I'll share my recipes, if you'll share yours - August 2, 2010

13 years ago

BUCA DI BEPPO CHICKEN SALTIMBOCCA

Juicy sautÃ©ed chicken breasts, layered with fresh sage and

prosciutto, and topped with artichoke hearts, capers, and a

delicate lemon butter sauce.

Four 5-ounce boneless, skinless chicken breasts

1 tablespoon salt

1 tablespoon minced fresh sage

4 slices prosciutto

1/2 cup all-purpose flour

2 tablespoons olive oil

1/2 cup white wine

3/4 cup artichoke hearts, quartered

1/4 cup fresh lemon juice

1 tablespoon butter

1/4 cup heavy cream

2 tablespoons drained capers, for garnish

1. Season the chicken breasts with the salt and sage. Lay a slice

of prosciutto on each breast and pound it with a meat mallet until

the breast is a little less than 1/2 inch thick. Lightly dredge

with flour.

2. Heat the oil in a skillet and sautÃ© the chicken, prosciutto side

down, until golden brown on both sides, turning once. Remove

chicken from the pan and discard the excess oil. Deglaze the pan

with the white wine and add the artichoke hearts with the lemon

juice, butter, and cream.

3. Let the mixture simmer until it begins to thicken. Taste for

seasoning. To serve, pour the sauce over the chicken breasts and

garnish with capers.

Secret Recipe Tip: Artichoke hearts come frozen and canned. The

canned variety are often marinated, so be sure to rinse them off

before using. Frozen artichokes should be thawed before using.

Food for Thought: Prosciutto is an Italian dry-cured ham. It comes

sliced paper thin and is often shredded as a topping or wrapped

around melon and figs for a traditional Italian appetizer.

Serves 4

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Comments (7)

nicole__
13 years ago
Bran Muffins

1 c wheat flour
1.5 c bran
1 tsp baking soda
1/2 c raisins
1 egg
1/2 c honey
1 c milk or water
2 tbl cooking oil

Mix together. Fill greased & floured muffin tins. Bake @ 375 for 20 minutes. Makes 12 muffins.
Jasdip
13 years ago
Hubby is not a sausage eater. Where I'll buy sausage on a bun with kraut and onions, he gets a hotdog.
The first time I made these for him, he was hooked and asks for them regularly.

Sausages in Red Sauce (requested often by hubby)
1 lb large sausage (Grillwurst, Farmers, Italian etc)
2 tbsp drippings or oil
1/2 cup sliced celery and green pepper
1/2 cup chopped onion
3/4 cup ketchup
2 tbsp vinegar
1 tbsp brown sugar
2 tsp prepared mustard
2 tsp worcestershire sauce
1/2 cup water

Brown sausages in drippings slowly for 10 minutes. Remove from pan, pour off all but 2 tbsp drippings.

Add celery, peppers, and onion to pan; saute 5 minutes.
Combine sauce ingredients in a bowl and add to the skillet. Return sausages to pan. Simmer 30 minutes or until sausages are thoroughly cooked.
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patti43
13 years ago
BAKED PORTOBELLO FRIES W/BASIL AIOLI SAUCE (A Cozy Kitchen blog)

1/2 cup of bread crumbs (store bought or homemade)
2 tablespoons of grated Parmesan cheese or Pecarino
Pinch of red crushed pepper flakes (or a pinch of cayenne)
1/8 teaspoon of garlic powder
1/8 teaspoon of oregano
Salt and Pepper
2 portobellos (stems removed)
2 large eggs, beaten

For Basil Aioli:
2 Tbsp. olive oil
1/4cup packed basil leaves
1/2 tsp. lemon juice
1 medium garlic clove, pressed
Pinch of salt
1/2cup mayonnaise, either homemade or commercial

Directions for Portobello Fries:
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or spray it with cooking spray. On a plate, mix together the bread crumbs, Parmesan cheese, red crushed pepper flakes or cayenne, garlic powder, oregano, salt and pepper. In a small to medium bowl, beat the two large eggs.
Cut the portobello mushrooms into 1/4" slices. One by one, dip the slices in the beaten eggs and transfer to the bread crumb mixture, being sure to coat the mushrooms thoroughly. Place the bread crumb covered mushrooms on the baking sheet and bake for 10-15 minutes, checking on them after 10 and flipping them to ensure thorough baking.

Directions for Basil Aioli:

In the jar of a blender (or a small food processor), combine the olive oil, basil, lemon juice, garlic, and salt. Process until the mixture is smooth like pesto, pausing every now and then to scrape down the side of the blender jar with a small spatula or knife. Mix the mayonnaise with basil mixture in a small bowl. Chill.
glenda_al
13 years ago
Boozy peaches and cream

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I don't like bourbon so I think I'd used brandy
patti43
13 years ago
Woo hoo, Glenda! I think Amaretto would be a good sub for the bourbon--or add Grand Marnier to the peaches and leave the whipped cream plain. Great recipe!!
nodakgal
13 years ago
EASY PARMESAN POTATO WEDGES
***********************************
This recipe can also be served with sour cream.

1/3 cup grated Parmesan cheese
1 teasp paprika
1 teasp garlic powder
1/2 teasp salt
1/4 - 1/2 teasp pepper
4 potatoes unpeeled
1/3 cup vegetable oil

1) Preheat oven to 400F (204C)
2) In plastic bag combine first 5 ingredients.
3) Cut each unpeeled potato into 8 wedges. Dip wedges in oil and then shake
in cheese mixture.
4) Place wedges on a baking sheet skin side down and bake at 400F (204C) for
30 - 40 minutes.)
sandra92
11 years ago
I want to know types of beppo recipes available in the recipe book as my cousin sister is looking for some best recipes which she can prepare for her son birthday party due in next month. I tried searching in online sites and found little information on beppo recipes. So, any recipes help.

Here is a link that might be useful: ranker

I'll share my recipes, if you'll share yours - August 2, 2010

Comments (7)

nicole__

Jasdip

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glenda_al

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