Monday, December 21, 2009

Cabin Fever?

Have to admit that I wasn't familiar at all with the expression cabin fever when a friend of mine mentioned it Saturday night while we were chatting on Yahoo . . . well, don't blame me, after all, this is only the second time—since I've been living here in the States—that I got "snowed in" and had to stay confined indoors!  For the most part, I spent the long weekend taking naps, cooking, watching movies and cooking shows.  Got to watch Disney's "Ratatouille" again and loved it just like the first time!

OK . . . let's "dig out" some of my old favorite recipes and post them here . . . :)

Blushing She Crab Soup with a Twist

Recipe courtesy Andreann Geise, Myrtle Beach, SC
Show: Ultimate Recipe Showdown
Episode: Ultimate Recipe Showdown: Hometown Favorites

Prep Time: 15 min
Cook Time: 15 min
Level: Intermediate
Serves: 6 servings

1 1/4 pounds extra-sweet grape tomatoes, divided
1/2 cup olive oil
2 small sweet banana peppers, seeded and quartered
1 teaspoon sea salt
1 cup chopped red onion
1 teaspoon natural brown sugar
3/4 teaspoon crushed red pepper flakes
1 1/2 teaspoons coarsely ground black pepper, divided
1 cup chopped fresh cilantro leaves
2/3 cup chicken broth
12 ounces vegetable juice (recommended: V-8)
1 egg
1 small lemon, juiced (about 1/4 cup)
2/3 cup plus 2 tablespoons heavy whipping cream
6 tablespoons sweet cream salted butter
1 clove garlic, finely chopped
1/8 teaspoon crab boil seasoning (recommended: Old Bay)
2/3 cup high quality cream sherry (sweet)
1/2 teaspoon crab base
1 cup fresh lump blue crabmeat (steamed or boiled)
1/2 cup good quality grated Parmesan
2 teaspoons red lump fish caviar, rinsed and strained


Preheat oven to 440 degrees F.

Halve 18 of the grape tomatoes. In a baking dish pour in 1/4 cup olive oil. To that add banana peppers, and 1/2 of the tomatoes. Mix to coat all with oil. Sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon pepper. Bake uncovered (ideally in convection oven) until they start to brown (about 15 minutes).

In a pot heat 1/4 cup olive oil and add 1/3 cup finely chopped red onion, 1/4 teaspoon sea salt, natural brown sugar, 1/4 teaspoon crushed red pepper, 1/4 teaspoon course ground black pepper. Stir over high heat. Add the remaining whole tomatoes and continue to mix until the tomato skins start to peal (about 4 minutes). Pour entire contents of this pot into a blender. To this add cilantro, the roasted tomato mixture and chicken broth. Blend until fairly smooth (about 15 to 20 seconds).

Pour entire contents into pot, add 6 ounces of vegetable juice, bring almost to a boil and reduce to a simmer.

In a medium mixing bowl beat egg until it produces a light foam and beat in the lemon juice. To this add the remaining 6 ounces vegetable juice and beat again. Slowly mix in 1 cup of the hot soup. Take soup off the heat and slowly mix this mixture into the soup. Add 2 tablespoons heavy cream and stir over medium heat until it starts to bubble. Remove from heat.

In a skillet add 6 tablespoons butter, melt butter over medium heat, add 2/3 cup of finely chopped red onion and garlic. Sauté for about a minute and then add 1/2 teaspoon crushed red pepper and 1/2 teaspoon coarsely ground black pepper. Continue sautéing until the onions are soft and translucent. Then add crab boil seasoning and cream sherry. Turn heat up until mixture comes to a bubble then lower to medium heat and stir until it starts thickening to almost a light syrup consistency. Once it has thickened add crab base and make sure it is incorporated well. Then add 2/3 cup heavy whipping cream stir over medium to high heat until it starts to bubble. Then add 1 cup of crabmeat and mix well, once it comes to a bubble again remove from heat.For each serving:
Add 1/2 cup of the tomato soup to bowl, to this add 2/3 cup of the crab soup, 1 tablespoon freshly grated Parmesan. And 1/4 teaspoon of the red lump fish caviar and mix well. Float a tablespoon of the crab soup in center. Grate some more Parmesan on top. Add freshly ground black pepper, to taste, and serve. I like to garnish with blue crab claws sautéed in butter and cream sherry and or some caviar. When in season I like to use fresh crab roe.

