Hey people! Hope you had a fantastic weekend! I have news! He’s finally come. He is black, he is tall and he is sexy AF! Meet Derek. We have just started dating and he is everything that was posted on his profile. Believe me when I tell you, he lights my fire!
Last week was our first date. It was pretty low-key. I turned him on and together we made this simple yet elegant meal. It’s like we had a baby. If you’re in love with your range as much as I am they gird your loins. If for some reason you and your flame have fizzled, this meal will re-ignite your passion and there might be hope that the two of you will become one again.
Okay, enough swooning over my new range. This is a post about a quick and easy meal that is also fancy enough for a big Sunday dinner. If you missed me on Snapchat yesterday or you missed my posts on Instagram, no worries you can still have as much fun as I had making this meal. I picked up this recipe for Chicken Piccata a while ago after watching an episode of one my favorite Food Network shows – Everyday Italian with Giada De Laurentiis. It’s been modified slightly because this recipe is for two servings instead of four.
Here’s what you will need:
Serves 2:
- 6-8 chicken tenderloins
- Sea Salt
- Freshly ground pepper
- All-purpose flour, for dredging
- 3 tbsps of butter (NO MARGARINE, NO SPREAD – BUTTER!)
- 3 tbsps extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1/4 cup chicken stock
- 2 tbsps brined capers, rinsed
- 1/4 cup fresh parsley, chopped
Follow Giada’s instructions here and this is what it will look like:
If you want your entire meal done at the same time you’re going to have to really put your time management and multi-tasking skills to the test. While all of that was going on I also decided that I was going to make my version of bruschetta. This recipe is purely my own so if you decide to make this I would appreciate that you credit me. Please and thank you!
Here’s what you will need:
- 1/2 loaf of Italian bread cut into 1-inch thick slices
- 1/4 cup of grape or cherry tomatoes cut into halves
- 1/2 cup of mini heirloom tomatoes
- 1/2 cup of Ciligine mozzarella balls cut into halves
- 1/4 cup +3 tbsp EVOO
- 4 tbsps balsamic vinegar
- 1/2 cup of basil thinly chopped
- Salt and pepper to taste
Combine all ingredients except bread and extra 3 tablespoons EVOO into a bowl, mix and allow to sit for at least 15 minutes so that flavors meld.
Heat 3 tbsp of EVOO in a large skillet. Place bread slices and allow to toast over flame. Keep flame low so as to not have the oil burn. Once bread is crisp on the both sides, place the slices on a large baking sheet. Add bruschetta mixture to each slice and broil under low flame for 3 minutes.
The last thing you want to make is the sautéed spinach which will take all of like 3 minutes. A few cloves of crushed garlic a little olive oil and as much baby spinach as you would like.
Are you hungry yet. If you tried any of these recipes, let me know how it worked out for you. Happy Monday! Until next time, always remember to SEE. TOUCH. TASTE.