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Continuing with the thought of food….
By Silver Blue
…this is a take off of one recipe that was shared with me, for Chicken Saltimbocca, which, if you’re not familiar with, is chicken with sage, prosciutto ham, and cheese, cooked in a wine sauce.
I tarted it up a bit with extra prosciutto on top (you have to be careful, it’s very salty), and served it up with brown rice (cooked in chicken broth) and green beans.
Simple food items, taken to a whole new level, by the combination, and by a lot of love in the preparation. Being that I haven’t included the recipe over on thewannabegourmet.com, I’ll share it here:
4 skinless, boneless chicken breast halves
1/2 cup shredded Parmesan cheese
1 clove garlic, finely chopped
4 teaspoons butter
4 ounces thinly sliced prosciutto
10 ounces sliced whole milk mozzarella cheese
1/3 cup white wine (I use Pinot Grigio-Sauvignon Blanc)
2 Tbsp. butter, melted
1 Tbsp extra-virgin olive oil
1 pinch black pepper
Preheat oven to 325 degrees F (165 degrees C).
Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.
In a 9×13 inch baking dish, combine white wine, melted butter and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
Bake in preheated oven for 30 minutes, or until chicken is no longer pink, and juices run clear.
Garnish with fresh sage leaves (optional), and serve!
Silver Blue, who is thankful for the taste of life that he finds every day… and for the one person who brings it his way. 🙂
Come Taste Life (Food, Part III)
By Silver Blue
It’s time again for a tease TASTE of life. Easy to make food that’s suited to the way I live. I don’t have hours to spend in the kitchen, nor do I have hours (and massive budgets) for food stylists, perfect settings, etc.
What’s easier and tastier than a burger? How about a Spicy Chicken Burger, topped with homemade salsa?
accompanied with a salad, it makes for a great meal. Something a bit more substantial would be a beef roast with potato kugel (made from very finely grated potatoes). My mom was a fan of this one:
Though I guess if you wanted to be a bit more traditional (and Irish, some say), you could go for Corned Beef and Root Vegetables:
Hope you’re not counting the sodium grams, because they’re everywhere. Of course, they’re also in ham, and since that’s a favourite at Easter, being a people pleaser…
I will admit that there are few things tastier than a ham, slow roasted in your own oven and cut into thick slices. Perhaps you’re in a soup mood? How about Beef Barley with sauteed mushrooms?
Perfect on a cold day. One of my favourites, actually. Then, there’s sauteed shrimp with roasted veggies and brown rice…
(the sauce on the rice are the juices from the sauteed shrimp (almost a scampi type sauce). Before you ask, yes, I do go and buy “one off” plates, place mats, etc. for photographing purposes. 🙂
Healthier than the deep fried “rib tip” that you get from the local Chinese Takeway, here is a low simmered version atop brown rice and roasted asparagus. What’s not to like?
Here’s a wonderful fare. A Mediterranean Pasta, with sun-dried tomatoes, marinated artichoke hearts, onions, Kalamata olives, sauteed mushrooms and garlic, and grated Parmesan cheese. You’ll never miss the meat in this dish!
There are carnivore options, however, with this chicken and sausage bake, roasted potatoes and garlic, and steamed broccoli. The government’s “food plate/pyramid” aside (I never subscribe to anything they say after they tell me that I, at my current weight, am borderline “obese” (I have a 34/35″ waist, and clock in at 207.5 lbs, on a 6′ frame – that’s obese? They say an optimal weight for me is 162.5, and that, my friends, isn’t happening.), this is a well rounded meal.
But… I have a sweet tooth (as most of us do) and look forward to dessert. Boiled custard with blueberries takes the cake on this go round:
Pretty enough for company, somewhat enough to share, and more than enough to satisfy my craving.
Silver Blue…come on lunchtime!
Feasting for the Spirit (or, Food Part II)
By Silver Blue
Welcome to the second session of… well, delectable delights from my kitchen to your screen. (If I’ve put the recipe over on The Wannabe Gourmet, I’ve linked to it.)
Let’s start with an appetizer, shall we? Mozzarella Caprese: Garden ripe tomatoes (none of those hothouse, flavourless ones, please), fresh mozzarella, basil, and Balsamic Vinegar, Olive Oil, and fresh ground black pepper. Plated, family style:
…and individually served with the oil, vinegar and pepper dressing.
Soup, anyone? Provided you can do coconut, and curry, here’s a Coconut Curry Soup with Butternut Squash, Shrimp, Scallops and baby Bok Choy:
There’s freshly chopped coriander (a/k/a cilantro) sprinkled atop this. It’s hard to describe the taste, as it’s made with Coconut Milk, Curry Paste, Fish Sauce, Chicken Stock, and the aforementioned veggies and proteins) A meal in it’s own right.
Next up, let’s have a Shrimp Sofrito, with tomatoes, peppers, red onions, and some awesome Manchego cheese (yes, the coriander/cilantro is present here as well):
Staying in the shrimp realm, take shrimp sauteed with minced garlic, add grilled asparagus and mini farfalle pasta, and you end up with:
There are scallions and cracked green pepper as well.
Maybe you’re in the mood for tuna, though. Sesame crusted tuna, served on a bed of brown rice with a side of Napa cabbage (cooked in a hot skillet with some chicken stock for flavour and to wilt it down) makes a great dinner as well!
Or, for the halibut (pun time, perhaps?), I have an herbed (dill) halibut fillet and oven roasted frites:
(Those are haricots (green beans) with minced shallot as the true veggie).
Chicken? LOL. I’ve got two non-seafood options for you there. The first, a chicken picatta:
The chicken breast is pounded thin, dusted with flour seasoned with salt and pepper, and sauteed quickly in a hot pan lightly filmed with olive oil. The pan is deglazed with lemon juice and capers, which are poured over the chicken and brown rice. Steamed broccoli rounds out the meal.
Or, maybe you’re in the mood for something a little more formal:
This chicken has been marinated in a dijon sauce, and is served alongside homemade sage dressing, and steamed veggies. Served with a sparkling white wine.
Finally, for dessert, we have lemon curd tartlettes with blackberries:
…which are simple in preparation, but intense in flavour.
Silver Blue, who is craving something extra tasty for dinner!
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