Tuesday, June 10, 2008

Mediterranean Home-Style Chicken

This is a simple one pan dish which is so rich in taste and flavor can be ready in no time at all. You can add vegetables towards end of the cooking time and you have a ready made meal. I like to use the chicken breast with the bone which I think stands up better than the boneless chicken breast. Chicken thighs and drumsticks also work well. All the poultry I use is skinless which makes the dish a great low-fat meal. For fun we like to serve the chicken with yellow rice.

Dishes of this type are popular all over the middle east. The basic meat/sauce/rice combination allows for lots of variations in flavor with the same cooking steps.


Dry Rub

  • 1 tbsp of Hungarian paprika
  • 2 tsp of dried oregano
  • 2 tsp of dried parsley
  • 2 tsp of cumin
  • 1 tsp of coriander
  • 2 tsp of onion powder
  • 2 tsp of garlic powder
  • 2 tsp of salt
  • 1 tsp of cayenne pepper (optional)

Other ingredients

  • 1 1/2 lb of skinless chicken breast with bone or thighs, or drumsticks
  • 1 tbsp or so of fine ground cornmeal or flour
  • 10 oz of sliced mushrooms such as white or crimini
  • 2 tbsp of minced fresh parsley
  • 2 tbsp of minced fresh oregano
  • 1 medium onion, diced
  • 1 can of diced tomatoes (28 oz)
  • 1 tbsp of minced garlic
  • 1 cup of dry red wine
  • 1 pat of butter
  • olive oil


  1. Combine all the dry rub ingredients in a small bowll and mix them thoroughly.
  2. Cut each chicken breast into 3 smaller pieces. Place the chicken in a large mixing bowl.
  3. Sprinkle the dry rub all over the chicken pieces, be sure to thoroughly coat the pieces. If you don't use all the rub, the rest can be added to the sauce for added flavor.
  4. Let the chicken sit for about 30 minutes.
  5. Slice the mushrooms.
  6. Dice the onion.
  7. Using a small strainer, lightly sprinkle the cornmeal or flour over the chicken pieces. Pat the cornmeal/flour so that it sticks to the chicken.
  8. Using a large heavy bottom pan, add a generous amount of olive oil. Heat the pan on medium until the oil is hot.
  9. Saute the chicken until nicely brown. Each side should take about 5 minutes or so. Resist the temptation to move the chicken around. Once you start the browning process, don't touch the chicken until you are ready to turn the piece.
  10. Once the chicken is brown on all sides, remove from the pan and set aside.
  11. Add about a tablespoon of olive oil and a pat of butter, heat on medium.
  12. When the mixture is hot, add the mushrooms. Saute for a few minutes, until the mushrooms start to wilt.
  13. Add the onions and continue to saute until lightly brown.
  14. Add the herbs and saute them into the mixture.
  15. Add the garlic and saute until fragrant. Turn the heat down to medium/low.
  16. Return the chicken to the pan and mix it well with the mushrooms and onions
  17. Add the wine and mix it into the contents of the pan. The wine will evaporate quickly rapidly.
  18. Add the tomatoes and stir them. Simmer on low for about 30 minutes.
  19. If you have any of the dry rub left, you can add it to the sauce at this time.
  20. About 15 minutes prior to serving, add the green beans and continue to cook.
  21. Taste and add salt if needed.
  22. When the green beans are tender, the dish is ready to be served. It can be served over rice or pasta.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Monday, June 9, 2008

Support the NSMC Cancer Center

On June 22, 2008 many fine volunteers will be walking to benefit the NSMC Cancer Center on Boston's North Shore. Some one that you know will be walking to benefit the center, so if you can't walk, please support one of the many fine volunteers. The 10K (6.2 mile) walk winds through historic Salem, MA. This would be an enjoyable event even if was not for such a great cause.
For information, visit the NSMC site directly. If you are like me, you want to know how your money is being spent. This is not some general funding of cancer research, but direct funding that will help cancer patients directly. According to the NSMC site :
Funds raised in 2008 will directly benefit the expansion and relocation of the NSMC Cancer Center to the Mass General/North Shore Center for Outpatient Care in Danvers, slated to open in 2009.
The information in this post was derived from http://nsmc.partners.org in an effort to support their cause. This post was not solicited by NSMC, rather it is a voluntary endorsement by Lizabetti.com.

Sunday, June 8, 2008

Smokey Swordfish Salad

The weather is getting hot and it is time for some cool dishes. One of the thing I really love in hot weather are fresh fish salads. You may have used my Salad Nicoise Recipe, or my Seared Salmon Salad Recipe. This dish however is different in that it is a bit more sultry in flavor because I use pesto as one of the main ingredients in the flavoring. I also use grilled swordfish and potatoes , which give the dish a delicious smokey taste. I also incorporate lots of greens into the salad, which makes it light and healthy.

The other great thing about this salad is that is made from leftovers. When I grill fish on the weekend I always have leftovers. This dish provides me with at least two lunches early in the week, when I need it most.


  • One medium size grilled or baked potato. Can be omitted if you want to go low carb.
  • 3 oz of pesto. I will show you how to make it when my basil grows in.
  • 1 tbs dijon mustard.
  • 1 tbs mayonnaise.
  • 2 Limes.
  • 1 tbs fresh chopped garlic
  • 1 tbs extra virgin olive oil
  • 1 tsp Hungarian paprika
  • 1 carrot, shredded.
  • 2 scallions, sliced.
  • 1-2 stalks of celery, chopped.
  • 1/2 Lb grilled swordfish. You may substitute salmon, arctic char, shark, or any full bodied fish.
  • Salt to taste (about 1/4 tsp)

Serves: 4 people.


  1. Wash the fish in cold water and pat dry.
  2. Salt the fish, coat with garlic, sprinkle with paprika.
  3. Brush the fish with olive oil and set aside until it comes to room temperature.
  4. Wash the potato and place on the warming rack of your grill, if your grill does not have a warming rack, put the potato off to the side in a cooler spot. I used the Stone Pony, my stone oven to bake it, but any covered grill will do.
  5. Bake for about 1 hour. To speed up cooking, you can insert a metal skewer into the potato to help it cook faster.
  6. Just before cooking the fish, turn the heat up on your grill.
  7. Cook the fish about 5 minutes on each side. If the fish is thicker than 2 inches (5 cm) add 2 minutes to each side.
  8. To judge if the fish is cooked, pierce with a fork. The fork go in without resistance and come out easily.
  9. Take the the fish out and immediately squeeze half a lime onto it.

  1. In a mixing bowl, break up the fish with a fork and squeeze the rest of the lime onto it and add a shake of salt.
  2. Add the pesto, dijon mustard, and mayonnaise. Mix thoroughly.
  3. Cube and peel the potato. Mix in with the fish.
  4. Add the carrots, scallions and celery. Mix thoroughly.
  5. Drizzle a little olive oil over the mixture.
  6. If you are not serving right away, store in the refrigerator.

Serving Suggestions:

My favorite way to eat this dish is a sandwich on toasted French bread with tomato and white cheddar cheese. This is how you see it pictured at the head of this article.

Alternatively, you may want to try a lower carb version. Roll up the salad with some tomato in a leaf of Romain lettuce. If you want to go low carb, you may also omit the potato.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved