It's been a while – Katie's Kitchen

It’s been a while since I last posted and I have been receiving a number of requests to continue with my blog. So here it goes…

Last night I made a PHENOMENAL meal… Chicken Piccata with Angel Hair Pasta, courtesy of the Food Network’s website. To view the recipe visit:

http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe/index.html

The recipe was so easy and extremely tasty. It will definitely be a repeat offender. Nick absolutely loved it as well. It is very lemony and tart so if you are not a fan of lemons, this is not for you.

I made a couple adjustments to the recipe.  I purchase my chicken breasts from BJ’s and buy the package that continues 4 breasts in a pack individually sealed. So I make all the chicken in each packet for my meals. It seems to be enough for the two of us for dinner and yet allows for leftovers for next days lunch. Since the I purchase skinless, boneless thin sliced breasts, I did not need to butterfly or cut in half. I also cooked all 4 chicken breasts in one large pan so I did not need to repeat the process of olive oil and unsalted butter. In addition, I did not add fresh parsley as garnish since Nick is not a big fan.

I decided to pair the chicken piccata with angel hair pasta since I have seen that done in a lot of restaurants. The angel hair pasta cooks quicker than most pastas and makes a lot. I reccomend only making half a box of pasta. I placed a decent size onto the middle of the plate, with the chicken piccata on top, followed by some remaining sauce.

I would say it did take about 30 minutes to complete this meal from start to finish. It’s definately worth it! Thanks Giada!

Katie's Kitchen – UPDATE

UPDATE – March 25, 2009  10:20 am

This meal was not as good as I anticipated. I thought it was going to be spicy and full of flavor and it wasn’t at all. I substituted the pork for chicken which turned out to be somewhat dry. This is not a meal I would make again. Nick said he enjoyed it but was definitely not one of his favorites. If you are still interested in the recipe let me know.

As you may or may not know, my father was in the hospital for a while and therefore my cooking was put on hold. But I’m back… although with a cold. Tonight I’m making New Mexican Green Chile Stew with chicken. I found the recipe in the Crock Pot Recipe Card Collection book at my grocery store. I was unable to find the recipe online, so if your interested in it, let me know and I will share. The recipe calls for pork, but I’m substituting with chicken. It also includes salsa verde (green salsa) and green chiles. So it should be spicy. Stay tuned to find out how dinner turned out.

Katie's Kitchen – Dinner Update

UPDATE – March 9, 2009 7:32 pm

 

This meal is fantastic!!! It’s extremely savory, tangy and spicy. This dish is packed full of flavor. I had a tough time finding canned tomatilla’s so grabbed a green tomatilla chunky salsa in the taco aisle instead. I used one cup of that as a substitute. If you want your taste buds to explode, this is the dish for you. I will definitely make this meal again. Its easy, inexpensive and just fantastic. Next time, I will plan to have some tortilla chips at hand so that we can dip them in the tomatilla salsa. It leaves a lot of extra salsa. I wouldn’t keep it for too long though as it requires fresh cilantro. I give this meal a 10 out of 10.

 

Nick’s thoughts on the meal:

The tomatilla salsa was 50 times better than any I’ve ever had out. I usually don’t like it out, but liked this version. (Maybe its because I put a lot of love into it.) For having a whole jalapeno, it wasn’t nearly as spicy as I anticipated.  Definitely a repeat meal. Another home run!

 

What’s for dinner tonight? Chicken Breasts with Tomatilla Salsa. I can’t wait! I am in love with the tomatilla sauce at On the Border and now I have a recipe for something similar. Here’s the link to what I’m cooking tonight. Make sure you check back to see how it turned out.

http://www.bhg.com/recipe/chicken/chicken-breasts-with-tomatillo-salsa/