Tuesday, July 30, 2013

Tuscan Chicken

This is an easy, quick meal for a weeknight! Breaded chicken, topped with spinach, fresh mozzarella, roasted red peppers in a balsamic glaze/reduction. 

You will need:

• 1 package of thin boneless chicken breast
• 1 cup seasoned breadcrumbs 
• 1 cup grated Parmesan cheese
• 3 eggs
• 1 cup fresh baby spinach leaves
• fresh mozzarella, sliced thin
• half jar of roasted red peppers, drained and sliced
• salt and pepper 
• 1 tablespoon chopped fresh basil
• 1 cup balsamic vinegar
• 1 teaspoon brown sugar


Start by making a basic chicken cutlet. Whisk the eggs together in a dish. In another dish combine the breadcrumbs and cheese with a little salt and pepper. 
Begin breading each cutlet first in the egg then the breadcrumbs. 


Heat up a sauté pan with about 3 tablespoons of olive oil and begin frying each cutlet until golden brown. 


Set aside and preheat the oven to 350. 
Line a baking sheet with foil and arrange the chicken. Start stacking! First spinach, then mozzarella and roasted red peppers. 



Bake on 350 for approximately 10-15 minutes until cheese is just melted. 

While the chicken is finishing, start the balsamic reduction.

• 1 cup balsamic vinegar
• 1 teaspoon brown sugar

In a small saucepan bring the 2 ingredients to a boil, reduce to a simmer for about 10 minutes. It's ready when it reduces down to a thick syrup. The reduction will be very concentrated, so a little goes a long way!
Add the chopped basil, drizzle with the balsamic vinegar and enjoy!!!



Sunday, July 21, 2013

Baby portobellos, asparagus, cherry tomatoes in a light tomato sauce

Lots of fresh vegetables in a light tomato sauce is perfect for the summer! I usually use pappardelle but it can go on any pasta. It's quick, easy and fresh! 

Baby portobellos, asparagus, cherry tomatoes in a light tomato sauce

You will need:

• 1 bunch of asparagus (chopped in 1 inch sections)
• 1 package of fresh baby portobellos 
• 1 package of cherry tomatoes (halved)
• 3 tablespoons of tomato paste
• 3 cloves of garlic (minced)
• 1 teaspoon brown sugar
• salt and pepper to taste

Heat a sauté pan with olive oil. Add garlic  and cook until fragrant, about 1 minute. Add the tomatoes, asparagus and mushrooms.  



The vegetables will start to soften and the liquid from the tomatoes will start to form a sauce. Add the tomato paste, brown sugar, salt and pepper. Continue to cook on medium heat. 


Add cooked pasta of your choice to the pan, cook for an additional 2-3 minutes, top with Parmesan cheese and enjoy!!!


Tuesday, July 16, 2013

Tilapia With Mango Salsa Over Quinoa

This is a light and fresh dish perfect for summer! The mango salsa is perfect on any fish of your choice or even shrimp. 

You will need:

• 2 tilapia filets
• 1 cup quinoa
• paprika
• garlic powder
• salt
• pepper
• cayenne pepper
• onion powder
• olive oil 
• 1 tablespoon butter

For the mango salsa:

• 2 mangos 
• 1/2 cucumber 
• 1 small red onion
• 1 small jalapeño (de-seeded) 
• 1 red pepper
• salt and pepper 
• 2 tablespoons of chopped cilantro 
• juice of 1 lime

Mango Salsa

Start peeling the mangos with a vegetable peeler and then dice. Dice all other ingredients and mix together. Drizzle olive oil, salt and pepper to taste and add the lime juice. Set aside in the fridge. 

Pan Seared Tilapia

Make a mixture of all spices (1 tablespoon of each). Drizzle the tilapia with olive oil, salt, and rub the spice mixture on both sides. Heat a non stick pan on medium high flame with olive oil and 1 tablespoon of butter. 


