Lemon Chicken Breasts

This past weekend Eric and I went green and worked heavy-duty on our little garden. Eric upgraded our drip irrigation system - each plant and vegetable has two drip heads. I planted two tomato plants (cherry and roma), dill, yellow bell peppers, basil and parsley. (I already have sage, chives, oregano, San Marzano tomatoes, green & red bell peppers, thyme and rosemary). Eric also upgraded our sprinkler timer system - it's way more efficient than our old system.

While Eric worked on the water engineering side of our garden, I spent some serious pruning time on our citrus trees - meyer lemons, and valencia oranges. I picked a large bucket of citruses off both of our trees. I have been craving tall glasses of strawberry lemonade and freshly squeezed orange juice for some mimosas. I love seeing the beautiful hummingbirds fly into our garden and pecking away at the flowered fruits, it's nature's work right before us. I absolutely love having my garden - it's always helps and saves money to pick fresh citrus whenever you need it.

One dish that I knew to use up the meyer lemons was this chicken dish. Using a couple fresh ingredients (mostly from my garden), you can easily put this dinner together. Chicken is a staple menu item that I prepare at least once a week. I'm always trying to find new ways to enjoy it, whether it be grilled, baked, roasted, pan-fried, and even deep-fried. I hate chicken to be boring and bland and with the addition of fresh lemons - it's a nice balanced dish.

Fresh, fast and delicious.


Lemon Chicken BreastsAdapted from Barefoot Contessa’s - How Easy is That
Printable Recipe
Ingredients: 4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon
¼ cup good quality olive oil
⅓ cup dry white wine
3 tablespoons minced garlic
1 tablespoon grated lemon zest
2 teaspoons fresh oregano
1 teaspoon minced fresh thyme leaves
Kosher salt & freshly ground black pepper

Preparation:

Preheat the oven to 400 degrees.

In a small saucepan, warm the olive oil over low heat, and add the garlic and let it cook for 1 minute. Do not brown the garlic. Remove from heat, add the white wine, lemon zest, oregano, thyme and 1 teaspoon salt. Mix to combine and pour into a 9 x 13 baking dish.

Rinse and pat down the chicken breasts dry and place them skin side up in the baking dish. Drizzle additional olive oil on top and season with salt and pepper. Cut the lemon into wedges and scatter them in the dish.

Bake for 35 to 40 minutes, until the chicken skin has lightly browned and chicken is no longer pink. If chicken skin has not browned, place under the broiler for 3 to 5 minutes. Cover the pan tightly with aluminum foil and let it rest for 10 minutes before serving.

Recommend to serve with basmati rice and green beans and a spoonful of pan juices over the chicken.

Review: As Ina would say, “How easy is that!” The juicy chicken is infused with garlic, thyme and oregano and fresh zest of the lemon. It’s moist and oh-so flavorful. We worked our butts off this weekend and are hoping our sustainable little garden will produce a bountiful harvest. Now I got to squeeze those oranges for those tasty mimosas that I adore.

Baked Fontina

I absolutely love cheese and I would eat it all day if I could. I would love to live the life of a cheese monger because you would eat cheese and get paid to do it, too! I saw an email about a cheese class being offered at a local brewery to learn more about the wonderful world of cheese and without hesitation I signed up for the cheese class. (Drool!) Dairy would be my ultimate source of calories for the day. It wouldn’t be a problem right? There is nothing as comforting as a piece of creamy, velvety, soft, semi-soft, hard, blue or stinky cheese that brings me to my own cheesy haven.

I nearly melted into pieces when I saw this recipe on Barefoot Contessa, and instantly drooled over this baked fontina dip. I had secretly planned a wine and cheese party in my head for my friends, and I. But I accidently forgot to invite everyone over because I wanted this sucker all to myself. I wanted to test the recipe before sharing it with others. This recipe is ridiculously easy, and the only difficult task you will find is not having enough when you share it with your guests. It’s rich, creamy and indulgent for your next gathering. I promise I’ll invite my friends and family over for this dish!

Recognize the rind!

Baked Fontina
Adapted from How Easy is That
Printable Recipe
Ingredients:
1 ½ pound Italian Fontina Val d’Aosta cheese, rind removed and 1-inch diced
¼ cup good olive oil
6 garlic cloves, thinly sliced
1 tablespoon fresh thyme leaves, minced
1 teaspoon fresh rosemary leaves, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty French baguette or sourdough

Preparation:

Preheat the broiler for 5 minutes and place the oven rack on the top section.

In a cast iron pan, add the cubes of Fontina evenly in the pan. Drizzle the olive oil over the cheese. In a small bowl, mix together the garlic, thyme, and rosemary and sprinkle mixture over the cheese.

Season with salt and pepper and place under the broiler for 6 minutes, until the cheese has melted and bubbly.

