Seeds Of Change & Tomatoes
Hello family! I am so elated to have this week's contribution to the blog be from the one and only Chef Aris Walker! Aris is an amazing Chef and graphic designer. Her business, “The Eclectic Table” ranks among the top! She wows the masses with her unique style and bold flavors. If you haven’t been blessed enough to taste her one-of-a-kind culinary delectables…you, my friend, are missing out. I am not only proud to call her colleague and business partner, but a friend as well!
LET'S JUMP RIGHT INTO IT!!
SEEDS OF CHANGE & TOMATOES
By Chef Aris WalkerOwner of The Eclectic Table
Change is hard. My expectations at 40 were not as expected. I felt as if my entire life was just a list and a plan with little execution. I felt as if I was running out of time to get everything done. All the things that I needed and wanted to do were held up due to fear of the unknown outcome.
This past summer, I quit a very stressful job! I decided I would refresh the model for my private culinary services business. My daily schedule was everything that I used to dream of while working a 40-hour-a-week job. My days were filled with a schedule that consisted of coffee, strategizing/overthinking, and repeat.
A few weeks following, my daughter went to Florida to visit our aunt for the summer. I had one simple task as assigned by her: WATER THE PLANTS! Before she left she’d planted some tomatoes and a variety of herbs. I unplugged from social media, focused on my business, made all the doctor’s appointments that I have been avoiding, and added: “watering the plants” to my daily tasks.
Watering the plants became my favorite and only thing I wanted to do for the day. Watering the plants meant I was somewhat in control of making sure they grew and became fruitful and delicious! Somewhere in between the basil and the rosemary I committed to applying the same attention and process to my own life. I am learning that it is ok to plant new seeds and start again… welcoming the winds of change, embracing the sun, and doing a lil shimmy in the rain.
Check out this tomato recipe inspired by ingredients in the garden:
Chicken Caprese Flat Bread Pizza
INGREDIENTS
4 boneless, skinless chicken breasts
2 large flatbreads
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil (for frying)
2 tablespoons of olive oil (for brushing)
½ teaspoon of garlic paste
4 ounces of fresh mozzarella
1 pint of cherry tomatoes, cut in half
8 fresh basil leaves, coarsely chopped
2 tablespoons balsamic glaze
INSTRUCTIONS
Heat to 400°F.
Pat the chicken breasts completely dry with paper towels. Season both sides of the chicken with Italian seasoning, salt, and pepper.
Heat the oil in large cast iron or oven-safe frying pan over medium-high heat until almost smoking. Add the chicken to the pan and sear undisturbed until well-browned on the bottom, 5 to 7 minutes. Flip the chicken and sear until the other side is browned, 5 to 7 minutes more.
Transfer the skillet to the oven and roast until the chicken is cooked through and registers an internal temperature of 165°F, 5 to 8 minutes.
Remove chicken from the oven and turn on the broiler 500°F.
Brush flatbread with olive oil and garlic combo or garlic-infused olive oil. Neatly slice the chicken breasts into thin/medium pieces. Place chicken on the flatbread. Place the portions of the fresh mozzarella on each piece of chicken. Arrange the cherry tomatoes on top.
Place flatbread in the oven under the broiler just until the cheese is melted and bubbly. Top with fresh basil and drizzle of balsamic vinegar or glaze.
Serve with a fresh arugula salad.
Chef Aris Tameka Lately-WalkerOwner/Graphic Designer
The Eclectic Table 229.425.7049
“Art to The Plate & A Spectrum of Flavors to The Palate"
