Sunday’s Chicken Dinner Recipe – Roasted Italian Chicken
September 8, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | 2 CommentsTags: Baking, Balsamic vinegar, Basil, Cooking, CooksRecipes, Food, Grilling, Oregano, recipes, Roasted Italian Chicken, Spices, Sunday's Chicken Dinner, Thyme, Whole Broiler-Fryer Chicken
This week’s Sunday’s Chicken Dinner Recipe is – Roasted Italian Chicken. You’ll be preparing a Whole Broiler-Fryer Chicken with a rub of Herbs and Spices. Then roasted at 375°F until done. The entire family will be wanting seconds of this week’s dish! It’s from the CooksRecipes website where you’ll find a huge selection of recipes to please all tastes, diets, and cuisines. So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html
Roasted Italian Chicken
Roasted Italian ChickenRoasted chicken tastes better if something flavorful, such as an herb, is placed under its skin. The under-the-skin rub method used in this recipe contributes a lot of flavor while working like a marinade.
Recipe Ingredients:
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon lemon juice
1 1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
3 cloves garlic, minced
1 ( 3 to 3 1/2-pound) whole broiler-fryer chicken
Cooking Directions:
1 – In a small bowl whisk together vinegar, oil, oregano, basil, lemon juice, thyme, salt, pepper, and garlic. Set aside.
2 – Rinse inside of chicken; pat dry with paper towels. Tie legs to tail. Twist wing tips under back. Slip your fingers between the skin and the breast and leg meat of the chicken, forming a pocket. Spoon herb mixture into pocket. Place chicken, breast side up, on a rack in a shallow roasting pan. If desired, insert an oven-going meat thermometer into center of an inside thigh muscle, making sure it doesn’t touch bone.
3 – Roast in a 375°F (190°C) oven for 1 1/4 to 1 1/2 hours or until drumsticks move easily in their sockets and chicken is no longer pink (180°F / 85°C). Remove chicken from oven. Cover with foil and let stand for 10 minutes before carving.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): calories: 266, total fat: 17g, saturated fat: 4g, cholesterol: 79mg, sodium: 268mg, carbohydrate: 2g, fiber: 0g, protein: 25g
https://www.cooksrecipes.com/chicken/roasted_italian_chicken_recipe.html
“Meatless Monday” Recipe of the Week – Baked Ziti with Three Cheeses
August 12, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a commentTags: Baked Ziti with Three Cheeses, Baking, Cloves, Cooking, CooksRecipes, Food, Meatless Monday, Mozzarella Cheese, Oregano, recipes, Ricotta Cheese, Rigatoni Pasta, Tomato paste
This week’s “Meatless Monday” Recipe of the Week is – Baked Ziti with Three Cheeses. Something delicious is coming from the oven, how about a Baked Ziti with Three Cheeses! Rigatoni Pasta, Cloves, Oregano, and Ricotta Cheese are just some of the ingredients you’ll be using to make this week’s recipe! It from the CooksRecipes website, one of my favorites. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html
Baked Ziti with Three Cheeses
Your whole family will love this delicious lasagna-like casserole that uses ziti pasta in place of the traditional noodles.
Recipe Ingredients:
2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, finely minced
1 teaspoon fennel seeds
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried rubbed sage
1 (6-ounce) can tomato paste
1 (14.5-ounce) can Italian-style stewed tomatoes
1 cup water
1/2 cup freshly grated Parmesan cheese – divided use
Salt and freshly ground black pepper to taste
1 (15-ounce) container ricotta cheese
1 large egg
2 cups grated mozzarella cheese
12 ounces rigatoni pasta, cooked according to package directions
Cooking Directions:
1 – Heat oil in large saucepan over medium-low heat. Add onion, garlic and fennel seeds and sauté until onion has softened, about 5 minutes. Stir in oregano and sage, cook 30 seconds and add tomato paste and cook for 1 minute. Add tomatoes and water. Simmer until mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in 1/4 cup Parmesan. Season with salt and pepper.
2 – Preheat oven to 425°F (220°C). Grease a 9x13x2-inch glass baking dish.
3 – In medium bowl combine ricotta cheese and egg. Season with salt and pepper.