 

Serve with crusty chunks of bread alongside the baked Fontina right out of the oven. Dip and enjoy!

 

Review: You can substitute apple slices, carrots, celery, and vegetables to use instead of bread. Gruyere or gouda is another great melting cheese that you can easily substitute, too. This baked fontina is soooo gooey and delicious, you’ll be dipping for more! All you’re missing is a glass of wine.

Beef Kebabs

Eric and I love eating at Daphne's Greek Cafe because the Kabob plate is one of our favorite meals they offer. However, with the rough economy going around - most of them are closing around us. But that doesn't stop us from recreating the meal for ourselves at home. I came across this recipe in one of my many Barefoot Contessa cookbooks and knew that this would be a great comparable to our Kabob meals from Daphne's. This was easy to prepare with the simple marinade and the red wine and vinegar gave the meat lots of flavor. Plus, I got to use some herbs from the garden - that's always a shoe in for being sustainable and using things that are homegrown. We paired the kebabs with mushroom couscous, pita breads and hummus. The only thing that was missing was the tzatziki sauce. Oh well, I'll remember for next time. Enjoy!

Beef Kebabs
Adapted from Barefoot Contessa at Home
Ingredients:
2 pounds top round beef
1 tablespoon garlic (2 to 3 cloves)
2 teaspoons fresh thyme leaves
1 tablespoons fresh rosemary leaves
1/4 dry red wine (I used a Shiraz)
2 tablespoons red wine vinegar
1 large red onion
1 large bell pepper - mix of orange and green
1 teaspoon kosher salt & freshly ground black pepper
good olive oil

Preparation:
1. Cut the beef into 1 1/2-inch cubes - you should have about 20 to 25 cubes.
2. Add the remaining ingredients in a food processor and blend well.
3. Add the marinade and beef cubes into a Ziploc bag and let it rest in the fridge for at least 3 hours or overnight. It will be last for 2 days in the fridge.
4. Cut the red onions and bell peppers into quarters. Marinate the skewers for at least 30 minutes before assembling.
5. Assemble the kebabs - thread the meat directly in the middle, add an onion quarter and bell pepper and repeat. Add about 4 to 5 pieces of meat to skewer. Lightly brush olive oil on the kebabs, and season with salt & pepper.
6. Cook the skewers on a hot grill for at least 10 to 15 minutes for medium-rare or cook at least 20 minutes for medium-well. Make sure you turn the skewers 2 or 3 times until fully cooked. Serve.

Review: I love recreating restaurant style meals at home with the hubby. This was a highly enjoyable greek-themed dinner. This would be great for entertaining. It was a delicious meal, and I can't wait to make it again.

Gorgonzola Souffle

I wanted something really savory for dinner last night, and since summer is almost upon us here in SoCal. - my menu selections will change and I won't be using the oven as much. I had to take advantage of our slightly colder 70 degree days here, boo hoo right? I was trying to clean out the cheese drawer as well and enjoyed a tasty grilled cheese sandwich the night before. I had made a Blue Cheese Souffle back in December for Becky and I, and we both enjoyed it's simplicity. It's similar to eating an cheesy omelet but it's very fluffy and golden brown. It was a light and satisfying meal. I'll have to try the Julia Child recipe as the comparable to Ina Garten's next or should I make a sweet souffle with Grand Marnier? Hmmmm, the possibilities are endless.

Gorgonzola Souffle
Adapted from Barefoot Contessa
Ingredients:

3 tablespoons unsalted butter, plus extra for greasing the dish
1/4 cup finely grated Parmesan, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
Kosher salt and freshly ground black pepper
Pinch cayenne pepper
Pinch nutmeg
4 extra-large egg yolks, at room temperature
3 ounces good Gorgonzola cheese, chopped
5 extra-large egg whites, at room temperature
1/8 teaspoon cream of tartar
Directions:
1. Preheat the oven to 400 degrees F. Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.
2. Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
3. Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Gorgonzola and the 1/4 cup of Parmesan and transfer to a large mixing bowl.
4. Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
5. Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 35 minutes (don't peek!) until puffed and brown. Serve immediately.

Review: Just as good as the first time I've made this, and I think any cheese will work. I paired it with roasted asparagus and a couple slices of garlic bread. The Roquefort blue cheese definitely intensifies the souffle, but Gorgonzola is the milder alternative. Delicious!

