Eating Dinner With My Family

My husband picked tonight's throwback meal.  It was never a super favorite of mine, but I do like it.  Ok, it's my issue with chicken, I admit it.  Everyone loved it, I am the only particular one that had an issue.  It isn't hard to make and the lemon sauce is really great.   Get a baguette and a salad and you are done. Chicken Saltimbocca With Lemon Sauce 4 boneless skinless chicken breast halves 8 large fresh sage leaves 8 Slice prosciutto (about 3 ounces thinly sliced) 1/2 Cup all-purpose flour plus 2 Tsp all-purpose flour 1 Tbl butter 1 1/2 Tbl olive oil 2 Tbl dry white wine 1/2 Cup low sodium chicken broth 2 Tbl fresh lemon juice Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half. Top each chicken breast with 2 prosciutto slices, pressing to adhere. Spread 1/2 cup flour on plate. ...

Well this one was kind of split.  The kids loved it and rated it highly.  My husband, who doesn't like white meat, said it was ok, and I agreed.  The meat was moist, and it looked pretty, but it didn't wow me.  We were worried that the fillings would ooze out and end up on the bottom of the grill rather than our plate, but the miracle of fresh mozzarella prevailed and it was melty but not runny so stayed put.  I did give myself some insurance in the form of soaked toothpicks that I used to hold the breasts together, and the breasts were pounded thin to help make sure they cooked through.  So, in the end, not deleted but not a repeater either.  (in retrospect, I should have taken a picture of it sliced, much prettier but you know what they say about hindsight:)    Grilled Prosciutto-Wrapped Chicken Stuffed With Fresh Mozzarella & Basil 4 medium boneless skinless chicken breast halves Kosher salt and freshly ground black pepper 12...

Ok, I am going to be merciless on this recipe.  I discovered, after I bought the ingredients for it, that it was from Rachael Ray.  I can't stand her, and if you would like to read why, you can check out the post Tilapia With Balsamic Browned Butter And Creamy Farfalle With Bacon, Tomato to hear me rant about her:).  Well, I decide to make it work.  It looks pretty plain, so I decide to make a Parmesan, garlic and sage cream sauce to go with it.  I had some fresh sage on hand, and I remember loving a pork saltimbocca I had as a seasonal special at Stonewood that  had a similar cream sauce on it.  So while the devil lady's chicken tenders are cooking, I decide to improvise a sauce.  The chicken was ok, we guess, we were too busy slathering it with the uber tasty sauce I made.  (I know it's a bit immodest, but that wasn't my summation, it was my husbands;)  I have an additional dig to make at Ms. Ray, the recipe, which I copied exactly ca...

Tonight's pizza is most definitely a favorite!  The  recipe was adapted from Alton Brown's grilled pizza three ways.   Our previous attempts at grilling pizza were a tad frustrating, so I played around with the recipe a bit and baked it in the oven.  I love Alton's recipes and he said this was his favorite pizza topping in the show I was watching, but I still was thinking about the sweet dates.  I keep saying I don't like sweet and savory, but it seems that that is really not true.  Everyone in the family adored this pizza. We would be eating and talking and all of a sudden someone would say man this really good or make the yummy sound!   Date and Prosciutto Pizza 1 lb pizza dough 7 ounces fresh mozzarella,cut  into 1/4-inch thick slices 1-2  teaspoons olive oil 1/2-ounce grated Parmesan 1 ounce prosciutto ham approximately 3 slices, coarsely chopped 4 whole dates,pitted and finely chopped 1t  fresh thyme leaves...

I had planned on making a  Chicken Saltimbocca recipe I had gotten from Food & Wine that was contributed by Lidia Bastianich .  I love that recipe and I was convinced it was pre blog so I could safely make it.  WRONG.  I had made it back in October.  Well what am I to do?  I don't want a repeat.  I have another saltimbocca recipe from Publix apron meals,  It is fast but not as good as the recipe by LB.  So to the computer and I found this one from Bon Appetit on food.com. (as always click the title to get to the original recipe when I know the source:)  It was quite good. I made a pasta sauce with some leftover marinara,wine, sun dried tomato pesto, garlic, olive oil, ricotta and cream.  It wasn't too bad and it got rid of 4 things in my fridge!  yay No wait 5 things.  I had accidentally cooked too much pasta a couple of days back so I was using that up too! Chicken Saltimbocca With Lemon Sauce   4  ...

