I got requests to post my recipes from Episode 1, so here they are.
- Sauteed Chicken with Warm Tomato Salad
- Shrimp po-boy: that I made was based off of Grilled Shrimp with Lemon-Basil Dipping Sauce.
- Granola: It was an adaptation of these healthy granola bars.
I hope you enjoy! 😀
Sautéed Chicken with Warm Tomato and Arugula Salad
- 4 boneless skinless chicken breast havles, about 6 oz (185 g) each
- Sea salt and freshly ground pepper
- 2 tablespoons grapeseed oil
- ¼ cup shallots, minced
- 1 clove garlic, minced
- 1.5 cups cherry and pear tomatoes, preferably a mix of colors and shapes, stemmed and halved
- 3 tablespoons balsamic vinegar
- ½ cup fresh basil leaves, torn and packed
- 2 cups fresh arugula or rocket
- Pound Chicken Thin: One at a time, place the chicken breasts between 2 pieces of plastic wrap and lightly pound with a meat pounder to a thickness of about 1/2 inch (12 mm). Season the chicken generously on both sides with salt and pepper.
- Cook Chicken: In a large nonstick frying pan, heat the olive oil over medium-high heat. Working in batches if necessary to avoid crowding the pan, add the chicken and reduce the heat to medium. Cook, turning once, until nicely browned and opaque throughout, 4-5 minutes per side. Transfer each piece to a plate as it is finished and cover with aluminum foil to keep warm.
- Add the shallots and garlic to the frying pan and cook, stirring often, until softened, 3-4 minutes. Add the tomatoes and vinegar and cook, still stirring often, until the tomatoes begin to soften and split, about 4 minutes. Stir in the basil and arugula, and season with salt and pepper.
- To serve, place a chicken breast on each of 4 warmed individual plates and spoon the warm tomato salad on top. Serve right away.
Cook With Amber http://www.cookwithamber.com/
Good-For-You Granola Bars
- 3 ½ cups rolled oats
- ½ cup raisins
- ½ cup cranberries
- ½ cup toasted sesame seeds
- ¼ cup ground flax seeds
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 2 tablespoons chia seeds
- 1 ½ cups Valencia Peanut Butter
- 1 cup honey
- ¼ cup melted butter (or non-dairy alternative, such as Earth Balance)
- (Optional) Nuts, such as cashews
- (Optional) Chocolate chunks
- Combine Dry Ingredients: Combine oats, raisins, cranberries, sesame seeds, flax seeds, cinnamon, salt and chia seeds in a large bowl.
- Make Glue: In a small saucepan, melt the butter, honey, and peanut butter and mix to combine.
- Combine: Pour the peanut butter goo into the large bowl and mix well so that all of the oats, fruit, and seeds are coated with the goo.
- Prep Baking Pan: In a greased 9×13 baking pan, lay parchment paper inside, allowing edges to come up over the edges of the pan on two sides.
- Pour: Pour the mixture into the pan, and press down with additional parchment paper so it is compressed. If desired, sprinkle some chocolate chunks on top.
- Bake, Refrigerate, Cut: Bake in the preheated oven at 350F degrees for 15 minutes. Refrigerate until hard, about 30 minutes (Put in freezer if you are low on time.) Cut into bars.
Cook With Amber http://www.cookwithamber.com/
Salt-Grilled Shrimp with Lemon Basil Dipping Sauce
Bart van Olphen, one of my friends from Jamie Oliver’s Food Tube, shared this traditional cooking method he learned in Madrid and I absolutely love it. The salt distributes heat evenly and crisps the shell. All of the juices and flavors stay in the shrimp, so it’s tender and perfectly cooked. It also goes well with my Lemon Basil Dipping Sauce. I use this sauce dip for veggies and meats, but the combo of the shrimp and sauce is my absolute favorite! You can make the dip ahead of time and salt-grill the shrimp once your guests arrive. They will be so impressed!
Total Time 30 minutes
Servings 4 appetizer servings
- 1 pound/455 g large unpeeled shrimp or prawns
- Lemon Basil Dipping Sauce recipe follows
Heat a plancha, cast-iron grill, or skillet over high heat.
Pour lots of salt onto the plancha/grill/skillet. You want to create about a 1/2-inch/1.5 cm- thick “bed” for your shrimp.
Continue to heat the salt. Listen closely: if you hear mild popping sounds from the salt, you know it’s hot enough.
Place the shrimp on the salt, making sure not to crowd them. Gently press them into the salt with your fingers or tongs.
Cook for 3 to 4 minutes, or until the bottom half of the shrimp turns color, indicating the bottom half is cooked (time depends on the size of your shrimp).
Flip over, and cook the other side for 3 to 4 minutes more.
Flake any dark salt crusts off the shrimp and transfer to a plate. Let everything cool slightly.
Serve with the Lemon Basil Dipping Sauce (recipe follows), and let guests peel the shrimp themselves.
Lemon Basil Dipping Sauce
- 1 cup/225 g mayonnaise
- 1/4 to 1/2 cup/10 to 20 g fresh basil leaves chopped
- Zest and juice of 1 lemon
- 2 anchovy fillets
- 1/4 teaspoon freshly ground black pepper
Combine the mayonnaise, basil, lemon zest and juice, anchovies, and pepper in a food processor and process until smooth. Scrape down the sides and process one last time.
Cover and refrigerate for at least 1 hour before serving.