Lemon Basil Chicken with Goat Cheese

 Lemon Basil Chicken with Goat Cheese

If you love Chicken Bryan at Carrabba’s you will love this dish, its my little copy cat recipe. To make it even more authentic add Sun dried tomatoes to the sauce, either way it is delicious.

Lemon Basil Chicken with Goat Cheese

4 Boneless, Skinless Chicken Breasts

1 T Italian Seasoning

Salt and Pepper

2 T Olive Oil

1 large shallot chopped fine

8 oz white wine ( I used Pinot Grigio)

2 oz Lemon Juice ( About 1 lemon)

1 T heavy Cream

12 T cold unsalted Butter cubed ( 1 1/2 sticks)

1 T chopped fresh basil

4  1 ” slices of goat cheese

Sprinkle both sides of the chicken breast with Italian seasoning and salt and pepper. Heat oil in a large pan then add chicken cooking about 4 min on each side. turn to low and cover until chicken is cooked all the way through, use a meat thermometer to check doneness. Remove chicken from pan.

Heat a small sauce pan over high heat. Add Shallots, wine and lemon juice, bring to a simmer and cook until liquid is reduced to about 2 T. Lemon Basil Chicken with Goat Cheese

Reduce heat to med high. Whisk in cream. Add Butter 1 T at a time whisking constantly and removing from heat as needed. Continue adding each tablespoon of butter and whisking until all have been added and the sauce is smooth. Season with salt and pepper

and stir in basil.

Lemon Basil Chicken with Goat Cheese

Lemon Basil Chicken with Goat Cheese

To plate chicken breasts, top with goat cheese, drizzle with lemon sauce, garnish with more basil if desired. Serve immediately.

Lemon Basil Chicken with Goat Cheese

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Choppin Broccoli: Easy Broccoli Cheese Pie

Easy Broccoli Cheese Pie

Anytime I make anything with broccoli I secretly sing Choppin Broccoli from the SNL skit by Dana Carvey in my head. It’s just one of those things that got embedded in my brain as a teen and may never leave. I may be singing it more often because this recipe was so easy that I will be making it again and again. You could easily substitute any vegetable or cheese in this simple recipe, I believe that there was something like this called impossible pie on the Bisquick box back in the day, again more childhood memories.

Easy Broccoli Cheese Pie

2 cups fresh Broccoli and/or Broccoli Slaw (this is a great recipe to use up whatever veggies are left in the fridge)

1/2 c chopped onion

1 T minced garlic

1 T oil

1 1/2 c shredded cheese, I used Smoked Gruyere and cheddar

1/2 c Bisquick

1 cup milk

1/2 t salt

1/4 t black pepper

2 eggs

Preheat oven to 400. Add oil to a med/large sauté pan and heat over med high. Add broccoli and onion sauté for 4 minutes or until onion and broccoli are soft but not falling apart, add garlic, stir and heat 1 more minute.

Easy Broccoli Cheese Pie

Add Broccoli mix to a pie pan, and mix with 1 c of the shredded cheese. In a separate bowl mix, Bisquick, Milk and eggs. Pour over Broccoli cheese mix.Easy Broccoli Cheese Pie

Bake for about 35 minute or until golden brown and set. add remaining cheese to the top and return to oven, cook for about 5 more minutes or until cheese is melted. Let cool 5-10 minutes before cutting.

Easy Broccoli Cheese Pie

And just in case you don’t have the ear worm yet, here is Dana Carvey performing Choppin Broccoli with an orchestra on The Tonight Show with Jimmy Fallon. Your Welcome.

Root Beer Glazed Pork Chops with Fresh Apple Salsa

Root Beer Glazed Pork Chops with Fresh Apple Salsa

I’m getting Fall fever, even if it is still 90 degrees here in Florida. I drank my first pumpkin beer this week, I’m going to get my fall decorations out this weekend and I made my first seasonal dinner.  You can never go wrong with the combination of pork and apples so when I saw a recipe in my Tupelo Honey Cafe Cookbook for Root Beer Pork Chops with Apple Salsa I knew I had to try it. I loved the idea but made some changes to the recipes to fit my tastes.

