Lemony Grilled Chicken for a Heart Healthy #SundaySupper

Today's Sunday Supper is all about heart healthy dishes. Whether it's a way of life, a new choice, a "sometimes" choice, or you're just trying to maintain that New Year resolution, we have some wonderful options for you.

The dish I've prepared is a Greek dish called Lemonatie Kota sta Karvouna aka Lemony Grilled Chicken using boneless, skinless chicken breasts, marinated and grilled then served with a delightful sauce of your choice. The recommendations are Summer Peach Salsa or Tzatziki. Peaches aren't in season right now and since I drooled over all of the ingredients in Tzatziki, well....that's what my taste buds forced me to use.

Now let me confess a little something about my grilling skills. I'm learning. I know how to start the charcoal but I never really know how many coals to use. This chicken only grilled for about 10 minutes and I really felt guilty using all those coals. Is that typical? A starter full of coals for a 10 - 20 minute grill session?!

And I struggle with exactly when the coals are hot enough. Since Sir Sportsalot wasn't home when I tackled the Weber, I had to leave it up to my own judgement. I'm getting there...but I'm not a confident grill master by any means. Sure I could've used a skillet in the kitchen but it was over 80' outside. I really had no excuse other than my own insecurities. Therefore...I did it. And I didn't burn the chicken. I didn't over cook it. It was tender and juicy and oh so wonderful. Slowly but surely I'm getting there. The grill and I are forming the foundations of a beautiful friendship. I'm actually starting to look forward to my little grilling adventures.

Back to heart healthy. Low fat, low sodium and low cholesterol. I believe this dish covers that. Even with the Tzatziki which is made with Greek yogurt, olive oil and seasonings.

Lemony Grilled Chicken

Recipe from the It's All Greek to Me cookbook
Printable Version

1/4 fresh lemon juice (about 2 lemons)
1/4 olive oil
2 teaspoons dried oregano
5 green onions, thinly sliced, green parts reserved.
4 boneless, skinless chicken breast
1 teaspoon salt or to taste
1/2 teaspoon black pepper or to taste
4 cups loosely packed fresh greens
Tzatziki (recipe to follow)

In a medium bowl, whisk together the lemon juice, olive oil, oregano and white parts of the green onions. Set aside

Rinse and pat dry the chicken. If the breasts are really thick, I recommend butterflying them. Season with salt and pepper. Place them in a zip lock baggy and pour the lemon juice mixture over them. Seal the bag and place in the fridge for at least one hour or up to over night, turning once.

Get your grill nice and hot. Remove the chicken from the marinade and grill for about 4 - 6 minutes on each side. Let rest for 10 minutes before serving.

Serve over a bed of greens accompanied by Tzatziki spooned over the chicken and garnish with the greens from the onions if desired (I forgot).

Tzatziki

Recipe from the It's All Greek to Me cookbook
Printable Version

1/2 cucumber, peeled
1 teaspoon salt, divided
2 cups Greek yogurt
3 garlic cloves, mashed into a paste
1/3 cup extra virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill

Grate the cucumber and place in a fine mesh strainer. Toss in 1/2 teaspoon of salt and let set over a bowl for 10 minutes.

Working in small batches, squeeze the cucumber in your hand to get out as much liquid as possible. Place the strained cucumber in a medium bowl.

Add the remaining ingredients in with the cucumber, along with 1/2 teaspoon of salt and mix well.

Place in the fridge to chill for 2 hrs or more. The longer it chills, the more intense the garlic flavor will become.

Store for up to 5 days.

The chicken was extremely tender and juicy! How could it not be after marinating in fresh lemon juice?! I've discovered that I absolutely love Tzatziki! Bursting with flavor, fresh and cool, the ideal accompaniment. This meal was light and satisfying. Perfect for a "pretend" summer day in the middle of winter.

Better for you breakfasts:

• Apple Pie Oatmeal by Cosmopolitan Cornbread
• Oatmeal Chocolate Chip Scones by Brunch with Joy
• Create-Your-Own Overnight Oatmeal by Rhubarb and Honey
• Orange, Mango, Lime & Ginger Smoothie by The Wimpy Vegetarian
• Pear Bran Muffins by Magnolia Days
• Stovetop Fruit & Honey Granola by What Smells So Good?

