Tuesday, June 25, 2019

Herbed Chicken on Mashed Yams


Pretty easy but fancy meal with very complex exciting tastes. The lemon acid and the sweet yams mix well together.

Cut up and peel one large yam. Cut it into chunks about 1 inch in size or so. Drop in boiling water and cook until tender. Remove and add some milk, butter, salt, pepper, a dash of powdered ginger and a dash of cinnamon. Mix with a mixer or mash with a masher. 

Rub chicken breast slices with a mix of equal amounts of rosemary, marjoram and thyme with salt and pepper. Heat skilled on medium high and add 2 T. olive oil. Put chicken in and sear a bit and then lower temperature. Add 1/4 c. sherry and juice of one lemon. When the chicken is done in about 10-15 minutes (depending on how thin you sliced it), take chicken out of pan, add more lemon juice squeezed out of the rinds and sherry to deglaze. This will be dripped on top of the supper.

Put yams on the plate, top with chicken and drizzle with glaze. 


Avocado and Artichoke Toast


I made some garlic Texas toast with parmesan on top. I diced up avocado and artichoke hearts, adding salt and pepper. I spread that on the toast. I added bacon and sprinkled with balsamic vinegar. 

 





Thursday, June 20, 2019

Greek Chicken - Perfect Summer Food



With summer arriving, my palate begins to shift and I daydream about some of the great ingredients to be found. One that comes to mind immediately is lemon. I could make a lemon-thyme chicken or lemon-caper chicken, but with skies the color of the Mediterranean, I immediately crave Greek food. It is my favorite of all ethnic categories of cuisine and there's a good reason - it actually has some similarities to Scandinavian food I grew up on.

This day, I made up a recipe as I looked at potential ingredients.

I slice a large boneless chicken breast on the diagonal into 1/2" thick slices. I put it in a ziploc bag with a small container of plain Greek yogurt, juice of 1 lemon, about a tablespoon of diced roasted red pepper, 1 T. olive oil, 3 cloves minced garlic, salt, pepper, and 1 tsp Italian seasoning. I let it marinate in the fridge and in the evening, I heated up 1 T. butter in a pan and cooked the chicken, turning a few times until it was done - about 5 mins. I removed the chicken, added 1/4 c. sherry, 3 T. diced kalamata olives and 1/4 c. feta cheese. Cooked this until the sherry dried out and then scooped the mix atop each slice of chicken. 

For a side, I dipped thin slices of zucchini into beaten eggs and then into panco bread crumbs with salt, pepper, and Italian seasoning. Cooked just a minute or two each side in hot oil. 

To make the meal easier, I used one of those ready to microwave bags of long-grain rice in the microwave, tearing open top 1 inch and then letting cook 90 seconds. 



Since I adore lunch salads with a protein, I usually try to cook extra meat the night before. The chicken was diced and tossed with a chopped salad and some balsamic vinaigrette dressing. 



Herbed Chicken on Mashed Yams

Pretty easy but fancy meal with very complex exciting tastes. The lemon acid and the sweet yams mix well together. Cut up and peel one ...