Chicken With a Mushroom Cream Sauce

Chicken with a Mushroom Cream Sauce

This is a wonderful fall/winter dish that is easy to make and packs a bunch of homey, inviting and comforting flavors.  Great for a family meal, dinner party, or romantic dinner for two.

2 lbs chicken cutlets

3/4 cup Marsala (you may substitute Sherry or Madeira)

1 cup chicken broth

1 Tbsp balsamic vinegar

10 oz mushrooms (cremini were used here), roughly chopped or sliced

2 cups heavy cream

4 shallots, finely chopped

salt and pepper to taste

Extra Virgin Olive Oil

2 Tbsp butter

1/2 cup flour

In a saucepan melt butter with approximately one tablespoon olive oil over medium heat.  Saute shallots until translucent, approximately 2-3 minutes.  Add Marsala and reduce until almost completely evaporated.  Add balsamic and chicken broth and continue to reduce by half.  Add heavy cream and lower the heat to low and simmer until the sauce is thick enough to cover the back of a spoon.  Set aside.

In a separate pan melt 1 Tbsp butter and 1 Tbsp olive oil.  Add mushroom and cook just until softened but not wilted, approximately 3-5 minutes.

Dredge the chicken cutlets in flour that has been seasoned with salt and pepper.  In a saute pan heat 2 Tbsp olive oil.  Brown cutlets on each side (approximately 3-5 minutes per side).  Remove from heat and keep warm.  

Add mushrooms to cream sauce and heat until warmed through.  Pour sauce over warm cutlets and serve immediately.

Suggested side dishes:  mashed potatoes, asparagus, arugula salad.

Berries with Sabayon

A fantastic end to an elegant meal.  Refreshing and light with a sense of richness that will lend to your meal the grand finale that will give you and your guests a great memory of a great time spent at dinner.  This can be made a day or even two ahead of time.

Berries with Sabayon

Serves 8

6 egg yolks

1 cup superfine sugar

6 Tbsp Grand Marnier

1½ cup heavy cream

2-3 boxes strawberries (or other berries)

Beat egg yolks and sugar until very light in color.  Whisk in Grand Marnier.  Set over a pan of simmering water and whisk until thick (~150˚) and sugar is melted.  Remove from heat; cool over ice water, stirring constantly until cold (4-5 minutes).

Whip cold heavy cream until soft peaks form and fold gently into cold custard.  Refrigerate.  Can be made a day ahead.

Spoon over fresh berries and serve.

Lemon Garlic Chicken Breast

 This is a great, simple recipe with explosive flavor.  Serve the chicken as a whole breast, sliced, or prior to marinading you can cube the chicken for skewers.  Versatile and delicious!

Lemon Garlic Chicken Breast

2 lbs boneless skinless chicken breasts
3/4 cup fresh lemon juice (about 5-6 lemons)
1 cup Extra Virgin Olive Oil
2 Tbsp minced fresh thyme
4 garlic cloves, minced
salt and pepper.

Whisk together the lemon juice, olive oil, thyme, garlic, salt and pepper.

Place the chicken in a large zip lock bag and pour the marinade over the chicken in the bag.  Seal the bag being sure to get out as much air as possible.  Shake the chicken around in the bag to coat the chicken with the marinade.  Refrigerate 5-6 hours or overnight.

Preheat grill to medium-high heat.  Grill the chicken breasts approximately 8-10 minutes per side until cooked through.  Serve warm.

The Ultimate Lemon Merengue Cookies

The Ultimate Lemon Merengue Cookies

These are the most addicting merengues I have yet to make.  The lemon makes them have a special touch that gives you a feeling of having a pie without the guilt.  Crunchy on the outside and smooth and creamy on the inside.  A great holiday gift or pot luck item to bring along regardless of the season.  Even great for school bake sales as there are no nuts!

4 egg whites

1/8 tsp salt

1/4 tsp cream of tartar

1/2 tsp vanilla extract

1 1/3 cup super fine sugar

1 tsp lemon zest, or more to taste

Preheat oven to 275 degrees.

In a stand mixer with whisk attachment add the egg whites, salt, and cream of tartar.  Blend on high speed until soft peaks form.  Add in the vanilla then the sugar slowly while still beating until stiff peaks form.  Add in the lemon zest to combine.

Line a baking sheet with wax paper and place heaping spoonfuls of the egg mixture onto the prepared trays.  Bake in oven approximately 30-35 minutes.  Merengues should easily pull off the paper.  Cool completely on a wire rack.  Store at room temperature in an air tight container.