Nick and Toni's Penne alla Vecchia Bettola

I came across this recipe while watching Barefoot Contessa and was instantly drawn to this dish because of the San Marzano tomatoes and the use of vodka in the dish! Yeah buddy, I said VODKA! We've had a bottle of Mr. Belvedere vodka sitting unused in our alcohol cabinent - sorry but we rarely drink it. Wine and beer are our top drink choices in our house. I recently planted San Marzano tomatoes in our little garden - they are costly tomatoes that are mostly used for cooking and an import from Italy. Most chefs would say it makes for the best sauce tomatoes in the world. I can't wait for those suckers to harvest! Let's cross our fingers and hope they are fruitful here in So.Cal! I finally found the San Marzano tomatoes on a visit to Wholesome Choice and picked up two Cento cans. $5 a can, they weren't cheap, but the tomatoes make the sauce what it is - so I bought them. Make sure they are authentic and list "DOP" emblem. The recipe is pretty simple and straightforward, just make sure you have all the required ingredients - do not change a thing about this recipe - it is absolutely perfect. I paired the meal with a strawberry walnut mixed greens salad, and a couple loaves of garlic bread. Dinner is served!

Nick and Toni's Penne alla Vecchia Bettola
Adapted from Barefoot Contessa
Ingredients:
1/4 cup good olive oil
1 medium Spanish onion, chopped
3 cloves of garlic, diced
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons dried oregano
1 cup vodka
2 (28-ounce) cans peeled plum tomatoes
Kosher salt
Freshly ground black pepper
3/4 pound penne pasta
4 tablespoons fresh oregano
3/4 to 1 cup heavy cream
Grated Parmesan cheese
Directions
1. Preheat oven to 375 degrees F.
2. Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.
3. Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.
4. Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.
5. Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.
6. Reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.

Review: AMAZING! For a last minute dinner party, this was the perfect meal! The sweet smell from the roasting sauce engulfed the kitchen, and the simplicity of the dish was perfect. We had plenty of servings for 6, with lots of leftovers. Everyone loved the creaminess of the sauce, and the heat from the spicy Italian sausages. We stuffed our faces until our stomachs were completely full, and luckily we worked off some of the calories from a couple games of bowling. Such a great dinner to be shared with good friends!

Irish Soda Bread

Eric & I have been in love with Irish Soda bread ever since we had a sample of it at Henrys Farmers Market. We were grocery shopping and the sample lady generously handed us two hefty slices of Irish Soda bread with Irish butter. She was sooo sweet, and after we oohed and ahhed that we loved it, she promptly gave us more. How can you say no to that? It was surprisingly sweet like a cake, but shaped like a bread boule. The currants and sugary topping was perfectly crunchy and delicious as you bit into it, you couldn't help but fall in love with those darn carbs. This post would have helped last month around Saint Patricks Day so I would have an appropriate themed-post, but I just happened to have the time a month later to prepare it.

I took it upon me to find a recipe as close to the one we had sampled, low and behold there was a recipe in one of my many Barefoot Contessa's cookbooks. I knew I had a winner, it was Ina-approved! However, I wanted that sugary bite and crunch, so I added the sanding sugar or you can easily substitute turbinado sugar. It makes for such a pretty garnish on top of the bread. This was a great recipe, but not as good as the Henrys bread but still highly enjoyable. It was a labor of love to find a recipe close to it, but we have been enjoying this bread all week long.

Irish Soda Bread
Adapted from Barefoot Contessa at Home
4 cups all-purpose flour4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 1/2 tablespoons of sanding sugar
1 cup rum-soaked currants
*Rum-soaked Currants - Heat the rum in a small saucepan just to boiling. Remove from heat and add the currants. Soak until currants are softened, about 30 minutes. Drain off any excess rum.
Directions
1. Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
2. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
3. With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants and mix into the dough. It will be very wet.
4. Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Drizzle sanding sugar on top. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
5. Cool on a baking rack. Serve warm or at room temperature.

Review: This was a denser Irish Soda bread than the one we had bought from Henry's Farmers Market. It had a nice sweet texture from the rum-soaked currants and we've been enjoying this as a breakfast bread for the past week. It makes the largest loaf of Irish Soda Bread (bigger than my head) but I recommend sharing it with friends or enjoying it all to yourself. Maybe a slice or two for the hubs as well.

Chunky Banana Oatmeal Muffins

I love bananas when they are still barely green and almost turning ripe and when it reaches the point where it's too ripe...I refuse to eat them. Since it's the one fruit I try and eat everyday, we have an abundance of it in our house. So I get stuck with a bunch of overripe bananas if I don't think of something clever to bake like my go-to blueberry banana bread, banana bread waffles, low fat banana bread and even banana coconut bread. Luckily I found this recipe in one of my Barefoot Contessa cookbooks that I got from Christmas, sometimes I hate cracking open the book while I bake because I'm afraid to spill or get anything on the book! But the recipe is easy to follow like my other banana bread recipes, the main difference was the chunkiness of the banana versus mashed banana. Slice your bananas finely if you don't like it too chunky, or you'll get big pieces of it in your muffins. These muffins were a great way to start your day and perfect with a cup of coffee or tea. Enjoy!


