Great Home Cookin'Recipes

1) Appetizer 2) Main Dish

1) Orange, Fennel, and Beet Salad RecipeFresh oranges, earthy beets, and fennel combine perfectly in this tasty orange, fennel, and beet salad. Zesty herb vinaigrette dressing gives the already flavorful fruit and vegetable medley an appetizing twist. Serve this healthy salad for a light lunch or brighten up a chilly night by using it as a first course.

Great Home Cookin'Recipes

Ingredients:2 cloves garlic, crushed and chopped

1 tablespoon lemon juice

1 tablespoon red-wine vinegar

2 teaspoons chopped, fresh parsley

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/3 cup olive oil

3 roasted beets, quarters

2 small oranges, peeled and cut into sections

1 bulb fennel, thinly sliced

Great Home Cookin'Recipes

Preparation:

Stir together the crushed garlic, lemon juice, red-wine vinegar, parsley, mustard, salt and pepper. Whisk the olive oil into the vinegar mixture until it is smooth. Set the vinaigrette aside.Gently toss the roasted beets, orange sections, and sliced fennel with the vinaigrette. Serve the orange-fennel salad immediately or refrigerate it for up to 2 days.This orange, fennel, and beet salad recipe makes 4 servings.

2) Roman-style Chicken

Ingredients

4 skinless chicken breast halves, with ribs

2 skinless chicken thighs, with bones

1/2 teaspoon salt, plus 1 teaspoon

1/2 teaspoon freshly ground black pepper, plus 1 teaspoon

1/4 cup olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

3 ounces prosciutto, chopped

2 cloves garlic, chopped

1 (15-ounce) can diced tomatoes

1/2 cup white wine

1 tablespoon fresh thyme leaves

1 teaspoon fresh oregano leaves

1/2 cup chicken stock

2 tablespoons capers

1/4 cup chopped fresh flat-leaf parsley leaves

Great Home Cookin'Recipes

Directions

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

Great Home Cookin'Recipes

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

SERVES 6;

Great Home Cookin'Recipes

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