Lemon Rosemary Pan-Grilled Chicken

Rosemary and lemon are the perfect flavor combination for seasoning a chicken for a Fall grill – indoors.

This is one of my go-to recipes for an everyday meal. It’s super flavorful and quick using simple techniques. Here’s the recipe.

Ingredients

1 lb. boneless, skinless chicken breasts
4 -4 inch stems of rosemary
2 medium lemons, sliced into ½” pieces
2 Tbls extra virgin olive oil
2 tsp kosher salt
1 tsp fresh ground black pepper

Process

Place chicken in a gallon size freezer bag. Set aside. 

Take the rosemary needles off the stem and roughly chop. Place in the bag with chicken. Squeeze lemon slices over the chicken and then toss into the bag.

Pour olive oil and sprinkle salt and pepper over chicken, rosemary and lemon. Push all the air out and seal the bag tightly. Gently shake the bag, rubbing on the ingredients to distribute evenly.

Set on a plate or in a bowl and refrigerate for a minimum of 4 hours to overnight.

Ready to Grill

Take chicken out of refrigerator and bring to room temperature. Heat grill pan over high heat until pan is extremely hot. Place each chicken breast top side down in grill pan. Grill as high heat for 2 minutes.

Turn heat down to medium and grill for 1 minute.

Turn heat back up to high and immediately turn chicken over. Grill at high heat for 2 minutes.

Turn heat down to medium and grill for 1 minute.

Finally, turn heat down to low and place a piece of aluminum foil over top of pan.

Cook for 3 more minutes.

Take off heat and let rest for 5 minutes. Slice Chicken against the grain into thin slices.

Serve immediately. Yields 4 – 4 ounce servings.

Note: Cooking time may vary depending on thickness of each chicken breast.

Tomato, Basil, Aioli & Olive Bread Sandwich

Tomato season is all but over here in Texas.  We have a few months each year that produce some pretty luscious fruits. These colorful globes can be picked right from the vine and popped into the mouth. Their sun-kissed warmth, acidity and juiciness just about make any dish delightful to the eye; not too mention devoured.

This sandwich is one of my favorites.  It’s best made during tomato season and with a fresh made loaf of olive bread.  

As summer ends this is my final farewell to the Tomato, Basil, Aioli & Olive Bread Sandwich.  Until next year’s tomato harvest….

Ingredients

2 slices of fresh olive bread, 1/4”-1/” slices
1 Tbls of aioli (or your favorite mayo)
1 medium vine ripened tomato, sliced 1/4” thick
Pinch of salt and pepper
4 large basil leaves 

Process

Take 1/2 of the aioli and spread evenly on one piece of bread.  Repeat process on 2nd piece of bread.  Lay each piece of bread side by side.  On one slice of bread place 3 slices of tomato so that it covers the entire piece of bread.  Sprinkle salt and pepper on tomatoes.  On top of tomato place basil leaves.  Place 2nd slice of bread on top of basil leaves.  Gently press down.  Cut sandwich down the center for 2 pieces.  Eat immediately.  Enjoy!

Yields 1 sandwich.

Farro Salad with Tomato, Mint, Basil & a Parmesan Lemon Vinaigrette

How many of you have heard about farro?  I first heard about it while traveling through Tuscany a few years back.  We had stopped for lunch at a country villa.  A salad of farro, tomato and parmesan with their house olive oil was one of our luncheon dishes.  It left a lasting memory.  So, when I saw that Tuscan Fields was sponsoring a scholorship to one of my favorite food blog conferences Eat, Write, Retreat I was all in.  All I need do is tell you about this new product being imported here to the U.S., write a fabulous recipe that the judges will find irresistible and WIN!  

With thoughts of a memorable Tuscan Fields Farro dish, new relatiionships and having a winning recipe here’s mine.  Enjoy!

Ingredients

1 1/4C Tuscan Fields Farro, cook according to package directions
3/4C of fresh mint & basil, julienne (hit julienne for a how-to lesson)
1C of sweet baby tomatoes, sliced lengthwise
1/2C of Parmesan Lemon Vinaigrette (see below)
Kosher Salt - to taste
Freshly ground pepper - to taste

Process

Once Farro is done, drain in a sieve and run cool water over it to stop the cooking.

With a small spoon gently move the farro around to cool all the way through.

Let the farro drain in the sieve for up to 10 minutes.  

Take the farro and place it into a medium size bowl with all other ingredients.  Mix thoroughly until herbs, tomatoes and vinaigrette are combined.  Taste for salt and pepper and add to your own distinct taste.  

Place salad on a large platter and serve family style.  

Yields up to 8 side servings.

*Great with chicken, fish or just as a side salad.

*Perfect for a summertime picnic dish too!

Parmesan Lemon Vinaigrette

Ingredients

1/2C of freshly squeezed lemon juice 
3/4C of extra virgin olive oil
1C of parmesan reggiano, finely grated
1/2tsp of freshly ground pepper

Process

Place all ingredients into a plastic or glass container with lid.  Seal tightly and shake vigorously until all ingredients are incorporated.  Pour half over your farro salad.

*Can be used for any type of salad and or as a dipping sauce.
*1-week life in refrigerator tightly sealed.

Lunch Challenge: Tomato, Basil, Feta Salad A La Casa De La Pav Gardens

It’s lunchtime here on a slightly overcast Friday afternoon in our little neck of the ATX hood. I haven’t been to the market in about a week. I’m famished and have basically no food around. Really? The truth is I have a pantry full of ingredients and a fridge that needs a little stock rotation. And I don’t want to cook. So the challenge is getting something in my belly fast that’s simple and delicious! So here goes…found some feta in the cheese drawer, picked heirloom tomatoes and basil from the garden, have the ubiquitous salt, pepper & olive oil…I think that will work. Let’s do it!

Ingredients

1/2 medium size heirloom tomato, sliced 1/8”
Slice of Feta cheese, 1/8” slice 
Leaves of fresh basil stem 
Sprinkle of salt & pepper 
Drizzle of a good quality olive oil

Process

On a small salad plate, arrange slices of tomato and Feta so that they over lap. In between place a leaf of basil. Sprinkle with salt and pepper. Drizzle with olive oil. Done. Eat with joy!

Tips 
*Use your favorite tomato. 
*Tomatoes can be roasted. 
*Salad best during tomato season. 
*Nice to serve with a big hunk of crusty bread or garlic toast.

p.s. The yellow flowers are from our ever blooming fennel plants that have gone to seed.  They’re beautiful and delicious adding a wonderful little crunch along with a slight anise flavor.

Now, time to eat!!!