Tuesday, November 23, 2010
It's about that time!!
My favorite food holiday is almost upon us!! I will post pictures as soon as all the yummy food is made!! Happy Thanksgiving everyone! Gobble Gobble!
Tuesday, November 9, 2010
A Perfect Autumn Dinner!
So, cooking cornish game hens might be in my top 5 favorite things to make now! They're so small and fun to prepare! Being such a small sized bird also made them super tender, and the meat literally fell off the bone! I started with making some fresh from the garden, rosemary-herb butter.
Then, after letting the hens thaw and come up to room temperature,I separated the skin from the meat and spread the herb butter on the hens and under the skin, which really infused the meat with great rosemary flavor. If you aren't a rosemary fan, you could use any herb really, but my mom's garden is overflowing with fragrant rosemary, so I chose that! I also smashed some cloves of garlic and just placed them around the birds in the pan, along with a splash of chicken stock and quartered onions.
And just to show you how tiny they were, I took a picture with my hand in it for some comparison :)
To go along with the hens I made stuffing (that I cooked separately) and corn on the cob. After the hens are prepared with salt, pepper, paprika and the herb butter I broiled them on high to give the skin a head start to crisp up, I just did that until the skin bubbled, then flipped the birds and broiled the other side (I started with the birds breast down so I only had to flip once, to get them back to the roasting position)..after they have broiled for a few minutes, decrease the heat to 375 and roast for about an hour, or until juices run clear when pierced. I also basted the birds every ten minutes with the juices that accumulated in the baking pan.
Enjoy!
Then, after letting the hens thaw and come up to room temperature,I separated the skin from the meat and spread the herb butter on the hens and under the skin, which really infused the meat with great rosemary flavor. If you aren't a rosemary fan, you could use any herb really, but my mom's garden is overflowing with fragrant rosemary, so I chose that! I also smashed some cloves of garlic and just placed them around the birds in the pan, along with a splash of chicken stock and quartered onions.
And just to show you how tiny they were, I took a picture with my hand in it for some comparison :)
To go along with the hens I made stuffing (that I cooked separately) and corn on the cob. After the hens are prepared with salt, pepper, paprika and the herb butter I broiled them on high to give the skin a head start to crisp up, I just did that until the skin bubbled, then flipped the birds and broiled the other side (I started with the birds breast down so I only had to flip once, to get them back to the roasting position)..after they have broiled for a few minutes, decrease the heat to 375 and roast for about an hour, or until juices run clear when pierced. I also basted the birds every ten minutes with the juices that accumulated in the baking pan.
Enjoy!
Thursday, November 4, 2010
Wednesday Night's Dinner
Sorry for the brief hiatus...but I'm back! Last night I made one of my favorite dishes...chicken saltimboca, feta pasta and whole baked apples, yay fall! However, the chicken was so involved I didn't take pictures, but I did borrow some from Google! The chicken is very tender and there is SO much flavor in this dish, please try this recipe, it's divine! There may be a lot of prep work, but it is sure worth it! Enjoy!
Recipe as follows: (I just made 4 of them last night, instead of 6)
* 6 (3-ounce) chicken cutlets, pounded to evenly flatten
* Salt and freshly ground black pepper
* 6 paper-thin slices prosciutto
* 1 (10-ounce) box frozen chopped spinach, thawed
* 3 tablespoons olive oil
* 1/4 cup grated Parmesan
* 1 (14-ounce) can low-salt chicken broth
* 2 tablespoons fresh lemon juice
Directions:
Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.
For these apples, I just bought two gala apples, cored them (but only from the stem to about the middle-bottom, you want to keep the juices in) then I mixed brown sugar and cinnamon in a bowl and filled the apples with the mixture. Then place a little pat of butter on top of each apple, however much you want. I put my apples in a small metal pan and filled about 1/4 of the pan with apple juice. Cover tightly and bake for an hour or until they are soft at 325 degrees.
These egg noodles are so easy but they have a ton of flavor. Boil egg noodles and drain, then while warm, toss with olive oil to coat and fresh ground pepper, salt, italian seasonings and feta cheese, and a little bit of cayenne pepper. You can really add in anything you want to. This easy pasta went really well with the chicken. Hope y'all try this for one night's dinner! All of it took about an hour!
Bon appetit!
Recipe as follows: (I just made 4 of them last night, instead of 6)
* 6 (3-ounce) chicken cutlets, pounded to evenly flatten
* Salt and freshly ground black pepper
* 6 paper-thin slices prosciutto
* 1 (10-ounce) box frozen chopped spinach, thawed
* 3 tablespoons olive oil
* 1/4 cup grated Parmesan
* 1 (14-ounce) can low-salt chicken broth
* 2 tablespoons fresh lemon juice
Directions:
Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.
For these apples, I just bought two gala apples, cored them (but only from the stem to about the middle-bottom, you want to keep the juices in) then I mixed brown sugar and cinnamon in a bowl and filled the apples with the mixture. Then place a little pat of butter on top of each apple, however much you want. I put my apples in a small metal pan and filled about 1/4 of the pan with apple juice. Cover tightly and bake for an hour or until they are soft at 325 degrees.
These egg noodles are so easy but they have a ton of flavor. Boil egg noodles and drain, then while warm, toss with olive oil to coat and fresh ground pepper, salt, italian seasonings and feta cheese, and a little bit of cayenne pepper. You can really add in anything you want to. This easy pasta went really well with the chicken. Hope y'all try this for one night's dinner! All of it took about an hour!
Bon appetit!
Monday, November 1, 2010
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