Tag Archives: balsamic

Recipe: Citrus Chicken with Roasted Peaches

Citrus Chicken with Roasted Peaches, served with Mixed Greens Salad topped with Goat Cheese, Walnuts, and Sliced Plums

Recipe: Citrus Chicken with Roasted Peaches

by Melissa McKinnon

Ingredients:

  • 1/3 cup orange marmalade
  • 1/3 cup orange juice
  • 4 teaspoons raspberry blush balsamic vinegar (or any sweeter vinegar)
  • 1 teaspoon chipotle powder
  • 2 teaspoons organic olive oil
  • 1 teaspoon chopped fresh cilantro plus sprigs for garnish
  • 2-4 large peaches, halved and pitted
  • 1 small whole organic chicken, separated (2 wings, 2 legs, 2 boneless breasts, 2 thighs; or you could use boneless, skinless chicken breast)
Instructions:
Preheat oven to 350F. Whisk together all ingredients (except peaches and chicken). Place chicken and peaches on baking stone (or oiled baking pan) and brush with citrus dressing. Bake for 20-30 minutes (or until chicken is white throughout but still moist); you may need to flip the chicken and peaches half way through baking.
Note: If you have leftover roasted peaches, they would go perfectly with a scoop of vanilla ice cream!

 

Mediterranean Dinner Group

This is a meal from a dinner group we did a while back. I found it in my notes and thought I’d share. Maybe I’ll even try recreating it this weekend. All ingredients are estimates, of course, because cooking is an art (baking is the science). 

We started with an Antipasto Tray: cubes of mozzarella and sharp cheddar cheeses, garlic stuffed green olives, black olives, and kalamata olives, salami slices, baby carrots, and ranch and bleu cheese dressings.

Meanwhile, Heather brought a salad that was mixed greens, tomatoes, cheese, and croutons.

And Erin brought French bread with this amazing Parmesan dipping sauce.

Dipping sauce (sorry, I don’t have amounts, just ingredients):
Mix dry ingredients first:
Minced garlic cloves
Salt & pepper
Parmesan Cheese
Italian seasoning
Whisk together olive oil and balsamic vinegar (I think equal parts).
Then give each couple a bowl of the oil mixture. Spoon in as much or as little of the dry cheese mixture as desired, and dip slices of French bread into it.

Mediterranean Pork Tenderloin:
Marinated 3# pork tenderloin in the following combination:
1 small bottle of white wine (Chardonnay, about 1 c.)
1/2 jar of pitted Kalamata olives (with juice)
1/4 c. worchestershire
1 tsp. rosemary
1/2 tsp. each of salt, pepper, thyme
1/4 tsp. celery seed
6 cloves of garlic, minced
1/2 small red onion, finely sliced
4 oz. mushrooms, sliced

The longer you can marinate, the better. I let it set for about 6 hours.

Bake at 350F for 40-50 minutes, until no pink remains but still moist.

Serve with Mediterranean mushrooms over rice.

Mediterranean Mushrooms:
Saute 8 oz. mushrooms in 2 Tbsp. butter. 
Add garlic salt, pepper, rosemary, thyme, and paprika to taste.

We concluded the evening with apple pie and coffee, accompanied with a healthy dose of laughter in finding out that we are all very much alike. Go Northern girls marrying Southern guys! 🙂