Chicken Picata and Orzo with Cinnamon Brown Butter and Parsley

2 boneless, skinless chicken breast halves
3 tbsp. flour
1 tbsp. olive oil
1 cup chicken stock
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 tablespoon drained bottled capers, rinsed and chopped
Salt and freshly ground black pepper

Place the chicken on plastic wrap and cover with more plastic wrap. Pound with a rolling pin or meat pounder until about 1/4-inch thick. Place the chicken in the flour and turn to coat on all sides. Heat the olive oil in a large skillet over medium-high heat. Shake off the excess flour and add chicken to the skillet. Cook until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate or platter and cover loosely with foil.

Add the chicken stock and lemon juice. Increase the heat to high and bring to a boil, stirring to pick up and browned bits in the bottom of the pan. Simmer for 3 minutes. Return the chicken to the skillet and simmer, turning often, until warmed through and the sauce is thickened, about 2 minutes. Add the butter and the capers. Season with salt and pepper and heat just until the butter has melted. Serve on warmed plates with a spoonful of the skillet sauce.


1/2 pound orzo
2 tbsp. butter
1 tbsp. olive oil
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1/3 cup chopped fresh flat-leaf parsley

Cook orzo in a large pot of boiling salted water until tender. While orzo cooks, melt butter in a small heavy skillet over moderately low heat, then simmer until golden brown with a nutty aroma, about 5 minutes. Remove skillet from heat, then stir in oil, cinnamon, and pepper.

Drain orzo in a colander, then return to pot and add brown-butter mixture, scraping up any brown bits from bottom of skillet, and parsley. Toss until combined well and season with salt.

Original recipe from (Gourmet.)

Strawberry Shortcake

2 cups flour
3 tsp baking powder
2 tablespoons sugar
1 stick unsalted butter, well chilled
2/3 to 3/4 cup milk

Preheat the oven to 450 degrees.

In a food processor combine the flour, baking powder and sugar and pulse to mix. Add the butter, cut into 8 to 10 pieces, and pulse until the mixture resembles coarse meal. Transfer the mixture to a mixer and gently mix in the milk, being careful not to over work the dough. Let the dough stand for a minute or 2 to let the flour absorb the liquid. Mix until dough is smooth and less sticky.

Pat the dough into a disk on a flour-dusted board. Using a cookie cutter, cut dough into 3" rounds and place on a cookie sheet. Bake for 10 to 15 minutes, until well risen and golden brown.

You know what to do now. Slice rounds in half lengthwise, open and top with sliced strawberries and freshly-whipped cream. A delicious breakfast!

Spinach Onion Quiche

1 frozen pie crust, thawed

1 onion, sliced
2 tablespoons butter
1 tablespoon all purpose flour
1 package frozen chopped spinach, thawed and well drained
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon nutmeg
1 teaspoon dried oregano
1 1/3 cups half and half
3 large eggs

Preheat oven to 450°F. Bake the empty pie crust for 10 minutes. Reduce oven temperature to 375°F

Saute onion in butter until translucent. Stir in the flour and cook for another minute. Combine onions and spinach in a large bowl. Season with salt, pepper, nutmeg and oregano.

Beat together half and half, eggs. Add to spinach and onion mixture. Stir well then pour into crust. Bake until filling is slightly puffed and top is golden, about 50 minutes. Let cool slightly before serving warm.

Ambrosia Salad

1 small box orange Jell-O
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup boiling water
1 cup orange juice
1 (8 ounce) container Cool Whip, thawed
1 (8 ounce) can crushed pineapple, drained, juice reserved
1/2 cup flaked coconut

In a medium bowl, dissolve Jell-O, sugar and salt in boiling water. Stir in orange juice and syrup from pineapple. Chill until thick as unbeaten egg white. Beat until fluffy light with beater. Stir in Cool Whip until well blended, then fold in pineapple and coconut. Pour into large bowl and chill.

Cauliflower with Mustard-Lemon Butter

Another cauliflower recipe. I haven't made it yet, but it sounds good.

1 small head of cauliflower
1 teaspoon coarse kosher salt

6 tablespoons (3/4 stick) butter
2 tablespoons fresh lemon juice
2 tablespoons whole grain Dijon mustard
1 1/2 teaspoons finely grated lemon peel
1 tablespoon chopped fresh parsley

Preheat oven to 400°F. Butter rimmed baking sheet. Cut cauliflower in half, then cut crosswise into 1/4-inch-thick slices. Arrange slices in single layer on prepared baking sheet; sprinkle with salt. Roast until cauliflower is slightly softened, about 15 minutes.

Meanwhile, melt butter in small saucepan over medium heat. Whisk in lemon juice, mustard, and lemon peel.

Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer. Transfer cauliflower to platter. Sprinkle with parsley and serve warm or at room temperature.

Makes 4 servings.

Gyros

I have a lot of leftover grilled leg of lamb from Easter that I froze for later use.It's time for Gyros!

I defrosted some lamb and sliced it thinly then warmed it in the microwave. Serve the lamb on pita bread (not pita pockets, this is the softer and chewier kind) with tzatziki sauce and chopped onion and tomato.

Tzatziki Sauce:
1/2 medium cucumber, peeled, seeded, and finely chopped
8 ounces plain yogurt
Pinch kosher salt
2 cloves garlic, finely minced
1 teaspoon olive oil
1 teaspoon red wine vinegar
3 to 4 mint leaves, finely minced
1 teaspoon minced fresh dill

Squeeze out the chopped cucumber to remove the liquid; discard liquid. In a medium mixing bowl, combine the cucumber with the rest of the ingredients.

Curried Cauliflower Puree

1 small head of cauliflower, cut into 1-inch florets
1 teaspoon salt
2 tablespoons butter
1 tablespoon curry powder
3 tablespoons cream

Steam cauliflower for 15 to 20 minutes until tender.

Place cauliflower, butter , curry powder and cream into a Cuisinart or blender and blend into a smooth puree.

Makes 4 servings.

Review: This is the tastiest and easiest cauliflower recipe evah! Use in place of mashed potatoes.