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Rosemary Grilled Chicken with Mushroom Sauce

Rosemary Grilled Chicken with Mushroom Sauce

I was look through an old Food and Wine magazine recently and found this Rosemary Grilled Chicken with Mushroom Sauce recipe. It was a great way to jazz up a traditional piece of grilled chicken without a lot of work!

Level of Difficulty: Moderate
Time Required: Prep Time – 30min; Cook Time – 25 min.

Ingredients:

4 skinless, boneless chicken breast halves (1 1/4 pounds)
5 tablespoons extra-virgin olive oil
1 tablespoon chopped rosemary
Freshly ground pepper
1 pound shiitake mushrooms, stems discarded and caps thinly sliced
1/2 pound cremini mushrooms, stems discarded and caps thinly sliced
1 small onion, finely chopped
2 garlic cloves, minced
1 teaspoon chopped thyme
3 medium tomatoes—halved, seeded and cut into 1/2-inch dice
Salt

Preparing Rosemary Grilled Chicken with Mushroom Sauce:

Light a grill or preheat a grill pan. In a medium baking dish, brush the chicken breasts with 1 tablespoon of the oil and rub with the rosemary. Season with pepper and let stand for 30 minutes.

Rosemary Grilled Chicken with Mushroom Sauce
Meanwhile, heat the remaining 1/4 cup of oil in a large skillet. Add the mushrooms and cook over moderately high heat until browned, about 6 minutes. Add the onion, garlic and thyme and cook until the onion is translucent, about 4 minutes. Add the tomatoes and season with salt and pepper.

Mushroom Sauce

Cover partially and cook over low heat, stirring occasionally, until the mushrooms are tender, about 15 minutes.
Season the chicken with salt and grill over moderately high heat, turning once, until cooked through, about 8 minutes.

Rosemary Grilled Chicken with Mushroom Sauce
Season the mushroom sauce with salt and pepper and spoon onto plates. Slice the grilled chicken breasts on the diagonal 1/2 inch thick. Arrange the chicken over the mushroom sauce and serve.

Rosemary Grilled Chicken with Mushroom Sauce

 

Easy Stuffed Pork Chops

Easy Stuffed Pork Chops

I was going though some meat that I had in my freezer and saw some thick pork chops…perfect for stuffing!  I decided to pull them out, but had no idea how I was going to prepare them. I knew I didn’t want a bread stuffing and didn’t have a long time to prepare them since it was an extra busy weeknight. I settled on a mixtures of feta cheese and pesto with an all purpose seasoning on the outside. These easy stuffed pork chops were pretty awesome, especially for throwing it all together on a whim! 

Level of Difficulty: Easy
Time Required: Prep Time – 5 min; Cook Time – 45 minutes

Ingredients for 3:

1 T. olive oil

1 T. butter

Thick cut pork chops (1 per person)

2 T. prepared pesto

1/4 c. feta cheese

Slavo Salt (or your favorite all seasoning spice blend)

Preparing Easy Stuffed Pork Chops:

Preheat oven to 350 Degrees. In a small mixing bowl, mix the pesto with feta cheese. Cut a slit in the center of the pork chop, making sure you don’t cut all the way though. You just want to make a “pocket”.  Gently put the pesto mixture into the slit of the pork chop.

Easy Stuffed Pork Chops

Secure with a toothpick. Repeat with remaining pork chops. Season both sides with desired amount of Slavo Salt. Heat a large skillet over medium high heat with butter and olive oil.

Easy Stuffed Pork Chops

Brown the pork chops for 5 minutes, turning once. 

Easy Stuffed Pork Chops        

Place pork chops in oven safe dish. Pour juices from the skillet over the pork chops. Cook for 30 minutes, or until no longer pink. Serve hot!

Easy Stuffed Pork Chops

Meal Ideas:

I served this with brown rice and steamed broccoli. Healthy AND delicious!

 

Inside Out Grilled Cheese Sandwich

Inside out grilled cheese sandwich

A friend of mine shared a video on Facebook the other day about a chef making a new version of  the traditional grilled cheese sandwich. It was posted in the San Francisco Globe newspaper. I watched the video and came up with my own version of this Inside Out Grilled Cheese Sandwich!

Level of Difficulty: Easy 
Time Required: Prep Time -5 min; Cook Time – 5-10 min

Ingredients:

Butter

2 pieces of whole wheat bread (or your bread of choice)

2 slices of sharp cheddar cheese (or your cheese of choice)

1/4 c. shredded sharp cheddar cheese

Special Equipment and Other Items Needed:

Non stick skillet or pan

Preparing Inside Out Grilled Cheese Sandwich:

Melt about 1 T. of butter in a non-stick skillet or pan over medium-low heat. Place both slices of bread on top of the melted butter, with a slice of cheese on each piece.

