Boursin-Pesto Stuffed Chicken, enough said.

The timing retrospectively, was perfect. Contrary to some's belief, I actually don't sit around watching daytime television. On occasion though, I will flip through and land on Rachel Ray. I like her. I appreciate what she does, however, I'm not a fanatic and I don't tend to just love most of her recipes, as I do Ina's.  So I happen to stop when I saw a chicken breast with tomato slices on it.  After she was finished, I was sold and her "Italian Flag Chicken" was quickly moved to the top of my "cooking next" list. (Perhaps, I should transfer that list from my head to here, good idea.)  I must add that I don't typically cook boneless, skinless as the flavor doesn't hold as well without a bone and it can get dry.  But stuffed with cheesy-pesto goodness?  It sounded like the perfect match.  Try it, let me know if it tantalizes your taste buds as it did mine and more impressively, my husband's!  Recipe courtesy of Rachel Ray:

• basil, 5 to 6 leaves
• flat-leaf parsley leaves, 1/4 cup (about a handful)
• pine nuts,  2 tablespoons toasted
• soft garlic and herb cheese, 1 block such as Boursin *
  
• Parmigiano Reggiano cheese, 1/2 cup (about 2 handfuls) grated divided
• EVOO, 2 tablespoons
• Salt and ground black pepper
• boneless skinless chicken breasts, butterflied then pounded thin
• tomatoes, 2 large thinly sliced

*OK, let me save you some time, I spent about 15 minutes at the cheese section wanting to substitute for the seven dollar Boursin. Don't. I finally realized my time is more valuable and there really isn't a good substitute. Alouette makes one, but the price is about the same. Just get the Boursin, it's absolutely wonderful. I would go pay fifteen bucks for it now.

1. Add Boursin, basil, parsley, garlic, handful of parmesan, S & P to processor and make pesto spread
2. Butterfly and stuff chicken. Add tomato, oil, S & P, and other handful of parm.
3. Roast 450º for 20-25 minutes.

Full Directions:
Preheat oven to 450ºF.

In the bowl of a food processor, combine the basil, parsley, pine nuts, soft cheese, 1/4 cup Parmigiano Reggiano (about a handful), some salt and pepper.  Process into a smooth paste.  Reserve. Butterfly each of the chicken breasts and pound them out lightly in a plastic bag with a dash of water using a skillet or meat mallet. Season both sides of the chicken and divide the herb-cheese mixture between the four breasts, placing a scoop on one half of each breast.  Fold the flap over to enclose the cheese mixture.  Transfer the chicken pockets to a baking sheet and shingle 3 slices of tomato over each breast.  Season with some salt and pepper, drizzle with about 2 tablespoons EVOO and sprinkle with the remaining Parmigiano Reggiano.
Bake the chicken pockets until cooked through and light golden brown, 20-25 minutes.


Garlic and Cheese Orzo

Rachel impressed me with the chicken so much, I decided to try her side recommendation,
Garlic and Cheese Orzo. It was wonderful too! Go for it:

• Salt
• orzo, 1/2 pound
• butter, 4 tablespoons
• garlic, 3 to 4 cloves finely chopped or grated
• Parmigiano Reggiano cheese, 1/4 cup grated
• chopped flat-leaf parsley, 1/4 cup (about a handful)
• Ground black pepper

1. Boil orzo.
2. In saute pan, cook garlic till fragrant, add orzo, parm, and parsley. S & P.
   

Full Directions:
Fill a large pot with water and place over high heat to boil the pasta. When the water reaches a bubble, season it with salt and drop the pasta. Cook to al dente according to package directions then drain and reserve. When the pasta is ready, place a large skillet over medium heat with the butter. Add the garlic to the pan and cook until aromatic and tender, about 1 minute. Add the cooked pasta, Parmigiano Reggiano and parsley to the pan, season with pepper and toss to thoroughly combine.

Picnic, Potluck, Dinner or Date: Perfect Everytime

Okay, this one is right at the top of my favorites list. It's so simple, fresh and well, like Mary Poppins, "Practically Perfect in Every Way"! This one is one of Ina's. Everytime I make it, I thank her for being so clever in the kitchen! Here you go: Wait, one more thing: if you even consider not using ALL FRESH ingredients, PLEASE don't make this!!! This is served room temp and all that's actually cooked is the shrimp and pasta, so the parsely, lemon, dill, etc. needs to be fresh. I'm watching you!!!

