Lisa Tries... Chicken Piccata

Recipe: Chicken Piccata
By: Fine Cooking Magazine feat. Chicken ('til Sept. 30, 2010)

What you need

1 1/2lb thin boneless skinless chicken cutlets (I used a little over a 1lb)

Salt and pepper

EVOO

3 Tbsp capers, rinsed, chopped

2 medium garlic cloves thinly sliced (I used a tspn of minced garlic)

3/4c homemade or lower salt chicken broth

2 Tbsp fresh lemon juice; more if needed

1/4c chopped fresh parsley

1Tbsp butter

What to do
Season the chicken with salt and pepper while heating oil in pan over medium heat.  Add chicken to pan in a single layer until lightly browned on both sides, cooked through for about 1-3mins per side.  Shingle the chicken on a platter and tent with foil.

Reduce heat to medium and add capers, garlic, and 1 tbsp oil to the pan.  Cook, stirring garlic for about a minute. Add chicken broth, lemon juice, raise heat to high and cook until mixture reduces to half.  Off the heat, swirl in half of the parsley and the butter and season with more lemon juice, salt, and pepper to taste.  Drizzle the sauce over the chicken breasts, sprinkle with the remaining parsley, and serve.

Ok, so the above are the directions from the magazine.  But it didn't really make sense to me.  I took the chicken out of the pan after they browned on both sides.  I sauted the garlic, capers in oil.  Then I added broth, lemon, and then eventually the chicken and let the mixture cook off some.  Then I realized that maybe the chicken shouldn't be in the mix, and I took it out (by this time the chicken was cooked), and then added butter and parsley to the mix and spooned over the cooked chicken.

While the chicken was cooking, I microwaved one potato for 3mins while the putting oil, butter, garlic, and onions in a pan.  When the potato was done, I cut in cubes and added to the pan and let cook til golden brown on all sides.

Results

Potatoes were yummy.  Chicken was pretty good but I think a bit too lemony because I think I used too much lemon juice (I didn't really measure because I squeezed directly from lemon).  I would definitely make this again because it was tasty and easy to make. 

Lisa Tries... Boboli 100% Whole Wheat Small Pizza Crust

This is my first time having Boboli pizza crust.  I chose 100% Whole Wheat small pizza pie crust which I coated lightly with Flora's Extra Virgin Olive Oil (my favorite), then topped with a few thin slices of Sargento's mozzerella, a handful and a half of crumbled goat cheese, and vine riped tomato minus seeds.  Bake at 450 for about 10-15mins then top with fresh basil.

I really liked it!  It's definitely much better than a frozen pizza and imho, better than those "fast food" pizza chain delivery type places.

Lisa Tries... Grilled Goat Cheese Sandwiches w/Figs & Honey

Original Recipe: Grilled Goat Cheese Sandwiches with Fig & Honey David Bonom, Cooking Light, June 2004
Saw on this blog: http://me-myself-and-pie.blogspot.com/2010/04/grilled-goat-cheese-sandwiches-with-fig.html (see this site for original recipe and how it was intended... I didn't deviate too far from the original)
 
Personally, I think they should've called it "OMG It's So Sweet & Yummy Sandwich"!  You can eat this for breakfast but it definitely tastes like dessert!  I had it for dinner.
 

What you need:

2tsp honey

1/4tsp grated lemon rind

1 (4-ounce) package goat cheese

8 (1-ounce) slices cinnamon-raisin bread (I only had one sandwich and I used 80 calorie per slice cinnamon-raisin bread)

2 tbsp fig preserves

2 tbsp thinly sliced fresh basil

Cooking spray - (I didn't use.  I lightly buttered one slide of each piece of bread with I Can't Believe It's Not Butter)

1 tsp powdered sugar  (I didn't use... don't need it to be any sweeter!)

What to do:

I toasted the bread in a non-stick pan while I mixed the lemon rind, goat cheese, and honey until well blended.  I spread the goat cheese mixture on one slice of toasted bread and the fig & basil on the other and then I put them together and cut in half.

Give or take... lol... Nutritional Information: Calories: 243 (31% from fat), Fat: 8.5g (sat 4.8g,mono 2.7g,poly 0.5g), Protein: 9.8g, Carbohydrate: 33.1g, Fiber: 2.5g, Cholesterol: 13mg, Iron: 2.2mg, Sodium: 326mg, Calcium: 78mg.

Lisa Tries... Rosemary Chicken Salad

Recipe: Rosemary Chicken Salad Sandwiches (my way is minus the bread)Brandy Long, Cooking Light, April 2005

Found this recipe on: http://me-myself-and-pie.blogspot.com/2010/06/rosemary-chicken-salad.html

What you need:
3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
1/3 cup chopped green onions
1/4 cup chopped smoked almonds (I had slivered almonds that I chopped up)
1/4 cup plain fat-free yogurt
1/4 cup light mayonnaise (I used regular Helmanns)
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
10 slices whole-grain bread (I didn't make sandwiches)

What to do:
I took about a pound of boneless, skinless thin cut chicken and coated with a bit of salt and pepper and also a bit of I Can't Believe It's Not Butter.  Baked on baking sheet at 350 for about 20mins.  After chicken cooled, I cut the chicken into itty bitty pieces, then combined all ingredients, stirred well, and then chilled.  You can either make a sandwich, wrap, or put it on a bed of lettuce like I ended up doing.

The chicken salad was super easy to make and is packed with flavor and interesting textures.  Definitely something I'd make again but maybe use a bit less mayo.

