Ryan and I both had busy work weeks, so on Wednesday I decided to make a “fancy” dinner to make the middle of the week feel a bit more special. Trying new recipes and cooking is relaxing to me and was exactly what I needed to pause this hectic week. I found this recipe in Cooking Light (my new favorite magazine) and paired it with a Chardonnay we got on our recent wine tasting tour. It was so simple to make, and gave me an excuse to start using fresh herbs from the garden!
I’ve been a busy bee working on a few different projects, so this weekend I’m going to do some gardening, celebrate Ryan’s birthday(!) , and catch up on some reading. Take a look at my facebook page to sneak a peak at some project updates!
With the seasons slowly changing, this recipe is perfect for transitioning from light summer suppers to autumn comfort food. It is so incredibly easy to make, and I almost always have all of the ingredients on hand. I love that it’s rustic and hearty for a casual Tuesday dinner, but elegant enough for dinner parties!
It may be the only Barefoot Contessa recipe that doesn’t require a pound of butter!
How did I forget to post this recipe?! It’s quickly become my favorite healthy chicken dishes. I’m typically a “meat and potatoes” type of girl, but how can I resist this smooth and sweet salsa?! I can’t wait to make it again!
What you’ll need for the chicken:
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp fresh rosemary
- 1 tbsp garlic, minced
- 4 oz chicken breast
- 1/5 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh oregano
What you’ll need for the salsa:
- 1 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 cloves garlic clove
- 2 cups grape tomatoes
- 1/2 cup feta cheese
- 150 g avocado
1. Combine olive oil, red wine vinegar, fresh rosemary and minced garlic in large Ziplock bag. Sprinkle chicken with salt and pepper and add to bag, seal. Marinate in fridge for 30 minutes.
2. Remove chicken from marinade, discard marinade. Place chicken on grill pan coated with cooking spray. Grill 3 minutes each side or until done. Serve with tomato-avocado salsa.
For the salsa:
1. Combine fresh oregano, olive oil, red wine vinegar and garlic whisk together. Add tomatoes halved, cheese and avocado. Toss gently.
Being that the wedding is less than 3 months away, Ryan and I have just realized that we need to eat healthier for our beach bodies. The “big day” felt like it was so far away that we kept thinking, “I’ll work out tomorrow” or “I’ll start eating healthy on Monday”. Tonight I decided to tackle my new years cooking resolution with this recipe and it left us feeling full and satisfied. The fish is full of subtle spicy flavor that speaks to the sweetness of the crunchy veggies. Did I mention that it takes less than 10 minutes to make?
1/2 teaspoon thyme
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon red cayenne pepper
1/4 teaspoon salt
2 tilapia filets
2 teaspoons olive oil
Sauteed Corn and Cherry Tomato Salsa
1 teaspoon olive oil
1 tablespoon butter
1 garlic clove, minced
2 cups corn (either canned or fresh off the cob)
1 cup cherry tomatoes, quarted (about 15)
about 1/3 cup chopped green pepper
about 1/3 cup chopped red onion
salt and pepper to taste
1. Mix tilapia spice mixture in a bowl, and sprinkle over both sides of filets. In a 12″ frying pan, heat 2 teaspoons olive oil and fry for 3 minutes on each side.
2. While the tilapia is cooking, heat 1 teaspoon oil and 1 teaspoon butter in a seperate frying pan. Add garlic, onions, and pepper and sauté until softened, about 2-3 minutes. Add the corn and sauté until heated through. Add the tomatoes and cook about 1 minute until they are softened.
3. Enjoy by adding salsa on top of tilapia filets!
Now that it’s getting cooler, I’ve been cooking heartier homey suppers. (I’m going to try and use this word more often.) I saw this recipe last week and had to try it. The pork roast is filled with flavor and wrapped with the crispiest, most delicious bacon. (I need to add more next time!) I served it with a side of fresh green beans and roasted potatoes. (We were too hungry to take any better photos.)