Rotisserie Chicken w/Orzo

If you're looking for a new idea on rotisserie chicken, I've come up with a nice dish with either a store-purchased rotisserie chicken or make your own!






1 2-2.5 lb Rotisserie Chicken (I use honey glazed store bought, but you can use Bourbon too or make your own).
2 Cups cooked Orzo
1 Bunch Fresh Parsley
1/2 Tsp. Onion Powder
1/2 Tsp. Garlic Powder
1 Tsp. Oregano
1/2 Tsp. Celery Seed
1 Cup Chicken Stock
Fresh cracked pepper (to taste)

Directions:

Cook orzo according to directions, drain, add 2 tablespoons of olive oil, gently toss and set aside.

Peel skin from chicken and set aside. Cut chicken into bite-sized strips (or chunks) and place in a bowl. Then cut up skin into very small pieces with a chef's knife and place in small bowl.

Heat up large skillet on medium heat and add 2 tablespoons of olive oil. Add chicken pieces and saute for a couple minutes stirring occasionally.  Add a couple more tablespoons of olive oil if needed. Add onion powder, garlic powder, celery seed and pepper. Saute for another minute or so and then add the chicken stock. Add the orzo and mix together with chicken. Add the cut up chicken skin (this adds NICE flavor to this dish!) Cook a few more minutes and then add the fresh parsley (about a cup).

Remove from heat and add 2 tablespoons of butter on top and gently stir into mixture.


If you want some texture, add in cashews or pine nuts 2 minutes before removing from heat.
Bon Appetite!

Apple Crisp Bars with Whipped Caramel Topping

You will need:

1 1/2 Cups Old Fashioned Quick Oats
1 1/3 Cups All Purpose flour
1 Tsp. Salt
3/4 Tsp. Baking Soda
12 Tbsps. Softened Butter (unsalted)
3/4 Cup Brown Sugar
1/2 Cup Sugar
2 Large Eggs
1 Tsp. Vanilla
2 Chopped (Fuji) Apples (recipe follows)
1 Tsp. Cinnamon
1/2 Tsp. Ground Nutmeg
1/4 Tsp. Ground Cloves

CRUST:
3/4 Cup Brown Sugar
3/4 Cup Old Fashioned Quick Oats
3/4 Cup All Purpose Flour
1/2 Cup (1 Stick) Butter
1 Tsp. Cinnamon

TOPPING:
1 Pint Heavy Whipping Cream
1/4 Cup Sugar
1/3 Cup Prepared Caramel
1 Tsp. Vanilla

Options: Add in 1/4 Cup of Chopped Dried Cranberries and/or Chopped Roasted Walnuts for added texture and taste variations.

Directions:

Preheat oven to 350. Butter a 13"x9" glass baking dish and set aside.

In large mixing bowl, mix together butter, brown sugar and sugar until creamy. Add eggs one at a time until blended. Stir in vanilla. Add flour mixture (flour, oats, salt, baking soda and spices) and blend until combined. Fold in chopped apple mixture.

Chopped Apple Mixture:

Take chopped apples and place into small pan with 1 Tbsp. butter over medium heat. Add 1/2 Tsp. of apple pie spice and gently stir over heat for approximately 5-7 minutes and allow to cool for a few minutes. This softens up the apples which produces the perfect texture when added to mix.

With spatula, fold mixture together and spread evenly in baking dish and then spread crust mixture on top.

Crust Mixture:

Add all ingredients (except butter) and mix together until blended. Chop cold butter into chunks and cut into dry ingredients until you have a crumbly mixture (or place in food processor and pulse until crumble consistency).

Bake for approximately 25-30 minutes or until golden brown on top - mixture will have a cake-like texture when cut.

Top with Whipped Caramel Topping.

Place whipping cream in medium sized mixing bowl and blend at medium speed until it start to thicken. Add sugar and vanilla. Continue blending and add caramel and continue blending until desired consistency.

Chef's Note: This recipe will remind you of an apple crisp, but in a cake-like form with the added crunch topping and the fresh caramel whipped topping signifies this upscale dessert! Bon Appetite!

Mousse Filled Brownie Bites

Brownie Batter

You will need:
1/3 Cup of Unsalted Butter
1/3 Cup of Shortening
      (or 2/3 Cup of either)
1-1/2 Cups of Packed Brown Sugar
1 Tbsp. of Strong Coffee
2 Eggs
1-1/2 Cups of Flour
1/3 Cup of Hershey's Cocoa
1 Tsp. Vanilla
1/2 Tsp. Salt
1/4 Tsp. Baking Soda

Beat shortening (and/or butter), brown sugar, water and vanilla in mixing bowl (by hand or beaters) until blended. Add eggs and blend well.

Butter vs. Shortening:


In my recipe, I use both butter and shortening because the shortening brings fluffliness to the cookie while the butter adds the flavor that compliments the chocolate! If you want a lighter version of this, just use shortening.

In separate bowl, Stir together the flour, cocoa, salt and baking soda. Gradually add to sugar mixture by hand or low speed with hand beater. Chill in refridgerator for about 20-30 minutes.

