Schnitzel-wich with Garlic Butter and Hot Relish
Rachael Ray
Ingredients
1 cup giardiniera (hot pickled vegetables), drained
4 5- to 6-ounce veal cutlets
Salt and pepper
1 cup flour
2 eggs, beaten
1 cups breadcrumbs
A few grates of nutmeg
EVOO – Extra Virgin Olive Oil or vegetable oil, for frying
4 tablespoons butter
4 cloves garlic, finely chopped
A handful flat-leaf parsley, finely chopped
Juice of 1 lemon
4 ciabatta rolls, halved
Green-leaf lettuce leaves
Yields:
Preparation
Using a food-processor, pulse-chop the giardiniera into a relish.
Step
Pound the veal very thin (about 1/8 inch) and season with salt and pepper. Fill 3 separate shallow dishes with the flour, the eggs and the breadcrumbs seasoned with the nutmeg. Coat the veal with the flour, then the eggs, then the breadcrumbs.
Step
Heat a layer of oil in a large skillet. Add the veal and cook over medium heat, turning once, until golden, 4-6 minutes. Drain on a rack.
Step
Wipe out the pan; return to the heat. Add the butter and allow it to foam. Stir in the garlic for a minute. Add the parsley and lemon juice; remove from the heat.
Step
Pile the roll bottoms with the giardiniera, lettuce, schnitzels, garlic butter and roll tops.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Monday, April 2, 2012
Rocco's Flash Fried Chicken Nuggets
Rocco's Flash Fried Chicken Nuggets
Rachael Ray
Ingredients
1 small red onion, sliced in half and thinly sliced
5 whole ripe fresh limes, 1 cut into 4 wedges
2 quarts grapeseed or corn oil
16 ounces chicken thighs, boneless and skinless
3 1/4 tablespoons adobo powder, Goya or similar
2 egg whites
2 1/2 tablespoons sweet Hungarian paprika
1/4 cup fine ground yellow cornmeal
3/4 cup whole wheat flour
Salt
Freshly ground black pepper
4 cups shredded iceberg lettuce
16 cherry tomatoes, stems removed and washed
1/2 ripe hass avocado, peeled and cut into 8 chunks
1 bunch cilantro
1 spicy red or green jalapeño, sliced as thin as possible
Yields: 4
Preparation
Place the sliced red onions in a small stainless steel bowl. With a fine grater or zester, zest the skin of 1 lime over the onions. Cut the 4 whole limes in half crosswise and squeeze all the juice over the onions. Add a tiny pinch of salt and mix, and make sure all the onions are in the lime juice; you can use the squeezed limes as a weight to push down any onions sticking out of the juice. The onions will keep up to 3 days in the refrigerator in a container with a tight-fitting lid.
Step
Pour the oil into a large, heavy pot that has at least a 6-quart capacity. Heat the oil over medium-high heat on the stove to 400°F. Meanwhile, place a chicken thigh on the cutting board and cut into 4 to 5 even-sized chunky pieces and repeat until all thighs are done. Lay out all of the chicken chunks on a microwave safe plate and season both sides with 1/4 tablespoon of adobo powder as well as salt and pepper. Place the plate in the microwave and cook on high for 1 minute and 30 seconds. Remove the plate and turn each piece of chicken over and microwave again on high until the chunks are just cooked though, about another 1 minute and 30 seconds to 2 minutes depending on your microwave. Let the chicken cool to room temperature.
Step
Meanwhile place the egg whites into a bowl and beat with a fork until very foamy, about 2 minutes. In a wide and shallow bowl or cake pan, mix the remaining 3 tablespoons of adobo powder and paprika with the cornmeal and whole wheat flour. Submerge the cooked chicken pieces in the eggwhites and toss to coat well with a fork, then move the chicken to the shallow bowl with the seasoned whole wheat flour and cornmeal mix. Toss the chicken to coat well, spread the chicken out in one layer over the flour mix and let sit while you assemble the salad.
Wash and dry your hands thoroughly then assemble the salad by placing the shredded iceberg lettuce in a bowl with the cherry tomatoes. Drain the lime juice from the onions and reserve the leftover lime juice. Next, add the onions to the salad with a dash of salt and 2 tablespoons of the reserved lime juice from the onions and toss to dress evenly. On four serving plates, heap the salad in the middle of each plate and place the avocado slices equally over each of the salads.
Step
In four separate even-sized batches, fry the chicken for 12 seconds per batch then remove the chicken from the oil to a plate with either a wire rack on top or paper towels to drain off any excess oil. Turn the stove off immediately under the hot oil after your last batch. Arrange the cooked chicken evenly around the salad of each of the four plates and lay four cilantro sprigs over each salad and serve with lime wedges and sliced jalapeño.
Tips:
Cook the limes in the microwave on high for 15 seconds before you cut and squeeze them, this helps you get every last bit of precious juice out of each one!
