Grilled Chicken with FETA + BASIL SAUCE

FETA + BASIL SAUCE

♥  2 C. FETA CHEESE, crumbled
♥  2 T. FRESH BASIL, chopped
♥  1 HEAPING T. GARLIC, fresh and minced
♥  ½ C. MILK
♥  ½ TSP. CHILI POWDER
♥  ½ TSP. SUGAR
♥  ½ TSP. PEPPER

Boil a couple inches of water in a double boiler, reduce to med-high.

(or set up a small pot with water and bring it to a boil and have all your ingredients in a heatproof glass bowl larger than the pot.  Place the bowl over the pot.  Make sure it doesn’t touch the water, needs to be above the water)

Combine all the ingredients to the upper pot of your double boiler or into your glass bowl.  Mixing and stirring until creamy and fairly smooth.

You may need more milk if it’s too thick.  This is a thicker type of sauce so it’s not going to be thin and runny…  You want to dollop it on top of your grilled chicken.

Who doesn’t love a dollop of anything?  LOL

I have a large square cast iron dutch oven and the lid for it has grills on the underside so lately I’ve been using this heavy duty thing for everything.  I flipped the lid over and heated up the grills and grilled the chicken.

My go to staple is frozen boneless skinless chicken breast.  I buy them in 4 kg boxes or bags whenever they go on sale and usually have 4-5 packs in my deep freeze at any one time.  Chicken breast is high in protein and low in fat.

Season them with a little olive oil and some salt and pepper and grill to perfection.

When cooking chicken without skin, I always baste with a brushing of olive oil.  This will help seal in the natural juices of the meat and keep your dinner from going dry.  Have the grills or your pan preheated to med-high before adding the chicken.  Avoiding moving the chicken once you place it on the grills.  It will stick at first and you know you’ll be tempted to try and move it and “un-stuck it” but don’t!  It will pull away from the heat source on it’s own when it’s ready.  Well for the most part… just be patient alright.  This way you’ll get the perfect sear and grill marks.  Also, avoid turning and turning pieces of meat.  The raw juices cook on one side and then when you flip the piece of meat you allow the cook juices to run down through the rest of the meat helping cook that side through.  Flipping prematurely and back and forth might withhold some of those raw chicken juices and leave the center raw.  RAW!!!!  Don’t want that.

I heard this along time ago.  I only assume it’s true but it makes sense.  So I try to be as patient as I can and cook evenly and properly per side.

The image above includes salt. However my recipe does not.  When I made this, I added salt and found it to be incredibly too salty.  The feta gives this creamy topping enough salt…
Yum!  Look at it in all it’s feta and basil goodness.  I find I don’t cook with a lot of cheese, but feta can be used in so many ways!  I’m loving it.
Now #getinmybelly!

Give this one a whirl guys, it’s super easy and delicious too!

 

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Saucy ‘n’ Savory TURKEY Crepes

** I apologize for the picture quality, dark and gloomy here and I’m working in the basement remember. thanks for understanding. **

For months now I’ve been dreaming of these Turkey Crepes that my Mommy used to make for dinner. I’ve only ever heard of people having fruit in their crepes and I can still taste the flavor of these ‘non-fruit crepes’ from my childhood. I got on my ipad and messaged mom for the recipe. Here is her response.

Love it, I now know the basics to this dish. How to make the crepes, I still don’t know, but I can work with this. Strapping on my “Will Cook For Bling” apron and into my temporary basement dwelling kitchen I go.

Saucy ‘n’ Savory TURKEY Crepes

TURKEY:
1/2 TBSP. BUTTER
2 (1 lb) TURKEY BREAST, skin removed
SEASONED WITH SALT, PEPPER, DRIED OREGANO, DRIED PARSLEY & GARLIC
Bake the turkey breast in a covered dish until internal temp is 185F, approx 30-35 minutes.

CREPES:
4 EGGS
1.5 CUPS MILK
1 CUP FLOUR
1.5 TSP. DRIED PARSLEY
Whisk together eggs and milk.
Slowly add in the flour, mix until smooth, no clumps.
Add the parsley.
Cover it with Saran and keep it in the fridge for about 30 minutes for it to set up.
TO COOK:
Spray frying pan with cooking spray, medium heat.
1/4 cup of the mixture into the center of the hot pan, roll it around until it’s thin and round.
Once the bottom is golden and the top is firm, flip it gently with a spatula, brown the other side for about 30 seconds.
Repeat process, spraying the pan each time with cooking spray.
Stack on a plate, prepare to serve.

