Pureed Potato and Leek Soup

Here is another recipe from one of the new cookbooks I received for Christmas.  This book, New Classic Family Dinners by Mark Peel has  fantastic recipes from the menu at Campanile, his Los Angeles restaurant.  Some are easy and some are a little more difficult, like the recipe for Giant Ravioli with Spinach, Ricotta and Egg Yolk.  It looks like a bit of heaven!  This time I decided to make one of the easier recipes, Pureed Potato Leek Soup.  The flavor was great and it was very easy to do.  The only thing I would change next time I make it is the the garlic.  The garlic wasn't sauteed with the onion and leeks and I didn't particularly love that flavor of garlic.  Don't get me wrong, I love garlic but I think it needed to be cooked before adding the liquid.  The other change I made was the herbs.  I didn't have a cheesecloth so I didn't make a bouquet gari.  I just added the herbs to the soup and it all got pureed together.  I would definitely make this soup again.

Pureed Potato and Leek Soup

by Mark Peel

Ingredients:

4 tablespoons unsalted butter

1 pound of leeks, both white and light green parts, sliced 1/2 inch thick across the grain and washed

1 stalk celery, from the tender heart, diced
1/2 medium onion, chopped
1 tablespoon salt
1 1/4 pounds russet potatoes, peeled and cut in 1-inch chunks
8 garlic cloves, cut in half, green shoots removed

A bouquet garni made with a handful of parsley sprigs, 1 bay leaf 2 thyme sprigs and 1/2 tsp cracked peppercorns

1 quart Chicken Stock or 2 cups canned chicken broth and 2 cups water

1 quart water

Freshly ground pepper to taste

Garnish - 3 Tbsp creme fraiche whisked with 1 Tbsp cream until fluffy.  Chopped Fresh Chives.

Directions:

1.  Heat the butter in a heavy 4 quart soup pot over medium-low heat and add the leeks, celery and onion.  Cook gently, stirring for about 20 minutes, until very tender.  Add 1/4 tsp salt after the first 10 minutes, and make sure that the vegetables do not color.

2.  Add the potatoes, garlic and bouquet garni.  Stir together and add the chicken stock and the water.  Bring to a simmer, add the remaining salt, cover and simmer over low heat for 30 to 40 minutes, until the potatoes are falling apart and the broth is very fragrant.  Remove from the heat.

3.  Remove the bouquet garni from the soup.  Using an immersion blender or a food mill fitted with the fine screen, puree the soup, or working in 1 1/2 cup batches, ladle into a blender.  Cover the blender, placing a towel over the cover and pulling it down tightly to prevent splashing.  Blend each batch, then put through a medium strainer, unsing a pestle or the bowl of a ladle to push the soup through.  Return to the pot, heat through, and adjust the salt and pepper.

4.  Serve, topping each bowl with a dollop of whipped creme fraiche and a sprinkling of chives.

Click here for a printable version of Pureed Potato and Leek Soup.

Pureed Potato and Leek Soup

Here is another recipe from one of the new cookbooks I received for Christmas.  This book, New Classic Family Dinners by Mark Peel has  fantastic recipes from the menu at Campanile, his Los Angeles restaurant.  Some are easy and some are a little more difficult, like the recipe for Giant Ravioli with Spinach, Ricotta and Egg Yolk.  It looks like a bit of heaven!  This time I decided to make one of the easier recipes, Pureed Potato Leek Soup.  The flavor was great and it was very easy to do.  The only thing I would change next time I make it is the the garlic.  The garlic wasn't sauteed with the onion and leeks and I didn't particularly love that flavor of garlic.  Don't get me wrong, I love garlic but I think it needed to be cooked before adding the liquid.  The other change I made was the herbs.  I didn't have a cheesecloth so I didn't make a bouquet gari.  I just added the herbs to the soup and it all got pureed together.  I would definitely make this soup again.

