Parmesan Crusted Tilapia with Tomato-Basil Cream Sauce

After reading Michael Pollan's book Food Rules, I've been trying to live by a few of the rules that he lists to live a healthier lifestyle. The basic story of the book is to "eat food, mostly plants, not too much." My main focus has been on the first point which is "eat food" - seems easy, right? Well what he really means is eat real food, not processed crap. I've tried to cut out foods that my ten year old cousin couldn't read, or that my great grandma wouldn't recognize as food. That cuts out my favorite dental school snack - cheetos - boo! Surprisingly, I haven't missed the cheesy powder covered nuggets at all.

Pollan's second point, "mostly plants," has been a little harder in my household. One of his rules is that eating what stands on one (or no) leg is better than eating what stands on two legs , which is better than eating what stands on four legs. What he means is that you should eat mainly vegetables and fish, followed by poultry, and rarely enjoy beef and pork. What I've been trying to do is limit our meals that include pork and beef to one night a week, so I've had to get a little creative with seafood meals and vegetarian meals that will keep my carnivore husband happy. Tonight's meal not only satisfied him, but impressed the one who taught him his carnivore ways - my father-in-law. If a fish recipe keeps these major meat eaters happy, it's a winner in my book.

Ingredients

•3 tablespoons olive oil
•2 cloves garlic, minced
•10-12 cherry tomatoes, halved
•1/2 cup cream
•small handful of fresh basil leaves
•2 tilapia fillets
•kosher salt and fresh cracked pepper
•1/4 cup flour
•1 egg, beaten
•1/2 cup shredded Parmesan cheese
•1/2 cup panko breadcrumbs
•1/2 teaspoon granulated garlic

Directions

1.Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add garlic and cook 1-2 minutes. Add cherry tomatoes and cook for 2 minutes. Reduce heat to medium low and add cream. Let simmer for 15 minutes. Sauce will turn slightly pink and coat the back of the spoon. (Note: It is okay if the sauce boils slightly.)

2.Meanwhile, heat 2 tablespoons of olive oil in a skillet large enough to fit both fillets.

3.Rinse and pat dry the tilapia fillets. Season both sides with kosher salt and fresh cracked pepper.

4.Combine Parmesan, panko and granulated garlic.

5.Dredge the seasoned tilapia fillets in the seasoned flour. Shake off excess. Dip in egg. Press into Parmesan/panko mixture.

6.Place in heated skillet and cook 3-4 minutes per side. Fish will be golden brown and will flake easily when done.

7.When you remove the fish, chiffonnade the basil (Note: To do this, simply roll up a few basil leaves and gently chop). Stir the basil into the sauce. Season with salt and pepper if needed.

8.Lay fish on a serving platter and spoon sauce over the top. Serve.

Source: Life's Ambrosia

Individual Meat Loaves

This week's Barefoot Bloggers choice was made by Tonya of What's On My Plate. These mini meatloaves were super savory and yummy. They made an easy weeknight meal that was a big hit for the guys in my house (they love any meal that is meat and potatoes!). I loved that these meatloaves weren't coated in a sickly sweet sauce like most recipes I've tried. I may try this recipe in a full size meatloaf to see if it may be my new go-to meatloaf.

Ingredients

• 1 tablespoon good olive oil
• 3 cups chopped yellow onions (3 onions)
• 1 teaspoon chopped fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons Worcestershire sauce
• 1/3 cup canned chicken stock or broth
• 1 tablespoon tomato paste
• 2 1/2 pounds ground chuck (81 percent lean)
• 1/2 cup plain dry bread crumbs
• 2 extra-large eggs, beaten
• 1/2 cup ketchup (recommended: Heinz)

Directions

Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly. In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense. Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.

Source: Ina Garten

Baked Shrimp Scampi

This week's Barefoot Bloggers choice was made by Jill of Insanely Good Food. This was an easy weeknight meal that really pleased my guys. I served it over pasta with zucchini, and it was great!

