This was an exquisite dinner, worthy of company but quick and easy enough for a week night meal.
Chicken and Asparagus in White Wine Sauce
4 boneless, skinless chicken breasts
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp butter
1 tbsp olive oil
1/4 cup all-purpose flour (about 2 1/4 ounces)
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
2 garlic cloves, minced
1 lb asparagus spears, trimmed
2 tbsp chopped fresh parsley
1 tbsp fresh lemon juice
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.
Melt butter in a large nonstick skillet over medium-high heat; add olive oil. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm. Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes. Add asparagus; cover and cook 3 minutes or until asparagus is crisp-tender. Remove from heat; stir in parsley and juice. Serve asparagus and sauce with chicken.
Saturday, March 13, 2010
Herbed Chicken Parmesan
This was unexpectedly delicious. Something about the balsamic vinegar in the sauce did wonders. I served this over spaghetti noodles.
Herbed Chicken Parmesan
1/3 cup grated fresh Parmesan cheese, divided
1/4 cup dry breadcrumbs
1 tsp dried parsley
1/2 tsp dried basil
1/4 tsp salt, divided
1 lb boneless, skinless chicken breasts
1 tbsp butter
1 jar tomato-basil pasta sauce
2 tsp balsamic vinegar
1/4 tsp black pepper
1/3 cup (1 1/2 ounces) shredded provolone cheese
Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Pound the chicken breasts thin under a piece of wax or parchment papper; cut into tenders. Dredge each tender in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side. Remove chicken from pan.
Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in medium bowl. Add sauce to pan; bring to a simmer. Place chicken back in pan and simmer until chicken is cooked thru. Sprinkle evenly with the remaining Parmesan and provolone cheese; heat until cheese melts. Serve immediately.
Herbed Chicken Parmesan
1/3 cup grated fresh Parmesan cheese, divided
1/4 cup dry breadcrumbs
1 tsp dried parsley
1/2 tsp dried basil
1/4 tsp salt, divided
1 lb boneless, skinless chicken breasts
1 tbsp butter
1 jar tomato-basil pasta sauce
2 tsp balsamic vinegar
1/4 tsp black pepper
1/3 cup (1 1/2 ounces) shredded provolone cheese
Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Pound the chicken breasts thin under a piece of wax or parchment papper; cut into tenders. Dredge each tender in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side. Remove chicken from pan.
Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in medium bowl. Add sauce to pan; bring to a simmer. Place chicken back in pan and simmer until chicken is cooked thru. Sprinkle evenly with the remaining Parmesan and provolone cheese; heat until cheese melts. Serve immediately.
Friday, March 12, 2010
Risotto with Italian Sausage, Caramelized Onions, and Bitter Greens
This dinner was unbelievably delicious. It's definitely going to make it's way into our regular meal rotation. I can't wait to make it again!
Risotto with Italian Sausage, Caramelized Onions, and Bitter Greens
4 cups fat-free, less-sodium chicken broth
1/2 cup water
2 tsp olive oil
1 large onion, chopped
8 oz. sweet turkey Italian sausage
1 shallot, chopped
1 cup Arborio rice
1/3 cup white wine
2 cups endive leaves
3 tbsp freshly grated pecorino Romano cheese
1 tsp grated lemon rind
salt to taste
Heat a large skillet over medium-high heat. Add olive oil and heat thru until shimmery. Add chopped onion to pan; sauté 7 minutes or until golden.
Removing casings from sausage. Add sausage to pan; sauté 4 minutes or until browned, stirring to crumble. Add chopped shallots; sauté 2 minutes. Add Arborio rice; sauté 30 seconds. Stir in white wine; cook 45 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup hot broth; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in endive and remaining ingredients.
