Grilled Corn and Avocado Salad with Chili Lime dressing

Oh my goodness.  My new favorite salad!  Made this when I went with girlfriends to Swan Valley.  I doubled the dressing and used half for a marinade for chicken tenders (for more protein).  I marinated  them all night and cooked them in the oven for about 20-25 minutes until done.  I chopped them up when cool to put in the salad. (for a cooking segment, I added cleaned but raw shrimp to the marinade and just put them in the sauce pan after I grilled the corn.  Don't overcook or the shrimp get chewy.)

Grilled Corn and Avocado Salad with Chili Lime Dressing

Salad

• 1-2 romaine hearts, torn
• 2 c. corn kernels (grilled, roasted, or browned in a frying pan)
• 2 avocados, chopped
• 1/2-1 cup blue cheese, crumbled
• chili lime vinaigrette, to taste

Chili Lime Vinaigrette

• 1 c. olive oil (I like lite)
• 4  Tbsp. golden balsamic vinegar
• 8  Tbsp. lime juice (fresh is best)
• 4 Tbsp. honey (I added a titch more)
• 4 tsp. chili garlic sauce (find it in the Asian section)
• 1/2 tsp. chili powder
• 1/2 tsp. cumin

Again, I doubled this sauce to make a marinade.  All the girlie friends loved it!

Mango or Preach Apple Cider BBQ Chicken

This is my new favorite recipe that I have made about 3 times in the quarantine. I saw something similar on The Pioneer Woman's cooking show- it was Peach and Whiskey BBQ chicken.  Since I don't have whiskey on hand (ever...)- I kept thinking about the recipe and made my own changes and we love it so much!

 

 

 

Mango or Peach Apple Cider BBQ Chicken

 

12 whole chicken thighs, bone-in, skin on

enough olive oil/butter combo to sear the chicken pieces (4-6 Tb. each)

1 whole diced yellow onion

1 1/2-2 cups apple juice or cider

12 ounces favorite barbecue sauce (We love Sweet Baby Ray's)

1 jar Major Grey's Mango Chutney (by chili sauces) or a jar of peach preserves (apricot would be good, as well)

 

1/2 cup Water

2 Tablespoons Worcestershire Sauce

garlic salt or cloves

 

 

Preheat oven to 400 degrees.

Heat oil and butter in a heavy dutch oven (or oven ready) pot over medium-high heat. Place chicken thighs, four at a time, in the pot, skin side down. Brown both sides, then remove to a plate and repeat until all chicken is browned.

Pour off half the grease, then return pan to stove. Add onions to pan and stir, cooking for 2 minutes. Pour apple juice into the pot. Stir and scrape the bottom of the pan, allowing juice to reduce a titch. Pour in barbecue sauce, chutney or peach preserves, water, and Worcestershire sauce. Sprinkle in garlic slat or diced cloves. Stir until combined, then return chicken to the pot, skin side up. Cover and put pot in oven.

Cook for 20 minutes at 400 hundred, then turn down oven to 300 (mine only goes to 325) and cook an additional 1 1/2 hours. The meat will just fall off the bone.  The sauce is amazing! 

Chicken Pot Pie

 Friend Erica made this delicious and beautiful Pot Pie for our Bucket group.  She adds fresh thyme from her garden, more vegetables and used home made biscuits to top pie.  Soooo good!  She also served hers in individual size oven proof bowls.

Creamy Balsamic Bacon Chicken

Trying out saves from my Pinterest Boards.  I really liked this chicken and will make it again!

Creamy Balsamic Bacon Chicken

 

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Ingredients

• 1 Tablespoon olive oil
• 4 chicken breasts, thinly sliced
• 5 slices of bacon, chopped
• 4 ounce mushrooms, sliced
• ½ cup chicken broth
• 1 cup heavy cream
• 3 Tablespoons balsamic vinegar
• ½ cup grated parmesan cheese
• salt and pepper

 

1. In a large skillet add 1 tablespoon olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
2. Add the bacon to the skillet and cook until crisp. Remove bacon and set aside on plate. Add the mushrooms to the skillet and cook until tender. Remove and set aside on a plate.
3. Add the chicken broth, heavy cream, balsamic vinegar, parmesan cheese, and salt and pepper to the skillet. Whisk over medium high heat until it starts to thicken 3-5 minutes. Add the mushrooms to the sauce.
4. Add chicken to the skillet and let simmer for 1-2 minutes. Top with crispy bacon and chopped parsley.

