Happy Birthday, Dear Hubby!

We celebrated Mark's birthday with a special dinner at home last night. When I asked our toddler what kind of cake we should make for Daddy, he said, "A pancake!" Pancake Cake? Sure, why not!? I've been dreaming about Martha Stewart's Crepe Cake since Halloween... I modified the composition from her hazelnut laced recipe to a banana and chocolate laden tower of richness. The birthday boy, and his boy, approved.
Happy Birthday to the love of my life... and the biggest fan of my Menus for the Week!

Event~ Birthday Dinner for Three (Well, technically four...)
Menu~ 
Southwest Chicken Pizza- inspired by Brick Oven Restaurant
Spinach salad with Parmesan Peppercorn Dressing
Chocolate-Banana Crepe Cake

For the Southwest Chicken Pizza:

1 Boboli Thin Crust Pizza Dough or other thin pre-cooked pizza crust (Of course, you can always make your own!)

1/2 cup chipotle or sun-dried tomato pesto

1 1/2 cups shredded mozzarella

1 1/2 cups chopped cooked chicken (We used chicken that Mark smoked this weekend!)

1/2 red onion, sliced thinly

1/2 roma tomatoes, sliced

1/2 cup cilantro sprigs

1/4 c grated parmesan 

Place rack at top of oven. PH oven to 500 degrees. While pre-heating, assemble pizza, as follows: spread a thin layer of pesto over crust, sprinkle evenly with cheese, arrange chicken, onion and tomatoes on top of cheese. Once oven has reached temperature- switch to top-broil mode. Place pizza on rack and cook until cheese is melted and bubbly, slightly golden-brown. Remove from oven. Sprinkle with cilantro sprigs and parmesan cheese. Slice into wedges and enjoy!

For the Salad and Dressing:

1/2 cup fresh spinach per serving

1/4 c sliced, peeled cucumbers per serving

1/4 c chopped celery per serving

1 packet Hidden Valley Ranch Dressing mix

1 cup mayo

1 cup milk

1 tbsp cracked fresh peppercorns

1/4 c grated parmesan cheese

Make dressing according to package directions. Add in peppercorns and parmesan. Chill and serve over veggies. (And save it... makes quite a bit!)

For the Chocolate~Banana Crepe Cake:

1 cup all purpose flour

1 cup milk

1/2 cup lukewarm water

4 large eggs

1/4 cup (1/2 stick) butter, melted

1/8 tsp salt

3 tbsp sugar

3 bananas, sliced thinly

For Chocolate Ganache:

1/4 c cocoa powder

1/4 c sugar

1/4 milk

Combine flour, milk, water, eggs, butter, salt and sugar in a large bowl. Cover and let sit 30 minutes or chill for up to 2 days. 

Place small to medium skillet, or crepe pan over medium heat; add 1/2 tsp butter. When butter begins to turn color, slowly pour 1/4 c batter into pan, covering the bottom with a thin layer of batter. Tilt and rotate pan to coat evenly. Cook until crepe bubbles and the bottom is lightly brown. Remove from heat source (Don't turn off heat!) Flip crepe over with a spatula or with your fingers. Cook second side until browned, but not evenly. Place crepe on a plate. Place 3-4 banana slices on top of crepe. Repeat process, layering crepes and bananas until cake is 4-6 inches high. 

When crepes are done, make Chocolate Ganache Sauce. In a small pot, combine sugar and cocoa powder. Heat pan over med hi heat and slowly add milk, stirring. Continue to add milk and stir until sugar has dissolved and mixture has formed a smooth consistency. Pour evenly over crepe and bananas, allowing chocolate to drip over edges. Eat and swoon. 

Indian Take-In

Surprisingly, there aren't a whole lot of options for good, cheap, quick Indian food here in Central Austin. So, when we don't feel like shelling out 40+bucks for Clay Pit, or driving down to Tarka, or up to Bombay Bistro- here are my go-to recipes for a yummy Indian feast. (Yes, there's India Palace, and Star of India- but sometimes even they seem to far to travel. And they're not that cheap, either. We like a sampling of everything for our Indian fix!)
(Modified slightly from Bon Appetit- and I apologize for all the borrowed photos lately! By the time dinner is ready, this baby is ready to EAT! I'll try to take more pics.)

Event: Indian Take-In
Menu:
Easy Chicken Masala
Basmati Rice with Cumin, Peas, and Carrots
Caramelized Cumin-Roasted Carrots
Cool Cucumber Raita
Oven Warmed Naan (Indian flat-bread, HEB makes white, wheat and garlic versions and sells it in the deli area.)


