Meet Britt, one of our resident foodies:
From a small farm town in So Cal to the big city of Los Angeles, Britt is living the life (on a budget but it's fabulous). You can catch her shopping her life away at Buffalo Exchange or Instagramming the latest trendy cafe in town. Not to mention a sucker for a killer Chai Tea Latte!
Meet Julie, our Vineal Vixen:
Julie Gauvin, accredited Junior Wine Expert and current serving Spokeswoman and Retail Director of Vine Winery, will be here to lend her expertise regarding all things wine. But most importantly, she’ll keep it interesting, light and fun for your drinking pleasure. Stay tuned as she helps you figure out what you like, where to find it, and what to pair it with. This newfound knowledge will give you that extra edge at the dinner table with friends, family or even on that hot date you have tonight. Check back every Wednesday to see what's new!
Meet Kasey, our LA Food Blogger:
This East Coast girl has recently traded in her New England Clam Chowda for California Rolls! Kasey has been whipping up delectable dishes in her kitchen since she was 10 years old. Combining ingredients and trying new concoctions became her favorite hobby. Kasey is a fabulous food blogger representing Kasey's Kitchen, her self-proclaimed food blog! Kasey attends a ton of fun food events around town and she is sharing her fun, healthy recipes with us every week!
So I was sent back home to LA with a bunch of fresh organic Zucchini from my parents garden in Temecula. Looked in my fridge and pantry and had the following:
-2 big chicken breasts
-2 large zucchinis
-2 cans of non salted diced tomatoes
I then stood in my kitchen trying to figure out what to do with all of it. Here is what I came up with and it was delicious!
Step 1-Cut the entire zucchini in thin slices
Step 2-Pre Heat oven to 350
Step 3-Cover a cookie sheet in foil.
Step 4-Place all the thin slices of zucchini on the foiled cookie sheet
Step 5-Spray the zucchini slices with non stick butter flavored cooking spray
Step 6-Cover the zucchini slices with parmesan cheese (the powdered cheese works best)-also, I added crushed red pepper on these too for spice! I love spicy food.
Step 7-Put in oven until golden brown.
Step 8-While these are in the oven, pour both cans of diced tomatoe into a tupperware and add, salt, pepper and italian seasoning and stir.
Step 9-Grab another baking pan, line the inside with foil, spray with non stick cooking spray, cut the 2 chicken breast butterfly style and place in the pan.
Step 10-Take your zucchini chips out of the oven, place them aligned on top of your chicken. (only use about half, the rest will go on top of the tomatoes)
Step 11-Cover the chicken with the tomatoes.
Step 12-Align the rest of your zucchini chips on top of the chicken and tomatoes and cover with parmesan
Step 13-Place in oven on 375 for 35 min and enjoy!