FILLING:
2 TBSP. BUTTER
1.5 CUPS ONION, DICED
2 CUPS CELERY, DICED
2 CUPS MUSHROOMS SLICED
TURKEY BREAST, COOKED AND CHOPPED
1 TSP. POULTRY SEASONING
SALT & PEPPER
1/2 OF THE BÉCHAMEL
Sauté the onions,celery and mushrooms in the butter.
Season with poultry seasoning, salt and pepper
Add in the cooked, chopped turkey
Before serving add half the hot béchamel sauce to the filling and mix until evenly coated.
Reserve the remaining béchamel to drizzle on top.

BÉCHAMEL:
4 TBSP. BUTTER
2 TBSP. FLOUR
2 CUPS HOT MILK
4 TSP. DIJON MUSTARD
SALT & PEPPER
Melt the butter in a saucepan, stir in the flour and cook for about a minute.
Slowly add the milk, then add the mustard, salt and pepper and cook until thickened, about 5-8 minutes.

Bake the turkey breasts in a covered dish until internal temp is 185F, approx 30-35 minutes per pound. I used my Kitchen Aid, 4 quart, covered, cast iron oval casserole dish. This thing was a gift from my wonderful mommy a few years ago and it’s the best dish I have in my kitchen for cooking and roasting! Canadian Tire has them and usually on sale before the holidays. While the meat is cooking, continue on with the next steps.

**I’ve discovered that writing a recipe is different from writing the method of procedure for the recipe. Everything is going on at the same time but yet at slightly different times. Broken up and here and there, good luck on following this one. I’ll do my best.**

Whisk together eggs and milk. Slowly add in the flour, mix until smooth, no clumps. Add the parsley.
Cover it with Saran and keep it in the fridge for about 30 minutes for it to set up.

Chop up your veggies!



Sauté the onions,celery and mushrooms in the butter.
Season with poultry seasoning, salt and pepper

The meat is done when it reaches an internal temp of 185F. I think mine was in a 325C oven for 1hour and 15 minutes. I used my meat thermometer to determine the temp. Love this kitchen gadget. How do you ensure properly cooked meat without one?

The meat will be too hot to handle right after it’s cooked so let it rest for a few minutes, I’m sure you have some dishes to do.

Remove any bones from the turkey breast and chop it up, dice it up!

Add in the cooked, chopped turkey to the seasoned, sautéed veggies.

To make the Béchamel Sauce (white sauce), melt the butter in a saucepan, stir in the flour and cook for about a minute.
Slowly add the milk, then add the mustard, salt and pepper and cook until thickened, about 5-8 minutes.

Before serving add half the hot béchamel sauce to the filling and mix until evenly coated.

Mmmmm this is what makes this dish “Saucy ‘n’ Savory”.
At this point, I could just skip the crepes and grab a fork!!! I may have done that, but then you would stop reading and all my hard work would be half in the trash. Please continue on and put the fork down. All good things come to those who wait.

Spray frying pan with cooking spray, medium heat.
1/4 cup of the mixture into the center of the hot pan, roll it around until it’s thin and round.

Once the bottom is golden and the top is firm, flip it gently with a spatula, brown the other side for about 30 seconds.
Repeat process, spraying the pan each time with cooking spray.
Stack on a plate, prepare to serve.

Lay out the crepe on a plate and spoon some of the filling into the center of the crepe, in a horizontal line.
Fold in the sides and then fold up the bottom. Then fold the top down. Like a cute little envelope with a precious little package inside. A “Saucy ‘n’ Savory” package that is! Drizzle them with the remaining Béchamel.
I have a friend that actually mailed a plastic wrapped cupcake across the country as a joke. Needless to say it did not look like a cupcake when it arrived in Nova Scotia. Please don’t mail these little packages. Just eat them!

And there you have it! A new recipe under my belt. I hope you try them and enjoy them!

As I had mentioned in the beginning, hard. to. write. So please do let me know if you find errors or editing that needs to be done. Once I look at these blog html codings for so long I get wonky eyes and can’t see anything wrong. I have a feeling this one will need an edit.

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Love Haleykins