperature. If you try to work with cold dough out of the fridge it won’t work . You will need a rimmed sheet pan as well. I keep some dough in the freezer and take it out the night before and let it defrost in the fridge and the next day about 4 hours before I am using I place it on the counter ( in the sun even better) and let it rise and come to room temperature. There are many places to buy dough and you’ll have to find the best one by your home. I buy in Whole Foods when I am in Colorado and in NY Trader Joes , Whole Foods and your local pizza place or bakery will probably be happy to sell you a ball of dough. .Dough will need at least 3 – 4 hours to rise outside of the fridge. Nothing will happen to it so just set it out on the counter — I open the bag and let it rise away. My ingredients are simple and if you follow instructions you should be fine. Don’t be discouraged if the first few times it doesn’t come out perfectly — it took me a few times with the dough to really get the hang of it. Give it a try!
This is what I do and these are my instructions:
Ingredients:
1 bag Pizza Dough — for 4 people I make for 2 and we always have extra slices
16 oz. Pizza Sauce — if I have homemade I use that if not I always have a jar of Raos Arrabiata or Marinara on hand
Italian Seasonings — dry app. 2 tsp. you’ll have to eyeball it
flour for stretching dough — this is a must
Olive Oil Spray for spraying baking sheet — I like this better than using olive oil — either one will work on baking sheet
Parmesan Cheese
Shredded Mozzarella — app. 8 oz. more or less
Directions:
Let dough rise. Read notes above. Keeping the store bought dough on a counter for at least 3 hours or more. It will keep rising in the bag so I usually open the bag to give it room to rise. If you’re defrosting it do so overnight in fridge and then take it out the next day. You’ll notice it rising in fridge ( at least it should)
Pre-heat oven to 450 degrees — very important to get oven hot so make sure you’re oven is pre-heated
Spray baking sheet with Olive Oil Cooking Spray or using a brush lightly coat bottom of baking sheet with Olive Oil . I use a 12x 17 rimmed baking sheet . You don’t need a pizza stone.
Stretch the dough. On a clean surface ( counter top ) I put down a light amount of flour (enough for both sides) and you can always add more , the flour will help to expand the dough. Place raw dough on top of flour, coating each side. Begin stretching the dough by pinching the outside in a circular motion to spread it out. I put my fists under the dough to stretch ( you don’t need a rolling pin) You can alternate between pinching the dough with your finger, pressing it out on your work surface, and using your knuckles to pull the dough from underneath in circular motions. Usually a few motions will get the dough stretching. When it’s large enough gently transfer to the prepared sheet pan. I spread it out thin in center and more dough around perimeter ( crust) if there are holes in your dough pinch together dough or fold over the dough in that spot and get rid of them . I spread it out all the way to cover entire baking sheet . Don’t worry about your dough being a perfect shape. All pizza is delicious and beautiful.
Bake the naked pizza dough in the oven at 450 degrees for 7 minutes. During this time prep your toppings. I am sort of a purist so it’s sauce, cheese , and seasoning. Never add the toppings to raw pizza dough.
After par-baking the pizza dough, remove from oven and raise temperature of oven to 500 degrees. ( make sure it gets to 500) I add my sauce — spreading it out on dough, I leave a little room around perimeter ( see photo) , dried Italian seasoning ( if you’re using) parmesan cheese and mozzarella cheese . Obviously if you have other toppings you want to use this is the time to add.
Bake the pizza at 500 for another 10 minutes — all ovens vary so check on it after 7 minutes.
I like my cheese fully melted and a little brown in spots. Let it cool off for a few minutes before slicing .
I use a pizza cutter and get 8 slices .
Let me know how this comes out — tag me on Instagram story — I would love that.
these are some photos from current pizzas and past pizzas–sometimes they come out better looking than other times but they always taste incredible! No such thing as an ugly pizza in my book.