Pureed Potato and Leek Soup

by Mark Peel

Ingredients:

4 tablespoons unsalted butter

1 pound of leeks, both white and light green parts, sliced 1/2 inch thick across the grain and washed

1 stalk celery, from the tender heart, diced
1/2 medium onion, chopped
1 tablespoon salt
1 1/4 pounds russet potatoes, peeled and cut in 1-inch chunks
8 garlic cloves, cut in half, green shoots removed

A bouquet garni made with a handful of parsley sprigs, 1 bay leaf 2 thyme sprigs and 1/2 tsp cracked peppercorns

1 quart Chicken Stock or 2 cups canned chicken broth and 2 cups water

1 quart water

Freshly ground pepper to taste

Garnish - 3 Tbsp creme fraiche whisked with 1 Tbsp cream until fluffy.  Chopped Fresh Chives.

Directions:

1.  Heat the butter in a heavy 4 quart soup pot over medium-low heat and add the leeks, celery and onion.  Cook gently, stirring for about 20 minutes, until very tender.  Add 1/4 tsp salt after the first 10 minutes, and make sure that the vegetables do not color.

2.  Add the potatoes, garlic and bouquet garni.  Stir together and add the chicken stock and the water.  Bring to a simmer, add the remaining salt, cover and simmer over low heat for 30 to 40 minutes, until the potatoes are falling apart and the broth is very fragrant.  Remove from the heat.

3.  Remove the bouquet garni from the soup.  Using an immersion blender or a food mill fitted with the fine screen, puree the soup, or working in 1 1/2 cup batches, ladle into a blender.  Cover the blender, placing a towel over the cover and pulling it down tightly to prevent splashing.  Blend each batch, then put through a medium strainer, unsing a pestle or the bowl of a ladle to push the soup through.  Return to the pot, heat through, and adjust the salt and pepper.

4.  Serve, topping each bowl with a dollop of whipped creme fraiche and a sprinkling of chives.

Click here for a printable version of Pureed Potato and Leek Soup.

Roasted Chicken and Caramelized Onion Tacos

I'm finding new ways to use bone in, skin on, chicken breasts every day.  When chicken went on sale I bought a few packages and put them in my freezer and they are really coming in handy.  Not only are they less expensive than boneless, skinless breasts but because you cook them with the skin on they are fool proof.  I guess doing this contradicts the idea of chicken breasts being low fat but I still think it's on the healthy side.  After all, we are removing the skin, we're not eating it.  Anyway, I threw this dinner together on a whim tonight.  I had a little of this and a little of that in the fridge and I wanted to use it up.  I cringe at the amount of food that gets wasted in my house.  I try to really keep on top of it but it happens more often than I would like. You can use whatever you have left in your house to come up with a little sauce and if you don't have anything, we discovered tonight that ranch dressing is a decent stand in for sour cream.


I wasn't really focusing on taking pictures of this dish because I didn't realize it was going to turn out so good.  I had to use a roasted chicken picture from another dish and I didn't take a picture of the onions when they were completely finished but you get the idea.  Also, the final picture is of the taco open so you can see what is inside. 

Roasted Chicken and Caramelized Onion Tacos


Ingredients:

Serves 2 -4

2  split chicken breasts
1/2 jar medium salsa
10 spanish olives, sliced in half
1 roasted pepper, chopped
2 large onions, sliced
3/4 cup shredded cheddar
4 burrito size tortillas
1 - 8 oz can corn kernels
chipotle sauce or hot sauce, to taste
cumin
garlic powder
smoked paprika
cayenne pepper
salt and pepper
extra virgin olive oil
1 tbsp butter
2 tbsp lime juice
1 tsp sugar

Directions:

1.  Preheat oven to 350 degrees.  Rub chicken with a drizzle of oil and a sprinkle of cumin, garlic, smoked paprika, cayenne pepper, salt and black pepper.  Roast for 30-40 minutes or until cooked through.  Let cool and shred chicken and place in a bowl.  Add 1 tbsp lime juice, a little cumin, salt and pepper.  Set aside.
 
