Split Chicken Breasts--Perfected

I've finally perfected how to cook split chicken breasts (on the bone with rib meat) without drying them out. Here's my recipe, if you'd like to try it yourself:

The night before, rub chicken with whatever your favorite spice rub is (mine is here), making sure to get spices under the skin of the breasts and elsewhere. :

Put in large baking dish, along with some roughly chopped carrots, onions and celery.

Fish Tacos in Lettuce Wraps

With the abundance of fresh produce available right now, I've been trying new things in the kitchen. Last night, I made amazing fish tacos for dinner. If you'd like to try them sometime, start by preparing pico de gallo early in the day to give the flavors time to mix up. My pico is one large fresh tomato diced small, a big handful of fresh cilantro chopped well, half a red onion finely diced and one half a large jalapeno pepper (seeds and membrane removed) finely chopped. Mix well and put in fridge for few hours. You can also prepare the fish hours before and let it dry before preparation. I used two tilapia filets (cut in half lengthwise), dipped in an egg wash then in a combination of corn meal, unseasoned bread crumbs and half a package of chili seasoning (for that taco taste). Later I seared the filet pieces in a little canola oil for 3 minutes on each side (until browned), which should be enough time to cook them through since it's a small fish. Use Boston Lettuce as your wraps instead of tortillas since they form perfect little taco-like cups. Just pile in the fish and pico de gallo (skip the cheese and savor the produce). Try them once and you'll be hooked!

Blueberry, Cream Cheese & Fluff French Toast

If you're like me, you pick through a box of blueberries, eating all the big ones first. Then you're left with a whole bunch of little ones that don't taste nearly as good as their larger counterparts. So, I simmer these little ones with a little apple juice and sugar until thickened/reduced to make a blueberry sauce that I keep around for when some dish needs a little seasonal sweetness. I also like to make a fruit dip for guests in the summertime that's one part cream cheese to one part marshmallow Fluff for strawberries, peaches and other hearty fruits. When I have a little of both the blueberry sauce and cream cheese/Fluff mixture left in the fridge, I cook up some whole grain french toast topped with the combination of both. The sweet-meets-savory concoction is a decadent treat.

How to Boil an Egg

I love hard-boiled eggs, but getting the shells off is a real pain in the ass. Recently I heard a tip to add vegetable oil to the pot at the same time as the eggs so that a little oil gets absorbed and acts like a lubricant between the shell and the protein-rich goodness. I'm pleased to share that this works like a charm. Next time you boil eggs, give it a shot (of oil)!

For the cooking, do it like the pros: add eggs to pot of cold water and put over high heat until it starts to boil, at which time you move the pot off the heat and cover it, sealing in the residual heat to cook the eggs. Let it stand for 10 minutes, then drain, rinse with cold water and chill (in fridge or ice water) before trying to de-shell.

Also, remember that while fresh local eggs taste best (and have the brightest yolks) older eggs are generally easier to peel.

Community Supported Agriculture

Community Supported Agriculture is something everyone should consider, particularly if you enjoy having fresh, seasonal produce in the house. This year, we bought a half share at a local farm and are greatly pleased with what we are getting. Last week our share included a head of green leaf lettuce, a big greenhouse tomato, bunch of swiss chard, bunch of beets (with yummy greens), a pint of red new potatoes and some zucchini and summer squash. Every week is different, depending on what has been freshly harvested and what is in plentiful supply. The shares run for about 20-22 weeks and our half share was $300 total. That's a bargain in my opinion and I'm pleased to help out a local farm.