Spicy Wine Braised Chicken

Shown here with both Ginger Lime Brown Rice and with white rice. Can be made with optional ingredients that produces a bolder, spicier dish.


INGREDIENTS
2    tablespoons olive oil
1    teaspoon cumin seeds
2    medium white onions, quartered and sliced thinly
3    cloves garlic, minced
1    cup dry white table wine
1    cup low sodium chicken broth
1    teaspoon powdered ginger
1    teaspoon smoked paprika
2    bay leaves
3    each chicken legs and thighs, skinless

METHOD
I a large skillet, add two tablespoons olive oil over medium heat. When the oil heats up, add the cumin seeds and cook for 10 to 15 seconds until you can smell the fragrance. Add the onions and simmer for 6 to 7 minutes until they are tender and translucent. Add the garlic and cook for 1 minute. Add the white wine and chicken broth and bring to a boil. Add the ginger, smoked paprika and bay leaves. Reduce the heat to a simmer.

Add the chicken to the skillet and cook over low heat for about 15 to 20 minutes, turning once, until the chicken is cooked through. Discard the bay leaves and serve with either brown or white rice (about 4 to 6 servings.)

The spices in this dish match the spicy taste of the Guglielmo Private Reserve Barbera and bring out the fruitiness of the wine at the finish.

For a different approach to this dish, add a 15 ounce can of diced tomatoes, drained, substitute red wine for the white wine and add 1/2 teaspoon crushed red pepper flakes, all before adding the chicken to the sauce. The PR Barbera will still mesh with this dish but in a different way, since it now will closely match the flavor profile of the food.

Cassoulet

INGREDIENTS
BEANS
2    cups dry white, navy or great northern beans
3    cups chicken broth
3    cups water

VEGETABLES
1    slice thick cut bacon, diced to ½ inch
1    medium onion, diced small (1 cup)
2    ribs celery, diced small (1 cup)
2    medium carrots, diced small (1/2+ cup)
4    cloves garlic, minced
2    cups dry white table wine
2    tablespoons tomato paste

SPICES
½   teaspoon fresh ground pepper
1    tablespoon dried rosemary
1    tablespoon dried thyme
2    tablespoons dried parsley leaves
2    bay leaves

MEAT
2    tablespoons olive oil
8    ounces pork loin, cut to ½            inch cubes
2    chicken thighs, skinless, boneless cut to ½  inch cubes
8    ounces kielbasa or polish sausage, sliced to ½ inch coins

TOMATOES
1    can (15 ounces) diced tomatoes

METHOD

Place the beans into a large sauce pan and add the broth and water. Bring to a boil and reduce the heat to a simmer and cook for 1 hour or until the beans are softened.  Alternatively, soak the beans overnight in the broth and water and then cook for 20 minutes. In a large skillet, brown the bacon until crisp. Remove the bacon to the saucepan with the beans and remove all but 1 tablespoon of the fat from the skillet (pour into the garbage, not down the drain.)

Add the onion, celery, carrot and garlic to the skillet and cook, stirring, for 5 to 6 minutes. Add the wine and tomato paste. Add all the spices and the bay leaves, combine, cook for 5 to 6 minutes and pour into the beans.

Preheat the oven to 350 F. In a large skillet, heat the olive oil over medium-high heat and brown each of the meats (pork, chicken and sausage) individually about 5 to 6 minutes, removing each when browned to the sauce pan with the beans. Add the tomatoes to the pan and mix, then place into an oven-proof casserole dish, preferably pottery. Bake covered for 40 to 60 minutes until the beans are tender. Remove the bay leaves and serve.

Pork, Port and Mushrooms

Believe it or not, the finished product is not sweet. I was as surprised as could be when I first tasted it.