Easy Chicken Masala
1 c plain yogurt
1/4 c coarsely chopped cilantro
3 tbsp extra virgin olive oil
2 tsp kosher salt
1 tbsp garam masala (Indian spice mixture available at Whole Foods or Central Market in bulk spice section)
1 large garlic clove, minced
1 whole chicken, cut into 8 roasting pieces OR 6 boneless skinless chicken breasts or 1 pkg chicken tenders
2 small onions, cut into 1/4 inch slices


Mix yogurt, cilantro, olive oil, salt, garam masala, and garlic in a roasting pan or large bowl. Add chicken and coat all sides. Cover with plastic wrap, refrigerate at least 2 hours. (Or overnight!)
PH oven to 400 degrees. Arrange onions on a large rimmed baking sheet to form bed for chicken. Arrange chicken pieces on top of onions in a single layer. Discard remaining marinade. Roast chicken until cooked through and juices run clear. (30mins to an hour, depending on cut of chicken used. Breasts/tenders will take significantly less time than bone-in chicken pieces.) Serve chicken with roasted onions. 


Basmati Rice with Cumin, Peas, and Carrots
1 c basmati rice
1/2 tsp cumin seeds
1/4 c frozen peas and carrots mixture


Cook rice according to package directions. While fluffing, add cumin seeds and peas and carrots. Cover and let veggies thaw before serving. (Approx. 5 mins)


Caramelized Cumin-Roasted Carrots
non-stick spray
6 medium carrots, peeled and cut into diagonal 1/4 inch slices
2 tbsp extra virgin olive oil
1 1/2 tsp cumin seeds
2 tsp kosher salt


PH oven to 400 (Same as for chicken recipe.) Spray roasting pan with non-stick spray. Combine carrots and all remaining ingredients in a large bowl; toss to coat. Spread in a single layer on roasting pan. Roast carrots until tender and lightly caramelized; turning once. 35-40 minutes.


Cool Cucumber Raita
(One way to make raita... out of many. I could do a whole post about different takes on yogurt sauces.)
2 c plain yogurt 
1 english (hothouse) cucumber, peeled and coarsely grated
1/2 tsp kosher salt
2 tbsp finely chopped fresh cilantro
4 tsp finely chopped fresh mint


Combine all ingredients in a medium bowl. Chill 30 mins. Serve with chicken and warmed naan.

Tortilla Soup- Roaring Fork Style

There are so many variations on Tortilla Soup- and, I love them ALL!

This version (based on Roaring Fork's recipe) is super spicy, super thick, and seriously good. Put your leftover turkey or chicken to use. And have a cold beer... or in my current condition, a cold glass of water, on hand.

Tortilla Soup a la Roaring Fork


2tbs veggie oil
1 small onion, diced
1 dried ancho, seeded and minced
1 poblano, seeded and chopped
1 small jalapeno,  minced
1/2 c chopped tomatoes
2 tbsp garlic, minced
3 c chicken broth
1 c coarse cut/toasted corn tortillas
1/4 c cilantro
kosher salt and fresh ground black pepper

For chicken/avocado "relish":
1 c roasted and shredded chicken meat
1 avocado, diced
1 squeeze lime


For garnish:
Cilantro sprigs
Sour Cream
Monterrey Jack Cheese
Lime Wedges
Extra Tortilla Chips/Toasted Strips


Heat oil over med hi in large stockpan. Add onions, peppers, tomatoes, and garlic. Saute until vegetables are tender. Add chicken broth, tortilla pieces, and cilantro and season with kosher salt and pepper to taste. Bring to a boil. Reduce heat to med low and simmer until reduced by 1/4 (about 30 mins.)
Puree soup with hand blender, or in small batches (carefully) in regular blender. (Do not seal top completely while blending hot soups!)
Combine chicken and avocado in a small bowl. Squeeze lime over relish.
Divide chicken mixture (relish) into individual serving bowls. Ladle soup on top of relish. Top with cheese, sour cream, cilantro sprigs and a squeeze of lime.  Serve with tortilla chips. 

Supremes de Volaille a l'Ecossaise

Julia, oh,  how I love thee. Let me count the ways.
It could be the many flavorful ways you gussy up chicken breasts...
Mrs. Child provides one master recipe for "supremes," or deboned chicken breasts, cooked - and three variations on the theme. Back in her day, this might have been a complicated dish- boneless, skinless, perfectly trimmed pieces of meat weren't at the ready in the meat department. But, that step already completed by the butcher, these supremes are supreme, no matter which way you prepare them.

Last night, I whipped up Chicken Breasts with Diced Aromatic Vegetables and Cream. Divine!
(And don't forget my earlier post- Chicken Breasts with Mushrooms and Cream)
Chicken Breasts with Paprika, Onions, and Cream is also delish, with a Hungarian twist. I'll make that one later!

