Panko Crusted Rollatini

23 Apr 541220_903783678343_24203989_39654973_1709590548_n

This is a great recipe to make with the guarantee of leftovers or for a friend who is in town and might be visiting. It’s fairly simple but has a number of steps – the end result is a delicious and filling Italian inspired meal. The ingredients used can always be swapped around for a more customizable culinary experience and the recipe can always be doubled to serve a larger dinner party.

(Ingredients)

Garlic Powder, Salt, Black Pepper, Red Pepper Flakes, Dried Oregano

Grated Parmesan Cheese

Olive Oil

Corn Starch

Panko Bread Crumbs

Toothpicks

Pastry Brush

(6) Thin Sliced Chicken Breasts

(6) Slices of Prosciutto Di Parma

(6) Slices of Deli Mozzarella

Low Sodium Chicken Broth

Red Wine

Marsala Wine

Mushrooms

(Directions)

- Pre-heat oven to 375 degrees.

- In a shallow baking dish place ¼ cup of red wine and a ¼ cup of chicken broth.

- Sprinkle in garlic powder, black pepper and a drizzle of olive oil and set the dish off to the side.

- Now take each chicken breast and lay out flat in front of you, take one piece of prosciutto and place on top of chicken, then a piece of mozzarella and place on top of the prosciutto.

- Roll up tightly the chicken and secure with two to three toothpicks.

- Now with the pastry brush coat each Rollatini all the way around with a thin layer of olive oil and season lightly with salt.

- In a separate dish you will combine a cup of panko bread crumbs, a sprinkle of the parmesan cheese along with a sprinkle of black pepper and dried oregano.

- Take each roll and dunk into the panko mixture, turn and press mix into the chicken till it’s fairly covered then lay gently into the baking dish.

- Drizzle small amount of olive oil over the rolls to help them brown.

- Now place the baking dish uncovered into the oven.

-  While the chicken is cooking you can make the mushroom sauce.

- In a saucepan bring ½ cup of red wine and a ½ cup of Marsala wine to a simmer.

- Throw in the fresh mushrooms and put heat on low.

- Season the sauce with red pepper flakes, garlic powder and black pepper.

- Simmer till mushrooms have softened.

- Now gradually whisk in a table spoon of cornstarch.

- You will notice that the sauce will start to thicken.

-  Be sure to get all the clumps of cornstarch out by continually whisking.

- You can keep the sauce on very low heat while the chicken continues to cook.

- Depending on how thin the chicken breasts are it should take only about 30-45 minutes for the Rollatini to be cooked through.

- You should notice the cheese oozing out and the panko browning into a nice crisp crust.

- When ready to serve, remove from oven and be sure to remove the toothpicks in each roll.

- Plate two Rollatini on top of a side of your choosing and drizzle mushroom sauce over the plate.

Enjoy! 

*Feel free to serve over a bed of wilted spinach, mashed potatoes or even creamy polenta on this evening I used a quick prepare mushroom pilaf.

*You can always try different fillings or even season the panko differently if you want.

*I served before dinner a salad of fresh tomatoes and mozzarella.

Spaghetti Ratatouille

23 Feb Squash Cut Up

Ratatouille a word synonymous with French Cooking is a combination of nutritious vegetables either sautéed or presented in a layered fashion.  Mostly served as a side dish but when combined with pasta it makes a hearty and colorful dish sure to please. During this Lenten season where there are many days you’re asked to refrain from consuming meat this dish is the perfect meal to serve up. Enjoy with a nice glass of red wine and don’t be shy with the parmesan!

Ingredients:

Salt, Pepper, Garlic Powder, Hot Pepper Flakes

Olive Oil

One Cup of Low Sodium Vegetable Stock

½ Cup of Red Wine

One Yellow Squash – Sliced

One Green Squash – Sliced

Three Tomatoes from the Vine – Chopped Chunky

Garlic – (3) Gloves Minced

Basil Leaves – About 6 – Torn Up

½ a Box of Spaghetti

Parmesan Cheese

Directions:

-On medium heat warm up a tablespoon of olive oil in a sauce pan.

-You will at any point throw in the squash you have sliced up and season with salt, pepper and garlic powder.

-Next add in the stock and the red wine then cover the pan and let simmer on moderately low heat.

- You will notice the squash will begin to soften when you see this you can add in the tomatoes.

- Season the mixture again with salt, pepper and garlic powder and let simmer covered for another two minutes or so.

- Once all is cooked through turn off heat and remove all contents including liquid and place in a bowl off to the side.

