Honey Butter Chicken

This is a recipe that was originally going to happen with pork chops. But that was before I spotted chicken breasts on sale at my grocery store the other day. So feel free to mix this up. I think it would be nice with a turkey breast too.

Honey Butter Chicken

4 tbsp Butter Olive Oil
2 tbsp honey
1 1/2 lb chicken breast
3/4 cup water or low sodium chicken broth
big pinch of black pepper
big pinch Applewood Smoked Sea Salt
1 tbsp smoked paprika

Heat the oven to 375°.

Arrange the chicken in a large casserole pan. In a separate bowl, whisk the olive oil, honey, water, salt and spices. Pour over the chicken. Flip the chicken around to coat.

Roast uncovered for 15-20 minutes.

Walnut Zucchini Bread

This zucchini bread was first posted back in January. Later this week, I hope to make a new version of it! But this recipe is still delicious.

Walnut Zucchini Bread

1 cup walnuts, chopped
3 cups flour, sifted
1 tsp salt
1 tsp baking powder
1tsp baking soda
3 tsp ground cinnamon
3 eggs
1 cup Butter Olive Oil
2 1/4 cups white sugar
3 tsp vanilla extract
2 cups grated zucchini (about 2 or 3)

Preheat the oven to 375degrees. Lightly grease and flour 2 loaf pans. Use the 8x4 size.

Mix the oil, eggs, vanilla and sugar together in a large bowl.

Sift all the dry ingredients together in another bowl. Mix in the zucchini and nuts. Stir in the dry ingredients slowly.  When everything is well combined, pour into the prepared pans.

Bake about 50 minutes. Mine took more like 55. A testing stick should come out clean.

Cool slightly before removing it from the pan.

Please note that this poor zucchini loaf has been squashed in plastic wrap 

and dropped. I am sorry poor little zucchini loaf!

*Additions: 1/2 cup chocolate chips
1 cup grated zucchini, 1 cup grated carrot or apple
Sub in Vanilla Olive Oil, and don't use vanilla extract
Use Blood Orange Olive Oil and 1/2cup candied orange peel

mushroom chicken with couscous

I have had a package of whole wheat couscous in the cabinet for way too long.

I keep looking at it and choosing rice instead. Or mashed potatoes. Or stuffing. But couscous is really tasty! I know this and keep passing it by.... Silly me.

I made this just for me the other night. Scale it up as far as you want.

Mushroom Chicken with Couscous

1 chicken breast, diced

1 cup sliced mushrooms

1/4-1/2 cup finely chopped onions

2 tbsp Butter Olive Oil

1/4 cup chicken broth, low sodium

Couscous

Follow the directions for 1 serving of couscous. If they call for butter, substitute the Butter Olive Oil for real butter in equal amounts. Cook and set aside.

In a medium pan, heat the 2 tbsp of olive oil to medium heat. Saute the onions and mushrooms until they get nice and soft and the mushrooms start to brown. 5-7 minutes.

Add the chicken and stir to combine well. Add the chicken broth and bring the heat to medium high. Cover and let simmer until the chicken is done, about 8-10 minutes.

Cook uncovered an extra 1-2 minutes. Spoon over couscous and serve.

(I drizzled a little Traditional Balsamic over this a little bit later. It was good.)

Shrimp in Ginger Butter

It's Spring! Brrr.....

In an attempt to bring some spring flavors to this still chilly area, I've tried to take advantage of the fresh herbs that have been rolling in to the markets. The dish feels really fresh and spring-y. Even if you feel as frozen as your shrimp. Enjoy!

Shrimp in Ginger Butter

12 oz frozen, precooked shrimp

2 tbsp Butter Olive Oil

1 1/2 tsp fresh ginger

1 1/2 tsp fresh garlic

2 tbsp fresh cilantro leaves

1 tbsp fresh tarragon

Lime juice, to taste

Salt and pepper

Heat the olive oil to medium in a saute pan. Crush the ginger and garlic together in a garlic press. Add to the warm pan and cook for a minute or two, until it starts to get extremely fragrant.

Chop the cilantro and tarragon pretty finely and if you got shrimp with shells, peel them. I like to take off the tails too, but you could leave them on if you like.

