Something yummy!
Sorry guys, I know it has been ages but. I have been so choatic with work that I have been making a lot of fast crappy meals. Not tonight though. Tonight I am making my first risotto. I am very excited. It is a Tomato-Basil Risotto Milanese, from the November issue of Rahael Ray's magazine. If all goes well I will post the recipe tomorrow for you all to try your hand at it too. To complete the meal I will be serving a beautifully seasoned beef roast sliced relatively thin, and topped with chorizo and fried garlic and scallions. Let us hope that this turns out as planned!
Friday, November 14, 2008
Wednesday, September 3, 2008
Menu Plan Mondays
Let's start something new! Every monday I will post a new entry specifically called 'Meal Plan Monday'. It will include a list of what I am making for dinner this week, and links to the recipes I will be using for each. Then you can comment back with a link to your blog and your meal plan! We can all see each other's favs and get ideas on what to do with a week's worth of dinners. As it picks up I will do theme weeks too, where if you are participating, you have to pick your recipes in that theme. It gets us women organised and we can have fun at the same time.
Crispy Parmigiano-Crusted Chicken on Summer Lemon Pasta
Ingredients
4 chicken cutlets
3 tablespoons EVOO - Extra Virgin Olive Oil, divided
3 egg whites, lightly beaten
1 1/2 cups grated or shredded Parmigiano Reggiano cheese, divided
Salt and freshly ground black pepper
1 pound thick spaghetti
2 bunches scallions, thinly sliced
2 to 3 cloves garlic, grated
1 cup (about 2 handfuls) Italian parsley, chopped
Zest and juice of 1 lemon
1 9-ounce box frozen quartered artichoke hearts, defrosted
1 bunch baby spinach
Preparation
Place a large pot of salted water over high heat to boil for the pasta.
While the pasta water is coming up to a boil, pound out your chicken cutlets a little bit: Place one of them into a large zipper bag with a small amount of water. Seal the bag, squeezing out as much air as you can. Pound the chicken using a small cast iron skillet until it's evenly thinned out. Reserve the finished pieces on a plate as you finish the rest.
With all of your chicken pounded out, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. While that's heating up, set up two dishes on the counter: Fill one the egg whites and the other with about a cup of the Parmigiano Reggiano. Season the chicken cutlets on both sides with salt and freshly ground black pepper, then dip them first in the egg white and then in the grated cheese.
Once all of your cutlets are coated, cook them in the hot pan until golden brown and cooked through, 3-4 minutes per side. When they're finished, reserve them to a plate while your veggies are cooking.
As soon as you drop your chicken cutlets into the pan, drop your pasta and cook to al dente according to package directions (just before draining the pasta take a scoop of the starchy cooking water out and save it to make your sauce with).
Place another large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Toss the scallions, garlic and parsley into the pan and cook until tender, about 1 minute. Add the lemon zest and juice, artichoke hearts, remaining Parmigiano Reggiano and your scoop of starchy pasta water (you're looking for about 1 cup of liquid here). Hit the pan of veggies with a little salt and freshly ground pepper, and cook for about 1 minute to heat everything through.
While that's coming up to a bubble, drain your pasta and toss it into the pan with the sauce to heat up along with it. Just before you're ready to serve, toss the spinach in the pan too and give it a light toss to coat – you don't need to worry about "cooking" this too much, the heat from everything in the pan will wilt the spinach perfectly.
Once everything's heated through, divide the pasta mixture between four plates and top each portion with a crispy crusted chicken cutlet.
4 chicken cutlets
3 tablespoons EVOO - Extra Virgin Olive Oil, divided
3 egg whites, lightly beaten
1 1/2 cups grated or shredded Parmigiano Reggiano cheese, divided
Salt and freshly ground black pepper
1 pound thick spaghetti
2 bunches scallions, thinly sliced
2 to 3 cloves garlic, grated
1 cup (about 2 handfuls) Italian parsley, chopped
Zest and juice of 1 lemon
1 9-ounce box frozen quartered artichoke hearts, defrosted
1 bunch baby spinach
Preparation
Place a large pot of salted water over high heat to boil for the pasta.
While the pasta water is coming up to a boil, pound out your chicken cutlets a little bit: Place one of them into a large zipper bag with a small amount of water. Seal the bag, squeezing out as much air as you can. Pound the chicken using a small cast iron skillet until it's evenly thinned out. Reserve the finished pieces on a plate as you finish the rest.
With all of your chicken pounded out, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. While that's heating up, set up two dishes on the counter: Fill one the egg whites and the other with about a cup of the Parmigiano Reggiano. Season the chicken cutlets on both sides with salt and freshly ground black pepper, then dip them first in the egg white and then in the grated cheese.
Once all of your cutlets are coated, cook them in the hot pan until golden brown and cooked through, 3-4 minutes per side. When they're finished, reserve them to a plate while your veggies are cooking.
