Make dinner quick and easy with fresh herbs, garlic, and onions from Dorot Gardens in perfectly sized frozen cubes. Get my recipe for Lemon Parsley Chicken and let Dorot be your sous chef. #ElevateYourPlate
Lemon Parsley Chicken Recipe
Make dinner quick and easy with Dorot Gardens as your Sous Chef!
Oh, my gosh. I am so excited to share my new find, Dorot Gardens. Fresh herbs and spices prepped and ready to use. Have you heard of this? Perhaps you’ve seen the product in the store, but didn’t know what you were looking at.
Dorot Gardens picks herbs and spices such as parsley, cilantro, basil, dill, garlic, onion, ginger, and chili, and freezes them into cube shaped portions perfect for your home cooking. It’s a sous chef in a tray! It’s so easy to pop a cube of your favorite ingredient(s) into your dish — from the freeer to the skillet in a jiffy!
It was so nice to plop the crushed garlic into the pan without the garlic smelling hands. I also used the parsley cubes for our dinner. Here was our menu, Lemon Parsley Chicken, Garlic Mashed Potatoes, and Parslied Carrots. It was delicious!
Lemon Parsley Chicken Recipe:
Ingedients:
2 Chicken Breasts
Dorot Gardens Parsley
1 Large Lemon
Salt
Pepper
Olive Oil
Directions:
Clean Chicken and pat dry.
Slice half the Lemon into several slices. Reserve the other half for squeezing juice.
Heat cast iron skillet with a little Olive Oil.
Salt and Pepper chicken.
Squeeze a little lemon juice into the skillet.
Cook the chicken breasts over medium heat. Let them stand on one side to get good color before turning to brown the other side.
Squeeze lemon juice over breasts periodically.
Add a cube of parsley to the breasts. Use the lemon slices to help spread the parsley over the chicken breasts.
Make sure chicken breasts are fully cooked, and enjoy!
Lemon Parsley Chicken - A Quick and Easy Dinner. This dish is great for Sunday Supper or anytime. Tasty, delicious, and healthy.
from: Life With Lorelai
Type: Dinner
Cuisine: American
Ingredients:
2 Chicken Breasts
Dorot Gardens Parsley
1 Large Lemon
Salt
Pepper
Olive Oil
Directions:
Clean Chicken and pat dry.
Slice half the Lemon into several slices. Reserve the other half for squeezing juice.
Heat cast iron skillet with a little Olive Oil.
Salt and Pepper chicken.
Squeeze a little lemon juice into the skillet.
Cook the chicken breasts over medium heat. Let them stand on one side to get good color before turning to brown the other side.
Squeeze lemon juice over breasts periodically.
Add a cube of parsley to the breasts. Use the lemon slices to help spread the parsley over the chicken breasts.
Make sure chicken breasts are fully cooked and enjoy!
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You can find Dorot Gardens in the freezer section next to the frozen vegetables. You will thank me the next time you have the wonderful flavors of fresh herbs, garlic, or ginger without the washing, chopping, and peeling. Emjoy!
This post, Date Night – A Romantic Holiday Dinner, has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #TheTalkOfTheTable #CollectiveBias The following content is intended for readers who are 21 or older.
Do you love the holidays? If you are anything like me, you do. And I so enjoy hosting fabulous celebrations with family and friends. But, this busy time of year can be a little stressful. One way to slow down the hectic go, go, go, is with a relaxing date night for you and your honey. So, I am going to show you how to have a romantic dinner for two with Barilla pasta and Clos du Bois wines.
Date Night – A Romantic Holiday Dinner
Starts with Barilla & Clos du Bois
The holidays take us in all sorts of directions. Between cleaning, decorating, shopping. planning and scheduling festivities, and everyday life, there is no busier time of year. But, dinner must happen and making time to share the joys of the season with your special someone is something that should happen.
Luke and I have been crazily trying to finish a few home projects before our big Thanksgiving feast with family. So, when we had the opportunity to have a special evening together, we took advantage, and pasta and wine were definitely on the menu.
Pasta and wine find its way to our table year round. It is so versatile and so easy to prepare. It is a perfect way to make any occasion special, and date night is just one. When pasta is on my menu, I reach for the authentic Italian brand I trust, Barilla. It’s high-quality and great taste is simple, wholesome, and the #1 choice of Italy.
Barilla Angel Hair Pasta was on our holiday date night menu along with filet mignon with a mushroom cabernet sauvignon sauce, herbed carrots, and sautéed kale with cranberries and walnuts. Paired with Cos du Bois Cabernet Sauvignon, this was a delectable and romantic dinner for two.