Root Beer Glazed Pork Chops with Fresh Apple Salsa

4 Boneless Pork Loin Chops

1/4 c molasses

6 oz root beer

1 T oil

Combine Root Beer and Molasses in a ziplock bag or shallow dish add pork chops and refrigerate 4 hrs-overnight, turning occasionally. Heat oil in a large skillet over med high heat and add pork chops. Cook for 2-3 minutes or until seared with some dark brown coloring. Turn chops and repeat on the other side. Add remaining root beer mixture to pan  with chops and bring to a boil. reduce heat to low and cover, cook for 4 more minutes or until desired doneness. ( use a meat thermometer if desired)

Root Beer Glazed Pork Chops

Fresh Apple Salsa

2 large crisp apples, (I used Fiji, Granny Smiths would be good also)

1/2 c chopped onion

1/4-1/2 t minced jalapeño pepper

1 T lemon juice

2 T honey

1/4 t salt

1 T chopped fresh parsley

add all ingredients to a bowl and stir, cover and refrigerate until ready to use. This makes more than needed for the pork chops, use the leftovers for wraps, chicken salad, or peanut butter would be great, or also as an accompaniment with a cheese plate or with cinnamon sugar pita chips.

Fresh Apple Salsa great on top of pork or chicken

Root Beer Glazed Pork Chops with Fresh Apple Salsa

Go Green: Enchiladas Verdes

Enchiladas Verdes

Mmm, I love the green enchilada sauce, to me it is so much better than the red. I love the tart, tangy flavor of the tomatillos. If you are unfamiliar with tomatillos, check out a previous post I wrote Tomatillos 101.  I don’t know why I don’t use them more often. I made this dish using a store bought rotisserie chicken to save me time and effort, a great weeknight cheat. These would also be great with any left over shredded meats like pork or beef.

Enchiladas Verdes

1 lb fresh tomatillos, husks removed an quartered

1 Jalapeño pepper halved with seeds and membrane removed

1 onion peeled and cut into 1/8s

1 T olive oil

1 t chopped garlic

1 T fresh cilantro 

1/2 t cumin

10 corn tortillas

4-5 c shredded or chopped chicken

1 c shredded Monterey jack cheese

Optional for garnish

1/2 c crumbled queso fresco cheese

chopped onion

chopped cilantro

sour cream

Preheat the oven to 400 degrees, place tomatillos, onion and jalapeno pepper on a rimmed baking sheet, toss with oil. Bake for 15 min or until soft and blistered in areas. 

Enchiladas Verdes

Scrape mixture into a food processor or blender bowl, add garlic, cilantro, and cumin. Puree until almost smooth, I like a little bit of chunk in my sauce. 

Enchiladas Verdes

Add 2 T sauce to the bottom of a 9×11 baking pan. Then take a tortilla and spread a light coating of the sauce with a spoon or spatula on top, add chicken on top (about a 1/4 c) and roll up, place the tortilla seam side down in the baking pan. Continue with the remainder of the tortillas and chicken.

Enchiladas Verdes

Enchiladas Verdes

Top with remaining sauce and cheese ( you may want to reserve a small amount of the sauce to top finished enchiladas with. 

Enchiladas Verdes

Bake for 20 minutes at 350 degrees. 

Enchiladas Verdes

Let cool for 5 minutes, then use a spatula to serve. Top with any remaining sauce, onion, queso fresco, chopped cilantro and sour cream.

Enchiladas Verdes

Smokey Roasted Cauliflower

IMG_9150

 

Here’s a little trick, use smoked paprika to get the smokey taste of bacon without the mess, fat or calories. Also great to use in vegetarian dishes. I used it here with this roasted Cauliflower to enhance the roasted taste and add some depth of flavor.

Smokey Roasted Cauliflower

1 head cauliflower broken into florets

1-2 T olive oil ( or substitute your favorite oil)

1 T lemon juice

1/2 t salt

1/2 t-1t smoked paprika

Preheat your oven to 400. Toss Cauliflower with oil and lemon juice until well coated. then sprinkle on salt and paprika and toss again. lay on a baking sheet and put in the oven. cook for about 20 minutes or until the cauliflower is soft and starts to brown.

 

Leftover Avocados ?… Easy Creamy Avocado Pasta Sauce

Easy Creamy Avocado Pasta Sauce

Sometimes I am terrible at judging how much produce to buy, I usually err on the side of too much. This has happened to me several times with avocados. Avocados have such a short window of perfect ripeness so I am sometimes forced to make something on the fly with my extras. This is how this recipe happened today at lunch. Now I may purposely buy too many avocados so that I can treat myself to this decadent creamy dish more often. Also depending on what type of pasta you use this dish is vegan friendly, and if your not vegan and/or don’t have almond milk in the house you can easily substitute cow’s milk.

Easy Creamy Avocado Pasta Sauce

1 avocado peeled, and chopped, pit removed

3 T almond or cow’s milk

2 cloves garlic chopped

1/2 t salt

1/4 t pepper

1/3 c grape tomatoes halved

2 c cooked pasta of your choice

more salt and pepper to taste

Place the avocado, milk, garlic, and salt in pepper in a bowl and blend into a puree with a hand held blender, or toss those ingredients into a regular blender until smooth. Toss with warm drained pasta and tomatoes, season with desired amount of salt and pepper and serve.

