Sicilian Potato and Green Bean Salad

Ingredients

1 ½ pound {about 5} unpeeled red new potatoes, steamed
1 lb fresh green beans, trimmed and cut into 1-1/2-inch pieces
1/2 cup sun-dried tomato strips packed in olive oil
Salt

Dressing
2 tablespoons fresh lemon juice
1 teaspoon capers, rinsed and drained
1 teaspoon anchovy paste
1 clove garlic, minced
¼ teaspoon ground black pepper
1 hard-cooked [steamed} egg, steamed and mashed
¼ cup olive oil from the sun-dried tomatoes
¼ cup packed fresh basil leaves, cut into very thin strips

Directions

How to steam the eggs and potatoes

I don’t boil eggs in water, instead, I steam them and they come out perfect every time. Bring 1 inch of water to a boil in a pot with the steaming basket in it. When the water is boiling add the eggs to the basket, cover the pot, and set a timer for 12 minutes. When the timer goes off, put the eggs in a bowl of ice water until completely cooled.

ill a pot with one inch of water and put a steamer basket inside. Place the potatoes in the steamer basket and bring water to a boil. Cover and cook until potatoes are tender, 10 to 12 minutes. Drain. As soon as they are cool enough to handle, thinly slice the potatoes.
If you do not have a steamer basket, you can cook the eggs and potatoes in the conventional; way.

In a 4-quart Dutch oven combine green beans and enough salted water to cover. Bring to boiling over high heat; reduce heat. Simmer, covered, for 5 minutes. Drain. Let stand at room temperature for about 1 hour or until cool.

For the dressing

Finely shred peel from lemon; measure 2 teaspoons lemon peel. Juice lemon; measure 3 tablespoons of juice.

For the salad

in a salad bowl combine oil, 2 teaspoons lemon peel, 3 tablespoons lemon juice, the capers, anchovies, garlic, and 1/4 teaspoon black pepper. Mash the egg and stir it into the dressing.

Oven-Baked Chicken Thighs

Ingredients

2 lbs {5} chicken thighs
5 teaspoons lemon pepper
5 tablespoons Dijon Honey Mustard
1 cup unseasoned panko crumbs

Ingredients

Season the thighs with lemon pepper and refrigerate for several houses.

When ready to cool:

Preheat the oven to 400 degrees F and oil a baking dish.
Brush the chicken with mustard on all slides and dredge in panko. Place in the baking dish.

Cook for 45 to 50 minutes and the chicken is crispy and registers 165 degrees on an instant meat thermometer.


Posted by in Chicken, eggs, green beans, potatoes, Sun Dried Tomatoes