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Mediterranean inspired Chicken, Potato and Green Bean Sheet-pan Supper

03/08/2017 by Laura 2 Comments

I always thought that when I retired, (Yes, RETIRED!  More about that in an upcoming post.) I’d spend my days making elaborate meals!   Meals that took lots of planning, shopping for exotic ingredients and hours in the kitchen.  I’ve kind of surprised myself with my recent desire for simplicity.  Simplicity of ingredients, quick cooking and easy, often one pan,  clean up!  Additionally, anything I cook usually makes two appearances.  The roast chicken below became chicken salad for lunches, two days in a row.  I am sure I will continue to explore elaborate and exotic adventures in food, but they will not be as frequent as I’d thought they would be.

Sheet-pan suppers are gaining in popularity for good reason.  They are quick, nutritious, delicious one pan alternatives to the crock pot.  Don’t get me wrong, I love my crock pot for many things.  But, you will never get crispy skin on a chicken or roast potatoes, in a crock pot!  Also unlikethe crock pot, you can prep, cook and serve in 45 – 60 minutes, which fits in better with my current state of spontaneity!

For this recipe, I suggest you spatchcock your chicken.  It will cook quickly and evenly and provide a safe, steamy haven for the green beans.  If you do not know how to spatchcock a chicken….Google it and watch a video or two.  Alternatively, you could ask your butcher to remove the back bone for you.  Just make sure you retain it, for your scrap bag of chicken parts, for stock.

For the Mediterranean inspired chicken, potato and green bean supper

Organic ingredients whenever possible

1 half-sheet, sheet pan

1 fresh young chicken 3-4 pounds, preferably organic, spatchcoked and patted dry

7-8 cloves of garlic, minced

leaves from 4-5 sprigs of fresh oregano, minced

zest of one lemon, finely grated on a microplane

juice of zested lemon

Mix the garlic, oregano, lemon zest and lemon juice together in a small bowl with about 2 Tablespoons of olive oil

1 large lemon, sliced thinly

3/4 – 1 pound of fresh green beans, ends removed, uniformly sized

1 pound tiny red and gold potatoes, quartered

Salt and Pepper

additional olive oil

Drizzle a little olive oil on the sheet pan.  Pile the green beans in a tight pile, in the center of the pan.

Place the flattened chicken over the green beans, ensuring the beans are all tucked underneath it.

Drizzle olive oil over the chicken and massage it in!  Place a couple teaspoonful’s of the garlic, oregano and lemon mixture, under the skin.  Place a few lemon slices under the skin as well.

Place the potatoes around the chicken, in a single layer.   Drizzle the potatoes with the remaining herb mixture.  Toss well to ensure they are coated.

Season well with salt and pepper and Greek style seasoning.  (Greek blend offered by numerous spice companies.)

 

Pop it in a 400′ oven for 45-50 minutes, or until the temperature in the thigh registers 165′.

Let the chicken rest 10-15 minutes before serving.

I hope you will give this meal a try!

Thanks for stopping by.

Have a great evening,

Laura

Filed Under: One Pot Meal, Poultry, Quick - Week Night Tagged With: chicken, garlic, greek seasoning, lemon, one pan, oregano, quick, sheetpan

MSLS Chicken Picatta

08/18/2014 by Laura 1 Comment

It’s been a week of great sun light at dinner time, allowing us to update older posts with better photos!   Today’s update is one of our favorite “go to” meals:  Chicken Picatta.  We typically have the ingredients on hand, and can get this on the table in about 45 minutes.  Our recipe has evolved over time, and our favorite version is posted here.  It is a saucier version than most, as it goes very well with pasta.

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For the Chicken Picatta – 4 servings

4 boneless, skinless chicken breast halves

flour for dredging – about 1/2 – 3/4 cup

salt and pepper for seasoning

olive oil and canola oil for sauteing

1 lemon – 1 tsp. zest, then juice the lemon

12 ounces chicken stock

12 ounces white wine

1/3 cup capers with about 1 tablespoon of juice

8 slices of prosciutto or speck, cut into 1/2 inch wide strips – our favorite is LaQuercia Speck Americano*

fresh chopped parsley for garnish

Pasta – we usually use Penne

Grated parmesan cheese for serving

Put the flour in a large zip lock bag, season with salt and pepper.   Place one chicken breast half in the bag of flour.  Make sure the chicken is coated with the flour on both sides, before you start pounding it.  That will prevent the chicken from sticking to the bag.  Pound the chicken breasts to about 1/4″-1/2″ thickness.   The main goal is uniformity in thickness so they cook evenly. Yes – that is a rubber mallet.  I find it very useful for pounding cutlets.