Add the seasoned tilapia and cook for approximately 4 minutes each side until not translucent. 
In a small pot, add 1 cup quinoa and 2 cups water. Bring to a boil, then cover and cook on low flame for about 10 more minutes. 


When the tilapia is done, plate over quinoa, and top with mango salsa. 



ENJOY!

Wednesday, July 10, 2013

One Pot Pasta!

Just find a pot, throw a bunch of ingredients in and you got a meal! This recipe was adapted from Martha Stewart's "One Pot Pasta Dish". 
The pasta cooks at the same time as the other ingredients and the starch gives it a nice thick sauce. You can really use anything you choose and get creative! This was a great, easy weeknight meal that is husband approved!

One Pot Pasta

1 box of pasta of your choice
• 2 packages of cherry tomatoes halved
• 1 package of fresh spinach 
• 6-8 cloves of garlic chopped 
• 1 medium onion sliced 
• dash of red pepper flakes
• 1 tablespoon tomato paste
• 4 1/2 cups of water
• fresh grated Parmesan cheese
• salt and pepper to taste 
• handful of fresh basil 


Start with a pot/sauté pan that has enough room to fit long pasta. Just add all ingredients except the Parmesan cheese. It may seem like too much to fit in the pot at first, but as it cooks, it will wilt down. Cook on high flame until it boils. Continue to cook for 8-9 minutes until all liquid is absorbed. You will need to frequently turn and stir the pasta to prevent sticking. After you see a nice sauce form, add more salt to taste and about half cup grated cheese. Stir and enjoy :) 







Sunday, July 7, 2013

Roasted Cornish Hens

Is there anything better than a chicken roasting in the oven on a Sunday? Nope! This recipe for rosemary, lemon and garlic roasted cornish hens is amazing! It looks and smells like it was slow roasting for hours....but it only takes about an hour and a half in the oven! If you haven't cooked cornish hens before, they are just young chickens and are the perfect portion for 1 person. Pair with roasted potatoes and asparagus for a perfect meal! The compound herb butter can also be frozen and used to top steak, chicken and seafood. 

Compound herb butter

2 sticks of unsalted butter, softened
• 5 sprigs of rosemary finely chopped
• 8-10 cloves of garlic minced
• dash of sea salt
• zest of 1 lemon

After butter is softened at room temperature, use either a food processor or mixer and combine all ingredients. 


Then form into a log on clear cling wrap. Freeze until ready to prep the hens. 



Roasted Cornish Hens

2 cornish hens
• 1 bunch of fresh rosemary 
• 1 lemon
• salt
• olive oil
• 1 small onion, roughly chopped

Preheat oven to 450

Take out the hens from refrigerator and bring to room temperature. It should take about an hour. 


Remove the package and also remove the bag on the inside. Rinse bird with cool water inside and out. Pat dry inside and out. 


Salt the bird inside and out. Stuff the bird with half of onion and half of lemon (chopped) and a few sprigs of rosemary. 


After the bird is stuffed, using kitchen twine, tie the legs together. I didn't have twine, so I used parsley to tie it. 


Take out the compound butter. Make a space to put the butter under the skin. 


Rub more of the butter all over. Place in a roasting pan add a dash of salt, slice of lemon and a few sprigs of rosemary. 


Insert a meat thermometer. 


Roast on 450 for 25 minutes, reduce temp to 400 and continue to roast approx 40 mins OR until thermometer reads 175-180. 


Take the hens out, and rest for 10 mins. 


Roasted new potatoes and baby asparagus side

• 8 red new potatoes, quartered
• 1 bunch of baby asparagus sliced into 2 inch pieces (or regular asparagus)
• 4 tablespoons olive oil 
• salt

Place on foiled baking sheet will drizzled olive oil and salt. Roast with the cornish hens for 30 minutes until potatoes are soft. 




Once hens are rested, empty the contents from inside. Arrange on platter with fresh lemon and rosemary. 



Enjoy!!!!!!