Event: I Heart Julia! 
Menu:
Supremes de Volaille a l'Ecossaise- Chicken Breasts with Diced Aromatic Vegetables and Cream
Mashed Russets
Steamed Green Beans


For the chicken:
The following vegetables cut into neat 1/16th inch cubes:
1 medium carrot
1-2 tender celery stalks
1 medium onion
(Ya know, they sell pre-pack diced veggies in the produce section- another short cut!)
1/8 tsp salt
5 tbsp butter
4 "supremes" and the sauce ingredients in the master recipe


Master Recipe Ingredients:
1/2 tsp lemon juice
1/4 tsp salt
big pinch white pepper
round of wax paper, cut into a 10 inch circle and buttered on one side
4 tbsp butter
1/4 cup dry vermouth, sherry, madeira or port
1/4 cup chicken stock
1 cup whipping cream
salt and pepper, lemon juice to taste




Cook the diced veggies slowly with the salt and butter for about 10mins in a covered casserole or deep 12" saute pan. 
Meanwhile, sprinkle the chicken breasts with lemon juice, salt, and pepper. Add the chicken breasts to the pan with vegetables, and roll in butter quickly. Lay the buttered paper over them, cover casserole, and place in hot oven. After 6 minutes, press top of supremes with your finger. If still soft, return to oven for a moment or two (Mine needed 5 more. I think our chicken breasts are more "plump" than they used to be!) When meat is springy to the touch, it is done. Remove the supremes to a warm platter and cover while making the sauce. Pour the stock into the casserole with butter (and vegetables) and boil down quickly over high heat, until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste carefully for seasoning and add drops of lemon juice to taste. Pour the sauce over the supremes and serve at once, sprinkled with parsley.


Serve with mashed potatoes and steamed green beans. 


You may have to switch to sweatpants after this meal...

Chicken Chalupas and Ragu of Pork al Maialino

Our Supper Club met up at Diana's house last night. It's always such a wonderful surprise to find out what tasty creations we get to eat for the week!

Isaiah made Chicken Chalupas- but wasn't ready to share his secret recipe. Instead, I'll share my quick and easy version that may closely approximate Isaiah's dish. Maybe!

Tonight we dined on Ruth's fabulous Ragu of Pork from last week's NYT mag. Delish!

Chicken Chalupas

1 rotisserie chicken (meat removed and shredded), or 3 shredded chicken breasts

1 jar roasted red salsa

1 tbsp cumin

1/2 tsp crushed red pepper

1 tsp red wine vinegar

6 Tostadas

1 can refried black beans

2 avocados, sliced

1 jar pickled, sliced nopales (cactus)

1/2 c queso fresco, crumbled

1 jar Mexican crema

Heat salsa in a skillet over medium. Stir in chicken, cumin, red pepper and heat through, stirring constantly.  Remove from heat.  Stir in red wine vinegar. 

Meanwhile, heat refried black beans in microwave or on stovetop.

Carefully spread warm beans on tostadas. Top with chicken mixture, nopales, avocado slices, queso fresco, and drizzle with crema. 

Here is the NYT recipe for Ragu of Pork al Maialino... it is truly succulent! A bit of work- (which because this was Supper Club, I didn't have to do!) but completely worth it.

1 pork shoulder, bone in, roughly 4 pounds

Kosher salt

3 tablespoons olive oil

1 medium white onion, peeled and cut into large pieces

1 rib celery, cut into large pieces

1 small fennel bulb, trimmed and cut into large pieces

1 quart chicken stock (or enough to almost cover the pork)

3 sprigs fresh thyme

Freshly ground black pepper

4 tablespoons unsalted butter

2 9-ounce boxes dry lasagna, broken into 3-inch shards

2 tablespoons fresh lemon juice

2 tablespoons grated grana Padano cheese

1 tablespoon chopped parsley

Small handful arugula leaves, cleaned.

1. Using a sharp knife, remove the thick skin from the pork, leaving a sheen of fat on top of the meat. Season aggressively with salt and place in the refrigerator until ready to use, as long as overnight.

2. Preheat the oven to 350 degrees. Place a deep saucepan or Dutch oven over medium-high heat and add 2 tablespoons olive oil. When it shimmers, gently cook the onion, celery and fennel until they begin to soften, about 10 minutes. Add the stock and thyme and bring to a simmer, then season to taste with salt and pepper. Rinse pork to remove excess salt, dry with a paper towel and add to seasoned broth. Cover and place in the oven for 90 minutes or more, until the meat just begins to pull away from the bone.

3. Allow both meat and broth to cool on the stove top for 30 minutes, or until you can touch the meat with your hands. Remove the pork and gently pull the meat from the bone, then tear the chunks into bite-size shreds. Place these in a large bowl.

4. Strain the liquid into a separate bowl and then pour enough of it over the meat to barely cover. (Use the rest for soup.) Cover and store in the refrigerator until ready to use.

5. Put a large pot of salted water over high heat and bring to a boil.

6. Place a large pan over medium-high heat and add the pork and braising liquid. Bring to a boil, then lower heat to medium and cook until the liquid is reduced by half. Add the butter and stir to emulsify.

7. Meanwhile, cook the pasta in salted water according to the directions on the package, 10 to 12 minutes. When it is finished, drain and add to the sauce along with a splash of pasta water. Simmer for 1 minute, then add the lemon juice, half of the cheese, a tablespoon of olive oil and the parsley. Stir to incorporate.

8. Serve immediately, topped with arugula and the remaining cheese. Serves 4. Adapted from Nick Anderer at Maialino in New York.

Cool Front Week Continues

It's warmed up a bit after the cool front... (Boo! More to come this weekend, I hope.) But that hasn't stopped me from churning out dinners that warm the soul and could possibly induce a hibernation spell.