Make sure your oil thermometer is used exactly as directed per the manufacturer’s instructions and you carefully monitor the temperature of the oil every 5 minutes so it does not exceed 400°F.
When cooking the chicken in the microwave, keep in mind the chicken chunks on the outside will cook faster then the chicken in the middle of the plate, so after you flip them over from first cooking stage, it is important to rotate the pieces from the outside of the plate to the middle of the plate before you continue to microwave them.
It is important not to toss the ripe avocado with the other ingredients as it would destroy a shape and size of a ripe avocado.
Let the oil cool on the stove until it is room temperature, then using a funnel pour the oil back into its original container and place screw the cap back on for easy disposal.
Resource for before nutritionals: http://www.food.com/recipe/tasty-bbq-corn-on-the-cob-try-me-169999
Per serving: 279 calories, 13.865g fat (2g sat, 4g mono, 6g poly), 75mg cholesterol, 747mg sodium, 13g carbohydrate, 3g fiber, 27g protein
Rachael Ray
Ingredients
1 small red onion, sliced in half and thinly sliced
5 whole ripe fresh limes, 1 cut into 4 wedges
2 quarts grapeseed or corn oil
16 ounces chicken thighs, boneless and skinless
3 1/4 tablespoons adobo powder, Goya or similar
2 egg whites
2 1/2 tablespoons sweet Hungarian paprika
1/4 cup fine ground yellow cornmeal
3/4 cup whole wheat flour
Salt
Freshly ground black pepper
4 cups shredded iceberg lettuce
16 cherry tomatoes, stems removed and washed
1/2 ripe hass avocado, peeled and cut into 8 chunks
1 bunch cilantro
1 spicy red or green jalapeño, sliced as thin as possible
Yields: 4
Preparation
Place the sliced red onions in a small stainless steel bowl. With a fine grater or zester, zest the skin of 1 lime over the onions. Cut the 4 whole limes in half crosswise and squeeze all the juice over the onions. Add a tiny pinch of salt and mix, and make sure all the onions are in the lime juice; you can use the squeezed limes as a weight to push down any onions sticking out of the juice. The onions will keep up to 3 days in the refrigerator in a container with a tight-fitting lid.
Step
Pour the oil into a large, heavy pot that has at least a 6-quart capacity. Heat the oil over medium-high heat on the stove to 400°F. Meanwhile, place a chicken thigh on the cutting board and cut into 4 to 5 even-sized chunky pieces and repeat until all thighs are done. Lay out all of the chicken chunks on a microwave safe plate and season both sides with 1/4 tablespoon of adobo powder as well as salt and pepper. Place the plate in the microwave and cook on high for 1 minute and 30 seconds. Remove the plate and turn each piece of chicken over and microwave again on high until the chunks are just cooked though, about another 1 minute and 30 seconds to 2 minutes depending on your microwave. Let the chicken cool to room temperature.
Step
Meanwhile place the egg whites into a bowl and beat with a fork until very foamy, about 2 minutes. In a wide and shallow bowl or cake pan, mix the remaining 3 tablespoons of adobo powder and paprika with the cornmeal and whole wheat flour. Submerge the cooked chicken pieces in the eggwhites and toss to coat well with a fork, then move the chicken to the shallow bowl with the seasoned whole wheat flour and cornmeal mix. Toss the chicken to coat well, spread the chicken out in one layer over the flour mix and let sit while you assemble the salad.
Wash and dry your hands thoroughly then assemble the salad by placing the shredded iceberg lettuce in a bowl with the cherry tomatoes. Drain the lime juice from the onions and reserve the leftover lime juice. Next, add the onions to the salad with a dash of salt and 2 tablespoons of the reserved lime juice from the onions and toss to dress evenly. On four serving plates, heap the salad in the middle of each plate and place the avocado slices equally over each of the salads.
Step
In four separate even-sized batches, fry the chicken for 12 seconds per batch then remove the chicken from the oil to a plate with either a wire rack on top or paper towels to drain off any excess oil. Turn the stove off immediately under the hot oil after your last batch. Arrange the cooked chicken evenly around the salad of each of the four plates and lay four cilantro sprigs over each salad and serve with lime wedges and sliced jalapeño.
Tips:
Cook the limes in the microwave on high for 15 seconds before you cut and squeeze them, this helps you get every last bit of precious juice out of each one!
Make sure your oil thermometer is used exactly as directed per the manufacturer’s instructions and you carefully monitor the temperature of the oil every 5 minutes so it does not exceed 400°F.
When cooking the chicken in the microwave, keep in mind the chicken chunks on the outside will cook faster then the chicken in the middle of the plate, so after you flip them over from first cooking stage, it is important to rotate the pieces from the outside of the plate to the middle of the plate before you continue to microwave them.
