Yes, it's going to be warm this weekend, but the Shop Cheap kitchen has already switched seasons. Recipe researcher Sheila Kern has provided some exceptional dishes that all have ingredients that are on sale this week. Enjoy!
Chicken with Lemon, Oregano, and Feta Cheese
1 chicken (3 to 3 1/2 pounds), quartered
1 tablespoon olive oil
1 1/2 teaspoons dried oregano
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1 tablespoon butter, cut into 4 pieces
1 1/2 ounces feta cheese, crumbled (about 1/3 cup)
Heat the oven to 375Âº. Coat the chicken with the oil; arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the oregano, lemon juice, salt, and pepper. Top each piece of chicken with a piece of the butter.
Cook the chicken until the breasts are just done, about 30 minutes. Remove the breasts and continue to cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven; return the breasts to the pan. Top the chicken pieces with the feta cheese. Press any cheese that rolls off into the pan back onto the chicken. Baste the chicken with the pan juices.
Heat the broiler. Broil the chicken until golden brown, about 2 minutes. Serve with the pan juices.
Penne with Eggplant, Olives and Feta Cheese
Bon Appétit | February 2000
Yield: 8-10 servings
8 tablespoons olive oil
3/4 pound red bell peppers, diced
6 large garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
1 1-1/4 pound eggplant, unpeeled, cut into 1/2-inch cubes
1 tablespoon dried leaf oregano
1 28-ounce can diced tomatoes in juice
1 cup thinly sliced fresh basil
1/2 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
1/4 cup tomato paste
2 tablespoons red wine vinegar
12 ounces penne pasta
14 ounces feta cheese, crumbled
Brush 13x9x2-inch glass baking dish with 2 tablespoons oil. Heat remaining 6 tablespoons oil in heavy large pot over medium-high heat. Add bell peppers, garlic and crushed pepper; sauté 3 minutes. Add eggplant and oregano. Reduce heat to medium-low. Cover; cook until eggplant softens, stirring often, about 15 minutes. Mix in tomatoes with juices, 1/2 cup basil, olives, tomato paste and vinegar. Cover; simmer until all vegetables are tender, stirring occasionally, about 12 minutes. Season with salt and pepper.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well. Stir pasta into vegetable mixture. Transfer to prepared dish. Cover dish with foil. (Can be prepared 1 day ahead. Refrigerate.)
Preheat oven to 350Â°F. Bake pasta covered until heated through, about 20 minutes (40 minutes if refrigerated). Sprinkle with feta, then 1/2 cup basil.
1 teaspoon olive oil
2 medium zucchini, finely chopped
1/2 medium onion, finely chopped
3 tablespoons Italian salad dressing
1 bunch chopped fresh parsley
Heat the olive oil in a saucepan over medium-low heat, and cook the zucchini and onion until onion is very tender. Mix in the Italian salad dressing and parsley, and continue cooking until heated through. Serve warm.
Makes 12 muffins
2/3 cup vegetable oil
2 large eggs
2/3 cup granulated sugar
1/2 cup light or dark brown sugar, packed
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 cups finely shredded unpeeled zucchini
1/2 cup finely shredded carrot
Grease and flour 12 muffin cups. Heat oven to 375Â°.
In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.
Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes.
Marinated Baked Pork Chops
1 tablespoon soy sauce
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
2 tablespoons brown sugar
2 tablespoons ketchup
6 pork chops, trimmed
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 160 degrees F (70 degrees C).
Apple-Cherry Pork Chops
2 boneless pork loin chops (1/2 inch thick and 5 ounces each)
1/4 teaspoon dried thyme
1/8 teaspoon salt
1 tablespoon olive oil
2/3 cup apple juice
1 small apple, sliced
2 tablespoons dried cherries or cranberries
2 tablespoons chopped onion
1 teaspoon cornstarch
1 tablespoon cold water
Sprinkle pork chops with thyme and salt. In a large skillet, cook pork in oil for 3-4 minutes on each side or until juices run clear. Remove and keep warm.
In the same skillet, combine the apple juice, apple, cherries and onion. Bring to a boil. In a small bowl, combine cornstarch and water until smooth; stir into skillet. Cook and stir for 1-2 minutes or until thickened. Spoon over pork chops.
Apricot-Glazed Pork Loin Chops
4 bone-in pork chops, 3/4-thick each
1/4 cup apricot preserves
2 teaspoons curry powder
Chunky Apricot Sauce:
4 fresh apricots, seeded and chopped
2 tablespoons apricot preserves
2 teaspoons stemmed and chopped fresh cilantro leaves
In small bowl, combine 1/4 cup apricot preserves and curry powder. Brush over both sides of pork chops. Place on pre-heated medium-hot grill. Cook on both sides for 8 to 10 minutes or until internal temperature as measured with an instant-read thermometer reaches 160 degrees F. Meanwhile, combine apricots, preserves and cilantro. When ready to serve, spoon Chunky Apricot Sauce over pork chops.