Jump start your health with these appetizers and snacks:

• Almond Crusted Chicken Nuggets by Momma's Meals
• Chipotle Black Bean Dip by Bobbi's Kozy Kitchen
• Lemon Aioli with Spring Vegetables by Jane's Adventures in Dinner
• Mala Baked Tofu Bites by Palatable Pastime
• Parmesan Pistachio Kale Chips by The Texan New Yorker

Soups that'll win your heart:

• Asian Soba Noodle Broth Bowl by Hip Foodie Mom
• Kale, Spinach, and Bean Soup by Ruffles & Truffles
• Mushroom Quinoa Soup by Pies and Plots
• Quinoa Chickpea Soup with Roasted Garlic & Veggies by Sue's Nutrition Buzz
• Turkey and Black-Eyed Peas Soup by Cindy's Recipes and Writings

Veggies, Sides, & Salads your heart will thank you for:

• Collard Greens with Cumin and Paprika by Nik Snacks
• Salmon Caesar Salad by Casa de Crews
• Kale Roasted Beet Salad with Honey Balsamic Dressing by Noshing with the Nolands
• Lightened-Up Creamed Spinach au Gratin by Cupcakes & Kale Chips
• Roasted Teriyaki Green Beans and Mushrooms by NeighborFood
• Salmon Salad Niçoise by That Skinny Chick Can Bake
• Seasoned Spinach & Bok Choy by Nosh My Way
• Spinach Berry Salad by Country Girl in the Village
• Sweet & Smokey Cauliflower Salad by Take a Bite Out of Boca
• Winter Citrus Salad with Avocado-Basil Dressing by Foxes Love Lemons

Healthy is the center of attention in these main courses:

• Baked Eggplant Parmesan by A Kitchen Hoor's Adventures
• Celeriac Noodles with Mushroom Ragu by The Joyful Foodie
• Gluten Free Roasted Chicken and Kale by Gluten Free Crumbley
• Heart Healthy Salmon Bento by The Ninja Baker
• Lemony Grilled Chicken by Peaceful Cooking
• Moroccan Salmon Tagine by Curious Cuisiniere
• Olive Oil-Poached Salmon with Pickled Cherry Salsa by Culinary Adventures with Camilla
• One Pot Mexican Quinoa by Have Fun Saving
• Oven Baked Tilapia Tacos by Sew You Think You Can Cook
• Piperies Yemistes me Pligouri - Bulgur Stuffed Peppers by Food Lust People Love
• Salmon with Mango Salsa by Cooking Chat
• Slow Cooker Chicken Enchilada Quinoa Bake by Food Done Light
• Vegetable and Ginger Congee by eating in instead
• Vegetarian Cuban-Style Black Beans & Rice by MealDiva
• White Bean, Corn, Tomato and Rice Skillet by Family Foodie

Staying healthy doesn't mean giving up desserts!

• Baked Figs with Vanilla and Honey by Happy Baking Days
• Caramelized Pear Tart by PancakeWarriors
• Cherry-Blueberry Trifles by The Life and Loves of Grumpy's Honeybunch

We heart wine.

• Wine Pairing Recommendations for Heart Healthy #SundaySupper by ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Easy Homemade Cream of Mushroom Sauce for October #Unprocessed

Today is the 1st of October. For me, it's a meaningful day this year. I'm taking a challenge by participating in October Unprocessed 2014

I am going to try to stay on track and not eat processed foods for the whole month. This is a challenge that's been going on every October since 2010. Andrew Wilder is the brains behind this wonderful madness. You too can participate in October Unprocessed 2014. Just visit Eating Rules and join in....the experience. I have a feeling your body will thank you.

What does unprocessed mean? I think people have a wide range of how far unprocessed can and cannot go. I personally like Andrew's definition....

"Unprocessed food is any food that could be made by a person with reasonable skill in a home kitchen with whole-food ingredients"

A lot of foods undergo some level of processing. It's just a matter of whether or not it can be done without all of the added junk. Not that you have to do it yourself (unless you want to) but you can eat things like cheese and pasta that you buy, just pay attention to the ingredients. You can use flour, just make sure it's not bleached and that it's not enriched.

