Maureen Fraîche

Mixing Business and Pleasure in the Kitchen

Archive for the tag “olive oil”

Easy Greek-Style Shredded Chicken

Easy Shredded Chicken

Next time you have one of those frantic days that just won’t quit, give this recipe a whirl.  It’s a busy mom’s dream come true.  Just grab some chicken out of the freezer, crank up the ole Crock Pot, and forget about it.  Or at least for a few hours, anyway.  What I love best about this recipe, though, is that the chicken ends up both moist and packed with flavor–two attributes commonly lacking in Crock Pot fare.

My version down below has got some Greek flavors going on, though you could easily switch things up.  I’ve done this with citrus-y flavors, balsamic vinegar instead of wine, and all sorts of different herbs and spices–all good.  And I use this chicken in all sorts of ways: tacos, wraps, salads, pasta, panini sandwiches, you  name it.  I’ll often cook up a batch at the beginning of the week just to have it on hand for a quick lunch or dinner.  I’m all for easy these days, how about you?

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Twisted Herb and Cheese Breadsticks

Twisted Herb and Cheese Breadsticks

If you ever happen to visit Seattle, I really hope you’ll make a point of popping into Beecher’s Handmade Cheese.  It’s right across from Pike Place Market and you’d be going there anyway, right?  Right.  Anyway, not only can you watch batches of cheese being made right before your eyes, but their menu boasts some seriously delicious offerings.  One of my personal favorites is their Tomato-Cheddar Soup paired with a big Breadzel, an über good breadstick all twisted up like a pretzel with cheese and herbs hiding within.  Lucky for me (and you) both of these recipes can be found in Kurt Beecher Dammeier’s excellent cookbook, Pure Flavor.

Here, I’ve made an adaptation using my own pizza dough recipe.  Depending on how many breadsticks you need, you can either use a half-batch of pizza dough or the whole kit and kaboodle.  I’ve also given instructions (and nutrition information) for two different sizes–giant and regular.  Though, if you’ve got a crowd coming over or you’d like smaller appeteaser-sized sticks, make ’em whatever size suits your fancy.  Just watch them as they bake and pull them out when they’re light golden brown in places.

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Citrus Grilled Chicken

Apple Blossom Festival is upon us, and with it, the Food Fair!  Ah yes, even a dietitian such as myself can get a little giddy at the thought of funnel cakes, tortatoes, and food vendors as far as the eye can see…though the outrageous prices do keep one in check, thankfully.  I have to admit, I always get a good laugh whenever I cross paths with past or present clients.  Despite the fact that I, myself, might be toting an enormous plate of questionable food, my clients will often duck behind a tent or attempt to hide their food from my gaze when I pass.  And, even when I haven’t seen a familiar face, I inevitably receive guilty emails of confession after the fact.

In any case, we are headed to the Food Fair tomorrow and my husband has accordingly requested something light for dinner…a little pre-penance.  This recipe for Citrus Grilled Chicken is one of my stand-by’s for such an occasion (and many others, for that matter!).  Quick and easy both to prepare and grill, I throw it together whenever I need something in a pinch with great flavor.

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