Recipe: Herb Fried Chicken

Nov 10, 2011 | 4 comments

I was at a loss what to cook for a quick, cheap, and healthy dinner. For the same reason as everyone else, I don’t typically like the heavier fat-laden fried foods, but last night’s chill in the air begged for something warm and delicious.


I heated up  some of my Infused Olive Oil in a skilled, added four pieces of boneless, skinless chicken breasts and let them cook, covered, while I prepared the other foods.

 

 


After four minutes, I turned the chicken, sprinkled with a small mix of freshly chopped herbs from my garden (sage, chives, basil, oregano, and parsley), and cooked, covered, for another five minutes.

 

Because I like my meat well done and seasoned, I turned the burner off, turned the chicken once more, and let it finish for another five minutes as I finished the potatoes and vegetables.

It was quick, easy, nutritious, delicious, and warm.

 

 

 

 

But the best part? When my daughter came home today and said she told all her friends at school she couldn’t wait to eat the left-overs.

*This recipe has been submitted to the 2011 Holiday Recipe Exchange. “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Shenandoah Growers Organic Fresh Herbs.”

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Recipe: Infused Olive Oil

Nov 8, 2011 | 5 comments

Recently I posted my recipe for Asparagus Wraps (click here).

The recipe calls for basting with olive oil. I wish I could make my own. But since I can’t, I’m happy to do the next best thing: I infuse store-bought Extra Virgin Olive Oil (EVOO) with my own herbs.

In a 16 oz. vinagrette bottle (or, in my case, if the bottle breaks, use a canning jar), combine 12 ounce EVOO, and whichever fresh herbs you like. I combine crushed black pepper with fresh chopped oregano, fresh chopped parsley, fresh chopped basil, and fresh chopped chives. I also add one fresh crushed clove of garlic. Shake lightly, cap tightly, and let sit for 4 – 7 days before using.


Olive oil is a great addition with balsamic vinegar and other spices to make bread dipping oils. It can be a light salad topping. It can be cooked into foods for an extra Italian flavor. It can be a great meat baste. You can even use it for extra flavor in recipes that call for heating cooking oil in a pan such as sautes.

However you choose to use your olive oil, you’re certain to enjoy the wonderful taste it brings to your table!

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