Easiest Baked Chicken

by writerredtriJanuary 30, 2015

For a classic meal that you can pull together quickly try this easy baked chicken from the Culinary Dude. Keep it simple by following the directions below or adapt the recipe to pack in more flavor by adding herbs and lemon.

Ingredients:
4 boneless chicken breasts
Salt and pepper to taste
Olive oil
Variation: add any ethnic seasoning/ flavoring to the Salt & Pepper and rub it on after brushing with oil

Method:
1. Dry chicken with paper towels
2. On a very lightly oiled baking pan, place the chicken breasts thick side up
3. Brush on a light coat of olive oil
4. Sprinkle a pinch of salt, then a pinch of pepper on all the breasts
5. Place in oven, in center rack, for 20 minutes, turning the breasts over after 10 minutes.

Makes 4 servings

Will you whip this chicken dish up this week?

This is a recipe from our friend Chef Scott Davis, The Culinary Dude who teaches awesome cooking classes to families, parents and kids in Los Altos, Sacramento, Napa, Healdsburg, Los Angeles, Sausalito and San Francisco. For more information email Scott Davis or visit www.TheCulinaryDudeonTour.com or www.TheCulinaryDude.com for more details.

Oven Baked Fried Chicken

by Erin LemOctober 1, 2014

Love the taste of fried chicken but don’t want to feed your little ones deep-fried foods? Try whipping up Southern Oven Baked Fried Chicken, which is a great healthy alternative to the traditional and often oil-drenched fried chicken recipe.

Ingredients:

10 chicken pieces (5 thighs, 5 legs) or whatever pieces you have
1 cup dry breadcrumbs
1 cup dried potatoes
3/4 cup melted butter or olive oil to make it a bit healthier
1/2 cup parmesan cheese
1 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon seasoned salt
1/2 teaspoon pepper

Method:

1. Preheat oven to 375° F. Coat the bottom of a baking pan with oil spray.

2. In a shallow bowl, mix together the crumbs, potatoes, cheese, basil, oregano, salt and pepper.

3. Coat the chicken with the melted butter or olive oil. Roll the chicken pieces in the crumb mixture. Place on the baking sheet.

4. Bake for 15 minutes and then turn over the chicken. Bake another 20 – 25 minutes until coating is golden brown and juices run clear.

Serves 6-8.

Simple Mexican Bean Salad

by writerredtriAugust 26, 2012

During the hot summer months, it seems like a crime to turn on the oven or even the stove to make dinner. So how do you incorporate veggies into the meal without heating up the entire house? Here’s a recipe that includes plenty of veggies–but we promise you won’t break a sweat. You can even make it a day ahead and let the flavors incorporate in the fridge overnight.

Ingredients
1 can pinto beans
1 can white beans
1 can garbanzo beans
1 can black beans
1 can corn
1 red onion, chopped
2 medium zucchini, chopped
1 red pepper, chopped
1 carrot, shredded
2 cloves garlic, chopped
1/2 bunch cilantro, chopped
1 lemon, juiced
1 lime, juiced
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/2 cup canola or olive oil
2 t cumin
1/2 t chili powder
Salt and pepper to taste

Method
1. Using a large colander, rinse the first 5 ingredients and drain thoroughly, then place in a large bowl with the chopped zucchini, onion, pepper, carrot, garlic, and cilantro.

2. Whisk the remaining ingredients together in a small bowl, then pour over the bean and vegetable mixture and toss. Can be served chilled or at room temperature.

Serves 12-14

Photo courtesy of cookbookman17 on Flickr.

Date Night: Crush Your Own Grapes in the City

by Erin LemOctober 31, 2011

The start of the school year can be a hectic time: back-to-school shopping, signing up for activities, sports practices, the list goes on and on. But as the kids settle into the groove, it’s time for you to take some much-deserved time out, and nothing spells relaxing like a fresh glass of wine from local grape growers. 7×7 Magazine has put together a fabulous list of urban wineries in the Bay Area, which will turn a frantic fall into a soothing and delicious autumn.

The 2011 growing season, which will forever be remembered as cool, damp and unpredictable for Northern California, is coming to a merciful close. But don’t feel bad if you didn’t make it up to Wine Country to experience the full thrill of harvest (trust us, the traffic was terrible anyway). This week, the grapes are coming to you.

The following urban wineries are still bringing in fruit and they wouldn’t mind one bit if you stopped by to lend a hand, taste some juice, and find out once and for all what the difference is between wild and cultured yeast.

Dogpatch WineWorks’ shiny new crushpad will be awash with Merlot and Petite Verdot from the Coombsville area of Napa this week. And, to complete their Bordeaux-style blends, superstar cousins Cabernet Sauvignon and Cabernet Franc will be arriving the week of October 24th. If you’re interested in playing winemaker, ask about the WineWorks’ custom crush options and next year, you can be the one deciding whether or not to inoculate.

If you’re more into Rhone varietals or would just like to know what a “Rhone varietal” is, Carlotta Cellars, a label that uses the WineWorks facility, will be competing for space on the crushpad to process their Carignan, Grenache and Mourvedre this week and next. Email proprietor David Grega david@carlottawines.com if you are interested in swinging by.

Dogpatch WineWorks – 2455 Third St. (at 22nd Street), 415-525-4440

To see more great wineries, read the full 7×7 article here.

Written by Courtney Humiston

This is our weekly guest post from our friends at 7×7, a site that keeps you up on the best of SF. We’ve teamed up for an exciting partnership to bring you a fantastic Date Night idea each week. Be sure to check out their blog for hourly doses of the best of SF.

Date Night: Off the Beaten Path Napa Wineries

by Erin LemJuly 20, 2011

Want to go wine-tasting in Napa this weekend and avoid the majority of the weekend crowds? Check out 7×7‘s list of out-of-the-way wineries that aren’t too out there.

Many of 450 or so wineries in Napa Valley are too far off the beaten path for an easy day-trip from SF. But it might surprise you to learn how many of the best “off the beaten path” spots are actually only a stones throw away from the iconic wineries that line Highway 29. Here are a few new favorites:

Larkmead Vineyards is nestled at one of the narrowest points of the valley floor, surrounded on all sides by vineyards and mountains. It feels like you’re a million miles away from anything, but the truth is, you’re in between Calistoga and St. Helena and less than a mile of Highway 29. The vineyards are renowned, the winery is designed by famous architect, Howard Backen, and the wines are good enough that they forced me to re-organize my small wine fridge to make some room.

Frank Family is across the street from Larkmead and provides an educational, quirky and personal tasting experience. They make great wines (try the Cab) and are known for their customer service, meaning you’ll feel comfortable no matter what your level of wine education or interest may be.

Titus Vineyards, who make a great Zin to pair with BBQ, is a tiny place that looks more like a rustic, antique home (because it was) than it does a winery. This also makes it very easy to pass even when you’re looking for it. Titus is on the Silverado Trail (one of two main veins that run up the valley) and located just past a “busy” intersection that leads to Angwin, Calistoga or Highway 29 (trust me, you’ll still pass it the first time). Their wines are serious but their picnic table tastings and hospitality are laid back and relaxed.

To continue with the rest of the article, click here.

By Ian White

This is our weekly guest post from our friends at 7×7, a site that keeps you up on the best of SF. We’ve teamed up for an exciting partnership to bring you a fantastic Date Night idea each week. Be sure to check out their blog for hourly doses of the best of SF.

ML Interest Tag: napa

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