Cheesecake Factory Chicken Madeira

 

 

One of the Charm Girl's- Fay- loves to cook as much as I do.  She mentioned she made Cheesecake Factories Chicken Madeira yesterday for her family Sunday dinner- and so since I was out, running errands, I thought I needed to get all the ingredients RIGHT THEN!  I hustled home and was so surprised how quickly this meal came together.  Since I am having surgery next week, and will be out of commission for a bit, I think I can freeze the chicken and the sauce minus the mushrooms- buy pre-made mashed potatoes (isn't it wonderful that they are so good now!)- and just add fresh mushrooms and have an easy fabulous dinner! 

I used Stephanie Manley from CopyKat's recipe:

https://copykat.com/2015/03/11/cheesecake-factory-chicken-madeira/

 

Cheesecake Factory Chicken Madeira

1 pound chicken breast    1
/2 teaspoon salt         

1/2 teaspoon black pepper

1 tablespoon butter

1 tablespoon vegetable oil

1 tablespoon butter

8 ounces mushrooms (white or baby Portobello mushrooms)

8 ounces beef stock

2 cups Madeira wine

2 tablespoons butter

1 tablespoon corn starch

1 tablespoon water

6 ounces Mozzarella cheese (fresh is best)

8 asparagus spears or  fresh green beans or whatever you like         

 

1. Slice chicken breasts in half horizontally. Place cut chicken breast onto a sheet of plastic wrap, and cover the chicken with plastic wrap, use a meat pounder to flatten out chicken to 1/4 inch thickness. Flatten out remaining pieces of chicken with a meat pounder. Season chicken with salt and pepper. In a large skillet over medium heat add butter and vegetable oil. When the butter begins to foam slightly add chicken. Be
2.  careful not to overcrowd the pan. You may need to cook the chicken in batches. When the chicken's edges turn white, flip over, and cook chicken on the other side. The chicken should be slightly browned. Remove chicken from the pan. Add 1 tablespoon of butter to the pan, and add mushrooms. Cook the mushrooms for a couple of minutes. The mushrooms will begin to brown and sear. Remove mushrooms from the pan.
3.  Add 2 cups of Madeira wine in the pan, scrape the browned bits up from the bottom of the skillet. Add beef broth to the wine, stir to blend well. Cook the sauce until it reduces by 1/3. When the sauce has reduced add a slurry of 1 tablespoon cornstarch and 1 tablespoon water. Stir to blend well cook for about 2 minutes. Add two tablespoons of butter to the sauce and stir well. Return mushrooms to the sauce. To serve: place chicken breast on a pile of mashed potatoes. 
4. Spoon sauce over the chicken, and add a slice or two of the Mozzarella cheese on top of the chicken. Place the chicken under the broiler until the cheese browns if desired. You can place the chicken with cheese in a hot oven to warm the cheese. Garnish with Asparagus spears.

Spice Rubbed Chicken Breasts with Lemon Shallot Sauce

Valene made this for our August 2018 Bon Appetit dinner.  She wanted a change from chicken breasts and made hers with skinless boneless thighs.  We both think we might like the breasts better but the thighs were excellent.

 

Spice Rubbed Chicken Breasts with Lemon Shallot Sauce

1 teaspoon salt

• 1 teaspoon ground black pepper
• 3/4 teaspoon ground allspice
• 8 skinless boneless chicken breast halves
• 8 tablespoons olive oil
• 1/2 cup dry white wine
• 1 cup canned low-salt chicken broth
• 3 tablespoons fresh lemon juice
• 2 teaspoons grated lemon peel
• 2 tablespoons minced shallots
• 1 teaspoon chopped fresh thyme
• 1/4 tsp. allspice     
• 4 tablespoons chopped fresh parsley

 

• Mix salt, pepper and 1/2 teaspoon allspice in small bowl. Rub spice mixture over both sides of chicken. Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat. Divide chicken between skillets and sauté until cooked through, about 4 minutes per side. Transfer chicken to work surface. Tent with foil to keep warm. Add 1/4 cup wine to each skillet and bring to boil, scraping up any browned bits. Combine wine in 1 skillet. Stir in broth, 1 tablespoon lemon juice and lemon peel. Boil until reduced to 1/2 cup, about 5 minutes. Whisk in shallots, thyme, 6 tablespoons oil, 2 tablespoons lemon juice and 1/4 teaspoon allspice; season sauce with salt and pepper. Cut chicken crosswise into 1/2-inch-thick slices.
• Divide chicken among plates. Spoon sauce over. Sprinkle with parsley.

Stuffed Primavera Chicken

I saw this as a video on Facebook from Delish.com and made my own version.  There are so many things you could do here!

 

Where they stuffed the chicken with zucchini, tomatoes, bell peppers and onions, I used

mushrooms, peppers and onions.  Ours was delicious!

