March 9th, 2009 |
Chicken Piccata ~ Barefoot Contessa Style
- 2 split (1 whole) boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 extra-large egg
- 1/2 tablespoon water
- 3/4 cup seasoned dry bread crumbs
- Good olive oil
- 3 tablespoons unsalted butter, room temperature, divided
- 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
- 1/2 cup dry white wine
- Sliced lemon, for serving
- Chopped fresh parsley leaves, for serving
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
Images: placesetting (ballarddesigns.com), chicken piccata (foodnetwork.com) and warm vegetable salad (foodnetwork.com)
March 6th, 2009 |
I found these champagne rimming sugars at Crate & Barrel today.
A set of three flavors, Mimosa, Kir and Bellini come packaged together (and would make an adorable hostess gift!).
You can be sure I will be testing these out at my next party!
March 5th, 2009 |
Friday night is pizza night in our house! It’s one of those parties that you can whip together fast – and everyone loves it!
Whether it’s friends stopping over for drinks after work, or the whole family wanting to make their own pizzas…..get creative, try some new combinations….I have a couple of ideas (and recipes) for you:
- Make life easy on yourself…buy store bought pizza dough. Trader Joe’s offers fresh dough daily – regular and whole wheat.
- Set up “make your own pizza” stations on your counter top – everyone can add their individual flair to their pizza!
- If you are setting a table, get creative with your “Italian” theme – try using bread sticks as a centerpiece or (like the picture above) as place cards.
Deep Dish Pizza
- Update your classic deep dish with these new toppings – Pepperoni & Onion or Spinach & Artichokes…..YUM! (Recipes via Martha Stewart)
West Coast Grilled Vegetable Pizza
- Full of fresh veggies and goat cheese, it’s a great pizza to welcome Spring. (Recipe via Martha Stewart)
February 28th, 2009 |
Treat someone special to breakfast in bed this weekend.
Although any old thing will do…..but I think the weekends are the perfect time to try something new!
Scrambled Eggs in Potato Nests
Perfect for any old Sunday, but also great to serve at a brunch.
1 20-oz. pkg. refrigerated shredded hash brown potatoes
2 eggs, beaten
1 Tbsp. snipped fresh chives
1/2 tsp. salt
2/3 cup milk
1/4 tsp. salt
1/4 tsp. ground black pepper
2 Tbsp. butter or margarine
1-1/2 cups shredded American cheese (6 ounces)
Fresh chives (optional)
1. Preheat oven to 375 degrees F. Grease a large baking sheet; set aside. In a large bowl, stir together potatoes, the 2 beaten eggs, chives, and the 1/2 teaspoon salt. Shape mixture into 12 mounds (about 1/3 cup each) on prepared baking sheet. Press the back of a tablespoon into each mound, making a nest. Bake for 20 to 25 minutes or until lightly browned and set.
2. Meanwhile, beat together the 12 eggs, milk, the 1/4 teaspoon salt, and pepper with a rotary beater. In a 12-inch skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat without stirring until mixture begins to set on the bottom and around edge.
3. With a spatula, lift and fold the partially cooked egg mxiture so that the uncooked portion flows underneath. Continue cooking over medium heat for 4 to 5 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat.
4. Spoon about 1/3 cup of egg mixture into each potato nest. Sprinkle cheese over eggs. Return to oven; bake about 2 minutes or until cheese melts. If desired, garnish with chives. Makes: 12 servings
Recipe via Better Homes and Gardens
February 27th, 2009 |
I thought I would pass along this idea from the creative ladies over at Hostess with the Mostess…..what a darling idea for serving lemonade at your summer parties!
Check out their blog for information on where to find these adorable jars.
February 21st, 2009 |
Like many others around the world, chef Bobby Flay believes Oscar night is cause for celebration! This year, Bobby is hosting a 400 guest event at the South Beach Food & Wine Festival. His signature drink for the evening is a Sparkling Pear Cocktail – if it’s good enough for his friends, I bet it’s good enough for mine! Enjoy!
Sparkling Pear Cocktail
16 oz. pear nectar
2 bottles champagne, prosecco or other sparkling wine, very cold
1 pear, halved, seeded and thinly sliced
Thirty minutes before serving, place the champagne flutes in the freezer to chill. Place 2 tbsp. of the pear nectar and 1 slice of pear in the bottom of each glass, top with the sparkling wine. Serve immediately.
Recipe (via www.people.com)
February 16th, 2009 |
The interior of a jewelry box inspired the setting of Chicago’s Eve, a new restaurant in the Gold Coast neighborhood offering contemporary American cuisine. Mirror-detailed walls, sparkling chandeliers and a menu focused on fresh, seasonal food combinations make Eve the new gem in Chicago! Located at 840 N. Wabash Ave. evechicago.com.
February 12th, 2009 |
As far as I am concerned, there is no better drink than a glass of bubbly! What could be better, you ask? Let’s try a Raspberry Champagne Cocktail….and it’s pink!…just in time for Valentine’s Day!
2 1/2-pint baskets fresh raspberries
2 tablespoons sugar
1/2 cup plus 2 tablespoons raspberry liqueur
1/4 cup cognac or other brandy
8 sugar cubes
1 750-ml bottled chilled brut champagne
Lemon peel strips
Combine 2 baskets raspberries and 2 tablespoons sugar in medium bowl. Mash berries lightly with fork. Let stand 15 minutes.
Mix in liqueur and brandy. Pour into jar. Cover and let stand in dark cupboard 3 days. Strain raspberry mixture, pressing on solids with spoon
to extract as much liquid as possible. (Can be made 1 month ahead. Cover; chill.)
Place 1 sugar cube in each of eight 6-ounce champagne flutes. Pour 2 tablespoons raspberry mixture over each sugar cube.
Pour champagne over to fill glasses. Garnish each with raspberries and lemon peel.