Chicken Scallopini Caprese

Happy Friday friends!!

I hope you enjoying your last few hours of work, until it is the weekend. I am not so huge on weekends.  My husband always used to have to work them so my weekends became whatever days he had off.  Made it hard when I was teaching but, such is life.  He now has real weekends off, much do our dismay.  We enjoy a weekday off,
great restaurants aren't as crowded, neither are movie theaters or anywhere else most people would frequent on a weekend.  We also like to have a weekday off to conduct business if needed, since many places aren't open on the weekends.  Regardless, for most of the world is is already or almost the weekend!

Since I made fried ravioli this week, I decided to go all out and fry up dinner last night.  I actually only fried it enough to brown it and finished it in the oven.  I am always looking for ways to get more chicken into my husband because he would live on red meat if he could.  He loves chicken, he just loves steak better!  He is still raving over this dinner from last night.  It is quite simple, but I guess the combination of flavor hit him just right last night, and it did me to, to be honest.  I love all things Caprese to begin with, and I could likely manage a way to incorporate fresh mozz and basil into almost anything.  

Make sure to pound your chicken fairly thin.  Mine wasn't as thin as I wanted, I just had a headache and the pounding needed to cease, on the counter AND in my head!  

Here is what you will need:
5 boneless, skinless chicken breasts OR thighs

Breadcrumb mixture:
3 cups breadcrumbs.  I always use fresh and so should you but dried will do :)
1 cup grated parm
1 tsp salt
1 tsp black pepper
2 eggs + a splash of water
olive oil

Caprese salad for the top:
4 small-med tomatoes
1 small clove of garlic grated
1/4 cup torn basil
3/4 cup small mozzarella balls (pearls)
2 tbs extra virgin olive oil
salt and pepper to taste

Pound chicken thin!

Breadcrumb mixture

Preheat oven to 375 degrees.  Cover a cookie sheet with foil and set aside.  Get large skillet heating with approx 3 tbsp of olive oil.  Combine bread crumb/cheese mixture in a shallow dish or baking pan.  Whisk eggs and water in another. Take pounded out chicken and dip in egg mixture, then coat in breadcrumbs, pressing them in to the chicken and then to the skillet.  Fry approx 2-3 minutes per side, or until golden brown.  Transfer to a foil lined cookie sheet and put in the oven when all chicken is finished browning.  Let bake until done, approx 15-30 minutes depending on how far you took it in the skillet.  While it is finishing up, make your caprese salad.  Chop tomatoes and put into a bowl.  Add in mozz balls and grate in garlic clove and toss in torn basil and extra virgin olive oil.  *use plain olive oil if you choose* Add salt and pepper to taste.  

Your "fresh mozz on top of anything that stands still"chefwannabe

Chris

Nutella Love 2! Nutella Cream Crepes

Brrrrrrrrrrrrr!!!!  It is SO COLD!  It is currently 12 degree's in Omaha!  I can do this, I can especially do this because there is no snow on the ground, and I can take any temperature as long as it doesn't involve snow or ice!  
 

I decided to make a great dinner tonight.  I mean, I ALWAYS make a great dinner (teehee) but I wanted to amp it up tonight. Perhaps because I haven't for so long.  Regardless, dessert is what I was wanting to get too.  A couple of days ago I got this ridiculous hankerin' for all things Nutella.  I made Fried Nutella Ravioli the other day and today I headed to France with my crepes!  

Did I mention how flippin' cold it is?  K'.  Just checking.  

Ok, first let's get to the crepes.  They are so easy to make.  Just make sure to follow a couple of tips.  Make sure to have your nonstick spray handy.  In a nonstick skillet you shouldn't need to much, but I give a little spray after I take each one out to ensure the next one doesn't stick.  I am not going to NOT do it and see if it works without.  Got me?  Also, almost like pancakes, wait until you see big bubbles coming in the center of the crepe before you flip it.  Not little tiny bubbles but big blob bubbles!  It will take 45 seconds to 1 minute.  I just flip these with my hands.  I lift an edge and make short and easy work of it.  Spatula's and flippers just cause problems in this case for me!  You can make your crepes as big or small as you want, you will obviously get less if you use more batter for each.  I got 8 with this recipe.  Let's get to it...

Crepes
2 eggs
2 tbsp melted butter
1 cup milk
1 cup flour
1 1/2 tbsp sugar
1/8 tsp salt
You can put all ingredients in a blender or use a hand mixer.  Just make sure that all ingredients are combined to be a very smooth batter.  Heat your skillet on medium.  Add 1/4 cup batter in the middle and IMMEDIATELY start swirling your pan to spread it out.  Work in a circular motion until the batter will no longer spread out.  It will take 45 seconds to 1 min (approx) until it is ready to flip.  You will know, it can be a little brown on the bottom, not a problem.  Flip when it is time and let cook another 30-45 seconds on the second side.  Put on a plate when finished.  I use parchment paper cut into squares between each crepe.  This is not necessary if you are using them immediately, but if you do this you can make them ahead cover them all with saran wrap when done and refrigerate.  I am told they will freeze up to 3 months if you store them in Ziploc!  If making ahead, take the crepes out 1 hour before you need to use them, microwave each a few seconds to slightly warm up before assembling!

Now for the "cream" part...
8 ounces cream cheese (softened)
1/3 cup powdered sugar
1/3 milk
1 tsp vanilla extract

Using a mixer, combine until smooth and delicious!

To assemble:  Spread cream on one half of the crepe and then fold in half, and then half the other way, so you end up with it looking like a quarter of a piece of pie!  Put some Nutella in a bowl and microwave 30 seconds.  Stir with a spoon and drizzle over the top of the crepes.  

This is FANTASTIC!  I hope you love as much as my family did!!  

Your "nighty nighty Nutella" Chefwannabe

Chris

Nutella Love! Fried Nutella Ravioli!

Good Morning!!  

I want to just thank you for reading, following, and trying my recipes and blog.  It really is a joy to share my passion for cooking *and maybe baking :)* with all of you.  I hope that you are entertained, and maybe educated at the same time.  

In fact, for your entertainment,  I will share with you my mornings "close call".  I was in the shower, knowing the doors were locked and nobody was home, I could hear some rustling around in the kitchen.  I did that whole, "Omg, do I go look or do I pretend I don't hear it in case someone is in the house"?  You know, will I get shot or stabbed while interrupting a burglary, or will they get scared and run...?  So as I am standing, in the shower I decide to just get the courage to peak around the corner.  Now, I am near blind in one eye and can't see out of the other, literally.  I don't have my contact in my good eye and as I peak with my bad eye *cause that is gonna really help me right?* I see the door start to open.  I shook as if someone had me at gunpoint, like physically shaking.  I am standing, water running, hands on my face, and the shower curtain starts to open, I know it has to be whoever was in the kitchen because the kitchen is quiet.  I close my eyes and wait...then I hear..."WOOF".  It was the DOG.  The DAMN DOG!  And when I gathered myself, threw my robe on and went to the kitchen it seems she had been partaking in this next recipe.  I mean what better chance then while I was in the shower right?!?!  Anyway....all's well that ends well, so they say.  I haven't spoken to her since.  And I just took a moment to glare at her on the sofa.  HA.  I hope her indigestion is immense!  And YOU, can stop laughing at me now! :)

OK, well it is no secret that I adore Nutella.  Just ask my butt, my thighs, etc!!  Actually I don't eat it as often as I wish I did, I try and save it for special situations, but it is ALWAYS in the cupboard!  I have drizzled it on, spread it on, melted it in, swirled it with many things for sure.  

I have been making this for years, and it never ceases to leave people moaning and mmmmmm'ing in their plates.  It is fried, and even though I don't often fry anything, I have tried this a few other ways to avoid the ick of frying and it just isn't the same.  They are very rich I would suggest a serving size of maybe 3 or 4 per person, maybe served with ice cream or some fresh whipped cream to dunk them in! I always dust mine with a little powdered sugar as well.

Here is what you will need:
Nutella
Wonton Wrappers
Veg Oil 
Medium Pot
Thermometer
Small bowl with water

Fill your pot with about 3 inches of oil.  Heat to 350 degrees.  While heating, take your wonton wrappers and lay out maybe 4 at a time.  In the center put 1 tsp of Nutella.  Wet your finger with the water and run it all along the outsides of the wrapper.  Fold wrapper into a triangle shape, sealing the entire ravioli all the way around.  If you don't, your Nutella will leak out and be a mess and icky!  You will have to start over with new oil.

Fry for approx 30-45 seconds on each side, or just until golden.  Remove onto a paper towel to drain.  Dust with powdered sugar and serve!




These couldn't be easier.  I often make more than I need, freeze them flat on a cookie sheet and then put them in a Ziploc bag to take a few out here and there if we want them or I need a quick dessert for company.  Just make sure they are frozen SOLID before you put them all together.  

