- Garden Salad with cubed mozzarella and fresh ground black pepper
- Caprese
grilledchicken with balsamic reduction - I forgot to pick up charcoal so I did it stovetop and then popped it under the broiler for a bit - Sides - Italian style new potatoes, garlic herb asparagus, and garlic bread
- Dessert - Mini Caramel Cheesecake and Skinny Caramel Latte
My Version of These Recipes
Garden Salad
- Lettuce - my favorites are romaine or Boston bibb but I already had iceberg in the fridge
- cubed fresh mozzarella (I used up the leftover mozzarella from the chicken)
- sliced baby bella mushrooms
- sun sugar (yellow) and regular cherry tomatoes (from my garden)
- sliced asparagus ends
- chopped baby carrots
- fresh ground black pepper
Caprese Chicken with Balsamic Reduction (original by add a pinch)
- 2 boneless skinless chicken breasts (6oz.-8oz. each) pounded to 1/2" thick
- 2 tablespoons olive oil
- 1 small tomato cut into 4 slices, preferably from your own garden, a roadside stand or farmer's market as they actually taste like tomatoes
- 4 round 1/4" thick slices fresh mozzarella
- 4 large or 8 small basil leaves
- kosher salt and fresh ground black pepper
- 1/4 cup balsamic vinegar
- 1 tablespoon butter
Directions
- Heat oil in a stainless steel or cast iron skillet (so you can put the whole pan in the oven), cook chicken for 8-10 minutes each side (till cooked through).
- As chicken is cooking, pour balsamic vinegar into sauce pan or skillet and cook until reduced by half. Add in butter and stir with a flat whisk until completely combined. Set aside.
- Top chicken with 2 mozzarella slices, 2-4 basil leaves, and 2 tomato slices each. Sprinkle with salt and pepper. Place under the broiler for 5 minutes till cheese is nicely melted.
- Drizzle with balsamic reduction and serve.
Italian Style New Potatoes
- 1 bag McCain's Whole Baby Skin-On Potatoes
- 1/4 cup Italian dressing
- 2 tablespoons water
- fresh herbs, chopped
- kosher salt and pepper
Directions
- Throw everything, except salt and pepper, in a gallon sized ziplock bag and shake around to coate evenly.
- Pour contents into a greased 8x8 Pyrex pan, sprinkle with salt and pepper. Cover with foil and place in the oven for 25-30 minutes at 450 degrees.
Garlic Herb Asparagus
- Trim about 1" off the ends of the asparagus. Toss into a medium skillet along with 1/4 cup water and 3 cloves of minced garlic. Cover and let cook for 8-10 minutes.
- Add 1 tablespoon butter and 1 tablespoon fresh chopped basil and oregano. Cover and let sit till butter is melted and herbs have whithered.
I made the cheesecakes ahead of time and set the coffee pot to 'delay brew'.
Directions
- Preheat the oven to 350, and grease 2 - 7 oz ramekins.
- In a small bowl, combine graham cracker, butter and 1 tablespoon sugar with a fork. Drop 1/2 of crumb mixture into each dish, press down until compact.
- Beat together the cream cheese, egg, remaining sugar, vanilla and lemon juice. Beat very well until combined.
- Divide the mixture between the cups and bake for 20-25 minutes. Turn off oven and let cakes rest 45 minutes, then refrigerate at least 4 hours. When ready to serve, drizzle caramel topping over each cake.
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