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Prosciutto Balsamic Peach Chicken with Burrata

September 18, 2020

This is another great recipe from Half Baked Harvest Tieghan Gerard.  Similar in procedure to Prosciutto Apple and Sage Butter Chicken but with a few different ingredients, like peaches (my favorite) and burrata.  If you have never had burrata, here’s your chance: ” The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture.”.   Soooo delicious.   Back when, like in 2019 (geez), my husband and I would go to this great restaurant where I would get the same thing every time:  arugula, prosciutto salad topped with burrata.   Delicious.

When I first made this recipe I was shocked at the amount of balsamic vinegar.  What was she thinking???  But I did it anyway because I trusted that she knew best and she does.  The combination of white wine and balsamic vinegar makes a superb sauce.  Eat with a spoon sauce 🙂 .

Prosciutto Balsamic Peach Chicken with Burrata by Tieghan Gerard Half Baked Harvest

4 chicken cutlets or 2 boneless chicken breasts, sliced in half horizontally

Kosher salt and black pepper

4 teaspoon fig preserves/jam

8  thin slices prosciutto

2 shallots, halved if small or quartered if large

4 large garlic cloves, smashed

2 ripe peaches, cut into 10-16 wedges

2 tablespoon fresh thyme leaves or if not available (it’s the one herb I do grow), 2 teaspoons of dry

2 tablespoons extra virgin olive oil

1 tablespoon salted butter

1/2 cup balsamic vinegar

1/4 cup dry white wine, Pinot Grigio or Sauvignon Blanc (I used Sauvignon Blanc)

2 balls burrata cheese, at room temperature (keep in water until ready to use.  I drained mine, so I would be ready, and 15 minutes later, one of them started to disintegrate, so learn from my mistakes)

Preheat oven to 425 degrees.  Grease a large oven safe skillet with olive oil.

Season the chicken with salt and pepper.  Spread each cutlet with 1 teaspoon of fig preserves and then wrap 2 pieces of prosciutto around each cutlet.  Transfer chicken to prepared skillet.  Cook for 15 minutes (if cutlets are thin) to 20 minutes (if they are thicker, try to get the same thickness cutlets.  I had a small cutlet which I cut horizontally in half and 20 minutes made the cutlet dry.  The other cutlet was thicker and 20 minutes was perfect.)

Remove the skillet from the oven, USING POTHOLDERS! Switch the oven to broil.  Remove the peaches from the skillet to a plate.  Return the skillet with the chicken to the oven, USING POTHOLDERS! Broil the chicken until the prosciutto is crisp brown, about 1 to 2-1/2 minutes, depending on your oven.  Watch carefully.  Remove from the oven, USING POTHOLDERS!

Remove the chicken from the skillet and place with the peaches.

Put the skillet, which now contains the shallots and garlic, on the burner on medium heat.  Add the butter.  Then the balsamic vinegar and wine.  Bring to a boil over high heat for about 3-5 minutes, until reduced by half.

Place the chicken and peaches back into the skillet and simmer for 1 minute.  Remove from the heat.

Break up the burrata and place on top of the chicken.

Serve over rice.


cut boneless skinless chicken breast in half horizontally:

spread with Fig preserves/jam:

wrap with prosciutto:

place in greased oven safe skillet:

add peaches, shallots, garlic cloves and fresh thyme leaves, drizzle with olive oil, salt and pepper:

after 20 minutes in oven:

remove peaches:

broiled, prosciutto is crisp:

set chicken aside with peaches:

sauce ingredients and burrata:

place skillet on burner:

add butter, balsamic vinegar and wine:

boil for 3-5 minutes:

put back peaches and chicken and break up burrata and place top:

serve over rice, yum!



Mushroom and Pork Meatballs with Broccolini Rice

September 12, 2020

This is another recipe I made while I was with my daughter last summer.  A winner in my book.  I love the way the recipe uses a pork tenderloin to make the meatballs instead of ground pork.  Yummy results!

This is a pretty simple but delicious recipe from Cooking Light.  I do recommend doubling up on the meatballs.  If you are making once the recipe, the sauce needs to double as well.  Well that’s what we like, it’s up to you.  Usually pork tenderloins come in a pound or so package and 20 ounces is 1 lb. 4 oz.  so if you double the meatballs you could use all the pork tenderloin.  Otherwise you will be left with 1/2 a pork tenderloin.  And the meatballs freeze well, another good reason to double up.

