Tuesday, July 26, 2011

Chicken Piccata

I made this dish for the first time about 4 years ago. I was in one of those situations where I had nothing planned for dinner and needed to go to the grocery store badly. So I dug around my cupboards and freezer and came up with this yummy dish! Little did I know at the time that this is a recipe for Chicken Piccata, but I was quite proud of myself for creating an amazing dish out of blue.


4 thin-sliced Chicken Cutlets
1 tsp Dried Thyme
Salt, to taste
Freshly Ground Black Pepper, to taste
4 Tb Olive Oil
1/4 c. Flour
1 Onion, thinly sliced
1 sm. jar Marinated Artichoke Hearts
1 sm. jar Capers
1 sm. bunch Fresh Thyme Leaves
1 c. Chicken Broth
1 Lemon, juiced
1 Tb Butter

Season chicken with dried thyme and salt and pepper. Heat a large sauté pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and sauté until cooked through. Set chicken aside to rest on plate tented with foil.

In same sauté pan, over low heat, add onions, fresh thyme, artichokes, and capers and cook until aromatic.

In a cup stir together the broth the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture and simmer until starting to reduce.

Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.

Serve on a bed of rice, spooning the sauce over the chicken.

Tuesday, July 19, 2011

Noodles

The boys and I have just returned from a 5-week trip to visit my parents. We had a wonderful time! The boys spent their days playing "soccer" in the huge backyard, feeding the fish in my parent's Koi pond, and visiting various playgrounds in the area.  I was able to relax a bit and find some time to start working out! It felt so good to work out on a regular basis!  I hope I can fit working out into the usual routine soon now that I'm back home.

After being away from home for so long, it was nice to make a comfort food that everyone in the family loves, Noodles.  Now, when I make it, I don't follow a recipe.  In fact, I don't actually have a recipe at all for it.  This is my attempt to put down in writing the typical steps that I take to making the Noodles to share with you all.


1 lb Spaghetti (or Rice Spaghetti)
1 pkg Premio Spicy Italian Sausage (or any sausage of your choice), cubed
Oil, as needed
1 large Onion, sliced
16 oz Frozen Mixed Vegetables, thawed
1 Tb Rice Wine Vinegar
1/2 tsp Sesame Oil (optional)
1/2 tsp Chili Oil (optional)
Sriracha Chili Garlic Sauce, to taste
Low Sodium Soy Sauce, to taste

In large stockpot, boil water for spaghetti.  When water is boiling, add salt and some oil.  Break spaghetti into halves or thirds and cook to package directions.

Meanwhile, in a large wok, brown sausage.  Set aside when browned on all sides.  Then using the fat from the sausage, fry onions until tender.  Add more oil if necessary.  Add mixed vegetables and fry until caramelized.  Add rice wine vinegar and fry for a couple more minutes.  Stir in spaghetti, sesame oil, chili oil, Sriracha, and soy sauce.  Fry a few more minutes.