Recipe: Chicken, Asparagus, and Rice with a Buttery White Wine Sauce

So, as we sat down to dinner and each took our first bites of the meal, my dad said "Wow! I really like the look of this sauce, and it's really good too! How'd you make it?" Before I could even answer, my mom cut in and said "She pulled it out of her butt." That's her way of saying I came up with it on the spot (how appetizing, mom!). I do like to work off of recipes, just to get an idea of what to do, but I usually glance at the recipe print-out once or twice, then merrily carry on without it, adding things as I see fit until I'm happy with the results (and often ending up with something very different). That's just what I did tonight when making this sauce and, to be honest, I didn't actually write down the ingredients as I was making the sauce (I think I did a good job at guessing the amounts for this post though!). I also took a crap-ass picture right before digging in because I hadn't really thought this meal was going to be that exciting, so I hadn't bothered to bring my camera downstairs and I was too hungry/lazy to go get it before eating. So, considering I just "pulled this out of my butt," this sauce was lovely—light, bright, and buttery—and it was very easy to make.

Please excuse the poor quality iPhone picture. When I make this sauce again, I will be sure to replace this with a proper  photo.

Serves: 4
Prep. time: 10-15 minutes
Cooking time: 20-30 minutes
Difficulty: Easy

Ingredients

• 1 cup white or brown rice 
• 2 chicken breasts, either flattened to 1/4-to-1/2 inch thickness or cut into short slices 
• 1 bunch asparagus, cleaned, with ends of stalks removed
• Olive oil
• Butter
• Salt and pepper

For the sauce

• 3 tbsp. butter
• 2 garlic cloves, minced
• 1 small white or yellow onion, quartered and cut into thin slices
• 3/4 cup white wine (cooking wine is fine)
• 3/4 cup chicken broth/stock (I recommend low sodium)
• 1 tsp. lemon juice
• 1-2 tbsp. sour cream
• 1 tbsp. dried parsley
• A pinch of dried sage
• A pinch of dried thyme
• A pinch of dried marjoram
• Salt and pepper, to taste
• Water-and-cornstarch mixture to thicken, as needed

Directions

Preheat the oven to 450*F. Arrange the asparagus in a shallow baking dish, lightly coat with olive oil, sprinkle with salt and pepper, and set aside. Season the chicken with salt and pepper and set aside. Cook rice according to package instructions (the brand I use requires water, butter, and salt and takes about 20 minutes to cook—the goal is to time it so that the rice finishes around the same time as everything else for the meal). While the rice is cooking, add a little butter and olive oil to a medium pan over medium high heat, then add the chicken. Cook until just cooked through and golden-brown on both sides. Remove from pan and place in a covered dish or place on a plate and cover tightly with foil to keep warm. Put the asparagus in the oven when the rice still has about 15 minutes to go and cook for the asparagus for 15 minutes, or until crisp-tender. While the rice and asparagus are cooking and the chicken is being kept warm, add 1 tbsp. butter to the pan used for the chicken, then add the onion and garlic and cook for 1-2 minutes over medium heat until fragrant and slightly soft. Add the white wine, chicken broth, and lemon juice and continue to cook for about a minute. Whisk in the sour cream, then add the remaining 2 tbsp. butter and add in the herbs and salt and pepper, whisking to blend. Let the sauce gently boil for a minute, adding a little cornstarch-and-water mixture if desired (this will help thicken the sauce slightly). Reduce to medium low heat. When the asparagus and rice are done, plate them alongside the chicken and top with the sauce. 

The sauce is what makes this dish—it's a little sweet and tangy from the wine, a little salty and creamy from the butter and sour cream, and gets a little flavor boost from the herbs and spices. It's easy to make—perfect for a weeknight meal—and it dresses up the simplest of meals. 

Recipe: Creamy Fontina Cheese Grits topped with Sauteed Chicken and Tomatoes

Last night, while browsing through recipes on Pinterest and TasteSpotting, I came across a shrimp and grits recipe and it stuck with me, making me think about my time in the South. I'd never heard of grits until I moved down south to start college in South Carolina in 2007. When I first came across grits, I was in our campus dining hall and passed right by, thinking that the mushy, khaki-colored mixture was some kind of strange, southern oatmeal. During fall break that year, I stayed with my suitemate and her family and we had what I call "grit sticks," or grits, chilled until semi-solid, then cut into French toast stick-style pieces and sauteed in butter, served with warm maple syrup. Now, that was pretty tasty, so I started to come around to grits, strange as they still seemed. Our dining hall served cheap, out of the box grits that were watery and relatively flavorless, but I started adding a ladle-full to my plate in the mornings and topped it with a generous lump of shredded cheddar cheese, slowly becoming a fan of this southern staple. Later, I had the chance to try the famed shrimp and grits at Soby's, this fancy little restaurant in downtown Greenville, and I was officially hooked. Not really porridge, and not quite polenta, grits are their own unique food, with a rich, creamy texture that works well in a variety of applications. Tonight, I was craving cheesy grits, and we happened to have a huge chunk of velvety fontina cheese that I knew would melt perfectly into the dish. Topped with a tomato, onion, and chicken mixture, it made for a tasty and filling meal that made my desire to move back down south that much stronger.

Serves: 4
Prep. time: 10-15 minutes
Cooking time: 20-30 minutes
Difficulty: Easy

Ingredients
For the grits

• 2 cups water
• 1 cup chicken broth/stock
• 1 garlic clove, minced
• 1/2 tsp. salt
• 1 cup grits (I used Bob's Red Mill Organic Corn Grits/Polenta and they were excellent; make sure whatever you get is a fairly quick cooking brand but good quality as well—Bob's only took 5 minutes)
• 7 oz. fontina cheese, shredded
• Approx. 1/4 cup milk
• Garlic powder, to taste
• Salt and pepper, to taste

*Note: Depending on what kind of grits you use and how much, it may call for slightly different ingredients. No matter what though, make sure that, if the recipe calls for all water, substitute in some chicken broth, because it adds flavor. Also be sure to add in garlic when you bring the liquids to a boil to add even more flavor.

For the chicken and tomato mixture

• Olive oil, enough to lightly coat the bottom of a pan
• 1 tbsp. butter
• 1 large onion, diced
• 2 chicken breasts, sliced into 1 inch thick slices or cut into small cubes
• 3-4 garlic cloves, minced
• 1, 14.5 oz can petite diced tomatoes
• 1/4-1/2 cup tomato sauce
• 2-5 tbsp. red wine (cooking wine will do)
• Salt and pepper, to taste
• Fresh or dried herbs, to taste

Directions

Place a large pan over medium high heat and add the butter and olive oil to it. Add the onions and cook until they begin to soften slightly, then add the chicken and season with salt and pepper. While the chicken is cooking, combine the water, chicken broth, garlic, and salt for the grits in a medium pot and bring to a boil. Once boiling, add the grits and reduce the heat to medium low, stirring occasionally to break up any lumps. To the chicken and onion mixture, add garlic, and about 30 seconds later, add the diced tomatoes, tomato sauce, and red wine. Reduce the heat to low and let cook, making sure the chicken is cooked through but still tender. To the grits, add the milk and cheese and stir thoroughly to combine. Season with salt, pepper, and garlic powder, as desired. Serve the tomato and chicken mixture on top of a generous helping of grits and garnish with fresh or dried herbs, as desired. 

