Wednesday, July 27, 2011
2 - teaspoons Greek Oregano
3 - cloves garlic minced
2 - tablespoons olive oil
¼ - tablespoon kosher salt
¼ - teaspoon fresh ground black pepper
4 - boneless, skinless chicken breast
Preheat oven to 400 degrees
In a 9x 13 baking dish arrange the chicken. Grate the peel from the lemon over the chicken, cut the lemon in half and squeeze the juice from half of the lemon over the chicken, then add the Greek Oregano, oil, garlic, salt and pepper. Cover the dish and bake for 20 min. then turn and baste.
Reduce heat to 375 degrees and bake uncovered for 30 more min. basting every 10 min. Serve chicken with pan juice. This chicken is so flavorful and moist and is excellent with pasta.
Tuesday, July 19, 2011
- 4 medium tomatoes, cut into thick slices
- 1 cup mozzarella cheese sliced or use sm. Mozzarella balls called Boconccini.
- Extra virgin olive oil.
- Kosher salt to taste
- Fresh basil leaves ( Chiffonade) see notes
Arrange tomato slices in a circle around the plate, then overlapping towards the center. As you are laying out the tomatoes, place a thin slice of mozzarella cheese in between each slice of tomato. Place chiffonade basil leaf ribbons on top of the mozzarella cheese. Add salt to taste. Lightly drizzle extra virgin olive oil over the salad.
- is a technique in which Spinach and or Basil are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons
Monday, July 11, 2011
1 tsp. Olive oil
2 tsp. White Wine vinegar
2 Tbsp. Lt. Brown sugar
Heavy aluminum foil
This is for 1 serving. Repeat for additional onions.
Preheat grill to medium heat. Make sure heat is not too hot.
Cut off the onion top and bottom so onion can sit flat. Peel the onion. Without cutting to the bottom of the onion cut it like you were going to cut wedges.
Place the onion on the foil and drizzle with Olive oil and then the White Wine vinegar and top with the brown sugar.
Place on the grill over direct heat and cover the grill. Cook for 30 minutes until onions are soft. Let cool for 5 minutes before opening the foil packet and serving.
Note… I grilled a turkey burger and topped it with my Caramelized Vidalia’s and it was delicious
Tuesday, July 5, 2011
1 - medium diced onion
1 - diced red pepper
½ cup - frozen peas
1 tsp. - curry powder
1 tsp. - salt
1 ½ cup - coconut milk
2 cups - Basmati rice rinsed and drained
1 1/2 - cup water
1- diced Portobello mushroom
Fry the onions and pepper and mushrooms in olive oil until they start to soften.
Stir in the curry powder.
Stir in the peas and turn off the heat.
After soaking the rice , drain the rice then add to the vegetables, stir well.
Mix coconut milk with ¾ cup cold water and 1 teaspoon of salt.
Pour the coconut milk mixture into the rice stir well.
Place a lid on and bring to the boil then turn down to the lowest heat for 12 minutes.
Do not remove the lid.
After 12 minutes lift the lid briefly stir the rice only a little, pour in 3/4 cold water place the lid straight back on.
Turn the heat up on high for 10 seconds then back down to the lowest heat for 13 minutes being sure not to remove the lid while it is cooking. After 13 minutes turn off the heat remove the lid and fluff with a fork.
Serve the rice directly on to the plate or lightly spoon some rice into a small bowl place a plate on top of the small bowl and turn upside down.
Inspired by Jeenas Kitchen