Cooking Education and Event Chef, Amelia’s Personal Chef Services

www.ameliaspersonalchefservices.com 

WEEKEND MEAL #1

Corn flake chicken:

(4-6 servings for 2 meals)

Ingredients:

1 cup buttermilk  ( if you don‘t have buttermilk you can make your own!  )      

Substiute for buttermilk: Milk (just under one cup) 1 Tablespoon white vinegar or lemon juice

Mix these together and let stand for 5 minutes.

You’ll Also Need….

3 lbs boneless, skinless chicken

Assortment of breasts and thighs

3 cup corn flakes, crushed

2 tbs. paprika

2 tsp. salt

1 tsp pepper

½ tsp. ground red pepper (optional)

 Directions:

Preheat oven to 400°.  Line a metal baking sheet or roasting dish with foil then coat with non-stick spray.  Butterfly thicker pieces of chicken by laying pieces flat on cutting board and carefully running a sharp knife halfway through thickness parallel to cutting board.

Pour the buttermilk into a shallow bowl.  Add the chicken, turning to coat.  Refrigerate for 15 minutes, turning to coat every 5 minutes.  Meanwhile, combine the remaining ingredients onto a plate, combining with a fork.  One at a time, dip each side of the chicken into cornflake mixture, pressing firmly to coat.  Stir the cornflake mixture occasionally to keep seasonings combined.  Place coated chicken into the prepared pan.    If using an all natural non-stick spray, coat the chicken lightly before cooking.  Bake for approx. 40 minutes, turning half way through, or until chicken is crisp and golden brown.  Check for doneness by inserting a sharp knife into one of the larger pieces, juices should run clear.  If using a meat thermometer internal temperature should reach above 165°. 

Set aside and refrigerate up to half of the chicken for a second meal.  Serve with marinated tomato salad and another side of choice.

SIDE DISH FOR MEAL #1:

Marinated tomato salad:

(start before the chicken so it has time to marinate)

1 small red or white onion, sliced thin

1/2 cup cider vinegar

1/4 cup sugar

6 cups tomatoes, cut

salt and pepper

In a small bowl whisk together vinegar, sugar, and 3/4 teaspoon each salt and freshly ground black pepper. In an extra-large bowl combine tomatoes and add dressing; gently toss to coat. Let stand 5 minutes.

Set aside and refrigerate 2 cups of salad for a second meal.

WEEKNIGHT MEAL #2

Chicken parmesan:

Ingredients:

Leftover breaded chicken cutlets

A large jar of your favorite marinara

1 lb cooked pasta

Up to 2 cups shredded mozzarella cheese

Directions:

Pre heat oven to 350°.  Spray baking dish with non stick spray.  Put down chicken cutlets, sprinkle with mozzarella cheese and lightly coat with sauce.  Bake on middle rack for up to 30 minutes or until warm throughout and cheese starts to brown.  Serve over cooked pasta and cover with desired amount of heated sauce.

SIDE DISH FOR WEEKEND MEAL #2: Bruschetta:

 Ingredients:

Leftover tomato salad

½ cup parmesan cheese, grated

2 rolls or 4 slices of bread

 Directions:

Once chicken is in the oven, drain the tomato salad and mix with parmesan cheese in a bowl.  If using rolls, cut them in half giving you 4 pieces.  Using a small baking sheet or even a piece of foil lay the slices of bread flat.  Top with tomato mixture and bake with chicken on upper rack until toasted.

Heather’s blog can also be found if you click on “Inside Channel 3″ on the navigation bar at the top of the site, and then “Blogs.”

Thanks for watching Eyewitness News This Weekend!

By Prudence Sloane

Adapted from a classic Southern Italian from  Cucina Del Sole by Nancy Harmon Jenkins

Food Courtesy of D & D Market, 276 Franklin Ave, Hartford

This is my new party recipe when I need to feed a crowd or a simple dinner for company. It’s great because it can be made ahead and reheated. For a big party I serve it from a slow cooker. It can be made with boneless and/or skinless chicken thighs and can be cooked on top of the stove, in the oven or in a slow cooker.

Serves 4 with two thighs each

8 skinless and boneless chicken thighs (can also be make with skin on and bone-in)

2 tablespoons of extra virgin olive oil

1 medium onion, chopped

Freshly ground black pepper

2 garlic cloves, sliced

¼ cup white wine vinegar

½ cup drained and rinsed capers

1 cup chicken stock

2 (14 ounce) cans drained and rinsed Chick peas

¼ cup chopped parsley

In a large sauté pan , over medium-low heat add 1 tablespoon of the oil. Add the chopped onion and cook for 5 minutes or until wilted but not brown.  Remove and wipe out the pan. Generously sprinkle the chicken thighs with black pepper. Add the other tablespoon of oil to the sauté pan and place 2-3 chicken thighs, smooth side down. Do not crowd the chicken or they won’t brown. Place a heavy object,  I use my Le Creuset Dutch oven, on top of the chicken. The weight will help the chicken brown nicely. Let brown for 3-4 minutes on each side.

