Orange Glazed Chicken Breasts


Orange Glazed Chicken Breasts
Serves 4
1-tablespoon extra-virgin olive oil
1 tablespoon butter
1 teaspoon green garlic, minced
Grated zest of 1 orange
2 tablespoons Dijon mustard
2 tablespoons brown sugar
4 boneless chicken breasts
1 tablespoon cornstarch
1/2 cup fresh orange juice
2 Navel oranges, peel and pith removed, and segmented
2 tablespoons fresh lime juice
Salt and pepper
1/4 cup finely chopped Italian parsley
1. In a large skillet, heat the oil and butter, add the green garlic and orange zest, and swirl in the pan for 30 seconds until fragrant.
2. Make a paste of the mustard and brown sugar, lightly coat the chicken with the mixture, brown in the butter and oil mixture for 3 to 4 minutes on each side.
3. Mix the cornstarch with the orange juice, and pour into the pan, add the oranges, and lime juice, simmering for 2 to 3 minutes until the chicken is cooked through.
4. Season the sauce with salt and pepper, and stir in the parsley. Serve over rice, or potatoes.
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Spicy Orange Chicken


Spicy Orange Chicken
Serves 4 to 6
For the Chicken:
4 chicken breasts, skin and bones removed
2 tablespoons cornstarch
1/4 soy sauce
1/4 cup fresh orange juice
Few drops Sriracha
1. Cut the chicken into small pieces, or thin strips for stir-fry. Put the chicken into a zip-lock bag.
2. In a small bowl, whisk together the remaining ingredients, and pour over the chicken in the bag. Seal the bag and refrigerate for at least 1 hour, or up to 6 hours.
3. Remove the chicken from the marinade, and discard the marinade before proceeding.
For Assembly and the Sauce:
2 tablespoons vegetable oil
1 teaspoon grated ginger
2 garlic cloves, minced
Grated zest of 1 orange
1/4 cup orange juice
2 tablespoons soy sauce
1/2 teaspoons sriracha (or more to taste)
1 tablespoon rice vinegar
2 teaspoons brown sugar
1. Heat the oil in a large skillet, or wok. Add the ginger, garlic and zest, and swirl in the pan for 30 seconds, until fragrant.
2. Add the chicken to the pan, and stir-fry until the chicken is browned.
3. In a small bowl, whisk together the orange juice, soy sauce, sriracha, vinegar and sugar, and add to the pan, bringing to a boil.
4. Simmer for 5 minutes, until the chicken is cooked through. Serve over rice.
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Roasted Potato Crusted Halibut


Roasted Potato Crusted Halibut
Serves 6
1 pound French fingerling potatoes, scrubbed
1/2 cup extra virgin olive oil
1/2 cup unsalted butter
4 garlic cloves, minced
2 white scallions, finely chopped, using the white and tender green parts
Grated zest of 1 lemon
2 tablespoons lemon juice
1 1/2 teaspoons salt
1/2 teaspoons freshly ground black pepper
2 pounds halibut filets
1. Put the potatoes into water to cover, and bring to a boil. Simmer for 15 minutes until the potatoes are barely tender. Cool the potatoes, and slice thinly.
2. Preheat the oven to 375 degrees.
3. In a large skillet, heat the oil and butter, add the garlic, scallions, zest, lemon juice, salt and pepper, and saute for 2 minutes, until the garlic is fragrant. Cool for 15 minutes. Toss half of the mixture with the sliced potatoes. Pour a bit of the garlic butter into a 13-by-9-inch baking pan, and lay the filets on top of the garlic butter. Top each filet with sliced potatoes, and pour the remaining garlic butter over the top of the potatoes.
4. Bake the halibut for 20 minutes, until the potatoes are golden brown and the halibut is cooked through, registering 165 degrees on an instant read meat thermometer. Allow the fish to rest for 5 to 10 minutes before serving.
5. Cook’s Note: Other fish to try, sea bass, salmon or thick cod filets.
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Mustard Frill Pizza

