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Category Archives: Vegetable

Pepperoni Pizza Salad

Posted on August 31, 2010 by amydeline

My culinary muse is just over 3 feet tall and weighs in at about 34 pounds. He’s the pickiest eater of the bunch, yet has a knack for generating the most interesting recipe ideas, such as Ice Cream Pizza and Vanilla Soup. And then, last night at dinner, he started talking about Pizza Salad. It was perhaps, just a slip of the tongue, as he was awaiting a pizza with the option of salad on the side. But, my interest was piqued.

Little Muse

A moment later, my Pizza Salad plan was in place; chunks of pepperoni, fresh mozzarella, and grape tomatoes, tossed with romaine lettuce and dressed with a tomato-balsamic vinaigrette. As a finishing touch, I’d add Italian seasoned pizza crust croutons and a sprinkle of parmesan cheese. The result; a salad oozing with Italian pizza flavors! My little muse is pure culinary genius, though he refused to taste even a bite of his creation.

Sometime later in the evening, my tiny inspiration came running at me from the dining room, where his child-sized pretend kitchen is arranged. He had a small plastic pan with a cover in his hands. He was clearly distressed. As he approached me, he lifted the lid on the pan to reveal a single green leaf of plastic lettuce. He was shouting, Oh no! I burned the salad! So, maybe the kid has got a little to learn about cooking, but at least he’s got ideas!

Pepperoni Pizza Salad

Ingredients

For the Dressing

  • 1/4 cup Balsamic Vinegar
  • 1/8 cup Olive Oil
  • 2 Tbsp Tomato Paste
  • 1 tsp Minced Garlic
  • 5-7 Fresh Oregano Leaves, chopped
  • Salt
  • Crushed Red Pepper

For the Croutons

  • 1 Thick Prepared Pizza Crust
  • Olive Oil
  • Garlic Powder
  • Dried Parsley Flakes
  • Salt

For the Salad

  • Romain Lettuce, chopped
  • Small Cherry Tomatoes
  • Small Fresh Mozzarella Balls (Bocconcini)
  • Pepperoni, halved or quartered
  • Parmesan Cheese, grated

Directions

For the Croutons

Preheat oven to 375 degrees. Cut a thick pizza crust into large crouton-sized pieces. Arrange in an even layer on a baking sheet. Spray or brush the bread cubes with a bit of olive oil. Sprinkle with garlic powder, parsley flakes, and salt. Bake for about 12-15 minutes until the croutons are golden brown with a crispy exterior and slightly tender interior.

For the Dressing

Whisk to combine vinegar, oil, tomato paste, garlic, and oregano. Season with salt and crushed red pepper.

To Compose the Salad

Toss the romaine, tomatoes, mozzarella, and pepperoni in a small amount of dressing to lightly coat. Top with pizza crust croutons and sprinkle with parmesan cheese.

6 Comments

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Tomato-Cucumber Salad

Posted on August 27, 2010 by amydeline

One of the benefit’s of making yesterday’s Pulled Pork and Peach Pizza is that you’ll end up with a mound of leftover pork…perfect for a few pulled pork sandwiches.

I can’t think about pulled pork without thinking of Dinosaur Bar B Que, our local barbecue biker bar. It’s definitely a place we like to bring visiting friends. Really delicious, authentic barbecue is the name of their game. It was even voted America’s best barbecue on ABC’s Good Morning America in 2009 and it will be featured in an upcoming episode of Travel Channel’s Man v. Food with Adam Richman.

Dinosaur Bar B Que’s smoked pulled pork puts mine to shame. It’s so very good. You can never go wrong with the Big Ass Pork Plate. Excuse my language, please. I blush a little every time I order it. Dinosaur’s Big Ass Pork Plate comes with a huge mound of pork, a chunk of their Honey Hush Corn Bread and two of their many delicious side dishes. One of my favorite side dishes is their Tomato-Cucumber Salad. It’s always a nice fresh balance to the pile of meat on the other end of the platter.

So, with my dinner of leftover pulled pork, I’m mixing up my take on this classic summer side dish. Simple, summer-fresh flavors are always a win in my book.

