8 slices bacon
1/2 baguette, sliced into 1/4 in. cubes (about 4 cups)
2 Tbs. olive oil
Salt and Pepper
1/3 C buttermilk
3 Tbs. mayonnaise
2 Tbs. apple-cider vinegar
1 scallion, trimmed and thinly sliced
1 pound romaine hearts, coarsely chopped
1 pint cherry tomatoes, halved
Preheat oven to 375. Arrange bacon in a single layer on a rimmed baking sheet lined with parchment paper. Bake until browned and crisp, about 15 minutes. Transfer to a paper towel lined plate to drain. Cool, then crumble into large pieces.
Meanwhile, make croutons: toss baguette cubes with oil, and season with salt and pepper. Spread in a single layer on a large rimmed baking sheet. Bake until golden brown, tossing croutons halfway through, 15 to 20 minutes.
Meanwhile, in a large bowl, whisk together the buttermilk, mayonnaise, vinegar and scallions; season with salt and pepper. Add romaine, tomatoes and croutons; toss to coat with dressing. Sprinkle with bacon. Serve immediately.
Serves 4 as main course
Prep time: 20 min. Total time: 55 min.
From Martha Stewart's Everyday Food Cookbook
*Real bacon is really evil, so I subbed soy bacon. I also used fat free mayonnaise and I saved a bunch of time by broiling the bread cubes.
Friday, September 3, 2010
Chicken with Tomatoes, Olives and Cilantro
Wish I had a picture of this one because it was beautiful! Sadly, my camera was out of batteries... but I promise you this recipe is a keeper.
1 Tbs. olive oil
4 boneless skinless chicken breasts
Salt and Pepper
1 onion, halved lengthwise and thinly sliced
1 pint cherry tomatoes, halved
1/3 C pitted green olives, halved
1 Tbs. fresh lime juice
1/4 C packed fresh cilantro
In a large skillet, heat oil over medium-low. Season chicken on both sides with salt and pepper, and cook until lightly browned and just cooked through, turning once, 10 to 15 minutes. Transfer to a plate; cover loosely with aluminum foil.
Raise heat to medium; cook onion, stirring occasionally, until softened, 5 to 7 minutes. Add tomatoes and olives; cook until tomatoes soften and release their juice, 1 to 2 minutes. Remove from heat, and stir in lime juice and cilantro. Season with salt and pepper. Serve chicken topped with tomato mixture.
Serves 4
Prep time: 30 min. Total time: 30 min.
From Martha Stewart's Everyday Food Cookbook
*I broiled fresh mozzarella on the top of the chicken after it was cooked and I doubled the tomato and olive mixture because I am a toppings kind of girl.
1 Tbs. olive oil
4 boneless skinless chicken breasts
Salt and Pepper
1 onion, halved lengthwise and thinly sliced
1 pint cherry tomatoes, halved
1/3 C pitted green olives, halved
1 Tbs. fresh lime juice
1/4 C packed fresh cilantro
In a large skillet, heat oil over medium-low. Season chicken on both sides with salt and pepper, and cook until lightly browned and just cooked through, turning once, 10 to 15 minutes. Transfer to a plate; cover loosely with aluminum foil.
Raise heat to medium; cook onion, stirring occasionally, until softened, 5 to 7 minutes. Add tomatoes and olives; cook until tomatoes soften and release their juice, 1 to 2 minutes. Remove from heat, and stir in lime juice and cilantro. Season with salt and pepper. Serve chicken topped with tomato mixture.
Serves 4
Prep time: 30 min. Total time: 30 min.
From Martha Stewart's Everyday Food Cookbook
*I broiled fresh mozzarella on the top of the chicken after it was cooked and I doubled the tomato and olive mixture because I am a toppings kind of girl.
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