Monthly Archives:

July 2018

Recipes

Chicken Marsala over Whole Wheat Pasta

 

Chicken Marsala

Print Recipe
Serves: 4 Cooking Time: 30 minutes

Ingredients

  • 1 1/2 pounds boneless chicken breasts
  • 1 1/2 cups flour
  • 2 tbsp kosher salt
  • 1 tbsp freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 4 ounces proscitto, thinly sliced into ribbons
  • 8 ounces crimini mushrooms, sliced thick
  • 3 tbsp minced shallots
  • 2 cloves garlic, minced
  • 3-4 Calabrian Chili peppers (from the jar)
  • 2/3 cup low sodium chicken broth
  • 2/3 cup dry Marsala wine (get the good stuff! The REAL stuff! Not just the cooking wine!)
  • 2/3 cup heavy cream
  • 2 tsp chopped fresh thyme
  • 2 tbsp roughly chopped fresh Italian parsley (flat leaf) (optional, it's for serving presentation!)

Instructions

1

Cut chicken breasts lengthwise, (knife parallel with the cutting board), in half (2 breasts make 4 breasts)

2

Place each breast in plastic bag (or cover with plastic wrap) and pound with flat side of meat mallet until thin.

3

Heat oil over medium heat until smoky.

4

Combine the flour, salt and pepper for dredging

5

Dredge both sides of chicken in seasoned flour and place into hot oil, frying each side about 5 minutes, or until golden brown. Set aside.

6

Lower heat, add the sliced prosciutto, saute for 1-2 minutes until starting to crisp. (may need to add more EVOO if too dry at this point)

7

Next, add sliced mushrooms, stirring and cooking 4-5 minutes, until caramelized and golden brown, and their moisture has evaporated.

8

Add chili peppers, minced shallots and garlic to the mushrooms, cooking and stirring another 2-3 minutes, careful not to burn the garlic.

9

Add salt and pepper to taste.

10

Add the chicken stock, Marsala, heavy cream and thyme, scraping bits from bottom of pan.

11

Gently boil, uncovered, until reduced by half (10-15 minutes).

12

Add chicken back to the pan (along with the savory juices from their pan). Reduce heat to low and simmer until the chicken has warmed through and sauce thickens a little bit more (2-3 minutes). Transfer to serving platter alone, or over whole wheat spaghetti. Sprinkle with roughly chopped parsley.

Recipes

Jalapeño Poppers with Bacon and Marscapone

  1. Jalapeño Poppers with Bacon and Marscapone

    Print Recipe
    Serves: 4 Cooking Time: 45 minutes

    Ingredients

    • 6 Jalapeños
    • 6-8 ounces marscapone, room temperature
    • 6-8 ounces shredded cheese (I used Colby Jack/Monterey Blend)
    • 1-2 Tbsp chopped chives
    • 1 tsp garlic powder
    • salt and pepper to taste
    • 6 slices bacon
    • paprika

    Instructions

    1

    Heat oven to 400 degrees; line a baking sheet with parchment paper.

    2

    Slice jalapeños lengthwise, then clean out seeds; set aside.

    3

    In mixer, blend the marscapone, blended cheese, chives, garlic powder, salt and pepper until mixed well.

    4

    Spoon mixture into jalapeño halves.

    5

    Cut bacon slices in half crosswise and wrap around each pepper, starting and ending on the underside. Secure with toothpicks if preferred.

    6

    Sprinkle with paprika

    7

    Place peppers on prepared baking sheet and bake 25-30 minutes, or until bacon is golden brown.

 

Recipes

Chanterelle Mushrooms and Pasta

Chanterelle Mushrooms and Pasta

Print Recipe
Serves: 2 Cooking Time: 10 minutes

Ingredients

  • 4-6 ounces whole wheat spaghetti, cooked per package directions
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon salted butter
  • 4 ounces chanterelle mushrooms, cleaned and quartered
  • 1-2 cloves garlic, sliced
  • 1 small shallot, diced
  • 2 tablespoons freshly grated parmesan cheese
  • 1 tablespoon fresh parsley, roughly chopped
  • salt and pepper to taste
  • optional: crushed red pepper flakes

Instructions

1

Cook pasta according to package directions. Don't forget to salt the water before adding the pasta!

