This chicken was OK - it was nice and juicy, but the flavor combination wasn't our favorite. Rosemary is such a strong flavor that adding another really strong flavor like fennel seeds seemed to be a little overkill for us. Having rosemary did inspire me to make another batch of Crash Hot Potatoes though, so that was a bonus.

Italian-Seasoned Roast Chicken Breasts
Cooking Light March 2011

Lean breast meat needs to be shielded as it cooks, so leave the skin on (and enjoy it-see Nutrition Note).

Total: 53 minutes
Yield: 4 servings (serving size: 1 breast half)

1 tablespoon chopped fresh rosemary
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
4 teaspoons extra-virgin olive oil
½ teaspoon fennel seeds, crushed
½ teaspoon salt
¼ teaspoon freshly ground black pepper
3 garlic cloves, minced
4 bone-in chicken breast halves (about 3 pounds)
Cooking spray

1. Preheat oven to 425°.

2. Combine first 8 ingredients in a bowl, stirring well. Loosen skin from chicken by inserting fingers, gently pushing between skin and meat. Rub rosemary mixture under loosened skin over flesh; rub over top of skin. Place chicken, bone side down, on a broiler pan coated with cooking spray. Coat skin lightly with cooking spray. Bake at 425° for 35 minutes or until a thermometer inserted into the thickest portion of the breast registers 155°. Remove chicken from pan; let stand for 10 minutes.

Nutrition Note: Since chicken breast meat is low in calories and saturated fat, you can eat the skin and still keep saturated fat within allowable limits. If you like dark meat, which is higher in saturated fat, remove and discard the skin.

Nutritional Information:
Calories: 240
Fat: 12.2g (sat 2.8g,mono 6.3g,poly 2.1g)
Protein: 29.5g
Carbohydrate: 1.8g
Fiber: 0.3g
Cholesterol: 82mg
Iron: 1.2mg
Sodium: 366mg
Calcium: 24mg

Big Flavors Rating: 3 Stars

No, this was not another attempt to get my cauliflower-hating friend Jerry to stop reading my blog. This was one dish with cauliflower that even cauliflower lovers like me and Dino didn't enjoy. But I can't blame the cauliflower. This recipe was all over the place. We didn't feel like the 3 components went together at all. Dino kept saying, "but the scallop part is REALLY good" - but all that portion consisted of was properly pan-searing scallops that were seasoned with salt and pepper. The flavors of the rest of the dish just did not mesh well. The cauliflower portion was way too thin, and it wouldn't have made enough for 4 people. In the magazine, the peas & carrots were listed with the recipe. I definitely won't be making this one again.

Seared Scallops with Cauliflower Puree
Cooking Light March 2011

Pair sea scallops with a cauliflower and potato puree for an elegant yet weeknight-friendly meal. Tip: Patting the sea scallops dry before cooking helps ensure a great seared crust.

Total: 25 minutes
Yield: 4 servings (serving size: ½ cup puree and about 4 scallops)

2 cups chopped cauliflower florets
1 cup cubed peeled Yukon gold potato
1 cup water
½ cup fat-free, lower-sodium chicken broth
1 tablespoon canola oil
1 ½ pounds sea scallops
¾ teaspoon kosher salt, divided
½ teaspoon coarsely ground black pepper
1 ½ tablespoons unsalted butter
⅛ teaspoon crushed red pepper

1. Bring first 4 ingredients to a boil in a saucepan; cover, reduce heat, and simmer 6 minutes or until potato is tender. Remove from heat. Let stand, uncovered, 10 minutes.

2. Heat a large skillet over high heat. Add oil; swirl to coat. Pat scallops dry with paper towels; sprinkle with ¼ teaspoon salt and black pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Remove scallops from pan.

3. Pour cauliflower mixture in a blender. Add ½ teaspoon salt, butter, and red pepper. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth. Serve puree with scallops.

