Browsing articles in "Main Course"
Mar 15, 2011

Recipe for: Pesto Artichoke Flat

From the kitchen of: Isabel Canfield

This dish is so easy, it kills me. I was inspired by a pizza I ate at Bellytimber Tavern, a relatively new restaurant in Richmond, Virginia. The combination of flavors on the pizza was so light and refreshing, that I wanted to try it at home. The best part is purchasing the ingredients already prepared. It certainly makes life a lot easier especially when you’re hosting a dinner party and the last place you want to be is in the kitchen slaving away at the stove. I went to my local grocery store, Kroger, and purchased the pre-made Naan flat bread in the bakery aisle and pre-made pesto. Sure, you can make it from scratch, but who has the time? So with the simplest ingredients and a little pre-made help, you can enjoy a pizza even a restaurant would serve.

Ingredients:
Serves 4

Tandoori Naan flat bread (4)
7 oz. pre-made pesto (yes, I cheat)
1 pack of fresh chicken tenderloins (8 strips)
1 can of artichoke hearts (not marinated)
1 cup shredded Fontina cheese
grated or shaved Parmesan cheese
1/2 cup thinly sliced red onion
salt + pepper
3 tablespoons of olive oil

Directions:
1. Grill the chicken tenderloins. First things first, lets prepare the chicken. Add 3 tablespoons of olive oil on a grill pan and let it heat on medium temp. Salt and pepper the chicken on both sides. Place the seasoned chicken on the pan and let it grill for about 4 minutes per side. Be sure chicken is completely cooked through when the meat turns white. At this point, preheat the oven to 350º.

2. Prepare the toppings. While the chicken is grilling, slice the onions very thinly, drain and cut the canned artichoke hearts in half and shred the Fontina cheese.


3. Chop the grilled chicken. Once the chicken is cooked all the way through, you’ll set it aside for 5 minutes to cool. Once cooled, roughly chop the grilled chicken in big cubes.


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Mar 7, 2011

Recipe for: Bacon & Blue Cheese Stuffed Chicken Breasts

Adapted from the Kitchen of: Claire Robinson

No lie. This piece of chicken is the juiciest thing ever. Maybe you can blame the amount of butter it sits in while roasting in the oven, but let me tell you that it’s worth it, 100%. Claire Robinson is a chef on the Food Network and her deal is recipes with five ingredients or less, her show is called 5 Ingredient Fix. I hadn’t tried any of her recipes before, so I’m surprised the first one I tried was super tasty. But what’s not to like about bacon, blue cheese and butter? If you need a simple, easy to prepare, go-to recipe, I’d honestly recommend this one. Give it a try, you’ll be pleasantly surprised.

Ingredients:
Serves 4
2 sticks of unsalted butter at room temp.
4 ounces of blue cheese, crumbled
5 slices of bacon
2 tablespoons of chopped scallions
4 skin-on chicken breasts
black pepper

Directions:
1. Cook the bacon & chop. Very simply, cook 5 strips of bacon until crisp. Once cooked, place on paper towel to drain. Chop on a cutting board into little pieces.

2. Make compound butter. Before making the compound butter, preheat oven to 425°. In a medium size bowl, combine the 2 sticks of butter, blue cheese, chopped bacon and green scallions together with a rubber spatula until combined. For this recipe, you will only need half the mixture. You can set the other half aside in a tight container. **Compound butter is simply butter that has flavor or additional ingredients added to it.

3. Stuff the chicken. Place the chicken breasts on a rimmed baking sheet. Using fingers, carefully loosen the skin from the chicken breasts. Spoon about 1/4 of the remaining compound butter under the skin of each breast; smoothing the skin to evenly distribute the butter over the surface of the breast meat. Once all breasts have been stuffed, rub some butter over the skin and season with black pepper.

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Feb 16, 2011

Recipe for: Tilapia Fish Tacos

From the kitchen of: Great Food Fast from Martha Stewart Everyday

I love everything seafood—fish, shrimp, crab, mussels, lobster, squid—pretty much anything. I guess you can blame it on growing up in a Filipino household where we ate fish almost every day. So, one afternoon I craved seafood and was particular happy I stumbled upon this recipe. The photo in the cookbook looked great and the number of ingredients was minimal, so I decided to give it a try. With less than 10 ingredients, and the most expensive item being the fish, I thought this would be tasty for a crowd, served of course, with Coronas. For roughly four servings, 2 tacos per person, I spent a total of $22. Not bad at all.

Ingredients:
1/4 cup reduced fat-sour cream
1/4 cup mayo
2 tablespoons of lime juice
salt + pepper
dash of papkrika
1/4 small red cabbage, thinly shredded (about 2 1/2 cups)
4 scallions, thinly sliced
1 jalapeno, halved and seeded
1 pound tilapia fillets
8 flour tortillas
cilantro leaves for garnish

Directions:
1. Making the slaw.
A fairly simple process. The first thing you have to do is make the cream mixture by combining the sour cream, mayo, lime juice, salt + pepper and papkrika in a small bowl. Place half of this mixture in a another bowl and set aside for now. You’ll use this to drizzle the taco at the end. Thinly slice the red cabbage, dice half of the jalapeno and slice the scallions both white and green parts. I actually found the red cabbage already thinly sliced in a prepackaged bag at the grocery store. Mix all those ingredients together with half of the cream mixture.

2. Fry the fish. Heat up a non-stick pan at medium heat for a few minutes. Drizzle 2 tablespoons of olive oil and add several slivers of jalapeno to fry. The jalapeno will flavor the olive oil and add some heat to the fish. Let it fry for only a few minutes and remove before it burns. Take the tilapia and coat it with some olive oil and salt+pepper. Gently place the fish in the pan. Don’t touch it. Let it crisp up before you turn it over. Tilapia is a delicate fish so if you try to mess with it too much, it can fall apart. It only takes about 3-4 minutes per side. Once it’s nice crispy on the outside, but still moist in the inside, take out of the pan and set aside.

3. Assemble the taco. We heated the flour tortillas in the microwave for about 30 seconds. If you have a gas stovetop, I would definitely recommend heating up the tortillas over the flames for some added char. Place the cooked tilapia on the tortilla, topped with slaw and a drizzle of the cream mixture you set aside earlier. Garnish with cilantro and enjoy! Cheers!

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