2. Heat a large skillet over medium high heat.  Add butter and 1 tbsp oil, when butter melts add onions.  Do not stir for about 10 minutes and onions begin to soften.  Season with sugar, salt and pepper and lower heat to low.  Allow to cook for about 15-20 minutes or until onions are soft and begin to take on some color.  Stir occasionally.  When cooked through, transfer to a bowl and set aside.

3. In same pan, add salsa, the rest of the lime juice and a some hot sauce.  Stir to combine.  Add corn, peppers, and olives.  Cook until just heated through.

4.  Assemble your tacos.  Sprinkle tortilla with cheese and heat in the microwave for 30-45 seconds, just until cheese is melted.  Add shredded chicken, salsa and onions.  Top with sour cream or ranch dressing if you like.  Roll and enjoy!

Click here for a Printable Recipe for Roasted Chicken and Caramelized Onion Tacos. 

Roasted Chicken and Caramelized Onion Tacos

I'm finding new ways to use bone in, skin on, chicken breasts every day.  When chicken went on sale I bought a few packages and put them in my freezer and they are really coming in handy.  Not only are they less expensive than boneless, skinless breasts but because you cook them with the skin on they are fool proof.  I guess doing this contradicts the idea of chicken breasts being low fat but I still think it's on the healthy side.  After all, we are removing the skin, we're not eating it.  Anyway, I threw this dinner together on a whim tonight.  I had a little of this and a little of that in the fridge and I wanted to use it up.  I cringe at the amount of food that gets wasted in my house.  I try to really keep on top of it but it happens more often than I would like. You can use whatever you have left in your house to come up with a little sauce and if you don't have anything, we discovered tonight that ranch dressing is a decent stand in for sour cream.


I wasn't really focusing on taking pictures of this dish because I didn't realize it was going to turn out so good.  I had to use a roasted chicken picture from another dish and I didn't take a picture of the onions when they were completely finished but you get the idea.  Also, the final picture is of the taco open so you can see what is inside. 

Roasted Chicken and Caramelized Onion Tacos


Ingredients:

Serves 2 -4

2  split chicken breasts
1/2 jar medium salsa
10 spanish olives, sliced in half
1 roasted pepper, chopped
2 large onions, sliced
3/4 cup shredded cheddar
4 burrito size tortillas
1 - 8 oz can corn kernels
chipotle sauce or hot sauce, to taste
cumin
garlic powder
smoked paprika
cayenne pepper
salt and pepper
extra virgin olive oil
1 tbsp butter
2 tbsp lime juice
1 tsp sugar

Directions:

1.  Preheat oven to 350 degrees.  Rub chicken with a drizzle of oil and a sprinkle of cumin, garlic, smoked paprika, cayenne pepper, salt and black pepper.  Roast for 30-40 minutes or until cooked through.  Let cool and shred chicken and place in a bowl.  Add 1 tbsp lime juice, a little cumin, salt and pepper.  Set aside.
 
2. Heat a large skillet over medium high heat.  Add butter and 1 tbsp oil, when butter melts add onions.  Do not stir for about 10 minutes and onions begin to soften.  Season with sugar, salt and pepper and lower heat to low.  Allow to cook for about 15-20 minutes or until onions are soft and begin to take on some color.  Stir occasionally.  When cooked through, transfer to a bowl and set aside.

3. In same pan, add salsa, the rest of the lime juice and a some hot sauce.  Stir to combine.  Add corn, peppers, and olives.  Cook until just heated through.

4.  Assemble your tacos.  Sprinkle tortilla with cheese and heat in the microwave for 30-45 seconds, just until cheese is melted.  Add shredded chicken, salsa and onions.  Top with sour cream or ranch dressing if you like.  Roll and enjoy!

Click here for a Printable Recipe for Roasted Chicken and Caramelized Onion Tacos. 

