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.

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Green Chili Avocado Chicken Salad Scoops

We thought we would post an appetizer for Superbowl this week.  We had all the ingredients on hand, so we put them together and put them on scoop chips.  Go 49ers!

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Ingredients:

1 avocado

1 Tablespoon fresh lemon juice

1/4 cup salsa verde

1/2 cup sour cream

2 cups cooked chicken, cubed

1/4 teaspoon salt

Green Tabasco to taste

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Pit the avocado and scoop out the fruit.  Add the lemon juice.

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Smash it with a fork.

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Add the salsa and sour cream and stir together.

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Stir in the chicken and salt.  At this point add tabasco sauce if you wish, according to how hot you like it.

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Spoon onto scoop chips and sprinkle a little paprika on top for color.

Megan’s Easy Guacamole

We made a delicious summer southwestern salad for dinner and Megan made the guacamole to go on the grilled chicken.  Here’s her recipe!

Ingredients:

1 1/2 to 2 ripe avocados

1 tomato, chopped

1/2 small onion, chopped

1 Tablespoon lemon juice, about 1/2 lemon

1 Tablespoon chopped jalapeno pepper

Green Tobasco sauce to tast

1/2 teaspoon salt

Remove the pit and scoop out the avocado.  Add the lemon juice and smash with a fork.

Stir in the chopped onion, chopped tomato and jalapenos.

Add the salt.  Sprinkle in the tabasco sauce to your liking.

That’s all there is to it!  Enjoy!

 

Refreshing Watermelon Salad

Fresh salads are a mainstay around here during these hot summer days.  This one is easy and refreshing.

Ingredients:

2 cups fresh watermelon, cubed or balled

2 cups fresh cantelope or honeydew melon, cubed or balled

2 large handfuls of spring mix lettuce

1/2 cup crumbled feta cheese

1/4 cup fresh basil, torn

Dressing:

1 Tablespoon fresh lemon juice

2 Tablespoons orange juice

3 Tablespoons rice wine vinegar

1/2 teaspoon salt

pepper to taste

Place both melons and feta cheese  in the bowl.

 

 

Add a couple of good handfuls of spring mix.  Tear the basil leaves in.

In a small bowl whisk together the ingredients for the dressing, lemon and orange juices, vinegar, salt and pepper.

Pour the dressing over the salad and toss well.

Serve immediately or chill in the refrigerator. 

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.

Green Bean and Tomato Toss with Gorgonzola and Pistachios

We have another birthday dinner this week, mine!  Megan is making the vegetable dish.  Here we go!

Ingredients:

1 shallot, finely chopped

1/2 to 3/4 pound fresh green beans

3 slices proscuitto, cut in 1/2 inch strips

1 Tablespoon olive oil

2 cups chopped fresh tomato

3/4 cup chicken stock

3/4 cup white wine

1 teaspoon salt, pepper

juice of 1/2 lemon

3/4 cup crumbled gorgonzola cheese

1/2 cup chopped pistachio nuts

Wash beans, then cut in half

Place beans in a microwavable dish and cook slightly in the microwave about 2 minutes.

 

 

Place olive oil in a large saute pan heated to medium high.  Add the shallots and prosciutto and saute about 3 minutes.

 

Place the partially cooked beans in the pan….

 

and the tomatoes…

Pour in the wine and chicken stock.  Cook until the liquid is reduced in half, about 10 minutes.

Stir in the lemon juice, salt and pepper.

 

Sprinkle gorgonzola cheese and pistachios over the top and serve!

 

Pear Berry Crostata

 

Megan and I wanted to make a quick and easy dessert to go with Sunday dinner.  We had a “ready crust” in the fridge, some frozen and fresh fruit, and we came up with this “free form” crostata pie.

Ingredients:

1 pie crust

2 cups frozen mixed berries, defrosted

1 pear, peeled, cored, diced

1 Tablespoon fresh lemon juice

1/2 cup blackberry jam

2 teaspoons Marsala wine

1 Tablespoon sugar

Preheat oven to 400 degrees.  Line a baking sheet with baking parchment, then unroll pie crust on it.

Peel the pear

Remove the core. Make slices along the long side of the pear, then chop the other direction to make bite-size pieces.

Place in a bowl and add the lemon juice to prevent browning.

Add the berries, that have been defrosted in a colander (getting rid of excess juice).

Place the berries in the bowl and add the jam.  Mix all together.

Add the flour, wine and sugar, mix together.

Place pie filling in the middle of the crust.

Fold the crust up to hold the filling in.

Place in a preheated, 400 degree oven for 40 minutes.

Carefully remove the crostata from the baking sheet to a serving plate. Dust the pie with a little powdered sugar and serve!

Mediterranean Orzo Salad

This is a colorful salad.  It is perfect for a potluck, picnic or anytime.  You can change the veggies to fit the season, or add grilled chicken for a light lunch.

Ingredients for the salad:

8 ounces of orzo pasta

5-6 grape tomatoes, sliced in half

1 zuccini, sliced

1 red bell pepper, chopped

1 cup fresh spinach, coarsely chopped

1 can artichoke hearts, chopped

2 green onions, chopped

1/2 cup crumbled feta cheese

1/2 cup pitted Kalamata olives, chopped

Ingredients for the dressing:

1/3 cup olive oil

1/4 cup fresh lemon juice

1 teaspoon dried tarragon

2 teaspoons rice wine vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

Fill a large pot 2/3 way with water and bring to a boil.  Add the orzo and cook 9 minutes.

Drain the orzo and set aside to cool.

Slice the zuccini lengthwise, then across to make half moons.

Chop the green onions.

Slice the grape tomatoes in half.  Add the cut vegetables as you go to a large bowl.

Roughly chop or tear the spinach.

Open the can of artichoke hearts, drain off the liquid.  Place on chopping board and cut in quarters.

Slice the red pepper lengthwise, then across the other way.

Slice the Kalamata olives in half.

To make the dressing, squeeze a large lemon, make 1/4 cup.

Add the rice wine vinegar….

olive oil……

the dried tarragon, salt and pepper.

Whisk all these ingredients together.

Pour the dressing over the vegetables and toss.

Add the feta cheese….

and 2 1/2 cups of the cooked orzo.

Combine all the ingredients and serve!!!!