Stuff like that is totally fine.

This isn't meant to make your life crazy. No one expects you to churn your own butter...just be mindful of the products you buy. Of course if churning your own butter is a life long dream of yours, and this gives you the perfect 'excuse' to do it....then go for it!

Before I keep going on and on....just visit the Frequently Asked Questions at Eating Rules and you'll see some wonderful posts that will give you some very valuable information about our foods.

With all that said, one of the things I pretty much try and avoid in my cooking in general, are those canned cream soups. There are a gazillion recipes out there that call for them, but they contain so many ingredients that I can't pronounce, identify and don't want in my body.

This recipe is NOT a condensed version. It makes just over 2 cups. If you're going to use it to replace condensed cream of mushroom soup, take into account that 1 cup of broth or milk that you'd be adding to the recipe as well and adjust accordingly.

Homemade Cream of Mushroom Sauce

Printable Version
makes about 2 cups

8 oz mushrooms, chopped or sliced (use whatever variety you choose)
1/2 large onion, chopped or sliced
1 tablespoons butter
1 tablespoons light olive oil
1 garlic clove, minced
2 tablespoons flour
Splash of vermouth, white wine or chicken broth
1 cup chicken broth
1 cup milk
1/8 tsp nutmeg
Salt and pepper

Heat the butter and olive oil in a skillet over a medium heat. Saute the mushrooms and onions until tender, stirring occasionally. Add in the garlic and saute for an additional minute. You'll know by the magnificent aroma when everything is ready for the next step.

Stir in the flour, and continue stirring for about a minute. Pour in a splash of vermouth, white wine or chicken broth. Stir to deglaze, getting up all that flavor off the bottom of the pan. Pour in the chicken broth and then slowly stir in the milk. Season with nutmeg and then the salt and pepper to taste.

Reduce heat to medium low and continue to stir until it begins to thicken. Make sure to keep it moving so nothing adheres to the bottom and sides of the pan, scraping as needed.

Reduce heat to low and let simmer until desired thickness, stirring frequently.

Now it's ready to add to whatever your heart desires. Like I said early, this makes over 2 cups...maybe 2 1/2?

I use this when making green bean casserole for the holidays. It's great in soup, casseroles or as is, poured over mashed potatoes or even roasted chicken

However you decide to use it, you'll feel so much better about what you're putting in your body. You'll appreciate the natural flavor of the mushrooms that shine in a way that does not happen from a can.

Let's just say...unprocessed just tastes right.

Savory Fig and Sweet Onion Freezer Jam #SundaySupper

One of the best things about summer is the abundance of fresh fruits and vegetables. The gardens are filled with ripened produce and the farmers markets are loaded with whatever you can't / don't grow.

But soon enough, it all comes to an end. (boo-hoo)

No fear! Sunday Supper is hear! Today it's all about saving summer! We have how-to's on dehydrating, freezing, making sauces, jams, pickling, oh my gosh...there's so much you can do to save those summers flavors.

I recently made Grilled Fig Onion Glazed Pork Tenderloin and afterward I was bummed cuz I won't be able to make this year round. Figs aren't always in season. And that's when it dawned on me....I can make a savory jam with the very same ingredients I used to make the glaze....voila! My summer flavor has been saved for the whole year!

Savory Fig and Sweet Onion Freezer Jam
makes about 10 cups of jam
Printable Version

1 tsp light olive oil
1 1/2 cups thinly sliced sweet onions
2 tsps white balsamic vinegar
1 garlic clove, minced
7 cups chopped figs, stems trimmed off (about 2 1/2 lbs)
1/4 tsp ground black pepper
4 cups sugar
juice from 1 lemon
1 box of fruit pectin

Wash and sterilize enough jars and lids to hold a total of 10 cups of jam.

Heat the oil in a large heavy skillet or sauce pan over medium-low heat. Add the onions and saute, stirring often until tender and just starting to turn a nice golden color. Stir in the garlic and saute for another minute. Deglaze with the balsamic vinegar. Remove from heat.