The brocollini rice is an added bonus:  makes for a complete meat.  You can substitute regular broccoli for the brocollini or spinach or even maybe peas.  Something green though, it’s so pretty.

The ingredients below is for once the recipe, meatballs and sauce.

Mushroom and Pork Meatballs with Broccolini Rice by Cooking Light December 2017

the meatballs:

1-1/2 cups shiitake mushroom caps (about 4 ounces) when going to the store get more than 4 ounces, to account for the stems that you will remove

10 ounces pork tenderloin, cut into 1/2 in. pieces

6 tablespoons panko (Japanese bread crumbs)

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 large egg


1 bunch Broccolini, finely chopped (or 5 ounces spinach, which I have done and is very good or 1 large broccoli floret)

1-2 tablespoons canola oil

the sauce:

3/4 cup chicken stock

1 tablespoon rice vinegar

1 tablespoon light brown sugar

1 tablespoon reduced sodium soy sauce

1/2 teaspoon chili garlic sauce (or more if you like it spicy, recipe says 1 tablespoon of sriracha chili sauce:  yikes!!  but I prefer chili garlic sauce)

1/4 cup chicken stock

2 teaspoons cornstarch


Cooked Rice (enough for 4 servings)

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon rice vinegar

Preheat oven to 400 degrees.

Place mushrooms and pork in a food processor and pulse 15 to 20 times or until finely chopped.  Check on the mixture using tongs to make sure everything is chopped up.  Add panko, salt, pepper, and egg.  Pulse for another 15 to 20 times until combined.  Again check the mixture using the tongs to make sure everything is incorporated.

Using a purple cookie scoop which is a little more than a tablespoon, or a rounded tablespoon,  divide pork mixture into meatballs.  Place on a parchment  lined rimmed cookie sheet.  Place in oven and bake for 10 minutes.

Heat 1-2 tablespoons canola oil in a large skillet over medium-high heat.  Add Broccolini and cook 6-8 minutes until crisp tender.  Place in bowl and set aside.

For the sauce, combine chicken stock, rice vinegar, brown sugar, soy sauce and chili garlic sauce in a bowl and stir to combine.   Pour into large skillet.  Add meatballs and simmer, covered, for about 3 minutes.  Combine the 1/4 cup of chicken stock with the cornstarch in small bowl.  Stir to combine and add to sauce with meatballs.  Cook for 1 minute until sauce is thickened.

Add salt, pepper and rice vinegar to cooked rice.  Stir to combine.  Add the cooked, chopped broccolini and stir to combine.

Serve meatballs over rice with sauce.


pork, mushrooms, panko, egg, salt and pepper:

place pork and mushrooms in food processor:

after 15-20 pulses:

add egg, salt, pepper and panko:

form into meatballs (this is double the recipe):

bake in oven:

1/4 of the meatballs will be dinner, the rest are frozen for future:


chop finely:

and saute:

set aside:

sauce ingredients:

add meatballs and simmer:

when done, add cornstarch slurry and cook:

add broccolini to rice with salt, pepper and rice vinegar, stir to combine:




Sourdough Pizza Crust

August 31, 2020

This crust is on King Arthur Flour website but it is also included in the little booklet that they send you when you buy sourdough starter.  I highly recommend.  I made the waffles too:  also excellent.

When I first made this I followed the recipe exactly but after making it a few times I made a few adjustments.  Nothing major, just some tweaks that worked for me.

The toppings are up to you.  But as a long time pizza maker, with bought pizza crust, my husband says less is better.  And these toppings are put on by him.

Just a note:  I highly recommend a scale and an instant read thermometer.  If you are not interested in doing this more than once, by all means measure with cups and guess the temperature.  But if you are remotely serious about bread baking, I highly recommend both.


1 cup (227 grams) discard or ripe sourdough starter (I have used both, depending on what I have more of)

1/2 cup (113 grams) hot water

2-1/2 cups (298 grams) King Arthur Unbleached All Purpose Flour

1 teaspoon salt

1/2 teaspoon instant or active dry yeast

4 teaspoons Pizza Dough Flavor, optional (I have never used this but I just bought a jar, may give it a try next time)

Combine all the ingredients.  Mix then knead the dough, by hand, mixer, or bread machine, until smooth and slightly sticky.  Let it rise in a lightly greased, covered container until just about doubled in bulk, 2 to 4 hours, depending on whether you use ripe or discard starter.

