6/18/19

How To Cook Boneless Skinless Chicken Breasts: Chicken Dinner With 2 Salads


Need a fast dinner that will satisfy your taste buds but not make you feel like a ton of bricks? My Chicken Dinner with 2 Salads is perfect for that. Whether you are cooking for one, two or 4, this meal comes together in minutes on a weeknight or can be a great way to get together with a friend Sunday night to catch up.

I primarily eat boneless skinless chicken breasts (other than my occasional craving for wings), and have found a great way to cook them that doesn't dry them out.


How To Cook Boneless Skinless Chicken Breasts
1. Preheat the oven to 375F.
2. In oven proof skillet (I prefer cast iron) heat enough olive oil to cover the bottom.
3. Pat chicken breasts with a paper towel and season with salt and paprika on both sides (or use whichever spices you like).
4. Cook chicken breasts in a skillet for 3-4 minutes on each side and then bake them in the oven (in the skillet) for 10-20 minutes, depending on the size, until the internal temperature reaches 165F. Rest the chicken breasts for 5 minutes before slicing on a diagonal.

Roasted Beet, Granny Smith Apple & Red Onion Salad
I saw this salad on Domenica Marchetti's insta story and knew immediately I'd have to try it. It was awesome.

Combine sliced roasted beets with sliced Granny Smith apples, thinly sliced red onion, and drizzle with olive oil and champagne vinegar. Season with salt and top with fresh dill. 

Raw Corn Salad With Tomatoes And Radishes
Combine raw corn kernels with chopped cherry tomatoes, radishes, arugula, and torn fresh basil, and drizzle with olive oil. Mix in a bit of lemon juice and season with salt.

To drink: I recommend Sauvignon Blanc.

Dessert: chopped strawberries and whole blueberries topped with home made whipped cream and shaved dark chocolate. 

PS a special shout out to oxo for sending me their crazy impressive corn prep peeler: it works incredibly well! (I was sent a sample; no money was exchanged!)

6/3/19

Roasted Vegetables With Turmeric Oil


Oh Hello Monday! It's been about a week that I've returned from my vacation in Oaxaca, Mexico, and I'm slowly getting back to cooking.

Over the weekend I made Roasted Vegetables With Turmeric Oil using beets and sweet potatoes from Seasonal Roots. I teamed up with Seasonal Roots to receive one box of their produce each month and to share with you an idea of what to make with their seasonal vegetables, fruit, berries, etc. I receive no compensation for these posts, but if you are a first time customer, you can get a discount of $15 from the yearly fee by using the code mangotomato

The inspiration for this dish came after I saw my friend Lisa post a photo of a gorgeous watermelon and tomato salad using turmeric oil recipe from Bon Appetit

I combined roasted, peeled and cut up beets and sweet potatoes with roasted cauliflower, drizzled them with still warm turmeric oil, and topped with salt and fennel fronds!

This dish is great served at room temperature and stores well in the refrigerator. Add a bit of quinoa, and you have a full meal!

NOTE: I recommend you actually peel and dice sweet potatoes before roasting them instead of roasting them whole and then peeling and slicing them.