Mini Italian Club Sandwiches - from Giada- foodnetwork
Prep 15 min Cook 18 min Total: 33 min
Level:Easy Yield: 6 servings
Ingredients
* 3 large eggs
* 2 tablespoons whipping cream
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1 tablespoon (about) unsalted butter
* 10 slices bacon
* 2 (8-ounce) round loaves focaccia bread (7-inch diameter)
* 1 cup purchased pesto
* 8 ounces thinly sliced turkey
* 4 ounces thinly sliced provolone cheese
Directions
Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.
Preheat a griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite-size wedges. Arrange the sandwiches on a platter and serve.
Thursday, November 5, 2009
Chocolate Covered Peanut Butter Cheesecake Pops
Chocolate Covered Peanut Butter Cheesecake Pops from Food network
Prep 15 min Inactive Prep 2 hr 0 min
Cook 2 hr 15 min Total: 4 hr 30 min
Level: Intermediate Yield: 36 mini squares
Ingredients
Cheesecake:
* 1 1/2 cups dark brown sugar
* 1 1/2 pounds cream cheese, at room temperature
* 1/2 cup heavy cream
* 2 large egg yolks
* 1 tablespoon pure vanilla extract
* 1 3/4 cups creamy peanut butter
Chocolate:
* 5 tablespoons vegetable shortening
* 12 ounces semisweet or bittersweet chocolate chips
Directions
Wooden pop sticks
For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.
Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.
Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight.
Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into
1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.
Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)
Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen pops make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.
Upgrade: Coat the pops with chopped nuts or candies for a really decadent finish. To do this let the dipped pops drip over a bowl for 15 seconds before rolling them.
Copyright 2007 Television Food Network, G.P. All rights reserved
These proved to be REALLY RICH
some tips
Make Them SMALLER!
also a few oreo cookies and graham crackers crushed add to them- After rolling the cubes into the chocolate dip half of them into the crumbs.
melt some white chocolate chips (and added some shortening but it didn't thin down enough so I added a little canola oil too). Drizzle the white over the chocolate and they look very professional
Prep 15 min Inactive Prep 2 hr 0 min
Cook 2 hr 15 min Total: 4 hr 30 min
Level: Intermediate Yield: 36 mini squares
Ingredients
Cheesecake:
* 1 1/2 cups dark brown sugar
* 1 1/2 pounds cream cheese, at room temperature
* 1/2 cup heavy cream
* 2 large egg yolks
* 1 tablespoon pure vanilla extract
* 1 3/4 cups creamy peanut butter
Chocolate:
* 5 tablespoons vegetable shortening
* 12 ounces semisweet or bittersweet chocolate chips
Directions
Wooden pop sticks
For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.
Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.
Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight.
Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into
1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.
Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)
Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen pops make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.
Upgrade: Coat the pops with chopped nuts or candies for a really decadent finish. To do this let the dipped pops drip over a bowl for 15 seconds before rolling them.
Copyright 2007 Television Food Network, G.P. All rights reserved
These proved to be REALLY RICH
some tips
Make Them SMALLER!
also a few oreo cookies and graham crackers crushed add to them- After rolling the cubes into the chocolate dip half of them into the crumbs.
melt some white chocolate chips (and added some shortening but it didn't thin down enough so I added a little canola oil too). Drizzle the white over the chocolate and they look very professional
Vince's Ham-and-Cheese Croquettes
Vince's Ham-and-Cheese Croquettes
Recipe courtesy Vince Camillo for Food Network Magazine
Prep 25 min Inactive Prep 45 min Cook 15 min
Total: 1 hr 25 min
Level: Easy Yield: 20 croquettes
Ingredients
* 3 tablespoons unsalted butter
* 1/2 cup chopped onion
* 3/4 cup all-purpose flour
* 1/2 teaspoon cayenne pepper
* Kosher salt
* 1 cup milk
* 1 cup diced thinly sliced ham
* 1/2 cup grated white cheddar cheese
* 1/2 teaspoon chopped fresh thyme
* 3 small cloves garlic, smashed
* 1 10-ounce box frozen peas
* 3/4 cup low-sodium chicken broth
* 1 teaspoon grated lemon zest
* Freshly ground pepper
* Vegetable oil, for frying
* 2 large eggs, beaten
* 1 sleeve saltines (40 crackers), roughly crushed
Directions
Melt the butter in a small saucepan over medium heat. Add the onion; cook until soft, about 5 minutes. Add 1/2 cup flour, the cayenne pepper and 1/2 teaspoon salt; cook, stirring with a wooden spoon to make a dry, stiff mixture, about 3 minutes. Gradually whisk in the milk to make a smooth paste. Stir until the batter forms a ball, about 3 more minutes.
Remove from the heat; stir in the ham, cheese and thyme. Spread the mixture evenly into a greased 8-inch square baking pan. Cool, then refrigerate until firm, at least 45 minutes and up to 1 day.
Meanwhile, make the pea sauce: Bring 3 cups water and the garlic to a boil in a saucepan. Add the peas; cook until thawed, 30 seconds. Drain, then transfer the peas and garlic to a blender. Add the broth and lemon zest; puree until smooth. Season with salt and pepper and set aside.
