Chicken | Simple By Cindy

Chicken Scampi Pasta

Aug. 2
2021

In the summer, I love to find local antique stores and take my time browsing. I enjoy going through beautiful old items that may seem past their prime for some. Old things have sentimental value, even for those like myself, who don’t like clutter. I’m always going through the things I have and discarding so many of them just to make room for the new (or old?) things.

Of course, I’ve updated some really well-loved possessions with a new and updated version. But still, there is a certain mystique to old objects. Where did it come from? Who had used it before me? I like the feeling of making old things new again. I relish sifting through all the items in a store, looking for a piece of buried treasure. You can go in there, not expecting to find anything, yet maybe there is something valuable to be found.

Collectables and vintage items connect you to a bygone era. I am guessing that many of the young adults today would not recognize many of the items in an antique store, though for us older people, it can be a trip down memory lane. Often, I come across items I remember having as a kid. I have seen a table and chairs so similar to the ones I grew up with, sending me right back to my family’s kitchen. Old pots and pans that my mother had are now considered collectibles now. It’s really fun to see items that could have been yours (or your parents’) that you had forgotten about long ago.

Antique furniture, lamps, and clocks often have a ruggedness that can’t be found in modern-day items. Let’s face it, so many things that are made now don’t last very long. Yet most of the things that were made many moons ago last forever. Antiques can give a nostalgic and romantic ambiance to your home, making them excellent for redecorating spaces. Vintage pieces can be adaptable to the latest trends, so even if you prefer a more modern aesthetic, you can enjoy antiquing as well. So take a walk to your nearest antique store and see what happens. You might find your next new piece!

Onto the recipe. I love shrimp scampi, I think I’ve perfected my recipe through the years. I figured I could switch it up and make chicken scampi, something I knew my family would love as much as my original recipe. The chicken browns up to golden brown, delicious caramelization. The garlic and red pepper flakes are just the right amount of heat to bring to a family table. The wine, parsley and oregano are savory goodness, and the butter gives this dish creamy deliciousness. It is then topped off with Parmesan cheese, making this dish one you will want to make over and over.

This recipe is my own and makes 6 hearty servings for you and your family.

Ingredients for Chicken Scampi Pasta:

Kosher salt
1 pound thinly-sliced chicken cutlets, cut into 1/2-inch-thick strips
3 tablespoons olive oil
8 tablespoons unsalted butter, cubed
6 cloves garlic, sliced
A pinch of crushed red pepper flakes
1/2 cup dry white wine
1/2 cup chopped fresh thyme
1/4 cup chopped fresh oregano
12 ounces angel hair pasta
The juice and zest of 1 lemon
1/2 cup freshly grated Parmesan (plus more to taste)

Bring a large pot of salted water to a boil for the pasta.

Sprinkle the chicken with some salt.

Heat a large skillet over medium-high heat until hot, then add the oil.

Working in batches, brown the chicken until golden but not cooked through.

Remove the chicken to a plate.

Melt 4 tablespoons of the butter in the skillet.

Add the garlic and red pepper flakes and cook until the garlic just begins to turn golden at the edges, 30 seconds to 1 minute.

Add the wine, bring to a simmer and cook until reduced by half, about 2 minutes.

Remove from the heat.

Meanwhile, cook the pasta until very al dente, reserving 1 cup of the pasta water.

Add the pasta and 3/4 cup pasta water to the skillet along with the chicken, lemon zest and juice and the remaining 4 tablespoons butter, the oregano and the parsley.

Return the skillet to medium-low heat and gently stir the pasta until the butter is melted, adding the remaining 1/4 pasta water if the pasta seems too dry.

Remove the skillet from the heat, sprinkle with the grated cheese and parsley and toss before serving.

It’s that simple!

Lemon Chicken Breasts

Jul. 8
2021

By lunchtime, most of us wonder what we’re going to make for dinner. One of the reasons I started this blog was to tackle that question that plagues us every day. Planning ahead is essential to actually getting your meal on the table. Picking recipes that you feel comfortable making is a crucial step in successful preparation. Here are some strategies to help you guide the way in selecting the recipes for your meal plan.

Keep things simple. This may sound obvious, but it is really important when your head becomes full of possibilities. Try to choose recipes based on the needs of yourself and your family. Don’t feel like a big clean-up? A simple one sheet pan dinner may be the way to go. Or maybe a slow-cooker meal that cooks by itself is also a good choice. Whether it is dinner on a budget, meatless meals, or vegan, choose the best option for your family.