Ingredients

• 2 pounds (12 to 15 per pound) shrimp in the shell
• 3 tablespoons good olive oil
• 2 tablespoons dry white wine
• Kosher salt and freshly ground black pepper
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 4 teaspoons minced garlic (4 cloves)
• 1/4 cup minced shallots
• 3 tablespoons minced fresh parsley leaves
• 1 teaspoon minced fresh rosemary leaves
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 extra-large egg yolk
• 2/3 cup panko (Japanese dried bread flakes)
• Lemon wedges, for serving

Directions

Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Indonesian Ginger Chicken

Another Barefoot Bloggers post! I know, that seems like all I post these days. I've been super busy with my last semester of school and Phillip & I are building a new house, but I make sure to make time for this blog group every two weeks. Todd of A Cooking Dad made this choice, and it was great. The best thing was that it only took five ingredients, so it was budget friendly as well.

Ingredients

1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
2 (3 1/2 pound) chickens, quartered, with backs removed

Directions

Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

Preheat the oven to 350 degrees F.

Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

Source: Ina Garten

Company Pot Roast

I made a big mistake with this Barefoot Bloggers assignment. Did I drop the roast on the floor? Overcook it so bad that it was rubber? No, my mistake was bigger. I attempted this recipe on a weeknight. Beware of this delicious meal, it is wonderful, but it is definitely a weekend meal. I started preparing this when I got home at five, and it wasn't finished until eight thirty. My husband and brother were ready to die of starvation, but were very impressed with the outcome. It was the perfect meal for a chilly November evening, and I'll be making it again, but probably on a Sunday. Thanks to Lisa of Lime In The Coconut for this choice.

Ingredients

1 (4 to 5-pound) prime boneless beef chuck roast, tied
Kosher salt and freshly ground black pepper
All-purpose flour
Good olive oil
2 cups chopped carrots (4 carrots)
2 cups chopped yellow onions (2 onions)
2 cups chopped celery (4 stalks)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
5 large garlic cloves, peeled and crushed
2 cups good red wine, such as Burgundy
2 tablespoons Cognac or brandy
1 (28-ounce) can whole plum tomatoes in puree
1 cup chicken stock, preferably homemade
1 chicken bouillon cube
3 branches fresh thyme
2 branches fresh rosemary
1 tablespoon unsalted butter, at room temperature

Directions

Preheat the oven to 325 degrees F.

Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.

Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.

Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.

Source: Ina Garten, Barefoot Contessa Back To Basics

Fusilli a la Betsy

Guess what I got from my friend Lynn?! The Pioneer Woman Cookbook! She is one of my very favorite bloggers, and now I can cook with her even when my internet is down. This is one of our favorite recipes from her blog, I can't believe that I haven't posted it yet. I made this with Hannah, and it made the perfect weeknight dinner. The original dish is made with penne, but we had an overabundance of fusilli, so I used that.

Ingredients:

¾ lb. penne pasta
3 tbsp. butter, divided
3 tbsp. olive oil, divided
1 lb. large shrimp
1 small white onion, finely chopped
2 cloves garlic, minced
½ cup white wine (or chicken broth)
1 (8 oz.) can plain tomato sauce
1 cup heavy cream
1 tbsp. fresh parsley, chopped
basil leaves, to taste (use a bunch!)

Directions:

Boil water and cook pasta according to package directions.

Meanwhile, while water heats and pasta cooks, make the sauce. Melt 1 tbsp. butter and 1 tbsp. olive oil in a large skillet. Add the shrimp and cook for a few minutes, until opaque. Remove to a plate to let cool. Heat 2 tbsp. butter and 2 tbsp. olive oil in the skillet. Add the onion and garlic and cook, stirring occasionally. While the onion and garlic are cooking, chop the shrimp into small, bite-sized pieces. Add the wine (or chicken broth) to the pan and allow to reduce for a few minutes. Chiffonade the basil leaves and set aside. Stir in tomato sauce. Add the heavy cream and stir well to combine. Add shrimp back to the skillet and season with salt and pepper to taste. Add the parsley and basil and mix well.

Drain pasta and return to pot. Add the sauce to the pot and stir well to combine. Serve.

Source: The Pioneer Woman Cooks

New Flavor of the Half-Year Chosen!

