I'm back with Chicken Scallopini on the brain

It's been a while since I have been in the kitchen planning a menu and cooking- boy oh boy it feels great to be back!  Tonight's dinner was great for a few reasons.  First, it was family friendly.  Second, it was quick. Third and finally it easy one of those recipes that is so adaptable to what you have on hand.  Ladies and gentleman (or ladies and Germans as my daughter says) I give you chicken scallopini.

you will need:

1/2 box of linguine or thin spaghetti

4 chicken cutlets (I love these since there is no pounding necessary and they are all ready nice and trimmed)

flour

salt and pepper

1 T olive oil

3 T butter

8oz sliced white mushrooms

1 cup white wine or chicken stock (or a combination)

1/4 teaspoon saffron

1 large shallot sliced

1 juiced lemon

1/2 cup heavy cream

chopped parsley (use as much or as little as you like, just make sure it's fresh)

Parmesan cheese (for sprinkling)

the how to:

cook pasta in a pot according to package directions

salt and pepper chicken, then dredge in flour

heat butter and olive oil in skillet and fry breasts till golden and juices run clear

when chicken is cooked remove from pan and place on plate tented with foil

throw mushrooms and shallots into chicken pan and stir

add wine, saffron, lemon juice cook for a few minutes till sauce reduces a little

remove from heat, stir in cream and parsley

place pasta and chicken on plate, top with mushrooms and sauce and sprinkle with Parmesan cheese

Still distracted

Oh my, I am so distracted by bread.  I used my starter and made homemade pitas tonight- filled with greek chicken salad . . . mummmmmm

So here is a quick and easy way to make some yummy roasted greek chicken

6 chicken thighs

1 pint of cherry tomatoes

1 cup kalamata olives

2 lemons

1/2 cup chicken broth

olive oil

2 Tablespoons oregano

1 Tablespoon parsley

salt and pepper

Preheat oven to 450 degrees F

In a 9x13 pan combine broth and juice of both lemons

Add olives, chicken, tomatoes

Drizzle with olive oil and sprinkle oregano, parsley, salt, and pepper on top

Roast for 45 mins

No Matzoh for you . . .

I was going to tell you all about things you can make with Matzoh, but I got distracted.  I received this great book titled, Artesian bread in five minutes a day . . .  I'm in love with it . . . It was so easy and the bread is sooo fantastic!  Here's a peek . . . 

MUMMM, going back to the land of distraction:)

Matzoh, Matzoh, Matzoh

My family thought I had gone off the deep end when I mentioned I wanted to try making matzoh.  I'm glad I did, It was  fun project to do with my almost (one tiny more day) 3 year old.

3 parts flour

1 part cold water

Mix flour and water together in  a stand mixer with dough hook.  

If mixture seems dry, add a tablespoon of cold water at a time till it comes together.

If mixture seems to wet, add a little more flour till it come together.

Place on a floured surface and roll baby roll.  You want to make it as thin as humanly possible.

Finally poke with a fork all over and bake in a 425 degree F oven till golden brown.

Nothing says happiness like sloppy joes . . . mummm!!!!

Sloppy Joes are pure happiness to me.  However I have never enjoyed them in  any form other than out of a can.  Even that way ,it is one of my most favorite meals.  Tonight I strayed from the can and made my own- I think it has become my new favorite!

Try it . . . you won't be disappointed

1 pound ground beef

1/4 cup minced sweet onion

1/4 cup minced green pepper

1 clove of garlic 

1 teaspoon yellow mustard (yup the cheap stuff, that only kids love)

1/2 cup ketchup

1/4 cup bbq sauce

2 teaspoons brown sugar

hamburger buns

In a skillet over medium heat,  brown beef, onion, and green pepper

Grate in the clove of garlic

Once meat is brown mix in brown sugar, yellow mustard, ketchup, and bbq sauce

Let simmer for 15 minutes

Scoop on bun and enjoy!!!

makes 4 sandwiches

Chicken Vesuvio

Chicago is known for so many wonderful culinary creations.  One of them being chicken vesuvio.   I love making this dish because it is such a versatile dish and you can easily use all parts of the chicken.  Tonight I used a whole chicken that I cut up in to pieces.  But you can just as easily use breasts, thighs, drumsticks- honestly, any combination will do.  The other great thing about this meal is the prep is easy and it roasts in your oven for over an hour, making your home smell delicious!!!!

The inspiration  for this dish came from this posting on the Proud Italian Cook website.  

http://prouditaliancook.blogspot.com/2009/03/chicago-style-chicken-vesuvio.html

Chicken Vesuvio meets Connecticut

Ingredients

olive oil

1 whole bone in chicken

6 russet potatoes

12 cloves of garlic

2 lemons juiced and shells saved for roasting

Rosemary (fresh) 2 sprigs

2 Tablespoons oregano

4 Tablespoons fresh parsley

2 cups white wine

2 cups chicken stock

couple handfuls of frozen peas

Directions

1. Cut up chicken and heat oven to 375 degrees F

2. In a heavy cast iron pot heat olive oil

3. Add chicken and potatoes and brown (about 10 minutes)

4. Toss in garlic, oregano, rosemary,  2 Tablespoons parsley, salt, pepper and continue to brown (about another 5 minutes)

5. Transfer lemon shells, chicken, potatoes, garlic, and herbs to roasting pan

6. Deglaze your pan with wine, lemon juice, and chicken broth- making sure to scrap up all the brown bits on the bottom of the pot (mummm) and cook on medium heat for 5 minutes

7. Transfer mixture to roasting pan and place in oven for 1 hour

8. Add a few handful of peas to pan and continue to cook for another 15 minutes

9. Sprinkle reserved parsley over dish and serve

*** my sous chefs enjoyed helping prepare tonights meal***

Mummm Doughnuts

I was watching food network and stumbled across Paula Deen making doughnuts out of refrigerator biscuits, and I was amazed.  They looked so easy and I knew that at some point I had to try them.  Sadly, they were so easy and fantastic I had to make them twice this week!  I thought you might like to try them too.

Doughnuts

inspired by Paula Deen

****requires a deep fryer or a large cast iron pot and thermometer****

Ingredients:

1 can large buttermilk refrigerator biscuits

1/2 cup heavy cream

1/4 cup cocoa powder

2 teaspoons vanilla 

4 cups powdered sugar

1. Heat your deep fryer to 350 degrees F with peanut oil.  Likewise you can pour oil in a large cast iron pot and monitor the temp with a candy thermometer.

2. While the fryer is heating open can of biscuits and make a small hole in the center, you could poke through with your pinky or you could use a thimble sized cookie cutter.

3. Place 4 at a time in deep fryer and flip after two minutes so both sides get golden brown.

4. Remove from fryer and let oil drain on rack.

5. Continue with remaining doughnuts and centers too!

Glaze

1. Use two pots to make glaze, one for vanilla and one for chocolate.

2. In each pot add half of the cream, vanilla, and powdered sugar.  To the chocolate glaze add the cocoa powder.  Mix both glazes well over a low heat until combined and warm. If needed, add another teaspoon of cream to make a glaze consistency.

3. Dip one side of doughnut in glaze and place back on rack, glaze side up, till set, about 5 minutes.

Enjoy!!!!