This dish is a big ol' bowl of comfort. The cheesy grits are creamy and warm—the perfect accompaniment to tender chicken, bright tomatoes, and fresh herbs. Perfect any time of year, this dish is flavorful and so easy to make. It's even better served with a slice of crusty Italian bread, a glass of red wine, and a fresh salad. (Or, you could just eat straight spoonfuls of the grits, because they are seriously that good).

Oh! On a slightly unrelated note, I finally tried out my microplane herb mill (a.k.a. a fresh herb grinder), using it to garnish tonight's meal with a mix of fresh basil and oregano.The herbs came out finely chopped like they would be in a jar of dried herbs, and the smell as they were cut was amazing. You could just as easily chop them up by hand, but this gadget was still pretty fun to use.

Recipe: Thai-Style Steak with Thai Fried Quinoa

During the pasta and grains unit in my Foods 1 class last fall, we discussed a popular alternative to rice and couscous called quinoa. Nutty, grain-like, and celebrated as a healthier alternative to other grain side dishes, quinoa has recently become pretty popular in the food world and I've been dying to try it out. I searched high and low for the perfect recipe and found this fantastic one from Iowa Girl Eats. I picked up strip steaks and created a Thai-inspired marinade, and that this unique, grain-like side dish. Eating the quinoa was a lot like eating fried rice—it's nutty, chewy-crunchy, and fluffy—and it turned out just as well as I'd hoped it would.

Serves: 4
Prep. time: 15 minutes (marinate the steaks for at least 2 hours, or up to 24 hours)
Cooking time: 15-20 minutes for the quinoa, 5-10 minutes for the complete quinoa mixture, 5-10 minutes for the steak. Approx. 30-40 minutes total.
Difficulty: Easy

Ingredients
For the marinade

• 4 tbsp. oyster sauce
• 1/2-1 tsp. chili garlic sauce (add more if you want it spicy)
• 1 tsp. lime juice
• 1 tsp. creamy peanut butter
• 1 tbsp. brown sugar
• 4 cloves garlic, minced
• 2 tsp. cilantro, chopped
• 4 strip steaks

For the quinoa

• 1 cup quinoa, rinsed and drained (the brand I used was pre-rinsed)
• 1 cup light/lite coconut milk
• 1 cup chicken broth
• 1/4 tsp. lime zest
• Peanut oil (enough to lightly coat the bottom of a large pan)
• 1 bunch green onions, chopped
• 1 tbsp ginger, minced or grated/"zested"
• 2-3 cloves garlic, minced
• 1 cup frozen peas
• 1, 8 oz. can pineapple tidbits, drained
• 2 eggs
• 1/4 cup cilantro, chopped
• 2 tbsp. sweetened, shredded coconut, finely chopped
• 1/4 cup peanuts, finely chopped
• 2 tbsp. soy sauce
• Juice of 1 lime (approx. 1-2 tbsp.)
• 2 tbsp. soy sauce

Directions

Combine all of the ingredients for the steak marinade, then pour the mixture into a gallon size Ziploc bag, add the steaks, and mush the marinade around to coat the steaks. Put the steaks in the fridge to marinate. The longer you let the steaks marinate, the better the flavor (I put my steaks in the marinade at 11:00am and we grilled them up around 7:45pm). 

In a medium pot (approx. 2 quarts), add the quinoa, lime zest, coconut milk, and chicken stock. Bring the mixture to a boil (without a lid), then reduce the heat to medium-low and cover with a lid. Cook for 15-20 minutes, or until the quinoa is tender (a little crispiness is okay) and has soaked up all of the fluid. Once the quinoa is cooked, turn off the heat and let it sit, covered, while you work on everything else. Preheat the grill to medium-high heat, then put the steaks on and cook until they reach your desired doneness (about 5-10 minutes for medium). In the meantime, heat the peanut oil over medium high heat in a large, deep skillet or wok. Add the green onion, ginger, and garlic and cook for about a minute, until fragrant, making sure to stir frequently to prevent the garlic from burning. Add the peas and pineapple and cook for another minute, stirring occasionally. Push the mixture out to the edges of the skillet, scramble the eggs in a small bowl, and add the eggs to the middle of the skillet. Whisk them around as they cook, and once cooked through, break up the eggs and mix them into the rest of the ingredients. Add the chopped peanuts, coconut, and cilantro and stir to combine. Pour in the cooked quinoa, soy sauce, and lime juice and stir to combine. Serve the finished quinoa alongside the steaks. Add additional cilantro and peanuts as desired.

This dish is such a flavor explosion! The marinade for the steak is meaty, savory, salty, and slightly spicy. Oyster sauce is amazing and it has this savory quality that makes it perfect for many Asian dishes, particularly when used with beef. The quinoa mixture, with its sweet pineapple and coconut, salty peanuts, fresh cilantro, and sweet-spicy ginger is delicious. It's like eating Thai fried rice, but it's fluffier, lighter, and nuttier. If you're looking for something out of the ordinary for dinner (well, it was out of the ordinary for an Italian food-loving girl like me), try this out! The unique flavor combinations and the texture and taste of the quinoa make this a winning dish.

Recipe: Roasted Cauliflower and Broccoli Pasta with a Lemon Butter Sauce

First things first: If you don't like lemons, you will not like this dish, so turn away now. Now, for those of you still with me, I'll tell you why you will like it: it's creamy, buttery, and oh-so-lemony. Rich, roasted vegetables and pasta come together in a bright, summery sauce that's perfect for you lemon-lovers. Toss in some chicken or shrimp for protein or add a side salad with a lemony vinaigrette to add a little oomph to this dish.

