Category: RECIPES

BABY PEA, CHICKEN and RICOTTA TART

BABY PEA, CHICKEN and RICOTTA TART

1 sheet frozen puff pastry, thawed in refrigerator
3/4 cup frozen peas
1 1/2 cup diced cooked chicken
1 cup whole milk ricotta cheese
1 teaspoon grated lemon zest
salt and pepper to taste
Juice of 1 lemon
1/4 cu flat leaf parsley, minced
2 scallions, sliced thin.

  • Preheat oven to 400˚.
  • Place pastry on lined baking sheet.
  • Bake until puffed, 10-13 minutes.
  • Remove from oven and top with parchment paper and an inverted baking sheet.  Bake another 10 minutes until golden brown.
  • Cook peas according to package directions. Reserve 1/4 cup of peas.
  • In a food processor process remaining peas, 3/4 cup chicken pieces and ricotta cheese to make a chunky puree.
  • Stir in lemon zest, salt and pepper.
  • In a small bowl combine the parsley, scallions and remaining peas.  
  • Season with lemon juice and salt.
  • Spread ricotta mixture over pastry and top with parsley mixture.
  • Top with remaining peas and chicken.
  • Cut into pieces and serve immediately.

I had some puff pastry left so made some apple dessert tarts to go with them.

    FRUITY CHICKEN SALAD

    It was 112˚ here today so I wasn’t cooking!! This is my new favorite salad. I added a sliced kiwi and tomato to round it out.

    FRUITY CHICKEN SALAD

    4 cups mixed salad greens
    2 scallions, sliced
    1/4 cup fresh Italian flat parsley, chopped
    2 cups grilled chicken breast tenders, sliced or chopped
    2 cups seedless grapes, sliced in half (red would be more colorful)
    1/4 cup salted peanuts, chopped small
    • Arrange salad greens in a large bowl.
    • In another bowl combine the dressing, scallions and parsley.
    • Add chicken, grapes and peanuts.  Toss until evenly coated.
    • Arrange chicken mixture over greens.
    • Enjoy.

    SALMON CAKES

    SALMON CAKES
    2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
    1 small bunch green onions, diced
    1 egg
    1/2 cup mayonnaise
    1/2 teaspoon sugar
    1/2 lemon, zested
    1 (14-ounce) can wild salmon, checked for large bones
    1 baked potato, peeledand grated
    1/4 cup Panko crumbs
    2 tablespoons grated Parmesan cheese
    Freshly ground black pepper
    1/2 cup vegetable oil
    lemon slices

    • Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. 
    • Add the onions and cook until translucent. Cool the onions for a bit.
    • Mix the bacon, onion, egg, mayonnaise, sugar, and lemon zest in a bowl. 
    • Add the salmon and potato, mixing gently after each addition. 
    • Form the mixture into 12 small patties. 
    • In a shallow dish, combine the Panko crumbs, Parmesan, and pepper, to taste. 
    • Coat the patties in the crumb topping. 
    • Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. 
    • Add more oil, as necessary. 
    • Arrange on a serving platter and serve.

    BEER AND CHEDDAR FONDUE

    I’ve decided to join Ivonne at Cream Puffs in Venice who hosts Magazine Mondays in an effort to clean out my pile of ‘to do’ recipes from my magazines and cookbooklets.  This recipe was so good.  We’ll be making this again.

    BEER AND CHEDDAR FONDUE 

    from fine cooking Appetizers 2009

     

    1 tablespoon unsalted butter

    1/3 cup minced yellow onion

    1 large clove garlic, minced

    fresh ground pepper to taste

    3 cups grated Swiss cheese

    2 cups grated extra sharp white cheddar cheese

    1 cup grated Gruyere

    2 tablespoons cornstarch

    1 teaspoon dry mustard (I omitted as I’m deathly allergic)

    1 teaspoon caraway seeds, ground

    1 12 ounce beer, preferably Budweiser (I used Dos Equis)

    3 tablespoons Amontillado sherry 

    Sea Salt

    Dipping items – crusty bread, apples, sausages, etc…

    • Melt the butter in a fondue pot or heavy sauce pan.
    • Add onion and garlic, stirring until it carmelizes.
    • Add the caraway seeds and stir to brown them.  
    • Add the beer, increase the heat and bring to a boil.
    • Reduce the heat and simmer to mellow the flavor, about 5 minutes.
    • In a separate bowl toss the cheeses with the cornstarch, mustard and pepper.
    • Sprinkle the cheese mixture, a handful at a time, stirring each batch until smooth and all cheese is incorporated.
    • Stir in sherry and adjust seasonings as necessary.
    • Keep warm over a low flame. 
    Magazine Mondays are hosted by Ivonne at Cream Puffs in Venice

