• Recipe of the Month: August

    Juicy Grilled Caprese Chicken

    Adapted from www.butterbeready.com

    Cook Time: 20 min

    Total Time: 45 minutes

    Yield: 4

     

    grilled caprese chicken on white platter

     

    Ingredients

    • 2.5 pounds chicken breasts
    • ½ cup Italian dressing
    • 1/3 cup Garlic dip
    • 1 Tbsp Italian Seasoning
    • Salt and pepper to taste
    • 8 oz sliced fresh mozzarella – about 2 per chicken breast
    • ¼ cup basil pesto, divided
    • Balsamic Vinegar glaze, for drizzling
    • Fresh Basil for garnish optional

    For Marinated Tomatoes:

    • 12 oz cherry tomatoes, halved
    • ¼ cup olive oil
    • 2 Tbsp. red wine vinegar
    • 1 tsp garlic paste or powder
    • 1 tsp salt
    • 1 tsp dried parsley
    • 1 tsp dried basil

    Directions

    1. Prep chicken. Pat chicken dry. Lay breast on cutting board and pound to an even thickness, about ½-inch thick. Place the chicken in a shallow baking dish or large plastic bag and set aside.
    2. Marinate Chicken. Add Italian dressing, garlic dip, Italian seasoning and salt/pepper to the chicken, making sure chicken is fully coated. Refrigerate for at least 6 hours or overnight.
    3. Marinate Tomatoes. Add ingredients for marinade to bowl and mix well. Add tomatoes and fully coat. Refrigerate for 60 minutes or until ready to add to grilled chicken.
    4. Grill chicken: Preheat grill to 400° F. Shake off excess marinade and add chicken breast to grates. Grill with closed lid for 5-7 minutes per side or until the internal temperature reaches 165°F.
    5. Add mozzarella. While chicken is still on grill, place mozzarella on chicken. Close lid and continue cooking until cheese is melted, 1-2 minutes. Transfer to serving platter.
    6. Add pesto. Spread 1 tablespoon of pesto over the top of each chicken breast. Spoon marinated cherry tomatoes over chicken, followed by a drizzle of balsamic vinegar glaze over the chicken to finish.
    7. Garnish with basil and Enjoy!

  • Recipe of the Month: June

    Best-Ever Skillet Peach Cobbler

    From www.butterbeready.com

    Prep Time: 10 min

    Cook Time: 40 minutes

    Yield: 6

    Ingredients

    For the filling:

    • 2 lbs sliced peaches – can be fresh or frozen
    • ¼ cup unsalted butter, cubed
    • ½ cup packed light brown sugar
    • 2 tsp vanilla extract
    • ½ tsp ground cinnamon
    • ½ tsp ground nutmeg
    • ¼ tsp ground cardamon
    • ¼ tsp salt
    • 1 Tbsp. cornstarch
    • Vanilla ice cream for serving and fresh mint leaves for garnish – optional

    For the biscuit topping:

    • 1 cup self-rising flour
    • ½ cup fine yellow cornmeal
    • 2 Tbsp granulated sugar
    • 1 cup buttermilk
    • ½ cup salted butter, melted

    Directions

    For the filling:

    1. Preheat oven to 400°F.
    2. In large cast iron skillet add peaches and place over medium heat. Let peaches cook, tossing them every so often, until they begin to soften and release their juices, 7-10 minutes.
    3. Add cubed butter into skillet and continue cooking, stirring often, until butter has melted, 2-3 minutes.
    4. Add brown sugar, vanilla, cinnamon, nutmeg, cardamom and salt. Stir all ingredients well to fully combine and continue cooking until sugar has dissolved and peach mixture thickens, about 3-4 minutes.
    5. In small bowl, combine cornstarch and 1 Tbsp water, mix well creating a slurry. Pour slurry mixture into skillet and toss well to combine with peach filling. Once well combined, remove skillet from heat and set aside.

    For Biscuit Topping:

    1. In medium bowl, whisk together flour, cornmeal, and sugar. Add buttermilk and melted butter and stir until combined. It will be thick.
    2. Use a large spoon and dollop biscuit batter over the surface of the skillet peach filling.
    3. Place skillet on top of large baking sheet in case it bubbles over and place into oven to back for 30 minutes or until biscuit topping is golden brown and cobbler edges are bubbly.
    4. Let cool for 10 minutes. Serve warm with ice cream and fresh mint. Enjoy.

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    Recipe of the Month: May

    Mediterranean Chickpea Salad from littlesunnykitchen.com

     

    Ingredients

    2 (15oz) cans chickpeas, drained

    ½ red onion, diced

    1 medium cucumber, diced

    ½ cup feta cheese, crumbled

    8 oz cherry tomatoes

    ¼ cup chopped fresh parsley, chopped

    For the Dressing

    3 Tbsp olive oil

    2 Tbsp lemon juice

    2 garlic cloves, crushed

    ½ tsp dried oregano

    ½ tsp dried basil

    1 tsp salt

    ¼ tsp ground black pepper

    Directions

                        1. Make the dressing. In a small bowl, mix lemon juice, olive oil, garlic, oregano, basil, salt, and pepper. Set aside.

                        2. Add all vegetables, chickpeas, and ½ feta cheese and dressing to a bowl. Mix well.

                        3. Garnish with the rest of the cheese and refrigerate 1-2 hours for flavor to develop. Serve and enjoy.