Serves: 4
Prep. time: 10-15 minutes
Cooking time: 20 minutes
Difficulty: Easy

Ingredients

• 8 oz. pasta of your choice (farfalle, penne, or medium shells would be a good choice—I used farfalle)
• 2-3 cups cauliflower florets
• 2-3 cups broccoli florets
• Approx. 3 tbsp extra virgin olive oil (just enough to lightly coat the broccoli and cauliflower)
• Zest and juice from 1 lemon
• Approx. 1/2 stick butter
• 2 tbsp. chicken broth
• 1/4 cup heavy cream
• 1 tsp. garlic powder, or more to taste
• 1 tsp. thyme, or more to taste
• 1 tsp. white pepper, or more to taste
• Salt and pepper, to taste

Directions

Preheat the oven to 350*F. Spread the cauliflower and broccoli florets on an ungreased baking sheet, toss with olive oil, and season with salt and pepper. Roast in the oven for at least 15 minutes. In the meantime, bring a medium pot of water to a boil, then add the pasta and cook according to package instructions (about 8-11 minutes). While the pasta is cooking and the veggies are roasting, heat the butter and garlic in a small pot over medium heat. Add the lemon zest, lemon juice, chicken broth, and seasonings to the pot and bring the mixture to a boil. Slowly add the heavy cream, whisking it in. Add more heavy cream, butter, or seasonings as desired and reduce to a simmer. If you'd like to thicken the sauce, add a mixture of 1 tsp. cornstarch and 1/4 cup water to it. The sauce, as is, will taste very lemony, but once it's tossed with the pasta and veggies, it will get toned down. When the pasta is done, drain it and return it to the pot. Add the roasted veggies and toss with the lemon butter sauce. Serve with grated Parmigiano-Reggiano or Pecorino-Romano cheese as desired.

This dish is very light, with a clean, bright flavor that's perfect combined with the rich taste of the roasted broccoli and cauliflower. This is the sort of meal that you should enjoy while sitting out on the porch on a warm summer evening.

Recipe: Pecorino-Romano Cheese Sauce

The other night, we had thawed chicken breasts, leftover grilled veggies, and three cups of heavy cream crowded together in the fridge, and for me this was just another night of "how can I pull these things together to create a dinner that tastes good AND helps clear out the fridge." The answer was simple: Make a sauce with the cream and toss it with the chicken, veggies, and maybe some pasta (which, of course, we always have on hand in the pantry). So, sauce. Cheese sauce made the most sense. But what kind of cheese? Well, I had an assortment to choose from— Gouda, Parmigiano-Reggiano, Jarlsberg—and I chose Pecorino-Romano, craving its distinct salty flavor. A little garlic, some onion and seasonings, and a splash of chicken broth added to the cream and cheese mix created a velvety, salty sauce that brightened up lightly-seasoned chicken and previously-grilled veggies.

Yields: About 1-1.5 cups
Prep. time: 10 minutes
Cooking time: 10-15 minutes
Difficulty: Easy

Ingredients

• 1 tbsp. butter
• 4 garlic cloves, minced
• 1 small onion, finely chopped
• Approx. 1/4 cup chicken stock/broth
• 1 cup heavy cream
• 1/2-3/4 cup shredded/grated Pecorino-Romano cheese
• 1/2 tsp. white pepper (or more, to taste)
• 1 tbsp. dried basil (or more, to taste)
• 1 tsp. dried oregano (or more, to taste)
• Salt and pepper, to taste
• Cornstarch (mixed with water; as needed)

Directions

In a medium pot over medium-low heat, melt the butter, then add the garlic and onion and cook for approx. 3-4 minutes, until the mixture is fragrant and slightly soft. Add the chicken stock, then slowly whisk in the heavy cream and increase the heat to medium. When the mixture starts to bubble slightly around the edges, slowly add in the cheese, whisking constantly. Increase the heat slightly and continue to whisk until the cheese is almost completely melted. Whisk in a little regular milk if the mixture seems a little thick or lumpy. Add the white pepper, basil, oregano, salt, and pepper and whisk to combine. Let the mixture cook over medium to medium-high heat until thickened. If it seems a little thin, add a little bit of cornstarch (mix about 1 tsp. cornstarch with about 2 tbsp. cold water, then add it to the sauce). Serve over chicken, pasta, rice, vegetables, potatoes, etc. 

This sauce is creamy, salty, cheesy, and surprisingly light despite the heavy cream. It may seem quite salty and strong when tasted straight from the pot, but once tossed with warm pasta or poured over roasted red potatoes or a grilled chicken breast, it's absolutely perfect—bright and flavorful. We had it as a pasta sauce, tossed with pieces of sauteed chicken, whole wheat farfalle pasta, and grilled vegetables (squash, zucchini, bell peppers, cherry tomatoes, and onion) and it was ridiculously tasty. We had some sauce leftover, so we ate it over breaded chicken breasts and roasted new potatoes the next night, and it worked so well. Despite being a cream sauce, its bright, cheesy flavor works well in warm weather dishes.

Recipe: Pasta and Prosciutto in a Creamy Leek Sauce

It's been pretty rainy and dreary so far this week, and the grey skies and cool temperatures definitely make me crave comfort foods—mac&cheese, pancakes, hot tea—and this rich and creamy pasta dish certainly fits the bill. With sweet and oniony leeks and shallots, fresh garlic, salty prosciutto, and buttery cream, this pasta dish has it all—it's rich, flavorful, and definitely the perfect comfort food.

Serves: 4
Prep. time: 10-15 minutes
Cooking time: 15-20 minutes
Difficulty: Easy

Ingredients

• 4 tbsp. (1/2 stick) butter, cut into pieces
• Olive oil (enough to lightly coat the bottom of a large pan)
• 4 oz. prosciutto, roughly chopped (about 1-2 inch pieces)
• 2 leeks, thinly sliced (leeks are notorious for being sandy and dirty, so be sure to soak and clean them thoroughly, and only use the white part for the dish)
• 2 shallots, thinly sliced
• 3 garlic cloves, minced
• 1 cup chicken broth
• 1&1/2 to 2 cups heavy cream
• Milk (preferably 2%), as needed
• 8 oz. angel hair pasta, or other long pasta (spaghetti, linguine, etc.)
• 4-6 fresh basil leaves, chiffonade cut
• Dried thyme, to taste
• Salt and pepper, to taste
• Grated Italian cheese, as desired

Directions

Heat the 4 tbsp. butter and olive oil in a large skillet over medium heat. Add the pieces of prosciutto and cook until just starting to brown and crisp, then add the leeks and shallots. Once the leeks and shallots have started to soften (about 5 minutes), add the garlic and cook for another minute. Add the chicken stock and slowly stir in the heavy cream, then add salt, pepper, and thyme. Let the sauce bubble and thicken over medium-low heat—add milk if needed to add a little volume to the sauce, and be sure to taste test to make sure the flavor is good. While the sauce is bubbling away, bring a large pot of water to a boil and cook the pasta according to package instructions (about 4-5 minutes). Drain the pasta and return it to the pot, then pour the thickened sauce over it, add fresh basil, and toss to combine. Serve topped with Italian cheese.

This sauce is incredibly flavorful—it's sweet, salty, oniony, buttery—and the heavy cream and splash of milk make it so creamy and rich. Fresh basil helps cut through the richness and a sprinkling of Italian cheese blends perfectly into the dish. Prosciutto is a nice change from chicken or no meat at all, and its salty flavor works well with the other flavors in the sauce. It's perfect for a cool evening, yet easily made into a warm weather dish with the addition of a garden salad and a glass of white wine.

