Chicken Milanese

Had this tonight except with pork chops instead of chicken. It is from Cooking Light

Chicken Milanese with Spring Greens

Create a healthy kid-friendly meal by slicing the chicken into "fingers" and serving over a colorful salad.

Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

• YIELD: 2 servings
• TOTAL:40 Minutes
• COURSE: Main Dishes

Ingredients

• 3/4 teaspoon fresh lemon juice
• 3/4 teaspoon white wine vinegar
• 1/2 teaspoon minced shallots
• 1/4 teaspoon kosher salt, divided
• Dash of sugar
• 2 (6-ounce) skinless, boneless chicken breasts
• 1/3 cup dry breadcrumbs
• 2 tablespoons grated Parmigiano-Reggiano
• 2 tablespoons all-purpose flour
• 1 egg white, lightly beaten
• 1/4 teaspoon black pepper, divided
• 5 teaspoons olive oil, divided
• 2 cups packed spring mix salad greens
• 2 lemon wedges

Preparation

1. Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes.

2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

3. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes.

4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done.

5. Add 2 teaspoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk. Add greens; toss gently. Place 1 chicken breast half and 1 cup salad on each of 2 plates. Serve with lemon wedges.

Nutritional Information

Amount per serving

• Calories: 402
• Fat: 15.4g
• Saturated fat: 3g
• Monounsaturated fat: 9g
• Polyunsaturated fat: 1.8g
• Protein: 45.9g
• Carbohydrate: 17.7g
• Fiber: 1.4g
• Cholesterol: 102mg
• Iron: 2.2mg
• Sodium: 539mg
• Calcium: 80mg

Nutrition Guidelines for Healthy Living

Cooking Light MAY 2010

We had this for breakfast this morning!!!! YUM!

Dutch Baby

February/March 2010

Why this recipe works:

We wanted a puffy, well-risen Dutch Baby with crisp sides and a tender bottom, but achieving that contrast did not come easily. Instead of relying on leavening agents like baking powder, we achieved a light, fluffy rise for our Dutch Baby recipe using the conversion of water to steam. We found an ordinary skillet promoted the most even rise, due to its gently sloping sides. Fats tended to make baked goods tender rather than crisp. To ensure crisper sides, we cut down on the fat by replacing whole milk with skim. For even more crispness, we replaced some of the flour with cornstarch.

Serves 4

You can use whole or lowfat milk instead of skim, but the Dutch Baby won’t be as crisp. For a treat, serve with an assortment of berries and lightly sweetened whipped cream.

Ingredients

• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 2 teaspoons grated zest and 2 tablespoons juice from 1 lemon
• 1 teaspoon salt
• 3 large eggs
• 1 1/4 cups skim milk (see note)
• 1 tablespoon unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 3 tablespoons confectioners' sugar

Instructions

• 1. OIL SKILLET Adjust oven rack to middle position and heat oven to 450 degrees. Brush surface and sides of large skillet with oil. Place skillet on oven rack and heat until oil is shimmering, about 10 minutes.

• 2. MIX BATTER Meanwhile, combine flour, cornstarch, lemon zest, and salt in large bowl. Whisk eggs in another bowl until frothy and light, about 1 minute. Whisk milk, butter, and vanilla into eggs until incorporated. Whisk one-third of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.

• 3. BAKE AND SERVE Carefully pour batter into heated skillet and bake until edges of Dutch Baby are deep golden brown and crisp, about 20 minutes. Transfer skillet to wire rack and sprinkle Dutch Baby with lemon juice and confectioners’ sugar. Cut into wedges. Serve.

Baby Steps

Look, Ma, no leavener! From liquid batter to puffy popover, here's how you make a Dutch Baby.

• 

  1. The entire interior surface of the pan—including the sides—is brushed with vegetable oil.

• 

  2. To initiate the big rise, the greased pan is heated before the batter is poured in.

• 

  3. Like magic (or like a giant popover, which it resembles), the Dutch Baby balloons in the oven.

• 

  4. The Dutch Baby will deflate after it sits a few minutes. Don't worry—it's supposed to. Dust it with confectioners' sugar and enjoy.

