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Chicken Piccata and Roasted Potatoes

Nov. 30
2015

It is 4:00 p.m. and once again, that nagging daily question arises. What do I make for dinner?

I really hate that question!

Today I wanted to make something simple (as always) and starting looking through my cookbooks. I came across this one, courtesy of Ina Garten, Barefoot Contessa “At Home”. I love her cookbooks because the recipes are easy to read and follow. This is one you have to make! Ina writes that she makes this over and over and so will I.

My friend Tina told me how she made these potatoes for dinner one night and I knew I had to try them. They were just as she described them. Fantastic. If you make sure to really get them golden brown, they are almost addicting. I couldn’t stop eating them. I hope you enjoy them as well.

Please email me if you make any of my recipes and let me know how you liked them! Remember you can adjust, add or delete any ingredient to suit your preference! I would love to hear from you!

Ingredients for the chicken Breasts

3-4 boneless, skinless chicken breasts
1/2 tsp. kosher salt plus 1/2 tsp. for sauce
1/4 tsp. pepper plus 1/4 tsp. for sauce
1 cup flour
2 extra large eggs
1 1/2 cups seasoned dried bread crumbs
2-3 tbsp. good olive oil
1/3 cup of freshly squeezed lemon juice (2 lemons)
1/2 cup of good dry white wine
chopped fresh flat-leaf parsley, for serving

Preheat the oven to 400.

Place chicken breasts between plastic wrap and pound it out to 1/4 inch thick (mine were a little thicker than that) Sprinkle both sides with salt and pepper.

Mix the flour, 1 tsp. salt and 1/2 tsp pepper in a plastic bag.

Beat the eggs and 1 tbsp. of water together in a bowl.

Place the bread crumbs on a plate.

Shake the chicken in the bag with the flour mixture. Take each piece out shake off the excess flour, dip it into the egg mixture and then into the breadcrumbs.

Heat 2 tbsp. of olive oil in a large saute’ pan over medium to low-medium heat. Add 2 chicken breasts and cook them for 2 minutes on each side until browned. Set your timer.

Place them on the baking pan while you cook the rest of the chicken.

Heat more olive oil in the saute’ pan and cook the other 2 chicken breasts. Place them on the baking pan as well and place in the oven. Allow them to bake for 5-7 minutes while you make the sauce.

For the sauce, wipe out the saute’ pan with a paper towel. On medium heat, melt 1 tbsp. of butter and then add the lemon juice, white wine, 1/2 tsp. salt and 1/4 tsp pepper.

Boil over high heat until reduced by half, about 2 minutes.

Take the pan off the heat, add in the remaining butter and swirl to combine.

Serve one chicken breast on each plate and spoon on some of the sauce.

Top with fresh parsley.

Ingredients for the Potatoes

5 medium red potatoes
3 tbsp. olive oil
1 tsp. kosher salt
1/2 tsp. pepper

Preheat oven to 500.

Line a baking pan with aluminum foil.

Cut off ends of the potatoes and very thinly slice them.

Mix potatoes with the olive oil, salt and pepper.

In a single layer, place each slice of potato onto baking pan.

Bake for 45-50 minutes until golden brown.

It’s that simple!

Baked Brie with Cranberry Chutney

Nov. 25
2015

This is another Thanksgiving appetizer that has become a favorite for my family.

My friend Cathy gave it to me about 10 years ago, and I still make it every year.

The tart chutney complements the gentle flavor of the Brie, while giving it a rich texture. You will want seconds and thirds of this delicious appetizer.

Go ahead and double or triple the recipe ingredients. Trust me, your family and friends will love it!

It has a beautiful presentation. Serve it with crackers and a nice soft white bread (such as a French bread) to soak up all the flavors.

This one is a “keeper”!

Ingredients for the Chutney

2/3 cup sugar
1 1/3 cups fresh cranberries
4 tsp. apple cider vinegar
1/3 cup dark raisins or currants
1/4 cup coarsely chopped walnuts
2 tsp. light brown sugar
1/4 tsp. ground ginger
1/2 tsp. chopped garlic

Combine 2/3 cup of water and sugar in a heavy 3 quart saucepan over medium-high heat. Stir to dissolve the sugar, then bring to a boil without stirring.

Add the rest of the ingredients. Boil slowly, stirring occasionally until fairly thick, around 5-8 minutes. (It also thickens as it cools).

Allow the chutney to cool to room temperature, then cover and refrigerate. The Chutney can be made ahead and keep for up to 5 days int the refrigerator.

Ingredients for the Brie

Preheat oven to 350.

2.2-pound wheel of Brie, rind left on.

Place a sheet of aluminum foil on a rimless baking sheet. Place the Brie in the center. Spread the cranberry chutney over the top of the cheese.

Refrigerate for 30 minutes before baking. (The Brie can be prepared for up to 2-3 hours in advance). Keep it covered and refrigerated.

When ready to bake, place the brie on the center shelf of the oven and bake until heated through, about 8-10 minutes.

It’s that simple!

Salmon Balls

Nov. 23
2015

I promised you another “ball” recipe so here it is! (See my Chicken Ball recipe here!)

This is a wonderful appetizer courtesy of “The Meatball Shop” cookbook by Daniel Holzman and Michael Chernow. This cookbook has so many great appetizers, dips, side dishes and desserts.

The recipes have simple ingredients and are very easy to follow. This book is definitely one you should add to your collection!

This recipe may initially seem to have many steps, but it is uncomplicated and takes very little time to prepare. You can make the salmon balls ahead and freeze them which it always a plus when planning a holiday or dinner.

Go ahead and try this one out, I think it will become one of your favorites too!

