Chicken Florentine on Mushroom Risotto

Chicken Florentine on Mushroom Risotto  

Chicken Florentine

Ingredients

• 3 Chix fingers Pounded

• TT fresh Spinach
• TT Chicken stock
• 1 garlic clove
• 2 tbs Butter
• TT Grated parm
• TT Olive Oil
•  TT Salt
• TT Pepper
• TT Oregano, Basil, Parsley
• Flour & egg batter
• TT fresh lemon

Directions

ü Pound out chix breast

ü Flour and egg batter

ü Sauté chicken and set aside

ü In same pan used for chix-

ü Sauté’ garlic,  spinach-season with S &P- and finish with fresh squeezed lemon juice, and fresh chopped parsley

ü Serve with risotto

Mushroom Risotto

Mise en place

• 2 Tbsp butter
• 1/2 cup mushroom sliced
• TT brandy
• 2-4 cups chicken or veggie stock
• 1 minced clove garlic
• 2 cups risotto 
• TT freshly grated Parmesan cheese
• TT Salt and freshly ground black pepper
• TT chopped fresh parsley 

METHOD

1 Bring stock to a simmer in a saucepan.

2 Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add mushrooms and garlic and sauté about 5 minutes . Add the risotto and stir to combine.

3 Add brandy, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.

4 Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.

RICE AND SLICED BEEF CASSEROLE

RICE AND SLICED BEEF CASSEROLE

4 oz sliced beef

½ cup chopped onion

½ cup uncooked rice

½ cup diced tomato

1 c. Beef Base

TT Salt

TT Pepper

Brown  beef with onion and salt and pepper to taste.

Add converted rice, tomato sauce and boiling water. 

Stir well and pour into casserole dish. 

Serve with hoisen sauce and BBQ sauce mixed!

Bake uncovered at 350 degrees for 20 minutes or until liquid is absorbed.

Potato Pancakes / Waffle Batter / Eggs Free Style

Potato Pancakes

Ingredients

3 Yukon Gold potatoes

¼ cup grated onion

1 egg, beaten

1 teaspoon salt

2 tablespoons all-purpose flour

ground black pepper to taste

TT vegetable oil or shortningfor frying

Directions

Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.

Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.

Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Waffle Batter

Yield: 4-6 waffles

Ingredients:

1 cup flour

¾ cup Whole Wheat Flour

2 tablespoons sugar

1 tablespoon baking powder

2 eggs

1 3/4 cups milk

1/2 cup veggy oil

1 teaspoon vanilla

Instructions:

1. Combine dry ingredients in large bowl.

2. In a separate bowl, beat wet ingredients and then add to dry, stirring just until moistened.

3. Cook on pre-heated waffle iron until waffles are browned and test done. 

Lemon Garlic Chicken (with Potatoes)

Lemon Garlic Chicken (with Potatoes)

Garnished with Kalamata olives, Tyropita and Tzatziki sauce

3 pc chix fingers

1/2 pounds of potatoes

(pre cooked 3-4 mins microwave)

juice from 1 lemons

TT salt

TT oregano

TT of pepper

3 cloves of garlic, finely chopped

TT of olive oil

TT of chix stock

TT Feta Cheese

Preparation:

Preheat oven to 350°

Rinse the chicken and pat dry. Peel the potatoes and cut into quarters, lengthwise. Salt and pepper the chicken and potatoes. Transfer chicken to a roasting pan or baking oval, and add potatoes, on and around the chicken. Add oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan. Add water and roast uncovered at 355°F (180°C) for a total of 30-40 minutes.

Garnish with Feta , oregano & Olive Oil

add vegetables if desired ( mushrooms onions baby spinach whatever your pleasure)

Parmigiano and Herb Chicken Breast Tenders

Parmigiano and Herb Chicken Breast Tenders

 Olive oil, for frying 

3-4 pcs chicken breast tenders
Salt and pepper
TT all-purpose flour
2 large eggs, beaten with 1/4 cup water
Breading:
TT Italian style bread crumbs
TT shredded Parmesan
6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tablespoons
6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons 

2 handfuls chopped flat-leaf parsley leaves
4 cloves garlic, finely chopped
1 teaspoon crushed red pepper flakes