Divide the dough in half.

Shape each into a flattened disk and place on an oiled rimmed cookie sheet.  I pour some oil on the cookie sheet and spread with a brush.   Gently press the dough into a 12 inch circle, letting it rest for about 15 minutes if it starts to shrink back. Repeating this until you get the size.  I give myself about 45 minutes to an hour to make this happen.

After you have reached your desired size, let the dough rise until it’s a little puffy.  This can take up to an hour, depending on the temperature of your kitchen.

While it’s rising, preheat the oven to 450 degrees.

Gather your toppings.

About 1/4 or 1/2 cup of tomato sauce, homemade or bottled, for each pizza.  For bottled I like Rao’s.

I use about 4 ounces of mozzerrella cheese for each pizza, cut thinly.

And about 1/4 cup of finely shredded Parmesan cheese, for each pizza, what ever your favorite is, I like Stella.

And if you have them, roasted tomatoes:  this recipe is from my daughter, and you can make this ahead of time, in the morning the night before.  Just refrigerate if you make them the night before:

in a glass pie plate, fill the pie plate with small cherry tomatoes, stems removed (if they are really large, cut in half)

place 3-4 crushed garlic in between the tomatoes

sprinkle with kosher salt and fresh ground pepper

cover with a nice coating of extra virgin olive oil.

Bake in the oven (450 degrees) for 25 minutes

Viola, roasted tomatoes

This is also very good on little slices of banquette with cheese, yum!!

So, this is how you decorate your pie:  place tomato sauce first, if using roasted tomatoes, place them next, about 1/3 of what you have roasted.  Smash the tomatoes so they’re flat.  Next add the mozzarella and then sprinkle with the Parmesan.

Place in the oven for 13-15 minutes, turning the pizza 1/2 way through.  Check on it after 13 minutes to make sure the bottom and toppings have not burned.


place all the ingredients in a mixing bowl:

mix then knead:


divide in half:

about 12 inches and a little puffy:


add tomato sauce:

then roasted tomatoes (optional), mozzarella cheese and Parmesan:



roasted tomatoes ready to go in the oven:

after 25 minutes:

you can see my husband did not use all of them:

and serve, yum!

Sea Salt Caramel Chip Chocolate Cookies

August 21, 2020

This is my son-in-law’s new favorite cookie, now.  My classic chocolate chip was his favorite for 8 plus years but alas it has been replaced.  More sophisticated taste buds?  Who knows.  Anyway here it is.

The chips are a bit difficult to come by.  The only reason I tried them was because I was trying a bunch of different chips and this was one of them.  But I was lucky that first time.  They are very expensive on-line so fortunately I was able to find some in one of my nearby supermarkets and grabbed 3 and put them in the freezer.  Making them today and shipping them out Monday, with a few other favorites 🙂

Sea Salt Caramel Chip Chocolate Cookies from Hershey’s Kitchens

1/2 cup (1 stick) butter, softened (I soften mine with the mixer, and while it’s mixing I get the other ingredients together.  I hardly ever think ahead and put the butter out early to soften so I can make cookies later.  Anyway that’s the way I do it 🙂 )

3/4 cup packed light brown sugar

1/2 cup granulated white sugar

1 teaspoon pure vanilla extract

2 eggs

1-1/2 cups all purpose flour

1/2 cup cocoa (I use Valrhona Pure Cocoa Powder, this is David Lebovitz recommendation and I do not question David)

1/2 teaspoon baking soda

1/4 teaspoon salt

1 package (10 ounces) Hershey’s Sea Salt Caramel Baking Chips

Preheat oven to 350 degrees.

Put flour, cocoa, baking soda and salt in small bowl.

Beat butter and sugars together until well blended.  Add eggs and vanilla and mix until just incorporated.  Add flour/cocoa mixture and blend until almost all flour has been incorporated.  Add chips.  And beat until everything comes together.

Place 1 ounce scoop cookie dough onto ungreased, COLD, light colored rimmed cookie sheet.  I use KAF’s purple cookie scoop and on a cookie sheet I can fit 9 balls of cookies.

