A Recipe for Me

A Collection of Recipes from Lisa and Donna

Vermicelli with garlic and herbs

This is a very simple pasta recipe from the Great Plates recipe magazine by the best of Cooking Light. I recommend blending all the seasonings together before combining with the pasta for even distribution.

What You’ll Need:

  • 8 ounces vermicelli pasta
  • 2 T fresh parsley
  • 2 T lemon juice
  • 2 T olive oil
  • 2 cloves garlic, minced
  • 1 t dried basil
  • 1 t salt
  • 1 t black pepper

What to do:

Cook pasta according to package directions omitting salt and fat; drain. Add parsley, lemon juice, and olive oil; toss to coat. Add minced garlic, basil, salt and pepper.

This is a good side dish to serve with Greek Chicken.

Greek Chicken with Capers, Raisins, and Feta

This recipe is from Great Plates by the best of Cooking Light magazine. It is delicious, easy to make, and a nice change of pace in the kitchen. You can use packaged crumbled feta cheese and chicken cutlets to prepare this meal even faster (keeps you from pounding the chicken breasts).

Serves 4.

What You’ll Need:

  • 4 4-oz skinless, boneless chicken breast halves
  • 2 T all-purpose flour
  • 1 t dried oregano
  • 1 T olive oil
  • 1 C thinly sliced-onion
  • 1 1/2 C fat-free, less-sodium chicken broth
  • 1/3 C golden raisins
  • 2 T lemon juice
  • 2 T capers
  • 1/4 C (1 oz) crumbled feta cheese
  • 4 thin lemon slices (optional)

What to do:

  1. Place each chicken breast half between 2 sheets of plastic wrap; flatten to 1/4-inch thickness using a meat mallet or small heavy skillet. Combine flour and dried oregano in a shallow dish, and dredge chicken in flour mixture.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Remove chicken from pan; keep warm. Add onion to pan; saute 2 minutes. Stir in broth, raisins, and lemon juice; cook 3 minutes, scraping the pan to loosen browned bits. Return chicken to pan. Cover, reduce heat, and simmer 8 minutes or until chicken is done.
  3. Place a chicken breast on each of 4 serving plates. Add capers to sauce in pan. Spoon 1/3 C suace over each serving; top with 1T cheese. Garnish with lemon slices, if desired.

Serve with Vermicelli with garlic and herbs.

Wine Pairing: Riondo Prosecco Veneto
From the Wine Advocate: This effusively fruity, light-bodied offering offers terrific floral notes, persistent effervescence, and a clean, delicate finish. There is not much body or weight in this crystal clean, pure, sparkling white. It is an amazing Prosecco. Score: 90