New Recipes to Try

I just found these really yummy looking recipes I am dying to try on marthastewart.com. I'll let you know how they are once I try them.


Mediterranean Chicken

Prep: 5 minutes Total: 30 minutes
Serves 4.

INGREDIENTS
1 pint grape tomatoes
16 Kalamata olives, pitted and halved
3 tablespoons drained capers, rinsed
3 tablespoons olive oil
4 (about 6 ounces each) boneless chicken breast halves, with skin
Coarse salt
Freshly ground pepper

DIRECTIONS
Preheat oven to 475 degrees. Toss tomatoes, olives, capers, and 2 tablespoons oil together in a medium bowl. Set aside.
Rinse chicken, and pat dry. Season both sides with salt and pepper. Heat a large ovenproof skillet over high heat until hot. Add remaining tablespoon oil; heat until hot but not smoking. Place chicken in skillet, skin sides down; cook until deep golden brown, about 4 minutes. Turn chicken over. Add tomato mixture to skillet.
Transfer skillet to oven. Roast until chicken is cooked through and tomatoes have softened, about 18 minutes.


Chicken with Tomatoes and Mushrooms

Prep: 20 minutes Total: 50 minutes
Serves 4.

Also known as chicken cacciatore, this rustic stew cooks in a rich tomato mushroom sauce. Serve over rice or with a thick slice of crusty bread.

INGREDIENTS
4 boneless, skinless chicken breast halves, about 1 1/2 pounds
Coarse salt and ground pepper
1 tablespoon olive oil
1 pound mushrooms, trimmed and quartered
2 garlic cloves, minced
1 can (14.5 ounces) stewed tomatoes
1/4 teaspoon dried oregano

DIRECTIONS
Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.
Add mushrooms; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.
Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.

Lucky Tennessee Caviar

This looks like a good recipe for New Year's day!

Tennessee Caviar
Serves 8

Ingredients
3 cans black-eyed peas, drained and rinsed
1/3 cup red wine vinegar
½ cup olive oil
1 clove garlic, minced
2 tbsp. purple onion, chopped
½ tsp. salt
½ tsp. black pepper
1 tsp. parsley flakes
1 tsp. jalapeno pepper, chopped fine
1/8 tsp. Tabasco
1 small can sliced black olives

1. Mix all ingredients together.

2. Cover and chill.

{{via Daily Candy mom Alda Rae}}

Sauteed Chicken with Spinach

I found this recipe on marthastewart.com.

Sauteed Chicken with Spinach

A tangy mustard sauce is used to dress the spinach and top the chicken. The mustard sauce can also be drizzled over steak or tossed with boiled potatoes.

Prep: 15 minutes Total: 30 minutes

Ingredients

Serving: Serves 1.

1 teaspoon white-wine vinegar
1 tablespoon minced shallot
1/2 tablespoon butter
1 tablespoon Dijon mustard
1 teaspoon olive oil
1 boneless, skinless chicken breast half, (6 to 8 ounces)
Coarse salt
Ground pepper
4 cups (about 2 1/2 ounces) baby spinach
Directions

Season chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook until browned, turning once, 8 to 10 minutes.
Add 1/4 cup water. Reduce heat to medium-low; cover, and simmer until chicken is cooked through, 4 to 6 minutes. Transfer chicken to a plate; cover to keep warm.
Make mustard sauce: Add minced shallot to same pan; cook over medium heat, stirring occasionally, until soft, about 3 minutes. Stir in mustard and vinegar; cook 1 minute. Remove from heat. Add butter; swirl pan until incorporated. Stir any accumulated chicken juices into sauce.
In a medium bowl, toss spinach with half the mustard sauce. Place chicken on a serving plate; drizzle with remaining sauce. Serve spinach on the side.


Looks simple enough, plus I am watching my carb intake, so I may just have to try this little recipe out.