This Delicious Seafood Recipe Can be Ready In 20 Minutes or Less
Shrimp, Tomatoes, Corn, Spinach and Feta Cheese All Come Together With Garlic, Lemon and Red Pepper To make This Winning Combination. Healthy and Delicious
Make sure the label says 100% air chilled. When chicken is water chilled it is thrown into water baths that contain chlorine and other chemicals. These chemicals are absorbed by the chicken. you do not want to consume these chemicals. Additionally, water chilled chicken adds weight to the chicken so you end up paying more for less meat. Chicken that has been water chilled is also more rubbery and less flavorful than air chilled. The choice is clear: Buy Air Chilled Chicken
Grilled or Broiled Lamb Chops served over a wonderful mixture of roasted broccolini and arugula with my special mint Chimichuri
This recipe comes together quickly and is absolutely delicious to serve any day in any season. If you have an outdoor grill you can absolutely throw the chops on the barbie, if not, an oven or stovetop grill works equally well.
Mint and lamb go very well together so I came up with a sauce that incorporates fresh mint with fresh parsley with garlic, parmesan, lemon and honey that is absolutely perfect. This type of chimichuri works equally well with fish, chicken and vegetables. My husband loves it so much that I alway make extra to keep in the refrigerator for a few days. The sauce will stay fresh for a week. Just give it a good shake or whisk before using.
A touch of honey adds depth and sweetness to this citrus mint and parsley sauce. Perfect with anything
The dish is a one plate dish. I roast the broccolini first and leave it at room temperature. When the lamb chops are roasting I toss the broccolini with arugula and put it on a serving plate. The lamb chops go on top followed by crumbled feta, sprinkled mint chimichuri and fresh lemon wedges. Enjoy!
This delectable fish dish only requires a few ingredients but is full of flavor. The recipe is a slightly tweaked version of the Miso Black Cod created by master Chef Masayoshi Takayama. Masa created the Miso Black Cod dish that i served in many restaurants and now hopefully in your home too.
The key to Miso Black Cod is to allow the fish to marinate in the marinade overnight. The long marinade allows the flavors to sink deeply into the fish so every bite is full of flavor. After marinating the marinade is scrapped off the black cod before the fish is seared in a hot pan. This sear is what creates the wonderful golden brown flavor on the outside of the fish. The recipe comes together very quickly but needs the overnight marinating. I like to serve the fish with sushi rice topped with Ikura (salmon roe) and sautéed Bok Choy
I have been seeing this recipe all over the internet and decided to give it a try. I tweaked the sauce to give it a little extra flavor and the results were delicious. My husband is not a fan of buffalo chicken so I was a little nervous about whether he would like this dish but he loved it. The brown sugar mellows the buffalo sauce to create a sweet and spicy dish that is sure to be a crowd pleaser.
If you’re looking for an easy and delicious chicken recipe that has some spice to it this is it. Chicken breast or tenders are cut into pieces and then coated with corn starch before being dipped in egg and lightly fried in vegetable oil. The chicken is then tossed with a spicy sauce before baking in the oven for 20 minutes. Just the right amount of time to make some perfect Jasmine rice to serve the Firecracker Chicken over. This recipe is medium spicy so add more chili flakes if you like your food very spicy or add less (or none) to keep the dish more mild.
Risotto is an extremely versatile dish that can be prepared in many ways. Risotto originated in Milan where the tradition of slow cooking was used in preparing rice. Risotto alla Milanese was created by using short grained rice slowly cooked with broth and saffron. The bright yellow color of this dish is absolutely gorgeous and is a staple in the cuisine of Milan. Risotto can also be made with mushrooms, seafood or other types of vegetables. I like to make risotto with prosciutto and parmesan cheese. It is a simple preparation that I serve for dinner and then use the leftovers to make Arancini. Arancini can be served as an hors d’oeuvres or an appetizer. Arancini taste great with my recipe for quick tomato sauce.
The key to great risotto is to not leave the stove. It is important to constantly and slowly stir the broth into the rice. Risotto needs to be prepared right before serving and will be ready in 20 minutes. Risotto prepared ahead of time tends to be gummy and does not have the correct consistency. The rice needs to be sautéed for a few minutes before adding wine and allowing the wine to absorb into the rice. This preps the rice for the broth and will result in tasty risotto with the correct tenderness.
Can I make this Vegetarian
Yes, you can replace the prosciutto with mushrooms and use vegetable broth instead of chicken broth. If you do use mushrooms you should remove them from the pan after sautéed and stir them back into the risotto after it is cooked. If you leave the mushrooms in for the entire cooking time they will break down and become too mushy.
Another idea is to leave out the prosciutto and stir in green peas at the end. Use your imagination to experiment with new variations just be sure to use the recipe as a base. I would love to see what you come up with. Tag me on instagram or use the #itsjennsview or email me your beautiful creations.
Italian rice balls made out of prosciutto and parmesan risotto
This is a great idea for an appetizer or hors d’oeuvres. I stuff each ball with a little fresh mozzarella so the cheese melts in the center. The best part is that they can be prepared ahead of time up to the point of frying. Truthfully, you can even fry them ahead of time and warm them in the oven before serving but they won’t be quite as crisp and delicious as frying them right before serving. The good news is that they are so delicious so even when reheated they taste amazing. If you are serving the arancini as an hors d’oeuvre make the balls the size of a melon ball so guests can eat it in one or two bites. Serve the arancini with my quick tomato sauce recipe
Please note that I recommend using packaged bread crumbs like Progresso for this recipe. The texture of the bread crumbs will create a thin crisp crust around the Arancini and works much better than fresh bread crumbs.