Recipe: Lemon Chicken and Asparagus Pasta with a Creamy Goat Cheese Sauce

Yes, yes, I know...this sounds a whole lot like a recipe I shared just a little while ago, and really, it's kind of like that recipe, version 2.0. While that recipe was chicken-less and could be pulled together in less than 20 minutes, last night's meal had a little more going on: an actual sauce (as opposed to just straight, melted goat cheese with some seasoning), marinated chicken, and a little extra flavor.

Serves: 4
Prep. time: 15 minutes (plus at least 2 hours for the chicken to marinate)
Cooking time: 10-20 minutes
Difficulty: Easy

Ingredients

• 2 chicken breasts, cut into 1 inch wide, 2 inch long slices
• 8 oz. rotini, or other short pasta (penne, farfalle, or gemelli would work well)
• 1/2 or a whole bunch of asparagus, cut into 2 inch pieces
• 1/4 - 1/2 cup lemon-based marinade or dressing to use to marinate the chicken (I had a lemon-thyme dressing from a favorite restaurant in North Carolina, but you can use something from your local grocery store)* 
• Olive oil, enough to lightly coat the bottom of a pan

For the sauce

• 3/4 cup chicken broth or stock
• 1 tbsp. extra virgin olive oil
• 3 tbsp. white wine (cooking wine is fine)
• 1-2 cloves garlic, minced
• 1 tbsp. chives, finely chopped
• Dried sage, to taste
• Dried thyme, to taste
• 1 tsp. lemon zest
• Salt and pepper, to taste
• 4-6 oz. soft goat cheese (buy a log of cheese rather than crumbles, because the log, when pulled apart, will melt better and faster)
• 1/2 cup heavy cream
• Cornstarch and water mixture to thicken, as needed

*If you don't have a marinade or dressing, whisk a teaspoon each of thyme, sage, salt, and pepper together with a few tablespoons each of extra virgin olive oil, lemon juice, and white wine to create a quick marinade from scratch.


Directions
Place sliced chicken into a medium bowl with store bought or homemade marinade/dressing and allow to marinate in the fridge for at least 2 hours (any less, and it just won't have a lot of flavor).
In a small pot over medium heat, whisk together the olive oil, chicken broth, and white wine and cook until reduced by about 1/2. Add in the garlic (if you want, you can lightly saute it first, then add it in), chives, lemon zest, and seasonings (thyme, sage, etc.). Crumble the goat cheese into the mixture and whisk it in until it's melted and combined. Slowly pour in the heavy cream, whisking constantly as you add it in. Season more as needed, then reduce heat to low. If the sauce seems thin, add a little cornstarch-and-water mixture to thicken it. In the meantime, bring a medium pot of salted water to a boil, then add the pasta and cook according to package instructions. When the pasta has about 5 minutes left, add the asparagus to the pot and cook the two together until the timer runs down. While the pasta and asparagus are cooking, heat a little olive oil in a large pan over medium-high heat, then add the chicken slices and cook until golden brown on both sides and cooked through. Season as needed. When the pasta and asparagus are done, drain and return to the pot, then toss the mixture with the finished goat cheese sauce. Add in the chicken, and toss to combine. Serve with a sprinkling of fresh basil or chives if desired.

This dish is light, fresh, and flavorful—perfect for a warm day or a quick weeknight meal. Lemon and goat cheese are a match made in heaven, and the addition of herbs and white wine help accentuate the flavors. Tender chicken and crisp asparagus add texture and flavor to the dish and help round it out.

Recipe: Warm Avocado Soup with Adobo Sour Cream

I had two small avocados slowly aging in the bottom drawer of the fridge, half a red onion languishing on the top shelf, and a box of leftover sweet potato fries stuffed under a container of grated parmesan cheese. In an effort to get at least one of these things out of the fridge, I went in search of recipes and came across one for a warm avocado soup that got me inspired. I added ground coriander in place of fresh cilantro and used adobo seasoning (a blend of cumin, Mexican oregano, black pepper, and other herbs and spices) to flavor the sour cream garnish, and the finished dish was absolutely delicious. Now, when I post recipes, I try to be as accurate as possible with my measurements and instructions, but to be completely honest, this was mostly a "let's throw some stuff together and see what I can get" kind of thing. I only had enough avocado to make a single bowl of soup and I adjusted the flavors mostly by tasting rather than using precise measurement, but the recipe I've posted here should be a pretty accurate four-person version (and really, you should taste everything you make as you're making it anyway to make sure you like the taste and so you can adjust as needed).

Serves: 4
Prep. time: 10 minutes
Cooking time: 20 minutes
Difficulty: Easy
Special equipment: Food processor

Ingredients

• 1 tbsp. olive oil, or enough to coat the bottom of a medium pot
• 1 medium onion, chopped
• 1-2 cloves garlic, minced
• 8 small or 4 large avocados, peeled, pitted, and cut into small cubes
• Approx. 3 cups chicken broth
• 2 tbsp. lime juice, or more to taste
• 1 tbsp. ground coriander, or more to taste
• 1/2 cup sour cream
• 1 tbsp. adobo seasoning, or more to taste

Directions

Mix the sour cream and adobo seasoning together with a spoon and set aside. Heat the olive oil over medium heat in a medium (about 6 quarts) pot, then add in the onion and cook until slightly tender and slightly translucent. Add the garlic and cook for about a minute, then add the chicken broth, lime juice, ground coriander, and avocado and bring the mixture to a boil, stirring occasionally. Pour half of the mixture into a food processor and blend until smooth, then pour into a separate bowl. Pour the second half of the mixture into the food processor and blend until smooth. Pour all of the blended mixture back into the pot used for cooking and cook over medium heat until bubbling just slightly and hot all the way through. Serve in bowls with a dollop of the sour cream-adobo mixture and a sprinkling of adobo on top.

This soup is incredibly creamy, velvety, and rich, with hints of lime and coriander that add a subtle pop of flavor. The adobo seasoning, which is made with cumin, Mexican oregano, and a few other herbs and spices, adds a kick of heat and a savory earthiness to the cool sour cream, which is delicious swirled into the soup. This would be the perfect start to a Mexican-themed meal and it could easily be turned into a light, creamy dip for a side quesadillas or fried tortilla strips. 

Recipe: Food Network's "Cocoa-Rubbed Steak with Bacon-Whiskey Gravy"

This month's Food Network magazine was all about chocolate: how to cook and bake with it, how to temper it, where to buy the best, news about it, and more. All of the recipes in this issue incorporated chocolate in some sort of way, big or small, and a twist on the traditional "steak and potatoes" caught my eye. I don't cook red meat often, nor do I try to juggle too many things at once while I cook (in this case, steak, gravy, baked potatoes, and broccoli), so rather than play around with this recipe and make it my own the first time out, I decided to basically stick with it as is, tweaking just a few ingredients and whatnot, and it came out wonderfully. The rub on the steak has just a touch of heat and a subtle chocolate flavor that is savory rather than sweet. The gravy, a bacon-y, salty, creamy affair, goes well with the steak, and is even better on the baked potato and broccoli sides. So, kudos to you, Food Network, for a delicious, chocolate-themed steak-and-potato dinner!