Inside out grilled cheese sandwich

Once the bread has started to crisp, put one piece of bread on top of the other. Add some shredded cheese on top of the bread.

Inside out grilled cheese sandwich

Flip. Let the melted cheese cook into the bread. Add shredded cheese to the other piece of bread. Flip. Let the melted cheese cook into the bread. Serve hot! 

Inside out grilled cheese sandwich

Important Tips:

You have GOT to cook this on a medium-low temperature, otherwise, you will burn the cheese!

Meal Ideas:

Clearly this goes great with a nice bowl of Roasted Tomato and Tarragon Soup!

 

Pork Tenderloin with Prosciutto

Pork Tenderloin with Prosciutto and Rosemary

Roasts and “elegant looking” meals don’t always have to be reserved for the weekends when you have more time to cook. I made this pork tenderloin with prosciutto on a school/work night last week for my family and it was a huge success. I had all of the ingredients on hand, it took virtually no time to prepare, and my family loved it. What more can you ask for? 

Level of Difficulty: Easy
Time Required: Prep Time – 10 min; Cook Time – 35-40 min

Ingredients:

1 pork tenderloin

5 garlic cloves, peeled and crushed plus 1 head of garlic, separated into individual cloves

1 1/2 T. fresh rosemary, finely chopped plus 5 rosemary springs

1 1/2 tsp. kosher salt

2 T. Olive Oil, divided

6 slices of prosciutto (with the skin on)

fresh cracked pepper

Preparing Pork Tenderloin with Prosciutto:

Preheat oven to 425 Degrees. Mix crushed garlic, chopped rosemary, salt and 1 T. olive oil together in a small bowl.

Pork Tenderloin with Prosciutto and Rosemary

Rub garlic mixture over tenderloin and season with fresh cracked pepper. Wrap prosciutto strips around the pork, seam side down. Arrange rosemary sprigs on bottom of baking dish.

Pork Tenderloin with Prosciutto and Rosemary

Place the prosciutto wrapped pork tenderloin on top of rosemary sprigs. Arrange garlic cloves around the pork.

Pork Tenderloin with Prosciutto and Rosemary

Drizzle with remaining 1 T. of oil. Cook for 40-45 minutes or until internal temperature reaches 145 Degrees. Let rest at least 10 minutes before slicing.

Pork Tenderloin with Prosciutto and Bacon

 

Oven Fried Chicken

Fried chicken is certainly a comfort food, but as we all know, it is not exactly the healthiest for you. However, like every good Southerner, I had to come up with a version of fried chicken that would pass both the taste AND health test. Gone is the buttermilk and Fry Daddy. In is olive oil and panko breadcrumbs. I made this oven fried chicken recently and it was a big hit for the family and certainly didn’t make me feel as though I was clogging their arteries! 

Level of Difficulty: Easy

Time Required: Prep Time – 10 min; Cook Time – 25-30 minutes

Ingredients:

2 eggs, beaten

2 c. panko breadcrumbs

1/2 c. all-purpose flour

3/4 tsp. celery salt

3/4 tsp. garlic salt

3/4 tsp. cayenne pepper

4 skinless, boneless chicken breasts

1/3 c. olive oil

Lemon wedges, for serving (optional)

Preparing Oven Fried Chicken:

Place baking sheet in oven and preheat to 450 degrees. Take three shallows bowls and fill one will beaten eggs, one with panko breadcrumbs and one with flour. Season the flour with celery salt, garlic salt and cayenne pepper. Mix well. Dust the chicken with flour mixture, then dip it into the egg, followed by the panko. Be sure to press the panko into the chicken to help it stick. 

Pour the olive oil into the baking sheet. Using tongs, dip the chicken into the oil, being sure to coat both sides evenly. Once the chicken breasts are coated, place them on the baking sheet. Bake the chicken for 25-30 minutes or until done and crispy. Be sure to turn halfway for even cooking. When done, remove from oven and drain on paper towels. Serve with lemon wedges. 

Oven Fried Chicken

Chicken and Bacon Waffles

My son’s birthday was this past weekend. I always try to make birthdays special in my house and it starts with a fabulous breakfast! He asked for chicken and waffles. He had never had it before. Actually, no one in my family has ever had it. We have never even ordered it in a restaurant and I had no idea where he got the idea from. Anyway, I had pulled out a recipe for Chicken and Bacon Waffles out of the March 2014 edition of Food Network Magazine a while ago and decided to give it a try. It was a little more labor intensive than dishes that I would normally make, but you can never turn down a request from a birthday boy. My husband handled the bacon and chicken and I took care of the waffles. I typically don’t allow people to “help” in my kitchen, but in this case, it worked out very well….and we ended up having an amazing breakfast on Sunday! 

