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Lemon Sage Chicken

Lemon Sage Chicken

Ingredients

  • 4 Skinless, Boneless Chicken Breast Halfs
  • 4 Tbs. Fresh Lemon Juice
  • Extra Virgin Olive Oil
  • 28 Fresh Sage Leaves
  • 4 Tbs. Butter
  • 1/8 cup dry white wine (optional)
  • Salt
  • Pepper

Preparation

Place chicken in an 8″ square baking dish. Add lemon juice, olive oil, wine and sage. Coat evenly, cover and refrigerate for 1/2 to 1 hour.

Remove chicken and sage from marinade. Set the marinade aside. Add butter and 3 Tbs. olive oil to a large pan and fry chicken on medium heat until browned, about 5 minutes. Turn chicken, season with salt and pepper and add sage leaves to the pan. Fry another 5 minutes or until cooked through. Remove chicken to serving platter. Garnish with cooked sage leaves.

To make the glaze, pour off grease from pan and add the reserved marinade and 2 Tbs. of water. Cook on medium heat while stirring and scraping bits from the bottom of the pan. The glaze will thicken and brown in about 1 minute. Pour over chicken and serve.

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Now that it’s getting warm outside I prefer cool drinks. Hot coffee for the morning commute isn’t as appealing as a nice cool Frappuccino. Unfortunately, a few of those per week can destroy anyone’s budget.

With this recipe you can create one at home for a fraction of the cost. And it will taste like the original.

Ingredients

½ cup espresso (I used Starbucks Italian Roast beans)
2½  cups lowfat milk (2 percent)
¼ cup granulated sugar
1 teaspoon pectin (optional)

Preparation

Stir sugar into espresso. Add pectin and milk, stirring until the pectin is dissolved. Pour over ice and serve. It can also be blended for 30 seconds for a smoother drink.

The pectin is optional. It does not change the taste. It will make the drink thicker and it give it the consistency of the original. Pectin can be found in the grocery store near the canning supplies.

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Mezze Penne with Pesto

This is a light and tasty pesto recipe adapted from a few authentic Italian ones that I have tried.

Ingredients

  • 1 small clove of garlic, minced
  • 2 tablespoons toasted pine nuts
  • 1/4 teaspoon sea salt
  • 36 basil leaves
  • 1 tablespoon grated pecorino romano cheese
  • 1 tablespoon grated parmesan cheese
  • 1/2 cup extra-virgin olive oil
  • Half pound of penne pasta

Preparation

Using a mortar and pestle, crush the garlic, salt and pine nuts. Don’t make a paste, just lightly crush. Using a knife with a sharp blade chop the basil and add to the mortar. Gradually add the cheese. Transfer to a mini food processor and add the oil. Pulse several time to mix the ingredients. Cook pasta to taste, drain and add pesto.

Makes 4 servings.

Tips and suggestions: (more…)

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