Monday, July 29, 2013

Pea Risotto


I haven't made risotto in quite a while! Mainly for the fact that I used to cook it while in my Culinary classes. I've been meaning to buy some arborio rice for so long and finally did yesterday. I also brought home some leftover scallops from work that we were getting rid of and thought that this pea-inspired risotto would be great with it flavor wise. Plus it gave me a reason to use the peas I had stashed in the freezer. Also, I plan to post about searing scallops, it's super easy!



The one nice thing about risotto is that you can make it however you please. Mine is a bit more dense. You can tell because I put it in a mold. If you prefer your risotto looser, just add more liquid.

 

Pea Risotto

1 tablespoon butter
1 tablespoon olive oil
1/4 cup onion, diced
2 cloves garlic, chopped
3/4 cup arborio rice
1/4 cup white wine
1 3/4 to 2 cups chicken or vegetable stock
1/2 cup peas
1 tablespoon heavy cream 
1/2 cup parmesan, grated
1 tablespoon parsley, finely chopped
1 teaspoon thyme, finely chopped
2 tablespoons butter
salt and pepper, to taste




  • In a pot, add the butter, olive oil and onions and cook over medium-high heat. Add the garlic after the onions turn translucent.
  • Stir in the arborio and toast slightly. Add the white wine to help deglaze the pan.
  • Add in the stock and stir constantly, cooking for about 25-30 minutes until the rice is cooked.
  • Once the rice is cooked, take off of the heat and stir in the peas, heavy cream, parmesan, herbs and butter. Season with salt and pepper.




Ashley

Wednesday, July 24, 2013

Chicken Parmesan Paninis


We have a beautifully large basil plant in our garden at the moment and this seemed like a great thing to use it in. I actually used some for Sunday nights dinner, a BLT with avocado, heirloom tomatoes and basil. It was definitely scrumptious! This sandwich also features homemade tomato sauce, the one I used on my yummy grilled pizza{s}. I still need to post a recipe for it, maybe once we acquire some fresh tomatoes from the garden.


Chicken Parmesan Paninis


3-6 chicken breasts, skinless
salt and pepper, to season the chicken
1 cup flour
2 tablespoons garlic {granulated or powder}
2 eggs, beaten
1 1/2 cup panko
1 teaspoon salt
1/2 cup parmesan, grated
1 1/2 tablespoons olive oil

Condiments:

hoagie rolls
favorite tomato sauce
provolone, sliced
mozzarella, shredded
garlic butter
basil leaves

  • Preheat oven to 475 degrees.
  • Pound the chicken breasts until they are about a 1/2 inch thick. Season the chicken breasts.
  • Prepare your dredging station ingredients. Mix the flour with the garlic. Also, mix the panko with the salt, parmesan and olive oil.
  • Individually, add the chicken breast to the flour and cover well. Dip the same chicken breast into the beaten egg and then into the panko mixture. Repeat this process, placing each piece of chicken onto a foil lined baking sheet when finished.
  • Bake the chicken breasts for 15-20 minutes. Once finished, remove the chicken and add a spoonful of the tomato sauce, provolone and mozzarella.
  • Change the oven setting to broil and cook the cheese until melted and slightly browned.
  • Cut the hoagie roll in half and brush with garlic butter and a little bit of the tomato sauce. Add the chicken and basil leaves. Brush the outside of the roll with garlic butter and place into a panini maker {I use a George Foreman}. Cook for about 5-7 minutes.


Ashley

Wednesday, July 17, 2013

Chicken Tikka Naan Sandwiches

Mmmm, Indian inspired sandwich... that's my kind of sandwich! I've been wanting to use my naan for something other than just eating outright. I've also thought about making naan paninis, maybe soon. Of course, earlier this week I made chicken tikka saag, one of my all time favorite dishes. I made sure to make extra chicken tikka just for this!





