Easy Chicken Picatta

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!

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.

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.

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!

Turkey Chili with Avocado Salsa

When the weather starts to get chilly, my mind starts to move towards warming comfort food for dinner. This Turkey Chili is courtesy of my fabulous Aunt Julie. This recipe was passed down to me a couple years ago, and it has quickly become my chili "staple". While comforting, this will not set anyone back on their New Year's Resolutions as it is light and relatively healthy at the same time. The Avocado Salsa adds a light fresh finish to the hearty chili which will have you going back for seconds!

Start with the Avocado Salsa:

Avocado Salsa Ingredients
1 Avocado, cubed
1 Tomato, chopped (Use whatever looks best at the grocery store)
1/4 Large Red Onion, chopped
1 Clove Garlic, minced
1 T. Cilantro, roughly chopped (I love Cilantro, so I use 2 T.)
Juice of 1 Lime
1/4 t. Cumin
1/4 t. Cayenne Pepper

Avocado Salsa Method
In a large bowl, combine ingredients. Toss. Let stand for at least 30 minutes.

While the salsa's flavors are blending, throw the Chili together:

Turkey Chili Ingredients
1 T. EVOO
3/4 Large Red Onion, chopped (use the rest of the onion from the Avocado Salsa)
1 Red Bell Pepper, chopped
1 can Black Beans, drained and rinsed
1 can Garbanzo Beans, drained and rinsed
1 14.5 oz can Diced Tomatoes
1 1/2 c. Reduced Sodium Chicken Broth
1 can Diced Green Chili Peppers
2 t. Chili Powder
2 Cloves Garlic, minced
1 t. Cumin
1 t. Oregano
1/2 c. Red Wine
1.25 lb Ground Turkey (This is the size of a pre-packaged Jenny-O Ground Lean Turkey)
1/4 c. Sour Cream
1 Lime
2 T. Cilantro, roughly chopped

Turkey Chili Method
Heat oil over medium high heat. Add onion and garlic and sautee. Add turkey and brown. Add pepper and sautee stirring frequently for 3 minutes. Add the beans, tomatoes (with juice), broth, green chili peppers, chili powder, cumin, oregano, and red wine. Simmer until reduced. Add S&P to taste.

Serve with Avocado Salsa, Sour Cream, and Lime wedges. Sprinkle with cilantro.

Greek Macaroni & Cheese

This recipe is courtesty of the blog: http://ataleof2kitchens.com/. I made a few adjustments and it was divine. I must say, it might be one of the best Macaroni and Cheese recipes I have ever made.

Ingredients
3/3 c. Panko Bread Crumbs
9 T. Unsalted Butter
8 oz. Short Pasta, such as penne or cavatappi
1/4 c. Flour
3 c. 1% Milk
1.5 c. Gruyere, grated
1.5 c. Ricotta Salata, grated
1 c. Fontina, grated
3/4 t. Ground Cinnamon
1/4 t. Nutmeg, freshly grated
Salt & Pepper to taste
2 T. EVOO
8 Shallots, finely chopped
16 oz. Baby Spinach
8 Scallions, cut into 1/4″-thick rounds
1/3 c. Fresh Dill, roughly chopped
1 c. Feta, crumbled

Method
1. Melt 3 T. Butter and add Panko Breadcrumbs to butter. Set aside.

2. Cook Pasta, el dente, about 3-4 minutes short of package directions. Drain & rinse with cold water to stop the cooking. Set aside.

3. In a 3-4Qt Saucepan, melt the rest of the Butter (6 T.). Add Flour and stir constantly with wisk until you have formed a roux. Cook this for about a minute. Slowly, while wisking constantly, add the milk. Cook until sauce has thickened and coats the back of a spoon, about 15 minutes. Remove the pan from heat and add the Nutmeg, Cinnamon, Gruyere, Ricotta Salata, & Fontina cheeses and mix until incorporated. Set aside.

4. With the oven heating up to 350°, heat EVOO in a 5-qt. pot over medium heat. Add Shallots and cook, stirring often, until soft, 3–4 minutes. Add Spinach and Green Onions and cook, covered, stirring occasionally, until wilted. Stir in the reserved sauce, the Dill, and the reserved Pasta and transfer mixture to a 9″ x 13″ baking dish. Sprinkle evenly with reserved Panko Breadcrumbs and the Feta. Bake until golden brown and bubbly, about 30 minutes.

5. Enjoy!

Costa Rican Black Beans & Rice

Lizano Salsa makes this dish. If you can't find it, its been recommended to try Vegetarian Worcestershire sauce. I got my Lizano Salsa in Costa Rica, but once I run out, I am sure to order some more online, as it is just plain delicious! Beware, this makes alot! But its great with dinner as a side dish or with a fried egg on top for breakfast!

Ingredients
1 Box 10 Minute Instant Brown Rice (cook as instructed on the box with chicken broth)
3 Can of Black Beans (drained, but not rinsed)
1 Medium Onion, chopped
1-2 Cloves of Garlic, chopped
1/2 Red Bell Pepper, chopped
1 T. Cumin
1 T. Ground Ginger
3 T. Lizano Salsa
4 Green Onions, chopped
1/2 c. Cilantro, roughly chopped

Method
Cook the entire box of rice as instructed with some chicken broth. Set aside.
In a 5Qt Pot, saute the Onion and Garlic until soft with some EVOO (throw in a dash of salt to help the softening process).
After the onions are mostly softened, add the red bell pepper and cook for about 3 minutes more.
Then add the Cumin, Ginger, and Lizano Salsa and cook for one minute.
Add the cooked Rice and Black Beans and heat through.
Right before serving, add the Green Onions & Cilanto.
Season with S&P to taste.

(Recipe makes enough for about 10 people)

Such a simple and quick way to make black beans and rice, and I've found it to be much more inexpensive than the boxed variety.

Pura Vida!