Place in oven.  Set timer for 8 minutes.  Turn cookies around, then bake for about 4 minutes more.  Do not over bake.  Chocolate cookies are difficult to see if they are browned on the bottom because they are BLACK.   Hmmm, anyway cookies are forgiving.  8 minutes then 4 minutes is my go to time for 1 ounce cookies.

Remove cookie sheet from oven.  Let cool on cooling rack for about 8 minutes and then remove cookies onto another cooling rack.

Proceed with the rest of the cookie dough.


Hershey’s Sea Salt Caramel Baking Chips:

recipe on back:


mise en place:

cookie dough:

ready to go in the oven (there should be one more there, eep):



Corn Chowder Salad

August 14, 2020

This recipe is from the Beekman Boys, Josh and Brent.  This is their website: Beekman 1802.  They used to give out some of their recipes, I think from their cookbooks and this is how I acquired it but it’s no longer available on-line.  They also had a TV show which we used to watch, they had just bought the farm in New York and were trying to figure out how to farm and make money.  Interesting.

Anyway this is very delicious.  I doubled the recipe because 6 ears made 6 cups of corn kernels (which is what I had) and I happened to have enough of everything else, sort of, except the pepper.  You could actually eliminate the bell pepper altogether,  mine cooked to nothing.  And since there is a moratorium on red onion, I used 2 large shallots instead.  If and when you can buy a red onion, finely dice/slice it and soak it in cold water for 5 minutes and then drain.  This gets rid of any over powering flavor of onion and you are just left with sweetness.

“Not really a corn chowder but made with the same ingredients that might go into one, this is a burst of summer.  When corn season is over, you can substitute 3 cups of frozen corn kernels……” per the Boys.

Corn Chowder Salad from the Beekman Boys

This ingredient list is for once the recipe.  You can double as I did:

2 teaspoons olive oil

3 slices bacon (2 ounces), cut into 1/2 inch pieces

8 ounces of potatoes, peeled (unless they are very young like mine were) and cut into 1/2 inch dice ( I just cut my little potatoes in half)

1 red bell pepper (optional) , ribs and seeds discarded, and cut into 1/2 inch dice

3-6 ears of corn, depending how big they are, shucked and kernels scraped from the cob with a knife, to equal 3 cups

1 small red onion, halved and thinly sliced or diced

2 tablespoon cider vinegar

1/2 teaspoon kosher salt

10 twists of fresh ground pepper

In a very large skillet, heat the oil over medium-low.  Add the bacon and cook until crisp, about 5 minutes.  Using a slotted spoon, transfer the bacon to a plate covered with paper towels.  Measure the fat remaining in the pan.  You need 2 tablespoon.  If not enough bacon fat, add olive oil to make up the difference.  Place bacon fat/olive oil back into pan.

Add the potatoes to the skillet and cook, stirring occasionally until they are golden brown, about 5 minutes.  Add the bell pepper (optional) and cook with the potatoes for another 5-8 minutes, until the potatoes are tender.  Add the corn and cook for 5 minutes until really hot.  Transfer to a very large bowl and add onion, cider vinegar, bacon, kosher salt and fresh ground pepper.

Serve warm, room temperature or cold.


I got this awesome way of cutting corn from Half Baked Harvest, I was watching one of her stories on Instagram, and she did this really quickly.  You need a very sharp knife though.  I just happened to buy a new bread knife and it’s super sharp (I cut myself unpacking it, of course).  This technique works really well and doesn’t make a huge mess either.  Place corn on cutting board and slice off corn kernels, about 3-4 rows at a time:

I got these potatoes (and corn) from Dykeman’s Farm Market, in Pawling, NY.  Cute little potatoes that I just cut in half, and did not peel:

bacon weighed and then chopped:

pepper (and I only had a green), this is only one and you could definitely leave the pepper out:

thinly sliced shallots:

mise en place:

cooking bacon:

olive oil/bacon fat left over that you will use:

to cook the potatoes:

add pepper if you wish:

then corn:

put in bowl and add bacon, shallots and cider vinegar:

stir together and serve, hot, room temperature or cold:  ( I love the versatility here)


Microwave Rice

August 13, 2020

This isn’t really a recipe so much as it’s a technique.