Heat about 3 inches of oil to 340 degrees in a saucepan over medium-high heat. Place the remaining 1/4 cup flour, the eggs and the saltine crumbs in 3 separate shallow dishes. Cut the chilled dough into 20 4-inch-long croquettes. Dredge each in flour, then dip in the eggs, letting the excess drip off, and roll in the saltines.
Fry the croquettes in the oil in batches until golden brown. Drain on a paper-towel-lined plate. Season with salt and serve with the pea sauce.
Recipe courtesy Vince Camillo for Food Network Magazine
Prep 25 min Inactive Prep 45 min Cook 15 min
Total: 1 hr 25 min
Level: Easy Yield: 20 croquettes
Ingredients
* 3 tablespoons unsalted butter
* 1/2 cup chopped onion
* 3/4 cup all-purpose flour
* 1/2 teaspoon cayenne pepper
* Kosher salt
* 1 cup milk
* 1 cup diced thinly sliced ham
* 1/2 cup grated white cheddar cheese
* 1/2 teaspoon chopped fresh thyme
* 3 small cloves garlic, smashed
* 1 10-ounce box frozen peas
* 3/4 cup low-sodium chicken broth
* 1 teaspoon grated lemon zest
* Freshly ground pepper
* Vegetable oil, for frying
* 2 large eggs, beaten
* 1 sleeve saltines (40 crackers), roughly crushed
Directions
Melt the butter in a small saucepan over medium heat. Add the onion; cook until soft, about 5 minutes. Add 1/2 cup flour, the cayenne pepper and 1/2 teaspoon salt; cook, stirring with a wooden spoon to make a dry, stiff mixture, about 3 minutes. Gradually whisk in the milk to make a smooth paste. Stir until the batter forms a ball, about 3 more minutes.
Remove from the heat; stir in the ham, cheese and thyme. Spread the mixture evenly into a greased 8-inch square baking pan. Cool, then refrigerate until firm, at least 45 minutes and up to 1 day.
Meanwhile, make the pea sauce: Bring 3 cups water and the garlic to a boil in a saucepan. Add the peas; cook until thawed, 30 seconds. Drain, then transfer the peas and garlic to a blender. Add the broth and lemon zest; puree until smooth. Season with salt and pepper and set aside.
Heat about 3 inches of oil to 340 degrees in a saucepan over medium-high heat. Place the remaining 1/4 cup flour, the eggs and the saltine crumbs in 3 separate shallow dishes. Cut the chilled dough into 20 4-inch-long croquettes. Dredge each in flour, then dip in the eggs, letting the excess drip off, and roll in the saltines.
Fry the croquettes in the oil in batches until golden brown. Drain on a paper-towel-lined plate. Season with salt and serve with the pea sauce.
Fall Vegetable Cobbler
Fall Vegetable Cobbler:Food network!
Prep Time: 30 minutes
Cook Time: 1 hour Level: Intermediate Serves: 4-6
* 4 cups low-sodium chicken broth
* 2 cups all-purpose flour
* 2 tablespoons whole-grain mustard
* 1 large turnip, peeled and cut into 3/4-inch pieces
* 2 medium russet potatoes, peeled and cut into 1/2-inch pieces
* 4 large carrots, sliced
* 8 tablespoons unsalted butter; 6 tablespoons cut into cubes and kept cold
* Kosher salt and freshly ground pepper
* 1 tablespoon baking powder
* 1 cup heavy cream
* 1 bunch fresh parsley, chopped
Preheat the oven to 375 degrees. Whisk the broth and 1/4 cup flour in a saucepan over medium heat. Add the mustard and vegetables; simmer until thickened, about 2 minutes. Whisk in 2 tablespoons butter and salt and pepper to taste; transfer to a 3-quart baking dish.
Whisk the remaining 1 3/4 cups flour, the baking powder and a pinch of salt in a bowl. Rub in the cold cubed butter with your hands until the dough resembles coarse meal. Lightly stir in 3/4 cup cream with a fork. Place big spoonfuls of dough (about 6) on top of the vegetables and brush with the remaining 1/4 cup cream. Bake until golden brown and cooked through, about 45 minutes. Scatter parsley on top.
Prep Time: 30 minutes
Cook Time: 1 hour Level: Intermediate Serves: 4-6
* 4 cups low-sodium chicken broth
* 2 cups all-purpose flour
* 2 tablespoons whole-grain mustard
* 1 large turnip, peeled and cut into 3/4-inch pieces
* 2 medium russet potatoes, peeled and cut into 1/2-inch pieces
* 4 large carrots, sliced
* 8 tablespoons unsalted butter; 6 tablespoons cut into cubes and kept cold
* Kosher salt and freshly ground pepper
* 1 tablespoon baking powder
* 1 cup heavy cream
* 1 bunch fresh parsley, chopped
Preheat the oven to 375 degrees. Whisk the broth and 1/4 cup flour in a saucepan over medium heat. Add the mustard and vegetables; simmer until thickened, about 2 minutes. Whisk in 2 tablespoons butter and salt and pepper to taste; transfer to a 3-quart baking dish.
