Chicken and Green Bean Salad

The brine in this recipe allows for extremely tender chicken. Green beans are also in season, so take advantage of this recipe!

Chicken and Green Bean Salad

For cooking the chicken:
1 pound chicken breasts (boneless, skinless)
1 bay leaf
1 teaspoon oregano (dried)
1 teaspoon thyme (dried)
2 tablespoons salt
1 teaspoon black pepper

For the salad:
1/2 pound fresh green beans, ends trimmed, cut in half
5 cloves garlic, chopped
1 cup chopped fresh basil
3 tablespoons extra-virgin olive oil
1/4 cup sundried tomatoes, chopped
salt

In a saucepan, add water, bay leaf, salt, oregano, thyme, salt, and black pepper. Allow to come to a boil, then add the chicken breasts whole.

When the breasts are cooked (should take about 10 minutes), place onto a plate, and with two forks, shred the chicken.

Then, in a frying pan, saute garlic in olive oil for 1 minute. Then, add the chicken and salt. Cook for 2 minutes. Then, remove the chicken (leave the garlic in the pan), and add the green beans, and season with salt. Allow the beans to cook over low heat until tender.

Then in a large bowl, add the beans, chicken, basil, and chopped sundried tomatoes, and toss. Enjoy!

Serves approximately 4.

Chicken Enchiladas in Red Mole Sauce

Chicken Enchiladas in Red Mole Sauce

For the Mole:
1 cup bean stock (chicken, beef, or vegetable will also work)
4 cups vegetable juice
5 cloves garlic
1/2 small onion
1 teaspoon coriander seeds
1/2 teaspoon red pepper flakes
1 bay leaf
3 tablespoons extra-virgin olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon Mexican paprika
1 oz. dark unsweetened chocolate (at least 78% cacao)
1/4 cup red wine vinegar
1 teaspoon black pepper
salt
1 jalapeño pepper, grated
1 teaspoon cumin (ground)
2 teaspoons ground cloves

For the enchiladas
6 corn tortillas
1 cup grated sharp cheddar cheese
1 chicken breast, boiled, and shredded
1 cup black beans
1 cup chopped cilantro

In a food processor, puree the onions, garlic, and coriander. Add and saute to olive oil in saucepan. Then, add bay leaf and red pepper flakes. Saute until the mixture is tender, but not browned. Next, add the stock, oregano, thyme, paprika, black pepper, cloves, and cumin. Simmer over medium heat for 1/2 hour. Next, add the vegetable juice, grated jalapeño, red wine vinegar, dark chocolate and continue to cook over low-medium heat until the sauce is thickened.

To make the enchiladas, pour a layer of sauce onto the bottom of the casserole pan. Then, place beans, mole, and shredded chicken in even amounts into each tortilla. Fold and place into the pan. Pour the remaining mole over the tortillas. Place shredded cheese on top, and bake at 375 degrees for 1/2 to 1 hour until the cheese begins to bubble. Top with cilantro when finished baking.

Serves approximately 6.

Pork alla Pizzaiola

Pork alla Pizzaiola

4 boneless pork chops, about 1 inch thin
1 14.5 oz can fire roasted tomatoes (diced)
3 cloves garlic, chopped
1/4 cup fresh basil, chopped
6 tablespoons extra virgin olive oil, extra for drizzling if desired
1/2 cup grated pecorino romano cheese, grated
salt

Heat 4 tablespoons of olive oil in a large frying pan over medium heat. When the pan is hot, add the pork chops. Cook until tender on each side (about 5 minutes, making sure to only turn once to prevent the natural liquid from leeching. This will assure the lean cuts of meat will be tender when they are finished cooking.).

Meanwhile, saute garlic in 2 tablespoons olive oil until tender. Then, add the tomatoes and cook until the sauce is thickened. Add salt at the end of the cooking process.

To plate the dish, place one pork chop in the center of the plate. Top with the sauce, then fresh basil, and finally, with grated cheese. Extra-virgin olive oil may be drizzled on the top if desired.

Serves 4.