T.M.B

My version of an Amuse-Bouche.

Dinner @ The Oscars

Oscar's Night.  Oh how exciting for all the men out there.  It's the one night of the year that all Tivo's in the apartment record the same event.  Starting at 4pm we Tivo "Live at the Red Carpet".  Then around 7:30 we switch to ABC 7 (sorry Cablevision viewers) to the Barbara Walters Special live at the Oscars.  Finally at 9 we move on with the show.     I can't really say I've ever been much of an Oscar's fan, in fact my significant other would tell you I hate TV.  I've never seen Avatar, never heard of District 9, An Education,  A Serious Man, Up, or Up in the Air; I happen to see Inglorious Bastards last week and although found it quite good I don't believe it's in the Oscar category....and finally last night I got to see The Hurt Locker.  I'll admit this one deserves all the awards and it looks like Yahoo! agrees.

So in honor of the Oscar's this year I decided to cook light and healthy (@ Leigh's request).

My Oscar award winning Grilled Chicken over Mesclun Greens w/ Honey Vinaigrette.

Ingredients:

• 1 lb of Mesclun Greens
• 5 large sliced mushrooms
• 1 small thinly sliced red onion
• 1/2 cucumber sliced green
• handful of craisens
• handful of toasted pignoli nuts
• Shaved Parmesan Cheese
• 2 chicken breast butterflied and grilled on a cast iron pan
• season chicken with salt, pepper, garlic powder, onion powder, paprika, olive oil

Grill Chicken over medium high heat until done.  Set aside to rest and slice on an angle.  While cooking chicken combine all ingredients in a large bowl.  Toss with Honey Vinaigrette dressing.  

Honey Vinaigrette Dressing

• Tablespoon of Honey
• 2 Tablespoon of Red Wine Vinegar
• Salt & Fresh ground pepper
• 1/2 cup of extra virgin olive oil

Combine Honey, Vinegar and whisk well together. Slowly drizzle in olive oil until well combined.

Add salt & pepper to taste. Refrigerate for 10 minutes before serving.

Serve chicken over salad and top with shaved parmesan.

And can't forget a special shout out to my Spartans for clinching a share of the Big Ten title.  On to the dance.  Go Green!

Mixed Summer Green Salad w/ Red Wine Honey Vinaigrette

The smell of summer is right around the corner.  Time to start prepping.  Anyone have some great recipe ideas??

Mixed Summer Green Salad w/ Red Wine Honey Vinaigrette

Ingredients

• Handful of Mesclun Greens
• Cherry Tomatos
• Sliced English Cucumber
• Sliced Red Onion
• Salt & Pepper
• Handful of Craisens
• Toasted Pine Nuts

Combine all ingredients in a bowl. Toss with Red Wine Honey Vinaigrette (See Below).

Dressing

• Tablespoon of Honey
• 2 Tablespoon of Red Wine Vinegar
• Salt & Fresh ground pepper
• 1/2 cup of extra virgin olive oil

Combine Honey, Vinegar and whisk well together. Slowly drizzle in olive oil until well combined.

Add salt & pepper to taste. Top with shaved Parmesan cheese. Refrigerate for 10 minutes before serving.

Enjoy!

Roasted Beet Salad w/Goat Cheese & Toasted Pecans

Ever since I was a kid I've always loved beets. It doesn't matter if they're red, yellow, purple...hot, cold (although not a fan of Borscht!) I've always made sure the beet root was a staple in my diet. I've played around with a bunch of different recipes but this one still tends to come out the best.


Roasted Beet Salad w/Goat Cheese

• Wrap 3-4 large beets in tin foil and roast in your oven at 425 degrees to 90 minutes
• Remove from oven and let cool

While your beets are cooling prepare you vinaigrette

• Juice of a half lemon
• 2-3 tablespoons of balsamic vinegar
• S&P
• Extra virgin olive Oil
• 1 thinly sliced shallot

Combine all ingredients and whisk in olive oil until well combined. Set aside.

Once beets are cool, use your fingers to remove outer layer. Slice beets into thirds and cut crosswise into large cubes. Refrigerate for 20 minutes.

While the beets are chilling...toast a handful of pecans and give a rough chop.

To prepare:

Layer a handful or so of the beets on a plate. Top with chopped pecans and crumbled goat cheese. Spoon vinaigrette on top and serve immediately.

Dorito Surprise??

First came the hamburger....then came the slice of pizza.

Many have laughed when they see it...some have become addicted after they eat it..but low and behold is the infamous Dorito Surprise.

Stolen from the libraries of L.A.P (W).

Preparation as follows:


1 lb of chopped meat (beef or turkey) browned
Chopped head of iceburg lettuce
Pack of halved cherry tomatoes
1 diced onion
Shredded Cheddar Cheese
Bag of crumbled Baked Doritos
Fat Free Catalina Dressing
French Dressing


Combine all ingredients in large bowl
mix well together

Chicken Milanese

Chicken Milanese is one of my all time favorite meals. It's all about Italian cooking without the heavy pasta and sauce. As a current New Yorker living blocks from the famous Union Square Farmers Market one can only imagine the vast types of tomatoes and vegetables that you can gather in a single walk. Trust me when I say if it wasn't for my fellow farmers this meal wouldn't be as nearly as complete.

Chicken Milanese

2 large pieces of chicken breast - B.S.S (Boned, split, skinned)

1 egg beaten

cup of breadcrumbs (I prefer Panko for this recipe)

S&P

Salad

Arugula

Cherry Tomatoes - all different colors halved

Good Olive Oil

Good Balsamic Vinegar

Lemon

Pound out two extra large pieces of chicken breast. Dip into beaten egg and then coat in bread crumbs. Make sure you drain off the extra egg! Bake at 375 degrees for 20-25 minutes. Take out of oven, top with Arugula & tomato mixture. Top with freshly squeezed lemon juice, olive oil & some balsamic vinegar.

Serve with a side of roasted potatoes & garlic.