(Bacon-Whiskey Gravy not pictured)

Yields: 2-4 servings (gravy serves about 6)
Prep. time: 10-15 minutes
Cooking time: 45 min.-1 hour
Difficulty: Easy to Moderate
Special equipment: Broiler pan

Ingredients

• 1 baking potato per person (I bought the "just pop in the microwave for 7-8 minutes" baking/russet potato to save time)
• About 2 heads of fresh broccoli, cut into florets (you can just cook half a bag of frozen broccoli to save time)
• Butter and sour cream for the baked potatoes, if desired

For the steak

• 1 tbsp. unsweetened cocoa powder
• 2 tsp. paprika
• 1/4 tsp. cayenne pepper
• 1 tsp. packed brown sugar
• Salt and pepper
• 1 steak, preferably NY strip, per person (I bought two large Delmonico steaks and split one with my mom)

*The rub is enough to cover 3, 1 lb. NY strip steaks, so if you do smaller or fewer steaks, use less of the rub

For the gravy

• 3-4 strips bacon
• 1 leek, finely chopped (clean thoroughly, because they're very dirty; do not use the dark green part at the top of the leek)
• 1 tbsp. all-purpose flour
• 1/2 cup whiskey
• 3 cups chicken broth/stock
• 2 bay leaves
• 1/2 cup heavy cream
• 1 tbsp. butter
• 2 tbsp. dried parsley
• Salt and pepper

Directions

Mix together the ingredients for the rub and lightly rub the mixture into both sides of each steak. Set the steaks aside on a broiler pan and turn on the broiler setting in your oven in preparation for the steaks. Bring a medium pot of water to a boil in preparation for cooking the broccoli. In a large pan, cook the bacon over medium heat until crispy, then remove the bacon and place on paper towels to soak up excess grease. In the pan with the bacon grease, add the diced leek and cook until tender (about 3-5 minutes). Add the flour, stir to combine, and cook for about 1 minute. Add a little butter if desired. Remove the pan from the heat and add the whiskey. Return the pan to medium high heat and cook the mixture, stirring occasionally, until the mixture is slightly thickened (about 3 minutes). Add the bay leaves and chicken stock, bring to a boil over medium high heat, and cook until the mixture is reduced by about one quarter (about 8 minutes). Slowly whisk in the heavy cream, then allow the gravy to simmer for about 7 minutes, stirring occasionally. While it's cooking, put the steaks in the oven and broil for 8-15 minutes (less time will yield medium rare steak, more time will yield medium to medium well), turning occasionally. Returning to the gravy, crumble the cooked bacon and add it to the gravy, along with the butter and parsley, then stir to combine. The gravy should be just thick enough to lightly coat the back of a spoon (add a little cornstarch-and-water to make it thicker, if desired) and will be a cream color when it's done. Reduce the heat to keep it warm. Cook the broccoli florets for approx. 5 minutes in boiling water and heat the baking potatoes in the microwave for 7-8 minutes. If you've timed this right, everything should finish up at about the same time. The steak, once removed from the oven, should be allowed to rest for a few minutes on a cutting board before being plated and cut. Serve the meal with a gravy boat full of the gravy.

This is a delicious little twist on a classic and is quite a filling meal. Fresh broccoli and fluffy baked potatoes are the perfect compliment to the steak, coated in this lightly sweet-spicy rub. The gravy, a salty, creamy, buttery mixture, goes perfectly with every part of this dish.

Recipe: Sun-Dried Tomato and Basil Risotto with Seared Chicken

A good risotto is incredibly rich, incredibly creamy, and incredibly delicious. Like warm macaroni-and-cheese and buttery mashed potatoes, risotto is something of a comfort food, albeit a fancy comfort food that takes a lot of time and patience to make. It's up there with homemade pasta and the perfectly poached egg on the list of "things that are (supposedly) hard to make." Truthfully, it's not so much that risotto is hard to make, but that it takes a very long time to make and really requires your constant attention to make sure it cooks through properly—it's so worth making though, because, as I said in the first sentence, a good risotto is rich, creamy, and absolutely delicious. This recipe combines tangy sun-dried tomatoes and fresh basil with a healthy handful of grated Parmesan cheese, some white wine, and a little garlic to create a colorful, flavorful dish that's incredibly filling and perfect served with chicken (or shrimp or scallops). Plan on making this on a night when you have time to spare and a big appetite.

Serves: 6
Prep. time: 10-15 minutes
Cooking time: Approx. 45 min.-1 hour (give or take a little time—the rice takes a long time to cook)
Difficulty: Moderate

Ingredients

• Approx. 6-8 cups chicken stock or broth
• 1-3 tbsp. whole butter
• 1-2 tbsp. olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1/2 cup white wine (cooking wine will do)
• 2 cups Arborio rice (this is key—you must use this type of rice)
• 1, 7 oz. jar (about 10 pieces) sun-dried tomatoes, diced (I buy Alessi brand, oil-packed)
• Approx. 1 cup grated Parmesan cheese, or to taste
• Approx. 1/4 cup fresh basil, chiffonade
• Salt and pepper, to taste
• Crushed red pepper flakes, to taste
• 3 chicken breasts, cut in half and pounded out to about 1/2 inch thickness

Directions
In a medium pot, bring the chicken broth to a simmer (it should bubble slightly around the edges). In a large pot, heat the butter and olive oil over medium heat, then add the onion and garlic and cook until the onion is slightly soft and translucent (about 5 minutes). Add the rice to the pot with the onion and garlic mixture and stir it around to coat it with the butter and olive oil. Let it cook for 1-2 minutes, until the rice is coated evenly and the pieces look a little white in the middle. Add in the white wine and cook until it's absorbed into the rice and there is little or no wine visible in the pot. Reduce the heat to medium-low and add in a ladle-full of chicken stock, stirring the rice as you pour. Keep stirring and watch as the rice absorbs the stock. When most of the stock is absorbed, add in another ladle-full, stirring as you go, and watching until the stock is absorbed. Repeat this process until the rice is tender and the mixture is creamy (it's really important to taste this as you go so you make sure you get the right texture). If your rice is crunchy, add more hot stock, but be sure that you always add it in small ladle-fulls—the rice needs to absorb the stock before more is added. Towards the end, when you're nearing the end of your pot of stock, the rice should look really creamy and the individual grains should look larger. At this point, feel free to reduce the heat to low and let it cook gently, undisturbed, to let it absorb any excess stock and to thicken a bit more. The result should be tender rice (they may be a little al dente, but this is okay) that is creamy and thick. Once the rice is done, toss in the sun-dried tomatoes, basil, Parmesan cheese, crushed red pepper flakes, and salt and pepper, plus a little butter (about 1 tbsp.), then stir to combine. The tricky part about this is figuring out when to start the chicken, and my timing was a little off when I made this. I'd recommend starting the chicken when you've only got only a few ladle-fulls of stock left—heat a little olive oil and butter in a large pan over medium heat. Season the chicken breasts with salt and pepper and place them in the pan, cooking both sides until the chicken breasts are cooked through.
Plate the chicken atop the rice and garnish with a little fresh basil.