 INGREDIENTS

½     cup whole wheat flour
1      teaspoon garlic powder
1      teaspoon dried oregano
1      pound pork sirloin, in 1 inch cubes
2      tablespoons olive oil
1      tablespoon butter or butter substitute
1 ¼  cups Emile's Port Wine or equivalent
1      medium white onion, diced
5      cloves garlic, minced
½     tablespoon dried oregano
½     tablespoon dried thyme
2      cups sliced Crimini mushrooms (1 package)

METHOD

In a medium bowl, combine the flour, garlic powder and teaspoon of dried oregano. Dredge the cubes of pork n this mixture and set aside.

In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and combined. Add the onion and simmer for 5to 6 minutes until tender. Add the pork and, stirring often, brown on all sides, about 5 to 6 minutes. Add the minced garlic and cook for 1 minute. Add the port wine and spices, cover and simmer for 10 minutes.

Add the mushrooms, stir well, and cook for 4 to 5 minutes until the mushrooms are well cooked and tender. Remove from the heat and serve immediately either plain or over pasta noodles such as pappardella or egg noodles. The recipe will provide 3 to 4 servings or 6 to 8 over pasta.

Beef and Cabbage

A simple dish with easy ingredients. Not gourmet but quite good

INGREDIENTS

1          tablespoon olive oil
1          pound low fat ground beef
1          small white onion, chopped fine
2          cups thin sliced celery
1          cup low sodium beef stock
½         tablespoon garlic powder
2          tablespoons cider vinegar
1          teaspoon caraway seeds
1          cup low or non-fat yogurt
1          head green cabbage, cored, sliced and chopped

METHOD

In a large skillet, heat the olive oil over medium heat and add the ground beef. Use a fork to separate the beef while it simmers. Cook for 4 to 5 minutes until it is thoroughly broken apart and browned. Add the onion and cook for 4 to 5 minutes until the onions are tender.

Add the beef stock and scrape any brown bits off the bottom of the pan. Add the garlic powder, cider vinegar, caraway and yogurt, stirring them in. Add the cabbage, cover and cook until tender, about 5 to 6 minutes, stirring every 2 to 3 minutes

Serve immediately and garnish with chopped chives or flat leaf parsley. Will serve 4 to 6 people as a main dish.

Beef and Squash

INGREDIENTS
3          tablespoons  olive oil
1          medium white onion, chopped
3          cloves garlic, minced
2          pounds beef stew, in 1 inch cubes
2          tablespoons all purpose flour
1          cup Marsala wine
1 ½      pound Butternut or Acorn squash

 peeled and cut into 1 inch cubes

¼         cup sun dried tomatoes, chopped
1          tablespoon dried rosemary
1          tablespoon dried thyme
3-4      cups low sodium beef broth
1          pound pasta noodles or 2 cups rice

METHOD

In a large sauce pan, heat the olive oil over medium heat and add the onions. Cook until the onions are tender and add the garlic. Cook for one minute and add the beef cubes. Cook the beef, stirring, until it is well browned on all sides, about 5 to 6 minutes.

Mix the flour with the Marsala and add to the sauce pan. Scrape up any brown bits from the bottom of the pan. Add the squash cubes, the sun dried tomatoes, the rosemary and thyme, and enough beef broth to barely cover the beef and squash. Stir to combine and bring the stew to a boil.

Reduce the heat to a simmer, cover and cook for 45 to 60 minutes, until the beef is tender. With a slotted spoon, remove the beef to a serving bowl (along with some of the sun dried tomatoes.) Transfer the squash and liquid to a blender or food processor and puree, adding it back to the serving bowl. Serve immediately over your favorite pasta noodles or rice, cooked to package directions.

Cannellini with Sausage

INGREDIENTS
1          tablespoon olive oil
2          Italian sausages, sliced (about 1 ½ cups)
1          large onion, chopped (1 cup)
3          large cloves garlic, minced
1          cup POMI chopped tomatoes
1          bay leaf
1          teaspoon dried thyme
1          teaspoon dried basil
1          cup beef broth
1          tablespoon tomato paste
1          can Cannellini beans (15 ounce)

METHOD
In a medium skillet, add the olive oil over medium heat and brown the sausage slices. Remove and set aside. Add the onion and garlic to the skillet. Saute the onion and garlic until soft, about 5 to 6 minutes and add the sausage pieces, tomato, bay leaf, thyme, basil, beef broth  and tomato paste..

