Doin' Some Cookin'... Italian Sauteed Rosemary Basil Chicken

For a delicious pan of sauteed chicken you need to try this Italian Sautéed Rosemary Basil Chicken. The chicken is marinated in olive oil and a combination of dried herbs. It takes 10 minutes to cook and is bursting with flavor. 

After sauteing the chicken I set it aside on the cutting board to rest. For Little Man I diced a chicken breast and mixed it with a little bit of mayo to make him a chicken salad sandwich. For me, I topped a salad I made on Sunday from the Whole Foods salad bar with a diced chicken breast. While I was making it I kept in mind the Italian flavors of the chicken. The salad consisted of: spring mix, shredded Parmesan cheese, red onion, yellow bell pepper strips, cucumbers, cherry tomatoes, kalamata olives, capers, and a side of balsamic vinaigrette. 

Little Man gobbled this up. It was that good, you won't regret giving this one a try.

Italian Sautéed Rosemary Basil Chicken

Adapted From: What's Cookin' Italian Style Cuisine

Makes 3 Servings

Stars of the Show:

• 3 chicken breasts
• dried rosemary, to taste
• garlic granules, to taste
• dried basil, to taste
• 6 tbsp olive oil, divided
• sea salt and black pepper, to taste
• cayenne pepper, to taste
• 1/4 cup lemon juice
• dried oregano, to taste
• dried parsley, to taste

And Action:

Place chicken in a zip lock bag and add the lemon juice, 3 tbsp olive oil, and all of the seasonings. Seal the bag tightly and toss around to coat the chicken well. Marinate overnight or at least 3 hours. Pour out the lemon juice before adding to the pan.

In a large skillet, add 3 tbsp olive oil over medium high heat. Add the chicken and saute, 5 minutes on each side or until the juices run clear. Enjoy!

Doin' Some Cookin'... Ribeye Steak with Rosemary Salt Crust

Growing up my parents would grill steak for them and burgers for us. I didn't even know what steak tasted like until I was a freshman in high school. I'll never forget my first time... eating a steak. It was cooked medium with a loaded baked potato and corn on the cob. I remember taking my first bite and I was in love. It had an amazing salt and pepper crust. Steak was a special occasion dinner and that occasion must have been when it was my dad's weekend with me because I don't remember having it that often. Ha!

Steak made it's way onto the menu for dinner this week. Not quite sure how, but I don't question my ways.

Monday's suck, steak doesn't... and this was the perfect meal to kick off the work week. You know, Little Man got his first taste of steak at 6 years old and he understood what it is to fall in love like I did and he ate more than I did.

Serve this up with a side of roasted vegetables, a mix of fingerling potatoes, mushrooms, and brussel sprouts and fall in love with steak... and Mondays.

Ribeye Steak with Rosemary Salt Crust

Adapted From: Food Network

Makes 2 Servings

Stars of the Show:

• 1 lb prime ribeye steak
• olive oil
• fresh ground tri-color peppercorns, to taste
• ground thyme, to taste
• dried rosemary, to taste
• sea salt, to taste
• 2 tsp minced garlic

And Action:

Preheat oven to 500 degrees.

Heat some olive oil in a large skillet over medium high heat and sear the ribeye until it has a nice golden brown color, about 3 minutes per side.

Combine 1 tbsp olive oil and spices in a small bowl. Pour over the ribeye. Place the skillet in the oven and reduce the heat to 275 degrees. Roast for 10 minutes for a medium-rare or 15 minutes for medium. Remove from the oven and let the steak rest for 10 minutes. Enjoy!