Rosemary Balsamic Chicken with Sauteed Melody

In this EXTREME Texas heat, it is really difficult to keep anything planted alive outside. At the beginning of summer, my family and I planted vegetables (squash, jalapeno, bell pepper, tomato and eggplant) as well as some herbs (rosemary, basil, and mint).

All the vegetables looked really promising, and I thought for sure they would do well. Haha, oh the deception... the squash and eggplant didn't make squat, and the pepper plant has so far given us a single, wimpy baby. The jalapeno plant did alright, and the tomatoes too. But other than that, no produce for us!

The herbs are what really has thrived, honestly.  I try to use them as much as possible to thank the garden spirits, or whatever else is letting them live. I used some basil in this recipe!

Rosemary Balsamic Chicken with Sauteed Melody 

Serves 2 

2 chicken breasts

2 rosemary twigs, chopped

1 TSP garlic powder

1/4 cup balsamic vinegar 

1/3 onion, chopped 

1 cup large chopped colored bell pepper

2 tomatoes, diced 

1 (thawed) package frozen green beans 

1 TBSP coconut oil 

1) Combine your chicken with the marinade ingredients: the garlic powder, the rosemary, and the vinegar. Cover and let sit in the fridge for at least 2 hours.

2) In a large pan, melt the coconut oil over medium high heat. Saute the onion for about 3 minutes, until soft.

3) Add the bell pepper and saute another 3 minutes. 

4) Toss in the tomato and mix around. Let the tomato get soft, about 3-5 minutes. 

5) At this point, add your chicken breasts, with any marinade. There should be some liquid from the vegetables, but also add 1/2 cup water. 

6) Cook about 5 minutes on each side before progressing. 

7) Add your thawed green beans. If most of your water has cooked out, you may want to add a bit more, just make sure it is not too much. You don't want this all liquidy!

8) Cover the pan, and again, cook the chicken for 5-7 minutes on each side, or until done.

Serve and enjoy!

So tell me... what is your favorite ways to use your garden?
Has your garden actually survived this year?!

Natalie

Sauteed Mustard Basil Shrimp

I already posted about the importance of buying WILD CAUGHT sea food over farmed. This recipe was totally inspired by having the availability to cook with fresh shrimp straight from the coast!

I still had some leftover (frozen) from last time I cooked shrimp. And since our grill still isn't working... I knew I wanted to pan cook these, preferably saute them.

A strong marinade actually paired really well with this! I was pleasantly surprised.

Sauteed Mustard Basil Shrimp 
Yields 2 servings 

2 tbsp mustard
1 lb medium-large shrimp
1 TBSP garlic powder
1/3 cup unsalted chicken stock
2 fresh basil leaves, chopped
1 cup broccoli (i used frozen, defrosted)
3 tomatoes, chopped
1/3 onion, chopped
2 TBSP coconut oil
juice of 1/4 lemon

1) Gather your marinade ingredients... basil, garlic powder, chicken stock, lemon, and mustard.

2) Combine ingredients with the shrimp. Cover and let marinade in fridge for at least 2 hours, or overnight.

3) Heat coconut oil over medium high heat and saute the onion until translucent, about 3 minute.

4) Add the tomato and saute until soft, about 5-6 minutes.

5) Make room for the shrimp and pour it in, including the marinade.

6) Let cook about 3 minutes on each side before moving on to the next step.

7) Add the broccoli and let saute for about 5 minutes before covering the pan.

8) Reduce heat to medium and let steam for about 10 minutes.

9) Reduce heat and serve!

The basil and mustard complimented the shrimp really well. While it was still a strong marinade, it was not overwhelming, and just gave the meal a subtle kick once cooked! ;)

Give it a try and tell me what you think!

Natalie

Basil Sauteed Melody with Browned Turkey

As mentioned in my WIAW #2, I ate an amazing dinner that I couldn't exactly figure out a name for. What do you call a mixture of wonderful sauteed veggies, tossed with some browned turkey meat? You're probably thinking, "Stir-Fry? Duh.", but I just felt this meal needed a little bit more fancy of a name. You can see I still struggled finding one, though, so if you've got other suggestions feel free to let me know! 

The smell of sauteed vegetables is just SO mouth watering... it filled the whole house, and then once I started cooking of the meat, things got really tough. I mean, I was so tempted to just eat the whole thing out of the pan. Patience. Plus the fact that I needed to take pictures for my blog. Patience. 

Without farther ado, here it is...

Basil Sauteed Melody with Browned Turkey
Yields 2-3 servings 

1/2 lb lean ground turkey meat
1 TSP Chile powder
1 TSP garlic powder
1 TSP black pepper
1 TSP paprika
2 TBSP coconut oil
1 garlic clove, minced
1 cup diced green pepper
1/2 cup diced mushroom
1/2 small jalapeno (i used home grown, and mine was actually sweet as it had turned yellow)
1 1/2 cup thawed frozen corn
1 regular sized package frozen broccoli, thawed
1 large diced tomato
1/4 cup unsalted vegetable or chicken stock
3 TBSP chopped fresh basil

1) Thaw your frozen veggies!



2) On medium high heat, melt your coconut oil and saute the garlic, jalapeno, mushroom and bell pepper. Let get soft, about 5 minutes.

3) Add your thawed corn, and saute for another 5 minutes before throwing in the thawed broccoli.

4) After about 3-4 minutes, add in your Chile powder. Stir well.

5) Add in your chopped tomato at this point.

6) Once the tomato has softened transfer the mixture in a bowl and set aside.

7) In the same pan you just used, place your unsalted stock.

8) Place your meat and other seasonings in the pan, and cook until browned, with most of the liquid gone.

9) Place your vegetables back into the pan and add your chopped basil. Mix well, cover and let the flavors blend for a few minutes before serving.

And voila! This meal is simple, and since it uses some frozen items, you probably already have the ingredients in the house! ;) Pretty good for a something I kinda threw together really planned out.

Try this out and let me know what you think. I will definitely be making this again, maybe adding some onion on the next go around (none were in the house when I made this).

Have you ever had success with a last minute meal?
What are your favorite things to saute?

Natalie