The Holiday Aftermath
I’d like to start off by wishing everyone a Happy New year, and I do know things have been quiet here since Thanksgiving of last year. I do apologize for that, but I will go on to say this site is a labor of love. Sometimes we just get busy. The job, family, the holidays, everything comes at you and thus some things end up back-burnered. Regardless, I thank you all for continuing to come to this site.
My holiday season was great. I actually did more baking, something I don’t do often enough. I am going to try to make an effort this year to feature more baking and put some variety into everything, rather than just traditional dinner recipes.
2012 will be a year of evolution for this website. If anyone knows me beyond the kitchen, they’ll know I do interactive media for a living. Basically websites. A small part of why I started this blog was to get familiar with the WordPress platform. After two years I’ve come to the conclusion that I really don’t like WordPress, and I want to redo the site using my own technology running it in the background. I want to not only keep sharing recipes but make them easier for you to print and utilize, as well as offer more content that isn’t about recipes.
There will be more to come, including those desserts I learned over the holidays, but today I want to kick off the new year the way I did last year. I want to share a nice healthy recipe to help you start this year off right, because I’m sure I’m not the only one who gained a few pounds over the season.
Garlic Chicken is a staple in many cuisines. The Greeks of course have a variation, the Italians have one, the Spanish, French, and even the Chinese have varieties. It’s a very simple and universal idea that will put less calories into your system as you look to lose that holiday weight.
Today I’m going to do my garlic chicken in the more Mediterranean style. You might think this is the same thing as the typical Greek Chicken, but that’s not entirely true. Greek Chicken is more about a balance of flavors between the garlic, oregano, wine, and lemon. This chicken has many of those ingredients, but the dominant flavor is the garlic. This will also help you get through cold season, believe me. I will forewarn this dish requires a marinate of at least four hours, so plan ahead.
Mediterranean Garlic Chicken
- 4-6 boneless skinless chicken breasts
- 4 cloves of garlic, minced
- 2 tbsp of lemon juice
- 2 tbsp of white wine
- 1 tbsp of honey
- 2 tsp of sea salt
- 1 tsp of oregano
- 1 tsp of pepper
- In a sealable container, mix together the garlic, lemon juice, wine, honey, salt, oregano, and pepper.
- Place the chicken breasts in and coat them completely with the marinade.
- Seal the container and place into the refrigerator for at least four hours.
- Cook as you see fit. (broil, bake, or sauté)
An overnight marinate is always better, but at least give the chicken four hours for the tissue to be penetrated and tenderized.
The cooking style comes down to you. Like Greek Chicken, you can do this in different directions. I personally like to broil the chicken, but sautéing or baking will do just fine as well. If you bake, be sure to pour any leftover marinate on top so it will baste and moisten.
I sprinkled some more oregano on top when I served it. This is optional.
To serve with the chicken, I wanted to make some roasted potatoes with vegetables. Something colorful, hearty, but no too heavy. It’s a very simple dish, but I suggest you use both red and regular potatoes together for a nice color scheme.
Roasted Potatoes with Asparagus and Red Peppers
- 1-2 red potatoes, washed and cut into chunks (skin on)
- 1-2 baking potatoes, peeled and cut into chunks
- 1 bunch of asparagus, cut into smaller pieces
- 2 roasted red peppers, sliced
- 4 tbsp of olive oil
- 1 tbsp of granulated garlic
- 2 tsp of dried rosemary
- 2 tsp of thyme
- Salt and pepper to taste
- Preheat oven to 425°
- In a large boil, mix the olive oil with the garlic, rosemary, thyme, salt, and pepper.
- Place the potatoes in and mix them with your hands to fully coat them with the oil and seasonings.
- In a large enough baking dish, put the coated potatoes in and cover with aluminum foil.
- Bake for 20 minutes.
- Stir the potatoes so they don’t stick, then add in the asparagus and red pepper.
- Cover again and bake for another 15-20 minutes until the potatoes are tender.
- Increase the oven temperature to 450°
- Uncover the dish and cook for another 5-10 minutes until the potatoes get a little roasted.
You can use fresh garlic if you like, but I prefer granulated garlic simply so it coats the vegetables.