Add in the chopped figs, sugar and black pepper. Stir to combine. If you prefer a less chunky end result, use a potato masher and smash everything up a bit.

Stir in the lemon juice and pectin. Place over low heat and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes, stirring occasionally.

The way to test if your jam is ready, is to place a glass plate in the freezer. Place a dab of your jam in the middle of the very cold place and turn your plate on it's side. If the jam begins to quickly run, it's not thick enough. If it runs slowly or stays put, it's ready for the jars.

Carefully spoon the jam into your clean jars, leaving about 1/4" space at the top. With a clean, damp cloth, wipe up the spills and make sure the edge is clean and put your lids on.

Allow to cool to room temperature before freezing or using.

The aroma is mouth watering...the caramelized onion and balsamic vinegar seems to dominate the jar, but when you taste it\ you're surprised by the sweetness that accompanies the delectable flavor of fig while the onion is just a lingering after flavor that brings it all full circle.

Not only is this an amazingly delicious glaze, but if you really want to wow your taste buds (and who doesn't?) then you must try it with brie cheese in the center of a bundled up puff pastry!

So simple, easy and quick...

Preheat your oven to 400'
1 sheet of puff pastry, thawed (cuz I use the frozen kind)
1 wheel of brie cheese
about 2/3 cup of Savory Fig and Sweet Onion Freezer Jam
1 egg mixed with 1 TB water

Line a baking sheet with parchment paper.

Lay the puff pastry sheet on a floured surface. Place the brie in the center. Top with the jam

Pull all the sides up to the center and pinch a little so they stick together some, to resemble a cute little bundle fulled with surprises.

Brush the top and sides with the egg wash.

Carefully place it on the lined baking sheet and into your oven. Bake for about 30 minutes or until golden brown.

Allow to cool for about 10 minutes before serving. You might even want a little extra jam handy to toss a glob or two on your plate to ensure that you have a little of everything in each bite. The is the perfect balance of sweet and savory, gooey cheesy buttery flakiness.

I'm not sure if 10 cups is going to last me through the winter....

For more delicious tips and how-tos and fantastic recipes on saving summer, visit the other Sunday Supper blogs.


Learn how to …

• Dry Fruit - No-Dehydrator-Needed from Take A Bite Out of Boca 
• Freeze Cherries from Pies and Plots
• Freeze Herbs from Rhubarb and Honey 
• Make Freezer Harvest Soup Kits from Cindy's Recipes and Writings 
• Make Pesto Cubes from The Not So Cheesy Kitchen 
• Make and Freeze Rosemary Butter from Momma's Meals 
• Make Ready to Blend Smoothie Packs for Your Freezer from The Educators’ Spin On It 
• Oven Dry Cherries from The Redhead Baker 

Sip sunny cocktails and smoothies

• Blueberry, Peaches and Cream Green Smoothies from Cupcakes & Kale Chips 
• Green Tea and Chocolate Saketini from Ninja Baking 
• Sangria from Confessions of a Culinary Diva 

Scoop up special salsas and sauces

• Classic Freezer Tomato Sauce from Noshing With The Nolands 
• Peach Salsa from The Texan New Yorker
• Pico de Gallo from Bobbi's Kozy Kitchen 
• Spicy Apple - Carrot Chutney from What Smells So Good? 
• Spring Conserve from Hezzi-D's Books and Cooks 

Jump into jellies, jams and preserves

• Apricot Habanero Jam from Food Lust People Love 
• Corn Cob Jelly from Daily Dish Recipes 
• Hot Pepper Jelly from A Kitchen Hoor's Adventures 
• No Pectin Apricot Jam from Curious Cuisiniere 
• Peach Preserves from Delaware Girl Eats 
• Pineapple Mango Moscato Jam from Seduction in the Kitchen 
• Raw Raspberry-Vanilla Chia Jam from Shockingly Delicious 
• Savory Fig and Sweet Onion Freezer Jam from Peaceful Cooking 
• Spicy Ginger Tomato Jam with Coconut Sugar from Sue's Nutrition Buzz
• Spicy Red Pepper Jam from The Wimpy Vegetarian