 

 

 

 

Stuffed Primavera Chicken

 

Ingredients (for 4 servings)

• 4 boneless skinless chicken breasts
• 2 tbsp. extra-virgin olive oil
• kosher salt
• Freshly ground black pepper
• 1 tsp. Italian seasoning
• 1 zucchini, halved and thinly sliced into half moons
• 3 medium tomatoes, halved and thinly sliced into rounds
• 2 yellow bell peppers, thinly sliced
• 1/2 red onion, thinly sliced
• 1 c. shredded mozzarella

Directions

1. Preheat oven to 400º. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Drizzle oil over chicken and season with salt, pepper, and Italian seasoning.
2. Stuff each chicken breast with zucchini, tomato, bell pepper, and red onion.
3. Sprinkle each chicken breast with mozzarella.
4. Bake until chicken is cooked through and no longer pink, 25 minutes.
5. Serve.

Peach, Blackberry and fresh Fig Salad (with or without grilled chicken)

 

 

PEACH, BLACKBERRY AND FRESH FIG SALAD WITH GRILLED CHICKEN

This peach, blackberry and fresh fig salad with grilled chicken, almonds and feta is the perfect summer salad! (recipe from rainbowdelicious.com)  I served it without the chicken since it was a side salad for our Go Figgy Bon Appetit dinner.

Ingredients

• 1 lb chicken breast
• salt & freshly ground pepper
• 4-5 figs sliced
• 2 peaches rinsed and sliced into bite size pieces
• 1 package blackberries rinsed
• 1/3 C sliced almonds
• 2 oz feta cheese
• 1 head butter lettuce rinsed and sliced into bit sized pieces
• simple balsamic dressing

Instructions

1. Rub chicken with salt and pepper and cook on a medium-high heated grill until cooked through.
2. Take chicken off of grill and let rest on a plate covered in foil while you prepare the rest of the salad.
3. To prepare salad add butter lettuce, figs, blackberries, peach slices, almonds and feta to serving platter or bowl.
4. Cut chicken into pieces and top salad with grilled chicken pieces.
5. Dress salad using a simple vinaigrette. (I made a pomegranate vinegrette.)
6. Enjoy!

Fig & Balsamic Glazed Chicken Thighs {with Gorgonzola & Pecans}

This glaze plus the gorgonzola and nuts makes a nice change from traditional chicken dishes.  I made it for my Bon Appetit "Go Figgy" night and will definitely make it again!  I served it with a risotto but the recipe author served in on mashed potatoes.  That sounds yummy as well.

 

Fig and Balsamic Glazed Chicken Thighs {with Gorgonzola and Pecans}

 

Servings: 4

 

Author: Cheyanne Bany (nospoonneeded.com)

 

• 6 boneless skinless chicken thighs
• kosher salt & pepper , to taste
• 1 Tbs.  butter
• 1 medium shallot – minced (about 3 heaping Tbs.)
• 1 clove garlic – minced
• 1 (12 oz) jar Fig Preserves
• 1 Tbs. honey
• 3 Tbs. balsamic vinegar
• 1 sprig thyme , plus more for garnish
• ½ cup pecans or walnuts – chopped for garnish (or pine nuts would be good!)
• ½ cup gorgonzola – crumbled

Instructions

1. Preheat oven to 425 degrees F. Spray an 8x8’’ baking dish with non-stick cooking spray and set aside.
2. Melt butter in a small saucepan over medium heat. Add shallots and season with a pinch of salt. Sauté until soft and translucent, about 3-4 minutes. Add in garlic and sauté until fragrant, 30 seconds- 1 minute. Add in fig preserves, honey, balsamic vinegar and sprig of thyme. Increase heat to bring mixture to a boil and immediately reduce heat to medium-low. Simmer, stirring occasionally, until thickened and reduced by half, about 10 minutes. Fish out thyme sprig and discard.
3. Meanwhile, pat chicken thighs dry and transfer to prepared baking dish (they should fit snugly). Season generously with salt and pepper.
4. When fig glaze is reduced, spoon it over the thighs, using the back of a spoon to coat evenly.
5. Transfer to the oven and bake (basting with the glaze every 10 minutes if needed), until chicken is cooked through (internal temperature of 165 degrees F) and juices run clear, about 35-45 minutes. Remove from oven and let chicken rest 5 minutes.
6. To serve, garnish with walnuts, gorgonzola and fresh thyme leaves.

Teriyaki Chicken (Edo's Knock-off)

I think that food court teriyaki chicken is one of my favorite things in the world.  I LOVE it and have tried to duplicate the teriyaki sauce for years.  So many of the recipes are complicated but yesterday I think I came up with a close resemblance and it was soooo easy and good.

