Wednesday, July 29, 2009

Grilled Chicken

We always grill a lot of chicken in the summertime. I usually make double what we would eat at one meal so that I have quick, lean protein to add to wraps, sandwiches, salads & quesadillas. These are a few of our favorite combinations, but use whatever fresh herbs you have on hand.

Marinade Options:
1. Juice of a lemon, 1/4 c. olive oil, rosemary & basil, salt & pepper.
2. Juice of 1-2 limes, 1/4 c. olive oil, cilantro & parsley, salt & pepper.
3. Juice of 1 orange, 1/4 c. olive oil, thyme & parsley, salt & pepper.
4. Juice of 1 grapefruit, 1/4 c. olive oil, rosemary, thyme & sage, salt & pepper.

1. Marinade for 1 hour.
2. Grill for 6-7 min. on each side over Medium heat.
3. Let the meat rest for 5 min. (it will continue cooking) before serving.

**We like to add onions & garlic to every marinade we prepare to make it more flavorful, but this is optional**

Thursday, July 16, 2009

Tomato & Mozzarella Tart

I made this for my sis-in-law's baby shower & it was a big hit. Here is the recipe for all those who wanted it. It comes from the America's Test Kitchen Family Cookbook.


Unbleached all-purpose flour for work surface
1 box of frozen puff pastry, thawed in box in refrigerator overnight
1 large egg, beaten
2 ounces grated parmesan cheese (about 1 cup)
1 pound plum tomatoes (about 3 to 4 medium), sliced
Kosher Salt
2 medium cloves of garlic, minced or pressed through garlic press (about 2 teaspoons)
2 tablespoons extra-virgin olive oil
Ground black pepper
8 low moisture mozzarella, shredded (2 cups)
2 tablespoons basil, fresh, shredded

1. Preheat oven to 425 Degrees.
2. Unfold thawed pastry & brush with beaten egg. Fold over edges to create a border around the tart.
3. Poke pastry with a fork & bake for 12-15 min. until just starting to brown.
4. While crust is baking, slice tomatoes, salt them, & let sit for 5 min. The salt causes the tomatoes to release their juices. Pat dry before placing tomatoes onto the crust.
5. Remove crust, cut vent holes with a knife if air bubbles have formed & spread mozzarella on top. Layer tomatoes next.
6. Combine garlic with oil & brush over tomatoes. Sprinkle with parmesan & bake for 15 min. more.
7. Sprinkle with basil, cut & serve.

**This dish is great served hot or at room temp**