Tag Archives: olive oil

A World of Tastes in Your Kitchen

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The boneless, skinless chicken breast is the LBD of the healthy kitchen. Little Black Dress. You can dress it up for a night on the town with recipes inspired by the  south of France with white, wine, lemon and capers.

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Or you can go casual with BBQ sauce or an Italian inspired topping  of tomato, garlic and herbs.

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So let’s accessorize our breasts by taking chicken breasts on a world taste tour. You can watch the recipes come together by watching this segment on NBC Atlanta & Company.

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Click here to watch the segment.

The recipe suggestions are from my book The Dish on Eating Healthy and Being Fabulous!

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First, here are some tips from The Dish for preparing perfectly browned and tender boneless, skinless chicken breasts.

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A Simple Chicken Breast Sauté:

  1. Remove the excess fat and sinew from the boneless, skinless chicken breast.
  2. Place shiny side down on cutting board and cover with sheet of wax paper.
  3. Pound breast with wooden kitchen mallet or a rolling pin to even thickness.
  4. Season with salt and pepper.
  5. Heat sauté pan and add enough oil to lightly coat the bottom.
  6. Add the chicken breasts, without crowding the pan.
  7. When a half inch of white shows on the sides of each breast, turn over with tongs.
  8. Cook until firm to touch and juices run clear. Set aside on clean plate.

 

Now it’s time to accessorize!

Lemon Caper Chicken – (After sautéing the chicken breasts and setting aside) Deglaze the pan with white wine, add rinsed capers, very thin slices of lemon, and minced parsley. Add chicken breasts back to pan to warm in sauce and serve with golden potatoes.

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Tomato Garlic Chicken – (After sautéing the chicken breasts and setting aside) Add chopped garlic to the pan, chopped tomato, tomato paste and red wine vinegar. Place chicken breasts back in pan to warm with sauce and serve with pasta.

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Taste of Thai Chicken –   (After sautéing chicken breasts and setting aside) Stir in sliced scallions and sliced shitake mushrooms, remove from pan and stir in tamari sauce (a slightly thicker soy sauce), rice wine vinegar and a teaspoon of peanut butter.

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Add the scallions and mushrooms back to the pan and the chicken breasts to warm. Serve with steamed brown rice.

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Green Chile Chicken- (After sautéing the chicken breasts and setting aside) Deglaze pan with chicken broth, add chopped scallions, minced jalapenos, long thin slivers of mild green chiles (such as poblano). Optional: whisk in a quarter cup of light cream to finish the sauce. Add chicken back to pan to warm and serve with black beans and rice.

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I’d love for you to have your very own copy of The Dish! Why not order the paperback edition on Amazon.com to keep in your world inspired kitchen?

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Dressed to Thrill! Salad Dressing Chic

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Don’t make another boring salad!

Learning to make a basic vinaigrette is as easy as 1, 2, 3.

Actually you don’t even need the 2! The ratio for making a vinaigrette is 3 parts oil to 1 part acid.

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I like red wine vinegar and extra virgin olive oil. But there’s a world of other vinegars to  use including Champagne, White Balsamic, Apple Cider and Rice Wine vinegars…just to name a few.

Once you learn to make a basic vinaigrette you can get creative! Whisk in orange marmalade and add minced chives to make an Orange Chive Vinaigrette. Or why not start with Sweet Tea or Bloody Mary Mix?  These recipes are from The Slim Down South Cookbook where you’ll find many more ways to Dress to Thrill with healthy and happy spring salads.

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Lemon parsley vinaigrette in this mashed potato salad recipe! Inspiration is from Peru’s traditional potato dish called Causa.