I love making boneless skinless chicken thighs for dinner because they’re tasty and easy to cook and very difficult to mess up. They are tender and juicy and in the summer I grill them and especially good for a large crowd. But while I’m in the city I bake them in the oven. I keep in the freezer , take them out in the morning and figure out how I’m going to make them that night. This is my go to easy as 1-2-3 . Here’s what I did tonight.
The ingredients can vary and if you don’t have fresh garlic use garlic powder. (see ingredients)
I served alongside rice pilaf and a green salad. You can serve alongside anything you like.
Ingredients:
1 pound package boneless, skinless chicken thighs
Kosher Salt
freshly ground black pepper
4 cloves garlic minced or use garlic powder ( roughly 1 to 1 1/2 tablespoons of garlic powder
2 tablespoons olive oil
1 tablespoon heaping Dijon Mustard
1 tablespoon balsamic vinegar
1 teaspoon packed brown sugar (light or dark)
*crushed red pepper flakes -optional but I love a little kick just a sprinkle
Directions:
arrange a rack in the middle of the oven and heat the oven to 425 degrees. Place 1 package ( app. 6 chicken thighs) on a plate and pat dry with paper towels, sprinkle with salt and pepper and drizzle a little olive oil ( just a drizzle) I drizzle a little olive oil over the top of the chicken as well to ensure browning well in the oven this is optional.
Mix 2 tbsp. olive oil, dijon, balsamic, brown sugar, garlic and a sprinkle of crushed red pepper if you like, whisk well and pour over the chicken.
Toss to combine.
Place the chicken in a single layer in a 9×13 glass baking dish. No need to grease I do use Pam cooking spray to help with clean up
Boneless, skinless chicken thighs cook quickly . Roast for about 20 minutes or until the internal temperature is 165 degrees. I like to put under the broiler for app. 3 minutes. I cover with aluminum foil for about 10 minutes and let the chicken rest , this helps it to be more tender.
Thanks to my friend Leslie for this delicious recipe. So great when friends share their delicious recipes with you and you love the recipe so much that you are making it on repeat and now I’m sharing with all of you.
These are cheesy and crispy on the outside and soft and mushy on the inside — just like a sweet potato should be.
The first time I made these I didn’t use parchment paper but I think I would use all the time in the future. I sprayed the baking sheet and it was fine and came out easily enough but I believe parchment paper is the way to go– I would however still lightly spray the bottom of your baking pan before placing the parchment paper which can help it stay in place . Parchment paper is designed to be non-stick so spraying it would be redundant. As you can see in photos some of the cheese fell off but it’s ok because they were delcious anyway.
This is easy to make and delicious to eat and highly recommend if you love Sweet Potatoes and you love Parmesan Cheese.
*little hack that I was unaware of that I’m passing on to all of you– when I went to my local cheese shop to buy grated parmesan cheese the owner happened to be there and he told me after I use grated cheese put it in the freezer , it will not freeze. When I need it again just take out of freezer and use and return un used cheese to freezer. It will not go bad!!!!!! as it often does once it is opened and expiration date is only for a few weeks. This is a great little hack one I will use from now on.
Ingredients:
4 small sweet potatoes -just buy potatoes that can be cut in 1/2 the long way sometimes it’s tough with “knobby” ones
2 Tbsp. Olive Oil
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
1/2 cup -3/4 cup finely shredded parmesan
Kosher Salt and Coarse Black Pepper
Directions:
Pre-heat oven to 400 degrees and line a baking sheet with parchment paper or just spray with baking spray
In a small bowl I mixed olive oil, garlic powder and Italian seasoning
Place your cut sweet potatoes in a large enough bowl to fit all of them — pour olive oil mixture over them mix well getting olive oil all over the sweet potatoes — sprinkle with some salt and pepper and let them sit for a minute while you prep pan
Sprinkle parm cheese evenly onto prepared baking sheet – place sweet potato halves cut side down on top of parmesan
bake for 30-40 minutes till sweet potatoes are tender and bottom layer of cheese is crusty and deeply browned.
Remove and let cool a little bit before serving!