Make enough so you have leftovers. If you plan to cook a couple of nights a week, and your week is going to be terribly busy, don’t discard leftovers as your meal plan strategy. This can be an excellent tactic to get yourself a couple nights of feeding your family without having to start from scratch every night.You can cook a few times and still have satisfying dinners every night of the week.

Prepare recipes that are familiar to you. Cooking every night may sound nice, but in reality, it can be overwhelming and exhausting. Of course, you do not have to always try new ones, but if you stick to recipes you know and have made before, then add one new recipe– perhaps something similar to one you already know. It will keep each week feeling new and expand your recipe repertoire at the same time.

Pick out recipes for the week that have similar ingredients. This will keep your shopping list to a minimum and may even keep to your weekly budget! Make a nice sauce on the weekend that can stretch into several meals, such as chicken, pasta, or ground beef.

Cook things you really want to eat and know your family will enjoy. You may start out with good intentions and well-laid plans, but if nothing appeals to your family, then you just might end up wasting time and ingredients, and ordering in a pizza when all’s said and done. You might have to spend some extra time finding recipes that are right for you, but it’s worth it if you still can’t wait to eat it later in the week. So, we’re saying the obvious on this one: Only cook things you want to eat!

Definitely add this recipe to your favorites. The steps are so simple, and it is basically a one-pot dish. The chicken is dressed with delicious sauce. The wine becomes infused with savory garlic, lemon zest, and its juices. The addition of oregano and thyme gives this delicious sauce even more flavor. These ingredients give the chicken a delicate, but flavorful sauce that makes it one-dish perfection. This dish is good for any weeknight meal, or for entertaining guests.

This recipe is courtesy of Ina Garten and will make 4 portions for a family, or for leftovers.

Ingredients for Lemon Chicken Breasts:

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1½ teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each) (I used chicken thighs, bone in, skin on)
1 lemon

Preheat oven to 350 degrees.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown.

Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 × 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce.

Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper.

Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned.

If the chicken isn’t browned enough, put it under the broiler for 2 minutes.

Cover the pan tightly with aluminum foil and allow to rest for 10 minutes.

Sprinkle with salt and serve hot with the pan juices.

It’s that simple!

Italian Rocket and Chicken Salad

Apr. 8
2021

As I grow older I can see how our experiences in childhood affect the kind of adults we become. I recently attended the funeral of my best friend’s mother. As he spoke about his mom, it became clear to me that we had similar childhoods. Our moms were both tough cookies, and it made us more focused and driven as adults. I know that he had a difficult time with his mother, but it was clear that he loved her nonetheless, and would miss her terribly.

When I was growing up, my mother had expectations of who I would become. As a child, I never met those exceptions, and the more I withdrew, the more she tried to pull me out. There is no set recipe or rules that ensure what kind of adults we become, but I think this experience formed a lot of who I am today.

My parents were very hard workers, and they instilled that work ethic in their children. When I was younger, I was more interested in athletics than in math and science. This infuriated my mother. Her parents had fled the holocaust, and as a very poor family in the United States, they had to work hard to make ends meet. The most important thing to them was that their children be educated. Being an athlete wasn’t high on their list of priorities.

Although I resisted, I eventually ended up with a master’s degree, which surprised my mother and made her very proud. Criticism, feeling neglected, micromanaging, and not feeling appreciated affects us all in different ways. We all walk out of childhoods with some emotional bumps and bruises. All of these things–bad, good, and everything in between– come together to make us the people we are. Our childhoods are part of us, we cannot go back and change it, but we can choose to look at it through a different lens. Once we’ve accomplished that, we can try to heal ourselves to do better for the next generation.

In that process, we might also begin to look more kindly at our parents, faults and all. My mother became the most influential person in my life, even despite her mistakes. I took all her criticisms and turned them into a positive mindset, which helped me learn to work very hard and be the best person I can be as a friend, wife, daughter, and mother.

On to the recipe. While this salad is simple enough to make, it is packed with flavor. Rocket refers to the arugula in the salad. The chicken, cranberries and artichoke hearts make this salad a hearty, satisfying meal. The sun-dried tomatoes and arugula add a nice texture and tang. The pasta is delicious and filling, truly making this dish a satiating meal. The dressing is the star of this dish. The oregano and the parsley are the savory, while the crushed red pepper and the cayenne pepper give it a nice kick. The lemon adds just the right amount of lip puckering deliciousness.

This recipe is courtesy of Meant to Share, by Danielle Kartes and will serve 4 to 6 people who will want a second bowl of this delicious and healthy chicken salad.

