Ingredient: Fresh rosemary

Chicken with Cherries

Chicken with Cherries
Print Recipe
A healthy one pan meal that combines whole grains, chicken, fresh cherries, and grape tomatoes.
Servings
2
Servings
2
Chicken with Cherries
Print Recipe
A healthy one pan meal that combines whole grains, chicken, fresh cherries, and grape tomatoes.
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Cut the chicken into bite size pieces. Heat the olive oil in a large fry pan. Add the chicken in a single layer and cook tossing occasionally until the chicken is cooked through and nicely browned. Remove the chicken from the pan, but leave the drippings.
  2. Add the onions and garlic to the pan and cook until they begin to soften and are fragrant.
  3. Add the Quinoa & Brown Rice Blend to the pan. Stir in the chicken stock and simmer for 5 minutes.
  4. Add the rosemary and balsamic reduction. (To make the balsamic reduction heat 1 cup of balsamic vinegar to boil. reduce the heat to simmer and continue to cook until reduced by half.)
  5. Return the chicken and any accumulated juices to the pan. Cook for 2-3 minutes until heated through.
  6. Stir in the cherries and grape tomatoes and cook for another couple of minutes until everything is heated through.
  7. Serve topped with the goat cheese.
Share this Recipe
Powered byWP Ultimate Recipe

Mini Gourmet Tomato Bruschetta

Mini Gourmet Tomato Bruschetta
Print Recipe
Mini Gourmet Tomato Bruschetta
Print Recipe
Ingredients
Servings:
Instructions
  1. Cut the tomatoes into small bite size pieces and put into a medium sized bowl.
  2. Add the shallots and herbs and toss to mix.
  3. Put vinegar, oil, and agave (sugar) in a jar with a tight fitting lid. Shake to blend completely. Pour over the tomatoes and herbs and toss to blend.
  4. Add salt and pepper to taste. Toss again. Refrigerate for at least 4 hours or overnight. Serve on crostini.
Share this Recipe
Powered byWP Ultimate Recipe

Marinated Asparagus

Marinated Asparagus
Print Recipe
Marinated Asparagus
Print Recipe
Ingredients
Servings:
Instructions
  1. Bring a large pot of salted water to a boil. Add the asparagus and boil for two minutes. Remove from pan and immediately put into a bowl of ice water. Drain and allow to dry on papaer towels.
  2. Place the asparagus, lemon zest, rosemary, and peppercorns into a zip top bag.
  3. Mix the remaining ingredients together and pour over the ingredients in the bag. Seal tightly and turn several times to distribute the dressing.
  4. Refrigerate at least overnight and up to two days. Serve as part of a relish tray, in a salad or as a side dish.
Share this Recipe
Powered byWP Ultimate Recipe

Tuscan Bean Dip

Tuscan Bean Dip
Print Recipe
Quick easy and oh so yummy.
Servings
6
Cook Time
15 minutes
Servings
6
Cook Time
15 minutes
Tuscan Bean Dip
Print Recipe
Quick easy and oh so yummy.
Servings
6
Cook Time
15 minutes
Servings
6
Cook Time
15 minutes
Ingredients
Servings:
Instructions
  1. Combine oil and smashed garlic cloves in a small pan.. Heat for 2 minutes or so over low heat until garlic just becomes fragrent. Remove from heat and allow to cool.
  2. Put all of the ingredients in a food processor. Pulse until mixture is coarsley chopped. Scrape down bowl and process until fairly smooth or the texture you want.
  3. Serve with crudites, chips or crostini
Share this Recipe
Powered byWP Ultimate Recipe

Spicy Garlic & Herb Bread Baked in a Pot

Spicy Garlic & Herb Bread Baked in a Pot
Print Recipe
Bread baked in a pot...Imagine that.
Servings Prep Time
1 Loaf 80 minutes
Cook Time
40 minutes
Servings Prep Time
1 Loaf 80 minutes
Cook Time
40 minutes
Spicy Garlic & Herb Bread Baked in a Pot
Print Recipe
Bread baked in a pot...Imagine that.
Servings Prep Time
1 Loaf 80 minutes
Cook Time
40 minutes
Servings Prep Time
1 Loaf 80 minutes
Cook Time
40 minutes
Ingredients
Servings: Loaf
Instructions
  1. Sprinkle yeast over warm water, add the pinch of sugar and stir gently. Allow the mixture to rest and foam for about 5 minutes.
  2. Melt the butter in a saucepan. Remove from heat and add the herbs, pepper flakes and garlic. Set Aside.
  3. Put flour in a large bowl. Add salt, pepper,yeast mixture, and butter mixture. If you have a stand mixer: Fit it with the dough hook and stir at low speed 10 - 12 minutes until dough cleans the sides of the bowl. If you do not have a stand mixer: Mix ingredients in bowl until combined. Turn onto floured surface and knead by hand about 15 minutes. Whichever method you use the dough should be smooth, supple yet firm.
  4. Place the dough in a large oiled bowl, turning to coat dough. Cover with plastic wrap and allow to rest in a warm place until doubled in bulk, Approximately 1 hour.
  5. When doubled in size, place on a floured surface and knead by hand about 2 minutes. Form into a "Boule" shape (flat bottom rounded ball). Preheat oven to 450 degrees.
  6. In a large Dutch Oven or Heavy Soup Pot, add 2 Tablespoons of Olive Oil to coat the bottom. Put the dough ball in the pan. Cut a fairly deep cross in the top using a sharp thin bladed knife. Drizzle with 2 -3 more Tablespoons of olive oil on top of dough. Sprinkle generously with Coarse Sea Salt and Red Pepper Flakes.
  7. Cover with a tight fitting lid and bake for 30 minutes. Reduce oven heat to 400 degrees, remove the lid and bake for an additional 15 - 20 minutes. Remove from oven and allow to cool until it can be easily removed for the pot. Bread can be served warm or cool and will keep up to 3 days if wrapped tightly. Provided it lasts that long!
Share this Recipe
Powered byWP Ultimate Recipe