Recipes of the Week–August 12, 2013

Basil-Peach Chicken Breasts from: http://www.myrecipes.com/recipe/basil-peach-chicken-breasts-50400000121677/print/  

    4 skinned and boned chicken breasts (about 2 lb.)

    1 1/4 teaspoons kosher salt

    1/2 teaspoon freshly ground pepper

    2 tablespoons canola oil

    1 shallot, thinly sliced

    1 teaspoon freshly grated ginger

    2 garlic cloves, minced

    12 fresh basil leaves, finely chopped

    1 cup reduced-sodium fat-free chicken broth

    4 large peaches, peeled and cut into 1/4-inch-thick slices (about 2 cups)

    Garnish: fresh basil leaves

1. Preheat oven to 350°. Season chicken on both sides with salt and pepper. Cook chicken in hot oil in a large ovenproof skillet over medium-high heat 2 minutes on each side or until browned. Remove chicken from skillet, reserving drippings in skillet.

2. Reduce heat to medium. Add shallot to hot drippings in skillet, and sauté 3 minutes or until tender. Add ginger and garlic; sauté 45 to 60 seconds or until fragrant. Add basil, chicken broth, and peaches. Return chicken to skillet, and turn to coat.

3. Bake at 350° for 15 minutes or until chicken is done.

 

Tossed Romaine and Orange Salad From: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=16540&origin=detail&servings=4&metric=false  

    1/2 cup orange juice

    3 tablespoons olive oil

    2 tablespoons red wine vinegar

    1/2 teaspoon ground black pepper

    1/4 teaspoon salt

    1 large head romaine lettuce - torn, washed and dried

    3 (11 ounce) cans mandarin oranges

    1/2 cup slivered almonds

Prepare the dressing by whisking together the orange juice, olive oil, vinegar, pepper and salt; set aside. In a large bowl, combine the romaine and oranges. Add enough dressing to coat and toss well. Sprinkle with almonds and serve.

 

Scalloped Potato and Green Tomato Bake from: http://www.cooks.com/recipe/689lq08g/scalloped-potato-and-green-tomato-bake.html

8 med. potatoes, sliced thin

3 lg. green tomatoes

1 med. onion, diced

1 c. flour

1 lb. grated cheddar cheese

1/4 lb. bacon, browned and crumbled

Salt and pepper to taste

1/2 c. milk

Butter a large baking dish. Layer potatoes on bottom, then green tomatoes. Sprinkle on a little onion, flour, cheese, and bacon; salt and pepper. Keep layering until dish is full. End with a layer of cheese. Pour milk on top. Bake at 350 degrees for 1 hour.

 

Grilled Elephant Garlic From: http://www.food.com/recipeprint.do?rid=159840

        1 elephant garlic clove

        olive oil

        1 pinch salt

        1 pinch pepper

        1 pinch sugar

Slice peeled elephant garlic into 1/4 inch sliced. rub with oil and sprinkle with salt, pepper and sugar.

Place on a preheated grill for about 3 minutes each side.

Remove and cover with foil to continue cooking and keep warm.

Place on fresh crisp bread, garnish any grilled meat or veggies.

Or if you want eat it straight up!

 

Tomato and Red Onion Sauce from: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=85855&origin=detail&servings=12&metric=false

"This is a brilliant recipe to use if you want to prep and cook something that you only need to check on occasionally. No slaving over a hot stove for me thanks! This can be used on meats, on sandwiches or with fries like ketchup."

1 pound cherry tomatoes

1 red onion, finely chopped

1 tablespoon balsamic vinegar

1 teaspoon chopped fresh red chile pepper

1 teaspoon crushed garlic

1 pinch Italian seasoning

1 teaspoon white sugar

salt and pepper to taste

In a saucepan over medium-low heat, combine the cherry tomatoes, red onion, balsamic vinegar, chile pepper, garlic, Italian seasoning, sugar, salt and pepper. Simmer for about 15 minutes, then mash the tomatoes to release the juices. Continue to cook, stirring occasionally, until the sauce is thick, about 45 minutes. Allow to cool, then cover and refrigerate until needed.