If your belly feels empty, whip these up tonight!
Slow Cooker Beef Pot Roast with Gremolata
Mom's Chicken and Dumplings OR Chicken and Rosemary Dumplings

Chicken and Rosemary Dumplings 
Prepare Mom's Chicken and Dumplings as directed, except for dumplings.
For Rosemary Dumplings:
1 1/4 c flour
1 tbsp chopped rosemary
2 tsp baking powder
1/4 tsp kosher salt
2 tbsp butter
1/2 c milk
1 egg


Combine dry ingredients. Using pastry cutter or two knives cut butter into flour mixture until pea-sized pieces. Add egg and slowly add milk, while mixing until slightly sticky dough forms. Bring broth to a low boil. Drop tablespoons of dough into broth, one at a time. Cover and cook 10-15 mins or until dumplings are fluffy and cooked through.

Lime Soup

One more before bedtime!


Lime Soup is what I order when we're down in Mexico. Of course there are probably many, many ways to make it, probably even an authentic one, but this is my own creation... kind of! ... it's based on my fave, Southwest Chicken Soup.

Sopa de Lima- Lime Soup (serves 4)
1 jar roasted red salsa (I used Arriba!)
1 rotisseried chicken or cooked chicken breasts, deboned and shredded
1 tbsp cumin
1 can black beans, drained and rinsed
6 cups chicken broth
4 limes, juiced + 1 more for garnish, cut into wedges
kosher salt to taste
4 cilantro sprigs, plus more for garnish
4 tbsp sour cream, for garnish


In a large saucepan, heat salsa over med hi heat. Add chicken and cumin and combine. Cook until chicken is warmed, stirring. Add beans and broth. Bring to a boil. Cook 10 minutes or until heated through. Stir in lime juice and add sprigs of cilantro. Salt to taste- may not need any depending on broth. Serve topped with sour cream, cilantro and a lime wedge. 
Oh, and a margarita! Let's hit the beach!

As Promised: Lombo di Maiale Coi Porri and Chicken Farfalle in a Basil Pesto Cream Sauce

Two of my stand-up standbys. Both super tasty.
Mom's Famous Puffy Taco Shells to follow, with her permission, of course. They might be Mom's Secret Puffy Taco Shells!

Cooking with Leeks: Lombo di Maiale Coi Porri 
(Pan-Roasted Pork Loin with Leeks, Cooking Light Sept. 2007)
This is definitely lighter than Chicken in Reisling, but there are some unmistakeable parallels. Both are super-tasty. This dish takes about 30mins active cooking time, and 2.5 hrs total.


4 large leeks, using only white and pale green parts
1 c water
1 tbsp butter, divided
1 tsp kosher salt, divided
1 tsp black pepper, divided
1 (2 lb) boneless pork loin, or tenderloin, trimmed
1/2 c dry white wine 
chopped fresh parsley


Trim and half leeks lengthwise. Chop crosswise into 1/2 inch pieces. Submerge in cold water to remove any sediment. 
Combine leeks, 1/2 c water, 1 tsp butter, 1/4 tsp salt, and 1/4 tsp pepper in a large dutch oven or deep saute pan over med hi heat. Cook for 10 minutes or until leeks wilt. Pour the leek mixture into a bowl.
Heat remaining 2 tsp butter in pan over med hi heat. Add pork to pan. Cook 5 mins, turning to brown on all sides. Add remaining 1/4 tsp pepper and wine to pan; cook 15 seconds, scraping to loosen brown bits. Return leek mixture to pan. Cover, reduce heat and simmer 2 hrs or until pork is tender. Remove pork from pan. Increase heat to reduce leek sauce, if too watery. Cut pork into 1/4 inch thick slices. Serve with leeks. Garnish with parsley. Delicious with mashed potatoes. 

Chicken Farfalle So Good My Dog Will Bite a Hole In Your Shirt 
dedicated to our late doggie, Lazlo, and Carlos, adapted from The Brick Oven


1 lb chicken breast, cut into 1 inch pieces
2 cloves garlic, chopped
2 tbsp olive oil
1 lb dried farfalle, linguine or other thick, hearty pasta
1 yellow bell pepper, julienned
1 c white button mushrooms, quartered
1/2 c cherry tomatoes, halved, or roma tomatoes, quartered
1/4 c dry white wine
1/2 c basil pesto
3/4 c cream


Heat 1 tbsp oil in a large skillet over med-hi heat. Add garlic and saute 1 minute. Add chicken and saute until cooked through (7-10minutes). Transfer to a plate.
Start water for pasta and cook according to package directions.
Add remaining tbsp oil to skillet and bell peppers. Saute until tender 3-5 minutes. Add mushrooms and tomatoes and cook 1-2 minutes more. Add wine and cook, scraping bottom of pan, 1 minute more. Return chicken, and any juices, to skillet with vegetables. Add basil pesto and toss to coat chicken and vegetables. Add cream and reduce heat to low. Simmer until sauce is thickened. Serve with crusty garlic bread and a salad with cucumbers, tomatoes, red cabbage and green leaf lettuce. Add Parmesan Peppercorn Dressing to boot! 


