Greek Style Chicken Slouvaki with Lemon, and Garlic Olive Oil Garlic Roasted Potatoes

Posted by Rachel Dougherty on

Chicken Souvlaki 
1 1/2 pounds boneless skinless chicken breast cut in 1" pieces

Marinade
1 cup whole milk plain yogurt
1/3 cup garlic olive oil
juice from half a lemon
1 tablespoon oregano white balsamic
2 teaspoons kosher salt
fresh ground pepper to taste

Place the marinade ingredients into a bowl and whisk thoroughly. Add the chicken and marinade into a ziplock bag or large bowl with a cover. Refrigerate for a minimum of 4 hours or up to 24 hours. 


To cook the chicken, prepare a grill for indirect cooking, or preheat the oven to 400 F. The chicken can be cooked on skewers or in a single layer on a greased broiler pan.

If grilling, place the skewered chicken on to the grill over indirect heat, turn every two minutes to cook all sides of the chicken, approximately 8 minutes in total. Remove and allow to rest briefly while covered.

If broiling in the oven, either skewer the chicken or place in a single layer on a mesh cooking rack or broiler pan. Cook the chicken on the top rack at 450 F. for 6 minutes and then turn the broiler on for an additional 4 minutes of broiling. Turn the chicken to brown each side. Serve immediately

Serves 4-6

 


Olive Oil Roasted Lemon Garlic Potatoes
2 pounds waxy skin potatoes cut in half (or quarters if large)

Marinade
1/2 cup lemon olive oil
5 cloves fresh garlic, minced
3 tablespoons oregano white balsamic
1/2 cup chicken stock or water
2 teaspoons kosher salt
fresh ground pepper to taste
finely chopped fresh parsley (optional)

Preheat the oven to 400 F. Whisk the marinade ingredients except the water in a large bowl. Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet. Add water to the bottom of the pan with the potatoes. Cook for 40 minutes until the water is evaporated and the potatoes are crusty-golden brown. Adjust seasoning as necessary and serve sprinkled with fresh parsley.

Serves 6 as a side dish

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Capellini with Lemon and Scallops

Posted by Rachel Dougherty on

This dish takes just a few minutes to prepare and will wow any dinner guest. You can use any long, thin pasta such as spaghetti or linguini as well.

Ingredients:

1 pound bay or sea scallops
1/2 Cup flour
2 Tablespoons Extra Virgin Olive Oil for searing scallops
4 Tablespoons Lemon Olive Oil
1 Lemon, zested and juiced
1 pound capellini, cooked al dente
1/3 Cup flat leaf parsley, chopped plus some for garnish
Salt and Pepper to taste

Method:

If using bay scallops, leave whole. If using sea scallops, cut into halves or quarters. In a large bowl, combine flour with salt and pepper. Toss scallops in flour to coat. In a skillet using high heat, add olive oil and heat up for about 30 seconds. Place scallops in skillet to sear, turning when necessary. The scallops shouldn't take more than 3 or 4 minutes to cook. Add lemon juice to skillet, remove from heat and cover. Cook the capellini according to package, drain and reserve 1/4 Cup of the cooking water.

To Serve:

Place pasta in large serving bowl. Add lemon olive oil and scallops, toss to combine. If dry add a little of the cooking water and toss again. Top with lemon zest and parsley for garnish.

Serves 4

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Spaghetti with Olive Oil

Posted by Rachel Dougherty on

This is a traditional Italian dish that's easy to make and oh so tasty! Use a robust Extra Virgin Olive Oil or try a flavored Oil to spice things up. Be sure to plate and serve this dish right away for the best flavor!

Ingredients:

1 pound spaghetti, cooked al dente
1/4 Cup Extra Virgin Olive Oil of your choice
10 cloves garlic, thinly sliced
1 teaspoon red pepper flakes
1/2 Cup parsley, chopped plus some saved for garnish
Parmesan cheese, grated

Method:

In a small sauce pan, heat olive oil over medium heat. Sauté garlic until soft, add salt and pepper, red pepper flakes, and half the parsley. Mix to combine, cover, and remove from heat. Cook spaghetti according to package, reserve 1/4 Cup cooking liquid. Toss cooked spaghetti with olive oil mix, if dry add a little of the cooking liquid. Serve in a large bowl and garnish with remaining parsley and Parmesan cheese.

serves 4

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Crunchy Kale Salad with Pomegranate Vinaigrette

Posted by Rachel Dougherty on

This is just one of the many ways kale can be fixed. This salad holds up well and can be stored in the refrigerator and eaten over a few days.

Ingredients:

1 bunch kale, wash, remove tough stems and chop
1/4 small head red cabbage, chopped
1 Cup nuts, roasted and chopped, such as cashews, walnuts, or peanuts
2 medium carrots, peeled and grated
1 Tablespoon Extra Virgin Olive Oil of your choice
Salt and Pepper to taste

Method:

Combine all ingredients in large bowl and toss, set aside while you make the dressing.

Kale Dressing

Ingredients:

1 small apple, diced
2 cloves garlic, peeled
1/4 Cup Herbes de Provence Olive Oil
2 teaspoons honey
1 1/2 Tablespoons Pomegranate Balsamic
1 teaspoon curry powder
Salt and Pepper to taste

Method:

Place all dressing ingredients in a food processor. Blend until smooth.

To serve:

Pour dressing over salad and gently toss. Let marinate for 15-20 minutes before serving.

Serves 4

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Olive Oil Mashed Potatoes

Posted by Rachel Dougherty on

Ingredients:


2 pounds yellow fleshed potatoes, like Yukon Gold, peeled and cut into 1-inch chunks
8 garlic cloves, peeled
Salt and Pepper to taste
¼ cup of your favorite flavored or unflavored Extra Virgin Olive Oil

Method:


Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.
Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.

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