FriendlyIam

This is a quick dinner that I just whipped together tonight using all the extra vegetables I had in my fridge: zucchini, cherry tomatoes, carrots. I even through in a bag of frozen corn that I found buried in my freezer. I love cooking chicken on the stove top because it cooks so much faster than it would in the oven and it never dries out. By simmering pieces of chicken, with or without bones, in a sauce over a stove top, you are essentially braising the chicken. This cooking technique is hard to mess up- and it's simple. First, I chop and saute any vegetables that I have on hand. Then, I add the chicken and pour over a simple, fragrant tomato sauce. Bring to a boil, then cover, and simmer on medium-low for about an hour. The result is always flavor-packed, succulent, and perfectly cooked. This is a great, tried and true recipe. It works with any vegetables and any cuts of chicken.  You can even use boneless skinless chicken breasts cut into strips. The beauty of this recipe is th...

I apologize for the hiatus! Been busy with family, traveling, eating, and working on my cookbook! My dinners this summer have been a rotation of simply grilled chicken, fish or steak, and instead of serving them with rice or carbs, I've found that the best way to lighten things up is by serving a large, beautiful salad that's overflowing with color and favor, alongside. This recipe has become one of my favorites. The bright and bold heirloom tomatoes look gorgeous tossed over a mixture of bright greens. I mix together some spizy mizuna lettuce (my favorite!) with torn up basil and mint leaves. The combination is so refreshing. A juicy orange cut into segments and then chopped up into bite sizes creates a sort of dressing on its own. A simple drizzle of balsamic vinegar and extra virgin olive oil is all it needs. The combination of mizuna, basil and mint leaves really create layers of flavor and dimension- it's not your average salad, though you might want to eat it every d...