Posts tagged ‘summer’

October 15, 2013

Warm Brussels Sprouts Salad

The way I get myself over the loss of something… in this case, the warm, comforting embrace of Summer… is to consider what I am looking forward to next.  Chilly days and cozy nights, pumpkins and squash, and the beautiful deep colors of the falling leaves that are echoed in the change in my wardrobe.  Lush sweaters, leather jackets, textured cords, hats, knits, scarfs and my favorite of all, boots!!   You never see me procrastinating to pull out the sweaters or prepare the house for fall.  The time for reflecting on the year and gearing up for a strong finish does not escape me.

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On a cool Thursday night, after weighing our dining options, my mom and I slide into one of the wooden banquettes of the local Italian eatery Pizza Antica.  A generous bowl of warm, salted focaccia with rich olive oil is set on our table as we relax into our booth and peruse the menu.  When I came across the warm Brussels sprout salad I didn’t need to keep reading. With the onset of cool, autumn weather brings us Brussels sprouts at the peak of their growing season.  By the end of summer I’m anxious to dig into fall’s harvest and at farmer’s markets the landscape shifts to display a new array of deep reds, yellows and creamy whites. Gone are the strawberries, corn and stone fruits of summer; in their place, root vegetables, squash and cold-weather tree fruit emerge. It’s an exciting time of transition, and also a delicious one.

This salad is a celebration of fall and combines all that is good in the world – bacon, Brussels spouts, garlic and homemade croutons for a variety of flavors and textures.  The nutty flavor of the pan-fried sprouts is complemented beautifully by the smoky bacon, creamy egg and chew of the toasted bread.  Everything is brought together with a light, garlic vinaigrette which compliments the tender sprouts without overwhelming the dish.  This recipe was inspired by Pizza Antica, and I encourage you to adapt it as you go.  Sometimes I throw in some toasted almonds for crunch or top it with finely grated Parmesan cheese.

Ingredients

Warm Brussels Sprouts Salad

  • 1/2 slab bacon (9 slices of pre-cut bacon)
  • 4 tbsp. extra light extra virgin olive oil, plus 2 tbsp. for croutons
  • 2 medium onions, peeled and sliced
  • 2 cloves garlic, minced
  • 6 slices sourdough bread, cut into 1/2″ squares
  • 6 large eggs
  • 2 lbs. Brussels sprouts
  • Sea salt, to taste
  • Freshly ground pepper, to taste

Vinaigrette

  • 1 large garlic clove, minced
  • 1 large shallot, minced
  • 1 tsp. fresh thyme leaves
  • 3 tbsp. red wine vinegar
  • 1/2 cup extra light extra virgin olive oil
  • Sea salt, to taste
  • Freshly ground pepper, to taste

Method:

  1. First we’ll make the vinaigrette and set it aside for later.  To make the vinaigrette, soak the garlic, shallots, and thyme in vinegar for roughly 45 minutes.
  2. After soaking, slowly whisk in the oil. Season to taste with salt and pepper and reserve covered.
  3. Preheat oven to 300°F for the croutons.
  4. Toss cubed bread with light extra-virgin olive oil and toast in the oven for 20-25 mins until golden brown and crispy.  Allow to cool to room temperature and set aside.
  5. Cut bacon into 1/2″ squares and cook over low to medium heat until almost crisp; drain off the fat and set aside.
  6. In the same pan you cooked the bacon, heat 2 tbsp. light extra-virgin olive oil.  If you have some remaining bacon fat leave it in the pan and just add any extra oil as needed.  The extra light olive oil has a higher smoking point so if you don’t have it, replace it with canola oil.
  7. Sauté sliced onions over medium-high heat until golden brown, two minutes before you remove it from the heat add the garlic; drain and set aside.
  8. In a small saucepan, cover the eggs with cold water and bring to a low boil.  Once boiling remove from heat and cover.  Let the eggs stand in hot water for 8-9 minutes.  Then run cold water over eggs to stop the cooking – this will give you hard-boiled eggs with a firm yolk.
  9. Peel eggs and dice finely (about the size of a small pea) and reserve covered in the refrigerator.
  10. Clean the sprouts by removing the first few dark leaves and discarding. Cut off the stem, and separate the leaves one by one. When you get to the light green center and can’t pull off the leaves, either slice the heart very thin or reserve for other uses.  Peeling the leaves is definitely the best way to make this salad, but if you are short on time you can also shred them in a Cuisinart.  It will save you at least 30 mins but you won’t get the same texture.
  11. In a large sauté pan, heat remaining extra-virgin olive oil until almost smoking and add sprouts leaves; toss until wilted (about 3 minutes), season with salt and pepper.
  12. Add reserved onions and bacon and warm until hot.
  13. When hot, add vinaigrette and toss to distribute evenly.
  14. Add croutons and chopped eggs and toss to incorporate.
  15. Serve!