2

Heat oil on medium high, then add butter. When butter is melted add the garlic, onion, mushrooms, and red pepper flakes. Saute until mushrooms have softened and garlic has started to turn golden brown. Remove from heat and add the salt and pepper to taste. At this point the finishing is completely up to you. You can add the pasta to the bowl, then the mushroom mixture, then top with the parmesan cheese and parsley. OR, you can add the pasta straight from the water into the mushroom mixture, top with the parmesan and cheese and lightly stir together.

Recipes

Grilled Swordfish and Summer Veggies

Grilled Swordfish and Summer Veggies on Grilled Naan Bread

Print Recipe
Serves: 6 Cooking Time: 45 min prep and cook

Ingredients

  • Kebabs:
  • 1/2 c. olive oil, plus more for grill grate
  • 1 Tbsp grated garlic
  • 1 Tbsp grated fresh ginger
  • Zest of 1 lemon
  • Salt and freshly ground black pepper
  • 2 lbs. Swordfish, cut into 1-in cubes
  • 4-6 mini bell peppers (sweet peppers), varying colors
  • 1 med. red onion, cut into 1-in pieces (ends kept on so layers stay together)
  • 1 med. zucchini, cut into 3/4-inch thick rounds
  • 1 cup cherry tomatoes (or very small heirlooms, whatever small tomato is available for you)
  • 1 lemon, cut into wedges
  • Garlic Aioli:
  • Juice of 1 lemon (be sure to ZEST before juicing!)
  • 1 c. mayonnaise
  • 1 Tbsp. fresh cilantro, chopped
  • 1 Tbsp. fresh parsley
  • 2 tsp. garlic, minced
  • 1 tsp. Dijon mustard
  • 1 tsp. Sherry vinegar (or red balsamic will do too)
  • 1/2 hot sauce
  • 8 pieces pita or naan, toasted on the grill
  • Garnish: Chopped fresh cilantro and parsley
  • Blue Margarita:
  • margarita (or Kosher) salt
  • Lime wedges
  • Ice cubes (for mixing and in glass)
  • 3 ounces (2 shots) agave tequila
  • 1 1/2 ounce (1 shot) blue curacao
  • juice of 1 lime wedge
  • splash of orange juice
  • splash of lemon-lime soda
  • orange slices

Instructions

1

For the Kebabs

2

1. Whisk together olive oil, garlic, ginger, lemon zest and some salt and pepper.

3

2. Place swordfish in a large bowl and the veggies in another large bowl. Evenly divide the olive oil mixture and toss to coat. Cover with plastic wrap and marinate at room temp for about 30 min up to 1 hour. (The marinade will help break down the fish, so don't go longer than about 1 hr).

4

Meanwhile for the Garlic Aioli

5

3. Whisk together the lemon juice, mayo, cilantro, parsley, garlic, mustard, vinegar and hot sauce in small bowl. Cover and refrigerate until ready to use.

6

4. When fish and veggies are ready, pre-heat grill over medium-high heat. (Be sure to soak wooden skewers at least 30 min. before use)

7

5. While grill is heating, thread the swordfish onto six 12-in skewers, then thread the peppers, onions, zucchini and tomatoes onto individual skewers (be sure to keep them separated, as all have different cook times and this will prevent under- or over-cooking any of the vegetables).

8

6. When grill is good and hot, oil the grates and place skewers on grill grates, sprinkling with salt and pepper. Turn and grill until lightly charred and grill marked and the swordfish is cooked through (about 3-5 minutes per side). Slide fish and veggies off skewers onto a large serving plate.

9

7. To serve, spread aioli onto grilled naan or pita bread, add fish and veggies, then drizzle with a little (or a lot) more aioli to taste. Sprinkle with cilantro and parsley. Squeeze a little lemon on top, if desired.

10

For Margarita:

11

1. Rub the rim of glass with lime then dip in salt, then fill with ice.

12

2. In a drink mixer (or any drink container with lid that can be tightly closed), fill with ice 3/4 full, then add the tequila, triple sec, lime juice (squeeze then drop into drink) and orange juice. Shake vigorously for about 20-30 seconds, then strain into salt-rimmed glass.

13

4. Pour in lemon-lime soda and stir.

14

3. Garnish with orange wedge and enjoy!