Increase heat to bring this to a boil, lower the heat and simmer for 12 to 15 minutes to blend the flavors. Remove the bay leaf and add the beans, stirring them in. Simmer for 3 to 4 minutes until the beans are warmed, remove from the heat and serve.

TO START WITH DRY BEANS

Use 1 pound of dry beans. Pick through them to remove any rocks and bad beans and rinse. Cover with 6 cups of water n a large sauce pan, cover and bring to a boil. Cook for 2 minutes, remove from the heat and let stand for 1 hour. Add at the same place in the recipe, but extend final cooking time until beans are tender, 45 to 50 minutes or longer.

SLOW COOKER RECIPE

Prepare as above with dry beans and place everything into a slow cooker for the final cooking time. Cook on high for 5 hours or on low for 10 hours. Neither of the dry bean options have been tested in my kitchen, but I have them both “on good authority“ from the Internet.

Chicken Garbanzo Stew

INGREDIENTS
2          tablespoons olive oil
½         pound chicken breast, cut into 1 inch pieces
1          small white onion, chopped
1          red or orange bell pepper, diced to ½ inch
3          cloves garlic, chopped
1          tablespoons ground cumin
2          tablespoons tomato paste
1          pinch red pepper flakes
2          cups water or chicken broth
2          bay leaves
1          can (15 ounce) garbanzo beans – chickpeas

METHOD

Heat the olive oil in a large sauce pan over medium heat. Add the chicken pieces and cook, stirring occasionally, until the chicken is well browned on all sides. Add the onion and red bell pepper, simmer for 4 to 5 minutes. Add the garlic and cook for 1 minute.

In a small bowl, mix the cumin, tomato paste and red pepper flakes with a little of the water or broth. Add, along with the remaining water/broth to the sauce pan. Scrape up any brown parts at the bottom of the pan. Add the bay leaves, reduce the heat to low-medium and cook for 10 minutes.

Add the drained chick peas to the sauce pan and cook for 5 minutes. Let the stew cool for a few minutes and serve immediately. Produces 2 to 4 medium sized servings as a side dish.

Seafood Gumbo

INGREDIENTS
12        little neck clams, in the shell
½         cup dry white table wine
12        medium (4 inches long) shrimp, shelled and deveined
6          scallops, rinsed and quartered
½         pound solid fish fillet, such as cat fish, cut to 1 inch squares.
12        okra, rinsed and sliced ½ inch thick crosswise
½         recipe basic gumbo (elsewhere in this blog)

 METHOD

In a medium sauce pan, add the clams and white wine. Cover and cook over medium-high heat for 10 minutes until all the clams are opened. If any do not open, discard them. Set aside both the clams and the liquid, strained.

In a large skillet, add the clam broth, shrimp, scallops, fish chunks and okra. Cook over medium heat until the shrimp are cooked and the okra is tender. Add the gumbo and mix well. Cook for another 4 to 5 minutes to integrate the flavors, remove from the heat and serve immediately, garnished with the clams in their shells. This recipe will serve 2 people as a main dish or 4 as a side dish.

Chicken and Sauaage Gumbo

INGREDIENTS
2          tablespoons olive oil
1          large chicken breast, cut to ½ inch cubes
1          medium onion, diced (about 1 cup)
1          medium red bell pepper, diced (about 1 cup)
3-4      stalks celery, diced (about 1 cup)
3-4      cloves garlic, mashed
3          large (5 to 6 inch) cooked sausages cut ¼ inch slices
10-12  whole okra, ends removed, sliced ½ inch thick rounds
1          recipe basic gumbo (elsewhere in this blog under RICE)

 METHOD

Heat the olive oil over medium heat in a large skillet and add the chicken pieces. Cook the chicken pieces, turning often, until well browned on all sides, about 6 to 7 minutes. Add the onion, bell pepper, celery and garlic and continue to cook until the vegetables are softened, about 4 to 5 minutes.  Add the sausage slices and okra and cook for another 2 to 3 minutes.

