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Chicken Milanese-Perfect Summertime Dinner

9 Jul

Always searching for the something new for dinner that is easy, tasty and not full of calories, this is it, Chicken Milanese. I was inspired by my friend and fellow food blogger (you should check her out) Stacey Snacks, she posted a photo on Insta of her Milanese and it was exactly what I was looking for and I didn’t even know it!

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I think the trick to making it really tasty is well-seasoned chicken cutlets and the dressing. The first time I made it I used the typical lemon and olive oil with salt and pepper, it was delicious. But then after looking on Pinterest at different lemon vinaigrette recipes, I decided to try a lemon-caper vinaigrette and it was super good! Of course if you don’t like capers stick with the traditional lemon.

 

One other important thing is that the cutlets are nice and thin. I learned to use a rolling pin from Ina Garten and it really does the trick.

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Ingredients

2 boneless, skinless chicken breasts, sliced thinly into cutlets (I like to cut my own but you can always buy them and pound them thinner)

1 egg

1 Tbs water

1/2 cup flour

Kosher salt

Freshly ground pepper

1 cup bread crumbs

2 tsp oregano

1 tsp thyme

1 tsp dried parsley

1 tsp dried basil

1 tsp garlic powder

1 tsp onion powder

1/4 cup grated parmesan cheese, plus more for serving.

Arugula or any other of your favorite greens (I don’t care for arugula, I use a spring mix)

1/4 cup olive oil plus more for frying

1/4 cup freshly squeezed lemon juice

1 Tbs capers

1 Tbs juice from capers

Directions:

Put the flour on plate with salt and pepper. In a bowl beat the egg with the 1 Tbs of water and on a third plate put the bread crumbs with the seasonings and the 1/4 cup of grated cheese.

Put the cutlets between sheets of wax paper on a cutting board and pound with a mallet or rolling pin.

Coat the chicken breasts on both sides with the flour mixture, then dip into egg mixture and lastly dredge in the bread crumbs, pressing lightly to cover completely.

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Heat the oil a large pan. Add breaded cutlets 2 or 3 at a time, cook 3 to 4 minutes each side. Place cooked cutlets on a plate with paper towels to absorb grease.

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Whisk together olive oil, lemon juice, capers and caper juice. Season with kosher salt and freshly ground pepper. Toss greens with vinaigrette, place greens on a platter or individual plates, top with cutlets and grated cheese. I also like to add a vegetable such as green beans, tomatoes, artichoke hearts or asparagus. Serve. Enjoy!

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*I added fresh parsley and basil from our garden to the greens, added nice fresh flavor!

 

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Corn Salad with a Spicy Twist

2 Jul

With the 4th of July just 2 days away, I needed to try something new, I always love the standards like coleslaw and potato salad but like to add something different each year. As I was scrolling my Instagram I came across a beautiful photo of a corn salad with avocado posted by Bon Appetit Magazine and knew I had to try it! It has a Mexican flair with serrano chile, cilantro and lime juice…delicious! Corn Salad with Hot Honey Lime Dressing for the win!

Now, the recipe calls for grilling the corn but I wasn’t going to start the grill for 4 ears of corn (we only have a charcoal grill) so I pan roasted mine in the cast iron skillet, just as good as grilled.

Also, you may not want it to be too hot, spicy that is; I used a mildly hot yellow pepper from my garden instead of the serrano chile. It’s really up to your personal taste and what you think your friends and family like…you can always add more heat but you can’t take it away.

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Ingredients:

4 ears of corn, husked and kernels cut off

2 Tbs unsalted butter

1 1/2 tsp kosher salt, plus more

Freshly ground black pepper

3 Tbs fresh lime juice

2 Tbs honey

1 1/2 Sriracha

1 tsp garlic powder

1 1/2 avocados, cut into bite size pieces

1 serrano chile, thinly sliced

1/2 cup cilantro leaves, finely chopped

Directions:

Heat butter in cast iron skillet over medium heat, add corn kernels. Cook about 10 minutes or so, stirring occasionally. I let mine brown slightly. Remove from heat, let cool.