Chicken Parmigiano, recipe follows

Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner.
Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.
Season chicken tenders with salt and pepper. Wash hands. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture. To keep your hands clean, ask for plastic gloves at the butcher counter. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs.
Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If the chicken begins to brown too quickly lower heat slightly

• Sicilian Pizza Dough

  
  
  
  
  
• 1 1/2 cups water (105 F to 115 F)
• 2 (1/4 ounce) packages dry yeast
• 1 teaspoon sugar
• 4 teaspoons olive oil
• 1/2 teaspoon salt
• 4 cups flour (approx)

Directions:

1. 1
   Coat a large bowl with teaspoon of olive oil and set aside.
2. 2
   Stir first three ingredients together and let sit for 10 minutes, until nice and foamy.
3. 3
   Place three cups of flour in large bowl and mix in salt.
4. 4
   Place one cup of flour on work surface.
5. 5
   Mix pour olive oil into yeast mixture and then pour yeast mixture into bowl with flour.
6. 6
   Stir until as combined as possible.
7. 7
   Turn out onto floured surface.
8. 8
   With well floured hands, knead dough to work in the cup of flour on the board.
9. 9
   Continue kneading until nice, smooth dough-ball is formed.
10. 10
    Place in oiled bowl, cover with plastic wrap, then kitchen towel and let sit for 30 minutes.
11. 11
    Dough should double (at least).
12. 12
    Use half the dough to form a pizza crust, crimp the edges, brush edges with olive oil and top as desired.
13. 13
    Bake on pizza stone or ceramic tile at 425 F for approx 15 minutes.

BEEF MACARONI AND CHEESE

BEEF MACARONI AND CHEESE

TT each dried basil, cumin, and dried oregano

Salt and pepper

½ cup diced tomatoes

4 oz ground beef

1 clove crushed garlic

1/2 cup chopped onion

1/2 cup chopped bell pepper

TT olive oil

12 cup cooked elbow macaroni

TT cheddar cheese

Directions

Cook the macaroni according to package directions; drain and set aside. Heat the oil in a skillet; add the peppers, onion, and garlic, and sauté until soft. Add the ground beef and sauté until browned. Add the tomatoes, salt and pepper to taste, and the basil, cumin, and oregano. In a large bowl, combine the macaroni and the beef mixture. Spread this mixture into a 9 x 13-inch baking dish. Top with the cheese and bake at 350 degrees for 20 to 25 minutes, or until the cheese is lightly browned and bubbly.

CHICKEN STUFFED WITH CORNBREAD

CHICKEN STUFFED WITH CORNBREAD

Mise en place:

1/4 cup chopped celery
1/4 cup onions (chopped)
1/4 cup sliced mushrooms
¼ cup diced red green peppers
TT crumbled cornbread
¼ cup bread crumbs (seasoned)
TT chicken broth
(for mix and sauce)
TT sage
1 egg
(butter flour tbls each four roux)

Celery red, green peppers and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl combine cornbread, veggie mix,  bread crumbs, chicken broth, egg, poultry seasoning and sage.  Set aside.
Pound out chicken flat.  Fill with stuffing.  Roll
In pan sear chicken, then place in baking oval, in *350 oven for 10-15 mins till brown
In pan make roux, then add stock, adjust salt & pepper, put chicken back into liquid and turn while it simmers 5-10 mins. Serve on rice or pasta put chicken on top and then cover with sauce and garnish appropriately

Saturday May 12 2012 @ UCVTS

Fun for all and much food!!!!

CHICKEN SCARPIELLO

CHICKEN SCARPIELLO

4 boneless chix tenders cubed

¼ cup    Large Green Bell Pepper, julienned

¼ cup    Large Red Bell Pepper, julienned

¼ cup Onion, sliced

1 clove  Minced Garlic

TT           Chicken Broth

TT           Dry White Wine

TT           Pickled Sweet Bell Peppers (red ones in jar)

½ cup    Vinegar Juice from the Pickled Sweet Bell Peppers, or use balsamic vinegar

TT red pepper flakes

TT           Dried Oregano

Salt & Pepper, to taste

Procedure:

Sauté chicken and until almost cooked through. Stir in peppers, onion and garlic; cook for 5 minutes or until vegetables are soft and almost beginning to brown. Drain off excess oil Add wine and chicken stock; bring to a boil. Stir in sweet bell peppers and the vinegar juice, the hot cherry peppers, the oregano, and salt and pepper. Again, bring to a boil. Lower heat and simmer slowly about 10 min or until flavors have combined, sauce has reduced, and chicken is done.