America's Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook's Country and Cook's Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America's Test Kitchen (www.americastestkitchen.com) or Cook's Country by America's Test Kitchen on public television.

Quinoa Chili

Heather sent this one to me this week.... thought I would share with her comments

What the should I make for dinner?? I don't know, but this was really good. :) I did the veggie grillers instead of the beef, and added cayenne pepper with the Cumin and red chili powder to spice it up more. Served it with guacamole and shredded Tillamook cheese, sour cream, cilantro and tortillas. Danny made soft taco's with the filling, but I ate mine like chili. I think if you cook the quinoa in vegetable broth or chicken broth it would be even more flavorful. Heart you all!!

Ingredients:

1 cup uncooked quinoa, rinsed 2 cups water 1 pound extra lean ground beef 1 tablespoon olive oil 1 onion, chopped 4 cloves garlic, minced 1 jalapeno pepper, seeded and minced 1 tablespoon chili powder 1 tablespoon ground cumin

1 (28 ounce) can crushed tomatoes 2 (19 ounce) cans black beans, rinsed and drained 1 green bell pepper, chopped 1 red bell pepper, chopped 1 zucchini, chopped (optional) 1 teaspoon dried oregano leaves 1 teaspoon dried parsley salt and ground black pepper to taste 1 cup frozen corn kernels, thawed 1/4 cup chopped fresh cilantro

Directions:

1.	Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
2.	Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; set beef aside.
3.	Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with chili powder and cumin; cook 1 minute more to release the flavor of the spices. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, oregano, and parsley. Season to taste with salt and black pepper. Simmer until the bell peppers are tender, about 20 minutes.
4.	Once the red and green peppers are tender, stir in the quinoa, beef, and corn kernels. Return to a simmer, and cook 5 minutes to reheat. Stir in the cilantro to serve.

Coffee Crusted Steak

Coffee Crusted Steak

Bacon wrapped filet mignon

2 tsp salt

2 tsp pepper

¼ tsp granulated garlic

¼ tsp granulated onion

½ tsp oregano

1 tsp cinnamon sugar

1 tsp crushed red pepper

Olive oil

Fresh coffee, medium ground

Light grill and allow steaks to rest at room temperature. Combine salt, pepper, garlic, onion, oregano, sugar and crushed red pepper.

Rub steak generously with olive oil, and sprinkle generously with seasonings. Spill ground coffee onto a plate and roll steaks in coffee grounds, gathering a light to medium coating on all sides.

Mist grill with oil and immediately add – grill for 3 minutes, reposition and grill three minutes longer. Turn steaks over and reduce grill to medium heat. Continue to cook until steaks are to your liking. Remove from grill and let rest for 5 – 10 minutes.

Chili Rellenos

Brian’s Chili Rellenos

from Brian Smith

Egg Roll Wrappers

Fresh or Canned Green Chili’s

Cheese of your choice.

Canola Oil

Green Chili Sauce

Place a green chili and a slice of cheese inside of egg roll wrapper. Fold in ends and make a ‘burrito’. To seal edge of wrapper rub little water or egg on edge before sealing. Heat the oil in deep fryer, wok or deep frying pan. Add relleno and allow to cook until golden brown. Ladle out cooked relleno and place on paper towels on a baking sheet and place is oven at 200 F just to keep warm until all are cooked. Cover with warmed green chili sauce and serve.

Peach Crumb

Fresh Peach Crumb

From Pat Watkins from Dorothy Watkins

Filling:

5 c sliced peaches (about 11/2 lbs) You can use other fruit instead (strawberry rhubarb rocks)

1/3 c brown sugar (packed)

3 tbsp flour

1 tsp cinnamon

Topping:

1 c flour

1 c sugar

1 tsp baking powder

¼ tsp salt

½ tsp nutmeg

1 egg (beaten)

½ c melted butter

For filling gently toss sliced peaches with brown sugar, 3 tbsp flour and cinnamon. Arrange in 11x7 inch baking pan.

For topping; combine flour, sugar, baking powder, salt and nutmeg. Add egg and mix with a fork until mixture is crumbly. Sprinkle mixture over filling. Drizzle melted butter evenly over crumbs. Bake at 375 F for about 55 minutes or until peaches are soft and topping is golden. Cut in squares and serve warm or cold.

