Giada's Chicken Picatta

Chicken Picatta is a favorite in our house and I don't know why I don't think to make it more often. I make a menu plan each week and finally remembered to add this dish. It's delicious.
* I always forget to buy parsley to sprinkle on top.

Chicken Picatta
by Giada De Laurentiis

Ingredients
2 boneless skinless chicken breasts, butterflied and then cut in half
sea salt & freshly ground black pepper
all-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra virgin olive oil
1/3 cup fresh lemon juice 
1/2 cup chicken stock
1/4 cup capers, rinsed (brined)
1/3 cup fresh parsley, chopped

Directions
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

S'more Brownie Bites

It's camping season, yay! We have a camping trip planned next month but I couldn't wait until then to have s'mores. They're one of my favorite camping treats. I like to roast my marshmallow until its completely charred on the outside and melty gooey on the inside. So as a compromise to building a fire in my backyard, possibly burning my house down or trying to use my hubby's bbq and irritating him with stickiness on his grill, I made s'more brownie bites. Yum!

S'more Brownie Bite
by Giada De Laurentiis

Ingredients


1 stick unsalted butter, at room temperature

1 1/4 cups mini chocolate chips

1/2 cup sugar

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

1/2 cup all-purpose flour

1/2 cup quinoa flour (I used whole wheat flour instead)

3/4 cup mini marshmallows

1/4 cup graham cracker crumbs or 4 large graham crackers, finely crushed

Special equipment: a 24-count mini-muffin pan, 24 mini-muffin cup liners, such as Betty Crocker mini-size baking cups

Directions

Cook's Note: Quinoa flour is available at health food stores.

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 24-count mini-muffin pan with paper liners.

Heat the butter in a small saucepan over low heat. Remove the pan from the heat and add 3/4 cup of the mini chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Transfer the mixture to a medium bowl. Stir in the sugar, eggs and vanilla. Gradually beat in the flour until the mixture is thick and smooth. Stir in the remaining 1/2 cup mini chocolate chips.

Using a small cookie scoop, fill each paper liner with about 2 heaping tablespoons of batter. Push 3 mini marshmallows halfway down into the center of the batter. Sprinkle 1/2 teaspoon of the graham cracker crumbs over the marshmallows. Bake until the marshmallows are puffed and light golden, 10 to 12 minutes. Cool for 20 minutes and serve.

Do you like camping? Any suggestions on recipes I can make at the campsite or ahead to take with us? We'll be near the beach with our own grill. Can't wait.

Beef with Smoked Almonds- it's what's for dinner.

Do you remember the Beef- It's What's for Dinner, commercial? Is it still on the air? Ever since the DVR came into my house, I refuse to watch commercials. Anyway, my hubby loves steak but we all know the consequences of eating too much red meat so we keep it once a week or less and when I make it I want it to be truly delicious and worth it. Giada's spaghetti with beef, smoked almonds and basil will make you want to lick your plate clean. It's that good.

Spaghetti with Beef, Smoked Almonds and Basil

by Giada De Laurentiis

Ingredients

• 1 pound (1-inch thick) beef tenderloin steaks *see Cook's Note
• Kosher salt and freshly ground black pepper
• 2 teaspoons Herbes de Provence
• Extra-virgin olive oil for drizzling, plus 1/4 cup
• 1 pound spaghetti pasta
• 1 (15-ounce) can diced tomatoes
• 2 packed cups fresh basil leaves
• 1 clove garlic, chopped
• 2 teaspoons fresh lemon juice
• 1 teaspoon grated lemon zest
• 3/4 cup chopped smoked almonds
• 1/2 cup freshly grated Parmesan
• 1/4 cup chopped fresh basil leaves

Directions

Place an oven rack in the upper 1/3 of the oven. Preheat the oven to 450 degrees F.

Place the steaks on a baking sheet and season with salt and pepper. Sprinkle the Herbes de Provence on both sides of the steaks and drizzle with olive oil. Roast for 10 to 12 minutes for medium-well. Let the steaks rest for 10 minutes.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
In a food processor, combine the tomatoes, basil, garlic, lemon juice, lemon zest, and 1/4 cup olive oil. Process until the mixture is coarsely chopped.
Place the cooked pasta, tomato mixture and smoked almonds in a large serving bowl. Toss well and thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Garnish with Parmesan cheese and chopped basil. Slice the steaks into 1/4-inch thick slices and serve alongside the pasta.
*Cook's Note: The steaks can also be grilled over medium-high heat on a preheated grill pan or gas or charcoal grill for about 5 minutes each side.

Do you limit your red meat intake? 

Giada's Chicken Marsala

Giada's chicken marsala takes an interesting twist with mustard and mascarpone. I actually prefer this recipe a the traditional chicken marsala. It's easy and quick enough to make on a weeknight so it's definitely in my rotation of dinners. I serve it over noodles with garlic bread on the side.

A chicken dish that photographs well? A first for me.

 Season both sides with salt and pepper, then saute in olive oil.

Saute mushrooms, garlic and onions.

Add marsala, mustard and marscapone.

 Serve over noodles, make sure to spoon plenty of sauce over the top. It's the best part.

Sprinkle with parsley. Enjoy!

Chicken with Mustard Mascarpone Marsala Sauce

by Giada De Laurentiis

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 5 tablespoons butter, divided
• 3/4 cup chopped onion
• 1 pound cremini mushrooms, sliced
• 2 tablespoons minced garlic
• 1 cup dry Marsala wine
• 1 cup (8 ounces) mascarpone cheese
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
• 12 ounces dried fettuccine

Directions

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

Have you ever had chicken marsala?

Make Ahead Meal 2- Roman Chicken

Giada's Roman-style Chicken is one of my favorite make ahead meals. The whole dish can be prepared the night before (or even a couple nights before) stored in the fridge and then reheated on the stove when you're ready to eat. We are big potato eaters so I like to add them to the dish and I cut the chicken into chunks. Serve with some garlic bread and you have a great, easy weeknight meal.

 
Roman-style Chicken
by Giada De Laurentiis

ingredients

• 4 skinless chicken breast halves, with ribs
• 2 skinless chicken thighs, with bones
• 1/2 teaspoon salt, plus 1 teaspoon
• 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
• 1/4 cup olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 ounces prosciutto, chopped
• 2 cloves garlic, chopped
• 1 (15-ounce) can diced tomatoes
• 1/2 cup white wine
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh oregano leaves
• 1/2 cup chicken stock
• 2 tablespoons capers
• 1/4 cup chopped fresh flat-leaf parsley leaves

directions

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.