Sweet Pepper Chicken… and one more heartfelt Thanks!

Sweet Pepper Chicken

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.

Sweet Pepper Chicken

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.

Sweet Pepper Chicken

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.

Peppadews from Divinia

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.

I know how this guy feels!

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

Serves 4


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.



  1. This looks so fresh and delicious. Can’t wait to try…

  2. This recipe looks beautiful and very Spanish delicious dish to me:)

  3. Yum, I am going to try this recipe!

  4. I’m loving all these blog recommendations, Karista! I’m in the middle of refreshing my reader a bit and Saffron and Honey has me drooling. I love discovering a new blog where you immediately want to make 2/3 of the archives! Hoppy Easter!

    • 🙂 Thanks Christine! Isn’t Saffron and Honey fabulous?! I just love that blog and the format is so user friendly. Not to mention the beautiful pictures and of course to die for recipes. And Hoppy Easter to you too!

  5. Such lovely bright colors! This chicken looks fantastic – and thanks again for passing on the award!

  6. I have seen peppadew peppers in other places recently and wondered how they would be. This looks like the perfect recipe to try them out – thanks for sharing!

    • You’re so welcome Bill! I also love these peppers stuffed with goats cheese, cream cheese, and or feta cheese. With some fresh herbs. Makes a great appetizer! Have a fabulous week!

  7. I never anticipated the friendships I would get as bonus when I started food blogging. It is without a doubt the best part! It’s incredible to be part of such a warm and supportive community. I so look forward to meeting you in June!
    Peppadews are my secret weapon in salads and pizza. I know I would devour this chicken happily! Happy Monday to you, Karista!

    • Thanks Friend!! I too am so looking forward to meeting you in June!
      Aren’t these little peppers just the best?! Never thought of putting them on pizza… Great idea Kelley. LOL! Another use for my favorite pepper. Have a fabulous week!

  8. I just love this recipe 🙂

  9. peasepudding says:

    Isn’t it such a great community, I would love to meet up wit more blogging friends eventually. Love the recipe, thoses pepperdew are some of may favourites too and I can imagine how great they are with sheep feta.

    • Thanks Pease! I love our blogging community as well and feel so lucky to have formed such wonderful friendships. Although I love peppadews all by itself, they’re even better with the sheeps feta. 🙂 Have a fabulous week!

  10. Amazing photos today – and a wonderful recipe.
    I’m with you on the Valbreso – no other feta will do since we discovered it!

    • Thank you! Unfortunately I’m completely addicted to the Valbreso Feta. LOL! Isn’t it just divine?! And it’s good on almost everything. Have a fabulous week and Happy Cooking!

  11. What a fantastic meal. We are harvesting our peppadews today – wonder what this will be like using fresh peppadews…will have to investigate.
    Congratulations on the lovely awards.
    🙂 Mandy

    • Oh how wonderful Mandy! To have peppadews in my garden would be a dream come true! That’s right, they are from your area of the world. Something that escaped my memory for half a second. LOL! Let me know how it works with fresh peppadews. Have a lovely week my friend!

  12. Congratulations on your award, Karista! You’ve got a fresh and pretty blog here! Loved your story, I have the same problem with noise around here:) xo Smidge

  13. Looks fresh and delicious. Chicken and sweet peppers must be amazing together!

  14. congrats on the award! you are so deserving! and the chicken looks amazing!

  15. What a beautiful post! Everything about it, from the pictures, to what was going on right beside you with Miss Suzie Q.(I giggled when I came to the part about not being able to write when Miranda is singing; I admit neither can I! Do you watch American Idol? Skylar KILLED — in an amazing way — one of her songs last week!) Also, the chicken and peppers *drool* We WILL be making this dish.

    Karista, you expressed so beautifully how I have felt during these last couple of weeks getting to know you. I only just learned you were a mom yesterday, yet I feel like deep-down, I know what makes you tick and go. We have laughed without being near one another and we have shared moments of insight from completely different states. How this possible, I don’t know, but I am so very thankful! You are such a special one. Thank you, thank you for honoring me with such a sweet and thoughtul receiving of the award.

    Have a wonderful, wonderful week, lovely lady!

    • Cara, you leave me speechless friend. Thank you so much for the kinds words! And yes, we love American Idol! Skylar is one of our favorites too, although my girls are deeply in love with Phillip. LOL!

      Have a fabulous week friend and loads of love to ya!

  16. Ahhh Karista…where do I begin? You grab me with an utterly beautiful photo and keep me reading line after line as you weave your story between more great images. You do this with every post and it’s no wonder you received this award — congratulations. And it means a lot to receive the award from your kitchen to mine…thank you so much 🙂

  17. Karista,
    I am so into your photos. The light in your house is perfect and the fact you rock some Baroque music to write is another bit of evidence we are of similar spirit you and I 🙂
    Cheers to winging it!

    • Haha! Thanks Michael! It’s been quite the learning curve with my new camera, but we’re becoming much better friends these days. I never thought I “rocked” to Baroque but I guess I do. Love that! This is why your the writer and I’m the cook. 🙂

      • Ahh, but we are both indeed both. Tell me about your new Camera, what is it and how long have you been using it?

      • It’s a Nikon D5100 and it’s a lot of camera for this not so technical gal. I’ve been watching an online training about the camera but it’s slow going. Just trying to get to know all the functions of the camera and how to use them correctly has been challenging. Depth of field is eluding me with this camera. I know what I want it to do, just can’t quite get it to listen. 😦

  18. The recipe sounds great but the photo had me before I read a single word. It is a beautiful dish.

    • Thank you Karen! It is a beautiful presentation on a simple white platter. And of course the peppadews just shine in this recipe. 🙂 Have a fabulous week my friend!

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