Mustard Frill Pizza
Serves 4 to 6
If you are feeling lazy, this pizza can be made with pita bread as the crust. If you go for the pizza dough, (Mona Lisa has the best) let it rest on the counter for 1 hour before rolling it out.
One pound ball pizza dough or four 6-inch pita
1/3 cup extra virgin olive oil
1 tablespoon finely minced green garlic
1 bunch mustard frill greens, washed, spun dry, tough stems trimmed and leaves chopped
Salt and pepper
6 thin slices Prosciutto di Parma cut into julienne
8 ounces fresh mozzarella, thinly sliced
1/2 cup shredded Asiago cheese
1. If you are using the pizza dough, preheat the oven to 425 degrees, and prepare a pizza stone, or baking sheet. (preheat the pizza stone according to the manufacturers’ directions, line a baking sheet with foil, and brush with olive oil)
2. If you are using pita, preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil, and brush aluminum foil with olive oil.
3. Put the pita onto the prepared baking sheet and brush with a bit of the oil.
4. Roll out the pizza dough on a floured board, into a 14-inch circle or rectangle, depending on which type pan you are using.
5. In a large skillet, heat 1/4 cup of the oil over medium high heat, and swirl the garlic in the hot oil for 30 seconds, until fragrant. Add the mustard greens, sautéing until the greens begin to wilt, season liberally with salt and pepper.
6. Cool the greens, and spread over the prepared dough/pita. Scatter the prosciutto over the greens, top with the mozzarella and Asiago.
7. Bake the pizza dough pizza for 10 minutes, check on the crispness of the crust, and bake another 5 to 7 minutes, until the pizza crispy on the bottom and the cheese is bubbling. Remove from the oven and allow to rest for 10 minutes before cutting into pieces.
8. Bake the pita for 10 to 12 minutes, until the cheeses are bubbling, and beginning to turn golden. Allow to rest for 10 minutes, then cut into pieces.
9. Cook’s Note: These pizzas can be made with any bitter green, like kale, or collards, which will take a bit longer to soften up. The greens can be sautéed ahead of time and then put onto the pizza, making this a simple dish to put together while your friends are drinking their first IPA.
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Pasta with Baby Broccoli and Sausage


Pasta with Baby Broccoli and Sausage
Serves 4 to 6
1/4 cup extra virgin olive oil
1/2 pound bulk sweet Italian sausage
4 garlic cloves, minced
Pinch red pepper flakes
Grated zest of 1 lemon
1 bunch baby broccoli, chopped
1/2 cup chicken broth
2 tablespoons lemon juice
Salt and pepper
1 pound orecchiette pasta, cooked 3 minutes short of al dente, saving some of the pasta water
1/2 cup grated Parmigiano Reggiano
1.
In a large skillet, heat 2 tablespoons of the oil over medium high heat and cook the sausage until it is no longer pink. Remove from the skillet, and add the remaining oil.
2. Saute the garlic, red pepper flakes, zest and broccoli, until the broccoli begins to soften. Add the broth and lemon juice, and bring to a simmer.
3. Add the sausage back to the skillet, taste for seasoning, and adjust using salt and pepper if needed.
4. When the pasta is cooked, add it to the skillet, and toss to coat the pasta.
5. Add 1/2 of the cheese, and toss again. Add some pasta water if the sauce isn’t creamy enough.
6. Serve the pasta garnished with the remaining cheese.
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Lemongrass Chicken – Featured Recipe


Click HERE to view on Vimeo.com
Lemongrass Chicken
Featured from: Adventures in Delicious
Ingredients
1 whole roasting chicken
2 teaspoons sea salt
Black pepper
1 stalk lemongrass, white portion, bruised and finely chopped (see video)
2 teaspoons minced ginger
1 clove minced garlic
2 tablespoons butter
2 tablespoons coconut oil
1 cinnamon stick
2 whole star anise
1 handful cilantro with stems attached
Zest of ½ kaffir lime
Zest of 1 Buddha’s hand or 2 meyer lemons
2 kaffir lime leaves
6 slices of ginger
1 stalk lemongrass, the white portion, bruised (see video)
8 cloves garlic with skin left on
1 Thai chili pepper or 1 teaspoon red or green curry paste (or both if you like extra spice!)
1 can coconut milk
Chopped cilantro, to garnish
Chopped Thai basil, to garnish
Preparation
In a small bowl make a paste of the sea salt, black pepper, 1 teaspoon minced lemongrass, the minced ginger, 1 clove minced garlic, and 1 tablespoon of the coconut oil. Set aside.
Rinse and thoroughly dry your chicken. Gently run your fingers under the skin of the chicken breasts and rub some of the paste mixture under the skin of the chicken. Next carefully make a small cut in each thigh and rub paste under the skin of the chicken legs and thighs as well. Set the bird aside.
When ready to cook the chicken, preheat the oven to 375°F.
Melt the butter in a large Dutch oven over medium heat, then add the coconut oil. Place the chicken in the pot and brown it on all sides using a pair of tongs to turn the chicken, this should take about 5 to 10 minutes. Once browned remove the chicken from the pan and place it on a plate, pour off most of the fat in the pot.
Place the chicken back into the pot breast side up and add to the pot the cinnamon stick, star anise, cilantro, citrus zest, ginger, bruised lemongrass, garlic, thai chili and or curry paste and coconut milk. Cook covered for one hour, basting every 20 minutes. After an hour has past remove the lid and cook uncovered for 30 additional minutes. The chicken is done when its temperature reaches 165°F and the meat is tender and easily falling off the bones.
Remove the chicken from the pot and set aside to carve. If you like you can serve the sauce atop the chicken as is or you can strain the sauce from the solids in the pan. Place the sauce in a sauce pan and slightly reduce to thicken over medium high heat.
I like to serve this with rice and wilted bok choy seasoned with toasted sesame oil, soy sauce and red pepper flakes.
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Lemon Dill Chicken


