Showing posts with label kalamata olives. Show all posts
Showing posts with label kalamata olives. Show all posts

Monday, March 23, 2015

One Pan Chicken Breast Dinner

Where is the quinoa, please? I'm certain I bought it but I don't see it anywhere. Don't you hate it when that happens? So the interesting quinoa recipe that I found will have to be another week. In the meantime, I tried this one pan dinner by Jaime Oliver.

I have to admit that this is the way I like to eat. Quick, easy, fresh ingredients with a simple sauce. Elegant in its simplicity, colorful, and even healthy. I was drawn in originally because of the way he cut the chicken breast. Instead of pounding it (which I never like to do), he makes two slices in the thick portion so that it cooks as fast as the thinner end. I never saw anyone do that before and had to try.

My concern was that it would be easy to overcook the chicken. Chicken breasts are a staple in my life so I know there's nothing worse than dried out chicken. It turned out fine but don't walk away and ignore it. The chicken cooks quickly. I suspect I didn't have the heat up quite high enough. Start at medium high and turn it down if necessary.

I used thin stalks of asparagus. If you find that your asparagus isn't cooked enough for your taste, remove the chicken to a plate when it's done and let the asparagus cook a few minutes more.

There's bacon in the recipe, which was interesting to me. You're supposed to place a piece of raw bacon over each piece of chicken after it's browned. Now, I happened to have leftover bacon, so I cheated a little and used two slightly undercooked pieces. I also added a teaspoon of bacon grease to make up for the loss of that flavor. In the end, my bacon just became soft. So the raw bacon would probably fare better.

The recipe also calls for basil leaves. It's not quite that season here yet, so I substituted a fine herb blend. Remember to watch the chicken so it doesn't dry out. Oh, and we're carb people so I served it with rice.

One Pan Chicken Breast Dinner
by Jaime Oliver

olive oil
2 chicken breasts
salt and pepper
2 slices raw bacon
asparagus (two handfuls)
16 cherry tomatoes
12 Kalamata olives
a few basil leaves or 1/2 teaspoon of fine herbs
1/4 cup white wine
1 tablespoon butter

Heat a drizzle of olive oil in a large pan at medium high. Slice the thick ends of the chicken breasts into three roughly equal pieces so they will cook as fast as the thin ends. Salt and pepper the meat. Brown on one side, 2-3 minutes.

Flip the chicken breasts with tongs and lay the raw bacon on top of the breasts. Add the asparagus, tomatoes, herbs, and olives. When the bottom side is browned, flip the breasts again so that the bacon is underneath the chicken breasts. The bacon should crisp up. Flip again, moving the veggies around so that they cook.

Pour the white wine in the pan, scraping up any bits of bacon. Remove from heat and place the chicken on plates. Add the butter and swirl the pan to incorporate it into the sauce. Plate the veggies and pour the sauce over top of the chicken.

Slice the thick ends into three equal parts so they cook as fast as the thin part!

After browning, place raw bacon on top of the chicken. (Mine was cooked.)

Add the asparagus, olives, tomatoes, and herbs and . . .

. . . flip the chicken so the bacon crisps underneath it.

Flip back and add white wine.

Drizzle with the sauce.

So colorful!

Wednesday, April 11, 2012

It's Grilled Cheese Month!

It's national grilled cheese month!  Wheee!!!!!

I almost forgot until my good pal, Spaulding the Feline Foodie and his mistress, the Marcella the Cheesemonger reminded me. How silly of moi!

Marcella, the wizard, shares the perfect way to make a grilled cheese. I cannot do this better than she! Here's a link.  After visiting her link, come back and see which cheese combo I make...or go to her link after and print out the instructions. So much fun!

 If I never told you, here's the way I met Marcella and Spaulding. In THE LONG QUICHE GOODBYE, the author (a.k.a. me, myself, and I) made a tiny error. Spaulding the Feline Foodie contacted me to point out the itsy bitsy error...which had to do with Humboldt Fog (a delicious Cypress Grove goat cheese).  So Rags...Charlotte's rescued Ragdoll cat in A Cheese Shop Mystery...wrote back to Spaulding. They had a delightful conversation. Spaulding's mistress forgave me the faux pas and we have become fast friends. Marcella has given me a wealth of great information about cheese. I couldn't be nearly as knowledgeable without her help. She now travels the world in the name of cheese! Lucky her.  [Poor Spaulding misses her...but he has "the man" - Marcella's sweet other half- to keep him loved.]

Devil's Gulch
I digress...back to grilled cheese. One of my all-time favorite foods. Talk about comfort food? I've never had a grilled cheese I didn't like...until I tried a combo this week that didn't work. The cheese was fabulous on its own--creamy and coated in tiny pepper flakes, but in the experiment I tried--adding olives--blech! That doesn't mean a grilled cheese with Devil's Gulch on its own wouldn't be great. It was my experiment that didn't work.

First layer of grilled cheese
On the other hand, try this sandwich that melted in my mouth. I adore the flavors of rosemary, olives, and cheese! And with simple yet delicious cheese, yummy! [Remember, the more cheese, the more it's a grilled "cheese" and not grilled "bread."]


(serves 2)

2 ounces Fromage d’Affiinois cheese
2 ounces mascarpone cheese
2 ounces Gouda cheese, shredded
1 teaspoon crushed rosemary
8 kalamata olives, sliced in half
4 slices bread  (gluten-free if necessary)
2 tablespoons butter


second layer
Butter the bread on one side.  Heat a griddle on medium to LOW.  Lay two pieces of bread on the griddle, butter-side down.  Layer with Fromage d’Affinois (RIND CUT OFF) and mascarpone cheese. Then add rosemary and olives. Top with shredded Gouda. Place other slide of bread on top of each sandwich “half.”

See it ooze out
Cook the sandwich about 2 minutes. Gently flip so no cheese or olives fall out. Cook another 2 minutes. Flip again. Cook 2-4 more minutes, until the cheese is oozing out the sides. [If necessary, cover with foil or another pan to make the heat really stay inside the sandwiches.]  Remember, we don’t want a burned grilled cheese, so make sure the heat stays low.

Slice in half andsserve warm.

Remember to "like" Spaulding on Facebook. 

And remember to check out our recipe box on the right for more grilled cheese sandwiches! We have a lot of them!

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