Lemon Thyme Chicken

This Lemon Thyme Chicken is perfect for a simple and elegant meal. With only a few ingredients and some time in the oven, your meal will be ready in no time!

Ingredients

2 Organic Chicken Breasts (I used the wings as well)

1 whole lemon cut into thick slices

4-6 Springs of fresh Thyme

2 Tablespoons Organic Olive Oil

Sea Salt and Pepper

Directions

Preheat the oven to 350 degrees F. Simply place the chicken into a baking dish and coat with the olive oil, thyme, lemon slices and season well with sea salt and pepper. Place the baking dish into the oven for 35-45 minutes until the chicken is baked through. *No need to cover the chicken with foil, it hold enough moisture from the lemon and olive oil.

This dish pairs beautifully with Sweet Potato Gnocchi with Fried Chestnuts and Thyme or Arugula Salad with Roasted Beets Goat Cheese and Pistachio

 

Parmesan and Ricotta Cheese Pizza with Pistachios Bacon and Micro Greens

I adore making pizza at home… I seem to be making it more and more these days, because it is so versatile. Whatever flavors you crave you can turn it into a pizza! I chose to combine salty Parmesan with crunchy Pistachios and sweet Applewood Smoked Bacon topped with Beautiful peppery Micro Greens.

Ingredients

Honey Wheat Pizza Dough Recipe

1/2 Cup Ricotta Cheese

1/2 Cup Parmesan Cheese, Grated

2 Tablespoons Extra Virgin Olive Oil

1/2 teaspoon Pepper, Fresh Ground

1/4 teaspoon Sea Salt

1/4 Cup Pistachios, Chopped

4 Strips Applewood Smoked Bacon, Sliced into 1-2″ strips

1/2 Cup Micro Greens

Directions

Preheat the oven to 500 degrees F. Prepare the dough and sprinkle a small amount of corn meal on a pizza stone or baking pizza pan to prevent the pizza from sticking. In a bowl combine together the Ricotta, Parmesan, Olive Oil, Sea Salt and Pepper, mix well then place the mixture atop of the prepared pizza dough. Then layer with the Bacon and half of the Pistachios.

Bake the Pizza for 14-18 minutes until the dough is browned and the bacon is crispy.

Before serving garnish with the remaining Pistachios and  the Micro Greens.

This pizza can be served as an appetizer, an elegant lunch or simple dinner. It also pairs nicely with a glass of Malbec!  Specifically my new favorite “Tilia Merlot 2008,” A gorgeous Syrah and Malbec blend.

Bon Appetit!

 

Broccoli and Goat Cheese Pizza with Caramelized Onions and Salami

After eating at “Pizzeria Biancos” last night, I was absolutely CRAVING Pizza again today! I truly do not understand how I possibly could considering how much I ate. Between 6 people, 6 pizzas were completely devoured! Oh Man was it GOOD!! So today I created another delicious pizza of my own…

Whole Wheat and Honey Pizza Dough

3/4 Cup Filtered Water (110 degrees F)

2 1/2 teaspoons Dry Active Yeast

2 Cups Organic Whole Wheat Flour

1 Tablespoon Local Honey

1 teaspoon Sea Salt

3 Tablespoons Organic Olive Oil

Combine the water, yeast and honey together. After about 5 minuted the mixture will look frothy. Then add in the olive oil. In another bowl combine the flour and sea salt and whisk together. Then combine both mixtures together and mix well with a wooden spoon and your hands. Place into a bowl in a warm area and allow dough to rise. After 45 minutes, punch down and wrap in plastic wrap and place in the refrigerator until ready to use.

Topping

1/2 Cup Organic Broccoli, Sliced

3/4 Cup Goat Cheese

1/2 Cup Caramelized Onions

1/4 Cup Salami, Sliced

1 Tablespoon Olive Oil

Pinch of Sea Salt & Pepper

Begin to layer the Pizza Dough- Onions, Broccoli, Goat Cheese, Salami, Olive Oil, Sea Salt and Pepper

Bake in a preheated 500 degree F oven for 12-15 minutes until the the cheese is melted and the crust is golden brown.

This pizza pairs gorgeously with a Pinot Noir, Candlelight, Frank Sinatra and The Love of Your Life

 

Chicken and Kale Pasta in an Herb Cream Sauce

Pasta… One of the most satisfying dishes ever! It is hearty, fulfilling and so versatile. With this delicious combination of ingredients I have chosen I know you will adore this dish as much as we did.

Ingredients:

2 Large Organic Chicken Breasts, cut into cubes

2 Large stems of Organic Kale, rinsed well and chopped

1/2 packet of your favorite Pasta (I chose Organic Spaghetti because I love to twirl it on my fork.)

1/2 C Organic Cream

2 T Olive Oil

Bunch of Oregano and Chives

Some Parsley and chive stems for garnish

Sea Salt and Pepper

Directions:

Bring a large amount of salted water to a boil and cook pasta to al dente. (Reserve some of the pasta water.)

In a medium to large pan heat your olive oil and cook your kale till it is soft and wilted. Then remove the kale and set aside.