Easy Creamy Avocado Pasta Sauce

Easy Creamy Avocado Pasta Sauce

Easy Creamy Avocado Pasta Sauce

Pinspired : Whole Foods Steak and Corn Kabobs with Arugula and Parsley Pesto

Pinspired : Whole Foods Steak and Corn Kabobs with Arugula and Parsley Pesto

This is another recipe that I found while combing Pinterest, it is from Whole Foods and I loved the simplicity of it. It is a great Summertime recipe because it is great on the grill and uses Sweet Summer corn. I only tweaked this recipe slightly using ingredients I had on hand. The original recipe can be found here or on my Pinterest board “To Try”.

Whole Foods Steak and Corn Kabobs with Arugula and Parsley Pesto

1 1/2 Top Sirloin Steak

1 T Montreal steak seasoning (optional)

1 lb small yukon gold potatoes

3 ears of fresh corn cut into 1 1/2 inch rounds

1 c arugula

1/2 c fresh parsley

1/4 c  light olive oil

1 t Worchestershire sauce

1 t dijon mustard

1 clove garlic

1/2 t white or champagne vinegar

Place potatoes in salted water and bring to a boil, simmer for ten minute or until they are tender, but not falling apart. remove potatoes from water and add sliced corn, bring water back to a boil and cook corn for 2 minutes. Remove corn and let cool.

In a food processor or blender combine arugula, parsley, oil. Worchestershire, mustard, garlic and vinegar. puree until it is the consistency of pesto. set aside.

Cut Steak into 1 1/2 ” cubes and sprinkle with steak seasoning. Thread skewers, (if using wooden ones soak in water for 1/2 hour prior to threading), alternating steak, potatoes and corn.

Whole Foods Steak and Corn Kabobs with Arugula and Parsley Pesto

Pre heat a grill to med high, then place the kabobs on the grill for 6 minutes, rotating them so that all side are cooked, these will be med-med-rare, cook longer if desired.

Remove from grill, drizzle with pesto. I served mine with a simple salad and rice.

Whole Foods Steak and Corn Kabobs with Arugula and Parsley Pesto

Purple Potato and Bean Salad

Purple Potato and Bean Salad

Make your plate a little more colorful with this Purple Potato and Bean Salad. Great as a side or a light meatless Summer meal.

Purple Potato and Bean Salad

4 cups small purple potatoes, quartered ( I left the skins on)

1 can white beans, rinsed

1 cup grape tomatoes, halved

1/4 c red onion, chopped

2 T olive oil

2T red wine vinegar

1 T chopped  fresh cilantro ( or basil)

1/2-1t salt

1/8 t black pepper

Boil potatoes until fork tender, drain and add to a large bowl. Add bean, tomatoes, onions,  toss with oil and vinegar, sprinkle with salt and pepper, add cilantro and stir.

Purple Potato and Bean Salad

Chill and serve.

Purple Potato and Bean Salad

Monster Party Dip

Monster Party Dip

Party time again! This time for my adorable nephew’s 1st birthday, he had a monster theme and I was in charge of an appetizer. I went with a family favorite and old stand by, Spinach Dip but you could add any dip to this cute hollowed out bread bowl.

For the eyes I used toothpicks covered with asparagus stalks then topped them with mushroom caps and inserted black olives into the cap.

Monster Party Dip

For the mouth I cut a red pepper into a tounge and used carrot sticks for the teeth.

Monster Party Dip

and for the arms and feet I used chunks of a separate round loaf of bread and uses the asparagus tips for fingers and toes gut from a radish on his legs. I attached them with toothpicks as well.

Monster Party Dip

 

I think it was a great addition to the Monster Party!

Monster Party Dip

 

Sausage with Red Wine and Smoked Paprika

Sausage with Red Wine and Smoked Paprika

 

These are an easy and great little snack for football, cocktail parties or the holidays.

1lb Kielbasa or other sausage ( Andouille or smoked sausage would be great)

2 T olive oil

1 T chopped fresh oregano or parsley

2 t chopped garlic

1 t smoked paprika

1/2 c dry red wine

Cut sausage into 1/2 in rounds. Heat olive oil in a large skillet over med high heat. add sausage and cook until browned. stir in oregano, garlic and paprika. cook for 1 minute. Add red wine and stir. reduce heat to low and cook for 3-4 minutes. Serve with toothpicks.