    SOUTHWEST GRILLED CHICKEN

    SOUTHWEST GRILLED CHICKEN
    2 pounds chicken wings
    2 teaspoons ground cumin
    2 teaspoons smoked paprika
    1 teaspoon oregano
    1 teaspoon sea salt
    1/2 teaspoon pepper.
    1/2 teaspoon garlic powder
    1/2 cup hot red pepper jelly

    • Heat gas grill to medium high or a charcoal grill to medium hot fire.
    • Wash and dry chicken wings.
    • Mix spices together until well blended.
    • Sprinkle 2 tablespoons on the spice mixture over chicken pieces.
    • When grill is hot rub the grate with oil and grill chicken 20 minutes or so.
    • Combine remaining spices with jelly.
    • Brush chicken pieces with jelly and cook another 5 minutes or so turning every few minutes until browned and crisp.
    • Let stand 5 minutes.

    NEAPOLITAN CHICKEN

    NEAPOLITAN CHICKEN
    4 boneless, skinless chicken breasts
    1 cup Panko crumbs
    1/2 cup flour
    2 eggs, beaten
    1/8 cup milk
    3 tablespoons butter
    1 cup ricotta cheese
    1 egg, beaten
    2 ounces shredded mozzarella cheese
    2 ounces shredded Parmesan cheese
    4 slices sliced provolone
    3-4 cups marinara sauce
    salt and pepper to taste

    • Preheat oven to 350˚.
    • In a shallow bowl mix together the 2 beaten eggs and milk.
    • In a medium mixing bowl cream together the ricotta cheese, 1 beaten egg, Parmesan cheese and mozzarella cheese. Generously salt and pepper. Set aside.
    • Flatten chicken breasts to uniform size.
    • Bring butter to a melt over medium heat.
    • Coat chicken in flour.
    • Dip chicken in egg wash.
    • Coat in panko crumbs.
    • Brown chicken breasts on both sides.
    • Drain chicken breasts on paper towels.
    • Place half the marinara sauce in a baking dish.
    • Add the chicken breasts.
    • Top with a thin layer of marinara.
    • Spread a generous portion of the ricotta mixture on each chicken breast.
    • Top each breast with a provolone slice.
    • Bake for 20 minutes or until cheese is bubbly.
    • Serve with pasta.

    CREAM CHEESE BOWNIES

    CREAM CHEESE BROWNIES
    BROWNIES
    2 squares Baker’s semi sweet baking chocolate, coarsely chopped
    2 squares Baker’s unsweetened baking chocolate, coarsely chopped
    1 stick butter, cut into pieces
    4 Jumbo eggs, at room temperature
    2 cups sugar
    1 1/4 cup flour
    1 teaspoon vanilla
    1/4 teaspoon sea salt

    • Preheat oven to 350˚.
    • Spray pan with PURE.
    • Melt chocolate and butter in 30 second spurts until melted and well blended. Set aside.
    • Beat eggs and salt in a large mixing bowl until foamy.
    • Continue beating while gradually adding sugar, beating until thick and well blended.
    • Fold in chocolate mixture with a spatula until just barely incorporated.
    • Add vanilla.
    • Add flour and continue blending until just barely mixed.
    • Pour into 13×9 pan or brownie pan.

    CREAM CHEESE TOPPING
    6 ounces cream cheese, softened
    3 tablespoons sugar
    1 Jumbo egg yolk
    1/2 cup mini semi-sweet chocolate chips

    • In a medium bowl beat the cream cheese and sugar together until smooth and creamy.
    • Add egg yolk and beat until well blended.
    • Add chocolate chips and blend well with a spatula.
    • Top brownies with cream cheese mixture.
    • Bake until toothpick comes out clean, about 25 minutes.
    • When cooled, store in refrigerator.
    • Reheat for 10 seconds to eat – YUMMY!

