What did Recipe Gurl cook this weekend??......Her ode to fancy in minutes and Trader Joe's ready made pizza dough...
Saturday Night: Chicken with Wine
Ingredients:
- 1 tablespoon flour
- Salt and pepper
- 1 pound skinless, boneless chicken breast, sliced into 8 cutlets and pounded thin
- 1 tablespoon extra-virgin olive oil
- 1 1/2 tablespoons butter
- 10 ounces mushrooms, sliced
- 1 large shallot, finely chopped
- 1 cup red wine
- 1/2 cup low-sodium chicken broth
- 2 teaspoons fresh thyme leaves
Directions:
- In a shallow bowl, combine the flour and 1/4 teaspoon each salt and pepper. Coat the chicken, shaking off any excess.
- In a large, heavy skillet, heat the olive oil over medium-high heat. Working in batches, add the chicken and cook, turning once, until just cooked through, about 5 minutes; transfer to a plate. Add 1/2 tablespoon butter and the mushrooms to the pan and cook, stirring, until browned, about 5 minutes; transfer to the plate of chicken. Stir in the shallot and the remaining 1 tablespoon butter. Add the wine and chicken broth and simmer until reduced by one-third, about 5 minutes.
- Return the chicken and mushrooms to the pan, add the thyme and cook, turning, to heat through; season with salt.
This is Rachel Ray's quick and healthier version of coq au vin. It turned out great, but I did make a few tweaks, the recipe says to use chicken breasts cut into 8 cutlets and pounded thin, to save time I just bought thin sliced chicken breats. Instead of fresh thyme I used 1/2 tsp of dried thyme. Also, I cooked the shallots for longer than a minute, I probably did about 3 minutes to develop the flavor more. When adding the chicken back in, I recommend leaving the chicken and mushrooms simmer in the wine and broth mixture for at least 10 minutes to soak up the flavor. For sides I quartered red baby potatoes, drizzled them with olive oil, kosher salt, and dried dill and cooked them in the oven at 425 for 20 minutes. I also popped asparagus in the oven at the same temp for 15 minutes, i just drizzled them with olive oil, salt, pepper, and a little lemon juice. Cook both of these in the oven at the same time along with this easy chicken dish and you have a faked fancy dish in 30, I mean come on, anything that I can used presliced mushrooms with is a winner.
Get the recipe here http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipes/healthy-good-for-you-recipes/Chicken-with-Wine
Sunday night: Sausage, Pepper and Onion Pizza
Ingredients:
- 1 pound refrigerated pizza dough
- 1/4 cup extra-virgin olive oil
- 1 pound hot italian sausages, casings removed
- 1 onion, sliced
- 2 red bell peppers, sliced
- Salt and pepper
- 2 tablespoons finely chopped fresh rosemary
- 3/4 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
Directions:
- Position a rack in the lower third of the oven, place an inverted baking sheet on top and preheat to 500°. Using oiled hands, stretch the pizza dough to fit a parchment-lined baking sheet.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the sausage and cook, breaking it up, until no longer pink, about 5 minutes. Remove from the pan and pour out any remaining grease. In the same skillet, add 2 tablespoons olive oil, the onion and peppers and cook until softened, about 5 minutes. Season with salt, pepper and the rosemary.
- Scatter the sausage, onion and peppers across the pizza dough, leaving a 3/4-inch border. Dollop with the ricotta and sprinkle the parmesan on top; drizzle with the remaining 1 tablespoon olive oil. Set the baking sheet on the inverted baking sheet in the oven and bake until the crust is crisp and golden-brown, about 20 minutes.
This turned out better than I thought it would. Every time I try to make a pizza I end up with a soggy crust, but thanks to my new buy from Crate and Barrel, the 16' Pizza Crisper http://www.crateandbarrel.com/kitchen-and-food/pizza-pans/16%22-crisper/s488569 (had to get myself a little something while I was buying about 5 wedding gifts) the crust turned out perfectly, I totally recommend it, well worth the $16 bucks. I think Target also has something similar as well. I tweaked a couple things in this recipe that I think made a big difference. I used Trader Joe's ready made whole wheat pizza dough which I think is the greatest thing ever, you buy it in the refrigerated section and it's all ready for you to roll out. All I did was spray the pizza crisper with non-stick spray and kneaded it out on the pan with my hands. Instead of pouring the olive oil over all of the toppings like the recipe says, I poured the olive oil on the crust before putting any of the toppings on to make sure the crust didn't turn out dry. I didn't use rosemary, instead I put about 1/4 tsp of fennel seed in the pan and let it cook for about a minute before adding the peppers and onions. Lastly, I don't really like the consistency of ricotta cheese, so I used fresh mozzarella instead. I added a salad on the side, drizzled it with olive oil, balsamic vinegar, and a little salt and pepper (to make myself feel healthy and balance out the fact that I was eating bread topped with sausage and cheese).
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