Chicken Piccata, Zucchini, Quiona and Walnut Rosemary Bread

Walnut Rosemary Bread! Today I worked from home so I started to make the bread before Chris left for work.By mid afternoon it was in the oven. Oh the house smelled so good. I found the recipe in a Cooking Light magazine.

The Chicken Piccata is a Giada De Laurentiis recipe from the Food Network. The chicken was so tender and the sauce was perfect.

The Zucchini was a simple saute in olive oil and butter and seasoned with salt, pepper, crushed red pepper and thyme.

 

The Quiona recipe was from Eating Well. Rinse 1 cup quinoa in several changes of cold water. Bring quinoa and 2 cups water or broth to a boil. Reduce heat to low and simmer, covered, until tender and most of the liquid has been absorbed, 15-20 minutes. Fluff with a fork. Makes 3 cups.
I wanted to add something to the Quiona. I went to the Food52 Food Pickle. I typed in that I was making Quiona as a side dish and asked if anyone have any suggestions to spice it up. I got a suggestion to add toasted pine nuts. Well I happened to have pine nuts which I toasted and added to the Quiona along with some Parmesan Cheese.

Just a fantastic Friday night meal… oh but what are all those dishes in the sink…

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About butiamlucia123

I am a graphic/web designer. When not at work I love being in the kitchen. It brings back good memories of all the great cooks in my family who are no longer with us. Sometimes when my husband comes home he will say our house smells like an Italian restaurant. I know of no greater compliment.
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