Are you hungry?: 2/1/11

Sunday, February 27, 2011

Italian Chicken Involtini

According to Recipes To Go’s culinary dictionary, Involtini is defined as “thin slices of meat or fish which are stuffed and rolled. They may then be sautéed, grilled or baked.” Bizchickblogs.com featured Chicken Involtini by Italian Mama Chef Michelle just in time for dinner. Yes indeed, I had planned to serve chicken that evening however not a single a recipe seemed appealing. Hubby always says my demeanor is reminiscent of a leaf floating in the breeze. That ‘free spirited” approach oftentimes leaves me pressed for time, as you can imagine.

Not only was this an enticing chicken recipe but easy to prepare too. Making several changes to the original recipe to coincide with my on hand ingredients standard, the chicken rolls were stuffed with chopped fresh lime basil, minced garlic, and fresh tomatoes.

Chicken Involtini
adapted from Italian Mama Chef
(My changes)
4 large boneless, skinless chicken breasts - (cut lengthwise into 8 fillets)
8 slices of bacon
3/4 cup shredded mozzarella cheese - (about double)
9 sundried tomato slices - (2 small, ripe plum tomatoes, sliced thin)
2 cloves of garlic - (+ about 2 teaspoon finely minced)
1/2 teaspoon of dried oregano, basil, and parsley - (handful fresh lime basil, chopped)
Salt and pepper
2 Tablespoons olive oil
Toothpicks
Plastic wrap

Pre-heat oven to 375.

Place one piece of chicken under a piece of plastic wrap and pound to about 1/4 inch.

Sprinkle each piece with salt and pepper.

Add the cheese, divided among the 8 pieces.

Lay a few slices of tomatoes on top of the cheese.

Begin rolling up from the smaller end. Tuck in sides as needed to contain ingredients.

Wrap with a slice of bacon, stretching it around the chicken. Secure with toothpicks or cooking twine.

Heat the oil in an ovenproof skillet on med heat. Add the garlic, chopped into a few pieces. Heat until fragrant, remove after a min or two, and set aside.

Carefully place the chicken rolls in the pan and allow to brown, slightly cooking the bacon on each side. Once the Involtini is nicely browned, return the garlic to the pan.

Place skillet in the oven and cook for about 30 min. or until chicken is done. Use a meat thermometer and make sure the chicken is 160 degrees.

Remove pan from oven and finish crisping the bacon once again on the stovetop. Alternatively, you could switch on the broiler and crisp under that for a few minutes, it all depends on the pan you use. (I chose the broiler method given my error.)

Despite several incidents that affected preparing the chicken recipe, Dad and hubby were ooohhing and aaahhhing throughout dinner. The chicken was tender and juicy and not greasy in the least despite the bacon wrapping. The freshness of the basil and garlic came through big time however the tomato flavor was rather mild. I love tomato. Hubby disagreed, enjoying his second helping. Sun-dried tomatoes more than likely deliver a more robust tomato flavor and something I will have on hand next round. As for those mishaps, I forgot to wrap the chicken before I browned it, I guess that floating leaf factor kicked in. Not all was lost, the bacon cooked in the oven. Hubby claimed this chicken recipe worth keeping, with crisper bacon of course. Given that announcement, I’m sure I’ll perfect the method :) The second mishap was the photo. It was snapped after dinner commenced, no tripod, no light; stack the chicken rolls and shoot. **sigh**

If you like cooking Italian food, check out Michelle’s Italian recipes at Italian Mama Chef or her featured postings at Bizchickblogs.

Are you hungry?
♥

Comments Recipe Tags: chicken, dinner, italian

Sunday, February 20, 2011

Chicken Cordon Bleu

Foodbuzz, Crisco, and Emeril – Perfect Kitchen Timing

On Sunday I decided Chicken Cordon Bleu should be my next 20 40 60 Fresh Food Fast cookbook recipe attempt. Chicken cordon bleu is one of hubby’s favorites. Additionally, Emeril presents an easy to prepare method along with the option of using common pantry ingredients. Easy, adaptable, and a family favorite characterize this Cordon Bleu as my kind of recipe.

Don’t you just love perfect timing? The very same day I planned to prepare the chicken cordon bleu a package from Foodbuzz arrived. While wrestling with the premium packaging, I wondered if the family dinner plans were about to change. Lo and behold, not one but three bottles of Crisco Olive Oil were enclosed. Aaahh perfect timing, premium olive oil for this premium chicken recipe, thank you Foodbuzz and Crisco.