Chicken Piccata is one of those dishes that I'm always looking forward to savor when it's on the menu at the cafeteria at work.  It also falls in the "simple and delicious" category. 

Chicken PiccataRecipe courtesy Giada De Laurentis
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.


Ten-Minute Roasted Leek and Gruyere Soufflé
Adapted from Joanne Weir's More Cooking in the Wine Country
(Simon & Schuster, 2001)

Get your guests to the table and then serve them this ingenious soufflé that bakes in ten minutes rather than the customary sixty! We used to make a soufflé like this at Chez Panisse and it really is amazing, especially when it's baked in a beautiful oval ovenproof platter, such as one of the French porcelain platters that are widely available in this country. It makes a great main course with a salad-or it can be a first course.2 tablespoons extra virgin olive oil
4 leeks, white and 2 inches green part, cut into ¼-inch dice
1 teaspoon chopped fresh thyme
Salt and freshly ground black pepper
2½ cups half-and-half
5 tablespoons unsalted butter
5 tablespoons all-purpose flour
6 eggs, separated, room temperature
1 cup (4 ounces) grated Gruyere cheese
1 cup finely grated Parmigiano-Reggiano cheeseWarm the olive oil in a large skillet over medium-high heat. Add the leeks, thyme, and salt and pepper to taste. Reduce the heat to low and cook, stirring occasionally, until the leeks are soft and just starting to turn lightly golden, 40 to 45 minutes. Remove from the heat and let cool.Pour the half-and-half into a saucepan and bring it almost to the boiling point. Meanwhile, melt the butter in a heavy saucepan over medium heat. Add the flour and whisk 1 to 2 minutes. Add the scalded half-and-half to the flour mixture, stirring rapidly with a whisk. Cook for 3 to 4 minutes, until the sauce is smooth and thick. Add salt and pepper to taste.Add the egg yolks to the cream sauce, one at a time, stirring well after each addition. Add the Gruyere, 1/2 cup of the Parmigiano, and salt and pepper to taste. Add the cooled leeks to the cream sauce. Mix Well.Preheat the oven to 450ºF.  While the oven is heating, place the egg whites in a clean bowl and beat until they form stiff peaks. Fold half of the whites into the cheese mixture with as few strokes as possible. Then fold in the remaining whites. Pour the mixture onto a generously buttered 18-inch oval ovenproof dish (or two 12-inch ovals). Sprinkle the top with the remaining 1/2 cup Parmigiano. Bake on the top shelf of the oven until puffed and well browned, 10 to 14 minutes. Serves 8.

Wine suggestion: Pinot Noir or Cabernet Sauvignon

Jamie Oliver Asparagus Tart Recipe "Although it's possible to love eating without being able to cook, I don't believe you can ever really cook unless you love eating." Nigella Lawson

500g potatoes, peeled and cut into chunks
sea salt and freshly ground black pepper
500g asparagus spears, woody ends removed
200g filo pastry
100g butter, melted
100g freshy grated Lancashire cheese
100g freshly grated cheddar cheese
3 large organic or free range eggs
285ml double cream
1/2 a nutmeg

Boil potatoes in salted water for 15 minutes.
Blanch asparagus in boiling water for 4 minutes - drain.
Preheat oven to 190C.

Place a layer of filo pastry into a rectangular baking dish (Jamie used one with a removable base) - it looked about the size of a lamington tin to me (perhaps with slightly higher sides). Let the filo hang about 1" over the sides.

Brush with melted butter and lay another piece of filo over. Repeat until you have 5 sheets of filo in the dish. Cover with a damp tea-towel while you do the filling.

Drain the potatoes and put them into a big bowl along with the cheeses and mash, using a potato masher. Mix together the eggs and the cream, then stir that into the mashed potato. Grate in the nutmeg - (or you could just sprinkle in some ground nutmeg) - and season well with salt and pepper. Spoon the potato into the pastry case then scrunch up the overhanging bits of pastry to make a rim.

Now lay the asparagus lengthwise along the tart, making sure the top is all covered. (Jamie placed the asparagus spears about 1/4" apart - one with the tip at one end, and the next with the tip at the other end). Brush all over with remaining melted butter and bake on the bottom shelf of the oven for about 20 minutes or until crisp and golden. Rest for 10 - 20 minutes before serving. Serve with a salad.


Chef Academy: Pea and Mint Soup

Seen on on Sunday, 20 December


Sunday, December 20, 2009

Snowed in!