Tomato-Cucumber Salad

Ingredients

  • 1/4 cup red wine vinegar
  • 1/8 cup olive oil
  • 1 teaspoon garlic, minced
  • 1 teaspoon sugar
  • 1/2 teaspoon mustard
  • Salt and pepper
  • 1/4 red onion, diced fine
  • 1 pound rom tomatoes
  • 1 large, seedless cucumber

Directions

Depending on the size of the tomatoes, cut them into fourths or eighths. Remove the seeds. Cut the cucumber in half lengthwise, then in half lengthwise again, to form four long quarters. Slice the cucumbers into small fan-shaped pieces. Combine the vinegar, oil, garlic, mustard, sugar, salt and pepper. Whisk to combine. Pour the dressing over the tomatoes, cucumbers, and red onions. Toss to combine.

If possible, make the salad a few hours before eating to allow the veggies to get comfy in the dressing.

If you’re feeling saucy, a batch of my Sweet Honey Corn Bread would work beautifully with this meal! Click here for that recipe.

13 Comments

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Chicken Marsala with Garlic Sauteed Broccolini

Posted on August 18, 2010 by amydeline

I’ve been meaning to make this dish for a while. I rarely order chicken when we go out to eat. It’s not that I don’t like chicken. I enjoy it quite a bit, but there’s just always something else which sounds better to me. There’s always some thick cut of filet mignon smothered in bernaise sauce or duck confit with a cherry-balsamic reduction calling my name. But there is one chicken dish that has the power to distract me from thick cuts of red meat and duck in sweet fruity sauces. That dish is Chicken Marsala. I rarely make it though. It’s not that it’s labor intensive or complicated to prepare. It’s simply that Chicken Marsala requires Marsala wine, which requires me to make a trip to the liquor store, which requires me to escort two extremely active toddler boys into a fun house of glass bottle towers. I avoid that situation like the plague.

But, my hubby stopped by the liquor store to pick up wine for last night’s steak dinner feast and I had him grab a bottle of Marsala. So, it’s Chicken Marsala for dinner tonight!

Marsala sauce is another in a family of wine reduction sauces that bring pure joy to my heart, like my beloved Bordelaise and Madeira sauces. We’ll start with a bit of Marsala wine, then simmer it down until it reduces to a thick, concentrated wine base. To that, we’ll add chicken stock and continue simmering to concentrate the flavors. The flour and oil remaining in the pan from cooking the chicken will act as our roux to help thicken the sauce. Mushrooms and thinly sliced garlic complete the sauce.

Chicken Marsala pairs beautifully with angel hair pasta, garlic mashed potatoes, or sauteed veggies. Tonight, I’m blanching a bunch of crisp broccolini just until slightly tender, then sautéeing it in a bit of olive oil and garlic.

Chicken Marsala

Ingredients

  • 4 Thin-Cut Chicken Breasts
  • 3 cloves Garlic, thinly sliced
  • 2 cup Mushrooms, sliced
  • 3 Tbsp Olive Oil
  • Flour, for dredging the chicken
  • 3/4 cup Marsala Wine
  • 1 can (about 2 cups) Chicken Stock
  • Salt and Pepper

Directions

In a large pan, heat about half of the olive oil over medium heat. Add the sliced garlic and the mushrooms. Cook for 8-10 minutes, stirring frequently, until the mushrooms are tender and brown and the garlic is lightly toasted. Remove from the pan and set aside. Dredge the chicken breasts in the flour to evenly coat both sides. Heat the remaining olive oil in the same pan used for the mushrooms. Cook the chicken for 4-5 minutes on each side until cooked through and golden brown. Remove the chicken and set aside. Add the marsala to the pan and use a wooden spoon to scrape up all of the tasty brown bits from the bottom of the pan. Bring the marsala to a simmer, allowing the wine to reduce until about 1/4 cup remains. Add the chicken stock. Bring to a simmer and cook until about 1 cup of liquid remains. Season with salt and pepper to taste. Return the chicken and mushrooms to the pan. Cook for a few minutes to coat the chicken in sauce.

