My neighbor shared this delicious recipe with me-can you believe there are still new ways to fix chicken?? I will definitely make it again!!
Makes 4 servings
4 boneless, skinless chicken breasts
1/2 tsp minced fresh rosemary
salt and pepper to taste
1 T. olive oil
3 cloves of garlic-minced and divided
1/2 chicken broth, plus 1 T
1/4 cup balsamic vinegar. plus 1 T
1 15-oz. can garbanzo beans, drained and rinsed
1 T. lemon juice
1/2 T. lemon zest
8-10 cups fresh spinach leaves
1/4 cup freshly grated Parmesan cheese
Wrap chicken breasts in plastic wrap and gently pound them to 1/4 inch thickness. Combine rosemary,salt and pepper and sprinkle over chicken
Saute 1/3 of the minced garlic in olive oil for 30 seconds. Add chicken breasts and cook for 4-5 minutes on each side until golden brown
Turn off the heat. Add 1 tablespoon chicken broth and 1 T. balsamic vinegar to the skillet. Turn the chicken in the vinegar mix to coat. Transfer the chicken to a plate and drizzle with any remaining pan juices. Cover and set aside
Add 1 T. olive oil to pan and turn up the heat to medium. Saute the remaining garlic for 30 seconds. Add 1/2 cup chicken broth, balsamic vinegar, garbanzo beans, lemon juice, and zest to the pan. Cook for 3-4 minutes until it is reduce to half. Season with salt and pepper
Add the spinach to the pan and roll in sauce quickly with tongs until is wilts just slightly. Transfer the spinach and bean mixture to a serving platter and top with chicken. Sprinkle with Parmesan cheese and serve.
Friday, September 25, 2015
I had to promise Corey I wouldn't ever make meatloaf but I got special permission to try this recipe. It just sounded good!! And guess what? It was yummy!!! No picture but trust me on this one.
- 2 slices Dave's Killer seed bread-made into crumbs
- 1 1/2 pounds ground turkey
- 2 eggs, lightly beaten
- 3/4 cup grated Parmigiano-Reggiano cheese
- 8 thin slices pancetta or Canadian bacon-small diced
- 1/2 onion, finely chopped
- 3 cloves garlic, pushed through a press
- 2 T Kinders BBQ sauce
- 1 T. Balsamic vinegar
- 2 T dried parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- Mix all ingredients with your hands. Place on a foil lined cookie sheet. Shape into an 8x5 inch loaf. Preheat oven to 500. Bake for 10 min. Turn down oven to 325 and bake for 45 additional minutes. Serve with additional BBQ sauce.
Thursday, September 3, 2015
Dave's Killer Bread (a.k.a. $5 bread) is out of this world, so I tried out a version of my own. Here it is!
2¼ c of warm water
2 tbls of yeast
2 tbls of coconut oil
2 tbls of honey
2 tbls of molasses
1 tbls of sea salt
¼ c of flax seed
¼ c of cracked wheat
¼ c of red oats (or any other thick cut oat you have)
¼ c of sunflower seeds
¼ c of quinoa
4 c of whole wheat flower (approx)
In your kitchen aid or mixer, add your warm water. Sprinkle the yeast on top and let sit for a few minutes. Add your honey, salt, molasses, coconut oil and give it a quick mix.
Add the rest of your dry ingredients, minus the flour and mix again.
Slowly add your flour. Just until the dough pulls away from your bowl (dough will still be pretty wet).
Throw it on a floured counter and give it a good knead. Just until the dough stops absorbing the flour.
Wash your dough bowl out. Dry it off and coat it with some oil. Place your dough in the bowl, cover with a damp towel and let rise until double in size.
Punch down, knead it out again, place back in bowl. Let it rise double in size, punch down, knead it out and cut the dough in half.
Take out two loaf pans, spray with oil.
Knead out your two dough balls, create your loaves and place in pans. Cover the tops with olive oil. You can also sprinkle more seeds on the outside, but I didn't. Cover with a damp warm towel and let rise until you have nice round crowns on both.
Heat your oven to 425.
Remove towel, throw your bread in the oven and cook for 25-30 minutes.
To make sure your bread is cooked thoroughly, flip your loaf out onto a hot pad and flick the bottom. If it sounds hollow, your bread is done!
Sunday, July 26, 2015
My sister shared this recipe with me-found in the Fine Cooking magazine. There were several corn saute recipes I'm going to try! This can be used as a side dish or a main dish for a light supper.
2 Tbs. unsalted butter
2 Tbs. extra-virgin olive oil
1/2 cup small-diced Canadian bacon (3 oz.)
1 cup small-diced red onion (from about a 6-oz. onion)
1 cup small-diced red potato (from about a 5-oz. potato)
1/2 cup small-diced green bell pepper (from three-quarters of a 3-oz. pepper)
1 tsp. kosher salt; more to taste
2 slightly heaping cups fresh corn kernels (from about 4 medium ears)
2 tsp. minced garlic (2 medium cloves)
2 Tbs. chopped fresh flat-leaf parsley
2 Tbs. thinly sliced fresh chives
1/2 tsp. green Tabasco; more to taste
Freshly ground black pepper
Melt 1 Tbs. of the butter and 1 Tbs. of the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium heat. Add the Canadian bacon and cook, stirring occasionally, until the bacon is brown around the edges, about 4 min. Transfer to a plate lined with paper towels.
Add the remaining 1 Tbs. butter and 1 Tbs. olive oil to the pan. Add the onion, potato, bell pepper, and 1/2 tsp. of the salt. Reduce the heat to medium low, cover, and cook, stirring frequently, until the onions and peppers are well softened and the potatoes are barely tender and starting to brown, 5 to 7 min.
Uncover, increase the heat to medium, and add the corn, garlic, and the remaining 1/2 tsp. salt. Sauté, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 5 min. (The corn should be glistening, brighter in color, and somewhat shrunken in size, and the bottom of the pan will be slightly brown.)
Remove the pan from the heat, add the parsley, chives, Tabasco, a few generous grinds of pepper, and a small squeeze of lemon. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan. (Moisture released from the vegetables as they sit will loosen the bits.) Fold the Canadian bacon into the dish, season to taste with more salt, pepper, or lemon juice. Serve warm.