Almost two years ago, when I was planning my wedding, I was having difficulty deciding on the flavors for my wedding cupcakes. Upon tasting some samples, my brother AJ looked me straight in the face and said "you have to have raspberry, it's the flavor of the half-year." Really? The flavor of the half-year, was he on crack!? Who chooses the flavor of the half-year, I asked? "I do, of course." After the subsequent choice of lemon (fall '08), and the VERY late choice of lime (chosen one day before the end of the spring '09 half-year), it was decided that a committee should be formed to choose the flavor of the half-year.

Today, the Half-Year Flavor Selection Committee was formed and guidelines were established. The basic guidelines are that the flavors will be chosen on the day after Christmas and the 4th of July, and that each committee member (my brother, his fiance, Phillip & I) can nominate a flavor and will then rank the choices, deciding on a winner.

The flavor of this half year has been chosen, and the winner is..... APPLE!

The flavor was inspired by Phillip & my trip last weekend to Huber Orchard and Winery. We made it home with a whole bag of fresh-picked apples and a gallon of cider, along with butternut squash, whole wheat bread and local honey.

Dinner tonight utilized quite a few of our purchases from Huber.

Parmesan Pork Chops with Cider Gravy and Apple and Pecan Saute

4 Pork Loin Chops

1 Cup Italian Breadcrumbs

1/4 Cup Freshly Grated Parmesan

3 Tbsp Butter

Salt & Pepper

2 Tbsp Flour

1 Cup Apple Cider

2 Apples, finely diced (I used the Jonathans that we picked)

1/4 cup chopped Pecans

Combine the breadcrumbs, parmesan, salt & pepper. Dry the pork chops and press into the crumb mixture. Add 2 Tbsp butter to medium-high pan, and saute chops for 3-4 minutes per side. Remove chops from pan and add flour to pan drippings. Cook flour for a minute until browned, and whisk in 1/2 cup cider, stirring until gravy is thick.

Add 1 Tbsp butter to another pan, and heat on medium heat. Add apples and pecans, cooking until apples are caramelized. Add 1/2 cup cider and cook until apples are soft.

I served this with roasted butternut squash puree, and it made a great fall dinner on an 80 degree day!

White Pizza with Arugula

This was my first shot at homemade pizza dough, and it was so good!! Thanks go to Angela of Nummy Kitchen for this weeks Barefoot Bloggers choice. I halved the dough and made four smaller pizza with this half, and put the other half in the freezer for later. I also added prosciutto for some extra protein. These were a big hit for my future sister-in-law Hannah's birthday dinner, and I know that I'll make them again soon.

Ingredients

For the dough:
1 1/4 cups warm (100 to 110) water
2 packages dry yeast
1 tablespoon honey
Good olive oil
4 cups all-purpose flour, plus extra for kneading
Kosher salt
4 cloves garlic, sliced
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes

For the topping:
3 cups grated Italian fontina cheese (8 ounces)
1 1/2 cups grated fresh mozzarella cheese (7 ounces)
11 ounces creamy goat cheese, such as montrachet, crumbled
For the vinaigrette:nocoupons
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
Freshly ground black pepper
8 ounces baby arugula
1 lemon, sliced

Directions

Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.

When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.

Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.

Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
Preheat the oven to 500 degrees. (Be sure your oven is clean!)

Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)

Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.

Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.

When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.

Source: Ina Garten Back to Basics, page 82

Mongolian Beef

The guys at my house are big Asian cuisine fans. Generally Asian recipes are very labor intensive and involve a lot of different ingredients that I don't keep at home. When I saw this recipe last Thursday on elly says opa!, I knew that I had to try it. The only ingredient that I had to buy was the flank steak. I made a few changes, including adding much more brown sugar (we like sweet sauces) and adding some Sriracha chili sauce for more heat.

Mongolian Beef

1 lb. flank steak, sliced across the grain
1/2 cup corn starch
3 T canola oil, divided
1/2 tsp. grated ginger
1 T garlic, minced
1/2 cup low-sodium soy sauce
1/2 cup water
1 cup brown sugar
3/4 tsp. (heaping) red pepper flakes
2-3 large scallions, sliced
1 T Sriracha chili sauce, or to taste

Pat the steak pieces dry and toss in a bowl with corn starch. Shake off excess, but make sure every piece is coated.

