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.

Pearls in Your Mouth: Mediterranean Couscous Salad

My Mediterranean Couscous Salad is a crowd pleaser!

When I first stared making it, with Israeli or pearl couscous, years ago it was very hard to find in the mainstream market. Now all you have to do is meander to the pasta and rice aisle and you’ll find it. You cook it just like pasta.  

Add a few fresh herbs and veggies along with some briny olives and tart vinaigrette, you’ll have yourself a super side dish. Here’s the recipe.

Ingredients

2 C pearl couscous (another name is Israeli Couscous)
¼ C chopped fresh flat-leaf parsley
¼ C chopped fresh mint leaves
¼ C chopped fresh basil leaves
½ C Calamata olives, pitted & sliced lengthwise
¼ C red bell pepper, minced
½ C green onion, thinly sliced
Zest of one medium lemon 

Process

Bring one quart of water to a boil in a 3-quart, heavy saucepan.

Stir in couscous and simmer, uncovered, up to 10 minutes or until couscous is al dente (cooks just like pasta).

Drain couscous and transfer to medium bowl.

Pour ½ of vinaigrette (see recipe below) over warm couscous and stir to incorporate. Add parsley, mint, basil, bell pepper, olives, green onion and zest. Mix thoroughly.

Taste for flavor and texture. Add more vinaigrette if too dry. Add more salt and pepper for seasoning if necessary.

Serve. Yields 6-8 side servings. *Refrigerator storage for up to one week in a tightly sealed container.

Vinaigrette

1/4C fresh squeezed lemon juice
½ C extra virgin olive oil
1 tsp kosher salt
½ tsp fresh ground black pepper

Place all ingredients into a container and tightly seal. Shake vigorously until all ingredients emulsify (combine).

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.

Everyday Garden Salad with Classic Vinaigrette

There is nothing like a super fresh green lettuce salad to accompany a hearty Fall meal. Add a vinaigrette with a mild acidic bite and you have a perfect foil that cuts through richness of stews, roasts and braised dishes.

Keep it simple and you’ll be set for every weekday meal. Here’s the recipe.

Ingredients

4 C of mixed green lettuce, gently torn into bite size pieces.
Vinaigrette
1/4 C of red wine vinegar
1/4 tsp of kosher salt
1/8 tsp of fresh ground black pepper
1/2 C extra virgin olive oil

Process

Fill a medium size bowl with lettuce. Set aside. In a Mason jar or small plastic container, pour red wine vinegar. Add kosher salt. Seal tightly and shake vigorously (which will dissolve the salt). Once dissolved, open and add ground black pepper and olive oil.
Again, seal tightly and shake vigorously until vinegar and oil have come together. Pour 2 Tbsp of vinaigrette over lettuce. Mix gently so that vinaigrette surrounds each piece of lettuce. Add more vinaigrette if necessary.

Place on serving platter and serve immediately. Yields 2 medium side salads.

*Sealed tightly the vinaigrette will hold for up to 2 weeks in the refrigerator.

Curried Yellow Squash Sauté

Yellow squash is of the summer season. In fact, it is also known by its season, summer squash. So why would I offer you a summer ingredient as we embark on Fall?

First, it is available in the market. Second, I’m going to kick it up by adding a warming spice, yellow curry powder.

Yellow curry powder is made of some of the world’s most extraordinary spices and aromatics including but not excluding, cumin, coriander, turmeric, fenugreek, garlic salt, bay leaf, lemongrass, cayenne, pepper, ginger, mace and cinnamon.

Yellow squash dusted with a bit of yellow curry powder is, quite frankly, a pair made in heaven. A pairing that provides a bit warmth for cool Fall days. Try it for yourself. Here’s the recipe.

Ingredients

1 lb fresh yellow squash
1 tsp yellow curry powder
¾ tsp kosher salt
¼ tsp fresh ground pepper
3 tsp extra virgin olive oil

Process

Cut stem and bottom off each squash.
Peel squash.
Slice squash into ¼” to ½” medallions and set aside.
In a medium bowl mix curry powder, salt, pepper and olive oil.
Place sliced squash into bowl with curry mixture.
Stir gently so that curry mixture coats both side of each piece of squash.
Heat a large skillet over high heat.
Add the squash and sauté for up to 1 minute.
Shake pan to move squash around.
Reduce heat to medium and sauté for up to 3 minutes or until squash is tender.
(Watch squash while cooking and gently stir as necessary.)

Take off heat, place on a platter and serve immediately. Yields 4-6 side servings. *Can be eaten at room temperature