Tag Archive for chicken

Roasted Chicken with Red Peppers and Tomatoes

 

 

Roasted Chicken with Red Peppers and Tomatoes

Ingredients:

1 whole chicken, cut into pieces. You can learn how to do this from Mark Brittman in his amazing cookbook, How to Cook Everything (and he does mean everything).

olive oil for cooking

2 red peppers, seeded and sliced

1/2 onion, peeled and sliced

3 large cloves of garlic

1/4 teaspoon pepper, salt, mint, thyme, parsley

5 or 6 tomatoes, sliced and sliced again, or diced

pasta, rice, quinoa, or another grain to serve the chicken with

Directions:

1) Place the chicken in a roasting pan, cook at 450° for 15 minutes uncovered (put a little olive oil on the bottom of the pan to help with sticking).

2) While the chicken is cooking, heat olive oil in a skillet on medium heat. Cook the red peppers, onions and garlic until tender. Probably 7-10 minutes. Then add the tomatoes and spices. Cook until the tomatoes are soft and the herbs are blended. Probably about 10 minutes.

3) Carefully add the vegetables to the chicken in the oven.

4) Carefully cover the pan with a lid or foil.

5) Cook for an additional 25 minutes.

6) While that is cooking, make your grain of choice.

7) When your chicken is done, serve over rice, quinoa, pasta, or other grain.

Lavender and Tomato Chicken Cutlet Salad

Today we decided to try out a Chicken Cutlet Salad using lettuce we grew in our own garden.

Lavender and Tomato Chicken Cutlet Salad

Lavender and Tomato Chicken Cutlet Salad

Chicken Cutlet Salad

(Note, you can try this recipe hot or cold. We tried it hot, which was…interesting. For a cold salad, you’ll have to prepare everything and chill it before you serve it, so allow more time.)

Ingredients:

2 chicken breasts

5 or so tablespoons of balsamic vinegar

Herbs de Blanco

Herbs de Blanco is made in Blanco, Texas by my friend Tasha Brieger and available online or at Brieger Pottery in Blanco, Texas.

2 teaspoons of Hill County Lavender‘s Herbs de Blanco Spice Blend (Made by my friend Tasha Brieger, and available at DrHeathersHerbs.com) If you don’t have Tasha’s spice blend, you could make a mixture of your own. If you just want to use one herb you could choose basil, rosemary, or oregano.

salt and pepper to taste

4 or 5 tablespoons olive oil to cook the chicken in

1 0r 2 ripe tomatoes, diced

Homegrown tomatoes have so much flavor!

Homegrown tomatoes have so much flavor and color!

some diced red onion for the salad, if you like onions

You can cook the onion with the chicken, or have it raw on your salad, whichever you prefer.

You can cook the onion with the chicken, or have it raw on your salad, whichever you prefer.

 

enough salad for two salads

Fresh salad from our garden made this even more enjoyable.

Fresh salad from our garden made this even more enjoyable.

Directions:

1) I diced the chicken and tossed it with balsamic vinegar (save 1 tablespoon for later), Herbs de Blanco, salt, and peper.

Herbs de Blanco is a nice light spice blend for cooking chicken.

Herbs de Blanco is a nice light spice blend for cooking chicken.

2) Heat the olive oil in your pan, add the chicken, cook until the chicken is fully done. You can choose to add the onions and cook them with the chicken if you would like, or you can save them to eat raw on your salad later.

Cook the chicken until its well done.

Cook the chicken until its fully done.

3) Add at that tablespoon of balsamic vinegar you were holding back, the tomatoes, and some salt and pepper to taste. Cook the tomatoes until they are tender, but not mushy.

4) Arrange your salad greens on the plate, add the onions if eating them raw, the tomato mixture, and the chicken.

Lavender and Tomato Chicken Cutlet Salad

Lavender and Tomato Chicken Cutlet Salad