Oh, hello there!
It's been a while, but I'm not sorry.
My last post was in October 2013! I have some explaining to do.
I've been very busy, you know, with the usual school, work... oh and the whole getting married bit :).
Planning a wedding and then having a husband take a lot of time and energy, but I'm not complaining!
Now that I'm basically settled and have a few minutes, I want to let you know that I've been doing a lot of cooking! I would like to share a few recipes over the next few weeks that I hope you will enjoy.
This new recipe is something I invented for this week's Shabbos dinner. I have to apologize, I didn't think to take a picture; but you will have to trust me on this! It was so good, easy and flavorful! My husband said it was delicious and couldn't stop eating it!
Bon Appetit! Or as the Italians say, Buon Appetito (or something like that).
Tangy Tomato Basil Chicken
1 package Chicken (I used about 12 drumsticks but you could use whole chicken cut into 8ths)
1 onion, thinly sliced in half-moons
1 Tomato, chopped
3 cubes frozen basil
3 cloves garlic, peeled
1 big splash Balsamic vinegar (maybe 2 tbsp)
1 smaller splash Extra virgin olive oil (maybe 1 tbsp)
salt and pepper
Preheat oven to 350. Prepare a 9x13 glass dish, preferably with parchment paper (helps with cleanup big time!). Lay chicken inside dish, and sprinkle with onions. I keep the skin on, as it keeps it moist, you can take it off after. Put the rest of the ingredients in a bowl with high sides. Using an immersion blender, blend the mixture until smooth. You can also do this in a food processor or a regular blender. Pour this mixture on top of the chicken and onions. Cover the pan with tin foil, and pop in the oven for an hour. At the end of the hour, crank up the oven to 400, remove the foil and cook uncovered for about half an hour or until it browns nicely and cooks to your liking.
Serve over couscous or rice.
Now, here's a vote- who would be interested in 3 new, different ways to reinvent gefilte fish?