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Baked Chicken with Brie and Caramelized Onions

If you don’t love Brie, we simply cannot be friends.  The end.

Baked Chicken w. Brie, Almonds, & Caramelized Onions
Ingredients

1½ lbs. boneless, skinless lean chicken breast
1 cup dry white wine
2 teaspoons fresh rosemary
½ teaspoon dried tarragon

Salt & Pepper
4 oz. Brie cheese, sliced
½ cup sliced almonds
1 onion, sliced into rings
1 Tablespoon honey
Salt

½ Tablespoon extra virgin olive oil


Directions
Preheat the oven to 400 degrees.  Slice the onions, keeping them in rings. Heat olive oil in a large skillet and add the onions.  Add salt to draw out as much moisture as possible.  Once the onions begin to brown, add the honey and continue to cook until the onions are a nice light translucent brown.  Set aside.
Pour 1 cup of wine into a shallow glass baking dish.  Place chicken breasts on top and sprinkle with rosemary, tarragon, salt, and pepper.  Cover each chicken breast with the caramelized onions and place in the oven.  Bake for about 25 minutes.  You will add the Brie when you have about 10-15 minutes left to cook.

Meanwhile, slice Brie into ½ inch pieces.  Once the 25 minutes are up, place the Brie slices over the chicken and onions, making sure to cover each chicken breast.  Sprinkle sliced almonds over them.  Place back into the oven and continue to bake for about 10-15 minutes.  Be sure to check if chicken has been thoroughly cooked (i.e. no pink).

I served mine with purple potatoes and roasted them with rosemary and honey. 🙂



*Side note*  Foods that are naturally purple/blue are rich in antioxidants!


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Lemon Chicken Scaloppine

I have been bouncing around the U.S. the past couple months, flying back and forth to a few different places, so there has been a lot of in-flight reading going on.  Usually, I take this time to catch up on trashy magazines to see what kind of shenanigans my favorite celebrities are getting into, but recently I started a new trend.  Cooking magazines!  God, I’m becoming lame.
Don’t get me wrong, I still love me some gossip magazines, but I feel like my time has been better spent sifting through recipes in health/cooking magazines.  After all, they ARE the original blogs.  Back to the point… Clean Eating has quickly become one of my favorites!  In one of their issues, I found a recipe for lemon chicken scaloppine and it sounded delicious… so I made it.  And it was.
Lemon Chicken Scaloppine
adapted from Clean Eating
Ingredients

½ lb. brown rice spaghetti

2 tsp. extra virgin olive oil

1 lb. boneless, skinless thin sliced chicken breast cutlets
Sea salt & cracked pepper
1 large lemon, thinly sliced in to rounds
½ large lemon, juiced
1 cup low sodium chicken broth
2 cups baby arugula
1/4 cup grated, low-fat Parmesan cheese
Directions
Cook pasta and drain.  Set aside.
Meanwhile, brush olive oil onto a large saute pan and heat on medium-high.  Sprinkle both sides of the chicken, place in the pan, and sear each side for one minute.  Top chicken with lemon rounds.  Add broth, cover and simmer for 5 minutes.
With a slotted spatula, remove the chicken and lemon from the pan, place on a large plate, and cover to keep warm.  Add pasta, arugula, and lemon juice to the pan and toss to coat with broth.  Spoon pasta onto serving plate and top with chicken, lemon, and Parmesan.

 

 

Grilled Citrus Chilean Sea Bass

One afternoon, after searching for new dinner ideas, I came across a citrus tuna steak recipe that instantly inspired me to try such a delicious sounding dish… so off to Whole Foods I went.  Upon arriving and heading straight for the seafood area, I saw that one lonely tuna remained.  Oh no!  I ended up getting everything else I needed for the recipe and decided to head over to Fresh Market because surely they would have tuna steaks… and then they didn’t.  *le sigh*

The nice gentleman at Fresh Market told me that, apparently, Georgia had a tuna shortage because they had been over-fished and the only tuna for sale (which they chose not to buy) was the super expensive stuff.  Well, damn…  then, those delicate, white filets caught my eye.  I had fish for dinner set in my mind, so I went out on a limb and decided to buy up a couple of Chilean sea bass filets because, I mean, why not?  And, so, I had to improvise and adjust the recipe accordingly.  After getting home and searching a few different recipes, I realized that Chilean sea bass is quite the controversial topic.  Oops.  So, if this recipe offends you, I am very sorry… but those filets were quite delicious.
Grilled Citrus Chilean Sea Bass
adapted from Bev Cooks
Ingredients
2 4-6 oz. Chilean Sea Bass filets
2 teaspoon fresh ginger, minced
4 Tablespoons soy sauce, low sodium
1 Tablespoon extra virgin olive oil
2 Tablespoons safflower oil
4 cloves garlic, minced
2 teaspoons raw sugar
1/4 cup lime juice
1 avocado, sliced
Sea salt & pepper
Salsa Ingredients
1 mango, diced
1 jalapeño pepper, seeded & diced
1 teaspoon fresh ginger, minced
1 lime, juiced
Directions
Season both sides of the sea bass with sea salt and pepper and place in a shallow baking dish.  Then, in a small mixing bowl, combine soy sauce, extra virgin olive oil, ginger, garlic, lime juice, and sugar.  Pour over the filets, cover, refrigerate, and let marinate for 2+ hours.
Meanwhile, in a medium bowl, combine mango, jalapeño, ginger, and lime juice.  Mix evenly, cover, and refrigerate.
Once the fish has marinated, heat safflower oil in a grill pan over medium-high heat.  Place sea bass on the grill pan and cook about 7-9 minutes on each side (depending on thickness of filet).  Place fish on a dish and set aside.  Add the extra marinade in the grill pan and reduce until the marinade becomes thick.
To serve, place fish on the plate, cover with mango-jalapeño salsa and drizzle with the reduction from the marinade.  Place sliced avocado either on top of fish or on the side.  Serve with brown rice 🙂  

