Grillin & Chillin: Chicken Breasts with Balsamic Glaze

The last few weeks have been absolutely gorgeous here in Portland. In fact, I have developed quite a crush on the weather lately! I also have a little crush on this balsamic vinegar. Our friends Gavin & Julie over at The Haute Kitchen were generous enough to give us a bottle. Ever since, I have been trying to figure out ways to use this balsamic on anything & everything! ( If you want to know more about it, click here.) In the midst of trying to balance these two current infatuations, how might you ask do I show my affection? By cooking outside of course, grilling chicken and pairing that with a balsamic glaze. (Love is better when shared!)

Brining is a great method to use on meats that can often turn dry and tasteless after being cooked. The brining process lends itself well to cuts like pork chops and boneless, skinless chicken. These particular chicken breasts get a huge boost from a little overnight skinny dip in the brining liquid, which might seem a bit tedious, but isn’t at all, promise! You make the brine the night before and by the next evening your chicken is ready for the grill! Brining flavors the meat all the way through, the sugars and salt seep in through the whole piece of meat rather than just the top layer. After brining, there is really no need to add any extra seasoning, the chicken will be succulent and flavorful enough as is. The balsamic glaze is sweet, savory, and just a little bit sticky, giving the chicken that extra bit of oomph! This recipe can also be efficiently divided and conquered by one person grilling the chicken and the other person busying themselves with making the glaze.

Grilled Chicken Breasts with Balsamic Glaze
Serves 4

For the Brine:

3 Tablespoons kosher salt
3 Tablespoons packed brown sugar
6 Thyme sprigs
2 Garlic cloves, halved
¾ Teaspoons coarsely cracked black pepper
4 Cups water

Combine all ingredients in a saucepan over medium heat. Bring to a simmer, stirring to dissolve the salt and sugar. Remove from heat. Transfer to a container large enough to hold all the brine and chicken breasts. Let the brine cool completely add the chicken breasts and refrigerate over night. Make sure the chicken is completely submerged in the brine and nor floating or anything!

For the Chicken:

4 Boneless, skinless, chicken breasts

Remove chicken breasts from brine. Throw on a grill, either over medium low or low, depending on how hot your grill gets. Cook chicken breasts, about 8 to 10 minutes on each side. When chicken is done, add the chicken to the pan with the balsamic glaze, and cook on low, about 1 minute, turning the chicken in the sauce until coated.

For the Balsamic Glaze:

2 Tablespoons unsalted butter, divided
1 shallot, minced
2 Tablespoons balsamic vinegar
1 Tablespoon fresh sage, minced
1 Cup low sodium or light chicken stock

In a medium saucepan, over medium heat add 1 tablespoon of butter. When butter melts add the minced shallots, stirring until softened, about 2 minutes. Add the balsamic vinegar, bring to a boil, and let reduce by half, about a minute. Add the stock and sage, turning the heat to high and scraping up any browned bits with a wooden spoon. Reduce until sauce is a 1/3 cup, about 6-7 minutes. Remove from heat, adding the remaining butter and swirling until the butter melts. When chicken is done, add chicken to pan on low, about a minute. Make some sides and eat up!

Fish Tacos with Avocado & Tomato Salsa

I have decided this is going to be my shout out blog post . So please oblige me on these 3 shout outs. I am afterall, still sharing a recipe with you. The # 1 shout out is to my little cousin Aaron ( he is actually not so little anymore, but to me he will remain for all intensive purposes, my little cousin.) Aaron is serving over in Iraq right now. Thank you for the great job you are doing, we love you!! The #2 shout out is to 2 of my oldest friends, Liz & Kim who came up to visit this weekend. Thanks for coming and sharing your love for breakfast & beer! And finally my 3rd shout out is to my Aunt Wendy, who has to eat gluten free and often can not make the recipes I post. The following recipe however she can, so here is to you Wendy, cook this!

After a fun-filled but exhausting 3 day weekend, (Thank you Kim & Liz!) I am finally back into the cooking swing of things. I made these fish tacos tonight and they were really fresh, light , and tasty, basically the quintessential summer dinner. I used Rockfish (abundant in the PNW) but you could use Red Snapper, Cod, or even Catfish. You basically just want a light fish that won’t be too overpowering, that will absorb a lot of flavor, and stand up to broiling. This recipe is healthy & figure friendly, not to mention gluten-free (Wendy, make this!)

This recipe serves 4!

For the Salsa:

4 Plum/Roma tomatoes, chopped
1 Large Hass avocado, peeled & chopped
2 Tablespoons fresh lime juice
3 Tablespoons green onions, chopped
3 Tablespoons fresh cilantro, chopped
½ Jalapeno, minced with seeds.
Salt & pepper

Mix in medium bowl, season with salt and pepper. Let the flavors hang out and come together while you make the rest of the meal.

For the Fish:

1 Pound fish fillets, skinned & de-boned
2 Garlic cloves, minced
3 Tablespoons fresh lime juice
½ Jalapeno, minced with seeds
2 Cups thinly sliced leaf lettuce
¼ Cup pepper jack or Cotija cheese
6 -inch corn or flour totrtillas

Preheat oven to 350 degrees.

