Chicken Piccata

4 boneless chicken breast cut lengthwise to make 8 pieces 1 cup of flour for dredging 1/4 tsp salt 1/4 tsp of freshly ground black pepper 4 Tbls of butter 2 Tbls of extr virgin olive oil 1/2 cup of chicken broth 1/4 cup of dry vermouth 1/4 cup of freshly squeezed lemon juice 1/3 cup of capers, drained and rinsed 1/3 cup of fresh parsley, chopped PREPARATION Prepare the chicken by pounding thin between two sheets of wax paper. Season the flour with salt and pepper. Dredge each piece of chicken in the flour making sure you coat both sides. In a large skillet heat the butter and the olive oil over medium heat. Sauté the chicken for around 3 minutes on each side, add more butter if needed. When all the chicken is done remove from the skillet and set aside. Turn up the heat deglaze the pan with the broth, lemon juice, vermouth and capers. Scrape the brown bits from the bottom of the pan and reduce. Return the chicken to the pan for 5 more minutes. Plate the chicken and pour the sauce all over. Garnish with parsley and serve with steamed vegetables and your ready to eat. Serves 4 to 6 people.

Toasted Ravioli

• 2 eggs
• Splash of milk or half-and-half
• Salt and pepper
• 1 1/2 cups Italian bread crumbs
• 1/2 cup grated Parmigiano-Reggiano
• 1 handful flat-leaf parsley, chopped
• 12 large fresh spinach and cheese ravioli, about 3/4 pound
• 5 Tablespoons extra-virgin olive oil, divided
• 3 cloves garlic, finely chopped
• Pinch red pepper flakes
• 2 roasted red peppers, drained
• 1 14 oz can crushed tomatoes

Beat eggs with a splash of milk seasoned with salt and pepper in a shallow dish. Combine bread crumbs with cheese and parsley in a second dish. Coat the ravioli in egg, then bread crumbs. Heat 3 tablespoons extra-virgin olive oil over medium heat in a skillet and toast the ravioli until deep golden brown, 3 to 4 minutes on each side. In a small sauce pot heat the remaining extra-virgin olive oil, garlic and red pepper flakes over medium-low heat. Grind the roasted peppers in the food processor and add to garlic after it has sauteed for a couple of minutes. Stir in tomatoes and season the sauce with salt and pepper. When ready to serve, transfer sauce to a small bowl. Surround the sauce with toasted ravioli for dipping and serve.

Recipe Of The Day For Wednesday 6/23/10- Chicken Alfredo

1 lb boneless, skinless chicken breasts
2 quarts water
8-10 bouillon cubes 1 quart water
1 tbsp salt
1/2 lb farfalle noodles
1/2 cup reserved chicken broth
3 tbsp butter
1 cup half and half
1 clove garlic, minced
1/2 cup grated Parmesan cheese
1 tsp salt and pepper each
1 tbsp butter
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
6 leaves fresh basil chiffonade
Directions
Place rinsed chicken and 8-10 bouillon cubes in a large pot and cover with 2 quarts of water. Bring to a boil and simmer over medium heat for 20 mins until chicken is done. Remove chicken to a cutting board and let sit until cool enough to handle, then cut into bite sized pieces. Strain the broth and save 1/2 cup. Keep the rest of the broth in the fridge (up to 1 week) or freezer for later use (great for making rice!).
Boil farfalle noodles with at least 1 quart of water in a large pot with 1 tbsp salt for 11 mins (or according to pkg instructions).
In a small saucepan, heat the 1/2 cup reserved chicken broth and 3 tbsp butter over medium heat until the butter is melted. Add 1 cup half and half, 1 clove minced garlic, and 1/2 tsp salt and pepper, each. Stir to combine, then slowly whisk in the 1/2 cup grated Parmesan cheese. Let simmer, whisking occasionally.
Slice bell peppers into matchsticks. Melt 1 tbsp butter over medium high heat, then saute bell peppers for about 5-6 mins. Add in chopped chicken and season with salt and pepper. Stir to combine flavors. Turn heat down to low and pour the cream sauce over the chicken and bell peppers. Stir to combine- let simmer.
Chiffonade the basil, drain and plate the noodles, then toss with the chicken, bell peppers and sweet alfredo sauce. Top with basil.

Recipe Of The Day For Monday 6.21.10-Italian Cream Cake

1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup flaked coconut

Nutty Cream Cheese Frosting:

1 cup chopped pecan, toasted
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 tablespoon vanilla extract
1 (16 ounce) package powdered sugar, sifted
Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating until well blended after each addition.
Add vanilla; beat until blended.
Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut.
Beat egg whites until stiff peaks form; fold into batter.
Pour batter into three greased and floured 9-inch round baking cake pans. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks. Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake.

