Grilled or Broiled Lamb Chops served over a wonderful mixture of roasted broccolini and arugula with my special mint Chimichuri
This recipe comes together quickly and is absolutely delicious to serve any day in any season. If you have an outdoor grill you can absolutely throw the chops on the barbie, if not, an oven or stovetop grill works equally well.
Mint and lamb go very well together so I came up with a sauce that incorporates fresh mint with fresh parsley with garlic, parmesan, lemon and honey that is absolutely perfect. This type of chimichuri works equally well with fish, chicken and vegetables. My husband loves it so much that I alway make extra to keep in the refrigerator for a few days. The sauce will stay fresh for a week. Just give it a good shake or whisk before using.
A touch of honey adds depth and sweetness to this citrus mint and parsley sauce. Perfect with anything
The dish is a one plate dish. I roast the broccolini first and leave it at room temperature. When the lamb chops are roasting I toss the broccolini with arugula and put it on a serving plate. The lamb chops go on top followed by crumbled feta, sprinkled mint chimichuri and fresh lemon wedges. Enjoy!
This delectable fish dish only requires a few ingredients but is full of flavor. The recipe is a slightly tweaked version of the Miso Black Cod created by master Chef Masayoshi Takayama. Masa created the Miso Black Cod dish that i served in many restaurants and now hopefully in your home too.
I have been seeing this recipe all over the internet and decided to give it a try. I tweaked the sauce to give it a little extra flavor and the results were delicious. My husband is not a fan of buffalo chicken so I was a little nervous about whether he would like this dish but he loved it. The brown sugar mellows the buffalo sauce to create a sweet and spicy dish that is sure to be a crowd pleaser.
If you’re looking for an easy and delicious chicken recipe that has some spice to it this is it. Chicken breast or tenders are cut into pieces and then coated with corn starch before being dipped in egg and lightly fried in vegetable oil. The chicken is then tossed with a spicy sauce before baking in the oven for 20 minutes. Just the right amount of time to make some perfect Jasmine rice to serve the Firecracker Chicken over. This recipe is medium spicy so add more chili flakes if you like your food very spicy or add less (or none) to keep the dish more mild.
Risotto is an extremely versatile dish that can be prepared in many ways. Risotto originated in Milan where the tradition of slow cooking was used in preparing rice. Risotto alla Milanese was created by using short grained rice slowly cooked with broth and saffron. The bright yellow color of this dish is absolutely gorgeous and is a staple in the cuisine of Milan. Risotto can also be made with mushrooms, seafood or other types of vegetables. I like to make risotto with prosciutto and parmesan cheese. It is a simple preparation that I serve for dinner and then use the leftovers to make Arancini. Arancini can be served as an hors d’oeuvres or an appetizer. Arancini taste great with my recipe for quick tomato sauce.
Another idea is to leave out the prosciutto and stir in green peas at the end. Use your imagination to experiment with new variations just be sure to use the recipe as a base. I would love to see what you come up with. Tag me on instagram or use the #itsjennsview or email me your beautiful creations.
Italian rice balls made out of prosciutto and parmesan risotto
This is a great idea for an appetizer or hors d’oeuvres. I stuff each ball with a little fresh mozzarella so the cheese melts in the center. The best part is that they can be prepared ahead of time up to the point of frying. Truthfully, you can even fry them ahead of time and warm them in the oven before serving but they won’t be quite as crisp and delicious as frying them right before serving. The good news is that they are so delicious so even when reheated they taste amazing. If you are serving the arancini as an hors d’oeuvre make the balls the size of a melon ball so guests can eat it in one or two bites. Serve the arancini with my quick tomato sauce recipe
Please note that I recommend using packaged bread crumbs like Progresso for this recipe. The texture of the bread crumbs will create a thin crisp crust around the Arancini and works much better than fresh bread crumbs.
