3 Recipes from Episode 1! Sauteed Chicken with Warm Tomato Salad, Grilled Shrimp with Lemon-Basil Dipping Sauce, Good-For-You Granola Bars

AmberEvents & Announcements2 Comments

Hi guys,

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! 😀

– Amber

Sautéed Chicken with Warm Tomato and Arugula Salad
  1. 4 boneless skinless chicken breast havles, about 6 oz (185 g) each
  2. Sea salt and freshly ground pepper
  3. 2 tablespoons grapeseed oil
  4. ¼ cup shallots, minced
  5. 1 clove garlic, minced
  6. 1.5 cups cherry and pear tomatoes, preferably a mix of colors and shapes, stemmed and halved
  7. 3 tablespoons balsamic vinegar
  8. ½ cup fresh basil leaves, torn and packed
  9. 2 cups fresh arugula or rocket
  1. 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.
  2. 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.
  3. 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.
  4. 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/
Grilled Shrimp with Lemon-Basil Dipping Sauce
This is so tasty, and we get asked to bring this to parties often!
Basil Dipping Sauce
  1. 1 cup good quality mayonnaise
  2. ¼ cup fresh basil leaves, chopped
  3. grated zest and juice of 1 lemon
  4. 2 anchovy fillets
  5. ½ teaspoon Kosher salt
  6. ¼ teaspoon freshly ground black pepper
  1. 1 pound Extra-large Shrimp
  2. 2 tablespoons Canola oil
  3. 1 tablespoon Kosher Salt
  4. 2 teaspoons pepper
  1. Make Sauce & Let it Sit: Combine the mayonnaise, basil, lemon zest and juice, anchovies, salt and pepper in a food processor and process until smooth. Cover and refrigerate for at least 1 hour and up to 4 hours before serving
  2. Heat Grill: Heat grill to high.
  3. Cook Shrimp: Put shrimp in a large bowl. Toss the shrimp with oil and season with salt and pepper. Place shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 and a half to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer. Remove to a platter.
Cook With Amber http://www.cookwithamber.com/
Good-For-You Granola Bars
  1. 3 ½ cups rolled oats
  2. ½ cup raisins
  3. ½ cup cranberries
  4. ½ cup toasted sesame seeds
  5. ¼ cup ground flax seeds
  6. 1 tablespoon ground cinnamon
  7. 1 teaspoon salt
  8. 2 tablespoons chia seeds
  9. 1 ½ cups Valencia Peanut Butter
  10. 1 cup honey
  11. ¼ cup melted butter (or non-dairy alternative, such as Earth Balance)
  12. (Optional) Nuts, such as cashews
  13. (Optional) Chocolate chunks
  1. Combine Dry Ingredients: Combine oats, raisins, cranberries, sesame seeds, flax seeds, cinnamon, salt and chia seeds in a large bowl.
  2. Make Glue: In a small saucepan, melt the butter, honey, and peanut butter and mix to combine.
  3. 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.
  4. 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.
  5. 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.
  6. 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/

2 Comments on “3 Recipes from Episode 1! Sauteed Chicken with Warm Tomato Salad, Grilled Shrimp with Lemon-Basil Dipping Sauce, Good-For-You Granola Bars”

  1. Hey Amber, I love your cooking show and it teaches me how to be healthy plus cook and eat delicious food! You do so well on Rachel vs. Guy kid cook off. Hope to see your next episode soon!

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