4 – Spread 1/4 of sauce over bottom of prepared baking dish. Layer 1/3 of cooked pasta over. Drop half of ricotta mixture over by spoonfuls and sprinkle with 1/3 of the mozzarella then ladle 1/4 of sauce over . Repeat layering with another 1/3 of pasta, remaining ricotta mixture, 1/3 of the mozzarella, 1/4 of sauce and remaining pasta. Ladle remaining sauce over and sprinkle with remaining 1/3 of mozzarella and remaining 1/4 cup Parmesan.
5 – Cover casserole with aluminum foil and bake until heated through, about 45 minutes, removing cover after 30 minutes to allow cheese to brown.
Makes 6 servings.
https://www.cooksrecipes.com/mless/baked-ziti-with-three-cheeses-recipe.html
Sunday’s Chicken Dinner Recipe – Diabetic Lemon Chicken Recipe
June 16, 2019 at 6:02 AM | Posted in Diabetes Self Management, Sunday's Chicken Dinner | Leave a commentTags: Baking, chicken breasts, Cooking, Diabetic Lemon Chicken Recipe, Food, Lemon, Onion Powder, Oregano, recipes, Sunday’s Chicken Dinner Recipe, White Pepper
This week’s Sunday’s Chicken Dinner Recipe is – Diabetic Lemon Chicken Recipe. Chicken Breasts, Lemon, Onion Powder, White Pepper, and Oregano are the ingredients for this week’s recipe. A really easy recipe to prepare. It’s from one of my favorite sites, the Diabetes Self Management website. Loads of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more can be found at the site so check it out today. Enjoy and Make 2019 a Health One! https://www.diabetesselfmanagement.com/
Diabetic Lemon Chicken Recipe
Preparation time: 5 minutes. Cooking time: 30 minutes.
Ingredients
Nonstick cooking spray
1 pound boneless, skinless chicken breast (4 pieces)
1 tablespoon olive oil
1 large lemon
1/2 teaspoon onion powder
1/2 teaspoon white pepper
1 1/2 teaspoons oregano
Directions
Preheat oven to 375˚F. Tear off a piece of aluminum foil that’s large enough wrap up all four pieces of chicken. Spray the aluminum foil with nonstick cooking spray (on one side only), and lay the chicken breasts on the sprayed foil. Drizzle with olive oil. Grate 1 tablespoon of lemon zest and set aside. Juice the lemon, removing the seeds. Pour lemon juice over chicken, then sprinkle chicken with lemon zest, onion powder, white pepper, and oregano. Fold the aluminum foil over the chicken and roll the edges of the foil together to make a sealed packet. Place packet on a jelly roll pan or in a large, shallow casserole dish. Bake 30 minutes. Remove from oven and carefully open foil, using tongs to remove chicken to serving plate.
Yield: 4 servings.
Serving size: One 4-ounce breast.
Nutrition Facts Per Serving:
Calories: 195 calories, Carbohydrates: 3 g, Protein: 30 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 96 mg, Sodium: 347 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/easy-lemon-chicken/
Sunday’s Chicken Dinner Recipe – Golden Tuscan Chicken
May 12, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a commentTags: Boneless and Skinless Chicken Breasts, Cauliflower, Cooking, CooksRecipes, Food, Golden Tuscan Chicken, GREEN BEANS, Olives, Oregano, Pine Nuts, Prosciutto, recipes, Sunday's Chicken Dinner, Thyme
This week’s Sunday’s Chicken Dinner Recipe is – Golden Tuscan Chicken. You’ll be using Boneless and Skinless Chicken Breasts along with Thyme, Oregano, Cauliflower, Prosciutto, Pine Nuts, Green Beans, Olives, and Seasoning. You can find this recipe at the CooksRecipes website along with all the other many delicious recipes! So check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html
Golden Tuscan Chicken
Recipe Ingredients:
4 (6-ounce) boneless, skinless chicken breasts
1 tablespoon chopped thyme
1 tablespoon chopped oregano
3/4 teaspoon kosher salt
2 tablespoons olive oil
12 ounces (4 cups) cauliflowerets, quartered and blanched
1 ounce sliced prosciutto, chopped
2 tablespoons pine nuts
3 cloves garlic, thinly sliced
6 ounces green beans, trimmed and blanched
1 cup olives, whole, pitted
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
Cooking Directions:
1 – Season chicken breasts with 2 teaspoon of thyme and oregano and 1/2 teaspoon of salt.
