Grilled Chicken with Rosemary and Bacon

The sun's playing games with the clouds today. So far the sun's winning!!! Today's recipe uses the grill but if that's not working for you, feel free to to your cooking in the oven.

Ingredients
4 teaspoons garlic powder
4 skinless, boneless chicken breast halves or thighs
salt and pepper to taste
4 sprigs fresh rosemary
4 thick slices bacon

Directions
1.Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2.Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. Lay one rosemary sprig on the chicken breast. Wrap the bacon around the chicken to hold the rosemary on. Secure the bacon with a toothpick or an additional thick rosemary stem.
3.Cook the chicken breasts until no longer pink in the center and the juices run clear, 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serves 4

Serve with your favorite salad, a loaf of bread and a glass of wine.

Spinach and Lentil Salad with Toasted Walnuts

It's another nice Summer day!! Did you make it out to the Farmers' Market today? Here's the recipe for the ingredients listed yesterday.

Ingredients
1/2 cup brown, rinsed and drained
1/2 cup chopped red bell pepper
1/3 cup chopped scallion
1/4 cup chopped fresh flat-leaf parsley
1/4 cup toasted walnuts, chopped
6 cups torn spinach leaves, tough stems removed
12 ounces cooked, boneless skinless chicken breast, sliced
1/4 cup Sonoma Red Wine Vinaigrette

Directions
1. Bring lentils and 1 cup water to a boil in a small saucepan. Reduce heat, cover and simmer until lentils are tender and most of the liquid is absorbed, 20 to 25 minutes. Drain lentils and place in a medium bowl. Stir in bell pepper, scallion, parsley, and walnuts.
2. Divide spinach among 4 serving plates. Top with lentil mixture and chicken. Drizzle with vinaigrette. Makes 4 servings.

Cooking is like love. It should be entered into with abandon or not at all
~Harriet Van Horne

Happy eating,
Elizabeth

National Onion Ring Day

Sorry no recipe for onion rings! If you've been reading my posts, you'll know by now that the holiday food day is rarely the recipe...

Yesterday was the first offical day of Summer!! Thoughts turn to what can I fix that's quick, good and make use of the fresh vegetables and fruit at your local farmers' market.

From the Farmers' Market or if needed, the grocery store:

- 1 red bell pepper
- 1 scallion (green onion)
- 1 small bunch flat-leaf parsley
- 1 pound baby spinach or mixed salad greens
- 12 oz. cooked boneless chicken (if you buy or roast a whole chicken, you'll have meat for a few meals)

Well-stocked pantry:
walnuts
dry brown lentils
red wine vinaigrette dressing

Happy shopping,
Elizabeth

Finally, it's Summer!!!

I'm into recycling, upcycling, whatever term you want to use. I was doing this before it was considered the thing to do. However, I read an article the other day that makes me think about just how far should we go with this? Read this article:

France sets project to recycle dirty diaper
TARA PATEL; Bloomberg News
Published: 06/19/2011

PARIS – Suez Environnement, Europe’s second- largest water and waste company, has started a research project to recycle and produce energy from the one million tons of dirty diapers thrown into French landfills each year.
Scientists working on the Paris-based company’s “Happy Nappy” program will attempt to crush and separate out the different parts of soiled diapers for recycling and biogas, according to a statement.
“On average a baby will require 6,000 nappies in the first two years of life. None of this is currently recycled,” Suez Environnement said. Together with wet wipes and paper tissues, they make up about 9 percent of household waste.
Under the $491,000 project, the utility will seek to isolate plastics, polymers, fibers and organic waste from the diapers which may then be recycled or transformed into compost or energy from biogas.

Marinated Cucumbers with Pan-seared Scallops

The discovery of a new dish does more for the happiness of mankind than the discovery of a star ~Anthelme Brillat-Savarin


1- 1/2 lb English cucumbers peeled and thinly sliced
2” fresh ginger, peeled and minced
1/2 cup rice vinegar
2 Tbsp sugar
1 tsp salt
1 Tbsp olive oil
1 lb sea scallops or shrimp
Freshly ground black pepper
Turmeric
Arugula or mixed baby greens

Gently toss the cucumbers with the ginger, vinegar, sugar and salt. Cover and let sit at room temperature for about an hour. Drain in a colander.

In a bowl, mix the scallops with the olive oil, a little salt, pepper and enough turmeric to lightly color them. Arrange the drained cucumbers on a bed of greens. Heat a non-stick skillet to medium-high. Sear the scallops for 3 to 4 minutes or until browned on the outside and just opaque inside. Arrange on the cucumber and serve immediately with a loaf of fresh bread and a bottle of wine. I recommend Zazo Moscato - a Mediterranean Wine Spritzer, 5% alcohol, available at my favorite wine shop - Abby's on Broadway.

This dish is very simple, light and works well for a late dinner. Serves 4
Happy eating,
Elizabeth

National Fresh Fruit & Vegetable Month

Support your local farmers market! It's good for our local economy and for your health.

Our Broadway St. Market is open on Thursdays 10:30am - 4:00pm


The shopping list:
1 1/2 lb. English cucumbers
1 lb. sea scallops or shrimp
Mixed baby greens or spinach
Loaf of bread
bottle of wine

In your well stocked pantry:
Fresh ginger
olive oil
rice vinegar
sugar
salt
turmeric
fresh ground black pepper

Happy shopping,
Elizabeth

Parmesan Crusted Chicken served with Couscous

A good meal ought to begin with hunger - French Proverb


Preheat the oven to 425degrees, start the couscous. While that's cooking work on the chicken.

Couscous with Zucchini & Tomatoes
1 T. minced garlic
1/2 c. couscous
1 T. olive oil (divided)
2 c. Chicken stock
1 small onion, diced
1 medium zucchini, diced
3 plum tomatoes, seeded then diced
Fresh ground pepper
1/2 c coarsely torn basil leaves

Lightly brown the couscous in half the olive oil for about 5 minutes, stirring. Add 1 1/2 c. of the stock, cover the pot and simmer 6-8 minutes. Drain in a colander and lightly rinse to remove the starch. Place the rest of the olive oil in a large saucepan. Saute the onion, zucchini and garlic for 8-10 minutes stirring until tender. Add remaining stock and cook 2 minutes. Stir in tomatoes, salt & pepper. Cook another minute. Add the couscous, basil and parsley. Stir well. Serve immediately.

Parmesan Crusted Chicken
1/2 c. mayonnaise
1/4 c. grated Parmesan cheese
4 boneless/skinless chicken thighs
4 t. Italian seasoned dry bread crumbs

Combine the mayonnaise & cheese. Spread on the chicken, then sprinkle with breadcrumbs. Bake in a 425degree oven for 20 minutes.

Happy eating,
Elizabeth

National Hazelnut Cake Day

Sorry no recipe for hazelnut cake. Truth be told I probably won't have many dessert recipes as I'm not much of a baker.

Here's the ingredient list for tomorrow's recipe, it includes couscous (looks like rice but it's a pasta and can be found in the international aisle). Dinner will take you about 30 minutes. Love it!!!

Hope you're fortunate to have a farmers' market to shop at, if not there's always your favorite grocery shop.

Vegetables and herbs listed are fresh unless listed otherwise.

4 boneless, skinless chicken thighs
parsley
1 medium zucchini
3 ripe plum tomatoes
basil leaves

In your well stocked pantry:
A wedge of parmesan cheese
Mayonnaise
Italian seasoned bread crumbs
Garlic
Olive Oil
Chicken stock
Onion
Fresh ground black pepper

Happy shopping,
Elizabeth