French Bread

* Notes: I never let this rise a second time and usually it only rises for 45 or so but it is a favorite. I cut and pasted this over I hope it all made it.

French Bread (Pain Ordinaire)

from The Bread Bible

2 cups warm water (105^° to 115^°F)

1 1/2 tablespoons of (1 1/2 packages) active dry yeast

1 tablespoon sugar

3 cups bread flour

1 tablespoon salt

About 3 cups unbleached all-purpose flour

Cornmeal, for sprinkling

1 large egg beaten, with 2 teaspoons of water for glaze

The depth of character of Pain Ordinaire is based on the purity

its ingredients and on the long rising time, which develops the dough's flavor.

1. In a large bowl using a whisk or in the bowl of a heavy-duty mixer

fitted with the paddle attachment: pour in the warm water and sprinkle

the yeast and sugar over the surface of the water. Stir until combined. Let stand at room temperature until dissolved and foamy, about 1o minutes.

2. Add 2 cups of the bread flour and the salt. Beat hard about 3 minutes. Add the remaining bread flour and most of the all-purpose flour, ¹/2 cup at a time, until a shaggy dough that clears the sides

3. If kneading by hand, turn the dough out onto a lightly floured work surface and knead until soft, silky, and resilient, 5 to 8 minutes, dusting with flour only i tablespoon at a time as needed to prevent sticking. The dough should not be sticky. If kneading by machine, switch to the dough hook and knead for I to 3 minutes, or until dough is smooth and springy.

4. Place the dough in a lightly greased deep bowl. Turn once to coat the top and cover with plastic wrap. Let rise in a cool area until tripled in bulk, r'/2 to 2 hours. If you have time, punch down the dough and allow it to rise again for about 1 hour. The dough may also rise in the refrigerator overnight.

5. Gently deflate the dough. Turn it out onto a lightly floured work surface. Grease or parchment-line a baking sheet and sprinkle with cornmeal. Divide the dough into 3 equal portions. Knead in more flour now if the dough seems sticky. Shape the portions into tight round balls for boules. Or flatten each portion into a rectangle for baguettes. Roll each rectangle up tightly with your thumbs to form a long sausage shape; roll back and forth with your palms to adjust the length. Place the loaves 4 inches apart on the baking sheet.

6. Quick method: Directly after forming the loaves, slash the tops diag­onally no deeper than ¹/4 inch and brush the entire surface with the glaze. Place in a cold oven on the middle or lower rack. Turn the oven thermo­stat to 400°F and bake for 35 to 40 minutes, or until crusty and the loaves sound hollow when tapped with your finger. Eat immediately or transfer the loaves to a cooling rack.

7. Standard method: Preheat a baking stone at 45o°F for at least 20 minutes, if using; otherwise, preheat the oven to 40o°F. Cover the loaves loosely with plastic wrap and let rise until puffy and doubled, about 30 ^to 40 minutes. Slash the tops of the loaves diagonally no more than ¹/4 inch deep and brush the entire surface with the glaze. Spray a mist of water into the oven, or throw a few ice cubes onto a gas oven floor to crisp the crust, if desired. Turn the oven thermostat to 400°F if using a stone and bake for 35 ^to 40 minutes, or until crusty and the loaves sound Hollow when tapped with your finger. Eat immediately or transfer the loaves to cooling rack.

The Inspiration....

Do you ever get tried of making the same old thing for dinner... I do. I find myself often talking with friends about new recipes and exchanging new food experiments. My friend Tuli recently sent out a recipe exchange email and I keep meaning to respond.... (sorry). Tonight when I pulled my french bread out of the oven and it looked awesome (only after rising for 45 mins... I totally cut corners) I thought maybe we can make a recipe blog. I have another friend that has done it with some of her friends and thought we could try. Feel free to add stuff if you want... if not that is fine too. If you want to invite friends to join... please do (I dunno if I will have to add them so they can post their recipes but just email me and I will). One last thing... I couldn't come up with a good name so if you come up with something let me know and I will change it.