Napa Farmhouse 1885™

I "retired" from the corporate world a couple of years ago because I wanted to experience a real life after years of 80 hour work weeks and constant travel. A year later I realized that I was having a really good time, was always busy (how did i ever fit in a job??) and needed a creative outlet to share my experiences. Now I split my time between California and New Mexico but, wherever I am, I write about delicious, fresh, local, organic/sustainably grown food.

Showing posts with label beans. Show all posts

Tuesday, May 31, 2016

Grilled Chicken Breasts with Corn & Black Bean Salsa

Grilled Chicken Breasts. Talk about a delicious, easy, and quick menu choice for a hot summer night. I like to marinate the chicken in an extra virgin olive oil and lemon dressing and then, for a twist, steam over beer until almost cooked through.This incredibly moist chicken needs just a few minutes over a hot grill to add the smokey taste of BBQ, and the chicken is ready to pair with your favorite sauce.

I love serving grilled chicken with fresh salsas. This recipe consisting of black beans, frozen corn (fresh in season) and crunchy vegetables makes a perfect pairing. Bring on summer everyone!

Grilled Chicken Breasts with Corn & Black Bean Salsa
(serves 8)

8 boneless, skinless chicken breasts
sea salt
black pepper
2 cans or bottles beer

Season chicken with salt and pepper. Add 1/2 cup marinade to rimmed baking sheet. Place breasts on top of the marinade. Drizzle additional marinade over the chicken. Refrigerate a minimum of two hours, up to eight hours, turning the chicken every couple of hours.

Add beer to a large stock pot over high heat and bring to a slow boil. Place a metal colander over the pot and add chicken. Cover and steam until almost cooked through. (about 20 minutes). Remove from heat.

Meanwhile, bring an outdoor grill to high heat. (or use a grill pan indoors). Place the chicken on the hot grill, cover, and cook 3-4 minutes or until deep dark brown grill marks appear. Turn chicken, cover and continue cooking until chicken reaches an internal temperature of 160 degrees (use a thermometer to check) and the juices run clear when pierced with a knife. Remove chicken from grill, place on a platter, and tent with foil.

Serve chicken hot or warm, on a bed of the corn salsa with additional salsa spooned over top.

Marinade
1 cup extra virgin olive oil
2 teaspoons sea salt
1 teaspoon freshly cracked black pepper
1 shallot, minced
2 tablespoons Champagne vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon fresh cilantro, chopped.

Mix all ingredients together. Remaining marinade can be used on fish or fresh vegetables. Do not reuse marinade from the chicken.

Corn & Black Bean Salsa
(makes 4 cups)

1 10 oz package frozen corn, defrosted (fresh in season)
1 15 oz can black beans, rinsed and drained
6 green onions, chopped, green and white parts
1 jalapeno pepper, seeded and minced
1 small red bell pepper, diced
2 teaspoons freshly squeezed lime juice
sea salt
black pepper
1/2 cup fresh cilantro, chopped

Combine first six ingredients in a medium sized bowl. Season to taste with salt and pepper. Refrigerate between 1 hour and 6 hours. Just before serving, stir in cilantro.

Also delicious with corn tortilla chips.

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It is "Grilled Chicken" week at Food Network's Summerfest roundup. Do you have a favorite grilled chicken recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

The Lemon Bowl: Ginger Teriyaki Grilled Chicken Breasts
Napa Farmhouse 1885: Grilled Chicken Breasts with Corn & Black Bean Salsa
TasteBook: Coconut Grilled Chicken with Ginger and Lime
Elephants and the Coconut Trees: Grilled Chicken with Mushroom Sauce
The Mom 100: Grilled Chicken Salad
Healthy Eats: 6 Ways to Never Tire of Grilled Chicken
Devour: Fuel Up for Summer with 4 Protein-Packed Grilled Chicken Skewers
In Jennie's Kitchen: Crispy Fried Chicken Bites
Taste with the Eyes: Grilled Chicken, Pickled Sweet Cherry Pepper Sauce
FN Dish: 6 Ways to Grill the Whole Chicken Like a Total Champ

best,

diane

napa farmhouse 1885

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California Girl in Taos

MoseyLove

napa farmhouse 1885

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Tuesday, May 10, 2016

Five Fast & Fantastic Spring Side Dishes

Wow! My schedule has become super crazy. I am on the board of directors for four nonprofits, am the president of one and the treasurer of another, have my consulting business, my blogs and, since late January, have been creating and filling the position of volunteer coordinator for our local animal shelter. This means that most nights I don't have a moment to breathe much less prepare dinner. So I keep a list of fast and easy side dishes that pair perfectly with a protein. Grill a steak, broil some fish or, even easier, pair with a purchased rotisserie chicken. Dinner is served!