Chocolate Cupcakes with Cream Cheese Frosting and Coconut

What do you do when you're snowbound?  For me there is something so comforting about staying in and cooking and baking when there's a storm or in this case, a blizzard outside.  It's 6pm and it has been snowing this entire day...in fact, it is still coming down.  I decided to look for a recipe for cupcakes that 1) Steve will enjoy and 2) that I have all the ingredients to make.  I found this cupcake recipe from Martha Stewart.  I decided to use it because it didn't call for special chocolate, just simple cocoa powder.  I think that it could have used some additional chocolate flavoring such as melted chocolate chips (which I had). The flavor was good and they were very moist but it wasn't that chocolaty.  I decided on a cream cheese frosting because I had cream cheese that had to be used this week or I was going to have to toss it.  So there you go!  Oh and the addition of the coconut was simply because I just found out (after 4 years!!!) that Steve really likes coconut.  Who knew?!?  I picked some up last week so I can make him something.  Isn't he lucky? haha

Chocolate Cupcakes
by Martha Stewart, marthastewart.com

Makes 12 Cupcakes


Ingredients:

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
1 1/4 cups all-purpose flour (spooned and leveled), plus more for pan
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup whole milk


Directions:

Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).

Divide batter among prepared muffin cups, filling each 2/3 full. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely. Frost with your choice of icing.


Cream Cheese Frosting
by Martha Stewart, marthastewart.com

Ingredients:

8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract

Directions:

Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.

Frost cupcakes and top with toasted coconut.  

Note :  I used a makeshift piping bag (freezer bag) to put the frosting on and it was fun.  It was my first time doing it and I'm definitely awkward when it comes to decorating cakes and cupcakes but you get the idea.

 

Click Here for a Printable Recipe for Chocolate Cupcakes.

Click Here for a Printable Recipe for Cream Cheese Frosting.

Chocolate Cupcakes with Cream Cheese Frosting and Coconut

What do you do when you're snowbound?  For me there is something so comforting about staying in and cooking and baking when there's a storm or in this case, a blizzard outside.  It's 6pm and it has been snowing this entire day...in fact, it is still coming down.  I decided to look for a recipe for cupcakes that 1) Steve will enjoy and 2) that I have all the ingredients to make.  I found this cupcake recipe from Martha Stewart.  I decided to use it because it didn't call for special chocolate, just simple cocoa powder.  I think that it could have used some additional chocolate flavoring such as melted chocolate chips (which I had). The flavor was good and they were very moist but it wasn't that chocolaty.  I decided on a cream cheese frosting because I had cream cheese that had to be used this week or I was going to have to toss it.  So there you go!  Oh and the addition of the coconut was simply because I just found out (after 4 years!!!) that Steve really likes coconut.  Who knew?!?  I picked some up last week so I can make him something.  Isn't he lucky? haha

Chocolate Cupcakes
by Martha Stewart, marthastewart.com

Makes 12 Cupcakes


Ingredients:

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
1 1/4 cups all-purpose flour (spooned and leveled), plus more for pan
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup whole milk


Directions:

Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).

Divide batter among prepared muffin cups, filling each 2/3 full. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely. Frost with your choice of icing.


Cream Cheese Frosting
by Martha Stewart, marthastewart.com

Ingredients:

8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract

Directions:

Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.

Frost cupcakes and top with toasted coconut.  

Note :  I used a makeshift piping bag (freezer bag) to put the frosting on and it was fun.  It was my first time doing it and I'm definitely awkward when it comes to decorating cakes and cupcakes but you get the idea.

 

Click Here for a Printable Recipe for Chocolate Cupcakes.

Click Here for a Printable Recipe for Cream Cheese Frosting.

Chicken Angelo

Hi everyone! I want to welcome to all my new readers.  It's so nice when new people stop by and of course my regular readers too! It's so nice to know that there's someone out there that reads this.  If there's anything that you're looking for that I haven't posted yet, feel free to reach out to me through email or through the comments section and if there isn't anything I would still love it if you said, Hi! :-)

Remember the North End Cookbook that I told you all about recently?  I decided to try another recipe from it on Sunday.  I changed it a lot but the flavors are still the same.  The original recipe feeds 12 people and uses two cut up chickens.  I wanted to use boneless and skinless chicken and so I needed to adjust a few things.  The original recipe called for 12 tomatoes and I rather wait for them to be in season before I waste money on so many tomatoes out of season that will be high priced and low flavor.  I used diced tomatoes as a substitution and it worked very well.  I kept true to the recipe in the way I built the flavors in a similar way she did.