Garlic Sautéed Broccolini

Ingredients

  • 1 bunch Broccolini
  • 2 tsp Minced Garlic
  • 1 Tbsp Olive Oil
  • Salt and Pepper

Directions

Bring a pot of water to a boil. Blanch the broccolini, by placing it in the boiling water and cooking for 5-7 minutes. Remove from the boiling water and gently pat dry. In a pan, heat olive oil over medium heat. Add the garlic and cook for a minute or two. Add the blanched broccolini. Toss in the oil and garlic. Cook for 2-3 minutes. Season with salt and pepper, to taste

Little Man in Big Shoes, keeping busy while Mommy cooks.

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Shrimp, Chorizo, and Pineapple Quesadillas

Posted on August 14, 2010 by amydeline

When I retrieved my ice cream maker from its hiatus in the basement, I told myself that I wouldn’t post too many ice cream related recipes. I recognize that not everyone has an ice cream maker lying around and I’d rather post recipes that don’t require any special equipment. I’m not doing a very good job of limiting the ice cream recipes though. It’s summer and I’m really enjoying the novelty of my ice cream maker. I’ve been finding myself dreaming of ways to use it. Some of my ideas are inarguably fantastic; others not so much. Last weekend, after a few glasses of wine, I was ready to whip out the machine to make some sort of Swedish Fish ice cream. I got some strange looks from the crowd, so we abandoned that mission. But I recently had another idea that I just had to try and since there was no one around to talk me out of it, I did. To make up for the fact that I’m sharing my third ice cream recipe in the past two weeks, I’m going to throw in a super simple, delicious bonus recipe which makes a easy, tasty dinner and requires no special equipment.

Remember earlier in the week when I mentioned the candy-sweet local corn, which I added to my pesto pasta with salmon and tomatoes? I wasn’t joking when I said it was candy-sweet. It seriously tastes like it’s been watered in syrup and grown in a bed of brown-sugar soil. I fed some to the kids and told them it was candy. They never paused for a second to question it. I’ve been dreaming about that corn ever since, plotting other ways to take advantage of its awesomeness. I wanted to use it as a dessert. It’s really that sweet. Sweet corn frozen custard came to mind.

Truth be told, this recipe was not a complete success. I contemplated whether I should share it or not, but I figured that if you’re crazy about corn, this recipe might be right up your alley. I fed a spoonful to my husband without telling him what it was and his reaction was less than enthusiastic. Confused would be the most appropriate description of the look on his face as he tried to process what he was tasting. His sentiments were that you can’t just feed people a bowl full of corn ice cream; that it needs to go with something. I agree. So, I made a homemade caramel sauce and served it with a graham cracker…sort of a caramel corn sundae, I suppose.

This frozen custard has a definite sweet corn flavor. The only added sweetener comes from a few tablespoons of honey. I used buttermilk to make up part of the cream base, sort of a play on my sweet honey cornbread with buttermilk, but I think the buttermilk was a mistake. The final custard was not nearly as creamy as I’d hoped. It had more of a firm, icy texture. I’m no ice cream making expert, but I suspect the iciness was a result of the buttermilk…perhaps a freezing point issue? If I were to repeat the recipe, I think I’d use an all cream base. Fairly certain that would produce a creamier result. The recipe I’m sharing with you excludes the buttermilk.

Summer Corn Frozen Custard

Ingredients

  • 3 Cobs of Sweet Corn
  • 2 cups Light Cream
  • 3 Tbsp Honey
  • 1 tsp Vanilla Extract
  • 2 Egg Yolks, lightly beaten

Directions

Boil the corn for 8 minutes. Cool. Cut the kernels off of the cob. Save the cobs. Use a blender or food processor to blend the kernels with the cream, honey, and vanilla extract. Pour the mixture in a saucepan and add the corn cobs. You can break the cobs, if necessary, to fit in the pan. Heat the mixture, stirring often, until it begins to bubble. Remove from heat. Strain the mixture through a fine sieve, pressing the mixture to remove all of the the corn-flavored cream. Add a small amount of the hot liquid to the egg yolks to temper the yolks. (Adding a small amount of the hot liquid allows the egg yolks to heat gradually and prevents them from scrambling.) Add the tempered egg yolk mixture to the hot cream. Return the mixture to a saucepan. Heat the mixture until it begins gently bubbling. Cook for about 3 minutes. Remove from the heat and refrigerate until it is completely cooled. Then, pour the mixture into your frozen ice cream bowl and freeze according to your machine’s directions. Serve with caramel, if desired.