Recipe sourced from http://www.pizzaantica.com/

 

July 22, 2013

Butternut Squash and Mushroom Lasagna

Pasta carbonara, pizza Margherita, and a fresh panzanella salad.  I love classic Italian dishes, but sometimes I like to experiment.  I had to make a vegetarian dish for a dinner with friends, so I thought it would be a perfect opportunity to take a new look at lasagna, traditionally interweaving layers of pasta, ricotta, ragù, béchamel, and Parmigiano-Reggiano.

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But let’s take a step back. Many of you might be remembering that dire lasagna from church potlucks – soggy pasta and waterlogged ground beef.  I recall separating the pasta and pulling out clumps of tacky ricotta, while trying to remove the cracked fluted edges of noodle from the top layer.  Please, try not to associate frozen lasagna with a freshly made version – it’s not even comparable.

The key to this lasagna is the pasta, which lends a wonderful texture and coarseness to the dish.  Its chewy, dense consistency reminds me of traditional Italian pastas, perfectly al dente with a slight bite.  What I love about this dish is it’s combination textures from creamy ricotta, silky butternut squash, and an earthiness from the crimini mushrooms.  The luscious combination of ingredients can stand up to one another, and among all the flavors I can still pick out subtle hints of nutty parmesan.

This recipe is inspired by one I found in an old copy of Bon Appétit.

Ingredients

  • 1/4 cup salted butter
  • 2 large onions, chopped
  • 5 cloves garlic, minced
  • 1/2 pound crimini (baby bella) mushrooms, diced (about 3 cups)
  • 2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices (about 5 1/2 cups)
  • 1 14-ounce carton vegetable broth
  • 4 tablespoons fresh thyme, chopped and divided
  • 4 tablespoons fresh sage, sliced and divided
  • 3 15-ounce containers whole-milk ricotta cheese
  • 4 cups mozzarella cheese, grated and divided
  • 2 cups Parmigiano-Reggiano, grated and divided
  • 4 spring onions, finely chopped
  • 4 large eggs
  • Olive oil
  • Salt
  • Fresh ground pepper
  • 2 9-ounce package lasagna noodles.  (My favorite brand is Rustichella d’Abruzzo Lasagne all’uovo These noodles need to be boiled before being layered into your lasagna.  The original recipe calls for no cook noodles if you want to take out a step)

Method

  1. Melt butter into a large skillet over medium-high heat.  I recommend using a skillet with high sides so you can use one pan for all your steps – heads up you’ll need to simmer your squash and noodles in vegetable broth so pick a larger pan than you might think.
  2. Add onions and sauté until soft, about 8 minutes and season with salt and pepper.
  3. Add garlic and sauté for another 1-2 minutes.
  4. Increase heat to high; add mushrooms and cook until tender, stirring constantly, about 5 minutes. Season with salt and pepper and then transfer the mushroom mixture to a bowl and set aside until you’re ready to assemble the pasta.
  5. In the same skillet, add squash, broth, 3 tablespoons thyme, and 3 tablespoons sage. Cover and simmer over medium heat until squash is just tender, about 6 minutes. Uncover and cook until squash is very soft but still retains shape, about 5 minutes.  Season with salt and pepper.
  6. Skim the squash from the skillet and set aside.  Don’t worry if it starts to fall apart a little, and discard the thyme and sage.  Keep any vegetable broth left over in the pan.
  7. Add 4 cups of water to the broth and bring to a low boil for your pasta sheets.
  8. While your broth comes to a boil, mix ricotta, 2 cups mozzarella cheese, 1 1/2 cups Parmesan cheese, spring onion, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl.
  9. Mix in eggs and season to taste with salt and pepper.
  10. Once your broth is at a low boil, place pasta in broth and let simmer for 3 min.  Once slightly softened, you can turn off the heat and begin to assemble your lasagna.
  11. Brush 13x9x2-inch glass or ceramic baking dish with oil. Spread 1 cup ricotta mixture over bottom. Arrange 3 – 4 noodles on top (I usually cut a few so I can cover the entire dish). Spread 13/4 cups ricotta mixture over noodles. Arrange 1 1/3 cups squash mixture over. Sprinkle with 1/2 cup mushrooms and 1 cup mozzarella. Top with 3 noodles, then 1 3/4 cups ricotta mixture, half of remaining squash, 1/2 cup mushrooms, and remaining 1 cup mozzarella. Repeat with noodles, 1 3/4 cups ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan.
  12. Cover with oiled foil.
  13. Preheat oven to 350°F. Bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer.
  14. Let stand 10 minutes before serving.
  15. Serve with a fresh arugula salad!
October 15, 2012

