I had to post this recipe before it got lost in the other loose recipes floating around in my cupboard. Ryan's cousin gave this recipe to me for Christmas with Belgian waffle iron and I love it. I almost never made waffles until I got this recipe. Now we have waffles a lot.
Ingredients:
2 Egg yolks
5 T Sugar
1 1/2 t Vanilla
1/2 c Butter (melted)
1 t Salt
2 3/4 c Flour
2 3/4 t Baking powder
2 c Warm milk
2 Egg whites
Directions:
1. In a large bowl beat together egg yolks and sugar. Beat in vanilla, butter and salt. Mix in flour, baking powder, and milk.
2. In another bowl beat egg whites until they have peaks. Fold into batter. (The original recipe says to let the batter stand for 40 min, but I never do. I am to hungry to wait, but if you have the time give it a try other wise they are great without the wait).
3. Preheat iron and cook until golden brown. Makes 9-10 waffles.
*The waffles rise quite a bit, don't overfill iron.
*add some corn starch to make them more crunchy
Friday, May 20, 2011
Monday, May 16, 2011
Chicken Bellagio
So, my newest favorite thing to get at the Cheesecake Factory is their Chicken Bellagio. It is truly amazing - get it if you are going there soon, if not you can make it at home!!! We tried it yesterday and YUM! I hope you like it.
CHICKEN BELLAGIO
FOR THE GARLIC BASIL PESTO:
1/2 cup fresh basil leaves, packed
2 Tbsp. freshly grated Parmesan-Reggiano or Romano cheese
2 Tbsp. extra virgin olive oil
1 Tbsp. pine nuts or walnuts (optional)
1 or 2 garlic cloves, minced or microplaned or grated
1/2 tsp. salt
1/4 tsp. black pepper
FOR THE PROTEIN:
2 boneless skinless chicken breasts
4 slices Prosciutto, room temperature
FOR THE BREADING:
1 large egg, beaten
1/4 cup flour
3/4 cup bread crumbs
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. dried parsley
1 tsp. oregano
FOR FRYING:
4 Tbsp. olive oil or enough to coat bottom of pan with 1/4 in. of oil
FOR THE PASTA:
6 oz. angel hair pasta
2 Tbsp. garlic pesto sauce
FOR THE PARMESAN CREAM SAUCE:
1 cup heavy (whipping) cream
3 Tbsp. garlic pesto sauce
1/3 cup Parmsan-Reggiano
1/2 tsp. salt
1/4 tsp. white pepper
FOR THE SALAD/GARNISH:
1 cup washed arugula
half a cup of shredded or grated fresh parmigiana regianno
To prepare the garlic basil pesto, add all of the ingredients for the pesto to a food processor and pulse until well blended; set aside.
Pound out the chicken breasts one at a time in between two pieces of plastic wrap or in a ziploc bag until flattened out evenly.
In a bowl, mix salt, pepper, oregano, and parsley into the bread crumbs to season.
Coat the breasts in flour, and then dip in the beaten egg, and then into the seasoned bread crumbs. Coat completely flipping the breasts over a few times to completely coat. Refrigerate the breasts on a plate for 15 minutes, uncovered, to get the seasoned bread crumbs to really stick. Remove the Prosciutto from the fridge and allow to reach room temperature for ease of separation.
Boil the pasta in salted water until done, about 10 minutes. Reduce heat to low until needed.
To prep the parmesan cream sauce, add heavy cream to a saute pan and bring the cream to a simmer, and incorporate the basil pesto. Add salt and white pepper to taste, and as it begins to thicken, add the parmesan cheese and stir vigorously to incorporate it. Continue to stir until it thickens more. Reduce heat to low to keep warm.
Preheat oven to 200 degrees F.
Heat a non stick or well seasoned cast iron skillet over medium low to medium heat. Add olive oil and fry the breasts on the first side until golden brown, about 3 minutes. Using tongs, dip each slice of Prosciutto into the hot oil for 10 to 15 seconds, and then place on each chicken breast (2 for each breast, overlapped). Use a thermometer to insure perfect doneness of the breasts. (I pull mine at internal temp of 150F). Place on plate in oven to keep warm.
TO ASSEMBLE:
Drain the pasta and place in a large bowl. Stir in garlic basil pesto. Place the pasta on a plate. Pour some of the cream sauce over the pasta. Add the chicken breasts with the Prosciutto slices facing upwards. Top the breasts with more cream sauce. Top with arugula. Drizzle the arugula with some extra virgin olive oil.
CHICKEN BELLAGIO
FOR THE GARLIC BASIL PESTO:
1/2 cup fresh basil leaves, packed
2 Tbsp. freshly grated Parmesan-Reggiano or Romano cheese
2 Tbsp. extra virgin olive oil
1 Tbsp. pine nuts or walnuts (optional)
1 or 2 garlic cloves, minced or microplaned or grated
1/2 tsp. salt
1/4 tsp. black pepper
FOR THE PROTEIN:
2 boneless skinless chicken breasts
4 slices Prosciutto, room temperature
FOR THE BREADING:
1 large egg, beaten
1/4 cup flour
3/4 cup bread crumbs
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. dried parsley
1 tsp. oregano
FOR FRYING:
4 Tbsp. olive oil or enough to coat bottom of pan with 1/4 in. of oil
FOR THE PASTA:
6 oz. angel hair pasta
2 Tbsp. garlic pesto sauce
FOR THE PARMESAN CREAM SAUCE:
1 cup heavy (whipping) cream
3 Tbsp. garlic pesto sauce
1/3 cup Parmsan-Reggiano
1/2 tsp. salt
1/4 tsp. white pepper
FOR THE SALAD/GARNISH:
1 cup washed arugula
half a cup of shredded or grated fresh parmigiana regianno
To prepare the garlic basil pesto, add all of the ingredients for the pesto to a food processor and pulse until well blended; set aside.
Pound out the chicken breasts one at a time in between two pieces of plastic wrap or in a ziploc bag until flattened out evenly.
In a bowl, mix salt, pepper, oregano, and parsley into the bread crumbs to season.
Coat the breasts in flour, and then dip in the beaten egg, and then into the seasoned bread crumbs. Coat completely flipping the breasts over a few times to completely coat. Refrigerate the breasts on a plate for 15 minutes, uncovered, to get the seasoned bread crumbs to really stick. Remove the Prosciutto from the fridge and allow to reach room temperature for ease of separation.
Boil the pasta in salted water until done, about 10 minutes. Reduce heat to low until needed.
To prep the parmesan cream sauce, add heavy cream to a saute pan and bring the cream to a simmer, and incorporate the basil pesto. Add salt and white pepper to taste, and as it begins to thicken, add the parmesan cheese and stir vigorously to incorporate it. Continue to stir until it thickens more. Reduce heat to low to keep warm.
Preheat oven to 200 degrees F.
Heat a non stick or well seasoned cast iron skillet over medium low to medium heat. Add olive oil and fry the breasts on the first side until golden brown, about 3 minutes. Using tongs, dip each slice of Prosciutto into the hot oil for 10 to 15 seconds, and then place on each chicken breast (2 for each breast, overlapped). Use a thermometer to insure perfect doneness of the breasts. (I pull mine at internal temp of 150F). Place on plate in oven to keep warm.
TO ASSEMBLE:
Drain the pasta and place in a large bowl. Stir in garlic basil pesto. Place the pasta on a plate. Pour some of the cream sauce over the pasta. Add the chicken breasts with the Prosciutto slices facing upwards. Top the breasts with more cream sauce. Top with arugula. Drizzle the arugula with some extra virgin olive oil.
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