easy little dinner

Kristin and I hope you will enjoy some of our favorite recipes.  I made this dinner last night (minus the brownies but they are a fav) for the boys and they loved it! This is a dinner that anyone can manage in a short amount of time. 

Menu

Chicken Piccata

roasted brocolli

Ameretto walnut brownies (these will be fast because you will have made them in advance)

Shopping list for main dinner

Chicken breasts, boneless and skinless

panko (a japanese bread crumb or you can use seasoned dried  bread crumbs)

egg

oil (olive, canola or vegetable)

butter (unsalted)

lemons

dry white wine, I love Kendall Jackson Chardonnay

flour

salt and pepper

brocolli

parmasan cheese

garlic cloves

Chicken Piccata

1.  Pound the chicken breasts flat. Because we are empty nesters I only prepare two breasts.  You may need to adjust the recipe to fit your needs  Now be careful.. if you have had a stressful day you may tend to pound them too thin.  I put them between platic wrap and wack away with the rolling pin.  I run my hand over the top to see if it seems even.

2.  Put 1 cup flour, 1 tsp. salt, and 1/2 tsp. pepper on parchment paper or aluminum foil.

3.  Put your egg into a round pie plate with a smidge of water and beat it up.(one egg for 2 breasts)

4.  Put your panko/ bread crumbs 1 cup for two breast on parchment paper or aluminum foil.  Trust me this makes clean up so easy!!

5.  Put  1 tablespoon of oil in a nonstick skillet on medium medium low heat..not on high as this may smoke and the easy little dinner will be no longer.

6.  Dredge one breast on the flour, then in the egg, and then move to the bread crumbs. Press the bread crumbs into the breasts just a little to

7.  Brown the chicken in the oil until brown.  I would say three to four minutes depending on your stove.  If you are not getting a good brown then turn up the heat and make sure you have enough oil in the pan.. one tablespoon or so.  It's not rocket science and I know you can do this.

8.  If you can cook both breasts at the same time then by all means do so.  I guess I had a stressful day because my chicken took up the whole pan.  Put the prepared chicken into a low (200 degree) oven while you finish the second one.  Place all prepared chicken in the oven while you prepare the sauce.

Fot the sauce: (this will make enough for four breasts)

1.  Wipe out the pan used for the chicken with a dry paper towel. 

2.  On medium heat melt 1 tablespoon of butter, add 1/3 cup lemon juice (approximately one large lemon)

1/2 cup wine, 1/2 tsp. salt, 1/4 tsp. pepper, and the two lemon halved you juiced.  Let this reduce to half which will take approximately 2 minutes.  Once reduced remove from heat and add 2 tablespoons of butter, swirl to combine.  Discard the lemon halves. 

3.  My guys love to add capers to this sauce.  I just add enough to let them have a generous portion.

Roasted Broccoli

Roasting vegetables is a great way to cook them.  The high heat caramalizes them and it is super easy!!

4 to 5 pounds broccoli

4 garlic cloves, peeled and thinly sliced

Good olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/3 cup freshly grated Parmesan cheese

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Once the broccoli is cooked grate some fresh parmasan cheese over it.. You will love this!!

Last but not least for our dear friend Emily......

Amaretto Walnut Brownies

1 cup coarsely chopped walnuts, toasted   (note that nuts can be toasted in the oven at 350 for 10 minutes and then placed in the freezer.) 

½ cup amaretto ( an  almond flavor liqueur)

1 cup butter

8 ( 1 ounce) unsweetened chocolate squares

5 large eggs

3 ½ cups sugar

¼ cup Swiss mocha instant coffee mix (General Foods International)

1 Tablespoon vanilla extract

1 2/3 cup all purpose flour

1/8 tsp. salt

Toast your walnuts by placing in a pan over medium heat.  Stir periodically and when you smell them they are toasted (is that clear as mud). 

Soak the chopped walnuts in liquer for 4-6 hours.  Drain and discard liqueur.

Melt butter and chocolate in a heavy saucepan over low heat or even better over a water bath.. do not rush this as you will burn the chocolate.  Allow to cool slightly before adding to the eggs.

Beat eggs, sugar and mocha mix on medium speed with an electric mixer for eight minutes.  Gradually add chocolate mixture, beating al low speed until blended.  Gradually  add vanilla, flour, and salt beating until just blended.  Stir in chopped walnuts.  Pour into an aluminum lined and buttered 9x13 inch pan.  Bake at 350 for 35-45 minutes. 

Brownies should be dry on top and almost firm to the touch.  Cool on wire rack completely.  These are so good but can be a pain to get out of the pan but soooo worth it!!!  

 Makes 15 brownies