Some of our best meals are the result of my getting into the kitchen and experimenting.  I have been having so much fun using different olive oil and balsamic vinegar combinations from Golden Isles Olive Oil.  I love the product line and the fact that the shop is just down the street from our home makes it so easy to drop in and pick up samples or full sizes of vast selection available there.  The layering of flavors in any dish is always important to me, as well as texture.  This recipe came to me on a cold, rainy evening.  I think you’ll enjoy it….it’s company friendly too!

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Tarragon Chicken with Pasta

4 boneless skinless chicken breasts

2 tablespoons GIOO lemon olive oil

1 tablespoon unsalted butter

2 shallots, finely minced

1 clove garlic, crushed

1/4 cup fresh tarragon, chopped

1/2 cup dry white wine (choose a wine you would drink)

1/2 cup chicken broth

1/4 cup heavy cream

sea salt and cracked black pepper to taste

1 box pappardelle pasta

1 tablespoon lemon olive oil

Wash the chicken breast, pat dry and trim any excess fat.  Place the olive oil and butter in a saute pan and heat over medium heat.  When the butter is melted add the chicken breasts and sear on each side for about 3 minutes per side.  Add the shallots and garlic, using chefs tongs to mix.  Sprinkle with tarragon, add the white wine and broth,  lower the heat to simmer.  Cover and let cook for about 20 minutes.  Remove the cover and add the cream, salt and pepper.  Taste to adjust seasoning.

Cook the pasta in boiling, salted water.  Drain and toss with 1 tablespoon lemon olive oil.  Place a portion of pasta on four plates.  Top with chicken and plenty of sauce.  Garnish with more fresh tarragon.

Melissa | Finally Friday!, food & entertaining | 02 20th, 2015 | No Comments »

If you prefer to stay in on Valentine’s Day, preparing a special meal for that special someone….I’ve got the menu for you!  There is nothing better than cooking a delicious meal for the one you love.  So get out your grocery lists, chill the champagne and get ready to make a fabulous dinner!

Bruschetta with Goat Cheese, Prosciutto and Grapes

Steak au Poivre with Chopped Organic Greens and Parmesan Crisps

Organic Strawberries Dipped In Dark Chocolate

Champagne

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Bruschetta with Goat Cheese, Prosciutto and Grapes

1 baguette, sliced 1/4″ thick, diagonally, lightly toasted.

1 small log goat cheese

1 tsp. Sangre de Cristo Herbs de Provence

1 tbsp.Honey

1 cup red seedless grapes, cut in half

Mix goat cheese, Herbes de Provence and Honey.  Saute the grapes for 2-3 minutes in 1/2 tablespoon olive oil.   Spread each bread slice with cheese mixture and top with grape slices.  Garnish with sprigs of fresh thyme.

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Steak au Poivre atop Organic Greens with Parmesan Crisps

2 6 ounce filet medallions

2 tablespoon extra virgin olive oil

1 tablespoons cracked black pepper

1 teaspoon sea salt

2 tablespoon butter

1/4 cup brandy

Brush the medallions with 1 tablespoon olive oil.  Combine the pepper and salt.  Coat both sides of the medallions with the mixture.  Heat 1 tablespoon olive oil and 1 tablespoon butter until hot, but not browned.  Add the medallions and cook for four minutes, turn and cook for four more minutes for medium rare.  Remove the steaks from the pan, add the brandy to the pan and boil on medium high heat for 2-3 minutes, stir the remaining tablespoon of butter and stir and until just melted.

For the salad:

1 belgian endive

1 head radicchio

2 cups arugula

1 head butter lettuce

Wash the greens well and chop coarsely.  Toss with vinaigrette dressing, place on a serving plate and top with a steak medallion.  Garnish with parmesan crisps.

Vinaigrette Dressing

1/2 cup extra virgin olive oil

2 tablespoons champagne vinegar

1/4 teaspoon dry mustard

1/2 teaspoon honey

Salt and pepper to taste

Whisk all ingredients together and toss with the salad greens

Parmesan Crisps

1 cup shredded Parmesan cheese

Preheat the oven to 350 degrees.  Line a sheet pan with parchment paper.  Place four mounds of cheese on the sheet.  Bake for 15-20 minutes, until golden brown and crisp.  Remove the tray from the oven and allow the crisps to cool before serving.

