Monday, February 28, 2011

chicken breast -stuffed with fontina kitchen! kitchen!

Skinless chicken breast stuffed with fontina cheese in rich tomato sauce
served with cabbage and brussel sprouts.
A dish that hugs you!

With this dish for lunch...what else would you want?....except
a great dessert!

This is a feel good dish that just hugs you.....serve family style!

4-6 skinned chicken breasts ( or with skin) seasoned with amazing dry rub - see previous posting.
1 large can of San Marzano peeled tomatoes -(run through a food mill or squeezed the whole tomatoes to take the juices out just as I did and set aside in a bowl)
4 cloves of garlic smashed
1 medium onions chopped
1 teaspoon tomato paste
Kosher salt
Black pepper
Pinch of dried oregano
fresh basil
1/2 cup of white wine
A pinch or 2 of peperoncino
Olive oil - extra virgin
Strips of Fontina cheese/or grated for stuffing/optional: reserve 1/4 cup for topping
Do the sauce first..........
Saute garlic and onions in a deep pan with olive oil until soft. Add the tomato paste and combine for a minute or 2, then add the tomato sauce. Add a little salt to season and a pinch of sugar, black pepper,oregano, peperoncino, and basil. Add the wine and let simmer for 30 minutes or so. If you don't have time, get a ready made "marinara sauce" instead and tweak it with 1/4 cup of white wine.
While your sauce is simmering away......
Slice carefully one side of each chicken breast half-way to crate a small pocket and stuff with fontina cheese then closed off with a toothpick to keep the cheese from oozing out.
In a large hot pan with olive oil, brown all sides of the chicken breasts. Pour out some of the oil in the pan and transfer the chicken breasts to the simmering sauce scraping all the goodies from the pan; (optional- sprinkle the 1/4 c. of cheese on top) and bake in a preheated oven covered at 350 F for 40 minutes. Take the cover out to brown the cheese topping after 30 minutes and bake for another 10 minutes or so.
Slice each breast and see the cheese ooze out....serve with cabbage, brussel sprouts or a combination of both vegetables. See previous posting of brussel sprouts for recipe.

Tuesday, February 22, 2011

shrimp curry & vegetable kitchen! kitchen!

Shrimp Curry & Vegetable Salad
A sumptious salad of shrimp curry with broccoli, baby arugula,
tomatoes, and hard boiled eggs.
Who can resist such a sumptious platter?

For recipe - see previous posting of curried shrimp
You may add any vegetable to the shrimp curry salad.....and you're good to go.

Wednesday, February 16, 2011

blueberry almond tart....for Tarts & kitchen! kitchen!

Blueberry Almond Tartlet
topped with toasted almonds
An absolute delight!

A delightful variety of almond fruit tarts
ready for gift giving.
Made only of the freshest ingredients.
Special order only at kitchen! kitchen! for Tarts & Quiches

Monday, February 14, 2011

baked tilapia with sauteed kitchen! kitchen!

Baked Tilapia and Cherry Tomatoes
Served with sauteed cabbage and sweet onions
will make your mouth pucker with joy!
4 medium size tilapia fillets
Amazing dry rub for seasoning (see previous posting)
2 tablespoons of butter milk mixed with some olive oil to rub the tilapia fillets prior to seasoning
1/2 cup of sweet cherry tomatoes
Arrange in a baking sheet with the tomatoes and bake at 350 F for 10-15 minutes until cooked.
Transfer the tilapia to a platter and keep the meantime return the pan and broil the cherry tomatoes in the tilapia juices just until they break open. Take out and set aside juices and all.

For the vegetable......
1/2 head of cabbage roughly chopped
1 medium size sweet onion/vidalia - roughly chopped
2 cloves of garlic smashed
2 teaspoons of tomato paste
olive oil
Kosher salt for sprinkling
In a hot pan with olive oil sautee the onions until carmelized. Find a hot spot in the pan and throw in the garlic next, add the tomato paste, then the cabbage. Add some water and cover the pan to steam cook the cabbage until tender. Serve as a nest for the tilapia and cherry tomatoes. joyfully delicious!

Thursday, February 10, 2011

chicken thighs..baked to golden brown... and brussel kitchen! kitchen!

Chicken Thighs Baked To Golden Perfection
Sprinkled with minced jalopeno
and some sweet balsamic vinegar and olive oil dressing.

Golden Chicken Thighs
paired with sauteed brussel sprouts and mushrooms.
Who wouldn't be green with envy!
Baked chicken thighs.....
1 pkg. of chicken thighs ....or your preferred chicken/turkey parts/pork chops, etc.
Amazing dry rub for seasoning (see previous posting)
1 finely chopped jalopeno for garnish for a little "hot kick" or.... you may use green onions instead.
2 tablespoons of buttermilk
1 tablespoon olive oil
Preheat the oven to 375 F.
Season the chicken thighs well with the amazing rub, olive oil, buttermilk and let stand for a few minutes or if you are not in a rush for about 1/2 hr.
Place on a rack under a baking sheet and bake for 30-40 minutes until golden brown.
Sprinkle with finely minced jalopeno or green onions and some balsamic/olive oil dressing.
Serve with the sauteed brussels sprouts/mushrooms...SEE previous posting dated: 2/9/11
Balsamic vinegar/Olive Oil Dressing:
2-3 tablespoons of good balsamic vinegar
1 tablespoon of extra virgin olive oil
A pinch of salt and black pepper
Mix thoroughly and taste for seasoning- (you may add some honey for a sweeter taste).

Wednesday, February 9, 2011

brussel with kitchen! kitchen!