I hope you enjoy Nutella dessert number 1!!  I will be making another but will not be blogging it until tomorrow.  It will be the most delicious yet!

Your "never underestimate the power of dog burglars"chefwannabe

Chris

Mini Pineapple Upside Down Cakes!

I just got home from having coffee with my sister.  You know, it really is nice spending time with people who you care about.  I hope nobody ever turns down an opportunity to connect with people you love.  You are never promised tomorrow and I get so aggravated when I hear people say they can't do this or that because they can't miss a television program or something equally as ridiculous.  What does that say to the person who has invited you to spend time with them?   I am done with my short speech.  We laughed, and we vented, and I managed to drink an entire pot of coffee by myself at 9 at night.  This is gonna be interesting!

My relationship with pineapple upside down cake has been a topsy turvy, stressful mess.  When I first met my husband, he had told me that his late mother always made it for him and this would be only his second birthday without her.  So to be a great girlfriend, I wanted to make him one.  I mean, isn't it obvious that it was what he wanted by telling me a week before his birthday?  I wasn't into cooking at this time so I was freaking out trying to figure out how to do it.  I had never eaten or even SEEN it.  When I got to the store, the heavens opened up, angels started singing and beam of heavenly light shone right on a box that said, "Pineapple Upside Down Cake, recipe on back".  *insert my traditional opera voice holding a note here*  So to make this story short, I made it, he loved it and I still make it as often as we feel we should have it.  I almost never put the cherries in the middle.  Stop hatin'.  I know it looks pretty and I KNOW it is traditional.  I hate maraschino cherries.  So I only put them in if I feel like being nice, or I remember to get them at the store!  

Tonight, I decided to start my husbands week off with a Sunday supper he would love.  All his favorites.  Ham, baked mac and cheese, etc.  Mostly I was excited to make him Pineapple Upside Down Cake.  We are trying to work on portion control so I decided to try to make little mini cakes.  I didn't want cupcakes, but figured it might be the only way to portion these puppies out.  Luck was on my side, they turned out awesome.  You know that really gooey, kind of semi hard stuff on the edges?  Well...you get ALL that stuff on your own little cake!  The edges are the best part of a pineapple upside down cake to me!  I was already informed by my husband they needed the cherry for color.  Yadda, Yadda, Yadda.  Trust me when I tell you, how you will forget all about your beloved maraschino cherry when you bite into this.  Remember, this is not a fat free or low calorie dessert.  Just in case for some reason you thought "pineapple upside down cake" implied it was.

-1 yellow cake mix (yes, I did)

-1 can sliced pineapple rings in     juice

-1 bottle pineapple soda

I am going to say to "prepare cake mix as directed", but WAIT!  Instead of using the water it calls for, use the juice from the pineapple rings.  That will not fulfill the entire measurement required so here is where you will use the pineapple soda.  (I got 1/3 cup of juice and needed 1 1/3 cups so used 1 cup of soda).  Mix until completely combined and set aside.  

1/2 cup butter (for 12 mini cakes)

2 cups brown sugar *may not need it all*

Pineapple rings cut into pieces

muffin tin

Melt your butter.  I used a glass measuring cup with a pouring spout.  Pour enough butter to cover the bottom of each muffin bottom plus just a bit more.  Use a pastry brush and dip it in the butter on the bottom and paint up the sides and on top a bit so the cake doesn't stick.

Next, using a regular teaspoon, add 1-2 tsp of brown sugar into each cake bottom.  When you are done, add in a few pieces of pineapple, just enough to cover the bottom.  

You will then add about 2 tbsps of batter on top of each.  Fill until a bit more than 3/4 full.  Bake as directed for cupcakes.  WARNING...you may not need them to bake as long since there is so little cake in them.  Just keep an eye on it.  

When they are done, remove from the oven and let sit 5 minutes.  I ran a knife around the edges of mine but I didn't really need to.  I used a fork to carefully get down under them and lift them out.  Flip it over so the pineapple is on top and there you go.  INCREDIBLY delicious!

See how the barely rose?

The cake has the most subtle pineapple flavor on its own.  I only wanted to make 12 so I used 3 small disposable aluminum pans and threw the rest of the cut up pineapple in the leftover batter, and baked up 3 small loaf cakes.  I will freeze them and whip up a little drizzle when I need them!  These didn't rise much at all so they have a great mini cake look and not an upside down cupcake look which I just love!  

