If you're like me, a main focus of January is undoing the indulgence of the holiday season. As a year long fan of indulgence, however, I never like it to actually FEEL that way! Our latest "Fast & Fabulous" recipe for Oregano Marinated Chicken Paillard & Greek Salad is perfect for eating healthy without sacrificing one iota of flavor. This delicious dish features succulent grilled chicken cutlets served with a salad of crunchy romaine hearts, briny Kalamata olives, crispy cucumber and spicy pepperoncini studded with chunks of tangy feta cheese. While the preparation itself is fast, the chicken requires a bit of marinating, only 30 minutes to 2 hours, and it'll be perfectly delicious!
Chicken paillard is just a fancy way of referring to a piece of chicken that has been pounded thin so that it can be quickly sautéed or grilled. Because this is a "Fast & Fabulous" recipe, just purchase chicken cutlets which have been sliced thin so you don't have to do the pounding yourself. Standard chicken breasts are usually too thick to cook thoroughly in a pan or on a grill so in the interest of time, it's better to go with the thin sliced cutlets.
As for wine, I like the saying "if it grows together, it goes together" and a Greek white wine would be perfect with this recipe. We like the 2014 Semeli Moschofilero Feast from Peleponnese, Greece made entirely from the indigenous Moschofilero grape. It has bright notes of citrus and white flowers as well as a crisp, food-friendly acidity which harmonizes beautifully with the flavors of the salad. Alternatively, a wine with similar characteristics such as a crisp, tangy Sauvignon Blanc would also work nicely with this dish. I hope you enjoy our latest "Fast & Fabulous" recipe and to see more of these time saving, culinary gems, just click here.
PRINT RECIPE"OREGANO MARINATED CHICKEN PAILLARD + GREEK SALAD"
Serves 4-6
INGREDIENTS
For the chicken:
2 Tablespoons good olive oil
1 teaspoon dried oregano
Juice of 1 lemon
4-6 boneless, skinless chicken cutlets
Kosher salt & freshly ground black pepper
For the dressing:
1/2 cup good olive oil
3 Tablespoons red wine vinegar
Juice of 1 lemon
2 cloves of garlic, smashed & skin removed
1 1/2 teaspoons dried oregano
Kosher salt & freshly ground black pepper
For the salad:
3 hearts of romaine lettuce
3-4 ripe tomatoes, seeded and chopped into 1/2-inch chunks
1 English cucumber, peeled and cut in half lengthwise, then cut into 1/2-inch chunks
3/4 cup pitted Kalamata olives, coarsely chopped
1/2 cup feta cheese, cut into 1/2-inch chunks
10-12 pepperoncini peppers
INSTRUCTIONS
In a gallon-size ziploc bag or baking dish combine ingredients to marinate the chicken including the lemon juice, olive oil, oregano, a few pinches of Kosher salt and grinds of freshly ground black pepper. Add the chicken cutlets to the bag or dish and combine so that all sides of the chicken are coated in the mixture. Pop into the refrigerator to marinate for at least 30 minutes and up to 2 hours.
For the dressing, combine all the ingredients in a resealable plastic container and shake well to combine. Store in the refrigerator until ready to use, will last in the refrigerator for up to one week.
Assemble the salad by removing the tops and bottoms from romaine hearts and cutting them into 1-inch slices and place in large salad bowl. Add additional ingredients including chopped cucumber, tomatoes, olives, feta and pepperoncini to the salad and store in the fridge (for up to an hour), covered with a damp paper towel until ready to serve.
Heat a non-stick skillet or grill pan over med-high heat. Remove chicken cutlets from the bag or baking dish and add to the skillet, 2 to 3 at a time depending on the size of your pan. Cook until cutlets are golden brown and cooked through, about 3-4 minutes a side.
To serve, place a cooked chicken cutlet in the center of each plate. Toss salad and then top each cutlet with a generous portion of the salad and dress to taste.
If you’re like me, a main focus of January is undoing the indulgence of the holiday season. As a year long fan of indulgence, however, I never like it to actually FEEL that way! Our latest “Fast & Fabulous” recipe for Oregano Marinated Chicken Paillard & Greek Salad is perfect for eating healthy without sacrificing one iota of flavor. This delicious dish features succulent grilled chicken... Read More
The post Fast & Fabulous: Oregano Marinated Chicken Paillard & Greek Salad appeared first on The Glamorous Gourmet.
With the chill of Winter finally settling in, there's no time like the present to embrace our latest Wine Word of the Week: Fortified Wine. These delightful wines are generally hearty, rich in flavor and sure to warm you up from the inside out!
Introduced in the 17th century, fortified wines are wines which distilled spirits have been added to, usually in the form of a neutral grape spirit. Back in the day, it was discovered that adding spirits to wine was a way of enhancing its flavor and, perhaps more importantly at the time, preserving it during transportation which usually involved long voyages across the Atlantic. The antiseptic properties of the ethanol in the spirit protected the wine from spoilage in the unfavorable conditions.
Hailing from many different countries, fortified wines have a wide variety of flavor profiles and range in style from dry to sweet. Examples of fortified wines include Port (Portugal), Madeira (Portugal), Sherry (Spain), Marsala (Sicily) and Mistelle (France, US) among others. The level of sweetness desired in the finished wine will determine when the grape spirit is added. Since alcohol in the spirit is toxic to yeast, it will halt the fermentation process, leaving any remaining unfermented sugar in the finished wine.
Quite understandably, these wines have a much higher alcohol content than their non-fortified counterparts (Port clocks in at 20% ABV) and will also last much longer in the fridge after they are opened, usually about a month or so. While winemakers no longer need to preserve wine for long ocean voyages, they thankfully continue making these truly enjoyable wines which are also so rich in tradition.