It is important not to toss the ripe avocado with the other ingredients as it would destroy a shape and size of a ripe avocado.
Let the oil cool on the stove until it is room temperature, then using a funnel pour the oil back into its original container and place screw the cap back on for easy disposal.
Resource for before nutritionals: http://www.food.com/recipe/tasty-bbq-corn-on-the-cob-try-me-169999
Per serving: 279 calories, 13.865g fat (2g sat, 4g mono, 6g poly), 75mg cholesterol, 747mg sodium, 13g carbohydrate, 3g fiber, 27g protein
"Lemon Chicken with Cream Sauce"
"Lemon Chicken with Cream Sauce"
Tammy McArthur
Ingredients
1/2 stick Butter
2 T. Dry Sherrry/Cooking Sherry
2 T. lemon zest
2T. lemon juice
1 cup half and half
2-3 tsp. cornstarch
Parmesan Cheese
I usually bake about 1 pound of chicken at 350*.
While it is baking I make the sauce in a saucepan.
Melt butter.
(After melted, turn heat off for a minute or so to avoid splattering)
Add Sherry
Cook for a few minutes and stir
Add lemon juice and zest
Shake together half and half and cornstarch and combine well before adding to pan.
Add mixture and stir constantly until the consistency of a thick sauce.
Pour over baked chicken, sprinkle Parmesan cheese generously over the top.
Broil until Parmesan is golden brown or until you can't stand waiting any longer. ;-)
Tammy McArthur
Ingredients
1/2 stick Butter
2 T. Dry Sherrry/Cooking Sherry
2 T. lemon zest
2T. lemon juice
1 cup half and half
2-3 tsp. cornstarch
Parmesan Cheese
I usually bake about 1 pound of chicken at 350*.
While it is baking I make the sauce in a saucepan.
Melt butter.
(After melted, turn heat off for a minute or so to avoid splattering)
Add Sherry
Cook for a few minutes and stir
Add lemon juice and zest
Shake together half and half and cornstarch and combine well before adding to pan.
Add mixture and stir constantly until the consistency of a thick sauce.
Pour over baked chicken, sprinkle Parmesan cheese generously over the top.
Broil until Parmesan is golden brown or until you can't stand waiting any longer. ;-)
Frosting
Frosting
Kristin Coleman
8 oz cream cheese softened
4 tbsp unsalted butter softened
3 c powdered sugar
1 c pbutter but in your case it would be cocoa powder I'd add as much as you think necessary to get the chocolate flavor"
Kristin Coleman
8 oz cream cheese softened
4 tbsp unsalted butter softened
3 c powdered sugar
1 c pbutter but in your case it would be cocoa powder I'd add as much as you think necessary to get the chocolate flavor"
Chocolate Frosting
Chocolate Frosting
Deb Moos
Melt 6 tablespoons butter in med saucepan, stir in 1/4 cup Hershey's cocoa until dissolved. Remove from heat, stir in 3 cups confectioners sugar, 1/4 cup milk and 1 tsp vanilla. It makes two 8x9 layers or 13x 9 pan. It's very rich, but so yummy if you are a chocoholic like me :) My kids like if there is extra b/c they put in on graham crackers.
Deb Moos
Melt 6 tablespoons butter in med saucepan, stir in 1/4 cup Hershey's cocoa until dissolved. Remove from heat, stir in 3 cups confectioners sugar, 1/4 cup milk and 1 tsp vanilla. It makes two 8x9 layers or 13x 9 pan. It's very rich, but so yummy if you are a chocoholic like me :) My kids like if there is extra b/c they put in on graham crackers.
Chocolate Peanut Butter Cupcakes
Chocolate Peanut Butter Cupcakes
http://annies-eats.com/2009/11/06/chocolate-peanut-butter-cupcakes/
Ingredients:
For the filling:
1 cup confectioners' sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract
For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs
For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
3¼ cups confectioners' sugar
1 cup frozen whipped topping, thawed
Directions:
Preheat the oven to 350° F. Line two cupcake pans with paper liners.
To make the filling, combine the confectioners' sugar, peanut butter, butter and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.
To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.
Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth. Slowly mix in the confectioners' sugar, beating until smooth and well blended. Mix in the whipped topping until smooth and fluffy. Frost cooled cupcakes as desired.
http://annies-eats.com/2009/11/06/chocolate-peanut-butter-cupcakes/
Ingredients:
For the filling:
1 cup confectioners' sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract
For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs
For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
3¼ cups confectioners' sugar
1 cup frozen whipped topping, thawed
Directions:
Preheat the oven to 350° F. Line two cupcake pans with paper liners.
To make the filling, combine the confectioners' sugar, peanut butter, butter and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.
To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.
Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth. Slowly mix in the confectioners' sugar, beating until smooth and well blended. Mix in the whipped topping until smooth and fluffy. Frost cooled cupcakes as desired.
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