Chunky Banana Oatmeal Muffins
Adapted from Barefoot Contessa at Home
Ingredients:
2 cups rolled oats
1/4 cup wheat germ
2 cups buttermilk, shaken
1/4 pound (1 stick) unsalted butter, at room temperature
1/4 light brown sugar, lightly packed
4 extra-large eggs, at room temperature
3/4 cup unsulfured molasses
2 teaspoons grated orange zest
1 teaspoon pure vanilla extract
3 cups all-purpose flour (half-wheat & half-regular)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 cups golden raisins, currants & regular raisins
2 cups large-diced banana (2 bananas)
1 cup chopped walnuts
1/2 cup turbinado sugar

Preparation:
1. Preheat the oven to 350 degrees. Spray muffin tins with PAM.
2. Combine the oatmeal, wheat germ and buttermilk and set aside.
3. Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment on a high speed for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, one at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the oatmeal-wheat germ-buttermilk mixture and combine.
4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter and mix just until combined. Don't over mix it! Fold in the raisins and currants, bananas, and walnuts with a rubber spatula.
5. With an ice cream scoop, fill the muffin cups full, sprinkle the turbinado sugar over on top and bake for 25 to 30 minutes, until a cake tester comes out clean. Cool in pans.
(Side note - I don't have 24 muffin pans - only a 12 and 6 count. I just bought some mini bread pans from Sur La Table. I was able to scoop 3 ice cream scoops into 3 mini pans)

Review: I loved it, it's so moist and delicious and this recipe makes plenty. I was able to bring my muffins for my work and share mini loaves with my friends. I love sharing my sweet home baked goods!

Marinara Sauce

We have a rule at our house that if you open a bottle of wine, you must drink the entire bottle of wine. It's an absolute waste to not finish "great wine." I have a great habit of obeying this rule, and there will be a rare occasion where we can't oblige this rule. Eric & I had enjoyed a fancy filet dinner using port, sabayon using port, and I was pretty much "wined" out after half the bottle or so. I had remembered to save the rest to make this marinara recipe so this beautiful bottle of Hess Alomi would not go to waste. (I love this wine collection for so many reasons, it's the wine we drank on our wedding day, past dating anniversaries, and the winery in Napa is beautiful). The Hess wine was the perfect addition to this fabulous & super-duper easy marinara sauce. I served it on top of my turkey meatballs, and a simple salad. Enjoy!

Marinara Sauce
Adapted from Barefoot Contessa
Ingredients:
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can diced tomatoes
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
1. Heat the olive oil in a 3.5 dutch oven or small stockpot. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute.
2. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.

Review: LOVE this marinara sauce, and it went perfectly with my turkey meatball sandwiches. The richness of the wine accentuates the tomatoes and gives it a depth of flavor. I was happy just enjoying the marinara sauce with bread, too. Simple recipes with lots of flavor like this are perfect for days when you don't want to spend all day in the kitchen.

Coq Au Vin

I'm in love with my new cookbooks of Barefoot Contessa (Paris, Back to Basics, & Home), The Pioneer Woman Cooks, Good Eats & Pastry Queen Parties. It's a wealth of new recipes and lots of good reading material for me to start off the new year, too. My big ole binder of internet printed recipes was getting rather large, so it was nice to have the actual recipes in a book. I first saw this recipe prepared on episode of Barefoot Contessa, Ina prepared a special dinner for their anniversary. I'm always on the lookout for "special dinners" for Eric & myself. Coq au Vin is a classic french dish cooked in wine. The only part of the recipe that I was kinda scared was when I had to flambe the cognac. I hummed the Busta Rhymes song "Pass the Courvoisier" and lit my chicken on fire! Usually I don't attempt the pyro-technics at cooking but this was easy and fun for me to try for myself. This dish was truly wonderful, full of earthy flavors, and the wine brings a rich and hearty kick to it. Make sure you use a good burgundy wine, it really does add so much flavor. Although my chicken came out slightly purple it was full of flavor. Enjoy!

Coq au Vin
Adapted from Barefoot Contessa: Back to the Basics
Ingredients:
4 ounces pancetta, diced
3 lbs chicken thighs
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen pearl onions
1/2 pound cremini mushrooms, stems removed and thickly sliced
Preparation:
1. Preheat the oven to 250 degrees F.
2. Heat the olive oil in a large Dutch oven. Add the pancetta and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the pancetta to a plate with a slotted spoon.
3. Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
4. Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
5. Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.
Print this recipe
Review: Hubby loved this chicken dish because it was full of flavor and the chicken was really juicy. This paired nicely with garlic mashed potatoes & a simple salad.

