Fresh, flavorful, uncomplicated and healthy. What’s not to love??
It’s always nice to find a new recipe that is different than anything else I make. To find one that we love which is also so easy to prepare is a huge bonus. The combination of fresh tomatoes, flavorful herbs and tangy balsamic vinegar over juicy chicken topped with a combination of Italian cheese is superb. Pair it with freshly baked ciabatta bread and an oaked Ox-Eye Vineyards Pinot Noir and it defies description.
1 lb. thin-cut boneless chicken breasts
1/4 cup EVOO
2 Tbls. balsamic vinegar
2 garlic cloves, finely minced
1 Tbls. Italian herb seasoning
1/2 tsp. salt
1/4 tsp. fresh ground pepper
1 pint diced cherry tomatoes
1/2 cup shredded Italian blend cheese
1/4 cup finely chopped fresh basil
Place chicken breasts in a large resealable plastic freezer bag. Combine the EVOO, balsamic vinegar, garlic, Italian herb seasoning, salt and pepper in a small bowl and whisk until combined. Pour HALF of the marinade over the chicken, reseal bag, and in the refrigerator to marinate for at least 2 hours. (Overnight is fine.)
Preheat your grill to medium high or about 350 degrees F. Combine remaining marinade with diced tomatoes; set aside. Transfer chicken from marinade onto grill surface and discard marinade. Grill chicken for 3-4 minutes per side or until cooked through. (It is also okay to fry them in a pan over medium heat.) Transfer the chicken to a serving plate and sprinkle with shredded cheese. Spoon bruschetta mixture over chicken and top with basil; serve immediately.
The Ciabatta Bread is mixed in a bread machine on the Dough Cycle and then baked in the oven. I honestly could make a meal out of just it dipped in a high quality Extra Virgin Olive Oil seasoned with real grated Parmesan cheese and some fresh ground pepper. The dough is very sticky. Don’t give into the temptation to add more flour. Treat it gingerly to keep from bursting all the lovely air bubbles that form. It makes two loaves. If you don’t need both immediately, double bag one and stick it in the freezer. Thaw it at room temperature for several hours. It was pretty darn close to fresh baked.
Found this on Rachael Ray’s website. I made a few tweaks. She called for cod pieces, but I used flounder fillets. I also used African blue basil from my herb garden instead of traditional basil, and I cut back on the olive oil.
Fish with Eggplant, Tomatoes & Basil
Extra Virgin Olive Oil
5 cloves garlic, chopped
1 pint cherry tomatoes, halved
Salt and pepper
1 eggplant (1 lb.), trimmed and cut into 12 round slices (about 1/2 inch thick)
1 pound flounder fillets
1/3 cup shredded fresh basil
Preheat the broiler. In a skillet, heat 1 tbsp. EVOO over medium heat. Add the garlic and cook until golden, about 2 minutes; using a slotted spoon, transfer to a small bowl. Add the halved tomatoes to the pan; season with salt and pepper. Cook, undisturbed, until tender on one side, about 5 minutes. Stir and continue to cook, stirring occasionally, for about 5 minutes.
Line a baking sheet with foil; place the eggplant slices on the baking sheet in a single layer. Mist the eggplant on both sides with olive oil; season with salt and pepper. Broil, turning once, until tender and browned, about 8 minutes.
Spoon the tomatoes on top of the eggplant and cover with the fish. Broil until the fish is just cooked through, about 5 minutes. Using a wide spatula, transfer to plates. Top with the basil and garlic.
These are a nice change from traditional tacos. Baking them in the oven adds a different dimension to the overall taste. It also helps soften the hard shells, which makes them easier to eat. Sometimes, I place the filling in a crock-pot and used it to assemble traditional tacos later. This approach works well for having supper ready within minutes of walking in the door or when taking something to a potluck meal. It’s especially popular with the kids.
Beef and Bean Oven Tacos
1 lb lean ground beef
1 small onion, finely diced
1 (15 oz) can black beans, drained and rinsed
2 tablespoons taco seasoning
1 (15 oz) can petite diced tomatoes, drained
1 (15 ounce) can corn, drained (optional)
8-10 taco shells
1 cup shredded cheese
Preheat the oven to 350°F.
Brown the lean ground beef with the chopped onion. Drain well, if needed. Stir in the black beans, taco seasoning, petite diced tomatoes and corn. Let simmer for 5 minutes.
Line up the taco shells in a 7×11-inch baking dish that has been lined with foil. (Easy clean up!)
Spoon meat mixture into the taco shells. Top with cheese. Bake in the preheated oven for 10 minutes.
Serve with any or all additional toppings: shredded lettuce, salsa, sour cream, avocado chunks or guacamole.
True comfort food!! So easy to make and the taste is sublime! Plus, if you are careful with the amount of olive oil and use the turkey sweet Italian sausage instead of pork, it is a comfort-food dish you can indulge in without any guilt!
Using red potatoes versions white or yellow versions cuts down on the roasting time. Make sure to cut your peppers and onions into big chunks or they overcook.
The foil-lined pan makes for super easy clean up as well. I prefer non-stick foil to make sure the potatoes are easy to stir while baking. Leftovers can be made into an easy soup or used as pizza toppings.
Roasted Italian Sausage and Potatoes with peppers and onions
red potatoes, cut into 1 inch chunks
red bell pepper(s), cleaned, and cut into 1 inch pieces
sweet onion(s), peeled and cut into 1 inch chunks
1 lb sweet Italian turkey sausage
Preheat oven to 425.
Spread the vegetables in a single layer on a large foil-lined cookie sheet. (There should be space between the pieces or they won’t brown.)
Spray lightly with the olive oil and stir to coat. Place sausages on top of vegetables.
Roast for 45-60 minutes, stirring once or twice. Bake until potatoes pierce easily with a fork and the sausages are browned. Serve hot.