As soon as you drop your chicken cutlets into the pan, drop your pasta and cook to al dente according to package directions (just before draining the pasta take a scoop of the starchy cooking water out and save it to make your sauce with).
Place another large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Toss the scallions, garlic and parsley into the pan and cook until tender, about 1 minute. Add the lemon zest and juice, artichoke hearts, remaining Parmigiano Reggiano and your scoop of starchy pasta water (you're looking for about 1 cup of liquid here). Hit the pan of veggies with a little salt and freshly ground pepper, and cook for about 1 minute to heat everything through.
While that's coming up to a bubble, drain your pasta and toss it into the pan with the sauce to heat up along with it. Just before you're ready to serve, toss the spinach in the pan too and give it a light toss to coat – you don't need to worry about "cooking" this too much, the heat from everything in the pan will wilt the spinach perfectly.
Once everything's heated through, divide the pasta mixture between four plates and top each portion with a crispy crusted chicken cutlet.
Thursday, August 28, 2008
Deluxe Cheeseburger Salad
Ingredients:4 sesame seed hamburger bun tops
1 small red onion, divided
2 plum tomatoes
3/4 lb (350 g) 95% lean ground beef
1/2 cup (125 mL) finely diced dill pickles
3/4 cup (175 mL) ketchup
1 tbsp (15 mL) yellow mustard
8 cups (2 L) thinly sliced romaine lettuce
4 oz (125 g) shredded cheddar cheese (1 cup/250 mL)
Directions:1. Preheat oven to 425°F (220°C). Slice bun tops into 1/4-in. (6-mm) strips (if bun tops are very thick, slice bottoms off horizontally before slicing into strips). Arrange in a single layer on Large Bar Pan; bake 8-10 minutes or until lightly toasted. Remove to Stackable Cooling Rack; cool completely.
2. Slice half of the onion crosswise into thin rings using Ultimate Mandoline fitted with thin slicing blade. Cut tomatoes into quarters lengthwise and slice crosswise using Utility Knife. Set onion and tomatoes aside.
3. Cook ground beef in (8-in./20-cm) Sauté Pan over medium-high heat 5-7 minutes or until no longer pink, breaking beef into crumbles using Slotted Turner. Chop remaining onion half using Food Chopper. Finely dice pickles using Utility Knife. In Classic Batter Bowl, combine chopped onion, pickles, ketchup and mustard. Add cooked ground beef; mix well using Small Mix 'N Scraper(R).
4. To serve, arrange lettuce on large serving platter. Spoon beef mixture over lettuce. Top with cheese, tomatoes and sliced onion. Arrange hamburger bun croutons around edge of platter. Serve immediately.
Yield: 6 servings
Per serving: Calories 260, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 50 mg, Carbohydrate 20 g, Protein 20 g, Sodium 770 mg, Fiber 3 g
1 small red onion, divided
2 plum tomatoes
3/4 lb (350 g) 95% lean ground beef
1/2 cup (125 mL) finely diced dill pickles
3/4 cup (175 mL) ketchup
1 tbsp (15 mL) yellow mustard
8 cups (2 L) thinly sliced romaine lettuce
4 oz (125 g) shredded cheddar cheese (1 cup/250 mL)
Directions:1. Preheat oven to 425°F (220°C). Slice bun tops into 1/4-in. (6-mm) strips (if bun tops are very thick, slice bottoms off horizontally before slicing into strips). Arrange in a single layer on Large Bar Pan; bake 8-10 minutes or until lightly toasted. Remove to Stackable Cooling Rack; cool completely.
2. Slice half of the onion crosswise into thin rings using Ultimate Mandoline fitted with thin slicing blade. Cut tomatoes into quarters lengthwise and slice crosswise using Utility Knife. Set onion and tomatoes aside.
3. Cook ground beef in (8-in./20-cm) Sauté Pan over medium-high heat 5-7 minutes or until no longer pink, breaking beef into crumbles using Slotted Turner. Chop remaining onion half using Food Chopper. Finely dice pickles using Utility Knife. In Classic Batter Bowl, combine chopped onion, pickles, ketchup and mustard. Add cooked ground beef; mix well using Small Mix 'N Scraper(R).
4. To serve, arrange lettuce on large serving platter. Spoon beef mixture over lettuce. Top with cheese, tomatoes and sliced onion. Arrange hamburger bun croutons around edge of platter. Serve immediately.
Yield: 6 servings
Per serving: Calories 260, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 50 mg, Carbohydrate 20 g, Protein 20 g, Sodium 770 mg, Fiber 3 g
Jerk Chicken Nachos
Ingredients:6 cups (1.5 L) tortilla chips
3 cups (750 mL) diced or shredded cooked chicken
8 oz (250 g) shredded marble cheese (2 cups/500 mL)
2 tbsp (30 mL) Jamaican Jerk Rub, divided
1 small yellow or red bell pepper or combination
1 lime
2 tbsp (30 mL) snipped fresh cilantro
1/4 cup (50 mL) sour cream and 1 tsp (5 mL) additional Jamaican Jerk Rub (optional)
Directions:1. Preheat oven to 425°F (220°C). Arrange tortilla chips in a slightly overlapping layer on Large Round Stone with Handles.