- Begin the boil your pasta water in a stock pot.

- Now you will warm up olive oil again in the sauce pan used previous – this time three table spoons.

- You will fry up the garlic, olive oil and hot pepper flakes – then place the previous vegetable mix into the pan and combine.

- You will want this all to simmer on very low heat to keep warm while your spaghetti is boiling.

- Once spaghetti is boiled – drain and then combine directly into the sauce – continue to mix until all is combined.

- Plate, top with Parmesan and enjoy!

~ A.M.A ~

© Cookery for Two – 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

Thai Basil Steak

2 Feb IMG_7212

We love this Asian Fusion bistro that’s in the area and they make this dish called Thai Basil Steak – one of my absolute favorites. I decided to try and re-create the dish at home and what a success. This dish is vibrant in flavor – the salty sweet combination of the soy sauce and honey. Then the heat from the chili pepper hits the back of your tongue and your taste buds just explode. Serve over basmati rice and you’re taken to another world with this meal.

Ingredients:

Black Pepper & Garlic Powder

Olive Oil

Low Sodium Soy Sauce

Fish Sauce

Mirin

Cornstarch

Brown Sugar

Honey

(1) Clove Garlic

(1) Green Chili Pepper

(2) Bell Peppers

Mushrooms

Basil

½ of One Shallot

London Broil

Basmati Rice

Pre-Cooking Notes:

*To make the London Broil easier to cut – I used a frozen cut of meat and thawed it out till it was soft on the outside but still a bit frozen on the inside.

*For your chili pepper be sure to remove the seeds and wash down the pepper – believe me the pepper alone will create allot of heat.

 

 

Directions to Make Sauce:

- In a bowl combine (1) cup of soy sauce, (2) teaspoons of fish sauce, (2) tablespoons of brown sugar, (2) tablespoons of mirin, (2) tablespoons of corn starch.

- Mix till the liquid thickens a bit and then place off to the side.

Directions to Cooking Vegetables & Beef:

- Brown chopped shallot and garlic in olive oil in a sauce pan.

- Add in mushrooms and cook through a bit.

- Next add in the sliced bell peppers and continue to sauté all till cooked through.

- Now you will add in about (2) tablespoons of honey and continuing cooking.

- Next throw in the cleaned and chopped green chili pepper.

- Throw in sliced beef season mix with black pepper and garlic powder.

- Once beef is slightly browned throw in a large handful of basil.

- Top all with the sauce from the bowl (mix the sauce before placing in sauce pan).

- Cover and let simmer till basil is wilted.

*While the basil is wilting you can microwave the basmati rice then plate a portion of rice on each plate.

- Once the basil is wilted – turn off heat and meat should be cooked enough where it’s still a bit rare inside.

*If you prefer the meat to be well done cook a bit longer.

- Ladle the beef mixture on top of rice and serve.

Enjoy!

 

~ A.M.A. ~

© Cookery for Two – 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

Chicken Marsala Bake

31 Jan IMG_7404

Chicken Marsala is a big favorite around our house – mushrooms swimming in a creamy pool of a robust marsala wine based sauce topped over juicy flour breaded chicken– this recipe calls for throwing all the ingredients in one dish and baking – simple as that! This recipe is quick, make ahead friendly and totally delicious. Serve with a side of steamed string beans and you’re sure to want seconds.

Ingredients:

A 9” x 13” Baking Dish

Salt, Pepper, Garlic Powder

Olive Oil

Parsley

Butter

Flour

(2) Boneless / Skinless Chicken Breasts

(1) Cup Long Grain Wild Rice – Un Cooked

(1) Container of Pre-Cleaned White Mushrooms

(1) Cups Marsala Wine

16oz Heavy Cream

Bread Crumbs

Parmesan Cheese

Directions:

- Prep baking dish with cooking spray.

- Pre-heat oven to 375 degrees.

- Boil chicken breasts in water seasoned with salt.

*Once cooked through set off to the side to cool.

*While chicken is boiling you can make the marsala sauce.

- Melt 2 tablespoons of butter in a sauce pan.

- Throw in the mushrooms and brown till cooked through.

- Now add in two tablespoons of flour and mix.

- Next add in the marsala wine and then the heavy cream and combine.

- Also throw in the chopped parsley.

- The sauce should thicken up due to the flour.

- Once thickened turn off the sauce.

- Shred the cooled chicken.

- Sprinkle the uncooked rice into the bottom of the baking dish till covered.

- Next layer will be the shredded chicken.

- Now top everything with the marsala sauce.