Remove from the heart and combine with the basic gumbo rice. Return to a low heat, cover and warm for 5 to 6 minutes. Serve immediately.

Basic Gumbo Recipe

The recipe below is the basic gumbo preparation. To this are added the meats and vegetables of the particular “Gumbo” you are preparing. Regardless of what else goes into gumbo, Okra must be one of the ingredients or “it jist ain’t gumbo.”

INGREDIENTS
½         cup all purpose flour
½         cup olive oil or other cooking oil (eg, Canola)
2          cups low sodium chicken or homemade broth
1          tablespoon dry ground cumin
1          tablespoon dry sage
1          tablespoon paprika
1          teaspoon dry red pepper flakes
½         teaspoon Cayenne pepper (or more to taste)
1 ½      cups Arborio or other long grain rice
½         cup water

METHOD

In a large skillet, combine the oil and flour and mix to an even, smooth consistency. Place the skillet over medium heat and cook for about 5 minutes, stirring constantly. Increase the heat to medium-high and continue cooking and stirring until the roux turns deep reddish brown.

Remove from the heat and slowly add the broth, stirring. Once all the broth has been added, add the spices and whisk them in. Add the rice and water. Return to a low heat, cover and cook for about 20 minutes. Every 5 to 6 minutes, uncover and stir the mixture, making sure to scrape the bottom of the pan. If it looks like the mixture is getting really dry, add water ¼ cup at a time, but do not over-water.

When the rice is finished and al dente, you can add the meats and vegetables to complete the gumbo recipe. This recipe will make gumbo for from 4 to 8 people, depending on what other ingredients are added.

Artichoke Chicken with Rice Beans

A quick meal made from a few cans and jars that will delight anyone who likes artichokes.

INGREDIENTS
2    cups boiling water
1/2 cup Arborio rice
2    tablespoons olive oil
1    small white onion, diced
1    skinless, boneless chicken breast, cut into 1/2 inch cubes
3/4 cups dry white table wine or low sodium chicken broth
1/2 cup roasted red bell peppers, chopped
1    jar (6 oz) marinated artichoke hearts, drained, halved
1    tablespoon dried leaf parsley
1    can(15 oz) white kidney beans (Cannellini), drained

METHOD
Pour the Arborio rice in to the pan of boiling water, stir a bit and set a timer for 7 minutes. When the rice is done, drain and set aside.

Meanwhile, put the olive oil into a large skillet over medium heat and add the chopped onions. Cook for 4 to 5 minutes until the onions are translucent - do not allow them to turn brown or golden. Add the chicken pieces and continue to cook, stirring occasionally, for 5 minutes or until the chicken pieces are browned on all sides.

Add the chicken broth/wine and continue to cook for 3 to 4 minutes. Add the roasted peppers, artichoke hearts, Artichoke dip and the parsley. Stir well to mix the ingredients and add the cooked rice. Stir into the rest of the ingredients and cook for 1 minute. Add the beans, mix them into the dish, and cook until all the ingredients are well heated. Remove from the heat and serve. Add a salad and a vegetable for a hearty meal for two.

Pork, Pecan and Portobello

INGREDIENTS
2    strips thick-cut bacon
2    pound pork loin roast (1 1/2 to 2 pounds)
1    5 to 6  inch portobello mushroom
1    cup whole pecan halves
2    cloves garlic, minced
1    cup Guglielmo Marsala wine

METHOD
Preheat the oven to 350 F degrees and place an oven rack in the middle position. Cut the bacon in half lengthwise and crosswise into 1/2 inch pieces. In a large skillet over medium-high heat, cook the bacon until nearly crisp, 4 to 6 minutes. Remove the bacon with a slotted spoon to paper towels to drain and reserve.

