This is a great dish for a weeknight dinner or a big dinner party. Usually I'm not that impressed with basic chicken recipes...but this one is excellent. If you can't find gruyere cheese, just substitute swiss because it tastes similar and is a heck of a lot cheaper! I've made this several times, all with rave reviews. It's pretty simple and quick and I recommend pairing it with a side of green beans and a glass of wine.
Chicken Gruyere with Mushrooms
(serves 4)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chopped fresh parsley
1/2 teaspoon dried dill weed
1/4 cup butter, divided
4 boneless, skinless chicken breast halves
1 pound fresh mushrooms
1 onion, sliced into rings
1/2 cup white wine
8 ounces Gruyere cheese, shredded
Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt, pepper, parsley, and dill. Rinse chicken breasts, and pat dry. Dredge chicken in the flour mixture.
In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Place chicken into the hot buttered skillet, and fry until brown on both sides. Transfer chicken breasts to a 1 quart glass baking dish. Add remaining butter to skillet, and fry the mushrooms and onion until wilted and lightly browned. Stir in the white wine, and reduce heat to medium. Simmer for 3 minutes to blend flavors. Pour the mushroom mixture over the chicken in the dish.
Cover dish, and bake for 20 minutes in the preheated oven. After 20 minutes, remove cover, and sprinkle with shredded cheese. Continue baking for 10 more minutes, or until cheese is lightly browned and bubbly.
The first time I tried a Monte Cristo sandwich was at an Irish restaurant in downtown Pittsburgh. Now it is probably one of my favorite sandwiches ever. Of course, the Irish pub's version was deep-fried and quite unhealthy, but when I make them at home, I try to lighten them up a bit. If you've never had one, you're missing out. They're like a combination of french toast and a turkey/ham & cheese sandwich. Best served with fruit preserves. They could honestly be a breakfast sandwich, but since I'm a fan of all things sweet, they're great any time of the day. Another Irish tribute for the upcoming St. Patrick's Day.
Monte Cristo Sandwich
(serves 4)
2/3 cup water
1 egg
2/3 cup all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt 8 slices white bread
4 slices Swiss cheese
4 slices turkey
4 slices ham
1/8 teaspoon ground black pepper
1 tablespoon cooking oil
1 tablespoon confectioners' sugar for dusting
fruit preserves (optional)
In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.
Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle.
Dip each sandwich quarter in the batter so that all sides are coated. Coat a skillet or sandwich press with oil and then pan fry sandwiches until golden brown on all sides. Dust with confectioners' sugar just before serving. Best eaten with a side of fruit preserves or marmalade.
No picture on today's recipe, but the title alone should be enticing enough. These are so good. The weather was warmer yesterday--sort of a tease, though, since it's only March. But it made me think of summer and grilling outside and this recipe came to mind. The nice thing about this one is that you can easily use a grill pan or George Foreman to make the burgers. And if you're not a lamb fan, substitute beef or turkey and they'll still be awesome. As I said, I love all things with feta cheese, so this recipe makes me happy. Practice making it now so you can make it for summer gatherings and pool parties!
Greek Lamb Feta Burgers w/ Cucumber Sauce
(serves 4)
4 large unpeeled garlic cloves
1 1/4 pounds ground lamb
1/2 cup crumbled feta cheese
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 large cucumber, peeled and diced
3/4 cup sour cream
1 tablespoon minced fresh mint leaves
1 teaspoon red or rice wine vinegar
1 clove garlic, minced
4 large, thin tomato slices
4 small (4 inch) pita breads
Set 4 whole garlic cloves in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.
Break up lamb in a medium bowl. Sprinkle roasted garlic, feta, oregano, salt and pepper over meat; stir with a fork to combine. Divide into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 inches wide. Refrigerate.
Mix cucumber, sour cream, mint, vinegar, 1 minced clove of garlic, and salt and pepper to taste in a small bowl. Refrigerate sauce until ready to serve.
Grill burgers for about 4 to 5 minutes per side for medium to medium-well burgers.
Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Spread a couple of tablespoons of sauce over 4 pita halves. Top each with an onion slice, a tomato slice and a burger. Spread a portion of the remaining sauce over each burger. Top with remaining pita halves.
When I was little, I remember my grandmother always making stuffed peppers for my brother and me. However, we were too young to truly appreciate the recipe and ended up eating the filling and leaving the peppers behind. Now that I love peppers, I've changed that habit quite a bit! This recipe has all the flavors of stuffed peppers, only in a soup form. It's fantastic and very healthy too! (This one goes out to Rachie, who brought this one to my mind after asking for some good soup recipes.)
