Cooking the whole breasts takes a bit longer, but the chicken will be juicier.Įuela Laubenheim looked for a recipe for an avocado dressing that does not turn brown, "and this one looked to be the brightest green in the photos. Tip: The chicken can be sliced before cooking, but it has a tendency to dry out when prepared this way. Transfer the cooked ingredients to the hot fajita skillets, and serve immediately. Tip: For an authentic restaurant-style sizzling fajita presentation, heat the cast-iron fajita skillets in a hot oven while preparing the chicken and vegetables. Serve immediately with your choice of the following on the side: peppers, onion, sliced avocado, lime wedges and fresh cilantro. To serve, cut the chicken breasts into thin slices, and divide among cast-iron fajita platters if using (see tip below) or individual serving plates. Add the sliced peppers and onion, and cook, stirring frequently, until crisp-tender and nicely browned, 6 to 7 minutes. Increase heat to medium-high, and add remaining olive oil to skillet.
The heat will continue to rise another 5 degrees while the meat rests. Tip: An instant-read thermometer should read 160 degrees when inserted into the thickest part of the chicken for you to know that it's done cooking. Continue cooking another 6 to 8 minutes, or until chicken is cooked through. Place chicken breasts in skillet, and cook for 7 to 8 minutes before turning. Remove chicken breasts from marinade, and discard the remaining liquid. To prepare the fajitas, heat 2 tablespoons of olive oil in a large cast-iron skillet over medium heat. Marinate at room temperature up to one hour, or cover and place in the refrigerator overnight. Turn the breasts to ensure all pieces are equally coated.
This one came recommended by Rosemary Palmer from her blog, .Ĭombine the marinade ingredients in a small bowl and stir to combine.ġ 1/2 pounds boneless, skinless chicken breastsĪdd the chicken breasts to a large, nonreactive bowl, and pour the marinade on top. Using milk or half-and-half to cook polenta and grits yields a much richer product. Grits and oatmeal also work in a double boiler. Notes: Polenta can be cooked in a double boiler and only has to be stirred a couple of times. Finish with mozzarella cheese.īake in a preheated 375-degree oven for 30 minutes or until bubbly. Spread evenly with red sauce followed by Parmesan cheese. Top polenta with cooked sausage and then mushrooms. Cut mushrooms into 1-inch pieces, and sauté until tender and juices have evaporated. In a medium fry pan, sauté until lightly browned and cooked through.
Set aside.ġ 1/2 cups chunky red sauce or your favorite jarred pasta sauceĬut sausage into 3/4-inch pieces. Lower heat, and continue stirring until mixture has thickened and leaves the sides of the pan, about 20 minutes. Slowly add the polenta in a thin stream, whisking constantly. Polenta, Sausage and Portobello CasseroleĬombine milk, butter and salt in a heavy saucepan, and heat to a simmer. Compared to dent corn, which is used to make grits, flint corn has less starch, meaning that polenta is not as creamy and velvety as grits (but decadent nonetheless)." The kernels used for polenta come from flint corn, which is a hearty variety of corn originally found in Italy. Polenta is similar to Southern grits in both taste and preparation, but there is one key difference. "Polenta is made of stone-ground dried yellow corn kernels that have a flaky texture. If you are accustomed to seeing polenta in refrigerated logs, here is some guidance from Real Simple magazine that separates the grits from the polenta. This autumnal treasure came from a cookbook, "Mary James Dishes It Out," shared with this column by T.R.B. Today we are opening a new chapter of Best of the Best: What is the best thing you have prepared in your kitchen, or sampled in another dining room? As winter is fast approaching and we will need the comfort of food, we would welcome your submissions for appetizer, drink, entrée, side and dessert.
Could you please tell her your secret and a recipe or two as well? In our conversation over said dinner table, she also asked for a recipe for white lasagna, "hoping it is easier to make than the traditional version." Today we have an impassioned plea at an anonymous dinner table, where the cook simply cannot make tender chicken on the stovetop.
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