Sunday, November 6, 2011

Rib-Eye Steak with Pan Jus

The Bride and Groom Cookbook suggests you serve over mashed potatoes... I also would serve this with baked potatoes, baked sweet potatoes and a vegetable of your choice!

What you'll need: 
  • 1 Rib-Eye steak, 18-20 Ounces, 4 inches thick. 
  • salt and pepper to taste
  • 1 spring fresh rosemary
  • 1 tbsp olive oil
  • 1/4 cup dry red wine
  • 1/2 cup chicken stock
  • 2 small springs fresh thyme

Preheat the oven to 400.
Season the Steak with salt and pepper, press rosemary leaves into steak.
Heat the olive oil in an oven proof saute pan over medium heat.
Just before the oil starts to smoke, sear the steak, 1 minute on each side, be sure to get the edges too!
Place the pan with the steak in the oven for 10-12 minutes for medium rare, longer if you like it cooked more.
Remove from the pan and let rest for 10 minutes.
Meanwhile, add the wine, stock and thyme to the drippings in the plan and place over medium heat.  Deglaze the pan by stirring with a wooden spoon.
Simmer until reduced by half. Remove the thyme springs.
Carve the steak along the grain into thin slices, arrange on plate and pour the pan jus on top!


Minestrone Thickened with Bread

Tis the season for Home Made Soup!!!  From my Bride and Groom Cookbook.

What You'll Need: 
  • 1 Loaf of day old peasant bread
  • 5-7 TBSP extra virgin olive oil
  • salt and pepper for taste
  • 1 lb shelling beans, canned cannellini beans work great! 
  • 2 small yellow onions, diced
  • 3-6 slices pancetta
  • 3 bay leaves
  • 1 TSP chopped fresh sage
  • 3-5 ribs celery, diced
  • 2-4 carrots, peeled and diced
  • 1 small bulb fennel- i left this out. 
  • 4-6 cloves garlic
  • 1 head of kale, or other sturdy green, coarsely chopped
  • 6-8 drained canned whole tomatoes
  • 1 cup sliced savory cabbage
  • 6 cups chicken stock or water 
  • parmesan cheese for garnish. 

Mix it all together!
Preheat the oven to 350, cut the crust off the bread, tear into bite sized pieces, toss lightly in olive oil, spread on baking sheet, season with salt and pepper.  Bake for about 10-12 minutes or until crispy.

Heat 2-3 tbsp olive oil in a soup pot, add onions, pancetta, bay lead and sage. Saute until onions soften slightly, about 10 minutes.

Stir in the celery, carrots, fennel and garlic.

Mix in the kale, tomatoes, and cabbage, saute until the vegetables soften slightly, 3-5 minutes.

Season with Salt.  Add the stock, raise the heat to high, bring to a boil.  Then lower the heat and simmer until all the vegetables are tender, about 40 minutes.

Add the beans, and 1 cup of water and simmer for 10 more minutes.

Add the bread pieces, start with half, and see how thick the soup becomes, add more as desired.  Save the left over as crutons! Cook with lid on, for about 15 more minutes.

Serve with fresh parmesan and pepper!


Delicious French Toast

The blend of flavors in this french toast makes it a perfect treat for FOOTBALL SUNDAY BRUNCH.  If you know my husband, hes parked in front of the TV on Sunday's with a game on TV, a Game on the IPad and a computer up and running tracking his fantasy team... we call this the command center on Sunday's. When I don't work on Sunday, we love to make bunch and hang out!

What You'll Need:
  • 1 day old Baguette
  • 4 Large Eggs
  • 1 Egg Yolk
  • 2 Cups Milk
  • 1 TSP Vanilla Extract- I always put more! 
  • 1 TSP Orange Zest- I use the zest of 1 large naval orange... more flavor!!! 
  • 2 TBSP Orange Juice- from the orange you zested.
  • 4 1/2 TSP Sugar- plus a little extra :) 
  • 3/4 TSP Salt
  • Butter as needed for the pan. 
In a bowl, beat together the eggs, yolk, milk, vanilla, orange juice and zest, sugar, and salt.  Put this mixture into a 8 x 8 glass baking dish, or large shallow bowl.
Slice the Baguette into 1 1/2 - 2 inch slices.
Submerge the bread into batter, soak for 10 to 15 minutes - flip bread over half way through.
Warm a few TBSP of Butter on a cast iron frying pan, and cook for 3-4 minutes per side, until golden brown.
If cooking for a large number of people, warm the oven to 200 and set bread in oven to keep warm while you cook another batch... or serve immediately.

