Caprese Chicken

DSC09901

Tender sautéed chicken covered in a blanket of creamy mozzarella, fresh basil, tangy oven roasted tomatoes and a balsamic vinegar reduction. Served with angel hair pasta tossed with fresh garlic, crushed red pepper flakes, salt, pepper and olive oil, it’s the perfect meal.

PicMonkey Collage1 Take plump cherry tomatoes and roast them in the oven at 375′ for about 45 minutes. PicMonkey Collage Saute chicken breasts in olive oil and when done, remove from heat and top each with a thick slice of mozzarella cheese. Cover the skillet and allow the mozzarella to melt.

DSC09896

Toss the cooked angel hair pasta with garlic, pepper flakes, salt, pepper and olive oil.

DSC09897

Top each chicken breast with fresh basil.

DSC09898

I found this balsamic vinegar reduction at the grocery and wanted to give it a try. I like that it was thick and stayed in place after I drizzled the hot chicken and it had a wonderful flavor. If you can’t find this store-bought reduction, you can easily reduce the vinegar at home on the stove top in a small sauce pan. Here’s a link showing how to reduce vinegar.

DSC09900

Top with tomatoes and drizzle with vinegar.

DSC09904

Add some crusty ciabatta bread and you’ve got dinner time perfection!

~Caroline

 

Posted in chicken-turkey, In the Kitchen, Lunch - Dinner | Leave a comment

The perfect Target find

DSC09916

I am more than a little in love with these tiny stoneware nesting bowls.

DSC09919

Just imagine the possibilities! Yes, they’re adorable measuring bowls, but in addition to helping me cook, I’ve got some other jobs in mind for them.

DSC09931

Maybe I’ll use them as kosher salt and pepper pinch bowls.

DSC09935

Or the perfect coffee creamer and spoon rest set for when we have company.

DSC09926

Each one has a different pattern and interior color.

DSC09927

And they look perfect with my other dishes.

DSC09928

They were only $9.99 and were wrapped together in bands of clear plastic with only this tag on the bottom, just incase you’re inspired to visit Target and grab yourself some, I wanted you to know how they’re sold.

DSC09917

LOVE!!!

 

~Caroline

Posted in everything else, In the Kitchen, These are a few of my favorite things | 3 Comments

Fresh Peach Clafoutis

DSC00500

Fresh sliced peaches coated with cinnamon and sugar, then baked into a soft custard batter, what could be more satisfying that a fresh peach clafoutis.

DSC00467

Peach skin is so tender, I don’t even take the time to peel them and anyway, the slices keep their shape better with the skin left on.

DSC00472

 

Arrange the cinnamon and sugar-coated slices into a buttered deep dish pie plate.

DSC00482

 

Pour the clafoutis batter over the sliced peaches and bake until golden brown. The fruit rises to the top during baking.

DSC00496

fresh peach

So good!

Have a great weekend!

~Caroline

Here’s what you’ll need:

For the peaches

3 sliced peaches skin left on

1 1/2 Tablespoons sugar for coating the peach slices

1/4 teaspoon ground cinnamon for coating peach slices

butter for buttering the pie plate

For the batter

1/2 cup all-purpose flour

3/4 cup sugar

pinch of salt

3 whole eggs + 1 egg yolk

1 cup + 2 Tablespoons whole milk

 

Slice the peaches into about 1 inch sections

toss to coat with the sugar and cinnamon

arrange in a buttered deep dish pie plate

sift the flour, sugar and salt into a medium size bowl

in another bowl whisk the eggs and milk together

add the wet ingredients to the dry and whisk until incorporated

Bake at 325* for 50-60 minutes or until golden on the edges and the custard it center set

 

 

 

 

 

Posted in Desserts, fruit desserts, pie | 2 Comments

Rosemary and Brown Sugar Sauteed Chicken

DSC00450

Ok, this one is a no-brainer, if fact it can hardly call itself a recipe. It’s super easy, but yet oh so delish!!  Sautéed chicken and onion with brown sugar, soy sauce, fresh rosemary and fresh garlic. Takes about 15 minutes to prepare.

DSC00447

Saute frozen chicken tenderloins in olive oil until done and season to taste with pepper. I literally take the tenderloins straight from the freezer into the hot pan and they take about 4 minutes on each side. Slice the thickest one and make sure it’s no longer pink and the juices run clear and it’s done. Hold off on the salt for now because the soy sauce is fairly salty. You can always add a little salt later if needed.

DSC00449

Remove chicken from pan and sauté a small sliced onion in olive oil until tender. Toss in brown sugar, rosemary, soy sauce and fresh minced garlic.

DSC00451

Add the chicken back to the skillet making sure to include any pan juice from the plate where the chicken rested and top with the rosemary onion sauce. That’s it, done!

This is fantastic served over a bed of angel hair pasta that’s been tossed with olive oil and fresh grated parmesan and a some hot crusty bread.

Enjoy!

~Caroline

Here’s what you’ll need:

7 or 8 chicken tenderloins should serve a family of 4

olive oil for sautéing both the chicken and then the onion

1 small yellow onion sliced thin

1 tablespoon dark brown sugar

2 teaspoons fresh chopped rosemary

1 minced garlic clove

1 tablespoon soy sauce

 

Saute the chicken tenderloins over medium heat until done. Remove from skillet and next sauté the onion until tender. Toss in the brown sugar, rosemary, soy sauce and garlic. Cook another minute then add the cooked chicken back to the skillet making sure to include any pan juice from the dish they were resting in. 

 

 

 

Related Posts Plugin for WordPress, Blogger...
Posted in chicken-turkey, Lunch - Dinner | 1 Comment