Caprese Chicken


Caprese Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 Boneless, skinless chicken breast
  • 2 Slices Provolone
  • 2 Slices Proscuitto
  • 2 Tbsp pesto
  • 1 Tomato sliced thin, seasoned with salt & pepper
  • Olive oil
  1. Heat the oven to 350.
  2. Slice the chicken breast vertical to form a "book", fold open.
  3. Spread the pesto on the chicken.
  4. Add the prosciutto, then the tomatoes, then the provolone.
  5. Fold the chicken back together (close the book) and season well on both sides with salt & pepper.
  6. Heat a non stick pan and coat the pan with olive oil.
  7. Cook the chicken on both sides for 5 minutes until golden brown. Place the chicken on a cookie sheet and finish in the oven for 10-15 more minutes until chicken is cooked through.


Perfect BLT

Perfect BLT

Ah, there is nothing like August tomatoes in New England.  I wait all year for this moment and have to eat tomatoes every day for almost every meal.  A BLT is one of my favorite ways to enjoy the first perfect delicious summer tomato.  Please, do not get cute with your BLT.  This is not the time to be making fancy sauces or adding un-necessary ingredients.

A perfect BLT is:

  • White Bread (sorry, no exceptions) perfectly toasted, not too light, not too dark.  I prefer Pepperidge Farm white.
  • A thickly sliced local (not purchased at the grocery store!!!) farm tomato.  Season with salt and pepper on BOTH sides.
  • 3 Slices of perfectly cooked bacon.
  • A dab of your favorite mayo.  Sorry, light or low fat mayo is not acceptable in this situation.
  • A slice of iceburg lettuce, preferably purchased at the same farm you got the tomato at.  Sorry, once again, spring mix, etc. is not acceptable here.

If you follow these rules, you will enjoy one of summers simplest pleasures :)

Strawberry Jalapeno Margaritas

Strawberry Jalapeno Margarita

We went to St. Thomas in February and when I saw Strawberry Jalapeno margaritas on the menu, I had to try it!  I don’t like the frozen super sweet margaritas, I like to taste the tequila.  The strawberries add just the right amount of sweetness (plus the pink is so pretty!) and the jalapeno adds some nice heat.  They are a bit of an effort to make as you have to hand squeeze the strawberries but it’s worth the effort :)  Cheers!

Strawberry Jalapeno Margarita
Prep time: 
Total time: 
Serves: 2
  • 4 Jiggers of your favorite tequila
  • 2 Jiggers of Cointreau
  • Juice of 1 lime
  • 2 Tbsp of simple syrup
  • 10 strawberries
  • 1 jalapeno
  • Margarita salt, optional
  • ice
  1. Add the tequila, Cointreau, lime juice and simple syrup to a cocktail shaker.
  2. With your hands, squeeze the juice from 8 of the strawberries into the cocktail shaker. You want the color to be quite pink. Depending on how ripe your strawberries are, you made need more than 8.
  3. Rim the glasses with salt if you like and add ice to the glasses. Slice the 2 remaining strawberries and add to the glasses. Slice the jalapeno very thin and add 1 to the glass if you are afraid of the heat, up to 4 or 5 if you like the heat.
  4. Vigorously shake the margaritas and pour into the prepared glasses.