Link for Episode 11 of Bite Me...with Jules the Girl who loves to cook. Featured recipe...Chicken Piccata. Episode can be found on YouTube...
http://youtu.be/1Am-RmKtUzk
Thursday, March 22, 2012
Chicken Piccata Recipe
Chicken Piccata
4 skinless, boneless chicken breasts cut in half and then pounded very thin
(you ll end up with a total of at least 8 pieces)
½ tsp of salt
½ tsp of pepper
all-purpose flour for dredging about ½ to 1 cup
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
½ cup reduced sodium/organic chicken stock
1/4-cup fresh lemon juice
¼ cup drained capers
2 tablespoons chopped flat leaf parsley
½ cup dry white wine
Cut chicken breasts in half and then place in zip lock bag and pound then out until the pieces are thin like paper.
In a pie dish put flour and salt and pepper. Dredge each piece of thin chicken breast in the flour mixture and set aside.
In a sauté pan, place butter and oil. Then take turns and sauté each piece of chicken breast. Only takes about 3 minutes per side. When browned, turn over and cook other side. Continue until all of your chicken has been cooked through. Set chicken aside.
In the same sauté pan add broth, lemon juice, capers and white wine. Bring to a boil and scrape little brown bits from bottom of pan to incorporate into the yummy sauce. Reduce sauce by at least a third and then add a couple of tabs of butter. Bring to a boil again but watch carefully. As soon as it begins to boil turn down the heat and allow to cook for about 5 to 6 minutes, keep stirring.
Plate the chicken and pour the sauce over the top. Serve with Angel Hair pasta and grated Parmesan Cheese. Sprinkle with the freshly chopped flat leaf parsley as well.
If you like a little extra sauce…which I do…double the amount of chicken stock, lemon juice, capers and white wine that you use to make the sauce. *Recipe Courtesy of Giada De Laurentiis & Mario Batali
Roasted Cauliflower with Parmesan & Pancetta Recipe
Roasted Cauliflower with Parmesan and Pancetta
1 head of Cauliflower, separated into florets
4 ounces of pancetta, diced
¼ cup butter
¼ cup all purpose flour
1 ½ cups milk
1 clove garlic minced
1 tsp crushed red pepper flakes
1 cup grated Parmesan cheese
¼ tsp salt
¼ tsp black pepper
1/8 tsp nutmeg
1/3 cup breadcrumbs
handful of fresh parsley leaves gently chopped
Preheat oven to 350 degrees
Bring large pot of water to boil…add cauliflower. Steam until mostly tender… remove from water and set aside
In a small skillet over medium heat, brown the pancetta…when finished transfer to a bowl and set aside
In the same skillet, melt the butter. Add the flour and stir until combined…forming a roué. Continue stirring for 2 to 3 minutes until flour cooked through. Slowly add milk, stirring continuously until incorporated and there are no lumps. Add the minced garlic and red pepper flakes and continue to stir over low heat until sauce coats the back of your spoon. Now add Parmesan cheese, salt, pepper, nutmeg and browned pancetta to sauce. Remove from heat and set aside.
Butter a 9x13-baking dish and place steamed cauliflower florets inside. Pour sauce over the cauliflower. Sprinkle with breadcrumbs and fresh parsley leaves if you have them.
Bake at 350 for about 25 until top is bubbly and golden brown.
Recipe Courtesy of: Giada De Laurentiis
Won Ton and Chinese Chicken Salad Recipes
Ground Beef and Green Scallion Fried Won Tons
1 pckg ground beef
Several stocks of green scallions, chopped
Minced garlic
Salt
Pepper
Soy sauce
Tempura sauce
Nasoya Won Ton Wrappers
Little bowl with water and paintbrush for cooking
Vegetable or Olive Oil for frying
In a medium sized fry pan heat a bit of olive oil and add some minced garlic and chopped green scallions. Then add your ground beef…while cooking add salt and pepper and several shakes of the soy and tempura sauces to flavor the ground beef. Cook through and then set aside.
Create a workspace for yourself on the counter. Lay out your Won Ton Wrappers. Have your bowl of water and your paintbrush near by. Paint the outside edges of your first wrapper with water. Then place a small teaspoon full of your cooked ground beef mixture in the middle. Fold one end of the wrapper towards the other end, creating a triangle like shape and press edges together to seal shut. Repeat this until wrappers and or filling are gone.
Take completed Beef filled Won Tons over to the stovetop. Heat vegetable or olive oil in a pan and then slowly place Won Tons inside to cook. Only takes a few minutes per side. Flip as they turn golden brown and once both sides have been cooked remove from pan and place on paper towel to drain and dry.
Dip in soy sauce once finished and serve with quick Chinese Chicken Salad…recipe below….
Quick Chinese Chicken Salad
Mixture of leafy greens
Shredded Chicken
Fried Noodle Sticks
Mandarin Oranges
Chopped Green Scallions
Soy Vay Toasted Sesame Dressing and Marinade
Place lettuce in a bowl and top with chicken, friend noodles, oranges and scallions. Pour dressing over the top and ta da…salad completed!
I like to make this dinner when I have already cooked a chicken before hand…then I can use the left over’s to shred over the salad making one less step of having to prepare the chicken.
Cannoli Recipe
Homemade Italian Cannoli
For the Filling:
2 tblspn caramel syrup
1 cup powdered sugar
2 lbs ricotta cheese
6 oz semi-sweet chocolate chips
(For variation can also add some pine nuts along with choc chips or in replacement of… and can also add the zest of half an orange)
For the crust:
2 cups flour
4 tblspn white sugar
2 tblspn cinnamon
7 tblspn marsala wine
2 tblspn ice cold water
4 tblspn room temp butter
dash of salt
Work butter into flour and cinnamon sugar mixture. Add dash of salt. Add wine and water to create dough. Wrap and refrigerate for at least 30 min. Now you can make the filling…add all ingredients together and place in zip lock bag. Place filling into the fridge.
Take dough out of fridge and roll out the dough. Use biscuit cutter to cut circles out of the dough. Make these circles into elongated ovals. Wrap oval pieces around cannoli molds. (Cannoli molds are metal cylinders…you must have these tools)
Try to overlap the dough on the top of the cylinder to close it off. Bring oil to temp of 350 degrees and fry the cannoli dough on the cylinder. This will take about 1 minute per side. Drain oil and remove cannoli shell from cylinder as soon as it has cooled. Then when you are ready to eat them, fill each tube with cannoli filling, dust with powdered sugar and manga!
Lemon Shortbread Cookies
Lemon Shortbread Cookies
A Jules Original
2 ½ cups flour
1 tsp baking powder
½ tsp baking soda
½ tsp cream of tartar
1 cup powdered sugar
½ cup brown sugar
2 eggs
¼ cup milk
1-cup butter
½ tsp almond extract
1 ½ tsp vanilla extract
¼ cup fresh lemon juice
Recipe for Moroccan Chicken with Roasted Prunes & Green Olives
Moroccan Chicken with Roasted Prunes and Green Olives
6 chicken breast
¾ cup green olives marinated in garlic
4 cloves garlic minced
1 tblspn dried oregano
dash of salt
dash of pepper
¼ cup plain distilled vinegar
¼ cup olive oil
¾ cup pitted whole prunes
¼ capers with juice
3-4 bay leaves
2 tblspns dried parsley
Combine ingredients and marinate chicken 4 hours or over night in the refrigerator…
Next day before baking chicken mix…
½ cup brown sugar
½ cup white wine
Dissolve sugar into wine and pour over chicken
Bake at 350 degrees for 50-60 minutes
This is soooo good! A must try!
PS I am a saucy girl and I love this marinade…I usually double everything but the chicken to create more sauce. Don’t feel like you have to do this too though…if you follow the directions it gives you plenty of sauce if you consider yourself a normal sauce person! Ha Ha Ha…hope that makes sense, good luck.
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