Oh my goodness... this is going to get out of control quickly! I've got nothing but time to cook and post things on this blog :-) Way to make it happen!!
Chicken w/ Grape Tomatoes (super easy and wonderful)
serves 4
-1.5 lbs small chicken cutlets -salt and pepper -2 tablespoons of olive oil -1.5 pints of cherry or grape tomatoes -3/4 cup of dry white wine (Sauvignon Blanc is best) - 4 scallions -2 tablespoons of fresh tarragon
Season chicken w/ salt and pepper. Heat olive oil in large skillet over medium heat. Working in batches cook chicken until brown/cooked through. (Note I always finish in the oven on 350 degrees, so much better this way)
-Add tomatoes to the skillet and cook over medium high heat, stir occasionally until they begin to burst.
- Add the wine and simmer until the liquid is reduced by half, 2-3 minutes. Stir in scallions and tarragon.
Enjoy!
PS For those experienced chefs out there, you might want to season chicken w/ dry rub of some kind, for more flavor. Not sure what yet, but I'll think about it!
-4 fillets of tilipia -salt and pepper -1 teaspoon of cumin -1/2 teaspoon of sweet paprika -2 tablespoons of olive oil -juice of 1 lime -1/2 a medium red onion chopped -1 jalapeno or serrano chile, seeded and finely chopped (sometimes I leave some seeds for the heat, it works) -2 or 3 large cloves of garlic, minced - 8-10 tomatillos, peeled and diced with juice -1/2 a bottle of pale beer -2 tablespoons of chopped cilantro
Season tilipia on both sides with salt, pepper, cumin and paprika. Preheat non stick skillet over medium high heat. Add olive oil to the skillet and saute tilipia for 3 minutes on each side (use a think spatula). Squeeze the lime juice over the fish and transfer to warm serving platter.
Return skillet to medium high heat. Add olive oil, red onion, jalapeno and garlic and saute for 1 or 2 minutes. Then add tomatillos. Season w/ salt and pepper. Saute another 1-2 minutes. Add the beer and lime juice and bring to a boil. Reduce heat to low and simmer, 5 minutes.
Add cilantro and adjust salt and pepper to taste. Spoon hot tomatillo sauce over the fish.
Enjoy, it's a winner I promise!! Courtesy of Rachel Ray, but I like to think of it as my own :)
I love it! Way to make it happen!
ReplyDeleteokay ladies...time to get going. I am going to post some recipes this week.
ReplyDeleteLOVE this idea Maia :)
ReplyDeleteOh my goodness... this is going to get out of control quickly! I've got nothing but time to cook and post things on this blog :-) Way to make it happen!!
ReplyDeleteChicken w/ Grape Tomatoes (super easy and wonderful)
ReplyDeleteserves 4
-1.5 lbs small chicken cutlets
-salt and pepper
-2 tablespoons of olive oil
-1.5 pints of cherry or grape tomatoes
-3/4 cup of dry white wine (Sauvignon Blanc is best)
- 4 scallions
-2 tablespoons of fresh tarragon
Season chicken w/ salt and pepper. Heat olive oil in large skillet over medium heat. Working in batches cook chicken until brown/cooked through. (Note I always finish in the oven on 350 degrees, so much better this way)
-Add tomatoes to the skillet and cook over medium high heat, stir occasionally until they begin to burst.
- Add the wine and simmer until the liquid is reduced by half, 2-3 minutes. Stir in scallions and tarragon.
Enjoy!
PS For those experienced chefs out there, you might want to season chicken w/ dry rub of some kind, for more flavor. Not sure what yet, but I'll think about it!
Tilipia w/ Tomatillo Sauce
ReplyDelete(you could easily substitute any white fish)
-4 fillets of tilipia
-salt and pepper
-1 teaspoon of cumin
-1/2 teaspoon of sweet paprika
-2 tablespoons of olive oil
-juice of 1 lime
-1/2 a medium red onion chopped
-1 jalapeno or serrano chile, seeded and finely chopped (sometimes I leave some seeds for the heat, it works)
-2 or 3 large cloves of garlic, minced
- 8-10 tomatillos, peeled and diced with juice
-1/2 a bottle of pale beer
-2 tablespoons of chopped cilantro
Season tilipia on both sides with salt, pepper, cumin and paprika. Preheat non stick skillet over medium high heat. Add olive oil to the skillet and saute tilipia for 3 minutes on each side (use a think spatula). Squeeze the lime juice over the fish and transfer to warm serving platter.
Return skillet to medium high heat. Add olive oil, red onion, jalapeno and garlic and saute for 1 or 2 minutes. Then add tomatillos. Season w/ salt and pepper. Saute another 1-2 minutes. Add the beer and lime juice and bring to a boil. Reduce heat to low and simmer, 5 minutes.
Add cilantro and adjust salt and pepper to taste. Spoon hot tomatillo sauce over the fish.
Enjoy, it's a winner I promise!!
Courtesy of Rachel Ray, but I like to think of it as my own :)