A couple of weeks ago we took the kids to an annual blueberry festival at a local farm. The kids enjoyed plucking ripe blueberries and cherries, munching a few along the way. The highlight of my day was Mason’s dirt streaked face. Evidence he had […]
Tag: rachael ray
I had some potatoes I needed to use up and this recipe fit the bill. It is a really easy recipe a teenager could even make when mom and dad are running late.
Source: Stephanie Izard, Top Chef season 4 winner
2 tbsp butter
1/4 cup plus 1 tablespoon olive oil
2 tbsp fresh lemon juice
1/4 cup pine nuts, toasted
1 pound asparagus, trimmed
Salt and pepper
1 pound baking potatoes, peeled
1/4 cup flour
2 large eggs, beaten
Four 8-oz skinless, boneless chicken breasts, pounded 1/2-inch think
Preheat the oven to 400Â°. In a saucepan, brown the butter. Whisk in 2 tablespoons olive oil and the lemon juice. Stir in the pine nuts.
On a baking sheet, toss the asparagus with 1 tablespoon olive oil; season with salt and pepper. Roast until crisp-tender, 7 minutes.
Using a food processor fitted with the shredding disk, shred the potatoes; season with salt and pepper. Wrap in a towel and squeeze out any water; transfer to a plate. Add the flour to a plate.
Season the chicken with salt and pepper. Dip in the flour, then the eggs, then coat with the potatoes.
In a skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until crisp and golden, 8 to 10 minutes. Divide the asparagus among 4 plates, top with the chicken and drizzle with the pine nut vinaigrette.
One of our favorite indulgences is nachos. I love nachos. The crispy salty texture of the nacho chips dipped in the cool spicy flavorful salsa makes it hard to stop at seven measly chips. When we first got married we would frequent this amazing hole-in-the-wall […]