Tag Archives: yellow bell pepper

Morg’s Balsamic Chicken & Peppers

This is another offering from the (newly upgraded) kitchen of Morganthony and the new Mrs. Ribeiro herself.

Williams Sonoma

Ever the modern woman, Morg is not only “workin’ that 9 to 5 and stayin’ cute” à la J. Holiday,* but she is also bringing home the bacon and frying it up in a pan. Or the chicken, depending upon the night.

Morg found this recipe on Williams Sonoma, but, as any good chef does, she has tweaked it to her liking. The recipe below uses extra balsamic and higher heat to absorb it, and that’s what gets your chicken kickin’.

1.5 lbs boneless, skinless chicken breast halves or thighs
4 tbsp olive oil
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 large yellow onion, thinly sliced
3 garlic cloves, minced
6 tbsp balsamic vinegar
1/4 cup minced fresh basil
1 tbsp minced fresh thyme
S&P to taste

  1. Season the chicken generously with salt and pepper. In a large frying pan over medium-high heat, warm 2 tablespoons of the olive oil.
  2. Add the chicken and cook, turning once, until golden brown, about 7 minutes total. Transfer to a plate.
  3. In the same pan over medium-high heat, warm the remaining 2 tablespoons olive oil. Add the bell peppers and onion and sauté until softened, about 6 minutes. Add the garlic and sauté for 1 minute.
  4. Add the vinegar, half of the basil and half of the thyme and stir, scraping up the browned bits from the pan bottom. Return the chicken and any juices from the plate to the pan, spooning the peppers over the chicken.
  5. Cook until the chicken is opaque throughout, 2 to 3 minutes.
  6. Stir in the remaining basil and thyme, and season with salt and pepper.
  7. Divide among 4 plates and serve immediately. Serves 4.

*I realize this reference is beyond random, but that song is catchy as hell. Also, Hunter Mills once convinced me to leave a wedding reception to stand outside his car and listen to this song in order to prove I would like it as much as Apologize by promising he would eat his jacket if I didn’t. Unfortunately, I did, but I still respect that move.

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Filed under Chicken, Main Course, Veggies

Peperonata ~ Italian Pepper Relish

It’s spicy up in here, y’all.

I feel like everywhere I look these days, there is a different colored bell pepper staring up at me, like a little edible Oompa Loompa. (Sometimes I like to imagine veggies are little people.. but then that brings up the distasteful idea of murdering them just so I can have salsa or whatever, and that’s a little more unseemly. Except for those Veggie Tales effers. Those creepy little things can burn.)

Anywho, there’s nothing better to do with these ripe little suckers than bathe them in a little olive oil, dress ’em up in garlic and send them out on the town.

The Chef tells me that “peperonata” is an Italian condiment for meats, but it can also be a great fish-topper and is yummy served cold as part of an antipasta course. I just think it’s fun to say.

As long as you don’t take it too far like Giada de Laurentiis (You’re Italian! We get it!). If I hear her over-pronounce “spahhh-gihhh-ti” or mohhh-zah-reh-lllla” one more time, I’m gonna smack the perky right off of her face.

Buon apetito!

lisaiscooking.blogspot.com

1/4 cup olive oil
2 onions
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 orange bell pepper
1.5 tbsp of white balsamic vinegar
4 garlic cloves, chopped
salt to taste
2 tbsp finely chopped fresh rosemary

  1. Slice peppers and onions thin.
  2. Heat oil in a large skillet on medium low heat.
  3. Add onions and peppers and salt.  Cook for 30 to 40 minutes.
  4. Then add garlic, rosemary, and vinegar.  Cook for  about 15 minutes. Voila.

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Filed under Appetizers, Italian food, Relishes, Sauces, Toppings, Veggies