Ingredients...
Your Preference of Chicken
1 Glass of White Wine
Mushrooms
Green Onion
Garlic
Ricotta
Butter
Salt &Pepper
Preheat oven to 350 degrees. Soak chicken in 1 glass of white wine with dashes of salt and pepper for a half of an hour. Before you place it in the oven drain the chicken wine into a cup because you will need it with your ricotta cream sauce.
Melt 1/4 cup of butter in a pan. Toss in your chopped mushrooms and green onion. Cook for about 10 minutes on a high heat. Next, add your cup of chicken wine, let this cook for a few minutes. At the end add 2 heaping tablespoons of ricotta and your freshly chopped garlic. At this time you can turn the burner completely off and just stir it a bit.
When you check on the chicken from time to time, take it out and with a spoon, scoop up the natural juices to pour over chicken. It will keep it moist and help prevent it from drying out.
Serve ricotta mushroom sauce over chicken.
NOTE: This meal is so rich it will make you feel like a million bucks.
Tuesday, June 30, 2009
Saturday, June 27, 2009
STARTING THE DAY OFF EASY
Ingredients...
2 Eggs
Spinach
Olive oil
Salt
A few drops of olive oil in a small pan. On high heat. Crack 2 eggs and do nothing for 1 minute. Start to move pan around and use a spatula to shift eggs. Slice the yokes and add small dashes of salt. Place a thin layer of spinach on top and cover for a few seconds so you can gently wilt the spinach. Fold in half. Has a bit of a fritatta feel without the fuss of the oven. Because as we all know, when you live in the desert the oven is the last thing you want to turn on.
2 Eggs
Spinach
Olive oil
Salt
A few drops of olive oil in a small pan. On high heat. Crack 2 eggs and do nothing for 1 minute. Start to move pan around and use a spatula to shift eggs. Slice the yokes and add small dashes of salt. Place a thin layer of spinach on top and cover for a few seconds so you can gently wilt the spinach. Fold in half. Has a bit of a fritatta feel without the fuss of the oven. Because as we all know, when you live in the desert the oven is the last thing you want to turn on.
Thursday, June 25, 2009
CIAO BELLA... MANJA YUKON!
Today's lunch for 1.
1 Large Yukon Gold Potato
Tomato
Romano Cheese
Fresh Basil
Garlic
Mayonnaise
Olive Oil
Salt
Boil potato, when soft, take out to cool. Chop into hunky chunks and run some cool water over them. Chop a lot of garlic and tomatoes. Shred Romano cheese and throw in fresh basil. 2 tablespoons of olive oil and 1 tablespoon of mayonnaise. Salt to taste.
*If I were to make this potato salad again I will toast the garlic in a small pan before adding it to the potatoes. Raw garlic: very good for you but pungent.
Wednesday, June 24, 2009
MOVE OVER BACON...
...here comes a guest blogger!
Yup.
It's Emilie here... with an addendum to Erin's seafood extravaganza. Not only did I partake of this gluttonous treat, but I contributed 2 (count them 2!) dipping sauces. Erin has asked me to share them .
sauce # 1
a generous amount of A1 steak sauce
a squirt or two of Sriracha
1 tbs. Dijon mustard
a splash of Worcestershire sauce
sauce #2
mayo mayo mayo (for Erin)
a squirt of ketchup
a plop of honey Dijon mustard
a tsp. of crushed garlic (I used the jarred, almost pureed stuff)
Nothing too fancy here.
I usually make my sauces up as I go along. Erin commented that I always make 2. True. I try to do one creamy and one spicy. I try to please everyone... all the time (ha!).
Obviously all of these ingredients and amounts are open to interpretation.
Personally, I like the challenge of raiding my host's kitchen and using what is available.
Happy dipping!
Yup.
It's Emilie here... with an addendum to Erin's seafood extravaganza. Not only did I partake of this gluttonous treat, but I contributed 2 (count them 2!) dipping sauces. Erin has asked me to share them .
sauce # 1
a generous amount of A1 steak sauce
a squirt or two of Sriracha
1 tbs. Dijon mustard
a splash of Worcestershire sauce
sauce #2
mayo mayo mayo (for Erin)
a squirt of ketchup
a plop of honey Dijon mustard
a tsp. of crushed garlic (I used the jarred, almost pureed stuff)
Nothing too fancy here.
I usually make my sauces up as I go along. Erin commented that I always make 2. True. I try to do one creamy and one spicy. I try to please everyone... all the time (ha!).
Obviously all of these ingredients and amounts are open to interpretation.
Personally, I like the challenge of raiding my host's kitchen and using what is available.
Happy dipping!
Monday, June 22, 2009
FRIED MIX OF SEAFOOD SPLENDOR
Ingredients...