Now, on to that super easy, super delicious, no-special-equipment-required recipe. A few weeks ago, a friend of mine sent me a message wondering if I had any ideas for how to make use of some chorizo she had on hand. Yum. Chorizo. I gave her a few general ideas at the time. And then I couldn’t get chorizo off the brain. Chorizo is a spiced pork sausage that is typically available as chorizo picante (spicy) or chorizo dulce (mild). Spanish chorizo is cured and can be eaten as is. My supermarket carries cured chorizo near the deli and cheese section. Chorizo is also available as a fresh sausage which you would probably find in the meat section of your supermarket. Fresh sausage needs to be cooked prior to eating. I love the combination of chorizo with seafood, especially shrimp. It occurred to me that both shrimp and chorizo would pair well with pineapple. So, I decided to put together some super fast Shrimp, Chorizo, and Pineapple Quesadillas. I’ll definitely be making these again.

Shrimp, Chorizo, and Pineapple Quesadillas

Ingredients

  • 1 cup Spanish Chorizo, chopped
  • 1 cup cooked salad-size Shrimp
  • 1/2 cup Pineapple, finely chopped
  • 2 cups Mexican Blend Cheese
  • 8 Flour Tortillas

Directions

Preheat oven to 350 degrees. Heat the chorizo in a pan over medium heat until it begins to release its oil. Add the shrimp and pineapple. Stir to combine. When the shrimp and pineapple are warm, remove from heat. Sprinkle about 1/4 cup cheese onto each of four tortillas. Evenly distribute the chorizo, shrimp, pineapple mixture over the four tortillas. Top with another 1/4 cup cheese on each. Cover with the remaining four tortillas. Bake for about 10-12 minutes until the insides are hot and melty and the tortillas feel slightly crisp. Press down on the quesadillas about halfway through to help them melt together. Allow the quesadillas to cool for a minute or two before cutting.

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Salmon, Corn, and Tomato Pasta in Pesto

Posted on August 10, 2010 by amydeline

I have leftover basil pesto in my fridge from Friday night’s Wine and Cheese soirée. It would be a crime to let it go to waste. So, I planned a dinner around it. A few salmon fillets that have been chillin’ in my freezer and some candy-sweet summer corn sealed the deal. A handful of ripe baby tomatoes begged to join and I couldn’t resist. Voilà. Dinner.

Salmon, Corn, and Tomato Pasta in Pesto

Ingredients

  • 1 pound Salmon Fillets
  • 3 ears Corn
  • 2 cups Baby Roma Tomatoes (or other small, sweet tomatoes), cut into halves or quarters
  • 1/2 cup Basil Pesto, recipe here
  • 1 box Rotini (or other pasta)
  • Salt and Pepper
  • Parmesan Cheese (optional)

Preheat oven to 450 degrees. Season salmon with a bit of salt and pepper. Bake for about 8-10 minutes until fully cooked. When cool enough to handle, cut into small pieces. Bring a pot of water to a boil. Cook corn for 8 minutes. Cool in cold water. Cut the kernels from the cob. Cook the pasta according to package directions in lightly salted water. Drain. Toss the warm pasta with pesto, corn, salmon, and tomatoes. Sprinkle with parmesan cheese, if desired.

Serves about 6

Simple. Fresh. Delicious.

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Ratatouille Repentance

Posted on August 2, 2010 by amydeline

I’ve said it before and I’ll say it again. It’s all about balance.

Yesterday, I served you a heart attack on a bun and called it a burger. I have to admit that I used my healthy side of steamed broccoli to wipe up the cheese, chili, and egg yolk, which dripped from my burger. But, today I’m making up for it with a delicious, fresh spinach salad for lunch and a healthful dinner, chock full of vegetables and oozing with nutrition. That, and a nice long run should set us right back on track.

Months ago, while watching the Disney-Pixar movie, my son asked me to cook him ratatouille. Now, what mom is going to say no when their son requests a dish that is completely loaded with vegetables? Then I lost track of his request and the months went by, until last week, when I spotted the most irresistible package of vegetables at the supermarket.