This dish takes time and it's not something you can start and then walk away from—you need to be constantly stirring the rice, adding more stock, and tasting it for texture and doneness the entire time—but the end results are worth the time it takes to make it (and if you're cooking for a smaller crowd like me, you'll have some delicious leftovers). The rice is decadent and creamy, with a rich, full flavor from the chicken stock and Parmesan cheese and brightness from sun-dried tomatoes and basil.

Recipe: Sour Cream Garlic Sauce with Chives

This creamy sauce, made with a little chicken broth, sour cream, garlic, chives, and a handful of other ingredients, is meant to go with the potato and cheese pierogi with kielbasa, but it could easily be served over potatoes, as a pasta sauce, or as a dip for chicken. It's really easy to pull together and it's incredibly flavorful.

Yields: About 2 cups
Prep. time: 10 minutes
Cooking time: 10-15 minutes
Difficulty: Easy

Ingredients

• 3 tbsp. butter
• 2 cloves garlic, minced
• 2 tbsp. flour
• 1 and 3/4 cup chicken broth
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• 1/4 tsp. black pepper
• 1/4 cup sour cream
• 1/3 cup chives, fresh or dried

Directions
Heat the butter in a large pan over medium heat. Add the garlic and cook, stirring occasionally and watching to make sure it doesn't brown. When fragrant and slightly soft, add the flour and continue to stir until it is well-incorporated into the butter and the mixture is golden yellow and no longer has a floury taste. Gradually whisk in the chicken broth, whisking the mixture until it is well-blended, creamy, and slightly thick. Add the salt and pepper, then whisk in the sour cream until well-blended. Add in the chives, then serve.

This sauce is salty, buttery, and creamy, and almost has a slight bacon taste to it (not sure why though, but it's good!). It was absolutely perfect on the pierogi and kielbasa and it could easily be used as a sort of alfredo sauce alternative on pasta or as a creamy gravy for potatoes or rice.

Recipe: Pancetta, Tomato, and Avocado Pasta

First of all, my apologies for not posting since last week—I just got hired part-time at Macy's, so between job training, culinary classes, and my first few days of work, I've been busy, tired, and I've had no time to cook. I finally had time to sit down yesterday and pick out some recipes for the end of this week and early next week and I finally got to try out the "Gourmet" setting on my new camera tonight. The recipe I'm sharing tonight is summery, so it's a little out of place with the cool weather and rain we've been having lately, but it was so good, I can look past that. I came across it here and was really intrigued when I read that this warm pasta dish, made with familiar Italian ingredients, like tomatoes and pancetta, had cubes of creamy avocado tossed in at the end. Avocado is typically served as is (like a slice on a sandwich or cubes tossed in a salad) or blended into guacamole and I rarely see it in a cooked dish like this (though I've read a little bit about trying to use avocado as a pasta sauce...kind of weird). Mixing rich pieces of avocado into pasta with bright grape tomatoes, crispy pancetta, and a dash of red pepper flakes creates a light dish that's absolutely delicious and pretty unique.

Serves: 4-6
Prep. time: 10 minutes
Cooking time: 20 minutes
Difficulty: Easy

Ingredients

• 1 lb. short pasta (I used rotini, but gemelli, penne, or farfalle are good options too)
• 2 tbsp. olive oil, or enough to cover the bottom of a large pan
• 2 cloves garlic, minced
• 1/2 cup pancetta, cut into small cubes (I bought a 4 oz. pack of pre-cut pieces, which makes this dinner a little easier and quicker to make)
• 1 pint grape tomatoes
• 1 cup canned diced or chopped tomatoes, measured with their juices
• 3/4 cup chicken broth
• 1/4 cup reserved cooking fluid
• 1 large avocado, cubed
• Salt and pepper, to taste
• Crushed red pepper flakes, to taste
• Basil, fresh or dried, to taste

Directions
Bring salted water to a boil in a large pot. Add the pasta and cook according to the package instructions (about 8-10 minutes). Drain, return to the pot, cover, and set aside. In the meantime, heat olive oil in a large pan over medium heat. Add the garlic and pancetta and cook until the pancetta gets a little crispy around the edges (about 5 minutes). Add the grape tomatoes and cover the pan, cooking the tomatoes until they begin to gently "pop" their skins (the skins will split and crack and the tomatoes will be slightly soft; about 5 minutes). Add the canned tomatoes, chicken broth, salt and pepper, red pepper flakes, and basil (if using dry) and cooked for 5 minutes, allowing the mixture to blend. Pour the tomato and pancetta mixture into the pot of pasta and toss to mix. Add the avocado and gently toss to combine (avocado is very soft and will break down and smear everywhere if you stir too vigorously). Top with fresh basil and Italian cheese (Pecorino-Romano is best) if desired.

This dish has a perfect combination of brightness, creaminess, and saltiness. I absolutely love the taste of a cooked grape tomato as it bursts in my mouth—it has a mix of sweetness and acidity and, though I've used the word repeatedly throughout this post, it really has a beautiful bright taste that wakes up your mouth. The creamy avocado is so subtle in this dish, but its creaminess helps balance the acidity of the tomatoes in this dish and adds a unique texture to the dish. Salty pancetta and a sprinkling of Pecorino-Romano are the perfect compliment to the other flavors in the dish. I'm not sure how well this will reheat, because avocado is generally not cooked (in this dish, it's tossed in at the end of cooking and the hot pasta helps warm it), but I think it would work well as a cold pasta salad, or you could set the avocado cubes in a dish at the table so people can add their own to their dish at the table.

Recipe: Chicken Piccata

I haven't really had time to grocery shop this week, and no, I don't really have a legitimate reason why. It's just been one of those lazy weeks (oh, and it's been around or below 58 degrees for a few days, which means I've been snuggling up in blankets and dreaming of my college days in sunny South Carolina instead of being productive). So, that being said, I wanted an easy, delicious recipe for last night's dinner, and a classic chicken piccata from Giada De Laurentiis fit the bill. Bright, lemony chicken served with warm pasta, drizzled with a light sauce straight from the chicken-sauteing pan makes for a light, delicate meal.

