Tuscan-style Chicken with Italian Sauteed Beans

I have another recipe for you from one of the MOPS moms that I have the privilege of hanging out with on Tuesdays. This delicious recipe for Tuscan-style Chicken with Italian Sauteed Beans comes from our fearless MOPS leader, Amber.

Tuscan Style Chicken with Italian Sauteed Beans

Ingredients:

  • 1 pound of boneless chicken breast
  • ½ teaspoon of kosher salt ( I use sea salt)
  • ¼ teaspoons of pepper
  • 2 tablespoons of extra virgin olive oil
  • ¼ cup of dry white wine
  • 1 bag fresh baby spinach leaves (5-6 oz)
  • 1 cup fresh sliced mushrooms
  • 1 14.5 oz can of Italian style diced tomatoes (undrained)
  • 4oz fresh mozzarella cheese
  1. Preheat large sauté pan on medium-high 2-3 minutes.  Season both sides of chicken with salt and pepper.
  2. Place oil in pan; swirl to coat.  Arrange chicken and cook 3-4 minutes on one side or until lightly browned.
  3. Turn chicken and add remaining ingredients and cook 4-5 min or until chicken is done. Meanwhile, slice mozzarella cheese thinly. 
  4. Remove pan from heat.  Top chicken with cheese slices; cover and let stand for 2-3 minutes or until cheese melts.  Serve over the beans.

Italian Sautéed Beans

  • ½ cup roasted red peppers
  • 2 tablespoons extra virgin olive oil
  • 5 fresh garlic cloves
  • 2 19 oz cans of Cannellini Beans (drained and rinsed)
  • ¼ cup white wine
  • ½ teaspoon dried Italian seasonings
  • ½ teaspoon of salt
  • ½ teaspoon of pepper
  • 3 fresh basil leaves (optional)

 

  1. Preheat large sauté pan on medium 2-3 minutes.  Cut peppers into ¼ inch slices.
  2. Place oil in pan; swirl to coat.  Crush garlic, using garlic press.  Stir in peppers and remaining ingredients; cook 8-10 minutes until beans are thoroughly heated.

I love talking food with Amber. As you can see from this recipe, this woman knows good food!

This week I hope to post several more recipe favorites from my favorite MOPS moms. Stay tuned!

Barb

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Munching with MOPS: Marcia’s Honey-Dijon Salmon

As I’ve mentioned before, I spend Tuesday mornings with a great group of young moms in our local MOPS (Mothers of Preschoolers) group. Every group also has a few “older women” who act as mentors. This recipe for Honey Dijon Salmon comes from one of our beloved mentors, Marcia (who happens to be a GRANDMA of a preschooler!):

Marcia’s Honey-Dijon Salmon

Stir together:

  • 1/4 c. honey
  • 2 T. Dijon mustard
  • 1 T. melted butter
  • 2 t. worcestershire sauce
  • salt and pepper to taste (start with 1/4 t. of each and add more if necessary)

 

To make clean-up easier, line your 9×13 inch baking dish with foil. Arrange 4 portions of washed, skinned salmon in the pan. Add a pound of washed, trimmed asparagus if you want. Pour the sauce over the pieces of salmon.

Bake uncovered at 400°, approximately 25 minutes or until the fish is opaque and flakes easily with a fork.

This recipe is slightly different from yesterday’s and will give you another variation for serving your guests.

Barb

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Munching with MOPS: Kim’s Mustard-topped Salmon

I have another recipe for you from one of the MOPS moms that I have the privilege of hanging out with on Tuesdays. This simple, tasty recipe for Mustard-topped Salmon comes from Kim who is, like me, the momma of twins!

Kim’s Mustard-topped Salmon

(from Better Homes and Gardens)

  • 1 pound fresh salmon fillets
  • 2 T. mayonnaise, salad dressing, sour cream or yogurt
  • 1 T. Dijon mustard
  • 1 t. lemon pepper seasoning

Rinse off the salmon and pat it dry. Kim likes to cut the fish into 4 servings. In my house, the recipe would probably need to be tripled. Put the fish, skin side down, on a broiler pan. Tuck under any really thin edges. Broil the salmon for 4-6 minutes per 1/2 inch of thickness. When the fish is done, it will flake easily with a fork.

While the salmon is broiling, stir together the mayo, mustard and lemon pepper. After the salmon is done, spread the mustard mixture thinly over the fish. Broil for another minute or two until the mustard mixture is lightly browned. Serve with rice and steamed veggies.

Barb

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Munching with MOPS: Roberta’s Roasted Beets with Rosemary & Garlic

Wow, what great alliteration I have going today! This is yet another post in the MOPS series of recipes that we’re enjoying here. This recipe comes from long-time MOPS mom, Roberta who tells us how to cook those fresh beets:

Roberta’s Roasted Beets with Rosemary & Garlic

  • 6-8 medium, fresh purple (deep red) beets
  • 4-6 garlic cloves
  • 1 T. olive oil
  • sea salt
  • 1-2 springs fresh rosemary (you can usually find this in your produce section if you don’t have some growing wild in your yard somewhere)

Wash, peel, and quarter your beets.

Peel and crush the garlic cloves.

Wash and strip the tiny “leaves” off the fresh rosemary

Toss everything in a large bowl.

Roast in a shallow pan at 400° for 40-60 minutes. Turn the beets a few times while they’re roasting. This seems to work best if you start out covering the pan with foil for the first 30 minutes or so. Remove the foil and turn the beets and finish roasting.

As I’ve written about before, I love fresh beets and can’t say enough good things about this often-maligned vegetable. If you haven’t ever eaten anything but canned, pickled beets, make this the year to try fresh beets. They’re an incredible vegetable. And remember….if you haven’t been eating beets regularly, don’t be alarmed and think you’re hemorrhaging when you notice that you’re peeing pink!

Barb

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Munching with MOPS: Miel’s Broccoli Salad

Every other Tuesday I have the privilege of spending time with a very special group of women: the Blue Ridge MOPS (Mothers of PreSchoolers). We recently shared around our favorite recipes with each other and it only makes sense to share some of these great foods with you, my readers. Today’s recipe is from Miel.

Miel’s Broccoli Salad

Combine:

  • 1 bunch broccoli, cut into bit-sized pieces
  • 1 c. raisins
  • 1/4 c. diced red onions
  • 10 strips bacon, fried and crumbled
  • 1 c. sunflower seeds

Mix the dressing:

  • 2 T. sugar
  • 1/2 c. mayonnaise or plain yogurt
  • 1 T. vinegar

Combine the salad dressing and the salad fixings.

If you want this to be a vegetarian dish, just leave out the bacon. Miel actually brought a bacon-less version of this salad to MOPS and we all scarfed it down. It still worked without the meat. This salad goes together really quickly and it’s even faster without the bacon.

Barb

~~Come on over and visit us on Facebook and follow us on Twitter for the very latest in the Kitchen. Better yet, subscribe over in the sidebar to receive an email whenever we post something new here in the Kitchen. (Blue Ridge MOPS moms, please LIKE us on Facebook and send me a friend request!)