Main Courses | Simple By Cindy

Standing Rib Roast

Jan. 18
2016

Looking for an easy dinner that will impress your guests?

This standing rib-roast is a delicious main course that will surely make any dinner guest wishing for more.

Another “Shelley” recipe, this is one of my favorites. My family and holiday dinner guests have been enjoying it for many years.

The trick is in the timing, of course! You will have to carefully set your timer, so the meat is medium to medium rare. I will give you a guide for the cooking time, but you have to keep in mind that many ovens cook differently.

You do not want to overcook this! You will have to keep checking the meat and remember to take it out when it is still a bit rare. Remember, it will continue to cook when you take it out of the oven.

I hope you try this one! It is a crowd-pleaser for sure!

Ingredients for the Rib Roast

1 Standing Rib Roast ( 7 bones)
8 cloves garlic, peeled and cut into large slivers
2 tsp. salt
1 tsp. fresh pepper
3 tbsp. olive oil

Using your fingers, poke small holes into rib roast and insert the garlic slivers.

Make sure to place garlic on all sides of roast, including under the bones and in the sides.

Sprinkle liberally with salt and pepper.

Pre- heat oven to 350.

Place olive oil on grill pan on top of your stove top over medium heat. When hot place roast on grill pan. Leave it there for approximately 5-7 minutes. Turn over to brown other side. Make sure to get all sides of meat browned.

As the grill becomes very hot, it may take less time for some of the sides to brown, so you have to watch it very carefully!

NOTE: You can crunch aluminum foil into balls to hold the meat up so you can brown each side.

Brown each side (about 5-6 minutes).

Place the Rib Roast in the oven.

Roast for 16 minutes per pound for medium rare meat.

If you like your meat more on the medium side, adjust the temperature to 18 minutes more per pound.

Remember, the meat will continue to cook after you have taken it out of the oven, so be careful.

Set your timer and check the meat often!

Enjoy. Your guests will love it!

Promise!

It’s that simple!

Baked Salmon with Tomatoes In Foil

Dec. 17
2015

There are so many interesting ways to prepare salmon. One relatively unique method involves wrapping the salmon in aluminum foil. I recently tried baking it this way, and found it to be wonderful!

I used a combination of ingredients that I enjoyed. Always remember that you can add or delete any specific component of any recipe.

For example, if you do not like capers, then try substituting olives. You can use any spice combination that you like to individualize the recipe.

Salmon baked this way will always ensure a moist, delicious outcome.

I thought it was delicious and I think you will too!

Ingredients for the Salmon

2 (1/2) pound center-cut salmon fillets
2 tsp. olive oil, plus 2 tbsp.
1/2 tsp. kosher salt
1/2 tsp. pepper
3 tomatoes on the vine, seeded and chopped
2 shallots, chopped
Juice of 1/2 lemon
2 sprigs of fresh oregano, chopped, or 1 tsp. dried
2 sprigs of fresh thyme, chopped, or 1 tsp. dried
2 tsp. capers

Preheat oven to 350.

Brush each piece of salmon with 1 tsp. of olive oil. Sprinkle each with salt and pepper.

Mix together the tomatoes, capers, shallots, lemon juice, oregano, thyme and 2 tbsp. olive oil in a bowl.

Place each piece of salmon on top of a piece of aluminum foil, big enough to wrap around the salmon and completely cover it.

Spoon the tomato mixture over the salmon.

Fold the foil around the salmon, covering it completely. Seal the sides tightly.

Place on baking sheet. Bake for 25 minutes.

It’s that simple!

Chicken Piccata and Roasted Potatoes

Nov. 30
2015

It is 4:00 p.m. and once again, that nagging daily question arises. What do I make for dinner?

I really hate that question!

Today I wanted to make something simple (as always) and starting looking through my cookbooks. I came across this one, courtesy of Ina Garten, Barefoot Contessa “At Home”. I love her cookbooks because the recipes are easy to read and follow. This is one you have to make! Ina writes that she makes this over and over and so will I.

My friend Tina told me how she made these potatoes for dinner one night and I knew I had to try them. They were just as she described them. Fantastic. If you make sure to really get them golden brown, they are almost addicting. I couldn’t stop eating them. I hope you enjoy them as well.

Please email me if you make any of my recipes and let me know how you liked them! Remember you can adjust, add or delete any ingredient to suit your preference! I would love to hear from you!

Ingredients for the chicken Breasts

3-4 boneless, skinless chicken breasts
1/2 tsp. kosher salt plus 1/2 tsp. for sauce
1/4 tsp. pepper plus 1/4 tsp. for sauce
1 cup flour
2 extra large eggs
1 1/2 cups seasoned dried bread crumbs
2-3 tbsp. good olive oil
1/3 cup of freshly squeezed lemon juice (2 lemons)
1/2 cup of good dry white wine
chopped fresh flat-leaf parsley, for serving

Preheat the oven to 400.

Place chicken breasts between plastic wrap and pound it out to 1/4 inch thick (mine were a little thicker than that) Sprinkle both sides with salt and pepper.

Mix the flour, 1 tsp. salt and 1/2 tsp pepper in a plastic bag.

Beat the eggs and 1 tbsp. of water together in a bowl.

Place the bread crumbs on a plate.