Chicken Angelo

Serves 6

Ingredients:

1 lb. sweet Italian sausage
3 boneless, skinless, chicken breasts
3 boneless, skinless, chicken thighs
1/2 cup extra virgin olive oil
1 stick unsalted butter (I only used about 6 Tbsp throughout the recipe)
1 8oz. can artichoke hearts in water
1 package cremini mushrooms, sliced or quartered
7-8 cloves garlic, chopped
2 large onions, sliced
2 shallots, diced
1- 16 oz. can diced tomatoes
1/2 cup kalamata olives, roughly chopped
2 cups chicken broth
1/2 cup white wine
1 tsp. dried basil
pinch dried oregano
1/2 cup fresh parsley, chopped
2 tbsp. flour
1 lb. pasta (such as penne, cellentani, rigatoni, etc.)
Romano cheese, for sprinkling

Directions:

1.  Slice chicken and sausage into large bite sized pieces. Season with salt and pepper.

2.  Heat 2 tbsp extra virgin olive oil and 1 tbsp of butter in a large skillet.  Brown chicken and sausage in two batches (make sure to mix up the sausage and chicken in each batch so the chicken gets flavored by the sausage).  Add more oil/butter as necessary.  Remove from pan and place into a baking dish. Do not wipe out skillet.

3.  In same skillet, melt another tablespoon of butter.  Reduce heat a bit and add sliced onions and half of the garlic to the pan.  Saute gently and allow to cook until soft.    Add diced tomatoes, salt, pepper, oregano, basil and parsley.  Toss lightly.  Let cook for about 10 -15 minutes or until the tomatoes begin to break down and release their juices.  Pour sauce over the chicken in the pan.  Sprinkle with wine. Toss lightly.  Return pan to heat.

4.  While sauce is cooking, prepare mushrooms.  In same skillet melt 2 tbsp butter over medium heat. Add mushrooms and remainder of garlic.  Cook until mushrooms brown and soften and garlic is soft but not burnt.  If garlic is browing too quickly, turn heat down to medium low.  When cooked, remove mushrooms with a slotted spoon and add to pan with chicken.  Drain artichoke hearts and reserve some of the liquid.  Add artichokes and chopped olives to baking pan. 

5.  Again in the same skillet add 1 more tablespoon of butter to remaining butter and oil in the pan.  When melted add flour and stir with a wooden spoon.  Slowly add chicken broth to the pan (a little at a time to prevent lumps) while stirring.  Allow to thicken.  You will want a thin paste, if it's too thick, thin it out with a little bit of the water from the artichoke hearts.  When you have reached the desired consistency add to chicken.  Toss lightly. 

6.  Bake in at 350 for 15-20 minutes to be sure that chicken is cooked through and all flavors merge.  As long as your chicken wasn't cut up too small, the chicken will not dry out.  There is plenty of liquid in the pan. 

7.  While chicken is baking, bring a large pot of salted water to a boil.  Cook pasta.  Add pasta to the baking pan and toss together.  You can serve it right from there or transfer to a serving bowl.  Sprinkle with cheese and serve with crusty bread for dipping. 

This meal is hearty and filling.  Feel free to add in any veggies that you like, zucchini and eggplant would be a great addition.

Click here for a printable recipe of Chicken Angelo.

Chicken Angelo

Hi everyone! I want to welcome to all my new readers.  It's so nice when new people stop by and of course my regular readers too! It's so nice to know that there's someone out there that reads this.  If there's anything that you're looking for that I haven't posted yet, feel free to reach out to me through email or through the comments section and if there isn't anything I would still love it if you said, Hi! :-)

Remember the North End Cookbook that I told you all about recently?  I decided to try another recipe from it on Sunday.  I changed it a lot but the flavors are still the same.  The original recipe feeds 12 people and uses two cut up chickens.  I wanted to use boneless and skinless chicken and so I needed to adjust a few things.  The original recipe called for 12 tomatoes and I rather wait for them to be in season before I waste money on so many tomatoes out of season that will be high priced and low flavor.  I used diced tomatoes as a substitution and it worked very well.  I kept true to the recipe in the way I built the flavors in a similar way she did.