My measurement conversions were a little off, so the recipe didn't yield as much sauce as it normally would, but what sauce I did get was delicious and if you follow the measurements I list below, it'll work out just right

Serves: 4
Prep. time: 10 minutes
Cooking time: 20 minutes
Difficulty: Easy

Ingredients

• 1 lb. (1 box) spaghetti or angel hair pasta
• 4 boneless, skinless chicken breasts (pound them out a bit so they cook more evenly)
• A dash of salt and pepper
• Dried lemon peel
• All-purpose flour (about 1 cup)
• 4 tbsp. unsalted butter
• 2 tbsp. extra-virgin olive oil
• 1/2 cup chicken broth
• 1/3 cup fresh lemon juice (from about 2 lemons; I used bottled juice)
• 1/4 cup drained capers, rinsed
• Dry white wine, if desired
• Dried parsley, to garnish

Directions
Mix the salt, pepper, and dried lemon peel into the flour. Dredge the chicken in the flour to coat it lightly. In a large saute pan/skillet, melt 2 tbsp. butter with 2 tbsp. olive oil over medium-high heat. Add the chicken, lightly browning both sides and cooking through slightly, then use tongs to remove them and set them aside on a plate.
In the meantime, bring a large pot of salted water to a boil and cook the pasta according to the instructions on the box. Drain and return to pot, drizzle with a little olive oil, and cover with lid to keep warm while the chicken continues to be cooked.
Add the broth, lemon juice, capers, and a splash of dry white wine (about 1-2 tbsp.) to the pan that you used to cook the chicken. Bring the mixture to a boil over medium-high heat and use a wooden spoon or spatula to scrape the brown bits from the bottom of the pan (they add extra flavor). Return the chicken to the pan and simmer until the chicken is cooked through. Using tongs, place the chicken on a clean plate. Whisk 2 tbsp. butter into the sauce left in the saute pan. Serve the chicken atop the pasta, and ladle the sauce over them. Garnish with parsley. Italian cheese may be added if desired.

This dish is quick and easy, but packed with flavor. The lemon juice and dry white wine add bright acidity to the dish, while the butter and chicken stock add a soft, smooth flavor. Dredging the chicken in seasoned flour creates a delicate coating on the chicken that browns beautifully in the pan. This dish is bright, lemony, and perfect for a cool summer night.

Crispy Chicken with Creamy Italian Sauce, Farfalle, and Asparagus

My latest obsession is the website Pinterest, a virtual collection of pinboards that you can personalize to suit your interests. I've got boards like "My Style," "Dream Kitchen," and "My Wishlist," but my favorite by far is my "Recipes to Try" board, where I can save pictures of amazing dishes that are linked back to the original website where they're featured. This is a fantastic way for me to save all of the delicious-looking recipes that I see online and get to appreciate the visual nature of the pinboard, filled with pictures of these scrumptious meals (way better than saving links in my Bookmarks). One of the recipes I saved to this pinboard (featured here) is the one featured in this post. I needed a recipe to go along with some leftover asparagus we had in the fridge, and this dish looked perfect. The chicken is crispy like fried chicken, but much lighter and less fattening, and the creamy sauce is super easy to make—perfect for a quick weeknight meal.

The creamy sauce was delicious on the pasta and I even mixed it in with my asparagus.

Serves: 4
Prep. time: 15 minutes
Cooking time: 20 minutes
Difficulty: Easy

Ingredients

• 3 skinless, boneless chicken breasts, pounded flat (about 1/2-inch thick)
• 5 cups corn flakes
• 3/4 cup flour
• 1/2 tsp. salt
• 1/2 cup milk
• 6 tbsp. olive oil (or enough to cover the bottom of a large skillet)
• 12 oz. farfalle (bowtie pasta)
• About 1/2 of a bunch of asparagus

For the creamy Italian sauce:

• 1, 10 oz. container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)
• 2 cans Cream of Chicken soup
• 1 cup chicken broth
• 1/2 cup milk
• Fresh parsley, chopped (optional)

Directions
Preheat the oven to 400*F. Bring water to a boil and add the farfalle, cooking according to the package instructions (about 11-14 minutes). In the meantime, put the corn flakes in a food processor and pulse to crush the cornflakes into chunky crumbs (don't pulverize them into dust—you want your chicken breading to have some texture and crunch). Get three small pans or low, wide bowls (loaf pans or pie tins work too; I used three small, deep bowls and it was kind of tricky trying to fit the chicken pieces in them). In the first pan, mix the flour and salt. In the second, pour 1/2 cup milk. In the third, pour in the corn flake crumbs. Dredge each of the chicken breasts first in the flour (coating them completely), then dip in the milk (coating both sides) and immediately coat in the corn flakes. Heat the olive oil in a large skillet over medium-high heat. When hot, add the chicken to the pan, sprinkle with salt and pepper, and let it cook for about 5 minutes, until golden brown on the bottom. Flip the chicken over, reduce to medium heat, and cover the skillet, allowing the chicken to cook until the other side is golden brown and the chicken is cooked through, but still tender. Remove the chicken from the skillet, place it in a shallow dish, and cover the dish with aluminum foil to hold in the heat. Over medium-high heat and in the same skillet that the chicken was cooked in, add the chicken broth, Cream of Chicken soup, Philadelphia Cooking Cream, and milk and whisk together to blend. Let it heat up enough to bubble a bit and blend completely. In the meantime, place the asparagus in a shallow, oven-safe dish, drizzle it with olive oil, and sprinkle it with salt and pepper. Put the asparagus in the preheated oven and cook for 5-8 minutes, until bright green and slightly tender, but still crisp. Serve the pasta with sauce ladled on top, then top it with chicken and serve asparagus alongside.

This is a great meal for a busy weeknight, because the sauce is incredibly easy to make and the meal is both delicious and filling. The cornflakes are a great alternative to breadcrumbs or panko and they add a great crisp as they cook in the olive oil (and hey, any leftover corn flakes in the box can be eaten for breakfast!). The creamy sauce is like a variation on alfredo—cheesy, studded with herbs, and oh-so-creamy. Crispy green asparagus adds a pop of color and can be served with the sauce on top too. So tasty!

Recipe: Chicken and Polenta with Arugula, Sun-dried Tomatoes, and Goat Cheese

I chose tonight's recipe partly because I had leftover arugula that I needed to use and partly because I hadn't made it in a few years and wanted to try it again. I had a late night cooking session tonight because my mother is out of town and my dad has been working late for the past few nights, but despite my uncertainty about how long it was going to take to cook and whether it would still be hot (and not overcooked) when my dad got home, everything worked out and the dish was a success (and much better than I remember it being the first time I made it). This chicken dish combines parmesan-and-garlic-seasoned polenta, wilted arugula, sweet sun-dried tomatoes, and tangy goat cheese, with a splash of balsamic vinegar to create a vibrant, flavorful dish.

