Welcome to The Pink Kitchen.....where life is fashionably delicious!!!

Saturday, January 15, 2011

Flavor-Packed Chicken

Isn't everyone always looking for a new chicken recipe? I'm always on the lookout for easy, weeknight meals. This recipe is really easy, super flavorful, and looks amazing, too! I've been finding some really delicious, healthy recipes on the Whole Foods website (www.wholefoodsmarket.com). You can search by category (for example: dairy free, gluten free, vegetarian, etc.) They also have a recipe newsletter you can subscribe to, and if you create an account, you can create your own recipe box. I'm loving this website! It's where I've been going when I need some "recipe inspiration"! 

Peruvian-Style Roasted Chicken


1 1/2 teaspoons canola oil, plus more for oiling the pan 
1 tablespoon sweet paprika 
1 1/2 teaspoons fine sea salt 
1 1/4 teaspoons ground black pepper 
5 cloves garlic, minced
2 1/2 tablespoons white wine vinegar 
1 large sweet onion, peeled and thickly sliced 
1 chicken, cut into 8-10 serving pieces
2 red or yellow bell peppers, cored, seeded and cut into chunks 
1 lemon, sliced


Preheat oven to 425°F. Oil a large roasting pan and set aside. In a small bowl, combine paprika, salt, pepper, garlic, vinegar and oil to make a paste. Place onions in a large bowl and toss with 2 tablespoons of the paste. Rub chicken pieces with remaining paste and place in prepared pan, then cover with onions, peppers and lemon. Roast, basting occasionally with pan juices, until chicken is cooked through and vegetables are very tender, about 45-60 minutes. Remove from oven and let rest 5 minutes before serving. 

Alissa's notes: As usual, I used my Pampered Chef stoneware pan. I use it any time I'm baking chicken. I flipped the chicken pieces twice during baking to help them brown evenly. The paprika, white wine vinegar, and garlic give the chicken so much flavor in this dish! It's amazing! 

Friday, January 7, 2011

Snowy Soup Day

The ground outside is covered in a sparkly layer of fluffy white stuff so I think it's a perfect day for a warm soup recipe. French onion soup is delicious and surprisingly easy to make! The most important step is to caramelize the onions. Caramelization occurs when the onions are cooked slowly, causing the sugars to be released. When done properly, the onions will become very soft and turn a golden brown color. After all, you don't want crunchy onions in your soup!

Classic French Onion Soup

1 large red onion, sliced in thin strips
1 (32oz.) organic beef broth
3 cloves garlic, minced
2 Tbsp. olive oil
1/2 c. dry white wine
1/8 c. low sodium soy sauce
2 Tbsp. Worcestershire sauce
Dash of thyme
Dash of red pepper flakes
Dash of black pepper

6-8 slices of Provolone cheese 
Croutons (butter and garlic flavored)

1. Heat 2 Tbsp. olive oil in a stock pot. Add sliced onion and stir to coat onions with oil. Cook over medium/low heat until onions become caramelized (about 30 minutes). Placing a lid on the stock pot can help speed up this process. 
2. Once onions are caramelized, add garlic. Pour 1/2 c. white wine into the pot to deglaze the pan. This will help get all the little bits off the bottom of the pot. Add the remaining soup ingredients (everything except for the cheese and croutons) and continue to cook, covered, for at least 30 minutes. 
3. Once soup is finished, ladle into crocks and sprinkle with a handful of croutons. Top with 3-4 slices of Provolone cheese. Place crocks under broiler for a few minutes until cheese begins to bubble and brown (watch closely so you don't burn the cheese). Enjoy!

Alissa's notes: This recipe makes enough for two big crocks full of soup. I think next time I will double the recipe so I have leftovers. Place your oven rack in the middle/low position when broiling so you don't scorch the cheese! I bought my crocks at Reading China and Glass in Reading, PA. If you don't have crocks, just use oven-safe bowls or soup bowls. The Le Creuset stock pot works great for caramelizing onions. Since it heats very evenly, you don't have to worry about burning your onions.