Heat half the oil in a wok at medium-high heat and add the ginger and garlic. Once fragrant, add the soy sauce, water, brown sugar, and red pepper flakes. Cook for about 2 minutes and transfer to a bowl.

Add the remaining oil to the wok and turn on high. Cook the beef until it is brown on all sides. Add the sauce back to the wok and let it thicken, add the green onions and Sriracha in just before plating.

Adapted from Pink Bites

Croque Monsier

Mmmm... Cheesy Goodness. These sandwiches are now a permanent part of my sandwich repertoire. I doubted that they would be worth the effort that they took for just a sandwich, but they were so good that I think I might make them again next week! Chosen by Kathy of All Food Considered , Phillip & I both loved this recipe.

Ingredients:

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin

Directions:

Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

Chinese Chicken Salad

I actually made this Barefoot Bloggers recipe on time, but I've been so busy with finals that I've put off posting it. My finals are finally over, so let the posting begin! This recipe was chosen by McKenzie of Kenzie's Kitchen, and I was pleasantly surprised. I am not generally a fan of chicken salad, but the combination of the crunchy veggies and the peanut sauce really hit the spot. I added snow peas because I had them on hand, and they made a great addition.

Chinese Chicken Salad

4 split chicken breasts (bone-in, skin-on)
Good olive oil
Kosher salt
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted

For the dressing:

1/2 cup vegetable oil
1/4 cup good apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

Swedish Meatballs

When my family gets ready to head down to Mexico (which we've done for the past few years around New Year's), we aren't looking forward to the beaches or the waves. For weeks before we go, we talk about one thing. The Food. We all have our favorite spots, but a favorite among all of us is Babe's Noodles & Bar. Our trip is not complete without making a stop there for eclectic favorites including Thai Noodles, Crab Spring Rolls with Peach Sauce, Grilled Dorado,and my personal favorite, Swedish Meatballs. Swedish Meatballs? At a noodle bar? In Mexico? Yeah, I was skeptical at first, too. The owners of Babe's, while an integral part of the scene in Playa del Carmen these days, are originally from Sweden, so Swedish Meatballs are a natural choice to add to their menu. The last time we were there, I set myself on a mission: Recreate those meatballs when I got home so that I wouldn't have to wait another year to taste their fabulousness again.

When I am trying to find a specific recipe,and I have no idea how to start, I always pull out my copy of Joy of Cooking, it never disappoints. This time was no exception. While these may not be exactly the same as Babe's, they definitely fix my craving, and I am already wanting them again. I served them on top of mashed potatoes, and topped them with lingonberry sauce (found at Mejier).

Ingredients:

1 Tbsp. butter

1 Tbsp. onions, finely minced

3/4 lb. ground pork

3/4 lb. ground beef

2/3 cup fresh bread crumbs

1 cup water

2 egg yolks

1 tsp. salt

1/4 tsp. nutmeg

1/4 tsp. allspice

1/4 tsp. ground pepper

4 Tbsp. butter

2 Tbsp. flour

2 cups beef stock

Directions:

Melt butter in a small, heavy-bottomed pan and cook the onions until soft, about 1-2 minutes. Set aside.

In the bowl of an electric mixer, combine the bread crumbs and water. Let stand 2 minutes. To the bread and water, add the remaining ingredients and the reserved onions. Beat on low speed until smooth. Turn the mixer to high and beat until the mixture becomes light in color and fluffy, about 10 minutes. Use two spoons dipped in water to shape the meat into 1" balls.

Heat the butter in a large, heavy-bottomed skillet over medium heat. Cook the meatballs in batches of 15 -20, making sure to brown them evenly on all sides. Remove the browned meatballs and drain them briefly on a plate lined with paper towels.

After all the meatballs have been cooked, add the flour to the skillet. Cook, stirring, until lightly browned. Slowly add the beef stock. Cook while whisking until the gravy is thick and smooth.

Strain the gravy if desired. Pour the gravy over the meatballs and serve hot.

