Letsgetbasted

Budgeting each bite

Archive for the day “April 10, 2012”

Date night: Chicken and pasta, with a twist

Hey foodies! For this week’s cheap date theme, I am bringing you a super easy chicken recipe with a side of pasta, sure to impress any date.

Things you will need for chicken:

  • 2 chicken breasts
  • 2 lemons
  • ¼ cup dry white wine (I recommend chardonnay or Pinot Grigio)
  • ½ tsp. poultry seasoning
  • 2 tsp. dried thyme leaves
  • 2 tbsp. olive oil
  • ½ tsp. dill
  • Salt and pepper

In a medium bowl, juice both lemons; add the white wine, thyme, poultry seasoning, dill and some salt and pepper. Then, slowly add in the olive oil, using a whisk to vigorously combine them. In a zip lock bag, pour the marinade over the chicken breasts and let them marinade in the refrigerator for at least 1 hour. Once you are ready to cook them, preheat the oven to 375⁰, put the chicken in an oven safe dish and bake for at least 30 minutes. You could also grill them if you have a grill and the weather is nice; this would add some good flavor to the freshness of the marinade. Hint for guys: watching you man a grill is a big turn on and it can give you and your date an opportunity to talk while you finish grilling. Once the chicken is cooked through, aka not pink in the center, you are ready to enjoy.

Things you will need for pasta:

  • Leftover marinade
  • 2 tbsp. butter
  • ½ box bowtie pasta
  • Parmesan cheese
  • Salt and pepper

To go alongside the chicken we have a great pasta side dish, using the left over marinade. First, boil water for the pasta (I recommend bowtie for date night, but I used angel hair) and cook according to the package. While the water is boiling, put the marinade in a bowl over medium heat and bring to a boil for at least 2 minutes. Then let simmer on low. When the sauce is no longer boiling add in two tablespoons of butter and let it melt. Add salt and pepper to taste. Once the pasta is cooked and drained, pour a little of the sauce over the pasta and toss (do not drench the drench, a little will go a long way). Then toss in some parmesan cheese and enjoy. I suggest bowtie pasta because you can eat it in one bite so there is none of that slurping noodles awkwardness that can happen on a date. Note: this is a great date meal because there is no garlic or onion involved in the recipe and lemon is actually great for your breath, so no need to run for a mint right after you eat (it is date night after all). Plus, this recipe is fairly cheap and very healthy. Enjoy foodies and happy dating!

-Kelsey-

Guest Blog: Frittata- Breakfast Any Time, In No Time.

It’s as simple as scrambling eggs, cutting up veggies, and adding seasoning. My mom used to make this all the time when I lived at home. The smell of peppers and onions would fill the air as I barreled through the door, ravenous after expending most of my day’s energy at track, soccer, and/or dance practice. This Italian style dish is one of my favorite home-cooked meals, but I never took the time to try to recreate the deliciousness for most of my college career. It wasn’t until recently that I discovered how simple, affordable, and time-savvy this recipe really is. My mom typically served it as dinner, but is just as good between ciabata bread for lunch, and of course, as a protein-rich start to your day. It’s got the lightly crisped browness of a omelet and the fluffiness of a quiche, and it’s just as good cold as it is hot. Here goes.

Ingredients for Mama’s Zucchini Frittata:

  • Whip up about 8 eggs
  • Onion slided in rings
  • Orange and red Bell peppers sliced length ways
  • Zucchini sliced in coins
  • Salt and pepper

Preparation:

Heat the pan with olive oil and sauté the onions until they’re very brown with a just a dash of salt and pepper. Then, throw in the peppers, and when the peppers are soft, add the zucchini as a top layer. Continue to gently sauté all the ingredients. Once the zucchini is tender (but not over-cooked!), pat it all down, so it creates a flat pie-like layers. Then, pour the well-beaten eggs into the pan, completely covering the arranged layers of veggies, and let it sit. I repeat, do not stir! Then, lightly salt and pepper the ingredients, and cover it up with a lid.

When the eggs are completely puffed up (should take about ten minutes), slide it onto a big plate and flip it over on the other side onto the pan. Since the eggs are already cooked, the flip maneuver is just to brown the other side for a couple minutes. And that’s all there is! Put it on a plate, and serve in slices, like a pie.

About the Guest Blogger: Alicia Hesse

I’m a senior with SMAD major with a minor in Italian and British Communications, graduating in December 2012. I am a staff writer for The Breeze, in addition to having a health column for a year, and a member of the Society of Professional Journalists. I am a group fitness instructor at JMU, teaching boxing, cycle, body sculpt, and yoga, etc. Being an athlete my whole life, and now a coach, I’ve spent a lot of time studying and practicing nutrition and exercise. From a young age I learned this: it feels good to eat well. It’s a pretty simple equation.

My favorite food is definitely hot wings, I love spicy and ethnic food like Thai and Indian. Anything involving balsamic vinegar OR peanut butter (in addition to hot sauce) simply has to be delicious. I’m sort of odd in that I think in flavors first, and how to have those flavors second.

Post Navigation