Remove the chicken and place in a baking dish, a slow cooker or if cooking on top of the stove, a Dutch oven. Repeat with the remainder of the chicken taking care not to burn any bits in the pan. Add the Chick peas and parsley to the chicken.  Toss to combine.

Pour out excess any oil from the pan and add the chicken stock and vinegar to the hot pan, scraping up all the accumulated brown bits. Add the garlic slivers, and capers. Pour this mixture over the chicken with chick peas.

1) Oven method. Cover the baking dish with aluminum foil and bake for 1 hour or until the chicken is very tender and the liquid reduced.

2) Stove top. Cover the Dutch oven and let simmer very low for 1 hour.

3) Slow cooker. Cover and cook on low for 6-8 hours or high for 4-5 hours depending on the slow cooker.

Prudence Sloane’s Hartford City Food Tours

www.prudencesloane.com

Lets.eat@me.com

860 409-9038

She’s offering a trial to her site for Channel 3 viewers with the promo code KICKOFF2009.

2 tsp           Toasted Fennel & Coriander Seeds, ground

2 ea            Rosemary Stalks, leaves stripped

2 lbs           Tomatoes, large dice

1 lb             Yellow Onions, large dice

1 ea            Spicy Peppers, chopped

2 lbs           Sweet Bell Peppers, preferably Red, Yellow or Orange

1 lb             Fresh Feast Rigatoni or ½ lb Dried

2 TB           Butter, room temperature

1 TB           Italian Parsley, finely chopped

Kosher Salt & Fresh Black Pepper

• In a large roasting pan with a cover or Dutch oven, place Beef, Onions, Tomatoes, Rosemary & Spicy Peppers. Sprinkle & toss everything with the Fennel & Coriander, Salt & Pepper well.  Place in a 325º oven for 3-4 hours.
• Meanwhile, roast the Peppers over a flame or under a broiler until black & blistered. Let cool, covered until ready to handle.  Peel & remove seeds.  Rough chop.
• Add ½ the Peppers to braising Beef with 45 minutes left.
• When Beef is falling apart, remove meat from cooking liquid and reduce until a thicker sauce consistency. Adjust seasonings.
• While finishing, boil 4 quarts of well salted water.  Add Pasta & cook for 3-4 minutes.  Drain, and then toss in a bowl with the Butter and Parsley.
• Combine Beef & liquid in bowl with Pasta & remaining peppers. Toss well
• Serve!

 - Courtesy of Chef Drew McLachan, Feast Gourmet Market, Deep River, CT

Pasta featured on show was homemade pasta from Feast Gourmet Market!

159 Main St
Deep River, CT 06417-1737
(860) 526-4056

http://www.feastgourmetmarket.com/

Prudence Sloane

Groceries provided by D&D Market, Franklin Ave. Hartford

1 large eggplant (about 1 LB)

2 ounces Feta cheese

1 tablespoon extra virgin olive oil

1 tablespoon pine nuts (optional)

½ – 1 tablespoon fresh lemon juice (optional)

1-2 teaspoons chopped fresh oregano

Salt to taste

Roast eggplant in oven on broil, on top of a gas stove or on a grill until completely charred black, soft and beginning to collapse. Let cool. Cut open and scrape the flesh from the peel. Chop the eggplant into 1” pieces. Toss all ingredients to taste. Serve at room temperature with crusty bread.

Oven Roasted

Broil whole eggplant on a baking tray 4″ from heat source, checking and turning midway for 15 minutes.

Gas Cooktop

Place whole eggplant directly over gas burner.  Turn heat to medium. Let roast for about 20 minutes. Turn periodically for even cooking.

Gas Grill

Lower the grates so the eggplant is very close to the flame. Grill on high with the top down turning periodically for about 20 minutes.

For information on Prudence Sloane’s Hartford City Food Tours log onto www.prudencesloane.com

Grilled Butterflied Breast of Chicken with Fresh Herbs

Prudence Sloane

Groceries provided by D&D Market, Franklin Ave. Hartford

2 boneless chicken breasts

1 tablespoon of extra virgin olive oil

4 sprigs of fresh thyme or rosemary

Freshly ground black pepper

Sea salt to taste

1 ripe slicing tomato

5-6 fresh basil leaves

4-5 slices fresh mozzarella cheese

Chicken breast on the grill can be difficult to cook evenly as one end is thicker than the other. The solution is to butterfly it by slicing the two thickest areas in half and then folding them open.

