There’s no better time than a long winter weekend to try out some new recipes. Here are a couple that have made our mouth water lately. Enjoy!
Popovers (that truly couldn’t be easier!)
Serves 6| Hands-On Time: 10m | Total Time: 55m
- 1 tablespoon plus 1 teaspoon unsalted butter, melted
- 3 large eggs
- 3/4 cup whole milk
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- Heat oven to 450° F.
- With fingers or a pastry brush, use 1 teaspoon of the butter to coat 6 cups in a popover or muffin tin.
- Whisk the eggs in a small bowl. Whisk in the milk and the remaining butter.
- In a large bowl, combine the flour and salt. Slowly whisk the eggs into the flour, just until combined. Divide the batter evenly among the cups, filling them about halfway.
- Bake for 15 minutes (don’t open oven door). Lower temperature to 350° F and bake until puffed and golden, 15 to 20 minutes more. Check one popover by breaking it open. If it is slightly underdone (moist, not airy), turn off the oven and leave the popovers inside for 5 to 10 minutes more.
Recipe courtesy of Real Simple May 2006. Find it here.
Lemon Chicken Breasts
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- 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)
- 1 lemon
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.
For this and other recipes by Barefoot Contessa (one of our all time faves!), click here.