Chicken Angelo

Serves 6

Ingredients:

1 lb. sweet Italian sausage
3 boneless, skinless, chicken breasts
3 boneless, skinless, chicken thighs
1/2 cup extra virgin olive oil
1 stick unsalted butter (I only used about 6 Tbsp throughout the recipe)
1 8oz. can artichoke hearts in water
1 package cremini mushrooms, sliced or quartered
7-8 cloves garlic, chopped
2 large onions, sliced
2 shallots, diced
1- 16 oz. can diced tomatoes
1/2 cup kalamata olives, roughly chopped
2 cups chicken broth
1/2 cup white wine
1 tsp. dried basil
pinch dried oregano
1/2 cup fresh parsley, chopped
2 tbsp. flour
1 lb. pasta (such as penne, cellentani, rigatoni, etc.)
Romano cheese, for sprinkling

Directions:

1.  Slice chicken and sausage into large bite sized pieces. Season with salt and pepper.

2.  Heat 2 tbsp extra virgin olive oil and 1 tbsp of butter in a large skillet.  Brown chicken and sausage in two batches (make sure to mix up the sausage and chicken in each batch so the chicken gets flavored by the sausage).  Add more oil/butter as necessary.  Remove from pan and place into a baking dish. Do not wipe out skillet.

3.  In same skillet, melt another tablespoon of butter.  Reduce heat a bit and add sliced onions and half of the garlic to the pan.  Saute gently and allow to cook until soft.    Add diced tomatoes, salt, pepper, oregano, basil and parsley.  Toss lightly.  Let cook for about 10 -15 minutes or until the tomatoes begin to break down and release their juices.  Pour sauce over the chicken in the pan.  Sprinkle with wine. Toss lightly.  Return pan to heat.

4.  While sauce is cooking, prepare mushrooms.  In same skillet melt 2 tbsp butter over medium heat. Add mushrooms and remainder of garlic.  Cook until mushrooms brown and soften and garlic is soft but not burnt.  If garlic is browing too quickly, turn heat down to medium low.  When cooked, remove mushrooms with a slotted spoon and add to pan with chicken.  Drain artichoke hearts and reserve some of the liquid.  Add artichokes and chopped olives to baking pan. 

5.  Again in the same skillet add 1 more tablespoon of butter to remaining butter and oil in the pan.  When melted add flour and stir with a wooden spoon.  Slowly add chicken broth to the pan (a little at a time to prevent lumps) while stirring.  Allow to thicken.  You will want a thin paste, if it's too thick, thin it out with a little bit of the water from the artichoke hearts.  When you have reached the desired consistency add to chicken.  Toss lightly. 

6.  Bake in at 350 for 15-20 minutes to be sure that chicken is cooked through and all flavors merge.  As long as your chicken wasn't cut up too small, the chicken will not dry out.  There is plenty of liquid in the pan. 

7.  While chicken is baking, bring a large pot of salted water to a boil.  Cook pasta.  Add pasta to the baking pan and toss together.  You can serve it right from there or transfer to a serving bowl.  Sprinkle with cheese and serve with crusty bread for dipping. 

This meal is hearty and filling.  Feel free to add in any veggies that you like, zucchini and eggplant would be a great addition.

Click here for a printable recipe of Chicken Angelo.

Rocco DiSpirito's Faux Onion Rings with Smoky Mayonnaise

I'm sure you've all seen Rocco DiSpirito on one talk show or another recently.  He's been everywhere promoting his new book, Now Eat This, 150 of America's Favorite Comfort Foods all under 350 Calories.  Not that I mind, Rocco is pretty easy on the eyes as I'm sure you would agree.  Anyway, when Steve and I watched him promote his new healthy cookbook on Rachael Ray, Steve commented on these onion rings and said that I should try them.  They looked great and since they were healthy they sounded like the perfect addition to my not very healthy Steakhouse themed dinner. 