Rosemary Tomato Basil Soup

Tomato basil soup paired with a stringy mozzarella grilled cheese sandwich is a classic.  It’s been copied and modified a million times over and I still think the traditional rosemary scented soup and crunchy buttered sandwich makes any Tuesday night a little more special.

Soup should really be considered it’s own food group.  I pride myself in being the sole person to order a warm tortilla soup in the middle of Houston summer, or chilled cucumber-melon bisque when it’s 20 below.  (I happened to have both melon bisque and puréed corn chowder with chili oil at my wedding.)  There’s something about soup I find utterly addicting.  The combination of flavors, the variety of textures, and most importantly the crunchy garlic croutons, crispy bacon, or fresh herbs that get delicately placed on top and slowly sink into the silky, savory bisque.

The roasted, sweet tomatoes combined with the tangy bite of rosemary sourdough bread soothes the soul and takes the edge off a brisk day.  The bread gives this soup a thick texture with a mouthy richness I often find missing in perfectly velvety broths.  Aromatic sweet basil with hints of mint and pepper brighten the flavor and offer you a taste of summer just when you think fall has taken over.

Ingredients

  • 3-4 tablespoons good olive oil
  • 3 pounds ripe plum tomatoes, cut in half lengthwise
  • 2 cans stewed tomatoes, 28oz
  • 3 cloves garlic, minced
  • 1 yellow onion, chopped
  • 2 tbsp. salted butter
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tsp. salt
  • 1 tbsp. freshly ground pepper
  • 1/2 tbsp. Italian seasoning
  • 4 large slices of sourdough rosemary bread
  • 3/4 cup light whipping cream
  • 3/4 cup milk
  • 1 cup fresh basil
  • Freshly sliced mozzarella cheese for topping
  • Basil for garnish

Method

  1. Preheat the oven to 400 degrees F. Toss together the tomatoes, 2 tbsp. olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  2. In a heavy bottomed stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil.
  3. Add butter and red pepper flakes and sauté for 10 minutes on medium heat.  Onions should become transparent but should not brown.
  4. Add stewed tomatoes, canned tomatoes (including juice), salt, pepper, and Italian seasoning in a large saucepan on medium heat.
  5. Bring to a simmer.
  6. Roughly tear the bread into smaller pieces and add to the pot.  I break up the bread so it’s easier to spoon out and purée.
  7. Next you’ll puree the soup in small batches, so I usually remove it from the heat and let it cool a little before I begin this process.  The soup should still have texture and not be completely smooth.  The soup will not be nearly as enjoyable if it’s perfectly silky in texture.
  8. Carefully puree, along with the basil leaves in small batches. You can use a blender, food processor, or better yet, one of those handy hand-held food blenders, right in the pot.  If you use a blender BE CAREFUL!  The heat will force the top off the blender and you’ll be cleaning soup off your ceiling for weeks, or you’ll burn your hands so just fill it up half way and pulse it gently.
  9. Return to saucepan and add cream and milk, while stirring, over low heat.
  10. Garnish with basil leaves, mozzarella cheese and serve with a warm slice of sourdough bread.

For a healthier version, leave out the butter and replace the cream with non-fat milk.  Enjoy!

July 11, 2012

Capellini with Arrabbiata Sauce and Grilled Chicken Breast

I can’t bring myself to buy jarred pasta sauce when it takes less than 10 minutes to make it from scratch.  It just doesn’t compare to the bright flavors of freshly made pasta sauce – and it’s not just better tasting it also better for you.

The simplest, and most authentic marinara is a quick sauce, seasoned only with onion, garlic, pepper, and, if you like, basil or oregano. The pieces of tomato are left chunky, and the texture of the finished sauce is fairly loose.  It’s that easy. Toss with your favorite pasta and you’re weeknight meal is a quick trip to Italy!  Once you have this base, with just a few adjustments, you can make a range of sauces from a few simple ingredients.