This is the best way to cook white rice in my book.  Even though I have a rice cooker and have cooked rice on the stove top before, this is far better than either.

This is from Serious Eats:

place 2 cups of white rice ( my favorite is basmati) in microwaveable bowl

add 1 cup of chicken stock or broth and 1 cup of water


cover bowl with clean cloth

place in microwave

cook on high for 5 minutes

when done, reprogram to cook 15 minutes at 50% power

remove bowl from microwave (it’s hot)

let rest for 5 minutes

remove cloth and stir



rice, broth/water

add liquid to rice and stir:

cover with clean cloth:


let sit for 5 minutes:

voila!!! perfectly cooked rice


Chicken with Sun-Dried Tomato Cream Sauce

August 10, 2020

This recipe originally came from Gourmet Magazine October 2002.  But since that magazine no longer exists, it’s on Epicurious.  They used to have a section where people would write in their best recipes and this is one of them, from Heather Prudhon, Santa Clara, CA :  “I came up with this recipe to make use of the immersion blender that I received as a gift.  It makes a good quantity of sauce and tasted great served over rice.”

I did not have an immersion blender when I first made this recipe, so you don’t absolutely need one.   It then is a chunky sauce rather than smooth but the flavor is there which is delicious.

I double the sauce despite what she says.  I also use chicken tenders rather than chicken breasts.  Besides rice, which is great, I have also served this over pasta, which is equally yummy.

Chicken with Sun-Dried Tomato Cream Sauce from Gourmet 2002

1-1/2 pounds chicken tenders

1 tablespoon extra virgin olive oil

8 garlic cloves minced

1/2 cup drained sun dried tomatoes, patted dry and coarsely chopped

3/4 teaspoon dried hot red pepper flakes, optional

1/2 cup dry white wine (I use Sauvignon Blanc)

1-1/2 cups chicken broth or stock

1/2 cup heavy cream

1/4 cup thinly sliced fresh basil, optional

Salt and pepper the chicken.  Heat oil in a large heavy skillet over medium heat.  Brown chicken, turning once, for about 6 minutes.  Set chicken aside on a plate.

Add garlic, tomatoes to skillet and saute, stirring until garlic is pale golden about one minute.  Add wine and boil, stirring and scraping up any brown bits, until reduced by half about one minute.  Add chicken broth or stock and bring to a boil, covered.

Add chicken to skillet and simmer, covered, until just cooked through about 4-5 minutes.  Set chicken aside again on the plate.

Stir in cream into sauce in skillet and bring just to a simmer.

If you have an immersion blender, follow these instructions, if not continue to next paragraph: Carefully transfer sauce to a deep heatproof bowl and puree with the immersion blender until almost smooth.  Return sauce to skillet.

Add chicken back into skillet with sauce, cover chicken with sauce, and heat through for 1-2 minutes.

Serve over rice or pasta.

mise en place

sun dried tomatoes coarsely chopped:

salt and pepper chicken tenders:

saute in pan then set aside:

add garlic and tomatoes:

Then wine:

Then chicken broth:


add chicken back in and simmer:


set chicken aside again and add cream:

add sauce to deep bowl and process with immersion blender:

add back into skillet with chicken:

serve over rice or pasta, yum!:

Sesame Noodles with Crispy Tofu

August 7, 2020

So, this recipe is from my daughter because I was trying to like tofu.  I had tried it numerous times and did not like it at all.  I had cooked it a few times but not for myself.  My niece is a vegetarian so I would cook it for her when we got together for family gatherings (do miss those right now, 😦 ) but I would never eat it myself.  My daughter encouraged me to try this recipe.  It was one of their favorites and they would make it almost once a week.  So I gave it a try and  I loved it.  Tofu soaks up all the flavors and for me to like it, I needed plenty of flavor.  This recipe delivered.

I do not make the cucumber salad but encourage you to try it.  I will myself someday.

I also do not use the red chile but substitute chili garlic sauce.  I don’t use alot but feel free to go up to 1 tablespoon if you like.

Also, I use a little more soba noodes, 6 ounces instead of 4 ounces.

The red chile sub and increase soba noodles are my daughters recommendation.  Also serving it with roasted broccoli.  I also like roasted broccolini with this as well.

