Monday, September 27, 2010

My son loves chicken so I am always trying to find new ways to make it! Here is a new recipe I tried tonight and it got rave reviews from my son and my husband! Hope you all like it too! I served it with a buffalo mozzarella and tomato salad served on top of a bed of watercress.

Baked Chicken with Polenta

4 skinless, boneless chicken breasts
8 sun-dried tomatoes packed in olive oil, sliced into thin strips
1/2 tsp Good Seasons Italian seasoning mix
3 TBS. of olive oil from the sun-dried tomatoes jar
1 cup assorted pitted olives, drained
1/2 cup white wine, your favorite one
3 small bay leaves

Preheat oven to 375 degrees. Season Chicken with salt and pepper. Heat tomato oil in an oven proof skillet over medium-high heat. Fry chicken in hot oil until browned on both side, about 3 minutes per side. Turn off heat and add tomatoes, Italian seasoning mix, olives, wine and bay leaves. Put in oven and bake uncovered for 10 to 15 minutes.


1 Cup Corn Meal
3 cups boiling plus one cup cold water
3/4 tsp. salt
3-4 TBSP. Unsalted Butter
2 TBSP. Parmesan Cheese, grated

Bring 3 cups water to a boil in a large sauce pot. In a bowl, combine remaining 1 Cup cold water, salt and corn meal. Slowly stir into boiling water and cook until thick and bubbly. Turn heat to low and simmer about 15 minutes, stirring occasionally. After 15 minutes, turn heat off, stir in butter and parmesan cheese. Serve with chicken.

Mozzarella and Tomato Salad

Using small mozzarella balls and grape tomatoes, slice in half. Add 1 TBSP. italian salad dressing (your favorite brand) 1-2 tsp. balsamic sauce (not vinegar) and salt to taste. Mix together and serve over a bed of watercress. Enjoy!

Sunday, September 26, 2010

Skirt Steak with Tomato Rice and Marinated Avocados

I recently received a box of beautiful Mexican Avocados! I couldn't wait to add them to some of my favorite recipes! Here is one of my families favorites with the great addition of these very healthful avocados!

Skirt Steak Tacos with Tomato Rice and Marinated Avocados

Skirt Steak

    * 1 orange, thinly sliced with peel
    * 1/2 onion, thinly sliced
    * 2 Serrano chiles, minced
    * 5 garlic cloves, minced
    * 2-3 pounds skirt steak
    * Kosher salt and fresh ground black pepper
    * 10 oz. lager style beer
    * 1/2 cup soy sauce
    * 2 Tablespoons Worcestershire Sauce
    * 1/4 cup olive oil

In a wide, shallow glass baking dish, put half of the orange slices, half of the onion slices, half the chiles and half of the garlic pieces on the bottom of the dish. Season the steak with salt and pepper and put in the dish on top of the oranges, onions, peppers and garlic. Place the remaining orange and onion slices, chiles and garlic over the steak and pour in the beer, Worcestershire sauce, olive oil and soy sauce. Cover with plastic wrap and marinate for 2 hours or up to overnight in the refrigerator.

Preheat a grill. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Serve with rice and marinated avocados.

Tomato Rice

    * 3 medium to large tomatoes, cut in half and seeds removed
    * 2 cups chicken broth, plus more as needed
    * 1 tablespoon vegetable oil
    * 1 large finely diced carrot
    * 2 large garlic clove, minced
    * 2 cups medium-grain rice
    * 2 teaspoons salt
    * 1 bay leaf
    * 1 whole serrano chile, minced
    * 2 Tablespoons chopped cilantro

Add the tomatoes and 2 cups of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra chicken broth to make 4 cups of liquid.In a large saucepan, heat the oil over medium-high heat. Add the carrots and saute for about 4 minutes. Add the garlic and saute for 1 minute.
Stir in the rice and cook until slightly toasted, about 3 minutes. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, and the Serrano chile. Reduce the heat, cover and simmer until the rice is tender, about 20 - 25 minutes. Remove the pan from heat. Fluff the rice with a fork, add the cilantro and transfer to a serving bowl.

Marinated Avocados

2 large avocados, sliced
Juice of 1/2 lime
1 - 2 Tablespoons Olive Oil
1/2 teaspoon Kosher salt

Sprinkle avocados with lime juice, salt and olive oil. Set aside.

Steak Tacos:

6-8 Six inch Flour Tortillas
4 oz. Queso Fresco cheese, crumbled
Skirt Steak
Tomato Rice
Marinated Avocado

Heat flour tortillas in a heavy skillet until warm, fill with grilled, sliced skirt steak, top with tomato rice, queso cheese and marinated avocado