Mom’s baked chicken, served with rosemary potatoes, broccoli and strawberries.
Chicken and potatoes ready for the oven. Bake them together.
I just put this chicken and potatoes in the oven. It only took 5 minutes to prepare this crisp, flavorful and succulent chicken, and now I can sit back and wait for dinner. I’ll add some fresh steamed broccoli, and will enjoy a superb meal with less than 10 minutes of total prep time—does it get any easier than this?
If you’d enjoy the recipe, please visit the Apple iTunes store to download my app, iNosh. Here’s the link for that:
I’m donating half of the proceeds to Mazon, A Jewish Response to Hunger.
And here’s a preview of some of the content on the app. For now, it’s only available for iPad users.
Tomato soup and quiche made a great dinner tonight. For a flavorful soup, splurge on some good quality Italian canned tomatoes. After all, you’d easily spend that on a couple of cans of prepared tomato soup, right?
Tomato Rosemary Soup (serves 4)
- 2 Tbs. olive oil
- 1/2 cup diced onion
- 1 stalk celery, diced
- 1 large bay leaf
- 4 whole cloves
- 1 28 oz. can plum tomatoes, chopped
- 2-3 sprigs fresh rosemary (or 1/2 tsp. dry, crumbled)
- 2 cups chicken or vegetable stock
- salt and pepper to taste
Saute the onion, celery, bay leaf and cloves in the olive oil for about 10 minutes or until the onions are very soft. Add the tomatoes, stock and rosemary. Heat slowly for about 45 minutes. Season with salt and pepper, and remove the bay leaf. Serve in a cheerful red bowl with a sprig of rosemary as a garnish.