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Pan Roasted Chicken Breast with Green Chili Salsa

June 24, 2015
Story By: Mandy Kellogg Rye
Filed Under > Fall

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Pan roasted chicken with green chili salsaPan roasted chicken recipe with green chili salsaBlog-HP-ChickenRoasted chicken breast with green chili salsa #recipeGreen chili salsa on pan roasted chicken

Today we’re thrilled to share a recipe from our creative partners at Homespun: Pan Roasted Chicken Breast with Green Chili Salsa. This delicious dish is perfect for a summer meal al fresco, and one we can’t wait to make again.  If you join us around the table often, you’ll know we’re big fans of any dish that we can heat up a notch or two, and this killer green chili salsa does just that (we go heavy on the jalapeños).  Truly, MKR

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Pan Roasted Chicken Breast with Green Chili Salsa
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For the Chicken
  1. 4 bone-in chicken breasts
  2. 2 limes, juiced
  3. 1 T granulated garlic
  4. 2 T EVOO
  5. 1 T black pepper
  6. Salt
  7. 2 Tbsp cooking oil (used grapeseed oil)
For the Green Chili Salsa
  1. 1 lb tomatillos
  2. 2 cups water
  3. 6 cloves garlic
  4. 1 onion (1/2 whole, 1/2 diced)
  5. 1 tsp cumin whole
  6. 1 tsp coriander whole
  7. 3 limes
  8. 3 anaheim peppers
  9. 1 jalapeno pepper
  10. 1 poblano pepper
  11. 1/2 cup cilantro, chopped
  12. 2 Tbsp EVOO
  13. Salt
  14. Black pepper
To Make the Green Chili Salsa
  1. In a sauce pot, add water, tomatillos, garlic, onions, whole cumin seed, whole coriander seed, 1 anaheim pepper, 1/2 jalapeno pepper. Bring to a boil, then simmer for 15-20 minutes until all ingredients are tender. This is the base of the chili sauce.
  2. Place the chili base in a blender and blend until smooth. Set aside and cool completely.
  3. Dice the remaining anaheim peppers, poblano peppers and jalapeno peppers. Combine with chopped onions and squeeze limes over the diced mixture.
  4. Once chili base is cool, pour over diced mixture and add fresh chopped cilantro. Season to taste with salt and black pepper.
To Marinate and Cook the Chicken
  1. In a large bowl, whisk together granulated garlic, black pepper, lime juice and EVOO for the marinade.
  2. Rinse chicken breast under cold water, and pat dry with a paper towel. Place in marinade and refrigerate for 4-6 hours prior to cooking.
  3. Pre-heat the oven to 425 F.
  4. Take chicken out of marinade and place on a plate and season with salt.
  5. Place a large saute pan (Chef Jason suggests using a cast iron pan) on medium high heat. Add the cooking oil, and heat until the oil is just about to smoke (it should simmer).
  6. Carefully place chicken breast skin down in the hot pan, and cook for 5-7 minutes until the skin begins to crisp up and has begun turning a golden brown. You may need to decrease the heat a little.
  7. Flip chicken over, and place in preheated 425 F oven for about 15-20 minutes. The chicken should have an internal temperature of 165 F. You can take the chicken out of the oven at 160 F; it will carry over after you have taken it out of the oven. Allow to rest.
To Serve
  1. Place chicken on a serving platter, ladle salsa over the top, and garnish with fresh cilantro and roasted onions. Chef Jason also suggests having a few lime wedges for those who like a little more acid. Slice some more jalapeno for those who like a little more heat.
Notes
  1. The chili salsa can be prepared and refrigerated a day before, or a couple of hours before serving.
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Recipe, Homespun | Styling, Photography, Kathryn McCrary

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Blueberry Hand Pies with Lemon Blueberry Glaze

June 15, 2015
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Homemade blueberry hand pies recipe How to make homemade blueberry handpiesBlueberry hand pie recipe

The perfect sized sweet treat, this mini blueberry pie recipe deserves a spot at your next summer soiree or picnic in the park.  I’ve shared my love for hand pies before (a peach rendition and strawberry rendition), and I always consider them my go-to for an easy, delicious dessert.