Instantly, I knew I would be cooking eggplant very soon. I started running through my mental library of eggplant recipes. My first thought was Eggplant Parmesan, one of my favorite dishes, but it seemed sacrilege to cover those beautiful baby eggplants with bread crumbs. That’s when I remembered the pending ratatouille request.

In the big climax of the movie, Ratatouille, little chef Remy, decides to serve a dish of ratatouille to the most discriminating food critic, Anton Ego. Chef Collette is appalled. But, it is a peasant dish, she exclaims. Remy astounds everyone by transforming this traditional Provencal stewed vegetable dish into something elegant and mouthwatering, which pulls Ego back in time to warm memories of his childhood. The culinary genius of a mouse saves the restaurant with his comfort food makeover.

The real-life chef mastermind behind Remy’s ratatouille is famed chef Thomas Keller of The French Laundry in Napa. For the film, he designed a layered version of ratatouille inspired by the Turkish dish, Confit Byaldi; same flavor profile of a traditional ratatouille, same slow-cooked flavor, prettier presentation. In his version, a pipérade of roasted peppers, onions, and garlic is spread in a baking dish, topped with layers of fresh eggplant, tomatoes, and squash, then slow cooked until the vegetables are tender and sweet. The final dish is topped with a drizzle of balsamic vinaigrette.

Inspired by that package of beautiful eggplant, I decided that we would make Keller’s version of ratatouille. I told my son that we were going to make a fancy ratatouille, just like in the movie. His response was, I don’t want to make a fancy ratatouille! I want to make a smiley-face ratatouille! Where in the world does he get this stuff?? Anyway, we met in the middle with both a fancy and a smiley faced ratatouille. We’re serving our ratatouille with balsamic vinaigrette marinated, broiled fillets of salmon.

For the complete recipe, as published a few years ago in the New York Times, click here.

Here’s what we did…

Preheat oven to 450 degrees. Cut a red, yellow, and orange bell pepper in half. Remove ribs and seeds. Roast in the oven for about 15 minutes.

Meanwhile, slice up some baby eggplant, plum tomatoes, and yellow squash.

When the peppers have finished roasting, place them in a ziploc bag or cover with plastic wrap. This will help the skins to separate as they cool. When cool enough to handle, remove the skin from the peppers. Chop into small pieces. Turn the oven heat down to 275 degrees.

In a pan, heat a little olive oil. Cook a chopped onion until softened. Add minced garlic and thyme. Cook a few minutes more.

Add the chopped peppers, cook for a few more minutes. This your pipérade. Spread the pipérade in an even layer on the bottom of a baking dish.

Arrange the sliced vegetables in an overlapping pattern on top of the pipérade.

The kids worked on their smiley-face version of ratatouille.

Drizzle a mixture of olive oil, minced garlic, thyme, salt, and pepper over the vegetables.

Cover with foil and bake in a 275 degrees oven for 2 hours. Remove the foil and cook for 30 minutes more.

**If you have leftover sliced vegetables, toss them in a bit of the oil and garlic and arrange them on a baking sheet. Place them in the oven for about 45 minutes. You’ll have some delicious roasted vegetables, which make great roasted veggie sandwiches with a bit of fresh mozzarella.

This dish is best made a day ahead of time and reheated in the oven before serving. Drizzle with balsamic vinaigrette and enjoy.

The kids enjoyed tasting their smiley-faced ratatouille.

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Vanilla Carrot Bisque

Posted on July 29, 2010 by amydeline

A few weeks ago, my three-year-old asked me to make him Vanilla Soup. Hmmm…vanilla soup? Never heard of such a thing, but who am I to argue with the kid whose binoculars can transform into a jetpack; the kid who calls the fan a Bloominator; the very same kid who decided he’d prefer to be called Gastack and has been introducing himself as such ever since; the kid who, as I write this, is stomping around the living room in robot fashion, shouting Robot, Robot, Robot Secrets as he cleans up his toys. Vanilla Soup it is!

I thought about his request for a while; pondered how I’d go about making a vanilla soup. My sister suggested that I just melt a container of vanilla ice cream and pour it in a bowl. Voila! Vanilla Soup. That idea probably would have worked just fine for my little guy, but it didn’t gel well with me. If I were going to cook a vanilla soup, I was going to make a valiant effort at creating something that was both delicious and nutritious.