Nutty Cream Cheese Frosting:

Beat cream cheese, butter, and vanilla at medium speed with and electric mixer until creamy. Add sugar, beating at low speed until blended. Beat at high speed until smooth; stir in pecans.

Recipe Of The Day For Friday 6/8/10- Honey Rum Chicken Wings

• 3 lb chicken wings(cut wing tips off)
• 2 tbsp vegetable oil
• 1 stalk finely diced green scallion
• 1 cup flour(for coating chicken)
• 1 tbsp sesame seeds
• Marinade Ingredients:
• 1 cup soy sauce
• juice of 1/2 lime
• 2 tbsp minced garlic
• 2 tbsp rum
• pinch of salt
• 1 tbsp of sugar
• 2 tbsp honey
• 1 tbsp. chili paste (optional) 

Combine all ingredients for marinade. Marinade chicken wings in mixture overnight. Save the marinade sauce.

Preheat oven to 425°F. Place wings in a ziplock bag and lightly coat wings with flour. Arrange wings on baking sheet in a single layer. Bake for 10 minutes.

Turn the wings over and bake for another 15 minutes, or until crispy and golden. Remove wings and set aside.

In a large skillet or wok. Bring marinade mixture to a boil over medium heat, add 1/2 tbs of cornstarch, stirring constantly until sauce began to thicken, about 5 minutes.

Add chicken wings to the skillet and raise heat to high. Stir constantly until the wings are covered completely with sauce and the sauce starts to thicken. When sauce is almost completely reduced, add sesame seeds and green scallion. Garnish with cilantro and serve immediately.

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Recipe Of The For Monday 6/14/10- Chicken Penne Alla Vodka

I made Chicken Penne Alla Vodka  yesterday but I used stored bought Vodka Sauce. I was a little apprehensive because the sauce is kinda pink and didn't look very appetizing but it was delicious. Vodka Sauce tastes like a creamy, cheesy tomato sauce. Everyone enjoyed. My son had two servings :)

Next time I'll try to make the sauce from scratch. I bet it'll be even better than the jarred sauce!

12 ounces grilled, marinated chicken breast, cut up
(see Do Ahead recipe below)
8 garlic cloves, minced
6 scallions, chopped
¾ teaspoon dried crushed red pepper
14.5 ounce can diced tomatoes and juice
8 ounce can tomato sauce
1/3 cup vodka
1/3 cup chopped fresh basil
½ tsp dried oregano
Salt to taste
12 ounces penne pasta (try whole wheat!)
Parmesan cheese for topping
Sauté scallions and garlic in large sauce pan until slightly soft.  Add crushed red chilies, tomatoes, tomato sauce, vodka, basil, and oregano.  Simmer ingredients 5-10 minutes; add grilled chicken and heat through.  Meanwhile cook pasta according to package directions (about 10 minutes).  Drain the pasta and return to kettle.  Add sauce mixture to pasta and toss.  Season with salt to taste.  Top with grated Parmesan cheese.

Do ahead:
Grilled Chicken Breasts
2 breasts (6 ounces each)
2 tablespoons lemon juice
1 tablespoon vegetable oil
1 small clove of garlic finely chopped
2 boneless, skinless chicken breast halves (about 12 ounces)
Mix lemon juice, oil and garlic in shallow glass or plastic dish.  Place chicken in marinade, turn chicken to coat with marinade.  Refrigerate 10-15 minutes.
Meanwhile, heat the portable grill about 5 minutes.
When the grill is hot, remove chicken from marinade, discard marinade and place the chicken on grill and cook about 5 minutes. Turn chicken over and grill another 3 minutes or until the juice is no longer pink when centers of thickest pieces are cut.

Recipe Of The Day For Friday 6/11/10- Blackberry Filled Doughnuts With White Chocolate Ganache And Hazelnuts

• 1 cup whole milk
• 2 tablespoons sugar
• 1 teaspoon fine salt
• 1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)
• 2 tablespoons warm water
• 2 tablespoons vegetable oil, plus about 10 cups for frying
• 2 large eggs, lightly beaten
• 1 teaspoon lemon zest
• 3 1/2 to 3 3/4 cups all-purpose flour, plus additional for dusting
• 1 cup blackberry jam
• White Chocolate Ganache, recipe follows
• 1 1/2 cups hazelnuts, toasted and finely chopped