Today we’re making Capellini with arrabiata sauce.  This dish’s name – arrabbiata – comes from the Italian word for “angry” because of the spicy tomato and red pepper.  The sweet tomatoes balance the heat from the peppers and will awaken any palate.  The salty, charred flavor from the grilled chicken offsets the heat and adds an element of texture to this luscious bowl of pasta.  No need for take out tonight, make a large bowl of pasta for your family and I promise you’ll go to bed with full bellies and a full wallet. 

Ingredients

  • 4 skinless boneless chicken breast
  • 1 packet Capellini pasta (angel hair)
  • 1 tbsp. extra virgin olive oil
  • 1 large onion, finely diced
  • 5 cloves garlic, finely diced
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1 can diced tomatoes, 8 oz.
  • 2 cans stewed tomatoes, 16 oz.
  • 2 tbsp. tomato paste
  • 1 tbsp. Italian Seasoning
  • 2 tbsp. red-hot chili pepper (use more or less depending on the level of heat desired)
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 1 tbsp. Fresh Italian parsley, roughly chopped
  • Handful of fresh basil, roughly chopped

Chicken seasoning

  • 1 tsp. salt
  • 1 tsp. Italian Seasoning
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. garlic powder

Method

  1. Place large pot of water on stove to boil for the pasta.  Once it boils lower it to a simmer until everything else is ready.  The pasta only takes 4 minutes to cook so it’s the last thing you want to do, but you want to have the water ready to go.
  2. Place skillet on medium heat and add olive oil.
  3. Saute onion, garlic, salt and pepper for about 5 minutes.  You want the onions to turn opaque; you don’t want them to brown.
  4. Add diced tomatoes, stewed tomatoes and tomato paste.  Stir in Italian seasoning and red-hot chili peppers and return to a low simmer.
  5. Carefully spoon out about half the mixture and place it in a food processor.  You can also use a blender but be careful and hold the lid down tightly since the heat will want to push it up.
  6. Blend half the sauce and add it back into the skillet.  This will add richness to the sauce while still keeping some texture.
  7. Add Parmigiano-Reggiano and lower heat to low.  Now it’s chicken time!
  8. Turn grill on medium~high (350 degrees)
  9. Mix chicken spices in a small bowl and sprinkle on top and bottom of chicken breast
  10. Spray hot grill with PAM and place chicken over direct heat.
  11. Close lid and cook for approx. 6 minutes, then flip and cook another 6 minutes with the lid closed.  Chicken’s done at 165 deg. There is no rare or med rare for chicken. You have to cook it done every time! Try not to prick the breast much, it will make the juices run out and cause it to be dry.
  12. Remove chicken from grill and let it rest while you cook the pasta.  Don’t slice immediately; wait until you’re ready to serve.
  13. Return water to a boil, salt water (1 tbsp. salt) and add pasta.
  14. Stir well and let boil for 4 minutes.  Start the 4 minutes as soon as you drop in the pasta.
  15. While pasta cooks, add parsley and basil to the sauce.
  16. Drain well and reserve a cup of pasta water to add to the sauce.  This thin pasta is very delicate and will turn to mush if you over cook it.
  17. Add drained pasta directly into sauce and stir.  Add some of the pasta water if needed; it will help loosen the sauce if it gets too thick.
  18. Fill a large bowl with a healthy serving of pasta and top with sliced chicken breast.

Diverti!

April 9, 2012

Dry Rubbed Seared Salmon

It’s officially springtime, and with Easter passing I’m beginning to go through my lighter dishes to go with the change of seasons.  I get giddy thinking about fresh grilled corn on the cob, summer salads full of fresh veggies, pears, apples and toasted nuts, and most of all the selection of fresh fish in the local market.  One of my all time favorites is salmon, however, one badly cooked salmon can turn me off for months, so I have to choose wisely when I dine out.  The dry, chalky taste of overcooked salmon is one of the most devastating things you can be met with at the dinner table.  Similar to a burnt cookie, overcooked pasta, or a hockey puck steak, overcooked salmon is a major offense in my book.  But when it’s done well, you’ll want to have it every day of the week.  The beauty of salmon is that it can pick up a variety of flavors, teriyaki, garlic, white wine and butter, and its meaty texture lends itself to a variety of cooking methods.  I don’t recommend cooking Dover sole on the BBQ, but a salmon can stand up to this summer time classic.

