Oh hey it’s dinner! We’ve been a little busy the last several days…celebrating birthdays, spending a day at Legoland, and Brett and I sneaking off for a little staycation at the beach! I haven’t cooked a real meal in what feels like forever! Brett was the one to make this Chicken Paillard with Apple Cider Farro :I
I wasn’t even sure what Chicken Paillard was, or meant. Ha, not sure I should be admitting that Anyways, it’s just chicken pounded flat and quickly sauteed or grilled. Now I know…
And farro is one of those grains I kind of forget about, but this dish reminded me just how much I love it. I love the apple cider flavor in it, it makes this a perfect fall dish in my book.
The only thing better than a Plated box with ingredients + the recipe for a great meal showing up on your door step is your husband cooking the meal
Brett actually loves to cook when he has a recipe to follow…and he’s pretty good at it
I have a new found love for radishes now too. They are raw and crunchy in this dish which not every one will love. So if that’s you, you can sautee them quickly before adding them to the farro.
I just think this dish is so pretty! It may sound complicated but it’s actually pretty simple…at least that’s what Brett said!
In a medium pot over high heat, stir together apple cider, bay leaf, 1 cup water and a pinch of salt. Bring to a boil, then add farro and reduce heat to medium high. Simmer, stirring occasionally until tender and liquid is abosrbed (about 20 mins). Remove from heat, discard bay leaf, and set aside.
While farro cooks, rinse all produce. Pick mint and parsley leaves, discarding stems. Zest lemon, then halve. Quarter radishes. Roughly chop pistachios.
Rinse chicken and pat dry with a paper towel. Plate between 2 large pieces of plastic wrap and using a meat mallet (or heavy pan) poud to 1/4 inch thickness.
Heat butter and 1 tbsp olive oil in a large pan over medium-high heat. Season chicken on both sides with salt and pepper. When butter is foamy, add chicken and sear until cooked through and no longer pink (3-4 minutes per side)
While chicken sears, add arugula, mint, parsley, lemon zest, juice of lemon, radishes, pistachios, 1/2 of Parmesan and 1 tablespoon olive oil to pot with farro and stirr to combine. Taste and add salt and pepper as needed.
Divide chicken and farro evenly between 2 plates. Garnish with Parmesan cheese and serve.
These wings are comin’ in hot at ya just in time for game day this weekend!! These aren’t your traditional wings but they’re packed with asian flavor and some kick. As long as they’ve got some kick, we’re all good right? They’re saucy, sticky, and finger-lickin’ good.
You guys, last week we made two fabulous meals from Plated!! Chicken Avocado Burgers with Sweet Potato Fries & Aioli ↑↑ and Sausage, Summer Squash, and Corn Stir-Fry with Basil and Sweet Peppers ↓↓ They were amazing and I’m in love with this service. And today, you get the recipe for these deeeelcious burgers.
When I was pregnant with my second baby I was obsessed with Caesar Salads. I ordered one any time we were out to eat and doused the dressing on. It was the Caesar dressing I craved. I still love Caesar Salads but don’t eat them nearly as often.
When I received a bottle of Tessemae’s All Natural Caeasar Dressing and Marinade I was super excited to make a Caesar Salad with it. Since it’s summer and we love grilling I thought a grilled version of the salad would be fun!
I skewered chunks of chicken and cherry tomatoes on to wooden skewers then soaked them in some of the dressing. I placed them in a large ziplock bag and placed the bag in a 9X13 inch pan in the fridge to marinate.
After an hour or two, throw those babies on the grill.
While the kebabs are cooking, cut up a loaf of foccacia bread into small cubes. Skewer the cubes on to wooden skewers and brush with melted butter and garlic salt. Toast these on the grill for the last few minutes the chicken kebabs are cooking.
Lay a few of the chicken kebabs and toasted focaccia bread sticks over a bed of romaine lettuce. Sprinkle with freshly grated Parmesan cheese and a little more of the Caesar Dressing!!! Voila!
We are just obsessed with this salad. It’s so perfect for summer!
1 lb boneless, skinless chicken breast, cut into 1 inch cubes
16 cherry tomatoes
1 cup Tessemae's Caesar Dressing & Marinade
2 heads romain lettuce, chopped
1/4 cup grated Parmesan cheese
1 loaf focaccia bread (will use less than half of the loaf)
1/4 cup butter, melted
1 tsp garlic salt
salt and pepper to taste
10 wooden kebab sticks (8 for the chicken kebabs, 2 for garlic bread kebabs)
Place chicken and tomatoes in a large ziplock back. Add 1 cup Tessamae's Ceasar Dressing and Marinade. Refrigerate for at least one hour.
Alternatingly skewer 4 tomatoes and 4 cubes of chicken on each wooder skewer.
Cut two long, thin strips out of the focaccia bread, then cut the strips into one-inch cubes. Skewer the bread cubes onto wooden skewers. Brush with melted butter and sprinkle with garlic salt.
Heat grill to high heat and lightly oil. Place chicken skewers on the grill and cook for 3-4 minutes, turn and continue cooking until chicken is cooked through (approx 2-3 more minutes)
Just before the chicken is done cooking, add the bread skewers to the grill. Cook for a few minutes until toasted. Remove both the chicken and tomato and the bread skewers. Place 2-3 chicken and tomato kebabs plus 1 garlic bread kebab over a bed of chopped romaine.
Sprinkle with freshly grated Parmesan cheese. Serve with additional Tessemae's Caesar Dressing and Marinade.