In the same skillet over medium-high heat, brown the pork loin on all sides and place it into a 9 by 9 inch or similar baking dish. Remove the stem from the portobello mushroom and discard. Cut the mushroom into 1 inch cubes and place around the pork loin in the baking dish. Add the bacon pieces, the pecan halves and the garlic. Pour in the Marsala wine and put the baking dish into the oven. Bake for 40 to 45 minutes until the pork is thoroughly cooked.

Remove from the oven and remove the pork from the vegetables to a cutting board and slice into 1/2 inch slices. Put 2 to 3 slices onto each individual serving plate, add some of the vegetables, pour some of the sauce over both pork and vegetables and serve. This recipe will serve 3 to 4 people.

Green Tomato Lasagna

This recipe is for a 4 by 9 baking dish but can be doubled for a larger (8x9) baking dish

INGREDIENTS
4    lasagna noodles
1    recipe bechemel sauce (look in this blog)
1    medium green tomato, chopped finely
1/2 teaspoon dried thyme
5    to 6 medium green tomatoes
1/4 cup grated white cheese (eg., Parmesan)

METHOD
In a large sauce pan, put the lasagna noodles in hot water to cover and set aside. Make the bechemel sauce and set aside. Place the chopped green tomato in 1/2 cup of water and bring to a boil. Boil for 3 minutes and drain. When cooled, add to the bechemel sauce, add the thyme and stir to mix well.

Remove the stem and hard white portion of all the tomatoes. Using a mandolin or similar slicer, set to position 2, slice off the top skin (stem side) of the tomatoes and discard. Slice the tomatoes until only the smallest bottom piece of each is left and discard that. Divide the slices into three portions.

Assemble the lasagna by adding a few tablespoons of sauce to the bottom of the 4x9 baking dish. On top of than place one of the noodles. A few more tablespoons of sauce and one of the three piles of tomato slices, evenly spaced, go in next. Repeat two more layers and add the last noodle on top of the third layer. Add whatever sauce is left, evenly cover with the cheese and bake for 20 to 25 minutes, until the cheese is just beginning to brown. Remove, let it cool for a few minutes, and serve. Will make 2 servings.

Green Tomatoes and Chicken

INGREDIENTS
2    medium green tomatoes
2    tablespoons olive oil
1    medium white onion
1    medium Yukon Gold or white potato
1/4 cup chicken broth
1/2 teaspoon died sage

METHOD
Cut the end skin off the tomatoes, remove the stem portion and slice the tomatoes crosswise 1/8 inch thick. Cut the slices into eighths. In a medium skillet, warn the olive oil over medium heat and add the tomatoes. Peel and cut the onion in half and cut the halve into thin slices crosswise and add them to the skillet. Cook, covered, over low heat stirring occasionally.

Peel the potato and cut into 1/4 inch cubes. Place in to a small sauce pan and add water to just cover the potatoes. Bring to a boil and reduce heat to a simmer. Cook for 4 minutes, drain and reserve. 

Cut he chicken breast in to 1/2 inch cubes and place into a small sauce pan. Add the chicken broth and bring to a boil. Reduce the heat and continue cooking until the chicken is well seared on all sides. Add to the skillet.

Add the potatoes and the sage to the skillet and continue to simmer for 4 to 5 minutes to mix all the flavors. Remove from the heat and serve immediately. Will serve 2 to 3 persons.

Roasted Halibut

This recipe will work with almost any fish fillet that isn't too thick (less than one inch). For thicker fillets, either butterfly them or fillet them further to get down to one inch.

