Breaded Lemon Chicken with Burst Cherry Tomatoes November 12, 2020 by Jenny Chang Leave a Comment Breaded Lemon Chicken with Burst Cherry Tomatoes 2020-11-12 23:31:58 Print Ingredients 1-1/2 # boneless, skinless chicken breasts 3 Tablespoons extra-virgin olive oil Zest and juice of 1 lemon Kosher Salt and Freshly Ground Pepper 1/2 cup all purpose flour 3 Tablespoons salted butter 1/2 lemon, sliced 3 cups cherry tomatoes 4 garlic cloves, smashed 2 Tablespoons fresh thyme leaves Crushed red pepper flakes 1/2 cup dry white wine (such as pinot grigio or sauvignon blanc) 1 large handful fresh basil leaves, roughly torn Instructions Rub chicken all over with 1 tablespoon olive oil and the lemon zest. Season generously with salt and pepper. Sprinkle flour evenly over the chicken, pressing it to adhere. Heat remaining 2 tablespoons olive oil in large skillet over medium-high heat. When oil shimmers, add chicken and sear until golden, about 5 minutes per side. Remove chicken from skillet and set aside. In same skillet, combine butter and lemon slices. Sear the lemon until caramelized, about 30 seconds per side. Remove lemon from skillet and set aside with chicken. Increase heat under same skillet to high and add tomatoes, garlic, thyme and a pinch of salt, pepper and red pepper flakes. Cook until tomatoes begin to burst, 4-6 minutes. Reduce heat to medium low, stir in wine and lemon juice, scraping up any browned bits from bottom of skillet. Return chicken to skillet, increase heat to medium and simmer until chicken is cooked through, 10-15 minutes. Transfer chicken to serving platter and top with basil and lemon slices. Spoon the sauce over top and scatter tomatoes all around. Adapted from Half Baked Harvest Super Simple Adapted from Half Baked Harvest Super Simple Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Artichoke Salad Dressing November 12, 2020 by Jenny Chang Leave a Comment Artichoke Salad Dressing 2020-11-12 23:24:15 Print Ingredients 1 14 ounce can Artichoke Hearts 1/4 cup Olive oil 1/4 cup Vegetable oil 1/4 cup Champagne Vinegar 2/3 cup Fresh Parmesan Cheese, finely grated 1 teaspoon Salt 1/4 teaspoon Pepper 1/4 cup Pimentos (from jar drained) Optional : *French Bread Croutons, Chopped Red Onion Garnish Instructions In a food processor fitted with a steel blade add the can of drained artichoke hearts. Pulse until finely chopped, then begin slowly adding the oils, vinegar, grated parmesan cheese, salt, and pepper. Gently stir in the pimentos. Serve over Romaine Lettuce and top with homemade croutons and finely chopped red onions, if desired. *French Bread Croutons - cube 1 cup day old French bread and sauté over medium heat - toss with 1 tablespoon butter and 1 tablespoon olive oil. Add a pinch of seasoning salt such as s.a.l.t. Sisters Mojo or Livia’s Seasoning to add great flavor. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Roasted Vegetable Frittata November 12, 2020 by Jenny Chang Leave a Comment Roasted Vegetable Frittata 2020-11-12 23:21:14 Print Ingredients 8 eggs ½ cup whole milk 2 tablespoons chopped fresh chives (or any fresh herbs) 2 cloves garlic, pressed 1 Tablespoon Salt Sister’s Tuscan Herb Seasoning Livia’s Everyday Seasoning, to taste 1 medium sweet potato, peeled and chopped into ¼-inch cubes 1 medium red bell pepper, ribbed, seeded and chopped into ¼-inch pieces 1 medium vidalia onion, diced 1 tablespoon olive oil ½ cup sharp cheddar cheese, shredded Instructions Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, chives, garlic, Livia’s and Tuscan Seasoning, set aside. Place the chopped sweet potatoes, red pepper and onions in a bowl. Toss with olive oil and Livia’s, to coat. Place on lined sheet pan. Roast until the vegetables are tender and cooked through, stirring occasionally, about 12-15 minutes. Once vegetables are cooked through add to egg mixture and pour it into the pan. Top with cheddar cheese. Place the pan in the oven and bake about 12 to 18 minutes. Set the frittata aside for a few minutes before slicing it. Serve and garnish with fresh herbs and arugula salad. Enjoy! Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Cozy Childhood Memories by Jenny Lorish November 5, 2020 by Jenny Chang 1 Comment It’s that time of year… the fall season is ending, leaves are falling from the trees and a frigid chill is in the air. The days get colder and the nights get longer. Soon the snow will be upon us. There is a lot to think about to prepare for winter. Just like the squirrels gather nuts and make their nests, we need to get out the winter clothing and stock up the pantry. I love to cook cozy comfort food on a cold winter evening. Light a candle, build a fire in the fireplace and wrap myself in a warm and comfy blanket. It only gets better with a bowl of something warm and tasty that says “Winter, bring it on!” Nothing is better than a meal that brings back childhood memories. One of my favorite childhood memories is coming home to our warm home after a long day of skiing. The smell of a delicious meal in the oven which undoubtedly meant mom has been cooking all day. The anticipation for that meal to fill our hungry bellies and give us the nourishment felt like forever. We would run to the kitchen table when heard mom holler “Dinner! Come and eat.” It was a table filled with stories and laughter from our adventures on the ski hills. Any dutch oven by Le Crueset, like this Deep Teal color, is the perfect vessel to make that lovely cold day warmth giver. The enameled iron and perfect fitting lid not only looks beautiful but, does the job you need. This recipe brings me back to those good old days. The pantry items and winter veggie is the perfect combination. Give it a try… And may it create new memories for you and yours. Cozy White Bean and Kale Stew 2020-11-05 13:17:04 Print Ingredients 2 tablespoons extra-virgin olive oil 1 large white onion, halved and thinly sliced 2 cloves garlic, minced 1 (28-ounce) can whole diced tomatoes 4 cups low-sodium vegetable broth Handful fresh thyme sprigs 2 rosemary sprigs Sea salt and pepper, to taste 3 (15-ounce) cans cannellini beans, drained and rinsed 1 bunch kale, washed, stemmed, and chopped Instructions Heat the olive oil in a large stockpot or dutch oven over medium-low heat. Add the onion and sauté for 5 to 7 minutes, or until soft and translucent. Add the garlic and continue to sauté for another 1 minute, or until softened. Add the tomatoes into the pot. Stir in the vegetable broth. Use kitchen twine to tie the thyme and rosemary together into one bundle. Add the herb bundle to the pot along the with sea salt and pepper. Increase the heat to medium-high, and bring the soup to a boil. Then, reduce the heat, cover, and simmer for 10 minutes. Use tongs to carefully retrieve and discard the herb bundle. Then, stir in the beans and kale, and continue to simmer for 10 to 15 minutes, until the kale begins to soften and wilt. Serve with crusty, warm bread. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Fall Decorating by Didi Foth October 19, 2020 by Jenny Chang Leave a Comment Fall is definitely here – the leaves are changing, nights are cold and the bright colored summer flowers are replaced by the rich jewel tones of mums and cabbage. It is also the time of year that many of us fill our homes with fall decorations. My daughter has a November 1st birthday and when she was younger, my house was filled with Halloween decorations to help us get ready for Halloween themed birthday parties which were an annual event at our house. Witches, ghosts and jack-o-lanterns were in every room. Now that she is older I may take out a few of our favorite ghouls, but I tend to decorate for the fall with pumpkins, gourds and prettier items. I love seeing the inside of my home reflect the colors and feel of the season. When I started working at Marcels, I was fortunate to be introduced to one of my favorite things – Plush Pumpkins. These handmade, velvet pumpkins with real pumpkin and gourd stems are beautiful and make stunning displays on a tablescape or tucked in a corner of a shelf. The new Plush Pumpkins have arrived in the store and the colors are beautiful. Stop in to see them and all the other fall decorations we have – from whimsical Halloween items to beautiful Simon Pearce pumpkins. And don’t forget to take advantage of our Simon Pearce Gift With Purchase promotion (through November 16th). When you make a purchase of $225 or more in Simon Pearce glassware, we will give you a Small Twist Glass Pumpkin as our gift to you (while supplies last). How’s that for fall inspiration?! Happy decorating!