Brussel Sprouts and Mushrooms
A pairing of the two with some sundried tomatoes,
sweet onions and garlic, is a side dish that
is just green with envy!

have some of these..........
1 pkg. of brussel sprouts - washed and picked of the outer leaves then quartered
1 cup of sliced mushrooms
1 medium size sweet onion
3 cloves of garlic roughly chopped/or sliced
3-4 pieces of sun dried tomatoes roughly chopped
1/2 teaspoon of tomato paste to nudge the sun dried tomatoes to do its' job
a pinch of dried chilis - *(only if you want a little kick)*
kosher salt
olive oil
2-3 tablespoons of water

In a hot pan with olive oil saute the onions and garlic until soft for about 2 minutes.
Add the tomato paste, sun dried tomatoes, brussel sprouts, *dried chilis*, pinch of salt and water.
Cover the pan and simmer for about 5 minutes until the brussel sprouts has softened.
Lastly, add the mushrooms stirring the pan to mix thoroughly,
Cover and simmer again for 1 minute or so until most of the water is absorbed.
Check for seasoning

Monday, February 7, 2011

ham sandwich...take a bite!! kitchen!

Ham Sandwich on Toasted Multi- Grain Bread
A delicous sandwich of roasted ham from the deli, with thinly sliced cucumber,
slivers of jalopeno, lettuce, cilantro,
and with a mayo-plum fruit spread.
Go ahead take a bite! I did!

Turkey and Cheese Sandwich on Toasted Multi-Grain Bread
Another mouth watering sandwich of oven roasted turkey from my local deli.
With mushroom-onion compote, thinly sliced cucumbers, lettuce, cilantro, some
slivers of jalopeno for a hint of heat, and with a mayo-horseradish spread.
You just want to gobble it all up! Somebody did!
Mushroom & Onion Compote:
1/2 cup of sliced mushrooms
1 medium size vidalia onion (thinly sliced)
olive oil
A pinch of salt to add to the onions and mushrooms
On a hot pan with olive oil, saute the onions until slightly brown and carmelized, about 5 minutes. Add the mushrooms and thoroughly incorporate, cover and simmer for about 5 minutes for it to cook in its own juices. Uncover and simmer for another 5 minutes or so until most of the juices are absorbed. Let cool.
Mayo-Horseradish Spread:
2 tablespoons mayonnaise
2 teaspoons hot horseradish
1 teaspoon of paprika
Whisk in a bowl until thoroughly incorporated.( you may increase the amount according to the number of sandwiches you are making- of course it's always nice to make a lot and store in the fridge for the next time).
Mayo Plum Fruit Spread:
1 tablespoon of your favorite fruit spread
2 tablespoons mayonnaise
Whisk until incorporated and set aside until ready to use.

Thursday, February 3, 2011

shrimps - an asian adventure ....wrapped in rice kitchen! kitchen!

Shrimps Asian Adventure
 wrapped in rice thread noodles.
This will transport your palate to the wonderful
exotic Asia.

Delightfully spiced with garam masala,
cumin, fresh ginger, and garlic.
The sweet taste of the shrimps and the aroma of the spices
will stop you in your tracks with vision of rivers,
mountains, canopy of trees, white beaches, and a caressing balmy breeze.
Who needs to book a flight to the far east if you can
make this in your own home!
Simply have these........

1 to 2 cups of finely chopped shrimps - set aside in a bowl.
Season with 1 teaspoon of Amazing dry rub** (see previous posting)
1 tablespoon of finely minced ginger
4 cloves of finely minced garlic
1/4 cup of green onions
(use a food processor for the ginger, garlic, green onions to make a paste - like consistency. Add a little olive oil).
1 teaspoonful of garam masala
1 teaspoonful of cumin powder
1/4 cup of canola oil -sizzling hot in a pan

1 pkg. of rice thread noodles (thin noodles or vermicille noodles - use only 1 small portion of the pkg).
Soak the noodles in hot water until softened and transfer to a colander to drain.

Now let's have some fun......
Add the spices and the garlic ginger paste to the shrimps, and mix thoroughly.
Measure about a tablespoon of the shrimp mixture and form into an oval shaped like - patty and set aside.
On a flat surface.....take out several strands of the thin noodles and spread on the surface (you may use as many or as less strands - I will let you use your own judgment here). Starting from the top closest to you, roll the shrimps patty wrapping it wth strands of noodles. (there is no need to wrap it tightly or perfectly) as soon as it hits the hot oil -the noodles will give up and shrivel with fear and it will stick to the shrimps for dear life! Wait for one side to turn golden brown before turning it.  (behave yourself and do not turn the shrimps prematurely or they will come apart). Drain on a paper towel.
*If you have some leftover thread noodles- gather and scare them again by dropping the strands in the sizzling hot oil to fry until golden -use this to garnish and good to eat too!*
Add some lemon wedges and let your palate enjoy a delightful  "asian adventure"!

Wednesday, February 2, 2011

turkey burger with low fat diet on Jens's kitchen! kitchen!

Turkey Burger
My son's version of a low fat turkey burger
with wedges of avocado, grape tomatoes, and lettuce leaves.
It may be low fat...but it is so full of flavour!
I was impressed!

 Jens's ingredients are:

1 package of organic ground turkey  (yields about 6-8 burgers).
1/4 cup of FETA CHEESE
A sprinkling of freshly ground pepper and amazing dry rub (see previous posting)
Olive oil for cooking and browning.

Season with black pepper and add the feta cheese to the ground turkey. Mix thoroughly and loosely form a patty.
Brown until cooked on a hot pan with olive oil.

Serve with wedges of avocado, lettuce and tomatoes.
A hint of melted feta cheese tickles your palate.....delicious! 
(You may choose to put the burgers on a roll and your favorite toppings.....don't let Jens stop you)!