Week Night Chicken Milanese

This is a super easy week night dinner that is so tasty you'll want to make it all of the time.  You can definitely have this on the table in twenty five minutes or less :)  I saw a similar recipe on Food and Wine's website.  I changed it up a little and my family loves it.  It's one of those recipes that is so easy to prepare and there is no coaxing involved- the kids just come to the table and eat it up.  The tomatoes usually don't make it in their mouth, but hey - I'll keep trying.  Mason and Gabby usually have swim lessons on Thursday nights and I find that it's a great night for this meal.  We need to be out of the house in a hurry and it's a substantial enough dinner that they don't get hungry half way through their lessons.  Another bonus is that you probably have most of these ingredients in your fridge!  Enjoy!

Cut your chicken breasts in half the long way and place them in a plastic bag.  Using the flat side of a meat pounder, pound the meat so that it's about a 1/4 of a inch thick.  Be careful not to over pound.  You just want to tenderize the meat.  

The secret to this recipe is to get the chicken uniformly thin for reduced and even cooking time.

Have two bowls ready one for your egg mixture and one for your bread crumbs and make a mini assembly line.  I find it's helpful to keep homemade bread crumbs in the refrigerator or freezer for easy access.  Use the ends or slices of Udi's bread and place them in a food processor or blender.  For this particular recipe leave the bread crumbs out uncovered overnight so they get a little crispy.  If you forget to do them the night before, it's not a big deal.  However, pounding the chicken and preparing the breadcrumbs ahead of time will really speed up this recipe even more. 

La Recette:

Ingredients-

2 lbs. chicken breasts cut in half lengthwise and pounded thin

4 cups breadcrumbs

4-5 tablespoons Canola Oil

2 extra large eggs

2 tablespoons Dijon Mustard

1/2 cup grape tomatoes cut in half

1 tablespoon champagne vinegar or another wine white vinegar

2-2.5 cups arugula

1/4 cup Extra Virgin Olive Oil 

2 tablespoons freshly squeezed lemon juice

3 teaspoons kosher salt

1 teaspoon freshly ground pepper

Parmesan cheese for garnish

Directions-

-Divide up the halved chicken breasts and place into two large plastic Ziplocs.  Pound the meat until it's uniformly 1/4 inch thick.  

-Combine the eggs and Dijon and into a medium sized bowl and whisk until smooth.

-Place your breadcrumbs into another medium sized bowl and mix in 2.5 teaspoons of kosher salt and 1 teaspoon of freshly ground pepper.  Make sure it's mixed well.  Line the bowls up side by side and make a little assembly line.  

-Take chicken breasts one at a time and dip them into the egg mixture making sure it's well coated and then into the breadcrumb bowl making sure each side is covered well.

-Over medium high heat, pour a tablespoon of Canola oil into a large sauté pan and make sure that it's hot and that the oil coats the entire pan.  Place 1-2 chicken breasts into the pan (you should hear a nice sizzle) and cook for 3-4 minutes/side using a spatula to assist with flipping.  It's fine to make a small cut into the chicken to check that it's cooked completely if you aren't sure.  For each new chicken batch use another tablespoon of Canola Oil.  If there are a lot of left over crumbs in the pan, I wipe it out between batches.  

-In the meantime, place the tomatoes into a small bowl and sprinkle with a pinch of kosher salt and mix in the tablespoon of champagne or white wine vinegar.  Set aside.

-In another small bowl combine the extra virgin olive oil and lemon juice.  Whisk until well combined.  Add in 1/2 teaspoon of kosher salt and mix well.

-Divide the arugula onto 4 plates and drizzle with the olive oil and lemon dressing.

-Place the warm chicken onto the arugula and garnish each plate with tomatoes and Parmesan cheese.

-For the Parmesan cheese, I buy a big block and use a regular vegetable peeler to shave off small slices. This can be done to taste.

*Serves about 4 people.

*If you have an egg allergy, try brushing each chicken breast with a small amount of Dijon, then dip it into the breadcrumbs.

*If you have a dairy allergy, the Parmesan is optional.  

Be My Valentine...