Add the shrimp and herbs to the ginger/garlic mixture. Raise the heat to medium high and cook about 1 minute per side, just to warm them through completely and give them some color. Season with salt and pepper to taste.

Serve with a squeeze of fresh lime juice.

Walnut Zucchini Bread

I love zucchini. I love all it's forms. You can grill it, bake it, saute it, eat it raw and when you thought you were finished, you can bake it. It can disappear in a dish or it can stand out.

This is a place for zucchini to disappear. It's what I made for my niece's birthday this week. I didn't want to make it too sweet, just something for fun. And something my sister-in-law wouldn't feel bad about appropriating entirely for her own breakfasts.

This recipe makes two loaves, so I took one to them and kept the other to myself!

This is great served toasted, use a toaster oven or standard oven, not the toaster! I like a little butter on top, but its pretty awesome with whipped cream or just by itself.

Walnut Zucchini Bread

1 cup walnuts, chopped
3 cups flour, sifted
1 tsp salt
1 tsp baking powder
1tsp baking soda
3 tsp ground cinnamon
3 eggs
1 cup Butter Olive Oil
2 1/4 cups white sugar
3 tsp vanilla extract
2 cups grated zucchini (about 2 or 3)

Preheat the oven to 375degrees. Lightly grease and flour 2 loaf pans. Use the 8x4 size.

Mix the oil, eggs, vanilla and sugar together in a large bowl.

Sift all the dry ingredients together in another bowl. Mix in the zucchini and nuts. Stir in the dry ingredients slowly.  When everything is well combined, pour into the prepared pans.

Bake about 50 minutes. Mine took more like 55. A testing stick should come out clean.

Cool slightly before removing it from the pan.

Please note that this poor zucchini loaf has been squashed in plastic wrap 

and dropped. I am sorry poor little zucchini loaf!

*Additions: 1/2 cup chocolate chips
1 cup grated zucchini, 1 cup grated carrot or apple
Sub in Vanilla Olive Oil, and don't use vanilla extract
Use Blood Orange Olive Oil and 1/2cup candied orange peel

Mashed Potatoes with Porcini Mushrooms

If you need to make these vegan, like I do, there are a couple brands of vegan sour 'cream' that are really top-notch. My husband can't even tell the difference.

Mashed Potatoes with Porcini Mushrooms

5 lbs russet potatoes
1 cup parsley
1 onion, sliced thinly
5-8 cloves garlic, roasted and chopped
1 cup sour cream, or 'sour cream'
salt and pepper
4-8 Porcini mushrooms*
1/4 cup Butter Olive Oil, plus 2 tbsp
up to 1/4 cup white wine, or vegetable broth

Heat the oven to 475degrees.

Peel the potatoes and chop them into large chunks. Brush with 2 tbsp of the olive oil and sprinkle with salt and pepper. Place in the oven and roast for 20 minutes.

Chop the porcini mushrooms and saute them in the white wine or broth for 5-10 minutes over medium heat. You want them to begin lightly browning, but nowhere near crunchy.

Remove the mushrooms to a small bowl and set aside. In the same pan, add the onions and saute for 10-15 minutes. Their color should deepen to a mild amber and they should be very fragrant. Set aside with the mushrooms.

Remove the potatoes to a large bowl and mash roughly. Add in the sour cream, Olive Oil and garlic. Mash until you reach a consistency that you like. I like my potatoes a bit chunky.

Fold in the onions, mushrooms and the parsley. Serve nice and hot!

*these are available in store

Jerk Chicken with Rice

I wanted to make something spicy last night to start the week off right. This did the trick!

Jerk Chicken with Rice

2 Tbsp, plus 1 tsp Basiks Jerk Blend seasonings* divided
1 cup grape tomatoes, halved
2 - 3 stalks green onions, sliced
4 chicken breasts, sliced into tenderloins
2 tbsp Butter Olive Oil
2 cups cooked white rice

Heat the olive oil to medium high heat. Add the chicken and 2 tbsp of the seasoning blend. Cook about 7-8 minutes stirring occasionally so the chicken cooks evenly. 

Add about half of the grape tomatoes. Cover and let cook for another 4 - 5 minutes. Stir in the rest of the tomatoes and cook, uncovered another 2 minutes. 

Toss the remaining seasoning blend with the rice. Garnish everything with the green onions. Voila! 