I’d need to select flavors which would showcase the vanilla, without overwhelming it. It should be sweet, but not necessarily fruity. My first thought was pumpkin, but that hardly seemed seasonal. I considered butternut squash for a while; a definite contender.I gave sweet potatoes their due consideration as well. And then I thought about carrots. Why, yes! Carrots would work nicely.

Carrots are loaded with natural sugars. To help develop their natural sweetness, I decided to give them a slow roast in the oven. I threw a couple apricots in the mix for added sweetness and a touch of tart. To the roasted carrots and apricots, I added light cream, infused with fresh vanilla bean. I pureed the carrots, apricots, and vanilla cream with a touch of honey and ground ginger. Finally, I added milk until the consistency seemed right. Simple as that. I chose not to add any other seasonings; not even salt…gasp! Let the vanilla be the star.

Turned out to be a very yummy soup; creamy and slightly sweet with a definite vanilla flavor. I adore the little specks of fresh vanilla bean running throughout the soup. My only complaint is that the texture turned out to have a slightly gritty feel; not entirely unpleasant, but definitely noticeable. I’m pretty sure this was a result of my decision to roast the carrots, which caused them to develop a slightly hardened exterior. I tried straining the soup, but my fine sieve was too fine and the holes in my colanders were too big. I knew I needed more strainers! My guess is that boiled carrots would probably produce a smoother, though less sweet soup. Despite the somewhat gritty texture, I think I’d stick with roasting.

This soup is best served warm. For a nice finish, top it with a drizzle of creme fraiche and some diced dried apricots or pumpkin seeds.

Vanilla Carrot Bisque

Ingredients

  • 1 8oz package Baby Carrots (about 3 cups)
  • 2 Apricots
  • 1 Tbsp Vegetable Oil
  • 1 cup Light Cream
  • 1 1/2 cups Milk
  • 1 Vanilla Bean, split in half, seeds scraped with the edge of a knife
  • 1 tsp Vanilla Extract
  • 1 Tbsp Honey
  • 1/2 tsp Ground Ginger

Directions

Preheat oven to 350 degrees. Toss the carrots in the oil and arrange in an even layer on a baking sheet. Place the apricots in a small baking dish. Roast the carrots and apricots in the oven for about an hour. When cool enough to handle, cut the apricots in half, remove the seed, and scoop out the tender insides. In a saucepan, add the cream, vanilla bean, vanilla bean seeds, and vanilla extract. Heat the cream over medium heat until it comes to a gentle simmer. Simmer for 3 minutes. Remove the vanilla bean. Use a blender, food processor, or immersion blender to puree the carrots, apricots, and vanilla cream until smooth. Add the honey and ginger. Puree for a few seconds more to combine. Add milk until the soup reaches your desired consistency. Taste and add more honey if desired.

To serve, warm the soup in a saucepan or microwave. Top with creme fraiche (or sour cream), dried apricot, or seeds.

Tasting his creation.

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Chicken Cordon Bleu and Green Beans Almondine

Posted on July 21, 2010 by amydeline

Chicken Cordon Bleu has been on my mind recently. I just love the crispy breaded chicken breast combined with salty prosciutto and cheese. Yum… Cheese. Lately, I’ve been acutely aware that if you don’t like cheese, you probably hate my blog. I’ve kind of got a little thing for cheese. I sure hope you like cheese too.

Chicken Cordon Bleu can be made a number of different ways. The most common procedure involves stuffing or rolling a chicken breast with ham or prosciutto and some type of swiss cheese, then breading and cooking. That approach will work, but I’ve had issues with the cheese oozing out during cooking. I hate to lose even a bit of cheese. So, I’ve come up with a different way of making chicken cordon bleu. I roll prosciutto in chicken breast, bread it, brown it in olive oil until golden brown, and finish the cooking in the oven. While the chicken is baking, I make a basic white sauce, or bechamel sauce, and then melt in some tasty Gruyere swiss cheese. No cheese is lost in the cooking and you get a nice creamy sauce to drizzle over the chicken. And who doesn’t like having a sauce to dip in??

On the side, we’re having green beans prepared my favorite way; sauteed in a bit of olive oil with sliced almonds and a sprinkle of salt. To make things just a smidgen easier, I buy the cleaned and cut fresh green beans, which can be microwaved right in the bag. I typically cook them for less than the recommend time, so they do not become mushy.