Shake the chicken in the bag with the flour mixture. Take each piece out shake off the excess flour, dip it into the egg mixture and then into the breadcrumbs.

Heat 2 tbsp. of olive oil in a large saute’ pan over medium to low-medium heat. Add 2 chicken breasts and cook them for 2 minutes on each side until browned. Set your timer.

Place them on the baking pan while you cook the rest of the chicken.

Heat more olive oil in the saute’ pan and cook the other 2 chicken breasts. Place them on the baking pan as well and place in the oven. Allow them to bake for 5-7 minutes while you make the sauce.

For the sauce, wipe out the saute’ pan with a paper towel. On medium heat, melt 1 tbsp. of butter and then add the lemon juice, white wine, 1/2 tsp. salt and 1/4 tsp pepper.

Boil over high heat until reduced by half, about 2 minutes.

Take the pan off the heat, add in the remaining butter and swirl to combine.

Serve one chicken breast on each plate and spoon on some of the sauce.

Top with fresh parsley.

Ingredients for the Potatoes

5 medium red potatoes
3 tbsp. olive oil
1 tsp. kosher salt
1/2 tsp. pepper

Preheat oven to 500.

Line a baking pan with aluminum foil.

Cut off ends of the potatoes and very thinly slice them.

Mix potatoes with the olive oil, salt and pepper.

In a single layer, place each slice of potato onto baking pan.

Bake for 45-50 minutes until golden brown.

It’s that simple!

Braised Chicken Breasts

Nov. 18
2015

When most people think of cooking chicken, they usually imagine it roasted, grilled or fried.

Alternatively, braising is a way to gently cook meat, poultry or vegetables. It involves a four-part process. First you brown the chicken or meat, take it out and deglaze the pan. Next you add some of your favorite ingredients and lastly you cook it slowly in the flavorful liquid.

Most often, braising is done with the dark meat of a chicken. Today I chose the breast meat for you white meat lovers out there. Both come out equally soft and juicy. (I have also included a braising recipe for the dark meat in one of my previous blogs).

Feel free to add any ingredient of your choice; there are many possibilities. You can use a white wine vinegar, olives or any combination of herbs.

The result will be a succulent, tender chicken that your family and friends will adore.

Ingredients for the Chicken Braise

2 pieces white or dark meat chicken (one for each member of your family)

3 tbsp. olive oil
2 tbsp. butter or margerine
1 small white onion (or 1/2 large), chopped
4 cloves of garlic, chopped
4 sprigs of fresh oregano, (or 2 tbsp. dried)
4 sprigs of thyme, (or 2 tbsp. dried)
1 1/4 cups of good white wine
2 cups of chicken broth
Juice of 1/2 lemon
1 tsp. kosher salt
1 tsp. pepper

Preheat oven to 350.

Pat chicken dry with paper towels. Sprinkle both sides with salt and pepper.

In a Dutch oven or skillet that can also be used in the oven, heat olive oil and butter.

Place chicken skin-side down in the pan. SET YOUR TIMER for 7 minutes. Do not touch chicken or move it around. Also, do not crowd chicken in pan. This is important to brown correctly.

When timer goes off, turn chicken over and brown for another 7 minutes.

Take chicken out of the pot and set aside.

Pour off all but 2 tablespoons of oil. Place back on stove and add onions. Cook for about 5 minutes.

Add garlic and cook for 1 more minute.

Pour in white wine and deglaze pan for about 5 minutes. Be sure to scrape up all the brown bits stuck to the pan.

Add in the chicken broth, lemon juice, and herbs. Bring to a boil.

Place chicken back in the pot. The liquid should cover chicken half-way up.

Transfer the pan to the oven and bake the chicken for 25 minutes.

Serve with any vegetable of your choice ( I served it with my roasted parsnips).

It may seem like a lot of steps, but if you prepare all your ingredients first, it it a very quick and easy process.

Perfect for the fall weather! Enjoy!

It’s that simple!

Super – Easy Baked Chicken

Nov. 11
2015

This easy baked chicken is super-fast and oh so delicious!

It was given to me by who else? Yes, that would be Shelley!

When you are really pressed for time, this is a great dish. It always comes out perfectly and the prep time is just minutes! If you have young children at home they will love it. If you need to get dinner on the table quickly, this is a fabulous recipe.

The skin on the chicken comes out crispy every time and the meat is always moist. My family has enjoyed it for years!

Just make sure you make enough, because everyone will ask for more!

Ingredients for the Chicken

Preheat oven to 425.

3 0r 4 pieces of chicken (dark or white meat)
2 cups of flour
2 tbsp. onion powder
2 tbsp. garlic powder
1 tsp. paprika
1 tsp. kosher salt
1/2 tsp. pepper
4 tbsp. olive oil

Combine flour, onion powder, garlic powder, paprika, salt and pepper in a ziplock bag. Shake to combine.

Pat chicken dry with paper towels.

Add chicken to the onion powder mixture. Shake well.

Place olive oil in a baking dish or aluminum pan. Swirl around so that the bottom of the pan is entirely covered.

Place chicken, skin side down into the pan.

Bake for 30 minutes. (Set your timer!)

Turn chicken over and bake for 25 more minutes.

Done!

It’s that simple! And Fast!