Serves: 4
Prep. time: Approx. 1 hour to prepare and chill the polenta, and 20 minutes to do everything else
Cooking time: 20-30 minutes
Difficulty: Easy - Moderate

Ingredients

• Polenta, chilled and cut into cubes
• 2 cups chicken broth/stock
• 3 cloves garlic, minced
• 1 cup polenta (I use a quick-cooking boxed brand)
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• 3 boneless, skinless chicken breasts, sliced (I cut the slices in half so the pieces are more bite-size)
• 1 tbsp. olive oil 
• 2 shallots, chopped (I used green onions, but shallots are preferable)
• 2 cloves garlic, minced
• 1 cup chicken broth/stock
• 1/4 cup sun-dried tomatoes, diced
• 1/4 lb. arugula (I use 3 or 4 big handfuls of baby arugula)
• 2 to 4 tbsp. balsamic vinegar
• Fresh or dried basil, to taste
• Salt and pepper, to taste
• Crumbled goat cheese (soft and mild)

Directions
For the polenta: In a medium pot, combine 2 cups chicken stock and 3 minced garlic cloves, and bring the mixture to a boil. Slowly stir in the polenta and stir until the mixture is thick (follow package instructions; should take 3-5 minutes). Add the Parmesan cheese, salt, and pepper and stir to combine. Spread the mixture out in a greased, rimmed baking sheet or pan and set aside in the fridge to cool for about 1 hour. Once the polenta is chilled, cut it into 1-inch cubes and set aside.

To assemble the dish: Heat the olive oil in a large pan over medium heat and, once hot, add the chicken slices and sear them on both sides until they are mostly cooked through. Add the shallots and garlic and saute for about 2 minutes. Add the chicken stock and simmer to reduce (I reduced by about half—about 5 minutes—and spooned out some of the excess stock so the chicken mixture wasn't swimming in it. Make sure you keep it about 1/2-inch deep in the pan—it helps cook the chicken, while keeping it moist). Add the sun-dried tomatoes and cook the mixture for about 2 minutes. Add the polenta cubes and toss the mixture, letting the polenta soften a bit in the remaining chicken stock for about 2-3 minutes. Reduce to medium-low heat and add the arugula, tossing to mix it with the rest of the ingredients (the chicken stock should be completely gone by now). Add balsamic vinegar, basil, salt, and pepper; toss the mixture again. Turn off the heat and cover the pan with a lid for a few minutes, allowing the arugula to wilt a little more. Serve sprinkled with goat cheese and an extra drizzle of balsamic vinegar if desired.

This dish is tangy, sweet, and complex. The chicken broth helps soften the chilled polenta and keeps the chicken pieces moist as they cook. The sun-dried tomatoes add a sweet bite to the dish and they're complemented by the creamy, tangy goat cheese. Slightly wilted arugula adds color and a peppery taste that marries with the sharp, flavorful balsamic vinegar that so nicely soaks into the polenta and chicken. This dish is packed with strong flavors, but they balance each other and create a rich, yet still light, meal.

Recipe: Rosemary Chicken Skewers with Berry Sauce...or as I made it: Rosemary Chicken and Polenta with Blueberry Sauce

I love love love Italian food. I love eating it, I love cooking it, I love going to restaurants that serve nothing but it. During the past week and a half, I've made swordfish and spaghetti with a citrus pesto, Italian mac&cheese (I used some sort of fancy macaroni noodle with frills on the edge that was oh-so-fun), prosciutto-ricotta-spinach ravioli in wonton wrappers, and bruschetta chicken and pasta. All very Italian and all very delicious. But tonight, I wanted to cook something a little different. I also didn't want to buy groceries. Thus, rosemary chicken and polenta with blueberry sauce was born. I had blueberries in the fridge and a request from my dad to make a sauce with them, so I searched online and found a recipe from SimpleRecipes.com for Rosemary Chicken Skewers with Berry Sauce. Now, both my mother and my uncle have said "Always follow the recipe exactly as it is the first time, then tweak it as you will if you want to when you make it again." Well, I didn't have the blackberries, apple cider vinegar, and red currant jelly needed for the sauce, and I didn't want to grill, so I threw caution to the wind and substituted in blueberries, red wine vinegar, and strawberry-rhubarb jam, and sauteed instead. Success! The recipe didn't include a side dish, so I made a simple rosemary polenta and it went fabulously with the berry sauce. Below is my version of this recipe.

Serves: 2-4
Prep. time: 1 hour, 10 minutes (hour is for the marinade)
Cooking time: 30 minutes
Difficulty: Easy

Ingredients

For the chicken:

• 2-4 boneless, skinless chicken breasts (I only used two; my mom and I split one and my dad ate the other)
• 2 tablespoons of chopped, fresh rosemary
• 1/4 cup of dry white wine or vermouth (I used vermouth)
• 1 teaspoon of black pepper
• 2 tablespoons of olive oil

For the sauce:

• 1 and 3/4 cups of fresh blueberries
• 1 tablespoon of red wine vinegar
• 2 tablespoons of berry jam (I used strawberry-rhubarb jam)
• 1/4 teaspoon of ground nutmeg

For the polenta:

• 1/2 lb. of polenta (I used an instant polenta mix. It tastes just fine and it's easy to make)
• 4 cups of chicken broth (instant polenta usually says to use water, but chicken broth gives it better flavor)
• A dash of salt and pepper
• 2 tablespoons of fresh rosemary (I also sprinkled in a little dried rosemary at the last minute because it has a stronger flavor)

Directions

Place the chicken breasts in a bowl. Add the wine/vermouth, olive oil, rosemary, and pepper to the bowl. Cover and set aside in the refrigerator to marinate for approx. 1 hour.
Remove the chicken from the marinade and set aside, reserving the marinade. To make the sauce, pour the marinade into a sauce pan and add the berries. Simmer gently until the berries are soft. Press the mixture through a strainer and discard the berry pulp. Return the mixture to the sauce pan and add the vinegar, jam, and nutmeg and bring to a boil. Simmer, uncovered, until it's reached a syrup-like consistency.To keep it warm, place it over the lowest heat, uncovered.
In the meantime, heat oil in a sauce pan and saute the chicken until both sides are golden brown and the insides are no longer pink. In a pot, bring the chicken broth to a boil and follow the directions on the polenta box (slowly whisk in polenta and continue to whisk until the mixture thickens and easily pulls away from the sides of the pot). Add in the fresh rosemary and sprinkle in salt and pepper, to taste.
Plate the chicken and polenta and spoon the berry sauce over each.

This recipe was delicious and perfect for warm summer weather! The blueberry sauce was sweet and tangy, and the rosemary in both the chicken and polenta brought the two together. A vegetable would be a great addition to the dish—asparagus would work very well. All in all, a delicious dish! I know that sweet berries in a savory dish might seem a little odd, but it's a wonderful combination. And for me, it was a step away from pasta, marinara, and parmesan cheese.