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Blog: homecooking

Recipe: Grilled Honey Mustard Chicken Salad

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What You Need: 

  • 1/2 c. mayonnaise
  • 3 tbsp. yellow mustard
  • 2 tbsp. honey
  • 1 tbsp. vinegar
  • 1 1/2 tsp. freshly ground black pepper, divided
  • 2 thin sliced chicken breasts
  • 1/4 tsp. salt
  • 5 c. salad greens
  • 4 slices cooked bacon, chopped
  • 1/2 c. cherry tomatoes, halved
  • 1/4 c. red onion, slivered
  • 2 boiled eggs, sliced

How To: 

  1. In a small bowl, add mayonnaise, mustard, honey, vinegar, and 1 teaspoon pepper and whisk until smooth and combined. Sprinkle both sides of chicken with salt and remaining ½ teaspoon pepper.
  2. Place chicken breasts on preheated grill over medium heat. Top each breast with 1tablespoon dressing. Cook, 7 minutes. Flip and brush on another tablespoon of sauce per breast. Continue cooking until chicken is cooked through, 7 minutes.
  3. Divide salad greens between two large bowls. Top each salad with half bacon,tomatoes, onion, and eggs. Slice chicken into strips and place over salad. Serve with extra honey mustard dressing.

Recipe: Lemon Whip Cream Cake

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Amy Green recently traveled to Hawaii where she tasted this delicious cake from Kalaheo Coffee Co. Now you can enjoy a little taste of Hawaii in your own home! Amy declares this one of the best cakes she's ever had!

What You Need:

1 box of Duncan Hines lemon cake mix

12 oz Philly cream cheese, soft

16 oz heavy whipping cream

1 cup of sugar

1 lemon, finely zested and juiced

1 tsp vanilla extract

How To:

  1. Follow directions on the cake mix for a 9 or 10 inch cake.
  2. Blend cream cheese until smooth.
  3. Add in 1/2 cup of the sugar and zest of the lemon.
  4. Remove mixture from bowl and chill slightly.
  5. Clean bowl and whip cream on high until soft peaks form.
  6. Add remaining sugar and vanilla to the cream and whip until very firm peaks.
  7. Fold half of the whipped cream into the cream cheese mixture.
  8. Fold in the balance of the whipped cream and add lemon juice to taste. Be careful not to get the mixture too soft.
  9. Place into refrigerator to cool and set up.
  10. Once cake is cooled, ice the cake, add lemon zest on top of the cake for decoration, and enjoy!

Recipe: Grilled Apricots With Burrata, Country Ham and Arugula

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What You Need:

  • 1 1/4 pounds apricots, halved and pitted
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • Sea salt and freshly ground pepper
  • 1 1/2 tablespoons fresh lemon juice
  • 1 small head radicchio, cored and thinly sliced
  • 5 ounces baby arugula
  • 1/2 pound burrata cheese, shredded
  • 4 ounces shaved country ham
  • 1 tablespoon aged balsamic vinegar

How To:

  1. Light a grill or preheat a grill pan. Brush the apricots with oil and season with salt and pepper. Grill over high heat, cut sides down, just until lightly charred, 5 minutes. Let cool.
  2. In a bowl, whisk the lemon juice with the 1/4 cup of oil and season with salt and pepper. Gently toss in the apricots, radicchio and arugula. Transfer to a platter and top with the burrata, ham and vinegar. Serve.

Recipe: Potato Salad with Green Beans and Salsa Verde

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What You Need:

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup minced chives
  • 1/4 cup finely chopped parsley
  • 2 tablespoons finely chopped mint
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 large garlic clove, minced
  • Salt
  • 1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons unsalted butter
  • 1 1/2 pounds green beans, trimmed
  • Chive blossoms, for garnish (optional)

How To:

  1. In a medium bowl, combine the olive oil with the chives, parsley, mint, lemon zest, lemon juice and garlic and season with salt. Let the salsa verde stand at room temperature for 15 minutes to 1 hour.
  2. Meanwhile, in a large saucepan, cover the potatoes with cold water, add a large pinch of salt and bring to a boil. Cook the potatoes over moderately high heat until just tender, about 8 minutes; drain and return them to the saucepan. Add 1 tablespoon of the butter and toss to coat. Season with salt.
  3. Bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, 4 minutes; drain. Return the beans to the pot and stir in the remaining 1 tablespoon of butter. Season with salt.
  4. Add half of the salsa verde to the potatoes and half to the beans, stirring to coat. Transfer the beans to a serving bowl. Top with the potatoes, garnish with the chive blossoms and serve right away.

Recipe: Green Bean Potato Salad with Lemon-Soy Vinaigrette

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What You Need:

2 (12-oz.) pkg. fresh green beans

3/4 teaspoon table salt, divided

1 pound petite red potatoes

1 large yellow bell pepper, cut into thin strips

1/3 cup thinly sliced red onion

 

Lemon-Soy Vinaigrette

3 tablespoons chopped fresh mint

2 tablespoons toasted sliced almonds

1 tablespoon toasted sesame seeds

 

How To:

 

1. Cook green beans and 1/2 teaspoon salt in boiling water to cover in a large saucepan until tender-crisp, 3 to 4 minutes; drain. Plunge into ice water to stop cooking process; drain and pat dry with paper towels.

2. Bring potatoes and cold water to cover to a boil in large saucepan over medium-high; reduce heat to medium-low, and simmer until just tender, about 20 minutes total. Drain and let cool 30 minutes. Slice potatoes into 1/4- to 1/2-inch rounds.

3. Gently toss together green beans, potatoes, bell pepper, red onions, and remaining 1/4 teaspoon salt in a large bowl. Add Lemon-Soy Vinaigrette, and gently toss to combine. Transfer mixture to a serving platter, and top with mint, almonds, and sesame seeds. Serve room temperature or chilled.

Recipe: Pasta Primavera

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What You Need:

  • Kosher salt
  • 12 ounces fusilli or other corkscrew pasta
  • 1/2 pound sugar snap peas, halved lengthwise, or broccoli florets (or a combination)
  • 2 carrots, shredded
  • 1 yellow bell pepper, cut into thin strips
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 4 cloves garlic, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1/2 cup roughly chopped fresh mint
  • 1/2 cup grated parmesan cheese
  • 4 ounces goat cheese, crumbled

How To:

1.Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs.

2. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.

3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds.

4. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.

Recipe: Chicken Pot Pie

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What You Need:

  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Directions:

  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Recipe: Tailgating Spicy Taco Cheese Ball

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What You Need:

  • 3/4 cup dried parsley
  • 4 cups shredded Mexican cheese blend
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup mayonnaise
  • 1 (1.25 ounce) package hot taco seasoning mix (such as McCormick®)
  • 1/4 cup pickled jalapeno peppers, chopped

Directions:

  1. Sprinkle parsley in a shallow baking dish. Set aside.
  2. Mix Mexican cheese blend, cream cheese, mayonnaise, taco seasoning, and jalapeno peppers in a large bowl until well blended. Divide the mixture into 3 portions, and roll each portion into a ball. Roll each ball in the parsley until completely covered. Wrap individually with plastic wrap, and refrigerate for at least 2 hours, or overnight.

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