Wednesday, August 13, 2014


As promised a couple of simple but very good recipes using the Italian rub featured on Monday's post.
The first recipe is oh so easy and oh so good.  To make a quick olive oil dip for bread simply fill the well in a salad or dessert plate with good olive oil and then sprinkle with the Italian rub, give a few good twists of the pepper grinder for some cracked pepper and serve with some crusty bread. I like to make this and let it sit for awhile (10-15 minutes) for the flavor to meld into the oil.
I think that roast chicken is such a great dish and I love this version with the Italian rub.  I used to use skinless, boneless chicken breasts for everything but have stopped doing that because I think that the bone-in, skin on chicken is so much better - just don't eat the skin!  For this dish I purchase big chicken breasts, pull back the skin and brush the chicken with a combination of 1 tablespoon of melted butter combined with 1 tablespoon of olive oil. Put the rub on the chicken, a couple of twists of pepper, cover with the skin and brush the top of the breasts with the remainder of the oil/butter mixture. Pre-heat your oven to 450° - bake for approximately 35-45 minutes depending on your oven and the size of the chicken breasts.
I put the chicken into a small, foil lined (helps with clean up) roasting pan and bake until the thermometer reaches 180° Remove from the pan and let the chicken rest for about five minutes and then carefully turn the breast over and pull away the bones. Slice the chicken - one big breast is enough for two people.
Serve with vegetables or whatever you like.  I had zucchini and yellow squash from the garden.

The only other thing that I served with the chicken and veggies was a simple Caprese salad with cherry tomatoes and small fresh mozzarella and chopped fresh basil.  For the dressing a little olive oil, some seasoned rice vinegar and a little sugar or sweetener and a little diced shallots.

Simple summer dinner with items from the garden, good chicken and some fresh fruit for dessert - starch not missed!

We have used the rub on steaks, chops and hamburgers, it's is just a good thing to have in your pantry.

Will use the leftover chicken breast to make chicken Alfredo  using a low-cal recipe for the sauce and serving on zoodles - noodles made from zucchini.


Small roaster pan, Crate & Barrel
Black plates, Living Colors
Black and white salad plates, 10 Strawberry Street
Meat thermometer, Sunbeam

Thank you for stopping by.


    YOU HAVE MADE ME HUNGRY!!!!!!!!!!!!!!

  2. It is good and worth the work! Thank you so much for your comment.j.