Sprinkle with Powdered Sugar and serve with warm Maple Syrup.

Enjoy with a cup of coffee, tea, milk or OJ and GO Chargers!!!

Banana Bread

To start a new chapter in Kristie's Kitchen, I've been using some recipes out of cook books that I got when Nick and I got married.  One in particular, "Bride and Groom Cookbook, from Williams Sonoma" we've had sitting on our island for 2 months and when I have time to cook a well thought out dinner, Nick or myself pick a recipe and we give it a go!

This first one is for Banana Bread.  Now, I LOVE to bring baked goods to work and someone told me this was "the best Freaking Banana Bread I've ever had in my life."

What You'll Need: 
  • 1 3/4 Cups Flour
  • 2 1/4 TSP Baking Powder
  • 3/4 TSP Salt
  • 1/3 Cup Butter, @ Room Temperature
  • 2/3 Cup Sugar
  • 1 TSP Lemon Zest
  • 2 Large Eggs, lightly beaten
  • 1 1/4 Cup Mashed Ripe Banana (about 2 bananas)
1/2 Cups Chopped Walnuts
1/2 Cups Dried Cranberries
*You can also use pecans, dates, or other nuts / dried fruit. Chocolate Chips are also a nice sweet option!

Preheat the Oven to 350, Grease an 8 1/2 by 4 1/2 Loaf Pan with Butter
Sift the Flour, baking powder and salt together into a medium bowl and set aside.
In a large bowl, use a wooden spoon to beat the butter with the sugar and lemon zest, until soft and creamy.
Add 1/3 of the Flour Mixture, stir until fully incorporated.  Repeat until you've added all of the flour.
Mix in the Eggs and Banana until well blended.
Gently fold in the nuts / fruit.

Pour the batter into the loaf pan and bake for about 1 hour- or until a toothpick comes out clean.

Serve warm with butter, or at room temperature... nick loves his nice and warm right out of the oven!

I love this because it doesn't have a lot of sugar in it.  Its fluffy and delicious!


Saturday, May 21, 2011

Rib Eye Steak w/ Sauteed Apples and Quinoa Salad

A spur of the moment dinner. Using most items I already had in the house, all I needed was to run to the market and grab a Rib Eye Steak!

I cooked this on the stove top, since we don't have a BBQ Grill at the moment.  Simply seasoned with fresh minced Garlic, salt and pepper.  Grilled to perfecting in a little bit of Olive Oil.

Quinoa Salad:
  • Spinach
  • Arugula
  • Canned Corn
  • Quinoa
  • Lemon Juice
  • Cheese of your choice
In a salad bowl or plate, mix the Spinach and Arugula, then squeeze 1 lemon on top.  Add warm Quinoa and warm Corn.  Squeeze 1 more lemon on top.  You can top with your favorite cheese: Feta, Goat etc are all delicious!

Sauteed Apples:
  • 2 Red Fuji Apples cut into thin wedges
  • 2 TBSP Butter cubed and melted
  • 1 heaping spoonful of Brown Sugar
Melt the butter into a small frying pan, add sliced apples and cook for about 5 minutes or until apples are soft over medium heat.  Then add in the brown sugar, stiring and cooking for about 3-5 more minutes. Serve while hot.

There you have it! One simple Fabulous meal!!! Enjoy! Serve with warm french bread if you'd like!

Wednesday, May 11, 2011

Oven Tri Tip with Farro and Veggies

Nick and I don't have a BBQ or a spot to put it.... which is a bummer only if we let it be!!  This is a fabulous way to cook Tri Tip and its just delicious!

