Wednesday, September 28, 2011

Apple, Goat Cheese, and Walnut Stuffed Chicken Breast

Bow chicken wow wow. Great for autumn nights.
Prep time: 10 minutes              |            Total time: 1 hour            |            Yield: 4 servings

· 4 boneless chicken breasts
· 3-4 ounces goat cheese
· 1-2 apples, diced
· 1/4 cup walnuts
· 1 tablespoon of fresh lemon juice

· 2 teaspoons of thyme 
· 1 teaspoon pepper
· 1/2 teaspoon salt
· 1/3 teaspoon pepper flakes

1. Preheat the oven to 375.
2. Place chicken breast on a large 

sheet of waxed paper; cover with another sheet; 
pound chicken breast to 1/4 inch thickness. 
Season both sides with half of the thyme, salt and pepper.
3. Sautee apple cubes in olive oil.
4. Heat goat cheese in the microwave for 30 seconds or until soft.
5. Combine the goat cheese, apple, lemon juice, walnuts, thyme, and pepper.
6. Cut a slit down the center of each chicken breast. Fill each pocket evenly with mixture.
7. Bake chicken for about 30 minutes.

Source: Chef Lassig and Chef Hannan.

Sunday, September 25, 2011

Baked Goat Cheese Salad with Red Onion Confit

You had me at confit. Great for a cheese lovers.
Prep time: 2 hours              |              Total time: 3 hours              |            Yield: 4 servings

Goat cheese saucers:
· 4 ounces of goat cheese, 

sliced into 1 inch rounds
· 1 cup breadcrumbs 

· 1 tablespoon of fresh herb medley (basil, oregano, chives) 
· 1 tablespoon garlic, finely chopped
· 1 teaspoon salt
· 1 teaspoon ground pepper

Onion confit:
· 2 onions, very finely chopped
· 2 tablespoons butter
· 1/4 cup of red wine
· 1/2 tablespoon of honey
· Salt and pepper to taste

· 8 cups of arugula or mixed greens
· Olive oil and balsamic vinaigrette

Goat cheese saucers:
1. Marinate goat cheese rounds in olive oil, herbs, garlic, salt, and pepper for an hour to 3 hours in the refrigerator.
2. Line cookie sheet with parchment paper and preheat oven to 375ยบ.
3. In a large bowl, toss breadcrumbs with olive oil, fresh herbs, salt and pepper.
4. Press goat cheese rounds into seasoned breadcrumbs and coat well on all sides.
5. Bake on cookie sheet for 5 minutes until the center is soft to the touch.

Onion confit:
1. In a medium heavy skillet over medium heat, melt butter.
2. Add onions and allow to soften without disturbing for the first 10 minutes, do not stir often but be careful not to brown too quickly.
3. Caramelize onions for about 30-40 minutes stirring gently every 5-10 minutes.
4. Whisk together wine and honey, and add to skillet stirring to incorporate, lower heat and watch carefully until all liquid is absorbed and mixture resembles a thick jam.
5. Season with salt and pepper and remove from heat.

Source: Adapted from Tree Hugger.

Thursday, September 22, 2011

Pretzel Chicken with Honey Dijon Sauce

Crispy and savory and saucy - oh my! Great for weeknights and kids. 
Prep time: 10 minutes | Total time: 30 minutes | Yield: ~12 chicken strips

· 2 lbs boneless skinless chicken breasts, 

cut into strips
· 2 eggs, scrambled
· 1/2 teaspoon mustard powder
· 1/2 teaspoon onion powder
· salt and pepper to taste

· 2 cups sourdough pretzels, ground in the 

food processor (until they are the consistency of bread crumbs) 
· Vegetable oil for frying

· 1/2 cup honey
· 1/4 cup Dijon mustard

1. Combine mustard and honey for sauce. Mix well and set aside.
2. Preheat oil to 350 degrees. Combine eggs with spices in a large bowl. Mix well and add chicken
3. Add pretzel crumbs to a large bowl. When oil is hot, bread chicken and fry oil until deep golden brown. Chicken should be firm with an internal temperature of 165 degrees. Place on paper towels or cooling rack after removing from oil.

Source: Eclectic Recipes.
Note: Broken sink handles + boiling oil can't stop with this dinner winner @Chef Jordan.

Sunday, September 18, 2011

Grilled-Peach and Prosciutto Pizza

Salty and sweet - and everything in between! Great for lazy Sundays and dinner parties.
Prep time: 30 minutes | Total time: 4 hours | Yield: Three 9-inch pizzas

Pizza dough:
· 1 cup warm water (about 110 degrees)
· 1 1/8 teaspoons (1/8 ounce envelope) 

active dry yeast
· 2 1/2 to 3 cups all-purpose flour, plus more for surface 
and hands
· 1 teaspoon coarse salt
· Extra-virgin olive oil, for bowl

Pizza toppings:
· 1 peach, cut into 1/2-inch wedges
· 4-6 ounces fresh goat cheese
· 12 thin slices prosciutto, cut in half
· 1/2 cup arugula
· 2 cloves of garlic
· Extra-virgin olive oil, for drizzling

1. Pour water into a large bowl. Sprinkle with yeast. Let stand until dissolved, about 5 minutes. Add 1.5 cups flour and 1 teaspoons salt, and stir until smooth. Add another 1 cup flour, and stir until smooth. Continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring, until dough comes away from sides of bowl but is still sticky.
2. Turn dough out onto a lightly floured surface. Knead dough with floured hands: Throw it down on surface, pulling it toward you with 1 hand and pushing it away from you with the other. Fold dough back over itself (use a dough scraper or a wide knife to scrape dough from surface), and knead until smooth, elastic, and soft but still a little tacky, about 10 minutes.
3. Shape dough into a ball, and transfer to a lightly oiled bowl; turn to coat. Cover with plastic wrap, and let stand in a warm place until doubled in volume, about 3 hours.
4. Heat grill to high. Scrape dough out of bowl onto a lightly floured surface, and cut into 6 equal pieces. Shape each piece into a ball. Dust with flour, and cover with plastic wrap. Let stand until dough is almost doubled in volume, 20 to 30 minutes.
5. Holding top edge of 1 dough ball in both hands, let bottom edge touch surface (refrigerate remaining balls as you work). Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a lightly floured pizza peel (or an inverted baking sheet). Press out edges using your fingers. Lightly jerk peel; if dough sticks, lift, and dust more flour underneath.
6. Heat grill to high. Grill pizza dough, flipping occasionally, until charred and cooked through, about 4 minutes.
7. Grill peach wedges, flipping, until caramelized, about 2 minutes per side.
8. Preheat oven to 400 degrees (or heat grill to medium). Drizzle pizza crust with olive oil and chopped garlic. Add cheese, prosciutto, and peaches. Bake or grill until cheese melts and is bubbling, about 8 minutes (time may vary slightly if grilling).
9. Remove from oven or grill. Top with arugula.

Source: Adapted from Martha Stewart.