I am dreaming of Greece. The beautiful whitewashed buildings that enhance the turquoise water in Santorini. Santorini is one of the Cyclades Islands in the Aegean Sea. There are some great white wines that are produced in Santorini. It is a volcanic island so the blend of the mineral rich soil with the sea air yields white wine that is crisp and dry. Vinsanto is Santorini’s biggest contribution to the wine world. It is a sweet wine that requires grapes to be dried in the sun for weeks before being fermented. It is then barrel-aged for several years before being bottled. The result is a dark, golden-colored wine that is served after dinner as a dessert wine. Vinsanto is not to be confused with Vin Santo from Italy. While they are both sweeter wines, they are made from different grapes. Vinsanto from Santorini dates back to the 16th century and is still produced in the traditional method. The food in Greece is perfect. Fresh fish from the sea is simply prepared with a little olive oil, oregano and capers. Squeeze a little lemon on top and you have a healthy and tasty lunch or dinner. In Greece they also serve delicious lamb and chicken.
I have put together one of my favorite dinners to prepare. The marinade will make the chicken very tender and is complimented by the char created by grilling the chicken. I prefer using chicken tenders rather than chicken breast cut into strips. I just think it works better. This grilled chicken recipe is so healthy and delicious. The paprika and cumin add just the right amount of spice and flavor to the grilled chicken. It balances well with the cool greek salad with salty feta. My son, Max, likes to make his own gyro but I prefer to eat the Grilled Chicken over the Greek Salad with the Flatbread on the side. No matter how you choose to eat it I am sure you will love it.
Grilled Chicken marinated in Greek yogurt and spices
Prep Time10 minutesmins
Cook Time10 minutesmins
Marinating time3 hourshrs
Total Time3 hourshrs20 minutesmins
Course: Main Course
Cuisine: Mediterranean
Keyword: greek food, chicken
Servings: 4people
Calories: 358kcal
Equipment
Grill pan or barbecue
Ingredients
1½cupplain Greek yogurt
2tbsplemon juice
2tbspred wine vinegar
2tbspolive oil
1garlic cloves minced
¼tspkosher salt
¼tsppepper
1tbspsweet paprika
1tspcumin
2poundschicken breast or tenders
Instructions
Mix ingredients together and add chicken tender strips or chicken breast cut into strips.
Marinate for at least 3 hours and up 10 hours.
Remove chicken from marinade and grill for approximately 10 minutes, turning chicken over half way
Notes
If you do not have a grill pan or barbecue you can broil the chicken in the oven. Set your oven to broil, place chicken on pan and place in top third of oven for 10 minutes turning chicken over half way. Chicken should have a little char on it.
Tzatziki is a creamy, refreshing spread that can be served in a variety of ways. Works well as an hors d’oeuvre or as a side spread for chicken and lamb. Also works well served with a simple grilled salmon.
I like to serve the grilled chicken with potatoes and a greek salad. The Greek salad is cool and salty and compliments the chicken perfectly. I like to serve my air fried potato recipe as well so I can crispy potatoes into the Tzatziki Sauce. Another bonus is that all this food can be easily served the next day for lunch. The leftover grilled chicken can be eaten cold or warm on a sandwich or over the leftover Greek Salad.
Summer is in the air so it’s time to start making and baking our favorite summertime treats. This time of year is perfect for making recipes using fresh fruit and berries.
These blueberry muffins can be made in the traditional size or as mini muffins. I like to make them in the mini size so each tiny bite is packed with fresh whole blueberries. They are quick and easy to make in the morning and leave out on the counter for your friends and family to grab during the day. Assuming, of course, that you resist eating them all yourself.
The blueberry muffins are topped with a white sugar crumble that creates a delicious crunch on the top of the muffins. The muffins are delicious eaten right away but also freeze beautifully. Simply defrost on the counter or warm them up in a 300 oven.
Can I Substitute the Blueberries with other Fruit?
Yes, you can put chopped chopped peaches or strawberries in the muffins or substitute the blueberries with fresh raspberries.
