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Posts Tagged ‘sauce’

I’m not sure if I’ve mentioned it yet, but my husband (Stan) and his friend/coworker Mayur are going to Everest in the Spring. They will trek to North Col, at 23k feet. It is no small trip – it will take a whole month to complete!

One of their preparations involves gaining weight – 15-20lbs each! A couple weeks ago, we had Mayur over for dinner and I cooked the men a calorie-packed feast of hearty chicken parmigiana and spaghetti.

The recipe comes from “Tyler’s Ultimate” on the Food Network. The show is what it sounds – Tyler Florence travels the country, tastes variations of the same dish, picks out the best elements from each, and then assembles the “ultimate” recipe.

This dish required a good amount of preparation and ingredients. But the guys liked it, so I think it was well worth it. (Even Stan really liked it, and he’s usually not a fan of chicken parm!)

Chicken Parmigiana
from Tyler’s Ultimate

  • 1/4 cup extra-virgin olive oil, plus 3 tablespoons
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1/2 cup kalamata olives, pitted
  • 1/2 bunch fresh basil leaves
  • 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
  • Pinch sugar
  • Pinch red pepper flakes
  • Kosher salt
  • 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
  • 1/2 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 1 cup freshly grated Parmesan, plus extra for sprinkling
  • 1/2 cup chopped flat-leaf parsley leaves
  • 2 teaspoons garlic powder
  • 1 (8-ounce) ball fresh mozzarella, thinly sliced
  • 1 pound spaghetti pasta, cooked al dente

1. Preheat the oven to 350 degrees F.

2. Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft.

chicken-parm-start

cooking the onions, garlic, and bay leaves

3. Add the olives and some hand-torn basil, reserve the rest of the basil for finishing the chicken. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, red pepper flakes, salt and pepper. Lower the heat, cover, and keep warm.

chicken-parm-sauce

the finished sauce - keep warm!

4. Get the ingredients together for the chicken so you have a little assembly line. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, add the 1 cup parmesan, chopped parsley, and garlic powder Season with salt and pepper and stir with a fork until thoroughly combined.

5. Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

6. Ladle the tomato-olive sauce over the chicken and arrange the mozzarella on top. Sprinkle with Parmesan, and remaining basil. Bake for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

right out of the oven

serves 4

Each serving has roughly 900 calories… so it’s not diet-friendly!!!

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I made this dish for the first time about a month or two ago, and I was all set to blog about it – until I realized that the pictures had been deleted from the camera.

I made it again tonight and loved it just as much as the first time. And it’s surprisingly fast and simple to make! It does take a little planning ahead though, since you’ll have to make sure you have dried cherries and pomegranate juice on hand.

The pictures didn’t come out great – I was hungry and rushing to take them. But I hope you’ll try the recipe for yourself!

Stas and I returned from our honeymoon in New Zealand this past Saturday, so expect pictures and a full report at some point soon. And we finally got our professional wedding pictures back, so I’ll be posting some of those, too!

Pork Medallions with Pomegranate-Cherry Sauce
from Cooking Light, November 2009

1 (1-pound) pork tenderloin, trimmed of fat
salt
black pepper
1 tablespoon olive oil
1/2 cup pomegranate juice
1/3 cup dried sweet cherries
1/4 cup dry red wine
1/4 cup balsamic vinegar
1 teaspoon cornstarch
1 teaspoon water
1 tablespoon butter

1. Cut pork crosswise into 12 1-inch thick pieces. Sprinkle both sides of pork with salt and pepper. Heat oil in a large nonstick pan over medium-high heat. Add pork to pan; cook 4 minutes on each side, or until done. Remove pork from pan; keep warm.

browned pork

2. Add juice, cherries, wine, and vinegar to pan; bring to a boil. Reduce heat to medium; cook 2 minutes. Combine cornstarch and water in small bowl (this step is important – if you don’t combine the cornstarch and water separately, you will have lumps). Add cornstarch mixture to pan; bring to a boil. Cook for 1 minute, stirring constantly. Remove pan from heat. Add butter, stirring until butter melts.

don't be scared of a little butter!

3. At this point, you can return the pork to the pan and coat each piece in the sauce. OR, you can serve the pork and sauce separately (I serve it this way, so that people can choose to add as much or as little sauce as they like).

the finished dish

Serves 4 (serving size: 3 medallions and 2 tablespoons sauce)

1 serving = 6 Weight Watchers points

calories: 269
fat: 10.1g (3.6g saturated)
protein:24.3g
carb: 17.6g
fiber: 1.4g

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chicken-walnut-sauce-1

I’ve been up since 5am – way too excited for my bridal shower today…

What a perfect time to (finally!) update my blog!

I actually made this dish a few weeks ago, but never posted about it. It’s amazing how quickly the days fly by when you’re trying to plan a wedding! It’s less than 2 months away now – I’m beyond excited, but a little stressed out by my list of still-to-do’s.

Stas didn’t like this dish. I’ve mentioned before that he generally doesn’t like sauces, and this time was no exception. He ended up scraping it all off, much to my dismay!

I loved it, though! It was filling, yet light. Since the sauce is bread-thickened, it tastes and feels a lot more fattening than it really is  (it tastes cream-thickened).

deliciously thick (and light!) sauce

deliciously thick (and light!) sauce

You could also use this sauce as a pasta sauce, to change this into a vegetarian dish!

chicken-walnut-sauce-close

delicious

Sauteed Chicken Breasts with Creamy Walnut Sauce
from Cooking Light, May 2006

  • 2 (1 1/2 ounce) slices day-old white bread
  • 1 cup fat-free low-sodium chicken broth
  • 1 /3 cup walnuts, toasted (the toasting is optional)
  • 1/4 cup flat-leaf parsley leaves
  • 2 teaspoons fresh lemon juice
  • 3/4 teaspoons salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1/8 teaspoon ground red pepper
  • 2 garlic cloves, chopped
  • 6 (6-ounce) skinless, boneless chicken breast halves
  • 1 teaspoon olive oil
  • 1 teaspoon butter
  • parsley, to garnish

1. Remove crusts from bread. Chop bread and combine it with the broth in a small bowl; let stand for 10 minutes.

Combine bread mixture, walnuts, parsley leaves, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, red pepper, and garlic in a food processor; process until smooth.

walnut-sauce

walnut sauce

2. Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.

3. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken; cook 7 minutes on each side, or until done. Remove chicken from pan; keep warm.

chicken-browned

browned chicken

4. Add chicken broth mixture to pan; cook until hot and slightly thickened, scraping pan with a wooden spoon (don’t use metal – you’ll ruin the pan!) to loosen browned bits.

5. To serve, plate the chicken breast and top each with about 2 1/2 tablespoons sauce. Sprinkle with chopped parsley.

plated chicken

plated chicken

Serves 6

(1 serving = 6 Weight Watchers points)

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