Risotto with Italian Sausage, Caramelized Onions, and Bitter Greens
4 cups fat-free, less-sodium chicken broth
1/2 cup water
2 tsp olive oil
1 large onion, chopped
8 oz. sweet turkey Italian sausage
1 shallot, chopped
1 cup Arborio rice
1/3 cup white wine
2 cups endive leaves
3 tbsp freshly grated pecorino Romano cheese
1 tsp grated lemon rind
salt to taste
Heat a large skillet over medium-high heat. Add olive oil and heat thru until shimmery. Add chopped onion to pan; sauté 7 minutes or until golden.
Removing casings from sausage. Add sausage to pan; sauté 4 minutes or until browned, stirring to crumble. Add chopped shallots; sauté 2 minutes. Add Arborio rice; sauté 30 seconds. Stir in white wine; cook 45 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup hot broth; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in endive and remaining ingredients.
Quick-and-Easy Turkey Burgers
The Spouse made this recipe. I believe he used an additional spice blend that we got from a friend of ours that you can only get in the Twin Cities area.
Quick-and-Easy Turkey Burgers
1 lb ground turkey breast
2 tsp garlic powder
1 tsp Cajun seasoning
1/4 tsp black pepper
3 tbsp light teriyaki sauce
1 tbsp water
Cooking spray
1 large onion, cut into (1/4-inch-thick) slices (about 2 cups)
1 tsp olive oil
4 (1 1/2-ounce) hamburger buns
8 (1/4-inch-thick) slices tomato (optional)
4 curly leaf lettuce leaves (optional)
Combine the first 4 ingredients in a large bowl. Divide the turkey mixture into 4 equal portions, shaping each portion into a 1/2-inch-thick patty. Combine the teriyaki sauce and water in a small bowl.
Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add the onion slices; cover and cook 10 minutes or until onion is golden brown, stirring frequently. Stir in 1 tbsp teriyaki mixture. Remove onion from pan, and keep warm. Add olive oil to pan. Add patties, and cook 5 minutes over medium heat. Add remaining teriyaki mixture to pan. Carefully turn patties over, and cook for 3 minutes or until golden. Place burgers on buns and serve with various garnishes.
Quick-and-Easy Turkey Burgers
1 lb ground turkey breast
2 tsp garlic powder
1 tsp Cajun seasoning
1/4 tsp black pepper
3 tbsp light teriyaki sauce
1 tbsp water
Cooking spray
1 large onion, cut into (1/4-inch-thick) slices (about 2 cups)
1 tsp olive oil
4 (1 1/2-ounce) hamburger buns
8 (1/4-inch-thick) slices tomato (optional)
4 curly leaf lettuce leaves (optional)
Combine the first 4 ingredients in a large bowl. Divide the turkey mixture into 4 equal portions, shaping each portion into a 1/2-inch-thick patty. Combine the teriyaki sauce and water in a small bowl.
Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add the onion slices; cover and cook 10 minutes or until onion is golden brown, stirring frequently. Stir in 1 tbsp teriyaki mixture. Remove onion from pan, and keep warm. Add olive oil to pan. Add patties, and cook 5 minutes over medium heat. Add remaining teriyaki mixture to pan. Carefully turn patties over, and cook for 3 minutes or until golden. Place burgers on buns and serve with various garnishes.
Pork Medallions with Olive-Caper Sauce
The Spouse made this meal, which was a great, easy weeknight dinner.
Pork Medallions with Olive-Caper Sauce
1 lb pork tenderloin, trimmed
1/2 tsp salt
1/2 tsp black pepper
1/4 cup all-purpose flour
1 tbsp olive oil, divided
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/2 cup coarsely chopped pitted kalamata olives
2 tbsp capers
2 tsp dried parsley
Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap and pound to 1/4-inch thickness. Sprinkle both sides of the pork with salt and pepper. Place the flour in a shallow bowl; dredge pork in flour. Heat a large skillet over medium-high heat; add 1 1/2 tsp olive oil and heat until shimmery, tilting the pan to coat. Add pork to the pan and cook 2 minutes on each side or until done. Add wine and broth; bring to a boil. Stir in olives and capers; cook 4 minutes. Sprinkle with parsley; serve.