*Be sure to get the sauce into all the areas – having the rice submerged in the sauce will help it cook.

- Finally top the whole thing with a sprinkle of bread crumbs and parmesan cheese.

- Bake covered at 375 degrees for 20 minutes and then uncovered for another 5 minutes.

- Plate and serve with vegetable side.

Enjoy!

~ A.M.A. ~

© Cookery for Two – 2011. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

Creamy Pea Soup

10 Jan IMG_7219

My mom would gladly confirm I have NEVER been a fan of peas, so isn’t it swell that the love of my life happens to be a fan of such vegetable. A recipe we saw on TV caught his eye and he’s been asking me to try it out but I decided to add two things which would make the soup much better for my taste buds, lots of basil and of course heavy cream.

This also gave me the opportunity to use my new food processor which he so kindly gifted me on Christmas. You should have seen how my eyes lit up when I opened it!

On a cold night go ahead and pair this soup with a mozzarella and tomato Panini or throw in some grilled jumbo shrimp with garlic croutons and you have a terrific one bowl meal.

(Ingredients)

Seasonings: Salt, Pepper, Garlic Powder, Olive Oil

1 Cup Heavy Cream

2 Cups of Low Sodium Chicken Broth

2 Handfuls of Basil Leaves

1 Pack of Frozen Peas

5 Pearl Onions – Peeled and Cut in Half

2 Cloves Garlic – Chopped

1 Medium Mozzarella Ball – Cut Up in Pieces

(Directions)

- In a sauce pan brown the garlic and pearl onions in a tablespoon of olive oil.

- Then add in 1 cup of the chicken broth and season with salt, pepper and garlic powder.

- Next throw in the frozen peas and let simmer covered on low.

- When peas are cooked through throw in a couple of basil leaves, drizzle olive oil then mix.

- Keep simmering until the basil is wilted then remove pan from flame.

*Must let mix cool down for five minutes before transferring to the food processor.

- Process on low till contents are chopped.

* You may need to stop the processor & push food down the sides to make sure all pieces get chopped.

- As you are chopping on low add the 1 cup of heavy cream through the small feeding tube.

* The mix should begin to turn a light green color.

- You can stop the chopping & open up the bowl to add in the last cup of chicken broth along with the mozzarella.

* Keep a couple of slices off to the side for garnish when completed.

- Again chop on low speed till the mozzarella is chopped and combined.

- Next open up again and add the last of the basil leaves.

* Keep a couple of small leaves off to the side for garnish when completed.

- Once more chop on low then transfer the contents to a pot.

- Heat stove on medium heat and be sure to spin the soup often if not the mozzarella in the soup will burn at the bottom or to the sides of the pot.

- You can season soup with salt, pepper and garlic powder then mix.

- Once soup is heated place in bowl and garnish with mozzarella and basil leaf.

Enjoy!

*As mentioned before you can always add in a protein to the soup to make a meal in one bowl or pair the soup with your favorite Panini.

~A.M.A.~

© Cookery for Two – 2011. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

Pappardelle Con Salsiccia & Pomodori Fresca

9 Jan IMG_7158

Pasta doesn’t always have to be drenched in sauce to be delicious. Blistering fresh tomatoes with white wine and olive oil make the perfect light sauce for wide Pappardelle pasta and crumbled sausage. Top with salty feta cheese and you have a perfect plate of pasta.

(Ingredients)  

Seasonings: Salt, Pepper, Garlic Powder, Olive Oil

Handful of Basil

1/2 Cup Chicken Broth

1/2 Cup White Wine

1/2 Pound Pappardelle Pasta

Cherry Tomatoes

(8) Sweet Italian Sausage Links

Crumbled Feta Cheese

(Directions)

- Let a tablespoon of olive oil heat up in a pan on medium flame.

- Have the pasta water (salted) heating to a boil.

- Wash the cherry tomatoes and a handful of fresh basil then place off to the side.

- Cut a line down each sausage link.

- Remove sausage meat from casings then crumble into the hot oil.

- Brown meat till cooked through then push the meat off to the side so one side of the pan is cleared.

- Throw in the cherry tomatoes and let blister so juices go into pan.

- You can now add in the white wine and the chicken broth along with the fresh basil leaves.

- Combine all and season with salt, pepper and garlic powder.

- Simmer on low till pasta is ready to be combined into pan.

- Once pasta is cooked through, ladle one or two spoonful’s of pasta water into the pan.

- Now drain the pasta and throw direct into the sauce pan.

- Add a drizzle of olive oil season again with salt, pepper and garlic powder and mix.

