Balsalmic and White Wine Chicken

I was not in the mood to cook tonight, I'm tired and just want to sleep.  I decided to just make some chicken, add some white wine and balsamic vinegar and let it reduce.  I also had some asparagus and mushrooms, so I sauteed them in a little white wine.  Overall, not bad.  The kids ate all theirs, I ate all mine.  No reviews tonight, bed is summoning and the boys are engrossed in Astro Boy.  I apologize for the plating, I wasn't neat tonight. 

Quick and Easy!

Another night off...

A water main break at the Space Center left Kevin at home.  I met him, the boys and his parents at Dicks and we had BJs for dinner.  I'll return tomorrow!!!

Weekend off...Tuesday...Pizza!!!!!!

I had loads of summer veggies to grill.  I had planned on making shish ka bobs with the kids, but weather and other factors kept me from it.  Well, what do with a lot of squash, eggplant, tomato, onion, mushrooms and red bell pepper?  Hmmmm...saute it and cook some chicken and make a pizza!!  I had so much I split it in half and tomorrow we will have veggie loaded spaghetti!  So well, on to today...I never had squash or eggplant on pizza so this was new.

Reviews:

Cody: I didn't have time to ask, his was down the hatch, every last bite!!!!

Bren: MMMM red peppers and mushrooms, nummy mommy.

Me: OK, this was a lot better than I thought it was going to be, I just tossed a lot of veggies in to saute, and what'd ya know...it ended up quite tasty!

Sueann: OK, it is delish...(yes she came over when I tempted her)  Her words "It's veggielicious!"

MMMM Summer Veggie and Chicken pizza!!!

RECIPE

1 eggplant, cubed
1 red bell pepper, chopped
3 small yellow squash, cubed
1/4 white onion, chopped
2 cloves garlic, minced
15 grape tomatoes, sliced
1 pint mushrooms, sliced
2 chicken breast halves, cooked and diced
1 small jar pizza sauce
1 package pizza dough

Saute all veggies while cooking chicken, toss together.  Roll out dough, add sauce and veggie mix, cover in mozzerrella.

Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco

I have been on the chicken band wagon for a lot of this journey, so why stop now?  I decided to make another relatively quick meal.  I love salsa and I like tomatillo salsa, so I figured why not!  I've never made salsa like this from scratch, typically it's tomato salsa or guacamole.  I love guacamole.  OK OK I love the taste of the southwest! 

Reviews:

Cody: I didn't give him the full dish as I tasted the salsa before hand, it's perfect for me, too hot for the boys.  He had the chicken with mac and cheese.

Brendan: ZzZzZzZzZzZzZzZzZzZzZzZz

Holly: Ok, I have one word for this recipe...CRACK!!!!!!! Oh my goodness am I in love or what? I seriously hope Brendan wakes up or I'm going to end up eating his!!!!  The spicy heat from the salsa hits your tongue just before the cooling effect of the cheese hits, it's like a fantastic explosion of flavor in my mouth!!!
Another iPhone picture, Kevin has the camera!

Fantabulous!!

RECIPE

Salsa:
2 quarts water
1/2 pound tomatillos (about 10 small), husks and stems removed
1 garlic clove
1/2 to 1 serrano chile (I was unable to get serrano, I substituted 1 whole jalapeno, seeds and all
1/2 cup chopped fresh cilantro
1/4 cup coarsely chopped onion
1 teaspoon fresh lime juice
1/4 teaspoon salt

Chicken:
3 (1-ounce) slices white bread
4 (6-ounce) skinless, boneless chicken breast halves (I used 3 3oz)
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1 large egg, lightly beaten
1 tablespoon olive oil
1/2 cup (2 ounces) crumbled queso fresco cheese
Cilantro sprigs (optional)
Lime wedges (optional)

Preheat oven to 350°.

To prepare salsa, bring water to a boil. Add tomatillos, garlic, and chile; cook 7 minutes. Drain and rinse with cold water. Combine tomatillos, garlic, chile, chopped cilantro, onion, lime juice, and 1/4 teaspoon salt in a food processor or blender; pulse 4 to 5 times or until coarsely chopped. Set aside.

To prepare chicken, place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/2 cups. Arrange crumbs on a baking sheet; bake at 350° for 3 minutes or until lightly browned. Cool completely.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Combine 1/2 teaspoon salt, cumin, and red pepper; sprinkle evenly over chicken.

