Balsamic Chicken with Feta

I cannot wait to make this again!  I don't often make a new dish when friends come over, but I trusted that cheese, garlic, and basil would make anything taste fantastic.  So true!  I don't like goat cheese, so I used feta instead.  Thanks for this recipe, Bites!

Mash together:
1/2 lb. goat cheese (or feta)
1 garlic clove, minced
1 package fresh basil, minced (dried will not work for this)

3 chicken breasts sliced thin to make 6 thin breasts
salt and pepper

Saute chicken in olive oil over medium heat.
Cook until almost done. Remove from heat and place in baking dish.
Cover with the cheese mixture and place in oven @ 350 until cheese is melted. ~10min

Into the pan the chicken was cooked in, add:
1 c. chicken broth
1/4 c. balsamic vinegar

Cook until reduced to syrupy consistency.
Add 1/2 stick butter (cut into pats)
Remove from heat and swirl until melted.

Pour over chicken and serve with rice, couscous or roasted potatoes.

Five Spice Pork Tenderloin


Mmmm!  Great autumn pork recipe!  This isn't my picture, but it really does look like this when you put it all together. 

Five Spice Pork Tenderloin with Pumpkin Half-Moons and Red Grapes

from a Harvest of Pumpkins and Squash

The tantalizing flavor of Chinese five-spice powder-with its licorice overtone-gilds pork in a soy-and-sesame-based glare with a marvelous aroma and taste. Crescents of roasted pumpkin or squash and wine-steeped grapes complete a sweet, savory, and very picturesque platter.

Soy-Sesame Marinade:

2 tablespoons soy sauce
2 tablespoons dry sherry
1 teaspoon Chinese five-spice powder
1 1/2 teaspoons minced peeled fresh ginger
1 clove garlic, minced
1 teaspoon sesame oil

1 pork tenderloin (about 11/4 pounds)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 1/2 pounds sugar pumpkin or winter squash such as butternut, kabocha, buttercup, or Hubbard, peeled, seeded, and cut into half-moons about 3/4 inch thick
1 tablespoon unsalted butter
1 1/2 cups (10 ounces) red seedless grapes
1/4 cup dry sherry

To make the marinade, in a small bowl, combine the soy sauce, sherry, five-spice powder, ginger, garlic, and sesame oil.

Place the pork tenderloin in a baking dish or lock-top plastic bag. Pour the marinade over. Cover or seal and refrigerate for at least 2 hours or up to overnight, turning several times.

Preheat the oven to 400°F. Position one rack in the middle of the oven and a second rack in the lower third of the oven. Line a baking sheet with parchment paper.

In a bowl, whisk together the olive oil and vinegar. Add the pumpkin and toss to coat. Place-on the prepared sheet and place on the lower rack of the oven. Bake for 30 minutes.

Place the meat on a rack in a roasting pan (reserve the marinade). Place in the oven on the middle rack and roast until an instant-read thermometer inserted into the center registers 145°F, 15 to 20 minutes, basting occasionally with the remaining marinade. Continue roasting the pumpkin until tender when pierced with a knife, 40 to 45 minutes total.

Transfer the meat to a carving board, tent with aluminum foil, and let rest for 5 minutes. Meanwhile, in a small skillet, melt the butter over medium heat. Add the grapes and heat for about 1 minute. Pour in the sherry and cook until the liquid is reduced to 2 tablespoons. Carve the pork and transfer to a platter. Surround with the pumpkin and grapes, and serve.

Maple Pecan Pumpkin Pie


This is one of my most requested recipes! The maple syrup (no imitations!) makes the pie have a great extra creamy flavor.  I didnt have pecans this time, but if you make this, definitely add them!

If you can, roast your own pumpkin!!

Maple Pecan Pie

from A Harvest of Pumpkins and Squash cookbook


1 piecrust
3 eggs
1/2 cup firmly packed light brown sugar
1/3 cup maple syrup
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground giner
1 3/4 cups pumpkin puree, canned or homemade
1 1/2 cups half and half, or whole milk


Preheat oven to 425.  Unfold and line 9 inch pieplate.  Fold the overhang under itself and pinch to create an edge.  Prick the dough a few times and transfer to the oven, and bake just until lightly golden, about 10 minutes.  Transfer to a wire rack and let cool completely.


In a large bowl, whisk the eggs until blended.  Add the brown sugar, maple syrup, salt, cinnamon, allspice, and giner and whisk to mix well.  Beat in the pumpkinand half and half until smooth.  Pour into the partially baked pastry shell.


Reduce the temperature to 350.  Bake until the filling is set and the crust is golden brown, 40 to 60 minutes.  Transfer to a wire rack and let cool slightly.

Caramelized Pecans:


1 tablespoon honey
1 tablespoon sugar
1/2 tsp ground ginger or cinnamon
1 tablespoon water
1 cup pecans


Meanwhile, prepare the Caramelized Pecans:  Line a baking sheet with parchment paper (or grease).  In a heavy medium saucepan, combine honey, sugar, ginger, and water and stir to blend.  Bring to a boil over medium heat, add the nuts, and boil for 2 minutes, stirring.  Turn onto the baking sheet and spread in a single layer.  Bake until golden brown, 8 to 10 minutes.  Remove from oven and let cool.  Sprinkle over the baked pie in a wreath patter or at random.

Thai Peanut Chicken


I was searching for a recipe that I could make with the contents of my refrigerator  … surprise!  this was great!  i think next time I will add a can of coconut milk to the sauce. 


  • 6  tablespoons soy sauce
  • 4  tablespoons creamy peanut butter
  • 4  teaspoons white wine vinegar (rice wine vinegar will work too!)
  • 1/2  teaspoon cayenne pepper
  • 3 tablespoons olive oil
  • 4 skinless, boneless chicken breast halves – cut into thin strips
  • 3 tablespoons chopped garlic
  • 1 1/2 tablespoons chopped fresh ginger root
  • 3/4 cup chopped green onions
  • 2 1/2 cups broccoli florets
  • 1/3 cup unsalted dry-roasted peanuts


  • Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
  • Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
  • Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

Fettuccine with Basil and Brie

 I didn't use fresh tomatoes, just diced canned – but it was great!  Henry kept signing "MORE" for this one!


  • 12 ounces dry fettuccine pasta
  • 4 large tomatoes, seeded and chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups cubed Brie cheese
  • 3/4 cup chopped fresh basil
  • 1/2 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons grated Parmesan cheese


  1. In a large bowl combine chopped tomatoes, minced garlic, brie, chopped basil, olive oil, vinegar, salt and pepper. Mix well. Cover and let stand at room temperature to marinate for 1 to 2 hours.
  2. In a large pot of boiling salted water over high heat, cook the fettuccine until al dente, about 12 minutes.
  3. Drain the fettuccine and toss with the sauce. Sprinkle with grated Parmesan cheese.