Roasted Grape & Goat Cheese Focaccia

Even though it was only a high of 55 degrees today, I couldn't help feeling like it was summer.  The sun was shinning and the birds were chirping.  I decided Blake and I needed to eat something that was summery and light.  Last year, I made something similar, but with cherry tomatoes instead of grapes.  I saw something like this in a magazine, and I really wanted to try it out.  The grapes were just sweet enough, that they played well against the saltiness of the bread and cheese.  And, don't get me started on how easy that bread is! What's better than fresh home cooked bread that you've slaved over all day long? Bread that took no longer than 20 minutes to make! Even if you think you wouldn't like this, I'd recommend you give it a shot.  It'd be a perfect appetizer for get togethers too.

INGREDIENTS: 
1/2 lb. Red Grapes - this amount depends on how much you want to make.
1/4 Sweet Onion - sliced
1 Head Garlic - peeled
5-6 Sprigs Rosemary
Olive Oil
Salt and Pepper

1.  Pre-heat the oven to 375 degrees.  After washing the grapes and drying them, add them to a baking dish.  Add in the sliced onions, peeled garlic, and rosemary.  Pour enough Olive Oil to cover them generously. Stir to ensure everything is well coated.  Sprinkle with salt and pepper.

2.  Bake in the oven for 25-30 minutes.  The grapes should begin to soften and the garlic should look slightly roasted. 

BREAD:
Pre-made Pizza Dough - You can find it at plenty of grocery stores
2 Tbs. Butter - melted

2 Tbs. Grated Parmesan                

1.  Put the pre-made pizza dough on a baking sheet.  Poke with holes using a fork.  Pour half the melted butter on top and spread evenly.

2.  Bake 20-22 minutes, or until golden brown.  Take out of oven and top with the remaining butter.  Sprinkle with Parmesan, and enjoy!

Pomegranate Chipotle Chicken

I cannot claim this recipe, as it was actually Blake who cooked dinner.  My good friend ...cough Connie cough....  bought me this amazing Pomegranate Chipotle BBQ sauce from Pamered Chef a while back, and it's been sitting in my fridge begging to be used.   I kept forgetting about it though, and finally this Sunday presented a perfect opportunity.  Blake was in charge of dinner, and he wanted to marinate his chicken.  We only had two options, Pomegranate BBQ or Sriracha.  Although Blake is a Sriracha lover, I'm not such a big fan.  AKA, we went with the BBQ.  He added a few cloves of garlic and a couple tablespoons of spices and off he went. 


INGREDIENTS:
2 lb Chicken Breasts/Tenderloins
1 Bottle Pomegranate Chipotle BBQ Sauce (or whatever kind you like!)
1 head Garlic - peeled
2 Tbs. Chicken Grill Seasoning (any grill seasoning will work)


1.  In a large plastic Zip Lock bag, add in all of the ingredients, allowing them to marinate for at least an hour or so. 

2.  In a large pot, over medium heat, add in the chicken breasts.  Allow them to sear for a minute or two on each side.  Add in the rest of the marinade from the bag, and cover. 

3.  Let the chicken and marinade cook for about 15 minutes or until chicken is completely cooked through. 

4.  Remove chicken when ready and set aside.  To make a sauce out of the remaining BBQ sauce, add in chicken stock or white wine.  Allow this to reduce back down.   This will take approximately 5 or 6 minutes.  Pour the sauce on top of the chicken and serve. 

** The garlic will end up like roasted garlic, which is simply delicious!

Chicken Asparagus Alfredo

Blake and I just got back from Myrtle Beach this Sunday.  We went to visit his dad, and thought it was a perfect place to spend Easter.  It was a LONG drive, but we always have a good time on road trips.  The only negative about driving was that we had to eat out ... a lot.  On our way back, we ate every meal in a fast food restaurant.  When we got home, the first thing we said was that we were excited to make some home-cooked food. I'm pretty sure the both of us put on a few extra holiday lbs in only 4 days.  

A few pictures after a day in the sun!

This recipe is similar to the mushroom pasta I just made a few weeks ago.  I bought a Rotisserie chicken a few days ago, and I needed to find something to make with it, so I adapted that recipe and changed up the ingredients.  It was pretty delicious.  Blake didn't give me a rating today, sorry friends!  

INGREDIENTS: 

1 Box Pasta - use whatever you like 

2 Cups Chicken - I just pulled the chicken off of the Rotisserie that I had left over

1 Container Heavy Cream - 16 oz. 

1 Cup White Wine

1 Bunch Asparagus - diced into thirds

1/2 Cup Frozen Peas

1 Cup Grated Parmesan

1/4 Onion- diced

2 Cloves Garlic - minced 

1 Tbs. Parsley Flakes

1 Tbs. Butter 

1 Tbs. Olive Oil 

Salt and Pepper to taste

1.  Begin by sauteing the onion and garlic in a large pot over medium-high heat.  Use a combination of the butter and oil for sauteing, and make sure to season with salt and pepper.  Once onions have turned translucent, add in the white wine.  Cook on medium-high until wine has reduced to half.  

2.  Add in the heavy cream and stir.  Add in the Parmesan cheese and allow to cook on medium-high until it begins to thicken.  Once cream has began to thicken, reduce heat to medium.  

3.  You will want to cook your pasta at this point, allowing the sauce to continue cooking for about 10 more minutes.  While the pasta still has 3-4 minutes left, add the asparagus, peas, parsley and chicken into the sauce pot.  Stir well and continue cooking until the asparagus becomes slightly tender. 

4.  Using a pasta strainer spoon (AKA a big spoon with holes), add the pasta into the sauce pot directly from the pot they were cooked.  Do not worry about straining separately.  If your sauce looks too thick, add in a spoon full or two of cooking liquid, and it will thin out.  Check if you need any more seasoning, and serve!