cooking for your boyfriend

Sunday, December 12, 2010

Roasted Rosemary Chicken

Serves 2 hungry boyfriends in 45 minutes
Ingredients
  • 2 garlic cloves, minced
  • 1 tablespoon fresh rosemary, minced
  • 2 chicken breasts, bone-in skin on
  • 1 tablespoon unsalted butter, divided and softened (zap in microwave for a few seconds if you need to)
  • olive oil
  • salt and pepper
Directions

1.  Preheat oven to 400 degrees F.  Line a baking dish with aluminum foil.  Mix together garlic and rosemary.  Set aside.  Place chicken in dish, skin side up and pat dry with paper towel.  Gently loosen up skin using your fingers creating a pocket.  Be careful not to pierce the skin.  Evenly spread garlic/rosemary mixture into the pocket (under the skin) of each chicken.  Rub chicken with butter and drizzle with olive oil.  Bake for 30-40 minutes, until an instant read thermometer reads 165 degrees F.

2.  Serve your boyfriend:  This dish goes great with a side of garlic bread (see previous recipe).

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Wednesday, December 8, 2010

Garlic Bread

Makes 12 pieces
Ingredients

  • 1 ciabatta loaf, cut in half crosswise
  • 3 tablespoons olive oil, plus more if the pan dries
  • 3 garlic cloves, minced
  • 1 cup fresh parsley, chopped
  • salt and pepper
Directions

1.  Preheat oven to 325 degrees F.  Place ciabatta loaf, cut side up, on a baking sheet.  Set aside.

2.  In small (10 in) skillet, heat oil over medium heat.  Saute garlic for 1 minute.  Add parsley and saute for another minute.  Season with salt and pepper.  Using a spoon, carefully spread oil mixture on to ciabatta loaf (be careful, oil is HOT).  Close the ciabatta like a sandwich and wrap in aluminum foil.  Bake for 10-15 minutes until bread is warm and crust in toasted.  Slice bread.

3.  Serve your boyfriend:  This goes great with pasta or shellfish.  

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Sunday, December 5, 2010

Grandma Shimmy's Sweet and Sour Chicken

Serves 2-4 hungry boyfriends in 24 hours
Ingredients

  • 1 whole chicken cut into 1/4s or 1/8s with skins on
  • 1 package (envelope) onion soup mix
  • 1 bottle Milanis 1890 Salad Dressing (8 oz)
  • 1 jar apricot preserves (12-14 oz)
Directions
1.  Place chicken in a baking dish.  Set aside.  In a large bowl, combine onion soup mix, salad dressing, and apricot preserves.  Mix well.  Pour marinade over chicken.  Cover with aluminum foil and place in the refrigerator.  Marinate over night.  

2.  Preheat oven to 300 degrees F.  Place chicken in a baking dish, pouring extra marinade over chicken. Bake for 1 hour.

*Don't remove skin from chicken before baking.  It will dry out.

3.  Serve your boyfriend:  This meal is great all on it's own!

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Saturday, December 4, 2010

Tilapia with Roasted Tomatoes and Garlic

Serves 1 hungry boyfriend in 1 hour
Ingredients

  • 8 roma tomatoes, sliced in half lengthwise
  • olive oil
  • 1 tablespoon sugar
  • salt and pepper
  • balsamic vinegar
  • 1 head of garlic, cut in half crosswise
  • 4 basil leaves, roughly chopped
  • 1 tablespoon grapeseed oil
  • 2 tilapia fillets
  • 1/4 cup flour
  • juice of 1/2 lemon
Directions
1.  Preheat oven to 400 degrees F.  Line a baking sheet with aluminum foil.  Place tomatoes on baking sheet, cut side up.  Drizzle olive oil over tomatoes and season with salt and pepper.  Sprinkle on sugar then drizzle with balsamic vinegar.  Set aside.  



Place garlic halves cut side up in medium size ramekins*. Drizzle about 1 tablespoon over each garlic hals.  Season with salt and pepper and sprinkle with a few pieces of chopped basil.  Create a pouch using aluminum foil.  Cook tomatoes and garlic in the oven for 45 minutes.  

2.  After the tomatoes and garlic are finished cooking, start cooking the tilapia.  In a large non-stick skillet, heat grapeseed oil over medium-high heat.  Season tilapia with salt and pepper.  Pour flour into a shallow dish and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.  Dredge tilapia in flour, shaking off excess.   Add to skillet and cook about 2-3 minutes per side.  Transfer to a plate and squeeze lemon over fish, releasing juice.  

3.  Add tomatoes to the plate and sprinkle with basil.  Squeeze out garlic cloves from the paper over the tomatoes.  Finish by pouring garlic oil from the bottom of the ramekins over the tomatoes

*If you don't have ramekins, just make a pouch using aluminum foil

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