1 LB of Seafood Bits
Coconut Milk
Flour
Oil
Salt & Pepper
Spinach
Soy Sauce
Pretty great. Sometimes when you go to 17th Street Market they will have a random seafood mix for cheap. I am not really sure what all was in it but for sure some octopus, calamari, lobster and maybe some crab... About 10 different kinds though. I let it soak in a bowl of coconut milk for about 10 minutes. Then I dipped it flour and threw it into the piping hot olive oil and covered it.
(Very important: When you fry little bits, tongs are necessary. Real tongs I mean, not ice cube tongs like I use. Birthday is coming up....)
On a platter I made a bed of spinach, covering the entire plate. I then drizzled some soy sauce. Once the seafood bits were cooked to perfection I placed them on top of the spinach bed and it's greasy goodness and heat slowly wilted the spinach.
1 LB of Seafood Bits
Coconut Milk
Flour
Oil
Salt & Pepper
Spinach
Soy Sauce
Pretty great. Sometimes when you go to 17th Street Market they will have a random seafood mix for cheap. I am not really sure what all was in it but for sure some octopus, calamari, lobster and maybe some crab... About 10 different kinds though. I let it soak in a bowl of coconut milk for about 10 minutes. Then I dipped it flour and threw it into the piping hot olive oil and covered it.
(Very important: When you fry little bits, tongs are necessary. Real tongs I mean, not ice cube tongs like I use. Birthday is coming up....)
On a platter I made a bed of spinach, covering the entire plate. I then drizzled some soy sauce. Once the seafood bits were cooked to perfection I placed them on top of the spinach bed and it's greasy goodness and heat slowly wilted the spinach.
Friday, June 19, 2009
ATLANTIC SALMON FILLET WITH COCONUT CREAMED PEPPERS & OYSTER MUSHROOMS
Birthday dinner for my sister. I think she liked it....
Ingredients...
Atlantic Salmon Fillet
Garlic
Butter
Lemon
Rice Seasoning
1/2 Can of Coconut Milk
Oyster Mushrooms
Red Bell Pepper
Touch of Olive Oil
Salt & Pepper
Preheat oven to 400 degrees. In a small bowl with your oyster mushrooms and thinly sliced red bell peppers, pour a half can of coconut milk with some salt and pepper to taste. Stir and let sit. (I think chives would be ideal in this one.)
Chop as much garlic as you can handle and place in a coffee mug with a big chunk of butter. I hate to say it but microwave it for 15-20 seconds (I am learning that I kind of like the microwave- especially for this particular thing). Pour on top of salmon, squeeze a little lemon and top with rice seasoning (see yesterdays post: tuna salad). Wrap in foil, place in oven and turn it down to about 350 degrees. Cook for about 20 minutes or until you start to smell it.
Lightly oil a sauce pan with some olive oil. Once hot, add the veg and then turn down the heat to low. Cover and stir occasionally. Timing is pretty perfect on this one.
Ingredients...
Atlantic Salmon Fillet
Garlic
Butter
Lemon
Rice Seasoning
1/2 Can of Coconut Milk
Oyster Mushrooms
Red Bell Pepper
Touch of Olive Oil
Salt & Pepper
Preheat oven to 400 degrees. In a small bowl with your oyster mushrooms and thinly sliced red bell peppers, pour a half can of coconut milk with some salt and pepper to taste. Stir and let sit. (I think chives would be ideal in this one.)
Chop as much garlic as you can handle and place in a coffee mug with a big chunk of butter. I hate to say it but microwave it for 15-20 seconds (I am learning that I kind of like the microwave- especially for this particular thing). Pour on top of salmon, squeeze a little lemon and top with rice seasoning (see yesterdays post: tuna salad). Wrap in foil, place in oven and turn it down to about 350 degrees. Cook for about 20 minutes or until you start to smell it.
Lightly oil a sauce pan with some olive oil. Once hot, add the veg and then turn down the heat to low. Cover and stir occasionally. Timing is pretty perfect on this one.
Thursday, June 18, 2009
WHAT I AM EATING FOR LUNCH TODAY
Kind of the best Tuna Salad ever.
Ingredients...
1 Can of White Fish Tuna
Homegrown Tomatoes
Walnuts
Spinach
Avocado
Green Onion
Sesame Oil
Rice Seasoning*
Mix well, place in Tupperware and you are good to go for the day.
Perfect with a large glass of iced green tea.
*I may have mentioned this rice seasoning; you can get it at 17th Street Market. It is amazing, consists of just black sesame seeds, salt, and sugar. Mainly intended for sushi but I want to (and do) put it on everything. $2.89. Worth every penny.
Ingredients...
1 Can of White Fish Tuna
Homegrown Tomatoes
Walnuts
Spinach
Avocado
Green Onion
Sesame Oil
Rice Seasoning*
Mix well, place in Tupperware and you are good to go for the day.
Perfect with a large glass of iced green tea.
*I may have mentioned this rice seasoning; you can get it at 17th Street Market. It is amazing, consists of just black sesame seeds, salt, and sugar. Mainly intended for sushi but I want to (and do) put it on everything. $2.89. Worth every penny.
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