Place breadcrumbs in a shallow dish. Place egg in another shallow dish. Dip chicken in egg; dredge in breadcrumbs.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Top chicken with salsa, and sprinkle with queso fresco cheese. Garnish with cilantro sprigs and lime wedges, if desired.

Nutritional Information
Calories:364 (26% from fat)
Fat:10.7g (sat 3.2g,mono 4.5g,poly 1.6g)
Protein:47.1g
Carbohydrate:17.7g
Fiber:2g
Cholesterol:162mg
Iron:3mg
Sodium:770mg
Calcium:169mg

Sage Risotto with Fresh Mozzarella and Prosciutto

OK, let me preface this by saying this is my first time making risotto and eating leeks.  I knew risotto was ambitious as it is easily messed up.  I have to say I did OK, not perfect, but worth trying again.  This is not something to make on a rushed night or one you are dead tired, it requires a lot of stirring.  I recommend having everything minced, sliced, diced, etc before you start. 

Reviews:
Cody: MMM the meat is good (he picked a piece up to try before eating the risotto.)  It's rice mommy, it's OK but I don't want it.  If it had mushrooms I'd eat it!

Brendan: mmm  is it good Bren  mmmhmmmmmm  (Ate it all but the prosciutto)

Holly: Risotto is the tiniest bit undercooked (mental note, 20 minutes might not be long enough on the broth part...or use the better Calphalon) The flavor is great, I could see this being just as good with basil instead of sage.  The prosciutto goes really well!!

MMM Prosciutto and cheese!!!

RECIPE

2 (14-ounce) cans fat-free, less-sodium chicken broth
1 tablespoon butter
1 cup finely chopped leek
2 garlic cloves, minced
1 1/4 cups Arborio rice
1/4 teaspoon salt
1/2 cup dry white wine
1 1/2 to 2 tablespoons finely chopped fresh sage
1 cup (4 ounces) finely chopped fresh mozzarella cheese
2 ounces prosciutto, chopped (about 1/3 cup)
1/4 teaspoon freshly ground black pepper
Sage sprigs (optional)

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Melt butter in a medium sauté pan over medium heat. Add leek and garlic; cook for 3 minutes, stirring frequently. Add rice and 1/4 teaspoon salt; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in chopped sage, and cook for 2 minutes. Remove from heat; stir in mozzarella. Spoon 1 cup risotto into each of 4 bowls; top each serving with about 1 1/2 tablespoons prosciutto. Sprinkle with black pepper. Garnish with sage sprigs, if desired.

Nutritional Information
Calories:443 (25% from fat)
Fat:12.3g (sat 7g,mono 3g,poly 1g)
Protein:18.8g
Carbohydrate:59.6g
Fiber:1.4g
Cholesterol:43mg
Iron:1.3mg
Sodium:863mg
Calcium:193mg

Prosciutto and Fontina-Stuffed Chicken Breasts

Tonight was a later meal than normal, I took the opportunity to get a run in while Sueann watched the boys.  I learned some valuable lessons, don't run when hungry in high temps with humidity in full sunlight.  Yeah, well, you got to do what you have to do to get back in shape!  After the run we had to go to the store as Cody insisted on mushrooms with his chicken.  We get home and Bren crushes the crackers for me in the food processor while I mince garlic, shred fontina cheese and brown the prosciutto.  Once everything was done I put the chicken in the oven to make sure it cooked all the way through (I rolled it instead of cutting a pocket, I forgot I only had cutlets!) I put the mushrooms in with a 1/2 tbsp of butter and some white wine.  They smell fantastic!!

Reviews:
Cody: Cody, do you like the chicken?  These mushrooms are yummy!  Cody, can you eat some chicken and let me know if you want me to make it again.  (Chicken remains untouched while he devours mushrooms)  Cody finally eats chicken, mmm mommy this has cheese in it, this is good.  OK...would you eat it again?  YES!

Brendan:
Brendan did you like the chicken (looking at empty plate) mmhmmm

Holly:
This one is a keeper!  The cheese oozes out flavoring the chicken, the prosciutto is noticeable but not overpowering, the rosemary gives it a little kick of flavor though!

MMM gooey goodness in the middle!