Parmesan Peppercorn Dressing
Ranch Dressing Packet and listed ingredients
1/4 c parmesan, grated
1 tbsp coarsely-cracked peppercorns


Make dressing as directed on package. Blend in parmesan and peppercorns. Chill 1-2 hours before serving. 


My Favorite Crusty Garlic Bread
6 cloves garlic
1/2 tsp kosher salt
1/2 tsp cracked black pepper
1/2 stick (4 tbsp)unsalted butter, softened
1 loaf french bread, halved lengthwise


PH oven to 400 with rack in upper third of oven. On cutting board, mince garlic. Add salt on top of garlic and smash with back of knife until it forms a paste. In a small bowl, combine butter and garlic paste. Melt garlic butter in microwave on high for 30 seconds. Brush bread halves with melted butter. Sprinkle with black pepper. Bake 10 minutes or until brown and crispy.  

Cooking with Leeks: Chicken In Riesling & Lombo di Maile Coi Porri

Just thinking of this recipe gets the salivary glands going... So simple, yet such developed flavors. It reminded me of one of my standard dishes, Lombo di Maile Coi Porri or Pan-Roasted Pork Roasted with Leeks. I'll just have to post that recipe tomorrow. (Photo and recipe from Gourmet) At Central Market,  I found an Alsatian wine that changed my mind about Rieslings... Such a great spring dish!

Event: Yummy Can Happen Any Old Night
Menu: Chicken in Reisling (Gourmet, March 2008)


Chicken in Riesling
1 whole chicken (about 3 1/2 lbs), backbone discarded and chicken cut French style into 8 pieces (French style: yields 2 breast halves with wings attached, halved crosswise for a total of 4 breast pieces, 2 drumsticks, 2 thighs. You could also use pre-cut chicken pieces.)
1 tbsp vegetable oil
3 tbsp unsalted butter, divided
4 medium (or three large) leeks, pale green and white parts only, finely chopped (2 cups)
2 tbsp shallot, finely chopped
4 medium carrots, peeled and halved on a diagonal
1 c dry white wine (preferably an Alsatian Riesling)
1 1/2 lbs small red potatoes
2 tbsp finely chopped flat leaf parsley
1/2 c creme fraiche or heavy cream (heavy cream is less expensive)
fresh lemon juice, to taste


PH oven to 350 with rack in middle.
Pat chicken parts dry and sprinkle with 1 tsp salt and pepper. Heat oil w/ 1 tbsp butter in a large, deep oven-proof skillet (with cover) over med-hi heat until foam subsides. Brown chicken in batches, turning once, about 10 mins total per batch. Transfer to a plate.
Wash leeks by submerging in a bowl of cold water. Skim leeks from top- sediment will sink to the bottom. Pat dry.
Pour off fat from pot, then cook leeks shallot, with 1/4 tsp salt and pepper in remaining 2 tbsp of butter, stirring occasionally, until leeks are golden and tender, 5-7 min. Add chicken, skin sides up, with any juices, carrots, and wine and boil down until liquid is reduced by half, 3-4 minutes. Cover pot and braise chicken in oven until cooked through, 20-25 mins.
While chicken braises, peel potatoes then cover with cold water in a saucepan. Add 1/2 tsp salt. Bring to a boil, then simmer until potatoes are just tender, about 15 mins. Drain in a colander, then return to pan. Add parsley and shake to coat.
Stir cream/creme into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes. Serve immediately with steamed green beans or fresh steamed peas.

Chicken Cordon Bleu

Super easy, super tasty- no pics, we ate too fast!

Menu: Chicken Cordon Bleu
Asparagus with Shallot Vinaigrette
Spinach Salad with Simple Vegetables


Chicken Cordon Bleu (serves 2 and a toddler-modified from The Joy of Cooking)
kosher salt and fresh ground black pepper
1 pkg thin-sliced (milanesa) chicken breast (4 pieces)
1/4 lb thin-sliced ham (Easter leftovers!)
4 slices baby swiss cheese
1/4 c whole wheat flour
1 large egg, beaten with 1 tbsp water
1/2 cup breadcrumbs (or I used 1/2 cup whole wheat pretzel crumbs, just pulse pretzels in food processor)
1 tbsp butter
1 tbsp olive oil


Flatten chicken breasts until 3/8 of an inch. Sprinkle with salt and pepper. Layer ham and cheese on top of chicken. Fold over and press sides together to keep cheese and ham mixture inside. Dredge in flour, then egg mixture, then crumbs. Heat butter and oil in a large skillet until fragrant. Add chicken to pan and cook 3-4 minutes a side until golden and juices run clear. Serve immediately.


Asparagus with Shallot Vinaigrette
1 lb asparagus, trimmed and washed
1 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1 tbsp minced shallots
1 tsp dijon mustard
kosher salt and black pepper


Steam asparagus until cooked through but still bright green (5-7mins). Plunge into ice water to stop cooking. For dressing, whisk together remaining ingredients and season with salt and pepper to taste.