Chicken Cordon Bleu

Ingredients

  • 4 Chicken Breasts
  • 4-6 slices Prosciutto or Ham
  • 1/2 cup Flour
  • 2 Eggs, lightly beaten
  • 1 cup Seasoned Bread Crumbs
  • 4 Tbsp Olive Oil
  • Salt and Pepper

For the Gruyere Sauce:

  • 1 Tbsp Butter
  • 1 Tbsp Flour
  • 1 cup Milk
  • Dash of Nutmeg
  • 1/4 tsp Salt
  • Pepper
  • 1/2 cup Gruyere (or other swiss cheese), shredded

Directions

Preheat oven to 375 degrees. Pound the chicken breast between plastic wrap until about 1/4 inch thick.

Lay slices of prosciutto or ham on top of the flattened chicken breast. Roll the chicken and tuck in the ends. Season with salt and pepper. Roll each chicken roll in flour. Dip into the lightly beaten eggs. Then, roll in the bread crumbs until well-coated. Heat olive oil in a pan over medium heat. Place the chicken rolls in the pan and cook for a minute or two on each side, until lightly browned.

Place the browned chicken into a baking dish. Place the baking dish into the oven and cook for about 20-25 minutes, until the chicken reaches an internal temperature of 165 degrees.

Meanwhile, prepare the sauce. Combine butter and flour in a saucepan over medium heat. Cook for a couple minutes while stirring. It should have a paste-like consistency. This is your roux (roo) which will thicken your white sauce. Scrape the roux from the pan and set aside. Add milk to the pan and bring to a gentle simmer. Using a whisk, incorporate the roux into the milk until smooth. Simmer for a few minutes until the milk begins to thicken. Season with the nutmeg, salt, and pepper. Turn down the heat and add the shredded Gruyere cheese. Stir until melted and smooth.

When the chicken has finished cooking, spoon some sauce over each chicken roll and serve.

Green Beans Almondine

Ingredients

  • 1 package Cleaned and Cut, Fresh Green Beans, steamed
  • 2 Tbsp Olive Oil
  • 1/2 cup Sliced Almonds
  • 1/4 tsp Salt

Directions

Heat the olive oil in a pan over medium heat. Add the almonds and salt. Cook for 2-3 minutes, until almonds just begin to toast. Add the steamed green beans. Use tongs to toss the beans in the oil and almonds.

Cook for a minute or two. Taste and adjsut seasonings if desired.

Chicken Cordon Bleu with Green Beans Almondine

If you have any leftover chicken and sauce, it makes an amazing sandwich! Spread the leftover sauce on a ciabatta roll. Slice the chicken. Place the slices onto the roll. Sprinkle a little extra swiss cheese on top, if desired. Wrap it in foil and bake in the oven until heat through. Excellent!

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Turkey Burgers with Fresh Tomato Salsa and Avocado

Posted on July 13, 2010 by amydeline

Recently, one of my readers wondered if I took requests. Sure, said I. This particular request was for a fresh tomato salsa recipe, the only requirement being that it contain lots of fresh cilantro. To be completely honest, when it comes to chips and dips, I’m more of a chile con queso kind of gal. I don’t make or use salsa too often. But if there were going to be a time for a tomato salsa recipe, that time is definitely now. Tomatoes are hitting their flavor peak and backyard barbecue season is in full swing, with bowls of tortilla chips begging to be dipped in salsa.

When I do have salsa, I like it to be singe-your-tongue spicy, but I recognize that not everyone wants to experience pain while they’re eating. So, I’m going to share two salsa recipes with you. The first is a basic mild-medium tomato salsa with jalapeno pepper and lots of fresh cilantro. The second variation features the addition of pureed chipotle pepper for a punch of smoky heat and a handful of sweet corn for a nice contrast to the spice.

To make it a meal, I decided to use my salsa on turkey burgers with a bit of fresh avocado. Turkey burgers are a delicious, leaner alternative to a traditional beef burger. But the lean meat can sometimes be prone to dryness. To combat this issue, I’m adding a beaten egg and some grated onion for moisture. A bit of grated cheddar will contribute additional moisture and flavor. Serve the burgers on a soft roll over slices of fresh avocado and topped with your homemade salsa.