This truly has to be one of the best desserts of all time…Sticky Toffee Pudding Cake.  If someone made this for me - instant love.  Maybe it's like Cupid's arrow, when you take a bite of this cake whomever you see first you'll fall in love with ;)  Silly - yes, but it's that good.  I first came across this dessert at an amazing restaurant in Vail called Sweet Basil.  It's a fabulous place and if you are skiing in Vail this season, you have to go.  I've been many times and it's top notch.  Well, it turns out that this dessert is actually the only recipe in the entire restaurant that they will give away!  Awesome, right?  Not if you can't find it and I searched and searched and then decided to try my own gluten free version.  It's simply divine.  The dates in the cake, give it the perfect amount of sweetness and the toffee sauce sinks into the cake and you have this gooey, creamy bite of pure bliss.  I'll definitely be making this for my Valentine and our two little Valentines this year.  Nothing says I love you like something made from the heart.  Happy Valentine's Day everyone.  It's one of my favorite days of the year! Enjoy!

La Recette:

Ingredients-

*You'll need eight 3 inch ramekins or you can use a muffin tray.

1 1/2 cups dates, pitted and finely chopped.  Dates are very easy to pit.  If they are cheaper with the pit, buy them and do it yourself.  Very easy.

1 teaspoon baking soda

4 tablespoons unsalted butter, room temperature.  Try to buy European style butter.  It really makes a difference.

1/2 cup granulated sugar

2 extra large eggs, room temperature

1 teaspoon vanilla extract

1 1/4 cups gluten free baking mix - I like Bisquick

1 teaspoon kosher salt

1/2 teaspoon orange zest

1 1/2 tablespoons baking powder

The Sauce -

4 oz. unsalted butter, cut into 1 inch pieces

1/2 cup brown sugar, packed

1/4 cup heavy cream

1 1/2 teaspoons vanilla extract

Vanilla ice cream or whipped cream for serving 

Directions-

-Preheat the oven to 350 degrees F.  Butter and flour your ramekins or muffin tray.  You can also use a 9 inch cake pan if you prefer.

-In a medium sauce pan, bring the dates and two cups of water to boil.  Let them simmer for 2-3 minutes.  Turn the heat off and add in the teaspoon of baking soda.  It will bubble and fizz.  Give it a quick stir and set aside.

-In a small bowl, combine the gluten free baking mix and salt.  Set aside.

-Cream the butter and sugar in a mix master with a paddle attachment or with a hand mixer until light and fluffy.

-Slowly add in the eggs and then the vanilla and orange zest.  Stop in-between to scrape down the sides, making sure every thing is getting incorporated.

-Slowly add in the flour and mix until smooth.  About 2 minutes.

-Next, add in the warm date mixture.  Do this slowly.  

-Add in the baking soda and the dough will bubble a bit like the date mixture.  Mix until everything is well combined.  The batter will be more loose than traditional cake batter.

-Place the buttered and floured ramekins, muffin tray, or cake pan on a baking sheet and fill 3/4 full.  The ramekins and muffin trays will bake for 20-25 minutes.  Allow for a little more time if you are using a cake pan.  Use a toothpick to test if they are done.  It should come out clean.

-In the meantime, combine the butter, brown sugar, cream and vanilla in a medium sauce pan.  Bring to a boil then reduce heat.  Let the mixture simmer for 3-5 minutes until thickened.  

-When the cakes are done, remove them from the oven and let them cool for about 10 minutes.  Run a knife around the edge and remove them from the baking vessel.  Turn the cake upside down and poke the entire top with a toothpick or skewer.  I prefer the skewer because it make slightly bigger holes.  

- Take 1 tablespoon of the toffee sauce and pour over the top of the cake  letting it sink into the holes.

-Wait 5 minutes and repeat again.  If you are using a 9 inch cake pan, pour half of the sauce over the cake, wait 5 minutes and then pour the remainder of the sauce over the cake.  

-This should be done while the cakes are still warm.   

-Top the cakes with vanilla ice cream or whipped cream (Check my blog under kitchen tips for how to make the best whipped cream - it needs to be heavy whipping cream.)

*If you are making this for two, these cakes freeze really well in an airtight container.  Take them out of the freezer an hour before you want to serve them.  Re-heat in the oven for 10 minutes at 250 degrees F.  Make sure the sauce is warm and follow the same steps.

*Earth Balance vegan sticks can be used for the cake and sauce but the cream is needed.  I haven't tried it with soy milk but it could be an option.  I will test it soon.

*If you have an egg allergy, add 1/2 cup of unsweetened apple sauce instead of using eggs.  

*This recipe is adapted from the fabulous Barefoot Contessa.

