Crispy Chicken

This recipe was inspired by the Crispy Sonoma Chicken Breast at Bistro Aix, our favorite local restaurant. It was delicious!

How To Make It

• 2 tablespoons butter
• 1 tablespoon olive oil
• Boneless chicken breast, with skin still on
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt & pepper

Heat butter and oil in an oven safe skillet. Season top side of chicken with half the oregano, garlic powder and salt & pepper. Carefully place chicken top side down into the heated oil. Again, carefully, season the bottom side of the chicken. Let it cook until golden brown, about 5 minutes. Turn it over and place the pan into a preheated oven at 350 (f). Bake for 20-25 minutes. Remove from oven and return to stove top.

I used the pan juice and added a little heavy cream and mustard to make a sauce. Tossed with some roasted asparagus and mushrooms and placed the chicken atop. There you go!

Homemade Turkey Vegetable Soup

Turkey. It's not just for the holidays! Turkey is a great option for affordable dishes that can span multiple meals. This batch of soup is great for dinner and provides me with lunch for another one or two days! Delicious, nutritious and affordable!

How to Make It:

I'll get a nice sized turkey breast and roast it for sliced turkey breast served with gravy one night, and the next night I'll use what's remaining for a home-made turkey soup. Put the turkey breast carcass into a stock pot. Cover with water and seasonings of your choice. Set at a low boil for 90 minutes or so. Strain the broth and return it to the pan. Toss in the vegetables you'd like (here, I used carrots, mushrooms, spinach celery and onion). Salt (generously) and add freshly ground pepper. 

Swordfish with Garlic Lemon Butter Sauce

The butter sauce is was takes this dish over the top!

How to Make It:

Start by searing the swordfish in olive oil in an oven-safe pan. Bake the fish at 375 (F) until done (depending upon the size, about 10 minutes). Saute 1 teaspoon of fresh garlic in olive oil. Add 1/4 cup of dry, white wine and the juice of one lemon. Let it reduce a bit. Add 1/4 cup of heavy cream. It should be at a low boil with constant stirring. Let that reduce a bit, just a few minutes. Slowly add in 1/2 stick of cold butter pieces.  Stir until the butter is melted and thick. You can serve it like this or strain the sauce, as you prefer. Be sure to be ready to serve, as the sauce will separate once it cools.

Broiled Salmon with Zucchini Pasta

Spiralizing zucchini is one of my new favorite things. It's such a healthy, low-carb yet delicious option for a side dish or even main course.

Spiralize the zucchini. Then mix it with some salt and set it aside in a bowl. This will extract moisture. After 20 minutes or so, rinse to get the salt out and wrap the zucchini in a dish towel gently squeezing to dry. Sauté diced shallots and minced garlic in a little olive oil. Add the zucchini, fresh tomatoes, olives and chopped basil. Season with salt, pepper and fresh lemon juice. Then mix in some pesto. Let the mixture cook through a little (but not too much because the zucchini noodles are kind of gross if they're over cooked) and serve with a little fresh parmesan cheese.

The salmon pictured here is simply rubbed with fresh herbs and a little olive oil then broiled to perfection. This is a super delicious low-carb meal. One of my personal favorites.

Ingredients:

• 2 large zucchini

• 1 tablespoon olive oil

• 2 tablespoons diced shallots

• 1 tablespoon minced garlic

• 3 Roma tomatoes chopped into bit sized pieces

• 1/2 cup of pitted Kalamata olives cut in half

• 1 tablespoon chopped fresh basil

• Juice from half a lemon

• 1/4 cup pesto

• Salt & Pepper to taste

• Grated parmesan cheese

Coconut Cake with Lemon Cream Cheese Frosting

Oh no you did not! Well, actually, I did. This - not low fat, not low carb - delectable cake was a big hit at my little dinner party.

Ingredients

The recipe is slightly modified from Sally’s Baking Addiction’s Lemon Coconut Cake. The following recipe is for a three-layer cake, whereas I made a 2-layer cake (as seen in pictures above).

The Cake:

• 3 cups of sifted cake flour (I use King Arthur cake flour)

• 1 Tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup canned coconut milk, room temperature

• 1/2 cup buttermilk, room temperature

• 1 1/2 cup (3 sticks unsalted butter), softened to room temperature

• 1 cup granulated sugar

• 1/2 cup packed light brown sugar

• 5 large eggs, room temperature

• 1 Tablespoon pure vanilla extract

• 6 ounces sweetened shredded coconut

The Cream Cheese Frosting:

• 8 ounces brick style cream cheese, softened to room temperature

• 1/2 cup (1 stick) unsalted butter, softened to room temperature

• 3 cups confectioners’ sugar

• 2 Tablespoons coconut milk or heavy cream

• 1 teaspoon pure vanilla extract

• pinch salt

• topping: sweetened shredded coconut and fresh mint for garnish

How To Make It

1. Preheat oven to 350°F. Spray or lightly butter three 9-inch cake pans. Set aside.

2. Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Combine the coconut milk and buttermilk together in a small bowl or liquid measuring cup. Set aside.

3. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high speed for 3-4 minutes until creamed. With the mixer running on low speed, add the eggs one at a time, then add the vanilla extract. Beat on medium-high speed until combined.

4. With the mixer running on low speed, add the dry ingredients in 3 additions, alternating with the milk mixture and mixing each addition just until incorporated. Do not overmix. Use a whisk to rid any large lumps, if needed. The batter will be slightly thick. Finally, fold in the coconut. The batter will be lumpy once coconut is added.

5. Pour batter evenly into each cake pan. Bake for around 22-25 minutes or until the cakes are baked through. Remember to rotate the pans halfway through baking to ensure even baking. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack.

6. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add confectioners’ sugar, 1 Tablespoon coconut milk/cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes.

7. Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with a thin layer of frosting. Top with 2nd layer and evenly cover the top with a thin layer of frosting. Finish with the third cake layer and spread the remaining frosting all over the top and sides. Garnish the top with coconut and fresh mint leaves. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.