Nutritional Information:
Calories: 232
Fat: 8.9g (sat 3.1g,mono 3.4g,poly 1.5g)
Protein: 23.8g
Carbohydrate: 13g
Fiber: 2g
Cholesterol: 54mg
Iron: 1.1mg
Sodium: 632mg
Calcium: 46mg

Tarragon Carrots and Peas

Yield: 4 servings

1 cup sugar snap peas
⅓ cup water
1 cup matchstick-cut carrot
1 ½ teaspoons butter
1 teaspoon chopped tarragon
1 ½ teaspoons Dijon mustard
1 teaspoon cider vinegar
⅛ teaspoon salt

Place sugar snap peas and water in a saucepan. Bring to a boil; cover and cook for 2 minutes. Add carrot and butter; cover and cook 2 minutes. Stir in tarragon, Dijon mustard, cider vinegar, and salt.

Nutritional Information:
Calories: 41
Fat: 1.5g (sat 0.9g,mono 0.0g,poly 0.0g)
Protein: 0.0g
Carbohydrate: 0.0g
Fiber: 0.0g
Cholesterol: 0.0mg
Iron: 0.0mg
Sodium: 150mg
Calcium: 0.0mg

Big Flavors Rating: 2 Stars

This was a surprisingly hearty recipe that we really liked. The cumin really warms it up, and the yogurt cools it at the end. Unfortunately the leftovers didn't heat up too well, so if I make this again, I'd either cut it in half or have a few people over for dinner so I didn't have any left.

Garbanzo Beans and Greens
Cooking Light January 2011

Substitute escarole or another hearty green like collards if you don't like kale. Serve with torn baguette bread to soak up all the tasty juices.

Total: 45 minutes
Yield: 4 servings

2 center-cut bacon slices
1 cup chopped carrot
½ cup chopped onion
2 garlic cloves, minced
1 teaspoon paprika
¼ teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon crushed red pepper
2 ½ cups fat-free, lower-sodium chicken broth
1 cup water
2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
4 cups chopped fresh kale
½ cup plain 2% reduced-fat Greek yogurt
4 lemon wedges (optional)

1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan using a slotted spoon, and crumble. Add 1 cup carrot and chopped onion to drippings in pan, and cook for 4 minutes, stirring occasionally. Add garlic, and cook for 1 minute, stirring constantly. Add paprika, ¼ teaspoon salt, cumin, and red pepper; cook for 30 seconds, stirring constantly. Stir in chicken broth, 1 cup water, and beans; bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.

2. Add 4 cups kale to bean mixture. Cover and simmer for 10 minutes or until kale is tender, stirring occasionally. Ladle about 1 ¼ cups bean mixture into each of 4 bowls, and top each serving with 2 tablespoons yogurt. Sprinkle with bacon, and serve with lemon wedges, if desired.

Wine Match: An inexpensive selection, the 2008 Turning Leaf Cabernet Sauvignon (California, $8) has black cherries, oak, and a nice, smooth taste to counterbalance the meaty bacon and beans and earthy greens in this hearty dish. --Gretchen Roberts

Nutritional Information:
Calories: 216
Fat: 4.2g (sat 0.9g,mono 0.2g,poly 0.1g)
Protein: 15.1g
Carbohydrate: 33.7g
Fiber: 6g
Cholesterol: 4mg
Iron: 4mg
Sodium: 595mg
Calcium: 197mg

Big Flavors Rating: 4 Stars

I saw this recipe on an episode of 30-Minute Meals a while back and was really anxious to make it. I've never used apple brandy before, and I've been wanting to try out fennel pollen. This one didn't photograph well at all, but it was tasty. I thought bigger chunks of apples (like the same size as the onions) would have worked better, because they melted down and almost disappeared. The pork was moist and the sauce from the brandy and cider was nice. I made the rice/orzo recipe that she suggested along with this dish, and that was fantastic.

Potted Pork Tenderloin with Sweet Onions and Apple
30-Minute Meals - Rachael Ray

Serves 6

Browned and seasoned pork simmered in a brandy apple and onion broth is a warm and tasty winter or fall dinner. Start your meal with Apple-Scented Fondue and serve with Cranberry-Walnut Rice alongside.

