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Well no sooner do we hit Autumn then we ger a nice extra dose
of Summer. There is still hope of getting a weekend fall
color scenic drive squeezed in with the family. That's one of
my favorite things and we haven't had much luck with the timing
in the past few years. Keeping my fingers crossed and packing
the cooler!

Either way when we get back I may whip up this AUTUMN CHICKEN
ONE-DISH-DINNER and cozy up to the fireplace or pop in some
movies. Sometimes you just need to kick back and do nothing
to catch your breath. Whatever you decide to do, have a
great weekend.

Enjoy!
Marzee
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RECIPE: AUTUMN CHICKEN ONE-DISH-DINNER

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INGREDIENTS:
1/4 teaspoon crushed red pepper
1 teaspoon dried basil (or 2 tablespoons chopped fresh basil)
1/2 teaspoon dried oregano leaves
2 medium zucchini
4 large plum tomatoes
3 tablespoons lemon juice
4 medium chicken-breast halves, skin & bone on(about 2 1/2 pounds)
4 ears of corn
1 tablespoon olive or salad oil
1/2 teaspoon sugar

DIRECTIONS:
Preheat oven to 400 degrees. Remove husks and silk from
corn. With serrated knife, cut each ear of corn crosswise
into 3 pieces. Cut zucchini into 3-inch chunks. Cut each
tomato lengthwise in half. Place chicken breasts in large
roasting pan (17 by 11 1/2 inches); sprinkle with oregano
and 1/2 teaspoon salt. Arrange corn and zucchini around
chicken. Bake chicken and vegetables 30 minutes. Add
tomatoes and bake 15 minutes longer or until juices run
clear when chicken is pierced with a knife and vegetables
are tender. Meanwhile, in cup, with fork, mix lemon juice,
olive or salad oil, basil, sugar, crushed red pepper, and
1/2 teaspoon salt. Arrange chicken and vegetables on large
platter. Brush chicken and vegetables with lemon mixture.

Yield: 4 Servings
Categories: Chicken, Main Dishes




*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*

HOW TO DEGLAZE A PAN:

A very hot saute pan begins to cook meat, poultry, or
fish right away, browning the juices that flow from it
and leaving bits of food stuck to the bottom of the pan.
These browned bits are loaded with flavor. If degalzed
(moistened and scraped up) in the pan, they transform
into a delicious sauce.

To deglaze, remove the meat, poultry, or fish from the
pan onto a serving platter. Immediately add liquid--you
can use water, wine, broth, or a combination. The liquid
should be twice the amount of sauce you want to make.
Raise the heat to high, bringing the liquid to a boil
while you stir and scrape the browned bits off the bottom
of the pan until they dissolve into the sauce. Boil until
the sauce is reduced by half the volume. Season to taste
and maybe stir in a teaspoon or more of butter for flavor
and to add a smooth texture. Then spoon it over the
cooked meat, poultry or fish and serve.

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