Pucker up for pickles

• Bread and Butter Pickles from That Skinny Chick Can Bake 
• Pickled Beets and Onions from Kudos Kitchen by Renée 
• Pickled Green Tomatoes from Culinary Adventures with Camilla 
• Refrigerator Pickled Jalapeños with Herbs from Magnolia Days 
• Refrigerator Pickled Radish and Turnips from The Girl In The Little Red Kitchen 
• Refrigerator Pickles from Webicurean 
• Sweet Pickled Cauliflower from Because I Like Chocolate 

Slurp and spoon soup and a side dish

• Easy Garden Fresh Tomato Basil Soup from Neighborfood 
• Savory Summer Kimchi from A Mama, Baby & Shar-pei in the Kitchen 

Dive into divine desserts

• Easy (no machine) Cherry Cheesecake Ice Cream from Mama Bee Does
• Freeze 'em For Later Peach Berry Hand Pies from eating in instead
• Frozen Yogurt Covered Blueberries from Peanut Butter and Pepper
• Lemon and Blackberry Meringue Cakes from Happy Baking Days
• Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl
• Vegan Strawberry Ice Cream from Killer Bunnies, Inc

Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.


Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Buitoni Ravioli - Fried with Sauce Mornay

Not that long ago I received a coupon from Buitoni for a free package of their Riserva refrigerated pastas, thanks to the Tastemaker program at Foodbuzz. I have tasted many of their pastas and the family has always like them. I particularly like the Wild Mushroom Agnolotti. 

Even though it was suggested that I try the Quattro Formaggi Agnolottie, I chose Spicy Beef and Sausage Ravioli. 

I wanted something meaty...and wasn't in the mood for a marinara sauce, which naturally leads me to a creamy cheese sauce. Quattro cheese + Sauce Mornay = to much cheese. I know...normally there is no such thing as too much cheese...but in this case, I thought it would be a little too rich. The Spicy Beef and Sausage Ravioli was the perfect match. 

With that in mind, and with a desire to make the ravioli in a non traditional way, I came across Giada De Laurentiis Fried Ravioli recipe. It was simple, quick and very satisfying. A fulfilling meal when served with some fantastic Cheesy Garlic Bread and a simple spring lettuce mix salad with sliced red onions, red grapes and topped with shredded parmesan cheese. Or serve them as a delightful appetizer. Either way, they're going to be a hit! Crispy on the outside and a wonderfully slightly spicy meatiness on the inside. 

Fried Raviolis

Printable Version

Oil for frying (about 2 inches in a medium sized sauce pan)

1 cup buttermilk

2 cups Italian-style bread crumbs

1 package Buitoni Spicy Beef and Sausage Ravioli

Sauce Mornay for dipping (recipe to follow)

Heat oil to about 325'. 

I have a confession to make. I had started out by heating my oil in one of my cast iron skillets (don't aske why). When I was about to fry the raviolis, I got a little nervous. You know how the oil bubbles up when you drop stuff in it? Well, I was concerned about having the oil spill over the side...thus causing an oil fire. I decided that the oil needed to be "carefully" transfered to a sauce pan (which is much deeper than a skillet...still not sure why I started with the skillet). I placed the sauce pan in the kitchen sink (to catch any oil that might spill). I noticed something unknown had dripped into the sauce pan, so I quickly rinsed it out and dumped out the water. I then proceeded to pour in the hot oil....which spit and splattered upon hitting the slightly wet surface of the sauce pan. So I backed up a bit to be on the safe side and waited for it to settle. Thinking that the water had all splattered away....I began pouring the remaining bulk of the hot oil....it started spitting again, I think some oil must've spilled into the sink...and boy did it get angry then!!! I backed away about 5 feet to wait for it to settle down. All of a sudden, the oil exploded!! I had an oil fountain spurting up from my sink into the air!!! It was a rather spectacular sight. I'm sure my eyes were huge and my moouth was gaping open. Thank God, not a drop landed on me. But I can't say the same for my kitchen. Oil was everywhere!! The ceiling, window, counter tops, clean dishes that were off to the side, dripping down the fronts of the cabinets...and puddles of it on the floor. What a mess! What a lesson! WOW.

