Let's Go To The Mediterraneo

Time For Some Vitamin Sea

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Is winter ever going to end?  I think it's time for a getaway; even if it is a "dream" getaway. 
After all of the festivities of late I think it's time for a little cocktail and some relaxing music at the beach.
And, maybe something a little lighter to eat with some pasta.

So, how bout we head on over to the Mediterranean to a little cafe by the sea.  Have some wine, maybe a little Grappa and listen to the waves hit the shore.  I always say that the only sound better than the waves hitting the rocks are the rocks hitting my glass, (a little more ice in this Grappa please mr. waiter). 

Oh yeah, I feel better already.  So sit back and relax...  

The pots are on.

The Plate... 

Mediterranean Chicken With Angel Hair 

This is a fun, easy, kinda light entree for you. When I made this the other night it was the first time that I had Mediterranean style chicken in a while.  I forgot have much flavor was in this dish.  

With a slight modification to an old Emeril Lagasse recipe, I was all set for some great pasta.

The cool thing about this recipe is cooking the chicken in little foil packets (see below).  Cooked at a high heat, the packets puff up and steam the chicken.  It comes out moist and ... well pretty awesome.

What you need... 

4 boneless, skinless chicken breast

12 oz angel hair pasta

2 - 4 tblsp extra virgin olive oil

salt and pepper

1 (10 oz) package of frozen spinach, thawed and squeezed dry

1 cup chopped yellow onions

1 cup drained and chopped sun-dried tomatoes

1/2 cup Kalamata olives, chopped

2 tblsp minced garlic

1/2 cup dry white wine

2 tblsp chopped fresh basil

1/2 tsp thyme

4 ounces feta cheese, crumbled

4 sheets aluminum foil (large enough to fold over chicken)

What you do...

Preheat your oven to 500 degrees.

Fold your aluminum foil sheets in half with a nice crease, then unfold (we're going to make little packets out of each one after you put the chicken on it).

Place 1/4 of the spinach on one side of the foil to use as a base for the chicken.

Coat each piece of chicken with olive oil then salt and pepper, then place on top of spinach.

Combine the onions, tomatoes, olives, garlic, wine, basil and thyme in a medium bowl and stir to mix.

Pile the mixture on top of each piece of chicken.

Top each chicken breast with 1 oz of feta cheese.

Now fold each piece of foil to make a packet. Fold over the top, then fold the edges to tightly seal.

Put packets on a baking sheet and put in the oven for 12 minutes. 

Boil your pasta drain and place on your dish. Pour a small amount of olive oil over pasta.

Remove your chicken packets from the oven and cut the tops open with a small knife.

Place the chicken with all of the ingredients on top of the pasta and enjoy.

The Playlist... 

Mediterraneo

Time for a little laid back stroll on the beach.  I know, I know... some of it is cheesy, but hey you're relaxing on the beach in the Mediterranean.  See... you forgot how much you miss Sade.  I also love Chris Boti and so glad he decided to do an "Italia" album.  I never get tired of "Besame Mucho"... especially with Andrea Bocelli. 

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar... 

Mojito?  No, Moschito with Grappa!

Grappa is a traditional Italian "grape-based" brandy. 

Proceed with caution cause Grappa is 70-120 proof. 

What you need... 

2 oz Grappa

4 oz Soda

4-6 sprigs of mint

1 oz lime juice

1 oz simple syrup (equal parts boiled water and sugar mixed)

Lime wedge

What you do...

In a tall glass... gently crush a handful of mint leaves and add a the lime juice.

Pour in the simple syrup, Grappa and soda.

Garnish with lime and mint.

Opa!

You Like-a the Grappa? 

The Grappa is good... no?

Please...Day Drink Responsibly

& 

Keep On Cookin'!