A Taste of 'Taste'

For the last Bachelor Monday of the season, we celebrated by making some of our favorite dishes from one of our favorite Omaha restaurants - Taste Bistro. Taste Bistro is one of our favorite places for date night or girls night out, and offers a variety of wines, meals and desserts made with fresh, local ingredients. We recreated some of our favorites, and added our own unique touch.

Drink | Red + White Wine Tasting
We selected both a red and a white wine to complement our light and refreshing meal. For white, we served our favorite Kalbarri chardonnay (featured in our 'Best Wines under $15' post). For red, we offered Santa Bachelli Chianti (found at Aldi for a steal of $4.99).

Wine Tasting

Appetizer | Peanut Butter Honey Hummus
Hummusis a popular and healthy appetizer choice. Adding honey and peanut butter to the standard brings unexpected and sweet flavors to the plate.

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Peanut Butter Honey Hummus
1 can garbanzo beans
2 tbsp natural peanut butter
1 1/2 tbsp honey 1 tbsp olive oil

Combine ingredients in food processor. Puree until smooth. Serve with pita bread and raw veggies.

Main Dish | Coconut Chicken Salad + Strawberry-Mango Sauce
One our favorite dishes at Taste is their Coconut Chicken Salad with Strawberry-Pineapple Sauce. We added our unique twist and substituted mango for pineapple, resulting in a burst of fresh, sweet flavors. The fruit served as a nice contrast against the coconut chicken and fresh lettuce. This colorful dish is the perfect spring salad. 

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Coconut Chicken
Salad

Coconut Chicken Salad + Strawberry-Mango Sauce
4 6 oz boneless, skinless chicken breasts
2 eggs
Salt and pepper
1 cup shredded coconut
3 tablespoons canola oil
Leaf Lettuce

Strawberry-Mango Sauce 1 cup diced strawberries 2 diced fresh mangoes 1 jalapeño (seeded and minced) 2 tablespoons diced red onion 3 tablespoons chopped cilantro 2 teaspoons honey Juice of 1 lime

Preheat the oven to 350 degrees, and spray a large baking dish with non-stick spray.

For the sauce, combine strawberries, mangoes, jalapeño, red onion, cilantro, honey and lime. Mix well, and refrigerate before serving.

In a shallow bowl, whisk the eggs with 2 teaspoons water and a couple shakes of salt. Place the coconut in another shallow bowl. Dip the chicken in the egg, and then in the coconut. Press to coat. Set aside coated chicken.

In a large skillet, heat the oil over medium-high heat. Add the chicken and cook, turning once, until golden (about 3 minutes per side). Transfer the chicken breasts to the oven proof baking dish and bake until cooked through, about 12 minutes.

Serve chicken over a bed of leaf lettuce and top with the Strawberry-Mango Sauce.

Recipe inspiration: Rachael Ray Magazine and Damn Delicious

Dessert | Bananas Foster
Bananas Foster is quick and easy mouthwatering dessert. Simply heat brown sugar, butter and bananas over medium-heat and add a splash of rum. Spoon over ice cream , and voila - an impressive, restaurant-worthy dessert.