Parmesan Artichoke Bites

These little guys are the best hors d'oeuvres and I highly suggest that you make them for your Super Bowl party.  They're quick and easy to assemble, and the perfect blend of crunchy, cheesy and salty- tartness from the artichoke.  As the name suggests, they are one biters which are great for any gathering and it adds a nice touch of gourmet to a day that is generally filled with beer and wings.  Don't get me wrong, I happen to love beer and wings but it's good to have some variety ;)  I made these for Thanksgiving and they were the first hors d'oeuvre to go.  Give them a try - you'll definitely have a crowd pleaser and they're so easy you will be able to enjoy your party too!    

I love this brand but Trader Joe's also sells a good one too!

You'll need a mini muffin/cupcake pan and it should be non-stick.

I cut the quartered artichoke in half and cover the bottom 1/4 with Parmesan cheese.

Cover the artichoke with about a teaspoon of Parmesan cheese and a 1/2 teaspoon of breadcrumbs.

Bake for 12 minutes at 375 degrees F until golden and bubbly. 

La Recette:

Ingredients-

*You'll need a mini muffin/cupcake pan.  Williams Sonoma and Sur La Table sell them.

1-12 oz. jar quartered marinated artichoke hearts

2 cups shredded Parmesan Reggiano cheese

1/2 cup gluten free bread crumbs (I make my own breadcrumbs.  I never buy them.  I use Udi's bread in this recipe  and I put the ends and regular slices into the food processor or blender until finely ground.)

Non-stick cooking spray - I use a Canola oil based spray

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

Directions-

-Preheat the oven to 375 degrees F

-Spray the muffin pan with the non-stick spray

-Fill the bottom 1/4 of the muffin pan with Parmesan cheese

-Cut the quartered artichoke in half and put it on top of the cheese

-Layer about another teaspoon of the cheese on top of the artichoke and finish with 1/2 teaspoon of the breadcrumbs on top.

-Bake for 12 minutes until golden and bubbly and remove from the oven and let them cool for 10 minutes.

-Gently run a knife around the edge of the bite loosening it from the pan and pop it out of the pan, plate it and serve.  They can be served warm or room temperature

*Makes 24 and the recipe can be doubled

*Standard breadcrumbs can be used if you don't need gluten free. 

The Napoli

This panini is a homage to my Chicago days.  When I would have my French lessons, my teacher Julie  and I would meet at this quaint little coffee shop called Caffè Rōm.  We would order this wonderful creation of cheese filled bliss and it was my idea of a perfect afternoon.  French and good food - can't get much better. Pair it with a cappuccino (Caffè Rōm happens to have one of the best I've tasted in the states) or a Pellegrino and you have the best lunch ever!  I have been wanting to create a gluten free version of this panini for a while and I finally did!  Mason, like me, loves  Buffalo Mozzarella*.  I knew he would gobble it up and now he requests it for lunch on a regular basis.  He asks for it sans tomatoes but I'm working on that!  I always like to have a small side salad with this panini as well with a quick homemade dressing.  Never, I repeat never, buy salad dressing.  It's so easy to make and less expensive.  I keep mine in the fridge for up to a week.  The recipe for that will be coming soon.  Enjoy!  And, if you have a favorite recipe you would like me to make gluten free, please email me or leave a comment.  I love a challenge ;)  marissa@sugarandspicegf.com

La Recette:

Ingredients-

1 - gluten free baguette or roll (I love Schär)  

1-2 Roma tomatoes thinly sliced

4-6 slices Buffalo Mozzarella, sliced 1/4 inch thick

1 bunch basil (roughly 4 leaves but you can use more if desired)

Extra virgin olive oil

Good quality Balsamic vinegar (I've used a fig infused flavor but feel free to use anything that sounds good.)

Herbes de Provence

Kosher salt

Freshly ground black pepper

-The last five ingredients are to taste.

Directions-

-You'll need a panini press or a grill pan and something to press down on the top of the panini

-Slice the bread in half vertically and then the long way horizontally to your desired size

-Toast the bread in a toaster oven or regular oven to golden brown, about five minutes.

-Let the bread cool for a few minutes and drizzle each half generously with olive oil and balsamic vinegar.

-Place the cheese on the bottom half of the bread and then the tomatoes (you can use as little or as much as you would like).

-Sprinkle with Herbes de Provence, kosher salt and pepper to taste.

-Next, layer the basil.  Drizzle a small amount of balsamic on the basil and put on the top half of the bread.  