RECIPE:

Cooking spray
1 ounce chopped prosciutto
1 1/2 teaspoons minced fresh rosemary
2 garlic cloves, minced
1/4 cup (1 ounce) shredded fontina cheese
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
42 saltine crackers (about 1 sleeve)
1/2 cup all-purpose flour
2 large egg whites
1 tablespoon Dijon mustard
2 tablespoons canola oil

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add prosciutto to pan; sauté 2 minutes or until browned. Add rosemary and garlic to pan; sauté 1 minute. Spoon prosciutto mixture into a bowl; cool to room temperature. Stir in fontina cheese; set aside.

Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons prosciutto mixture into each pocket; press lightly to flatten. Sprinkle chicken evenly with pepper.

Place crackers in a food processor; process 2 minutes or until finely ground. Place cracker crumbs in a shallow dish. Place flour in another shallow dish. Combine egg whites and mustard in another shallow dish, stirring mixture with a whisk.

Working with one chicken breast half at a time, dredge chicken in flour, shaking off excess. Dip chicken into egg white mixture, allowing excess to drip off. Coat chicken completely with cracker crumbs. Set aside. Repeat procedure with remaining chicken, flour, egg white mixture, and cracker crumbs.

Heat pan over medium-high heat. Add oil to pan, swirling to coat. Add chicken to pan; reduce heat to medium, and cook 10 minutes on each side or until browned and done.
Nutritional Information
Calories:381 (33% from fat)
Fat:14g (sat 3g,mono 6.4g,poly 2.9g)
Protein:46.6g
Carbohydrate:14.1g
Fiber:0.6g
Cholesterol:113mg
Iron:2.4mg
Sodium:591mg
Calcium:74mg

Asian Chicken and Mushrooms on Jasmine Rice

Sorry for being blogless yesterday, but my mother-in-law was admitted to the hospital so I didn't cook, Kevin had made pizza before I got home, so I ate a little and we headed out.  I dropped him off at the hospital and the boys and I hit the park, then we all went for frozen yogurt, the grocery store and home. 

Well, tonight I made up for it by making chicken and mushrooms.  The fresh ginger made the whole house fragrant.  I started by crushing garlic, peeling ginger and grating it, cutting scallions then stir-frying them, my kids were like what smells yummy!  They came in and watched me cook.  We taste tested once we got to everything in the sauce step and the kids thought it was great, they sampled so much they barely ate dinner!!!

Reviews:
Cody: These mushrooms taste yummmmmmmmmmm.  I want more!!!

Bren:  MMMM  Mushrooms yummy

Mommy:  My first attempt at chinese that isn't a typical stir-fry, this stuff is definitely worth making again!!

Yum..mushrooms!

RECIPE

1-1 1/2 cups Jasmine rice

2 tablespoons vegetable oil
2 garlic cloves, crushed
1 inch piece fresh ginger root, grated
5 spring onions (scallions), diagonally sliced
1 fresh green chile, seeded and finely sliced
3 skinless, boneless chicken breast portions, cut into thin strips
5 oz tofu, cut into small cubes
4 oz shiitake mushrooms, sliced (stems discarded)
1 tablespoon sake or dry sherry
2 tablespoons light soy sauce
2 tsp granulated sugar
1 2/3 cups chicken stock

Cook the rice in lightly salted boiling water following the instructions on the package.  While the rice is cooking, heat the oil in a large frying pan.  Stir-fry the garlic, ginger, spring onions, and chile for 1-2 minutes until slightly softened.  Add the strips of chicken and fry, in batches if necessary, until all the pieces are evenly browned.  Transfer the chicken mixture to a plate using a slotted spoon, and add tofu to pan.  Stir-fry the tofu for a few minutes, then add the mushrooms.  Stir-fry for 2-3 minutes over medium heat until the mushrooms are tender.  Stir in the sake or sherry, soy sauce and sugar and cook the mixture briskly for 1-2 minutes, stirring all the time.  Return the chicken to the pan, toss over the heat for about 2 minutes, then pour in the stock.  Stir well and cook over a gentle heat for 5-6 minutes until the sauce is bubbling.  Spoon the cooked rice into individual serving bowls and pile the chicken mixture on top, making sure that each portion gets a generous amount of chicken sauce.

Each portion is 408 calories!