• kosher salt
• olive oilorzo pasta (rice-shaped pasta), 3/4 pound * just over half the box
• lemon juice (3 lemons), 1/2 cup freshly squeezed
• freshly ground black pepper
• shrimp, 2 pounds (16 to 18 count) peeled and deveined *don't get chintsy here, use BIG ones
• scallions, 1 cup minced white and green parts,
•  fresh dill, 1 cup chopped
•  fresh flat-leaf parsley, 1 cup chopped
• hothouse (english) cucumber, 1 unpeeled, seeded and medium-diced
• red onion, 1/2 cup small-dice* (I omit this)
• feta cheese, 3/4 pound, large diced

1. Boil orzo in lightly salted and oiled water.
2. Make viniagrette of 1/2 cup lemon juice, 1/2 cup evoo, 2 tsp S & 1 tsp P. Add to drained pasta.
3. Toss shrimp with EVOO and S & P, Roast at 400 degrees for 5- 6 minutes. Add to pasta.
4. Chop remaining ingredients, dill, parsley, cucumber, green onion, onion. Add to pasta.
5. Add feta. Refrigerate, then bring to room temp, salt & pepper if needed.

Full Directions:

Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Go Ahead and Get Dirty with Risotto!

Promise you'll read the whole thing before you shy away! I'm no stranger to risotto. Though risotto takes devoted attention, the pros of the dish make it worth the effort. Here's why it's one of my regular go-to dishes:

• one pot meal (only one dirty dish!)
• few ingredients
• fresh ingredients
• high score on the flavor scale, so it's return is greater than it's effort!

I highly encourage people to acquaint themselves with this tasty and rewarding dish. Don't even think about reserving it only for a night out. There's no need to leave it up to restaurant chefs, the greatest requirement it entails is standing and stirring....constantly. That's the part people fear, but really, a child can stand and stir, right? So can you. If you've read this far and haven't a clue what I'm referring to....risotto is an Italian rice dish. It consists of Arborio rice (short grain rice, that is very starchy which contributes the wonderfully creamy texture it should have) and other chosen ingredients. I typically make shrimp risotto but I bought some fresh sweet Italian sausage and fresh mushrooms and needed a recipe to deliver to my plate. A few browser tabs later, I discovered the following recipe for "Dirty Risotto". Dirty I suppose due to some of it's shared ingredients of dirty rice. It should be noted that an enameled Dutch Over works great for risotto, if you don't have one, try a non-stick wide, yet shorter pot/pan. And it's also important when you add the wine to scrape up the fond, brown bits of flavor from sauteing the meat and veggies. Alright, without further adieu:
Recipe Courtesy of Giada DeLaurentiis

• reduced-sodium chicken broth, 5 cups
• butter, 2 tablespoons
• pancetta, 2 ounces chopped
• spicy Italian sausage, 1 link (about 6 ounces) casing removed
• onion, 3/4 cup finely chopped
• red bell pepper, 1 cup chopped
• button mushrooms, 4 ounces coarsely chopped
• salt , 1/2 teaspoon
• freshly ground  black pepper, 1/4 teaspoon
• Arborio rice, 1 1/2 cups
• dry white wine, 3/4 cup
• Parmesan, 1/2 cup freshly grated
• Italian parsley leaves, 1 tablespoon chopped fresh

1. Heat the broth/stock in separate pot (ok... 2 dirty dishes, still worth it!
2. Pot/pan #2 Heat butter and saute pancetta, sausage till brown. Add veggies, till tender. S & P
3. Add rice and coat with above, add wine. Simmer till nearly evaporated.
4. Add broth one ladle a time, stirring constantly until absorbed then repeat with all broth. DO NOT NOT STIR.
5. When finished, texture should be creamy, add parmesan, stir. Remove from heat. Add parsley and parm. Serve!

Full Directions:
In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.
In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately.

I'm curious to hear a report for anyone who tries this! You won't be sorry, you'll just be committed to making it again for whomever you serve it to in the first place. Buon Appetito!

Lettuce Wraps Craving Satisfied!