INGREDIENTS
2    tablespoons olive oil, divided
2-3 shallots, minced (1/2 cup)
1    tablespoon minced garlic
1    fillet halibut or striped bass (1 to 1 1/2 pounds)
1    tablespoon dry white table wine
      salt
1    teaspoon lemon juice
1/2 teaspoon dried dill weed

METHOD
Preheat the oven to 350 F degrees. In a small skillet, add 1 tablespoon olive oil over medium heat. Add the shallots and garlic and simmer them for 4 to 5 minutes to soften them. Place the shallot mixture in a baking dish and shape to the size of the fish fillet. Pour the wine over the shallot mix.

Place the fillet onto the bed of shallots and sprinkle with the lemon juice. Oil the top side of the fillet with the remaining olive oil. Add a bit of salt and sprinkle with the dried dill. Roast the fish on the top shelf in  the oven for about 12 minutes until the fish flakes easily. Remove from the oven and carefully transfer to a serving plate with the shallots and any juices. Will serve two people. Pairs well with the Balsamic Glaze found elsewhere in this b log and with Private Reserve Chardonnay.

Based upon a recipe in Food and Wine magazine, April 2011

Potato Crusted Fish Filets

Not only does this dish look really cool (I need a better drizzling device than what I used here) it also tastes great. The mixed flavors of potatoes and fish, fish and polenta, with or without sauce, and polenta with sauce are all very good. This dish will amaze everyone at the table when it is served. I was amazed myself. (You may want to double the sauce recipe - it is that good)

INGREDIENTS
Fish
3-4 fish fillets (6-8 ounce each) halibut, tilapia, flounder, etc.
2    tablespoons olive oil, divided
      egg wash - 1 egg beaten with 1/4 cup of water
2-3 small diameter Yukon Gold or white potatoes

Sauce
1/2 cup dry white table wine
1/4 cup white wine vinegar
1    medium shallot, chopped
1    dash ground white pepper
1/4 pound butter or butter substitute
1    tablespoon Dijon style mustard

1    recipe Creamy Polenta (elsewhere in this blog)
2    tablespoons chopped flat leaf parsley

METHOD
Preheat the oven to 375 F degrees. Brush one side of the fish fillets with olive oil and place them oil-side down on a baking sheet. Brush the upper side with the egg wash. Using a mandolin, thinly slice the potatoes into round slices. Dip them or brush them with olive oil and place them on top of the fish fillets, overlapping each other to resemble fish scales. Bake for 10 to 15 minutes until the potato slices are beginning to brown.

Meanwhile, in a shallow skillet over medium heat, add the white wine, wine vinegar, shallots and white pepper. Cook for 6 to 8 minutes until the liquid has been reduced to 1/4 cup. Whisk in the butter 1 teaspoon at a time until an emulsion has formed. Whisk in the mustard, strain through a sieve into a serving bowl and retain.

To serve on individual serving dishes, make a bed of polenta in the center of the dish that is just slightly larger than the fish fillet. Sprinkle with chopped parsley and carefully lay the fish on top of the polenta. Drizzle with some of the sauce and serve, passing the sauce.

Based upon a recipe from Robert Rothschild Farms

Steak with Roasted Red Bell Pepper Pesto

Try a little something different to put on your flank or sirloin steak. Simple to make and great to eat. Can serve as an appetizer also.

INGREDIENTS
1   pound flank or sirloin steak
1   teaspoon dried basil
1   tablespoon olive oil
1   jar (7 ounce) roasted red bell peppers
2   tablespoons roughly chopped fresh basil
2-3 tablespoons beef broth

METHOD
Cut the steak across the grain into 2 inch by 1/2 inch strips and place them into a re-seal able plastic bag. Put the dried basil leaves into a coffee grinder and pulverize them. Add them and the olive oil to the plastic bag. Seal the bag and mix it well to coat all the steak strips with oil and basil. Refrigerate for 1 hour.

Place the roasted red bell peppers into a blender or food processor and puree. If they will not puree completely, add beef broth by tablespoons and continue to process until a smooth puree is obtained. Add the chopped basil leaves and process until they are chopped to 1/4 inch pieces.