Ingredients for Salmon Balls

4 tbsp. olive oil
2 pounds salmon fillet, skin and bones removed
1 onion, finely diced
2 celery stalks, finely diced
1/2 cup of mayonnaise
2 large eggs
3/4 cup of bread crumbs
1/4 cup fresh parsley, chopped
2 tbsp. fresh tarragon, chopped
2 tsp. salt
1/2 tsp. freshly ground black pepper

Fill a large pot halfway with water and bring it to a boil. Carefully lower the salmon into the pot. When the water comes back to a boil, turn off the heat and cover with a tight fitting lid. Allow the salmon to rest until it is just cooked through, about 10 minutes.

Using a slotted spatula, transfer the salmon to a tray and place it in the refrigerator to cool thoroughly, about 25 minutes.

Preheat the oven to 450.

Drizzle 2 tbsp. of the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

Heat the remaining 2 tbsp. of olive oil in a medium frying pan over medium-high heat. Add the onions and celery and cook, stirring frequently, until they are soft and translucent but not browned, about 5-8 minutes.

Using a slotted spoon, transfer the vegetables to a tray and place in the refrigerator to cool.

When the salmon is completely cool, break the salmon into pieces but do not completely shred.

Combine the salmon and vegetables with the mayonnaise, eggs, breadcrumbs, parsley, tarragon, salt and pepper in a large mixing bowl and mix by hand until thoroughly incorporated.

Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The balls should be touching each other.

Roast for 15 minutes, or until the balls are firm and cooked through.

Allow the meatballs to cool for 5 minutes before serving.

You can also place the balls in the freezer until the day you are serving them. Take them out the morning you are going to use them and let them thaw completely and bring them to room temperature.

Place in oven set to 350 for about 20 -25 minutes or until they are warmed up.

Remember not to leave them in the oven too long. You do not want to recook them, just warm them.

It’s that simple!

Braised Chicken Breasts

Nov. 18
2015

When most people think of cooking chicken, they usually imagine it roasted, grilled or fried.

Alternatively, braising is a way to gently cook meat, poultry or vegetables. It involves a four-part process. First you brown the chicken or meat, take it out and deglaze the pan. Next you add some of your favorite ingredients and lastly you cook it slowly in the flavorful liquid.

Most often, braising is done with the dark meat of a chicken. Today I chose the breast meat for you white meat lovers out there. Both come out equally soft and juicy. (I have also included a braising recipe for the dark meat in one of my previous blogs).

Feel free to add any ingredient of your choice; there are many possibilities. You can use a white wine vinegar, olives or any combination of herbs.

The result will be a succulent, tender chicken that your family and friends will adore.

Ingredients for the Chicken Braise

2 pieces white or dark meat chicken (one for each member of your family)

3 tbsp. olive oil
2 tbsp. butter or margerine
1 small white onion (or 1/2 large), chopped
4 cloves of garlic, chopped
4 sprigs of fresh oregano, (or 2 tbsp. dried)
4 sprigs of thyme, (or 2 tbsp. dried)
1 1/4 cups of good white wine
2 cups of chicken broth
Juice of 1/2 lemon
1 tsp. kosher salt
1 tsp. pepper

Preheat oven to 350.

Pat chicken dry with paper towels. Sprinkle both sides with salt and pepper.

In a Dutch oven or skillet that can also be used in the oven, heat olive oil and butter.

Place chicken skin-side down in the pan. SET YOUR TIMER for 7 minutes. Do not touch chicken or move it around. Also, do not crowd chicken in pan. This is important to brown correctly.

When timer goes off, turn chicken over and brown for another 7 minutes.

Take chicken out of the pot and set aside.

Pour off all but 2 tablespoons of oil. Place back on stove and add onions. Cook for about 5 minutes.

Add garlic and cook for 1 more minute.

Pour in white wine and deglaze pan for about 5 minutes. Be sure to scrape up all the brown bits stuck to the pan.

Add in the chicken broth, lemon juice, and herbs. Bring to a boil.

Place chicken back in the pot. The liquid should cover chicken half-way up.

Transfer the pan to the oven and bake the chicken for 25 minutes.

Serve with any vegetable of your choice ( I served it with my roasted parsnips).

It may seem like a lot of steps, but if you prepare all your ingredients first, it it a very quick and easy process.

Perfect for the fall weather! Enjoy!

It’s that simple!

Roasted Parsnips

Nov. 16
2015

Fresh, in season vegetables are always the best choice. When I am grocery shopping, I always look for organic produce that can be prepared simply so their natural flavors are allowed to shine.

I have been making roasted parsnips for many years. When I first introduced them to my family, they were skeptical. Once they tried them, they quickly became fans.

Roasting almost any vegetable in a very hot oven gives it a beautiful caramelized exterior while keeping the inside moist and tender. The result is a delicious, clean healthy side dish that takes little time and effort.

These roasted parsnips are proof of that! Try to cut the pieces the same size so they will cook evenly. Don’t use too much oil. They should be shiny and evenly coated.

I promise you will love this recipe! They are simple and so yummy! Great as a side or just to snack.

Ingredients for Parsnips

5 large parsnips
1/4 cup olive oil
1 1/2 tbsp. kosher salt
1 1/2 tsp. pepper
Juice of 1/2 of fresh lemon

Preheat oven to 500.

Cover baking sheet with aluminum foil.

Peel parsnips and cut the top and bottom off.

Cut parsnips lengthwise into quarters.

Then cut into 1 1/2 pieces.

Combine parsnips with olive oil, salt, pepper and lemon.

Place parsnips on baking sheet in single layer.

Bake for 45 minutes.

SET TIMER.

Parsnips should be golden brown when finished. If parsnips are not brown, reset timer for 4-minute increments until the desired consistency is reached.

DONE!

It’s that simple!