- Turn off the heat.

- Plate pasta, top with feta and serve.

Enjoy!

*You can always use chicken sausage instead of pork sausage and even add other veggies to the tomatoes like mushrooms or green beans.

~ A.M.A ~

© Cookery for Two – 2011 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

 

Chicken Mash with Citrus Butter Gravy

4 Jan IMG_7129

Who doesn’t love mashed potatoes? Stuff this creamy homemade mash inside a juicy chicken breast. Season each piece to perfection and let roast in a pool of rosemary and garlic till skin is crispy and meat is tender. Top the dish with a savory yet light gravy made from the drippings. Finally pair this meal with a cold tomato and mozzarella salad and you’re sure to have a dinner aimed to please!

(Ingredients for Stuffed Chicken)

Seasoning: Salt, Pepper, Garlic Powder, Mrs. Dash no Salt Chicken Seasoning

Olive Oil

Rosemary

Garlic

Chicken Breast – On Bone with Skin

Yellow Fingerling Potatoes

Milk

Parmesan Cheese

Butter

(Ingredients for Citrus Butter Gravy)

Italian Parsley

Lemons

White Wine

Butter

Drippings from Pan

(Ingredients for Side of Mozzarella with Tomatoes)

Olive Oil

Salt

Oregano

Small Mozzarella Balls

Multicolored Cherry Tomatoes

Go About this Recipe in Four Steps:

1 – Mashed Potatoes

2 – Stuffing Chicken & Roasting

3 – Mozzarella & Tomato Salad

4 – Gravy & Plating of Dish

(Step One – Mashed Potatoes)

- Rinse your yellow fingerling potatoes and then place in a pot to boil.

- Be sure to season the water with salt.

- Once the potatoes are fork tender you can drain them and rinse with cold water.

- Slice them up and place back on the stove on low heat.

- You will now need to add one tablespoon of olive oil, one cup of milk and two tablespoons of butter.

- Mash the potatoes till smooth – slightly chunky is ok.

* If needed you may need to add a bit more milk.

- Now sprinkle in parmesan cheese, salt, pepper and garlic powder and mix.

- Turn heat off.

(Step Two – Stuffing Chicken & Roasting)

- Preheat oven to 375 degrees.

- In a shallow baking/roasting dish place drizzles of olive oil, sprigs of rosemary and whole cloves of garlic.

- Place the chicken breasts in the dish.

*Be sure to wash them and trim of any excess skin, fat or bone around each piece.

- Now lift the skin on each piece and stuff with three or more heaping spoonful’s of the mashed potato.

- Secure each piece with two toothpicks so the stuffing stays in place.

- Lastly season each piece with pepper, garlic powder and the Mrs. Dash seasoning – along with this drizzle each piece with Olive Oil.

- Place pan in oven at 375 degrees and cook for 45 minutes or until chicken is cooked through.

(Step Three – Mozzarella & Tomato Salad)

- While the chicken is cooking you can prepare the mozzarella and tomato salad.

- Wash the tomatoes and cut them into fours then season with oregano and salt.

*Note: The oregano I used made a long trip across the ocean from Italy. Fresh picked then dried hanging in the window of my Nonna’s house then bagged and brought over in our suitcase’s back home to NY. It’s so wonderful!

- Combine the tomatoes with the whole mozzarella balls and drizzle with olive oil and mix.

- Let mixture marinate in the fridge till ready to eat.

(Step Four – Gravy & Plating of Dish)

- In a measuring cup place 1/4 a cup of white wine, the juice of 1 & ½ lemons, a sprinkle of fresh chopped parsley and three pats of butter.

- When chicken is cooked through remove from oven.

- Remove the chicken breasts from the pan and place off to the side.

- The chicken skin should be crisp and golden brown, the bottom of the pan should be bubbling and there should be juices and flavorful grit all melded into the garlic and rosemary.

- Now pour the mixture from your measuring cup straight into the pan and stir into the drippings.

- Continue mixing till all is melded together.

*Feel free to go through the liquid and dredge out any large pieces of rosemary and or garlic.

- Now place one piece of breast on a plate and top with a generous helping of the gravy.

- Pair with the mozzarella & tomato salad and a nice glass of white wine.

Enjoy!

*You can stuff the chicken with sweet potato mash instead.

*Add veggies to the mash like cooked mushrooms, zucchini or caramelized onions.

*Feel free to serve the chicken piece over a bed of wilted spinach with shallots in lieu of the mozzarella and tomato salad.

~ A.M.A. ~

© Cookery for Two – 2011. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

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