Crisco Olive Oil Facts

Crisco provided this nice insert lending insight to the different varieties of olive oils and their relevant cooking functions. Crisco.com also offers recipes, a brief history on Olive Oil, and product specifications. Did you know the recommended storage life of an opened bottle of Olive Oil is 9 months?

Click the image to visit Crisco.com

Chicken Cordon Bleu

Emeril Lagasse

Serves 4

4 (6-ounce) boneless, skinless chicken breast halves (about 1 1/2 pounds)

1/2 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper

6 ounces sliced Swiss cheese (4 to 6 slices)

4 ounces thinly sliced prosciutto or Black Forest ham

1 cup all-purpose flour

1 tablespoon plus 2 teaspoons Emeril's Original Essence or Creole Seasoning

2 large eggs

2 tablespoons milk

1 cup fine unseasoned dried bread crumbs

3 tablespoons olive oil

Directions:

Cut each piece of chicken in half horizontally and place each piece between 2 sheets of plastic wrap. Using the smooth side of a meat mallet, pound out to a 1/4-inch thickness.

Place the 8 chicken pieces on a baking sheet and sprinkle with salt and pepper. Divide cheese evenly between 4 pieces of chicken. Arrange prosciutto slices evenly over cheese; top with remaining 4 pieces of chicken. Tuck in any cheese or prosciutto that extends over the edges. Secure chicken pieces together using toothpicks along the edges to form a "sandwich."

Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.

Place flour in a shallow dish; season with 1 tablespoon essence. In another shallow dish, mix together eggs and milk using a fork. Place bread crumbs in a third shallow dish; season with remaining 2 teaspoons Essence. Dip a chicken "sandwich" in flour, shaking off any excess. Dip chicken in egg mixture, followed by seasoned breadcrumbs; transfer to a plate. Repeat process with remaining chicken "sandwiches."

Heat olive oil in a large skillet over medium-high heat. Place chicken "sandwiches" in skillet and cook, until browned on one side, about 4 minutes. Turn chicken and cook 2 minutes more.

Transfer to prepared baking sheet and place in oven. Cook until cheese is melted and bubbly and chicken is cooked through, about 4 minutes. Remove toothpicks and serve immediately.

My changes were minimal, using ham instead of prosciutto and seasoned breadcrumbs rather than plain. Not only were these delicious but my first successful chicken cordon bleu recipe! Past recipe attempts proved to be messy, dry, and/or flavorless. The lack of difficult rolling techniques and/or the need to create tricky pockets in the chicken made the difference, in my opinion. The ingredients truly became one. The Crisco olive oil package afforded the proper selection thus providing full body flavor during the browning process, without a doubt. Hubby gave my dinner five stars and repeated his rating the next day. I have just one criticism; I could not remove the toothpicks. They were incorporated into the chicken, with some not visible at all. On the bright side, very little leaking of the cheese occurred and we simply removed them as we ate. Hubby, who wasn't bothered in the least by this, suggested buying large ones for next time. Guess he really did enjoy them!

Are you hungry?

♥

Comments Recipe Tags: chicken, dinner, fresh food fast

Friday, February 11, 2011

Angel Hair Pasta with Caper Anchovy Pesto

This is the best anchovy pasta dish I have ever prepared or perhaps ever eaten. Always enthusiastic to learn new pasta and fish dishes, as I read Joan’s Caper Pesto (Pesti di Caperi) recipe I knew it would become, in some variety, a part of our Seven Fishes holiday tradition.

Caper Anchovy Pesto

4 ounces (2/3 cup) Salted Capers, rinsed well
2 anchovy fillets
2 cloves garlic
1/2 cup loosely packed parsley
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1 tablespoon white or red wine vinegar
1/2 cup extra-virgin olive oil

I decided to omit the wine vinegar since the capers were packed in vinegar rather than salted. These will need to be drained when preparing the pesto. The red pepper was nixed due to a mixed crowd, mixed being kids and the anti-Italian diners. Preparing a rather large amount of pasta, I knew the “eye ball” method was in order. I used the remaining ingredients as written, estimating the amounts while keeping them proportionate to the original recipe. In retrospect, this is the true Foodalogue cooking fashion, a bit of this and a dash of that, no measuring required.

Angel Hair Pasta
Olive Oil
One small onion chopped fine
Caper Anchovy Pesto

As the pasta was cooking, I began to heat enough olive oil to more than coat the pasta. I had about half cup or so of finely chopped onion ready to go. The pesto ingredients went into the processor. After a few pulses, a creative foodie wave overcame the whole process, inspiring a chunky style pesto. The mixture was chunky, its consistency a bit thinner than a traditional pesto. At this point, the onion went into the hot, but not smoking, oil and cooked until translucent. The pasta was then set to drain. Into the olive oil and cooked onion went the pesto plus a few more canned anchovy filets. Stir to heat and incorporate flavors. Plate drained angel hair pasta, pour sauce over, toss, and serve. Serve up fresh grated Romano cheese and those crushed red peppers on the side.