Chicken and Bacon Waffles

Level of Difficulty: Difficult
Time Required: 1 hour of active hands on time

Ingredients:

FOR THE WAFFLES:

16 slices bacon

4 c. all-purpose flour

2 T. baking powder

1 T. sugar

Kosher Salt

3 large eggs plus 1 egg white

3 c. buttermilk, plus more if needed

1 stick unsalted butter, melted and cooled slightly

Cooking Spray

FOR THE CHICKEN:

3 c. peanut or vegetable oil, for frying

2 tsp. chopped fresh thyme

1 tsp. sweet paprika

1/4 tsp. cayenne pepper

2 pounds skinless, boneless chicken breasts, cut into 1 1/2 in. wide strips

Kosher salt and freshly ground pepper

2 T. all purpose flour

Maple syrup, for serving

Special Equipment and Other Items Needed:

Waffle Iron

Wire Rack

Baking sheet

Cast Iron Skillet

Preparing Chicken and Bacon Waffles:

1. Make the waffle batter. Dice 10 bacon slices; cook in a large cast iron skillet over medium heat, stirring occasionally until golden brown and crisp, about 8 minutes. Drain on paper towels. Add the remaining 6 bacon slices to skillet and cook, turning occasionally, until golden brown and crisp, about 9 to 11 minutes. Remove to the paper towels; reserve the drippings in the skillet.

2. Combine the flour, baking powder, sugar, 1/2 tsp. salt in a large bowl. Whisk the whole eggs, buttermilk and melted butter in a separate bowl, then whisk into the flour mixture until smooth. Stir in the diced, cooked bacon. Transfer 2 cups of batter into a separate large bowl for the chicken; reserve the remaining batter for the waffles.

3. Make the chicken. Preheat oven to 325 Degrees. Add the oil to the skillet with the reserved bacon drippings; heat over medium-high heat until a deep-fry thermometer reads 350 Degrees. Add the paprika, thyme and cayenne pepper to the 2 cups of waffle batter; add up to 2 T. buttermilk if the batter is too thick. Season the chicken with salt and pepper, then toss with the 2 T. flour. Add the chicken to the batter and set aside until ready to fry. 

4. Set a wire rack on a baking sheet. Working in batches, remove the chicken from the batter, letting the excess drip off, then fry until golden brown, about 2 minutes per side; transfer to the rack and season with salt. Transfer to the oven and bake until no longer pink inside, about 8 minutes. 

5. Meanwhile, cook the waffles. Spray a waffle iron with cooking spray and preheat. Whisk the egg white in a bowl until soft peaks form; fold into the reserved waffle batter. Ladle 1/2 to 1 cup batter into the waffle iron for each waffle and cook according to manufacturer’s directions. Serve with fried chicken, bacon slices and maple syrup. 

Important Tips:

This is one of those recipes that you REALLY need to read through before starting the cooking process. There are lots of steps and it’s easy to mix them up if you don’t take your time!

Got Leftovers?:

The chicken pieces were so big that there was no way anyone could eat more than two. I heated the leftovers up in the oven the next morning, wrapped them in foil, and gave them to kids in their lunches!

Smoked Wild Salmon on the Big Green Egg

I recently got a Big Green Egg and am learning to use it and love it more and more each day. The first thing I officially smoked on the egg was a nice piece of wild sockeye salmon. I figured it would be a short smoke and a bit on the forgiving side since I would not have to maintain a low temperature for hours and hours and hours.

salmon smoked on big green egg

Not bad for a first attempt! Flaky, slightly smoky and delicious.

Level of Difficulty:Easy
Time Required:Prep Time – 10min; Cook Time – 25-35 min

Ingredients:

1 large wild salmon filet (don’t use the farm raised stuff for a good smoked salmon)

2 T brown sugar

4 T ponzu

1 jalapeno or Serrano pepper, finely diced

1/2 T fresh cracked black pepper

1t ginger powder

Special Equipment and Other Items Needed:

Big Green Egg or smoker of your choice

Basting brush

Preparing Smoked Wild Salmon on the Big Green Egg:

Get your egg started and at about 275 degrees with the smoke plate on (notice how brand new and pretty mine was in this picture).

smoked salmon

Choose some wood for the smoke. I had apple wood on hand and used it and I liked it. A friend told me that alder wood is the best with salmon so I’ll try that next time. Soak those and get them smoking on the Egg.

When the smoker is ready, add the salmon. Mix the other ingredients in a bowl and baste them on the salmon. I basted a few times during the cooking process.

After about 20 minutes, check for your desired level of doneness. Even on a smoked salmon, I like mine a bit on the just done side. I pulled mine off at about 25 minutes. When it flakes just slightly, you’ll know it is at least ‘done’. Then you can just cook until you like it.

smoked wild salmon on big green egg

Variations:

When I make this again, I might add some more heat in the form of some red pepper flakes or a second pepper.

I’m sure this is fantastic if you like salmon. I’m just wondering at what point you will make something on the egg I will eat….AND invite me over! ~Denise