As you might have heard, a blizzard-like storm rocked the Mid-Atlantic and Northeast on Saturday, 19 December and we got record amounts of snow!  Federal Government will be closed tomorrow, Monday, so that means no work for me! Woo hoo!  Click on the link to see photos taken during and after the storm (from The Washington Post).

Monday, December 14, 2009

"Simple & Delicious"

I was just looking for something in my purse when I came across a couple of recipes that I had copied by hand on a piece of paper during Thanksgiving weekend and, obviously, had totally forgotten about them!  Bobby and I were up-north Michigan during the long Thanksgiving weekend, visiting his dad.  One morning I found this pile of magazines and, among them, found some cooking magazines (Simple & Delicious, from Taste of Home).  I was leafing through them and found two recipes that caught my attention because they truly looked "simple and delicious"!  :)

Creamy Cauliflower and Bacon Soup

1 medium head cauliflower (2 pounds), cut into florets
2 cups half-and-half cream, divided
1/2 cup shredded Asiago cheese
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/8 teaspoon pepper
1/2 to 1 cup water
4 bacon strips, cooked and crumbled


Place cauliflower in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until tender. Cool slightly. Place cauliflower and 1/2 cup cream in a food processor; cover and process until pureed. Transfer to a large saucepan. Stir in the cheese, salt, nutmeg, pepper and remaining cream. Add enough water to reach desired consistency; heat through. Sprinkle each serving with bacon.

Yield: 4 servings
Prep: 15 min. Cook: 30 min.
Sept.-Oct. 2009 edition

Savory Onion Chicken

1/4 cup all-purpose flour, divided
1 broiler/fryer chicken (3 to 4 pounds), skin removed and cut up
2 tablespoons Crisco® Extra Virgin Olive Oil
1 envelope onion soup mix
1 bottle (12 ounces) beer or nonalcoholic beer

Place 2 tablespoons flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil on all sides. Remove and keep warm. Add soup mix and remaining flour, stirring to loosen browned bits from pan. Gradually whisk in beer. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until chicken juices run clear.

Yield: 6 servings
Prep/Total Time: 30 min.
Sept.-Oct. 2009 edition

"Cheesy" Christmas Package

I'm suscribed to several cooking lists, and one of those is Yanuq from Lima, Peru.  It's one of my favorite and most trusted sites for Peruvian cuisine, but it also has international recipes.  Some are really simple and very appropriate for the holidays, like this one:

Cream Cheese Christmas Package


8 oz (225 g) cream cheese, at room temperature
1 teaspoon dill, chopped
¼ teaspoon garlic, minced
Salt & pepper, to taste
2 – 3 green onion, green part only, to wrap the package
1 red pepper, seeded and deveined, cut into small dices

Combine dill with cream cheese and season with salt and pepper. Line a rectangular small pan (the size of the cheese box) with plastic wrap. Use the cream cheese box if the pan is not available.

Transfer cheese mixture to the plastic lined container and refrigerate for 3 hours. Before serving, invert into a serving platter and remove plastic wrap. Blanch green onions until it gets soft. Drain and dry green onion and use it as a ribbon to tie the package. Make a bow in the center of the package. Press red pepper all over the package.

Serve with toasts or crackers.
4 – 6 servings

Sunday, December 13, 2009

Cute little (edible) penguins . . .

I was browsing a blog I like a lot (Once Upon a Plate) because of the colorful photos it has, when I stumbled across the most adorable hors d'oeuvres!  Olive penguins!  I had to "Google search" for photos and the recipe though, because Once Upon a Plate won't let you copy from its site.  While I respect that, I also like the idea of sharing nice stuff, provided you give everybody the appropriate credits, right?  So, back to the penguins . . . found the recipe and one of the photos on Taste of Home (Perky Olive Penguins).  The other photo came from Photobucket.

1 can (5-3/4 ounces) jumbo pitted ripe olives, drained
1 package (3 ounces) cream cheese, softened
1/2 teaspoon dried minced onion
1/4 teaspoon prepared horseradish

1/8 teaspoon salt
Dash pepper
Dash garlic powder
1 medium carrot, cut into 1/4-inch slices
12 small pitted ripe olives
12 toothpicks with cellophane frilled tops
1 jar (2 ounces) sliced pimientos


Cut a slit from the top to bottom of 12 jumbo olives; set aside. In a bowl, combine the next six ingredients; mix well. Fill a small heavy-duty plastic bag with cream cheese mixture. Cut a small hole in the corner of the bag; carefully pipe mixture into jumbo olives. Set aside. Cut a small triangle out of each carrot slice; press triangles into small olives for a beak. On a each notched carrot slice, position a jumbo olive so the white chest is lined up with the notch. Place the small olive, hole side down, over the jumbo olive so the beak, chest and feet are aligned. Carefully insert a toothpick through the top of head into body and carrot base. Wrap a pimiento around neck for a scarf. Yield: 1 dozen.




