Sides | Simple By Cindy

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!

Roasted Parsnips

Nov. 16
2015

Fresh, in season vegetables are always the best choice. When I am grocery shopping, I always look for organic produce that can be prepared simply so their natural flavors are allowed to shine.

I have been making roasted parsnips for many years. When I first introduced them to my family, they were skeptical. Once they tried them, they quickly became fans.

Roasting almost any vegetable in a very hot oven gives it a beautiful caramelized exterior while keeping the inside moist and tender. The result is a delicious, clean healthy side dish that takes little time and effort.

These roasted parsnips are proof of that! Try to cut the pieces the same size so they will cook evenly. Don’t use too much oil. They should be shiny and evenly coated.

I promise you will love this recipe! They are simple and so yummy! Great as a side or just to snack.

Ingredients for Parsnips

5 large parsnips
1/4 cup olive oil
1 1/2 tbsp. kosher salt
1 1/2 tsp. pepper
Juice of 1/2 of fresh lemon

Preheat oven to 500.

Cover baking sheet with aluminum foil.

Peel parsnips and cut the top and bottom off.

Cut parsnips lengthwise into quarters.

Then cut into 1 1/2 pieces.

Combine parsnips with olive oil, salt, pepper and lemon.

Place parsnips on baking sheet in single layer.

Bake for 45 minutes.

SET TIMER.

Parsnips should be golden brown when finished. If parsnips are not brown, reset timer for 4-minute increments until the desired consistency is reached.

DONE!

It’s that simple!

Farro Salad with Tomatoes and Herbs

Nov. 6
2015

I am always perusing through recipes to find a healthy one. Farro is a food composed of grains and wheats. It has a hardy taste and satisfying texture.

I have become a huge farro fan.

There are several different varieties of farro. Look for the “semi-pearled” kind. I find it to be the most flavorful.

Farro can be combined with an assortment of foods like roasted fruits or vegetables. You can throw them into a pot of vegetable soup to give it a rich, hearty flavor. It is nutritious, adds a little fiber to your diet and takes little time to cook.

This recipe is courtesy of Giada De Laurentiis. All of her recipes are dependable, and this was delicious! You can use it as a side dish, salad or make it for brunch! Just make it! You will not be disappointed and maybe you will become a big farro fan like me!

Ingredients for Farro Salad

4 cups water
10 ounces farro (about 1 1/2 cups)
2 tsp. kosher salt, plus more to taste
5 tomatoes on the vine, seeded and chopped
1/2 sweet onion, chopped
1/4 cup fresh chives
1/4 cup fresh parsley leaves, chopped
1 large garlic clove (or two small), minced
2 tbsp. balsamic vinegar
1/2 tsp. black pepper
1/4 cup of good extra-virgin olive oil

Combine the water and the farro in a medium saucepan. Add 2 tsp. of salt. Bring to a boil over high heat. Once the water is boiling, reduce the heat to medium-low, cover and simmer until the farro is tender, about 30 minutes. SET YOUR TIMER!

Once farro is done, drain and transfer to large bowl to cool.

Add the tomatoes, onion, chives and parsley to the farro and toss to combine.

In a medium bowl, whisk together the garlic, vinegar, salt, pepper and olive oil. add the vinaigrette to the salad and toss to coat.

The salad can be refrigerated overnight. Bring to room temperature before serving.

It’s that simple!

Shelley’s Noodle Pudding

Oct. 19
2015

I have so many recipes from my sister-in-law Shelley this blog should be called Simple By Cindy and Shelley! This is one of the recipes she gave me when I first got married and I have been making it ever since.

I know this is another noodle pudding recipe, but I promised to share all of my favorites and this one is near the top of my list! During the holidays, three of my friends made it and told me it got rave reviews!

The combination of these ingredients is scrumptious! It is great for a brunch or as a dessert! Another great recipe that you can prepare the night before and heat it up the day you are going to serve it!

Ingredients for the Noodle Pudding

6 eggs
1/1/2 cups sugar
1 lb. creme cheese (2 8 0z. packages)
1-pint sour cream
1/2 lb. cottage cheese (8 oz.)
1/2 lb sweet butter (2 sticks)
1 pkg. wide noodles
1/2 cup of sugar and 1 cup of cornflake crumbs combined

Soften butter and cream cheese. (You can put each of them in the microwave for 25 seconds).

Boil noodles 3 minutes less than the time suggested on the package. Drain.

Using a blender, beat eggs, sugar, cream cheese, butter, sour cream and cottage cheese. Transfer to a bowl.

Mix in noodles.

Place in a baking pan. Sprinkle with cornflake crumb and sugar mixture. (use all of it).

Refrigerate overnight.

The next day preheat oven to 350.

Uncover and bake for 1 1/2 hours.

It’s that simple!

Honey Mustard Chicken and Roasted Potatoes

Oct. 16
2015

This dinner takes no time at all. The ingredients are simple. You may have them all in your pantry, so no need to stop at the supermarket on your way home! That is already one reason to make this dinner!

The key that makes this chicken so great is to brown the skin before you place it in the oven. This ensures a perfect, crispy skin that will not be soggy when you are finished baking it. The honey mustard sauce is simple, yet adds a wonderful boost of flavor.

The potatoes, well they are just plain easy. Let’s face it. Just cut them, toss with olive oil salt and pepper. Make sure to place them white side up before roasting. This allows the tops to brown and caramelize, which always tastes fantastic. As Anne Burrell always says “brown is good”. She is right, it always is!

Today’s Hint: Always make sure you do not put too many pieces of chicken in the pan to brown. Overcrowding the pan will make the chicken steam and not brown.

Ingredients for the Chicken

5 bone-in, skin-on chicken thighs
1/4 cup of olive oil
2 tbsp. grain mustard
2 tbsp. honey
Juice of 1/2 lemon
1/2 tbsp.Kosher salt
1 tsp. pepper

Preheat oven to 350.

Pat chicken thighs dry. Sprinkle liberally with salt and pepper.

Place olive oil in a pan (that can transfer to the oven) on the stove on medium heat.

When the oil is hot, place chicken in the pan skin side down. Set your timer for 7 minutes. After 7 minutes, check thighs. The skin should be golden brown. You may need to adjust time. If you do, set the timer for 1-minute increments. Turn chicken over and cook for another 5 minutes. When done, pour out the fat from the chicken with the exception of about 1 tablespoon. remove pan from heat.

Mix together the grain mustard, honey and lemon juice. Pour over thighs so they are covered well and place pan in the oven. Bake for 20 minutes.

Ingredients for the Potatoes

1 pound of small red potatoes
1/4 cup of olive oil
1/2 tbsp. kosher salt
1 tsp. pepper

Preheat oven to 500.

Cut potatoes in half. Combine with olive oil, salt and pepper. Place in baking pan (or aluminum) white side up.

Roast for 45-55 minutes until golden brown.

It’s that simple!