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Fresh Basil and Dill Parmesan Chicken Salad with Avocado

Fresh Basil and Dill Parmesan Chicken Salad with Avocado

Fresh Basil and Dill Parmesan Chicken Salad with Avocado Recipe
American, Lunch, Chicken, Basil, Dill, Parmesan cheese, Avocado
Cooks in    Serves Serves 6 to 8
Ingredients
  • 6 Single Chicken Breasts- boneless and skinless
  • Extra-Virgin Olive Oil
  • 2 Cups Celery - finely chopped
  • 2 tsp. Grainy -Style Mustard
  • 1 Cup Regular Mayonnaise or Olive Oil Mayonnaise
  • 1/2 Cup Lemon Juice - freshly squeezed
  • 2/3 Cup Parmesan Cheese -finely grated
  • 1 Tbsp. Celery Seed
  • 1 tsp. Celery Salt
  • 1/2 Avocado - pitted and sliced into small chunks
  • 6 Fresh Basil Leaves - chiffonade (thin slices)
  • 3 Fresh Dill Sprigs - lightly chopped
  • Kosher Salt and Fresh Ground Black Pepper to taste
  • Optional Garnish:
  • Fresh Italian Parsley - finely chopped
  • Pecan Pieces - lightly toasted
Directions
  • Preheat the oven to 400 degrees.
  • Rinse the chicken and pat dry. Place on a clean cutting board and cover with plastic wrap. Using a meat mallet, pound the chicken breast out until around 1-inch thick.*
  • Season the chicken with kosher salt and fresh ground pepper and rub with the olive oil until very moist.
  • Place the meat on a sheet pan and place in the oven. Roast for 15 to 18 minutes or until juices run clear when pierced with the tip of a sharp knife in the thickest part.
  • Remove the meat from the oven and let cool slightly. Place the cooked chicken on a cutting board and cut into bite-size pieces.
  • Place the chicken in a large mixing bowl, and add all the ingredients, except the avocado, basil and dill, and mix well. Season the salad with kosher salt and fresh ground black pepper and slowly fold in the avocado, basil and dill.
  • The chicken salad should be chilled until ready to serve. To serve, arrange arugula or salad greens around the plate. Add the chicken salad in the center of the plate and garnish with Fresh dill, Fresh Italian Parsley and pecans (optional). Serve with a hearty bread or muffin. Also, sliced fruit would be a nice addition. Garnish with edible flowers, if available.
  • *The purpose is to flatten the meat for more even cooking.

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White Bean Hummus with Edamame, Arugula Pesto and Fresh Basil

White Bean Hummus with Edamame, Arugula Pesto and Fresh Basil

Appetizer, Mediterranean, Edamame, Cumin, Basil, Arugula, White bean, Lemon juice
Cooks in    Serves 3 Cups
Ingredients
  • 2 Garlic Cloves - minced
  • 1/2 tsp. Cumin - ground
  • 1/8 tsp. Red Pepper Flakes
  • 1/4 Cup Fresh Basil - lightly chopped
  • 15 oz. Can White Cannelini Beans - drained and rinsed
  • 1/3 Cup Tahini
  • 1/2 Cup Frozen Edamame - steamed and cooled
  • 1/4 Cup Arugula Pesto - see note
  • 1/2 Cup Olive Oil - extra virgin
  • 1/4 Cup Fresh Lemon Juice
  • 1/4 Cup Water - optional
  • Kosher Salt and Fresh Ground Black Pepper
Directions
  • In a food processor, add the garlic, cumin, red pepper flakes, fresh basil and the white beans and pulse until just blended.
  • Also, add the tahini, edamame and the arugula pesto and blend until all ingredients are thoroughly mixed.
  • Gradually add the olive oil until well blended and then add the lemon juice and kosher salt and black pepper to taste.
  • If the hummus is to thick, add more lemon juice. If still very thick, add a small amount of water until the correct consistency is reached.
  • Scrap mixture into a bowl and refrigerate until chilled and serve immediately with Honey Wheat Pita Chips (recipe to follow in next post.

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Lavender Shortbread Cookies

Lavender Shortbread Cookies

Dessert, Almond, Vanilla, Lavender, Shortbread
Cooks in    Serves 20 to 24 Cookies
Ingredients
  • 3/4 Lbs. Unsalted Butter - at room temperature
  • 1 C. Sugar
  • 1 tsp. Pure Vanilla Extract
  • 1 tsp. Pure Almond Extract
  • 3 1/2 C. All-Purpose Flour - unbleached
  • 1/4 tsp. Salt
  • 1/4 C. Dried Lavender Buds - crumbled
Directions
  • Preheat the oven to 350 degrees.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Add the lavender and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
  • Roll the dough 1/2 inch thick and cut into 2 1/2 inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.
  • Bake for 20 to 25 minutes, or until the edges begin to brown. The time can vary depending on your oven. Let cool slightly, remove the cookies and place on a sheet of parchment paper. Allow to cool to room temperature and serve.
  • Makes 20 to 24 cookies or more depending on the cutter that is used. I do like to use a round or a heart cutter.

