CHICKEN & SNAP PEA PASTA with CREAMY GARLIC BASIL SAUCE ~ BLOG 366.233

CHICKEN & SNAP PEA PASTA with CREAMY GARLIC BASIL SAUCE adapted from the INTERNET
Yields 4 – 6 serving(s)

FRESH ground Kosher salt and black pepper
1 lb. gemelli or small penne pasta
8 ounces snap peas, trimmed
2 tablespoons unsalted butter
4 cloves garlic, FINELY minced
2 tablespoons WONDRA flour
1 1/4 cup WHOLE milk
2 cups shredded rotisserie chicken
1/3 cup grated Parmesan
2 tablespoons chopped FRESH basil, plus more for garnish

  • Bring a LARGE pot of salted water to a boil.
  • Cook pasta per package directions.
  • Reserve 1/2 cup pasta water and then drain.
  • Melt butter in a large skillet over medium heat.
  • Add garlic, cooking and stirring 1-2 minutes until fragrant.
  • Add flour, whisking and stirring 1 minute until golden.
  • Slowly whisk in milk, stirring constantly in the beginning and then occasionally 3-4 minutes until thickened.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Stir in pasta, peas, chicken pieces, Parmesan and basil.
  • Stir in reserved pasta water, 1 tablespoon at a time as needed until desired sauce consistency.
  • Garnish with basil and serve immediately.

LEMONY BRAISED CHICKEN THIGHS with ONIONS and POTATOES ~ BLOG 366.229

The original recipe called for 3 things I either don’t like the taste of (capers), am allergic to (mustard) or just don’t like to cook with (turkey) so I adapted it my likes. I also combined two of her recipes, both braising recipes for a one pot wonder 😀

LEMONY BRAISED CHICKEN THIGHS with CARROTS, LEEKS, ONIONS & POTATOES adapted from MARY BERG and MARY BERG

2 1/4 pounds bone-in, skin-on chicken thighs
FRESH ground sea salt and black pepper
2 teaspoons avocado oil
1 tablespoon unsalted butter
2 SMALL Vidalia onions, thinly sliced
1 lemon, thinly sliced and seeds removed
5 to 6 medium yellow potatoes, quartered
1 SMALL bag baby carrots, drained
1 LARGE leek, trimmed and sliced

3 garlic cloves, thinly sliced
1 cup dry white wine
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce

1 cup chicken broth
2 tablespoons FRESH chopped thyme
FRESH chopped parsley for serving
FRESH grated Parmesan, for serving (optional)
Candied lemons, for serving (optional)

  • Heat your oven to 325°.
  • Place a enameled cast iron pot over medium-high heat.
  • Pat the chicken thighs dry and season well with salt and pepper.
  • Add the oil into the pan followed by the thighs, skin-side down. Allow to sear 3-4 minutes until golden brown on the first side and the meat easily releases from the pan.
  • Flip and sear on the other side 2-3 minutes JUST until golden then remove from the pan and set aside.
  • Turn the heat down to medium and add the butter along with the onions, lemons and potatoes.
  • Season to taste with salt and pepper, cooking until the onions and lemon are slightly softened and golden, 3 to 5 minutes.
  • Stir in the garlic followed by the white wine, scraping the bottom of the pan to deglaze and pick up any cooked-on bits.
  • Bring the wine to a simmer and cook down 2-4 minutes until slightly reduced.
  • Whisk the mayonnaise and Worcestershire sauce together. Add the broth and whisk until smooth.
  • Stir the broth mixture into the pan, coating everything well. 
  • Nestle the thighs on top, skin-side up, making sure that the skin is NOT submerged.
  • Bring to a boil, cover with the lid, and transfer the pan to the oven for 40 minutes.
  • After 45 minutes of braising, remove the lid and continue to cook 15-20 minutes until the chicken and potatoes are cooked through and the skin is golden and lightly crisp.
  • Remove the pan from the oven, scatter with the thyme and allow the dish to rest for 5 minutes.
  • Top with grated cheese if desired.

 

 

BALSAMIC BASIL TOMATOES ~ BLOG 366.149

I usually make Sweet and Sour Tomatoes, but every now and then a completely savory version is in the cards!