Ingredients for Italian Rocket and Chicken Salad:

For the Dressing:

1 cup olive oil
1/2 cup cilantro
1/2 cup fresh flat leaf parsley
Juice of 1 lemon
1 clove fresh garlic
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground cayenne pepper
Salt and pepper to taste

For the Salad:

6 cups young rocket (baby arugula)
3 cups prepared shredded chicken (rotisserie rests work great)
1 cup dried cranberries
1 cup marinated artichoke hearts
1 cup slivered almonds
1/2 cup diced sun-dried tomatoes in oil
1 pound farfalle pasta

Place all dressing ingredients into a food processor or high-speed blender and pulse until dressing is thoroughly combined.

You can finely chop and whisk by hand as well.

Set aside.

Place all the salad ingredients in a large salad bowl.

Add half the dressing and toss, and reserve the rest to spoon over individual portions.

It’s that simple!

Cheesy Sausage, Broccoli and Quinoa Casserole

Feb. 1
2021

2020 is finally gone! Hooray! The holidays here were very quiet, just me, the hubby, and my two sons. I was not happy: I missed the festive celebrations with my family and friends. I had no tables to decorate, no menus to plan, no invitations to send. It was very weird for me, and very sad. Sure, it was nice to be with my sons on New Year’s Eve, as all of us usually go our separate ways, but as we rang in 2021, it was unusually quiet. As we watched the ball drop in New York, we remarked that it was strange not to see the crowds of people. All the same, I was glad to say goodbye to the old year and bring in the new one. I hope that this year will be good and prosperous for all.

Quinoa (pronounced keen-wah) is an ancient crop that has been eaten by the South American people for 5,000 years. It means “mother grain” in the Inca language. While some people refer to it as a grain, it is actually a seed. It is gluten-free, comes in different colors and is just plain delicious!

This hardy little seed looks a little bit like couscous, but is smaller in size and crunchier in texture. Quinoa is rich in lysine, which promotes tissue growth throughout the body, has a very high range of anti-inflammatory benefits and is rich in nutrients such as iron, magnesium, vitamin-E, potassium and fiber. Have I convinced you to try it yet?

Quinoa is also a very versatile food. It can be used in soups, salads, side dishes, and stuffing. I loved this recipe for so many reasons, foremost because it offers a healthy dish after all the heavily holiday food you may have eaten. This dish is perfect as a main or side dish. The quinoa flavor is a cross between brown rice and oatmeal, and it is deeeelicious. It is fluffy, creamy (and a little crunchy), and nutty. The broccoli, carrots, and sausage add additional depth, and will leave you happy and satiated if you cook this up as a main course. The thyme gives this dish a mild minty flavor that is savory with a little bit of sweet and peppery at the same time. The crushed red pepper flakes bring it a nice hot kick. It is then topped off with panko crumbs for delightful crunch, and cheddar that adds gooey cheesy goodness. This is the perfect modern comfort food, and I’m sure you and your family will love it!

This recipe is courtesy of Cooking Light and makes 12 servings for all to enjoy.

Ingredients for Cheesy Sausage, Broccoli and Quinoa:

2 ½ cups water
2 cups uncooked quinoa, rinsed and drained
1 ½ tablespoons olive oil, divided
½ cup chopped yellow onion
½ cup chopped carrot
4 (4-oz.) links sweet chicken Italian sausage, casings removed
¼ cup all-purpose flour
2 tablespoons unsalted butter
2 garlic cloves, finely chopped
2 cups whole milk
2 cups unsalted chicken stock (such as Swanson)
6 cups chopped fresh broccoli florets
1 tablespoon chopped fresh thyme, divided
½ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
¼ teaspoon crushed red pepper
½ cup whole-wheat panko (Japanese breadcrumbs)
4 ounces cheddar cheese, shredded (about 1 cup)

Preheat oven to 400°F.

Bring 2 1/2 cups water and quinoa to a boil in a large saucepan.

Reduce heat; cover and simmer 12 to 14 minutes or until liquid is absorbed.

Remove pan from heat; let stand 5 minutes.

Heat a large Dutch oven over medium-high.

Add 1 tablespoon oil to pan; swirl to coat.

Add onion, carrot, and sausage; cook 7 minutes, stirring to crumble sausage.

Remove sausage mixture to a bowl with a slotted spoon.

Add flour, butter, and garlic to drippings in pan; cook 2 minutes, stirring frequently.

Add milk and stock; bring to a boil.

Cook 2 minutes, stirring constantly with a whisk.