The real key is using boneless chicken thighs.  No white meat here.  At Edo's- they have big chopped cabbage and shredded carrots and broccoli but I made it real simple by buying a shredded coleslaw mix.  Your choices at the restaurant are white rice, brown rice or noodles.  The only noodles I had were Top Ramen and they worked great.  This is one of the easiest dishes ever!
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Teriyaki Chicken (Edo's Knock-off)

4 boneless, skinless chicken thighs (I have found if they are slightly frozen, it is easier to dice them up)- cut up in small pieces
olive oil- a few tablespoons

2-3 cups of coleslaw mix or chop your own cabbage, carrots, add broccoli if you like

Teriyaki Sauce-
in a saucepan add
1/2 cup Kikoman Teriyaki sauce
1/2-3/4 cup sugar
2 cups water
2 Tb. cornstarch in 2 Tb. water for thickener

Mix sauce ingredients all together and cook until right consistency. (a pourable sauce, not as thick as gravy)

Saute the chicken in the oil until done- about 5 minutes.  Add about a cup of the sauce to meat and stir in vegetables.  Add more sauce if you think it needs it.  Let simmer for a few minutes, then add a lid for a few more.

Done!  You will have plenty of sauce.   Serve over rice or noodles.  (I cooked the Top Ramen with the flavor package and just stirred them into the dish.)   Snarf it up!  So delicious.  You could top with peanuts or cashews but you don't need anything else.

Mediterranean Bon Appetit

Last night we had Bon Appetit at the Cook's.  Valene cooked a amazing Mediterranean dinner (from a Bon Appetit 2004).  Over the top amazing.  Just look at these pictures!  Truly, Valene's home is my favorite restaurant!!!!!  Delish!
 
White Bean Puree with Sun-Dried Tomatoes with Pita Slices
 

 

Makes 4 cups

• 1 cup dried Great Northern beans
• 4 cups water
• 2 small onion, quartered

• 2 4-inch-long fresh rosemary sprigs

          1 cup drained oil-packed sun-dried tomatoes

• 1 1/2 tablespoons chopped shallots
• 1 tablespoon chopped fresh rosemary leaves
• 4 tablespoons extra-virgin olive oil, divided
• 1 1/2 teaspoons fresh lemon juice
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground black pepper
• 1/4 teaspoon dried crushed red pepper
• 1/2 cup (or more) boiling water

          2 tablespoons chopped fresh parsley

• Lemon wedges
• Toasted pita triangles

       

Place beans in medium saucepan. Add enough cold water to cover beans by 3 inches. Let stand overnight.  Drain beans well. Return to saucepan. Add 4 cups water, onion, and rosemary sprigs. Bring to boil; reduce heat to low, cover, and simmer until beans are soft, about 1 hour 45 minutes. Discard rosemary sprigs. Drain beans and onion; cool to room temperature.

 

Using on/off turns, puree drained beans and onion, sun-dried tomatoes, shallots, and chopped rosemary in processor until smooth, stopping occasionally to scrape down sides of bowl. Add 3 tablespoons oil, lemon juice, salt, pepper, and crushed red pepper. Puree until blended. With machine running, gradually add 1/2 cup boiling water. Thin with more water by tablespoonfuls if necessary. DO AHEAD Can be made 2 days ahead. Cover and refrigerate.

Transfer white bean puree to wide shallow bowl; drizzle with remaining 1 tablespoon oil and sprinkle with parsley. Garnish with lemon wedges. Serve with toasted pita triangles.

Recipe by Zov Karamardian

 Skewered Rosemary Shrimp with Mint Pesto

 

 

Makes 24 Servings

Mint pesto

• 1/2 cup pine nuts, toasted
• 3 garlic cloves, peeled
• 2 tablespoon (packed) feta cheese
• 2 tablespoons (packed) Parmesan cheese
• 1 tablespoon coarsely chopped jalapeño chile
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups (packed) fresh mint leaves
• 2 tablespoons fresh lemon juice
• 1/3 cup extra-virgin olive oil

Shrimp

• 24 large uncooked shrimp (about 2 pounds), peeled, deveined, tails left intact
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh parsley
• 3 tablespoons fresh lemon juice
• 24 4-inch-long woody rosemary sprigs

       

For mint pesto:

Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. DO AHEAD Can be made 1 day ahead; cover and refrigerate.

For shrimp:

Preheat broiler. Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 shrimp on each sprig. Arrange on platter and serve.

