Christy and Greg

WEEK 4

FRESH and TASTY!

We finally made Fran and Josh's recipe.  It was great!  We grilled the steaks outside and the chimichurri was a great compliment.  I also really enjoyed the edamame salad with the radishes.  We had squash that we needed to cook and then I was dying for a potato so I made a few twice baked ones.  Tasty meal.

I still need to buy some ramekins so I can make those little chocolate molten cakes...when I do I will make sure I post come pics.

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WEEK 3

 Comfort food, and it was easy!  Thanks Cait!

We had a patriotic devotional so I made chocolate cupcakes for dessert.  I do want to try the trifle sometime though because it looked delicious!

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WEEK 2

I really enjoyed this recipe!  I tried making the homemade pitas and they turned out pretty good and they were tasty and easy!  (you just have to follow the recipe and I didn't have any issues)

 I also wanted to try making hummus and it turned out pretty yummy!!!

 We were both starving by the time dinner was done we didn't even make it to the table!  Greg grilled the chicken on the bbq outside, it was a great marinade.

 Annie had already eaten by this time but she loved the pitas and couldn't stop eating them!

Oh how I love thee delicious gyro!  I love thee so much I don't care that Greg is taking a picture of me and that I have flour in my hair and it makes me look like I am going grey!  Ughh...lovely pic Greg!

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WEEK 1

I need to work on taking better pictures while I am cooking... but here is the finished product.  I served mine with mashed potatoes topped with some freshly grated Pecorino romano cheese and some fresh parsley.  It was tasty!  Annie-Mae loved the mashed potatoes (like mother like daughter) and even liked the chicken...I am excited to see everyone elses!   

  

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WEEK 1 RECIPE

Ingredients

• 4 skinless, boneless, chicken breasts (about 11/2 pounds)
• All-purpose flour, for dredging
• Kosher salt and freshly ground black pepper
• 4 large eggs
• 3 tablespoons water
• 1/4 cup extra-virgin olive oil
• 1/2 lemon, with rind, cut in thin rounds
• 1/2 cup dry white wine, such as Pinot Grigio
• 1 cup chicken broth
• 1/2 lemon, juiced
• 2 tablespoons unsalted butter
• 1/4 cup chopped flat-leaf parsley

Directions

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.