Fresh Tomato Salsa

Ingredients

  • 4 Ripe Tomatoes, seeds removed, diced (about 2 cups)
  • 1/2 Red Onion, finely diced (about 1/2 cup)
  • 1 Jalapeno Pepper, ribs and seeds removed, finely diced*
  • 2 tsp Garlic, minced
  • 3/4 cup Cilantro Leaves, coursely chopped
  • Juice of 1 Lime
  • Salt and Pepper

*Use a teaspoon to easily remove ribs and seeds.

Directions

Combine all ingredients. Let the salsa sit in the fridge for at least an hour. As it sits, the salt will draw out some of the tomato juices and the flavors will marry. If a saucier salsa is desired, pulse the ingredients in a blender or food processor. Add additional jalapeno pepper for a spicier salsa.

Corn and Chipotle Variation

To the above recipe, add 1 pureed chipotle pepper (from a can of chipotles in adobo) and 1/2 cup sweet corn kernels. Stir to combine.

Turkey Burgers

Ingredients

  • 1 pound Ground Turkey
  • 1 Egg, lightly beaten
  • 1/2 cup Bread Crumbs
  • 1/4 cup Grated Onion
  • 1/2 cup Cheddar Cheese, shredded
  • 1 tsp Salt

Directions

Preheat broiler. Using your hands, gently combine all ingredients. Form into 4 patties. Broil for about 10-12 minutes until fully cooked. An instant-read meat thermometer inserted in the middle should read 165 degrees.


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Farfalle with Spinach, Feta, and Pine Nuts

Posted on July 7, 2010 by amydeline

The name of the game today is staying cool in the pool. By pool, I’m referring the the 10 foot wide, 3 foot deep play pool which my son received as a birthday gift from his uncle, aunt, and cousin. It’s been a godsend during this hot weather we’re having. The depth is perfect for the kids, since they can both touch the ground, which makes it much easier for me to handle two toddlers in the pool at once. A bottle of sparkling water and a dip in the pool with the kiddies. Sounds like a great afternoon plan to me!

But before we hit the pool, I have a great summer side salad to share with you. It’s delicious and perfect for summer entertaining. It’s great served at room temperature, warm, or chilled. Plus, it does well out of the fridge for a few hours, which makes it a great dish to bring to a potluck BBQ. We’ll be enjoying it tonight with roasted chicken sausage!

Farfalle with Spinach, Feta, and Toasted Pine Nuts

Ingredients

  • 1 box Farfalle pasta
  • 1 16 ounce package frozen Cut-Leaf Spinach, defrosted
  • 4 Tbsp Butter
  • 1 Shallot, diced fine
  • 1 Tbsp Garlic, minced
  • 3/4 cup Feta cheese
  • 1/4 cup Parmesan Cheese
  • 1 1.75 ounce bottle Pine Nuts (about 1/2 cup)
  • Crushed Red Pepper (optional)

Directions

Cook the pasta al dente, according to package directions. While the pasta is cooking, prepare the other ingredients. Place the pine nuts in a small pan over medium heat and cook for about 3-4 minutes until they just start to brown. Set the pine nuts aside. Squeeze the excess liquid from the spinach using your hands or a piece of cheesecloth.* When the pasta is cooked, drain and set aside. In the pasta pot, heat the butter over medium heat. Add the shallots and garlic. Cook for a minute or two. Add the drained spinach and stir. Add the cheese. Cook and stir for a few minutes, until the cheese begins to melt into the spinach mixture. Add the hot pasta and pine nuts. Toss to combine. Season with a bit of crushed red pepper, if desired. Serve immediately, refrigerate or hold at room temperature for a few hours.

Makes 8 Side Dish Servings

*Cheesecloth is a thin mesh fabric. My supermarket carries the cheesecloth in the same aisle as utensils and other cooking supplies. It comes in a huge piece, which you can cut to size as needed. It’s handy to have around for straining foods or bundling herbs to cook in stocks or soups.

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Posted in Cheese, Food, Recipes, Salads, Side Dishes, Vegetable and tagged , , , , , . Bookmark the permalink.
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The Gourmand Mom

Good food, seasoned with a dash of life