Tri Tip: 
Costco, Safeway, Whole Foods, they all sell decent Tri Tips.  We change the marinade every time so its never the same.  I actually can't claim the rights to the marinade--- thats Nick's job and since this is Kristie's Kitchen... so use what you like because I am really bad at making marinades.  Nick usually uses some mixture of: Very Terraki Sauce, Soy Sauce, and spices like salt, pepper, paprika, red pepper flakes etc.  We marinate the day before and let it sit for 24 hours before cooking. 

Bake at 425 degrees for 30 minutes for medium rare, or 40-45 minutes for a more well done Tip!  Since in my family, we have 1 person who likes it red and another person who likes the tip a little more done, 35 minutes is perfect and I eat the end pieces and Nick gets the center! 

Cook as directed. I buy my Faro at Costco, its cheap and comes in a big bag and lasts forever, a delicious healthy grain with any meal!

Vegetable Meadly:
You can use whatever you have on hand with a little creative seasoning Vegetables are just delicious! Tonight I'm using: 
  1. Yellow Onion (1/2 of the onion, chopped)
  2. 2 Green Bell Peppers chopped
  3. 2 Cups of chopped Crimini Mushrooms
First saute the onion in olive oil until tender, add in bell peppers, saute a bit more than the mushrooms and saute a few more minutes.
Salt, Pepper, and a bit of Soy Sauce are simple and taste great!


Sunday, May 8, 2011

Things my Grandma Taught Me

As I may have said before, probably more than once, my Grandma Dorio has taught me so much in the kitchen- baking especially!!!  Every time I bake something, I think of her and the baking tips she has given me throughout the years. 

Tonight I made a few things: Peach Blueberry Pie - no sugar added.  Fresh Squeezed Orange Juice and Cinnamon Twists!

Peach Blueberry Pie:
  • Pie Crust- use your favorite recipe, or the store bought kind.  I cheated tonight and used the store bought kind from Trader Joes. 
  • 4 Peaches, skinned and sliced thinly 
  • 1-2 Cups of Blueberries 
  • 2 Spoonfuls of Cinnamon
  • A few dashes of Nutmeg
  • A few dashes of ground Cloves 
  • A spoonful of Honey

Mix the fruit with the cinnamon, nutmeg and ground cloves. Then add in the honey and mix one more time. Spread the fruit evenly over the bottom layer pie crust and cover with the other crust.  Trim the excess crust and set aside. Press down the edges with a moist fork, and wrap the crust with tin foil (grandma tip!) It keeps the crust from burning.

Bake at 357 for about 1 hour.

Cinnamon Twists:

With the extra pie crust, roll out into a tin layer.  Cut in pie shaped wedges.  Mix in a small bowl some sugar, cinnamon and nutmeg.  Coat the crust with the sugar mixture and roll like a crescent roll.  Bake along side the pie for about 10-15 minutes, or until crunchy,

Now, nothing goes with some good ol pie like fresh squeezed Orange Juice.  This picture is just for fun.  Love my kitchen aid mixer and attachments.  Nick picked out the color after our wedding "it looks so cool, it has the same color and look to it as a TOOL"  love it.

Monday, May 2, 2011

Tuna Wrap

Today I decided to whip up a simple wrap to eat for lunch before my run.  MAN was it delicious!!!

What you'll need:
  • 1 can Tuna
  • 2 tablespoons chopped black olives
  • 2 tablespoons kidney beans
  • 2 table spoons garbonzo beans
  • yello mustard
  • relish
  • 1/2 avocado
  • 1/4 cup salsa fresca: red onions, tomato, cilantro, salt, pepper and lime juice
  • 2 whole wheat flour tortillas
Mix the Tuna with Olives, Kidney and Garbonzo Beans, yellow mustard and relish.
Mix the ingredients for your salsa fresca
Add everything to the wrap and enjoy!!!

This will make 2-3 wraps, so save it for another day if you aren't making lunch for friends.

Sorry, I don't have a photo of this one but its a keeper for a hot summer day, or a quick fix to bring to work!

