This dish may look complicated but it couldn't be further from the truth. Everything cooks up in a large skillet and takes about 20 minutes to complete. You can substitute the chicken for pork tenderloin.
Cook's Notes- For another meal entirely, omit the prosciutto and cut the chicken breasts into chunks.Cook the dish as directed. Just before serving swap out the last bit of butter for a touch of heavy cream. Serve over pasta, top with parmesan cheese.
Serves 6
6 boneless skinless chicken breasts
6 slices of prosciutto ham
2 8 oz boxes of sliced mushrooms
5-6 sprigs of fresh thyme, leaves removed from stems
1/2 cup of dry white wine
3 tablespoons olive oil
3 tablespoons butter or margarine
1 1/3 cup chicken stock
2 tablespoons cornstarch
juice of half a lemon
2 cloves of garlic minced
salt and pepper to taste
Season each chicken breast with salt and pepper. Wrap a piece of proscuitto around the center of each breast, set aside. Heat 2 tablespoons of olive oil and butter in a large skillet. When pan is hot, place each breast top down into the heated oil. As the chicken cooks the prosciutto will shrink up and adhere to each breast. Brown the first side for about 5 minutes. Turn the chicken over and brown the other side. Remove chicken to a plate(it will not be done at this point. To the hot pan add the other tablespoon of oil and toss in the mushrooms. Do a quick stir to coat and then leave them alone without stirring for about 3 minutes. Stir and leave them alone again for another 3 minutes. You want to brown the mushrooms. Stirring them during this step will make them release their water too quickly and they will steam instead of brown. Add the garlic, thyme leaves, salt and pepper. Stir to coat. Return the chicken to the pan, moving the mushrooms aside so the chicken is touching the bottom of the pan. Add the wine, 1 cup of chicken stock and lemon juice. Add a bit more salt and pepper to the sauce in the pan. Put 1/3 cup of chicken stock into a small glass and stir in the corn starch. Pour it over the liquid in the pan and gently stir to distribute. The liquid will be thickened when it returns to a boil. Lower the heat to simmer and let it cook for another 7 minutes, adding the last bit of butter just before serving. Serve alone or over cooked egg noodles.
Sunday, August 7, 2011
Tomato-Ricotta Tart
My tomato plants have produced some really nice tomatoes. However I'm struggling to keep up with production. I thought a tart might be a good use for those extra tomatoes. This can be used as a main course for lunch or a light supper with a salad and a glass of crisp white wine. I'm planning on serving it on the side tonight with chicken.
Pictures posted later today.
Serves 4 main courses
2 cups fresh bread crumbs
1/4 cup olive oil
1 cup low fat ricotta
8 oz goat cheese, softened
1/2 cup parmesan cheese
3 large eggs
4-5 large basil leaves
1 small clove of garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds tomatoes thinly sliced
Preheat the oven to 450. In a small bowl mix together the bread crumbs and olive oil. Press them into the bottom of a 9 inch springform pan. In a food processor, blend together the ricotta, garlic,goat cheese, parmesan cheese, eggs, basil, salt and pepper. Spread over the crust. Arrange the tomato slices over the top of the cheese. Brush the tops of the tomatoes with olive oil and sprinkle salt and pepper over the top. Bake until the tomatoes are almost dry about 45 minutes. Let cool. Unmold and serve either warm or at room temperature.
Pictures posted later today.
Serves 4 main courses
2 cups fresh bread crumbs
1/4 cup olive oil
1 cup low fat ricotta
8 oz goat cheese, softened
1/2 cup parmesan cheese
3 large eggs
4-5 large basil leaves
1 small clove of garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds tomatoes thinly sliced
Preheat the oven to 450. In a small bowl mix together the bread crumbs and olive oil. Press them into the bottom of a 9 inch springform pan. In a food processor, blend together the ricotta, garlic,goat cheese, parmesan cheese, eggs, basil, salt and pepper. Spread over the crust. Arrange the tomato slices over the top of the cheese. Brush the tops of the tomatoes with olive oil and sprinkle salt and pepper over the top. Bake until the tomatoes are almost dry about 45 minutes. Let cool. Unmold and serve either warm or at room temperature.