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Organic Strawberries Dipped In Dark Chocolate

8 large strawberries, with stems, if possible

1 large bar dark chocolate, find European chocolate is the best

In a double boiler, melt the chocolate, adding a tablespoon of butter.  Stir until melted.  Wash the strawberries and dip them in the melted chocolate.  Allow to cool on a wax paper lined plate, in the refrigerator until ready to serve.

Melissa | Finally Friday!, food & entertaining | 02 13th, 2015 | No Comments »

Easy recipes are always welcome in my kitchen!  I’m sharing one of my favorite winter soups with you today.  This hearty soup is filling and a meal in itself!  I dreamed this combination up a few years back.  My family has been enjoying it ever since.  I used herbs and spices from the Sangre de Cristo Spice Company, all organic and hand blended…only the best!  I hope you’ll try this recipe.  Add some crusty French bread and a hearty red wine.  I think you’ll love it!

Tortellini and White Bean Soup

¼ cup olive oil

3 Leeks, washed and thinly sliced

3 cloves garlic, finely minced

5 shallots, peeled and thinly sliced

1 bunch escarole, swiss chard or broccoli rapini washed well and chopped

8 cups vegetable broth

½ tsp. SdCSC thyme leaves

1 tsp. SdCSC oregano

1 tsp. SdCSC dry basil

1 tsp. SdCSC sea salt

½ tsp. SdCSC ground white pepper

2 cups small white beans, cooked (canned cannellini beans drained and rinsed will do)

1 package cheese tortellini

Shaved parmesan cheese

Sauté the vegetables in olive in a stock pot.  Add the broth and remaining seasonings , bring to a boil.  Lower the heat to simmer and let cook for ½ hour.  Add cooked beans

and tortellini simmering for 15-20 minutes, until the pasta is just tender.  Ladle the soup into large bowls and garnish with shaved parmesan cheese and ground black pepper.  Serves 4-5

Melissa | Finally Friday!, food & entertaining | 02 6th, 2015 | 1 Comment »

This is a great recipe the whole family or special guests will enjoy.  It’s easy to prepare and so delicious.  I found this recipe via a Facebook group, BodyNomics, altered it a bit and loved the end results!  The delicate flavor of shitake mushrooms really adds to this recipe.  I recommend serving it with Caesar salad, crusty bread and a good Chianti.  Perfect for a chilly evening!  To your health!

Chicken Lombardy

Ingredients:
8 oz package(s) sliced fresh shitake mushrooms
2 tablespoon(s) butter melted
6 skinned and boned chicken breasts
1/3 cup(s) butter
3/4 cup(s) marsala
1/2 cup(s) chicken broth
1/2 teaspoon(s) salt
1/8 teaspoon(s) pepper
1/2 cup(s) shredded mozarella cheese
1/2 cup(s) parmesan cheese

Preparation:
Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.

Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.

Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.

Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.

Bake covered, at 375 degrees for 25 minutes .

Melissa | Finally Friday!, food & entertaining | 01 30th, 2015 | 1 Comment »

I love sharing great recipes with  you and even more when my friends share their favorites with me!  Today I’m featuring a yummy soup prepared by my friend, Jan.  This looks like the ticket for a chilly winter’s evening meal.  A crisp green salad is about all you need to accompany this easy recipe for Loaded Potato Soup you’ll find on myrecipes.com.  I’ve found several really good things on this site so I’m excited to try this one.  Let me know if you make it as well!  And don’t forget to add a wonderful glass of wine….cheers!

Loaded Potato Soup

Melissa | Finally Friday!, food & entertaining | 01 23rd, 2015 | No Comments »

French Onion soup!  I made it for dinner Tuesday night and I’m sharing this delicious recipe with you today.  Pair it with a chopped salad of butter lettuce, radicchio and endive spears.  Toss the salad with a light vinaigrette and you’ve got a perfect winter meal!  I hope you’ll love this recipe as much as we do.  It’s easy to double for more servings too.  Get out your soup pots and start cooking!