The Changing Face of Onions

"Onions are schizophrenic. When raw, they are biting and harsh. In the company of fat, gentle heat, and time, they become sweet and yielding. While raw onions keep returning long after you've had enough, their caramelized counterparts leave you wanting more."
(extracted from Saveur magazine)


Easy & Elegant Dinner

There's always something luring about meat and potatoes.  Well . . . how does "Steak with Wine Sauce and Potatoes au Gratin" sound to you?  I was just watching one of my favorite channels, Create, and this recipe looked really easy and yummy!  I have made potatoes au gratin many times, but never with goat cheese, so I will probably try this version . . . wonder if Bobby--my boyfriend--will let me use him as a "guinea pig" . . . :P

Steak with Wine Sauce and Potatos au Gratin

Serves 4
Prep Time: 40 minutes
Total Time: 60 minutes

  • Butter, for baking dish
  • 1½ cups heavy cream
  • 5 ounces soft goat cheese, crumbled
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • 1½ pounds baking potatoes, (about 3)
  • 4 flatiron or top blade steaks
    (6 to 8 ounces each and 1 inch thick)
  • 1 cup dry white wine
  • 1 tablespoon Dijon mustard
  • 2 tablespoons capers, drained
  1. Preheat oven to 375 degrees. Butter an 8-inch square (2-quart) baking dish; set aside. In a large saucepan, combine cream, goat cheese, and garlic; season with salt and pepper.
  2. Peel potatoes and slice crosswise 1/8 inch thick; add to cream mixture as you work. Bring to a boil. Reduce to a simmer; cook until potatoes are crisp-tender, 12 to 15 minutes.
  3. Transfer mixture to prepared baking dish; using a spatula, press potatoes into cream to cover. Place dish on a rimmed baking sheet. Bake until golden and potatoes are tender, 20 to 25 minutes.
  4. Fifteen minutes before potatoes are finished baking, heat a large skillet over medium-high. Season steaks on both sides with salt and pepper; cook, 6 to 7 minutes per side for medium-rare (if browning too quickly, reduce heat when cooking second side). Transfer to a plate, cover loosely with aluminum foil, and set aside. Keep skillet with any browned bits for wine sauce.
  5. Make wine sauce: Add wine to skillet; boil over medium-high heat until syrupy, 3 to 4 minutes. Whisk in mustard. (For a smoother sauce, pour mixture through a fine-mesh sieve, discard any browned bits, and return liquid to skillet.) Stir in capers and any juices from resting steaks; season with salt and pepper. Serve steaks with wine sauce and potato gratin.
From “Every Day Food”
5 May 2005


Saturday, December 12, 2009

One down . . . two more to go! :)

Finally! The fig cake cooled in the mold and I was able to unmold it without drama! lol The pork tenderloin (for the Korean-Style Pork Tenderloin) is already marinating in the fridge . . . we'll see tomorrow! In the meantime, I'll have a piece of cake with a cup of coffee . . . that would be my dinner! :)

P.S.:  Sorry about the photos being a tad fuzzy . . . but I snapped them with my cellphone! :P


Sidetracked . . . :(

Once again, I got sidetracked from my original plans by an "unexpected" call:  My boss needed my help and had to work online and make some phone calls . . . It's 3 p.m. and I just had breakfast not so long ago!  I wonder if someone put a curse on my kitchen! lol  Well, I guess I'll just have something light later for lunch/dinner, but I will def get started with the fig cake . . . Maybe I shouldn't even say it outloud, but . . . I'll cook the other two recipes tomorrow! :P


Friday, December 11, 2009

Current status . . .