Whisk the remaining 1 3/4 cups flour, the baking powder and a pinch of salt in a bowl. Rub in the cold cubed butter with your hands until the dough resembles coarse meal. Lightly stir in 3/4 cup cream with a fork. Place big spoonfuls of dough (about 6) on top of the vegetables and brush with the remaining 1/4 cup cream. Bake until golden brown and cooked through, about 45 minutes. Scatter parsley on top.
Rosemary-Cheese Spritz Cookies
Rosemary-Cheese Spritz Cookies
These cookies are great to freeze- individually freeze them ,then transger to a bag- you can pull out the right amount for any size crowd
Prep 20 min Inactive Prep 20 min Cook 30 min
Total: 1 hr 10 min
Level: Easy Yield:about 4 dozen cookies
Ingredients
* 1 cup (2 sticks) unsalted butter
* 1 teaspoon finely grated lemon zest
* 1 large egg yolk
* 6 tablespoons heavy cream
* 1 3/4 cups all-purpose flour
* 3/4 cup finely grated Pecorino cheese
* 1/2 cup finely grated Parmesan cheese
* 1 tablespoon sugar
* 2 teaspoons minced fresh rosemary leaves
* 1 teaspoons fine salt
* Pinch freshly ground nutmeg
* Special Equipment: Cookie Press
Directions
Bring all ingredients to room temperature.
Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. Slowly beat in the egg yolk and cream.
Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough.
Fill the cookie press with the dough. Assemble the press with the desired disk shape (see cook's note), and press cookies onto ungreased baking sheets. Leave about one inch between cookies. Sprinkle with the remaining 1/4 cup Parmesan and refrigerate cookies for 20 minutes.
Preheat oven to 325 degrees F.
Bake cookies, rotating pan halfway through, until golden, the cheese browns a bit, and the cookies smell nutty, about 20 to 25 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month.
Cook's Notes: These freeze beautifully. Press the cookies out into desired shapes on cookie sheets and freeze. Transfer frozen cookies to a plastic bag, seal, and keep frozen for up to 1 month. When ready to bake, lay out frozen cookies on cookie trays and bake from frozen for 25 minutes.
Some disk shapes work better than others. Since this is savory cookie, we liked the cutters that result in a cracker shape cookie, like the ribbon, clover. Stars and and snowflakes work, too.
Copyright 2005 Television Food Network, G.P. All rights reserved.
These cookies are great to freeze- individually freeze them ,then transger to a bag- you can pull out the right amount for any size crowd
Prep 20 min Inactive Prep 20 min Cook 30 min
Total: 1 hr 10 min
Level: Easy Yield:about 4 dozen cookies
Ingredients
* 1 cup (2 sticks) unsalted butter
* 1 teaspoon finely grated lemon zest
* 1 large egg yolk
* 6 tablespoons heavy cream
* 1 3/4 cups all-purpose flour
* 3/4 cup finely grated Pecorino cheese
* 1/2 cup finely grated Parmesan cheese
* 1 tablespoon sugar
* 2 teaspoons minced fresh rosemary leaves
* 1 teaspoons fine salt
* Pinch freshly ground nutmeg
* Special Equipment: Cookie Press
Directions
Bring all ingredients to room temperature.
Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. Slowly beat in the egg yolk and cream.
Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough.
Fill the cookie press with the dough. Assemble the press with the desired disk shape (see cook's note), and press cookies onto ungreased baking sheets. Leave about one inch between cookies. Sprinkle with the remaining 1/4 cup Parmesan and refrigerate cookies for 20 minutes.
Preheat oven to 325 degrees F.
Bake cookies, rotating pan halfway through, until golden, the cheese browns a bit, and the cookies smell nutty, about 20 to 25 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month.
Cook's Notes: These freeze beautifully. Press the cookies out into desired shapes on cookie sheets and freeze. Transfer frozen cookies to a plastic bag, seal, and keep frozen for up to 1 month. When ready to bake, lay out frozen cookies on cookie trays and bake from frozen for 25 minutes.
Some disk shapes work better than others. Since this is savory cookie, we liked the cutters that result in a cracker shape cookie, like the ribbon, clover. Stars and and snowflakes work, too.
Copyright 2005 Television Food Network, G.P. All rights reserved.
Gouda Fondue
Gouda Fondue - great with whatever you have on hand, bread slices, vegetables, apples, pears...
Prep 10 min Cook 30 min Total:40 min
Level: Easy Yield: 2 cups fondue, serves 4 to 6
Ingredients
* 1 cup dry white wine
* 1 teaspoon freshly squeezed lemon juice
* 12 ounces Gouda cheese, (rind trimmed), shredded
* 4 ounces aged Gouda cheese, (rind trimmed), shredded
* 2 tablespoons cornstarch
* 1 pinch freshly grated nutmeg
* 1 pinch cayenne pepper
Dippers:
* Cubed or torn bread, boiled small red potatoes, broccoli, cauliflower, and/or sliced apples or pears
Directions
Combine wine and lemon juice in a small pot over medium heat. Toss together both cheeses and cornstarch in a large bowl. When the wine comes to a boil, slowly add the cheese and cornstarch mixture, whisking continuously until smooth. Season with nutmeg and cayenne. Transfer to a small slow cooker set to low and serve with the selection of dippers. Fondue should hold on low setting for up to 1 hour.