Because of the shopping situation these days, I also did not add the scallions.  But I will put them on the ingredient list so one day…….

Sesame Noodles with Crispy Tofu by healthyish

(hmmm I did not realize healthyish was Bon Appetit)

3 tablespoon unseasoned rice vinegar

1 teaspoon to 1 tablespoon chili garlic sauce ( I use 1 teaspoon)

1/4 cup low sodium soy sauce

3 tablespoons honey

1, 12 ounce block firm tofu, drained, patted dry (I can only find a 16 ounce block so I cut a slim piece off to make it 12 ounces)

1/4 cup neutral oil, grapeseed, canola, peanut or vegetable

6 ounce dried soba noodles (or 14 ounces of refrigerated cooked soba noodles, placed in 6 cups boiling water, let sit 1-2 minutes, drain, put a bit of oil in, and stir)

2 tablespoon tahini

1 tablespoon unseasoned rice vinegar

3 scallions, thinly sliced on a diagonal (optional)


Fill a medium/large saucepan with 3/4 water and place on burner.  Set on high heat.  This is for cooking your soba noodes.  Just a little prep here 🙂

Place the first 4 ingredients: rice vinegar, chili garlic sauce, soy sauce and honey, in a small bowl and whisk together.

Cut tofu into 3 even pieces and then each piece cut into 3 even pieces, so you end up with 9 mini blocks of tofu.  Pat dry with paper towels.

Heat oil in a medium nonstick skillet over medium high heat.  Cook tofu, UNDISTURBED, for 4-7 minutes until very crisp and dark brown underneath.  Transfer tofu to a plate and wipe out skillet.

Heat skillet over medium heat, add rice vinegar mixture and then tofu.  Cook, turning tofu occasionally, until sauce is glaze like and thick, about 4 minutes.

Meanwhile, cook soba noodles according to package directions.  Drain.  Do not rinse.  Set aside.

Transfer tofu to plate again, leaving sauce in pan.  Whisk in tahini and vinegar.  Add noodles and toss until coated with sauce.  As you can see from the picture this got too thick. I may have added a bit more tahini than the recipe asked for.  But I’m glad this happened, it was easily resolved by adding water, about 1 tablespoon at a time, until I could see the noodles were getting nice and coated with the sauce.  Top with tofu and serve.


sauce ingredients:


soba noodles:

tahini and rice vinegar:

cooking tofu:

cooked soba noodles set aside:

crisp and dark brown tofu simmering in sauce:

turning tofu:

and then set aside:

add tahini and rice vinegar:

a little too thick, but added noodles anyway, and added water until right consistency:

add tofu and serve:




Lightning Fast Tahini Pork

July 26, 2020

This is another great recipe from Everyday Dorie by Dorie Greenspan.  Simple and delicious.

I almost followed the recipe exactly.  The only thing I did differently was to cook the pork pieces separately and set aside.  Pork tenderloin is very tender and if overcooked,  becomes dry.  Not my preference.

Dorie also gives the option of substituting creamy peanut butter for the tahini.  Whatever you have on hand, I think both are delicious.

Lightning Fast Tahini Pork by Dorie Greenspan

1/2 teaspoon chile powder

1/2 teaspoon ground ginger

1/2 teaspoon ground cumin

1/4 teaspoon ground turmeric

1/4 teaspoon fine sea salt (this is equivalent to table salt but I like the fine sea salt better.  I have now replaced my Morton table salt with Baleine Seal Salt, fine, in the blue canister)

1 pound pork tenderloin, cut into 1 inch pieces

2 tablespoons tahini (stirred well before measuring) or smooth peanut butter

Juice of 1-1/2 lemons, about 5 tablespoons

2 tablespoons olive oil

2 tablespoons honey

2 tablespoons cider vinegar

2 tablespoons water

Stir together the chile powder, ginger, cumin, turmeric and salt.  Toss the pork pieces in the spice mix until thoroughly coated.

Mix tahini or peanut butter with 2 tablespoons of the lemon juice.  The tahini/peanut butter will thicken which is fine.

Heat the olive oil on a large skillet, over medium high heat.  Add the pork pieces and cook until brown on all sides, about a minute each side.  Remove from the pan and set aside.

