Need to bring a party appetizer but don't have a lot of time for complicated cooking? This skewered version of a Caprese salad is always a party hit and it's so easy. Build them by simply skewering cherry tomatoes, fresh basil and little fresh mozzarella balls. Serve with a side of balsamic vinegar or sprinkle a little over the top just before serving.
The Bistro Burger
Oh. Mah. Guhrd. The Snake River Kobe Hamburger at Bistro Aix is truly an amazing burger experience. The meat is juicy and flavorful. The Focaccia bread is delicious. Topped with a fried egg it is truly an over-the-top burger that I intend to go back for again. And again. And again, even.
Crispy Chicken
This recipe was inspired by the Crispy Sonoma Chicken Breast at Bistro Aix, our favorite local restaurant. It was delicious!
How To Make It
- 2 tablespoons butter
- 1 tablespoon olive oil
- Boneless chicken breast, with skin still on
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt & pepper
Heat butter and oil in an oven safe skillet. Season top side of chicken with half the oregano, garlic powder and salt & pepper. Carefully place chicken top side down into the heated oil. Again, carefully, season the bottom side of the chicken. Let it cook until golden brown, about 5 minutes. Turn it over and place the pan into a preheated oven at 350 (f). Bake for 20-25 minutes. Remove from oven and return to stove top.
I used the pan juice and added a little heavy cream and mustard to make a sauce. Tossed with some roasted asparagus and mushrooms and placed the chicken atop. There you go!
Homemade Turkey Vegetable Soup
Turkey. It's not just for the holidays! Turkey is a great option for affordable dishes that can span multiple meals. This batch of soup is great for dinner and provides me with lunch for another one or two days! Delicious, nutritious and affordable!
How to Make It:
I'll get a nice sized turkey breast and roast it for sliced turkey breast served with gravy one night, and the next night I'll use what's remaining for a home-made turkey soup. Put the turkey breast carcass into a stock pot. Cover with water and seasonings of your choice. Set at a low boil for 90 minutes or so. Strain the broth and return it to the pan. Toss in the vegetables you'd like (here, I used carrots, mushrooms, spinach celery and onion). Salt (generously) and add freshly ground pepper.
Swordfish with Garlic Lemon Butter Sauce
The butter sauce is was takes this dish over the top!
How to Make It:
Start by searing the swordfish in olive oil in an oven-safe pan. Bake the fish at 375 (F) until done (depending upon the size, about 10 minutes). Saute 1 teaspoon of fresh garlic in olive oil. Add 1/4 cup of dry, white wine and the juice of one lemon. Let it reduce a bit. Add 1/4 cup of heavy cream. It should be at a low boil with constant stirring. Let that reduce a bit, just a few minutes. Slowly add in 1/2 stick of cold butter pieces. Stir until the butter is melted and thick. You can serve it like this or strain the sauce, as you prefer. Be sure to be ready to serve, as the sauce will separate once it cools.