    PARMESAN LEMON CHICKEN with PARMESAN SCALLION RICE

    PARMESAN LEMON CHICKEN
    CHICKEN
    4 boneless, skinless chicken breasts
    3 eggs, beaten
    1/4 cup grated Parmesan
    1 tablespoon fresh parsley
    1/2 teaspoon sea salt
    1/4 teaspoon pepper
    1/2 cup flour
    2 tablespoons butter

    • Preheat oven to 375˚.
    • Flatten chicken.
    • In a shallow bowl combine the eggs, cheese and seasonings.
    • Place flour in another shallow bowl.
    • Melt butter in skillet.
    • Coat chicken with flour.
    • Coat chicken in egg mixture.
    • Brown chicken on both sides.
    • Transfer to a greased baking dish.
    • Bake for 20 minutes.

    SAUCE
    2 green onions, sliced thin
    3 cloves garlic, minced
    1/4 cup white zinfandel
    Juice of 2 lemons
    1/2 cup heavy whipping cream
    3 tablespoons COLD butter, cubed

    • Using drippings from browning chicken, add scallions and garlic, sauteing until tender.
    • Add wine and lemon juice.  Saute until slightly reduced.
    • Add whipping cream and blend well.
    • Add butter cubes and stir until melted and well blended.
    • Serve immediately over chicken and rice.

    PARMESAN SCALLION RICE
    2 cups cooked rice
    1/4 cup Parmesan cheese
    1 green onion, sliced thin 

    • Cook rice as directed.
    • Add scallion and cheese.
    • Blend well.
    • Serve with chicken and top with sauce. 
    Submitted to Cooking Thursday.
    cookingthursday

    SAUCY SPICY GRILLED BBQ CHICKEN

    SAUCY SPICY GRILLED BBQ CHICKEN
    2 pounds chicken wings
    salt & pepper
    1/4 cup ketchup
    2 tablespoons soy sauce
    2 tablespoons brown sugar
    1 tablespoon garlic rice wine vinegar
    1 teaspoon crushed red pepper flakes
    2 green onions, minced

    • Heat gas grill to medium high or a charcoal grill to medium hot fire.
    • Wash and dry chicken wings.
    • Generously salt and pepper the wings.
    • When grill is hot rub the grate with oil and grill chicken 20 minutes or so, turning every few minutes until browned and crisp.
    • In a small bowl whisk together the ketchup, soy sauce, vinegar, sugar, pepper flakes and half of the onions.
    • When wings are done either brush them with the sauce or transfer the wings to a large bowl and toss with sauce.
    • Sprinkle with remaining onions.

    BEER BRAISED PORK CHOPS

    I recently got this recipe from a friend and she was right – they were super!

    BEER BRAISED PORK CHOPS
    4 – bone in pork chops – I had thin ones already so we used those and they were really good!
    1-12 ounce bottle honey wheat beer – we used Amberbock
    1 tablespoon safflower oil
    2 cloves garlic, minced
    1/2 teaspoon coarse ground black pepper
    1 cup cheddar cheese
    1/4 cup thinly sliced green onions
    2 tablespoons chopped walnuts
    fresh herb sprigs

    • Place chops in resealable bag set in shallow dish.
    • In a medium bowl combine beer, oil, garlic, 1/4 teaspoon of the pepper and the salt.  
    • Pour over chops; seal bag.  
    • Marinate in refrigerator overnight, turning bag occasionally. 
    • Drain chops, discarding marinade.  
    • Arrange medium-hot coals around a drip pan.    
    • Place chops on grill rack over drip pan.  
    • Cover and grill for 35 to 40 minutes or until chops are slightly pin in center and juices run clear (160).  For gas grill, preheat grill.  Reduce heat to medium.  Adjust for indirect cooking.  Grill as above.
    • Combine cheese, green onions, walnuts and the remaining ¼ teaspoon pepper.  Carefully spoon cheese topping over chops.  Cover and grill for 2-3 minutes until cheese is melted.  
    • If desired, garnish with fresh herb sprigs.  Makes 4 servings.

    FRESH INGREDIENTS

    I grew up in a neighborhood where fresh ingredients and a local market were always just a stone’s throw away. Grams cooked by “feel” with all natural and fresh ingredients.  Eating dinner together every night was a mandatory ritual, was done around the kitchen table and even though we didn’t always get along real well, we ALWAYS came together over meals…. When I moved to a new area, food was all of a sudden associated with convenience; and markets were big mega-chains with the same staples you could find at any other market.  There was a HUGE gap between culture, community and food.

    This is how I cook today – I’m always on the look out for a farmer’s market or mom and pop store that’s BIG on produce!