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Cover the bottom of the sauté pan with about 1/4 cup of olive oil and 2 Tablespoons of canola oil .  Heat the pan over low flame.  Add the chicken breasts.  Season with salt and pepper.  Brown the chicken on both sides.  You are only browning at this stage, the chicken will complete cooking in the sauce.  Remove from pan and set aside on a plate.  There will be a lot of oil left.  It is an integral part of the sauce.

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Add about 1/3 cup of flour to the sauté pan.  (Use the flour left from the dredging and pounding the chicken.)  Whisk the flour and oil together to make a light rue.  Once the rue comes together, whisk in the white wine.  The mixture will thicken.  Continue to stir and simmer about 3 minutes.

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Add the chicken stock, lemon juice, lemon zest, prosciutto and capers.  Adjust the lemon to your taste by adding more zest or juice.  Continue whisking and bring sauce to a light simmer.  Let simmer for about 5 minutes before adding the chicken back to the pan.  Taste the sauce and add additional salt and pepper if needed.

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Add the chicken breasts back to the pan.  Spoon to sauce over the chicken.  Sprinkle with a little parmesan.  Continue to simmer until cooked through –  approximately 20 minutes.

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Start the water for your pasta when you place the chicken back in the pan.

Serve with pasta on the side and grated parmesan cheese.

*As with all my posts, things I point out as a favorite are truly a favorite.  I have neither been paid nor asked to endorse any of the products I recommend. 

Filed Under: Pasta, Poultry, Quick - Week Night Tagged With: Capers, chicken, lemon, picatta, quick, White Wine

Spring has Sprung! Lamb Chops and Roasted Asparagus

03/25/2014 by Laura Leave a Comment

You know we’ve passed through that dark, seemingly endless tunnel of winter,  into the lighter  days of spring when those lovely green spikes begin “stalking” you!  Yes, I am talking about ASPARAGUS!  There are no in-betweeners when it comes to asparagus – you either hate it (Dave) or cannot get enough of it (me).   And so it begins, lamb chops and asparagus, halibut and asparagus, asparagus and shrimp stir fry, asparagus quiche,…. and Dave repeatedly asking “asparagus AGAIN”?  Ah, the cycle of life.

Laura’s Lemony Galicky Lamb Chops with Roasted Asparagus

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2-3 chops per person

For the marinade

Juice of 2 large lemons

finely chopped lemon peel, from one lemon, for garnish

1/3 cup peppery olive oil

1/4 cup of chopped fresh oregano, plus a little extra for garnish

4-6 cloves of garlic

Freshly ground salt and pepper

Mix all ingredients well.  Pour over chops, cover and marinate at least two hours, or overnight.  (I usually use a zip lock bag….but that is not very photogenic.)

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While the grill is heating, prepare the asparagus.  Trim the ends and peel the lower tougher part, if needed.  Place in a roasting pan, drizzle with olive oil, season with salt and pepper.   I either place the pan on the grill, next to the chops or cook in my small toaster oven.  Either way – it will take about the same time as the chops to cook – 10 minutes.   Season asparagus and chops just prior to serving and garnish with the finely minced lemon peel and oregano.

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We served our meal with a quick couscous side dish.  I also like quinoa or Greek style roasted potatoes with this recipe.  Enjoy!

Filed Under: Lamb, Quick - Week Night, Vegetables Tagged With: asparagus, garlic, lamb chops, lemon, marinade, oregano

Laura’s “Somewhat” Traditional Spanakopita and Greek Salad

06/22/2013 by Laura 1 Comment

I cook for a lot of reasons; sustenance of course, stress reduction at the end of a trying day,  to share a meal with friends,  but also for the sheer challenge of re-creating a great restaurant meal using previously untried ingredients or techniques.