Ok...so, you are safely heating your oil in a deep...DRY sauce pan with about 2" of oil.

And your raviolis are ready for their journey

Pour the buttermilk into a shallow dish and pour the bread crumbs into another shallow dish.

Dip the raviolis into the buttermilk...allowing the excess to drip off. Then coat with bread crumbs. 

Working in batches, fry the raviolis for about 3 minutes, turning occasionally, until golden brown. Remove and drain onto a paper towel lined plate and proceed with another batch until complete.

Giada shredded parmesan cheese over these little nuggets of goodness while they were still hot. Since I was serving them with a cheese sauce, I passed on that little step.

While those are cooling, make your Sauce Mornay, a.k.a. Cheese Sauce. For the cheese sauce I went to Julia Child's MtAoFC. Let me tell you something...I have been trying to make cheese sauce for years. I have followed several recipes. I have tried various cheeses. And I always ended up with something that really wants to be a creamy cheese sauce but somehow falls short. Sometimes the cheese wasn't right but always...the flour was detectable. 

Very frustrating.

Very demoralizing. 

Always a failure. 

Until now. 

Julie Child ROCKS!!! Her instructions, thought they are not typically laid out in the manner in which we are use to, explains in such a way that you know what you're looking for....not just doing. It doesnt just say "stir continuously for 2 minutes" but it says "stirring until the butter and flour froth together for 2 minutes without coloring".  That one simple word....Froth....spoke volumes to me. That was the point where the flour had truly dissolved and was no longer detected. Not only in flavor, but in texture. And what I ended up with was the most amazing creamy cheese sauce I have ever made or ever hoped to make. 

Sauce Mornay begins with a simple Sauce Bechamel, which is a basic white sauce. What makes it a Mornay are the simple ingredients that are added directly afterwards.

Sauce Mornay (Cheese Sauce) 

Printable Version

2 tablespoons butter

3 tablespoons flour

2 cups milk

1/4 teaspoon salt

Salt and Pepper

1/4 cup coarsely grated Swiss cheese

1/4 cup finely grated parmesan cheese

Salt and Pepper

Pinch of nutmeg

Pinch of cayenne pepper (optional)

2 tablespoons butter (optional)

In a small saucepan, heat to just a boil, while stirring, the 2 cups of milk and 1/4 teaspoon of salt. Remove from heat and set aside.

Melt 2 tablespoons of butter in a heavy-bottomed saucepan, over low heat. Blend in the flour and cook slowly, stirring continuously until "the butter and flour froth together for 2 minutes without coloring," thus creating a roux.

Remove from heat. As soon as it stops bubbling, pour in your hot milk all at once. Immediately start beating with a whisk, vigorously. Make sure you gather all of the roux from the sides, bottom and edges of the pan.

Return to a moderate heat and stir until the sauce comes to a boil. Boil and stir for 1 minute.

Remove from heat and beat in salt and pepper to taste.

Beat in the cheese until they have melted and are well blended into the sauce. 

Season with nutmeg, cayenne and salt and pepper (if needed). Stir in the butter a bit at a time until melted and blended.

Serve immediately.

Thank you Buitoni for the coupon and giving me a chance to review your wonderful Spicy Beef and Sausage Ravioli! I have served Buitoni refrigerated pastas several times and will continue doing so. They're tasty, convenient and the whole family (especially Sir Sportsalot) really likes them. 

Garlic & Basil Pesto

Pesto....pesto.....pesto

It's been a weird day. I've been in a really goofy mood so you'll have to excuse me if I'm a little...I dunno....weird?

Pesto. I can't stop saying it. And for some reason I want to perform magic.

Abracadabra...make good food appear.....and PESTO!!!

Taaa taaaaaaas...errr....I mean.....Tada!!!

The first pesto I was ever introduced to was a store bought kind. And I thought it was great! Then I found out how easy it was to make so I had to try it.

WOW....huge huge difference. I don't even know what to compare it to....ok...have you ever had store bought alfredo after tasting homemade alfredo? Not even close!