For previous Wine Words of the Week, please click here and if you have a wine word you'd like to learn more about, please leave it in the comment section below!
With the chill of Winter finally settling in, there’s no time like the present to embrace our latest Wine Word of the Week: Fortified Wine. These delightful wines are generally hearty, rich in flavor and sure to warm you up from the inside out! Introduced in the 17th century, fortified wines are wines to which distilled spirits have been added, usually a neutral grape... Read More
The post Wine Word of the Week: “Fortified Wine” appeared first on The Glamorous Gourmet.
A few days ago I featured these delicious sparkling wines on WPTV's Holiday Show but due to time constraints we shortened the segment and I didn't want you to miss out on these fabulous finds! While these sparklers are indeed perfect for ringing in the New Year, at these price points they are also perfect for enjoying during the week. If you make one vinous New Year's resolution this year, I'd like to encourage you to drink more sparkling wine. These wines are so delicious and food friendly it's a shame to only think of them during the last month of the year! So without further ado, here are 5 sparkling wines for ringing in and enjoying throughout the New Year:
1.) Charles Bove Brut, Loire, Valley, France, NV ($14): Hailing from the Loire Valley, this delicate sparkler is made primarily from Chenin Blanc w a dollop of Chardonnay to add richness. Made in the same method as Champagne, the méthode traditionnelle, the wine then rests in the cellar for 18 months on the lees before being released. With lovely notes of white flowers, apples and citrus this wine makes a perfect aperitif or paired with lighter fare such as shellfish or salads.2.) Domaine Badoz Cremant du Jura Brut, Jura, France, NV ($20): This wine is crafted entirely from Chardonnay grapes grown in France's Jura region, located just outside of Burgundy. The term "cremant" on a wine label indicates the wine is sparkling and is generally used for French sparklers which are not from the Champagne region. This delightful bubbly is crisp and dry with notes of red delicious apple, bright citrus fruit and toasted brioche.
3.) Schramsberg Mirabelle Brut Rosé, North Coast, CA, NV ($23): This pink sparkler from California’s North Coast is also crafted in the méthode traditionnelle and derives its gorgeous pink hue from still Pinot Noir added to the base wine. The term "Brut" on a sparkling wine or Champagne label indicates the wine will be dry although, unlike France, there is no legal definition in the US. This wine has enticing notes of wild strawberry, raspberry and spiced apple and a refreshingly dry finish.4.) Gramona Cava La Cuvée Gran Reserva, Penedes, Spain, 2011 ($24): Unlike many wine regions around the world, Spain only releases wines when the winemaker deems them ready to drink and, lucky for us, this 2011 Cava is ready to go! While made in the same method as Champagne, Cava utilizes different grape varieties indigenous to Spain: this wine is a blend of 70% Xarel-lo and 30% Macabeo hand harvested from 40-70 year old vines. The finished wine exhibits notes of poached pear, citrus and brioche with a slight oxidative note.
5.) Barone Pizzini Animante Franciacorta, Lombardy, Italy, ($35): While Prosecco gets most of the love these days, Italy’s first sparkling wine region to receive the esteemed DOCG status is Franciacorta. Unlike Prosecco, Franciacorta is made in the méthode traditionnelle and this wine is a blend of 78% Chardonnay, 18% Pinot Nero and 4% Pinot Bianco aged on the lees for 18-30 months. It has delightful notes of peach, pear and apple with a crisp, bright acidity.Wishing you a very Happy New Year,
A few days ago I featured these delicious sparkling wines on WPTV’s Holiday Show but due to time constraints we shortened the segment and I didn’t want you to miss out on these fabulous finds! While these sparklers are indeed perfect for ringing in the New Year, at these price points they are also perfect for enjoying during the week. If you make one vinous... Read More
The post 5 Sparkling Wines for Ringing in & Enjoying Throughout the New Year! appeared first on The Glamorous Gourmet.
Since the days of Dom Pérignon, Champagne has enticed many of the world's most glamorous people. From fashion icons to French emperors it seems no profession was immune to its sparkling charms (Napoleon also invented the art of Sabrage, for more info click here). So with New Year's Eve only a few days away, I wanted to share this collection of quotes from some of Champagne's most famous fans:1.) "I only drink Champagne on two occasions, when I am in love and when I am not." - Coco Chanel2.) "Too much of anything is bad, but too much Champagne is just right." - Mark Twain3.) "Champagne is the only wine that leaves a woman beautiful after drinking it." - Madame de Pompadour4.) “Champagne! In victory one deserves it, in defeat one needs it.” - Napoleon Bonaparte5.) “Remember gentlemen, it’s not just France we are fighting for, it’s Champagne!” – Winston Churchill6.) “Pleasure without Champagne is purely artificial.” – Oscar Wilde7.) “There comes a time in every woman’s life when the only thing that helps is a glass of Champagne.” - Bette Davis8.) “Come quickly, I am tasting the stars!” - Dom Pérignon9.) "Champagne for my real friends and real pain for my sham friends." - Tom Waits10.) “I drink it when I’m happy and when I’m sad. Sometimes I drink it when I’m alone. When I have company I consider it obligatory. I trifle with it if I’m not hungry and drink it when I am. Otherwise, I never touch it—unless I’m thirsty.” - Lilly Bollinger11.) “Champagne…it gives you the impression that every day is Sunday.” – Marlene Dietrich12.) "Champagne is one of the elegant extras of life." - Charles Dickens13.) "Champagne is the one thing that gives me zest when I feel tired." - Brigitte Bardot14.) "Burgundy make you think silly things; Bordeaux makes you talk about them; and Champagne makes you do them." - Jean Anthelme Brillat SavarinHappy New Year,
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