2 – Heat 1 tablespoon of olive oil in a large sauté pan over medium high heat. Place chicken breasts in pan and brown for 2 to 3 minutes. Flip over and brown for 2 more minutes. Transfer chicken to a high sided baking sheet and cook in a 450°F (230°C) oven for 8 minutes or until cooked through.
3 – While chicken is roasting, heat remaining oil in sauté pan over medium-high heat. Add cauliflower and cook for 2 to 3 minutes until golden, stirring occasionally. Turn heat down to medium-low, add prosciutto, pine nuts and garlic and continue cooking for 1 to 2 minutes. Toss in green beans, olives, lemon juice and pepper. Cover and cook for 2 minutes until heated through.
4 – Place 5 to 6 ounces of vegetable mixture onto each serving plate. Top with chicken and serve hot.
Makes 4 servings.
https://www.cooksrecipes.com/chicken/golden_tuscan_chicken_recipe.html
It’s Nuts I tell you….WILD CALABRIAN BRUSCHETTA SPICES
February 28, 2019 at 6:02 AM | Posted in nuts, NUTS COM | Leave a commentTags: Baking, Basil, Cooking, Food, Garlic, Hot Pepper, Italian Seasoning Mix, Nuts, NUTS COM, Oregano, Parsley, recipes, WILD CALABRIAN BRUSCHETTA SPICES
This week from the nuts.com website (https://nuts.com/) its WILD CALABRIAN BRUSCHETTA SPICES. An Italian Seasoning mix of Garlic, Oregano, Basil, Hot Pepper, Parsley, and Salt. Perfect Italian Seasoning for Pasta, Tomato Sauce, Fish, Chicken, Vegetables and more! This is just one of the Spices that you’ll find at the Nuts site (https://nuts.com/) Along with all the Spices you can choose from items like; NUTS and SEEDS, DRIED FRUIT, POWDERS, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING, BAKING, and GIFTS. Plus there’s FREE 1-2 day shipping on orders over $59, see for details. So check the site out for all their healthy and delicious items! Now more on the WILD CALABRIAN BRUSCHETTA SPICES. Enjoy and Make 2019 a Healthy One! https://nuts.com/
WILD CALABRIAN BRUSCHETTA SPICES
Our Wild Calabrian Bruschetta Spices can season just about anything! This enticing mix of herbs and spices contains garlic, oregano, basil, hot pepper, parsley, and salt. The hot peppers and other spices were hand-picked from the hills of Calabria in southern Italy. This blend will enhance the flavor of any dish; sprinkle it on pasta, tomato sauce, fish, chicken, vegetables and more.
Ingredients
Garlic, oregano, basil, hot pepper, parsley, salt Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.
* Store in a cool dry place. Refrigeration is not needed.
Order securely online or call us:
800-558-6887 or 908-523-0333
Operating Hours (ET):
M-TH 8AM-8PM
F-S 8AM-6:30PM
https://nuts.com/
Jennie – O Turkey Recipe of the Week -The Juiciest Turkey Ever
December 21, 2018 at 6:03 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Baking, Brown Sugar, Cajun Seasoning, Cooking, Food, Grilling, Jennie - O Premium Fresh Young Turkey, Jennie - O Turkey Recipe of the Week, Oregano, recipes, Switch, The Juiciest Turkey Ever
Christmas is around the corner and its an all Jennie – O Turkey Day! This week’s Jennie – O Turkey Recipe of the Week is -The Juiciest Turkey Ever. Using a JENNIE-O® Premium Fresh Young Turkey with a Sweet and Savory Cajun Rub. Get ready for a special Christmas Day Dinner. Along with the Turkey Recipe I have a Appetizer and Dessert Recipe from the Jennie – O Turkey website. Merry Christmas and Make the SWITCH in 2018! https://www.jennieo.com/
The Juiciest Turkey Ever
Show your holiday guests that you care with the juiciest turkey EVER. With a sweet and savory Cajun rub, this unbelievably juicy recipe makes the perfect centerpiece to an unforgettable holiday meal.