Love is missing someone whenever you're apart, but somehow feeling warm inside because you're close in heart.
~Kay Knudsen

What can I say? . . . he is in Michigan . . . I'm here . . . and I miss him like crazy!  So looking forward to seeing him again in 13 more days for Xmas!  Right now he must be on his way back home from one of those Xmas gatherings that everybody hosts around these days.  In the meantime, I'm just sitting here in front of my computer, biding my time, having a glass of red wine, thinking of . . . him!  The wine is making me feel fuzzy and warm (it's only 30 degrees F outside!  Brrrrr!!!) . . . He just called . . . he is home now, safe . . . and I'm getting in bed here shortly.  No work this weekend! Yay!!!  That means I'll be able to start uploading some recipes . . . . and, yep, I still have that "hot date" with my stove tomorrow . . . night, night! :)


Wednesday, December 9, 2009

I have a "hot date" . . . with my stove!

I had planned on preparing these three recipes for lunch last Saturday, but a friend convinced me to go out with her to a crafts show . . . and, to top it off,  it was snowing!  Well, didn't regret going out after all.  Bought a couple of Xmas gifts--one for me--and then we had a nice late-lunch at Red Lobster.  The next day, Sunday, had to work on documents I brought home from the office . . . so . . . all the ingredients are still waiting for me!  They said on the news this morning that it might snow again this Saturday . . . well, not planning on going anywhere other than my tiny kitchen . . . :)

Korean-Style Pork Tenderloin

1/3 cup of low sodium soy sauce
2 tbsp sugar
1 tbsp minced peeled fresh ginger
3 tbsp rice vinegar
1 tbsp dark sesame oil
1/4 tsp crushed red pepper
4 cloves of garlic, minced
1 1/2 lb pork tenderloin, trimmed of fat
Olive oil cooking spray

Combine the first 7 ingredients in a large zip lock bag, then add the pork. Seal and marinate in the refrigerator for 8-24 hours, turning the bag occasionally.

Preheat the oven to 425 degrees. Heat a large ovenproof skillet coated with cooking spray over medium high heat. Remove pork from bag, reserving marinade. Add pork to pan, cook 6 minutes, browning on all sides. Place pan in oven, and bake at 425 degrees for 15 minutes or until meat thermometer registers 155-160 degrees (medium) or until desired degree of doneness. Let stand 5 minutes before slicing.

Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. Cut pork into 1/4 inch thick slices and drizzle with sauce. Enjoy.

For the Love of Cooking

Sunday, November 2, 2008

Roasted Acorn Squash with Chili Vinaigrette

2 (1 1/2 - to 1 3/4-lb) acorn squash or sub any winter squash of similar size. if you use large squash, adjust your cooking time
1/2 teaspoon black pepper
1 teaspoon salt
6 tablespoons olive oil
1 garlic clove
1 1/2 tablespoons fresh lime juice, or to taste
1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
2 tablespoons chopped fresh cilantro

Put oven racks in upper and lower thirds of oven and preheat oven to 450F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.

While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

Running with Tweezers
Tuesday, October 8, 2009

Fig Cake

3 large eggs
1 cup sugar
1 cup vegetable oil
1/2 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 cups fig preserves
1/2 cup applesauce
1 cup chopped pecans, toasted
Cream Cheese Frosting (see recipe below) or
Honey-Cheese Frosting (see recipe below)
Garnishes: dried figs, fresh raspberries, fresh mint sprigs

Beat first 3 ingredients at medium speed with an electric mixer until blended. Add buttermilk and vanilla; beat well.

Combine flour and next 5 ingredients; gradually add to buttermilk mixture, beating until blended. Fold in fig preserves, applesauce, and toasted pecans. (Batter will be thin.) Pour batter into 2 greased and floured 8-inch round cakepans.

Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake. Store in refrigerator. Garnish, if desired.

Note: For testing purposes only, we used Braswell's Pure Fig Preserves. Coarsely chop figs, if necessary.

Yield: 1 (2-layer) cake
Southern Living, December 1999
Photo: Charles Walton; Styling: Cindy Manning Barr

Cream Cheese Frosting

1 1/2 (8-ounce) packages cream cheese, softened
5 tablespoons butter, softened
2 teaspoons vanilla extract
2 cups powdered sugar

Beat cream cheese, butter, and vanilla at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed just until blended. (Do not overbeat, or frosting will be too thin.)

Yield: about 3 1/2 cups
Southern Living, December 1999

Honey-Cheese Frosting

1 1/2 (8-ounce) packages cream cheese, softened
1/3 cup butter, softened
1 1/2 tablespoons honey
2 cups sifted powdered sugar

Beat cream cheese, butter, and honey at medium speed with an electric mixer just until smooth. Gradually add powdered sugar, beating at low speed just until blended.

