Basil Lime Gimlet

Who doesn't love a savory and tart cocktail?  You know the one ... you take a sip and it's almost impossible to not lick your lips and dive in for another satisfying taste!  Well, if you are like me (and the previous description is a perfect synopsis of your post-work cool down) then you will love this recipe!

Ingredients:

Juice of 2 limes
6 basil leaves, chopped
1/2 oz agave nectar (or simple syrup)
3 oz quality vodka

Description:

For this recipe we used High West vodka, which is a small batch vodka from Park City, Utah. (Thanks George!) Pour all of these ingredients over ice and shake until your hands hurt.  Strain through a small strainer into a chilled martini glass and garnish with a basil leaf.

ENJOY!

Healthy Chicken Milanese

So we were really in the mood for some fried food the other night but also wanted to try and do it in a healthy way ... ok SEMI healthy way!  Here's how we did it:

Ingredients:

1/4 cup vegetable oil
1 boneless/skinless chicken breast
3/4 cup panko bread crumbs
1/2 cup homemade tomato sauce (recipe coming soon)
2 oz buffalo mozzarella
4-5 fresh basil leaves
1/2 lemon
1 head broccoli

Directions:

Place a layer of plastic wrap down on a cutting board, lay the chicken breast in the center and top with another layer of plastic wrap.  Pound out the chicken into a large disc of even thickness (about 1/4 inch). Put the chicken through the standard three stage breading procedure ... flour, egg, bread crumbs (tutorial coming soon).  Pour oil into a large sauté pan and heat on medium high heat and place chicken into pan once heated.  As soon as one side is browned (about 4 minutes) flip it over and top with the tomato sauce and slices of buffalo mozzarella.  Once the second side is browned remove the chicken and set atop a base of steamed broccoli seasoned with a little salt and pepper.  Roll the basil leaves tightly and slice thinly with a very sharp knife to avoid bruising.  Top the chicken milanese with the basil, a squeeze of lemon, and a lemon slice to garnish.

Roasted Beet Salad with Chicken and Poached Egg

This wonderful dish can be served any time, but makes a phenomenal breakfast or brunch!

When you are looking for a healthy and filling breakfast that will titillate your taste buds in a tantalizing way ... look no further than this quick and easy treat.

Ingredients:

1 Medium beet (roasted and peeled)
1 Tablespoon pine nuts (roasted)
1/3 Cups diced chicken (roasted)
1 1/2 Tablespoons honey balsamic dressing
1 1/2 Cups baby organic romaine
1 Egg
1 Slice wheat bread (toasted)

Directions:

Toss together the baby romaine, diced beet, pine nuts, diced chicken and honey balsamic dressing. set aside. Bring a small pot of water to a simmer and add 1 Tablespoon white vinegar (it helps the egg poach).  Crack egg into a small bowl and use the bowl to drop the egg neatly into the simmering water. After 3-4 minutes remove the poached egg and pat dry, season with salt and pepper.  Plate the salad, top with the poached egg, and garnish with the toast.