Wednesday, April 22, 2009
Tuesday, April 21, 2009
They are so much better than shrimp. And with the authentic Louisiana Flavors, I couldn't get enough. So this past Saturday, we went to the Crawfish Boil! Along with the Crawfish, there was Red Beans and Rice, Jambalaya and lots of goodies.
Tuesday, April 14, 2009
- 6 (3-ounce) chicken cutlets, pounded to evenly flatten
- Salt and freshly ground black pepper
- 6 paper-thin slices prosciutto
- 1 (10-ounce) box frozen chopped spinach, thawed
- 3 tablespoons olive oil
- 1/4 cup grated Parmesan
- 1 (14-ounce) can low-salt chicken broth
- 2 tablespoons fresh lemon juice
Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.
Monday, April 13, 2009
Sunday, April 12, 2009
Saturday, April 11, 2009
It was Cohen's first Easter Egg Hunt and it was so much fun watching him pick up eggs. Okay...So we kind of walked him around making him pick up eggs and forcing them into the basket so he could get more...but it was still fun. He caught on pretty quickly to what we were doing and didn't find it too amusing.
So, we just let him sit and play with the few eggs he caught. None the less, it was a lot of fun. And we look forward to many more Easter Egg Hunts in the future.
Friday, April 10, 2009
But we did still want to do the new recipe for the week, so we did it on Thursday. This week I tried a new recipe for enchiladas. They were really good. But I think I will stick with my usual recipe.
Chicken and Black Bean Enchiladas with Gooey Jack Cheese
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces *see cook's note
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (4-ounce) can diced green chiles
- 1/3 cup prepared salsa, mild, medium or hot
- 2 tablespoons chopped fresh cilantro leaves
- 4 (8-inch) flour tortillas
- 1 1/3 cups shredded Monterey jack and or Cheddar
- *Cook's note: this is enough chicken to make this meal and another meal. If you are only making this meal, use 1 pound chicken.
Preheat oven to 400 degrees F.
Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Remove half of the chicken and reserve for another use.
Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro.
Arrange 4 tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese (1/3 cup per tortilla).
Bake enchiladas 15 minutes, until cheese is golden and gooey!
Sunday, April 5, 2009
Saturday, April 4, 2009
- Nonstick vegetable oil cooking spray
- 8 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 4 ounces thinly sliced ham, chopped
- 1/3 cup freshly grated Parmesan
- 2 tablespoons chopped fresh Italian parsley leaves
Preheat the oven to 375 degrees F.Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.
Wednesday, April 1, 2009
We finally got a nice down pour this afternoon. Florida has been suffereing from some major drought. Nothing like California, but we have had some wildfires. In February the freeze came through and burned everything and then we've been without rain for a good while. So, the rain was gladly welcomed. Even if it did take our power away for an hour.