Sweet Tea Vinaigrette

Make the dressing up ahead and allow it to cool; otherwise it’ll wilt your salad. Store it in the refrigerator in an airtight container. Makes 6 servings Hands-On 10 min. Bring 1 cup sweetened tea to a boil in a saucepan over medium-low heat; reduce heat to low, and simmer 9 to 10 minutes or until reduced to ⅓ cup. Remove from heat; cool 20 minutes. Whisk in 2 Tbsp. apple cider vinegar, ¼ tsp. honey, ¼ tsp. Dijon mustard, and a pinch of table salt. Whisk in 6 Tbsp. canola or olive oil in a slow, steady stream. Serving size 2 Tbsp. CALORIES 137; FAT 14.0g (sat 1.0g, mono 8.9g, poly 3.9g); PROTEIN 0g; CARB 3.3g; FIBER 0g; CHOL 0mg; IRON 0mg; SODIUM 28mg; CALC 0mg

Bloody Mary Vinaigrette

Whisk together ¼ cup spicy Bloody Mary mix, 2 Tbsp. olive oil, 1 Tbsp. lemon juice, 1½ tsp. prepared horseradish, ½ tsp. freshly ground black pepper, ½ tsp. hot sauce, ¼ tsp. celery salt, and ¼ tsp. Worcestershire sauce in a small bowl. Serving size 4 tsp. CALORIES 44; FAT 5g (sat 0.6g, mono 3.3g, poly 0.5g); PROTEIN 0g; CARB 1g; FIBER 0g; CHOL 0mg; IRON 0.1mg; SODIUM 105mg; CALC 4mg

 

 

 

 

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The Italian Island of Capers, Olives and Wine

The gateway to discovery. Atlanta to Milan. Milan to Pantelleria.  

The Pleasures of Pantelleria. 
I’d never even heard of Pantelleria until I received an email inviting me to join a group of food writers, food purveyors and nutrition researchers for a trip with Oldways Preservation Exchange and Trust in September.
Oldways was founded to study and preserve the healthy ways folks used to eat and gather their food – from the mountains to the sea. 

Pantelleria. Don’t you just like saying it?Now find it. It’s an island off the coast of Sicily in the Mediterranean Sea not too far from Tunisia. This is about as south in southern Italy as you can get. There’s something irresistible about an invitation to someplace you’ve never heard of before. When I read that the island was famous for capers I replied to my hosts, “You had me at capers.”

Benvenuto!

Arriving alone at the slightly modernistic looking Pantelleria airport (most folks in our Old Ways group traveled from New York or Boston or LA through Rome) my 30-something taxi driver who spoke only “hello” and “thank you” English was quite busy chatting in Italian on his flip cell phone while we crossed the island past lots of rocks and cactus in bloom and sweeping views of the Mediterranean.

I took a photo of him and he smiled shyly. No, I don’t have a crush on you – I just haven’t seen anyone on a flip phone in a while. OK, on my best behavior. For now.

A tiny island of rough black, umber and grey volcanic rock soon softens to the eye with cascades of glorious flowers.

Purple and white bougainvillea abound.

 Stone walls are everywhere – Pantescan people are really good with rock. Tumbling out of crevices are long green tendrils that I soon learn are the mighty little plants that give us capers.  A little lemon and olive oil with this edible landscape and I’m ready to toss with pasta.
But, don’t be tempted to pluck a wild caper and sample – I’ll explain why later.

Caper plants spring boldly from boulders on Pantelleria.
This might be my favorite photo.
Sunset over the Mediterranean from my patio at The Mursia Hotel on Pantelleria. 

Alora, we arrive at the Mursia Hotel. The white washed building with a Moorish look  (we’re only 36 miles from North Africa here) rises above the black lava rock majestically without need of embellishment. Entering the breezy lobby my eye is drawn beyond the reception desk to what I had been dreaming of all day. A swimming pool. Palm trees were a bonus. It’s about 85 degrees outside.

Let me explain. The huge pool in the foreground is empty – an old pool once filled by the sea.
The new pool at The Mursia surrounded by palms and lounge chairs is nearer the hotel bar. Nirvana- a salt water pool.

So far the only Italian word I really like is “Alora!” which I think means OK or implies “what’s next?” or “then…”….which is like my favorite Spanish word “Entonces!” I will never work as a translator at the UN. But, I do know how to rally a group. “Alora! Time for a drink folks.”

Winery Owner Cologero Mannino of Abraxas offers up a taste of the island’s specialty – slightly sweet, nicely balanced  passito de Pantelleria wine.
How about another glass of wine? This is Italy. That’s better.
Alessandro Luchetti bound for Florida International University in January demonstrates his handsome host skills.
Starting to relax into the Mediterranean lifestyle. 
Stay tuned for the next post……as the pleasures of Pantelleria continue. 

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