Bbq Chicken and Caramelized Onion Pizza

My apologies for the lack of posts, but my life for the past couple months has been the craziness.  With the wedding coming up in less than four months (!!!!), my Grandma’s 90th birthday party, traveling back and forth to Newport to finalize plans, training for my first ultra, and a little thing called work, I have been a little preoccupied (and going out of my mind on occasion).  With that said, I have been cooking meals that have required less of my time and are quick to prepare.  While flipping through one of my favorite cookbooks, Peace Meals, I found a couple recipes for pizzas.  Love me some pizza and once I scanned a few recipes, I felt the need to create my very own BBQ chicken pizza.  It was the arugula that caught my attention in one of the pizza recipes that had absolutely nothing to do with barbecue, so who knows why this idea popped into my head.

I have no idea how my brain works, why it goes the places it goes, and so, I just let it be.  Just go with me here…

BBQ Chicken & Caramelized Onion Pizza with Arugula

Ingredients
2 boneless, skinless chicken breasts, cooked & cubed
1 medium sweet onion, sliced rings (about 1/4″)
1 whole wheat Boboli pizza crust
1 cup+ sweet barbecue sauce (like Stubb’s original)
1 cup 2% shredded cheddar cheese
1 cup arugula
1 tablespoon honey
Salt
Cooking spray

Directions
Heat the oven to 400 degrees.  Toss the cooked, cubed chicken in a medium mixing bowl with a bit of barbecue sauce until all of the pieces have been covered.  Set aside.  In a small frying pan, heat 1 tablespoon of extra virgin olive oil and sliced onion rings over medium-high heat, salting them to draw moisture out.  Once they begin to brown a little, drizzle the honey over them.  Cook until they have all browned.  Turn off the heat and set aside.

Using a pizza stone or round cooking sheet, lightly spray with cooking spray and place the pizza crust on the sheet.  Spread the barbecue sauce, evenly, leaving room for crust to hold the pizza.  Spread arugula, evenly, then chicken and onions.  Cover with cheese and drizzle a bit of barbecue sauce if you so desire.  Place in the oven for 20-25 minutes and it’s ready!

Balsamic Filet Mignon

Valentine’s Day has never been a big event for me and frankly I never enjoyed the “holiday” until I stopped dating… how do I say this… douchers… for obvious reasons.  So, the past few years with Nate, we have always decided to do something low key and just spend time with each other.  Nothing fancy or cheesy (although last year he got us a chocolate fountain, and it. was. awesome).  This year was no different and Fresh Market happened to have filet mignon on special!  Lucky us!

Now, ever since I studied in Italy, I have had a love affair with balsamic steak.  Words don’t even do this dish justice.  I can say that it is hands down the absolute best meal I have ever had.  EVER.  Of course, I can’t replicate what Italy had to offer, but I sure can try!

Although this was not the first time I had made balsamic steak, I will say it was the most delicious.  To compliment the steaks, we also had roasted rosemary baby dutch yellow potatoes and roasted lemon garlic broccoli.  We also had a few fantastic old fashions, thanks to Nate and his new found love for the art of mixology.  It was fun to cook while he made drinks and then we enjoyed some cookie cake after our lovely little dinner.  Perfection 🙂

Balsamic Filet Mignon(or any cut of steak, if you prefer to save some dollars)

Marinade Ingredients
1 tablespoon Worcestershire sauce
4 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 teaspoons rosemary
2 cloves garlic
Salt and pepper, as desired

Ingredients
2 filet mignons (4-6 oz.)
1 tablespoon extra virgin olive oil
Gia Russsa balsamic glaze
Sea salt

Directions
Mix Worcestershire sauce, balsamic vinegar, olive oil, rosemary, and garlic for the marinade. Place the filets in a shallow dish (like a glass casserole dish) and pour the marinade over them. Cover and refrigerate for 1 hour, flipping the filets after 30 minutes.

Heat 1 tablespoon extra virgin olive oil in a grill pan (we don’t have the luxury of a grill) on medium high.  Place filets in the pan and cook about 8-10 minutes on each side for a medium rare filet.  Cook a bit longer if you have a thicker cut or if you wish for a filet that is more well done (for shame).

Once cooked to your perfection, plate and drizzle the balsamic glaze over the filets.  Sprinkle a dash of sea salt and enjoy!