heirloom tomatoes (I did 3)
small red onion
1 english cucumber, peeled and sliced in quarters
fresh basil
vinaigrette
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
sea salt
freshly ground pepper
slice tomatoes,
onion,
cucumber
and basil
and set aside in a bowl.
mix the vinaigrette in a separate dish and pour right on top.
give it a toss and finish with lots of sea salt and freshly ground pepper.
Recipe
1 cup seasoned breadcrumbs
1/2 cup Parmesan cheese, fresh grated
1/2 teaspoon salt
1/2 teaspoon onion powder
1/8 teaspoon freshly ground black pepper
1/3 cup milk
2 small zucchini cut in 1/4-inch-thick slices
Sauce:
1/2 cup Sour Cream
3 tablespoons mayonnaise (like Hellmann’s)
3 tablespoons fresh basil, chopped (instead of using basil, I used homemade pesto)
1 scallion, chopped
1/2 clove garlic
1/2 teaspoon Worcestershire sauce
•Preheat oven to 425° F.
•Whisk together bread crumbs,
Parmesan,
salt,
onion powder
and pepper
in a medium bowl.
Place milk in a separate shallow bowl. Dip zucchini slices in milk then in breadcrumb mixture
patting the crumbs on.
Place slices on wire rack. Repeat until all are coated.
•Bake for 30 minutes or until golden brown.
•Meanwhile make the dipping sauce by pulsing all the sauce ingredients together in a food processor.
•Serve immediately with dipping sauce.
I have made this recipe before several times and have posted it twice now. But I am posting it yet again because I feel I took better pictures this time around! It’s ALL about the pictures!!!
I LOVE making this recipe! It’s one of my favorites! One of my go-to recipes! Make it! You’ll be glad you did!
3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, More To Taste
(I was SO excited to make this dish, as I got some new Cajun Seasoning at the spice store)
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced (I used two red bell peppers, because that’s what I had)
1 whole Red Bell Pepper, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
1/2 cup White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste
Cook pasta according to package directions.
Drain when pasta is still al dente; do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces.
Toss around to coat.
Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat.
Add half the chicken in a single layer;
do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute.
Remove with a slotted spoon and place on a clean plate.
Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
Add remaining olive oil and butter. When heated, add peppers, onions, and garlic.
Sprinkle on remaining Cajun spice,
and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes
and cook for an additional 30 seconds. Remove all vegetables from the pan.
With the pan over high heat, pour in the wine
and chicken broth.
Cook on high for 3 to 5 minutes,
scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream,
stirring/whisking constantly.
Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. (mine never seems to thicken, so I add a couple of Tablespoons of cornstarch to thicken it)
Taste and add freshly ground black pepper,
cayenne pepper,
and/or salt to taste. Sauce should be spicy! (I like Sauce, No correction…I LOVE SAUCE! So I added a little extra cream and broth for extra sauce).
Finally, add chicken and vegetables to sauce,
making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.
Top with chopped fresh parsley and chow down!
1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 Serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 red bell pepper cut into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks
In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking. (or so what I did and just buy pre-cooked shrimp)
Drain the shrimp. Cut each piece of shrimp in half,
or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime
and lemon juice.
Cover and refrigerate for a half hour.
Mix in the chopped red onion and Serrano chile.
Refrigerate an additional half hour.
Right before serving, add the cilantro, red bell pepper,
and avocado. (I served mine in the Avocado, How pretty!)
So I just made this up one night! I went to Whole Foods to get some Heirloom Tomatoes because they were on sale. I was going to make a cucumber, tomato salad, but decided that’s what I always make so I will do something different, and saw that they also had fresh mozzarella on sale too. So went with that…
So you will need
Heirloom Tomatoes (I went with 3)
8 oz Fresh Mozzarella (or more if you like)
Salt & Pepper (to taste)
Fresh Basil (of course)
and I made an olive oil, balsamic vinegar dressing to go on my salad. You could just drizzle olive oil and balsamic separate if you want…
So start by washing and slicing the tomatoes and then slicing the mozzarella the same size as the tomatoes and arrange on a plate starting with tomato, then cheese, then tomato then cheese until all slices are on the plate and arranged very nicely (all about presentation to me). Then add salt and pepper.
then take basil leaves and chop that up (or leave them whole and place in between the tomatoes and cheese) and then sprinkle over the tomatoes and cheese.
Then when you are ready to eat take a couple of slices of tomato and cheese and lay on a plate for yourself and then drizzle with olive oil and balsamic vinegar, or dressing like mine…and eat and MMMMMMMMMMM
I love Heirloom tomatoes! SO MUCH FLAVOR!
2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling (smoked would be delicious, I used regular, cause I was out of smoked)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (we used legs and thighs)
Drizzle of olive oil
Flaked or coarse sea salt, to finish
Whisk buttermilk
with garlic,
table salt,
sugar,
paprika
and lots of freshly ground black pepper in a bowl.
Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them,
then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours.
When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil (not absolutely necessary) Remove chicken from buttermilk brine and arrange in dish.
Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts),
until brown
and a bit scorched in spots. Serve immediately.
2 pounds ripe tomatoes
3 tablespoons extra-virgin olive oil
1 red onion, finely chopped
3 garlic cloves, thinly sliced
1 tablespoon fresh thyme leaves
1 oregano sprig (I did dried)
Pinch chili flakes
1 teaspoon sugar
1 pound dried angel hair pasta
1/4 cup grated Parmesan, plus more for garnish
1/4 cup chiffonade basil, plus whole sprigs for garnish
Bring a large pot of water to a boil
and prepare an ice water bath. Cut a small “x” on the bottom of each tomato.
In batches, place the tomatoes in the boiling water
and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath.
Peel the tomatoes
and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside. (You can also use whole peeled canned tomatoes. Simply drain them, seed, and roughly chop).
Heat a large saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the onions and garlic and saute for 2 minutes.
Add the thyme leaves,
oregano sprig, and chili flakes
and saute until the garlic begins to turn golden brown. Add the tomatoes
and the sugar
and stir well.
Lower the heat and cook slowly until the mixture is fairly dry, about 15 minutes.
Cook the angel hair pasta in boiling, salted water
until al dente. Drain the pasta and add it to the sauce.
Add the Parmesan and basil
and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs.
Crazy Jamie 