Prep 10 min Cook 30 min Total:40 min
Level: Easy Yield: 2 cups fondue, serves 4 to 6
Ingredients
* 1 cup dry white wine
* 1 teaspoon freshly squeezed lemon juice
* 12 ounces Gouda cheese, (rind trimmed), shredded
* 4 ounces aged Gouda cheese, (rind trimmed), shredded
* 2 tablespoons cornstarch
* 1 pinch freshly grated nutmeg
* 1 pinch cayenne pepper
Dippers:
* Cubed or torn bread, boiled small red potatoes, broccoli, cauliflower, and/or sliced apples or pears
Directions
Combine wine and lemon juice in a small pot over medium heat. Toss together both cheeses and cornstarch in a large bowl. When the wine comes to a boil, slowly add the cheese and cornstarch mixture, whisking continuously until smooth. Season with nutmeg and cayenne. Transfer to a small slow cooker set to low and serve with the selection of dippers. Fondue should hold on low setting for up to 1 hour.
Italian Cocktail Meatballs
Italian Cocktail Meatballs with Herbs and Ricotta from food network!
CAn freeze cooked in sauce, or raw for up to 6months! nice handy snack, easy to defrost and serve when unexpected guests arrive!
Prep 50 min Inactive Prep 1 hr Cook45 min
Total: 2 hr 35 min
Level: Easy Yield: about 50 meatballs
Ingredients
nocoupons
* 3/4 pound ground pork
* 3/4 pound ground turkey
* 4 ounces (1/2 cup) whole milk ricotta
* 1/3 cup minced flat-leaf parsley leaves
* 1/3 cup panko bread crumbs
* 1/2 medium onion, grated (about 1/2 cup)
* 3 tablespoons finely grated pecorino
* 1 slice bacon, finely minced
* 2 large cloves garlic, minced
* 2 tablespoons milk
* 1 tablespoon minced fresh thyme or lemon thyme
* 1 large egg, beaten
* 2 teaspoons kosher salt
* 2 dashes Worcestershire sauce (about 1/2 teaspoon)
* Freshly ground black pepper
* 1 cup extra-virgin olive oil
* 2 to 3 cups homemade or quality jarred marinara sauce
* Small fresh basil leaves
Directions
Mix the ground meats, ricotta, parsley, panko crumbs, onion, pecorino, bacon, garlic, milk, thyme, egg, salt, Worcestershire, and black pepper, to taste, in a large bowl. Mix until just combined; don't overmix. The mixture will be pretty soft.
Using your hands, gently form mixture into 1 tablespoon small meatballs (about the size of ping pong balls). Put them on a large plate or pan; cover and refrigerate at least an hour or up to 24 hours.
Heat the oil in a medium nonstick skillet over medium-high heat. Add about 1/3 the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate and repeat with the remaining meatballs.
Drain off the oil and wipe out the skillet. Return the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, cover, and simmer until the meatballs are cooked through, about 15 minutes.
Serve the meatballs, skewered on a platter with a dollop of the sauce and a fresh leaf of basil. They can be serve warm or at room temperature.
The meatballs can be stored, covered, in the refrigerator for 3 days, or frozen for up to 6 weeks.
Meatball wisdom:
- Be gentle when you're forming meatballs--too firm a hand makes them dense and tough.
- These can be frozen cooked (in sauce) or raw; freeze raw meatballs on a cookie sheet, then transfer them to resealable plastic bags. Cooked-in-sauce meatballs can go into plastic containers.
Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved
CAn freeze cooked in sauce, or raw for up to 6months! nice handy snack, easy to defrost and serve when unexpected guests arrive!
Prep 50 min Inactive Prep 1 hr Cook45 min
Total: 2 hr 35 min
Level: Easy Yield: about 50 meatballs
Ingredients
nocoupons
* 3/4 pound ground pork
* 3/4 pound ground turkey
* 4 ounces (1/2 cup) whole milk ricotta
* 1/3 cup minced flat-leaf parsley leaves
* 1/3 cup panko bread crumbs
* 1/2 medium onion, grated (about 1/2 cup)
* 3 tablespoons finely grated pecorino
* 1 slice bacon, finely minced
* 2 large cloves garlic, minced
* 2 tablespoons milk
* 1 tablespoon minced fresh thyme or lemon thyme
* 1 large egg, beaten
* 2 teaspoons kosher salt
* 2 dashes Worcestershire sauce (about 1/2 teaspoon)
* Freshly ground black pepper
* 1 cup extra-virgin olive oil
* 2 to 3 cups homemade or quality jarred marinara sauce
* Small fresh basil leaves
Directions
Mix the ground meats, ricotta, parsley, panko crumbs, onion, pecorino, bacon, garlic, milk, thyme, egg, salt, Worcestershire, and black pepper, to taste, in a large bowl. Mix until just combined; don't overmix. The mixture will be pretty soft.
Using your hands, gently form mixture into 1 tablespoon small meatballs (about the size of ping pong balls). Put them on a large plate or pan; cover and refrigerate at least an hour or up to 24 hours.
Heat the oil in a medium nonstick skillet over medium-high heat. Add about 1/3 the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate and repeat with the remaining meatballs.