Tuesday, April 26, 2011

Spicing up Store Bought Pasta Sauce

I have 2 recipes for home made pasta sauce- on from my grandma, one from Nicole's Nonnie.  As much as I would love to make either of these when Pasta Sauce is needed- 99% of the time I don't have time! And Prego, Safeway Sauce and Ragu plain just don't do the trick!

Tonight I'm making Ravioli from Costco- Roasted Vegetable Ravioli to be exact and was in need of a quick fancy sauce!

I hope you like!

What you'll need:

  • 1 Can of regular pasta sauce- go cheap- whatever is on sale! 
  • 1/2 onion, yellow or red, either will do!
  • 2 Zucchini's skinned and thinly sliced
  • 1 spoonful of Sea Salt
  • 1 spoonful of Thyme
  • 1 spoonful of Basil
  • 6-7 fresh garlic cloves chopped
  • 1-3 TBSP butter (depending on how much butter you like!)
  • a few splashes of Chicken Broth or water
  1. Saute the Garlic, Butter, and Spices for 1 minute, then add onion saute 1-2 more minutes
  2. Add in the sliced Zucchini 
  3. Add in the store bought pasta sauce
  4. Cook for a few minutes, since we've added so many ingredients to the store bough already thick sauce it may get a bit too think, that's when you add the chicken broth a splash at a time until you get your desired consistency.
And there you have it, a quick easy way to spice up store bough sauce when you don't have time to cook grandma's sauce!!!


Saturday, April 16, 2011

Delicious Cheeseburgers

My good friend Kim from high school was in town this weekend and tonight she and Jare stopped by for some dinner and catching up!

I figured I'd make something easy, fun and delicious, while keeping it healthy and light!

What you'll need:

  • Oroweat Whole Wheat Sandwich Thins (buns) (Costco)
  • 2 LBS Organic Ground Beef (Costco)
  • Garlic
  • Salt
  • Pepper
  • Oregano
  • Spinach
  • 1/2 Yellow Onion + a little olive oil
  • Cheese- Provolone, American, Cheddar- YOUR choice
  • Relish
  • Ketchup
  • Mustard

  1. Slice up the onion and grill in Olive Oil. 
  2. Mince 2-4 cloves of Garlic.
  3. Mix ground beef with Garlic, Salt, Pepper, Oregano.
  4. Split into individual amounts (divide by the number of people or desired burgers).
  5. Roll into balls, about the size of your palm.

Flatten the rolled meat into thin patties and grill!  I usually use a griddle over my stove- only because I don't have a BBQ Grill right now! 
Toast the Sandwich thins (these are 100 calories, whole wheat, and pretty delicious!)
Once the meat is done, top with your favorite cheese, your desired toppings and ENJOY!!!!

Friday, April 8, 2011

Crispy Chicken with Artichoke Heart White Wine Sauce

A dish inspired by a bag of frozen Artichoke Hearts at Trader Joes.  This meal was enjoyed with Irene who is visiting for the night!  

  • 2 Chicken Breast Pieces
  • 2 eggs
  • Palm full of Parmesan Cheese
  • Juice from 1 Lemon
  • Splash of Chicken Broth
  • Salt and Pepper to taste
  • 2 Cups of Whole Wheat Bread Crumbs

Mix the egg, cheese, lemon juice, chicken broth, salt and pepper into a shallow bowl.  Place chicken in the mixture and coat both sides of the chicken.

Place the Bread Crumbs in a shallow bowl and coat the chicken.

Place the chicken on a cookie sheet, drizzle the chicken with Olive Oil and bake at 350 for about 30 minutes.  I accidentally broiled them for the first 10 minutes and this made the chicken very crunch which turned out great!!!

If you regularly cook for kids, you could make the chicken until this point and serve with your child's favorite dipping sauce. I think my niece and nephew Sara and Sam will enjoy this!!!

