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Monday, July 19, 2010

Warm summer nights....

The heat of summer has arrived, but don't let it stop you from making show stopping easy meals that wow your friends, and leave you staying cool and satisfied......
There is nothing better than an easy no cook salad...... Sliced heirloom tomatoes, burrata or fresh mozzarella, marjoram, salt, pepper, olive oil, and balsamic....
Easy healthy chicken Milanese.....
2 lbs Chicken tenders
1 loaf whole wheat bread
2 eggs
1 cup flour
salt
pepper
4 tablespoons freshly grated Parmesan + shaved Parmesan to top
1 lemon
1/2 small red onion
1-2 tablespoons olive oil
1 package wild arugula
Place large pieces of whole wheat loaf in a food processor and grind until medium crumbs have been formed. Place crumbs on a cookie sheet and toss with olive oil salt and pepper.  Place in a 400 oven and toast until golden, but not overly hard.  In a baking dish beat eggs and season with salt and pepper.  In another baking dish place flour and season again with salt and pepper.  In yet another baking dish place cooled bread crumbs and mix in grated Parmesan cheese.  Wash and and dry arugula, shave Parmesan and thinly slice red onion into half moons, set all aside.  Leave oven on at 400 and place a rack on top of a baking sheet.  Taking a few tenders at a time, first dip in flour and dust off leaving a very thin coating of flour.  Next dip tenders into egg wash, then finally place them in bread crumbs, being sure to coat them on all sides, pressing crumbs firmly on the tenders.  Repeat with all the meat and place coated chicken on rack and then in the oven.  Bake for 15 to 20 min depending on thickness of your meat.  Once cooked place chicken on a serving platter and top with arugula, Parmesan, red onion, lemon juice and a drizzle of olive oil and salt and pepper.  Serve right away and enjoy!!
Perfect shrimp shu mai with cilantro
Amazing veggie dumplings with Gig
Grilled veggie platter with goat cheese and basil
Perfect little short cake
My New invention and favorite salad..... Ginger roasted sweet potatoes with upland cress and black olives.....
1 handful kalamata olives
2 bunches upland cress
4 medium sweet potatoes
olive oil
salt 
pepper
white wine vinegar
2 tablespoons grated ginger
1 tablespoon lemon zest
1 tablespoon cumin
1 teaspoon chili flakes
1 teaspoon chili powder
Peel and chop sweet potatoes into 1 inch cubes.  On a cookie sheet toss potatoes with cumin, olive oil, chili flakes, chili powder, ginger, salt, pepper, and lemon zest.  Roast in a 400 oven until fork tender, but not mushy soft.  Let cool and then mix in a bowl with cress, olives, and drizzle with olive oil and vinegar.

Monday, July 12, 2010

Cooking Away.......

I have been super inspired by summer veggies and the BBQ....... Check out what I have been up to at the dream house.....
Mache and raw asparagus salad
Grilled pork medallions 
Yellow tomato and fresh corn salsa
Beluga lentils with roasted summer veggies
Herb and lemon chicken
Summer squash ribbons
My version of raita
Mango + coconut sticky rice summer rolls
Asian black sesame slaw
Grilled Mexican corn
Homemade tortilla chips + Talapia ceviche
Tropical fruit compote with fresh coconut
Watermelon + feta salad with fresh herbs and hot peppers
Most recently I made one of my favorite meal yet..... this delicious salad with arugula finely sliced celery, Fuji apple, shaved Parmesan, lots of black pepper, prosciutto, and a drizzle of olive oil, lemon, and vinegar. YUM!!
These amazing rainbow chard homemade ravioli with pine nuts and marjoram topped it all off.......
Get inspired by summer!!!!