• Mediterranean Smothered Chicken

    Recipe adapted from Iowa Girl Eats.

    I Parras de la Fuente ngredients:

    • Olive oil
    • 4 small chicken breasts, pounded to an even thickness
    • Garlic salt and pepper, to taste
    • 8 oz. angel hair pasta
    • 2 TBSP olive oil
    • 1 large shallot, chopped
    • 3 garlic cloves, minced
    • 1 c. marinated roasted (or sundried) tomatoes, chopped
    • 1 can quartered artichoke hearts, drained
    • 2 TBSP capers, drained
    • 1 tsp. lemon zest
    • 1/2 c. chicken broth or water
    • 1/4 c. half & half (or heavy cream)
    • Juice from 1 lemon
    • 1/4 c. grated parmesan cheese
    • 1/4 c. chopped basil
    • Salt and pepper, to taste

    Tuscaloosa Directions:

    1. Heat olive oil in a large, nonstick sprayed skillet over medium-high heat; season the chicken with garlic salt and pepper and add to hot skillet. Saute for 3-4 minutes a side, or until no longer pink in the center. Remove to a plate then set aside.
    2. Cook pasta in a pot of salted, boiling water then cook until al dente. Drain then set aside.
    3. Let chicken skillet cool off the heat for a few minutes, then return to burner and reduce heat to medium. Add olive oil and shallots and saute until translucent, about 3 minutes. Add garlic then saute for 30 more seconds, stirring constantly.
    4. Add roasted tomatoes, artichoke hearts, capers, and lemon zest then saute until heated through, about 2 minutes. Add chicken broth/water, half & half, lemon juice, parmesan cheese, and basil then reduce sauce slightly, about 2 minutes. Taste and adjust seasoning, as necessary.
    5. Divide pasta among plates then top with a chicken breast. Smother with tomato and artichoke mixture.

    Mediterranean Smothered Chicken:

  • Jennifer Aniston’s Salad aka The Rachel Salad

    Israeli couscous has become a family favorite, so I subbed the quinoa for the Israeli couscous. You could also use bulgar, farro, couscous, etc.

    Recipe adapted from Iowa Girl Eats.

    Ingredients:

    Couscous Salad

    • 1 1/2 c. water
    • 1 c. Israeli couscous
    • 1/2 tsp. salt
    • 1 tsp. olive oil
    • 15oz can chickpeas, drained and rinsed
    • 1 English cucumber, diced
    • 1/2 small red onion, minced
    • 1/2 c. packed fresh parsley, finely chopped
    • 1/2 c. loosely-packed fresh mint leaves, finely chopped
    • 1/2 c. roasted salted pistachios, chopped
    • 1/2 c. (2oz) crumbled feta cheese
    • Salt and pepper, to taste
    • Mixed lettuce

    Lemon Dressing

    • 1/2 c. lemon juice (about 2-4 lemons)
    • 1/2 c. olive oil
    • 1 TBSP honey
    • Salt and pepper, to taste

    Directions:

    1. Lemon Dressing: Add ingredients to a jar with a tight fitting lid, or small bowl, then shake or whisk to combine.
    2. Couscous: Add water, salt, and olive oil to sauce pan and over medium high heat bring to a boil; once boiling, add the couscous and stir; then cover the sauce pan and lower the heat to simmer; simmer for 8-10 minutes, stirring occasionally. Transfer cooked couscous to a bowl.
    3. Add dressing: Add about 1/8 c. of dressing to the slightly warm couscous and toss well to combine. Set aside (or refrigerate) to cool completely.
    4. Salad: Add couscous to a large mixing bowl then add chickpeas through mint, and toss to combine. Add about 1/3 of the dressing and toss to coat. Taste and adjust seasoning.
    5. Serve: Add mixed lettuce greens to a plate, top with a generous scoop of the couscous salad; sprinkle the pistachios and feta on top and drizzle with dressing.

    Jennifer Aniston’s Salad: