Hi Everybody! Happy Tuesday! I made some great stuff over the weekend that I thought I'd share with you -- I didn't take any pictures though....I just forgot! So sorry!!
Sunday dinner at our house was simple and healthy Italian fare. I made Chicken Piccata with Wild Rice and a beautiful tossed salad with a Blueberry Vinaigrette and some savory garlic bread...oh and ice cream with caramel banana sauce for dessert....yum yum!
Here are the recipes:
Chicken Piccata -- Easy as Pie!
3-4 large boneless skinless chicken breast halves
1/2 cup flour
2 tablespoons capers
2 lemons
1/3 cup white wine or chicken broth
Olive Oil
Wash and pat dry chicken breasts and place one at a time on cutting board. Place the palm of your hand on top of the chicken breast and slice crosswise thru the breast (as if butterflying) but cut all the way through. This will leave you with 2 very thin cutlets for each breast of chicken. Repeat for each chicken breast. Lightly salt and pepper 1 side of each cutlet and place seasoned side down in shallow pan of flour. Salt and pepper the remaining side and lightly dust the chicken in the flour. Shake off excess and set on plate as you continue this process with each cutlet.
Heat about 2 to 3 tablespoons of oil in a large skillet (be sure the bottom is lightly coated but not deep in oil. Scatter cutlets in skillet but don't crowd them. Saute' them until lightly brown on each side and remove from pan. Add wine or broth to pan to deglaze (this removes the tasty bits left in the bottom of the pan). Add breasts back in pan and zest 1 lemon and then squeeze juice over breasts. Add Capers and thinly sliced lemon. Bring to a light boil and then remove. Serve over rice or mashed potatoes. SO SO Good!!
Tossed Salad with Blueberry Balsamic Vinaigrette
Use fresh baby greens, cherry tomatoes, finely diced celery, carrot slivers, sliced radishes, walnuts and a few blueberries for the salad. Lightly season with salt and pepper and keep cool until ready to serve
Blueberry Vinaigrette --
1 large clove garlic - minced
1 shallot - finely sliced
Handful of fresh blueberries
1 t. Olive Oil
1/3 cup Balsamic Vinegar
1/2 cup Olive Oil
1/4 cup honey
2 T. sugar
In a small skillet, saute the garlic and shallot until tender. Toss in blueberries and toss till they pop open. Add Vinegar and cook until berries are tender. Pour this mixture in food processer and process until smooth. Continue processing and pour in remaining Olive Oil, honey and sugar. Process until smooth. Add salt and pepper to taste and serve over salad. This is lightly sweet and smooth -- beautiful purple color. Delicious!!
Savory Garlic Bread --
1 loaf Ciabatta bread (French or Italian bread will do as well)
1/2 stick unsalted butter, softened
1-2 large cloves garlic minced
1 T. chopped parsley
1 t. Italian seasoning (fresh herbs can be used too (a little thyme, rosemary, sage)
Pinch salt, pinch pepper
Slice bread lengthwise and place on baking sheet cut side up. Mix butter, herbs and seasonings together and spread on bread. Place under broiler -- watch closely -- remove when golden brown and bubbly.
Caramel Banana Sauce for Ice cream -- Great way to use ripe bananas!
3 ripe bananas - mashed
1/2 cup brown sugar
1 T. unsalted butter
1/2 cup heavy cream
In non-stick pan, heat brown sugar over low heat until melted and bubbly brown. Pour in cream and stir with whisk till thoroughly mixed. Add butter and stir till melted. When cooled, pour into banana mixture and add a splash of vanilla. Stir well and place in fridge to continue cooling. Serve over vanilla ice cream with some toasted pecans or almonds. Will make you squeel with delight! Yummy!!
Hope you enjoy these -- Mom and James and I sure did!
Verse of the Day: Have I not commanded you? Be strong and courageous. Do not be afraid; do not be discouraged, for the LORD your God will be with you wherever you go.” Joshua 1:9
Sunday dinner at our house was simple and healthy Italian fare. I made Chicken Piccata with Wild Rice and a beautiful tossed salad with a Blueberry Vinaigrette and some savory garlic bread...oh and ice cream with caramel banana sauce for dessert....yum yum!
Here are the recipes:
Chicken Piccata -- Easy as Pie!
3-4 large boneless skinless chicken breast halves
1/2 cup flour
2 tablespoons capers
2 lemons
1/3 cup white wine or chicken broth
Olive Oil
Wash and pat dry chicken breasts and place one at a time on cutting board. Place the palm of your hand on top of the chicken breast and slice crosswise thru the breast (as if butterflying) but cut all the way through. This will leave you with 2 very thin cutlets for each breast of chicken. Repeat for each chicken breast. Lightly salt and pepper 1 side of each cutlet and place seasoned side down in shallow pan of flour. Salt and pepper the remaining side and lightly dust the chicken in the flour. Shake off excess and set on plate as you continue this process with each cutlet.
Heat about 2 to 3 tablespoons of oil in a large skillet (be sure the bottom is lightly coated but not deep in oil. Scatter cutlets in skillet but don't crowd them. Saute' them until lightly brown on each side and remove from pan. Add wine or broth to pan to deglaze (this removes the tasty bits left in the bottom of the pan). Add breasts back in pan and zest 1 lemon and then squeeze juice over breasts. Add Capers and thinly sliced lemon. Bring to a light boil and then remove. Serve over rice or mashed potatoes. SO SO Good!!
Tossed Salad with Blueberry Balsamic Vinaigrette
Use fresh baby greens, cherry tomatoes, finely diced celery, carrot slivers, sliced radishes, walnuts and a few blueberries for the salad. Lightly season with salt and pepper and keep cool until ready to serve
Blueberry Vinaigrette --
1 large clove garlic - minced
1 shallot - finely sliced
Handful of fresh blueberries
1 t. Olive Oil
1/3 cup Balsamic Vinegar
1/2 cup Olive Oil
1/4 cup honey
2 T. sugar
In a small skillet, saute the garlic and shallot until tender. Toss in blueberries and toss till they pop open. Add Vinegar and cook until berries are tender. Pour this mixture in food processer and process until smooth. Continue processing and pour in remaining Olive Oil, honey and sugar. Process until smooth. Add salt and pepper to taste and serve over salad. This is lightly sweet and smooth -- beautiful purple color. Delicious!!
Savory Garlic Bread --
1 loaf Ciabatta bread (French or Italian bread will do as well)
1/2 stick unsalted butter, softened
1-2 large cloves garlic minced
1 T. chopped parsley
1 t. Italian seasoning (fresh herbs can be used too (a little thyme, rosemary, sage)
Pinch salt, pinch pepper
Slice bread lengthwise and place on baking sheet cut side up. Mix butter, herbs and seasonings together and spread on bread. Place under broiler -- watch closely -- remove when golden brown and bubbly.
Caramel Banana Sauce for Ice cream -- Great way to use ripe bananas!
3 ripe bananas - mashed
1/2 cup brown sugar
1 T. unsalted butter
1/2 cup heavy cream
In non-stick pan, heat brown sugar over low heat until melted and bubbly brown. Pour in cream and stir with whisk till thoroughly mixed. Add butter and stir till melted. When cooled, pour into banana mixture and add a splash of vanilla. Stir well and place in fridge to continue cooling. Serve over vanilla ice cream with some toasted pecans or almonds. Will make you squeel with delight! Yummy!!
Hope you enjoy these -- Mom and James and I sure did!
Verse of the Day: Have I not commanded you? Be strong and courageous. Do not be afraid; do not be discouraged, for the LORD your God will be with you wherever you go.” Joshua 1:9
No comments:
Post a Comment