French Onion Soup

5 tablespoons butter

3 large white onions, peeled and thinly sliced

1/2 cup + 2 tablespoons Madeira wine

1/2 teaspoon dry thyme leaves

1 bay leaf

4 cups beef broth

4 cups chicken broth

sea salt and pepper to taste

1 tablespoon balsamic vinegar (optional)

8 slices French bread (stale or lightly toasted)

1 cup shredded gruyere cheese

Melt the butter in a large Dutch oven.  Add the onions and cook for 15 minutes, until the onions are beginning to brown.  Add 1/2 cup of Madeira, 2 tablespoons at a time, allow to evaporate before adding more.  Cook for 15 more minutes.  Add the thyme, bay leaf and broths.  Reduce to simmer and cook for one hour.  Add sea salt, pepper, balsamic vinegar and the remaining 2 tablespoons of Madeira.  Ladle the soup into four bowls, place two slices of French bread on the top and cover with shredded gruyere.  Bake at 350 degrees until the cheese is bubbly and just beginning to brown.

Melissa | Finally Friday!, food & entertaining | 01 16th, 2015 | 2 Comments »

In my post yesterday I promised some slow cooking recipes.  This is one of my favorites!  The aroma of chicken with shallots, white wine and figs is indescribable!  I think you’ll love this!  Prepare a crisp salad of winter greens…perhaps a baby organic kale salad with toasted almonds and a light vinaigrette.  A nice pinot noir would be perfect and crusty bread if you’re not avoiding gluten.  The day someone creates a delicious, crisp baguette that is gluten free will be a blessed day for me!  Enjoy making and eating this wonderful meal!

Magic Skillet

Slow Cooker Chicken with Figs and Blue Cheese

1 whole chicken cut into serving pieces

2 tablespoons Golden Isles Garlic Olive Oil

sea salt and freshly ground black pepper

3 medium shallots, peeled and coarsely chopped

2 bay leaves

4 fresh thyme leaves

3/4 cup dry white wine (cook with wine you would drink)

2 tablespoons fig balsamic vinegar (also available at Golden Isles Olive Oil)

1 tablespoon fig preserves

12 dried Black-Mission figs

1/2 cup crumbled blue cheese

fresh organic arugula for garnish

Sprinkle the chicken pieces with sea salt and pepper.  Heat the olive oil in a large skillet and fry the chicken, three minutes on each side.  Add the chopped shallots to the pan and toss to coat with oil.  Pour the chicken, shallots and any oil into the slow cooker.  Add the bay leaves and thyme to the pot.  Stir the wine, fig balsamic and preserves together and pour over the chicken.  Cover and cook on low for 5-6 hours making sure the chicken is tender and clear juices flow from it when tested with a fork.  While the chicken is cooking soak the dried figs in hot water for about an hour.  When the chicken is finished cooking, remove it, discarding the bay leaves, and place on a serving platter.  Heat the remaining cooking juices in a large skillet, bringing to a boil.  Add the figs and and cook over high heat until the sauce reduces by half.  Pour this mixture over the chicken pieces, sprinkle with blue cheese crumbles and arugula.  That’s it!  A deliciously easy meal that pleases everyone!

Melissa | Finally Friday!, food & entertaining | 01 9th, 2015 | 1 Comment »

The new year is underway!  In trying to decide what to take to the celebration we attended at our friend’s home here on the beach I thought of many different things I could prepare.  Ultimately I chose three of them and made a platter of finger foods that turned out to be yummy and perfect for the occasion!  I’m sharing what I made as well as the recipes.  This was a great trio of dishes to present on a large platter for friends to enjoy!  Let me know if you try any of these……I think they are divine!

Roasted Chickpeas

 Bleu Cheese Pecan Ball

Mediterranean Palmiers

Roasted Chickpeas

This simple recipe comes straight from Martha Stewart Living.  I have heard of roasting chickpeas and intended to try it way before now.  I had the ingredients in hand and thought it would be the perfect little crunchy accompaniment to the rest of the dishes.  I was not wrong!

1/4 cup extra virgin olive oil

2 cans chickpeas, rinsed, drained, and patted dry

1 teaspoon cayenne pepper

1 tablespoon cumin seed (I used powder and it worked perfectly)

Coarse salt

Preheat oven to 450 degrees.  Pour olive oil on a rimmed baking sheet and place in oven until oil is hot, 3 minutes.  In a medium bowl, combine chickpeas, cayenne pepper, and cumin.  Season with salt and toss to combine.  Place chickpea mixture on hot baking sheet and spread in a single layer.  Bake until chickpeas are crisp, 10 to 12 minutes.  With a slotted spoon, transfer to paper towels and let cool slightly.  Serve warm.