So with blueberry season in full swing, I’ll be celebrating one of my favorite summer flavors. These blueberry hand pies with lemon blueberry glaze include a fresh blueberry purée and that homemade, buttery crust that you just can’t beat. And since the lemon blueberry glaze is so sweet, there’s very little sugar in the actual hand pies (my cue for enjoying more than a few). 

The hand pie recipe is super simple, but there’s one key thing to remember: keep the crust thin to avoid overpowering the filling’s flavor.  You want a good crust-to-filling ratio after all.  Tell me, will you be enjoying this delightful summer dessert soon?  Truly, MKR

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Blueberry Hand Pies With Lemon Blueberry Glaze
Yields 12
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Prep Time
2 hr
Cook Time
20 min
Total Time
2 hr 20 min
Prep Time
2 hr
Cook Time
20 min
Total Time
2 hr 20 min
Ingredients
  1. FOR THE DOUGH
  2. 5 CUPS ALL-PURPOSE FLOUR (SPOONED AND LEVELED), PLUS MORE FOR ROLLING DOUGH
  3. 2 TEASPOONS SALT
  4. 2 TEASPOONS SUGAR
  5. 4 STICKS COLD UNSALTED BUTTER, CUT INTO PIECES
  6. 8 TABLESPOONS ICE WATER, PLUS 4 MORE, IF NEEDED
  7. ROUND COOKIE CUTTER
  8. FOR THE FILLING
  9. 3-4 CUPS BLUEBERRIES
  10. 1/4-1/2 CUP SUGAR
  11. 1 TABLESPOON CINNAMON
  12. 1 TABLESPOON FRESH LEMON JUICE
  13. FOR THE GLAZE
  14. 2 cups confectioners' sugar
  15. 4 tablespoons fresh lemon juice
  16. 4 tablespoons fresh blueberry juice
Instructions
  1. FOR THE CRUST...
  2. IN A FOOD PROCESSOR, PULSE FLOUR, SALT, AND SUGAR SEVERAL TIMES TO COMBINE. ADD BUTTER. PULSE UNTIL MIXTURE RESEMBLES COARSE MEAL, WITH JUST A FEW PEA-SIZE PIECES REMAINING.
  3. SPRINKLE WITH 8 TABLESPOONS ICE WATER. PULSE UNTIL DOUGH IS CRUMBLY BUT HOLDS TOGETHER WHEN SQUEEZED WITH FINGERS (IF NEEDED, ADD UP TO 4 TABLESPOONS MORE ICE WATER, 1 TABLESPOON AT A TIME). DO NOT OVERPROCESS.
  4. TURN DOUGH OUT ONTO A WORK SURFACE; FORM DOUGH INTO TWO DISKS. WRAP TIGHTLY IN PLASTIC, AND REFRIGERATE UNTIL FIRM, AT LEAST 1 HOUR.
  5. ABOUT 15 MINUTES BEFORE THE DOUGH IS READY TO BE REMOVED FROM THE REFRIGERATOR PRE HEAT OVEN TO 350 DEGREES.
  6. FOR THE FILLING...
  7. PLACE BLUEBERRIES, SUGAR, LEMON, AND CINNAMON IN A LARGE BOWL AND LET MACERATE FOR APPROXIMATELY ONE HOUR. MASH A BIT OF THE BLUEBERRIES SO YOU BEGIN TO BREAK THEM DOWN AND ALLOW FOR JUICE.
  8. UNWRAP YOUR PIE DOUGH; PLACE ON A LARGE PIECE OF FLOURED WAXED PAPER OR SURFACE. ROLL DOUGH INTO TWO 14-INCH ROUNDS. USING YOUR ROUND COOKIE CUTTER CUT OUT ROUNDS AND PLACE HALF OF THEM ON TO A LINED COOKIE SHEET.
  9. SCOOP APPROXIMATELY 2 TABLESPOONS OF BLUEBERRY MIXTURE AND PLACE ON TO CUT PIE DOUGH. PLACE ANOTHER PIECE OF PIE DOUGH ON TOP CREATING A COMPLETE HAND PIE AND GENTLY PRESS DOWN THE SIDES.
  10. USING A FORK MOVE AROUND THE BORDER AND PRESS DOWN TO CREATE A CREASE AND SEAL YOUR PIES. REPEAT UNTIL THERE ARE NO MORE ROUNDS LEFT.
  11. Make sure to reserve a few tablespoons of blueberry juice for your glaze!
  12. BAKE 18-20 MINUTES OR UNTIL PIES TURN A GOLDEN BROWN.
  13. LET COOL 5-10 MINUTES BEFORE ICING.
  14. FOR THE GLAZE...
  15. Place confectioners' sugar, lemon and blueberry juice in a medium bowl and whisk until smooth. Glaze should be thick, yet pourable keep adding more sugar or liquid to achieve desired consistency.
Notes
  1. **IF FROM SCRATCH DOUGH ISN'T YOUR THING FEEL FREE TO BUY STORE BOUGHT**
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Patio Season’s Arrived, Our Top 8 Wines For Summer