Yield: 3 1/2 cups
Oxmoor House, May 2001


Tuesday, December 8, 2009

Julie & Julia

Finally, the Blu-ray and DVD versions of the movie were released today!  Will def buy the standard DVD version!  Loved the movie!!! :)

Monday, December 7, 2009

Chicken Parmesan with Roasted Tomato Jam

I love, love, love everything chicken and Chicken Parmesan is on my list of favorite picks at certain restaurants (minus the pasta . . . I prefer rice and will order it if available . . . hey! I'm a latina after all!). The neat and different thing about this recipe is the tomato jam. I'm not particularly enticed by Marinara sauce! The post appeared today on my Saveur link at Facebook, but the recipe actually comes from the blog "Rock Recipes". Enjoy! :)

Low Fat Baked Panko Chicken Paremesan with Roasted Tomato Jam

From the author: "I sometimes make large batches of this jam, just to have a couple of bottles of it on hand to use in other favorite recipes. This low fat baked version of chicken parmesan is one of my favorite uses for it to make a quick workday meal that is pretty healthy too, especially if you opt for a whole grain pasta. This recipe definitely deserves a place in your weekday meal idea arsenal."
4 large boneless chicken breasts
salt and pepper to season
flour for dredging
1 egg + 1 tbsp water, whisked to make an egg wash
panko crumbs
olive oil

Season the chicken breasts with salt and pepper, dredge in flour, dip in the egg wash and then roll in the panko crumbs. Place in a lightly oiled baking dish and lightly spray olive oil over the tops of the chicken breasts. Bake in a 375 degree F oven for 45-50 minutes or until the chicken is completely cooked. Turn the chicken breasts once during the cooking time. Slice cooked chicken breasts and serve on angel hair pasta , topped with Roasted Tomato Jam ( or your favorite tomato sauce) and grated parmesan cheese . You can melt mozzarella over the top along with the parmesan if you wish.
Roasted Tomato Jam
6 medium vine ripened tomatoes diced
2 cloves minced garlic
4 tablespoons extra virgin olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon brown sugar

Toss together in a shallow baking dish and bake at 350 degrees F for about an hour stirring occasionally until most of the liquid has reduced off the tomatoes are the consistency of jam.


Déjà vu?

Didn't I have this for breakfast yesterday????? :P


Aren't they cute??? :)

Munny Speakers - More DIY How To Projects

Sunday, December 6, 2009

Late Breakfast . . .

Went to bed really late . . . around 4 a.m. this morning! Woke up to the sun shining . . . wishing it would snow again though . . . tomorrow Monday! :P
Just something simple for breakfast--and one of my favorites--a good cup of coffee and croissants! Have to work on some documents I brought home from the office, but I'll try to get back here later . . . :)


My Eclectic Favorites . . .

My taste is really eclectic, specially when it comes to food. It's hard to say what's gonna appeal to my senses at any given moment. I might have a craving for something as simple as a sandwich (a Peruvian "pan con chicharrón" comes to my mind now--yum) or truly elaborated as a "Coq au vin a la Julia Child". You might ask, "Why create another food blog?" After all, there are thousands out there. Well, this is not necessarily just a food blog . . . it's intended to be a repository of all my favorite things--cooking recipes included. I've been saving clippings/notes/cookbooks for nearly 35 years and thought it could be an interesting project to keep my favorite ones somewhere else other than in boxes or bookshelves. Also, since I like writing, I thought this space could give me the opportunity to express my thoughts and reveal my passions . . . :)

"I have the simplest of tastes. I am always satisfied with the best." - Oscar Wilde

Some of my favorite things? In no particular order: lemon iced-tea, the smell of the sea, the smell of grass that has just been cut, lemongrass tea with lime, kissing, certain shades of green, cooking, watching cooking shows, NCIS, cuddling, walking barefoot on the beach, fireplaces, writing, watermelons, grapefruit juice, spending a whole day on the couch reading a good book, biking, mangoes, riding in the car with no particular itinerary, flea markets, chocolate cake, road side farm stands, the Flintstones, Bewitched, fluffy snow, cats, dogs, listening to music, painting, a good red wine, certain antiques, yellow flowers, apple strudel, oranges, candles, Thanksgiving and Christmas, Fridays and Saturdays, my computer, scrapbooking, collecting recipes, Scrabble,
chirimoyas, Peruvian food, shopping online, watching tv in bed, tangerines, crisp red apples, decorating, feeling in love . . .