I don’t remember my first taste of Greek food.  It might have been the little restaurant on the corner in my old neighborhood, Byzantion, or a sample at one of the hundreds of food related trade shows I have attended.  The use of many of my favorite ingredients and flavors, draw me to these recipes frequently.  Oregano, lemon, olive oil, feta, mint, all at their peak of freshness…what’s not to love!  My dishes are based on traditional recipes mostly found in the fabulous “bible of authentic Greek cooking” Vefa’s Kitchen.  I add and subtract ingredients based on what needs to be cooked from the garden, the pantry or the fridge.   The abundance of spinach and kale from the garden are the inspiration for the Spanakopita, which is typically made with only spinach.

Laura’s “Somewhat” Traditional Spanakopita
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1-2 large bunches kale, stems removed and sliced into bite size pieces

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1-2 large bunches baby spinach, washed well, drained, tough stems removed

(The “greens for sauté” mix from Trader Joe’s is awesome for this, if you don’t have a garden.  You will need two bags)

12-14 large green onions, thinly sliced – both whites and tops

1/2 cup coarsely chopped parsley

3-4 eggs

8-24 ounces of feta cheese, coarsely chopped (Mt. Viko’s is my preferred feta)

1-2 teaspoons minced, fresh dill

salt and pepper to taste (remember the feta is a little salty by nature)

1 package phyllo dough, brought to room temperature

olive oil for sautéing and coating the pan

olive oil spray for assembly

9 x 13 baking dish

Sauté the kale in batches,  in a large skillet coated with olive oil over medium heat.  You do not need to cook through, just soften it.  Remove the kale to a colander.

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Next sauté the spinach, again it does not need to cook all the way through, remove to the colander.  Now sauté the green onion and parsley for 1 -2 minutes.  Add the greens back to the pan and continue to cook over low heat about 10 more minutes.   Place all greens in a bowl and cool.  You want to make sure this is cool enough to not cook the eggs that you will add in the next step.  You can chill this overnight in the fridge.

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Add 2/3 of the feta to the greens.  Break the 3 eggs into a separate bowl whisk thoroughly.  Add the eggs to the greens and cheese mixture.  Season with salt and pepper.  Mix well.  Because the water content varies in greens and affects the total volume here, you will need to determine if you need one more egg and a little more cheese.  You want everything evenly distributed and well coated.

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This is where is gets pretty non-traditional….Did you notice I have not told you to melt any butter, in spite of working with phyllo dough?  Unless I am making something sweet with phyllo, I use olive oil spray.  Both for the ease in application and to cut the calories a bit.

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Coat the bottom of the baking dish evenly with olive oil.  Unroll the phyllo.  Layer single sheets into the baking dish as shown.  Spray between each layer with olive oil.  I used about 8 sheets in total to line the pan.  Pour the filling into the dough lined baking dish.  Gently pull the sides and ends in over the filling.  Remember to spray oil between the layers of dough.  To pretty it up a bit, I added one more sheet over the top of the pan, folded in half and sprayed with oil in between.  (I have made this recipe into  little “triangle pillows” for appetizers, as well as individual servings in muffin cups.  Experiment, have fun, make it your own!)

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Preheat the oven to 375′ and bake 45-50 minutes until lightly browned and internal temperature reaches 170′.  Let rest at least 15 minutes before cutting into squares for serving.  This is wonderful both hot and at room temperature.

Laura’s Greek Inspired Salad

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I don’t think there is ever a time when a Greek salad does not taste wonderful.  In keeping with today’s theme, you knew it was coming, didn’t you?  The veggies aren’t from the garden, but this is something we make many times over throughout the summer.

1 English or 3-4 Persian cucumbers, peeled (or not) coarsely chopped

1 red bell pepper, coarsely chopped (if your prefer green, that is fine!)

1 red onion, coarsely chopped

12-15 cherry tomatoes, sliced in half

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6-8 ounces large, pitted and well drained kalamata olives

8 ounces chopped feta cheese

Juice of 2 lemons

Extra Virgin Olive Oil

chopped fresh dill, about 1 tablespoon

salt and pepper

Place all the veggies, cheese and olives in a bowl as shown.  I like to serve it  “deconstructed” as not everyone likes olives or tomatoes etc….

Juice the lemons.  The ratio for the dressing is 2 to 1, olive oil to lemon juice (or, if you prefer, red wine vinegar).  Add the appropriate amount of olive oil to the lemon juice and whisk.  Add salt and pepper to taste as well as the minced dill. (Or basil or oregano or mint or whatever combo suits your taste.)  Pour the dressing over the salad and chill for 2-3 hours.  Serve on a romaine leaf with a little dressing from the bottom of the bowl, drizzled on top.

