Jul 8, 2020

Lemon Thyme Grilled Chicken Salad

2oz Chopped Romaine
2oz Chopped Iceberg Lettuce
1 Small Chicken Breast
1tb Olive Oil
¼ tsp Lemon Pepper
½ tsp Dried Thyme
1/3 tsp Kosher Salt
2tb Crumbled Feta
3-4 ea Blackberries
3-4 ea Orange Segments
2-3 ea Cherry Tomatoes (cut in half length wise)
6-7 ea Chives
½ tsp Oats
½ Almonds
½ tsp Brown Sugar
½ tsp Honey
A slight sprinkle of Salt
½ tsp Oil


Oat crumble: Combine oats, almonds, sugar, honey, salt, and oil. Lay parchment paper or wax paper down on sheet tray. Spread out the mixture on tray and bake at 250 degrees for 1hr. 15min. Cool once done and break it into small pieces.
Chicken marinade: Mix the lemon pepper, dry thyme, and salt together. Season chicken with lemon pepper mixture on both sides. Grill mark or sear chicken.
If grilling: Pre-heat grill on medium to high heat and right before putting the chicken on, at a slight angle, spray with pan spray. You are looking for those dark lines across the breast.
If Searing: Pre-heat your pan on a medium high heat. Once heated put 1tsp of oil in the pan and let it sit for a few seconds. Lay the breast down away from you top or “presentation” side first. It should start sizzling pretty loud immediately. Let it cook on that side for 30 seconds. Flip the breast and repeat. Both sides should be golden brown.
Cook in oven at 350 degrees for roughly 20-25 minutes or until 165 degrees internal temp.
Once cooked, cool it down.
When it has cooled down, brush with olive oil and slice diagonally into ½ in pieces.
Salad Toppings
Orange Segments: Take oranges and cut of the top and bottom. Next cut off the rind without taking out chunks of the orange. After rind has been removed, take a paring knife and slice between the membranes of the orange and the meat of the orange. Do that to every orange section and you should end up with orange wedges with just the “meat” of the orange.
Feta: You can either buy a block and crumble it or buy pre-crumbled feta.
Chives: Cut the chives into small pieces.
Tomatoes: Cut in half
Assemble salad order:
Lettuce, blackberry, orange, tomato, feta, oat crumble, sliced chicken, chives
Pair with Golden or Dark Balsamic dressing or your favorite.

Jun 30, 2020

Pan-Seared Lemon Piccata Tilapia

5-6 Servings

5 ea. Fresh Tilapia Filets approx. 6-7 oz. each
3 Tbs. Olive oil
4 oz. Salted Butter
½ Cp. All-Purpose Flour
¼ Cp. White Wine (Non-Alcohol version)
3 ea. Lemons Juiced.
2 Tbs. Capers & Juice
2 Tbs. Minced Parsley
2 tsp. Salt
1 tsp Pepper
Salt & Pepper to Taste

Season flour with 2 teaspoons salt and 1 teaspoon pepper. Heat sauté pan with olive oil and dredge tilapia filets in seasoned flour. Pan sear the tilapia filet in the olive oil, turning the filet over after about 2-3 minutes.  While the filet is searing, add lemon juice, capers & juice, white wine, and butter. Allow sauce to simmer while adjusting seasoning with salt and pepper. Finish sauce with remaining butter and freshly minced parsley. When fillets reach 145°, remove from sauté pan, plate the fish with sauce, and garnish with lemon slices and fresh parsley sprigs.

Jun 17, 2020

Strawberry-Rhubarb Gazpacho

1/2 cup plus 1 tbsp Extra-Virgin Olive Oil
2 Cloves Garlic, crushed but kept whole
6 cups Strawberries, hulled and quartered
1 cup Rhubarb
1/4 cup Crème Fraiche
2 1/4 cups English Cucumbers, peeled, seeded, and diced
1 1/4 cups Red Bell Pepper, diced
3/4 cup Green Bell Pepper, diced
6 tbsp Tomato Juice
3 tbsp Red Wine Vinegar
1 1/2 tsp Salt
Tabasco Sauce
3 sprigs Thyme
1/2 tsp Salt

Add the strawberries, cucumber, peppers, garlic cloves, 1/2 cup of olive oil, tomato juice, vinegar, rhubarb, and 1 1/2 tsp salt to the bowl. Toss to combine and cover tightly with plastic wrap. Marinate at room temperature for 3-6 hours. Puree the ingredients and their juices in small batches in a blender on high speed until very smooth. Strain through a chinois and chill in the refrigerator until very cold. Taste and season, if necessary, with Tabasco sauce and additional salt and red wine vinegar.

Serve chilled, garnished with diced strawberries, cucumbers, and shaved rhubarb. Tiny basil leaves, cilantro, crème fraiche, and a swirl of olive oil make a nice additional garnish.