Boneless Chicken Breasts With Honey-Beer Sauce

Simple to make.

Superb taste.* Serves two.


  • 1 tablespoon olive oil and 1 tablespoon butter
  • 2 (6-ounce) skinless, boneless chicken breast halves
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  • 1/4 teaspoon freshly ground black pepper


  • 1/8 teaspoon salt
  • 2 tablespoons thinly sliced shallots
  • 1 cup beer (I used Sierra Nevada “Ruthless Rye.”)


  • 1 tablespoon lower-sodium soy sauce


  • 1 tablespoon whole-grain Dijon mustard
  • 2 tablespoons honey


  1. 1. Heat a large skillet over medium-high heat. Add oil and butter to pan; swirl to coat. Sprinkle chicken evenly with pepper and salt. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm. Add shallots to pan; cook 1 minute or until translucent. Combine beer and next 3 ingredients in a small bowl; stir with a whisk. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until liquid is reduced to 1/2 cup. Return chicken to pan; turn to coat with sauce. If desired, sprinkle evenly with parsley.
Based on a recipe from Phoebe Wu, Cooking Light
*I served this with Farro with Mushrooms and Spinach and Roasted Fennel, Red Onion and Pear (This based on recipe from Gail Monaghan.

Farro With Gourmet Mushrooms, Spinach, Red Pepper Flakes and Pecorino Romano Cheese

I served this with a Roast Turkey Breast and Mushroom Gravy and Roasted Brussels Sprouts with Raisins and Walnuts.


  • 1 cup farro
  • 2 1/2  cups homemadestock
  • 2 tablespoon olive oil
  • 1 cup assorted gourmet mushrooms
  • 2-3 big handfuls of spinach
  • Salt and pepper to taste
  • 1/4+ teaspoon of crushed red pepper flakes
  • 1/4 cup Pecorino Romano cheese
  1. In a medium sized pot combine the farro with the stock. Bring to a boil, then lower to a simmer and cook for about 25 minutes for semi-pearled farro and 50 minutes for whole farro. The farro is done when the grains are tender and all the water has been absorbed. Set aside.
  2. While the farro is cooking, gently saute the mushrooms in the oil.
  3. Stir the mushrooms, baby spinach, red pepper flakes, and cheese into the farro, mixing with a large spoon to combine well.

Roasted Cod With Olives and Lemon

So simple.

So superb!


  • 2 pounds Cod
  • 3/4 cup dry white wine (such as Sauvignon Blanc)
  • 1 cup mixed olives
  • zest from one lemon cut into strips
  • 1 tablespoon olive oil
  • kosher salt and pepper
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup fresh Italian parsley chopped


  1. Heat oven to 400° F.
  2. Place the fish in a small roasting pan (I used a cast iron skillet; see below). Add enough wine (about 3/4 cup) to reach halfway up the sides of the fish. Scatter the olives and lemon zest around the fish. Drizzle with the oil and season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the red pepper.
  3. Roast until the fish is cooked through and flakes easily with a fork, about 20 minutes. Remove from oven and sprinkle with the parsley. Divide the fish among individual plates and spoon the olives and wine sauce over the top. 

And look what I made with the leftovers: Cod Cakes with Horseradish Tartar Sauce and roasted Fennel with Lemon, Garlic, Olive Oil, and Fresh Pear and Pecorino Romano Cheese (Thank You Gail Monaghan!)—YUM!

The cod Cakes were made with about 1 1/2 cups leftover cod, 3/4 cups leftover brown rice, a few leftover olives diced, 1 celery stalk minced, some bread crumbs and an egg. All mixed together and fried in some oil and butter. The horseradish tartar sauce is from a Martha Stewart recipe.

The Roasted Cod with Olives and Lemons is based on a recipe from Real Simple.

Turkey Breast Diane with Jicama Salsa


1 package Shady Brook Farms® Turkey Breast for Scallopini & Milanesa
1 tablespoon olive oil
2 teaspoons lemon pepper seasoning
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon fresh parsley, chopped
1 lemon, halved
How to prepare this recipe:
  1. Heat oil in a large nonstick skillet over medium-high heat.
  2. Sprinkle turkey with lemon pepper seasoning.
  3. Cook over medium-high heat for 5 minutes on each side or until no longer pink and internal temperature reaches 170°F.
  4. In a small bowl, combine lemon juice, Worcestershire sauce and mustard; mix well. Add to skillet; heat through.
  5. Sprinkle parsley and squeeze lemon evenly over turkey. 

Jicama Salsa

In a small bowl, stir together the following:

2 cups diced peeled Jicama
2/3 cup coarsely chopped cranberries
4+ tablespoons chopped walnuts, lightly toasted
1 large pickled jalapeno chilli, seeded and minced
2 shallots minced
Juice of one lime
2 tablespoons vegetable oil

Can Spring Be Far Behind?


“If winter comes, can spring be far behind?”

 ~Percy Bysshe Shelley, Ode to the West Wind




Cod with Orange and Fennel

So simple.

And simply delicious.


1 cup thinly sliced shallot
3 tablespoons unsalted butter
1/4 teaspoon freshly grated orange zest (I used a bit more!)
1/2 cup orange juice
1/2 cup dry white wine
1 teaspoon fennel seeds, bruised with side of knife
2 pounds cod or halibut fillet, cut into equal portions
Parsley for garnish


In heavy skillet cook shallot in 1 tablespoon butter over moderately low heat until softened. Add zest, orange juice, wine and fennel seeds and boil, stirring occasionally, until reduced by half. Season fish with salt and pepper. Arrange fish in one layer over sauce and cook, covered, at a bar simmer 10 minutes, or until cooked through. With spatula divide fish among 6 heated plates. Bring sauce to boil and whisk in remaining 2 tablespoons butter and salt and pepper to taste. Serve sauce over fish and garnish with parsley. Serves 6. (I used the leftover in a vegetable soup.)

~From Gourmet Weekends, a wonderful cookbook.