Broccoli Salad
1 head broccoli
1/2 cup raisins
1/2 cup chopped sweet onion
3/4 cup mayonnaise (or veganaise)
3 tbsp balsamic vinegar
1 tbsp soy sauce
1 tbsp agave syrup or honey
1 tsp aglio, olio, peperoncino or red pepper flakes
sea salt
freshly cracked black pepper
1 tbsp Italian parsley

Stem broccoli, break into florets and chop into bite sized pieces. Place in a steamer pot and steam for just a few minutes...until the broccoli is bright green and crisp-tender. (ensure you keep it very crunchy). Add broccoli, raisins, and onion to a medium sized bowl. In a small bowl, add the mayo, balsamic vinegar, soy sauce, agave syrup or honey, aglio (or red pepper flakes), a pinch of salt and a pinch of pepper. Mix well. Pour 1/2 of dressing over broccoli mixture and stir to combine. Taste and add additional dressing as desired. Taste again and adjust seasonings as necessary. Serve as is or, if you have time, Refrigerate for 4 hours. When ready to serve, garnish with parsley.

Purple Cabbage Slaw
3 cups red cabbage, shredded
1 red delicious apple, cored and diced
2 tbsp seasoned rice vinegar
3 tbsp extra virgin olive oil
1 tbsp honey
pinch sea salt
pinch black pepper
1/4 cup chopped pistachios, optional

Add cabbage and apple to large bowl. In a jar with tight-fitting lid (I use mason jars for my vinaigrettes) add vinegar, e.v.o.o., honey, salt, and pepper. Screw on the lid and shake vigorously until combined. Drizzle half of vinaigrette over cabbage mixture. Stir to combine. Add more vinaigrette to your liking.

This slaw keeps in the refrigerator for a couple of days.

Three more fast and fresh recipes to try:

italian green beans with tomatoes & pesto
spicy green beans in asian chili sauce
white bean and garlic scape dip

It is "Quickest Side Dishes Ever" week at Food Network's Sensational Sides roundup. Do you have a favorite quick recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

Feed Me Phoebe: 5-Ingredient Za'atar Beet Toasts
Devour: Beat the Clock with Easy, Under-15-Minute Side Dishes
Healthy Eats: 7 of the Quickest — and Healthiest — Side Dishes Ever
Creative Culinary: Pasta with Roasted Cherry Tomatoes (Pasta Ponza)
Napa Farmhouse 1885: Five Fast & Fantastic Spring Side Dishes
TasteBook: Asparagus Ribbons with Lemon Juice and Shaved Parmesan

The Wimpy Vegetarian: Cilantro-Lime Cauliflower Rice (with Coconut)
Taste with the Eyes: Teacher Appreciation Luncheon and Corn with Sweet Chili Butter
FN Dish: Counting Down the 5 Quickest Spring Side Dishes Ever

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove

napa farmhouse 1885

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I have started sharing my newest blog "California Girl in Taos." Please visit and let me know what you think.

Tuesday, January 27, 2015

Three Bean and Veggie Chili

Nachos, Buffalo wings, sliders, guacamole, dips, chips, chili. This menu symbolizes one thing...The Superbowl. Where else would this disparate list of menu items work so perfectly? Food, drinks, family & friends, the commercials and, of course, the actual game. This Sunday should really be considered a national holiday. Sadly, this year I am not rooting for either team so a bit less exciting but still "must see" TV.

I have been making this vegetarian chili for years. It is an adaptation of a recipe I first found in one of the last editions of Gourmet Magazine from the November 2007 edition. I have made a lot of tweaks by mixing up the vegetables throughout the seasons. The original called for all pinto beans, but I like the color, taste and texture the three bean medley provides. Best of all, both carnivores and vegetarians love the chili so it is the perfect dish to add to the wings and sliders main courses. Oh..and it can be made in under an hour! But I recommend you make it 1-2 days ahead of the big day. The flavor improves after sitting in the refrigerator a day or so. Just bring it to room temperature before you begin heating to avoid overcooking. Who are you rooting for this weekend?

