Monday, January 11, 2016

Chicken Picatta

Chicken Picatta
Gosh, none of the movies that I have seen in the past year were nominated for the Golden Globes this year.  I’m shocked that movies like Peanuts, Inside Out, Minions, or Alvin and the Chipmunks are not in competition with Revenant or Room or The Big Short… (side note: I think that Inside Out is one of the smartest, meaningful movies out there with a great message for kids and adults alike).

Yes, I am playing PowerBall.  Yes, I know the odds of getting struck by lightning (or anything else, for that matter) are greater than winning but…

Yes, I have New Year’s resolutions and so far, 10 days in they are still in tact.  I am still considering adding others.  Is there a time limit?  One of those resolutions is to keep trying new recipes.  This one is a top rated recipe from Giada.  The cooking method is similar to the Parmesan Chicken but adds a flavorful sauce on top.

Happy Birthday Michael!!

  1. 2 skinless and boneless chicken breasts, butterflied and then cut in half
  2. Kosher or sea salt
  3. Ground black pepper
  4. All-purpose flour, for dredging
  5. 6 Tbsp unsalted butter
  6. 5 Tbsp extra-virgin olive oil
  7. 1/3 cup lemon juice
  8. 1/2 cup chicken stock
  9. 1/4 cup capers, drained and rinsed
  10. 1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Monday, January 4, 2016

Raspberry Cream Cupcakes

I know that I have a lot of “you” in me.  I just hope that I also got your genes for your sense of pleasure and joy and happy and boundless energy when I am around my family, and someday, my grandkids. 
Raspberry Cream Cupcake

While I know that Butterfinger ice cream pie is your favorite dessert, thank you for sharing your day with a new recipe by Giada.  I think it is a winner and is worthy of celebrating you.  The cake tasted like angel food and the whipped cream thickened with powdered sugar and raspberries was heavenly.  Now to try it as a layer cake so we can cut ourselves a bigger slice!

Happy Birthday Dad/Gigi!

  1. 1 box white cake mix (i.e., Duncan Hines Moist Deluxe)
  2. 1 1/3 cups water
  3. 3 large eggs whites
  4. 2 Tbsp unsalted butter, melted
  5. 2 tsp almond extract
  6. 2 tsp vanilla extract
  7. 2 (6-ounce) containers fresh raspberries, cut in half (or you could substitute strawberries)
  8. 1 cup heavy whipping cream
  9. 1/3 cup powdered sugar, plus additional for dusting

Line muffin cups with muffin papers (the recipe said makes 18 – we ended up with 21 and weren’t complaining!). Preheat the oven to 350 degrees F.

Beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract with an electric mixer for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.

Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.

Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.

Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.