My review of this recipe is completely honest so please read through to the very end.  The recipe isn't hard to make at all and had I not been rushing I think they would have come out better.  First let me just say that finding whole wheat panko is not easy.  I found one small package and paid about $4 for it.  Seems like a lot for breadcrumbs.  That being said, I will try them with regular panko bread crumbs because I think they will still be healthy.  They are baked not fried, made with egg whites instead of whole eggs, and whole wheat flour is used over white.  Correct me if I'm wrong but won't regular white panko bread crumbs be just as good?  I've even seen seasoned panko and I think that would really up the flavor here.  The onion rings definitely had crunch and texture which is what I really liked.  I didn't like the dryness of all that wheat.  Maybe it's my fault, maybe I overcooked them, it certainly wouldn't be the first time I messed up.  I know the other problem was that I completely forgot to spray them with cooking spray and sprinkle them with salt and pepper.  That was a huge mistake because the outside had no taste at all.  That's what happens when you're chit chatting , running late, and trying to cook a new recipe at the same time.  The next day I experimented with the leftovers and sprayed them with cooking spray and seasoned them with salt.  To be honest, they weren't bad for leftovers.  These aren't the kind of things that are better the next day but they were so much more edible with that little bit of oil and salt.  So, I think that when I try it again (and I will), I will use seasoned panko, spray them with oil and make sure I don't forget the salt.

Sorry this is post is so long, I'll try to wrap it up.  Rocco's seasoned mayo called for liquid smoke.  I didn't feel compelled to buy it for this recipe so I added, smoked paprika, bbq spice, salt and hot sauce to a little mayo.  It was tasty and it had to have been better than Rocco's because smoked paprika has a ton of flavor and the color made it very appealing.

So even though I had some issues I would try this again.  If you try them let me know what you think and if you follow the recipe exactly or with any changes.

Rocco DiSpirito's Faux Onion Rings with Smoky Mayonnaise
as seen here on Rachael Ray's Daytime show.

Serves 4

Ingredients:

4 large Vidalia onions, cut into 1/2-inch thick slices

2 cups skim milk
2 cups whole wheat flour
2 cups whole wheat panko breadcrumbs
4 large egg whites
Salt and freshly ground black pepper
Nonstick cooking spray
3/4 cup Rocco’s Magnificent Mayonnaise or store- bought reduced- fat mayonnaise such as Hellmann’s Low- Fat Mayonnaise Dressing
1 tablespoon liquid smoke, such as Stubs’s
Tabasco sauce

Directions:

Separate the onions into individual rings. Use only the larger rings for this recipe; reserve the smaller rings for another use. You should have 20 rings total. Lay the rings in a single layer in a large rectangular baking dish. Pour the milk over the rings and allow them to soak for about 20 minutes, turning them once so that all surfaces of the onion rings have been exposed to the milk.


Preheat the oven to 425˚F. Place wire baking racks on each of two foil- lined baking sheets, and set them aside.

Put the flour in a shallow dish. Put the panko in a small dish.In a large bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks.

Working in batches, remove the onion rings from the milk and dredge them in the flour, shaking off any excess. Add the rings to the egg whites and toss to coat completely. Add the rings, a few pieces at a time, to the panko and coat completely.

Spread the onion rings out on the wire racks. Season the rings generously with salt and pepper, and spray them lightly with cooking spray. Bake until the panko is golden brown and crispy and the onions are tender, about 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise and the liquid smoke. Season to taste with Tabasco.

Serve the onion rings with the mayonnaise for dipping.


Click here for a printable recipe for Rocco's Faux Onion Rings.

