Thursday, September 10, 2009

Saltimbocca....for the Coast to Coast Cookoff


SLIM SALTIMBOCCA














      



















Ingredient list:


2 whole med. chicken breasts (about 1 1/2 lb. total),
skinned, boned & halved lengthwise
slice part skim mozzarella cheese (1 oz.)
2 oz. very thinly sliced, fully cooked ham ( prosciutto , is the preferred meat of choice if not making a slim version)
1 sm. tomato, seeded & chopped
3 tbsp. fine dry bread crumbs
2 tbsp. grated Parmesan cheese
1 tbsp. snipped parsley or 1 tsp. parsley flakes
1/2 tsp. dried oregano, crushed
1/8 tsp. garlic powder
1/8 tsp. pepper
1 tbsp. skim milk



Directions:
Baking instead of frying cuts the fat in the classic dish. And you'll still find the crisp coating and ham and cheese filling that makes saltimbocca popular.Rinse chicken; pat dry. Place each half between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet until 1/4 inch thick. Remove wrap.





Cut cheese into 4 pieces. Place 1/4 of the ham and 1 piece of the cheese on each chicken piece. Top each with 1/4 of the tomato. Roll up jelly roll style, tucking in sides to seal well. Secure with wooden toothpicks.In a pie plate or on a sheet of waxed paper, combine bread crumbs, Parmesan cheese, parsley, oregano, garlic powder and pepper. Mix together.Brush chicken rolls with milk. Then roll in crumb mixture to coat well. Place in a 10 x 6 x 2 inch baking dish. Bake, uncovered, in a 350 degree oven about 25 minutes or until chicken is tender and no longer pink.





Makes 4 servings.





I didn't follow this recipe exactly. I used an Italian gourmet pack of meat I found that had calabrese, salame, capocollo meats instead of the ham and I cut them up and put them in. They were sliced very thing and added great flavor. I also covered it in my roasted garlic olive oil before baking. Other than that I think it was about the same.




Ok....while I was waiting on the chicken to cook and Andy to come home from work. I finished decided after all this work I could use a snack. It has been 8 hrs since Ive ate and all this food is making me hungry. I took the left over tomatoes and some of the cheese and tried attempted to make me a little tomato salad. I added to it some of my cucumber salad we had with lunch and added some thin pepperoni. I then topped it off with that wonderful roasted garlic olive oil and WoW was it YUMO

My Italian Grandmother: Chicken Saltimbocca Pasta Toss - Bakespace International Cooking Tour

My Italian Grandmother: Chicken Saltimbocca Pasta Toss - Bakespace International Cooking Tour

Alaskan Dermish in the Kitch: Saltimbocca - BakeSpace Coast to Coast Challenge

Alaskan Dermish in the Kitch: Saltimbocca - BakeSpace Coast to Coast Challenge

Cookiebaker's Corner: Chicken Saltimbocca with Lemon Sauce - Coast to Coast Cooking

Cookiebaker's Corner: Chicken Saltimbocca with Lemon Sauce - Coast to Coast Cooking

Cooking for My Peace of Mind: Saltimbocca Coast to Coast and Overseas

Cooking for My Peace of Mind: Saltimbocca Coast to Coast and Overseas

Wednesday, September 9, 2009

saltimbocca

PORK saltimbocca
I used the same recipe as before with just a few changes...I used pork and sundried tomatos.
I paired it up with some Italian bread and some Swiss and white cheddar potato's.  Yes I love cheese!!!

Thursday, September 3, 2009

Garden fresh Veggies

I went to a local farm this morning and bought some corn and zucchini.  I also had picked up a rotisseri chicken.  This morning I boiled the corn, cut it off the cob and then cut sauted it with pepper, veggy seasoning, some garlic and lots of butter.  Just reheated the rotisserie chicken and then made the made the zucchini spears.  Recipe to follow:

Zucchini Zingers
Olive oil cooking spray( I used extra virgin garlic olive oil....not the spray)
2 teaspoons garlic powder
1/2 teaspoon pepper
2 medium zucchini





Preheat oven to 350 degrees. Trim ends of zucchini, but leave skins on elsewhere. Cut zucchini in half vertically; repeat. Cut each zinger strip in half, cross-wise. Place all strips peel side down on a baking sheet. Mist with cooking spray and sprinkle with seasonings. Bake until edges are brown and strips are easily pierced; about 15 minutes.

Makes 2 servings.
Nutritional information per
 Calories: 28.3
 Fat: 0.2
 Cholesterol: 0
 
 
 
Sorry for the crappy pics.  I accidently deleted the ones I took while I was doing the prep and cooking. 
So I had to get the leftovers out of the fridge and take pics of them. 
Andy took a dish just like this to work and this one is for my work tonight!
We still have lots of zucchnin zinners left but we really chowed on that corn.

Tuesday, September 1, 2009

Black Bean and Corn Salsa

I found this recipe on the food network site under Paula Dean.  There it was called South Georgia Caviar-which is a black eyed pea salsa but I didnt have those.  Actually,  Ive never had those...but the recipe looked so good I just made it with black beans.

It was a huge hit at work.  I forgot to take a before picture.   I made a huge double batch and I'll show you what was left of it.

Just enough that Andy will get a taste of it.

Ingredients

2 (15-ounce) cans black-eyed peas, drained (again,  I used canned black BEANS)
1 (15-ounce) can whole kernel corn, drained
1 (10-ounce) can diced tomatoes and green chiles (recommended: Ro-Tel)
2 cups chopped red bell pepper
1/2 cup chopped fresh jalapeno peppers
1/2 cup chopped onion
1 (8-ounce) bottle Italian dressing  (I prefered Paul Neumans Oil and Vinegar)
1 (4-ounce) jar chopped pimentos, drained

Directions
In a large bowl, combine all of the ingredients and stir gently to combine. Refrigerate mixture overnight. Serve with corn chips.