Monday, April 16, 2012

- quick recipe of the week -

Today I have a double dose of recipes for you! Two recipes in one day is simply the best! First, I'd like you to meet Brhea (Bree-uh) from No Place Lyke Home. Brhea's blog documents her life as a newlywed. If you stop over for a visit you can expect to see lots of tried-and-true recipes, some easy to tackle DIY projects, photography tutorials and tons of pictures of her life and family. I just recently found her blog, and I'm obsessed with it! Her pictures are just amazing to look at...she's quite the talented photographer! Definitely check her blog out, you will love her!

(Image credit Brhea)

When I asked her to share a recipe, she said she knew that it had to be her Chicken Piccata. This recipe is easy (takes about 30 minutes), packs a lot of flavor, and is something that can be dressed up for a special dinner.

Chicken Piccata
2 skinless and boneless chicken breasts butterflied, cut in half and pounded out until fairly thin
Salt and freshly ground black pepper to taste
Enough flour for dredging
8 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
3/4 cup fresh lemon juice - Lemon zest from one lemon
1/2 cup (or a bit more if needed) chicken stock
1/4 cup brined capers (rinsed)
1/3 cup fresh parsley (chopped)

It is important to start with very thin chicken breast. To accomplish this, it helps to both butterfly the chicken and pound it out (I usually put mine on a cutting board, stretch plastic wrap to fully cover the chicken and use a rolling pin to pound it a couple of times to become thinner). Season chicken with salt and pepper. Dredge (coat both sides of) chicken in flour and shake of excess. In a large skillet over medium high heat, melt 3 tablespoons of butter with 5 tablespoons olive oil. When butter and oil start to lightly sizzle (careful not to get the oil to the point of smoking), add chicken and cook for 3 minutes. When chicken is lightly browned, flip and cook other side for 3 minutes. Remove and transfer to plate.

Add the lemon juice, chicken stock, remaining olive oil and capers (remember to rinse them first!) directly to the pan that the chicken was cooked in (do not wash out or rinse pan in between). This will allow you to deglaze the pan, scraping up bits from the pan for extra flavor. Also, the flour left in the pan from the chicken helps to thicken the sauce. Add the remaining butter. Season with salt and pepper to taste. Bring to a boil, whisking regularly - careful not to burn. Pour sauce over chicken and garnish with parsley.

(Image credit Brhea)

I absolutely LOVE chicken piccata and I have never been able to find such an easy recipe! I will definitely be making this one quite a bit! Brhea would love to hear how you liked this recipe if you try it out, so be sure to let her know how it turns out for ya!

Our second recipe comes to you by my dear friend Ashley. Most of you probably remember Ashley from my previous blog posts, here and here. I was really excited when Ashley offered to share a recipe because she always cooks the most amazing and creative things! Ashley blogs over at The Pickled Bean and would love for you to go visit her blog and say hi!

(Image credit Ashley)
one pre-made pie crust (the one that is rolled up)

Wet Ingredients
3 eggs
1 cup whole milk or cream
1 tsp of dry mustard ( this is a must have ingredient)
1 tsp of fresh graded lemon peel. ( this is a must have ingredient)
Salt and Pepper to taste

Filler Ingredients
1 cup swiss cheese
1 package of mushrooms cleaned and sliced
½ red pepper diced
½ cup cubed ham stake
½ cup chopped fresh asparagus
 (if you do not like any of the above "filler ingredients" feel free to use any other meat/vegetable that you prefer)

Preheat the oven to 425. Place the pie crust in a pie plate and bake. (unpricked) for 5 minutes. Reduce heat to 325. While the oven is heating saute cheese, asparagus, pepper and asparagus until almost cooked.

Whisk together the wet ingredients. In the par-baked pie-shell place the saute mixture and top will all of the cheese. Poor the wet ingredients over the cheese. At this point you can fold over the top of the pie crust to make it look more like a fancy shammy tart. (You do not need to do this!) Bake in a 325 degree oven for 45 minutes to an hour. It will be golden brown and if you jiggle the quiche it will be firm.

(Image credit Ashley)

(Image credit Ashley)

(Image credit Ashley)

Thank you so much Ashley! Just like the Chicken Piccata recipe, I have never been able to find a quick and easy quiche recipe...but this one sounds super easy.

I hope you guys enjoy both of these recipes, and I hope you get to know both Brhea and Ashley better. Have a stupendous Monday!


Shauna said...

Great recipes! Im off to check out their blogs now ..

Happy Monday.

Shauna said...
This comment has been removed by the author.
thecoffeehouse said...

ugh, i should never read your blog until i have my lunch in front of me. hungry now ...

Nessa Bixler said...

Oh yummy. My lunch just doesn't sound as good anymore. The piccata looks amazing and love the ingredient list is so short. Making that soon.

Carlie said...

I've never had piccata before but it looks tasty! And quiche is always good!

Melanie said...

Yummy in the tummy! These both sounds super de-lish!

Email you soon hon! Sending BIG hugs!! XOXO

Lindsay said...

Yum!!! Thanks so much for sharing both recipes!

Diane Balch said...

This piccata recipe looks terrific.. please share it on my foodie friday linky today.

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