-Making sure that the panini press or grill pan is hot, place on the press and grill for 3-4 minutes until the cheese is melted and the top is a medium brown.  If you are using a grill pan have something heavy like another pan to press on top and you'll probably want to flip it once.  

-Serve immediately.

Mason is enjoying The Napoli.

One of my favorite seasonings of all time.

I love my new balsamic vinegar - delicious!

I like my Balsamic to be extra syrupy.

The original Napoli from Caffé Rōm.

*Fun fact - Buffalo Mozzarella or Mozzarella di Bufala is a mozzarella cheese made from the milk of the domestic water buffalo.  

Profiteroles…I love you.

I'm not going to beat around the bush.  These are incredible.  Profiteroles are one of my favorite desserts of all time and I have a lot of favorites.  Normally, I am great with self control but before I make these I have to have a conversion with myself about not eating too many.  You must make these.  They are fluffy little pastry clouds of pure heaven.  It's such an elegant and enjoyable dessert and the best part is that it's easy - that's right…so easy and quicker than you would think.  The dough that is used with this dessert is called Pâte à Choux.  With using just a few ingredients this recipe employs a high moisture content to use steam during baking to puff the dough.  And it's exactly the same recipe that is used for éclairs and crouquembouches.  Not to mention that my kids LOVE them and it makes me so happy that I can make a gluten free pastry dough taste so good.  I've used vanilla ice cream in the picture above but you can also use pastry cream.  If it was just me, I would make the pastry cream but the kiddos love ice cream.  Add a little semi-sweet chocolate to the top et voila - you have a decadently delicious gluten free dessert.  Enjoy!

*In the next week or so I am going to post a video so you can see exactly how these are made.  Stay tuned ;)
*These can be made dairy free but unfortunately the egg is necessary.

La Recette:

Ingredients-
1 cup water - room temperature
1/2 teaspoon kosher salt
1 tablespoon sugar
6 tablespoons unsalted butter cut into cubes
1 cup gluten free flour (regular all purpose flour can be used if you don't need gf)
4 extra large eggs - room temperature
Good quality vanilla ice cream - I usually use one generous scoop but you can use as little or as much as you would like.  Quick tip: run the scooper under hot water for a few second and you get really nice round scoops.
8 oz. good quality semi-sweet chocolate
Egg wash - 1 egg yolk and 1 teaspoon water.  Beat well.
*I recommend enjoying with an espresso.

Directions-
-Preheat the oven to 425 degrees F.  Line a baking sheet with parchment paper or silpat.*
-In a medium saucepan, heat the water, salt, sugar, and butter until well combined.  Stirring continuously until the butter is melted.
-Remove from heat and dump in the cup of gluten free flour and stir vigorously until the flour is incorporated and the mixture pulls away from the sides of the pan.
-Let the dough cool for 2-3 minutes and then slowly add in the eggs one by one and mix vigorously until the mixture is cool.
-Using a spoon or a pastry bag scoop the dough onto the baking sheet.  The pastry bag is fancier but I find that a spoon works just fine.  You can play with the size but I like a medium sized puff and the size I like yields about 10 cream puffs.  You can definitely make  them smaller or a little larger but I wouldn't make less than 8.  You may need two baking sheets.  You'll want the dough mounds to be about two inched apart.
-Brush the dough with the egg glaze.
-Bake for about 35 minutes until puffed and browned.  Make sure that you don't under bake.  If you under bake, your puffs will deflate to pancakes.  If you feel that they are getting to brown at the end of baking, cover with a sheet of aluminum foil.
-Let them cool to room temperature and gently cut off the top 1/3.
-Place a scoop of vanilla ice cream on the larger portion and put the top 1/3 of the puff on top of the ice cream.
-To melt the chocolate, place it in a microwave safe bowl.  Microwave for 30 seconds - take it out and stir.  Repeat this process until the chocolate in melted.  Most likely 3-4 times.
-Scoop a tablespoon of chocolate on the top of the cream puff and serve immediately.  If there is any left over chocolate you can garnish to taste.
-The puffs can be stored at room temperature in an air tight container up to three days or in the freezer for up to one month.
*http://www.williams-sonoma.com/search/results.html?words=silpat%20silicone%20cookie%20sheet%20liners

Caesar - as it should be...