Recipe by Zov Karamardian

Mediterranean Chicken with Roasted Potatoes and Herbs and Asparagus

 

 

Mediterranean Chicken

Ingredients

8 Servings

• 6 tablespoons olive oil, divided
• 8 skinless boneless chicken breast halves (about 2 1/2 pounds)
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• 1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), sliced
• 1 1/2 cups low-salt chicken broth
• 2/3 cup pitted Kalamata olives
• 3 plum tomatoes, seeded, diced
• 3 garlic cloves, minced
• 1 tablespoon chopped shallot
• 1 tablespoon drained capers
• 2 tablespoon (1/4 stick) chilled butter
• 1 cup teardrop tomatoes (red and yellow)
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• 3 tablespoons chopped fresh parsley
• 3 tablespoons pine nuts, toasted
• Caper berries, halved (optional)

Preheat oven to 200°F. Heat 3 tablespoons oil in large skillet over high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken to skillet. Cook until brown and just cooked through, about 3 minutes per side. Transfer to ovenproof plate and place in oven to keep warm. Discard oil from skillet.

Add 3 tablespoons oil to same skillet over high heat. Add mushrooms; sauté until wilted and beginning to brown, about 3 minutes. Add broth; boil until almost all liquid evaporates, about 5 minutes. Add olives, plum tomatoes, garlic, shallot, and capers. Sprinkle with salt and pepper. Reduce heat to medium and simmer until liquid is reduced by half, about 7 minutes. Add butter; stir until melted. Mix in teardrop tomatoes. Season to taste with salt and pepper.

Spoon mushroom mixture over chicken. Sprinkle parsley and pine nuts over. Garnish with caper berries, if desired, and serve.

Capers are flower buds from the caper bush, and caper berries are the fruit. They are about the size of an olive, and are usually pickled and sold in jars. They can be found at Italian markets, specialty foods stores, and some supermarkets.

Recipe by Zov Karamardian

Roasted Potatoes and Herbs

8 Servings

• 4 pounds 2- to 2 1/2-inch-diameter Yukon Gold potatoes, unpeeled, each cut into 6 wedges
• 1 cup chopped shallots (about 5 large)
• 1/2 cup olive oil
• 1 tablespoon coarse kosher salt
• 1 teaspoon ground black pepper
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• 6 tablespoons chopped fresh parsley, divided
• 4 teaspoons chopped fresh thyme

 

Add potatoes to large pot of boiling salted water. Cook 6 minutes and drain. Toss potatoes with shallots, oil, salt, and pepper in large bowl to coat. DO AHEAD Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.

Preheat oven to 400°F. Lightly oil 2 rimmed baking sheets. Divide potatoes between prepared baking sheets. Roast 35 minutes. Sprinkle 2 tablespoons parsley and 2 teaspoons thyme over potatoes on each sheet. Using metal spatula, turn potatoes to coat. Roast until brown and tender, about 20 minutes longer. Transfer to serving bowl, sprinkle with remaining 2 tablespoons parsley, and serve.

Recipe by Zov Karamardian

Spinach and Roasted Red Pepper Gratin

 

Makes 8 Servings

• 4 10-ounce bags fresh spinach leaves

• 3 red bell peppers

• 1 1/2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 3 medium leeks (white and pale green parts only), thinly sliced (about 3 cups)
• 1 large shallot, chopped (about 1/4 cup)
• 3 garlic cloves, minced
• 1 cup whipping cream
• 4 large eggs
• 1 cup part-skim ricotta cheese
• 1/2 cup grated Swiss cheese
• 1/4 cup grated Parmesan cheese
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper

Heat large deep nonstick skillet over medium-high heat. Working in batches (about 10 cups at a time), sauté fresh spinach in dry skillet until bright green and wilted, about 2 minutes per batch. Transfer spinach to strainer. Squeeze spinach dry; roll in kitchen towel to remove excess water.

Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers into 1/4-inch-wide strips.

Melt butter with oil in heavy large skillet over medium heat. Add leeks, shallot, and garlic; cook until soft, about 5 minutes. Remove from heat. Whisk cream and eggs in large bowl to blend. Whisk in all cheeses, salt, and pepper. Stir in spinach, leek mixture, and 2/3 of roasted red peppers (reserve 1/3 of peppers for topping). DO AHEAD - Can be prepared 1 day ahead. Cover and refrigerate.

Preheat oven to 350°F. Generously butter 13x9x2-inch baking dish. Transfer spinach mixture to prepared dish. Bake gratin until knife inserted into center comes out clean, about 50 minutes. Arrange remaining red pepper strips decoratively atop gratin and serve.

Recipe by Zov Karamardian