Guacamole

There is something about guacamole that I love. Maybe because it's a fruit, and it's healthy for you - something about those "good fats." The buttery and delightful flavors that I taste when I enjoy my food at Chiptole. Or maybe because it's the perfect dip for tortilla chips. My default choice for guacamole is sold at Costco, Wholly Guacamole. It's amazing and we always have it for our parties because it's hard to make your own guacamole. I think I have finally found the perfect recipe, and I don't even have to use limes. After I took this picture, I proceeded to eat the entire bowl...it's that good! But you have to use California avocados...it's the only way to go.



Guacamole
Adapted from The Barefoot Contessa Cookbook
Ingredients:
4 ripe Haas avocados
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes hot pepper sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced
1 tsp of cumin
1 tablespoon of cilantro, chopped finely

Preparation:
1. Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl.
2. Immediately add the lemon juice, hot pepper sauce, onion, garlic, cumin, salt, and pepper and toss well.
3. Add the tomatoes & cilantro. Mix well and taste for salt and pepper.

Review: I love this guacamole because it's flavorful and fresh and mainly because I didn't have to use limes. Thankfully with my fully stocked fridge & pantry, I didn't have to run to the store and get any extra ingredients. This will be my trusty recipe from now on!

Baba Au Rhum

I'm 2 weeks behind on posting this because I enjoyed my Christmas vacation to its fullest by not blogging. My husband had participated in a rum cake competition at work. Lucky for me, I had just bought myself 2 new cookbooks from Ina Garten and came across a recipe for the Parisan version of rum cake, "Baba au Rhum." Sadly, Eric did not win the rum cake competition, so no bragging rights for him. But this is a great rum cake worth trying. This recipe is pretty time-consuming because you'll need at least 4 hours of prep time. This is a yeast cake, so it needs the time to rise twice. But it is definitely worth the effort, I love the delicate balance of this rum cake, the fluffy homemade whipped cream, and it all comes together very beautifully.


Baba au Rhum
Adapted from Barefoot in Paris

Ingredients:
1/3 cup dried currants
1 tablespoon good dark rum
5 tablespoons unsalted butter, at room temperature
1/2 cup milk
1 package dry yeast
2 tablespoons sugar
2 extra-large eggs, at room temperature
1 2/3 cups all-purpose flour
1/2 teaspoon kosher salt
Rum Syrup, recipe follows
3/4 cup apricot preserves
1 tablespoon water
Whipped Cream, recipe follows
Preparation:
1. Combine the currants and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush a bundt pan with the melted butter. Be sure to coat every crevice of the pan. Heat the milk to 115 degrees F and then pour it into the bowl of an electric mixer fitted with the paddle attachment. Stir in the yeast and sugar and allow to sit for 5 minutes.
2. With the mixer on low speed, first add the eggs, then the flour, salt, and remaining 4 tablespoons of butter. Raise the speed to medium-high and beat for 5 minutes. Scrape down the bowl and beater to form the dough into a ball. It will be very soft. Cover the bowl with a damp towel and allow it to rise until doubled in size, about 1 hour.
3. Drain the currants, fold them into the dough with a spatula, and spoon into the prepared pan. Smooth the top, cover the pan with a damp towel, and allow to rise until the dough reaches the top of the pan, 50 minutes to 1 hour.
4. Meanwhile, preheat the oven to 375 degrees F and make the rum syrup.
5. Bake the cake for about 30 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes, then tap it out of the cake pan onto a baking rack set over a sheet pan. Pour all of the rum syrup very slowly onto the warm cake, allowing it all to soak in thoroughly. Amazingly, the liquid will be absorbed into the cake, so be sure to use all of the syrup.
6. Heat the preserves with 1 tablespoon of water until runny, press it through a sieve, and brush it on the cake. Serve with whipped cream piped into the middle of the cake plus an extra bowl on the side.

Rum Syrup:
1 cup sugar
2/3 cup good dark rum
1/2 teaspoon pure vanilla extract
Place the sugar and 1 1/2 cups water in a small saucepan and cook over high heat until the sugar dissolves. Pour into a 4-cup heat-proof measuring cup and allow to cool. Add the rum and vanilla and set aside.

Whipped Cream:
2 cups (1 pint) cold heavy cream
2 tablespoons sugar
2 teaspoons pure vanilla extract
***Next time I think we'll add rum to add an extra kick for Rum Whipped Cream!***

Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!

Review: Such a beautiful and tasty cake, can't wait to have it again! Good job on the cake hubby, you did a great job on it.