2 pork tenderloins, well-trimmed and cut into large chunks (about 2 ½ pounds)
1 ½ teaspoons ground fennel or fennel pollen
Kosher salt and freshly ground black pepper
Flour, for dredging
2-3 tablespoons extra virgin olive oil (EVOO)
3 tablespoons butter
4 medium onions, cut into thin wedges, root ends attached
2 medium McIntosh apples, peeled and chopped
2 fresh bay leaves
A few sprigs of fresh sage, very thinly sliced
¼ cup calvados
1 cup chicken stock or cloudy apple cider

Season the pork with fennel, salt and pepper and dredge the tenderloins in flour. Heat a few tablespoons EVOO, a couple turns of the pan, in a Dutch oven over medium-high heat. Add the pork and brown the meat. Do this in two batches if your pot size demands it. Use a little extra EVOO if necessary for a second batch.

Remove the browned meat to a plate and add the butter to the pan.

Reduce the heat a bit and add the onions, apples, bay leaves and sage. Season with salt and pepper and cover the pan to sweat the onions for 12-15 minutes, stirring occasionally.

Uncover the pot and raise the heat a bit. When the onions start to brown, add the calvados to the pot. Add the stock, slide the pork back in, and simmer to cook through a few minutes more.

Serve from the hot pot.

Big Flavors Rating: 4 Stars

This take on chicken cutlets was really tasty. The orange zest and fresh parsley in the breading was different than most that I make, and I really liked it a lot. There's a nice bit of meltiness from the Parmesan, too. I couldn't find orange or yellow tomatoes, so I used red. The pieces of orange, tomato and onion almost made it feel like summer, even though it's below zero outside. I bought chicken cutlets instead of pounding out pieces, and they cooked up juicy and delicious.

Chicken Cutlets with Orange and Arugula
Rachael Ray's Look + Cook

Serves 4

1 ½ cups breadcrumbs
½ cup grated Parmigiano Reggiano cheese
A little freshly grated nutmeg
A handful of flat leaf parsley, finely chopped
Zest of 1 orange
1 cup all-purpose flour
3 eggs, beaten
4 small pieces of boneless, skinless chicken breast (about 6 ounces each)
Salt and pepper
Olive oil or vegetable oil, for frying
2 seedless oranges
2 yellow or orange tomatoes, seeded and diced
1 sprig fresh oregano, finely chopped (optional)
½ small red onion or 2-3 scallions, chopped
2 tablespoons extra virgin olive oil (EVOO)
4 cups baby arugula leaves

Combine the breadcrumbs, cheese, nutmeg, parsley and orange zest in a shallow dish. Place the flour in a second dish and the egg in a third dish, positioned between the flour and the breadcrumb mixture.

Cut into the chicken and across the breasts horizontally to butterfly open each piece. Lightly pound the chicken between wax or parchment paper or plastic wrap into four large, very thin cutlets. Season the cutlets with salt and pepper and coat them dredging them in the flour, egg and breadcrumb mixture.

Heat a half-inch of frying oil in very large skillet over medium to medium-high heat. When the oil is hot, cook the cutlets one or two at a time, depending on the pan size. As the cutlets are done, place them on a baking rack to drain. The cutlets may be served at room temperature, but you want them to remain crisp.

While the cutlets cook, working next to the stove, peel and section the oranges and dice them. Combine the oranges with the tomatoes, oregano, onion, EVOO, salt and pepper. When ready to serve, fold in the arugula leaves.

Transfer the cutlets to serving plates, then top the cutlets with mounds of orange and arugula salad to serve.

Big Flavors Rating: 4 Stars

I saw this recipe on an episode of Aarti Party, and I thought it looked like a comforting vegetarian dish. It had a ton of really good flavor, but the canned artichokes threw it off a little. I'm not sure if all canned artichokes are pickled, but the can I picked up didn't say that they were. Even with rinsing them, the pickle flavor overpowered the other ingredients. It was a shame, because otherwise it was a really wonderful combination. I haven't worked with fresh or frozen artichokes before, but maybe one of those would be a good substitute. This recipe definitely has potential to be much better with a little tweaking.