For the Sauce:
  • 1/2 yellow Onion chopped.
  • 4 cloves of Garlic chopped.
  • 1 cup chopped baby bella mushrooms
  • 1/2 - 3/4 cup Chicken Broth
  • 1 1/2 Cups Whole Whipping Cream
  • 1 Cup of Spinach
  • 3 Mini Lemons- juiced
  • Palm full of Parmesan Cheese
  • 1/2 bag of Frozen Artichoke Hearts 
First cook down the Oinon, Garlic and Mushrooms.  Once tender, add a dash of Olive Oil, then Chicken Broth, Whipping Cream, Lemon Juice, Cheese... simmer until thickened.  If the sauce isn't thickening add a spoonful of flour. Add the Frozen Artichokes and Spinach leaves just before done.

Enjoy!  Also, we served with a side of Chicken Apple Sausage!  Delicious!


Wednesday, April 6, 2011

Super Smoothie

I've always loved smoothies.  I remember making fresh fruit smoothies with Grandma Meloney and my Mom.  I also loved trips to Jamba Juice after soccer or volleyball practice / games with Mom.

This Super Smoothie is delicious and healthy.  Adding or subtracting fruits and veggies is up to you!  Put in what you like... after all my motto is "no smoothie should ever taste exactly the same as the one before!"

What you'll need:
  • Kale- about 15-20 individual leaves, take the stems out. 
  • Juice from 2-3 Lemons (depending on size).
  • Juice from 1 Lime.
  • 1/4-1/2 Cup Pomegranate Juice. (good substitute: soy / almond or hemp milk)
  • 1 Avocado
  • 4 heaping spoon fulls of ground Flax Seed
  • 1/2 of a large cucumber sliced
  • 1 Banana
  • 5-6 Strawberries
  • 2 Kiwis
Additional ideas: Blueberries, Grapes, Apple, Sprouts or even Beats.

I like to make these just before bed, and have it ready to go in a mason jar, or to go cup for breakfast on my way out the door! 


Healthy Granola

Inspired by Kate at work, I decided I'd try to whip up my own personalized granola bars.  A few things to note: 
  1. These are no-bake bars
  2. There MUST be a "sticky" ingredient... which I lacked the first run!
What you'll need:
  • 1 1/2 Cups Whole Wheat Oats- Red Mill has a great bag of these
  • 3/4 Cups Brown Rice Cereal
  • 1/2 Cup Chopped Unsalted Peanuts
  • 1/2 Cup Ground Flax Seed
  • 1/2 Cup Chopped Almonds
  • 2 Cups Dried Fruit- I used a mixture of Blueberry Infused and Pomagranite Ocean Spray Dried Cranberries 
  • 1/2 Cup Unsweetened Organic Coconut
  • 2 TBSP Maple Syrup
  • 1 1/2 Cup Sun Butter (or natural organic peanut butter)
  • 3 TBSP Almond Butter
  • 3/4 Cup Brown Rice Syrup (I didn't have this the first time)
Mix all the dry ingredients together in a large mixing bowl.  In a medium sauce pan, heat the Brown Rice Syrup and the Butters... Only cook until warm and evenly combined.  Be sure not to boil or simmer.

Mix the butter mixture into the dry ingredients and pat into a 13 x 9 baking dish.  Let sit for about an hour- until the butter mixture has cooled.

The purpose of the Brown Rice Syrup is to make everything stick together- when I made these without the Brown Rice Syrup, it crumbled and flaked very easily and made a perfect "cereal snack".  Don't use Corn Syrup as that will take away from the healthiness of these delicious treats!  You can add some miniature chocolate chips if you like to make a bit sweeter, however, with the coconut and the sun butter / almond butter they come out quite sweet!


Tuesday, April 5, 2011

Taco Tuesday

Hello everyone!  Taco Tuesday is a great excuse to enjoy a few Corona's, Pacifico's or your favorite Mexican Brew with good friends and family!

During the summer when Nick and I lived in San Francisco we had dinner with close friends of ours, Nicole and Kevin, every Tuesday after work.  Occasionally we made tacos, experimented with new recipes, and cooked some old family favorites! 

Since We moved to Burlingame, and work hours haven't been "so regular" Tuesday night "family dinners" have been few and far between until tonight!!!

Below is my recipe for amazing Tacos- enjoyable any night of the week!!!