Blue Cheese Souffle

I hosted my nestie/knottie girlfriend, Becky, last week and I was more than happy to cook her dinner. She frequents my blog from time to time, and had asked me about this recipe from my Weekly Menus. I gave her the recipe link and the forgetful cook that I am...never made it for myself. So I knew this was the meal we had to share and enjoy and I could finally try it out, too. I've only had sweet souffles and couldn't wait to try out a savory version. I'll truthfully admit that I hate cooking new dishes for the first time and trying them out for whenever I have guests over for dinner. It's something I rather not practice, because what if this the one instance that I have F*$*^*&^ it up. (I had my fave pizza place on speed dial if a food emergency had happened.) This recipe seemed easy enough but a souffle is a very risky dish because its cooking without the safety net. I had this fear that I had overbeaten the egg whites & once I had taken the souffle out of the oven it would deflate like a sad cake. LOL, it never happened because thankfully I did my food homework: studied the recipe back and forth, watched the episode and prepped myself enough time to prepare this dish. Timing is key to this dish, once the souffle has been fully cooked...serve immediately. Also, beat the egg whites until stiff but not dry. They shouldn't slide out if the bowl is turned upside down, but the foam shouldn't crack or look curdled either. Good luck!



Blue Cheese Souffle
Adapted from Ina Garten
Ingredients:
3 tablespoons unsalted butter, plus extra for greasing the dish
1/4 cup finely grated Parmesan, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
Kosher salt and freshly ground black pepper
Pinch cayenne pepper
Pinch nutmeg
4 extra-large egg yolks, at room temperature
3 ounces good Roquefort cheese, chopped
5 extra-large egg whites, at room temperature
1/8 teaspoon cream of tartar
Directions:
1. Preheat the oven to 400 degrees F. Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.
2. Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
3. Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.
4. Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
5. Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

Review: Wow, this was such a delightful meal. Becky & I couldn't stop oohing and ahhing about it. I thought the Roquefort Blue Cheese would be overpowering, but it was rich and velvety and perfect for the souffle. I paired it with a simple bacon spinach salad (spinach, candied pecans, dried cranberries, grated parmesan cheese, crunchy maple bacon pieces, and a drizzle of olive oil & balsamic vinegar)....it was heaven on a plate. We enjoyed our meal with a great bottle of red table wine, Menage a Trois. (It's funny for it's name, but goes well with any meal, too.) I can't wait to make this again with my other favorite cheeses: gouda, fontina, gruyere, and extra sharp wisconsin cheddar cheese. Thanks Becky for coming over for dinner!

Company Pot Roast

As far back that I can remember, my mom cooked mainly Filipino dishes for us. The smells of vinegar and garlic would linger in the house, and you would know that it was chicken adobo night. I wouldn't trade any of my childhood memories of food, I loved everything that my mom made for us. She always made sure we had something good to eat. There were rare occasions that she would make something out of the box for her, she never really liked to go outside her comfort box. (We would have spaghetti with hot dogs, who does that?) That's where I'm different from my mom, she cooked one genre of cooking, I like them all. Lately, I've been focusing on American comfort food, and I'm like a kid at a candy store! It's been exciting and adventurous to taste different cultures of food.

I came across Ina Garten's Pot Roast while watching one of her many loved episodes of Barefoot Contessa. I've been in love with using my dutch oven since the cold weather has slowly appeared in SoCal. This is an easy recipe to follow, and most of the ingredients were easy to find at my farmers market. This was my first opportunity to use leeks and knew that they would resemble a huge green onion with lots of sand. (Be careful and clean them well under running water). This is a great pot roast recipe, and my first try at it....this is a dish worth making.


Company Pot Roast
Adapted from Ina Garten
Ingredients:
(4 pound) prime boneless beef chuck roast
Kosher salt and freshly ground black pepper
All-purpose flour
Good olive oil
2 cups chopped carrots (3 carrots)
2 cups chopped yellow onions
2 cups chopped celery
2 cups chopped leeks, white and light green parts
5 large garlic cloves, peeled and crushed
1.5 cups good red wine, Cabernet
2 tablespoons brandy
1 (28-ounce) can whole plum tomatoes in puree
1 cup chicken stock, preferably homemade
1 chicken bouillon cube
3 branches fresh thyme
2 branches fresh rosemary
1 tablespoon unsalted butter, at room temperature

Directions
1. Preheat the oven to 325 degrees F.
2. Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
3. Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and brandy and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.
4. Remove the roast to a cutting board. Skim off as much fat as possible from the sauce. Remove the meat from the dutch oven and using a hand processor puree half of the sauce until smooth. (I liked my chunky, so puree at your discretion). Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Slice the meat and serve warm with the sauce spooned over it.

Review: Honestly, the best meal that I have made recently. The hubs said it should be put in my top ten list, and that it was better than my Pumpkin Beer Braised Ribs. I really had no expectations for this dish, because we have never had pot roast before. The meat was really tender from the slow roasting, and the flavors from leeks, onions, carrots and red wine were mighty tasty. The entire house was infused with the sweet smells of pot roast, a very intoxicating smell of rosemary and thyme. Thyme, I love you - you are my new favorite herb. You add so much to the dish. I didn't waste the gravy on this either, I saved it for a mashed potatoes and gravy kinda day.