Rocco DiSpirito's Faux Onion Rings with Smoky Mayonnaise

I'm sure you've all seen Rocco DiSpirito on one talk show or another recently.  He's been everywhere promoting his new book, Now Eat This, 150 of America's Favorite Comfort Foods all under 350 Calories.  Not that I mind, Rocco is pretty easy on the eyes as I'm sure you would agree.  Anyway, when Steve and I watched him promote his new healthy cookbook on Rachael Ray, Steve commented on these onion rings and said that I should try them.  They looked great and since they were healthy they sounded like the perfect addition to my not very healthy Steakhouse themed dinner. 

My review of this recipe is completely honest so please read through to the very end.  The recipe isn't hard to make at all and had I not been rushing I think they would have come out better.  First let me just say that finding whole wheat panko is not easy.  I found one small package and paid about $4 for it.  Seems like a lot for breadcrumbs.  That being said, I will try them with regular panko bread crumbs because I think they will still be healthy.  They are baked not fried, made with egg whites instead of whole eggs, and whole wheat flour is used over white.  Correct me if I'm wrong but won't regular white panko bread crumbs be just as good?  I've even seen seasoned panko and I think that would really up the flavor here.  The onion rings definitely had crunch and texture which is what I really liked.  I didn't like the dryness of all that wheat.  Maybe it's my fault, maybe I overcooked them, it certainly wouldn't be the first time I messed up.  I know the other problem was that I completely forgot to spray them with cooking spray and sprinkle them with salt and pepper.  That was a huge mistake because the outside had no taste at all.  That's what happens when you're chit chatting , running late, and trying to cook a new recipe at the same time.  The next day I experimented with the leftovers and sprayed them with cooking spray and seasoned them with salt.  To be honest, they weren't bad for leftovers.  These aren't the kind of things that are better the next day but they were so much more edible with that little bit of oil and salt.  So, I think that when I try it again (and I will), I will use seasoned panko, spray them with oil and make sure I don't forget the salt.

Sorry this is post is so long, I'll try to wrap it up.  Rocco's seasoned mayo called for liquid smoke.  I didn't feel compelled to buy it for this recipe so I added, smoked paprika, bbq spice, salt and hot sauce to a little mayo.  It was tasty and it had to have been better than Rocco's because smoked paprika has a ton of flavor and the color made it very appealing.

So even though I had some issues I would try this again.  If you try them let me know what you think and if you follow the recipe exactly or with any changes.

Rocco DiSpirito's Faux Onion Rings with Smoky Mayonnaise
as seen here on Rachael Ray's Daytime show.

Serves 4

Ingredients:

4 large Vidalia onions, cut into 1/2-inch thick slices

2 cups skim milk
2 cups whole wheat flour
2 cups whole wheat panko breadcrumbs
4 large egg whites
Salt and freshly ground black pepper
Nonstick cooking spray
3/4 cup Rocco’s Magnificent Mayonnaise or store- bought reduced- fat mayonnaise such as Hellmann’s Low- Fat Mayonnaise Dressing
1 tablespoon liquid smoke, such as Stubs’s
Tabasco sauce

Directions:

Separate the onions into individual rings. Use only the larger rings for this recipe; reserve the smaller rings for another use. You should have 20 rings total. Lay the rings in a single layer in a large rectangular baking dish. Pour the milk over the rings and allow them to soak for about 20 minutes, turning them once so that all surfaces of the onion rings have been exposed to the milk.


Preheat the oven to 425˚F. Place wire baking racks on each of two foil- lined baking sheets, and set them aside.

Put the flour in a shallow dish. Put the panko in a small dish.In a large bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks.

Working in batches, remove the onion rings from the milk and dredge them in the flour, shaking off any excess. Add the rings to the egg whites and toss to coat completely. Add the rings, a few pieces at a time, to the panko and coat completely.

Spread the onion rings out on the wire racks. Season the rings generously with salt and pepper, and spray them lightly with cooking spray. Bake until the panko is golden brown and crispy and the onions are tender, about 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise and the liquid smoke. Season to taste with Tabasco.

Serve the onion rings with the mayonnaise for dipping.


Click here for a printable recipe for Rocco's Faux Onion Rings.