Pork Medallions with Olive-Caper Sauce
1 lb pork tenderloin, trimmed
1/2 tsp salt
1/2 tsp black pepper
1/4 cup all-purpose flour
1 tbsp olive oil, divided
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/2 cup coarsely chopped pitted kalamata olives
2 tbsp capers
2 tsp dried parsley
Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap and pound to 1/4-inch thickness. Sprinkle both sides of the pork with salt and pepper. Place the flour in a shallow bowl; dredge pork in flour. Heat a large skillet over medium-high heat; add 1 1/2 tsp olive oil and heat until shimmery, tilting the pan to coat. Add pork to the pan and cook 2 minutes on each side or until done. Add wine and broth; bring to a boil. Stir in olives and capers; cook 4 minutes. Sprinkle with parsley; serve.
Chicken Sandwich with Arugula and Sun-Dried Tomato Vinaigrette
These would also be spectacular grilled. A light meal for spring/summer. We used home-made sun (well, oven) dried tomatoes in this. Delish.
Chicken Sandwich with Arugula and Sun-Dried Tomato Vinaigrette
4 boneless, skinless chicken breasts
1/4 tsp salt, divided
1/4 tsp black pepper
1/4 cup sun-dried tomato halves
1/4 cup balsamic vinegar
1 garlic clove
4 burger buns
2 cups trimmed endive
Heat a pan over medium-high heat; coat with cooking spray. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides evenly with 1/8 teaspoon salt and black pepper. Add chicken to pan, and cook 4 minutes on each side or until done.
While chicken cooks, combine 1/8 teaspoon salt, tomatoes, vinegar, and garlic in a small food processor; process until garlic is minced and tomatoes are well chopped.
In a small bowl combine the endive and tomato mixture; toss gently to coat. Place chicken on a lightly toasted bun, top with endive mixture.
Chicken Sandwich with Arugula and Sun-Dried Tomato Vinaigrette
4 boneless, skinless chicken breasts
1/4 tsp salt, divided
1/4 tsp black pepper
1/4 cup sun-dried tomato halves
1/4 cup balsamic vinegar
1 garlic clove
4 burger buns
2 cups trimmed endive
Heat a pan over medium-high heat; coat with cooking spray. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides evenly with 1/8 teaspoon salt and black pepper. Add chicken to pan, and cook 4 minutes on each side or until done.
While chicken cooks, combine 1/8 teaspoon salt, tomatoes, vinegar, and garlic in a small food processor; process until garlic is minced and tomatoes are well chopped.
In a small bowl combine the endive and tomato mixture; toss gently to coat. Place chicken on a lightly toasted bun, top with endive mixture.
Menu Planning
First, I have to apologize for the hiatus. In addition to the computer troubles, our router died and now it seems the cable modem is on the fritz, so we've been sans interwebs at home.
The Spouse and I have been doing quite a bit of menu planning lately. It's been a huge success thus far - we've discovered some great new dishes, trimmed the grocery bill, eliminated the "What do you want for dinner?" "I dunno. What do you want?" "I dunno." routine, etc.
MyRecipes.com has this lovely feature called 1 List, 5 Meals that we've been using. We started with Week 1 and are now currently finishing up Week 3. Some recipes we didn't do, some are not worthy to post here. But I have a fair backlog of recipes to post that I'm hoping to address. Also, The Spouse has taken to cooking a meal or two a week, which has been a nice respite for me. I'll note those recipes as well
The Spouse and I have been doing quite a bit of menu planning lately. It's been a huge success thus far - we've discovered some great new dishes, trimmed the grocery bill, eliminated the "What do you want for dinner?" "I dunno. What do you want?" "I dunno." routine, etc.
MyRecipes.com has this lovely feature called 1 List, 5 Meals that we've been using. We started with Week 1 and are now currently finishing up Week 3. Some recipes we didn't do, some are not worthy to post here. But I have a fair backlog of recipes to post that I'm hoping to address. Also, The Spouse has taken to cooking a meal or two a week, which has been a nice respite for me. I'll note those recipes as well
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