The delicate crispy, golden crust that forms on the outside is a perfect contrast to the juicy, meaty flesh.  It’s a symbol of summer and health, and gets you on the track to looking stunning in your new summer swimsuit.

Perfect pan-seared salmon demands on a very hot pan. Use a heavy cast-iron skillet, which heats evenly. Warm the pan before you add the oil – either extra light virgin olive oil or vegetable oil; this trick allows the pan to get it really hot without burning the oil. A preheated pan also requires less oil.  Once you master this method you’ll be able to whip up a gourmet dinner in less than 10 minutes – golden brown outside and tender inside.   I like to serve salmon with a fresh mixed green salad with a tangy vinaigrette, a refreshing contrast to the rich, yet delicate fish.

Ingredients

  • 2 6 oz. salmon fillets (skin on) one per person
  • 1 tsp. garlic powder
  • 1 tsp. fresh thyme, finely chopped
  • 1 tsp. fresh rosemary, finely chopped
  • 1 tsp. sea salt
  • 1 tsp. freshly ground black pepper, coarse grind
  • 1 tsp. lemon pepper
  • 1 tsp. ground ginger
  • 1 tbsp. butter
  • 2 tbsp. extra light olive oil
  • 2 tsp. fresh parsley, finely chopped

Method

  1. In a small bowl, mix garlic powder, rosemary, thyme, seal, pepper, lemon pepper, and ginger.
  2. Brush the salmon with olive oil on all sides.
  3. Take the spice mixture and generously coat both sides of the salmon.
  4. Set a large cast-iron skillet over high heat. When a drop of water skitters on the surface, add the oil.
  5. Tilt the pan to coat the bottom evenly and heat until the oil is almost smoking, about 30 seconds.
  6. Place the salmon skin side up in the cast iron skillet.
  7. Cook until golden brown on the bottom, about 4 minutes.
  8. Turn the salmon and cook an additional 3 to 4 minutes on the other side.
  9. Then lower heat to medium, place lid over skillet to trap heat and finish cooking an additional 2-3 minutes.
  10. With a minute to go, add a tbsp. of butter and let is melt in the pan, spoon it over the top of the salmon right before you turn off the heat.
  11. To check if the salmon in ready, stick a thin knife in the thickest part and gently look at the color inside.  It should be juicy and barely turning opaque.  If you over cook the fish it will be extremely dry and very white in color.
  12. When salmon is cooked enough to eat safely it will lose its translucency and become opaque. It should also flake easily when tested with a fork.
  13. Serve with a fresh salad and enjoy your very healthy yet tasty dinner!

November 5, 2011

Sautéed Corn and Water Chestnut Salad

Water chestnuts are a texture food, and are prized for their crispness.   They add a great crunch and slight earthiness to any salad, stir fry, or curry, and are a good source of potassium and fiber.  When rummaging through my pantry the other night for something to add to my corn salad, I was excited to come across a can tucked way back in the corner.

Corn brightens any meal and it´s one of the most loved of all vegetables (at least it is for me).  What can I say, I’m a corn addict, I love its naturally sweet taste, crisp bite and flavorful center.  So in my effort to whip up something more interesting than steamed corn, I pulled a few ingredients together, tossed them in a pan, and 10 minutes later I had a gourmet side dish.  I love that sweet corn turns a bit nutty when it’s sautéed, and the sweet flavor and crunchy texture of water chestnuts gives this dish a unique quality.

As the weather gets cooler, I’m always searching for warm side dishes over a summery salad, and this was an unexpected discovery.  It would also make for a great topping for acorn or spaghetti squash, or a side to a juicy steak or meatloaf.

Ingredients

  • 1 bag of frozen corn (or 2 cans of corn)
  • 1/2 yellow onion, finely diced
  • 1 can sliced water chestnuts, roughly chopped
  • 1-2 tbsp extra virgin olive oil
  • 1 tsp. salt
  • 1 tsp. freshly ground pepper
  • 1 tsp. garlic powder
  • Handful fresh cilantro, roughly chopped

Method

  1. Heat a medium size skillet with oil on medium heat
  2. Add onions and sprinkle with salt, let them cook down for about 5 minutes until they just start to go brown
  3. Add corn and toss with another sprinkle of salt, if you use frozen corn pop it in the microwave for 4 minutes and drain the excess water.  If you use canned corn drain the water before adding in the corn
  4. Cook additional 5 minutes
  5. Add water chestnuts, garlic powder and toss well
  6. Let cook 5 minutes and taste to see if you need to add more salt or pepper.  Toss the cilantro in right before serving

This can be served warm or at room temperature.  It would be a great dish to bring to a BBQ or house party since it doesn’t take long to make and packs a lot of flavor, and it’s healthy so you can feel good about getting a second (or third) helping.