Marinate the butterflied breasts for 5 minutes in extra virgin olive oil. Heat the grill to very hot. Sprinkle the breasts with black pepper and place on the grill smooth side down. Let grill without disturbing them for 2-3 minutes or until the edges are beginning to turn white from cooking and the underside is browned with grill lines. Turn the breasts over onto a couple of sprigs fresh rosemary or thyme. Let grill for 2-3 minutes or until the chicken is no longer squishy to the touch (protein firms as it cooks.) Take care not to over cook the breasts as they will continue cooking after being taken off the grill. Let rest for 3-5 minutes before slicing. Slice each breast into 5-6 ½” slices at a diagonal. Fan out on the plate and serve with fresh tomato slices, basil leaves and a good mozzarella. Drizzle the chicken and salad with extra virgin olive oil and a sprinkle of sea salt.

For information on Prudence Sloane’s Hartford City Food Tours log onto www.prudencesloane.com

2 Cup “Israeli” or “Middle Eastern” Cous Cous

2 Each Boneless Skinless Chicken Breast

1 or 2 Yellow Squash, depending on size, cut length wise

1 or 2 Zucchini, depending on size, cut length wise

1 Red Pepper

1 Green Pepper

1 Yellow Pepper

1 Bunch of Asparagus

1 Can 365 whole Artichokes in water

1 6oz Package of Bear Pond Lemony Pesto

1 Cup Divina Roasted Tomatoes, diced

½ Cup Toasted Pinenuts

½ Cup Shredded Parmesan Cheese

Canola/Olive Oil Blend

Salt and Pepper to Taste

1. Fire up the grill!
2. Cut all the vegetables and drizzle with oil and salt and pepper.
3. Grill vegetable, chill, dice and reserve
4. Grill chicken, chill, dice and reserve
5. Bring 4 cups of water to a boil, season with salt and cook cous cous like pasta, about 10 minutes, drain and cool.
6. Mix all ingredients, season with salt and pepper.
7. Refrigerate; good for a few days.

Bear Pond Pesto is nut free so if you remove the pinenuts you may satisfy some allergy concerns.

1 TB           Assorted Fresh Herbs, Thyme, Parsley, finely chopped

1 ea.           Lemon, zested & juiced

2 TB           Butter

1  cp.           Extra Virgin Olive Oil

1 qt.            Strawberries, hulled, gently rinsed & dried on towels

2 qts.          Braising Greens, Kale, Chard, cleaned and chopped

1 ea.           Shallot, minced

½ cp.          Fresh Goat Cheese

Salt & Pepper

• Pre-Heat oven to 425°
• Toss Strawberries with ¼ cup of the Olive Oil, some Salt & Pepper.  Place on Roasting Pan and cook for 5-7 minutes or until just soft.
• Season Fluke with Salt & Pepper and coat lightly with Olive Oil. Put aside.
• Heat heavy pan with 1 TB of Butter & ¼ cup of the Olive Oil until just smoking.
• Place Fluke flesh side down on pan, being careful of splattering.  Cook until nicely brown, about 3-4 minutes.  Flip fish over and finish cooking skin side down, until meat is translucent and just done.
• Remove fish & set aside on towels. Drain pan and wipe clean.
• Put remaining Olive Oil in pan and add Shallots.  Cook until clear and add Greens.  Toss until wilted, add Lemon juice and zest.  Off the heat, toss with the remaining Butter and season to taste.
• Place Greens on plate next to the Strawberries, crumble Goat Cheese over both. Place Fluke off to the side and pour any juices over the top. Sprinkle with the Herbs and some Lemon juice.
• Serve!!

Serving size: 3

• 1 can of Hormel Premium Chunk Breast of Chicken, drained, flaked
• 1/3 cup red seedless grapes, cut in half
• ¼ cup finely sliced celery
• 2 tablespoons finely chopped onion
• 2 tablespoons dried cranberries
• 2 tablespoons dried golden raisins
• 1/3 cup reduced fat salad dressing
• 2 tablespoons sliced almonds
• 3 lettuce leaves
• 6 slices multigrain bread

In small bowl, stir together the chicken, grapes, celery, onion, cranberries, raisins and salad dressing; mix well. Cover and refrigerate for at least 1 hour. Just before serving, stir in almonds. Place lettuce on each of 3 slices of bread. Top each with chicken mixture and remaining bread slices. Tip: For extra spice, add 1/8 teaspoon ground cinnamon to chicken salad mixture.