I hope you give these a try.  I don't think you will be disappointed!

Your "pineapple Gods are turning in her favor" chefwannabe

Swirly, Twirly, EGG DROP SOUP!

Have I ever told you about my families addiction to Asian cuisine?  It is out of control, and it literally is all my husband ever wants to eat.  I am so scared to try cooking it, I feel like I need to be some well trained, seasoned chef to make most of it, otherwise it just falls into the "mall Chinese"  or "mall Japanese" food category!!  We have a favorite place we go each Monday for lunch, they know what table we want and they know what we want to drink, etc...  We even have Chinese food on Christmas Day because my husband and son LOVE "A Christmas Story" and of course we all know they end up having to eat Chinese food on Christmas Day.  It is now a family tradition.

 

Being the soup fanatic I am, I have tried Hot a Sour soup a couple of times.  I never seem to get it quite right.  I don't know why I can't, I just can't.  So tonight, I decided it was time to give Egg Drop Soup the old college try.  Surprisingly it turned out well.  I mean my track record isn't so great making Asian soups, lets face it. 

I took many helpful pieces of advice from many people.  I HAVE tried it before, just in my opinion, unsuccessfully.  Although I know there aren't supposed to be like any scrambled eggs in the soup, I kind of dig it when I get a coagulated hunk of silky egg!!  I have looked at a few recipes, and decided to take what I like about the recipes, the advice, and just make the dang soup again, once and for all.  Now one of my favorite parts of egg drop soup is that I LOVE scallions and put a TON in.  Well friends, guess who thought she had some and didn't?  Yea, you are right.  Me.  I did toss a little parsley on top, so unauthentic I know, but I needed some color and that is what I had.  Don't hate on me for it....just pretend it never happened!

This is so quick and easy you will wonder why you never tried it.  It had a slight amount of thickness to the broth, but not slimy.  Just had great flavor.  Lets see what you will need...

You will need...
4 cups chicken stock
2 eggs *I had an extra egg white I used as well*
1 tbsp soy sauce (low sodium)
1/4 tsp ground ginger
1 tbsp cornstarch (heaping)
1/4 cup cold water
salt and pepper to taste

First thing to do is add your cornstarch to your cold water and stir until cornstarch dissolves into it completely.

Set aside.  Crack your eggs in a bowl and scramble them with a fork or whisk.  I added a small amount of black pepper to them as well.

Add your stock, soy sauce, and ginger to a medium saucepan and heat until boiling.  While stirring, add in water/cornstarch mixture and keep stirring while it boils for a minute.  Shut off heat.  IMMEDIATELY take a fork or chopsticks and start stirring in a circle, while the broth is circling the pan start pouring in the eggs, do not stop stirring!  When the eggs are in, the soup is done!  Serve with scallions!

I love fresh cracked black pepper on this and you might need a small pinch of salt.  

Time for me to go clean up, my husband is still recovering from the fact I served this as a starter for a meatloaf dinner.  HEY, I just like to keep things interesting.  Leave me alone!

Your "egg drop soup extraordinaire" chefwannabe

Chris

 

Ps.  My husband LOVES wontons in egg drop soup!

French Onion Panino

The weather just is incredible here in the Midwest.  We are seeing temps in the 50's, for January, this is unheard of.  I wore shorts and flip flops to the store again!  I know it won't last but I will certainly enjoy it while I can for sure.  

So many of you who have been with me since the beginning, have learned a few of my dark secrets.  Ok, I don't know how "dark" they are, rather just some of my likes and dislikes as far as food and life.  One of my major food dislikes is onions.  I hate onions like my husband hates cleaning his dang trash out of the car and....oh wait, sorry, got off topic.  Let me compose myself.  I hate onions like crazy.  Raw onions have to be the be worst consumable food right behind beans.  I avoid them at all costs, until, years ago now, I discovered, "caramelized onions" and French Onion Soup!  I love it!  How can that be you ask?  Because for all of you fellow onion haters, when you hear someone say, caramelized onions are sweet, they are not lying.  They get brown, and the sugars come out, and caramelized and the goodness is nothing like raw onions.  It is a whole new world people!!  So, my fellow haters of the onion, I challenge you to give this a try.  

I decided french onion soup would make a great sandwich so I came up with this.  Give it a try and let me know what you think!!  This recipe is written to serve 4.

