There are quite a few things I love about Southern Florida. My group of fun loving friends, a blackened fresh catch of the day, lots of sunshine, and Cuban coffee. I have been trying to perfect it at home and it’s good but it’s got nothing on an authentic one.
One of the things that makes me love cooking is the art of creation as I’m not creative in any other area. I read a few different recipes and take things from them to make it my own. Don’t be afraid to substitute or omit. Use what you got as long as it makes sense. This is why I don’t bake. To precise and too many rules.
For instance in this recipe it called for onions and I used shallots and it called for mozzarella and I used provolone and parmesan.
6 thinly sliced chicken breast
EVOO and 2 tablespoons of butter
A small onion- diced
2 cloves of garlic- minced
Can of diced tomatoes-14.5 oz
Basil – chopped
Season 6 thinly sliced chicken breast with S&P then sauté in a pan lined with evoo and butter for 4-5 minutes per side until slightly brown.
Remove chicken from pan add more butter and sauté diced onions for 4 minutes add the garlic for the last 30 seconds.
Add tomatoes to pan and simmer for a few minutes.
Add chopped basil and a little more S&P.
Turn broiler to high.
Return chicken to pan. Cover pan handle with foil . Cover each piece of chicken with a small slice of mozzarella or provolone.
Place under broiler until cheese bubbles about 2 minutes.
Drizzle with balsamic glaze and garnish with more basil.
Serve with a side salad.
Sides are my favorite especially flavorful vegetable ones. I had collards in my share the other week and this has by far my favorite way to prepare them.
Cook 3 slices of bacon in a pan then remove to a paper towel lined plate.
Sauté half of a diced onion in bacon grease for a few minutes then add one minced garlic and cook for 30 seconds.
Add 1lb. of chopped collards and sauté till they start to wilt. Add salt and pepper.
Add 3 cups of chicken stock and reduce heat to low, cover, and simmer for 30 minutes.
It’s blueberry season and maybe you are picking them or bought a ton from your local library- here are some ways to use them up.
Freeze them for smoothies or a snack with almond milk (see previous posts). Rinse them then place on a baking sheet and flash freeze. Take out after a hour or two then place in a freezer bag or container. Be sure to do this first because if you just throw them into a bag to freeze they will clump together.
Blueberry Compote- place 2 cups blueberries in a medium size pot and add two tablespoons of sugar and bring to a boil then reduce and simmer for five minutes. Add juice of a half lemon. You can add a little cornstarch but I don’t like mine too thick. Serve with flourless pancakes, Belgian waffles, yogurt, cottage cheese, oatmeal, cheesecake or pound cake. The possibilities are endless.
I look forward to these so much. I have them for lunch on the regular. They are very easy to make and super yummy.
Radish and scallion bagel- toast bagel then top with cream cheese, everything bagel seasoning, scallions and thinly sliced radishes.
Cucumber bagel- toast bagel and top with cream cheese, everything bagel seasoning, thinly sliced cucumbers and dill.