May 27, 2015
Story By: Mandy Kellogg Rye
Filed Under > Cocktail Hour

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Long lunches and best wines for SummerTop 8 Wines for Summer8 Wines for SummerBest wines for summerTop wines for summer Top Wines for Summer LunchBest 8 wines for summer to order

The tables have been set, flowers planted, umbrellas opened, and the twinkle lights are in full effect.  Yes my friends, it is officially patio season here in Atlanta.  And with a new season of al fresco dining in full swing, it’s also time to talk summer sips.  And it’s no secret that we’re big wine lovers here at WOM ,so what better way to usher in our favorite time of year than by sharing the top eight wines for summer we’ll be sipping on all season long?  Tell us, do you have a go-to summer time wine?  Truly, MKR

No. One: Round Pond Rutherford Sauvignon Blanc.  This has been my go-to summer wine for the past four years.  It’s beautifully balanced rich acidic and fruit forward notes never disappoint in satisfying on a warm, sunny day.  

No. Two:  Whispering Angel.  I was introduced to this easy drinking Rose on a recent trip to Turks and Caicos and was immediately smitten.  Not only does it have the most gorgeous pink coloring, but its light, and easy to drink with light notes of strawberry and berries, making it a fast favorite.

No. Three: Miraval Rose.  I won’t lie in saying when I first spied this Rose it was because of the gorgeous bottle and simple packaging.  So I was pleasantly surprised when the wine was just as good as the bottle it was poured from.

No. Four:  Sancerre Anything.  Situated on the left bank of the Loire at the eastern edge of the Loire Valley Sancerre’s vineyards cover a series of hillsides dominated by the “Piton” or peak of Sancerre.  Most well known for their Sauvignon Blanc, Sancerre is easy to drink, easy to find, and if it’s on the menu I’ll usually choose it over any other wine.

No. Five:  Blackbird Arriviste.  The pinkest of all the roses, Arriviste is a blend of Cab Franc, Cabernet Sauvignon, and Merlot making it the richest, and most complex of the roses.  So much so that I find myself drinking it in cold and warm weather.

No. Six:  Skipstone Viognier.  A small, organic winery, Skipstone was introduced on my last visit to Napa by our friends at Maisonry.  With an intense aroma and hints of pineapple and even mango that linger, make it crisp and almost mouthwatering.  While it’s harder to find locally, this wine is one that’s worth the expedited cost of shipping. 

No. Seven:  Darioush Viognier.  Years ago ,Darioush Viognier was the first Viognier I had ever tasted, and since then, I’ve become a big fan of this rich, yet exotic, acidic wine.  With exotic fruits balanced by notes of jasmine, this Viognier will become a fast favorite.

No. Eight:  Orison Pipa.  A very small batch winery the ORISON wine project was started in 2012 by Daniel and Filipa Orrison (great friends of WOM) with the help of winemaker Ricardo Carvalho, and embodies the desire to bring the beauty and spirit of Portugal to the United States through wine.  Pipa, accomplishes that with a crisp, refreshing, easy to drink wine you’ll enjoy many a warm weather night ahead.

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Photography, Kathryn McCrary  |  Location, Bilboquet

Wearing:  Dress, Ann Taylor c/o  |  Sunnies, Karen Walker  |  Hat, J.Crew  |  Necklace, Ann Taylor c/o  |  Lipstick, YSL  |  Nails, Nars

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