Archive for January, 2008

Baked Sesame Chicken

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. 🙂

Chicken Parmigana

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)

Tilapia Franciase…

…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
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.

Ravioli in Balsamic Brown Butter

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.

Chocolate Marble Cheesecake – Light Style

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

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

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.)

Chocolate Chip Pancakes

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

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.

Menu – 1/13 – 1/18

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

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