Recipes — Lunch RSS

Spanish Rice with Chicken

Ingredients     1 tablespoon olive oil     4 bone-in chicken thighs, skin removed     1/2 teaspoon salt     1/4 teaspoon coarsely ground black pepper     1 medium green peppers, cut into 1/2-inch pieces     1 cloves garlic, crushed with press     1 large onion, chopped     1 tablespoon paprika     1 cans (14 1/2-ounce) diced tomatoes     1 can (14- to 14 1/2-ounce) chicken broth     2 cups water     1 1/2 cups long-grain white rice     1 package (10-ounce) frozen peas     1 cup salad olives or coarsely chopped pimiento Directions Preheat oven to 350 degrees F. In 4- to 5-quart Dutch oven, heat oil on medium-high until hot. Sprinkle chicken all over with salt and black pepper; cook,...

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Tagliatelle Pasta with Shrimp and Cherry Tomatoes

Ingredients 4 Tbs. extra-virgin olive oil; more for finishing 3 large cloves garlic, very thinly sliced 8 oz. medium shrimp, peeled and de-veined, or large shrimp, halved 1/2 tsp. grated orange zest Kosher salt and freshly ground black pepper 1/2 cup dry white wine 14-1/2-oz. can whole tomatoes, drained and roughly chopped 8 oz. egg fettuccine 3 Tbs. chopped fresh flat-leaf parsley Instructions Bring a large pot of salted water to a boil for cooking the pasta. In a large skillet over low heat, combine the olive oil and garlic. Cook gently, stirring, until the garlic is just fragrant and beginning to turn golden, 2 to 4 minutes; don't let it brown or crisp. Add the shrimp and zest; season...

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