Today is my dad’s birthday. Happy Birthday Dad! We aren’t typically big birthday “celebrators” in my family. However, I noticed that, along with my esteemed Father’s birthday, it was also National Strawberry rhubarb pie day (shared with Donald Duck Day, … Continue reading
This past year, we have started doing “Family Dinner” each week, something Leah explained in detail before revealing her delicious dark chocolate and coconut cookie recipe.
So my first time through, I made my go-to dish, the already-covered Penne a la Vodka. There are a few other dishes in my arsenal, but nothing that would be easy to serve to 7-8 people. So I started digging.
I wanted something that would stand up to all the outstanding food everyone else has made, but was also easy enough for me to make after my once-every-other-week chemistry lab. (I promise I washed my hands afterward!) I settled on my mother’s chicken with goat cheese, toasted almonds, and roasted peppers. Honestly, I don’t care for peppers with this dish and I picked them off as a child so when it came my turn to cook, I didn’t include them. I’ve kept them in the recipe for anyone who might like them.
Chicken with Goat Cheese
1 bell pepper
4 oz. goat cheese, cut into 8 slices
Toasted sliced almonds
4 boneless, skinless chicken breasts, pounded to even thickness
¼ cup plus 2 Tbsp. olive oil
2 Tbsp. chopped shallots
1 tsp. garlic
½ cup white wine
2 tsp. chopped fresh rosemary or ½ tsp. dried, crumbled
½ cup unsalted butter, cut into pieces
Toast almonds: place in heavy ungreased pan over medium heat and stir until lightly browned.
Place chicken breast(s) between two sheets of plastic wrap and pound to an even thickness. Sprinkle with salt, pepper and garlic powder to taste.
Preheat broiler. Arrange pepper on baking sheet and broil until skin blackens. Place in a plastic bag and let stand for 10 minutes. Remove, peel peppers and cut into strips.
Preheat oven to 350 degrees. Put 2 Tbsp. olive oil in fry pan and cook chicken just until cooked through, about 4 minutes a side. Transfer chicken to a foil covered baking sheet.
Top with pepper strips, cheese rounds and toasted almond slices. Bake chicken just until cheese is heated through, about 5 minutes. Transfer to plates.
Meanwhile, heat remaining ¼ cup olive oil in the fry pan over high heat. Add shallots and garlic and sauté 30 seconds. Add wine and rosemary and boil until reduced by half, about 3 minutes. Gradually whisk in butter. Season to taste with salt and pepper.
Spoon sauce over chicken and serve.
I love something about every season. It is finally trying to be Spring here in Waco. I love waking up in the mornings to the sounds of all kinds of birds chirping and happily moving around outside. It’s like the … Continue reading
I love my weekly dinner with friends. If you don’t do this with your group of friends, you should. It is a great time to sit around the table talking and laughing. We switch off who makes the entrée every … Continue reading
Ben is continuing his series of “cook to impress” recipes. This sounds delicious and perfect for any quick, but impressive, meal! I agree with his observation that salmon can be tricky. It is delicious, but its naturally pink color can cause doubt as to the fish’s “doneness,” especially for a casual cook. It is also a rich fish with a strong taste. Finding sides to pair it with can make a difference in the success of a meal with salmon as the star. I love Ben’s choice of Tilapia for this recipe. You guys enjoy!
So early on while Anna and I were discussing our favorite foods, she mentioned that she really loves fish – particularly salmon and tilapia. In my experience, salmon can be pretty tough to work with. Despite what my mother and others may say, I feel it can be unforgiving and I’ve never had much success. However, I’ve had quite a bit of success working with tilapia (and it’s cheap!)
So, the first time I made tilapia for Anna I went with one of my grandmother’s old standbys in her rainbow trout recipe, then made a few modifications of my own.
Panko Crusted Tilapia (serves 2)
2 Tilapia filets
Panko-style bread crumbs
Seasoning Salt (Once again, I put Tony’s on everything)
4 tablespoons butter
Pour panko crumbs onto plate and roll filet in them. I really press down to get the crumbs to stick to the fish. Once they’re coated in the crumbs, place them both in a properly sized baking pan. Add the seasoning salt on top of the filets to taste.
Melt the butter in a bowl, and then add lemon juice to taste. Pour the lemon butter over the filets in the pan, and then place the dill on top.
Bake the tilapia for 8-10 minutes or until it’s flaky when you cut into it.
I like to serve it alongside any kind of rice or couscous. (Yes, you can buy it from a box at the store. Not every single thing has to be from scratch in order for your lady to love it!)