Saturday, August 6, 2011
Applesauce Oatmeal Cookies
I"m back to work in about 2 weeks so I thought today might be a good time to try out a new cookie for the lunchbox. My logic behind this cookie is that if it has a few healthy ingredients, than this cookie can't be all bad.
Yeilds about 36
Cook's Notes- this cookie didn't spread out like I expected so press down on the top of each scoop of dough gently with your fingers just before placing the pans in the oven to give it a head start.
2 sticks butter softened
2 eggs
2 cups packed brown sugar
1/2 cup unsweetened apple sauce
1 1/2 teaspoon cinnamon
2 teaspoons baking soda
2 teaspoons vanilla
3 cups flour
2 cups rolled oats
1 cup raisins
Preheat the oven to 350. In a medium bowl mix the flour and baking soda together and set aside. In a large bowl with electric mixer, beat the butter and sugar until soft and fluffy. Add the eggs one at a time and continue beating. Add the apple sauce, cinnamon and vanilla. Add the flour mixture and the oatmeal. Mix until just combined. Stir the raisins in by hand.
Drop by heaping tablespoons onto baking sheets that have been lined with parchment or silpats.
Bake for 10-12 minutes.
Yeilds about 36
Cook's Notes- this cookie didn't spread out like I expected so press down on the top of each scoop of dough gently with your fingers just before placing the pans in the oven to give it a head start.
2 sticks butter softened
2 eggs
2 cups packed brown sugar
1/2 cup unsweetened apple sauce
1 1/2 teaspoon cinnamon
2 teaspoons baking soda
2 teaspoons vanilla
3 cups flour
2 cups rolled oats
1 cup raisins
Preheat the oven to 350. In a medium bowl mix the flour and baking soda together and set aside. In a large bowl with electric mixer, beat the butter and sugar until soft and fluffy. Add the eggs one at a time and continue beating. Add the apple sauce, cinnamon and vanilla. Add the flour mixture and the oatmeal. Mix until just combined. Stir the raisins in by hand.
Drop by heaping tablespoons onto baking sheets that have been lined with parchment or silpats.
Bake for 10-12 minutes.
Thursday, August 4, 2011
Baked Huevos Rancheros
My kids have requested breakfast for dinner again tonight. They want huevos rancheros. This is a great mexican breakfast dish. Warm corn tortillas are topped with refried beans, fried eggs, warm salsa and cheese. They're delicious but I wondered if I could accomplish the dish with less fat and fewer pots. I think this will fit the bill and with the fat I removed from the cooking process,I can have a couple pieces of bacon on the side. Yippee!!!!
Serve with fresh melon and bacon
Serves 4
4 corn tortillas
1 16 oz can of refried beans
1 24oz jarred salsa
1 cup shredded pepper jack cheese or cotija cheese
8 eggs
salt and pepper
Preheat oven to 350. Set 4 12 oz ramekins on a rimmed baking sheet and spray them with cooking spray. Pour a 1/3 cup of salsa into each ramekin. Crack 2 eggs over the salsa in each ramekin and sprinkle the eggs with a pinch of salt and pepper. Place another spoonful of salsa over the eggs. Place in the heated oven and bake for 24-28 minutes(yolks should still be soft). Meanwhile, heat a griddle over the stove and place the tortillas on it to warm and soften them. Place the refried beans in a saucepan and heat those through. Remove the eggs from the oven. Place a tortilla on a plate. Top with a spoonful of refried beans. Place 2 eggs with the salsa on top and top all with the cheese. Serve.
