Saturday, June 13, 2015

Fresh Lemon Vinaigrette


Fresh Lemon Vinaigrette

Ingredients
1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
1 large garlic clove, pressed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil


Preparation
1. Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking until blended.


Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before serving.

Basil-Peach Chicken Breasts


 Basil-Peach Chicken Breasts
Ingredients
4 skinned and boned chicken breasts (about 2 lb.) (Make sure chicken is patted dry before seasoning and placing in pan - other wise it doesn't brown properly.)
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons canola oil
1 shallot, thinly sliced
1 teaspoon freshly grated ginger
2 garlic cloves, minced
12 fresh basil leaves, finely chopped
1 cup reduced-sodium fat-free chicken broth
4 large peaches, peeled and cut into 1/4-inch-thick slices (about 2 cups)
Garnish: fresh basil leaves
Preparation
1. Preheat oven to 350°. Season chicken on both sides with salt and pepper. Cook chicken in hot oil in a large ovenproof skillet over medium-high heat 2 minutes on each side or until browned. Remove chicken from skillet, reserving drippings in skillet.
2. Reduce heat to medium. Add shallot to hot drippings in skillet, and sauté 3 minutes or until tender. Add ginger and garlic; sauté 45 to 60 seconds or until fragrant. Add basil, chicken broth, and peaches. Return chicken to skillet, and turn to coat.
3. Bake at 350° for 15 minutes or until chicken is done.


Wednesday, June 3, 2015

BASIC ITALIAN SALAD DRESSING







INGREDIENTS

6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 garlic cloves, chopped
1 teaspoon dried basil, crumbled
1/4 teaspoon dried crushed red pepper
Pinch of dried oregano
PREPARATION

Combine all ingredients in small bowl and whisk to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)