INGREDIENTS
2 tablespoons light brown sugar
1 tablespoon Cajun seasoning
2 teaspoons ground oregano
2 teaspoons dried thyme leaves
2 teaspoons garlic powder
1 (8 to 12-pound) JENNIE-O® Premium Fresh Young Turkey
3 tablespoons butter, softened
DIRECTIONS
1) Combine brown sugar, Cajun seasoning, oregano, thyme and garlic powder in a small bowl. Rub turkey with butter and sprinkle with brown sugar mixture. Place turkey in v-rack, upside down, over roasting pan. Cooking your turkey upside down makes for a juicy, tender turkey.
2) Cook turkey as specified on the package. Roast until timer pops up and turkey is fully cooked, 180°F as measured by a meat thermometer inserted into the thickest part of the thigh. ALWAYS confirm doneness with a meat thermometer. Juices should run clear. Let turkey stand 20 minutes before carving.
3) Let turkey stand 20 minutes before carving.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 90
Carbohydrates 8g
Sugars 4g
Protein 113g
Fiber 2g
https://www.jennieo.com/recipes/1037-the-juiciest-turkey-ever
One of America’s Favorites – Italian Tomato Pie
July 2, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a commentTags: Baking, Cooking, Focaccia, Food, Grilling, Italian Tomato pie, One of America's Favorites, Oregano, Pizza Strips, recipes, Romano Cheese, Sauce, Tomatoes
Italian Tomato pie
Italian tomato pie is an Italian-American baked good consisting of a thick, porous, focaccia-like dough covered with tomato sauce. It may be sprinkled with romano cheese or oregano. It is not usually served straight from the oven, but allowed to cool and then consumed at room temperature or reheated. Like Sicilian pizza, tomato pie is baked in a large rectangular pan and served in square slices. In Rhode Island it is cut into long strips and often called pizza strips. Tomato pie descends from and resembles the Italian sfincione, although it is not the same dish; for instance, sfincione may have toppings, is usually served hot, and has a crust more like brioche than foccacia.
Other names for tomato pie include gravy pie (“gravy” here refers to “Italian gravy”, i.e. tomato sauce) and church pie in Philadelphia, and red bread, strip pizza, party pizza and bakery pizza in Rhode Island.
A 1903 article in the New-York Tribune on the food of Italian-Americans described an early version of tomato pie. Tomato pie has been sold by Iannelli’s Bakery in Philadelphia since 1910 and O’Scugnizzo’s Pizzeria in Utica, New York since 1914. Tomato pie remains popular in Philadelphia, Utica, and Rhode Island.
New York Turkey Meatball
September 8, 2017 at 6:32 AM | Posted in Jennie-O Turkey Products | Leave a commentTags: Baking, Basil, Bread Crumbs, Cooking, Food, JENNIE-O® Lean Italian Seasoned Ground Turkey, New York Turkey Meatball, Oregano, Pasta Sauce, recipes, Spaghetti, Switch
Passing along a bonus Jennie – O Turkey recipe to everyone, New York Turkey Meatball. Made with JENNIE-O® Lean Italian Seasoned Ground Turkey. You can find this recipe along with all the other delicious Jennie -O recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/
New York Turkey Meatball
New York’s most famous Italian meatball—smothered with red sauce and sitting on a bed of pasta—tastes great made with ground turkey. Make this recipe tonight to see for yourself.
INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Italian Seasoned Ground Turkey
2 cloves garlic, minced
3 tablespoons chopped fresh basil leaves
1 tablespoon finely chopped fresh oregano
2 teaspoons grated lemon rind
1 large egg, lightly beaten
2 tablespoons dried bread crumbs
1 ounce buttermilk
1 (24-ounce) jar tomato-basil pasta sauce, heated
1 (16-ounce) package spaghetti, cooked according to package directions
grated Parmesan cheese, if desired
DIRECTIONS
1) Heat oven to 400°F.
