Your Cooking Coach
Show MenuHide Menu

Tag: fresh dill

Roast Chicken with Orzo and Kale

September 28, 2016

This is a great, yummy, one pot meal to make through the week- doesn’t take very long but it tastes like you have spent hours cooking it!

  • 5 to 6 chicken thighs with skin on
  • 1 lemon, cut into wedges
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon dried oregano, crushed
  • 3 garlic cloves, smashed
  • 2 teaspoons salt

Marinate the chicken thighs in an oven-proof pan with the lemon, dill, oregano, garlic and salt. Mix well with fingers and keep aside for 3 to 4 hours in the fridge. Take out of the fridge 30 minutes before roasting. Preheat oven on 400 degrees. Roast for 30 minutes. Turn the broiler on and broil the chicken pieces until they are golden brown. Take out of the oven and keep aside. It is okay if the chicken is not cooked through.

  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1½ cups orzo
  • 3 cups chicken broth plus more if necessary
  • 5 ounces baby kale
  • Salt

Heat a saucepan with butter and oil. Add the orzo and sauté on medium heat for 1 to 2 minutes. Add the broth and bring to a boil. Lower heat and simmer and add the chicken pieces including the lemon pieces and let simmer for about ten minutes or till the pasta is cooked and the chicken is cooked through. Add the kale slowly till all is wilted. Add more broth if necessary. Take the lemon pieces out. Mix and check for seasonings. Serve warm.

 

 

Greek Style White Bean and Cucumber Salad

September 27, 2015

I made this delicious salad for my book club meeting the other day and it was a big hit. This salad is perfect for a meal or as a side with any meat or fish… either way, it is yummy!! I love the Greek flavors including the feta and dill!!

  • 1 14 ounces can of Cannellini beans, rinsed and drained
  • ½ English cucumber, chopped
  • 2 cloves garlic, grated
  • ½ cup fresh dill, chopped
  • ½ cup fresh parsley, chopped
  • Juice of one small lemon
  • 2 tablespoons extra virgin olive oil
  • ½ cup feta cheese, crumbled
  • 1 to 2 teaspoons salt

Add all the ingredients to a serving bowl, mix well and let the salad sit for at least an hour before serving.

Chicken with Lemon and Dill

September 14, 2014

Simple, simple dish to make through the week…

  • 2 pounds chicken breast, cut into chunks
  • Juice of half a lemon
  • 2 tablespoons extra virgin olive oil
  • ¼ cup fresh dill, chopped
  • 1/3 cup fresh parsley, chopped
  • 1 teaspoon dried oregano, crushed
  • 1 teaspoon salt

Marinate the chicken chunks with the lemon juice, olive oil, dill, parsley, oregano and salt for 2 to 3 hours. Skewer the chicken pieces and grill till done. Serve warm.

Quick Parsnips

April 7, 2014

This was a great accompaniment with the fish… I served a crunchy salad to add some texture to the dish…

  • 2 tablespoons butter
  • 1 packet parsnips, cut into 3 to 4 inch sticks
  • ¼ cup ground nutmeg
  • Salt
  • ¼ cup fresh dill, chopped
  • ¼ cup fresh parsley, chopped

Heat the butter in a medium frying pan. Add the parsnips and sauté to coat well. Add the nutmeg and salt. Saute on medium heat for 2 to 3 minutes. Cover with lid and cook on low heat for ten minutes. Take the lid off and make sure the parsnips are soft but not mushy. Garnish with dill and parsley.

Baked Grouper with Mustard Sauce

April 6, 2014

I saw the Barefoot Contessa and she made a version of this yummy dish. I changed it up a bit and came up with this recipe. It is yummy and easy to make…

  • 4 grouper fillets
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 medium shallot, finely diced
  • ¼ cup fresh dill, chopped
  • ½ cup parsley, chopped

Preheat oven to 450 degrees F.

Mix the mayonnaise, mustard, shallot and fresh dill in a small bowl. Place the fish fillets in an ovenproof dish. Slather the sauce all over and bake for 10 to 12 minutes, depending on the thickness of the fillet. Garnish with parsley and serve.