About 10 days ago my taste buds started whispering the following to my brain: the tang of soy sauce, the crispiness of bibb lettuce, and ginger. With that, my craving for lettuce wraps was stirred. I wanted something that required little staples and a lot of fresh ingredients. I searched my favorite sites and some obscure; narrowed it down to a few recipes (out of well over ten); then married two together and came up with the following:

• vegetable oil/EVOO, 2 teaspoons
• garlic, 4 cloves through a press
• fresh ginger, 1 tablespoon minced
• ground chicken, 1 1/2 pounds
• cremini mushrooms, 1 cup minced
• salt, 1/4 teaspoon
• water chestnuts, 1 8 oz. can, minced *(these are typically found on the asian food aisle)
• green onions, 1/2 cup minced
• soy sauce, 1/4 cup
• sesame oil *(I omitted this, used EVOO), 2 teaspoons
• lemon, 1, zested and then juiced.
• crushed red pepper flakes, 1 teaspoon
• cilantro *(I omitted this), 1/3 cup chopped
• Bibb lettuce, 1 head

*Dipping Sauce recipe to follow

1. heat oil. add garlic, ginger. then add chicken, mushroom. brown chicken fully.
2. add salt, water chesnuts, green onion. add oil, red pepper flake, lemon.
3. reduce liquid till absorbed in chicken. add cilantro. serve.

Full Directions:
Heat vegetable oil in a large skillet over medium heat. When the oil is hot add minced garlic and ginger. Saute for a minute just until fragrant and then add in the ground chicken, minced mushrooms, and salt. Cook until chicken is cooked through.

Add in the water chestnuts and green onions. Cook for a few minutes. Add in the soy sauce, sesame oil, juice and zest from the lemon, and crushed red pepper flakes. Let this reduce until it is nearly absorbed into the chicken. When everything is cooked through, remove from heat and stir in the cilantro.

To serve, carefully separate the whole leaves from the lettuce. Wash the lettuce leaves and wrap them in paper towels and put them in the refrigerator so they are cold and crisp when serving. Spoon chicken filling onto the lettuce leaf and then roll it up and serve with dipping sauce below.

Lettuce Wrap Dipping Sauce

• soy sauce, 1/4 cup
• rice vinegar *(I used white wine vinegar), 1/8 cup
• fresh ginger, 1 tablespoon minced
• green onions, 2 tablespoons chopped

Fair warning with these: THEY ARE MESSY! But they're wraps....do you polish off a taco with no flyaways? I made fried rice to go along with these wraps. Simple and healthful as well ( I was on a roll). This was my first effort at "frying rice". I'm from the south, we don't fry rice. But to accompany my aforementioned meal, this seemed like a logical side dish.
Brown Rice, 1 cup previously cooked *( I kept precooking mine and delaying the meal...2 batches trashed I finally made the dish!)

• vegetable oil, 1 tablespoon of (definitely try to use Veg oil here b/c the higher smoke point)
• eggs, 2
• shallots, 2 chopped *(if you like a stronger flavor, go for half an onion)
• ginger, 1 tablespoon minced
• garlic, 2 cloves minced
• carrots, 1 cup diced blanched
• frozen peas, 1 cup thawed & warmed *(toss these into the carrot water)
• soy sauce, 2 tablespoons
• *green onion to your liking!

1. heat oil. add ginger, shallot till softens.
2. add egg, scramble without breaking in pieces.
3. fold rice, peas, carrots, soy sauce. serve.

Full Directions:
Heat oil on medium high in a skillet/wok. (I used a saute pan, though woks make it more fun and serve a particular function, they aren't really necessary...and when I go buy one next week, yes, I'll remember writing this). OK, so you've got the oil heated, add the ginger and shallot. Saute until they shallot softens. Add garlic and saute till fragrant about 30 seconds. Crack the eggs and break the yolk with whatever you are cooking with. I favor a spoonula http://www.wisegeek.com/what-is-a-spoonula.htm . Scramble the egg without breaking it in pieces. Fold in the rice, peas and carrots, tossing to "fry". Add soy sauce and blend well into the rice.

If you try it, I hope you like it! I thought it was really good. The textures of the meat/mushroom, lettuce and sauce was exactly what my tastebuds had in mind...or so they said ;)