Drain off the oil and wipe out the skillet. Return the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, cover, and simmer until the meatballs are cooked through, about 15 minutes.
Serve the meatballs, skewered on a platter with a dollop of the sauce and a fresh leaf of basil. They can be serve warm or at room temperature.
The meatballs can be stored, covered, in the refrigerator for 3 days, or frozen for up to 6 weeks.
Meatball wisdom:
- Be gentle when you're forming meatballs--too firm a hand makes them dense and tough.
- These can be frozen cooked (in sauce) or raw; freeze raw meatballs on a cookie sheet, then transfer them to resealable plastic bags. Cooked-in-sauce meatballs can go into plastic containers.
Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved
Single Layer Birthday Cakes
Grandma Lorraine's Single Layer Birthday Cakes
From Sandra Lee on the food network
Prep 20 min inactive Prep 30 min
Cook 45 min Total: 1 hr 35 min
Level: Easy Yield: 2 single-layer cakes
Ingredients
* 1 (18.25-ounce) box yellow cake mix
* 2 eggs
* 1/3 cup vegetable oil
* 2 teaspoons raspberry extract, divided (recommended: McCormick)
* 1/2 cup liquid from canned peaches
* 2 cans (16-ounces) white frosting (recommended: Pillsbury Creamy Supreme)
* Food coloring, red and green
* 6 tablespoons confectioners' sugar
Directions
Add 2 eggs, 1/3 cup vegetable oil, 1 1/2 teaspoons raspberry extract, and 1/2 cup peach liquid to cake mix. Bake 2 (8-inch) cakes according to package directions.
Let cakes cool completely. Transfer cakes to inverted 9-inch pie tins to function as a cake stand.
Add remaining 1/2 teaspoon raspberry extract to 1 can of frosting. Stir thoroughly. Frost both cakes.
Divide remaining can of frosting between 2 mixing bowls. Add 3 tablespoons confectioners' sugar to both. Add 7 drops of food coloring to each - red in 1, green in the other. Mix thoroughly and transfer to 2 plastic bags. Snip small corner off bags and use to pipe a decorative border around the base of the cakes - 1 green, 1 pink. Decorate cake with green vines and pink flowers.
From Sandra Lee on the food network
Prep 20 min inactive Prep 30 min
Cook 45 min Total: 1 hr 35 min
Level: Easy Yield: 2 single-layer cakes
Ingredients
* 1 (18.25-ounce) box yellow cake mix
* 2 eggs
* 1/3 cup vegetable oil
* 2 teaspoons raspberry extract, divided (recommended: McCormick)
* 1/2 cup liquid from canned peaches
* 2 cans (16-ounces) white frosting (recommended: Pillsbury Creamy Supreme)
* Food coloring, red and green
* 6 tablespoons confectioners' sugar
Directions
Add 2 eggs, 1/3 cup vegetable oil, 1 1/2 teaspoons raspberry extract, and 1/2 cup peach liquid to cake mix. Bake 2 (8-inch) cakes according to package directions.
Let cakes cool completely. Transfer cakes to inverted 9-inch pie tins to function as a cake stand.
Add remaining 1/2 teaspoon raspberry extract to 1 can of frosting. Stir thoroughly. Frost both cakes.
Divide remaining can of frosting between 2 mixing bowls. Add 3 tablespoons confectioners' sugar to both. Add 7 drops of food coloring to each - red in 1, green in the other. Mix thoroughly and transfer to 2 plastic bags. Snip small corner off bags and use to pipe a decorative border around the base of the cakes - 1 green, 1 pink. Decorate cake with green vines and pink flowers.
Cream of Asparagus Soup = Easy!
Cream of Asparagus Soup
From Sandra lee of food network
cook time-15 min level easy yeild 6 servings
Ingredients
* 2 (8-ounce) packages frozen asparagus spears, thawed
* 4 cups low-sodium chicken stock
* 1 (10.5-ounce) can white sauce
* 3/4 cup cream
* Salt and freshly ground black pepper
Directions
Trim tips off of thawed asparagus spears; set aside.
Chop asparagus stalks and place in medium saucepan. Add chicken stock and bring to a boil over medium-high heat. Reduce heat and simmer for 8 minutes. *Transfer asparagus and stock to a blender and puree until smooth. Work in batches, if necessary. (TIP: To avoid spilling, cover blender with dish towel and pulse.)
Set mesh strainer over saucepan and pour asparagus puree into it, if desired, or return puree to saucepan. Add white sauce and whisk until smooth. Bring to a simmer over medium-high heat. Reduce heat to low and add cream and reserved asparagus tips. Heat soup through and adjust seasoning with salt and pepper.
Serve hot.
* * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
From Sandra lee of food network
cook time-15 min level easy yeild 6 servings
Ingredients
* 2 (8-ounce) packages frozen asparagus spears, thawed
* 4 cups low-sodium chicken stock
* 1 (10.5-ounce) can white sauce
* 3/4 cup cream
* Salt and freshly ground black pepper
Directions
Trim tips off of thawed asparagus spears; set aside.
