The great recipe thread

[LisaSkinnoble]

This was sooo good!  Definitely a keeper.

ONE PAN PROSCIUTTO WRAPPED RICOTTA CHICKEN WITH PARMESAN GARLIC SCALLOPED POTATOES

INGREDIENTS
Ricotta Filling
⅔ cup ricotta
Zest of 1 small lemon, or ˝ large lemon
1˝ tsp finely sliced fresh sage leaves
Ľ tsp salt
Pepper

Prosciutto Chicken & Potatoes
4 chicken thigh fillets, skinless and boneless (about 5 - 7 oz / 150 - 200g each)
4 long or 8 small thin slices of prosciutto
1.5 lb / 750 g potatoes, peeled and cut into thin slices
1 garlic clove, crushed (optional)
1˝ tbsp olive oil + ˝ tbsp extra olive oil
1 tsp dried thyme leaves
Ľ cup freshly grated parmesan
Salt and pepper

INSTRUCTIONS
Preheat oven to 180C/350F.
Mix together the Ricotta Filling ingredients in a small bowl.
Lay out the prosciutto on a work surface. Place chicken lengthwise at the bottom of each strip.
Divide Ricotta Filling between the chicken, placing it at the bottom (closest to you).
Roll up the chicken, wrapping it in the prosciutto, finishing with the seam side down. Not too tightly otherwise the ricotta will ooze out!
Use toothpicks to seal the ends. (Optional - I did for my first two, then didn't and they stayed together just fine)
Spread the potato slices on the base of a roasting dish or large ovenproof skillet. Fan them out so they are overlapping slightly.
Mix together 1˝ tbsp olive oil and garlic then pour over the potatoes, using a teaspoon or brush to spread it out. Sprinkle with salt and pepper and thyme leaves.
Place chicken on top of the potato, drizzle the chicken with ˝ tbsp olive oil and bake for 40 minutes.
Remove chicken onto a plate to rest, covered loosely with foil.
Sprinkle the potatoes with parmesan cheese, then return just the potatoes back into the oven and turn up the oven to maximum. Bake for 5 minutes.
Remove potatoes from the oven. Place chicken back on top.

[LisaSkinnoble]

Chicken Baked in White Wine and Herbs

Super-easy weeknight meal.

Ingredients
8 chicken thighs (skin on and bone in)
olive oil/butter for frying
3 garlic cloves, peeled and finely chopped
250ml white wine
large handful mixed fresh herbs, chopped (I used sage, parsley, thyme and rosemary)
splash of cream (approximately 50-100ml)
salt & pepper to taste

Instructions
Pre-heat the oven to 200°c.
In a large, oven-proof frying pan, melt the butter/heat the oil and fry the chicken until golden brown all over.
Remove from the pan then add the garlic and allow to fry for a few seconds then pour in the wine, herbs and cream.
Add the chicken back to the pan then season to taste and place in the oven.
Allow to bake for 15-20 minutes until cooked through but still juicy.
Serve with rice/bread to mop up the juices.

[LisaSkinnoble]

Lentil Bolognese

Made this for my lunch this week.  I am having it over zucchini noodles, but you could easily serve it over a hearty pasta like rigatoni.

Ingredients
2 T . olive oil
1 onion finely diced
1 rib celery finely chopped
3 large carrots peeled and chopped
7 cloves garlic minced
6 oz. can tomato paste
15 oz. can tomato sauce
2-14.5 oz. cans diced Italian tomatoes
2 T . dried sweet basil
1 tsp . dried oregano
1/4 tsp . baking soda
Salt and pepper to taste
2 c . red lentils rinsed and picked over
2 c . water

Instructions
Heat olive oil in a large skillet.
Add onion, celery, and carrot.
Cook, stirring as needed, until softened, about 5-10 minutes.
Add garlic, and cook, stirring frequently, for 30 seconds.
Stir in tomato paste, and cook, stirring it in, for 1 minutes.
Add tomato sauce, diced tomatoes with juice, basil, oregano, baking soda, and salt and pepper to taste.
Stir in lentils and water.
Simmer, stirring regularly, until lentils have softened, about 20-30 minutes.