Thursday's recipe was stuffed portabella mushroom, Romano crusted chicken breast, pasta and red pepper sauce and s'more egg rolls.
Ingredients:
Stuffed Portabella Mushroom
- 2 Portabella mushroom caps
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 1/2 medium-sized red onion, sliced
- 6 oz fresh baby spinach
- 2 oz feta cheese
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- salt and pepper to taste
Mix balsamic vinegar, olive oil, and salt and pepper. Pour over mushroom caps.
Place in a 350 degree oven, and cook for 15-17 minutes. For Stuffing: Heat olive oil in sauté pan over medium heat. Add sliced onions and cook, stirring often until onions begin to appear tender. Add spinach and balsamic vinegar. Cook until spinach is done.
Lightly season with salt and pepper. Place stuffing mixture on portabellas.
Top with feta cheese and return to 350 degree oven for 10 minutes or until cheese is melted.
Romano Crusted Chicken Breast
- 2 double lobe chicken breast (heart-shaped)
- 3 cups Panko bread crumbs
- 1 cup grated Romano cheese
- 1 tbsp dry parsley
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup butter
- 3 fresh eggs
- 1/2 cup heavy cream
Mix bread crumbs, Romano cheese, parsley and half of the salt and pepper. Set aside.
In a medium frying pan, bring ¼ cup butter to heat. Season chicken breasts and dip in egg wash, then dip in bread crumb mixture, pressing firmly with the extra break crumb mix. Fry chicken golden brown, or until internal temp reaches 165 degrees.
Fire Roasted Red Pepper Cream Sauce over Orchetti Pasta
- 1 large red bell pepper
- 1 tbsp fresh minced garlic
- 1 1/2 tbsp extra virgin olive oil
- 2 tbsp fresh basil
- 1 cup heavy cream
- 2 tbsp grated Romano cheese
- 2 tbsp butter
- 1 lb Orchetti pasta
- Salt and pepper to taste
Cut peppers into small pieces. In a skillet, cook and stir the garlic, basil, and red peppers in the olive oil over medium heat. Cook for 10 minutes. Place mixture in blender (careful will be hot) and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the heavy cream and Romano Cheese; cook and stir until cheese melts. Add the butter and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes. Boil Orchetti pasta in water until al dente. Drain Pasta. Top with Sauce
S'more Egg rolls
- 2 cups canola oil
- 1 large egg
- 2 1.5 oz milk chocolate bars
- 6 egg roll wrappers
- 2 oz powdered sugar
- 1/4 cup fine graham cracker crumbs
- 1/4 cup marshmallow fluff
In a deep pot heat oil to 350 degrees. In a small bowl beat egg. Cut chocolate into ½ inch cubes. Take an egg roll wrapper, and brush edges with egg wash, and lay on a work surface wash side up, with a point facing you. Place ¼ cup of marshmallow fluff 1 inch from the edges and top with 2 oz of chocolate and 1 tsp graham cracker crumbs.
Fold the corner facing you up and just over the filling. Press lightly. Then fold in the sides. Make sure the roll is tightly closed. Begin to roll the pouch in an away from you motion. Press gently to seal. (Be careful not to tear the egg roll wrapper. This may cause the roll to leak while cooking. If tear occurs, pinch dough together until it resets.) Repeat until all egg rolls are formed. Fry egg rolls in heated oil, 4 at a time, turning almost immediately upon entering the pot. Cook all sides to just a golden brown. Cook 45 seconds. (Make sure not to overcook filling. If you see marshmallow start to ooze out before both sides are golden filling will be overcooked and egg roll will appear hallow inside.) Make sure to check your oil temp between additions.
Immediately remove from oil and roll in remaining graham cracker crumbs.
Set on plate and dust with powdered sugar.