Chop asparagus stalks and place in medium saucepan. Add chicken stock and bring to a boil over medium-high heat. Reduce heat and simmer for 8 minutes. *Transfer asparagus and stock to a blender and puree until smooth. Work in batches, if necessary. (TIP: To avoid spilling, cover blender with dish towel and pulse.)
Set mesh strainer over saucepan and pour asparagus puree into it, if desired, or return puree to saucepan. Add white sauce and whisk until smooth. Bring to a simmer over medium-high heat. Reduce heat to low and add cream and reserved asparagus tips. Heat soup through and adjust seasoning with salt and pepper.
Serve hot.
* * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Summer Fruit Crostata
Summer Fruit Crostata from bare foot contessa on food network.
Ingredients
* For the pastry (makes 2 crostatas)
* 2 cups all-purpose flour
* 1/4 cup granulated or superfine sugar
* 1/2 teaspoon kosher salt
* 1/2 pound (2 sticks) cold unsalted butter, diced
* 6 tablespoons (3 ounces) ice water
For the filling (makes 1 crostata):
nocoupons
* 1 pound firm ripe peaches, peeled
* 1/2 pound firm ripe black plums, unpeeled
* 1/2 pint fresh blueberries
* 1 tablespoon plus 1/4 cup all-purpose flour, divided
* 1 tablespoon plus 1/4 cup granulated sugar, divided
* 1/4 teaspoon grated orange zest
* 2 tablespoons freshly squeezed orange juice
* 1/4 teaspoon kosher salt
* 4 tablespoons (1/2 stick) cold unsalted butter, diced
For the pastry:
Directions
Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
For the filling:
Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.
Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.
Prep 30 min
Inactive Prep
1 hr 5 min
Cook 20 min
Total: 1 hr 55 min
Level:Intermediate Yield:6 servings
Ingredients
* For the pastry (makes 2 crostatas)
* 2 cups all-purpose flour
* 1/4 cup granulated or superfine sugar
* 1/2 teaspoon kosher salt
* 1/2 pound (2 sticks) cold unsalted butter, diced
* 6 tablespoons (3 ounces) ice water
For the filling (makes 1 crostata):
nocoupons
* 1 pound firm ripe peaches, peeled
* 1/2 pound firm ripe black plums, unpeeled
* 1/2 pint fresh blueberries
* 1 tablespoon plus 1/4 cup all-purpose flour, divided
* 1 tablespoon plus 1/4 cup granulated sugar, divided
* 1/4 teaspoon grated orange zest
* 2 tablespoons freshly squeezed orange juice
* 1/4 teaspoon kosher salt
* 4 tablespoons (1/2 stick) cold unsalted butter, diced
For the pastry:
Directions
Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
For the filling:
Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.
Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.
Prep 30 min
Inactive Prep
1 hr 5 min
Cook 20 min
Total: 1 hr 55 min
Level:Intermediate Yield:6 servings
Bacon Wrapped Blue Cheese Stuffed Chicken +veggies/sides
Bacon Wrapped Blue Cheese Stuffed Chicken Green Beans and Smashed Potatoes with Green Onions
Another from Rachel Ray off the food network.
Prep 20 min Cook 35 min Total: 55 min Level:Easy Yield:4 servings
Ingredients
* 4 pieces boneless, skinless chicken breasts
* Black pepper
* 4 to 5 ounces blue cheese crumbles
* A handful arugula leaves from bulk bins, chopped
* A handful baby spinach leaves from bulk bins, chopped
* 4 slices bacon
* 2 pounds baby potatoes, halved
* Salt
* 1 pound thin green beans
* 2 vine tomatoes, halved lengthwise, seeded and thinly sliced
* Leaves from 4 fresh thyme sprigs
* 3 tablespoons extra-virgin olive oil, divided
* 4 scallions, finely chopped, whites and greens
* 1/4 cup chicken stock
Directions
Preheat oven to 425 degrees F.
Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper. Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.
Place the potatoes in a pot and cover with water. Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.
Bring 1-inch water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.
Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper. Toss for 1 minute.
Serve chicken with green beans and potatoes alongside.
Another from Rachel Ray off the food network.
Prep 20 min Cook 35 min Total: 55 min Level:Easy Yield:4 servings
Ingredients
* 4 pieces boneless, skinless chicken breasts
* Black pepper
* 4 to 5 ounces blue cheese crumbles
* A handful arugula leaves from bulk bins, chopped
* A handful baby spinach leaves from bulk bins, chopped
* 4 slices bacon
* 2 pounds baby potatoes, halved
* Salt
* 1 pound thin green beans
* 2 vine tomatoes, halved lengthwise, seeded and thinly sliced
* Leaves from 4 fresh thyme sprigs
* 3 tablespoons extra-virgin olive oil, divided
* 4 scallions, finely chopped, whites and greens
* 1/4 cup chicken stock
Directions
Preheat oven to 425 degrees F.
Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper. Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.
Place the potatoes in a pot and cover with water. Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.
Bring 1-inch water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.
Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper. Toss for 1 minute.
Serve chicken with green beans and potatoes alongside.