In a large skillet over medium heat, add the beef slices from the plastic bag with any liquid and cook, turning as needed, until thoroughly browned. Remove from the skillet to a serving dish and cover to keep warm. Add the pesto to the skillet  and cook for 2 to 3 minutes to  heat. Remove from the stove, pour over the steak strips and serve.

Steamed Fish

This is a different way of cooking fish that is open to many variations in the elements with which it is cooked and the sauces with which it is served. It is shown here accompanied by a Thai peanut sauce - a great combination.

INGREDIENTS
2   tablespoons sesame oil
2   tablespoons lime juice
2   scallions, green and white parts, sliced thinly
3-4  fish fillets; tilapia, flounder, halibut, sand dabs, etc. about 2 pounds

METHOD
Find a pie plate, glass or metal, that will hold the fish fillets. Then find a deep skillet with a cover that will hold the pie plate. Next, find three ramekins, or something similar, that will fit inside the skillet with the pie plate on top and still allow the skillet cover to fit.

Placed an inch of water in the skillet and some in the ramekins also. Place the pie plate in the skillet over the ramekins and add the sesame oil and lime juice. Put the fillets into the pie plate, turning each to cover with the liquids. Add the scallions.

Bring the water in the skillet to a boil, cover. Reduce the heat to a simmer and steam the fish for about 8 to 10 minutes until it flakes easily. Either remove the fish from the pie plate to individual serving plates or remove the pie plate from the skillet before before removing the fish to individual plates, which ever seems easiest and safest. Pour the cooking liquid from the pie plate into a serving dish and pass with the fish or use another sauce to accompany the fish.

Broiled Fish with Lemon Rice

Fish with rice is a world-wide staple dish. Lemon with fish is also a common idea. This recipe copies both ideas in a unique method.

INGREDIENTS
4    medium sized fish fillets (about 1/2 pound each); halibut, tilapia, flounder, etc.
2    teaspoons olive oil
4-8 lemon slices
1    tablespoon fresh chopped flat leaf parsley
1    recipe Lemon Rice (see elsewhere in this blog)

METHOD
Place the fillets on a broiling platter and brush olive oil over both sides. Dip the lemon slices in the parsley and place next to the fillets. Broil the fillets in the oven, about 6 to 7 inches from the heating element, for 10 to 12 minutes until the fish flakes easily. Remove from the broiler.

On each serving plate, make a bed of Lemon Rice and add a fillet on top of the rice. Place the roasted lemon slices on top of the fillets, sprinkle with more parsley and serve.

For a simple lemon rice, add 2 tablespoons lemon juice to 4 cups of water and boil 2 cups of Arborio or Carniroli rice for 8 minutes in the lemon flavored water. If there are ends of the lemon  left from slicing, throw them into the water also, removing them before draining the rice.

Chicken with Olives

Chicken breast cooked with Picatta ingredients and a little more. Makes a very tasty and moist dish.

INGREDIENTS
2    tablespoons olive oil
2    chicken breasts, skinless and boneless
1    medium white onion, chopped
2    cloves garlic, minced
1/2    box POMI crushed tomatoes (13 ounces)
1    can (6 ounce) pitted whole or sliced black olives
2    tablespoons capers. drained, rinsed and drained
2    tablespoons lemon juice
1    teaspoon dried oregano

METHOD
In a large sauce pan, heat the olive oil over medium heat and add chicken. Brown the chicken on all sides, 3 to 4 minutes per side, and remove, reserve. Add the onions. Simmer 4 to 5 minutes until the onions are translucent and add the garlic. Simmer 1 minute and add the tomatoes, olives, capers, lemon juice and oregano, stirring well. Return the chicken to the pan and bring to a boil. Reduce heat to a simmer and cook, covered, for 13 to 15 minutes until the chicken is cooked through.

Remove the chicken breasts and slice lengthwise into 3 or 4 slices. Put slices into individual serving bowls, spoon over some of the olives and sauce and serve immediately.

Based on a recipe from Better Homes and Gardens magazine through BHG.com