Chicken Tikka Naan Sandwiches

1 recipe chicken tikka
4-6 pieces of naan
tomato, diced
cucumber, peeled and sliced
cilantro, leaves only







  • Top one piece of naan with the chicken tikka, onions and pepper. Add in the tomatoes, cucumber and cilantro leaves. 
  • You may also add other condiments depending on what you like.




Ashley

Monday, July 15, 2013

Chicken Tikka Saag

This is one of my all time favorite dishes to eat. I've been going to the same Indian restaurant for about 4 years now and they make it perfectly. So rich and creamy! Indian food is definitely my favorite cuisine. I decided to jump into this with an open mind, knowing full well that it might not live up to my favorite restaurants style of preparation, but why not learn how to make it seeing as I love to cook. 

I made the sauce as noted, but added jalapenos to the mix. I like spicy food as some people who read my blog may know. I ended up with a beautifully flavored sauce that had a hint of all the spices and spinach. I'm very happy with it and think that it's a must try for anyone that loves curry, or is looking to start... because everyone should!

Chicken Tikka Saag

1 recipe chicken tikka, cooked {chicken only}

Saag:
Recipe adapted from All Recipes

2 10 oz bags of spinach, blanched
3 tablespoons fenugreek powder
4 tablespoons canola oil
2 onions, thin sliced
4 tablespoons cumin powder
4 tablespoons garam marsala
2 tablespoons tumeric powder
1 tablespoon cayenne
2 tablespoons ginger {paste or fresh, chopped}
8 cloves garlic, chopped
2 jalapenos, diced
2 tomatoes, diced
1 cup heavy cream, more if needed

  • Blanch the spinach and blend it for 5-7 seconds and transfer into a container.
  • In a pan over medium high heat add the oil and onions. Cook the onions for 3-4 minutes and add the spices, ginger, garlic and jalapeno. Cook for another 5-6 minutes. 
  • Add the tomatoes and cook until they start to breakdown, about 10 minutes. Once ready, you can start adding the cream. Reduce the heat to low and let the flavors meld. After about 3 minutes, add half of the mixture to the mixer and blend until smooth, adding more cream if needed.
  • Add this mixture to the spinach and combine completely.
  • To the other half of the onion-tomato mixture, start adding 1 large spoonful of the spinach mixture at a time and combine thoroughly. Testing the flavor every time until you find it acceptable.
  • Add the chicken tikka to the saag sauce and let the mixture cook on low heat for 15-20 minutes, or longer.

*I added about 5-6 large spoonfuls and more cream to get it to the consistency that I wanted. You can also keep reducing the mixture to help intensify the flavors.


I served this with basmati rice and yummy naan!


Ashley

Wednesday, July 10, 2013

Roasted Chicken Picatta with Veggies

So it's been a busy couple of weeks at work and just in general. I woke up this morning from a very busy night on the garde manger line and went to the gym. The gym has been a place I've frequented lately and I've really been enjoying it. I came home to cook this! I had leftover roasted chicken {leg quarters} that I cooked on Monday. I diced the meat up and it instantly became something new entirely. I also made compound butter that I brushed on this chicken. Compound butter is always a delicious choice. This one consisted of herbs from my garden: basil, parsley and thyme, a little lemon juice and garlic.



Roasted Chicken Picatta with Veggies

pasta, cooked
roasted chicken, cut into small pieces
asparagus, roasted
cherry tomatoes, halved
parmesan cheese, grated
picatta sauce {recipe below}


  • In a bowl add the pasta and top with the desired amount of the remaining ingredients.

Picatta Sauce:

1 tablespoon butter
1 tablespoon flour
3/4 cup chicken stock
1/2 lemon, juiced
2 tablespoons capers, chopped
3/4 cup heavy cream
2 tablespoons parsley, chopped


  • In a pan over medium-high heat, add the butter and let melt. Add the flour and mix together until it becomes a light brown color.
  • Add the chicken broth, wine and lemon juice. Reduce the heat to medium and cook until the liquid is reduced by half.
  • Reduce the heat to low and add the capers and heavy cream. Whisk and wait a few minutes until the sauce to thicken;  remove from the heat and add the parsley.
 


Ashley