Monday, November 2, 2009
Dressed-Up Bacon Mac and Cheese
Dressed-Up Bacon Mac and Cheese -food network magazine
Cook Time:55 min
Level:Intermediate
Yield:4 to 6
Ingredients
* Unsalted butter, for greasing
* 8 ounces macaroni
* 2 1/2 cups cold milk
* 4 ounces provolone cheese, coarsely grated
* 4 ounces aged Asiago cheese, coarsely grated
* 2 large eggs
* 2 scallions, white and green parts, chopped
* 3 slices white sandwich bread, torn into small pieces
* 3 strips bacon
* 1 medium onion, chopped
* 1 clove garlic, minced
* 3 tablespoons all-purpose flour
* 1/8 teaspoon cayenne pepper
* Kosher salt
Directions
Preheat the oven to 375 degrees F. Butter a 2-quart shallow casserole dish. In a large pot of salted boiling water, cook the macaroni until al dente, about 5 minutes. Drain; transfer the pasta to the prepared casserole dish along with 1/4 cup of the cold milk. (This will cool the pasta and prevent it from becoming gummy.)
Meanwhile, mix the cheeses together in a small bowl. Beat the eggs with 1/4 cup of the milk in a medium bowl. Add the scallions, bread and half of the cheese to the egg mixture; set aside.
Cook the bacon in a large skillet over medium heat until crisp; transfer to paper towels to drain. Discard all but 2 tablespoons drippings from the pan. Add the onion and garlic; cook, stirring, until just brown, about 4 minutes. Stir in the flour, cayenne pepper and 1 teaspoon salt; cook for 2 minutes. Slowly add the remaining 1 3/4 cups milk and 3/4 cup water to the skillet. Bring to a boil, whisking until thick. Remove the sauce from the heat and whisk to cool slightly. Whisk in the remaining cheese. Add the sauce to the macaroni; stir to combine.
Crumble up the bacon and add it to the egg/bread mixture. Spread evenly over the pasta. Place the casserole dish on a baking sheet and bake until golden brown, about 35 to 40 minutes. Remove from the oven; let sit 5 minutes before serving.
Cook Time:55 min
Level:Intermediate
Yield:4 to 6
Ingredients
* Unsalted butter, for greasing
* 8 ounces macaroni
* 2 1/2 cups cold milk
* 4 ounces provolone cheese, coarsely grated
* 4 ounces aged Asiago cheese, coarsely grated
* 2 large eggs
* 2 scallions, white and green parts, chopped
* 3 slices white sandwich bread, torn into small pieces
* 3 strips bacon
* 1 medium onion, chopped
* 1 clove garlic, minced
* 3 tablespoons all-purpose flour
* 1/8 teaspoon cayenne pepper
* Kosher salt
Directions
Preheat the oven to 375 degrees F. Butter a 2-quart shallow casserole dish. In a large pot of salted boiling water, cook the macaroni until al dente, about 5 minutes. Drain; transfer the pasta to the prepared casserole dish along with 1/4 cup of the cold milk. (This will cool the pasta and prevent it from becoming gummy.)
Meanwhile, mix the cheeses together in a small bowl. Beat the eggs with 1/4 cup of the milk in a medium bowl. Add the scallions, bread and half of the cheese to the egg mixture; set aside.
Cook the bacon in a large skillet over medium heat until crisp; transfer to paper towels to drain. Discard all but 2 tablespoons drippings from the pan. Add the onion and garlic; cook, stirring, until just brown, about 4 minutes. Stir in the flour, cayenne pepper and 1 teaspoon salt; cook for 2 minutes. Slowly add the remaining 1 3/4 cups milk and 3/4 cup water to the skillet. Bring to a boil, whisking until thick. Remove the sauce from the heat and whisk to cool slightly. Whisk in the remaining cheese. Add the sauce to the macaroni; stir to combine.
Crumble up the bacon and add it to the egg/bread mixture. Spread evenly over the pasta. Place the casserole dish on a baking sheet and bake until golden brown, about 35 to 40 minutes. Remove from the oven; let sit 5 minutes before serving.
Milanese Fettuccini Alfredo
Milanese Fettuccini Alfredo from Rachel Ray
Level:Easy
Yield:4-6 servings
Times:Prep 5 min
Cook 20 min Total:25 min
Ingredients
* 1/2 teaspoon saffron threads, 2 pinches
* 1 to 1 1/2 cups chicken stock
* Salt
* 1 pound fettuccine
* 6 tablespoons butter, cut into pats
* 8 ounces (2 1/2 to 3 cups loosely packed), finely grated Parmigiano-Reggiano
Directions
Bring large pot of water to a boil over medium heat.
Preheat the oven to warm, about 200 degrees F. Put a large serving bowl or a platter, for the pasta, into the oven to warm.
In a small pot over low heat, add the saffron threads and the stock. Let steep until ready to use.
When the water boils, season with salt, add the pasta and cook to al dente. Just before draining, add a ladle of the starchy pasta water to the pot with the saffron stock. Drain the pasta.
Remove the bowl or platter from the oven and scatter with the butter pats. Add the pasta and pour in the saffron liquid. Sprinkle with half of the cheese and toss for 1 minute. Add more cheese and continue to toss for another 1 to 2 minutes. Keep tossing until the pasta is evenly coated and cheese has melted into the saffron broth forming a creamy, lightly golden sauce. Serve immediately.
