Tag Archives: arugula

Fancy.

Not only has the song of this same name been stuck in our heads all summer (causing hours of singing the song around the apartment), but it is how I feel about tonight’s dinner. Although J wasn’t here to enjoy it with me (he gets the leftovers tomorrow), I felt very fancy cooking and eating this delicious concoction.

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Fancy Food for this Most Regular of Tuesdays? Strawberry Balsamic Glazed Chicken over Lemon Arugula Risotto.

Fancy.

 

You’ll Need:

For Lemon Risotto:

*1 cup of arborio rice

*1/2 cup dry white wine

*zest and juice of 1/2 lemon

*handful of arugula (didn’t measure, just threw it in)

*salt to taste

*2 cups  chicken stock

*2 cups water

*1 onion, finely diced

*2 cloves garlic, finely minced

*olive oil

For Chicken:

*2 lbs chicken (this ended up being about 3 chicken breasts, as I used a little under 2 lbs.)

*1/3 cup strawberry jam

*1/4 cup balsamic vinegar

*1/2 cup water

*2 scallions, finely chopped

*poultry seasoning

*handful of fresh basil (I used 5 or 6 leaves from my delicious Greek basil plant), julienned

*salt and pepper

*olive oil

 

Directions:

1. Season chicken with salt, pepper and poultry seasoning on both sides. Heat oil in large skillet, and drop chicken in when ready. Cook 5 minutes per side, browning the chicken on both sides.

2. Whisk strawberry jam, basil, balsamic, and water; pour over chicken and let simmer for 3-5 minutes, just to thicken the glaze. Flip chicken to make sure both sides get glaze.

3. Add scallions in at last minute. You can slice the chicken before serving or serve whole (I left mine whole).

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PAUSE.

Now, I attempted to make these two items at once. I started with the chicken because risotto needs your attention. I repeat,RISOTTO NEEDS YOUR ATTENTION. Look away and it can scorch. And that would make sad risotto.

Back to Cooking!

4. Heat chicken stock and water in a saucepan. In a large pot, saute garlic and onion in olive oil. Once softened, toss in rice and lemon zest, toasting the rice and letting it absorb the fat in the olive oil.

5. Pour in the lemon juice and wine and let the liquid evaporate. Once evaporated, add one ladle of cooking liquid until the risotto is cooked and smooth. As already stated, keep stirring and pay attention. Also, if you don’t use all of the cooking liquid, that is fine- cook it until it is done! You don’t want to turn your risotto into soup- too far! Season if necessary (depends on how salty your chicken stock is).

6. Once cooked, add arugula and stir until wilted. Serve right away!

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*Sorry for the poor picture quality. The pot was very steamy!

I hope you enjoy your fancy meal when you make this too.

-L (&J and Bingley).

 

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New Twist on Pizza

So, it’s not technically a pizza. But we still think it was pretty awesome.

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Chicken, Arugula, Hummus, Pepper “Pizza”

You’ll Need:

*Parchment paper- not completely necessary, but made for a REALLY easy clean-up

*1 boneless chicken breast, cooked and chopped into bite size pieces

*2 sheets of phyllo dough

*arugula

*hummus, we used garlic lovers because it it my favorite

*Sweet peppers, chopped

*Cheese: You could really use any cheese you like. We used freshly grated mozzarella, but I would have also been happy with feta or pepper jack cheese (extra kick)

Directions:

1. Follow instructions on the box to pre-bake the phyllo dough

2. While the dough is baking, mix together some arugula with the garlic lovers hummus

3. Once the dough is baked and cool, spread the hummus mixture onto the dough as your sauce layer

4. Evenly spread the chicken and peppers across, then top with the cheese you chose

5. Pop back in the oven just to melt the cheese

6. Top with remaining arugula

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Enjoy!

-L (& J &  Bingley)

 

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