What you'll need:
  • Your Choice of Tortilla: I prefer whole wheat corn, Nick likes the standard Corn Tortilla
  • Avocados
  • Lettuce, spinach, or cabbage (choose 1)
  • Shredded Mexican Cheese Mix
  • Salsa: I prefer Fire Roasted Spicy.  You can substitute hot sauce: Valentina is great! Or home made Salsa.
  • Lime
  • Choice of meat: Carne Asada, Shredded Chicken, Ground Beef
  • Brown Rice- Quinoa is a great substitute for the brown rice.
  • Black Beans
  • Canola Oil
  • Sour Cream
  • Paper Towels
  1. Cook the rice or Quinoa according to package instructions
  2. Heat the beans 
  3. In a small frying pan, fill 1/4 inch with Canola Oil and put on Medium heat.  (This is for crisping the tortillas)
  4. You can tell when the oil is ready by sticking the end of a wooden spoon in the oil, when you see tiny bubbles form, the oil is at the right temperature. 
  5. Fry each tortilla individually, about 20 seconds on each side (or until lightly crispy) lay on a paper towel to soak up extra oil.  Repeat.
  6. I usually create a "salad bar" style for all the toppings for easy serving.  
  7. Layer the hot tortillas with cheese first, then meat (this will ensure the cheese gets nice and melted.) 
  8. Then add all the toppings you like and drizzle with a squirt of lime! 
Enjoy!!!  Food is meant to share, Taco Tuesday is am awesome excuse to share 2 hours of your day with amazing people!!! 

Friday, April 1, 2011

Post Work Out Protein

Hello All!

Lately, I've been working out at Equinox 3-5 times a week.  I'm getting ready for the 100th Annual Bay to Breakers foot race in San Francisco with my mom- 12K.

With a little inspiration from the traditional "eggs rancheros" and Eggs over toast I've created a delicious healthy pre or post work out snack!   Today I made this late in the afternoon and cut all the ingredients in half so I wouldn't be full for dinner!

What you'll need:
  • 2 slices of Wheat Toast
  • 2 eggs or 4 Egg whites
  • 1/2 Avocado sliced
  • Spinach
  • 1 Spoon full of fire roasted salsa
  • 1 Spoon full of Sour Cream
  • 1 Spoon full of shredded Mexican cheese mix
  • 1 Spoon full Olive Oil 
  • Salt and Pepper to taste

  • Put the bread into the Toaster.
  • Heat Olive Oil in frying pan
  • Cook eggs- to desired consistency. (I prefer egg whites, or over medium eggs)
  • Once the eggs and toast are done, layer toast with: spinach (raw or lightly sauteed), eggs, cheese, sour cream, Avocado then Salsa. 

Enjoy!  Today I enjoyed this with a serving of O.N.E Active Lime Coconut Water.

This meal gives you the protein needed after exercising and is light enough for a snack or breakfast!  It really has become one of my favorite quick fixes!!!


Sunday, March 27, 2011

A Classic from Trader Joes

Well, its the Sunday night before the start of "Close Out."  For those of you who don't work at a fitness center or gym, its the last 4 days of the month where we work 12 hour days, 4 days in a row.  Its a great time for business, not such a great time for home cooked meals worthy of my blog.  So tonight, I leave you with a delicious easy treat straight from Trader Joes, I won't be cooking for the next 4 days so look for a new meal on Friday!

Trader Joes Orange Chicken- spiced up Kristie Style!

What you need:
1 bag of Trader Joes Orange Chicken- Frozen.
2 Packets of Trader Joes White Jasmine Rice- Frozen.
Baby Bok Choy- enough to serve 2-3 people.
Fresh Garlic- 6-7 cloves
Sea Salt

Follow the instructions for the Orange Chicken.  I usually keep the oven a bit warmer, around 425-450 instead of the called for 400 degrees.  This makes the chicken nice and crispy!