Level:Easy
Yield:4-6 servings
Times:Prep 5 min
Cook 20 min Total:25 min
Ingredients
* 1/2 teaspoon saffron threads, 2 pinches
* 1 to 1 1/2 cups chicken stock
* Salt
* 1 pound fettuccine
* 6 tablespoons butter, cut into pats
* 8 ounces (2 1/2 to 3 cups loosely packed), finely grated Parmigiano-Reggiano
Directions
Bring large pot of water to a boil over medium heat.
Preheat the oven to warm, about 200 degrees F. Put a large serving bowl or a platter, for the pasta, into the oven to warm.
In a small pot over low heat, add the saffron threads and the stock. Let steep until ready to use.
When the water boils, season with salt, add the pasta and cook to al dente. Just before draining, add a ladle of the starchy pasta water to the pot with the saffron stock. Drain the pasta.
Remove the bowl or platter from the oven and scatter with the butter pats. Add the pasta and pour in the saffron liquid. Sprinkle with half of the cheese and toss for 1 minute. Add more cheese and continue to toss for another 1 to 2 minutes. Keep tossing until the pasta is evenly coated and cheese has melted into the saffron broth forming a creamy, lightly golden sauce. Serve immediately.
Chicken Cutlets with Orange and Arugula
Chicken Cutlets with Orange and Arugula from Rachel ray
*Cook Time:15 min
*Level:Easy
*Yield:4 servings
ngredients
* 1 1/2 cups bread crumbs
* 1/2 cup grated Parmigiano-Reggiano
* A little fresh grated nutmeg
* A handful flat-leaf parsley, finely chopped
* 1 orange, zested
* 1 cup all-purpose flour
* 3 eggs, beaten
* 4 small boneless, skinless chicken breasts, about 6 ounces each
* Salt and freshly ground black pepper
* Olive oil or vegetable oil, for frying
* 2 seedless oranges
* 2 yellow or orange tomatoes, seeded and diced
* 1 sprig fresh oregano, leaves finely chopped, optional
* 1/2 small red onion or 2 to 3 scallions, chopped
* 2 tablespoons extra-virgin olive oil
* 4 cups baby arugula leaves
Directions
Combine the bread crumbs, cheese, nutmeg, parsley, and orange zest in a shallow bowl. Put the flour in another bowl and the eggs in a third bowl.
Cut the chicken breasts horizontally being sure not to cut all the way through to the other side so it will open like a book. Once the chicken is butterflied, lightly pound the chicken between waxed paper, parchment or plastic wrap into 4 large, very thin cutlets. Season the cutlets with salt and pepper and coat with the flour, then the egg and then the bread crumbs.
Heat a 1/2-inch of frying oil in very large skillet over medium to medium-high heat. When the oil is hot, add the cutlets 1 or 2 at a time, depending on the size of the pan. As cutlets are done, transfer to a baking rack to drain. Cutlets may be served room temperature but you want them to remain crisp.
While the cutlets cook, working next to the stove, peel and section the oranges and dice. Add them to a large bowl along with the tomatoes, oregano, if using, onion, extra-virgin olive oil and salt and pepper, to taste. Toss and when ready to serve fold in the arugula leaves.
Transfer the cutlets to serving plates and top with mounds of orange and arugula salad before serving.
*Cook Time:15 min
*Level:Easy
*Yield:4 servings
ngredients
* 1 1/2 cups bread crumbs
* 1/2 cup grated Parmigiano-Reggiano
* A little fresh grated nutmeg
* A handful flat-leaf parsley, finely chopped
* 1 orange, zested
* 1 cup all-purpose flour
* 3 eggs, beaten
* 4 small boneless, skinless chicken breasts, about 6 ounces each
* Salt and freshly ground black pepper
* Olive oil or vegetable oil, for frying
* 2 seedless oranges
* 2 yellow or orange tomatoes, seeded and diced
* 1 sprig fresh oregano, leaves finely chopped, optional
* 1/2 small red onion or 2 to 3 scallions, chopped
* 2 tablespoons extra-virgin olive oil
* 4 cups baby arugula leaves
Directions
Combine the bread crumbs, cheese, nutmeg, parsley, and orange zest in a shallow bowl. Put the flour in another bowl and the eggs in a third bowl.
Cut the chicken breasts horizontally being sure not to cut all the way through to the other side so it will open like a book. Once the chicken is butterflied, lightly pound the chicken between waxed paper, parchment or plastic wrap into 4 large, very thin cutlets. Season the cutlets with salt and pepper and coat with the flour, then the egg and then the bread crumbs.
Heat a 1/2-inch of frying oil in very large skillet over medium to medium-high heat. When the oil is hot, add the cutlets 1 or 2 at a time, depending on the size of the pan. As cutlets are done, transfer to a baking rack to drain. Cutlets may be served room temperature but you want them to remain crisp.
While the cutlets cook, working next to the stove, peel and section the oranges and dice. Add them to a large bowl along with the tomatoes, oregano, if using, onion, extra-virgin olive oil and salt and pepper, to taste. Toss and when ready to serve fold in the arugula leaves.
Transfer the cutlets to serving plates and top with mounds of orange and arugula salad before serving.
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