Saturday, August 29, 2009
Sunday, August 23, 2009
Mediterranean Chicken of Love
1 pound skinless, pre-cooked boneless chicken breast halves, sliced
3 roma tomatoes, diced
2 portabella mushrooms, sliced or diced
2 tsp extra virgin olive oil
1 red bell pepper, sliced
10 pitted kalamata or black pitted whole olives
¼ cup white wine
1 tbsp. minced garlic
2 tbsp. chopped fresh basil
1 tbsp. rosemary
1 tbsp. oregano
¼ cup chopped fresh parsley
salt and pepper to taste
Season the chicken breasts with a drizzle of olive oil, garlic, oregano, and cracked
pepper. Bake the chicken at 350 degrees for about 20 minutes, making sure the chicken
reaches 180 degrees. Add olive oil to a large, non-stick skillet over medium heat. After
the oil is heated, add minced garlic and sauté for 30 seconds. Add the bell peppers,
tomatoes, mushrooms, and olives and sauté for 3 minutes. Then add the rosemary,
parsley, oregano, and basil and simmer another 2 minutes. Lower the heat and add the
white wine and let simmer for 5 minutes. Slice the chicken breasts and add to the skillet,
cooking until the chicken is hot. Season with pepper to taste. Serves 4.
Sunday, August 9, 2009
OK...So you might be asking yourself British Auto Club and cooking what do they have ib common? Hmmm. Well I love to cook and I love British cars! That's it.
Today is the Quad City British Auto Club meet. I get week in the knees just walking around.
Check it out.
This is the clubs website. http://qcbac.home.mchsi.com/
Salmon with Dijon and Dill
2 tbsp mayonnaise , 2 tsp Dijon mustard 1 tbsp milk 3 chopped tbsp fresh dill 3/4 lb salmon fillet 1 tsp olive oil 1/8 tsp salt 1/8 tsp pepper
1. Mix together the mayonnaise, mustard, milk, and dill in a small bowl and set aside. This will be your sauce.
2. Preheat the grill if.
Remove all of the small bones from the salmon and cut the fillet in half.
Lightly oil the grill rack and lay the salmon on top with the skin side down.
3. Brush the top of the salmon with the teaspoon of oil and sprinkle each piece with the salt and pepper.
4.Place the grill about 6 inches from the heat source and grill for 7-10 minutes depending on the thickness of the salmon.
5. The fish should be golden brown on top and flake easily when done.
Serve with the Dijon dill sauce.
Wednesday, August 5, 2009
Area chefs remember Julia http://qconline.com/archives/qco/print_display.php?id=451744
Photo: Paul Colletti / staff
Robert Lewis, `The Happy Diabetic'
"Before the trendy TV chefs hit the airwaves shouting 'garlic' and 'EVOO' and being cheered, there was Julia. Julia cooked from the heart. Her show, 'Julia and Jacques Cooking at Home,' on PBS, was inspiring.
"Julia had a way of making me feel like, 'I can do that.' She challenged you to take a risk. Julia made us realize that both butter and making mistakes were OK in moderation.
"When I was young, the first dish I ever tried to make was her Chocolate Mousse. I remember asking my mom, Charlotte, "Would you please get me some heavy cream?" We made (the dish) together. I don't remember how it tasted, but I do know we had fun!"
-- Chef Robert Lewis, "The HappyDiabetic," Happy Joe's corporate chef
"I can remeber her distinct laugh -- and her coming and doing a demo at The Culinary Institute of America and speaking about cooking only good food from the heart. She was a amazing lady from what I briefly (saw)."
-- Chef Eran Salzmann, ZBest Cafe, Sheffield,Ill. Photo: Paul Colletti / staff
Chef Eran Salzmann, owner of ZBest Cafe in Sheffield, Ill., stands with chef and culinary instructor Brad Scott at the annual Taste of Elegance pork-cooking competition July 13 at the Isle of Capri, Bettendorf. Chef Salzmann won the People's Choice award and took home grillmaster honors during the third heat of the Homegrown Iron Chef competition July 21 in Bettendorf.
"My memories of Julia are that Iwatched her on PBS, and I thought she was funny -- and that you can have fun and cook also."
-- Chef Jeff Grunder, Iowa Machine Shed, Davenport
"Three years ago, an elderly man called my office and said he and his wife were moving into an assisted-living condo and had a prized, two-book original first-edition cookbook from Julia Child and would like to donate it to the (Scott Community College culinary-arts) program. Two hours later, in walks this frail, classy old guy (who) presented me with this book. Unfortunately, it was not signed, but it is very cool!"
-- Chef BradScott, director of culinary arts at Scott Community College, Bettendorf
Saturday, August 1, 2009
Tiramisu - The classic Italian dessert, a layer of creamy filling set atop coffee-soaked Hill and Valley Sliced Chocolate Cream Cake
2 cups whip topping or heavy cream
4 teaspoons Splenda® granulated
1 cup strong coffee or espresso
8 ounces of mascarpone cheese
1/8 cup of cocoa powder
1 t of almond extract
12 slices of Hill and Valley Chocolate Crème Cake
9x9-inch baking dish
1. Thaw the whipped topping.
2. In a separate bowl, blend the mascarpone cheese and whipped topping, add 4 teaspoons Splenda® granulated and 2 tablespoons of coffee and blend well. Set it aside.
3. Place six slices of the cream cake in the bottom of the baking dish. Pour 2 tablespoons of coffee per cake. Remember the stronger the coffee the better.
4. Spread 1/3 of the whipped topping/cheese mixture over the cream cakes and dust with cocoa powder.
5. Repeat steps 3 and 4, ending with the cheese mixture on top.
6. Take the reserved 1-cup of whipping toping and fold in 1t of almond extract. Spread mixture over top of cheese layer and garnish with cocoa powder.
7. Place the tiramisu in the refrigerator for at least 2 hours before serving!
Nutritional Information Below.
Approximate Nutritional Values per serving:
Fat (g): 12
Saturated Fat (g): 7
Trans Fat (g): 0
Carb. (g): 14
Sugars (g): 1