I love this recipe for company.  It isn't too labor intensive but looks very impressive and is much less expensive than it fancier beef cousin.  I am not a fan of pork but am ok with the tenderloin.  I normally do not like fruit in with my savory dishes either but I can handle it in this one.  I actually like it very much.  We had company tonight, so I busted out my fancy company recipe:).  With it I made some rice cooked in chicken broth and some butter and my friends brought a lovely salad with lots of colorful veggies. (yellow peppers, tomatoes, spinach, etc...) with a choice of Cesar, ranch and raspberry vinaigrette for dressing.  Pork Wellington 1    whole egg 1 T  water 1    -ounce dried apple rings 1    whole pork tenderloin approximately 1 pound 4 1/2    ounces thinly slice prosciutto ham 1/4 t  kosher salt 1/4 t  freshly ground black pepper 1 t  chopped ...

Before the sauce WOW!  I have to say this was one of those omg meals.  It does have a lot to do with the fact that it is tenderloin.  The meat just melted in your mouth.  But there is a reason this is a classic dish,  I haven't had it with the mustard and prosciutto before; both of these were really great additions.  I also have to say I am not a huge fan of pate.  I loved it's omission in this recipe.   We all devoured this recipe.  Some small changes, I cut the recipe in thirds.  I neglected to realize that a 3 lb tenderloin was WAY too much for the four of us, so I only cooked a one pound section of it.  The rest we cut in to steaks and vacuum sealed them in bags bound for the freezer.  Also it seems that green peppercorns in brine are MIA in the area right now, so I left them off.  I have made green peppercorn sauce before, and I like it better without them.  Last time we made the green peppercorn sauce, we ne...

If you are thinking what I was thinking when I saw this recipe, you  are thinking mayonnaise in soup?! Well let me assure this is a recipe worth making.  It is really tasty! My son absolutely LOVED it.  So much so, my husband was getting annoyed with his slurping and shoveling!  I couldn't find Serrano ham, and while Prosciutto would be the more appropriate substitute, I had regular ham on hand, so I julienned some strips of it and threw that in.  Less Catalan but less waste for me. We had some of the mayonnaise left over, I think it would be delicious on sandwiches too. I think that the base could be prepared ahead of time, and just reheated then adding the raw fish and just do that part of the cooking at that time.  The grating of the tomatoes is a pretty ingenious way to get the tomatoes out of their skins without the annoying boiling and shocking. Catalan Fish Stew With Pimentón Mayonnaise 1 1/2 lb plum tomatoes,halved crosswise 3 T ...

Well this one will not be made again.  It wasn't horrible, but not really great.  I didn't really change it much.  I did add a bit more zucchini, and I didn't weigh the prosciutto, so it might have been a little less becasue it was really thinly sliced.  Other than that, I followed it to a t. I would have liked more prosciutto, more cheese and more veggies to the amount of pasta. My husband also suggested that the zucchini would have been better grated and thrown in at the end.  That way you would get some in every bite.  I think that would have saved the dish, but none of us wanted to make it a second time.  I put all of the meat and cheese on our four plates and still had half of the pasta leftover without any on it. (except for the cheese added during the cooking)  The cheese also seemed to clump up.  Maybe it was because I grated it on my microplane grater, but I love the light fluffy texture when you use it as a topping....

Well the end result was tasty, but I had some issues. First of all, it took much longer for the meat to be cooked then the recipe said.  Perhaps my chicken wasn't thin enough, but it was pretty thin.  Because I cooked it longer the sauce became a tad salty. (definitely use the low sodium broth)  All in all delicious.  Everyone loved it.  It is not that hard to make either. I served it with a salad and some pasta shells.  The sauce was simple.  I melted a couple of tablespoons of butter in a pan, and sauteed some onions in it.  Then I added a couple tablespoons of flour and cooked the roux for a few minutes.  Add milk (and minced garlic) and cook until the right consistency, then add freshly grated parm, salt, and pepper. Chicken Saltimbocca 4    six-ounce skinless,boneless chicken breast halves, butterfled Salt and freshly ground pepper 8    large sage leaves 4    thin slices prosci...