Place fish fillets in a single layer on a rimmed baking sheet. Season with salt & pepper. Mix garlic, lime juice, and jalapeno in a small bowl. Drizzle half the lime juice mixture over fish, reserving remainder. Let fish stand 15 minutes.

Meanwhile, wrap tortillas in aluminum foil and place in oven until heated through (about the 15 minutes). Remove tortillas, keeping them in foil until ready to serve. Preheat broiler. Broil fish until just opaque in center, about 6-8 minutes. Cut fish into 1 inch pieces. Top each tortilla with lettuce, fish, and some of the reserved lime juice mixture. Spoon salsa over and sprinkle with cheese. Enjoy!

This past weekend was Memorial Day Weekend, if you didn’t notice. We don’t just get a 3 day weekend at the beginning of summer so we can all barbeque and work on our tan. Men and women that have served and are serving our country as we speak, are the reason we celebrate this holiday, so please don’t forget that! Miss you Aaron! (Aaron is the Airman 3rd from the left, shaking hands.)

Parmesan & Fresh Basil Cream Sauce

I recently bought these very rich smoked salmon raviolis by Monterey Pasta Company. The first time I had these, I made a simple pasta sauce out of olive oil and fresh basil but it just didn't pair well together, the smoked salmon was a little too strong for the basic olive oil dressing. The ravioli really needed a sauce that was equally rich and indulgent to balance out the flavors, so I decided to make an Alfredo type sauce for them. Typically I don't cook a lot with cream or make cream sauces, but after experimenting a little, I think this one came out just right; not too heavy and the basil adds a nice freshness. Next time I make this sauce I think I will toss it with some fettuccine and sauteed mushrooms or shrimp. Of course, I won't be making this sauce weekly, it is not exactly bathing suit season friendly!

This sauce makes enough for a pound of pasta. If you are using one of those 8 ounce fresh pasta packages, then just divide this recipe in half!

1 1/2 Cups Heavy Cream
2 Tablespoons Butter
1 Cup freshly grated Parmesan Reggiano cheese
4 Garlic cloves, minced
1 Shallot, minced
10 Fresh Basil leaves, chopped
1/8 Teaspoon white pepper*
1/4 Teaspoon Kosher salt

*White pepper adds a much more subtle flavor as a seasoning to cream based dishes and fish, such as salmon.

Melt butter in a medium/large saucepan over medium heat. Add minced garlic and shallots. Cook, until tender, about 4-5 minutes. Add cream, Parmesan, and basil, increase heat to high and bring to a slow boil, reducing the sauce, about 4 minutes. When sauce is at desired consistency reduce heat to medium and add white pepper and salt, cooking an additional 2 minutes. Serve over pasta! You will probably want to serve it with some garlic bread to mop up all the yummy sauce as well!

Summertime Stimulus Package: 2 Bargain Whites

* I did not take the above picture but I would have liked to *

I am really more of a red wine girl, never really liked whites, in fact, I was downright snobbish about it. When I went wine tasting I would skip the whites and go straight for the reds, either handing the whites off to my husband, or just bypassing them all together. When you think about this, how sad and just plain ridiculous is it that I missed out on all that free wine? Good thing I have become more open minded, and in the name of palette training, over the years I have really come to appreciate a decent white. I enjoy white wines that are crisp and smooth, bottles that are especially good on a warm day, or when you want a glass of wine but nothing heavy or too sweet. White wine is the perfect companion to an outdoor barbecue or a beach picnic and also makes an excellent mask for pretending that you are not really drinking before cocktail hour…ha ha….

Fetzer Pinot Grigio (2006) is from California and can be found for around $6.99 a bottle. This wine is crisp, with hints of apple and pear, but not in a pear juice Chardonnay kind of way. This wine pairs well with spicy foods such as Thai and also went well with strawberries!

In a previous post I mentioned that I had yet to try Colombia Crest Vineyard 10 White Wine (2007). Well now I have, and this wine is a fabulous find at about $5.99! a bottle. This wine is smooth, with hints of citrus and apple. The Vineyard 10 has great drinkability and doesn't need any food, just a comfy chair and a patio!

"Take Me to a BBQ Salad": Lemon Penne with Tomatoes, Bell Pepper & Feta

Several years ago, I made a version of this pasta salad for a barbeque but I had since lost the recipe. With this weekend’s gorgeous weather I decided to try and recreate something similar to what I remembered. This salad turned out delicious and would be a great addition to any summertime picnic or get together, plus it keeps really well and makes for excellent leftovers! You also wouldn’t have to worry about it getting too warm, because there is no mayo involved. To elevate this pasta salad from a side dish to a meal, add some store bought rotisserie chicken. Let’s get real, during a hot summer day the last thing you probably feel like doing is turning on a hot oven.

