Balsamic Chicken with Watercress and Nectarine Salad

Before the weather turns too cold, keep the grill warm with this delectable combination of flavors, from "The Colombian"

Balsamic Chicken
With Watercress and Nectarine Salad

4 servings

You can substitute another leafy green, such as baby kale or arugula, or a different stone fruit, such as peaches or plums.

4 boneless, skinless chicken breast halves (1¼ pounds total), tenderloins and visible fat removed

3 tablespoons extra-virgin
olive oil

2 teaspoons balsamic vinegar

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 to 3½ ounces (1 bunch) fresh watercress, tough stems removed, coarsely chopped (about 2½ cups lightly packed)

1 medium ripe nectarine, pitted and sliced into thin wedges

½ small red onion, sliced into thin half-moons

If using a gas grill, preheat to medium-high (400 degrees) with the lid closed. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly over the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 to 6 seconds. Have ready a spray water bottle for taming any flames. Brush the grill grate.

Place the chicken breast between two sheets of plastic wrap, then pound each one to about ¼ inch. (You can also ask the butcher to do that.)

Whisk the oil, vinegar, salt and pepper in a liquid measuring cup to form an emulsified dressing. Transfer 2 tablespoons of the dressing to a bowl; use it to brush the chicken all over. Reserve the rest of the dressing for the salad; discard any dressing left over from brushing the chicken.

Place the chicken on the grill. Cook uncovered for about 1 minute per side or until just cooked through, with light char marks. Transfer to a plate.

Toss the watercress, nectarines and onion with the reserved dressing in a large bowl. Divide the chicken evenly among individual plates. Top each portion with a quarter of the salad, and serve right away.

Per serving: 280 calories, 33 g protein, 5 g carbohydrates, 14 g fat, 3 g saturated fat, 105 mg cholesterol, 210 mg sodium, 0 g dietary fiber, 4 g sugar

Find the original link to the recipe here:

http://www.columbian.com/news/2015/sep/22/dish-turns-chicken-salad-on-its-head/

Watercress and Dill Butter

A great topping for pasta, fish, chicken, vegetables, just about anything. Ingredients:

About 1/4 C watercress, 1/2 C butter, 2T dill

Chop and blend

Chill in refrigerator until firm.

Use all sorts of ways. I spread the watercress dill butter on naan.

Then added a tomato.

Then added brie. YUM. Enjoy.

Watercress Lemon Cupcakes

Yes. I said, "Watercress Lemon Cupcakes". These are based on a basic cupcake recipe,

with a little watercress and lemon to add zing.

Serves: 12

INGREDIENTS

• For the cupcakes:
• 1 cup, packed watercress leaves, stalks discarded
• ½ cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 lemon, zest and juice
• 1 ½ cups plain flour
• 1 teaspoon baking powder
• ½ teaspoon salt

INSTRUCTIONS

1. Preheat oven to 325F. Line or grease a muffin tray.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and then beat in the watercress, vanilla, zest and lemon juice.
3. Sift in the flour, baking powder and salt and stir to gently combine.
4. Fill the muffin cups ¾ full and bake for 15-20 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 10 minutes then remove and allow to cool completely on a wire rack.

The batter looks like any other cupcake batter, just with little green bits of watercress.

The cupcakes smell so good!

You can serve the cupcakes without frosting. They are moist and delicious.

Or, you can make a simple buttercream frosting, like I did here.

1/4 C butter, softened

2 1/2 C confectioners' sugar

1 tsp vanilla extract

5 T lemon juice

Mix all ingredients in a large mixer bowl. Beat until thoroughly blended and creamy.

Frosts 12 cupcakes.

Garnish with lemon zest and a watercress leaf. Enjoy.

Watercress Deviled Eggs

I found a perfect springtime recipe on Williams-Sonoma's website. Watercress Deviled Eggs use watercress, lemon, and green onion to brighten up an old favorite.

Ingredients:

• 6 eggs 
• 1 large bunch watercress 
• 1 green onion, white and pale green parts minced 
• 1 tsp. finely grated lemon zest 
• 3 Tbs. mayonnaise  
• Sea salt, to taste 

Directions:

Place the eggs in a single layer in a saucepan. Add cold water to cover the eggs by at least 1 inch, place over medium heat and bring to a boil. When the water is at a full boil, immediately remove the pan from the heat, cover and let stand for 15 minutes.

Uncover the pan and place under cold running water until the eggs are cool. Drain the eggs, peel and cut in half lengthwise. Using the tip of a spoon, carefully dislodge the yolks, allowing them to fall into a bowl. Set the whites aside, hollow side up. Mash the yolks with a fork until very smooth.

Discard the tough stems from the watercress and mince enough of the leaves to measure 1⁄4 cup. Add the minced watercress, green onion, lemon zest and mayonnaise to the yolks and mix well with a fork. The mixture should have a smooth, creamy consistency. Season with salt.

Arrange the egg whites on a serving platter. Using a small spoon, divide the egg yolk mixture among the egg whites, mounding the mixture slightly in the centers. Serve right away. Makes 12 deviled eggs; serves 4 to 6.

Adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).

These have a bright, delicious flavor, and taste like springtime itself.