Bleu Cheese Pecan Ball

1 8 ounce package cream cheese

2 tablespoons butter

1 tablespoon fresh lemon juice

1/4 teaspoon Worcestershire sauce

3 dashes Tabasco hot sauce

1/4 teaspoon coarse salt

dash of ground white pepper

6 ounces Buttermilk Bleu Cheese

1 shallot, minced (about 1 tablespoon)

2 teaspoons brandy (optional)

1 cup toasted pecan pieces

Water crackers for serving

Place butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt and pepper in the bowl of an electric mixer with the paddle attachment.  Mix to combine.  Stir bleu cheese and shallots into the mixte, add brandy, if desired.  Form a ball and roll in toasted pecan pieces.  Refrigerate until ready to use.

Mediterranean Palmiers

1 sheet of puff pastry, thawed

1/4 black olive tapenade

1 tablespoon extra virgin olive oil

1 shallot finely minced (1 tablespoon)

1 cup finely sliced crimini mushrooms

1/2 cup julienned sun dried tomatoes

1/2 cup chopped artichoke hearts

2 tablespoons capers

Parmesan cheese shavings

Preheat the oven to 425 degrees.  Roll the puff pastry dough as thin as possible to form a long rectangle, do this on a floured surface to prevent sticking.  Spread the dough with the tapenade.  Heat the olive oil in a saute pan and add the shallot, mushrooms, tomatoes, artichoke hearts and capers.  Saute for about five minutes.  Spread this mixture over the tapenade.  Top with shaved parmesan cheese.  Roll the two long sides toward the middle of the piece of pastry, until they meet.  Slice 1/2 inch slices and place on a parchment lined baking sheet.  Place the baking sheet in the freezer for 20 minutes.  Remove and bake 17 – 22 minutes or golden brown.

Melissa | Finally Friday!, food & entertaining | 01 2nd, 2015 | 2 Comments »

After the feast of Christmas I love to prepare this simple dish of pure deliciousness!  You can find the truffle oil at Golden Isles Olive Oil, pappardelle at Harris Teeter or try Porcini Mushroom Linguine, also available at GIOO.  This dish is easy to prepare, elegant and a bit different….which I always like.  Culinary exploration has been a passion of mine most of my life so this recipe fits right in!  I hope you’ll try this and experience the complexity of flavors and textures!  Mix some crisp, organic salad greens, a crusty baguette and a bit of the bubbly to continue the season’s celebration!  Here’s a link to the site for Golden Isles Olive Oil…take a look at all the goodies owner, Paige Funkhouser, has to offer!  www.goldenislesoliveoil.com

Pappardelle with Shitake Mushrooms and White Truffle Oil

1 box pappardelle or pasta of choice

1 tablespoon extra virgin olive oil

1 tablespoon butter

1 pound shitake mushrooms, stems removed, caps sliced thin

2 shallots, peeled and diced

10 fresh sage leaves chopped

1 tablespoon white truffle oil

1/4 cup fresh chopped chives

shaved parmesan/reggiano cheese to taste

sea salt and freshly ground black pepper to finish

Bring a large pot of water to a boil.  Heat the olive oil and butter in a saute pan.  Add the shallots and shitake mushroom.  Saute for about five minutes.  Cook the pasta, according to package instructions.  I like the pasta to be “al dente” or slightly firm.  Drain the pasta and place in a large bowl.  Add the cooked shallots and mushrooms and toss well with the sage truffle oil and chives.  Serve in a large pasta bowl or platter and garnish with the cheese.  Season to taste.

Melissa | Finally Friday!, food & entertaining | 12 26th, 2014 | No Comments »

As we all scurry around getting ready for Christmas we still like to have a delicious dinner.  I keep up with several favorite blogs and stumbled over this recipe on “Table for Two”.  Holy Yum Chicken is easy and so yummy!  The recipe originated from the new “I Love Trader Joe’s” cook, available on Amazon.  Put some steamed broccoli or asparagus with this and jasmine rice as well.

Melissa | Finally Friday!, food & entertaining | 12 19th, 2014 | No Comments »