beef fajitas with corn salsa, black beans
sesame chicken, rice, broccoli
crab ravioli with peas
lasagna Bolognese, salad
Hula chicken sandwiches, salad
pizza pizzas
out to Sweet Basil

Thursday, June 22, 2017

Baked Chicken Gyros

This was a total recipe merge of two favorites in my house: Chicken Gyros and Baked Chicken Fajitas.  This is a fantastic summer meal, fresh tomatoes and cucumbers for the win.  The chicken bakes easily, retaining it's moisture and flavor from the yogurt marinade.  I much prefer my recipe for Naan instead of pita bread, so I always serve gyros on Naan.  That being said, I tried to use my tortilla press to roll out the naan.  Baaaad idea...very bad.  You have to go the old fashioned way and roll them out by hand, but it is totally worth it.
Baked Chicken Gyros

4 cloves garlic, minced
Juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
¼ cup plain Greek yogurt
1 tablespoon dried oregano
½ teaspoon salt
¼ teaspoon pepper
1 pound chicken breast

1 cucumber
2 cloves garlic, minced
1 teaspoon salt
24 ounces plain Greek yogurt
2 tomatoes, diced
6 pitas, warmed

Whisk together the garlic, lemon juice, vinegar, oil, yogurt, oregano, salt and pepper in a bowl. Add the chicken and rub the marinade in.

Preheat the oven to 400 degrees. Place the chicken in a 9x13 baking dish in a single layer. Bake, uncovered, for 20 to 25 minutes,

Add the cucumber to the bowl of a food processor and pulse 5 to 8 times until it reaches a coarse grated consistency. Drain liquid from the cucumber. Mince garlic with salt until it forms a smooth paste. Stir the cucumber and garlic into the yogurt.

Serve the chicken in the pita topped with the tzatiki and diced tomato.
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Monday, June 19, 2017

Thai Sweet Chili Pork Tenderloin

I have been obsessed with Thai Sweet Chili sauce for years.  Back in the wedding planning days, my friends and I would always go to this one sushi restaurant for happy hour after our bridal fittings with Arlene, the best seamstress ever.  The sushi was good, but I was completely obsessed with the calamari they served.  It was very lightly battered and a small dish of sweet chili sauce was on the side, perfect for dipping.  I always keep a bottle in our fridge and I decided to try it as a glaze for pork tenderloin.  It was perfection.  I served it over Edamame Succotash, which was the perfect pairing. 
Thai Sweet Chili Pork Tenderloin

1 pork tenderloin
½ cup Thai sweet chili sauce
2 tablespoons soy sauce
2 teaspoons minced ginger
1 clove garlic, minced

Preheat the oven to 400 degrees. Grease a shallow baking dish with cooking spray. Place the pork tenderloin in the prepared dish. Bake the pork tenderloin for 10 to 15 minutes, until the internal temperature reaches 145 degrees. Whisk together the sweet chili sauce, soy sauce, ginger and garlic. Brush the sauce over the pork tenderloin and return to the oven for 5 minutes more. Remove the pork from the oven, cover with foil and let rest for 10 minutes more. Slice and serve with the sauce from the baking dish spooned over top.

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Thursday, June 15, 2017

Chicken and Broccoli Alfredo

The date on this recipe from Epicurious is 1995, which is about how long I have been making it.  I have made it countless times...from engagement parties to casual dinners at home to dinner parties.  It is a no fail recipe and is perfect for parties because everything can be prepped in advance.  The Monterrey Jack cheese adds a real richness beyond the cream and parmesan that you usually expect in an alfredo.  Feel free to add any fresh vegetables that you enjoy in an alfredo pasta, but I prefer the broccoli and red bell pepper as the original recipe calls for.
Chicken and Broccoli Alfredo

2 tablespoons olive oil
1 pound skinless boneless chicken breast halves, cut crosswise into ½ inch-wide strips
4 cups broccoli florets, from one large head
1 large red bell pepper, thinly sliced
2 cups cream
1 ½ cups grated Parmesan cheese
½ cup grated Monterey Jack cheese
½ teaspoon salt
½ teaspoon red pepper flakes
1 pound penne, freshly cooked

Grease a 13x9 glass baking dish with cooking spray, set aside. Heat the oil in a Dutch oven over medium high heat. Add the chicken, broccoli and bell pepper; sauté until the chicken is cooked through, about 5 minutes. Add the cream, 1 cup of the Paremsan, Monterrey Jack, salt and red pepper. Simmer until the sauce is thickened slightly, about 5 minutes more. Stir in the penne pasta, toss well to coat. Transfer the pasta to the prepared baking dish and sprinkle the top with the remaining ½ cup of Parmesan. Broil for 3 minutes, until the cheese is golden brown. Serve.

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