Tuesday, August 27, 2013

Eats: Enjoy All the Seconds; A Review & Give Away

Looking for ideas on what to do with all those fresh fruits and vegetables you bought at the market this week....you did buy them right?  Check out Mary Rolph Lamontagne's new book, "Eats: Enjoy All the Seconds."

Get ready to drool because everyone of the 135 recipes in this book are accompanied by the most colorful mouthwatering photos. Veggies never looked so good! Recipes are all easy to follow with step by step directions;  In addition to recipes the book offers tips and tricks on how to buy, store and even grow all kinds of fruits and vegetables.

What really makes this book stand apart from the rest is the format. It's divided into sections by color vs your typical course or type of food.  Things like corn and pineapple are found under yellow and mushrooms, pears and cauliflower under white.  Pick your favorite color and start cooking today!

Want to win your own copy of Eat's: Enjoy All the Seconds? Good because I am giving one away; see below for more details.  But first here's a recipe For Grilled Chicken Breasts with Bell Pepper Cream. This was quick and easy to make...perfect for a weeknight dinner. 

Grilled Chicken Breasts with Red Bell Pepper Cream
(printable recipe)
serves 4

2 tbsp olive oil
1 clove garlic, minced
1 tsp chilli powder
1 tsp dried oregano
4 chicken breast fillets, pounded

Red Bell Pepper Cream
2 tbsp olive oil
2 roasted red bell pepper, seeded and sliced
1 tbsp minced garlic
2 tbsp apple cider vinegar
juice of 1/2 medium lemon
1/2 cup whipping cream
salt and freshly ground black pepper

Note: sauce can be made ahead and kept in the fridge for 3 days. This is also a great sauce for pasta.

Mix the oil, garlic, chili powder and oregano together in a small bowl. Add the chicken and coat with the mixture. Set aside for at least 30 min.

While the chicken is marinating, make the red pepper cream. Heat 2 tablespoons of the olive oil in a pan over medium heat. Add the bell peppers, chili and garlic and sauté for 2-3 minutes until the vegetables are tender.

Add the vinegar, lemon juice and cream and cook for an additional 2-3 minutes. Remove from the heat and allow to cool to room temperature.

Puree the pepper mixture in a food processor or blender and season with salt and pepper. Return the pepper mixture to the pan and reheat before serving.

Heat the grill and cook the chicken fillets over medium heat for approximately 5 minutes per side.

Serve with the sauce.

a Rafflecopter giveaway

No comments:

Post a Comment