Wednesday, March 28, 2012
Ok, I know...it's another Italian recipe. Didn't I mention how much I love to cook and eat Italian dishes? This is another must try Italian dish!
I made these chicken cutlets with panko bread crumbs for an extra crunchy coating. I will never go back to using regular bread crumbs. I know, panko bread crumbs are Japanese, not Italian. But panko works magnificently for a really crunchy texture.
For this recipe, start with the marinara sauce and allow to simmer while cooking the chicken cutlets. This marinara sauce is a basic tomato sauce that cooks quickly.
Place chicken breast in a zip lock bag and lightly pound chicken breast with a cooking mallet until they are 1/2 inch in thickness.
Fry chicken breast in olive oil. The panko crust is so crisp and crunchy and the chicken stays extra moist. Veal and pork chops are delicious prepared the same way.
Chicken breast are added to the marina sauce and cooks just long enough to allow the cheese to melt. This dinner is so simple and quick to cook. The results are amazingly delicious.
Tra di Noi, means "between us," is an Italian restaurant that is located in Malibu. They are very friendly and provide attentive service. The name was chosen based on the restaurant's belief of a causal, friendly and homey atmosphere.
During the day, the restaurant opens up their service window for quick ordering. This gives you the option to eat lunch on one of the many outdoor benches located in the park area.
This restaurant's service and atmosphere makes you feel as if you are eating in Italy's countryside.
panko crusted chicken parmesan
For the marinara:
¼ cup extra virgin olive oil
¼ teaspoon dried red pepper flakes
3 or 4 cloves garlic, minced
2 28-ounce can crushed tomatoes with puree
½ cup basil, chopped
1-teaspoon kosher salt
¼ teaspoon freshly ground black pepper
In a large sauce pan, on low heat, heat olive oil. Add red pepper and garlic, cook 1 minute.
Raise heat to medium-high and add the tomatoes, basil, salt, and pepper. Let the sauce come to a soft boil, then cover and lower the heat. Allow sauce to simmer for approximately 20 minutes, while cooking the chicken breast cutlets.
For the pasta:
1 box linguine
In large pot, bring salted water to a boil, add pasta and cook for 12 minutes. Drain and rinse with cold water.
For the panko crusted chicken cutlets:
4 boneless chicken breast, skin and extra fat removed
2-cups all-purpose flour (cake flour works wonderfully too)
2-teaspoon kosher salt
¼ teaspoon freshly ground pepper
3 cups panko bread crumbs or more, if needed
1 cup freshly grated Parmesan cheese
1 cup shredded mozzarella cheese
1 cup extra virgin olive oil
Italian flat leaf parsley (optional)
Lay chicken in a single layer and covered between two sheets of plastic wrap or place in large zip lock bag. Using a mallet, lightly pound chicken breast to ¼ inch thickness.
In a medium size bowl, beat eggs.
Place flour on a plate and mix in salt and pepper.
On another plate, mix panko breadcrumbs with Parmesan cheese.
One at a time, dip chicken breast cutlets in flour and shake off excess. Now dip in egg wash and then immediately place in panko breadcrumbs. Cover completely with panko crumbs and press. Place on a platter and continue with remaining cutlets.
In a large frying pan, heat the olive oil on medium heat. When the oil is hot, add the chicken cutlets. Cook until well browned on both sides (approximately 7 minutes each side), turning only once. Adjust heat so that chicken is always sizzling, but not burning. Remove chicken breast and lay on paper towels. Remove pan from heat and spoon out any left over oil, but do not wash pan. Return pan to stove and allow to cool, pour marina sauce into pan, turn heat on to medium.
Add chicken cutlets to the marina sauce, sprinkle cheese on top of each chicken cutlet. Cover frying pan and cook for 5 minutes, until cheese melts.
Serve chicken cutlets with linguine and top with additional sauce and cheese as desired.
Sunday, March 25, 2012
My rule is that I don’t cook dinner on Friday nights. It’s my night off. So most Friday nights, we either have dinner at the Jonathan Beach Club or Bui Sushi in Malibu. Bui Sushi serves tuna nachos, which are amazingly delicious. I tried to recreate them in this tuna tartare with wonton chips recipe.
I never realized how simple tuna tartare is to make. A few Japanese ingredients are required, which can be purchased at a local Japanese market. Living in Southern California, these ingredients are easily found in a local super market.
Only use high-quality (sushi grade) tuna.
These wonton chips are baked instead of fried. Trying to save some calories here. I was really pleased how they turned out too. Crunchy and full of flavor. The cracked pepper adds a gourmet touch.