Seafood with Coconut-Lime Sauce

Fish Fillet with Coconut-Lime Sauce

This is a wonderful dish that takes you outside the box in experimenting with new ingredients.  The sauce goes wonderful with any firm white fish... Halibut (used here), red snapper, sea bass.  Even shrimp and chicken can be used.  Quite versatile as it makes a lot so you can use it over a different protein and still have a fresh meal.  Instead of the peanuts use macadamia nuts that are lightly toasted for a different twist on this great dish!

 4 x 8oz fish fillets (halibut, red snapper, sea bass recommended - see notation above for additional options)

2 Tbsp mayonnaise

1/2 cup chopped dry roasted peanuts*

1/4 cup fresh copped cilantro

Coconut-Lime Sauce (recipe follows)

Salt and pepper

Make the coconut-lime sauce:

1 jalapeno, seeded and chopped

1 Tbsp vegetable oil

1 small red onion. chopped

4 cloves garlic, chopped

1 14 oz can coconut milk

1/2 cup (4 oz) cream of coconut (Coco Lopez)

1/4 cup fresh lime juice

1 tsp honey

salt and pepper

In a saucepan over medium-high heat, add the jalepeno and cook, stirring, until chili starts to take on color, approximately 3 minutes.  Add oil, oinion, and garlic.  Cook, stirring, until onion is softened but not browned, about 5 minutes.  Add coconut milk and cream of coconut.  Stir to combine and bring to boil then reduce to simmer.  Allow sauce to simmer for about 10-15 minutes until thickened to allow flavors to combine.  Transfer to a blender and process until smooth.   Add in honey and lime juice.  Sauce will keep for about 3 days in refrigerator.  Reheat before serving.

For the Fish:

Preheat grill to high heat. 

Coat all sides of the fish with mayonnaise.  Season with salt and pepper.

Place fish on oiled grill grates and cook, turning once (if you have a fish with skin on it you can cook the fish the entire time on the skin side)  Cook approximately 8 minutes per inch of thickness, until fish is just opaque.

Transfer fish to platter.  Top with warm coconut-lime sauce, peanuts and cilantro.  Serve immediately.

*For a twist use Macadamia nuts.  Roughly chop them and toast them on a non-stick skillet.

Eggplant Stacks

This is a great summer side dish and very simple to assemble.  To make it a full meal you just need to add some prosciutto for protein and you have a winner dish everyone will love,

Eggplant Stacks

2 large (globe) eggplants, about 1 pound each

1 tsp salt

1/4 tsp pepper

8 slices of mozzarella (or you can use the bagged shredded mozzarella)

4 bell peppers (red or orange work best)

1 jar of roasted bell peppers

Extra Virgin Olive Oil

Fresh basil leaves

8 slices Prosciutto (di Parma or San Daniel recommended), optional

juice from 1/2 a lime

Cut the eggplant in to 8 round slices, approximately 1/2-1 inch thick.  Sprinkle with salt and pepper and place on a grate to allow to dry out a bit.  Cover with a towel until ready to use.

Slice the bell peppers in half and remove stems and seeds.  Grill bell peppers over medium heat until they are blackened and blistered, turning occasionally.  Approximately 12-15 minutes.  Remove and set aside.  

In a food processor, blend the jarred bell peppers, with the oil from the jar and juice from 1/2 the lime.  Set aside.  When cool cut the peppers again in half.

Lightly brush the eggplant slices with olive oil.  Grill over medium heat until the undersides are well marked then flip them over and grill the other sides the same way.  About 3-4 minutes per side.

Preheat oven to 350 degrees.

 

On a baking tray lined with non-stick foil, place 4 slices of eggplant.  If using Prosciutto, place a slice on the eggplant. Place one slice of bell pepper on top.  Top with cheese and another slice of Prosciutto if using .  Top each with another slice of eggplant.  Top with remaining bell pepper slices.  Bake in oven until the cheese is melted.  Remove from oven.  

On a plate carefully transfer the eggplant stacks.  Top with basil leaves.  Spoon the bell pepper sauce around the plated eggplant stacks and serve.

 

Tomato Salad with Farmer's Cheese

 

A great summer salad that gives a light and fresh addition to any meal.

Tomato Salad with Farmer's Cheese 

8 tomatoes (vine ripened or kumato work great for this)

6 oz Farmer's cheese

1/4 cup basil, chiffonade

Extra Virgin Olive Oil

Balsamic Vinegar (optional)

Salt and pepper

Slice the tomatoes.  Flake the farmer's cheese over the tomatoes and top with fresh basil. Salt and pepper to taste.  Drizzle with olive oil and balsamic vinegar, if using.