Well, ok, store bought pesto isn't as awful as alfredo in a jar. I was just trying to prove a point. Plus...its super easy. Minimal ingredients. Minimal effort.....extreme results. (well...homemade alfredo is unbelievably easy too....but we'll talk about that later.)

Are you wondering why I'm making pesto when fresh basil isn't even in season yet (at least it isn't in the USA)?

1. this really cool middle eastern market that has fantastic prices had fresh basil for a lot less than the supermarket
2. the next HBin5 bread assignment calls for pesto.

(Stay tuned for that tantalizing outcome.)

Anyways....here's how I make my pesto.

2 cups packed basil leaves
3 minced garlic cloves
1/2 cup parmesan cheese
1/2 cup pine nuts
1/2 cup olive oil
Salt and Pepper to taste

This is the first time I've done this...but this time I decided to toast my nuts

I did notice a difference in the flavor of my pesto....LOVED IT!!!

In your handy dandy food processor, process your basil until fine

Look at the difference. 2 packed cups of basil leaves....before and after.

Add the garlic, nuts, parmesan cheese and salt and pepper....

Process until fine......it'll look like green paste

Slowly add the olive oil and process for a few seconds more

And all that basil made this much pesto.

Taaaaa taaaaaaaaaaaaasssss

Anyways...I only need about 1/2 cup for my next bread project. I could store the remainder in the fridge...oooooor...save it for later by placing it in an ice cube tray

Once the pesto is frozen, I store it in a freezer bag. It defrosts really quickly and is great in a pinch for all sorts of stuff.

Add a little mayo for a nice sandwich spread....top your pasta with it or make a nice creamy pesto sauce by adding to that easy alfredo sauce I mentioned (I think I'll post that recipe soon...one I got from an Italian I went to school with). Crostini? ooooh ya...that would be good too.

Printable Version: Pesto

Poulet Saute aux Herbes de Provence

I'm so excited! I won a book from BakeSpace, but for some odd reason, I wasn't informed "what" book I had won.

hmmmm

Well, Saturday I found out......the ever coveted (on my part)

Mastering The Art of French Cooking

Ooooooh my Gaaaaaaaaaaawd!!!

Yes, I've been wanting this book for ages but couldn't really spend the money. I hunted through 2nd hand stores but of course there wasn't a single copy in any of them (and trust me, Burbank has it's fair share of 2nd hand stores). So you can imagine how thrilled I was when I received my prize!

Woooo Hoooo....dancin' for joy and singin' "I'm walking on sunshine....oooh oh"

Do you know...this really is a cookbook that you can read! I've heard of people reading cookbooks. As much as I like to cook, a cookbook just is not my choice of reading material. Give me a trashy historical romance novel any day.

But honestly...this is a wonderful book. Not only is it full of incredible recipes, but the information! The explanation of techniques and food and equipment....it's amazing.

Babette.....Thank you so very much for the most wonderful cookbook I could ever hope to own!

Of course I had to make something from it, right? I mean I can't just sit here and read it. And of course the first recipe I used from it has to do with chicken. Cuz I'm that kind of gal and am known in some circles as the Chicken Queen.

Niiiice....my daughter is the Homecoming Queen

and I'm the Chicken Queen 

hmmm....lets move on. So, I made this fancy schmancy Poulet Saute aux Herbes de Provence, a.k.a. Chicken Sauteed with Herbs and Garlic, Egg Yolk and Butter Sauce.

Why? Because I had all of the ingredients. duh

What you'll need:

Chicken

1/4 lb butter

2 1/2 - 3 lbs chicken, cut up

1 tsp thyme or savory (I used savory)

1 tsp basil

1/4 tsp ground fennel

Salt and Pepper

3 cloves unpeeled garlic

2/3 cup dry white wine

Sauce

2 egg yolks

1 Tb lemon juice

1 TB dry white wine

2 - 3 TB softened butter

We're going to work on the chicken first....heat the butter in a 10" skillet until the butter foams, then add the chicken (you'll probably have to do this in batches. I used less chicken so I didn't have to worry about it). Cook the chicken for about 7 - 8 minutes, turning frequently and not letting them brown. You only want them to be a deep yellow color.

