Saturday, March 23, 2013

Proscuitto Wrapped Chicken

Sometimes when we get bored in our house, we watch random things on TV. One such example was right before Christmas when we ended up watching the Rachel Ray show - it was her count down of the top 10 recipes from 2012. My husband loves anything wrapped in bacon or anything like bacon (ie: prosciutto).

It took me a couple months to actually find prosciutto at our local grocery store (granted, I didn't try super hard and once I did I found it that day - look around where they slice the meat, fyi). This was the first thing I made once I found it and I have bought it multiple times since.

This was another recipe that was very well received. I've been on a roll lately. haha. Hopefully your family loves this as much as my husband did!

Yield: 4 servings

4 small chicken breasts
Salt and Pepper
1/2 cup ricotta cheese
3 tbsp grated Parmesan cheese
1/2 tbsp minced garlic
1 tbsp dried parsley (or 1 tbsp fresh, chopped)
1/2 tbsp dried basil (or a few leaves fresh)
1 tsp dried thyme
4 thin slices prosciutto
1 tbsp olive oil

Preheat the oven to 400 degrees.

Butterfly and pound the chicken breasts to about 1/4 inch thickness. Season inside with salt and pepper.

Stir the ricotta, Parmesan, garlic, parsley, basil, and thyme together in a small bowl. Divide into 4 and put on the prepared chicken breasts. Wrap the breasts up so the stuffing is completely covered. Wrap a slice of prosciutto around each breast, covering as much as possible.

Heat the olive oil in a skillet. Add the prosciutto wrapped chicken and brown all edges, about a minute per side. Transfer to the oven and cook for 12-15 minutes, until cooked completely through.

Source: adapted from Rachel Ray

Wednesday, March 20, 2013

Spicy Thai Noodles

Sometimes I feel like all we eat is pasta. It is generally easy, quick, and tasty. I feel a little less bad eating pasta 3 days in a row if I mix up the Italian flavorings with some other Thai, for example.

These noodles were super tasty and got the comment "These could be served in a restaurant" from my husband...and he was talking about leftovers (which is what he usually eats - the joy of me working the day shift and him working swing). Score.

The original recipe says to serve them cold, but we both liked them better warm. They were good cold, but the flavors really stood out more when heated. Feel free to take your pick. Also, the original recipe doesn't include any meat, but I had a couple thin cut pork chops that needed a home and these seemed like a fitting place for them.

Yield: 4-6 servings

1 lb linguine
1 tbsp crushed red pepper
1/2 cup coconut oil
6 tbsp honey
6 tbsp soy sauce
1 small bag shredded carrots
3/4 cup peanuts, chopped
1/2 cup fresh cilantro, minced
1/4 lb pork chops (optional)*

Cook the noodles according to package directions.

Meanwhile, melt coconut oil in a small pan. Add the crushed red pepper and heat for 1-2 minutes, being careful not to burn the red pepper. Using a fine mesh strainer, strain out the red pepper flakes, reserving the oil. Add honey and soy sauce to the oil and whisk.

When the noodles are done and drained, toss with carrots, peanuts, and cilantro. Top with oil/honey/soy sauce mixture and mix well.

*If using pork chops: dice, season with minimal salt and pepper, and saute until cooked through. Then add to remaining ingredients.

Source: adapted from A Small Snippet

Sunday, March 10, 2013

Salmon with Grapefruit Avocado Salsa

This is another recipe that comes from my Christmas Present - Weeknight Fast and Fresh. I made this after 12 hours at work and an hour and a half at the gym. I definitely didn't want to spend more time than I had to in the kitchen. I was tired and wanted food. 

We looooved this meal. The tartness of the grapefruit was nicely countered by the creaminess of the avocado and the salmon was super tasty. I served it over rice pilaf, which accompanied it perfectly. 

It looks pretty too, no? Aesthetically pleasing food is always a bonus.

One last thing - this recipe is designed to feed two people, which works perfectly for my husband and me. It could also be easily doubled or tripled to feed more. 

Yield: 2 servings

1 lb Salmon Fillet
Olive Oil
Chili Powder
Large Grapefruit
Avocado, diced
Large Jalapeno, diced
3 tbsp freeze dried minced Red Onion
2 tbsp fresh, minced Cilantro
Juice of 1 lime

Preheat the oven to 375 degrees. Put the fish on a baking pan, brush with olive oil, and generously sprinkle with salt, pepper, and chili powder. Bake until cooked through, 20-25 minutes.

Peel and slice the grapefruit, removing as much of the white pith as possible and cut into 1/2 inch segments. Put the grapefruit segments in a small bowl. Add the avocado, jalapeno, red onion, cilantro, and lime juice. Stir to combine.

Spoon salsa over the cooked fish and enjoy!

Source: Adapted from Williams Sonoma's Weeknight Fast and Fresh