2) In large bowl, combine turkey, garlic, basil, oregano, lemon rind, egg, bread crumbs and buttermilk. Shape into 1½ -inch balls. Place on a lightly greased jelly-roll pan and bake 25 minutes. Always cook turkey to well-done, 165°F as measured by a meat thermometer. Let meatballs stand 10 minutes.
3) In large bowl, toss meatballs and heated pasta sauce. Serve over pasta. Sprinkle with Parmesan cheese, if desired.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories250
Protein16g
Carbohydrates26g
Fiber2g
Sugars6g
Fat9g
Cholesterol70mg
Sodium320mg
Saturated Fat2g
https://www.jennieo.com/recipes/1073-new-york-turkey-meatball
Diabetic Dish of the Week – Tabbouleh
May 24, 2016 at 5:12 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a commentTags: Bulgur Wheat, Cooking, CooksRecipes, Diabetic Dish of the Week, Food, Mint, Oregano, recipes, Tabbouleh, Yogurt
This week’s Diabetic Dish of the Week is Tabbouleh. Made with Bulgur Wheat, Tomatoes, Cucumbers, Green Onions, Yogurt, and sweetened with Equal. You can find this recipe along with all the other healthy and delicious recipes at the CooksRecipes website, enjoy! http://www.cooksrecipes.com/index.html
Tabbouleh
A nice change from rice and potatoes, this tabbouleh is a tasty side dish that’s blended with mint and oregano for a slightly sweet flavor.
Recipe Ingredients:
1 (5.25-ounce) package bulgur wheat
1 cup water
2 tablespoons vegetable oil
1/2 cup chopped seeded tomato
1/2 cup chopped cucumber
1/4 cup sliced green onions and tops
1 cup low-fat plain yogurt
1/4 cup Equal® Spoonful™
2 tablespoons lemon juice
2 cloves garlic, minced
1/2 teaspoon dried mint leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Cooking Directions:
1 – Pour bulgur wheat into medium bowl; discard spice packet, if included in box of bulgur Mix water and oil into bulgur; let stand until water is absorbed, about 20 minutes.
2 – Stir tomato, cucumber and onions into bulgur Mix remaining ingredients; stir into bulgur mixture. Serve at room temperature or refrigerate and serve chilled.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): 160 cal., 5 g pro., 24 g carbo., 6 g fat, 2 mg chol., 213 mg sodium.
http://www.cooksrecipes.com/diabetic/tabbouleh-diabetic-recipe.html
Condiment of the Week – Chimichurri
December 31, 2015 at 5:55 AM | Posted in Condiment of the Week | Leave a commentTags: Baking, Chimichurri, Condiment of the Week, Cooking, Food, Garlic, Oregano, Parsley, recipes, Red Pepper Flakes, Sauces
Chimichurri
Chimichurri (Spanish pronunciation: [tʃimiˈtʃuri]) or chimmichurri is a green sauce used for grilled meat, originally from the Rio de la Plata, Argentina. It is made of finely chopped parsley, minced garlic, olive oil, oregano, and white vinegar. In Uruguay, the dominant flavoring is parsley, garlic, red pepper flakes, and fresh oregano.
The origin of the name of the sauce is unclear. There are various stories explaining the name as a corruption of English words, most commonly the name ‘Jimmy Curry’ or ‘Jimmy McCurry’. But there is no contemporary documentation of any of these stories.
Another theory for the name of the sauce comes from the Basque settlers that arrived in Argentina as early as the 19th century. According to this theory, the name of the sauce comes from the Basque term tximitxurri, loosely translated as “a mixture of several things in no particular order”.
Chimichurri is made from finely chopped parsley, minced garlic, olive oil, oregano, Red Chili Flakes, and white or red wine vinegar. Additional flavorings such as paprika, cumin, thyme, lemon, basil, cilantro (coriander leaf) and bay leaf may be included. In its red version, tomato and red bell pepper may also be added. It can also be used as a marinade for grilled meat. Chimichurri is available bottled or dehydrated for preparation by mixing with oil and water. Variants may replace the parsley with herbs such as coriander (cilantro) and culantro.
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