One of my go to quick and easy meals is Chicken Picatta. I love how versatile you can make it, always adding different vegetables to accompany it. One of my favorite variations is adding Artichokes and Sun-Dried Tomatos with the Capers. I made this with friends this past weekend; such a great dish for company as it impresses, yet it is easy to make!
Ingredients:
4 Chicken Cutlets (about 1/4 inch thick)
1 T. Olive Oil
1/2 c. Flour
1/2 t. Salt
1/2 t. Pepper
1 t. Italian Season
1 Lemon, zested and juiced
3/4 c. White Wine (I prefer Sauvignon Blanc for this)
2 T. Capers, drained
1/4 c. Sun dried Tomatoes, chopped
1- 15oz can Artichokes in water, chopped
1 T. COLD Butter
Method:
In a flat dish, mix together the flour, salt, pepper, italian seasoning, & lemon zest. Heat the oil in a skillet over medium-high heat.
Dredge the chicken cutlets in the flour mixture. Add dredged chicken to the hot skillet and brown each side, cooking until done (about 2-3 minutes per side). Remove the chicken to a platter and tent with aluminum foil for it to rest and stay warm.
To the pan,add the white wine to deglaze, stirring constantly to get all of the yummy bits into the sauce. Let the wine cook until it has reduced a bit and the alcohol has cooked out.
Add the capers, sundried tomatoes, artichokes and lemon juice to the pan and cook until heated through.
Once the vegetable are heated through, turn off the heat and stir in the Cold Butter until it melts into the sauce.
Pour the ingredients in the skillet over the chicken on the platter and serve
I enjoy serving this entree with a side of couscous or rice to sopp up all of the yummy sauce!
Thursday, January 20, 2011
Wednesday, January 12, 2011
Corn Potato Chowder
Last week, I was craving a corn chowder. I knew exactly what I wanted, yet, I could not find a recipe that matched my specifications. After looking at dozens of recipes, I decided that it was time to make my own. This recipe is my very own creation: a fusion of dozens of corn chowder recipes from years past to get the one that fit just right for me.
Ingredients
4-5 Strips of Bacon
1 Yellow Onion, chopped
2 Cloves Garlic, minced
2 Poblano Peppers, seeded and chopped
1/4 c. Flour
1 Chipotle Pepper in Adobo Sauce, seeded and chopped
1-2 t. Adobo Sauce
3 Red Potatoes, chopped (with skins on)
4 c. Chicken Stock
1 16oz Bag of Frozen Corn
1 Can of Cream-Style Corn
1 c. Cream
2 t. Sugar
Dash of Cumin
Cilantro, Green Onions, Pepper Jack Cheese to Garnish
Method
In a stockpot or 5 qt pot, cook the bacon until crisp. Crumble and set aside, leaving the bacon grease in the pot.
Add chopped onion to the bacon grease. Season with a dash of salt to help soften the onions and cook until soft.
Add the garlic and poblano peppers and cook for another minute.
Add the chipotle pepper and adobo sauce and stir.
Add flour and stir into the mixture to make a sort of roux.
Add potatos and chicken stock and bring to a simmer. Keep this at a simmer until the potatos are tender (about 10 minutes).
Add the frozen corn, cream-style corn, cream, sugar, and the dash of cumin.
Softly simmer this for another 15 minutes to bring all of the flavors together.
Right before serving, add the bacon, cilantro and green onion.
Garnish with some shredded Pepper-Jack Cheese.
This Corn Potato Chowder recipe makes enough for about 6 people. It is hearty, and has a nice smokey spice to it from the Adobo Sauce and Peppers. Great for the 4 degree weather currently outside my window.
Ingredients
4-5 Strips of Bacon
1 Yellow Onion, chopped
2 Cloves Garlic, minced
2 Poblano Peppers, seeded and chopped
1/4 c. Flour
1 Chipotle Pepper in Adobo Sauce, seeded and chopped
1-2 t. Adobo Sauce
3 Red Potatoes, chopped (with skins on)
4 c. Chicken Stock
1 16oz Bag of Frozen Corn
1 Can of Cream-Style Corn
1 c. Cream
2 t. Sugar
Dash of Cumin
Cilantro, Green Onions, Pepper Jack Cheese to Garnish
Method
In a stockpot or 5 qt pot, cook the bacon until crisp. Crumble and set aside, leaving the bacon grease in the pot.
Add chopped onion to the bacon grease. Season with a dash of salt to help soften the onions and cook until soft.
Add the garlic and poblano peppers and cook for another minute.
Add the chipotle pepper and adobo sauce and stir.
Add flour and stir into the mixture to make a sort of roux.
Add potatos and chicken stock and bring to a simmer. Keep this at a simmer until the potatos are tender (about 10 minutes).
Add the frozen corn, cream-style corn, cream, sugar, and the dash of cumin.
Softly simmer this for another 15 minutes to bring all of the flavors together.
Right before serving, add the bacon, cilantro and green onion.
Garnish with some shredded Pepper-Jack Cheese.
This Corn Potato Chowder recipe makes enough for about 6 people. It is hearty, and has a nice smokey spice to it from the Adobo Sauce and Peppers. Great for the 4 degree weather currently outside my window.
