Category Archive: Saute

Saute of Baby Kales

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There was a recipe on the back of the Earthbound Farms package for a Saute of Kale that sounded good so I made up a batch of it for lunch. It called for 4 tablespoons of oil which seemed a bit much so I cut it in half. The results – delicious! I used Annie’s Roasted Garlic …

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Chicken Cutlets with Cherry-Balsamic Pan Sauce

Chicken Cutlets with Cherry-Balsamic Pan Sauce

I used an all fruit spread combined with the balsamic vinegar and the results was stellar. You’ll have to refrain from licking the plate! Chicken Cutlets with Cherry-Balsamic Pan Sauce 20 ounces Chicken breasts — boned and skinned 2 teaspoons olive oil Salt & freshly ground black pepper 1/2 cup low sodium chicken broth, 2 …

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Broccolette with Garlic

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Another Costco find but you can find smaller bags of this at the grocery store. It is a delightful cross between broccoli and chinese kale but tastes more like slightly sweet broccoli! The stalks are so tender when cooked, just trim the tips of the stems a little before cooking. This recipe produces broccolini that was so tender, …

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Blackened Fish

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Back in December I posted about how to make a Seasoning Mix For Blackened Fish. I used it on this salmon that I pan “fried” with a little olive oil.  It has so much flavor and makes an ordinary fish meal something extra special. This is a “lick your plate” clean kind of good people! …

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Chicken Cutlets with Mustard Tarrgon Cream Sauce

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 Although this looks like a fattening cream sauce it is really “light.” Mix together a little chicken broth or stock, a generous dollop of Dijon mustard, dried tarragon and a splash of 2% milk. Let it reduce for a minute and whisk in a tiny bit of cornstarch to thicken and smooth out the sauce. …

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