I think one of the things that everyone should be able to make is a good Caesar salad and if you don't know how or want to try a new recipe, I'm here to help you out.  It's a staple that's so easy, delicious and great all year round -you'll want to make it all of the time.  It's perfect for lunch or dinner and you can cater it to fit your taste exactly.  I personally love a shrimp Caesar, but you can add chicken, salmon, or just leave it as is.  Give it a try…it can be done in less than thirty minutes.  Enjoy!  

Mason and his friend Lex eating a Caesar salad. 

La Recette:

Ingredients-

1 clove garlic, smashed and minced

2 egg yolks (these can be pasteurized if needed)*

3 anchovy fillets

1 tablespoon Dijon mustard - I love Trader Joe's Dijon
1/2 teaspoon gluten free Worcester sauce 

2 tablespoons freshly squeezed lemon juice
1/2 teaspoon lemon zest

1 teaspoon capers, rinsed

1 tablespoon cold water

1/2 teaspoon freshly ground pepper
1/4 teaspoon kosher salt

1/2 cup extra virgin olive oil

1/3 cup freshly grated Parmesan cheese, plus more for garnish
1 - 12 oz. bag Romaine hearts, chopped
1/2 English cucumber, quartered

Croutons-
4 pieces of gluten free bread (regular bread works here too if you don't need gluten free)
1 clove garlic
Extra virgin olive oil
Kosher salt
Freshly ground pepper

Directions-
-Divide the chopped Romaine into 4 serving bowls.
-Combine the garlic, egg yolks, anchovies, Dijon, lemon juice, lemon zest, capers, cold water, salt and pepper in a blender or food processor and blend until well combined.
-With the blender or food processor running, slowly add in the olive oil.  You'll start to see it thicken up.
-Next add in the Parmesan cheese and pulse until just combined.
-Meanwhile quarter the cucumber.  Cut lengthwise and then 1/2 inch cuts horizontally.
-Divide the cucumbers evenly between the bowls, divide up the croutons evenly and add the shrimp, chicken or salmon if desired.
-Drizzle the dressing over each salad and garnish with Parmesan cheese.

Directions for the croutons-
-In a toaster oven or regular oven, line a baking sheet with aluminum foil and place the bread on the sheet.  Drizzle the olive oil over the toast and rub it in so that the toast is covered with olive oil (only a little olive oil is needed here).
-Sprinkle with salt and pepper and toast until golden brown, usually 5-7 minutes depending on your oven.
-With the bread warm, spear the garlic clove with a fork and rub each piece of bread with the garlic a few times.
-Let them cool slightly, and cut into squares.

*If you want to make a shrimp Caesar, I buy just over a half pound of the 36-40 count.  That will give you about 5 shrimp/salad.  Pre-heat the oven to 400 degrees.  Line a baking sheet with aluminum foil and place the shrimp on the baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper to taste.   Roast them for 6-7 minutes, remove them from the oven and baking sheet.  Let them cool before adding them to the salad.  Shrimp cook quickly and you don't want to over cook.  Tough shrimp are the worst.  

*To pasteurize an egg, fill a small sauce pan with water and bring to a roaring boil.  With a spoon place the egg(s) in the water and leave them in for 30 seconds remove immediately and place in cold water.    

*I choose to not add anchovy fillets to the top of my salad.  It's just a preference.  I like anchovies but not right on top of my salad.  One of the reasons I love this salad is because you can customize it just the way you like;)

Quick Kitchen Tip

If you ever need to bring dessert somewhere and don't feel like you want to bake or you're in a bit of a time crunch, fresh fruit is always an awesome option.  You can play with the preparation and make a beautiful plate or buy pre-cut fruit and arrange it for an extra time saver.  It's free of the major allergens, and although some people are allergic to certain types of fruit, most of the time, this is a great choice.  It's so  healthy, extra delicious, and can be done in twenty minutes or less:)

On this extra cold and snowy day on the east coast,  I'm really missing summer.  So, I thought I would give a shout to a company that I love who makes delicious treats that are a perfect dessert anytime of the year!  I first had these delectable frozen desserts at my husband's company picnic in August.  I was blown away.  They are so tasty and so good for you.  My kids love them and when they ask for seconds my response is - bien sur (of course)!  Chloe's Soft Serve Fruit is gluten free, dairy free, fat free,  and also free of eight other major allergens.  Check out their website and figure out how you can get your hands on them!  I think I'll have one today, close my eyes and pretend I am somewhere really warm!   

Gabby is enjoying a mango ice pop.

http://chloesfruit.com