Lemon Chicken (adapted from Ina Garten)
1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
Preheat the oven to 400 degrees F.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
Italian Meatballs (adapted from Joy of Cooking)
Soak in water, milk, or stock to cover (I use skim milk): 1 slice of bread, 1 inch thick (I use whole wheat)
1.5 lb. ground meat: 1/2 lb. beef, 1/2 lb. veal, 1/2 lb. pork or liver
Beat well and add to the meat:
1 tbsp. butter
Sauté until golden:
1/4 cup finely chopped onions
Add to the meat. Wring the liquid from the bread. Add bread to the meat and add:
3 tbsp. chopped Italian parsley
1 1/4 tsp. salt
1/4 tsp. paprika
1/2 tsp. grated lemon rind
1 tsp. lemon juice
1/2 chopped clove of garlic (I usually use 2 whole cloves)
3 tbsp. grated Parmesan cheese (splurge on the real thing and not the green can)
1/4 tsp. fresh oregano
Mix and form into 1-inch balls. Place in sauce. Bring to a boil, and then simmer for about 20 minutes.
OR lay them uncooked on trays in the freezer until firm. Store in freezer in freezer storage bags and use as needed. No need to defrost! Just cook in sauce until done (about 30 minutes).