BALSAMIC BASIL TOMATOES
5 medium tomatoes, cut into thick slices or 3 cups cherry tomatoes, halved
1 LARGE shallot, THINLY sliced
1/2 cup FRESH basil chiffonade
1/4 cup olive oil*
1/3 cup QUALITY balsamic vinegar*
3 cloves garlic, FINELY minced
FRESH ground sea salt and black pepper

  • Whisk together olive oil, balsamic vinegar, basil, minced garlic, FRESH ground sea salt and black pepper. Set aside.
  • Arrange tomato slices and sliced shallots in a 3 quart serving dish. If using cherry tomatoes, toss them with the shallots, garlic and basil.
  • Pour marinade over tomatoes.
  • Chill 3-4 hours minimum before serving.

NOTES:

  • I use avocado oil which is more neutral allowing a QUALITY balsamic vinegar and flavorful basil to shine through.
  • I often use a combination of champagne vinegar and white balsamic vinegar.
  • This marinade pairs well with crisp cooked broccoli florets or even green beans substituted for the tomatoes – or any combination of the three.

MOZZARELLA WATERMELON TOMATO SALAD ~ BLOG 366.100

This recipe SCREAMS summer, but with the availability of watermelon year round these days we eat it ALL the time.

MOZZARELLA WATERMELON TOMATO SALAD

4 cups watermelon balls
2 cups grape or cherry tomato halves
1 1/2 cups Mozzarella balls
1 small shallot, diced
1/2 cup basil chiffonades
2 tablespoons avocado oil
1 tablespoon balsamic vinegar
Juice of 1 LARGE lemon
1 tablespoon sugar
FRESH ground sea salt and black pepper, to taste

  • Combine watermelon balls, tomato pieces, shallots and mozzarella balls in a large bowl.
  • Whisk together the oil, vinegar, lemon juice, sugar, sea salt and black pepper.
  • Pour marinade over watermelon mixture.
  • Fold in basil chiffonades.
  • Chill 1 hour before serving.

CREAMY BASIL CHICKEN

CREAMED BASIL CHICKEN
Skillet Basil Cream Chicken has always been one of my favorite recipes. Creamy sauce made with buttermilk and cheese, breaded chicken, tomatoes, fresh herbs, and more make up this super easy, delicious, and fool-proof chicken dinner. ADAPTED from Becky Hardin – The Cookie Rookie

¼ cup buttermilk
¼ cup dry breadcrumbs
4 boneless, skinless chicken breasts
4-5 tablespoons unsalted butter
2 tablespoons avocado oil
¼ cup chicken broth
2 tablespoons dry sherry
1 cup heavy cream
1 shallot, sliced thin
1/2 pound button mushrooms, sliced thin
1 (4 ounce) can pimentos, drained OR 2 small sweet peppers, diced
1 can petite diced tomatoes, drained (optional)
¼ cup fresh basil leaves, chopped
1 cup grated Parmesan cheese
2 tablespoons garlic & herb cheese, like Boursin
½ teaspoon freshly ground black pepper

  • Place chicken breasts in a shallow dish and cover with buttermilk for 10-15 minutes.
  • Pour breadcrumbs in another shallow dish.
  • Heat skillet over medium heat and add 2 tablespoons butter and 1 tablespoon avocado oil.
  • Dredge chicken pieces in the breadcrumbs and place in the hot skillet.
  • Cook 5 minutes or until bottom side is crispy and golden brown.
  • Add remaining butter and oil and flip the breasts over.
  • Cook another 5-7 minutes or until chicken is cooked through.
  • Transfer the chicken to a plate and set aside.
  • Add shallots to pan, cooking until soft.
  • Add mushrooms, cooking until starting to caramelize.
  • Add chicken broth and sherry to the skillet to deglaze, scraping the brown bits off the bottom of the skillet and bring to a boil over medium heat.
  • Add the cream, pimentos or peppers and tomatoes.
  • Bring to a boil and cook 1 minute, stirring constantly.
  • Reduce heat to low and add Parmesan cheese, garlic-herb cheese, basil and black pepper.
  • Simmer and cook until sauce reduces by half.
  • Add the chicken back into the sauce and heat through.
  • Serve over pasta with sauce.
  • Enjoy!