YP Speak

This is a delicious melange of delicate salmon topped with candied cherry tomatoes and caramelized Vidalia onions. It is a recipe using things I found around the house. It was delicious. (Click on pic for a closer view) Seared Salmon with Candied Grape Tomatoes and Caramelized OnionsServes 22 Salmon Fillets1 pint of Grape Tomatoes, rinsed1 [...]

I finally made one of my signature dishes again. I had planned to share this recipe a while ago but wanted to wait until I had a pictures ready to show the goodness. It is a light, tasty mix of cilantro, lime, and salt…the same base I use for my shrimp ceviche and fruit salsas. [...]

These dishes serve well as side dishes to many different dishes including grilled flank steak, grilled chicken breasts, fried fish, and sauteed shrimp. You can find more recipes like this on my food blog, TangySweetFoodLove. Black Beans2 16oz. cans of Black Beans1 small Onion, diced3 Tbl. of Red Pepper, diced1 clove of Garlic, minced1 tsp. [...]

The following recipe is sample of the dishes you will find on my food blog, TangySweetFoodLove. This recipe highlights the type of food that is fun to cook and eat. All of the parts of the dish work together harmoniously. The peppery chicken breast, beefy baby portabello mushrooms, the onion-y onions, and the concentrated flavors of the white wine all on top of linguine…that's just pure food love. This dish would serve as a great 'date night' meal as well. 

Q-licious Chicken, Shrooms, Onions and Wine
Serves 2

2 boneless, skinless chicken breast, butterflied
1 C. of baby Portabello Mushrooms, sliced
1/2 large Onion, thinly sliced
3 cloves of Garlic, thinly sliced
2 C. of White Wine
1 Tbl. of Butter
1 tsp. of Thyme
1/2 Lb. of Linguine, cooked al dente
Salt
Pepper
2 Tbl. of Olive Oil

- Heat the olive oil in a hot pan
- Season butterflied chicken breasts with salt and pepper on both sides, to taste
- Place chicken breasts in hot oil and saute for 3 minutes on both sides
- Remove chicken from pan after browned on both sides. Chicken will NOT be thoroughly cooked but will finish cooking later
- Add mushrooms, onions, garlic, and butter to hot pan. Saute until vegetables are browned
- Pour 1 cup of white wine into pan and let it reduce (Reduce means allow water to cook out of wine and concentrate the flavors)
- Add chicken breasts back to pan
- Add thyme and pour the remaining 1 cup of wine into pan and let it reduce again until very little moisture remains in pan
- Serve over cooked linguine and enjoy!