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

Advertisements

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

Orange Glazed Chicken and Vegetable Fried Rice

Orange Glazed Chicken and Vegetable Fried Rice

Either of these recipes are great on their own but they also go great together. Impress your family and make their favorite take out entrees at home. 

Orange Glazed Chicken and Vegetable Fried Rice


Orange Glazed Chicken

1 1/2-2 lbs chicken ( use your favorite cut, thighs, wings, breast but leave the bones in and skin on)

Salt and pepper

1 c orange juice

1 T corn starch

1/2 c ketchup

2 T honey or brown sugar

2 t vinegar

2 T soy sauce

2 t hot sauce

Preheat oven to 450,  place chicken on a baking sheet and sprinkle with salt and pepper,  cook for 20 minutes skin side down, then turn and cook 20 minutes more. Chicken should have crispy skin and be golden brown. ( this is for thighs, cook longer for breasts, shorter for wings). Meanwhile add orange juice and cornstarch to a medium sized sauce pan and whisk together, add ketchup, honey, vinegar, soy and hot sauce and whisk again, bring mixture to a boil over med high heat and then turn to low, whisk mixture until thicken to a glaze consistency. Keep Warm.

Orange Glazed Chicken and Vegetable Fried Rice

Dip cooked chicken into glaze and coat well, place back on baking sheet and place back into the oven for 4 minutes or until chicken starts to get dark spots.

Orange Glazed Chicken and Vegetable Fried Rice

Serve with any remaining orange sauce.

 

Vegetable Fried Rice

4 c cold cooked rice (great for left over rice, or make the day before for best results)

1/4 c soy sauce

1/4 c rice vinegar

1 T sugar

2T oil

2 eggs, beaten

1 1/2 c broccoli florets

3/4 c sliced carrots

1/2 c chopped scallions

2 t chopped garlic

1 T minced ginger

1/2 c frozen peas

2 T chopped basil

 In a small bowl mix together, soy, sugar and vinegar. Heat 1 T oil in a large pan or wok, add carrots, broccoli and scallions, cook 2-3 minutes, add garlic, ginger and peas, cook 2 min more, add cooked rice and soy mixture. stir together and cook over med high heat until all rice is coated and brown, make a well in the center of the wok/pan and add remaining oil and beaten eggs, stir vigorously and then mix with rice mixture until egg is cooked, add basil and stir. Serve.

Vegetable Fried Rice

 Vegetable Fried Rice

Orange Glazed Chicken and Vegetable Fried Rice

 

 

s

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

Strawberry Margarita Popsicles

Strawberry Margarita Popsicles

Summer is almost gone but there is still time for POPSICLES, especially ones with tequila. These are yummy and refreshing and great for a cookout. I made these for book club, our book was Bad Monkey by Carl Hiaasen. A fun Summer read whose main character eats a lot of popsicles, so I decided to go with that but jazz it up with a little booze. Be careful when adding tequila or any other alcohol to your popsicles, if you add too much they will not freeze.

Strawberry Margarita Popsicles

6 c Simply Limeade ( found in the produce/juice section of your grocery store)

1-2 T agave syrup ( you could use sugar)

1 t lime zest

1 T chopped cilantro ( optional)

1/4 t salt

1/2 c tequila

sliced strawberries

add all ingredients, except strawberries to a pitcher and stir to incorporate. pour into popsicle molds or small paper or plastic cups. Place in freezer.

Strawberry Margarita Popsicles

Check after about 1 hr and every 1/2 hour after that. When the mixture is frozen to a slushy state. take out and add 2 sliced strawberries to each pop. Push them down with a popsicle stick or butter knife to desired position.(If you add them at the beginning they will float to the top and won’t be as pretty)  Then place a popsicle stick in each pop and place back into the freezer for a couple of more hours. 

Strawberry Margarita Popsicles

 

 

 

Turkey Fruit and Cheese Plate

Turkey Fruit and Cheese Plate

 

Gobble Gobble! I saw something like this on Pinterest and decided to try it out for myself, I think it needs work but can be perfected by Thanksgiving.

Turkey  Cheese and Fruit Plate

Baked Maple Mascarpone Sweet Potatoes

Baked Maple Mascarpone Sweet Potatoes

 

This dish is delicious and decadent. The perfect side dish for Thanksgiving or any special dinner. They bake in a rich butter sauce so they absorb all of the flavor with none of the fluff of the traditional Sweet Potato and marshmallow casserole. Try this as an elegant alternative this year.

Baked Maple Mascarpone Sweet Potatoes

3 large sweet potatoes peeled and sliced in 1/4 ” rounds

4 T butter

8 0z mascarpone cheese

1 t chopped rosemary

2 T maple syrup

1/2 c milk.

Preheat the oven to 350. Arrange sweet potato slices in layers in an oven proof dish ( I used a 8×8)

Baked Maple Marscapone Sweet Potatoes

 

In a sauce pan melt butter and mascarpone cheese together over medium heat. Add maple syrup, milk and rosemary and stir to combine.

Baked Maple Mascarpone Sweet Potatoes

 

Pour mixture over potatoes and cover with foil. Bake for 45 minutes or until potatoes are tender. Serve on the plate with a spoonful of the butter sauce from pan over the top.

 

Festive Holiday Cocktail: Cranberry Ginger Royale

Cranberry Ginger Royale

 

Here is an easy drink for the holidays and one of my families favorites. Perfect for Thanksgiving, Christmas, or any time in between.

Cranberry Ginger Royale ( for each glass)

2 T cranberry juice

1t ginger liquor ( I used Stirrings)

Champagne ( or any sparkling white wine)

Fresh cranberries or a sprig of fresh rosemary for garnish if desired .

Add cranberry juice and ginger liquor to a  champagne flute and top off with Champagne. Garnish as desired.

Cranberry Ginger Royale