Serve with Potatoes or pasta!

Stuffed Peppers with Ground Beef

Stuffed Peppers        

with Ground Beef

1  bell pepper 

1 tablespoons butter

1 tablespoon olive oil

1/4 cup chopped onion

1/4 cup chopped celery

¼ cup diced tomatoes

TT marinara sauce

1 clove garlic, crushed

1 teaspoon dried leaf oregano

1/2 teaspoon dried leaf basil

TT salt & pepper

1 egg, lightly beaten

1 1/2 teaspoons Worcestershire sauce

8 oz   lean ground beef

 1/2 cups cooked long-grain rice

TT shredded mild Cheddar cheese

Procedure:

Cut tops off pepper; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.  Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.  In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 25 to 30 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.

Sea Bass Marengo

Sea Bass Marengo

1 pc Sea Bass

TT olive oil

TT Fish Stock

¼ cup onion diced

¼ cup mushrooms cubed

1 clove -- garlic (crushed)

TT white wine

½ cup Tomatoes (peeled and chopped)

TT green red yellow peppers cubed

TT Salt & Pepper

TT fresh thyme

TT Kalamata olives

TT Sherry

TT tomato paste

Procedure:

In pan sear sea bass remove, in pan add garlic, onions, peppers mush, tomatoes olives add wine, stock, seasonings and simmer add paste to adjust thickening. Add fish back in to finish

Serve with Rice, potatoes or pasta!

Greek Meze Sharing Platter

Greek Meze Sharing  Platter

Spanikopita
Kefalograviera Cheese
Kalamata Olives
Tzatziki Sauce
Feta Cheese
Kasseri Cheese
Grilled Pita Bread

Salmon 

with Honey Dijon Sauce

1 salmon steak

¼ cup dry white wine

TT minced shallots

TT   chopped parsley

      1/4  cup   mayonnaise

      1/4  cup   Dijon mustard

1     TT honey

TT Fresh lemon juice

 1. Preheat oven to 400 degrees F. Place salmon steaks in a large, deep baking

pan and cover with wine. Sprinkle with shallots. Bake for 12 to 15 minutes,

basting often with wine.

 2. While salmon is baking, in a small bowl mix together dill, yogurt, mustard, honey, and lemon juice until smooth.   Spoon over salmon.

Serve with rice, risotto or pasta!

NICCHIO-RISTORANTE

NICCHIO-RISTORANTE
Belmar NJ
Great Dinning at The Jersey Shore
https://www.facebook.com/NicchioRistorante
1/2 off Pasta Night!

 Boston Lettuce Salad
With poached Pears and Mustard Vinaigrette

 Orrechiette With sweet sausage & broccoli rabe for Kathy, I went with the Ravioli pomodoro with spinach:-))

 Finished up with Chocolate Gelato! <3

Greek Tilapia with Spinach & Feta Cheese

Greek Tilapia with Spinach & Feta Cheese

Ingredients

1       tilapia fillet

1/4    tomatoes, diced

1 clove       garlic, thinly sliced

TT      chopped fresh parsley

TT      fresh lemon juice

1 clove minced garlic

TT olive oil

8 oz baby spinach

¼ cup feta cheese, keep TT reserved for garnish

    TT fresh ground black pepper

TT sea salt

Procedure:

1 Preheat oven 350* Place fillets and tomatoes in a glass baking dish. Sprinkle garlic and parsley over top and finish with lime juice. Bake for 15 to 20 minutes, until fish is opaque and flakes easily with a fork.

2 In a skillet over medium-high heat, sauté garlic in oil for 1 minute. Reduce heat to medium and add spinach, about 2-3 minutes. Stir in feta and heat until melted and evenly distributed.

3 To serve, place 3/4 cup spinach-feta mixture on each plate and lay 1 fillet over top, finishing with half of tomatoes. Garnish with fresh cracked black pepper, salt, fresh parsley and sprinkle on reserved feta.

Best serves on Rice, Couscous, or Pasta!!!