Serve with fresh melon and bacon
Serves 4
4 corn tortillas
1 16 oz can of refried beans
1 24oz jarred salsa
1 cup shredded pepper jack cheese or cotija cheese
8 eggs
salt and pepper
Preheat oven to 350. Set 4 12 oz ramekins on a rimmed baking sheet and spray them with cooking spray. Pour a 1/3 cup of salsa into each ramekin. Crack 2 eggs over the salsa in each ramekin and sprinkle the eggs with a pinch of salt and pepper. Place another spoonful of salsa over the eggs. Place in the heated oven and bake for 24-28 minutes(yolks should still be soft). Meanwhile, heat a griddle over the stove and place the tortillas on it to warm and soften them. Place the refried beans in a saucepan and heat those through. Remove the eggs from the oven. Place a tortilla on a plate. Top with a spoonful of refried beans. Place 2 eggs with the salsa on top and top all with the cheese. Serve.
Tuesday, August 2, 2011
Meatballs and Marinara(again)
I'm posting this recipe again because that's what's for dinner tonight and because I never posted a picture of the finished product. Whether you're Italian or not, just about everyone makes some kind of pasta sauce. This is a good basic one to have in your arsenal because you can use it to make meatball subs, lasagne or any other baked pasta dish you can dream up.
Marinara Sauce
1 large sweet onion(softball sized)
4 cloves garlic
1/2 cup fresh Italian parsley leaves
Process in a food processor until well ground. Over medium/ high heat place a 6 quart or larger pot and cover the bottom with olive oil about 3-4 tablespoons. When the oil is heated add the mixture from the food processor.
Stir and let the mixture sweat for about 4-5 minutes. Then add:
12 oz tomato paste
2 28 oz cans of San Marzano tomatoes(that you have pureed in the food processor)
1/2 cup dry white wine
2-3 tablespoons sugar
3 teaspoons salt
1 teaspoon pepper
1/2 teaspoon red chili flakes if desired
Cook on simmer for 3 hours, stirring occasionally.
Just before serving stir in 6-8 fresh diced basil leaves
Serve over cooked pasta with meatballs or use in baked pasta dishes
Meatballs
1 pound ground turkey
1 pound ground veal or pork
1 1/2cups fresh bread crumbs(I use soft white bread from Farmers Bread from the Bakery at Vons)
1/2 cup grated parmesan cheese
4 eggs
3 teaspoons salt
1 teaspoon pepper
2 cloves garlic
1/3 cup fresh parsley leaves
6 large fresh basil leaves
Preheat oven to 350, grease a baking sheet with cooking spray.
In a food processor put the several slices of bread that you have cut into chunks and grind into crumbs. Measure out 1 1/2 cups. Store the rest in a zip lock bag in the freezer for another time. Grind the garlic, parsley and basil in the food processor. In a large bowl combine the meats, bread crumbs,garlic, parsley, basil, cheese, eggs, salt, pepper with your hands until everything is just combined. Do not overmix as it tends to make the meatballs tough. Using an ice-cream scoop, scoop a ball into your hands and roll into a ball. Place on sheet until the sheet is full. Bake about 30-35 minutes. Add the cooked meatballs to the sauce after removing them from the oven.Let them simmer in the sauce the rest of its cooking time.
Cook's notes- If you haven't invested in silpats yet, I highly recommend them. They are silicone mats that professional bakers use. Nothing sticks to them and I always put one one the bottom of my baking sheets before the food goes into the oven. No more greasing pans and clean up is a snap.
Marinara Sauce
1 large sweet onion(softball sized)
4 cloves garlic
1/2 cup fresh Italian parsley leaves
Process in a food processor until well ground. Over medium/ high heat place a 6 quart or larger pot and cover the bottom with olive oil about 3-4 tablespoons. When the oil is heated add the mixture from the food processor.
Stir and let the mixture sweat for about 4-5 minutes. Then add:
12 oz tomato paste
2 28 oz cans of San Marzano tomatoes(that you have pureed in the food processor)
1/2 cup dry white wine
2-3 tablespoons sugar
3 teaspoons salt
1 teaspoon pepper
1/2 teaspoon red chili flakes if desired
Cook on simmer for 3 hours, stirring occasionally.
