Chicken Milanese with Spicy Tomato Peach Salad

I find the best inspiration for cooking isn’t found in endless recipe searches on the Internet nor through a quick scroll through Pintrest. Going to the market and seeing what’s in season really gets my wheels turning. It’s like I’m a contestant on Chopped but without the stressful time limit. I have a few basic recipes in my head that I can alter to whatever I’m feeling for that day. I don’t need to get my Iphone greasy by trying to read a recipe as I go. This is cooking from the soul, my friends. (more…)

Chicken Milanese is an Italian classic that leaves you with a blank canvass with what to place next to it. To keep it on the lighter side, a salad seems to be the best option. I love combining sweet with savory so this Chicken Milanese with Spicy Tomato Peach Salad was a no brainer. Make sure your tomato and peach are perfectly ripe and you got yourself a show stopper. Spicy frisee pulls all of the elements together. Did I mention this is incredibly quick? Oh and butter.

Our chicken breasts are traditionally breaded and cooked in some olive oil and butter for good measure.

While our chicken cooks, our salad is combined. Capers are necessary here. Look at that cute peach peeking through. I’m soooooo glad it’s (almost) Summer!

I also pan-fried some prosciutto for one last crunch. So glad I did! A lot of people don’t enjoy prosciutto but when you fry it, its flavor changes. Check it out! I know there are a few more steps I didn’t picture but this recipe is very easy and ideal for a hectic week. Happy dinner or lunch making!

Herbed Feta Mini Peppers

The Winter time barely allows for anything fresh to pass through my pantry doors. Stuffing vine-ripened tomatoes is a dream when it’s the dead of winter and we still have a few months until those delicacies are back in season. Instead, I decided to stuff mini sweet peppers with an herbed feta mixture for a light appetizer. You only need a few to set off the hunger pains, as you wait for the main dish. Double the recipe for a party appetizer!

Fancy Sprouts

I need to get something off of my chest. I’m not a huge brussel sprout fan. Yes, I have tried cooking them smothered in bacon. Yes, I have tried braising them in a yummy mustard and white wine sauce. It doesn’t matter what yummy concoction brussel sprouts are a part of for me because I can always taste that bitter brussel sprout flavor. So I decided to amp up my sprout game, mainly because I need easy, pretty, yummy side dishes to serve in the winter time. Brussel sprouts are green so they trick me into thinking it’s Summer. Well played, brussels, well played… (more…)

At first, I wanted to call this dish Christmas Sprouts because they remind me of the perfect side dish to go with that Christmas beef tenderloin or honey-glazed ham. They also have green and red hues going on, making me feel extra Christmasy inside. Alas, I decided to keep it neutral. Not everyone is as obsessed with Christmas as me and I need to accept it’s only 11 short months away. So let me tell you about these sprouts. They are crispy, tangy, salty (in a very good way), briney, with a little bit of sweet. So much flavor going on but the sprouts aren’t being hidden, they are being elevated. Even if you aren’t a fan like me, try these! They won’t last long on your table! Onward!

We start with simple, yet stunning ingredients! Red bell pepper, minced garlic, capers, brussel sprouts, salami, and crumbled gorgonzola cheese. I think we are ready to start the easiest yet most beautiful side dish ever. Don’t you think?

Our sprouts are tossed with olive oil, salt, and pepper. We roast them to bring out their natural sweetness. A little sweetness never hurt nobody! I like to cut off the bottom stems altogether when I quarter them. Some leaves will fall but I like it that way!

As our brussels are cooking, we can move on to the other ingredients for a bit. We sauté the red pepper until soft then add our fragrant garlic and briney capers. You could totally pile this on a steak and call it a night but I promised you a side dish so a side dish you shall receive. Let’s keep moving!

Beautiful! These sprouts are ready to be spruced up another notch! You could collect the leaves and eat them as chips but I like the flavor and crunch they add to this dish! Rule number 1 of the kitchen: DO WHAT YOU WANT!

The salami strips are lightly fried in olive oil to make them crunchy! Also, pan frying them makes their flavor deepen past the saltiness we all know and love. These make a great snack, FYI! Set these aside to be used as the topping. Oh and don’t burn yourself!

And always serve your brussels on a pretty plate. Pretty plates make the world go round. You can quote me on that. Make these! Enjoy these! Happy sprouts making!