I love my herb garden! Every year I look forward to the convenience of simply waddling out to the yard and plucking the start of something delicious.
The Boneless skinless chicken breast (BSCB), a cooks delight or worst nightmare? For much of my cooking life they’ve been a disappointment. Rubbery and dry. Gross. Happily, I think I’ve cracked the code.
2-4 Boneless skinless chicken breasts
2 tablespoons Olive Oli
Salt and Peper
2 tablespoons Unsalted Butter
2 tablespoons Fresh Tarragon Leaves
1/4 cup White Wine
1/2 cup Heavy Cream
Rinse and pat dry the chicken. Rub on the olive oil and season with salt and pepper.
Heat a saute pan to medium high and add the butter.
Place the chicken in the pan. Allow the breast to brown for a few minutes then place the lid on the pan to cover.
Allow to cook for 5-7 minutes.
Flip the breast to the other side and place the lid back on the pan.
Allow to cook for another 5-7 minutes.
Check the temperature in the center of the thickest part of the meat with a digital thermometer. It should read 160-165 degrees.
If not, place the lid back on the pan and allow the chicken to cook for 3-5 minutes more.
Check the temp again.
When cooked, wrap the chicken in foil and set aside to rest while you get on with the sauce.
Whisk the white wine into the (now) browned butter and chicken drippings in the pan. Reduce by half; about 5 minutes.
Add the tarragon leaves and then whisk in the cream.
Reduce the sauce until slightly thickened.
Add back in the chicken and turn to coat in the sauce.
Serve with a crusty loaf of bread.
Excited to dive into these! I’ve been saving them for my vacation.
Palo-mita Pal-o-mi-tah (practice the name a few times, I had to!) The more you have the easier it is to say. That said, you can make this with or with out the tequila.
2 oz. Tequila
Juice of half a Lemon
1/4 Grapefruit (muddled)
5 Basil leaves
1 tablespoon Agave Nectar
3 oz. Sparkling Water
Garnish: Grapefruit slice & sprig of Basil
Fill a glass with crushed ice and set aside
Add the grapefruit quarter and basil to a mixing glass or the base of a shaker and muddle.
Add the agave and lemon juice.
Add the tequila.
Add 6-7 ice cubes and shake until very cold.
Strain into your glass of crushed ice and top it off with the sparkling water.
Garnish and enjoy!
Do you Julibox?
Three styles spring to mind on the subject of what to wear at a summer wedding. I base most of my decision on the time of day and the formality of the event. Also, are you invited to the reception as well as the ceremony?
Above are three choices based on all those considerations. Look A is a simple wrap dress and wedges, a great all purpose look that can be dressed up or down. Look B is a more upscale and fun look for an afternoon affair or garden ceremony. And finally, Look C is the formal evening, va-va-voom!, party all night long, look.
We had this as an accompaniment to grilled chicken, but I think it would be lovely just by its self for lunch.
Peanut Noodle Salad
1 package Linguine pasta
3 Green Onions
2 cups Mung Bean Sprouts (fresh or canned)
1/2 to 1 Cup Thai Peanut Sauce (jarred or your favorite recipe)
1 cup Cilantro leaves
1/2 cup chopped Peanuts
Cook the pasta according to the packages instructions, drain and rinse with cold water, then set aside.
Peel and grate the carrots on the large side of a box grater. Slice the green onion finely.
Whether using fresh or canned bean sprouts, rinse them thoroughly, then pat them dry or run them through a salad spinner.
Pluck off just the leaves of a bunch of cilantro to make a loosely packed cup.
In a large bowl toss all of the above ingredients gently until well combined.
Add the peanut sauce. Start with 1/2 cup and add more if you’d like.
Top the salad with the chopped peanuts.
This has been my favorite lunch lately. It’s so nice and cool and fresh! It’s also one of those recipes that can be sized up or down according to how many people you need to feed.
Watermelon & Feta Salad
2 cups Watermelon (large dice)
1/2 cup crumbled Feta Cheese
5 julienned Mint leaves
1 cup torn Arugula lettuce
1 tablespoon Red Wine Vinegar
1 tablespoon Olive Oil
A few Kalamatta Olives
Place all the ingredients into a large bowl and gently toss together. Serve very cold.