We try to eat pretty healthy in our home but now I'll be focusing on even healthier stuff (or at least healthier versions of some favorites) and most of all...portion control. Aaarrrrrgggg! I hate that part. But, if we all feel better in the long run, it'll be worth it.
To catch up though, I need to post a couple past recipes. Finally made our beloved Chicken Scarpariello. Thanks to my sis, it came out wonderful. Because my sister made it first (and found it didn't come out so good according to the recipe) we altered it a tiny bit. But yay! it was just as we remembered it at Carmines NYC.
Whole chicken cut up into 12 pieces
1 tbsp salt (I used large crystals, and prob 1/2 tbsp)
2 tsp chopped rosemary
2 tsp chopped oregano
2 tsp chopped sage
fresh ground pepper
3 lemons
1 c veg oil
2 tbsp unsalted butter
4 tbsp coarsely chopped garlic
1 tbsp finely chopped shallots
1/4 dry white wine
salt
lemon wedges for garnish
Place chicken pieces in large bowl. Add salt, 1 tsp of rosemary, 1 tsp oregano, 1 tsp sage, 1/2 tsp black pepper. Squeeze juice of 2 lemons over chicken, toss well, cover bowl with plastic wrap, and refridgerate and let marinate for 24 hours.
Preheat to 400
Remove chicken from marinade pat dry. Discard marinade. (now here's the deviation) Recipe calls for cooking chicken in oil in saute pan for about 15 min. But it came out soggy in the end when sis did it. So instead, put chicken in shallow roasting pan with a little oil for about 30-40 minutes or until cooked through.
Meanwhile, heat 1 tbsp butter in saute pan over med heat. Add shallots, garlic, and remaining rosemary, oregano, and sage. Cook mixture for about 2 minutes till garlic and shallots start to brown.
Increase heat and add wine and stir. Cook for about 2 minutes till most of wine has evaporated. Stir in remaining 1 tbsp of butter. Season sauce to taste with salt and pepper. Squeeze juice of remaining lemons. ( Here I added some chicken broth to make more sauce. To keep the flavor, I used a little extra lemon.)
After chicken is done, transfer to saute pan and mix well. Place on platter and pour sauce over it and serve with lemon wedges as garnish.
Forgot to take the picture the first night we ate it. Too bad. It was so yummy looking! But remembered when we had the leftovers with beat leaves and mashed potatoes. So there you go.
Made homemade Baked Macaroni and Cheese too. Mmmm. Can't have that too often and expect to lose weight. But yum!
Gotta work on this recipe. I try to do it like my mom's but I'm not sure I remember all the steps. So I'll post soon, soon as I've got it perfected!Now for the ugly part.
Today's weigh-in: 151
Currently eating: Chips and salsa, homemade soy latte.
Here we go!
(By the way, anyone out there reading, if you have a goal you're trying to reach and you need some motivation, post it in a comment and we can help each other keep on track!)
