Aimeedyan
DIS Legend
- Joined
- Feb 22, 2004
- Messages
- 18,749
Few updates...
Easy and delicious!
Chicken Saltimbocca
6 Tbsp. all purpose flour
4 thin-cut chicken cutlets (about 4-5 oz. each) or chicken breast halves, pounded to about 1/4″ thickness.
1 Tbsp. chopped fresh sage
4 whole sage leaves (optional)
4 thin slices of prosciutto, cut to match chicken chicken (about 2 oz.)
2 Tbsp. olive oil
2 clove garlic, lightly smashed
~1 cup dry vermouth or white wine
2 tsp. fresh lemon juice
2 Tbsp. cold butter
1 Tbsp. minced fresh parsley
salt and pepper
Combine flour with salt and pepper (about 1 tsp. pepper and 1/4 tsp. salt) in a shallow dish. Pat the cutlets dry with a paper towel and then dredge in the flour mixture, shaking off any excess. Lay the cutlets flat and sprinkle each with the sage. Place a slice (or slices, depending how they are shaped) of prosciutto onto each cutlet and press lightly to adhere.
Heat the oil in a large skillet over medium-high heat until it begins to shimmer. Add sage leaves (if using) and garlic. Cook until sage leaves begin to change color and are fragrant, 15-20 seconds. Remove the sage and garlic with a slotted spoon.
Add the cutlets to the pan, prosciutto-side down, and cook until golden brown, 2-3 minutes. Flip and cook on other side until golden brown, about 2 minutes. Remove the chicken and keep warm.
If there is any excess fat in the skillet, pour it off. Stir in the vermouth, scraping up the browned bits, and simmer until its reduced to about 6-7 Tbsp. Stir in lemon juice.
Turn heat down to low, and whisk in the butter. Remove from heat, stir in the parsley and season with salt and pepper. Spoon sauce over cutlets before serving.
Yummy, yummy, yummy:
Gingerbread Pancakes
3 eggs
1/4 cup brown sugar
1/2 cup buttermilk
1/2 cup water
1/4 cup brewed coffee
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 tablespoon cinnamon
1 tablespoon ginger
1 tablespoon nutmeg
4 tablespoons (1/2 stick) unsalted butter, melted
Cream eggs and sugar together. Stir in buttermilk, water, and coffee and set aside. In a separate bowl sift together remaining dry ingredients.
Stir egg mixture into dry ingredients, then mix in melted butter.
Add more water or buttermilk if necessary, but batter should be thick.
Cook until done on a lightly greased hot griddle or in a heavy skillet (turn once when bubbles appear on upper side and start to break).
Pancakes will be thick and cake-like in texture.
Makes 8 to 10 five-inch pancakes.
As others have already attested, this is AMAZING. Kathy Louise, have you made it yet?
Carnitas
3 pounds of pork butt, with plenty of fat
1 cup of orange juice
3 cups of water
2 teaspoons of salt
Cut pork into strips (three inches by one inch), add to a large pot with the liquids and salt. Bring to a boil and then simmer uncovered on low for 2 hours. Do not touch the meat.
After two hours, turn heat up to medium high, and continue to cook until all the liquid has evaporated and the pork fat has rendered (about 45 minutes). Stir a few times, to keep pork from sticking to bottom of pan.
When pork has browned on both sides, its ready (there will be liquid fat in the pan). Serve either cubed or shredded (pork will be tender enough that just touching it will cause it to fall apart).
Easy and delicious!
Chicken Saltimbocca
6 Tbsp. all purpose flour
4 thin-cut chicken cutlets (about 4-5 oz. each) or chicken breast halves, pounded to about 1/4″ thickness.
1 Tbsp. chopped fresh sage
4 whole sage leaves (optional)
4 thin slices of prosciutto, cut to match chicken chicken (about 2 oz.)
2 Tbsp. olive oil
2 clove garlic, lightly smashed
~1 cup dry vermouth or white wine
2 tsp. fresh lemon juice
2 Tbsp. cold butter
1 Tbsp. minced fresh parsley
salt and pepper
Combine flour with salt and pepper (about 1 tsp. pepper and 1/4 tsp. salt) in a shallow dish. Pat the cutlets dry with a paper towel and then dredge in the flour mixture, shaking off any excess. Lay the cutlets flat and sprinkle each with the sage. Place a slice (or slices, depending how they are shaped) of prosciutto onto each cutlet and press lightly to adhere.
Heat the oil in a large skillet over medium-high heat until it begins to shimmer. Add sage leaves (if using) and garlic. Cook until sage leaves begin to change color and are fragrant, 15-20 seconds. Remove the sage and garlic with a slotted spoon.
Add the cutlets to the pan, prosciutto-side down, and cook until golden brown, 2-3 minutes. Flip and cook on other side until golden brown, about 2 minutes. Remove the chicken and keep warm.
If there is any excess fat in the skillet, pour it off. Stir in the vermouth, scraping up the browned bits, and simmer until its reduced to about 6-7 Tbsp. Stir in lemon juice.
Turn heat down to low, and whisk in the butter. Remove from heat, stir in the parsley and season with salt and pepper. Spoon sauce over cutlets before serving.
Yummy, yummy, yummy:
Gingerbread Pancakes
3 eggs
1/4 cup brown sugar
1/2 cup buttermilk
1/2 cup water
1/4 cup brewed coffee
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 tablespoon cinnamon
1 tablespoon ginger
1 tablespoon nutmeg
4 tablespoons (1/2 stick) unsalted butter, melted
Cream eggs and sugar together. Stir in buttermilk, water, and coffee and set aside. In a separate bowl sift together remaining dry ingredients.
Stir egg mixture into dry ingredients, then mix in melted butter.
Add more water or buttermilk if necessary, but batter should be thick.
Cook until done on a lightly greased hot griddle or in a heavy skillet (turn once when bubbles appear on upper side and start to break).
Pancakes will be thick and cake-like in texture.
Makes 8 to 10 five-inch pancakes.
As others have already attested, this is AMAZING. Kathy Louise, have you made it yet?
Carnitas
3 pounds of pork butt, with plenty of fat
1 cup of orange juice
3 cups of water
2 teaspoons of salt
Cut pork into strips (three inches by one inch), add to a large pot with the liquids and salt. Bring to a boil and then simmer uncovered on low for 2 hours. Do not touch the meat.
After two hours, turn heat up to medium high, and continue to cook until all the liquid has evaporated and the pork fat has rendered (about 45 minutes). Stir a few times, to keep pork from sticking to bottom of pan.
When pork has browned on both sides, its ready (there will be liquid fat in the pan). Serve either cubed or shredded (pork will be tender enough that just touching it will cause it to fall apart).
I hope no one is offended.
It was yucky but I’m feeling a lot better today. Your stuffing recipe sounds a lot like Rachael Ray’s!
Hope you guys have a great week!
I wish there was more free time, but I start around 8 am and finish around 8 pm every day.... I want to go out and see some of the resorts dressed up for Christmas, so I am keeping my fingers crossed I make it out there.