Mixing the ingredients in one bowl makes this tuna tartare a snap to make.
|Photo taken of Bui Sushi in Malibu|
Tuna tartare with wonton chips
Adapted: Simply Divine by Lisa Vanderpump
1-package wonton wrappers, square (cut into triangles) or round
Olive oil for the chips
Salt and freshly ground pepper
1 pound high-quality tuna steak, cut into ½ inch cubes
1 ripe avocado, pitted, peeled, and cut in ½ inch cubes
2-tablespoon Japanese masago fish eggs (optional)
¼ cup light mayonnaise
2-tablespoon fresh limejuice
2-tablespoon dark sesame oil
1-teaspoon La-Yu chili oil
2 teaspoons toasted sesame seeds for garnish
Sriracha hot chili sauce (aka Rooster sauce) for garnish
Heat oven to 375 degrees. Spray cookie sheet with cooking spray. Arrange the wrappers closely together on the cookie sheet. Brush the wrappers with olive oil and sprinkle with the salt and pepper. Bake approximately 6 to 8 minutes until the chips are crisp and lightly browned.
In a medium bowl, add the mayonnaise, limejuice, sesame oil, chili oil, and masago whisking until blended. Add the tuna and avocado and gently fold together.
For serving, place a small portion onto plates and garnish with sesame seeds and Sriracha hot chili sauce. Serve with the wonton chips.
Saturday, March 24, 2012
Quiche is an “egg-thicken” dish and tastes something like macaroni and cheese to me, but without the macaroni. Almost any savory ingredient can create a delicious quiche. It works great with left over’s. A simple technique for creating your own quiche is to use meat, cheeses, and vegetable or herb. Be careful not to add too much ingredients, otherwise your quiche won’t cook properly. The measurements below work perfect in creating a great tasting, well cooked quiche.
Sliced or cubed pancetta can be used. Be sure to cut it before browning.
Start by browning pancetta.
Saute onions and mushrooms and return pancetta back to pan.
Whisk eggs, cream, nutmeg, salt and pepper until blended.
Start filling the bottom of the piecrust with pancetta mixture.
Layer on the basil and cheeses.
Slowly pour the egg mixture over the layered ingredients.
Bake at 375 degrees for 20 to 25 minutes.
Quiches are so simple and fast to cook.
Pancetta feta mushroom basil quiche
2 ready made 9-inch single-crust pie shells, defrosted
1 small yellow onion, chopped
4 oz pancetta, cube or chopped
1 ½ cup mushrooms, Bella or White
½ cup basil, chopped
½ cup Parmesan cheese, freshly grated
1-cup feta cheese
2 cups heavy whipping cream
¼ teaspoon nutmeg
½ teaspoon freshly ground pepper
Pre-heat the oven to 400 degrees.
Using a fork, poke several holes on bottom of piecrust. Place piecrust on baking sheet and bake in oven for 10 minutes. Remove and let cool.
Reduce the oven heat to 375 degrees.
In a large frying pan, sauté the pancetta until lightly browned and remove. Leave grease from pancetta and add onion and mushrooms and sauté until soft for approximately 3 to 5 minutes. Remove from heat and add to pancetta.
Spoon the pancetta, mushroom and onion mixture into the bottom of pie shells. Add half of each of the following into pie shells, basil, Parmesan cheese, and feta cheese.
In a large mixing bowl, lightly beat the eggs; whisk in the cream. Stir in the nutmeg, salt and pepper.
I suggest pouring egg mixture into a large measuring cup. Slowly pour mixture into pie shells.
Carefully place quiches on a baking sheet and bake for 20 – 25 minutes until a knife inserted 1 inch from the pie edges comes out clean. Remove and let stand 5 to 10 minutes before serving.
Wednesday, March 14, 2012
Sunday mornings are meant for a homemade breakfast. I love getting up on Sunday's and cooking up a special breakfast. My family's favorite is waffles.
Last Sunday, my hubby and daughters went dirt bike riding and I wanted to make sure that they had full bellies before leaving. I made these waffles with a caramelized banana and pecan syrup, and turkey bacon too.
Wow were these waffles amazingly good. They were crunchy on the outside and fluffy on the inside. The syrup was sweet with bananas and the pecans added that special crunch. I could have sworn that I was eating dessert for breakfast.
Throw away that instant waffle mix and try making your next batch of waffles from scratch. It's really fast and simple. Your going to love the results and I promise, you will not go back to instant waffles again.
Measure and mix one bowl of dry ingredients and another for wet ingredients. Combine and whisk - that's it!
Brush the top and bottom of the waffle iron with vegetable for crispy waffles. You can use a cooking spray too, but you won't get the same crunchy results.
|Photo taken at the Jonathan Beach Club in Santa Monica.|
southern waffles with caramelized banana and pecan syrup
Adapted: My Southern Food, Devon O’Day and The Comfort Table, Katie Lee
1 ¾ cups all-purpose flour
3 tablespoons sugar
½ teaspoon salt
¼ teaspoon cinnamon
1-tablespoon baking powder
1 ¾ cup mild
½ cup (1 stick) unsalted butter, melted
1-teaspoon vanilla extract
¼ cup Vegetable oil for waffle iron
Heat waffle iron.