Do you know how hard that was for me to do? I mean, I'm all about the deep dark color....ya, lets brown that baby!! But nooooOOOOoooooo...Miss Julia wouldn't let me. Talk about chomping at the bit here.

If you are using a combo of white and dark meat, you will need to remove the white meat from your pan and season the dark meat with the herbs, salt and pepper (dont use all of the herbs cuz you want some for the white meat too), and add the garlic cloves with the skins to the pan.

Cover and cook over low heat for about 8 - 9 minutes. Then season your white meat and add them to the pan. Baste the chicken with the butter and cook for about 15 minutes, turning occasionally, and basting along the way until the chicken is tender and the juices run clear. Actually, this will probably take longer than 15 minutes...I think chicken parts are bigger these days than they were back then. (blame it on what ever you want...but you all know what I'm talking about).

Once your parts are cooked, remove to a platter and keep warm....

 ya like my snazzy warming platter?

Ok...now....you see these little guys?

Smash 'em with the back of your spoon and watch that garlicky yumminess come slidin' right out. Mmmm.....now scoop out the skins....easy peasy.

Mash the garlic up....add your 2/3 cup of white wine and bring to a boil. De-glaze your pan and reduce the liquid by 1/2.

Now we're ready for the sauce. Let me preface this by stating that I was really scared of using the fennel. It has such a strong licorice aroma. But I was hoping that since the amount that was called for in the recipe was so small....that it wouldn't be an issue....cuz to be honest with you...I don't like licorice. At all.

Fear not...it was just fine! It was more than fine. It was awesome!!!

Beat your egg yolks in a small saucepan until they are thick and sticky. Hmmm....they kinda come out of the shell that way, don't they? Well...I beat them for a minute or so...and nothing changed and it was late so I went on to the next step...and that was to beat in the lemon juice and wine (1 Tb each). BTW...I really am embarrassed that I used bottled lemon juice but I didn't have any fresh lemons. If you can...please use the fresh stuff. It's much better. Really it is.

Now...take the liquid from the chicken...you know the one with the smashed garlic and reduced wine? And slooooooowly incorporate it into the egg yolk.....1/2 teaspoon at a time, beating as you go.

Yes...you heard me right....

1/2 teaspoon

at

a

time

You want your sauce to be thick and creamy. Think "hollandaise"

Then Miss Julia goes on to say that the sauce needs to be beaten over a very low heat for 4 - 5 seconds, to warm and thicken it. Remove from heat and add the 2 - 3 tablespoons of butter, 1 tablespoon at a time...beating as you go. If you'd like, add some minced fresh basil and or fresh fennel tops, or parsley. I didn't do it. The sauce had such an incredible flavor as it was, I didn't think it needed it. Well, in reality, I didn't have any of it. Which was fine cuz it didn't need it. honestly.

And now your sauce is ready to be spooned over your chicken and served.

Hmmm....I didn't think my sauce was thick enough

So I continued to heat and beat. and beat and heat. I stepped away for a few seconds, and....

HOLY CRAP!!!

I BROKE MY SAUCE!!! 

You can tell by my "caption" picture at the top....that it still tasted good and I did pour it over my chicken and served it.

But why did this happen? Thats what I wanted to know. I needed to find out so I could prevent this from happening again. (you see, I had it happen not that long ago when I was making a curry sauce.). I headed straight for my computer and looked it up (hmmm....there might be an explanation in my brand spankin new cookbook, but I didn't think of that until just now). I did a search for "Broken Sauce" and what I ended up finding was....

How to RESCUE IT!!! YEAH!!! 

Apparently this is something that can happen with egg based and mayonnaise based sauces (mayo is made with eggs, so there's that connection).

What I had to do was get another egg yolk and beat it with 1 TB of cold water then take that broken sauce, while it's still warm and slowly drizzle it into the new egg yolk, while beating the whole time. Heat the sauce over a double boiler until it thickens to your desired consistency.

Check that baby out!!!

And look how much better it is on my chicken...

All is safe and happy in my kitchen once again.

Whew