Chicken Piccata

This week's Barefoot Bloggers recipe was chosen by Lindsey of Noodle Nights and Muffin Mornings. This was a great weeknight meal that would be wonderful for entertaining. The lemon sauce was very lemon-y and fresh, it was a great recipe for the warm spring evening we had earlier this week. The only change that I made was that I used chicken tenderloins instead of full breasts, because that is what we already had in the freezer. I can't wait to make this again, the only thing I would do differently is to make a little more sauce, because it was so good over the pasta that we had on the side.

Ingredients:

2 split (1 whole) boneless, skinless chicken breasts (I used chicken tenderloins)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving

Directions:

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Source: Ina Garten: Barefoot Contessa at Home, page 96-97

Alfredo Sauce

This alfredo sauce is one of the first recipes that I mastered when I started cooking as a teenager, and is now a staple in our family. However, because of its richness it is a special treat, and one that Phillip was very excited to have tonight. It can be served classically over fettuchini, but tonight Phillip & I had it over our favorite new convenience food, lobster ravioli from Sam's Club. I have actually never measured for this recipe before tonight, I just normally taste it until it tastes right. Feel free to add or subtract parmesan cheese to your liking.

Ingredients:

1 half pint heavy cream (also known as whipping cream)
1 stick butter
6 tablespoons parmesan cheese **

Directions:

Add butter and cream to a saute pan. Whisk over medium-high heat until the butter melts and the mixture starts to bubble. Sprinkle in parmesan cheese, just a little at a time (whisk until each addition melts in). Simmer for 3-4 more minutes, whisking constantly. Sauce will thicken as it cools.

** I use kraft parmesan cheese. Yes, the powdery kind in the green container. In all other respects of my life, I am a parmesan cheese snob. I have tried this recipe with fancy imported parmesan cheese, and it just didn't taste right. Feel free to try it either way and see what you think.

Bacon Wrapped Quail Stuffed with Goat Cheese

The men of the Morgan family are hunters. They get all dressed up in fancy hunting gear and set out after their prey. To see them, you would think that they were off in search of big game - rhinos or grizzly bears. They're not. They are in search of tiny, tiny birds. Quail, to be exact.

To celebrate Valentine's Day this year, I decided to find a different way to make quail for Phillip. They turned out well - they reminded us of my mom's chicken bacon rollups, just on a smaller scale.

Ingredients

4 small whole quail, wings removed (they are so small that they will burn)
salt
pepper
olive oil
1/2 cup crumbled goat cheese
4 slices bacon

Directions

Season birds with with salt and pepper. Drizzle with olive oil. Let the birds marinate, refrigerated for at least an hour, up to overnight.

Preheat oven to 500 degrees. Cut a slit in each breast of the quail, fill the resulting pocket with the goat cheese. Wrap each breast in bacon. Tie the legs of each bird together with kitchen twine.

Roast for 15 minutes, or until juices run clear.

We served the quail with mashed potatoes and asparagus - the perfect dinner.

Real Spaghetti & Meatballs

When the Barefoot Bloggers choices came out a couple weeks ago, I was surprised to see that the first recipe was one that I had just made recently. Chosen be Rebecca of Ezra Pound Cake, this is a wonderful fail-proof recipe for one of Phillip's favorite meals. When I made these meatballs, I froze half of them, so Phillip & I will actually be eating them again this week! Here is my original post, try them, you won't be disappointed!

Stuffed Onions

Tonight's dinner was not a fast one, but it was really delicious. I will definitely make this again, but next time I will make sure that I have enough time. We had a late afternoon snowstorm that snarled traffic and made my commute lengthen from 10 minutes to 35 (it took Phillip an hour and fifteen minutes!). This recipe should really take almost two hours from start to finish, but since I was in a hurry, I didn't let them bake as long as was called for, and while they were good, I could tell that they would be much better if they were caramelized a little more. This is a recipe from The Pioneer Woman, and if you haven't read her blog yet, stop what you're doing and go read it now! Her love story puts me to tears almost every time she posts an update.

Ingredients

6 onions
handful of mushrooms
1 garlic clove
7 oz ground beef (I used pork sausage, because that's what we had thawed)
stale white bread
1 tbsp sweet chili sauce
1/3 cup grated cheese (I used sharp cheddar)
4 cups chicken broth
flat parsley
1 tsp salt
pepper
nutmeg

Directions

Preheat your oven to 400F.

