As I’m desperately trying to write this post, Suzie Q (my youngest gal) decides to catch up on her shows. It’s Saturday morning and I don’t have the heart to tell her to move the party downstairs to the less than fabulous television.
This is what I get for parking myself, and my office, in the dining room. It seemed like a good idea at the time. It has the most wonderful views of the mountains and it’s the most peaceful room in the house.
Until now. I have no door, so I’m resorting to noise reduction headphones and Josh Bell’s Vivaldi.
I think this morning however I’m more in need of some Miranda Lambert and the Pistol Annies. But I can’t write when Miranda’s singing.
She makes me want to grab my spatula and hold a concert in my kitchen. Not conducive to writing a food post. So back to Vivaldi I go.
Now that the television canceling music is in place, I can truly tell you I totally winged this recipe. This dish was born out of my intense passion for peppadew peppers. My compelling need to eat a few peppadews with my dinner. Sounds crazy I know.
But sometimes I get fixated on a food and that’s that. Nothing can be done. Like the time I fell in love with Valbreso Sheep’s Milk Feta (actually, it’s in this recipe too). I used Valbreso feta in everything I could think of. I’d even sneak little bites straight out of the frig! It’s my affliction. I did the same two summers ago with fresh peaches from Eastern Washington. I posted peach recipes for a month. 🙂
Now for my heartfelt thanks…
I feel so blessed to have met so many bloggers over the last few years. Some are local, some are across the U.S. and some are around the world. When I started this blog as a home for my recipes, I never dreamed it would blossom into new friendships. Friendships I cherish.
One of my newest friends bestowed to me the New Blogger Award! Cara writes the clever, intelligent, witty and often humorous blog This Little Light. I don’t think I’ve known Cara a month, but I feel as if I’ve known her a lifetime. A kindred spirit, I find myself clicking on her link daily to see what she’s up to. Her humor is side-splitting funny and her posts always leave me with a little life lesson learned or tidbit of information to chew on for the day.
Thank you Cara for the award, but more importantly, thank you for your friendship, camaraderie, words of encouragement and support in this gigantic world of words and blogging, and of course food. Loads of Love ! Karista
Now, to bestow the award to other new bloggers, or rather new bloggers to me.
Saffron and Honey – An amazing food blog! And one of my new favorites. They aren’t terribly new to the blogging world but new to me. Stylish, fresh, contemporary and the most delicious recipes. A must see!
Danny’s Kitchen – Here’s a new food blogger that not only has some delicious recipes but consistently writes a most entertaining post. And I love the name of his blog. 😉
The Hungry Irishman – Another new and fantastic food blog written by a most fabulous chef. Hard working, creative and an intense love for his craft, Brandon O’Sullivan writes a fun and delicious blog.
Go on over and have a look! Tell them Karista sent you 🙂
Sweet Pepper Chicken
4 chicken cutlets (these are thin cut boneless, skinless chicken breasts)
2 tablespoons grapeseed or veggie oil
1/2 cup sliced peppadew peppers or cherry peppers (seeded)
1 leek, chopped (white part only)
1/2 cup feta cheese (I love Valbreso brand sheep’s milk feta)
2 cloves garlic, finely chopped
1 tablespoon chopped fresh oregano and/or Italian parsley
2 tablespoons butter
1/2 cup white wine
Salt and Pepper to taste
In a large skillet heat a little oil over medium high heat and pan sear the chicken cutlets on both sides until they are cooked through. Cutlets should be “thin cut” and easily cooked stove top. If you have a thicker cut of chicken breast, brown the chicken on both sides and then pop them in a 350F pre-heated oven to finish cooking. Thicker boneless skinless chicken breasts shouldn’t take longer than 15-20 minutes cook time in the oven.
Once the chicken is done transfer to a platter and keep warm. In a smaller skillet over medium heat, add the butter and saute the leeks until nicely wilted. Add the garlic and fresh herbs and saute for about one minute longer.
Then add the white wine and let the wine simmer and reduce by half.
Take the leeks off the heat and fold in the sliced peppers. Season with salt and pepper to taste.
Ladle the leeks and peppers over the chicken and sprinkle with the crumbled feta. Serve immediately.
Because this dish is so flavorful I serve it with roasted or steamed asparagus and a lovely saffron infused rice.