Chicken & Nectarines

Chicken and peaches is a classic “country” dish, and I thought… why not replace the peaches with nectarines?

I did and the result was delicious…

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Brie & Nectarine Panini

This recipe was inspired by a panini I saw on the menu of an L.A. bakery…

It was made with Brie & Pears, and while they divulged very little about the rest of the sandwich, it looked DELICIOUS!

When I set out to create some Nectarine recipes, this sandwich came to mind…. I’m so glad I tried it… this panini is to die for.

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You want to make this. Oh my, do you want to make this!

Ever since I made these I’ve been lying awake at night thinking about the different things I could stuff a panini with and how delicious it’s going to taste.

Is that normal?

I hope your answer is yes.

This sandwich truly does melt in your mouth. The buttery, toasted bread gives you just enough crunch to balance out the creamy brie and nectarine filling inside. THe peppery arugula and the drizzle of balsamic give it that final punch that really knock this panini’s flavor out of the park.

It’s beautiful, decadent, and divine.

How many you make and who you make it for is entirely up to you. But make it soon! This is not something you want to put off.

It is nothing like dusting your ceiling fans or organizing that front closet. This recipe was made to be enjoyed TODAY!

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A Nod to Nectarines

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The nectarine’s flesh is sweet, succulent and firmer than that of its relative, the peach.

How do you tell the difference between a peach and a nectarine? There are not many genetic differences between the two fruits and their flavors are actually remarkably similar. They would be very difficult to tell apart except for the fuzz on the skin of the peach compared to the smooth nectarine.

When are nectarines in season?  Most nectarine varieties are available from midspring to late September with a peak during July and August. California produces 95% of the nectarines grown in the Unites States.

How do you pick nectarines at the supermarket? When you’re picking out nectarines, you want them to smell sweet (yes, smell them in the store). You also want them to be brightly colored (no bruises or blemishes), and they should give slightly when you press gently on the skin (not hard or overly green).

How do you store a nectarine? Slightly underripe nectarines can be left to ripen at room temperature for a couple of days. Ripe fruit should be refrigerated and used within 5 days.

Are nectarines good for you? One medium nectarine contains about 70 calories, no saturated fat, fiber, and a small amount of protein. They contain a fair amount of vitamins A and C.

While I really LOVE peaches, I kind of relished the fact that being on the letter “N” allowed me to indulge the seemingly less used, less appreciated nectarine.

If you like peaches, you’ll like nectarines too… it’s the perfect time to make nectarine recipes with July just a few days away… nectarines are just entering their PEAK season!

WOO HOO FOR SUMMER FRUIT!!! They keep me going during this Arizona heat… High of 120°F today by the way… yes, I choose to live here.

These are some of my favorite recipes yet!

I hope you’re hungry! I know I am.

Happy Economical Eating!

Love, Jenna

Must Try Mozzarella!

Time for another Italian classic… Chicken Parmesan!

“Reinvented” a bit. This one will knock your socks off.

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Instead of your typical, pounded thin chicken, I use small cubes of chicken in my recipe. You make the tomato sauce yourself with the browned bits from the pan-fried chicken and finish the whole thing in the oven topped with ooey-gooey mozzarella and freshly grated parmesan.

This one hits the nail on the head… you’ve gotta try it.

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Lighten Up!

After that rich, indulgent fried cheese sandwich, I thought it was time for something a bit on the lighter side…

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A simple salad made with romaine, sliced fresh strawberries, cubed mozzarella, and fresh basil!

Add some grilled chicken and you’ve got yourself a main dish salad!

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Mozzarella in Corrozza

If you appreciate using ingredients you have on hand to make delicious food, you will like the history of Mozzarella in Corrozza. It was a sandwich that was made to use up day old bread along with ingredients that would be abundant on a typical Italian farm: cheese, eggs, milk, and olive oil.

Simply stated, it’s a battered, fried cheese sandwich.

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It is Mozzarella in a Carriage (“in Corrozza”)… the bread being the “carriage” that holds the mozzarella!

If you’re in the mood for more Italian classics… check out my bruschetta recipe!

This being my first attempt at the sandwich I learned a lot and have some tips to pass on to you.

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Move Over for Mozzarella!

We could probably camp out here for the rest of the year and never struggle to find a recipe.

Picking only a few recipes proved to be a difficult task… How did I choose?

For the first Mozzarella recipe I decided to make something I absolutely LOVE LOVE LOVE to eat…

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BRUSCHETTA!!

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Lemon + Classic Dessert = Lemon Bars

I thought it best to end on a classic… probably the first dessert most people think of when they consider lemon:

LEMON BARS!

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Today was a DOUBLE-post day so you can also read about these luscious Lemon Ricotta Cookies if you are in an especially LEMONY mood today.

I know I am.

Come to think about it, I think I always am in this mood.

Is that a bad thing or good thing?!

I won’t think about that today. I’ll think about that tomorrow. At Tara perhaps.

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Lemon + Ricotta = One Delicious Cookie

Today is actually a DOUBLE post day as I have to ‘get a move on’ to make it through Z before baby time…

I’m not sure that’s going to happen but we’ll cross that bridge when it comes I suppose.

The first thing I’m posting are these super light, decadent Lemon Ricotta Cookies w/ Lemon Glaze…

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And the next recipe, you guessed it, I couldn’t make it past ‘L is for Lemon’ without including the classic “Lemon Bars”.

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When Life Gives You Lemons… Make Pancakes!

Well, life didn’t really give me lemons…

But I did go to make pancakes and discovered my box mix was all out except for a few sad tablespoons at the bottom of the box. (No, I am not against box mixes for making pancakes… if you have kids, you probably are not either… at least if you’re honest with yourself…)

Well, no box mix meant either no pancakes OR…

Making my own?!

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Once I got the right consistency and flavor in my batter I cooked a few trial pancakes and I think I’ve found a go-to recipe for myself!

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Lemon + Fish = Rookie

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Okay, it’s confession time….

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