Saturday, October 30, 2010

Roasted Chicken Breasts with Criminis, Bacon and Herbs de Provence


  • 8 boneless, skinless chicken breasts
  • 6-8 tablespoons herbs de Provence
  • salt
  • 4 cups sliced crimini mushrooms
  • 4 slices bacon, cooked, drained and chopped
  • 1 large vidalia onion, chopped
  • 1/2 stick unsalted butter
  • 8 cloves garlic, chopped
  • 3-4 tablespoons balsamic vinegar
  • pepper, to taste
  • 1/4 cup grated Parmigiano Reggiano
Preheat oven to 375F. Prepare chicken breast on baking sheet and generously season with herbs de Provence and kosher salt. Roast about 30-45 minutes or until the chicken is fully cooked and the internal temperature is 165F. While the chicken is cooking, cook bacon until it is crisp. Remove bacon and let dry on a paper towel. Using the fat in the pan, drop in the onions and cook until soft and transparent. Add garlic and cook for three minutes under medium-high heat. Add the sliced mushrooms and cook until mushrooms are tender. Add the balsamic vinegar and simmer for three more minutes. Add pepper, if needed and adjust salt, if needed. After the chicken has finished, fan the chicken across a platter or plate and spoon the mushroom reduction over the chicken breasts. I made this a few weeks ago and everyone loved it! Some of my family doesn't like mushrooms or balsamic vinegar or this or that, and this was a hit! I served it with some roasted potatoes and a simple spinach salad. A hearty meal for the Fall or Winter!

*I used all organic ingredients :)

Sunday, October 10, 2010

Organic White Bean Chicken Chili

Earlier today I made White Bean Chicken Chili to have later for an afternoon lunch with friends and family. The thing I love (and I think most people do too) about chili is that it is so hearty and casual, perfect for a brisk October day. My recipe is a modern take on an old favorite. It takes less than a half hour to prepare and you can put it in the slow cooker or in your favorite dutch oven over a simmer all day, and whenever you need a bowl, it is ready. I really love this recipe and I hope you do too.

·         4-6 skinless, boneless chicken breasts
·         2 tablespoons  olive oil
·         2 large yellow or Spanish onions, diced
·         4 cups chicken stock
·         3 4 ounce cans green chiles
·         1 teaspoon dried cilantro
·         2 teaspoons cumin
·         ½ teaspoon cayenne pepper
·         1 teaspoon dried oregano
·         4 16 ounce cans cannellini beans, rinsed and drained
·         Shredded Monterey jack cheese, sour cream and chopped green onions for topping 
*All of the ingredients I used were organic.

     Heat large skillet or Dutch oven over high heat and add olive oil. Cook chicken for about 10 minutes or until the juices run clear. Remove chicken from skillet and set aside to cool. In the same skillet, add onions and cook until soft. Add spices and chicken stock, cook 5 minutes. Add green chiles and beans. Transfer chili to a slow cooker and cook on warm for 3+ hours or keep on stovetop under a low flame covered with a lid. When serving, add shredded cheese, a dollop of sour cream and some green onions for garnish. Serve with a crusty piece bread (I like ciabatta) or some cornbread. Enjoy!

Wednesday, October 6, 2010

The best carrot cake you'll ever have!

Who doesn't love carrot cake?! This is my grandma's recipe, so I give props to her for the recipe! It is SO good and the BEST carrot cake I've had. It's not sickening sweet or too carrot-y; just the right amount of everything and SO easy! Let me know what you guys think!

·         3 cups grated carrots
·         1 ½ cups vegetable oil
·         2 cups sugar
·         ½ teaspoon salt
·         1 teaspoon vanilla extract
·         4 eggs
·         2 cups flour
·         2 teaspoons baking soda
·         1 teaspoon cinnamon
·         1 cup pecans
Grate carrots and pour oil over the carrots; set aside. Mix eggs and sugar; add flour, salt, baking soda, and cinnamon; add carrot mixture, stir in vanilla and pecans. Pour batter into two greased and floured 8 inch cake pans. Bake at 350°F for 40-45 minutes. Let Cool.

Cream Cheese Frosting
·         1 8 ounce package cream cheese, softened
·         1 1 pound box powdered sugar
·         Milk, if needed (to loosen)
·         1 teaspoon vanilla extract
Mix all ingredients and add milk if needed. Assemble cake and ice. Sprinkle chopped or whole pecans for decoration. Enjoy!