Just before serving stir in 6-8 fresh diced basil leaves
Serve over cooked pasta with meatballs or use in baked pasta dishes
Meatballs
1 pound ground turkey
1 pound ground veal or pork
1 1/2cups fresh bread crumbs(I use soft white bread from Farmers Bread from the Bakery at Vons)
1/2 cup grated parmesan cheese
4 eggs
3 teaspoons salt
1 teaspoon pepper
2 cloves garlic
1/3 cup fresh parsley leaves
6 large fresh basil leaves
Preheat oven to 350, grease a baking sheet with cooking spray.
In a food processor put the several slices of bread that you have cut into chunks and grind into crumbs. Measure out 1 1/2 cups. Store the rest in a zip lock bag in the freezer for another time. Grind the garlic, parsley and basil in the food processor. In a large bowl combine the meats, bread crumbs,garlic, parsley, basil, cheese, eggs, salt, pepper with your hands until everything is just combined. Do not overmix as it tends to make the meatballs tough. Using an ice-cream scoop, scoop a ball into your hands and roll into a ball. Place on sheet until the sheet is full. Bake about 30-35 minutes. Add the cooked meatballs to the sauce after removing them from the oven.Let them simmer in the sauce the rest of its cooking time.
Cook's notes- If you haven't invested in silpats yet, I highly recommend them. They are silicone mats that professional bakers use. Nothing sticks to them and I always put one one the bottom of my baking sheets before the food goes into the oven. No more greasing pans and clean up is a snap.
Monday, August 1, 2011
Fish Tacos with Corn and Tomato Relish
Fish tacos were made popular by surfers who would venture to Mexico for the waves. The concept came state side and are available everywhere. There are many different ways to fix them. Mine start with cod that has been lightly breaded in panko and cooked in a lightly oiled pan. I top them with the traditional coleslaw and a tomato corn relish. A roasted garlic-lime dressing or chili-lime mayo makes a great topping. I serve these with my south of the border rice(June 2011 pictured to the left)
Makes 12 tacos
2 pounds of cod cut into strips long enough to fit inside your tortillas
1/2 cup flour
2 large eggs beaten
1cup plain panko crumbs
salt and pepper
12 corn tortillas warmed
3 ears of fresh corn removed from the cob
1/2 cup of cherry tomatoes, halved
2 green onions sliced
3 tablespoons minced cilantro
juice of 2 limes
olive oil
1 package of shredded cabbage
In a medium bowl place the corn, tomatoes,green onion,cilantro, juice of 1 lime, 3 tablespoons of olive oil, salt and pepper to taste. Toss to coat. In a second bowl, place the cabbage, juice of one lime, 3 tablespoons of olive oil, salt and pepper to taste and toss to coat. Set aside.
Place 3 pie plate or shallow baking dishes on a counter(see pictures to the left for Chicken Milanese). Place the flour in the first dish, the beaten eggs in the second and the panko in the third. Heat a skillet of griddle over medium low heat. Pour 3-4 tablespoons of olive oil in the bottom, just enough to coat. Pat the fish dry with a paper towel and season both sides of the fish with salt and pepper. Dip each piece into the flour, then the egg wash and then the panko. Just before the fish goes into the pan, turn up the heat to medium/high. Place the pieces into the heated pan and cook on both sides about 3-4 minutes until cooked through.
To assemble. Place a piece of fish in the center of a warm corn tortilla. Top with the dressed cabbage and the corn relish. Finish with a dollop of garlic/lime dressing below. Serve
Roasted Garlic and Lime Dressing
1 head of roasted garlic
1/2 cup fat free greek yogurt
1/2 cup low fat mayo
juice of 2 limes
zest of 1 lime
buttermilk
1/2 teaspoon fresh cracked pepper
salt to taste
To roast a head of garlic- Cut the top off the garlic and leave in the skins. Place on a small square of foil. Drizzle olive oil over the top of the garlic. Draw the ends up and twist to close. Place in a heated 375 degree oven for 30 minutes. Remove and let cool. Squeeze the garlic out of its skins and use in recipes.