Lower the heat to medium and add the honey, vinegar , and water into the skillet.  Stir together, scraping up any brown bits from cooking the pork.  Reduce the temperature to medium low and stir in the tahini mix and then the pork pieces.  Cook for 2-3 minutes until the pork is heated through.  Remove pan from heat.  Stir in the remaining lemon juice.

Serve over rice with a vegetable, like sauteed spinach.


chile powder, ground ginger, ground cumin, ground turmeric and salt:

add pork pieces and coat with spice mix:

peanut butter and lemon:

mise en place:

cook pork and set aside:

honey, vinegar, water:

add tahini/peanut butter mix:

then pork pieces, take off burner and add lemon juice:

serve over rice with a vegetable, like spinach, YUM!


Prosciutto Apple and Sage Butter Chicken

July 19, 2020

This recipe was one of many recipes that I tried out while visiting our daughter, her husband and their new baby (who will soon be one!! yikes! where does the time fly).  I would be making dinner every night, so I knew I had a captive audience to try new recipes.  Most of them were very good but this one was a stand out!  Since then, I have made it many times, twice for dinner parties and knew I had to share it here.

This is from Tieghan Gerard from Half Baked Harvest food blog.  I have made quite a few of her recipes.  She is an incredibly prolific recipe writer and all the recipes are amazing.  Please follow her on Instagram and Facebook.  You will not regret it.  She has also written two cookbooks!!

Tieghan gave a choice for the cheese.  I am not a blue cheese lover so went with the Gouda.  If you love blue cheese then please use.   I do not care for rosemary so I just added more thyme.  I never have cider so I substituted frozen concentrated apple juice.

Prosciutto Apple and Sage Butter Chicken with Cider Pan Juice (Apple Concentrated Pan Juice but the cider sounds better) by Tieghan Gerard

2 boneless chicken breasts, sliced in half horizontally

kosher salt and black pepper

4 teaspoons apple butter

4 thin slices of gouda cheese

8 thin slices of prosciutto

2 small shallots, cut into 1/2 inch slices

4 garlic cloves, smashed

1 Honeycrisp apple, skin and core removed and thinly sliced

3 sprigs fresh thyme

2 tablespoons extra virgin olive oil

2 tablespoons butter

12 fresh sage leaves

1/2 cup dry white wine (I used Sauvignon Blanc)

1/2 cup frozen concentrated apple juice

Heat the oven to 425 degrees.  Grease an oven safe skillet with olive oil.

Season the chicken with kosher salt and pepper.  Spread each cutlet with 1 teaspoon apple butter, then top with cheese.

Wrap 2 pieces of prosciutto around each cutlet.  Transfer the cutlets to the prepared pan.

Arrange the shallot, garlic and apples around the chicken.  Add the thyme.  Drizzle the olive oil over the apples.

Transfer the pan to the oven and cook for 15-20 minutes (no more, otherwise the chicken is dry).  Using POT HOLDERS FOR THE PAN HANDLE, remove pan from oven.

Turn the setting on your oven to broil.  Remove the apples from the skillet to a plate.  Return the pan with the chicken to the oven (USING POTHOLDERS) and broil for 1-2 minutes, until the prosciutto is crisp.  Watch carefully.

Remove the pan from the oven using POT HOLDERS FOR THE PAN HANDLE and remove the chicken to the plate with the apples.

Place the pan USING THE POTHOLDERS with the shallots and garlic over medium heat.  Add the butter and sage.  Cook 1-2 minutes, until the butter is browned.  Remove the sage from the skillet and add to the plate with the chicken.

Add the wine and concentrated apple juice to the pan.  Bring to a boil and boil for 5 minutes, until reduced by half.  Put the chicken and apples and sage back into the pan and simmer for 1 minute.  Remove from the heat.  Serve with rice, my preference, drizzling the sauce over the top.


pan with coating of olive oil:

boneless whole chicken breasts, sliced in half, salt and pepper:

top with apple butter and Gouda cheese:

Wrap with prosciutto:

Place chicken in prepared pan:

this is the prosciutto I use:

shallots, garlic, apples, thyme and sprinkled with olive oil:

cooked in the oven, apples removed and broiled for 1-2 minutes:

chicken set aside with apples:

add butter and sage:

remove sage to plate with chicken:

wine and concentrated apple juice, reduced:

add chicken back in:

serve over rice, yum!