15under15: Chicken Picatta with Lemon Caper Sauce

This is a super tasty, super quick meal. The little one helped me trim green beans and sprinkle the chicken with salt and pepper. He's a good little sous chef! And the funny thing is, he really LOVES capers. I don't think I ate a caper until I was 20! (Caper image from bonappetit.com)

15under15: Chicken Picatta with Lemon Caper Sauce on Whole Wheat Spaghetti with Green Beans


3 chicken breasts, pounded thin with meat mallet, cut into thirds
salt and pepper
1/2 cup whole wheat flour
1/3 cup olive oil
3 tbsp butter
1/3 c dry white wine
3/4 cup chicken broth
3 tbsp lemon juice
1 tbsp butter (additional)
whole wheat spaghetti


1 lb green beans
1 tbsp butter (additional)
1 tbsp fresh grated parmesan


Trim green beans and cover with water in a large saucepan over high heat. Cook until tender. (About 15 minutes.)
Meanwhile, start water boiling for pasta and cook according to directions.
In a large heavy pan, heat oil and butter over medium high heat until butter is melted. Sprinkle chicken with salt and pepper. Dredge in whole wheat flour and add to pan in batches, cook until golden brown, about 3 minutes per side. Let rest on paper towel. Pour all but 1 tbsp of oil from pan. Add wine to hot pan, scraping brown bits until liquid is almost gone. Add chicken broth and lemon juice, stirring. Add capers and butter and continue to stir gently until butter is melted. Return chicken to pan for 1-2 minutes.
Add butter to hot green beans and sprinkle with lemon juice. Serve pasta and beans. Place chicken on top and spoon caper sauce over dish. Enjoy!

CL's Not So Fat Greek Chicken Salad

Oh, how I love Greek food. And any twist on the Greek Chicken Salad. Cooking Light's recipe for Greek Chicken and Barley Salad is great served warm or cool and it get's better with a couple days rest in the fridge.
I made a few mods to the recipe- and the little one helped me cook! He loved sampling all the bright colored veggies. It was exactly what we needed in the midst of stew and soup season.
(So good, I didn't take a pic- this one is from Cooking Light's site.)

Greek Chicken and Barley Salad
For the Salad:
3 boneless, skinless chicken breasts, or 1 pkg chicken tenders
1/4 tsp kosher salt
2 tsp olive oil
3 cups chicken broth- I used Kitchen Basics stock, richer and more flavorful than broth
1 cup uncooked pearl barley (can find it in the bulk section)
2 c chopped hothouse cucumber
1 cup grape tomatoes, halved
1 yellow bell pepper, cubed
1/3 c reduced fat feta
1/4 c pitted kalamata olives


For the dressing:
3 tbsp olive oil
1 tsp lemon zest
2 tbsp lemon juice
1 tbsp minced fresh basil, or 1 tsp dried
1 tbsp minced fresh thyme, or 1 tsp dried
1/2 tsp kosher salt
3 garlic clove, minced or microplaned


To make salad, preheat oven to 400 degrees, toss chicken in olive oil, sprinkle with salt. Place on roasting pan and bake until cooked through, approx 25-30 mins. When done, allow to cool slightly, and shred.
Meanwhile, bring broth to a boil in a medium saucepan; add barley. Cover and reduce heat. Simmer 30-45 mins or until all liquid is absorbed. Fluff with a fork and allow to cool. 
Chop vegetables. Make dressing by whisking together all ingredients in a large bowl. Add vegetables to bowl and toss. Add in chicken and barley. Sprinkle with feta cheese and serve warm immediately, or place in fridge overnight. 
Opa!

Lindsey & Julia (Doesn't Have Quite the Same Ring)

But that's alright with me... I can still make a mean Supremes de Volaille aux Champignons. (Chicken Breasts with Mushrooms and Cream)

Here's Julia's guide to a very delicious dish.

Event: Lindsey & Julia, Together at Last
Menu:Supremes de Volaille aux Champignons, Steamed Asparagus Stalks, Buttered New Potatoes with Parsley


For the Chicken and Mushrooms:
5 tbsp butter
1 tbsp minced shallot
1/4 lb diced mushrooms
1/8 tsp salt
4 supremes (boneless skinless ckn breasts)
1/2 tsp lemon juice
1/4 tsp salt
big pinch white pepper  (I don't really like white pepper. In fact, I think it smells like feet. So I excused it from this recipe and used black pepper.)
4 MORE tbsp butter
1 piece of parchment or wax paper cut to the size of a large skillet or oven-proof casserole pan, buttered on one side


For the sauce:
1/4 c chicken stock (I did not make my own- YET!)
1/4 cup vermouth, you can also use Madeira or port
1 c whipping cream
salt and pepper
lemon juice, as needed
2 tbs fresh parsley, minced


Preheat oven to 400 degrees.
Heat the butter in a large casserole (oven-safe) or skillet over moderate heat, until foaming. Stir in the minced shallots and saute a moment without browning. Stir in mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt. Meanwhile, sprinkle the chicken breasts with lemon juice, salt, and pepper. Add the chicken breasts to the pan with mushrooms, and roll in butter quickly. Lay the buttered paper over them, cover casserole, and place in hot oven. After 6 minutes, press top of supremes with your finger. If still soft, return to oven for a moment or two (Mine needed 5 more.) When meat is springy to the touch, it is done. Remove the supremes to a warm platter and cover while making the sauce. Pour the stock into the casserole with butter (and mushrooms) and boil down quickly over high heat, until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste carefully for seasoning and add drops of lemon juice to taste. Pour the sauce over the supremes and serve at once, sprinkled with parsley.


