Mushroom Asiago Chicken Recipe

Mushroom Asiago Chicken Recipe

Ingredients:

1 lb boneless skinless chicken breast (about 2 large)

2 cups mushrooms, cut in half

1 garlic clove, minced

3 sprigs fresh thyme

1 1/2 cups dry white wine

2 tablespoons butter

2 tablespoons olive oil

1/2 cup heavy cream

1/4-1/2 cup asiago cheese, shredded (romano or parmesan can sub)

1/2 teaspoon salt (or to taste)

1/4 teaspoon pepper (or to taste)

Seasoned Flour

1/2 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

Directions:

1

Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast).

2

Heat the butter with 1 tablespoon of olive oil in deep, heavy skillet or saute pan over medium heat.

3

Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.

4

Add remaining olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.

5

Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called "deglazing"). Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to mushroom/wine mixture in pan.

6

Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.

7

Remove chicken from pan. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup--asiago is a powerful cheese and you can even use less for just a whisper of flavor. I like it strong so I used 1/2 cup).

8

Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about half. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs water -- however, the reduction will taste better.

9

Add chicken back to pan and heat through.

10

Garnish with sprigs of fresh thyme. May be served over any pasta.

Fried Green Tomatoes and Shrimp with Spicy Remoulade Recipe

Fried Green Tomatoes and Shrimp with Spicy Remoulade Recipe

Ingredients

3 green tomatoes, sliced

Kosher salt

1 extra large egg

4 tablespoons buttermilk

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon Cajun seasoning

4 tablespoons Canola or extra virgin olive oil, divided

10-12 large shrimp, peeled and deveined, but with tails on

Garnish: 2 tablespoons flat leaf parsley, chopped

For the Spicy Remoulade Sauce:

2 cups mayonnaise

2 tablespoons ketchup

2 tablespoons stone ground mustard

1 tablespoon fresh flat leaf parsley, chopped

1.5 teaspoons cayenne pepper (1 tablespoon for spicy!)

1 tablespoon fresh lemon juice

2 teaspoons prepared horseradish

2 garlic cloves

1 teaspoon Worcestershire sauce

1 teaspoon celery salt

1 teaspoon paprika

Preparation

1Cut tomatoes into 1/2-inch slices. Sprinkle with salt and set aside.

2In a small bowl whisk together egg and buttermilk; in a separate bowl mix cornmeal, flour and Cajun seasoning.

3Heat 3 tablespoons oil in a large skillet over medium heat.

4Dredge tomato slices first in egg mixture, then in cornmeal mixture. Carefully place slices in hot oil and cook until browned on both sides (about 3-5 minutes on each side). Drain on paper towels.

5Meanwhile, in another large skillet, heat remaining tablespoon of oil over medium-high heat. Quickly saute shrimp until lightly golden (about 1-2 minutes each side).

6To make the remoulade, mix all ingredients in a small bowl. Chill until ready to serve.

7Plate tomatoes while they are still warm. Top with shrimp and spoon remoulade sauce on top. Garnish with chopped parsley and serve.

GRILLED CORN, BLACK BEANS AND QUINOA WITH A CILANTRO LIME DRESSING Recipe

 GRILLED CORN, BLACK BEANS AND QUINOA WITH A CILANTRO LIME DRESSING Recipe

INGREDIENTS

1 cup dry blacks beans

2 corn cobs, grilled

1 tsp butter

2 poblano peppers, grilled

1 cup dry quinoa

2 cups of vegetable stock

1 avocado, chopped

1 cup cherry tomatoes, halved

DRESSING INGREDIENTS

1 cup cilantro, chopped

1 cup plain Greek yogurt or creme fraiche

1/2 cup olive oil

1 lime, squeezed

1 tsp honey

salt to taste

1 tsp Tabasco Green Pepper sauce or any hot sauce

GARNISHES

queso fresco

chopped cilantro

hot sauce

lime juice

salt and pepper

Directions

1. Soak the beans overnight in cold water, or in very warm water for 2 hours. Rinse the beans, and then bring them to a boil in a medium saucepan. Once the beans have begun to boil, reduce the heat to medium and boil for 1 hour. Drain and set to the side. If you want to save time, use canned black beans. Rinse and set to the side.

2. Shuck the corn, rub with butter, and then wrap in tin foil. Wash the poblano peppers. Turn the barbecue/grill to high. Place the corn on the grill and close the lid. Cook for 15 - 20 minutes. Remove a piece of corn and lift back the tin foil to check for black grill marks. If the corn looks sufficiently cooked, flip, and cook on the opposite side for 10 minutes.

3. A few minutes before you are ready to remove the corn, place the peppers directly on the grill. Grill until black, rotating every few minutes. Remove the corn and the peppers from the grill. Place the peppers into a plastic bag and seal. Once they have cooled, remove the skins, the center stem and the seeds. Chop the pepper and set to the side. Let the corn cool in the tin foil.

4. Rinse the quinoa a few times, thoroughly removing any of the bitter flavor. Place the quinoa and 2 cups of stock into a medium saucepan and bring to a boil. Cover with a lid and reduce the heat and simmer until all of the water has evaporated. Fluff with a fork.

5. While the quinoa is cooking, prepare the dressing by pureeing the chopped cilantro into a food processor with the yogurt, olive oil, lime juice, honey, salt, and Tabasco. Taste and adjust seasonings as necessary. Remove the corn from the tin foil, and slice off the kernels.

6. In a large bowl, combine the black beans, corn, poblano peppers, quinoa, avocado and tomatoes and toss. Either add the dressing to the bowl, or plate and then drizzle the dressing on top. If you want to keep it in the fridge for leftovers, it is probably best to drizzle the dressing just before you are about to eat, otherwise it may get soggy. Add queso fresco, chopped cilantro, hot sauce, and lime juice as a garnish.