Archive for category Mighty Good Recipe
He may not be your cup of tea, but there’s one thing for certain about Bobby Flay…dude knows how to grill. And anytime I’m in search of a sure-fire, can’t miss grilling recipe, I just log-on to the Food Network website and find one of his recipes. I swear there are thousands of them.
Recently, I stumbled upon this wonderful Grilled Chicken Cordon Bleu recipe. I really enjoy preparing cordon bleu, but now that spring is here, I prefer a lighter style of cooking to the traditional, heavily breaded and baked version.
I’m so glad I found this recipe. The results were nothing short of fantastic. The one ingredient that was most intriguing to me was the arugula. Honestly, I am not the biggest fan of that peppery taste of the leaf, and I was skeptical about this addition. But when combined with the saltiness of the brie and prosciutto, it really worked.
One thing I botched was my use of lemon. I’m always afraid to “over lemon” things and it happened again here. It was regrettable because additional citrus flavor would have complemented the other components.
Also, and I can’t stress this enough…pound each piece of chicken breast. It creates a uniform thickness, thus allowing for shorter cooking time and a more consistently cooked piece of meat. Finally, it’s important to really know your particular grill. I found that Flay’s recommended grilling time just wasn’t long enough. He suggested 2 minutes per side. I needed about 7 minutes. I’m sure the thickness of our chicken pieces were different, so just keep in mind the grill time is very flexible.
I really hope you try out this recipe. I ended up preparing my chicken with a side of roasted broccoli and some mashed potatoes and celery root. Have you ever tried mashing celery root with potatoes? Wow! That’s another post for another time.
Typically, I delve right into the recipe, but there’s a little back story this time around.
Last weekend, I decided to get up early and hit two local farmers’ markets—the Hillcrest Farmers’ Market and Argenta Farmers’ Market. When I go to markets like these, I never truly have a purpose in mind other than to be open to buying just about anything that jumps out at me.
I go frequently enough now that many of the wonderful vendors are getting to know me, like, for example, Mitchell from Freckle Face Farm. Seeing Mitchell means one thing: the imminent purchasing of a meat product. On this day, I bought two packages of tenderized pork cutlets and then quickly got into my car and headed out across the river to the Argenta District.
The Argenta Farmer’s Market was bustling–this being only its second weekend open of the season. Plus, across the street, the Argenta Market was celebrating its 3rd anniversary and had vendors scattered throughout the store.
With Mitchell’s cutlets as my centerpiece, I set out to find other local items that would pair well with the pork. Once inside the Argenta Market, I took a slight food diversion when I ran into Stephanie Hamling of Southern Girl Soapery. On a side note, please check out Stephanie’s FB page and consider “liking” and purchasing some of her fine soaps. They not only smell wonderful, but they’re also gentle on the skin and look really cool!
Back to the food.
I was all set. Today’s menu would read: All Arkansas Sandwich
Take the cutlets and rinse under water. Pat dry with some paper towels. In the meantime, heat up a ½ cup of vegetable oil in a pan on medium-high heat. In a bowl, add ½ cup of flour and 1 tablespoon of a mixed seasoning of your choice (I used Rendezvous). Take another bowl and add two eggs, salt and pepper…whisk and set aside. Once the oil is hot, dip each cutlet into the egg, then the flour mixture, and set in fryer. Fry each side for approx. 7 minutes. Cut buns in half, add pork, and drizzle with hot sauce.
From the tender pork to the soft buns to the sweet and spicy sauce, I guarantee you’ll love everything about this almost-all-local sandwich.
I cook it. You read it. And who knows…maybe you’ll give it a try!
The stuffed mushroom is my official dinner party, go-to, must-make appetizer. There are a million recipes out there and believe me, I’ve tried most of them. What makes the stuffed mushroom so beloved at gatherings? Well, for starters, it’s a mushroom. I mean, who doesn’t love a good mushroom? Next, you have the endless possibilities of what to actually stuff in the mushroom. Finally, every great appetizer tends to have that wonderful, hand-held factor going for it. Hello, stuffed mushroom!
In the past, I’ve favored meat options like Italian sausage or ground beef. Currently, I’m all about the cream cheese. This Mouth-Watering Stuffed Mushroom recipe seems to be a crowd pleaser. I recently made it for a small gathering and the entire platter was devoured within minutes.
The recipe itself is very easy to make, although a bit time-consuming due to the mushroom prep work. Personally, I find it somewhat relaxing culling out mushrooms while watching a basketball game. But that’s me. Others might find this step quite boring.
Here’s a tip: always use a small spoon to dig out the mushroom cap and innards. The bluntness of the spoon actually works in your favor. Another tip: place the mushroom cap in the palm of your hand and then go at it with your spoon. Third tip: buy big mushrooms!
Once you’re finished prepping the mushrooms, give the dug-out pieces a good chop and sauté in pan. Just click on the recipe’s link to find the remaining directions. The entire recipe is very easy and absolutely perfect for dinner parties. Why? Because you can prepare these a full day in advance and then just pop in the oven 20 minutes before your guests arrive. Also, feel free to tinker around with the recipe. For example, add bacon bits to the stuffing for a meatier taste. The cayenne pepper seems to really stand out in this recipe (in a good way) but be careful not to be too heavy-handed with this ingredient.
Finally, stuffed mushrooms typically aren’t visually appealing. Remedy that by topping each cap with some finely chopped, vibrant green onions.
Here’s a keeper recipe I concocted after purchasing some wonderful ground veal at the Hillcrest Farmers’ Market from Freckle Face Farm. Ground veal can be found at most major grocery stores, and although the cost is higher, the taste is spectacular!
Ingredients (serves 6)
-1 lb. ground veal
-1 cup Asiago cheese
-1 16 oz. package of penne pasta
-1 small package of Brussels sprouts
-4 cloves garlic
-1 container of baby bella mushrooms
-1 Tbsp canola oil
-Salt and pepper to taste
1. Prep work: Chop mushrooms. Mince garlic. Cut base of each Brussels sprout, then carefully remove each leaf from the sprout.
2. Boil penne pasta in a deep pot. Drain. Return pasta to pot. Set aside.
3. Brown ground veal in pan on Medium-High until cooked through (about 8 minutes). Remove meat from pan and set aside.
4. Turn burner on High and add the Brussels sprouts and mushrooms to the same pan used for the veal. Cook for 5-6 minutes. Remove from pan.
5. Turn burner down to Medium and add oil and minced garlic to the pan. Cook for 1-2 minutes (being very careful not to burn the garlic).
6. Once the garlic is finished cooking, add it to the pot of pasta. Then add the mushrooms and Brussels sprout leaves. Salt and pepper to taste.
7. Plate the pasta mixture and grate some Asiago cheese over each individual plate.