Place the roasted garlic in a blender. Add the yogurt, mayo, lime juice and zest, salt and pepper to the garlic. Cover and begin to blend. If the mixture is too thick, thin slightly with a splash of buttermilk until the mixture is fully incorporated.
Makes 12 tacos
2 pounds of cod cut into strips long enough to fit inside your tortillas
1/2 cup flour
2 large eggs beaten
1cup plain panko crumbs
salt and pepper
12 corn tortillas warmed
3 ears of fresh corn removed from the cob
1/2 cup of cherry tomatoes, halved
2 green onions sliced
3 tablespoons minced cilantro
juice of 2 limes
olive oil
1 package of shredded cabbage
In a medium bowl place the corn, tomatoes,green onion,cilantro, juice of 1 lime, 3 tablespoons of olive oil, salt and pepper to taste. Toss to coat. In a second bowl, place the cabbage, juice of one lime, 3 tablespoons of olive oil, salt and pepper to taste and toss to coat. Set aside.
Place 3 pie plate or shallow baking dishes on a counter(see pictures to the left for Chicken Milanese). Place the flour in the first dish, the beaten eggs in the second and the panko in the third. Heat a skillet of griddle over medium low heat. Pour 3-4 tablespoons of olive oil in the bottom, just enough to coat. Pat the fish dry with a paper towel and season both sides of the fish with salt and pepper. Dip each piece into the flour, then the egg wash and then the panko. Just before the fish goes into the pan, turn up the heat to medium/high. Place the pieces into the heated pan and cook on both sides about 3-4 minutes until cooked through.
To assemble. Place a piece of fish in the center of a warm corn tortilla. Top with the dressed cabbage and the corn relish. Finish with a dollop of garlic/lime dressing below. Serve
Roasted Garlic and Lime Dressing
1 head of roasted garlic
1/2 cup fat free greek yogurt
1/2 cup low fat mayo
juice of 2 limes
zest of 1 lime
buttermilk
1/2 teaspoon fresh cracked pepper
salt to taste
To roast a head of garlic- Cut the top off the garlic and leave in the skins. Place on a small square of foil. Drizzle olive oil over the top of the garlic. Draw the ends up and twist to close. Place in a heated 375 degree oven for 30 minutes. Remove and let cool. Squeeze the garlic out of its skins and use in recipes.
Place the roasted garlic in a blender. Add the yogurt, mayo, lime juice and zest, salt and pepper to the garlic. Cover and begin to blend. If the mixture is too thick, thin slightly with a splash of buttermilk until the mixture is fully incorporated.
Fruit Compote
I try to eat yogurt everyday. Greek yogurt makes a wonderful snack because it is so high in protein. But there are only so many flavors and after awhile I get bored and will have to take a yogurt break. Here's a way to keep the plain yogurt blues away, especially now that all the great summer fruit is in season.
Cook's Notes- You may have to adjust the amount of honey depending on the sweetness of your fruit.
Yields-about 3 cups
1 pound of apricots(or other stone fruit
1/3 cup honey
3 tablespoons water
1/2 teaspoon fresh lemon juice
pinch of salt
Remove the pit from each piece of fruit and slice each half into 4 slices. In a medium saucepan, bring the honey, water, lemon juice and salt to a simmer. Add the fruit and continue to stir until fruit is cooked through and softened. Cool and serve. Store leftovers in a container with a lid in the frig.
Cook's Notes- You may have to adjust the amount of honey depending on the sweetness of your fruit.
Yields-about 3 cups
1 pound of apricots(or other stone fruit
1/3 cup honey
3 tablespoons water
1/2 teaspoon fresh lemon juice
pinch of salt
Remove the pit from each piece of fruit and slice each half into 4 slices. In a medium saucepan, bring the honey, water, lemon juice and salt to a simmer. Add the fruit and continue to stir until fruit is cooked through and softened. Cool and serve. Store leftovers in a container with a lid in the frig.
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