Wednesday, February 20, 2008

Lisa's Parmesan Chicken

Gourmet Night At Lisa's


Fruit and Feta Green Salad
8 cups Assorted greens
1/2 cup Feta cheese, crumbled
1 can Mandarin oranges (11 oz.)
1/2 cup Dried cranberries or cherries
1 small Red onion, chopped
1/2 cup Toasted almonds
4 TB. Raspberry vinegar
1/2 cup Oil
1/4 tsp. Pepper
Dash Tabasco sauce
1/2 tsp. Salt
4 TB. Sugar

Combine first 6 ingredients in large salad bowl and toss. Mix together remaining ingredients for dressing; pour over salad just before serving.



Roasted Potatoes with Garlic and Rosemary
¼ cup Olive oil
5 cloves Garlic, smashed
1 TB. Chopped fresh rosemary
2 lb. Yukon gold and/or red skinned potatoes, unpeeled & cut into large chunks
Coarse sea salt and pepper to taste

Preheat oven to 450 degrees with rack in lower third.
Bring 6 quarts salted water to a boil.
Heat oil, garlic, and rosemary on a large baking sheet (with sides) on stovetop over medium-low heat. Don’t allow garlic to brown.
Boil potatoes in water for 1 minute; transfer to baking sheet on stove and stir and coat with oil.
Roast potatoes in oven for 20 minutes. Toss and roast another 10 minutes or until browned and crisp. Season with salt and pepper.



Homemade Rolls
2 pkg. Dry yeast
½ cup Warm water
1 ½ cup Milk
½ cup Butter
2 tsp. Salt
½ c. + 3 TB. Sugar
3 Eggs, beaten
5 ½ cup Flour
¼ cup butter

Pour warm water over yeast in mixing bowl. Let stand. Scald (heat until just before it starts to bubble) milk in saucepan and remove from heat. Add butter, sugar, and salt and stir until butter melts and sugar dissolves. Pour into mixing bowl with yeast, add beaten eggs and mix well. Add flour and combine (dough will be sticky). Refrigerate dough in large Tupperware bowl overnight.
Melt ¼ cup butter. Grease 3 cookie sheets. Divide dough in half. Roll half out on a floured surface into a large circle. Spread half of the melted butter on to with a pastry brush and cut into 18 slices with a pizza cutter. Roll each slice “croissant-style” and place on cookie sheet. Repeat with remaining dough. Let rise for 3 hours. Bake for 7-9 minutes at 400 degrees or until golden brown.

Parmesan Crusted Chicken with Sage Butter Sauce
2 Boneless chicken breasts
2 Egg whites
2 tsp. Cornstarch
Juice of 1 lemon

1 cup Coarse dry bread crumbs
1 TB. Chopped fresh parsley
½ cup Parmesan cheese, grated
1 tsp. Salt
¼ tsp. Pepper
Zest One lemon
3 TB. Olive oil

Cut each breast in half lengthwise down the center and lightly pound each piece to an even thickness.. Blend egg whites, cornstarch and lemon juice with a fork in a wide shallow dish; set aside. Combine bread crumbs, parsley, salt, pepper, and lemon zest in a second, wide, shallow dish. Coat chicken in egg mixture, then bread mixture. Let chicken rest at room temp. on a rack for 20 min. to set crust.
Saute chicken in oil in a large, ovenproof skillet over med-high heat for about 3 minutes, or until golden brown and crisp. Carefully turn with spatula and transfer skillet to the oven to finish cooking (350 degrees). Roast chicken just until done, about 8 more minutes. Serve with sage butter sauce.

Sage Butter Sauce
1 TB. Unsalted butter
3 TB. Shallot, minced
½ cup Dry white wine
½ cup Heavy cream
½ cup Chicken broth
1 tsp. Fresh lemon juice
4 TB. Cold unsalted butter, cubed
1-2 tsp. Minced fresh sage
Salt to taste
White pepper to taste
Cayenne to taste

Saute shallot in butter in a small saucepan over medium heat just until soft, 2-3 minutes. Add wine, cream, broth, and lemon juice. Simmer until reduced by half, 8-10 minutes. Whisk in butter 1 TB. at a time, stirring constantly. Do not add more butter until previous addition has melted completely. Finish sauce with sage and seasonings. Keep warm in water bath until ready to serve.



Chocolate Cake with Chocolate Almond Frosting
3 cups Flour
6 TB. Cocoa
2 tsp. Baking soda
2 cups Sugar
1 tsp. Salt
½ cup Vegetable oil
2 tsp. Apple cider vinegar
2 tsp. Vanilla
2 cups Cold water
½ cups Butter or margarine, softened
5 ¼ cup Powdered sugar
1 cup Cocoa
¼ cup Milk
1 tsp. Vanilla
1 tsp. Almond extract

Pre-heat oven to 350 degrees. Mix first five ingredients with a fork. Make one big hole and 2 small holes in the dry ingredients. Pour oil in the biggest hole, pour vinegar and vanilla in the smaller holes. Pour cold water over all the mix. Mix with a beater until smooth. Bake for 30 minutes (2 9-inch round cake pans).
Mix powdered sugar and cocoa with a fork. Add milk, butter, vanilla and almond extract and mix with beater. Add another ¼ cup milk and keep adding milk 1 tsp. at a time until desired consistency is reached. Frost cooled cake.

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