RRC Archives

I have some really great healthy and simple recipes for anyone interested. Here's one I made last night that is the easiest thing ever and so extremely GOOD!

Honey Balsamic Rosemary Chicken

Balsamic Vinegar
Honey
Rosemary
Garlic Salt
Chicken - boneless breasts filleted (one breast cut into two halves)

Mix in a bowl the first three ingredients until you have the desired sweetness (I like mine pretty dang sweet). Add the garlic salt to taste. Marinate the chicken for about thirty minutes and grill. When the chicken is done, whip up a little more balsamic and honey and spoon over the chicken for added flavor.

thanks I love new recipes, here one I've been enjoying lately; take a glass and pour in some Woodford Reserve, drink slowly then sweat and puke

here's another for wine lovers.

1/4 c grated parmesean, asiago, romano or other hard italian cheese
1/2 c dry white wine
boneless chicken breast
salt and pepper

set oven to 375, lightly oil a baking sheet. salt and pepper chicken breasts.
in bowl mix cheese and wine until forms a paste. spoon over the chicken breasts. put into oven, cook for about 20m or until juice from chicken is clear.

it's easy, pretty quick and gives a good excuse to drink wine! (you can't let that bottle go to waste.)

as an aside: the measurements aren't precise but the mixture should take care of 3 chicken breasts.

That sounds really good, Virginia! I'll definitely try it.

I made something this past weekend that was similar. The chicken was mariniated with Greek seasonings before hand, baked, then topped with green chilis and Havarti cheese. I topped it off with mushrooms sauteed in wine and worchestershire sauce. Super tasty but not nearly as painless as your recipe.

Artsay, that recipe looks GREAT. I'm going to try it!

You know, I've always been a little intimidated by worchestershire sauce. I just don't really know how to cook with it. I guess I should try more.

Another recipie I made this weekend that was good (albeit sublte in flavor much to someone's chagrin):

12 ounces tri-coloured pasta
8 ounces fresh spinanch (tear up by hand)
1 c part-skim ricatta
1/4 c grated parmesean (i found this to be optional)
salt and pepper to taste

wash the spinach, leave it wet.
cook the pasta. save one cup of the water to mix in a bowl with the ricotta, parmesean, salt and pepper (i think a little lemon juice would be nice too).
drain the pasta. in the same pot you can steam the spinach for 2-3 minutes with the water from its leaves.
mix the pasta into the cheese mixture.
stir in the steamed spinach or serve it on top.

also something that could spice it up a bit. (but adds to the cook time)
cook up small pieces of chicken coated in blackening seasoning and mix that in.

hmmmm. i'm starting to get hungry.

Damn, VA...you're my kind of cook!

That past dish sounds great! That sounds almost exactly like my pasta shells florentine recipe (but the pasta shells are stuffed with the ricotta mixture).

I have a problem with pasta dishes sometimes coming out too bland. It's like the sauce and flavor are great but, once I add the pasta, all the flavor gets diluted. A good remedy is to add salt to the boiling water and then, once ithe pasta is drained, add a little butter and parmesan (and garlic salt to taste) to the pasta before mixing it with everything else.

Garlic cures most all cooking ailments for certain! I'll try that next time.

I must confess, I use cookbooks for inspiration. But, you know, sometimes the books just need a little umpfta.

Another awesome pasta dish consists of:

Bowtie pasta
Sun dried tomatos
Onions
Red pepper
Pine Nuts
Mushrooms
Broccoli
Garlic
Olive Oil
Parmesan
Salt & pepper to taste

Just sautee everything up in the garlic and olive oil and top over the pasta. Add the parm and S&P to taste. I put the balsamic chicken over this too. YUM!

meetVA wrote:I must confess, I use cookbooks for inspiration. But, you know, sometimes the books just need a little umpfta.

I'm the same way.