Salt and pepper both sides of the cubed chicken then place your chicken to the pan you used to cook the kale, you may need to add a bit more olive oil if there in none left over from the kale.

Allow the chicken to brown on both sides, about 3-4 minutes per side.

Then add the cream and herbs to the chicken and simmer the mixture for about 8 minutes.

Taste test to see if you need to add more salt and/or pepper.

When you are ready to serve add a little of the reserved pasta water to the cream mixture to thin it out a bit. Then add your kale and mix it together.

For plating, place some pasta on your plate then spoon the chicken mixture on top and garnish with parsley and chive stems.

Simple and delicious.

Bon Appetite!

 

Trio Basil Pesto

Although, we live in a little condo we still have managed to make an almost complete garden on our 2’8″x 9’1″ porch… Our “Garden” consists of: Lavender, Grape Vines, Thyme, Camomile, Parsley, Chives, Tomatoes, Strawberries, Fig and Avocado Tree, Oregano, Red Bell Peppers, Rosemary and finally 3 different types of Basil (Cinnamon, Lemon and Sweet).

So, I decided to use all 3 types of Basil in this pesto and it turned out so flavorful and delicious!

Ingredients:

1/2 C of each Basil (Cinnamon, Sweet and Lemon)

1/4 C Pine Nuts, toasted

1/3 C Garlic infused Extra Virgin Olive Oil

1/3 C Parmesan Cheese, grated

1 t Pink Himalayan Salt

1/2 t Fresh ground Black Pepper

Directions: Combine all ingredients in a blender or food processor except for the olive oil, as you begin to blend slowly add in the olive oil. Blend to your desired consistency. If you want the pesto smoother add a little more oil.

This pesto is lovely on Crostinis, Pasta or Pizza!

 

Homemade Pizza with Prosciutto and Oregano

Prosciutto and Oregano.. Beautiful combination, especially on a pizza!

Ingredients

Homemade Pizza Dough

1/3 C of your favorite Organic Tomato Sauce

1 Organic Heirloom Tomato

6 half inch slices of Mozzarella Cheese

1-2 slices of Natural Prosciutto

1/4 C fresh grated Parmesan Cheese

Handful of fresh Oregano

1 spring of rosemary

A drizzle of Garlic infused Olive Oil

1 t Chili Pepper Flakes

Sprinkle of Corn Meal

Directions

Preheat the oven to 500 Degrees (That’s Hot!)

Prepare your dough like  a professional pizza maker, FLIP IT! FLOP IT! THROW IT! CATCH IT! … and if you happen to DROP IT! remember the 5 -10 second rule.

After your pizza dough is ready, place it on a round pizza baking sheet with a sprinkle of corn meal on the bottom to prevent it from sticking then begin to layer your pizza..

Start with the tomato sauce, then sprinkle on the oregano and rosemary, then the sliced tomato followed by the mozzarella. Top with the prosciutto and drizzle on the olive oil.

Bake your pizza for about 22-30 minutes. It will be done when the crust is browned and your nose can smell the fragrant aroma of fresh homemade pizza!

Allow to cool about 6 minutes before tasting. (If you could wait that long)

Before eating your pizza, enhance the flavor even more by adding your freshly grated parmesan cheese and chili flakes...

Delicious! and always Made with Love.

 

Sweet Potato Gnocchi with Fried Chestnuts and Thyme

These BEAUTIFUL little gnocchi’s are so delicious and perfect for a holiday meal or an elegant gathering.

Ingredients:

4 medium organic sweet potatoes

1 large organic egg

pinch of fresh grated nutmeg

dash of sea salt and pepper

1 1/2-2 cups organic flour

1/3 cup grated parmesan cheese

organic olive oil for pan frying

1/3 cup sliced chestnuts

3-4 fresh springs of thyme

Directions:

Oven 450 degrees

Bake potatoes 45 min-1 hour till soft

Allow to cool completely

Grate potatoes or put through a ricer

Add the egg, nutmeg, cheese, sea salt and pepper to the potatoes, combine

Begin to add the flour a little bit at a time to the potato mixture (I begin using a wood spoon because at the beginning it’s very sticky.. once it starts getting more doughy use your best tools, your hands)

Continue to mix until you can form a dough ball

Divide the ball into 4 segments and roll each into “logs” on a floured surface

Cut each log into about 1/2 inch pieces, then take in your hand and form into cute little dumplings…

When ready to cook bring a large pot of water and sea salt to a medium boil. Drop the gnocchi’s in, wait for them to rise to the surface and that is when they are done!

Take them out and set aside while you get your chestnuts and thyme ready.

In the bottom of a large pan heat your olive oil till you can begin to smell it. (Your nose will tell you when it is time to fry!)

Add in your sliced chestnuts and thyme

Allow them to fry for a couple minutes, then turn off the heat and add the gnocchi to the pan. (I love when the gnocchi’s have almost a crust on them.)

Place the beautiful gnocchi on your serving platter, top with a pinch of sea salt and whala!

Gorgeous and always… made with Love