Born to Entertain

I found this recipe on the lovely Alanna’s blog and it looked really delish. I was in the mood for something different with chicken, so I tried it out. It was SO GOOD! I loved it…lil spicy for hubs, but we’ll fix that next time. Definitely a keeper.

I do not feel like typing the recipe for this right now, so click that link if you want it.

I don’t know why I’m even posting this bc I DO NOT follow a recipe, but chicken parm is one of my favorite dishes. I mean chicken cutlets, sauce and cheese baked to bubbly goodness? How could that be bad?

Chicken Parmigana (a NOT recipe)

Cutlets - egg ‘em and bread ‘em, then fry ‘em up (I use pam so they’re not greasified, just so the coating sticks)
Line a baking dish with yummy sauce. Arrange those cutlets and top ‘em with sauce.
Parmesan cheese ‘em.
Slice some FRESH mozzarella and lay it on each cutlet.
Spoon some sauce on top.
Bake ‘em. (350, 30 mins)
YUM!

…Tavern on the Green style! For non-New Yorkers, Tavern on the Green is a fantabulous restaurant. I happened upon their franciase recipe for chicken while browsing on recipe zaar. I thought it would be delish with tilapia filets. It wasn’t the lemony francaise I’m familiar with; but still, I was right, so here you go:

Tilapia Franciase
Modified from Tavern on the Green via recipe zaar

2 (6 ounce) tilapia filets
flour, for dredging
1 fluid ounces clarified unsalted butter**
4 fluid ounces white wine
1 small shallots, minced
2 cloves garlic, minced
salt
white pepper, to taste
1 1/2 tablespoons dijon-style whole grain mustard (I used grey pupon, same diff)
2 fluid ounces heavy cream

**I have to be honest, I used a spoonful of Smart Balance “buttery spread” and it turned out fine. I couldn’t do the whole butter thing again after the ravioli incident (see ravioli and brown butter post).

• Dredge tilapia filets in flour, shaking off excess.
• Heat [smart balance buttery spread - heh] in sauté skillet over medium-high heat.
• Place fish in pan and sauté until cooked halfway through, about three minutes; reduce heat to medium.
• Turn fish over and add minced shallots and garlic; cook for one minute until you can smell the aroma of garlic, and then add wine to deglaze pan.
• Season with salt and pepper.
• Add mustard and stir into sauce; let sauce cook for two minutes to reduce, and then add heavy cream.
• Let sauce cook for another two minutes to thicken sauce slightly.

While this recipe was definitely good, it looked better on TV. Giada (of course) made it on FN. I must not be used to consuming that much butter - I even cut it down from what was suggested! I loved the balsamic flavor more. The toasted walnuts and parmesan on top were winners! I might do it again, but use olive oil instead of butter. My arteries hurt after eating this one!

Ravioli in Balsamic Brown Butter
Recipe from Giada DeLaurentiis

18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts
1/4 cup grated Parmesan

*I halved everything bc I was only cooking for two - still a LOT of butter for me!

• Bring a large pot of salted water to a boil over high heat. A
• dd the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli onto a large serving platter.
• Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally.
• When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute.
• Stir in the balsamic vinegar, salt, and pepper.
• Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.

I didn’t think so, but it can be done… LIGHT cheesecake! This cheesecake has only 9 grams of fat and 225 calories per slice. I know that’s not exactly LIGHT, but for cheesecake? Oh yes.

Chocolate Marble Cheesecake
from Self Magazine

Crust
2 tbsp slivered blanched almonds
Vegetable oil cooking spray
6 chocolate wafers (I used TJ’s Cats cookies bc I had them on hand)

Filling
15 oz (1 3/4 cup) part-skim ricotta
8 oz lowfat cream cheese, room temperature
1 cup sugar
1/2 cup lowfat sour cream
1 large whole egg
2 egg whites
1/4 tsp almond extract (or to taste)
2 tbsp all-purpose flour
1/4 tsp salt
2 tbsp amaretto (if desired) - I did not, only bc I didn’t have any
3 tbsp unsweetened cocoa powder
1/2 tsp instant-espresso powder
3 tbsp bittersweet chocolate chips

• Heat oven to 350˚.
• Toast almonds on a small baking sheet for 10 minutes, stirring occasionally.
• Remove from oven; reduce heat to 325˚.
• Coat an 8″ springform pan with cooking spray. Wrap outside of pan in foil to prevent seepage.
• Process chocolate wafers and almonds in a food processor until fine crumbs.
• Sprinkle 2 to 3 tbsp crumbs onto bottom of pan (just enough to coat bottom lightly). Shake pan to distribute evenly. Reserve remaining crumbs.
• Filling: Puree ricotta in a food processor until smooth, about 1 minute.
• Add cream cheese, sugar, sour cream, egg, egg whites, almond extract, flour and salt; puree until smooth.
• Whisk amaretto, if desired (or same amount of hot water), 2 tbsp hot water, cocoa powder and espresso powder in a bowl until well combined.
• Stir in chocolate chips.
• Stir 1 cup plain filling into chocolate mixture. Set aside.
• Pour remaining plain filling into prepared pan.
• Drizzle chocolate filling in a circular pattern over plain filling. Using a knife, make circular strokes to create swirls in the plain filling.
• Add 1 inch hot water to a shallow baking pan; place springform pan in baking pan.
• Bake until cheesecake is firm around the edge and slightly soft in the center, 45 to 55 minutes. Run a knife around inside of pan. Remove foil; let cool on a rack. Chill 6 hours or overnight before removing sides of pan.
  (I did not do this bc I am, and when I say I am, I mean Marcelo is a piggy and wanted a taste. It chilled for about 3 hours and I removed the pan with no problem.)