For Asparagus:
1 lb asparagus tips
lemon juice
kosher salt


Steam asparagus until tender. Remove from heat and sprinkle with lemon juice and kosher salt.


For Buttered White New Potatoes with Parsley:
1 lb white new potatoes, quartered
1 tbsp salted butter, cut into pieces
1/2 tbsp parsley, minced


In a large saucepan, cover potatoes with water and bring to a boil. Cook until fork-tender, 15-20 minutes. Drain in colander and return to pan. Add butter and toss. Sprinkle with parsley.

Gourmet Tribute: Grilled Chicken and Hot Cherry Pepper Panino

i will

insert photo here when 

whatever it is that is 

not working between iphoto 

and blogger starts working

While the published recipe only serves one, I "double-and-a-halfed" the amounts to serve a couple and a little one... or provide a few extra bites to sneak while tidying up the kitchen. Yeah, you know you do it!
These sandwiches are crispy, gooey, and can make you feel a little light-headed if you take a heavy hand with the cherry peppers.

Event: Turn-Around Night II

Menu: Grilled Chicken and Hot Cherry Pepper Panino with Tomato Basil Salad


4 tbsp olive oil, divided
2 garlic cloves, minced
2 tsp finely chopped fresh oregano
kosher salt and black pepper
1 loaf ciabatta bread (Sliced horizontally (through the center), then into two 4 inch wide pieces, and one two inch wide piece. This will make two large sandwiches, and one mini.)
1 lb pkg thin-sliced boneless-skinless chicken cutlets
2 tbsp bottled hot sweet diced cherry pepper (such as San-Deli brand)
3 balls (bocconcini sized) fresh buffalo mozzerella, sliced 1/4 inch thick
1 cup grape tomatoes, halved lengthwise
4 tbsp chopped fresh basil
1 tbsp red-wine vinegar
Special Equipment- Grill Pan (Although, this could be done on the outdoor grill OR panini press.)


In a small bowl, stir together 3 tbsp of oil, garlic, oregano, and 1/4 tsp salt and pepper.
Heat grill pan over med heat until hot. (Or fire up outdoor grill.)
Brush crusty sides of ciabatta with some of garlic oil and place bread, oiled sides down, on clean work surface. Grill chicken, turning once, until just cooked through. Divide chicken pieces between sandwiches, cutting or trimming as necessary. Layer mozzarella slices, cherry peppers (Note: Leave cherry peppers off the little sandwich, if serving to young'uns!!!), and another slice of bread on top of chicken, creating a sandwich.
Place sandwiches on grill pan and weight with a heavy skillet. (If skillet does not press down, add a few unopened food cans on top!) Cook, turning once, until cheese has melted and bread is slightly charred and golden. (About 6 minutes)
Meanwhile, toss tomatoes, basil, 1 tbsp oil, and vinegar in a small bowl. Season with kosher salt to taste. Cut sandwiches in half and serve with salad.
Kiddie Mods: Leave out cherry peppers. Tear chicken into pieces before putting on sandwich. Ciabatta is a chewy bread that may not be suitable for all young toddlers. (Sounds like a disclaimer before graphic television shows!) The same ingredients would be just as tasty on a softer sandwich bread.

Gourmet Tribute: Pappardelle with Chicken and Mushroom Ragu

Pappardelle is probably my favorite form of pasta. Like fettuccine on steroids, it lends a lasagna-like quality to any pasta dish. Gourmet's Pappardelle with Chicken and Mushroom Ragu is the perfect "Texas Fall" dish. It is at once hearty and light... with savory flavors that impress. I don't usually buy chicken thighs- when recipes call for it, I buy white meat instead- but I liked the tender, rich taste that the dark meat brought to the table. The addition of balsamic vinegar lends richness and the arugula brightens things up. A delicious dish!

Pork (or Chicken) Posole

On Monday, I came back to Real Simple's Chicken Posole Recipe, with a few modifications. I subbed sauteed pork cutlets for the chicken and added anaheim peppers from our garden to the onions. Garnish with a little avocado and a drizzle of lime juice.

With chicken or pork, it's simple and delicious!

15under15 PART II

Mark's been super busy at work lately, so that makes me super busy with H. But this morning, he seems to want to sleep in! Maybe I can post Part II before he wakes...