In a large bowl combine the flour, sugar, salt, cinnamon, and baking powder. In another large bowl, whisk together the eggs, milk, butter and vanilla extract. Slowly pour the egg mixture into the dry ingredients and whisk to combine.
Brush oil on inside top and bottom of waffle iron. Pour batter (I use ½ cup) onto waffle iron and cook for about 3 minutes, or until waffles are golden brown with a crunch.
caramelized bananas and pecan syrup
1-cup maple syrup
2 bananas, peeled and sliced into 1 inch slices
In medium frying pan over medium heat, sauté pecans for 1 minute. Add bananas and syrup. Cook until hot and bubbly, about 4 minutes.
Waffle batter can also be refrigerated for later use if there are any leftovers.
Tuesday, March 13, 2012
OK, I must confess…my favorite mornings are Saturday’s when I lie in bed, cup of coffee in hand and watch The Pioneer Woman with my hubby. Watching her show makes me want to start my weekend cooking.
Why do I enjoy watching The Pioneer Woman? Ree Drummond, aka The Pioneer Woman, lives in the South and cooks food that I grew up on. Her life seems so simple and yummy. I get a kick out of watching her add butter and more butter to everything that she cooks. Not only is she a city girl turn country girl (vice versa for me) but she is also a food blogger.
On one of her recent shows, she made this amazing red velvet sheet cake for a church potluck. Red velvet is my favorite cake and I knew right away that I had to try her recipe, which is a combination of red velvet cake and Texas chocolate sheet cake. Already having my own triple layer red velvet cake and red velvet swirl brownie recipes, I knew I had to change it up a bit. What I did instead, was make a green velvet sheet cake, just in time for St. Patrick’s Day. Wow this cake was so delicious and bright green!
The Pioneer Woman Cooks: Food from My Frontier, to a lucky winner.
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Please join this blog for your chance to win!
This offer ends April 15, 2012. The lucky winner will be announced on my Facebook page, Malibu Kitchen. So please like that too and stay tuned.
The Pioneer Woman's recipe blog for Red Velvet Sheet Cake on my lap top.
Recipe: The Pioneer Woman's Red Velvet Sheet Cake
The recipe for this green velvet sheet cake, aka red velvet sheet cake, can be located on The Pioneer Woman's blog at http://thepioneerwoman.com/cooking/2011/04/red-velvet-sheet-cake/.
Happy St. Patrick's Day!!
Saturday, March 10, 2012
Red velvet makes a cake taste better, so how about brownies? I had to try for myself and was pleased with the results. These brownies still taste like brownies, but now have that tangy taste of red velvet. Oh yeah, I couldn’t leave out the cream cheese. It isn’t a red velvet cake without the cream cheese frosting right?
Wow these red velvet swirl brownies were gorgeous and I love the cream cheese swirl on top. The cream cheese swirl made the perfect topping for these red velvet brownies.
You will start with two bowls, one for wet ingredients and one for dry.
A third bowl is used to mix the vinegar, red food coloring and baking soda. These are the ingredients that make red velvet. The baking soda and vinegar start a fizzing reaction. Don't worry, it won't explode.
The food coloring really changes the brownie batter from brown to deep red.
Beat the cream cheese batter that will be used for the swirls.
Add dollops of cream cheese on top of the brownie batter.
Use a knife to swirl in the cream cheese mixture. Don't over mix the swirls. You want the look of marble. Doesn't that look gorgeous?
Well, I'm packing my red velvet swirl brownies and heading for the beach. It's only the beginning of March and we are already having great weather. I can't wait for summer!
Red velvet swirl brownies
½ cup (1 stick) unsalted butter, melted
1-teaspoon vanilla extract
½ cup all-purpose flour
1/3 cup Hershey’s Cocoa
¼ teaspoon baking powder
¼ teaspoon salt
1-tablespoon red food color
1-teaspoon white distilled vinegar
1/8-teaspoon baking soda
Cooking spray, such as Pam
Cream cheese swirl:
1 8 ounce package cream cheese, softened
Heat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray. In medium bowl, stir together butter, sugar and vanilla. Add eggs, with a whisk, beat well until combined.
In another medium bowl, stir together flour, cocoa, baking powder and salt. Gradually add to the egg mixture, beating, with a whisk, until the batter is blended.
In a small bowl, add the vinegar and food color and mix. Now add in the baking soda, stir and add to the batter.
To make the cream cheese swirl, combine cream cheese and sugar, beat until well blended. Add the egg and blend.
Spread the brownie batter evenly into prepared pan. Using a large spoon, place large dollops of the cream cheese mixture on top of the brownie batter. Using a butter knife, swirl the cream cheese mixture through the brownie batter several times for a marble effect. Do not over mix.
Bake 20 to 25 minutes until brownie begins to pull away from sides of pan. Cool completely in pan. Cut into squares.