Tuesday, July 6, 2010
Rather than spend five bucks on a package of prosciutto, I paid sixty-eight cents for two slices at the deli counter.
2 chicken breasts
2 slices prosciutto
1/4 cup flour
2 tablespoons parmesan cheese
1 tbsp. olive oil
Pat the chicken breasts dry. Season each side with salt and pepper. Sprinkle dried sage on one side of the fillet. Press the prosciutto on top of the sage, pushing it into the chicken so that it sticks.
Whisk an egg in a shallow dish. In a separate dish, combine the flour and parmesan cheese. Dip the chicken breasts into the egg and then into the flour mixture.
Heat oil in a nonstick-skillet over medium high heat until shimmering. Place chicken into hot skillet, prosciutto-side down. Cook chicken on both sides until the coating is crisp and the chicken is cooked through.
Friday, July 2, 2010
Cream of Mushroom Soup
5 cups sliced fresh mushrooms
1 1/2 cups chicken broth
1/2 cup chopped onion
1/8 tsp dried thyme
3 Tbsp butter
3 Tbsp flour
1 cup half-and-half
Salt and pepper to taste
Heat a small portion of oil or butter in a saucepan over medium heat. Sautee onions and mushrooms until onions are tender and mushrooms have given up their juices. Add the butter and stir until melted. Add flour and, stirring constantly, cook about 1 minute.
Add broth and thyme. Bring to a boil and cook until thickened, stirring frequently. Reduce heat to medium low. Add half-and-half, salt, and pepper and heat for 1-2 minutes.
1 cup Greek yogurt
1 Tbsp lemon juice
1 garlic clove, minced
1 medium cucumber, peeled, halved and seeded
1 tsp dill
salt and pepper to taste
Shred cucumber using a fine cheese grater. Place in a paper towel and squeeze several times to remove liquid.
Combine all ingredients. Mix and season to taste. Refrigerate for at least one hour.
These gyros were my first venture into Greek cuisine. They were easy to throw together on a weeknight and tasted great. From Elly Says Opa.
1.25 lbs. chicken pieces (breast or thighs)
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 Tbsp. extra virgin olive oil
2 heaping Tbsp. plain yogurt
1 Tbsp. dried oregano
salt and pepper
Whisk together the garlic, lemon juice, vinegar, oil, yogurt, and oregano in a bowl. Add the chicken and rub the marinade in. Cover and refrigerate for about an hour.
Preheat grill pan over medium heat and cook until done. Allow the chicken to rest for a few minutes before slicing into strips.
Heat the pitas. Top the pitas with the chicken, tzatziki, tomatoes, onions. Fold and enjoy!
Thursday, July 1, 2010
Kielbasa with Peppers, Onions, and Potatoes
1 Tbsp vegetable oil
1 16 oz pkg kielbasa
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 onion, cut into strips
4 medium red potatoes, or 6 small ones
Heat oil over medium heat. Add kielbasa and all veggies. Cover and cook 25-30 minutes, stirring occasionally. Season to taste.
*If this gets too dry, you can add a splash or two of water.
Roasted Corn and Poblano Polenta
I am a huge fan of the blog Elly Says Opa. Almost everything she makes has me drooling. This dish was no exception. The hubby and I had polenta for the first time on while on vacation to Hot Springs. I started poking around after I got home to find a recipe to try for myself. It was delicious! I served this as she did, with pan-seared shrimp seasoned with cumin, salt, and chili powder.
1 poblano pepper
3/4 cup roasted corn*
2 tsp. butter
1 clove garlic, minced
1-2/3 to 2 cups chicken broth (depending on how thick you want the polenta)
1/4 tsp. paprika
1/2 cup yellow cornmeal
1/4 cup (1 oz.) cheddar or Monterey jack cheese
salt and pepper
Over a gas burner or under your broiler, char the poblano on all sides, until the skin is blistery and black. Submerge in a bowl of ice water. Once cooled, peel and dice.
Heat the butter in a small saucepan over medium heat Add the garlic and stir until just fragrant. Stir in the chicken broth, paprika, and salt and pepper to taste; bring to a boil. Slowly whisk in the polenta – it will absorb the liquid almost immediately. Add the diced poblano and corn. Reduce the heat to low and continue to simmer, stirring frequently, until cooked, about 10-15 minutes.
Off the heat, stir in the cheese and reseason if necessary. Serve immediately.
*I roast the corn in oven for about 8 minutes (for individual kernels) but grilling it is delicious if you are already grilling something else!