Stuffed Pepper Soup
(serves 6)
1lb ground sirloin
2 bell peppers, chopped (I use 1 green and 1 red)
1 cup finely diced onion
1 (29oz) can diced tomatoes
1 (15oz) can tomato sauce
1 (14oz) can chicken broth
pinch of sage
pinch of thyme
salt and pepper to taste
1 cup white rice
1. In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
2. Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30-45mins until peppers are tender.
3. In another saucepan boil 2 cups water and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.
Take plain old lasagna to the next level with this recipe. I found this one on allrecipes.com, which is a great source for just about anything. I love dishes with feta cheese and spinach and this lasagna has both! It's fairly simple to make and great for a dinner party or to make and have leftovers. If you use lasagna noodles that require no boiling, just skip that step. And if you want more protein in this, add some chopped chicken sausage or cooked ground turkey. But I'd say it's wonderful as is--good for the vegetarian crowd!
Artichoke Spinach Lasagna
(serves 8)
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
Since I just had some lovely sushi last night, I figured it was about time to post a sushi recipe. While I always enjoy going out for sushi, I also love making it myself. It seems like a daunting task, but once you learn the method, you can make lots of sushi rolls for a fairly low price. If you can purchase a bamboo mat, that's helpful in rolling the sushi. This recipe goes out to Dan & Lucas, who first taught me how to make sushi in dear old Ketler Kitchen at Grove City. (See picture.) The nice thing about sushi is that once you know the basics, you can fill them with anything you want. My current favorite is a meditteranean version with salmon, pesto, and roasted red pepper.
Sushi from Scratch--California roll recipe
(makes 4 rolls)
2/3 cup uncooked sushi rice (found in most grocery stores)
3 tablespoons rice vinegar
4 sheets nori seaweed sheets (found in most grocery stores in the asian sections)
1/2 cucumber, peeled, cut into small strips
1 avocado sliced into thin strips
1/2 pound imitation crabmeat, flaked (or substitute your favorite fish here)
2 T. sesame seeds
2 T. pickled ginger
Soy sauce & wasabi paste for dipping
Follow instructions on rice package. The standard is usually to rinse the rice in cold water until the water runs clear. Then add 1 1/3 cups of water to rice in a medium saucepan and bring to a boil. Stir, then cover and reduce heat to low and simmer for 20 minutes.
Do not lift lid after rice is cooked. Remove from heat and let stand for 10 minutes. Then add rice vinegar and fan the rice to cool it. Stir until mixed. Set aside.
Center one sheet nori on a bamboo sushi mat (or plastic wrap if you lack the bamboo mat). Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer, leaving a 1-inch space on the far end of the nori.
Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat (or fish) in a line down the center of the rice. Sprinkle with sesame seeds.
Lift the end of the mat, and gently roll it away from you over the ingredients, pressing gently. Roll it forward to make a complete roll. Squeeze tightly to seal. Repeat with remaining ingredients.
With a sharp knife, slice rolls into 6 or 8 pieces. Serve with pickled ginger, wasabi, and soy sauce.
Since I just went out for Chinese food last night, I figured I may as well stick with the asian theme. Here's a recipe for some Chinese chicken you can make at home that is of restaurant quality. I wanted something I could make at home that would be a bit healthier than the deep-fried stuff you get in restaurants. This turned out to be a great substitute. I made it for a Chinese New Year party and it was a hit. The sauce is absolutely amazing!
Sesame Chicken
(serves 6)
1 cup all-purpose flour
1/2 cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 teaspoon crushed red pepper flakes (optional)
5 (6 ounce) skinless, boneless chicken breast halves - cut into chunks
5 tablespoons vegetable oil
1/2 yellow onion, cut into wedges
1/2 cup green bell pepper, seeded and thinly sliced (I substituted chopped broccoli)
Sauce:
1 cup chicken broth
3/4 cup white sugar
2 tablespoons distilled white vinegar
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chile paste
1 clove garlic, minced
2 T. cornstarch
1/2 cup water
In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter.
Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Stir in onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Reduce heat to low.
Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. (Add more cornstarch if sauce doesn't thicken enough.) Reduce heat to low, and keep sauce warm.
Once chicken & vegetables are cooked through, add cooked sauce to the skillet. Stir to combine and serve with a side of brown or white rice.
I like to consider this my own creation...even though there are probably a million other recipes out there for this same pizza. Basically, I was really in the mood for white pizza and I'm a huge fan of feta cheese, pesto, and spinach, so I sort of improvised, used ingredients I had on hand, and came up with this version of white pizza that is now the standard pizza that we make at my house. I always just use refrigerated pizza dough but you could also use already made pizza crust, or even pita rounds would work. This pizza is stellar with a side salad loaded with tomatoes and balsamic vinegar. It's a great dish to make for a party, too! Give it a try.