Chickpea and Artichoke Masala
Aarti Party - Aarti Sequeira

Cook Time: 20 min
Yield: 4 servings
Prep: 15 min
Cook: 20 min
Total: 35 min

1 large red onion, chopped (about 2 cups)
2 tablespoons Ginger-Garlic Paste, recipe follows, or 1 clove garlic
and ½-inch piece ginger, peeled and chopped
3 large Roma tomatoes, chopped
2 tablespoons canola oil
1 teaspoon cumin seed
1 teaspoon ground coriander
½ teaspoon garam masala
¼ teaspoon paprika
¼ teaspoon turmeric
¼ cup yogurt, whisked until smooth
1 tablespoon lime juice (about ½ a lime)
1 (14 ½-ounce) can chickpeas, drained and rinsed
1 (14 ½-ounce) can artichoke hearts, drained, rinsed, and halved
Kosher salt
½ cup water
Chopped fresh cilantro, for garnish

Process the onion, Garlic-Ginger Paste, and tomatoes in a food processor or blender until smooth.

Meanwhile, warm the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cumin seeds. Once they're done popping, add the onion-tomato paste you just made, and saute until it thickens and deepens in color, about 10 minutes.

Add the ground coriander, garam masala, paprika, and turmeric and saute about 30 seconds. Then add the yogurt, a little at a time so it doesn't curdle. Stir in the lime juice, chickpeas, artichokes, salt, to taste, and water. Cover and simmer 10 minutes. Taste for seasonings and serve garnished with cilantro

Ginger-Garlic Paste:

½ cup cloves garlic, whole
½ cup fresh ginger, peeled, ½-inch slices
¼ cup canola oil

Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.

Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

Big Flavors Rating: 3 Stars (with potential!)

This chicken dish was simple to put together, but it didn't end up being too special. I think it's a good idea, but maybe the fresh oregano would have made a difference (I used dried).

I also shied away from using much cayenne, because I didn't want it to overwhelm the chicken, but it didn't really come through much.

I probably wouldn't make this one again.

Pollo alla Calabrese (Baked Chicken with Potatoes, Tomtoes, and Hot Pepper
My Calabria - Rosetta Costantino

Serves 4 to 6

3 pounds (1 ½ kilograms) bone-in chicken legs and thighs, trimmed of all visible fat
3 ½ teaspoons kosher salt
Freshly ground black pepper
1 ½ pounds (675 grams) Yukon Gold potatoes, peeled or unpeeled, cut into 2-inch (5-centimeter) chunks
¾ pound (340 grams) ripe tomatoes, cored and cut into 1-inch (2 ½-centimeter) chunks
1 large yellow onion, halved and cut into ½-inch thick (12-millimeter-thick) slices
3 garlic cloves, halved
3 tablespoons chopped fresh oregano or 1 tablespoon dried oregano
¼ cup (60 milliliters) extra virgin olive oil
Ground hot pepper

Preheat the oven to 450°F (230°C) and position a rack on the lower level. Season the chicken all over with 2 teaspoons of the salt and several grinds of black pepper.

Put the potatoes, tomatoes, onion, and garlic in a baking dish large enough to hold the chicken in one layer. (A 9- by 13-inch/23- by 33-centimeter glass or ceramic baking dish works well.) Sprinkle the vegetables with the remaining 1 ½ teaspoons salt. Place the chicken in the baking dish, add the oregano (crumbling the dried oregano, if using, between your fingers as you add it), and drizzle with the oil. With your hands, toss the chicken and vegetables to coat them thoroughly with the seasonings. Then remake the bed of vegetables, arranging the chicken on top, skin side up. Sprinkle the chicken with hot pepper to taste.

Place the baking dish in the oven on the bottom rack and bake until the skin is crisp and golden, 30 to 45 minutes. Turn the chicken pieces over and continue baking until the chicken juices run clear, the potatoes are tender, and most of the pan juices have been absorbed, 20 to 30 minutes. Serve immediately, spooning the remaining pan juices over the chicken.

Big Flavors Rating: 3 Stars

I roasted some chicken pieces, brushed with olive oil and seasoned with Penzeys Arizona Dreaming, salt and pepper in the convection oven. While that was going, I mixed some root veggies and roasted them - I used some carrots, parsnips, beets, turnips, sunchokes and sweet onions. I tossed them with olive oil, salt, pepper, dried thyme and rosemary. I didn't roast them quite long enough, and we ended up being full by the time they were fully cooked. Oops!