The whole process couldn’t have taken more than 15 minutes. This was the best tasting pasta on the table in my opinion. In fact, those who don’t normally eat the anchovy and capers dish enjoyed this one. Thanks for the inspiration Joan!

See that beautiful, authentic Japanese dish in the photo, it was a gift from my brother when he was stationed in Japan. Kind of ironic to be serving Italian in a Japanese dish. And don't you all laugh at my plastic pasta server in combination with that beautiful dish either, only I can do that!

Are you hungry? ♥

Comments Recipe Tags: Christmas, italian, pasta, seafood

Monday, February 07, 2011

Taste of Home: Orange Banana Flax Seed Bread

Moist, slightly sweet, and bursting with orange flavor orange fans will simply love this bread. Being an open to suggestion person I read the comments, notes, and tips before actually deciding to prepare any recipe. Characteristics that tell me nope not going to try this recipe include long ingredient lists, vague or complicated instructions, and long process times. Recipes like Amish Friendship Bread that take days until the final production would drive me absolutely crazy! Fast, easy, and delicious is my motto; this orange banana bread definitely fit the Redkathy description.

The original Taste of Home recipe, Orange Banana Nut Bread, called for walnuts. As always, I used on hand ingredients accordingly replacing “nut” with flax seed in the title. After reading several pages of comments, I adjusted the recipe as suggested.

Orange Banana Flax Seed Bread

2 loaves

Ingredients

1 1/2 cups sugar

3 tablespoons vegetable oil

2 eggs

1 1/4 cups mashed bananas

3/4 cup orange juice

1 tablespoon orange zest - (added per recommendations)

3 cups all-purpose flour - (reduced by 1/2 cup)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 cup chopped walnuts – (about 1/3 cup flax seeds)

Directions

In a mixing bowl, combine the sugar, oil, and eggs; mix well.
Stir in bananas, orange juice, and orange zest.
Combine the dry ingredients; add to banana/orange mixture, beating just until moistened.
Stir in walnuts if using. Sprinkle tops with flax seeds.
Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes; remove from pans to a wire rack to cool completely.

Oh man, the family immeasurably enjoyed this bread, both loaves were consumed in 24 hours. The flax seeds provided a slight, almost delicate texture, contrasting the moist center quite nicely. This left me wondering if walnuts wouldn't be somewhat overpowering. Promising “most definitely” to bake this one again, I’m considering dark chocolate shavings for next batch. Mmmmm orange and dark chocolate is one of my favorite flavor combinations. Until next time…

Are you hungry? ♥

Comments Recipe Tags: baking, bread, dessert, Taste of Home

Wednesday, February 02, 2011

Taste of Home: Chocolate Oatmeal Cake

Chocolate Oatmeal Cake

Dense and pleasantly moist, this oatmeal infused chocolate cake made the top five family loved baked goods. Oatmeal always presents a healthy illusion while relieving a certain amount of guilt.

The Taste of Home recipes have proved a reliable, enjoyable baking experience. These irresistible chocolate muffins are based on a Taste of Home recipe. Now that I’m thinking about it, holy cow I baked so many sweet and delicious desserts, like these Apple Pumpkin Muffins and these Pumpkin Chocolate Chip Muffins, I can’t even remember them all!

Getting back to the chocolate oatmeal cake, I used regular oatmeal rather than quick cooking oats. Not being fond of frosting, it was omitted completely. Besides this is a healthy cake and we truly do not need the extra sugar. Ummm, yes healthy wink, wink :)

Ingredients

1 1/2 cups boiling water
1 cup quick-cooking oats
1 cup semisweet chocolate chips
1/2 cup stick margarine, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Coffee Frosting:
2 teaspoons instant coffee granules
1/4 cup half-and-half cream, warmed
1/2 cup stick margarine, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioners' sugar

Directions

In a bowl, combine the water and oats. Sprinkle with chocolate chips (do not stir); let stand for 20 minutes. In a mixing bowl, cream margarine and sugars. Add eggs, one at a time, beating well after each addition. Beat in oat mixture.

Combine flour, baking soda and salt; add to the creamed mixture and mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, dissolve coffee granules in cream; set aside. In a small mixing bowl, cream margarine; add vanilla and salt. Gradually beat in sugar. Beat in enough of the coffee mixture to achieve spreading consistency. Frost the cake.

Are you hungry?
♥