Here is what you will need:
2 med-large onions, sliced (depending on how much you like onions)
Swiss cheese, gruyere or provolone
4 long rolls (if you prefer round do round, its a free country)
1 tsp thyme *dried*
2 tbsp butter
1 tbsp olive oil
salt and pepper to taste
2 cups divided Beef stock or consomme for Au jus

In a high sided skillet, add in butter, olive oil, and onions.  Stir, coating all the onions in fat if possible.  Add in thyme and salt and pepper to taste.  You need to add salt so that the onions will sweat and let off their juice.  You smell when you sweat, well so do they, that is how you will know you are on your way to caramelizing!   Let cook on medium heat stirring often for approx 20-25 minutes.  Halfway throw cooking add 1/4 cup beef stock and stir.  You will know they are ready when they look like this.  Then remove from heat.

Use a panini press if you have one.  If you do not have one, take a brick and wrap it completely several times in foil.  Use a clean skillet and melt 1 tsp butter in it.  Use the brick to "press" your sandwich.  Assemble it with 2 pieces of cheese, one on each side of bread with onions in the middle.

Make sure to serve Au jus and dip and eat!  It is a delicious thing!  Is it a french dip or is it not?  You decide if it is your new meatless french dip!   Remember when using salt that your beef stock or consomme might be salty, so don't over salt your onions!

 

This is a great change up from your hum drum ordinary grilled cheese!   Go ahead, give it a go and see what you think.  As for me, I say MMMMMMMMmmm!!!

 

Your "love hate relationships with onions are rare" chefwannabe

Chris

A new twist on potatoes. Baked Mashed Potatoes

So last night was our New Year's Day dinner.  Great steaks, as you all read about!  I am tired of baked potatoes, I am tired of mashed potatoes, I only like fried potatoes with eggs or fake brown gravy, and boiled potatoes or roasted potatoes are just old news!  Even though I felt like I wanted mashed potatoes, I don't like them plain and didn't feel any great need to prepare gravy for them.  I had seen different casserole versions of mashed potatoes but I wanted my mashed potatoes with a little sumpin' sumpin' ya know?  How often we get in a rut and just go with the same old, same old because it is what we know and we are SURE anything else will be to much work.  These potatoes are your answer to something new!

Give me anything with a crispy crust and I am in to begin with.  These turned out a million times better than I expected and my usually non potato eating husband had seconds while raving about them being the best potatoes I had ever made.  (in his opinion anyway).  So, in order to give you time to round these items up for dinner tonight, let's get straight it!!

Here is what you will need:

4 large potatoes (your choice of variety)
1/4 cup sour cream
4 ounces cream cheese softened
3/4  *divided* cup grated Parmesan cheese
1 cup bread crumbs (I used fresh because I make my own and keep them in the freezer)  I am guessing it will be good but not near AS good if you use dried.
olive oil
salt and pepper to taste

Peel and dice your potatoes into small cubes.  This will ensure they cook faster.  Make sure even though you don't have a ton of potatoes, to use a large pot of COLD salted water.  Give them some room to groove and potatoes are hard to salt enough after they are cooked.  SALT YOUR WATER liberally so they will absorb as they cook.  Cook until fork tender and drain.  You now have some options, you can smash them until smooth, use a hand mixer to whip them smooth or a ricer to break them down.  Which ever method you choose, make sure they are just nice and smooth for the most part.  Let them cool for 15 minutes uncovered.  Now, add sour cream, cream cheese, salt, pepper, and 1/2 cup of the grated parm.  Mix with a spoon until completely combined.  Spray the bottom of a small to medium casserole dish.  Depending on how thick you want them  I used a 9x9 square glass casserole dish.  Pour your potato mixture into the dish.  Give one more turn of the salt and pepper mills over the top.

Add bread crumbs evenly over the top of the potatoes.  Sprinkle remaining Parmesan cheese over the top and drizzle all over with olive oil.  Put into a preheated 350 oven for 20 minutes, then turn oven to 450 until the top is golden and crispy! Be careful at that temp not to burn them!!!





These offer the best of all worlds!  A crispy, crunchy top, a rich, cheesy, mashed potato middle, it almost makes me tear up!  This was delicious, and I would not change a single stinkin' thing.  Notice, NO BUTTER, you won't miss it one bit.  You can feel free to use fat free cream cheese and sour cream.  I would have normally used both but was using up some leftover holiday ingredients.  The fat free versions of either of those items won't jeopardize the dish in the least.  Actually, it will just allow you to eat MORE!!

Enjoy!!!  We sure did!

Your "crunchy topping on anything is amazing" chefwannabe

Chris