Posts Tagged ‘chicken’


This recipe is from the Barefoot Contessa Cookbook and can be found here.

It has very few ingredients and was simple to prepare. I served it with rice and a tomato/cucumber salad but could easily see it sliced over a noodle and veggie stir-fry.

The sauce is a gorgeous dark color and the ginger gave it a nice tang. I’ll definitely make this again.

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What a great pairing for a picnic or barbecue.  I served these along with roasted potatoes and yesterday’s leftover salad (pesto pea salad).

This could very well be the best lemonade I ever had and it’s probably because it’s homemade! Not too tart, light and fresh – just fabulous. And the chicken – homemade barbecue sauce has a lot of ingredients but it’s so simple to make. And when grilling the chicken, I love that the sauce thickens and gets all sticky. Yum! 🙂

Both recipes are from the Barefoot Contessa Cookbook – my total recipe count is now at 178 of 607. That’s just under 30%! Which means I’m about 1/3 of the way through this challenge – that’s so awesome!

The recipes are available on the Food Network site at the links below:

Barbecued Chicken

Fresh Lemonade

I’ll try to post a pic when we eat the leftover chicken – we were too hungry to wait for a pic!! And no, I have no self-control whatsoever.

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This is the latest in my quest to cook all recipes in Ina Garten’s cookbooks. I was craving something spicy and this fit the bill. It’s from the Barefoot Contessa Cookbook and it’s listed in the appetizers section but I made it as a main with a side salad for lunch – works for me. 🙂

The sauce was AMAZING. Peanut butter, ketchup, brown sugar, soy sauce, red wine vinegar, onions, ginger, garlic, lime, salt & pepper… Yum.

The recipe can be found here: http://www.foodnetwork.com/recipes/ina-garten/grilled-lemon-chicken-skewers-with-satay-dip-recipe/index.html

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I made this for lunch today. The recipe can be found here and it’s in the Barefoot Contessa’s How Easy Is That cookbook.

The dressing is a mix of Dijon mustard, whole grain mustard and mayo, vinegar (the recipe called for tarragon vinegar but I used white wine vinegar since that’s what I had), along with the chicken, broccoli, cherry tomatoes and fresh tarragon leaves. We ate it at room temp and we’re looking forward to having the rest for supper tomorrow once the flavours have blended some more.

Paired with a glass of Thirty Bench Riesling. Yum!

And I just noticed but the red of the tomatoes and green of the broccoli make this a festive Christmas dish. 🙂 Bonus.

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I made this for dinner last night. After years of hearing about the Barefoot Contessa’s “Perfect Roast Chicken” recipe, I decided to make it. And it turns out, it’s pretty spectacular. You have the choice of roasting veggies in with the chicken and I chose new potatoes, one chopped up carrot that I had in the fridge, chopped parsnips and the spanish onion the recipe calls for. Stuffed the chicken with a bunch of fresh thyme, lemon quarters and a head of garlic (halved crosswise).

About ten minutes after popping the chicken into the oven, yummy aromas started coming from the chicken.

It turned out sooo good. Perfect for our first dinner in front of the Christmas tree. The chicken was moist, the skin nice and crisp. the veggies had absorbed the juices and were fabulous – I’m glad I have leftovers. It was a very homey and  comforting meal. It had that deep satisfying flavour that only roasting can achieve. Note to self: Must make time and roast more often.

I was very pleased.

No pic, sorry, but the recipe can be found here. It’s from the Barefoot Contessa Cookbook. Notice the rating and reviews – when I last checked, there were 552 reviews and it’s got 5 stars. And they’re right. 🙂

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Well, since I halved the recipe, it was more like 20 cloves but it was awesome. You would think that much garlic would make it way too pungent but after it cooks for so long, the garlic cloves become soft and surprisingly sweet! Yummm! And the sauce was fantastic. This recipe is from the Barefoot in Paris cookbook and can be found here.

Also, I bought a whole chicken which I successfully cut up into parts all by myself for the first time – woohoo!  Thanks Professor YouTube! 😀

The peeled garlic just added to the pot. They were browned for 5-10 minutes.


Added the chicken to the pot that had the garlic, cognac and white wine simmering...


We each had a leg and a wing with salad (with a simple vinaigrette of olive oil, white wine vinegar, dijon, salt and pepper), saving the chicken breats for tomorrow's lunch.

The sauce was amazing. Can’t wait to eat the leftovers tomorrow!

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This recipe is the second one I make from Ina’s “How Easy is That?” cookbook. Lemon Chicken Breasts. The recipe called for bone-in skin-on, but we prefer boneless skinless, so that’s what I made and they turned out super. If you’re a lemon fan, this is for you!

The sauce is made of garlic (9 cloves minced!), olive oil, white wine, lemon zest, fresh lemon juice, dried oregano, fresh thyme and kosher salt. MmmMmm

Served with broccoli and cauliflower in a cheese sauce.

Easy, flavourful, good. The house still smells awesome.

The recipe can be found here.

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