Tuesday, September 28, 2010

Lemon Rosemary Chicken - Johnny Carino's inspired

One of our favorite restaurants, ever, is Johnny Carino's. Every time we go we get their lemon rosemary chicken. Even after splitting a meal, we come home with plenty of leftovers. It is so good, and one of my favorite blends of flavor. So... it was time for me to try to make it on my own! I think this is pretty close - but, will vary of course by the type of dressing you use. Either way, it will be delicious!!

Lemon Rosemary Chicken with Angel Hair


4 boneless skinless chicken breasts, trimmed and butterflied

1 1/2 cups Italian salad dressing
3/4 cup fresh lemon juice (about 5-7 lemons)
2 heaping tablespoons chopped fresh rosemary (NOT dried!!)
salt and pepper to taste

6 ounces angel hair pasta
4 roma tomatoes, diced
2 cups packed spinach
1 tablespoon olive oil
salt and pepper to taste


1. Create marinade by mixing together Italian dressing, lemon juice, rosemary, and salt and pepper to taste. Marinate the trimmed and butterflied chicken breasts in one cup of marinade, refrigerate the rest for later. Let chicken marinate for 30 minutes to 2 hours.

2. Preheat grill (I like to just use my Foreman or panini press) to medium-high heat.

3. Meanwhile, start the water boiling for the pasta. Cook the angel hair according to package directions, and drain.

4. Place chicken on preheated grill, and cook until almost done.

5. While the chicken is grilling, in the same pot that you cooked the pasta in (now empty), heat a tablespoon of olive oil over medium heat, and saute the diced tomatoes and spinach until the spinach has just wilted. Be careful not to overcook, or your spinach will become slimy. (that's for you Cherst... :) Remove from heat then add the drained pasta back into the pot and toss together. Salt and pepper to taste.

6. In a large skillet, bring the rest of the reserved marinade to a simmer over medium-high heat. Let the sauce reduce to about half (in about 3-4 minutes), then add in your almost-done chicken breasts. Let them simmer in the sauce while it continues to reduce until the chicken is cooked through, or at least one minute on each side.

7. Finally, spoon about 3-4 tablespoons of remaining sauce into pasta, just enough to loosen it up.

8. Plate, and enjoy!! Bon appetit!

Monday, September 27, 2010

Grilled Vegetable Sandwich - Thank you Linds!!

I really don't know how I could have made it through the last month of this pregnancy without Lindsay's recipe blog. I keep having these cravings for something that I can't quite figure out, until I read her blog!! Linds and her mom are a few of the best cooks I know, next to my mom of course. :) Everything they make is SOO delicious (and beautiful too!). Their family recipes are definitely part of my permanent collection.

I saw this recipe on Linds' blog the other day, and I knew I had to make it. This is my version of her version of Giada De Larentiis' recipe. Probably one of the best vegetarian sandwiches I have ever had!

Grilled Vegetable, Herb, and Goat Cheese Sandwich

1/2 cup sun-dried tomatoes in oil, drained and chopped (I LOVE Costco's sun-dried tomatoes!)
1/2 cup chopped fresh basil leaves
2 tablespoons fresh thyme leaves
1 clove garlic, minced
1 zucchini, sliced into 1/4-inch rounds
1 yellow summer squash, sliced into 1/4 inch rounds
1 eggplant, sliced into 1/4 inch rounds
2 tablespoons olive oil
1 yellow onion, diced
2 tablespoons butter
2 tablespoons balsamic vinegar
1 10-12 ounce baguette, sliced in half lengthwise (I used a multi-grain, I prefer it over white)
1 cup (6.5 ounces) goat cheese, at room temperature
1 cup arugla
Salt and pepper to taste

1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

2. Brush zucchini, yellow squash, and eggplant with a light coating of olive oil. Salt and pepper to taste. Place the vegetables on the grill pan or grill and cook for 3 to 4 minutes on each side until tender.

3. Saute onions in butter in a small skillet over medium heat until translucent and soft. Add in balsamic vinegar, and cook a few more minutes until reduced.

4. In a small bowl, mix together garlic, sun-dried tomatoes, basil, thyme, and salt and pepper to taste. 

5. While the vegetables continue to cook spread the goat cheese over one half of the baguette. Top with the sun-dried tomato mixture, then the grilled vegetables and caramalized onions. Finally, top with arugla.

6. To serve, cut the baguette into 4 sandwiches. Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours.


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