Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
lace 16 paper liners in muffin pans.
In the bowl of
he pork, fat side up, in a roasting pan just large
s possible.
Cut them in half crosswise and, with your
Place the cucumber, peppers, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion.
Pour the vinaigrette over the vegetables.
Add the feta and olives and toss lightly.
Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
ancetta on another sheet pan in a single layer.
Roast
Cook pasta in large pot of boiling, salted water with splash of oil. Boil 12 minutes, or according to directions on package. Drain well and allow to cool.
Place pasta in bowl and add tomatoes, olives, mozzarella and chopped sun-dried tomatoes.
To make dressing: Combine sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in food processor until almost smooth.
Pour dressing over pasta, sprinkle with Parmesan and basil and toss well.
f zucchini and cut them in half lengthwise. Then slice them
uice, rosemary, salt, and pepper in a large non-reactive bowl
eat 3 tablespoons olive oil in a large saute pan. Add
tablespoons of olive oil in a large skillet over medium
In a large bowl, cover the
Cook the onions in the oil over medium-low
Heat the oil in a large saute pan.
Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned.
Add more oil as needed.
For the Vinaigrette.
Whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers.
Add the bread cubes and toss with the vinaigrette.
Season liberally with salt and pepper.
Serve, or allow the salad to sit for about half an hour for the flavors to blend.
ish and arrange the plums in the dish, cut side down
ven to 350 degrees.
In a large bowl, combine the
o 425 degrees F.
In a food processor, combine garlic
/2 tablespoons of salt in a bowl. Pour them into
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20 quart stockpot.
Add 7 quarts of water and bring to a boil.
Simmer uncovered for 4 hours.
Strain the entire contents of the pot through a colander and discard the solids.
Chill the stock overnight.
The next day, remove the surface fat.
Use immediately or pack in containers and freeze for up to 3 months.
**Cooking time does not include chilling the stock overnight.
live oil over medium heat in a large Dutch oven and