Chicken Piccata

 

Recipe from Food Network Kitchens

 

Total Time:   37 min

Prep:  25 min

Cook:  12 min

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Yield:  4 servings

Level:  Easy

 

 

Nutritional Analysis            Per Serving

Calories                                        207

Total Fat                                       9.5 g

Saturated Fat                                   3 g

Protein                                           25 g

Total Carbohydrates                       4 g

Sugar                                               0 g

 

 

 

Ingredients

• 1 pound chicken scaloppini (about 4 ounces each)
• Kosher salt and freshly ground black pepper
• 1 tablespoon plus 1 teaspoon all-purpose flour, divided
• 3 teaspoons extra-virgin olive oil
• 2 garlic cloves, finely chopped
• 1/2 cup low-sodium chicken broth
• Finely grated zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice
• 1 teaspoon white wine vinegar
• 2 tablespoons chopped fresh parsley, plus more for garnish
• 1 tablespoon capers, drained and rinsed
• 1 tablespoon unsalted butter
• Baby arugula for garnish
• Whole-wheat angel hair pasta or roasted potatoes, for serving

Directions

 

Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until very hot; cook the cutlets until opaque throughout, 1 to 2 minutes per side. Transfer the cutlets to a plate. (Reserve the skillet.) Reduce the heat under the skillet to medium.
Add the remaining teaspoon oil and garlic to the same skillet; cook until fragrant, about 1 minute. Whisk together the broth, lemon juice and 1 teaspoon flour, and add to the pan. Simmer sauce until reduced and thickened, 2 to 3 minutes. Stir in the vinegar, parsley and capers. Swirl in the butter until sauce is shiny and slightly thickened.
Serve chicken with the sauce. Toss the arugula and freshly grated lemon zest with a light drizzle of olive oil; season to taste with salt and pepper, scatter over chicken. Serve with pasta or potatoes as desired.
Copyright 2010 Television Food Network, G.P. All rights reserved

Kansas City-Style Barbecue Sauce

 

Kansas City-Style Barbecue Sauce

Recipe courtesy Food Network Magazine

 

 

I am not into BBQ Sauce but thought I would share this for those that are, after all, it is BBQ season!

 

 

 

 

Total Time:       30 min

Prep  Time:       10 min

Cook Time:       20 min

Yield:                about 1 quart

 

 

Ingredients

• 2 tablespoons vegetable oil
• 1 cup coarsely chopped onion
• 2 cloves garlic, smashed
• 1 cup tomato sauce
• 1/2 cup apple cider vinegar
• 1/2 cup ketchup
• 3 tablespoons packed dark brown sugar
• 3 tablespoons molasses
• 3 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• 1 tablespoon yellow mustard
• 1 teaspoon garlic powder
• Kosher salt
• 2 teaspoons liquid smoke

Directions

Heat the vegetable oil in a medium pot over medium heat. Add the onion and garlic and cook until the onion is golden, 6 to 7 minutes. Add the tomato sauce, 1 cup water, the vinegar, ketchup, brown sugar, molasses, Worcestershire sauce, tomato paste, mustard, garlic powder and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium low and simmer until the onion is tender, about 15 minutes. Stir in the liquid smoke. Strain the sauce, pressing on the solids to extract any liquid.

Photograph by Andrew Purcell 

 

 



Food Network: Tyler Florence; Fajitas

 

Tyler's Fajitas

Recipe courtesy Tyler Florence

Tyler's take on this classic dish is juicy and tender thanks to an orange and lime juice marinade.

 

 

 

 

 

 

 

Total Time:   3 hr 10 min
Prep              50 min
Inactive         2 hr 0 min
Cook             20 min
 Yield:           6 to 8 servings

Level:            Intermediate

 

 

Ingredients

Marinade (Mojo):

• 1 orange, juiced
• 2 limes, juiced
• 4 tablespoons olive oil
• 2 garlic cloves, roughly chopped
• 3 chipolte chiles, in adobo sauce
• 3 tablespoon roughly chopped fresh cilantro leaves
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
• Salt and pepper
• 2 red bell peppers, thinly sliced
• 1 large onion, thinly sliced
• Lime juice, olive oil, optional
• 12 flour tortillas, warm
• Guacamole, recipe follows
• Good quality store bought salsa

Directions

In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.

Preheat a ridged grill pan on high heat.

Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.

Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.

While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.

You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.

Thinly slice the steak against the grain on a diagonal.

To serve:

Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.

May also be served with sour cream and shredded cheese.

Guacamole:

5 ripe Hass avocados
3 to 4 limes, juiced
1/2 small onion, chopped
1 small garlic clove, minced
1 serrano chile, chopped
1 big handful fresh cilantro leaves, roughly chopped
Kosher salt and freshly ground black pepper
Drizzle olive oil

Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.

Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.