I wish I had better pictures but you get the picture.
this is a traditional Greek Green lettuce salad which is simple to make with just a few key ingredients. When I eat in a traditional Greek Restaurant this is my “go-to”. While I love a good greek salad there’s something about the combo of herbs and cheese and lemon here that I love.
I love a good herb flavor and this one is packed with delicious fresh dill. If you’re not a fan of dill this one’s probably not for you and stick with my Lemon Parmesan Salad.
Enjoy!
Ingredients:
2 hearts romaine lettuce
4-5 scallions, diced
1 small bunch fresh dill, chopped — this is the flavor you’re after so don’t omit unless you hate dill then go with another salad
4 oz. Feta Cheese, crumbled
*feel free to add chopped cucumbers
Dressing:
1/2 cup olive oil
1 large lemon, juiced
1/4 tsp. kosher salt
*1 teaspoon dried oregano –also optional
*cracked black pepper to taste -also optional
Directions:
Rinse your lettuce –then thinly slice. Dry well.
whisk together the oil, lemon juice and salt until smooth. Can be made ahead .
Place the first 4 ingredients in a large enough bowl to hold salad and toss. Toss all ingredients together .
That’s it folks!
*dressing holds for a few days in the fridge – probably a week
This dinner was just delicious. I used under 8 size shrimp. What this means is that there were about 8 to a pound , so rather large and the cooking times were perfect for them. You will probably have to adjust your cooking time depending on the size of your shrimp. Obviously the larger shrimp took a little longer to cook. Timing will vary depending on your oven and the size of the shrimp you use. The potatoes and asparagus times will remain pretty much the same. I just love cooking on one sheet in the oven! This recipe is a keeper and one I will re-visit often and maybe use different veggies, since I am the only one who ate the asparagus anyway.
Ingredients:
1 pound large shrimp ( anywhere from 8 – 16 count) is perfect – thawed, peeled and de-veined and leave the tails on
Extra – Virgin Olive Oil
3 cloves of garlic-minced
1/4 tsp. crushed red pepper flakes if you hate the spice you can omit it
2 Lemons, 1 for zest and juice of, the other 1 thinly sliced
1 lb. Asparagus-trimmed
1 lb. Fingerling Potatoes–halved lengthwise
Kosher Salt and Freshly Ground Pepper–read directions for amounts
Directions:
Preheat oven to 400 degrees.
Spray a large rimmed baking sheet for easy clean up
Place the shrimp in a large mixing bowl and drizzle with 2 Tbsp. Olive Oil . Add in minced garlic and crushed red pepper flakes. Stir to coat and set aside.
In another mixing bowl , toss the sliced potatoes with 1 Tbsp. Olive Oil. Season generously with Kosher Salt and Freshly Ground Black Pepper. Transfer Potatoes to the baking sheet in a single layer. Roast potatoes for anywhere between 20 and 30 minutes, or until they are almost tender.
While potatoes are roasting, toss asparagus with 1/2 Tbsp.of Olive Oil and season with Salt and Pepper, Set aside
Now add 1 Tablespoon Lemon Juice to bowl of shrimp and toss to coat. Season Shrimp pretty generously with kosher salt and freshly ground black pepper.
After 20 minutes or so remove potatoes from the oven and add asparagus and lemon slices to baking sheet. Continue to roast potatoes and asparagus for another 10 minutes, potatoes should be tender by now , pierce a potatoe with a fork to check for tenderness. If potatoes still need time you can leave them in for a few more minutes. Using a slotted spoon add shrimp to baking sheet and put back in the oven. Roast for another 10 minutes or until shrimp are pink-opaque and firm to touch. My shrimp took about 12 more minutes, this time will depend on your shrimp. I checked after 5 minutes and using tongs turned them over and continued cooking for another 7 more minutes.
When I removed from oven I sprinkled with lemon zest. Perfection on a plate!
*one added tip– after my shrimp is peeled and de-veined and before I am about to cook I always wrap my shrimp in some paper towels to dry them off. It helps with the oil and spices sticking to shrimp.
Cooking with Candi 