Friday, April 3, 2009

You Asked! Recipes!!

French Onion Soup


Serves: 4

1 Large Yellow Onion

1 Qt.  Beef Broth (4 Cups)

¼ C. Butter

1 Loaf Ciabatta Bread

1 Pkg. Katina Cheese, may substitute Mozzarella

3-4 sprigs of fresh Thyme

Oven proof bowls or med-lg ramekins


v     Place butter in skillet on medium-high heat.

v     Remove outer skin on onion, cut in half.

v     Slice onions thinly. (They will be crescent shaped)

v     Cook in skillet until soft, stirring frequently. You do not want to caramelize them.

v     Once onions are soft, add the beef broth and simmer for 5 minutes.

v     Pull leaves off the sprigs of thyme and add them while soup is simmering.

v     Spoon soup into oven proof dishes.

v     Cut ciabatta bread into cubes and add a handful on top of soup.

v     Slice katina cheese in 1/8” slices, placing 2-3 on top of the bread in each bowls.

v     Place bowls on a baking sheet and then place in oven. Broil the soup for 4 minutes to melt the cheese.

v     Carefully remove hot bowls and enjoy! Remember to put the bowls  on a hot pad or plate before putting them on your table. 



Parmesan Chicken

                                                           

Preheat Oven: 200 F

4-6 Boneless, Skinless Chicken Breasts

1 C. Flour

1 tsp. Kosher Salt

½ tsp. Fresh Ground Black Pepper

2 Eggs

1 Tbsp. Water

1 ¼ C. Seasoned Bread Crumbs

½ C. Fresh Grated Parmesan Cheese, plus extra for serving

Butter

Olive Oil

 

v     “Butterfly” the chicken breasts then cover with waxed paper on a flat surface.

v     Flatten with a rolling pin or meat mallet until ¼” thick

v     Combine flour, salt, pepper & parmesan cheese on a dinner plate

v     In a shallow dish beat eggs and water

v     Put bread crumbs on a dinner plate

v     Coat each chicken breast on both sides first with flour, then eggs, then breadcrumbs

v     Heat the butter and olive oil in a large skillet, then cook 1-2 chicken breasts on medium heat 2-3 minutes each side until cooked through

v     Add more olive oil and butter to do the next set of chicken breasts

v     Put finished chicken breasts on a baking sheet in oven (200 F) to keep warm until ready to eat

Lemon Vinaigrette

¼ C. Fresh Squeezed Lemon Juice (2 Lemons)

½ C. Olive Oil

½ tsp. Kosher salt

¼ tsp. Fresh Ground Black Pepper

Salad Greens to serve with same number of Chicken Breasts made

 

v     Mix dressing, then toss with salad greens

v     To serve: place a mound of salad on top of each chicken breast, then grate a little more parmesan cheese on top



Chicken over Arugula

4 Boneless, Skinless Chicken Breasts

1 Lime

Kosher Salt

Fresh Ground Pepper

1-2 Tbsp. Olive Oil

Arugula Greens tossed with a little Olive Oil & Fresh Squeezed Lime Juice

 

v     Prepare the salsa first, then refrigerate

v     Season the chicken with lime and salt & pepper

v     Heat grill pan to medium high, drizzle with olive oil

v     Cook chicken 5-6 minutes on each side

v     Place on a plate & cover to keep warm until ready to serve

v     To serve, place arugula on plate then chicken & top with avocado salsa.

 

Avocado Salsa

4-6 Ripe Hass Avocados

1-2 Cans Black Beans, drained

2 Ears of Corn or 1 Can Corn, drained

Handful of Grape Tomatoes, sliced in half or quarters

Clove of Garlic, grated

Cilantro

1 Red Onion (1/2 onion is fine too, depends on your tastes)

Kosher Salt to taste

 

v     Cut all avocados, and tomatoes into large chunks. (Think: next size larger than diced) and place in a large bowl

v     Drain corn or cut if off the ear and heat in a skillet for 2-3 minutes to “dry it out” a little. Grate clove of garlic over corn while it cooks. Set aside to cool.

v     Dice the red onion (smaller than all the other veggies in the salsa so you don’t get a huge chunk of onion in a bite). Add to bowl

v     Place cooled corn in bowl, then add chopped cilantro

v     Squeeze lime over ingredients, add salt to taste

v     Gently fold ingredients together so as to not mush the avocados.

v     Cover with plastic wrap pushed down right on top of the salsa (keeps avocados from browning) and refrigerate.

v     Can be made during the day for dinner that night!

1 comment:

Mountain Mama said...

You are awesome! Thanks.