Green beans, tomatoes, and peaches are in season. Here is a main dish, side dish, and dessert to help you take advantage of Mother Nature’s bounty. Remember to visit your favorite farmers market for your fruits and vegetables.
ONE PAN BALSAMIC CHICKEN
You had me at balsamic.
Sauce
⅓ cup balsamic vinegar
2 tbsp. honey
2 tbsp. oil, such as avocado or olive oil
2 garlic cloves, minced
1 tsp. Italian seasoning
1 tbsp. Dijon mustard
Tomato Mozzarella
8 oz. grape tomatoes, halved
8 oz. fresh mozzarella balls (ciliegine or pearls)
2 tbsp. finely chopped fresh basil
Chicken
2 lb. boneless, skinless, chicken breasts, pounded to even thickness
2 tbsp. avocado oil or canola oil
Kosher salt and fresh black pepper
In a bowl, whisk together the sauce ingredients. Season with salt and pepper to taste. Set aside.
In a separate bowl, toss together the tomatoes, mozzarella, and basil. Season with salt and pepper, to taste. Set aside.
Preheat oven to 400 degrees F.
Heat oil over medium-high heat in a large oven-safe skillet. Season the chicken all over with salt and pepper to taste. When the pan is hot and oil is shimmering, add the chicken to the skillet in a single layer. Cook for 1-2 minutes on each side or until lightly golden brown. Add the balsamic sauce mixture. It should quickly come to a simmer. Use a wooden spoon to scrape up any brown bits from the bottom of the pan.
Immediately remove the pan from the heat and add the tomato mozzarella mixture over the chicken.
Bake uncovered for 18-23 minutes or until chicken is fully cooked through. Internal temperature should register at 165F. Remove from the oven and rest for 5 minutes before serving. https://www.littlebroken.com/one-pan-balsamic-chicken/
PARMESAN GREEN BEANS & PEPPERS
I personally would hold the peppers, but that’s just me.
2 pounds fresh green beans, trimmed
¼ cup water
1 large & l red bell pepper seeded and sliced
1 large orange or yellow bell pepper seeded and sliced
½ onion chopped
3 cloves garlic minced
2 tbsp. olive oil or butter
1 tsp. salt
Black pepper to taste
⅓ c. shredded Parmesan cheese
Place green beans in a large, microwave-safe bowl. Pour water into bowl. Cover the green beans with a damp paper towel. Cook in the microwave on high for 5 to 8 minutes (depending on the wattage of your microwave) or until bright green and slightly tender. Drain the beans.
Heat a large skillet over medium-high heat. Add olive oil and heat until it simmers. To the skillet, add sliced bell peppers, chopped onions, minced garlic, and green beans. Toss well and add salt and pepper as desired.
Cover and cook, tossing occasionally to avoid burning, for 6 to 7 minutes or until the beans and peppers are tender. Toss with cheese.
Serve topped with additional Parmesan cheese if desired.
https://stylishcravings.com/parmesan-green-beans-peppers/#wprm-recipe-container-16239
PEACH DUMPLINGS
Kids might enjoy helping with this one.
2 medium-sized peaches quartered and pitted (You can use canned peaches if preferred.)
8 oz. pack of Pillsbury crescent roll dough (Make sure you don’t buy roll UP version)
1/2 c. unsalted butter equivalent to 1 stick
1/3 c. each of granulated and brown sugar
1 tsp. cinnamon
3/4 c. Fresca citrus soda (You can use 7-Up, Sprite or Mountain Dew)
Set your oven to preheat at 350°F. Spray an 8×8 baking dish with non-stick spray.
Layout crescent dough and divide into 8 triangle shapes.
Position a peach slice near the triangle’s narrower end and wrap it up. Ensure the ends are sealed. Arrange these in the prepped baking dish.
Using a microwave-safe bowl, melt butter. Add the sugars and cinnamon. Stir until a smooth consistency is achieved.
Gently pour this buttery mixture over your dough.
Carefully add Fresca around (not over) the dumplings to ensure they develop a crusty finish during baking.
Bake until they achieve a golden and peaches are fork tender. This should take roughly 35 minutes. Allow it to cool for 10 minutes post-baking.
https://lifewithjanet.com/2023/09/18/perfect-peach-dumplings/#recipe