15under15 Part II
Buffalo Chicken Salad


Buffalo Chicken Salad
1 pkg chicken tenders, trimmed
salt and pepper
2 tbsp olive oil
1/2 cup hot sauce (such as Frank's Red Hot or Tabasco)
3 tbsp butter, cut into pieces
1 head romaine lettuce
3 stalks celery, chopped
ranch dressing packet (and mayo, milk accding to packet directions) OR bottled ranch dressing
1/4 blue cheese crumbles

Heat oil in large skillet. Sprinkle chicken tenders evenly with salt and pepper. Saute tenders until cooked through, about 5-7 minutes. Remove from heat. While chicken is cooking, heat hot sauce in a small skillet over medium heat. Add butter pieces and stir into sauce until melted. Reduce heat to low. Wash and chop lettuce into bite-size pieces. Make ranch dressing according to packet directions. Arrange lettuce and celery on plates. Dip chicken tenders into hot sauce mixture. (For little ones, skip this step.) Place on top of salad. Drizzle with 1 tbsp ranch dressing and top with 1 tbsp blue cheese. For added heat, drizzle with a little more hot buffalo sauce!
Kiddie Mod: Be sure to chop celery and chicken into bite-size pieces. Leave hot sauce off 1 or 2 tenders, and allow child to dip own food in dressing.

(He woke up... only had time for one recipe! Check back soon!)

Simple Curry

One more post before I turn in for the night....

(and I do apologize for the lack of visuals... didn't much feel like getting out the camera last week.)

This dish is another new fave. (Modified from Cooking Light Mag)

Green Curry Chicken
(for 2)


1 cup uncooked jasmine or basmati rice
1 lb chicken breast, cut into cubes
1/2 tsp salt, divided
2 tbsp green curry paste (such as THAI brand... found it at Central Market) + or - the amt accding to your liking
1 (14 oz) can coconut milk, divided
2 cups tricolor bell pepper (CL recommends, and I used) pre-chopped mix... makes this dish easy-peasy
cilantro sprigs (optional)


Cook rice according to directions. Heat a large non-stick skillet over med-high heat. Coat with cooking spray. Sprinkle chicken pieces with 1/4 tsp salt. Add chicken to pan, saute 4 minutes or until chicken is lightly browned. Stir in curry paste; cook 1 minute, stirring. Stir in 1 cup coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is cooked through, stirring occasionally. Stir in bell pepper, 1/4 salt, and remaining coconut milk. Cook 3 mins or until peppers are tender. Serve over rice and garnish with cilantro sprigs, if desired.

Back from the Dead

... and just in time to decorate for Halloween!

Well, turns out it wasn't H1N1. Thank goodness! Just some other no name bug. I am finally feeling normal again.

As promised, I've got to share my favorite soup recipes. Whether you're sick or not, these dishes really hit the spot!


Event: Sick Week


Menu:
Mom's Chicken and Dumplings
Kale and Two Bean Soup with Tomato Cheese Toasts
Braised Beef with Root Veggies


Mom's Chicken and Dumplings (Serves two... all week...)
Note: There are many ways to make a dumpling... I grew up with flat, rectangular, slightly al dente dumplings, so this is generally what I make. Since I was truly under the weather, I cheated! Mark picked up all the ingredients... and a CAN OF GRANDS BISCUITS! Now, they weren't MY dumplings, and they certainly weren't my MOM'S dumplings... but they weren't half bad. If you're in a pinch or feel really lousy, go ahead and do it.


For the Broth:
8 cups water
6 cubes chicken boullion
3 bone-in split rib chicken breasts (skin and all)
4 carrots, peeled, halved, and cut into 3 inch pieces (or 2 cups baby carrots)
1 medium onion, chopped roughly
4 stalks celery, with leaves, ends removed, cut into 3 inch pieces
4 sprigs flat leaf (or curly if that's what you have) parsley
kosher salt
black pepper


For the Dumplings:
1 1/2+ cups flour
1 tbsp baking powder
1/2 tsp table salt
1/2 tsp ground black pepper or chopped rosemary (optional)
2 tbsp margarine
2/3 cup milk (or there about)


Combine chicken and all broth ingredients in a dutch oven or large soup pot over HIGH heat. Bring to a boil. Turn heat to medium and cook 1 1/2-2 hours. Remove chicken breasts from soup and allow to cool 10-15 minutes. (Until cool enough to handle.) Remove all meat from breasts and return meat to pot. Discard bones and skin.


Combine dry dumpling ingredients. Cut margarine into flour using two knives or pastry cutter until small pebbles are formed. Add milk, 1/4 cup at a time, kneading with hands to combine. If dry, add more milk. If sticky, add a tbsp of flour until dough forms.


Flour counter surface (or cutting board) and rolling pin. Place dough on surface. Roll out as thin as possible (1/4 inch or less.) Cut dough into rectangles. Add dumplings to soup one by one. Cook 10 minutes more, or until dumplings are floating on top of broth.

Menu for the Week

Monday- Chicken Potpie, Salad with Strawberry Vinaigrette (Thanks, Holly!)
Tuesday- Pecan Crusted Roasted Pork Tenderloin with Brussels Sprouts, Wild Green Salad with Goat Cheese Crumbles
Wednesday- Mark fends for himself- I'm off to watch Top Chef with a friend!
Thursday- Food For Thought Event!
Friday- Dinner with Friends