The Food That Sings

Grilled Lemon Chicken with Mediterranean Tapenade April 20, 2010

Filed under: Uncategorized — alisonfsu @ 12:13 am
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Warm weather = grilling in our house! Since bathing suit season is around the corner, I wanted to find some healthy recipes that do not sacrifice flavor. I made the tapenade recipe and used the sauce for two grilled chicken breasts, even though the recipe is originally written for four. If you are looking for a light and tasty grilled weeknight meal, this is the one for you! Enjoy!

Grilled Lemon Chicken with Mediterranean Tapenade
Adapted from Bon Appetit

Tapenade waiting for the chicken.

1 1/2 cups cherry tomatoes, seeded and chopped
1/2 cup pitted kalmata olives, finely chopped
3 tablespoons of red onion, chopped
1 1/2 tablespoons balsamic vinegar
3/4 cup of crumbled feta
A splash of olive oil
2 pinches of dried oregano
Fresh lemon
Salt and pepper

2-4 boneless, skinless chicken breasts

Mix the tomatoes, olives, onions, feta, balsamic, olive oil, and oregano, in a medium bowl. Season with salt and pepper and allow to rest. Prepare the grill to medium-high heat. Brush chicken with olive oil, salt, pepper, and a healthy squeeze of lemon juice on both sides. Grill chicken until cooked through, approximately 7 minutes per side.

The final dish- really tasty!

Top chicken breasts with the tapenade and serve.


Baked Lemon Pasta March 19, 2010

Filed under: Uncategorized — alisonfsu @ 12:34 am
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I have been looking for a flavorful lemon pasta for a while, well, I HAVE FOUND IT! This dish took less than 30 minutes, required few ingredients, made the entire house smell like Spring, and had a lot of flavor. I used a Meyer lemon olive oil that I purchased at Lowcountry Gourmet Foods in Savannah, Georgia. The store offers a large variety of flavored olive oils and balsamic vinegars that are worth checking out online.* If you do not have flavored olive oil, you can increase the lemon zest to balance out the flavor. I hope that you will try this tasty, weeknight pasta!

*Website for Lowcountry Gourmet Foods: Lemon Olive Oil

Baked Lemon Pasta

Adapted from The Pioneer Woman Cooks

3/4 a box of angel hair pasta

4 tablespoons salted butter or margarine

2 tablespoons of Lowcountry Meyer lemon olive oil (or regular olive oil)

3 cloves garlic, minced

1 whole lemon, juiced and zested

2 cups low fat sour cream

1/2 teaspoon of kosher salt, or more to taste

pinch of red pepper flakes

1 handful of parmesan cheese, or italian blend cheese

flat-leaf parsley (I did not have this on hand, but it would taste great on top of the dish)

Preparation:Out of the oven and ready to be eaten!

Preheat oven to 375 degrees. Cook angel hair until al dente. In a skillet, melt butter and lemon olive oil on low heat. When butter is melted, add garlic, red pepper flakes, and squeeze in fresh lemon juice. Turn off heat.

Add sour cream, lemon zest, and salt, mixing together. Pour sour cream mixture over drained angel hair and stir together. Put angel hair in an oven safe dish.

Bake, covered, for 15 minutes. Remove foil and bake for an additional 10 minutes- watch pasta to make sure that it does not dry out.

Place a final squeeze of lemon on the pasta, and top with chopped parsley.

Serves 4-6