Get flash to fully experience Pearltrees
(I don't think I could go clear through the Month of Daily Phase One recipes without featuring this Easy Baked Pesto Chicken from 2010, which is without a doubt one of the most popular Phase One recipes on the blog. It's delicious even with purchased pesto from the store, but if you make your own pesto and keep it in the freezer, that will make this dish even better!) I stumbled on to this recipe for Baked Pesto Chicken when I was looking in The South Beach Diet Quick and Easy Cookbook for a recipe my friend Bonnie had recommended. At my house there's fresh basil on the counter , I'm freezing basil for winter , and I've now made two batches of Basil Pesto with Lemon , so it's not really surprising that a recipe using pesto would catch my eye. If you don't have any basil growing, you can certainly make this ultra-easy main dish with purchased basil pesto, which is what the recipe in the book called for.
I love spring! It's so nice to get outside and use my grill. Here is a tasty Asian inspired recipe for grilled chicken recipe I love to make when the weather warms. Letting it marinade overnight gives you the best results. This marinade is also great on boneless, skinless thighs.
I’m really amazed at how my tastes change with the seasons. It’s certainly not intentional, but when the weather warms up I’m immediately in the mood for light, spring-inspired fare. (Likewise, once fall rolls around, I’m all about chili and everything pumpkin, pumpkin, pumpkin!)
Ingredients 1 russet potato , peeled and cut into 1-inch cubes Kosher salt 8 small skin-on, bone-in chicken thighs (about 2 1/4 pounds) 1 heaping tablespoon dried oregano Freshly ground pepper 3 tablespoons extra-virgin olive oil 1 medium onion, cut into 1-inch pieces 1 large green bell pepper , cut into 1 1/2-inch pieces 6 cloves garlic , smashed 4 to 6 pickled cherry peppers, seeded and sliced, plus 1/3 cup brine 1/4 cup roughly chopped fresh parsley Directions Preheat the broiler.