Three Bean and Veggie Chili
adapted from Gourmet Magazine
(serves 6)

2 dried ancho chiles
1 teaspoon cumin seeds, toasted
1 teaspoon Mexican oregano, crumbled
1/8 teaspoon cinnamon
extra virgin olive oil
2 white onions, chopped
1/2 large sweet potato, unpeeled and cut into 1 inch cubes
1 yellow or red bell pepper, chopped
3 garlic cloves, minced
1 oz unsweetened chocolate, chopped
1/4 teaspoon coconut sugar
1 teaspoon grated orange zest
1 (14 1/2-oz) can whole tomatoes in juice
1 canned chipotle chile in adobo, minced
1 1/4 cups water
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can pinto beans, drained and rinsed
1 (15-oz) can kidney beans, drained and rinsed
3/4 lb baby spinach, washed and dried
sea salt
black pepper

guacamole
salsa
grated parmigiano-reggiano or shredded cheddar cheese
tortilla chips
warm corn or flour tortillas

Split anchos in half and remove seeds and stem. Warm in a dry skillet over medium-high heat until soft and pliable, turning frequently. (about a minute). Remove from heat and tear into small pieces. Add prepared chile, cumin, oregano and cinnamon to small coffee/spice grinder and process until a fine powder is created. Set aside.

Heat 2 tablespoons olive oil in a large stockpot over medium-high heat. Add onions, sweet potato, bell pepper, 1 1/2 teaspoons each salt & pepper and saute until vegetables are soft, stirring frequently. (7-10 minutes). Add the garlic and saute an additional minute. Stir in chocolate, sugar, orange zest, tomatoes with their juice, chipotle, and water. Bring to a boil and reduce heat to simmer. Using a wooden spoon, break up tomatoes into small pieces. Cover pot and cook 20 minutes.

Stir in beans and spinach. Simmer, uncovered, an additional 5-10 minutes. Taste and adjust seasonings if necessary. Serve with the above accompaniments of your choice.

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Other Bean Recipes You May Enjoy:

Winter means comfort food at Food Network and this week we are celebrating Chili. Do you have a favorite chili recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network.

Feed Me Phoebe: Gluten-Free Chicken Chile Verde
The Cultural Dish: Game Day Turkey Chili
Big Girls, Small Kitchen: Classic Chicken Chili
The Mom 100: Barbacoa Beef Chili
Weelicious: Four Bean Chili
Napa Farmhouse 1885: Three Bean and Veggie Chili
Red or Green: Chili Dogs
Swing Eats: Slow-Cooker Chili & Jalapeño Corn Muffins (gluten-free)
Taste with the Eyes: Gourmet Bison Chili with Heirloom Cranberry Beans, Poached Egg
Creative Culinary: Smoky Beef and Bourbon Chili
FN Dish: Come Sunday, It's All About Game-Day Chili Bowls

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove
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I have started sharing my newest blog "California Girl in Taos." Please visit and let me know what you think.

Monday, December 15, 2014

White Beans, Arugula & Sun Dried Tomatoes

By Christmas Dinner, I am looking for something delicious but not too rich. After a month of indulging at parties, Christmas Eve's excess and a festive Christmas morning brunch, a simple, yet elegant dinner seems appropriate. This year I am adding this dish of white beans, arugula and sun dried tomatoes to be served with Prime Rib, Roasted Brussels Sprouts and dinner rolls.

This recipe starts with dried beans. You can use canned, but I wouldn't recommend it. The slow cooked beans have a taste and texture that cannot be duplicated and the warm beans married with the raw greens creates magic. I really love this dish. Merry Christmas everyone!

White Beans, Arugula & Sun Dried Tomatoes
4 servings

1 cup dried white beans
2 tablespoons sea salt
1 teaspoon whole black peppercorns
1/4 cup red wine vinegar
4 oz sundried tomatoes packed in olive oil, thinly sliced
1/2 red onion, diced
1 clove garlic, minced
1/2-1 teaspoon dried red pepper flakes
1/2 cup extra virgin olive oil, plus more for drizzling
1/4 cup red wine vinegar
2 cups baby Arugula
2 tablespoons toasted pine nuts
sea salt
freshly ground black pepper
1/4 cup shredded parmigiano-reggiano

Add the first 4 ingredients to a large bowl. Cover beans with 6 cups of water and allow to soak 12 hours or overnight.

After the beans have completed the soaking process, drain and add to a large stock pot. Cover with 4 inches of water and bring to a boil. Reduce the heat to high simmer and cook until beans are tender. Note, cooking time depends on the freshness of your beans. This could take anywhere from 1 hour to several hours so plan accordingly. Check beans frequently to ensure they remain covered with water. Add more water if necessary. When beans are cooked, remove from heat and drain.

Add tomatoes, onion, garlic, 1/2 teaspoon red pepper flakes, olive oil, red wine vinegar and a pinch each salt & pepper to a large bowl. Whisk to combine. Stir in arugula. Pour warm beans over greens and toss allowing arugula to wilt. Taste and adjust seasonings if necessary. Add remaining red pepper flakes if you want a bit more heat. Sprinkle additional olive oil, pine nuts and Parmigiano-Reggiano over beans and serve warm or at room temperature.

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