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While the corn cools, whisk lime juice, honey, Sriracha, garlic and 1 1/2 tsp salt in a large bowl to combine. Add corn, avocados, serrano chile and cilantro to vinaigrette; toss gently. Season with salt and fresh pepper. Cover and refrigerate for at least 2 hours.

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Enjoy! We had it with crab cakes but it would be a great addition to any BBQ.

*To make this dish vegan just cook the corn in vegetable oil.

Summer Salad Series III: Hearty Roasted Veggie Salad

28 Jun

This is the perfect salad for a healthy summer meal, the potatoes and chick peas make it a bit heartier than a typical salad. For those of you who need protein you can always add chicken or salmon. And the balsamic dressing for this salad is super simple and really delicious, you should definitely keep it handy and use it for other salads!

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Ingredients-Salad:

12 asparagus spears, ends cut off and cut in half

1 cup red potatoes, quartered

1 Tbs extra virgin olive oil

1 Tbs balsamic nectar or vinegar

Salt and pepper

2 cups arugula or baby spring greens (I’m not a fan of arugula)

1 avocado, sliced

1/2 cup canned artichoke hearts, halved

1/3 cup canned chick peas, drained and rinsed

Ingredients-Dressing:

4 Tbs extra virgin olive oil

2 Tbs balsamic nectar or vinegar

1 Tbs freshly squeezed lemon juice

Pinch of dried oregano, basil, garlic powder, salt and pepper

Directions:

Preheat oven to 400 degrees F. Toss the potatoes and asparagus in the olive oil, balsamic vinegar, salt and pepper. Roast the potatoes on a baking sheet for 20 minutes, tossing once or twice during that time. Add the asparagus to the potatoes and roast for another 10 minutes. Once the vegetables are done remove from oven, let cool for a bit.

While the vegetables are roasting, whisk together the dressing ingredients and set aside.

To assemble, grab a nice big bowl; add lettuces, then add the rest of vegetables and sprinkle with the chick peas. Whisk the dressing before drizzling it over the salad and there you have it! Super easy, super healthy and super yummy!

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*Napkin by Patio Fashions

Recipe from Pumpkin and Peanut Butter

Summer Salad Series II: A New Take an Old Stand By…Potato Salad with Green Beans

21 Jun

As much as I love traditional potato salad, it’s always nice to try something new. My husband loves green beans so when I was looking through potato salad recipes and saw this one with green beans I knew it would be a winner. It is so easy and so delicious! Thank you Sweet Little Bluebird for this great recipe!

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Ingredients:

4 cups cooked potatoes, cubed-I used red skinned but you can use whatever you prefer

1 pound green beans, cooked al dente and cut in half

3 green onions, chopped

1/4 cup red onion, finely chopped

1/2 tsp oregano

2 cloves pressed garlic

salt and pepper to taste

1/3 to 1/2 cup dressing-recipe calls for Newman’s Own Olive Oil & Vinegar Dressing, I personally like Ken’s Italian Dressing & Marinade

Directions:

Place all ingredients in a large bowl and toss with desired amount of dressing. Add salt and pepper to taste, toss well and refrigerate. Enjoy!

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I added about a tablespoon of red wine vinegar and you could also try adding some mustard, I think I may try that next time! I also added some tomato to my husbands and he loved it!

Summer Salad Series I: Beets with Herb Dressing

29 May

Kicking off the summer with a summer salad series. I love salad and eat it almost everyday, sometimes twice a day. When I go to someone’s house and ask what I can bring, I am always asked to bring the salad because not only do I love to eat salad, I love to make salad. And apparently I’m very good at it!

It’s easy to get in rut and get salad boredem. So each week I will post a new recipe that will broaden your salad horizon and hopefully inspire you to be more creative in the kitchen.