Spinach & Artichoke White PIzza
(serves 6)
1 container of refrigerated pizza dough
1/4 to 1/2 cup pesto sauce
2 cloves garlic, minced
2 links chicken sausage, chopped (or cubed cooked chicken)
1 can quartered artichoke hearts
1 cup of fresh spinach (or frozen spinach, drained)
1/2 cup chopped broccoli
1 cup sliced mushrooms
4 oz. crumbled feta cheese
2 cups shredded mozzarella cheese
1/4 cup parmesan cheese
A sprinkle of basil, oregano, and garlic powder (or chopped fresh herbs are even better!)
Preheat oven according to pizza dough instructions. (I think make ours at 350 degrees.)
Spread pizza dough into a 9 x 13 baking dish. Spread pesto sauce on pizza dough and top with minced garlic. Then, top with all remaining ingredients. I always put the cheese and herbs on last since it holds the other toppings down and seals in the flavor.
Bake according to pizza dough instructions, usually about 15-20 minutes. Slice with pizza cutter and enjoy!
Spanikopita is the Greek version of a spinach pie. Instead of bread dough, you use phyllo dough instead. The result is a flaky, flavorful dish that is sort of the savory form of baklava. This is a recipe my mom has made for years and when you try it, you'll know why it's one of my favorites. Oh, and if you make it for a dinner party, you can put it together a day ahead and just wait to bake it until the last minute. I love when this is an option!
Spanikopita
(Greek Spinach Pie)
Yield: 12-24 servings (depending on how small you cut the pieces)
Ingredients:
2 lbs (or 2 10-oz. boxes) frozen spinach, chopped
½ cup butter or margarine, melted
10 sheets phyllo pastry
½ lb feta cheese or Gruyere or cheddar
1 cup small curd cottage cheese
3 eggs, well beaten
Freshly ground black pepper, to taste
Freshly grated nutmeg
Salt to taste
Microwave spinach according to package directions. Preheat oven to 375 degrees. Butter an 11 x 17 inch jelly roll or similar baking pan. Brush butter on each of 5 phyllo sheets, place on bottom of pan. (Keep remaining sheets covered with a damp cloth.)
Drain spinach and stir in feta cheese, cottage cheese, eggs, pepper, nutmeg, and salt. Place spinach mixture on phyllo sheets in baking dish; make certain to spread filling almost to edges of the pastry.
Place remaining phyllo sheets on top, brushing butter on each sheet as you assemble. (You can bake this dish later if you prefer; it keeps well in the refrigerator wrapped in foil.)
Cover baking sheet with foil and bake for 30 minutes. Remove foil and continue baking until golden brown. Cut into squares or diamonds and serve immediately.
For some reason, my friends (mainly Chase) think of me when they have naan--the delightful Indian flat bread. So this recipe is for Chase and the Philly crowd. You can either make your own naan from scratch (which I've done and it's totally worth it) or if you're pressed for time, most grocery stores carry flat bread, if not authentic naan. These burgers remind me of falafel--sort of the same flavor combination. They're also easy to make! (Just a bit messy, so maybe not the best dinner for a first date.)
Chicken Curry Burgers
(serves 4)
1 lb. ground chicken breast (you could use turkey or beef, too)
3 scallions, thinly sliced
1 TB fresh ginger, minced
1 TB fresh lemon juice
2 ts paprika
1 ts ground cumin
1 ts curry powder
¼ ts cayenne pepper
A dash of salt & pepper
Tzatziki Sauce:
16 oz. Greek style yogurt (get this kind if you can--it's thicker and better than plain!)
1 cucumber, washed, peeled, and chopped
3 - 4 cloves garlic, minced or pressed
1 Tbsp extra virgin olive oil
1 Tbsp lemon juice
1 1/2 to 2 tbsp chopped fresh dill
1/2 tsp salt
A pinch or two of cayenne pepper (optional, but wonderful)
Red onions, sliced thin
Spinach or lettuce leaves
Tomatoes, thinly sliced (optional)
4 pieces of Naan (or flat bread), warmed
In a bowl, gently combine the first 9 ingredients.
Form into mini burgers or meatballs and grill or fry the patties until cooked through. Remember, chicken burgers cook a lot faster than beef.
Meanwhile, combine sauce ingredients together and set aside.
Warm Naan for a few seconds in the microwave or in the oven on low heat.
Place onions & tomatoes on warmed Naan, followed by the chicken patties. Drizzle, no, smother with the tzatziki sauce.