Roasted Mustard Lime Chicken

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Ingredients:
2 lbs. chicken pieces
1/2 cup fresh lime juice
1/3 cup dijon mustard
1 red onion (sliced)
3 tbsp. olive oil
1 tsp. sea salt
1/2 tsp. black peppr
1 lime (seeds removed, sliced thin)
Directions:
Preheat oven to 400 degrees.
1. In a large bowl, mix chicken pieces with lime juice, dijon mustard, salt and pepper. Mix well. Refrigerate for at least 2 hours. You can even refrigerate overnight.
2. In a large baking pan, coat bottom with olive oil. Add all chicken pieces. Put red onions on top. Cover with tin foil and make a few holes in it.
3. Put in oven. After 30 minutes, remove tin foil. Cook for additional 25-30 minutes, until chicken is well cooked and a little crispy.
Garnish with room temperature lime slices.

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Pear Cranberry Walnut Salad

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Ingredients:

1 lb. mixed greens (rinsed and drained well)

12 cherry tomatoes (cut in half)

1/2 cup dried cranberries

3 ripe pears (peeled and cut into pieces)

1 cup goat cheese (crumbled)

1 cup walnuts (chopped)

Dressing Ingredients:

4 tbsp. olive oil

3 tbsp. red wine vinegar

2 tbsp. honey

1 tsp. sea salt

Directions:

1. In a large bowl, put all salad ingredients and refrigerate for 2 hours.

2. In a small bowl, mix dressing ingredients.

3. Remove salad from refrigerator.

4. Pour dressing on top and mix well.

Hummus and Melitzanosalata (Eggplant) Stuffed Kumatos

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Kumato’ is a trade name given to a patented cultivar of tomato developed in Spain called ‘Olmeca’. It is grown in Spain, France, Belgium, the Netherlands, Switzerland, Greece, Turkey, The Isle of Wight Canada and Australia by specially selected growers. You can find Kumatos during the summer months at select produce stores.

Ingredients:

12 kumato tomatoes

my hummus recipe (see link)

my melitzanosalata (eggplant) recipe (see link)

Stuff half of the kumatos with hummus and the other half with melitzanosalata .

Serve chilled.

https://cookingwithmrc.wordpress.com/2013/04/29/hummus/

https://cookingwithmrc.wordpress.com/2013/04/29/melitzanosalata/

Tomato Onion Penne With Garlic and Basil

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Ingredients:

1 lb. pasta

8 plum tomatoes (chopped)

1 small onion (minced)

2 cloves of garlic (minced)

1 tsp. sea salt

2 tbsp. fresh basil (chopped)

parmesan cheese

3 tbsp. olive oil

Directions:

1. In a large skillet, put 3 tbsp. of olive oil. Add onions and garlic. Sauté for a minute. Add tomatoes and sea salt. Stir. Cook on a medium heat for about 10-12 minutes or until tomatoes are soft.

2. Cook pasta to desired taste. Drain well.

3. Put pasta in a large bowl. Pour some sauce on top. Sprinkle with fresh basil and parmesan cheese.

Linguine With Shrimp and Olives

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Ingredients:

1 lb. Linguine

1 lb. shrimp

1 cup of assorted olives in olive oil (room temperature) *pitted is better

tomato sauce

parmesan cheese (grated)

Directions:

1. Remove tails from shrimp. Boil for 5 minutes and drain well.

2. Add shrimp to your tomato sauce.

3. Boil linguine for 10 minutes or to desired taste. (Drain well)

4. Heat sauce and shrimp.

5. Put shrimp and some sauce on top of linguine.

6. Pour olives over linguine. Mix well.

7. Put grated parmesan cheese on top.

Serve hot.