Green Beans with a Mustard & Caper Vinaigrette

Remember last year when I had a real thing for dill? Well, this year it seems to be capers. I’ve found myself putting them on everything! (Except ice cream, you should never put capers on ice cream.) I know, it’s really random…like I can’t control my own taste buds. Anyway, for those of you who also can’t get enough of capers, or anything tart and savory, this dish is for you. The flavor on these beans is powerful, so I suggest pairing it with a chicken dish or something that’s a little lighter on the taste buds.

  • 1 lb. fresh green beans
  • 1 tsp white wine vinegar
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • 2 tsp dijon mustard (I used Grey Poupon)
  • 1 tbsp capers
  • Dash of salt and pepper
  • Sprinkle of shredded parm cheese

Steam or boil the green beans for roughly 20 minutes until tender and bright green. Submerge in a bowl of ice water to chill, you’ll want to serve these cold. While the beans chill out, in a large bowl mix together the rest of the ingredients – white wine vinegar, olive oil, garlic, dijon mustard, capers, and the salt and pepper. Toss in the beans until full coated and top with shredded parm cheese. That’s it!

Green Beans with Capers

Happy Eating, XO.

Multi-tasker’s Meal

Before you panic at the “long” ingredient list realize it is all things you most likely already have in your pantry & fridge. Its a quick week night meal that you can bake while you change, set the table, throw in some laundry… Or maybe that’s just my game plan for tonight. Anyway, you gotta eat so might as well bake this up and give your taste buds something different than grocery store rotisserie chicken. Although trust me I am not hating, only appreciating how much our age bracket eats that stuff.

  • 4 chicken breasts
  • 1 cup plain greek yogurt
  • 1 tsp of Dijon mustard (so very optional, I just like the tang)
  • 1/2 cup freshly grated parmesan cheese
  • 1 tsp garlic salt
  • 1/2 tsp Mrs. Dash, any flavor
  • 1/2 tsp ground black pepper
  • 1 tsp garlic powder
  • pinch of cayenne pepper (more if you like heat, or even a tsp of sriracha would be good)
  • pinch of dried parsley flakes

Here is the picture of just dumping all those ingredients and combining. IMG_6073

Spoon each chicken breast with the mixture. Make a foil tent for each breast. Bake at 375 degrees for 45 min. For the last 5 minutes take out of foil, baste with juices and broil on low. (I did it on high and started charring the tops of the chicken-not a good look)

My friend made a great suggestion of serving the chicken with the pan juices although I thought the chicken was moist enough without making my plate messy with extra sauce. I am also nuts on plate presentation though so I’m probably wrong here on the taste scale.

Happy Eating, XO.

Fig, Mustard & Pear Champagne Glazed Chicken

An ode to my favorite grocery store under the Sun. Trader Joe’s. Cheap, fresh, organic, tasty, you name it…this place is THE best. Anyway, this blog is primarily easy recipes. Easy sometimes is mistakenly synonymous for quick. And while we appreciate the pace of most of the recipes, some of them such as the Sunday Simmer are best made “low and slow”. This is by far one of the easiest recipes because its mix, pour & roast however the total cooking time is 2 hrs. So if you need a quick week night dinner, keep scrolling. However, if you have some time to get laundry or other cleaning done…this recipe is clutch. Plus all ingredients are from TJ! So here you have it ladies & gents…Fig, Mustard & Pear Champagne Glazed Chicken.

  • 1 TJ’s Whole Organic Chicken (bone chicken = more scrumptious than non bone chicken, you better recognize! check out Mama Z’s whole chicken recipe too).
  • 1 jar TJ’s Fig Butter (I used the little that was remaining as a spread with goat cheese & crackers on wine night so obviously a multi faceted purchase here).
  • 1 jar TJ’s Whole Grain Dijon Mustard (this is used in dressing recipes, the crab cake recipe, etc…aren’t you happy to have to buy one less thing this time around, your welcome).
  • 1 bottle TJ’s Pear Champagne Vinaigrette (keep this around for an endive salad coming to the blog this December. We always want you to be able to use leftovers. Plus, we hope you like the dish enough that you wont have leftovers because you will re-make it at least once more!)

Preheat oven to 350°F. In a small mixing bowl, combine 1/2 cup of the fig butter, 1/2 cup of the mustard and 1 cup of the vinaigrette. Rinse and thoroughly pat dry the chicken (moisture on the chicken will prevent the glaze from sticking to it). Place the chicken in a baking dish and spread 2/3 of the glaze mixture generously all over the chicken. (I did so, too generously. What I mean is that there was so much of the glaze that was on the pan surrounding the chicken that it started to burn & made my fire alarm go off. Crisis was averted by opening a window and switching to a clean pan, but it messed up the heating/cooking temp of the chicken & probably could’ve gotten an extra 20 min the oven to make up for the mid cooking swap). They say the rule of thumb is 20 min per lb. (I didn’t put much thought into that and just pulled it out when it looked done). Anyway half way through I basted the chicken with the remaining 1/3 of the glaze mixture, so moist & divine this chicken came out!

This serves 4 people and I served it with the roasted potatoes recipe under sidekicks.

photo

Happy Eating, XO.

What’s a remoulade?

How about every crab cake has some type of kick @$$ dipping sauce with it. Ranging from a Garlic aioli to a Cajun remoulade. However, by the time I am done making the crab cakes, I am just ready to eat & don’t want to worry about putting together a side sauce. So here is a quick and fridge friendly (meaning most of these items are already in your fridge) dipping sauce.

  • 1 tbsp. mayo
  • 1 tbsp. Dijon mustard
  • 1 tsp. of hot sauce (don’t go Sriracha on this, but more like a Franks, Cholula, Tabasco route- that way you have tang with the heat).
  • A pinch of salt, garlic powder, and black pepper

Whisk & serve cold.

P.S I have used this same sauce for a basis to an egg salad, chicken salad, I have even put it on top of burgers. It is just a handy one to know when in a pinch!

Happy Eating, XO.