Thursday, November 12, 2015

Velvety Potato Leek Soup

I love soup. Can I just say, I LOVE soup. Yup that's right, soup, my favorite. That being said, I noticed one of my favorite soups has not ever been featured on this blog. Now my family might say, Bob, this is your favorite?  Ok well maybe it's my second favorite. My favorite has to be my potato soup. (That one was featured in Taste Of Home magazine). 

So here's my newest favorite soup, Velvety Potato Leek Soup. Now, those that know me, know I don't follow recipes, and in a lot of cases I just wing things. This recipe was a “wing it” recipe. So bear with me if things are off a bit. 

Potatoes and the leek cut in half, before cleaning,

Cleaned leek and butter,

Diced potatoes ready for the pot,

Leek and potatoes, seasoned with salt and pepper, 

Add the chicken broth and deglaze the bottom of the pan,

Once everything is tender, blend until smooth, 

Half way there,

Coming together, just add the cream and we're ready to eat. 

Soup and a panini sandwich. A perfect dinner!  

Velvety Potato Leek Soup

1 cube butter
1 large leek, sliced and cleaned
5-6 small Yukon potatoes, diced
2-3 cloves of garlic
4 cups chicken broth
¼ cup cream
Salt and pepper, to taste

Melt better, and sauté the leeks. Add the potatoes and garlic, continue to sauté. Deglaze the pot with the chicken broth. Bring to a boil, then reduce to a low simmer and cook for 20-30 minutes. Once everything is tender, use an immersion blender to blend until smooth. Or blend in small batches, until smooth. 

Wednesday, November 11, 2015

Baked Mozzarella Chicken Rolls

I'm It's been a while since I've posted anything. With the catering business, and work I have still been cooking, and taking pictures, so as I get time I will post again. Not to worry!!  

I wasn't really sure what to think when I came across this recipe. What would the end result be like?  Well, I have to tell you, what a delicious take on Chicken Parmesan. Splitting and pounding the chicken breasts is probably the most daunting part, but very necessary. 

Make and enjoy this baked dinner!  Maybe serve with some pasta au burro (buttered pasta) and a steamed vegetable. 

Baked Mozzarella Chicken Rolls

All of the ingredients you'll need
Take a chicken breast,
Slice it 3/4 of the way through, leaving a hinge,
Open it up, it should look like this,
Before pounding the breast,
After pounding, then I cut it down the hinge line, 
Baby spinach,
Chopped baby spinach, 
Into the sauté pan, 
And stir,
Mix together the filling ingredients,
Add the sautéed spinach,
Take the chicken,
Add a scoop of the filling to the breasts,
Spread the filling,
(I then added a slice of mozzarella)
(Oops and a piece of sundried tomato, at the urging of my husband)
After dipping in the egg and rolling in the bread crumbs, place in the pan (I ran out of fresh mozzarella so I topped two with Parm),
Bake, then serve. Lastly enjoy!!

Baked Mozzarella Chicken Rolls

8 large boneless skinless chicken breasts (about 2 lbs total)
1 cup Italian style bread crumbs
6 tablespoons grated Parmesan cheese, divided
5 ounces fresh baby spinach
1 clove minced garlic and olive oil for sauteeing
½ cup part-skim ricotta cheese
3 eggs, beaten
3 ounces fresh mozzarella cheese, thinly sliced
1 cup marinara sauce
fresh basil for topping

1. Prep the chicken: split the chicken breast (butterfly style) and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
2. Prep the filling: Chop the spinach and sauté it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sautéed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the eggs. Place the remaining eggs in a separate shallow bowl and set aside.
3. Assemble the chicken: Spread a thin layer of the marinara in the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a "seam". Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.
4. Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.

Don't try to cram all the pieces too close together because if the sides are touching each other, they won't get crispy. Leaving a little space between each piece allows the breadcrumbs to bake, brown, and crispify perfectly.