Today, I am sharing my recipes for Heirloom Tomato Angel Hair Pasta and Mushroom Cabernet Sauvignon Sauce. Be sure to watch the blog for the other recipes to come soon. I love cooking with fresh herbs, so you will find plenty in these dishes.
Barilla Angel Hair Pasta (amount according to package directions for two)
1 to 1-1/2 Cups – Heirloom Tomatoes (I used mini heirloom tomatoes)
1/4 Cup – Shallot
1 to 2 Cloves – Garlic
2 Tablespoons – Fresh Flat-Leaf Italian Parsley
2 Tablespoons – Fresh Chives
1 Tablespoon – Butter
1/2 Tablespoon – Olive Oil
Salt
Pepper
Directions:
Bring water to a boil. Chop Heirloom Tomatoes into bite-sized chunks. Finely dice Shallots. Mince Garlic. Tear or chop Flat-Leaf Italian Parsley. Chop Chives. Cook Angel Hair Pasta according to package directions. In a saucepan, sauté Butter, Olive Oil, shallots, and garlic until translucent, add tomatoes. Let tomatoes cook down a bit. Add cooked pasta. Salt and Pepper to taste. Toss pasta with the tomato sauce. Sprinkle with fresh herbs (parsley and chives). Toss to mix well. Serve immediately.
Mushroom Cabernet Sauvignon Sauce
Ingredients:
2-3 Tablespoons – Butter
2 Tablespoons – Shallot
2 Cloves – Garlic
Mushrooms (I used Crimini Mushrooms)
1/4 Cup – Clos du Bois Cabernet Sauvignon (red wine)
1/4 Cup – Chicken Stock
2 Tablespoons – Fresh Flat-Leaf Italian Parsley
2 Tablespoons – Fresh Chives
1-1/2 Teaspoons – Fresh Tarragon
Salt
Pepper
Directions:
Dice Shallots. Slice and chop Mushrooms into bite-sized pieces. Mince Garlic. Chop Parsley, Chives, and Tarragon. In a saucepan, sauté Butter, Shallot, and Garlic until translucent. (I used the same pan I cooked my filet mignon in for extra flavor). Add mushrooms (do not over crowd). When the mushrooms are nicely sautéed, pour in the Cabernet Sauvignon and Chicken Stock. Salt and Pepper to taste. Reduce sauce a bit. Add fresh herbs (parsley, chives, tarragon). Spoon over filet mignon or your choice of meat or pasta.
The Perfect Pairing
Clos du Bois Cabernet Sauvignon was the perfect pairing for our date night dinner. The elegant, romantic, and fruity wine brings together the best of two worlds — the French way of making wine under the California sun. Clos du Bois wines are well-balanced, intense, and true to varietal character, a premium vintage at an unbelievable value.
For you wine connoisseurs, the medium bodied cabernet sauvignon has a fruit forward with balanced oak character. Flavors of ripe, moderately fleshy blackberry, plum, black cherry, licorice, with rich round tannins, moderate oak spice, balanced acidity, hint of oak, and coffee with supple tannins. The smooth varietal offers up-front fruit that continues through to finish.
In short, this wine pairs beautifully with pasta and meat and is perfect for holiday entertaining of any kind. Clos du Bois Cabernet Sauvignon is a fantastic selection with these recipes.
A flavorful sauce with mushrooms, cabernet sauvignon, and fresh herbs, fantastic with filet mignon, other meats, and pasta. A perfect sauce for holiday entertaining or date night.
from: Life With Lorelai
Type: Syrups / Sauces /Marinades
Ingredients:
2-3 Tablespoons - Butter
2 Tablespoons - Shallot
2 Cloves - Garlic
Mushrooms (I used Crimini Mushrooms)
1/4 Cup - Clos du Bois Cabernet Sauvignon (red wine)
1/4 Cup - Chicken Stock
2 Tablespoons - Fresh Flat-Leaf Italian Parsley
2 Tablespoons - Fresh Chives
1-1/2 Teaspoons - Fresh Tarragon
Salt
Pepper
Directions:
Dice Shallots. Slice and chop Mushrooms into bite-sized pieces. Mince Garlic. Chop Parsley, Chives, and Tarragon. In a saucepan, sauté Butter, Shallot, and Garlic until translucent. (I used the same pan I cooked my filet mignon in for extra flavor). Add mushrooms (do not over crowd). When the mushrooms are nicely sautéed, pour in the Cabernet Sauvignon and Chicken Stock. Salt and Pepper to taste. Reduce sauce a bit. Add fresh herbs (parsley, chives, tarragon). Spoon over filet mignon or your choice of meat or pasta.
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Holiday Entertaining
Barilla pasta and Clos du Bois wines are easily found in the pasta and wine aisles. Be sure to pick some up for your holiday entertaining, or date night romance.
