Wednesday, March 7, 2012

Feta Chicken

Looking for a quick weeknight meal?  This Chicken with Feta sauce comes together in no time! Enjoy!  

Herb Crusted Chicken w/ Feta Sauce
From Cooking Light Fresh fast Food - Weeknight Meals

  • 2/3 cup panko (Japanese breadcrumbs)
  • 2 tablespoons Italian seasoning
  • (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper 
  • 4 teaspoons olive oil 
  • 6 tablespoons Feta Sauce

    1. Combine panko and Italian seasoning in a shallow bowl. Sprinkle chicken with salt and pepper; dredge in panko mixture.
    2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until browned. Turn chicken over; reduce heat to medium, and cook 5 minutes or until done. Place 1 chicken breast half on each of 4 plates, and spoon 1 1/2 tablespoons Feta Sauce over each serving.

    3. Feta Sauce
    4. lemon 
    5. 1 tablespoon chopped fresh mint or parsley
    6. 4 teaspoons extra-virgin olive oil
    7. Dash of black pepper
    8. (3.5-ounce) package reduced-fat feta cheese

    9. Grate rind and squeeze juice from lemon to measure 1/2 teaspoon and 2 tablespoons, respectively. Combine rind, juice, mint, oil, and pepper in a small bowl, stirring with a whisk. Add cheese, stirring with a whisk.

Friday, March 2, 2012

Jalapeno-Jack Grits

The past couple of weeks have been quite a blur.  We lost my beautiful grandma on Feb 20th.  She was the heart of our family and I have a hard time imagining my world with out her smiling face.  As far back as I can remember are memories of grandma and I in her kitchen.  Me sitting on the stool watching her at the stove.  As I grew older, me standing beside her learning some of her signature dishes.  Cooking has always been a huge part of me, and she is one of the reasons why.

I meant to post this recipe right after Valentine's Day, but it seems so fitting to share it now.  Grandma, a true Southern Belle, introduced me to Grits when I was was just a little girl.  We called it "Georgia Ice Cream".  It was often a part of our breakfast routine.  While these grits are a little different from our regular breakfast ones, thay are outstanding.  Don't be afraid of the Jalepeno, they aren't really spicy at all.  But oh so flavorful.  Enjoy!

Jalapeño-Jack Grits
Adapted from Epicurious
1/2 Tbls Butter
1/2 Tbls Olive Oil
1 small yellow onion, chopped (or 1/2 large onion)
1 red bell pepper, cut into 1-inch strips (about 1 1/2 cups)
1 yellow bell pepper, cut into 1-inch strips (about 1 1/2 cups)
1 tablespoon minced seeded jalapeño chili
1 garlic clove, minced
3 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
1 cup quick-cooking grits
1 1/2 cups grated hot pepper Monterey Jack cheese (about 6 ounces)

Heat butter & olive oil in heavy medium skillet over medium-high heat. Add onion, peppers, jalapeño, and garlic; sauté until peppers are tender, about 5 minutes.

Bring stock and cream to boil in heavy large saucepan. Add grits in thin stream, whisking constantly. Whisk until grits are cooked and mixture thickens, about 6 minutes. Add sautéed pepper mixture and cheese; stir until cheese melts. Season with salt and pepper.

Note: Always use care when handling jalepenos (and other hot peppers). The white membrane that the seeds are attached to packs the heat.  I usually cut this part out when I remove the seeds.  I always protect my hands when doing this.  A finger in the eye after touching one of these bad boys is NO fun!