Lisa Tries.... Chicken Korma

Recipe: Chicken Korma
By: Jamie Oliver's Food Revolution

What you need:

1 3/4lbs boneless skinless chicken cut into 1-inch pieces (I used thin cutlets and a little less)

2 medium onions (I used one)

Ginger, peeled, chopped - about the size of thumb

Small bunch of cilantro

1 15oz can of garbanzo beans, drained

peanut or veggie oil

pat of butter (I used I cant believe its not butter)

1/2c korma or mild curry paste (I used Patak's - had to order from their website)

1 14oz can of coconut milk (I used 13.5oz can of light coconut milk)

handful of sliced almonds

2 tablespoons unsweetened shredded coconut (I used shredded coconut chips found in the veggie dept - the pack in the baking area was sweetened only)

2 cups natural yogurt (bought but didnt use)

1 lemon (bought but didnt use)

What to do:

Cut chicken into 1-inch pieces.  Peel, halve, and finely slice onions.  Peel and finely chip ginger.  Pick the cilantro leaves and finely chop the stalks (I didnt really do it).  Drain beans.

In a large pan on high heat, add oil, then add onions, ginger, cilantro and butter.  Stir til turns golden brown (mine never really turned golden).  Add the curry paste, coconut milk, half of sliced almonds, beans, shredded coconut, and sliced chicken breasts.  Fill half of can with water and pour into pan; stir.  Bring to boil, then turn heat down and simmer for 30mins with lid on.  The curry was still very liquidy after 30mins so a friend suggested I "cook down" which means simmer with lid off for awhile.  It worked.

I topped with some more almonds and fresh cilantro. 

Taste?  There was a little teeny kick to the curry but not enough that I didn't like it (I do not like dishes with a lot of heat that mask the flavors/spices).  I may substitute the sweetened coconut in the bakers section next time or try another store to find unsweetened because the unsweetened coconut flakes werent tender and were distracting.  Anyway, after I downed small bowl, I felt like it was kind of rich and didn't want to go back for seconds.  I fell asleep for about two hours after.  All in all it was pretty good and very easy to make.

Lisa Tries... Cheesy Corn & Black Bean Quesadillas

Recipe: Cheesy Corn and Black Bean Quesadilla
From: All You Magazine

While I was making this easy meal, I was thinking about how much I am not going to like it.  I am not a big fan of black beans.  While I was mashing them and cooking, I don't know, it all just seemed a little gross.  Maybe it's because I am tired tonight.  Anyway, it turned out to be pretty decent... probably something I'd make again but would add cilantro (I was out).  A half a quesadilla is really filling so pack the other for lunch tomorrow... The picture at the bottom of the cooked quesadilla shows half of it on a small salad plate, not a large dinner plate.  That will give you an idea of how filling it can be.

What you need:
15.5 oz can of black beans rinsed and drained
15.5 oz (or size of soup can) corn (the recipe calls for frozen, but I didn't use)
1 jalapeno seeded and chopped (I didnt use)
1 tbsp canola oil
2 cloves of garlic (I used already minced and a tsp)
Jack cheese
Tortillas (I used small tortillas)
Salt & Pepper (I forgot to s&p)

What to do:
In a bowl mash black beans til coarse.  In a pan with canola oil saute onion and garlic, then add corn til browned, then add black beans and mix (I completely deviated from the recipe directions because their steps just seemed pointless.  Just call me Giada! haha!)  In another pan, heat one tortilla in a bit of oil, then put the quesadilla mixture over tortilla with some cheese, then top with another tortilla.  When bottom tortilla is brown (and it browns quickly) flip to brown other side.  When done top with a bit more cheese... or not to save calories.

Lisa Tries... Chicken with Cashews

Recipe: Chicken with Cashews
From: Florida Culinary Institute

I can't believe I made something so yummy.  Don't get me wrong -- I've had some good luck lately cooking and have pretty much enjoyed my last few attempts - but this one is so good I could have ravaged the whole wok full of chicken and cashews (but I didn't!!).  This is my second try at making it with the first try being instructed by chefs at the FL Culinary Institute a few years back.  It's better than any other cashew chicken at a restaurant in my opinion.

What you need:
6 chinese dried mushrooms
12oz of boneless, skinless chicken cut into one inch cubes (I used .81lbs)
2 tbsp soy sauce
1 tsp rice cooking wine
1 tsp cornstarch
1/4tsp sugar
1/4tsp salt
3oz cashews (I used lightly sea salted bits and pieces)
2tbsp vegetable oil (I eye it)
3 slices of ginger
1tsp garlic (I used a tad bit more)
1 red bell pepper cut into 1 in squares (or something like that...)

What to do:
I'm not used to multitasking while cooking.  Even though it wasn't much, I still did it and had all my dishes washed as I went along.  There are several steps but well worth it!

In medium bow soak mushrooms in 1/3cup of cold water for about 30mins.  Drain and squeeze dry but reserve the liquid for later.  Cut off stems, thinly slice the caps. 

Preheat oven to 375.

Cut chicken into 1 inch cubes and combine chicken, 1tbsp of soy sauce, rice wine, cornstarch, sugar and salt in a medium bow. Stir and set aside.

Place cashews on baking sheet and bake for about 10 mins or til golden brown. Set aside to cool.

Heat wok or skillet over high heat but not smoking and add tbsp of veggie oil and ginger and stir fry for 30 seconds or so.  Add chicken mixture spreading it on the bottom of wok - let cook for 1-2mins and do not move it around.  Then stir fry the chicken for another two mins til all sides browned but not cooked all the way through.  Transfer chicken to plate and set aside.

Add 1tbsp of veggie oil to wok, add garlic, shrooms, red pepper and stir fry for a minute.  Swirl in reserved mushroom juice and stir fry til almost all of liquid has evaporated.

Return chicken to wok (with any juices) and add cashews, 1tbsp of soy sauce, and stir fry a few mins or til chicken cooked all the way through.

I served with jasmine rice.

SO YUMMY!

Thank you Florida Culinary Institute!