September 25, 2011

Seared Petrale Sole

Growing up in San Francisco I was lucky to have access to come of the best fish in the country, one of my favorites is Petrale sole.  It’s a lean white fish about ½ an inch thick, with a mild favor that’s easily enhanced with mild spices and warm butter.  Petrale sole is exclusively found in the Pacific Ocean, but it’s close relative the Dover sole is more common on the east coast.  Both are beautifully delicate fish, perfect for a light dinner as we near the end of summer.

The key to cooking fish is cook it fast and don’t mess with it.  Fish already has great flavor, so I try to keep my methods and spices simple as to not overwhelm the natural taste.  I like to add a little touch of heat with either red pepper flakes or cayenne, but be light handed.  Good luck, and I hope you enjoy!

Ingredients

  • 1 lb. Petrale sole
  • 2/3 cup flour
  • 1/3 cup semolina flour
  • 1 tsp. paprika
  • 1/2 tsp. cayenne pepper
  • 1 tbsp. butter
  • 1 tsp. olive oil
  • 1 tsp. salt
  • 1 tsp. pepper
  • Slice of lemon for garnish

Method

  • Mix flour, semolina, paprika, cayenne, salt and pepper on a shallow plate.  I find it easier to dust the fish on a plate vs a bowl, and you also use up less flour in the process.
  • Preheat non stick frying pan to medium-high heat and add butter and olive oil
  • While the pan heats, lay the fish in the flour mixture and coat evenly.  It’s not like a batter, so it won’t be a thick layer, just an even dusting
  • Once the butter begins to foam, add fish and cook for 3 minutes
  • Flip and cook an additional 3 minutes.  Petrale sole is very thin, so it doesn’t take long.  You’re looking for a golden brown color on either side, which will give it a nice crust
  • Remove from pan and serve with a salad and potatoes

While I always encourage grilling, I would recommend it in this case.  Petrale sole will fall apart on the grill as it usually comes without skin and won’t stand up on the wire rack.  Leave grilling for something more hearty like salmon or tuna.

September 19, 2011

Zesty Citrus Chicken

I was sitting in my kitchen trying to decide what to do with a bunch of skinless boneless chicken breasts.  That’s when I spotted the bowl of limes and lemons I keep behind the sink (mainly for decoration) but in this case it was my new recipe!  I took 2 limes and 2 lemons and wallah – I have zesty citrus chicken!

Not only is this easy, but it’s also very healthy.  You get great flavor from the citrus marinade, and not a lot of fat since you pan sear it in just a little olive oil.  It reminded me of the beginning of summer as the smell of fresh lemons sifted through my kitchen.  I also love all the specks of color you got from the citrus zest.   It’s easy, healthy and flavorful, and best of all I made it with my kitchen adornment!

Ingredients

  • 6-8 skinless boneless chicken tenders (if you get whole breasts, just slice them in half, this way they take less time to cook and they stay moist and tender)
  • 2 limes, juice and zest
  • 2 lemons, juice and zest
  • 2 tbsp olive oil
  • pinch of salt
  • pinch of freshly ground pepper
  • 1 tsp garlic powder
  • 1 tsp onion flakes
  • 1 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped

Method

  • Combine all the ingredients above (except the chicken) in bowl and whisk
  • Once mixed, add chicken and make sure each piece gets coated.  Cover with saran wrap and leave in the fridge to marinate for at least 2 hours (I usually leave it overnight)
  • Remove chicken from fridge 15 minutes before cooking, so it can warm up just a bit
  • Heat non stick pan to medium high and add a tsp of olive oil
  • Once pan is hot, add chicken strips (it should sizzle)
  • Cook for 4-5 minutes and then flip; they’ll be slightly golden on the bottom, white half way up and the top will still be pink.  If you’re cooking full breasts, you’ll need to cook them for longer, about 8 minutes per side.
  • Flip and cook an additional 4-5 minutes
  • The chicken is done when it’s no longer pink in the middle (you can take one piece out and cut into it to check)  You can also use a meat thermometer; chicken is done at 165 degrees.
  • Serve with a side of rice or potatoes and some greens
  • Enjoy!
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