2. In Classic Batter Bowl, combine chicken, cheese and 1 tbsp (15 mL) of the rub; mix gently using Small Mix 'N Scraper(R). Sprinkle chicken mixture evenly over tortilla chips. Bake 5-7 minutes or until cheese is melted; remove from oven to Stackable Cooling Rack.
3. Meanwhile, dice bell pepper with Santoku Knife. Cut lime in half crosswise. Juice half of the lime using Citrus Press into Small Batter Bowl; add bell pepper and remaining rub and mix well.
4. Snip cilantro in mincing cup of Herb Keeper using Kitchen Shears. Slice remaining lime half using Ultimate Mandoline fitted with v-shaped blade; cut slices in half using Utility Knife.
5. Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional rub in resealable plastic bag; trim corner to allow sour cream to flow through. Pipe sour cream mixture over nachos. Garnish with lime slices.
Yield: 12 servings
Per serving: Calories 180, Total Fat 7 g, Saturated Fat 4.5 g, Cholesterol 45 mg, Carbohydrate 12 g, Protein 16 g, Sodium 320 mg, Fiber 1 g
Cook's Tip: Use the Classic Batter Bowl to measure tortilla chips easily. Discard broken chips.
This recipe can also be prepared on the Large Par Pan, if desired.
3 cups (750 mL) diced or shredded cooked chicken
8 oz (250 g) shredded marble cheese (2 cups/500 mL)
2 tbsp (30 mL) Jamaican Jerk Rub, divided
1 small yellow or red bell pepper or combination
1 lime
2 tbsp (30 mL) snipped fresh cilantro
1/4 cup (50 mL) sour cream and 1 tsp (5 mL) additional Jamaican Jerk Rub (optional)
Directions:1. Preheat oven to 425°F (220°C). Arrange tortilla chips in a slightly overlapping layer on Large Round Stone with Handles.
2. In Classic Batter Bowl, combine chicken, cheese and 1 tbsp (15 mL) of the rub; mix gently using Small Mix 'N Scraper(R). Sprinkle chicken mixture evenly over tortilla chips. Bake 5-7 minutes or until cheese is melted; remove from oven to Stackable Cooling Rack.
3. Meanwhile, dice bell pepper with Santoku Knife. Cut lime in half crosswise. Juice half of the lime using Citrus Press into Small Batter Bowl; add bell pepper and remaining rub and mix well.
4. Snip cilantro in mincing cup of Herb Keeper using Kitchen Shears. Slice remaining lime half using Ultimate Mandoline fitted with v-shaped blade; cut slices in half using Utility Knife.
5. Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional rub in resealable plastic bag; trim corner to allow sour cream to flow through. Pipe sour cream mixture over nachos. Garnish with lime slices.
Yield: 12 servings
Per serving: Calories 180, Total Fat 7 g, Saturated Fat 4.5 g, Cholesterol 45 mg, Carbohydrate 12 g, Protein 16 g, Sodium 320 mg, Fiber 1 g
Cook's Tip: Use the Classic Batter Bowl to measure tortilla chips easily. Discard broken chips.
This recipe can also be prepared on the Large Par Pan, if desired.
The First One!
THis is one of my favorites folks. I call this Hot Chicken Dip. It was shared with me by a good friend, Jess, my Pampered Chef director. It is populasr at all my shows, and now with all my friends and family!
Ingredients:
1 pkg cream cheese
2 cooked small chicken breasts
1 jar salsa, mild
3 cloves of garlic
shredded marble cheese
Okay first, mic your cream cheese 20 secs, just to soften it. Press your garlic and add to cheese, stir well. Spread that in the bottom of your 8" round cookware, I use Pampered Chef stoneware, but corningware will work. Cut up the chicken in to bite size pieces, and lay over top of cheese mixture, don't mix it! then cover with salsa, not the whole jar, just enough to cover the chicken. Top with enough grated marble cheese to cover. Pop in the oven for 10 minutes, or until cheese has melted.
Serve and eat with Tostitos Scoops and enjoy-Yummo!
Ingredients:
1 pkg cream cheese
2 cooked small chicken breasts
1 jar salsa, mild
3 cloves of garlic
shredded marble cheese
Okay first, mic your cream cheese 20 secs, just to soften it. Press your garlic and add to cheese, stir well. Spread that in the bottom of your 8" round cookware, I use Pampered Chef stoneware, but corningware will work. Cut up the chicken in to bite size pieces, and lay over top of cheese mixture, don't mix it! then cover with salsa, not the whole jar, just enough to cover the chicken. Top with enough grated marble cheese to cover. Pop in the oven for 10 minutes, or until cheese has melted.
Serve and eat with Tostitos Scoops and enjoy-Yummo!
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