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Ingredients:

3 lbs roasted medium beets, preferably a mix of colors

1 large shallot, minced

1/4 cup white wine vinegar

Salt

Fine grated zest of 1 orange

1/4 cup chopped, fresh flat leaf parsley

1 Tbs chopped, fresh tarragon

1/4 cup chopped, fresh chives

1/4 cup olive oil + 2 Tsb

1/4 cup finely chopped unsalted, roasted pistachios

Directions:

Preheat oven to 375 degrees. Cut tops off beets and rinse well. Place beets in a bowl, drizzle with  2 Tbs olive oil and toss till well coated. Place beets on a baking sheet lined with tin foil, cover tightly with tin foil. Bake for 1 hour until beets are tender.

Let beets cool.

In the meantime, in a bowl mix the shallots, vinegar and a large pinch of salt. Let stand for 10 minutes. Stir in orange zest, tarragon, parsley, chives and oil. Season with salt to taste, stir well.

Arrange the beets in overlapping rows on platter. Stir dressing and spoon it over the beets. Sprinkle with pistachios and serve!

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*Keep in mind that you can always roast the beets and make the dressing ahead of time and then you can assemble right before you’re ready to serve.

**If you’re like me and you like your salad closer to room temperature, take the beets and dressing out of fridge about an hour before serving so that it’s not too cold.

Recipe adapted from Food & Wine and Top Chef Masters star Naomi Pomeroy

Lazy Hot Days call for a Easy Cold Summa Salad!

13 Aug

Here in the Northeast we are experiencing a hotter than hot heat wave. It is too hot, even for me. So who wants to cook on day like today? No one. (And that includes grilling, especially grilling.) I give you a super tasty, really easy shrimp salad that is perfect for a day like today; cool and delicious!

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Salad Ingredients

1 lb cleaned, cooked shrimp

6 oz heart of palm, cut in bite size pieces

1 ripe avocado, diced

1 Tbs fresh squeezed lemon juice, toss with avocado

3 oz crumbled feta cheese

1/4 cup sliced green onions

salt and freshly ground pepper to taste

Dressing Ingredients

1 1/2 Tbs fresh squeezed lemon juice

1 1/2 Tbs olive oil

1/2 tsp greek oregano

1/2 tsp dill

1/2 tsp celery seed

freshly ground pepper to taste

Instructions:

Whisk together dressing ingredients. Place the salad ingredients into a salad bowl, except the feta, pour the dressing over the salad. Toss the salad gently so you don’t mess up the avocado. Sprinkle with the feta cheese. Season to taste with salt and pepper. Serve, enjoy and stay cool!

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*Adapted from kalynskitchen.com

** Beautiful seersucker napkin by Dot & Army

 

Not just any Slaw, Apple Slaw!

12 Jun

I love a good slaw and this is something I may not have tried it if it wasn’t for my friend and fellow blogger Kimbrough Daniels. This is no ordinary slaw; no mayonnaise and no celery seed but there is apple, red onion, shallots and cilantro. It is light and refreshing with lots great flavor.

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My husband loved it and I knew he would, he loves anything with apples. And this is a great salad to take to a picnic because you don’t have to worry about the mayo getting bad!

Dressing:

1/2 cup olive oil

1 Tbs minced shallot

1/4 cup white balsamic vinegar

1/8 cup fresh squeezed lemon juice

1/2 tsp mustard

1/2 tsp salt

1/2 tsp pepper

1/4 tsp paprika

Slaw:

1 small head of cabbage, shredded

1/2 red onion, thinly sliced

1 or 2 apples, julienned (Honey Crisp or Pink Lady)

1/3 cup cilantro, chopped

In a jar with a lid combine all dressing ingredients. With lid tight, shake well until combined. Place all the slaw ingredients in a large bowl, pour dressing over slaw and toss  until the slaw is well coated. Chill for at least 30 minutes and enjoy!

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*My husband suggested using Granny Smith apples to make it more tart…I think I’ll give it a try next time I make it because I will be making it again!

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