Chicken Braciole with Alfredo Sauce

Ingredients:

• 4 (8-ounce) boneless, skinless chicken breasts
• 1/2 cup dried Italian breadcrumbs
• 1/2 cup chopped fresh parsley leaves (about 1 small bunch)
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, finely minced
• 1/2 cup plus 1 tablespoon olive oil
• 1/2 cup unsalted butter

• 2 tablespoons all-purpose flour
• 2 cups heavy cream
• 1 to 2 cups freshly shredded Parmesan cheese
• 1/4 teaspoon garlic salt
• 1/4 teaspoon freshly ground pepper
• 10 ounces angel hair or fettuccini pasta, cooked

Preheat the oven to 375 degrees F. Pound the chicken breasts between 2 pieces of plastic wrap to about 1/4-inch thickness. In a small bowl, mix together the breadcrumbs, parsley, grated Parmesan, and garlic. Slowly add 1/2 cup olive oil until the mixture becomes the consistency of thick paste. Evenly spread the mixture down the center of each piece of chicken, leaving room around the edges. 

Crunchy Crumbed Cod with Frozen Peas

In this recipe frozen peas are used straight from the freezer, just break them up by slamming the package on the counter a few times. The peas provide moisture as the cod is roasted at a high temperature.

- 10-ounce package frozen peas

- 4 scallions

- 2 tbsp fresh thyme leaves

- 4 tbsp olive oil

- 1 cup panko

- 1 large garlic clove

- 4 thick cod fillets (about 6 oz each)

Preheat the oven to 475F. Put the frozen peas in a large bowl. Slice the scallions thinly on the bias and mix with the peas. Add the thyme, 2 tbsp of oil, salt and pepper. Sprea on a small rimmed baking sheet.

Mix the panko with the remaining oil, grated garlic and salt. Season the fish with salt and pepper. Top each piece with a thick covering of panko and press down firmly. Place the fish atop the peas. 

Roast for 12 minutes, until the crumbs are golden and the fish is just firm. Serve the fish on the peas.

Enjoy!

Zucchini Gratin with Cherry Tomatoes

After more than two weeks in Africa and some miserable days fighting the malaria pills' side effects, I was able to get up and running again. This time I bring you a vegetarian dish I would have liked to eat when I was in West Africa: zucchini, cheese and cherry tomatoes in an easy to make, tasty dish.

To make this, you'll need:

Lemon Baked Cod

Now, summer camp is over, hurricane Irene has passed (thank God!), everything is back to normal. Therefore, back to cooking! Today I was in the mood for fish, and this is what I made:

• 1 lb cod fish fillet
• 1/4 cup butter, melted
• 2 tablespoons lemon juice
• 1/2 cup Panko breadcrumbs
• 1 tablespoon white wine
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• paprika, dried parsley

If fish fillets are large, cut into serving pieces. Mix butter, white wine and lemon juice.

In another bowl, mix Panko breadcrumbs, paprika, dried parsley, salt and white pepper. Dip fish into butter mixture; coat fish with the Panko mixture.

Place the fish in an ungreased square baking dish, 8x8x2 inches.

Cook uncovered in 350 degree oven until fish flakes easily with a fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired. I served it with creamed spinach and fresh radishes.

The recipe called for the butter mixture to be poured over the fish fillets. I advise you to refrain from doing so, otherwise the fish will have a soggy bottom. 

Enjoy!

Veal Cordon Bleu

I bought the other day some splendid veal cutlets, although I was not sure what I was going to do with them. Today, whilst in the office, it struck me: Cordon Bleu, something I have not made in a very long time. So, when we got home, I took the meat out of the fridge and started preparing it by patting it dry with some paper towels, then laying it on my glass cutting board

Piept de pui "neumplut" cu prosciutto, provolone si salvie - Prosciutto Provolone and Sage "Unstuffed" Chicken Breast

De ce avem nevoie: - Ingredients:


- piept de pui taiat felii subtiri - thinly sliced chicken breast
- prosciutto, un nr. de felii egale cu cele de pui - prosciutto, same number of slices as the chicken breast
- branza provolone rasa (o cana) - grated Provolone cheese (one cup)
- smantana lichida cam 50 ml - 50 ml heavy cream
- vin alb cam jumatate de pahar (100 ml) - about 1/2 cup white wine (can be replaced with chicken stock)
- 4-5 frunze de salvie proaspata, maruntite - 4-5 chopped fresh sage leaves
- sare, piper - salt and pepper to taste
- pesmet pt snitele, al meu a fost cu nush ce gusturi de ierburi - breadcrumbs
- reteta mai cere 7 gr de porcini deshidratate, clatite si maruntite, da' mandra mea nu mananca ciuperci, asa c-am bagat ulei infuzat cu porcini, sa-mpac si capra si varza - 7 grams of dehydrated porcini mushrooms, I used some porcini infused oil instead

Am procedat asa:
- intr-o tigaie mare am pus la incins cam 2 lingurite din uleiul infuzat, peste care am adaugat puiul sarat si piperat pe ambele fete si-am lasat cam 3 minute la prajit

Salt and pepper the chicken breast slices on both sides. Heat 2 teaspoons of the porcini infused oil in a large pan, add the chicken breast and fry on one side for about 3 minutes

- am stins focul, am intors puiul pe partea ailalta, dupa care am asezat peste partea prajita prosciuttoul (eu am pus cate 2 felii de prosciutto)

Turn off the heat, turn the chicken over and cover with the prosciutto slices (I used 2 slices of prosciutto for each chicken breast)