Halving or spatchcocking the chicken enables it to cook faster—a plus on busy weeknights. To spatchcock a bird, place it breast-side down and remove the backbone with kitchen shears or a sharp knife. Flatten with the palm of your hand.
Sheep outnumber Australians by 3 to 1, so it’s no surprise lamb is popular on restaurant menus and in Aussie homes. This elegant entrée can be on the dinner table in less than 30 minutes. We like to serve extra virgin olive oil on the side so it can be drizzled on the meat like a sauce.
These stuffed boneless chicken breasts are browned on the stovetop and then baked in the oven in an olive oil, lemon, and butter sauce. Enjoy on its own or over pasta. Ingredients Directions Step 1 Heat a large oven-safe skillet over medium-high heat. When hot, add 3 tablespoons olive oil and the garlic. Cook the […]
This delectable dish starts with a rich yet quick tomato sauce. You can substitute a 15-ounce can of diced tomatoes with their juice for the fresh tomatoes but add it after the tomato paste. Ingredients Directions Step 1 Brush a 13-inch by 9-inch baking dish with olive oil; set aside. Step 2 Heat a medium […]