Season the meat with 1 tsp salt, a good pinch of black pepper, some freshly grated nutmeg and 1 heaping tbsp sweet chili sauce. Knead it well.

To prepare the onion - just cut off the top, peel the onion and cut a small slice off the bottom so the onions won’t tumble over. Grab a spoon, stick it between two layers of onion, really dig it in there and just follow the curves with your spoon. That way you’ll loosen the layers a bit making it easier to scoop them out. You can also use a small knife or even an apple corer, this just seems to work best for me. Just make sure you’re left with at least 1/3 inch of onion layer.

Give the onion you just scooped out a rough chop. We’ll use about 1/3 to 1/2 of it, depending on how much you like onions. Wash a handful of mushrooms. Remove the stem, thinly slice them and cut the slices in half. Grate a medium-sized garlic clove and crumble up any stale white bread - buns or sliced bread. Chop a good handful of flat-leaved parsley.

Put your meat in a skillet and cook until brown. Drain the fat—yes, drain all of it! Not because I’m a health nut, but because the meat is part of your stuffing.

Add the onions to the same pan you cooked your meat in. After about 4 minutes you can add your garlic and mushrooms. Cook until the mushrooms lose their whiteness. Now simply add a good handful of chopped parsley, put the meat back in and sprinkle the breadcrumbs and cheese in as well. Stir to combine.

Spoon the meat mix into the prepared onions, place in a shallow baking dish. Pour in chicken stock until the onions are 1/3 to 1/2 covered. Loosely cover the tin with aluminum foil and pop in a preheated oven for about 1 hour.

Lower your oven to 350F (175C), take the onions out, drizzle a little broth all over them, spoon out a little of the chicken broth (if it hasn’t vaporized by now) and put it back in the oven, uncovered, for about 20 to 30 minutes. Until the onion and topping is golden brown.

Spaghetti & Meatballs

Phillip made these meatballs for me once, and they turned out so good that I thought I would try to make them for him. Sadly to say, he did a better job than I did! They were still really good, mine just fell apart more than his did. I used perciatelli pasta instead of spaghetti, and it worked really well. It is a thicker noodle with a hole in the middle to soak up the sauce. Next time I will form the meatballs more firmly and be more careful when turning them.

Ingredients

1 pound ground pork
1 pound ground beef
1 1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil

Directions

Place the ground meats, bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate covered with paper towels.

Serve with pasta and tomato sauce.

Adapted from: Ina Garten, Barefoot Contessa Family Style, page 103-104

Laughing Cow Chicken

While Phillip & I were on our pre-Mexico diet (we're still on it, just on a smaller scale), I scoured all of the food blogs that I read for some healthy recipes. When I found this, I scored the healthy weeknight meal jackpot! It is so fast and easy that I make it almost every week. The star of this recipe is the Laughing Cow brand Light Cheese Wedges. I use the garlic & herb flavor, but you can use any flavor that you find. You can normally find the cheese in the specialty cheese case by the deli (I've beed told it can't be found in Rushville, you can also use any light cheese spread).

Ingredients:


4 Boneless, Skinless Chicken Breasts
4 Laughing Cow Light Cheese Wedges
Cooking spray
1/2 cup Breadcrumbs
dash of dried Parsley Flakes
dash of grated Parmesean Cheese

Directions:

Preheat oven to 400F.

Lay each chicken breast flat on a cutting board. Cut a horizontal slice to create a pocket in the side of the chicken breast. Stuff the pocket with the cheese, don't skimp, it's good! Pat the chicken breasts dry with paper towel, and spray with cooking spray. Combine the breadcrumbs, parsley and parmesean, and sprinkle over both sides of the chicken breast. Bake on a cookie sheet for 15-20 minutes, until done.

Serves: 4

Adapted from Macaroni and Cheesecake

Coq Au Vin

This week's Barefoot Blogger post is a classic recipe. Phillip & I thought it was really tender and juicy, but it didn't turn out very pretty. Yummy isn't always pretty, I guess.

Ingredients

4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.

Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

Source: Ina Garten, Barefoot Contessa