CAPRESE CHICKEN

CAPRESE CHICKEN

tips.gardening.com    October 30, 2018   

This simple Caprese Chicken recipe always impresses! The chicken covered in pesto, tomatoes and creamy mozzarella has delicious flavors and feels like a fancy meal, but only takes minutes to put together with only 4 simple ingredients and one dish.  It is perfect for guests but also great for a quick family dinner, and is one of those recipes we make over and over again since it has that perfect combo of simple to make and lick your plate good!

CAPRESE CHICKEN RECIPE
We might make this recipe more than any other.  There aren’t many things that compare to the combination of simplicity and flavor in this dish.  I also love that it is something that I can make that looks fancy, and very impressive but only takes a few minutes to put together.  With 3 crazy kids there isn’t much in the world that makes me feel put together these days, ha!  This recipe is similar to my Bruschetta Chicken recipe that we love so much, but even easier to make!

Beyond the fact that this is just really delicious, it can be served with a variety of options to cater to what your family likes or any special dietary needs.  This recipe is naturally gluten free and low carb, so it is friendly for many diets.

Ingredients
3-4 boneless, skinless chicken breasts (about 2 pounds)
4 tbsp prepared pesto
2 roma tomatoes, cut in 1/2" slices
8 oz fresh mozzarella cheese, cut in slices

Garnish:
Fresh basil
Instructions
Preheat oven to 375˚F
Lay the chicken breasts flat in a baking dish.  Spread 1 tbsp of pesto evenly on each chicken breast. Top with tomato slices and cheese.
Bake for 30-40 minutes or until chicken is cooked through to an internal temperature of 165˚F
Garnish with fresh basil and serve wi

GRILLED ZUCCHINI CAPRESE

GRILLED ZUCCHINI CAPRESE

tips.gardening.com    June 07, 2018   

Happy weekend friends! I have an easy side combining some of the best summer flavors! Juicy tomatoes, fresh mozzarella, basil, and grilled zucchini. There’s no doubt that I love caprese salad in any form (here, here, here), especially now when summer tomatoes are just around the corner. This simple side, combines grilled zucchini with caprese salad. I made a similar version with portobello mushrooms last year that we absolutely love, love and wanted to recreate something similar but with zucchini instead.

Grilled zucchini is one of those vegetables that you can do so much or so little with and it will taste good. I love grilled zucchini, especially cold the next day chopped in my salad or hot off the grill with a simple s+p and olive oil. It’s sweet and juicy no matter how you eat it.

So I grilled the zucchini. Really simple…just with salt, pepper, and olive oil. Sprinkled on generous amount of garlic salt, then topped it off with fresh tomato slices, mozzarella, chopped basil, and drizzle of olive oil. It’s absolutely delicious! No lie. Smoky flavors of grilled squash combined with fresh sweet tomatoes and cheese is such an awesome combo here.

Serve it up alongside your favorite chicken, steak, shrimp, or fish dinner. You can easily double or triple the recipe. This also tastes amazing the next day, cold right out of the fridge (my personal fav!).

INGREDIENTS :

3 medium zucchini (1½ lbs.), cut lengthwise

5 cocktail tomatoes, sliced ½ - inch thick

8 oz. pre-sliced fresh mozzarella cheese

¼ tsp. garlic salt

fresh basil leaves, julienned

olive oil

salt and fresh ground black pepper

INSTRUCTIONS :

Drizzle and rub zucchini halves with olive oil. Season lightly with salt and fresh ground black pepper.

Preheat the grill on medium-high and grill the zucchini covered for 3-5 minutes per side or just until knife tender.

Remove the grilled zucchini to a serving platter cut side up. Season evenly with garlic salt. Top each half with mozzarella cheese and sliced tomatoes in overlapping pattern. Sprinkle with basil and drizzle with olive oil. Season with additional salt and fresh ground black pepper as needed.

Serve immediately or at room temperature. It also tastes good chilled the next day. Serves 6-8 as a side.

NOTES

Cocktail tomatoes and pre-sliced mozzarella cheese are a perfect size here. You can use any other sort of tomatoes but may have to cut down to fit. Same with pre-sliced mozzarella - they are the perfect little circles for the zucchini here.

Peach Caprese Salad

Peach Caprese Salad

tips.gardening.com    February 07, 2017   

Ingredients

• 8 Ripe Peaches
• 2 cups Balsamic Vinegar
• 2 cups Fresh Basil
• 12 oz Fresh Mozzarella, Thinly Sliced
• 3-6 oz Prosciutto
• Maldon Salt
• Fresh Ground Pepper
• Olive Oil

Directions

1. Measure balsamic vinegar and pour into a small saucepan. Bring to a gentle boil over low heat. Heat until reduced to a thick glaze (resembling maple syrup). This will take about 15 minutes. Turn off heat and let the reduction cool to room temperature.

2. To assemble the salad, cut the peaches into thick slices (be sure to cut around the pit!) Arrange on a large cutting board, alternating with the mozzarella slices, basil leaves, and a slice of prosciutto cut into 2″ pieces.

3. Drizzle the balsamic reduction over assembled salad, followed by a thin stream of olive oil over the salad. Finally, sprinkle on salt and pepper.

How to Make Egg in the Hole!

How to Make Egg in the Hole!

tips.gardening.com    April 28, 2015   

Ingredients:

1 piece of bread (we love to use challah – it has a sweetness to it that makes this extra delicious!)
1 egg
Butter or margarine

Caprese pasta

Caprese pasta

Unknown    April 12, 2015   

Ingredients:

1 lb rigatoni pasta
1 tsp kosher salt
1 TB olive oil
2 cups prego spaghetti sauce
1/2 cup grated parmesan cheese
1/2 cup heavy cream
2-5 ounces mozzarella
1 cup grape tomatoes
3-5 fresh basil leaves

A recipe of Caterpillar Bread

A recipe of Caterpillar Bread

Unknown    February 25, 2015   

Caterpillar Bread

one batch of basic sweet bun dough
1 pack of sausages/franks
mayonaise
ketchup

Divide the basic sweet dough into 70g pieces and mould them into balls. Let them rest for 10 minutes, then roll them flat with a rolling pin.

Put the sausage on the center of the dough and fold the dough into halves. Lightly pinch to seal. Cut each folded dough into 8 small portions, leaving 1/3 from the sealed edges uncut. (The dough should resemble a comb at this point.)

Twist first cut portion to the left, and second to the right, repeat this for the rest of the portions. Place the shaped dough onto a greased baking sheet and press each lightly. Let the dough prove for 45 minutes.

Brush with egg wash, and drizzle ketchup, followed by mayonaise on top.

Avocado Caprese Salad Plus Crunchy Avocado

Avocado Caprese Salad Plus Crunchy Avocado

Unknown    February 05, 2015   

Ingredients
2 cups fresh arugula
½ avocado, pitted and sliced
3 slices fresh mozzarella cheese
fresh basil leaves
1 tablespoon extra virgin olive oil (I prefer the fruitiest, lightest flavored)
1½ teaspoons balsamic vinegar
generous pinch of sugar or dollop of honey
kosher salt and freshly ground black pepper

Pan-Seared Brussels Sprouts With Cranberries & Pecans

Pan-Seared Brussels Sprouts With Cranberries & Pecans

tips.gardening.com    February 01, 2015   

INGREDIENTS
1 pound brussels sprouts, de-stemed and halved
⅔ cup fresh cranberries
⅓ cup gorgonzola cheese, crumbled
⅓ cup pecans
½ cup barley
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
Olive oil
Salt & pepper