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Recipes

Quick and healthy recipes using our best products.

  • Roasted Chicken with Grapes and Olives

    by Xiomara Meeks - I've been reading food blogger Deb Perelman's blog for about two years now.  Her recipes, commentary and photography have kept me coming back for more.  When she discussed her upcoming book, I was conflicted.  The tag line on her cookbook, the smitten kitchen, says "recipes and wisdom from an obsessive home cook". Will I be able to make her dishes at home?

    The pictures of her meals look amazing.  I purchased her cookbook 8 months ago.  This is the first recipe I had the courage to cook.  I say courage because as tasty as her pictures look, I am no where near her level.  I mean, she makes her own gnocchi. Confession: I buy the pre-made kind.  Here's my adapted version of her Roasted Chicken with grapes and olives.

    The recipe calls for 3 pounds of chicken parts with skin and bones.  I had defrosted boneless, skinless chicken breasts ready to go.  I've forgotten I had fresh rosemary in the patio, so I substituted dried oregano.  I keep forgetting to buy shallots, so I used a combination of garlic and purple onion.

    smitten kitchen

    Roasted Chicken with Grapes and Olives
    Author: Xiomara Meeks
    Prep time:
    Cook time:
    Total time:
    Serves: 4
    Adapted from Deb Perelman's the smitten kitchen cookbook
    Ingredients
    • 3 chicken breasts, skinless, boneless
    • sea salt
    • ground black pepper
    • 1 tbsp olive oil
    • 1 cup seedless grapes
    • 1 cup pitted Kalamata olives
    • 1 garlic clove, thinly sliced
    • 1/2 cup red onion, thinly sliced
    • 1/2 cup dry white wine
    • 1/2 cup chicken broth
    • 1/2 tbsp dried oregano
    Instructions
    1. Preheat oven to 450F. Season chicken with salt and pepper.
    2. Heat oil in an ovenproof 12-inch skillet. Brown the chicken on both sides (about 5 minutes).
    3. Add grapes, olives, garlic and onion. Place the skillet in the oven for about 20 minutes.
    4. Remove the chicken, grapes and olives from the skillet. Add chicken broth and wine to the pan. Bring the liquid to a boil and reduce by half, about 2-3 minutes.
    5. Pour sauce over chicken and enjoy!

    This recipe was enjoyed by everyone at home.  Yay!  It was awesome to have the extra time to work on homework while the chicken cooked in the oven.  Another plus was the cleanup and we had some leftover chicken for lunches the next day. I think I'll be using the oven more and more this season.

     

    Do you still purchase cookbooks?

    What's your go-to cookbook at home?

    Who's your favorite food blogger?

     

     

  • Peach Cucumber Salad

    Where do you find most of your recipes?  This Peach Cucumber Salad comes to us from @littleredkitchn via @TheSpicedLife.  I saw it on twitter and now that we have locally grown Plant City "pickles" at the market and we still have peaches in season, I had to give it a try.  And oh boy, am I glad I did.

     

    It turns out we had both Pennsylvania and Idaho peaches.  Now, I must admit I was particularly skeptic about these peaches, especially the Idaho ones.  But rest assure, I tried both and they were both deliciously sweet and juicy.  The only thing that made them different from Georgia or South Carolina peaches would have to be their size.  They were a bit smaller than the ones we normally get from the south.

     

    peaches and cucumber salad

    A while back, I found this mezzaluna and I just thought it was the cutest thing.  Come to find out, you really should use something like this to cut fresh herbs because it cuts without bruising.  Is it necessary?  Probably not, but I really thought it was cute, so I was excited to use it. ;)

    mezzaluna for cutting up herbs

     

    To make this salad is super easy.  Basically just chop up the cucumbers and peaches.  Then chop fresh basil and mint. Whisk olive oil, cider vinegar, water, Orange Blossom Honey, and salt to taste.  Toss the vinaigrette with the chopped cucumbers, peaches and herbs and you are done!

     

    [amd-zlrecipe-recipe:3]

    We paired the Peach and Cucumber salad with beef fajitas and yellow rice.  It was the perfect mixture of clean and fresh to our seasoned steak and rice combination.  I made enough that we have some left overs for tomorrow.

    peach and cucumber salad

     

    Do you ever eat fruit with dinner?

    What's the craziest fruit-vegetable combination you've ever tried?

    Would you try produce grown in a different state than what you are normally used to seeing? I.E. Peaches from Idaho instead of South Carolina?

  • Fish Tacos with Pineapple Salsa

    Fish tacos are one of my favorite dishes to order out.  In fact, I regularly order them from Shrimp & Co.  They are just down the street from our market.  It's a really cute Key West style building next to the Family Dollar.  If you are ever looking for fresh seafood, this is your spot.  But I digress, as much as I enjoy them, I had yet to make them at home.  Gasp.  I know. They are not that difficult to make and they are delicious.  Even my skeptical husband was impressed.  Score.

     homemade fish tacos with pineapple salsa

    I improvised on the fish tacos topping.  Normally, they are served with cabbage.  Cabbage is not something we eat a lot of at home, so I substituted with thinly sliced spinach.  And for more flare, I topped it with my homemade pineapple salsa. It truly was delectable.  Here's what you'll need:

     

    [amd-zlrecipe-recipe:1]

    For a little more flavor/heat, I added Flavors of Florida Key West and Clearwater Beach to my tacos.  While the Clearwater Beach hot sauce is usually my favorite, I thought the Key West hot sauce was better for this dish.  The Key West sauce is a medium spicy jalapeno and key lime hot sauce.  The Clearwater Beach hot sauce is definitively spicier.  It's made with cayenne peppers and lemon juice.  For the girls, I made "mayo ketchup", but I used vegennaise instead of mayo.  They loved it!

     hot sauce

     

     

    Do you like fish tacos?

    Have you tried the Flavors of Florida hot sauce line?

     

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