Recipeslut

16 baby red potatoes
olive oil
salt
pepper
1 clove garlic
thyme
rosemary

Boil potatoes with skin on and cut in half until tender when poked with fork. In a mortar bowl, mash garlic, thyme and rosemary together. When potatoes are done, drain well; toss with the garlic and herbs, salt and pepper and olive oil. Grill for 15-20 minutes or until they are nice and golden brown.

Serves 4

1 pound broccoli
¼ cup lemon juice
1 teaspoon olive oil

Trim broccoli stems and cut them into ½ inch slices. Steam for 5 minutes. Drain well; toss with lemon juice, oil and season with S&P.

Serves 4

This is scrumptious! It came from a cookbook I checked out of the local library and was surprisingly orgasmic. There are also simple side dishes that I made with it and will appear together under the tag “Full course 2″. Happy eating!

1 tablespoon olive oil
4 skinless chicken breast halves (bone-in)
½ cup white wine (or apple juice)
1 cup sliced onions
2 cups sliced mushrooms
2 teaspoons minced garlic
½ cup sliced green peppers
½ teaspoon all-purpose flour
2 tablespoons tomato paste
½ cup chicken broth
1 cup chopped tomatoes

Heat oil in a 10-inch non-stick skillet over medium-high heat; when the oil is hot, add the chicken and brown it on both sides. Transfer the chicken to a plate.

Bring the wine or apple juice to a boil in the same skillet, scraping loose any browned bits. Add the onions, mushrooms, garlic, green peppers and rosemary; cook and stir for 5 minutes, or until the onions are soft.

In a small bowl, combine the flour and tomato paste; stir in the broth and tomatoes. Add to the sauce; stir well. Place the chicken, bone side up, on the vegetables, cover and cook for 15 to 20 minutes, or until the chicken is no longer pink in the center.

Serves 4