Easy French Apple Tart

Seriously, this was an easy treat for the hubby & I. I knew that after eating fish & veggies that he would want something delicious and sweet for the perfect ending. Apple pie is his favorite dessert, and I knew this would be a comparable for him. I cheated by not making the pastry dough, but come on now, I was exhausted after preparing the first 2 components of the meal. Besides, I only wanted 2 servings of this dish because this dessert is best to serve fresh and warm. My grocery store sells them in the perfect 10 x 10 sheets, too. So less work for me, yeah! I loved the mixture of the apricot jam & rich cuban rum that was drizzled over the tart was heavenly.



French Apple Tart
Adapted from Ina Garten
Ingredients:
Puff Pastry sheets
or use Ina's recipe
For the apples:
2 Granny Smith apples
1/4 cup sugar
2 tablespoons (1/4 stick) cold unsalted butter, small diced
1/4 cup apricot jelly
1 tablespoons Rum

Directions:
1. Remove the pastry sheets and thaw as directed.
2. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
3. Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
4. Bake for 25 minutes or until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the rum and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

Review: What an easy and sweet little treat. We both had the tart with a large glass of my favorite milk. What a perfect "Ina Garten" day of food.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

My new favorite vegetable is Butternut Squash. Maybe because it's similar to taste to pumpkin, my other love of my life aside from my husband. I love you hubby! Recently, I made a butternut squash risotto and loved it. Also, I still have to make butternut squash soup - it's on my to-do list. I served this salad as a starter for our Parisan meal from Ina Garten. You really must try this salad, it's nutty, sweet & melts in your mouth. I had to substitute the arugula for mixed greens because it's too peppery for my tastebuds. There is plenty of dressing leftover from this, so you can always save it for later, too. I don't like my salads overly done with dressing.




Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Adapted from Ina Garten

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces mixed greens
1/2 cup candied walnuts halves
3/4 cup freshly grated Parmesan

Preparation:
1. Preheat the oven to 400 degrees F.
2. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5minutes.
3. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
4. Place the mixed greens in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Review: I love roasted butternut squash and the addition of the maple glaze on top is divine. My husband thought we were eating mango with our salad because it was so soft and sweet. Although this salad is perfect as is, add a little crispy crumbled bacon on top - for that extra oomph and ahhh for a perfect lunchtime meal. You deserve it.

Easy Sole Meuniere

Can you tell that I've been on an Ina Garten cooking kick lately? Her show, Barefoot Contessa, on the Foodnetwork is permanently saved on my DVR. I've watched every one of them once or twice or more....Out of all the chefs seen on Foodnetwork, I relate the most to Ina Garten. Her approach to food has alot of classic & modern dishes that are very down-to-earth, elegant and always a crowd pleaser - which is everything that I love in cooking and entertaining. This episode from Easy French had me drooling and dreaming of these dishes, and I was super excited to prepare our Parisian adventure at home!


Easy Sole Meuniere
Adapted from Ina Garten
Ingredients:
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 fresh sole fillets, 3 to 4 ounces each
6 tablespoons unsalted butter
1 teaspoon grated lemon zest
6 tablespoons freshly squeezed lemon juice (3 lemons)
1 tablespoon minced fresh parsley

Preparation:
1. Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready.
2. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
3. Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. (It's a tricky flip, so make sure to grab the entire fish or it will break)While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish fillets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

Review: I loved this recipe because it was so simple and delicious. The sole just melts in your mouth from the butter and the tartness of the lemon is not overwhelming. I hate when you only taste the lemon and nothing else, but try to use meyer lemons if you can. Also, I was kinda leery about serving my non-eating fish husband this meal, but he was a trooper and ate it. Well, he ate one fillet. He's still not a fish eater, but he still enjoyed it. It's a rich, balanced and healthy meal, it was as if I was dining in a little cafe in Paris!

Cream of Fresh Tomato Soup

Oh fall, I love you. I love you because of the flavors, falling of the leaves, pumpkin spice lattes and the wonderful filling comfort food. Soup is one of those meals that I love during cold nights. However, in SoCal...that's in my sweet dreams. We are still pushing 90 degree days, and fall weather won't really happen till maybe later this month. One of my favorite soups to enjoy is tomato soup with a grilled cheese. I feel like a little kid whenever I have it, I like to dunk my grilled cheese in my soup...it's just heavenly. This soup from Ina Garten is a great way to use up those tomatoes from your garden, and basil, too. I love the simplicity of this soup and the flavors really come together. It's best paired with some crackers or my favorite grilled cheese with prosciutto.

Cream of Fresh Tomato Soup
Adapted from Ina Garten

Ingredients:
3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, peeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
1 teaspoon fresh thyme, chopped
3 cups chicken stock
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream

Directions
1. Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, thyme chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
2. Add the cream to the soup and use a hand blender and mix until smooth. Reheat the soup over low heat just until hot and serve with julienned basil leaves.