*Basiks Jerk Blend only available in store or over the phone. Sorry for the inconvenience!

Herb Butter Steak

Herb Butter Steak

serves 4

4 steaks, 1-2 inches thick

Fresh ground black pepper

1/3 cup butter, room temperature

1/3 cup chopped herbs, thyme, chives, parsley and scallions were what I had on hand

Save some chopped scallions for garnish

2-3 tbsp Butter Olive Oil

Mix butter and herbs together in a small bowl until well combined. Add in pepper. It will be very chunky. Set aside.

Heat the olive oil to medium high heat in your pan. Coat your steaks liberally with the butter/herb mixture and lay them in the pan. Cook at least 5 - 6 minutes on each side and more if you like it well-done. 

Serve with chopped scallions for garnish. 

Pair with green beans and roasted potatoes for a great dinner.

Chicken and Green Beans with Stuffing

Chicken and Green Beans

2 large chicken breasts, small diced
2 cups chopped green beans
1 large onion, finely sliced
Salt and pepper to taste
4-6 tablespoons White Kiwi Balsamic Vinegar
1 tbsp Butter Olive Oil

For Stuffing:
Follow all directions for stuffing, substituting 2 tbsp Butter Olive Oil for the butter. Set aside.

Heat 1tbsp Butter Olive Oil in a large skillet to medium-high. Add the onions and saute a few minutes, until they just begin to brown. Add chicken and cook about 8-12 minutes until evenly browned.

Toss green beans into pan and stir in White Kiwi Balsamic and salt and pepper to taste. Cover and let cook about 5 minutes.

Stir and serve with stuffing.

Tomato Pot Roast with Mushrooms and Onions

Tomato Pot Roast with Mushrooms and Onions

1 large beef roast, your favorite cut (2-3 lbs)
1 pkg large mushrooms, diced
1 medium onion, sliced
1 can fire roasted tomatoes (I love Hunts)
3 tbsp Butter Olive Oil, divided
Basiks Prime Rub seasoning (This isn't online yet, we have only had it for a couple of weeks. Sorry!)

Preheat oven to 400degrees.

Using a dutch oven, saute onion with about a tablespoon of Butter Olive Oil over medium-high heat. Give it about 5-7 minutes, stirring often to prevent burning. Add the mushrooms. Give it another 5 minutes or so and then toss in 1/2 cup  wine to de-glaze the pan. Give it a few stirs.

Generously rub both sides of the roast with 2 tbsp Butter Olive Oil and then the Basiks Seasoning blend. Lay it in the pan and pour the can of tomatoes around it. Add the rest of the wine and cover.

Place in the oven and let cook for 1 1/2 to 2 hours.

Cool slightly before serving.

Black Walnut Pot Roast

Pot roast is one of my favorite things to make. It is so simple and good. I like that I can put it together and forget about it. And even when it's hot outside, I still like it. 

Hate the heat of the stove, but can't beat the leftovers.

Black Walnut Pot Roast

serves 4, or 2 with lots of leftovers

5 lbs Eye roast

4-5 potatoes, diced

6-7 carrots, peeled and chopped into 1inch pieces

1 large onion, sliced

4 Tbs. Black Walnut Balsamic Vinegar

3 Tbs. Butter Olive Oil

4 cloves garlic, sliced thinly

1 14oz can of low-sodium vegetable broth

Salt and Pepper

Heat oven to 350degrees. 

Cut slits in the roast and place the garlic inside. Rub 1tbs of the Black Walnut Balsamic into the roast. 

Heat Butter Olive Oil in a large dutch oven over medium high heat. Season the roast with salt and pepper and add to the pan. Cook for 5minutes, turning to brown on all sides.

Arrange veggies equally around the meat. I like to use tongs to lift the roast and stick some onions under it too. Do what you like. They are your veggies and will turn out just fine no matter where you put them. Add the broth and sprinkle the remaining 3tbs of balsamic over everything.

Cover and bake for about 3 hours. Enjoy your feast!

Cook's note: You can use whatever kind of veggies you want of course. I just usually have onions and potatoes hanging around. I have also had great success with parsnips and leeks. I sometimes add mushrooms halfway through too. Which is delightful. But I was out of mushrooms.