Archives for posts with tag: featured

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Servings: 4

Ingredients:
4 pieces boneless, skinless chicken breasts (buy thin chicken breasts if possible)
2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly
2 tablespoons extra virgin olive oil
3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
Salt and coarse black pepper
4 cloves garlic, cracked away from skin with a whack against the flat of your knife

Directions:

1. Place each piece of chicken in a plastic bag and with a meat tenderizer, pound until 1- 1½ inches thick.
      *No meat tenderizer? Look around.  Use a ladle, hammer, book, anything to pound that chicken down.
      *Bought thin chicken breasts? No pounding necessary.
2. Coat chicken evenly on both sides with balsamic vinegar. Next, coat both sides it with olive oil.

3.  Season chicken with generous amounts of salt and pepper, followed by the chopped rosemary. Season both sides.


4.  Let chicken stand for ten minutes.  (If you’re anxious, go ahead and cook it, but you get the best flavor it you let it stand)
5. Heat non-stick pan or skillet over medium-high heat.
6. Cook chicken about 5 minutes on each side, or until juices run clear.  Toss the smashed cloves of garlic into the pan with the chicken so it picks up some garlicky flavor.


7. Chicken will be dark brown but don’t worry! It’s probably not burnt (unless you burnt it of course).  The balsamic produces a deep brown, dark glaze on the chicken as it cooks.

 

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Total Time: 5 minutes

Servings: 3

Ingredients:
2 avocados
1 container of half and half salad mix
1 cucumber
Cherry tomatoes, halved
Feta cheese crumbles
Bragg’s Amino Acids (find it at Whole Foods!)

Directions:

1. Slice cherry tomatoes into halves

 

 

 

 

 

 

 

2. Finely slice cucumber

 

 

 

 

 

 

 

3. Cut the avocado into small slices or chunks (however you like it)
4. Toss salad mix, cucumbers avocados, and cherry tomatoes.
5. Top with feta cheese and drizzle with Braggs.

You know those big, soft oatmeal chocolate chip cookies from Potbelly’s that just melt in your mouth? They’re some of the best cookies in the world.  This is our version of them.  Just as chewy, just as rich, but made with more love.  Good luck not eating the whole batch in one sitting…

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Servings: 12 big cookies, about 20 smaller cookies

Ingredients:
1 stick of butter, softened at room temp
2/3 cup light brown sugar, packed
1 egg
½ teaspoon vanilla extract
¾ cup all-purpose flower
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
1 ½ cups oats
Semi-sweet chocolate chips to taste (about half a bag)


Directions:

1. Preheat oven to 350ºF
2. In a large bowl, mix together the butter, brown sugar, egg, and vanilla until smooth.

*Never put the butter in the microwave! I know it’s tempting, since it’s a pain to wait until it gets soft in room temperature, but melting it in the microwave messes up the texture. You don’t want to end up with liquidy, flat cookies.

3. In a separate bowl, mix flour, baking soda, cinnamon, and salt.

4. Stir the flour mixture into the wet (butter/sugar) ingredients until combined.  Don’t over-mix!

5. Stir in the oats and chocolate chips.

6. For best results (aka thick and chewy cookies) chill the dough in the fridge for as long as you can. The colder the dough, the chewier the cookies.  If you’re impatient, go ahead and bake them, they’ll still taste great.

7. On a parchment paper-lined cookie sheet, place balls of dough about two inches apart.

*No parchment paper? Spray the pan with Pam.

8. Bake cookies in oven for about 10-12 minutes, or until the edges of the cookies are golden and the top a little undercooked-looking.  Let cool on the pan, then eat!!