I have a serious infatuation with summer tomatoes, and I know I’m not alone! When I was little, I would sit down with a carton of grape tomatoes and eat them like they actually were grapes!
I had two leftover tomatoes from our homemade pizza, and I couldn’t let them go to waste while we were at the beach! I immediately thought about making bruschetta, but I didn’t want to chow down on a loaf of french bread a few days before I would be in a bathing suit. So, I decided to grill up some balsamic marinated chicken, and top it with bruschetta. I must say, this was a great idea on my part! The chicken is slightly tangy from the balsamic vinegar, and the bruschetta adds a refreshing coolness, making this a perfect summer entrée!
I love artichokes, their tang and texture, their versatility, — oh yeah, I almost forgot to mention, the way they can make a regular old piece of chicken sing. I decided to make this one night when I was feeling particularly uninspired and just needed something warm and comforting for dinner, without breaking the calorie bank. Lucky for me, this turned out to be yummy enough to share!
I used to always love getting a big group together and going to a Japanese style steak house, you know the hibachi style restaurants, where you catch shrimp in your mouth? My favorite part of these dinners besides the company and entertainment was and still is the fried rice! I am totally guilty of throwing my hand up when the chef is looking around with the extra fried rice after dishing some out to everyone at the table!
Mediterranean Fajitas are heavenly. I make Mexican style fajitas fairly often, and one time while cooking, I wondered what it would be like to make them Mediterranean style. Now, Chris and I like these better than a Mexican-style fajita! I’ve made them a few times, they are easily adaptable, and they pair nicely with my homemade tzatziki!
This is my fancy schmancy version of Lemon Chicken. I’ve also been known to make a grilled version that is not nearly as pretty. I found the recipe for this Lemon Chicken with Olives over on Bev Cooks, and was drawn in by the photos. I had hoped it would taste as good as her’s looked, and was not let down. This dish has just the right ratio of tang from the lemon combined with the salty deliciousness of the olives. The best part about this chicken? It only needs to marinate for about 15 minutes, then cook for an additional 20. Easy weeknight dinner, and it looks so pretty, people will think you spent hours in the kitchen!
This recipe came about as many of my recipes do, figuring out how to make a delicious and satisfying dinner from what I have on hand. I knew Chris was joining me for dinner yesterday, so I checked out my refrigerator in the morning. Leftover roasted vegetables and diced fire roasted tomatoes in the fridge, two lonely chicken breasts in the freezer. I moved the chicken into the fridge to defrost, and then set out on my way to work pondering what to make. When I suggested making a “sauce” out of the roasted vegetables and tomatoes, Chris was intrigued, but not sold. Then I mentioned that I could put this sauce over chicken that had been cooked in bacon fat. Needless to say dinner was decided.
For just going with the flow, this recipe pleasantly surprised Chris and I. It was fast and simple, in addition to being delicious, and made completely from items I had in the pantry and refrigerator!
Start out by frying up some bacon on medium-medium high. I used turkey bacon, because that’s what I tend to buy – a mild attempt at watching my figure.
While the bacon was cooking I also put some rice on to serve the chicken and ragu over. You can use any type of rice you want, I used a whole grain chicken flavored blend. Prepare the rice according to the package directions.
After your bacon is nice and crispy remove it from the pan to paper towels, and let it cool before cutting it into pieces. Next, turn down your burner to medium and season your chicken breasts. I seasoned my chicken breasts with dried thyme, basil, garlic powder, salt and pepper prior to cooking. Be sure to season both sides! After seasoning, add the chicken to the pan, do not pour out that bacon fat!
Filed under balsamic, bell pepper, broccoli, chicken, dinner, easy, main course, red onion, rice, roasted vegetables, summer squash, tomato, turkey bacon, vegetable, zucchini
I have a tendency to walk into the kitchen with an idea for a meal, look in my refrigerator and pantry and then just go with the flow. That’s exactly what happened with this Lightened Up Chicken Parmesan recipe. I originally thought I’d just grill the chicken, but then I saw that I had some bread which was nearing the end of its life, so I decided to try my hand at homemade Italian bread crumbs. I was also planning on serving this with a very small portion of pasta, only one cup for two servings, but my lovely (hungry) boyfriend quickly informed me that was definitely not enough pasta. So instead of a side salad we tripled the amount of pasta. Healthy.The best part about this meal is that you can prepare the chicken and sauce all in the same skillet, making for an easier clean-up. This is a very simple week night meal and is ready in 30-45 minutes!