Directions

Bring milk to a simmer in a 1-quart heavy saucepan, then remove from heat and stir in sugar and salt. Pour into a large bowl and let cool slightly.
While milk is cooling, dissolve yeast in warm water in a small bowl, stirring. Let stand for 5 minutes.
Stir the yeast mixture into the milk, along with 2 tablespoons oil, eggs, and zest. Stir in 2 1/2 cups flour with a wooden spoon to make a very soft dough. Spread 1 cup flour on work surface and put dough on top, scraping it from bowl with a rubber spatula. Knead dough, incorporating all of flour from work surface and adding just enough additional flour (if necessary), about 5 minutes; dough should be slightly sticky. Transfer dough to an oiled large bowl and sprinkle lightly with additional flour. Cover bowl with a clean kitchen towel and let dough rise in a warm draft-free place until doubled in bulk, about 1 1/2 hours.
Turn out dough onto a floured surface and roll out with a floured rolling pin until 1-inch thick. Cut out rounds with a 2-inch cutter. Place on a sheet pan and cover doughnuts with another kitchen towel and let rise in a warm place for 30 minutes.
While doughnuts rise, heat oil in a deep 4-quart pot until it registers 365 degrees F on a thermometer. Fry doughnuts 2 at a time, turning once or twice, until puffed and golden brown, about 2 to 3 minutes per batch. Transfer to paper towels to drain.
Place jam in a pastry bag fitted with a 1-inch plain tip and poke the tip into the center of each doughnut (entering from the side) and squeeze in some of the jam. Ice the top with some of the ganache and sprinkle with hazelnuts.

White Chocolate Ganache:
1 cup heavy cream
1 pound good-quality white chocolate, finely chopped

Bring cream to a simmer in a small saucepan. Place white chocolate in a large bowl, pour hot cream over, and let sit for 1 minute; whisk until smooth. Let cool until slightly thickened

Recipe Of The Day For Wednesday 6/9/10- Chicken Scampi

• 1/2 cup butter
• 1/4 cup olive oil
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 10 cloves garlic, minced
• 3/4 teaspoon salt
• 4 tablespoons lemon juice
• 4 boneless chicken breast halves, sliced lengthwise into thirds

Directions

1. In a skillet heat the butter or margarine and oil over medium high until the butter/margarine melts. Add the parsley, basil, oregano and garlic and salt and mix together in the skillet. Stir in lemon juice.
2. Then add the chicken and saute for about 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter/margarine can be added if needed.

Recipe Of The Day For Monday 6/7/10- Deep Fried Hot Dogs With Pepper Jack Cheese And Bacon

• 10 hot dogs
• 2 slices Pepper Jack cheese
• 10 slices bacon ( already cooked and drained)
• 4 cups oil for deep frying
• 10 hot dog buns

Directions

1. Slice each hot dog 3/4 of the way through lengthwise. Cut each slice of cheese into 5 strips, and insert 1 strip of cheese into each hot dog.
2. Preheat oil in a saucepan to 350 degrees F (175 degrees C).
3. Carefully drop the hot dogs in the hot oil, and fry for 1 to 2 minutes, or until  browned and crispy
4. .Remove from oil, and drain on paper towels.. Crumble bacon on top. Serve on buns with your favorite condiments.

Recipe Of The Day For Wednesday 6/2/10- Ice Cream Sandwiches

• 4 tablespoons unsalted butter, plus more for the pans
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup Dutch-process cocoa powder
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup brewed coffee (not espresso)
• 1/2 cup buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 3 pints ice cream (any flavor)

Directions

Preheat the oven to 325 degrees F. Line the bottom of two 8-inch-square metal baking pans with parchment paper and lightly butter the paper. Sift the flour, baking powder, baking soda and salt into a bowl, then whisk to combine.
Melt the butter in a saucepan over medium heat. Add the cocoa powder and whisk until dissolved, about 1 minute. Transfer to a bowl and whisk in both sugars until combined. Add the coffee, buttermilk, egg and vanilla and whisk until smooth. Whisk in the flour mixture until just combined.
Divide the batter evenly between the prepared pans. Bake until a toothpick inserted into the center comes out with a few moist crumbs, 15 to 20 minutes. Cool slightly in the pans, then invert onto a rack to cool completely. Transfer the cakes to a baking sheet lined with parchment paper, cover with plastic wrap and freeze until firm, about 1 hour.
Remove the ice cream from the freezer to soften, 10 to 20 minutes. Clean and dry the baking pans, then line each with plastic wrap, leaving a 4-inch overhang on all sides. Scoop all of the ice cream into one of the pans, packing it to make an even 1-inch-thick layer; smooth with a small offset spatula or the back of a spoon. Fold the plastic wrap over the ice cream to cover it, then freeze until solid, at least 1 hour.
Put 1 frozen cake in the remaining plastic-lined pan. Unwrap the ice cream layer and invert it on top of the cake; remove the plastic wrap. Cover with the remaining cake, pressing gently. Fold the plastic wrap over the cake to cover it and freeze until firm, about 1 hour.

When ready to serve, unwrap the cake and cut into 9 squares. Cut each square in half to make 2 rectangles or triangles.