Reduce heat to medium; stir in broccoli, 2 teaspoons thyme, 3/8 teaspoon salt, 3/8 teaspoon black pepper, and red pepper.

Cover and cook 2 minutes.

Stir in quinoa and sausage mixture.

Coat 2 (8-inch) square microwave-safe glass or ceramic baking dishes with cooking spray.

Divide quinoa mixture between dishes.

Combine remaining 1 1/2 teaspoons oil and panko in a bowl; add remaining 1 teaspoon thyme, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon black pepper, and cheddar.

Sprinkle cheese mixture evenly over casseroles.

Bake at 400°F for 18 minutes or until browned, or follow freezing instructions.

FREEZE: Cool unbaked casseroles completely; cover tightly with aluminum foil. Freeze up to 2 months. THAW: Remove foil. Microwave at HIGH 20 minutes or until thawed. REHEAT: Cover with foil and bake at 375°F for 25 minutes; then broil 5 minutes or until golden brown.

It’s that simple!

Breaded Lemon Chicken

Jan. 18
2021

If you ask my husband, winter lasts forever. I keep telling him that winter lasts only three, maybe four months. For the most part, in the past years, there has not been much snow, and even though I do not like the cold weather, it reminds me that summer is on its way.

Getting through the winter months can be very difficult for some people. The shortened daylight hours and the cold can alter our mood significantly. The bright sun on a warm summer day only has positive effects on the way we feel. As winter forges ahead, we can use it to try to get in tune with our feelings. The holiday season is one reason to put aside the blues and, in spite of the cold, come together for a celebration. But for many of us, winter months look bleak. Here are some tips on how to feel more positive during the cold, winter months.

Exercise: Stop groaning. It really does help. If you are a runner, it is hard to run when the temperature drops significantly. Invest in good quality gear, or try classes for yoga, pilates, boxing, or indoor cycling. One of the upsides of having to quarantine is that many classes are online these days– there is no shortage of options for you.

Revamp your look: Buy some new sweaters, pants, and scarves. Better yet, how about a new hairstyle that is easy to manage? Try some new clothing styles and see if you like enough to put into your wardrobe repertoire. Buy yourself a new luxury item and put it to good use.

Moisturize: The cold can wreak havoc on your skin, leaving it dry and itchy. Find a good moisturizer and use it regularly so your skin stays saturated and soft. Bonus: You’ll look radiant on those Zoom meetings.

Catch Up on Your Sleep: The long, dark hours of winter makes it easy to sleep, so you should take advantage and catch up on lost sleep. We all know how great we feel after a good night’s sleep.

Try some winter sports: For the athletes among us, the fun doesn’t have to stop when the warm weather does. Try skiing, snowboarding, cross country skiing, snowshoeing, or dog sledding. Ice skating, hiking, or just taking a walk around your neighborhood are also wonderful ways to get outside and get active.

Embrace the Danish Art of Hygge. Simply put, Hygge, (pronounced hoo-gah), means coziness, and creating a warm environment with people you love. You can practice the art of hygge by lighting some candles, wearing wooly socks, and cooking a nice meal. Other ways to practice hygge might include taking a long walk or hike during the winter when the sun is out and you can really benefit from it. Play board games with your friends, or read a book under a warm blanket with your kids. No matter how you choose to do it, adding hygge to your life can help you get more happiness out of your winter.

If you decide to cook a warm, comforting dinner, then this is the recipe for you. As you know, I am a huge lemon lover, so I just had to try this. The chicken is lightly breaded and sautéed with salt, butter, and lemon zest, giving it a silky coating with a little tang. The basil, thyme, and garlic are the savory here, along with the white wine, which gives this dish added flavor. The tomatoes are the star of this dish, with tiny bursts of goodness in every bite. You also get a little kick and heat from the crushed red pepper flakes. Top it off with some Parmesan cheese and this main dish is perfection, any time of the year.

This recipe is courtesy of Super Simple, by Tieghan Gerard and will serve 4 people seated for an intimate winter supper.

Ingredients for Breaded Lemon Chicken:

1-1/2 boneless, skinless chicken breasts
3 tablespoons extra-virgin olive oil
Zest and juice of 1 lemon
Kosher salt and freshly ground pepper
1/2 cup all-purpose flour
3 tablespoons salted butter
1/2 lemon, sliced
3 cups cherry tomatoes
4 garlic cloves, smashed
2 tablespoons fresh thyme leaves
Crushed red pepper flakes
1/2 cup dry white wine (such as pinot grigio or sauvignon blanc)
1 large handful fresh basil leaves, roughly torn