Lemon Dill Chicken
Serves 6
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sweet paprika
6 chicken breast halves, skin and bones removed
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 garlic cloves, minced
1/2 cup finely chopped onion
Grated zest of one lemon
1 1/2 cups chicken broth
1/4 cup lemon juice
1/4 cup finely chopped dill
1/2 cup heavy cream
Salt and pepper
1. In a shallow plate, combine the flour, salt, pepper and paprika. Measure out 1/4 cup of flour to thicken the sauce, and dip the chicken breasts in the flour mixture, and dust off the excess.
2. In a large skillet, heat the oil and butter, and add the chicken breasts, sautéing until browned on each side. Remove the breasts from the skillet, and cover with aluminum foil.
3. Add the garlic, onion and zest to the skillet, and saute 2 to 3 minutes until fragrant.
4. Add 1/4 cup of the flour to the skillet, and whisk for 2 to 3 minutes.
5. Pour in the chicken broth, lemon juice and dill, and bring to a boil, whisking until the sauce is smooth.
6. Add the cream, and return the chicken to the sauce. Simmer for 10 minutes, until the chicken is cooked through. Season the sauce with salt and pepper if necessary. Serve the chicken and sauce over potatoes, rice, or polenta.
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Pasta alla Vongole


Pasta alla Vongole
Serves 6
1/4 cup extra virgin olive oil
6 garlic cloves, minced
1 cup finely chopped onion
1 teaspoon dried oregano
1 teaspoon Old Bay seasoning
Pinch red pepper flakes
Grated zest of 2 Eureka lemons
1/2 cup Eureka lemon juice
40 Manila clams, scrubbed
One pound linguine, cooked 3 minutes short of al dente, saving some of the pasta water
Salt and pepper
1/4 cup finely chopped parsley
1. In a large skillet, heat the oil over medium high heat and saute the garlic, onion, oregano, Old Bay seasoning, red pepper flakes, and zest for 4 to 6 minutes, until the onion is softened.
2. Add the lemon juice, and bring to a boil.
3. Add the clams, and cook until clams open (discard any that don’t open)
4. Toss the linguine with the sauce in the pan, taste for seasoning, adjusting with salt and pepper. Add the parsley to the pan, and toss to coat the pasta. If the sauce seems dry, add some of the pasta water.
5. Serve immediately.
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Sauteed Chicken Breasts with Lemon and Parsley


Sautéed Chicken Breasts with Lemon and Parsley
Serves 6
1 tablespoon extra-virgin olive oil
4 tablespoons butter
6 chicken breast halves, skin and bones removed
Salt and black pepper
Juice of 1 lemon
1/4 cup finely chopped Italian parsley
1 lemon, thinly sliced for garnish
1. Over medium high heat, melt 3 tablespoons butter, and the oil, in a large skillet over medium high heat. Cook the chicken seasoning with salt and pepper.
2. Add the lemon juice to the skillet, and bring to a boil. Scrape up any browned bits in the bottom of the pan.
3. Add the chopped parsley and the remaining tablespoon of butter, stir rapidly for 4 or 5 seconds, then turn the heat down to low and turn the fillets in the pan juices 2 or 3 times, then transfer, together with the juices, to a warm platter. Garnish with the thin slices of lemon and serve at once.
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Pasta with Golden Beets, Greens and Pancetta


Pasta with Golden Beets, Greens and Pancetta
Serves 6
Beet greens are a terrific source of vitamins and minerals, don’t throw them away! They are terrific sautéed with olive oil, salt and pepper, and this one dish meal uses both the sweet golden beets and their greens.
2 tablespoons extra virgin olive oil
One 1/2-inch thick piece pancetta, cut into fine dice
4 garlic cloves, minced
1/2 cup finely chopped onion (or red scallion)
Bunch beet greens, washed, spun dry tough stems removed, and cut into 1/2-inch thin ribbons
Golden beet bunch, peeled, cut in half, and thinly sliced
Salt and pepper
1/4 dry white wine (Pinot Grigio, Sauvignon Blanc or dry vermouth)
1 cup chicken or vegetable broth
1 pound penne, farfalle or other shaped pasta cooked 3 minutes short of al dente, saving some pasta water
1 cup grated Parmigiano Reggiano
1. In a large skillet, heat the oil, and cook the pancetta until it is crispy.
2. Add the garlic, onion and beet greens and saute until the greens begin to wilt.
3. Add the beet slices and saute turning frequently, until the beets begin to wilt. Season with salt and pepper.
4. Add the wine, and bring to a boil.
5. Add the broth, simmer uncovered, for 10 minutes, until the liquid in the pan has reduced, and the beets are tender.
6. Toss the pasta with the sauce, and add 1/2 of the cheese to the pan. If the sauce seems dry, add a bit of pasta water to the pan. Serve the pasta garnished with the remaining cheese.
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