California Avocado Chicken

California Avocado Chicken

Serves: 4

INGREDIENTS

·       ¾ cup balsamic vinegar

·       ¼ cup honey

·       3 cloves garlic, minced

·       2 Tablespoons olive oil

·       2 teaspoons italian seasoning

·       ½ teaspoon salt

·       ¼ teaspoon pepper

·       4 boneless skinless chicken breasts

·       4 slices mozzarella cheese

·       2 avocados, diced

·       3 roma tomatoes, diced (any tomato will work)

·       ¼ cup fresh chopped basil

·       salt and pepper

·       balsamic vinegar for drizzling (optional)

INSTRUCTIONS

1.     In a medium sized bowl whisk the balsamic vinegar, honey, garlic, olive oil, Italian seasoning, and salt and pepper. Add the chicken breasts and coat. Marinate for 30 minutes.

2.     Meanwhile, in a small bowl add the avocado, tomato, basil and salt and pepper to taste. Set aside.

3.     Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink. Top with mozzarella cheese and avocado, tomato basil mixture. Drizzle with balsamic vinegar and serve immediately.

Chicken with White Wine Dijon Sauce

CHICKEN WITH WHITE WINE DIJON SAUCE

Ingredients:

4 tbsn. olive oil, split

4 tbsn. butter, split

salt

pepper

1 - 1½ lb. chicken breast, sliced thin, or tenders

3 garlic cloves, diced

8 oz. baby bella mushrooms, sliced

1 medium onion diced

½ cup white wine

½ cup heavy cream

2 tbsn. Dijon mustard

Juice of 1 lemon

Parsley (optionl)

Directions:

Heat ½ the olive oil and butter over medium high heat in a large skillet

Sauteé the mushrooms, onions, and garlic, until soft. Set aside.

Add the remaining oil and butter. Maintain heat. Season both sides of chicken pieces with salt and pepper. Add chicken to skillet and cook through, about 5-6 minutes on each side (depending on the size of the pieces). Set aside.

Pour the wine into the hot skillet to release the bits of chicken. Add the cream, mustard, mushroom, onions and garlic mixture, and lemon juice. Simmer until the sauce thickens. Add chicken, cook another 2-3 minutes. Serve over rice. Garnish with parsley, if preferred.

Linguini in White Clam Sauce

Linguini in White Clam Sauce

Ingredients:

6 - tablespoons butter, lightly salted

1 – large onion (or two medium) chopped

4-6 cloves garlic, chopped fine

½  tablespoon salt, to taste

½ tablespoon ground black pepper

1/2 tablespoon Italian Seasoning

½ tablespoon Old Bay Seasoning

4 - 6.5 oz. cans of chopped clams ( I get the Snows/BumbleBee six pack at BJ’s)
* use the juice from 3 of the cans

1 – cup white wine (Pinot Grigio?)

1 – 16 oz. box of linguini

2 tablespoons chopped parsley

grated parmesan cheese

Directions:

Heat 1 -1 ½ gallons water in a large pot with salt to a boil

Melt the butter in a large fry pan

Sautee the onions for around 5 minutes on medium-high

Add the garlic and cook for another 5 minutes, or until brown

Add salt, pepper, Old Bay, and Italian Seasoning and cook a few more minutes

Add clams, including 3  cans of their juice, and wine, and cook down the liquid to about ½ its volume
Add the linguini to the the water and bring a boil again
Cook to Al Dente, about 7 minutes, reduce heat 

Pour out the pasta into a colander, rinse briefly with cold water, not too much

Serve the sauce over the pasta and garnish with parsley, if you like, and parmesan

·      Notes;

1.     Do not add oil to the water. It does nothing for the taste and the sauce won’t stick to it. If it sticks together after being in the colander, spray it with some water.

2.     Do use salt in the water. It brings out the starches and flavor in the pasta.

             3. The chopped clams are almost as good as fresh, and a lot less trouble!