Baked Eggplant Parmesan Recipe

Recipe from Martha Stewart

Chicken Piccata Recipe

I followed this recipe exactly, except for the parsley. It took be about an hour to make because I cleaned up as I cooked. I recommend serving with homemade mashed potatoes.

Cooking Light Recipe

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves
• 2 ounces all-purpose flour, divided (about 1/2 cup)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 1/2 tablespoons butter, divided
• 2 tablespoons olive oil, divided
• 1/4 cup finely chopped shallots
• 4 medium garlic cloves, thinly sliced
• 1/2 cup dry white wine
• 3/4 cup fat-free, lower-sodium chicken broth, divided
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons drained capers
• 3 tablespoons coarsely chopped fresh flat-leaf parsley

Directions

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.
2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.

Julianna Grimes, Cooking Light
January 2012

Grilling Season!

Grilled wild salmon, fresh dill, lemon

Vegetarian Roasted Beet Borscht

INGREDIENTS:

olive oil
2 onions, chopped
5 garlic cloves, diced
2 celery stalks, cut into 1/2 inch pieces
1 carrot, cut into circles
1 leek, chopped tiny
1/2 head red or white cabbage, shredded
1 quart stock (I used a vegetable bullion cube)
3-4 beets, roasted (or 2 15 oz. cans of beets)
1-2 tbsp. balsamic vinegar
salt & pepper
plain Greek yogurt
dill for garnish

SERVES: 6-8

Enjoy with warm bread!

DIRECTIONS:

In large pot, heat a drizzle of oil over medium heat
and sauté chopped onions for roughly 5 minutes.
add chopped garlic, celery, carrot, leek, & shredded
cabbage. cook for 10 minutes, until everything is
soft and starting to turn golden.
add stock and 2 to 4 cups of water.
slice roasted and peeled beets, add to pot.
bring to simmer and cook for 20 minutes, until
vegetables are tender & broth has thickened slightly.
add vinegar, salt, and pepper to taste.
serve hot with a big dollop of greek
yogurt and a garnish of chopped dill.

Recipe by Allison!