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.

Dinner for 2: Sherry Glazed Beef Tenderloin Bites with Garlic & Parsley

If you have a craving for a sumptuous piece of beef but are on a budget my Sherry Glazed Beef Tenderloin Bites with Garlic and Parsley recipe is just the ticket.

With just a pound of beef tenderloin, a few aromatics and some quick technique you’ll have an elegant dinner for two; in no time at all. Here’s the recipe.

Ingredients

2 tsp of kosher salt
1 tsp of freshly ground pepper
3 Tbsp. olive oil
1 lb. beef tenderloin, 1in cubes
8 cloves garlic, thinly sliced
1⁄4 C Sherry
1⁄4 C rough chopped Italian parsley

Process

Generously season beef with salt and pepper. Set aside.

In a heavy bottom sauté pan, heat oil on high heat until almost smoking. Place beef into pan and sear. (Approximately 45 seconds). Add garlic. Once you can lift pieces of beef up off the bottom of the pan easily, turn each piece over and sear other side. Cook meat until done to your preference.

Take pan off heat and pour in sherry. Shake pan gently.

Place back on heat (medium high) to deglaze pan. Reduce sherry by 1⁄4. Sprinkle with chopped parsley.

Transfer meat and sauce to a serving platter. Serve immediately.

Yields 2 main servings.

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.