Chicken Piccata

This fresh, springtime dish is made with a few simple, on-hand pantry ingredients.  This recipe comes from “Everyday Italian” by Giada De Laurentis.

DSC01771Ingredients:

3-4 boneless, skinless chicken breasts, butterflied in half

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

flour for dredging

4 Tablespoons unsalted butter

2 Tablespoons extra-virgin olive oil

1/2 cup chicken broth

1/3 cup freshly squeezed lemon juice (about 2 lemons)

1/4 cup capers, drained and rinsed

2 Tablespoons chopped fresh chives for garnish

DSC01772Cut chicken breasts in half to make thin cutlets.  Season both sides with salt and pepper.

DSC01774Place the flour on waxed paper.  Coat both sides of the chicken breasts with flour.

DSC01775While preparing the chicken breasts, melt 2 tablespoons of the butter and olive oil in a saute pan over medium-high heat.

DSC01776Place breasts in the pan and cook until brown, about 3 minutes each side.  Remove the chicken to a plate.

DSC01777Add the broth, lemon juice and capers to the same pan.  Bring the mixture to a boil, scraping up the browned bits from the pan.

DSC01778Add the chicken to the pan and continue cooking until the chicken is cooked through.  Remove the chicken to a serving platter.  Melt the remaining 2 tablespoons of butter into the sauce.

DSC01779Pour the sauce over the chicken and garnish with chopped chives.

Angel Hair Pasta with Fresca Sauce

This sauce comes together in under 30 minutes.  It is a good, fast weeknight meal.

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Ingredients:

2 Tablespoons olive oil

1 onion, chopped

1 cup shredded carrots

1/2 teaspoon minced garlic

1/4 teaspoon crushed red pepper flakes

1/2 cup white wine

2- 14.5 ounce cans chopped tomatoes

3 Tablespoons capers, drained

salt

1 lb. angel hair pasta

2 lemons, cut in wedges for garnish

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Chop the onion.  We bought shredded carrots to save time.

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Place 2 Tablespoons of olive oil in a large saute pan.  Add the onions, carrots and garlic and cook 10 minutes.

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Sprinkle in the red pepper flakes.

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Add the tomatoes and wine and allow the liquid to reduce.  Just before serving, stir in the capers and salt to taste.  Keep sauce warm while pasta is cooking.

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Bring a large pot of salted water to a boil.  Add the pasta and cook according to package directions.

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Toss sauce and pasta.  Sprinkle with Parmesan cheese and garnish with lemon wedges.  Squeeze a little lemon juice over each serving and enjoy!

Deviled Eggs

We’re making deviled eggs this week.  We looked in our Masterchef Cookbook for making the perfect hard boiled egg.  The deviled eggs are our creation and they were yummy!

Ingredients:

6 eggs

2 Tablespoons mayonaise

1 Teaspoon olive oil

2 teaspoons dijon mustard

1 1/2 teaspoons lemon juice

salt and pepper

Paprika, chives and capers for garnish

Place the eggs in a saucepan and cover with one inch of cold water.

Place on the stove on medium-high heat.  Bring to a boil.

Turn off the heat, cover the pot and let it sit 10 minutes.

Fill a bowl with ice water.  Remove the eggs with a slotted spoon and place in the ice water.  Allow to sit 5 minutes.

Gently crack and peel the shells off.

 

Cut the egg in half lengthwise and scoop out the yolk.  Place the in a bowl and smash with a fork.

In the bowl, add mayonaise, olive oil, mustard, and lemon juice.  Mix together well, add salt and peper to taste.

Gently fill each egg white with the filling.  Add optional garnish of capers, chopped fresh chives and sprinkle paprika over all.

Warm Potato Salad

We make this potato salad often.  It does not have mayonnaise in the dressing so, it is ideal for a picnic or cook-out.

Ingredients:

4-5 Yukon Gold Potatoes

3/4 cup sliced red onion

1/2 cup chopped parsley

1/3 cup capers, drained

2/3 cup olive oil

red wine vinegar to taste

salt and pepper

Place whole potatoes in a large stockpot and fill with water.

Place the pot on the stove and bring to a boil.  Cook about 25 minutes or until fork tender.

Drain in a colander.

Place the potatoes on a cutting board.  When they have cooled, chop into bite-size pieces.  Add the potatoes to a large serving bowl.

Add chopped parsley….

Chopped onion….

the drained capers…

and olive oil.

Sprinkle in red wine vinegar, salt and pepper to taste.

Toss it all together and it’s done! Simple, yet delicious.