Tag: dried oregano
Greek Style Roasted Chicken Breast
How about some delicious Mediterranean style chicken today??!!
- 2 chicken breast, sliced in half and pounded thin (making 4 cutlets)
- 3 cloves garlic, crushed
- 1 teaspoon dried oregano
- 2 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
Mix the garlic, oregano, salt, olive oil and vinegar together and marinate the chicken in the mixture for 2 to 3 hours in the fridge. Take out half an hour before cooking.
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- ½ cup all purpose flour
- 1 teaspoon salt
- Pepper
- 4 green onions, chopped
- 1 cup cherry tomatoes, chopped
- ½ cup kalamata olives, pitted and chopped
- 1 cup chicken broth
- ½ cup fresh dill, chopped
- Salt
Transfer the flour, salt and pepper to a wide bowl. Dredge the chicken pieces in the flour and set aside. Heat a wide frying pan with the butter and oil. Brown the chicken pieces on both sides for 3 to 4 minutes each or until they are golden brown. Take out of pan and transfer to a 350 degrees F oven to finish cooking. In the meantime, add more oil to the pan if needed and add the onions and sauté on medium heat for 2 minutes. Add the tomatoes and olives and sauté for 2 to 3 minutes. Add the chicken brown and bring to a boil and cook for 5 to 6 minutes or till the sauce has reduced to about half. Add the dill and salt if needed. Serve the sauce over the chicken cutlets.
Blackened Red Snapper
This is an easy, fast and super healthy recipe… I am trying to cook fish at least twice a week and this is a great one.
- 4 red snapper fillets
Spice Rub
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon ground coriander
- 1 tablespoon salt
- Lemon slices
Mix the spices in a small bowl and sprinkle all over the fillets.
- 2 tablespoons extra light olive oil
Heat a cast iron skillet and add the oil. Add the fillets skin side down and cook till almost opaque. Turn and cook the other side for another minute. Serve with lemon slices.
Pasta with Chicken and Zucchini
I love making roast chicken for many reasons. One reason is the leftovers. I like coming up with something completely different with yesterdays leftovers.
In this case, I had about a cup of shredded chicken from the delicious roast chicken. I also always keep fresh tomato sauce in my fridge all the time. Once a week I buy fresh tomatoes and make a quick fresh sauce. I wanted to add some vegetables and noticed a zucchini in my fridge. I then remembered my daughter’s look every time I serve zucchini- so I decided to peel it, chop it and add it to the mix with some carrots- she noticed the carrots but not the zucchini. The chicken and tomato sauce mixture was delicious. I quickly boiled some pasta and we had a delicious, quick and healthy meal.
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Chicken Cheese Steak
I made this sandwich after I reviewed a local eatery in Maplewood- Maplewood Deli and Grille. My friend and I had a quick meal including a chicken cheese steak sandwich and an order of fries. I love eating fries but never end up ordering them- too much fat. These fries were incredible with some kind of a flour coating- oh my, talk about carb heaven!
The sandwich was delicious as well. One of the best things about it were the crispy potatoes topping the chicken and the green peppers.
As I thought of replicating this sandwich, I knew I would make it healthier, but how? I used white meat chicken pieces for the filling and paired fresh green peppers and onions for the sandwich. To replicate the potatoes I diced them up small and roasted them in a very hot oven with a bit of olive oil. You can also cook them on the stove in a skillet- as shown below. It resulted in really crispy potatoes- yum!
The sandwich was delicious- a whole meal. It had the meat, veggies and potatoes- what more do you want? It was fresh tasting and crispy and crunchy. I served it for dinner with beer for my husband and wine for me. That’s right, I had a glass of wine with the sandwich- I like my wine and it was delicious!
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Indian Omelet Sandwiches with Potato Home Fries
After a busy, hectic but delicious Thanksgiving weekend I am usually in the mood for ethnic food. I crave really spicy food. In fact I wanted it so much that I went to Edison and ate Indian street food to my hearts content.
The craving for spicy food prompted this particular meal. It makes a great breakfast but I made it for dinner. This Indian style omelet is served on the streets in Delhi, where I grew up. I remember going to an open market near our home and eating this with white bread. Yum- white bread is delicious and so I decided to buy a crispy baguette and make omelet sandwiches. Onions and chilies are chopped and sauteed. Eggs are beaten with fresh cilantro, salt, cayenne pepper and garam masala. I added extra cayenne in mine- yum!
While I was trying to decide what to serve with the sandwiches, home fries came to mind. While I was in school, my parents owned a deli. My Mom would make the most delicious potato home fries to serve with breakfast sandwiches. I replicated those for this meal. The home fries are quite easy to make – boiled potatoes, green or any colored peppers and the key ingredient was dried oregano. The were cooked on the griddle until crispy. At home, I made them in a cast iron skillet to ensure a nice golden brown color and even cooking.
The whole meal turned out really delicious. I made a cheese omelet for my daughter as she is not into the spicy egg concoctions. I gave her some veggies on the side and called it a night. I somehow didn’t feel like drinking wine with this particular meal- I guess my childhood memories didn’t include the alcoholic beverage. Although a beer or a riesling would be delicious!
- 4 large eggs
- 1 teaspoon salt
- 1 teaspoon garam masala
- ½ cayenne pepper
- ½ cup cilantro, chopped
Beat the eggs with salt, garam masala, cayenne pepper and cilantro and beat well. Keep aside.
- 2 teaspoons extra light olive oil
- 1 medium onion, chopped
- 2 serrano chilies, chopped
2 sour dough rolls, cut in half and toasted
In a large non-stick frying pan, add olive oil. Add the onions and chilies and sauté on medium heat till the onions are golden brown- about 5 minutes. Add the egg mixture and cook on medium heat till the egg mixture begins to cook. Roll into an omelet shape and cut into half. Serve each half in the toasted roll with home fries on the side.
Home Fries
- 4 medium yellow potatoes cut into 1 inch pieces
In a small saucepan, add the potatoes and top with cold water. Bring to a boil and simmer for 10 minutes or till the potatoes are soft.
- 2 tablespoons extra light olive oil
- ½ red pepper, chopped
- ½ yellow pepper, chopped
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 2 teaspoons salt
- ½ teaspoon cayenne pepper
- 1/4 cup cilantro, chopped
In a non stick frying pan, add the olive oil. Add the peppers and potatoes. Mix well and cook on medium high heat, turning once in a while so the potatoes begin to brown. Add the oregano, garlic powder, salt and cayenne pepper. Mix well and cook for another 15- 20 minutes or, till the potatoes are crispy and golden brown. Check for seasonings and sprinkle with cilantro and serve with egg sandwiches.