Review: This soup is excellent, rich, creamy and I loved it. Secret is make your own stock, it doesn't taste the same when you use store bought or those chicken broth. Thanks Ina!

Butternut Squash Risotto

I've been making risotto ever since I saw Gordon Ramsey yell out "Get out of my kitchen, ya donkey!" This hilarious catchphrase is stuck in my head because the knuckleheads aka wanna-be chefs would always have to cook this dish for dinner. I'm not afraid to make risotto, but maybe I'm afraid to cook for Gordon Ramsey. I've been itching to make a new risotto, and I came across Ina Garten's. I'll admit that I'm slowly becoming a mad fan for her because all of the recipes that I've previously made, are ALL pretty darn good. I've never eaten butternut squash or cooked with it, too. So I liked the adventure of a new ingredient.

However, my biggest problem with this dish was finding butternut squash. I've seen it at TJ's in a bag, all cut and ready to cook. But I didn't want to cheat the recipe either. I searched high and low at my farmers market for this darn butternut squash, and the only thing I knew about it was it was orange. I looked at the squash area, and it was nowhere to be found. I scanned the area one more time, and I found it...and laughed. It had a little sticker of "butternut squash" placed on the bottom of it. My husband & I giggled like school kids because the squash looked so phallic! OMG, it was hilarious. Whatever, this crazy vegetable with the identity of a men's private part. haha. Moving on with my dish, the hardest part truly was cutting the butternut squash. I googled on how to do it, and found this perfect demo.


Butternut Squash Risotto
Adapted from Barefoot Contessa

Ingredients:
1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups of vegetable stock
6 tablespoons (3/4 stick) unsalted butter
8 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan

Preparation:
Directions
1. Preheat the oven to 400 degrees F.
2. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
3. Meanwhile, heat the vegetable stock in a small covered saucepan. Leave it on low heat to simmer.
4. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned.
5. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total.
6. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.

Review: I followed the recipe with a couple adjustments, added extra pancetta & used homemade vegetable stock. I couldn't stop eating the roasted butternut squash by itself either. I was pleasantly surprised by the sweetness of the squash, too. Absolutely wonderful risotto and one I'll be making again. YUM, thanks again Ina!

Herb-Roasted Onions

I know eating onions sounds like a crazy side dish, but there are so many health benefits to onions. Onions have anti-bacterial, anti-inflammatory, and anti-allergic actions, which could be why they are the starting point of choice for the cuisine of so many cultures around the world. I hate the way onions smell on your breath after a meal...this does not give you that stinky after breathe. This is such a quick and easy side dish that you would really fall in love with eating onions. The only ingredient that I had substituted on this was the Dijon mustard, because I love honey Dijon mustard more...it brings that extra sweetness and bite that I love from mustard. I highly recommend the Jack Daniel's Honey Dijon Mustard.

Herb-Roasted Onions
Adapted from Barefoot Contessa

Ingredients:
1 red onion
1 yellow onion
2 tablespoons freshly squeezed lemon juice
1 teaspoon Honey Dijon mustard
1 teaspoon minced garlic
1/2 tablespoon minced fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
1/2 tablespoon minced fresh parsley leaves

Directions
1. Preheat the oven to 400 degrees F.
2. Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
3. For the dressing, combine the lemon juice, honey mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
4. With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.

Review: The onions caramelized beautifully in my oven, and the wonderful aroma filled my kitchen. Any recipe that lets me use herbs from my garden is definitely a keeper, too. I love how the vinaigrette & thyme brings this dish together with the chicken piccata, too. The entire meal was full of flavor and easy comfort food to enjoy!

Chicken Piccata

Lately, I've been watching alot of Barefoot Contessa shows and everything that Ina makes...I get inspired and crave her hearty and delicious meals. I recently saw this episode of It's Friday night again, and laughed about all the chicken dishes she makes for her husband - Jeffrey is a great taste tester and so is my husband. I loved the simplicity of this recipe, because most of the ingredients are staples in my pantry and garden. My husband was raving about the smell in the kitchen from the herb roasted onions that accompanied the dish, too.

Chicken Piccata
Adapted from Barefoot Contessa
Ingredients:
4 split (2 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 large eggs
1 tablespoon water
1 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine (I used a Sauvignon Blanc from TJs)
Sliced lemon, for serving

Directions:
1. Preheat the oven to 300 degrees F. Line a sheet pan with parchment paper.
2. Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
3. Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
4. Heat 2 tablespoons of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
5. For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Review: Loved this meal, and I used the extra chicken leftover for my salad the next day! The buttery lemon sauce that is drizzled on top of the chicken really highlights the crispy chicken. I served the chicken alongside the herb roasted onions & mashed potatoes. I can't wait to make this dish again.