Thursday, January 6, 2011
Morning Glory Muffins
I found this recipe in Gourmet. It was listed as one of the top muffin recipes in the history of the magazine.... and they might be the best muffins in the history of Stephanie's kitchen, as well. They are like little carrot cakes for breakfast!
Ingredients
1 1/4 c. Sugar
2 1/4 c. All-purpose Flour
1 T. Ground Cinnamon
2 t. Baking Soda
1/2 t. Salt
1/2 c. Shredded, Sweetened Coconut Flakes
3/4 c. Raisins (I used Golden Raisins)
1 Large Granny Smith Apple, peeled, cored and grated
1 8oz. can of Crushed Pineapple, drained
2 c. Grated Carrots (This works out to be about 6 Carrots)
1/2 c. Pecans, chopped
3 Eggs (at room temperature)
1 c. Vegetable Oil
1 t. Vanilla Extract
Method
Position a rack in the lower third of the oven and preheat to 350 degrees F.
Sift or whisk together the sugar, flour, cinnamon, baking soda, and salt into a large bowl. Add the coconut, raisins, apple, pineapple, carrots, and nuts, and stir to combine.
In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients and blend well.
Spoon the batter into muffin tins lined with muffin cups, filling each to the brim. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.
These are great for breakfast! I like to spread a little light plain cream cheese on top of the muffin to serve.
Ingredients
1 1/4 c. Sugar
2 1/4 c. All-purpose Flour
1 T. Ground Cinnamon
2 t. Baking Soda
1/2 t. Salt
1/2 c. Shredded, Sweetened Coconut Flakes
3/4 c. Raisins (I used Golden Raisins)
1 Large Granny Smith Apple, peeled, cored and grated
1 8oz. can of Crushed Pineapple, drained
2 c. Grated Carrots (This works out to be about 6 Carrots)
1/2 c. Pecans, chopped
3 Eggs (at room temperature)
1 c. Vegetable Oil
1 t. Vanilla Extract
Method
Position a rack in the lower third of the oven and preheat to 350 degrees F.
Sift or whisk together the sugar, flour, cinnamon, baking soda, and salt into a large bowl. Add the coconut, raisins, apple, pineapple, carrots, and nuts, and stir to combine.
In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients and blend well.
Spoon the batter into muffin tins lined with muffin cups, filling each to the brim. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.
These are great for breakfast! I like to spread a little light plain cream cheese on top of the muffin to serve.
Tuesday, January 4, 2011
Super-Quick Green Curry Chicken
Happy New Year! Last night, I decided that something healthy and light was exactly what I needed, considering all of the unhealthy food consumed over the holidays. However, I was running short on time and was starving due to a day of skiing. I decided, a Super-Quick Green Curry dish was definitely in order. I found a 15 minute recipe in a Cooking Light cookbook, and I decided to adapt it to make a nice Green Chicken Curry. It hit the spot!
Ingredients
1 c. Light Coconut Milk
2 T. Sugar
1 t. Cornstarch
1 Freshley Squeezed Lime(about 2 T.)
2-3 T. Green Curry Paste
dash of salt
1 lb. Chicken (I used chicken cutlets and asked the butcher to slice them into stir-fry slices)
2 Green Onions, chopped
1/3 c. Cilantro, roughly chopped
1 Box Frozen Veggies (I used a mixture of snow peas, broccoli, and carrots in the steamable bag)
1 T. Coconut Oil
Cooked Rice (10 Minute Rice is a great time saver here)
Method
1. Throw the frozen veggies in the microwave and cook them as directed, drain excess water. Set aside.
2. Mix first 6 ingredients together and set aside.
3. Add coconut oil to wok or saute pan and heat up. Add the green onion and saute for a minute. Then add the chicken and cook until mostly done.
4. Add sauce to saute pan and bring to a boil so that it thickens.
5. Add the veggies and warm through. Mix in the chopped cilantro.
Serve over cooked rice and enjoy!
This makes enough for 3-4 servings, and makes great leftovers. A great 15 minute meal!
Ingredients
1 c. Light Coconut Milk
2 T. Sugar
1 t. Cornstarch
1 Freshley Squeezed Lime(about 2 T.)
2-3 T. Green Curry Paste
dash of salt
1 lb. Chicken (I used chicken cutlets and asked the butcher to slice them into stir-fry slices)
2 Green Onions, chopped
1/3 c. Cilantro, roughly chopped
1 Box Frozen Veggies (I used a mixture of snow peas, broccoli, and carrots in the steamable bag)
1 T. Coconut Oil
Cooked Rice (10 Minute Rice is a great time saver here)
Method
1. Throw the frozen veggies in the microwave and cook them as directed, drain excess water. Set aside.
2. Mix first 6 ingredients together and set aside.
3. Add coconut oil to wok or saute pan and heat up. Add the green onion and saute for a minute. Then add the chicken and cook until mostly done.
4. Add sauce to saute pan and bring to a boil so that it thickens.
5. Add the veggies and warm through. Mix in the chopped cilantro.
Serve over cooked rice and enjoy!
This makes enough for 3-4 servings, and makes great leftovers. A great 15 minute meal!
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