Lover of sun dried tomatoes and goat cheese here. This recipe is a crowd pleaser. The wonderful flavors combined in this recipe make me want to lick my plate !!! It isn’t difficult to make and it is worth the little time it takes !! Thank you My Recipes for the suggestion !!!
- 1/2 cup sun-dried tomatoes (not the kind in oil)
- 1 cup boiled water
- 2 tablespoons olive oil
- 1/2 cup shallots finely chopped (use red onion if you cant get shallots)
- 3- 1/2 minced garlic cloves ( about 1 teaspoon jar minced)
- 1-1/2 teaspoon sugar
- 3 tablespoons balsamic vinegar
- 1/2 cup crumbled goat cheese
- 2 tablespoons fresh chopped basil
- 3/4 teaspoon salt
- 4 thick chicken breasts
- 1/8 teaspoon pepper
- 3/4 cup chicken broth
- 1/4 teaspoon dried thyme
- 2 teaspoons corn starch
- 2 teaspoons water
- Combine boiling water and sun dried tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 teaspoons vinegar.
- Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.
- Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.
- Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done.
- Remove chicken from pan; cover and keep warm.
- Add broth, remaining shallots, 2 tablespoons vinegar, and thyme; bring to a boil. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken. And enjoy enjoy !!
Most people really love fresh Caprese salad , so putting it on pizza only makes sense ….. it really is delicious.
These ingredients make two 12 inch pizzas.
- 3 medium fresh room temp tomatoes off the vine
- 2 – 8oz balls of soft fresh mozzarella cheese (every store sells it in the fancy cheese area )
- fresh basil ( if unable to get fresh do not use dried basil, get the paste kind )
- 2 teaspoons minced garlic
- 2 cups pizza sauce (optional)
- 1 cup shredded mozzarella cheese
- olive oil
- bottle of balsamic vinegar glaze (optional but very very highly recommended )
- After you preheated oven and cooked your crust for 5 min at 500* let cool. If store bought make sure they are 12 inch , recipe for homemade crust : https://tracyskitchen.wordpress.com/2013/11/10/homemade-thin-pizza-crust/
- Slice tomatoes thin and place on top of a few paper towels and sprinkle with salt to sweat out the water. Press a few paper towels on the top after 5 minutes and lightly press out the extra moisture of the tomatoes until the paper towels only have a scant amount of moisture left.
- After crust is slightly cool drizzle just a little olive oil on the crust and spread it around with your fingers to cover the whole top of the pizza crust. Do not over do it with the oil or crust will get soggy … just coat a very thin layer of oil. ( if you are using basil paste add 1/2 teaspoon to a little bit of oil before you spread it on )
- Sprinkle a little minced garlic around ( or a lot if you like garlic )
- If using sauce apply now, you can use up to a cup of sauce per pizza spreading it around but leaving a 1/2 of dry crust on the edge. ( I use less sauce because I love a crisp crust )
- Slice the fresh mozzarella in thin slices and cover the pizza crust ( this is better with a very sharp knife and gentle sawing motion )
- Chop Basil and sprinkle on top the cheese.
- Place dried tomatoes on top of the basil and cheese and then top with 1/2 cup Shredded mozzarella .
- Put directly on the rack in center of the oven for 8 to 10 minutes or until the crust is golden brown for crispy or brown for extra crispy.
- Take out of oven and let cool for a few minutes before you cut.
Drizzle with the balsamic glaze and enjoy 🙂
Note: In the summer you can cook it on the preheated grill on med , covered for 8 to 10 minutes
Corn on the cob is here !!! It has to be one of the summers defining foods. It’s just so damn good. I still prefer the boiling method over the grill but I do grill it on occasion. The one thing I don’t like is boring butter. So when I make corn on the cob I feel the need to flavor the butter to give my corn on the cob that extra “HELLO.” I have several butter recipes but this is my personal favorite.
- 1/4 cup fresh chopped basil leaves ( you can use dried but fresh is much better )
- 2 cloves of garlic (or tablespoon of minced from a jar)
- 1/2 cup softened butter
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1 pinch of sugar
- Put a dab of butter in a small saute pan and cook the garlic for 2-3 minutes to release the flavor.
- Now add all the ingredients in a small bowl and mix well.
- Smear on the corn and enjoy !!!
This amount covers about 6 ears of corn and in generous portions, I like it to run down my arms 🙂