Sunday Funday in the Kitchen

2 Dec

Today is a good day to stay inside. The weather outside is a gloomy winters day. Cold, wet and miserable. It pretty much reminds me of the winter days in Toronto, and those days suck. As much as I miss home, I don’t miss the winters there. So what better way to spend a gloomy day indoors, than to spend it in the kitchen.
Despite, my cold that I managed to get from my husband and a late night from a work Christmas party, I was able to spend sometime in the kitchen trying out some new lunch and dinner recipes. I maybe tired, but sometimes you are just never to tired to cook, especially when what you are making is just so yummy.
For lunch, I found this awesome sandwich through my favourite website Pinterest. Thank god for this site!! My husband loves sandwiches, it’s his favourite meal. So when I saw this sandwich I immediately thought of him. It looked really good, however, I was hesitant to make it when I saw that you needed yogurt for it. Frankly I cant stand yogurt. The taste, the smell, yes I know there are kinds that don’t have a smell to them, but still the thought of it being in my food just doesn’t sit right with me. And after watching my sister try yogurt for the first time, I don’t think I will ever try it. But I figured I could just replace the yogurt with ricotta cheese and make it taste even better, I also replaced the basil pesto with sundreid tomato pesto and mixed it together. This created what has to be the best mix ever!! Not sure why I never thought of putting these two together, what a a great combination to put in your panini. Together with arugula salad, tomatoes, chicken and mozzarella, this creates a full of flavour sandwich. I’m not a big sandwich fan, but this definitely gets my husband and mines approval.

Here’s the recipe. I had a few substitutes, but if you like yogurt, you may want to try it with yogurt instead of ricotta.

Chicken Pesto Sandwich
INGREDIENTS:

2 cups shredded chicken breast
1/2 cup basil pesto, or more to taste
1/4 cup Greek yogurt
Kosher salt and freshly ground black pepper, to taste
1 baguette, cut into 3-4 equal pieces, toasted, for serving
Arugula, for serving
Sliced tomatoes, for serving
4 ounces mozzarella, thickly sliced

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Dinner

Sunday dinner in our house has always been the usual. One week pasta, the next roast, then chicken, and repeat. It’s not that I don’t like all of those things, it was just becoming a little boring. I needed to put a little creativeness into our dinner and try something new every once in awhile. We came up with a great idea that every Sunday one of us would come up with a new recipe and create something we have never tried before. It may not always be a keeper, an trust me I have made some horrible dinners. They look so good in the picture, but it taste so bad you cant even eat it. But at least way we are discovering some new recipes and exploring our food options since we are both foodies.
This Sunday happens to be my turn to cook, and I was very much looking forward to making my chicken picata. Thank god I did, cause this turned out to be such a delicious meal. The meat was tender and the lemon caper sauce turned out incredible. The fact that it was so simple to make and only took 30 minutes, makes this dish even better.
The great thing about this dish is that it’s best of both worlds, pasta and meat and I love my pasta. I added asparagus to go with it as a side, but you could pretty much use any type of veggies with this meal.

Here is the recipe taken from Pinterest. Happy cooking!!

2 boneless, skinless Chicken breasts, cut in half lengthwise, to form 4 thin cutlets
1 cup Italian style bread crumbs
1 egg, beaten
4 Tablespoons butter
1/4 cup fresh lemon juice
1 cup chicken stock
1/4 cup brined capers, rinsed
1/4 cup fresh parsley, chopped
8 ounces Angel hair pasta
2 Tablespoons butter
1/2 cup freshly grated Parmesan cheese

For the full recipe and direction click here

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