I love lazy Sundays! I decided to make some chocolate chip pancakes as a special treat. It took no more than 10 minutes to whip up the batter. The pancakes were light, fluffy, and most importantly for chocolate chip pancakes, not too sweet. Marcelo said they were the best he’s ever had… “much better than that mix crap.” Andrea - 1, Aunt Jemima - 0!

Chocolate Chip Pancakes
Adapted from allrecipes.com

2 cups white whole wheat flour
SCANT 1/4 cup sugar
1 1/2 tbs baking powder
1/2 tsp salt
2 eggs
1 1/2 cups milk (I used 2%)
1/4 cup canola oil
1 tsp vanilla extract
1/2 cup chocolate chips
Butter to grease pan

• Sift together flour, sugar, baking powder and salt into a medium bowl.
• Wisk together eggs, milk, oil, and vanilla extract.
• Slowly mix dry ingredients into wet.
• Stir in chocolate chips.
• Melt butter on griddle and add 1/4 cup fulls of mixture onto griddle. When pancakes begin to bubble, flip.

Sunday - Dinner at Mom’s

Monday - Baked Ziti

Tuesday - Parmesean-crusted chicken, steamed new potatoes, string beans

Wednesday - Orange-glazed salmon, steamed snow peas, rice

Thursday - Chicken Parmigana, pasta

Friday - Pizza

Saturday - not sure yet, M going snowboarding

This is a quick and easy recipe to throw together on a busy night. The recipe can be found on Amber’s Delectable Delights, which is where I found it. I adjusted the recipe a little bit.

Chicken Quesadillas
(recipe adapted from Amber’s Delectable Delights)

4 large whole wheat tortillas (burrito size)
4 boneless skinless chicken breasts, marinated, cooked and cubed
1 3/4 cups Mexican cheese blend

-Preheat grill pan to medium heat
-Lay one tortilla out flat and place an thin even layer cheese on one half of the tortilla. Arrange 1 sliced chicken breast on top of the cheese and then place desired amount of cheese on top of the chicken and fold in half. Repeat with remaining tortillas.
- Spray grill pan with oil and place 2 quesadillas at a time on there. Pressing down to ensure even cooking. Cook for about 2-3 minutes then spray top with oil and flip over to cook for another 2-3 minutes or until cheese is melted.

Chipotle’s Chicken Marinade
(Source: PoliticsChick)

2 ounces green chiles
1 teaspoon black pepper
2 teaspoons cumin powder
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts cubed

• Add all ingredients except meat in food processor. Puree until smooth.
• Add mixture and cubed chicken to ziplock bag. Massage marinade into chicken. Marinade for up to 24 hours, but at least 1 hour.
• Heat a nonstick skillet over high heat. Add chicken and marinade to the skillet and saute for 6 -8 minutes until browned.
• Set aside to add to quesadillas.

Mexican Rice II
(adapted from allrecipes.com)

Ingredients:
1 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1 teaspoon onion powder
1/2 cup tomato sauce
2 cups chicken broth

Directions:

• Heat oil in a large saucepan over medium heat and add rice.
• Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt, onion powder and cumin.
• Stir in tomato sauce and chicken broth; bring to a boil.
• Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

This is a recipe from Healthy Appetite with Elli Krieger on FN. It’s yummy and makes lots to take for lunches, which is always a plus!

Aromatic Noodles with Peanut Lime Sauce

3/4 pound spinach or whole-wheat linguine
2 cups broccoli florets
2 cups snow peas, trimmed
2 cups sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
3/4 inch fresh ginger, finely grated
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1/2 cup shelled unsalted peanuts

• Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water.
• While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes.
• Add the snow peas and sugar snap peas and steam for 2 minutes more.
• Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool.
• Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, ginger, sugar and red pepper flakes in a food processor or blender until smooth.
• Right before serving, toss the pasta with 3/4 cup of the peanut sauce.
• Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.

I saw this recipe on Everyday Italian and it looked really good. Giada used halibut, but my fish guy said it was not in season (??). So I substituted lemon sole, which was really good. When Giada made it, the marinade reduced to a much thicker glaze, so I think I’ll let it simmer a little longer next time, but all in all, this one’s a keeper!
Disclaimer: This picture is dark and sucks.

Balsamic Glazed (Insert Flaky, but Firm White Fish Here)
Recipe from Giada De Laurentiis

1/2 cup balsamic vinegar
2 to 3 tablespoons honey, depending how sweet you want it
3 tablespoons olive oil
2 garlic cloves, minced
4 (6-ounce) lemon sole or halibut or whatever you so choose fillets
Nonstick cooking spray

• Whisk the vinegar, honey, oil, and garlic in a bowl. Arrange fillets in a baking dish. Pour marinade over the fish, coating it completely. Cover and refrigerate at least 30 minutes and up to 4 hours.
• Preheat the broiler. Line the bottom and sides of a baking sheet with foil. Spray the foil with nonstick cooking spray and add fillets.
• Reserve marinade and pour into a heavy small saucepan.
• Broil the fillets until they are just cooked through and caramelized on top, about 12 minutes.
• Meanwhile bring the marinade to a boil and simmer until it thickens slightly and becomes syrupy, whisking often, about 15 minutes.
• Spoon the glaze over fillets before serving.