I bet you think I am done now….not just yet!  I had a couple of chicken breasts I needed to cook up, so in keeping with today’s theme, I decided to make a one of my favorite chicken soups, Avgolemono.  There have been many times when I have had a cold or the flu and my husband has  ran to a Greek restaurant to get it for me!  As with any cultures version of “chicken soup”  there are hundreds of variations.  I break with tradition by adding finely diced celery and carrot , as well as fairly good size chunks of chicken, to my recipe.  I have had the soup many times with only broth and rice.  No matter what is left out or added in, it should always be smooth, velvety, creamy and lemony.

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Avgolemono Soup – Laura’s Way

2-3 cups chopped, cooked chicken

2 quarts, total, chicken stock (may need more for adjusting thickness of soup)

2-3 carrots, peeled

2-3 stalks of celery, peeled

4-6 eggs

juice of 3-5 lemons

1 cup of Arborio rice

You can make this soup with prepared stock, rotisserie chicken, or start all the way from scratch by boiling and deboning a whole chicken.  You can also make this soup vegetarian by using vege broth and eliminating the chicken.  My recipe today is based on a finished  total of 2 quarts of stock.  I started with 2 bone in, skin on chicken breasts, one quart of stock, minced onion , a price of carrot and a piece of celery.  Simmer all gently until the chicken is cooked.  Cool, remove chicken from bone, chop into small chunks and set aside.  Strain broth and place back on a slow simmer.

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Chop 3 stalks of celery and 2-3 carrots into small uniform dice.  Add to the gently simmering stock.

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Cook for about 10 minutes.  Bring broth to a strong rolling bow.  Add 1 cup of rice, reduce heat and simmer, covered for 20 minutes.  Add the chicken back to the pot.

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While rice is cooking prepare egg and lemon thickening.  In a small blender whisk together 5 Tablespoons fresh squeezed lemon juice and 4 eggs, until very light and fluffy.

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Place into a large bowl.  Temper the eggs by adding a few ladles of hot broth into the bowl.  Once tempered add all back into the pot.  Keep on very low heat.

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I had to make two adjustments for our taste.  I did not think the soup was as rich, creamy or lemony as usual.  To correct this, I blended 2 egg yolks with 5 more tablespoons fresh squeezed lemon juice.   I tempered the mixture and added back into the pot.  It was exactly the fix needed.  After a few more minutes on the stove – the soup was far thicker then we like, so I added about 1 additional cup of chicken stock.  With a few extra dashes of salt and pepper – our soup was perfect.

This was a wonderful first day of summer meal that left us with lots of options for a few lunches!

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Thanks to Dave for learning to use all the different settings on the new camera!  I believe I see improvements!

Filed Under: Salads, Soup Tagged With: chicken, cucumber, feta, kalamata olive, kale, lemon, spinach

Mediteranean Inspired Lamb Chops

04/04/2013 by Laura Leave a Comment

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No need for mint jelly or anything else with these lamb chops.  Marinated overnight with lemon, oregano and garlic the lamb takes on the combination of flavors in the most delightful way.

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Marinade for 4 – 6 lamb chops

1/2 cup chopped, fresh oregano

1 Tablespoon chopped, fresh rosemary

1 teaspoon grated lemon zest

10-12 cloves of garlic, chopped

1/2 cup dry white wine

1/4 cup fresh squeezed lemon juice

1/4 cup bright, citrusy olive oil

1 teaspoon Dijon mustard

salt, pepper

Coarsely chop the herbs and garlic.

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Put into measuring cup or mixing bowl.  Add lemon zest, lemon juice, white wine, olive oil and mustard and generous seasoning of salt and pepper.  Whisk all ingredients together.

Place lamb chops in a heavy zip lock bag, or glass dish for marinating.  Pour marinade over chops.  Marinate all day or overnight in refrigerator.  Turn the chops over a couple times to distribute marinade evenly.

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You can grill or broil the chops.  I prefer the grill.  Let the chops come to room temperature before cooking.  Cook to medium rare, or to your preference.

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We served these with springy baby zucchini and sunburst squash sautéed with purple onion, salt, pepper, and dill in a little olive oil and a splash of dry vermouth.

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Filed Under: Lamb, Quick - Week Night Tagged With: garlic, lamb, lemon, marinade, oregano

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