Lemon Pasta Salad with Tomatoes, Red Pepper & Feta
Serves 4 as a meal, 8 as a side dish

For the dressing:
7 Tablespoons olive oil
2 Teaspoons finely grated lemon peel
3 Tablespoons whole grain mustard *I actually used whole grain mustard with garlic. If you don’t have whole grain mustard with garlic, then use 2 tablespoons whole grain mustard with 2 minced garlic cloves.
4 Tablespoons fresh lemon juice

For the Salad:
12 Ounces Penne pasta
2 Cups grape or cherry tomatoes halved
2 Red bell peppers, chopped
10 Ounces crumbled Feta cheese

Start a large pot of salted water to boil.

Whisk oil lemon juice, mustard, garlic, and lemon peel in a small bowl until emulsified. Season to taste with salt and pepper. Set aside.

Cook Penne pasta in boiling salted water until al dente, about 11 minutes. Drain pasta. In a colander, rinse pasta with cold water until cool to the touch. In a large bowl, toss pasta with tomatoes, bell pepper, and feta cheese. Pour dressing over and toss until well coated. Season to taste with salt and pepper.

* If you have it on hand, top with some chopped fresh thyme.

We might see a lot of rain during the other 3 seasons of the year, but the Portland summers can't be beat! Lovin' it!

Side Dish Perk-Up: Green Beans with Lemon & Thyme

To tell you the truth, I have been in a weekday food rut. I blame this on the manic weather we have been having this May in the Northwest . Just when I get into my spring/early summer cooking groove a cold winds strikes up, the sky gets dark, and the rain starts pouring down, washing away my visions of dinner alfresco. The weekends have made it easier to be inspired, I have more time for one, and there always seems to be something going on or guests to cook for. Plus the local Farmers Markets to feed both literally and figuratively, my culinary soul. However it is mid-week and I have been struggling.....

Whenever I am experiencing a cooking block, I like to leaf through old food magazines or cookbooks hoping to get inspired. 99.9 % of the time it works. I found this recipe in a Bon Appetit from June 2007. This rendition of green beans helped make a boring meal of roasted chicken and red potatoes a little more jazzed up for Thursday night dinner. Sometimes it just takes a little twist on something to get you right back on track. For me that means thinking about what I am going to be making for dinner this weekend. I haven‘t quite decided yet, but the forecast says warm and sunny; so this much I know : dinner outside!

Green Beans with Lemon & Thyme
Serves 4

1 pound green beans (fresh & tender, skinny ones, Blue Lake if possible (Trader Joe‘s)
1 tablespoon butter
2 teaspoons chopped fresh thyme/lemon thyme
1 teaspoon finely grated lemon peel
Salt & pepper

Cook green beans in boiling salted water until crisp-tender, about 5 minutes. Drain. Rinse with cold water and pat dry. Melt butter in a large skillet over medium-high heat. Add thyme, lemon peel, and green beans. Season with salt and pepper. Toss until heated through, about 5 minutes.

Clam Dip Craving

I try hard not to eat junk food, much less feed my family junk food. I think I am pretty successful at keeping it out of the house, we don’t ever have packaged chips or sweets on hand, not even ice cream, and I finally got rid of the soda pop during Lent! I find it is far less tempting this way, out of sight, out of mind. (Don’t worry I am not about to go into some health food spiel right now!) My point is, despite these efforts to keep my family junk food-free (for obvious health reasons but also to try and set a positive eating example for my daughter) there are just those times, days, and weeks where you want to sit back and enjoy a good salty chip (Lays, Ruffles, Kettle, name your brand….) I finally caved to my chip craving this afternoon, and I made my favorite dip too. After all, everyone knows chips go better with dip! So tomorrow I will eat my veggies, but today I am eating chips……..

This clam dip is pure comfort food to me. When I was pregnant and dealing with morning sickness, clam dip and those little hostess chocolate donuts were the only thing I craved and wanted to eat. Weird and a little gross, I know. In college, I would make a big bowl of this anytime I was in the middle of exams or writing a big paper. I would eat it all week for breakfast, lunch and dinner, totally disgusting my poor roommate. (When you open the clams, the smell is less than appetizing, but once it is all mixed together, the smell fades away, promise!) The resulting dip is creamy, salty and super addictive. (My dad and I once chowed through a whole bowl of this one Thanksgiving day, it was just us two, so there was no one else around to bear witness to our gluttony!) I like to serve this dip alongside Reduced Fat Ruffles. Not sure how much lower in fat they actually are, but that label sure makes me feel better!

Clam Dip

1 lb lowfat sour cream or IMO substitute (If you want a light and airy dip, go with sour cream, if you want it thicker go with the IMO.)

1 6.5 ounce can minced clams, drained (reserve 1 tablespoon of the clam juice)

1 tablespoon clam juice (reserved from the canned clams)

1 tablespoon Worcestershire sauce

1 tablespoon fresh lemon juice

1/2 tablespoon garlic salt

1/8 teaspoon pepper

Potato Chips

In a medium bowl put sour cream, mix in clams, clam juice, Worcestershire, lemon juice, garlic salt, and pepper. Taste, and add more garlic salt or Worcestershire as necessary. Indulge a little!