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Chicken, White Bean and Roasted Poblano Chili

Chicken, White Bean and Roasted Poblano Chili

Dinner, Mexican, Chili, Chicken, Avocado, White beans, Poblanos, Cilantro
Cooks in    Serves 8 - 10 servings
Ingredients
  • 4 - Poblano Chiles
  • 3 Tbsp. Plus 2 tsp. olive oil -divided
  • 1 Medium to Large Yellow Onion - medium diced
  • 4 Garlic Cloves - minced
  • 2 Tbsp. Chili Powder
  • 1 Tbsp. Cumin - ground
  • 1 tsp. Fennel - dried
  • 2 tsp. Oregano - dried
  • 2 Tbsp. Apple Cider Vinegar
  • 2 - 32 oz. Box Chicken Broth - low sodium
  • 2 14 oz. Can Fire-Roasted Tomatoes
  • 2 Can Green Chili - diced
  • 3 Bay Leaves
  • 3 14 1/2 oz. Can Cannellini Beans - rinsed and drained
  • 6 Cups Chicken - cooked and shredded
  • 1/4 Cup Fresh Cilantro - chopped
  • Garnishes: avocado slices, diced roma tomatoes, cilantro, sour cream and toasted pumpkin seeds
Directions
  • Preheat oven to 500°.
  • Line a rimmed baking sheet with foil: add poblano chilies and coat with 2 teaspoons olive oil. Roast at 500° for 15 to 20 minutes or until peppers look blistered, turning several times. Remove and let cool enough to handle. Peel and remove seeds. Do not rinse. Chop peppers.
  • Heat the remaining 3 tablespoons oil in a large heavy saucepan or Dutch oven over medium heat; add onion. Reduce heat to low, and cook, stirring often, about 10 minutes or until onion is tender. Add the garlic, and cook, constantly, about 1 minute. Stir in the chili powder, cumin, fennel and oregano. Add the chopped poblanos and stir constantly for about 2 minutes.
  • Stir in the vinegar, chicken broth, tomatoes and green chilies. Bring to a low boil over medium-high hear, and reduce to low. Simmer, uncovered, about 30 minutes, stirring occasionally. Add the bay leaves, beans and chicken and simmer for about 10 to 15 more minutes.
  • Serve in a soup bowl and garnish with avocado, diced roma tomatoes, sour cream, cilantro and toasted pumpkin seeds.

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Brown Sugar Cookies

Brown Sugar Cookies

Christmas cookies
Cooks in    Serves Makes 30 -35 Cookies
Ingredients
  • 1/2 lb. butter (2 sticks) softened
  • 1 C. Dark brown Sugar
  • 1 Egg - yolk only
  • 1 tsp. Pure Vanilla Extract
  • 21/2 C. AP Flour - unbleached
  • Candied Cherries - red or green cut in half
Directions
  • Cream the butter and the sugar in a mixing bowl of a stand mixer with the paddle attachment, making sure the mixture is blended well. Add the egg yolk, vanilla and the flour to the mix. Make sure the dough comes together in a ball shape.
  • Next, take a small amount of dough and roll in your hands to make a 1-inch ball and place on a cookie sheet. Then, take a fork and flatten out the ball one way and then the other way to make a crisscross pattern.
  • Place 1/2 cherry in the center of the cookies.
  • Bake at 350 degrees for 15 minutes. Remove from the oven and move the cookies to parchment paper and allow to cool.

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Smoked Trout Dip served in Cucumber Cups

Smoked Trout Dip served in Cucumber Cups

Smoked Trout Dip served in Cucumber Cups Recipe
Appetizer
   Serves Makes 24 Cucumber Cups and about 1 1/2 Cups of Salad
Ingredients
  • 1 – 8 oz. Smoked Trout Filet (Sunburst Trout Farm or local sources)
  • ¼ C. Sour Cream
  • ¼ C. Mayonnaise
  • 1 oz. Cream Cheese - softened
  • 1/3 C. Lemon Juice – freshly squeezed
  • 2 T. Pure Maple Syrup
  • 1 T. Worcestershire Sauce
  • 1 T. Grainy Dijon Mustard
  • 1½ t. Horseradish – grated
  • Fresh Chives – finely chopped
  • 1 Long or 2 Medium Cucumbers - seedless
  • Fresh Dill - lightly chopped for garnish and sprigs for the garnish for the platter
Directions
  • Remove the trout from the packaging. If there is skin on the filet, remove and throw away. In a food processor, add the trout filet, sour cream, cream cheese and mayonnaise. Pulse the mixture until slightly mixed. Add the lemon juice, maple syrup, Worcestershire sauce, Dijon mustard and horseradish and pulse until just mixed. It is very important not to over mix the trout dip, as the consistency should be on the chunky side. Remove the mixture from the processor into a bowl. Add the chopped chives and stir until folded into the mixture.
  • For the cucumber cups, score them lengthwise with a fork to make a nice edge. Cut the cucumbers crosswise into 3/4 inch thick slices. Use a melon baller or a small scoop to gently scoop out about half the center of the cup, just enough to hold the trout dip.
  • Place about 1 tablespoon of the salad in each cup, making sure that it is securely in the cucumber slice. Garnish with the dill and serve immediately or refrigerate covered with a damp towel until ready to serve.

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