Grilled Chicken with Basil Dressing

Patrick and I served this to company, and it was a great success! I cooked them in the skillet instead of grilling, but I bet they would have been even better grilled.

Ingredients
2/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice, plus 1/4 cup (3-4 lemons)
1 1/2 teaspoons fennel seeds, coarsely crushed (I didn't do these)
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
3 bone-in, skin-on chicken thighs
3 bone-in, skin-on chicken breasts
1 cup lightly packed fresh basil leaves(one package from Walmart's produce section)
1 large garlic clove
1 teaspoon grated lemon peel

Directions
Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resalable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.

Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.

Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve.

**As the sauce is very strong, I would recommend putting the sauce on the side. We all really liked the sauce.

Sautéed Kale

So this is a great way to change up the collard greens side. This tastes like a non slimy collard or turnip greens recipe. Enjoy!

Ingredients
1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock/broth or water
Salt and pepper
2 tablespoons red wine vinegar(I didn't do this)

Directions
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

**If you don't think your greens are done and your liquid is gone, just add more stock/broth.

Per serving: Calories: 178; Total Fat: 11 grams; Saturated Fat: 1.5 grams; Protein: 6 grams; Total carbohydrates: 18 grams; Sugar: 0 grams Fiber: 3.5 grams; Cholesterol: 0 milligrams; Sodium: 336 milligrams

Sweet Potato, Bacon, and Apple Hash

Wow, I didn't think I was going to like this, but it was so good! It was great paired with a spicy meat.

Ingredients
2 garnet yams, peeled and cut into 1/2-inch dice (I used regular sweet potatoes)
Extra-virgin olive oil
Kosher salt
4 to 6 slices thick cut bacon, cut into lardons (I cut regular bacon into 1in squares)
1 large onion, cut in 1/2-inch dice
2 Granny Smith apples, cored and cut into 1/2-inch dice
4 scallions, white and green parts separated and thinly sliced
1/2 cup green pumpkin seeds (pepitas), toasted
Directions
Preheat the oven to 400 degrees F.

In a large bowl, add the sweet potatoes, drizzle with olive oil and sprinkle with salt, to taste. Toss to coat and arrange them on a baking sheet. Roast the sweet potatoes until they are soft but not mushy, about 10 to 15 minutes. Remove from the oven and reserve.

Coat a large saute pan with olive oil. Add the bacon and put the pan over medium heat. (if using regular bacon, add bacon and onion at the same time.). When the bacon has started to get crispy and brown, add the onions, season with salt and saute until the onions are very soft and aromatic. Add the apples and the scallion whites and saute for 3 to 4 minutes. Stir in the sweet potatoes, and saute until the sweet potatoes are cooked through and starting to become crispy, about 7 to 8 minutes.

Transfer to a serving platter and garnish with the scallion greens and pumpkin seeds.

Fantastico!

Blackened Tilapia

Kristen, this is a Quick and easy tilapia recipe. Tilapia is a fairly cheap fish and can be bought frozen. It's a nice change from chicken.

Savory Carrot Soup

So I know this may be stretching it for our families, but I watched Melissa make this on "$10 Dinners." She served it with a salad with fish on it (she said you could use any meat). I tried it, and I love it! I'm going to serve it as a side for steak and maybe green beans. The best part about this recipe is I had EVERYTHING I needed in my refrigerator/pantry! I recommend trying it on a day you are feeling like branching out. You'll be glad you did!

Just as an update, Patrick thought the soup was just ok.

Orange-Scented Carrot Soup

Recipes courtesy Melissa d'Arabian
Show: Ten Dollar Dinners

Total Time: 45 min
Prep: 15 min
Inactive: 10 min
Cook: 20 min
Yield: 4 servings

Ingredients
1 tablespoon olive oil
3/4 pound carrots, roughly chopped
1 medium onion, roughly chopped
1 clove garlic, smashed
2 teaspoons finely grated orange zest (I used a Cutie)
2 teaspoons dried oregano
1/4 cup white wine (I used water instead)
1 1/2 cups chicken or vegetable stock/broth
1 1/2 cups water
Salt and freshly ground black pepper
2 tablespoons light sour cream, divided (I didn't use this)

Directions
In a medium saucepan, heat the olive oil over medium heat. Add the carrots and the onion and sweat until the mixture starts to soften, about 5 minutes. Add the garlic, orange zest and oregano and cook until fragrant, another 1 to 2 minutes. Raise the heat and deglaze the pan with white wine. Add the stock and water. Bring to a boil and reduce to a simmer. Cook until the carrots are tender, about 8 to 10 minutes. Cool the mixture for about 5 minutes before processing.

Process the soup in a food processor or blender until smooth. Season with salt and pepper, to taste. Pour into serving bowls and swirl in a heaping teaspoon of sour cream before serving.

Pan Stuffed Chicken

This is a recipe that Patrick and I love. I pick the tomato and basil off, but its meant to be eaten on the chicken!😊

4chicken breasts
1/2 teaspoon salt and pepper
2garlic cloves, minced
1tablespoon EVOO
12 fresh basil leaves
2tomatoes, sliced

Butterfly the chicken. Sprinkle with salt and pepper. Coat all sides with EVOO and the insides with garlic. Let stand for thirty minutes(optional). Heat pan on medium heat. Layer basil and tomatoes in the chicken. Close and hold together with a toothpick. Spray pan or add EVOO to the pan. Cook for fifteen minutes on each side until brown on the outside and no pink on the inside.