Bok Choy:
Peal each leaf apart, rinse in cold water- be sure to be thorough in cleaning as there is usually dirt deep inside.
Chop the stems from the leaves.
Finely chop the garlic.
In a large skillet, two circles around the pan with Extra Virgin Olive Oil. 
Saute the Olive Oil and Garlic for about 30 seconds, add the Bok Choy Stems and saute for another minute.  Lastly add the Bok Choy Leaves and saute for another 30 seconds - 1 minute.
Turn off the heat and cover with tin foil.  The bok choy should remain bright green and the steams should still be crunchy, while the leaves just begin to look wilted.

Microwave the rice per the package instructions.

Mix the chicken with the orange sauce, place over rice and decorate the sides of the bowl with your beautifully delicious Bok Choy.

Enjoy this one, it only takes about 30 minutes or less and all the ingredients come straight from your neighborhood Trader Joes!


Saturday, March 26, 2011

Lemon Sage Chicken with Mushroom & Broccolini

Hello!  On Friday night I decided to try this out and modify.  It is out of my latest Taste of Home Magazine (Thanks Gram for the subscription).

Also, a tip on my measurements... they aren't exact. When I cook my meals I "eye ball it"  baking its a bit more precise... you can add or subtract based on your personal taste.  This way the meal is always perfectly customized!

Lemon Sage Chicken with Mushroom & Broccolini:

What I used:
4 Boneless Skinless Chicken Breasts
4 Eggs- wisked
handfull of parmesan and ramano cheese blend
3 cloves of garlic, finely chopped
a spoon full of dried basil
sea salt to taste
pepper to taste
about a half cup of flour
Extra Virgin Olive Oil

For the Sauce:
2 Shallots finely chopped
3 cloves of garlic, finely chopped
spoon full of finely chopped parsley
spoon full of sage leaves
small handful of Parmesan cheese
3 lemons, juiced and the zest from 1 lemon (courtesy of Rachelle's Garden)
1/2 cup plus a little heavy whipping cream
3 TBSP butter- cubed
1/4 plus a little chicken broth- you could substitute white wine or light beer for a variety of flavors.

Flatten chicken and coat with flour
Combine the eggs, cheese and seasonings in a shallow bowl
Once you've coated the chicken with the flour, dip in the egg mixture
In a large skillet brown the chicken in oil (2 circles around the pan) brown on both sides (2-3 minutes per side) and transfer to a greased cookie pan or glass baking dish.  Bake uncovered at 400 for 15-20 minutes.

In the drippings, saute the shallot, add the garlic and saute about another minute or 2. Add the chicken broth (or wine / light beer), lemon juice, herbs and lemon zest.  Cook over medium heat until the liquid is reduced by about half. Add the cream and cook until thickened.  Stir in the melted butter until melted. Add the Parmesan cheese and cook for another 30 seconds or so.

Once the chicken is done, pour the sauce over the chicken!

On the side:
Broccolini and Mushrooms.
Saute another finely chopped shallot, a few cloves of garlic in olive oil.  Once the Shallot and garlic are tender, add your choice of mushroom and broccolini.  Saute for 3-5 minutes. Just before this was finished I drizzled a little Balsamic Vinegar on top... added a great flavor!

Enjoy this one, Nick sure did, there were no left overs on this meal!

Well, it's here!

I've created this blog to share with you the joys of cooking and baking!  I've been exploring new recipes lately and enjoying every minute of it!

I've been inspired by several people in my life to bake, cook and entertain!  Grandma Dorio taught me to bake and cook at a very young age- standing on the red stool in her kitchen, stiring the dough, licking the spoon, and frying the eggplant!  Grandma Meloney's creamed tuna and tomato soup cake.  Aunt Patty's love for delicious sweets and her tips on how to make an amazingly perfect Cheesecake not to mention helping her decorate cookie cakes!  Rachelle and Nicole two of my friends who have inspired me to learn new recipes and bake like there is no tomorrow. Last but not least, my mom for always making home made meals for our family growing up- my mom is the perfect example of an extraordinary mother and wife always feeding us healthy tasty meals.  Thanks mom for making us eat our vegetables and drink our milk!

Enjoy the recipes, and please let me know what you think if you make something I post about!

Cheers to friends, family and food!!!