Tuesday, June 25, 2013

Grilled Chicken & Red Onion with Feta

As you know, i'm always looking for new ways to bring life to a boneless, skinless chicken breast.  This dish brings together earthy, herb marinated chicken, with sweet onions and a tangy kick of feta.

This chicken stands well on its own, but would also be great wrapped up in a pita.

Ingredients (serves 2):
* 2 boneless, skinless chicken breasts
* 1/4 c. chopped herbs (I used basil, rosemary and thyme)
* 1/4 c. olive oil, plus 2 tbsp (divided)
* 1/2 red onion, chopped
* 1/4 c. feta cheese
* salt, pepper to taste

Finely chop the herbs and combine with 1/4 c. of the olive oil. Drizzle over chicken, season with salt and pepper, and marinate for an hour or so.  Drizzle the remaining 2 tbsp. olive oil over the chopped onions.  Preheat the grill to medium high heat and add the chicken.  Add the onions to a grill wok and grill until soft.  Continue cooking the chicken (about 5-7 minutes per side), until cooked through.  Top with onions and feta.  Enjoy!

Monday, June 24, 2013

Monday Moment

Here is a little Monday evening entertainment brought to you by my favorite Young & Entertaining pup  Roscoe. 

Lesson learned: do not turn your back on a lab after a thunderstorm.  Witnessing the sheer joy on my little mud-puppies face was worth it though. 

Tuesday, June 18, 2013

Sauteed Sweet Corn & Bacon

Fact: Bacon+Corn=Love

I hoped to post this manly-man recipe in time for Father’s day, but as per the usual, time got away from me.  I can’t get enough of the fresh, super sweet corn that’s in season right now.  Mike and I love wrapping corn in tin foil with a few pads of butter, a drizzle of olive oil, plenty of salt, and throwing it on the grill.  It really doesn’t even have to cook, just heat through, and it is oh-so good. BUT, sometimes we do like to mix it up.

Enter: Sauteed sweet corn with bacon.  Crispy, salty goodness, combined with buttery, sweet corn.  What a dream team, and only two ingredients!

* 4 ears sweet corn, kernals cut off
* 2 pieces center cut bacon

Heat a saute pan to medium high heat and add the bacon.  Cook until crisp, remove, and set aside.  Reduce the heat to medium low (if the pan is scorching hot, remove it from the burner for a few minutes and let it cool so the corn doesn't burn).  Using a paper towel, carefully drain off all but about a tablespoon of bacon fat.  Add the corn and sautee for 3-5 minutes, or until soft.  If the corn looks dry, swirl in a tablespoon of butter.  When the corn is done, crumble the bacon back into the saute pan.  Enjoy! 

Thursday, June 13, 2013

Grilled Brie

When brie is involved, the preparation possibilities are endless.  You can bake it, wrap it in dough, serve it as is, top it with nuts, fruit, anything your heart desires.  But can you grill it? As it turns out, you sure can.

I got the idea for Grilled Brie from my latest issue of Food Network Magazine.  I was fearful that it was going to break and ooze all over my grill, but as long as you gently flip it with a spatula and remove it as soon as it's soft to the touch, you're golden.

To prepare it, start with a whole wheel of brie (do not, under any circumstances, use a slice of brie...it will be a disaster, I promise). Spray the grill with cooking spray and heat it to medium high heat. Place the cheese on the grill and shut the lid.  Leave it for two minutes or so, then carefully flip the brie using a spatula.  Shut the lid again for three minutes more, or until its soft to the touch. Remove it from the grill and garnish with your choice of toppings (I went with apricot jam -yum!).

Monday, June 10, 2013

Weekend Update: Charleston

I'm just returning from the most amazing bachelorette weekend in Charleston celebrating my good friend Stephanie.  I had never been before and while I was anticipating some beautiful scenery, I had no idea what I was in for in the food department.  It was an absolute culinary delight and I can't wait to go back and try more places.  I had the hardest time picking the best pictures, so bear with me on this lengthy post. 

Friday night we went to SNOB (Slightly North of Broad) and were lucky enough to sit at the Chef's table, all facing the kitchen.  The chef sent over delicious crab salad on toasts right away, followed by a feast of bread, a beautiful cheese plate, and for me, a filet and crab cake (thanks to my friend Lindsey going halfsies with me!).  

The perfect Cheese Plate: beer cheese, goat cheese, and bleu with grilled toasts, fruit and nuts.

Ladies at SNOB

Chef's table at SNOB
Filet mignon with madeira wine sauce, roasted tomato with parmesan, and grilled asparagus.

Crab cake over wilted spinach. 
Saturday we took a trolley tour of Charleston and i'm so glad we did.  We had a great tour guide who kept us well entertained. 

Saturday night we went to Stars for dinner.  Everything was stunning, from the atmosphere to the wine glasses.  After dinner, we enjoyed cocktails at their rooftop bar. 

Their specialty is lobster and grits - yum!

We couldn't decide between desserts so we went with three: Chocolate Pluff, Lemon Custard with Candied Blueberries, and Creme Brulee. 
The beautiful bride!

Can't wait to go back! 

Tuesday, June 4, 2013

One Pan Chicken

As I was tirelessly searching for my frozen Trader Joe's chicken enchiladas last week, I discovered that Mike and I have developed a serious problem.  We have become hoarders of frozen chicken.  I think this problem is a result of two things: my love of a good deal, and Mike's inability to shop in any quantity that is not considered bulk.  Needless to say, this week is chicken-palooza in our household and the first stop is this one pan chicken. I served mine over whole wheat spaghetti, but it would also be good over rice, or own its own if you bulked it up with some additional vegetables.

Ingredients (serves 2):
* 4 chicken thighs
* 1/4 c. olive oil
* 1 tbsp. butter
* 1 c. cherry tomatoes, halved
* 1 white onion, sliced
* 1/2 c. white wine
* 1 garlic clove, minced
* sprigs of thyme, rosemary, basil, or any herbs you have on hand
* juice of 1/2 lemon
* salt and pepper, to taste
* 1/2 lb. spaghetti, for serving

Using paper towels, pat chicken dry on all sides and season generously with salt and pepper.  Preheat a large skillet to medium high heat.  When the pan is hot, add olive oil and butter.  Add the chicken, skin side down, and let the skin brown (about 2-3 minutes).  When the skin is brown, remove from the pan and set aside. Reduce heat to medium low and add the onions to the pan.  Cook the onions for 5 minutes or so until lightly browned and cooked through.  Add garlic to the pan, then tomatoes, white wine, and herbs.  Reduce heat to low, return the chicken to the pan, and cover.  Cook covered 25 minutes, or until chicken is cooked through. Squeeze lemon juice over top, and serve with spaghetti or rice.  Enjoy!