Chocolate Mousse
You will need:
1-1/2 Cups of Heavy Cream
5 oz. of Semi-sweet Bakers Chocolate pieces
4 Egg Whites (medium-large sized eggs)
2 Tbsps. Sugar
Mini Chocolate Chips

In a medium saucepan on medium heat, bring the heavy cream to a near boil (stirring frequently) and turn off heat. Add Chocolate pieces to hot mixture and blend well with a whisk. Cover and place in fridge until cold. In the meantime, take

4 eggs whites and beat with mixer (on high) until soft peaks form. Add 2 Tbsps. sugar and continue mixing on high until stiff. Take Chocolate mixture from fridge and fold into (with a spatula) the egg white mixture gently until thoroughly incorporated. Cover and place in fridge.

Take a mini muffin pan sheet and fill each one with brownie batter to about 3/4 full (ungreased) and push your thumb in the middle to create a "cup" (this will allow it cook thoroughly) and bake at 350 degrees for approximately 10-12 minutes. Allow to cool slightly and remove from muffin pan.

Take a thin sharp knife and begin cutting a hole in the center of each muffin - you can use a small spoon to dig out the center. Remove the Mousse from the fridge and place mixture in a piping bag (or a large ziplock type bag and cut a small piece off the corner) and pipe Mousse into center of each brownie muffin. Top off with mini chocolate chips!

Bon Appetite!

Ultimate Italian Grilled Cibatta Cheese Sandwich

Ingredients:

Cibatta Bread (sliced)
Fresh Mozzarella
Provolone Cheese (sliced thick)
Proscuitto
Sliced Tomatoes
Parmesan Cheese
Asiago Cheese
Pesto (recipe follows)
Roasted Garlic

Lightly butter one side of the sliced Ciabatta bread. Grate about 1 cup of cheeses and blend together (Asiago & Parmesan) and sprinkle on top of buttered slices and pat down lightly. Turn bread slices over on a sheet of wax paper and spread slices with Pesto.

Pesto Recipe:

1 Cup of Fresh Basil
1/4 Cup of Pine Nuts
1/2 Cup of Parmesan & Asiago Cheese
1/2 Bulb of Roasted Garlic
1/4 Cup of Olive
Salt & Pepper
Using a food processor, add Basil, Pine Nuts and Parmesan Cheese. Blend until finely chopped. Add Garlic, S&P. With Processor on, slowly add olive oil until it becomes a spreadable consistency.

Begin layering the provolone cheese, then the prosciutto (you may opt to place prosciutto on cookie sheet and bake for a few minutes to "crisp" up before assembling), then thickly sliced fresh mozzarella, the sliced tomato and one more slice of provolone cheese.

Place the other half of the prepared bread on top (cheese side up). Place sandwiches in medium heated pan and fry until golden brown - pressing the sandwiches down when turning over.

(Optional) - You may finely chop sundried tomatoes and add them to the Pesto and eliminate the tomato

Bon Appetite!

Mac & Cheese Crunch Cakes

*Baked Macaroni & Cheese is prepared in advance

For Macaroni & Cheese - You will need:
1 Cup of Shredded Monterey Jack Cheese
1 Cup of Shredded Mild Cheddar
1/2 Cup of either Shredded Gruyère or Extra Sharp Cheese
6 Tbsps. Butter
6 Tbsps. Flour
1 Box of Penne Pasta
1-1/2 Cups of Milk
1/2 cup of Chopped Basil or Parsley
Salt & Pepper (to taste)

Make entire box of pasta and place in boiling and salted water and cook until al dente. Rinse (to prevent further cooking), drain and set asideIn a medium saucepan over low-medium heat, melt the butter and then add the flour whisking together for a few minutes. Add milk slowly while whisking and allow milk to heat up (but not boil)...slowly add the 3 cheeses and stir every couple minutes until cheese is melted. Add Salt (to taste) and pepper (pinch or two).

Gradually add in chopped basil or parsley.

In a 13x9 glass baking dish, pour the pasta in the dish and gently pour the cheese sauce over the pasta. Baked at 350 for about 20 minutes.When the Macaroni & Cheese is baked, remove from oven, cover with foil and place in fridge until cooled. Take the cooled Macaroni & Cheese dish and cut into 3" squares and set the squares aside on wax paper.

Prepare the coating mixture - You will need:
1 Cup of All Purpose Flour
2 Eggs (slightly beaten)
2 tsps. baking soda
Pinch of salt
Enough water to thin the batter

Blend all ingredients together with a whisk and add enough water to just make it a semi-thick consistency. In a seperate bowl, pour in one (1) box of Kikkoman Bread Crumbs. Take one Mac & Cheese square and dunk into batter mixture, coating thoroughly. Transfer to bowl of bread crumbs and press bread crumbs into the square - gently shake off excess and place onto wax paper.

In a deep fryer with vegetable oil, allow oil to heat up and then add the Mac & Cheese squares GENTLY into the hot oil. Cook until golden brown and serve immediately with marinara sauce for dipping! (If the squares are cut thick, fry them until golden brown and immediately transfer them to a 400 degree oven (on a cookie sheet) for approximately 10 minutes to allow thorough heating before serving)

Bon Appetite!

Heath Bar Brownie Cookies

You will need:
1/3 Cup of Unsalted Butter
1/3 Cup of Shortening (or 2/3 Cup of either)
1-1/2 Cups of Packed Brown Sugar
1 Tbsp. of Strong Coffee
2 Eggs
1-1/2 Cups of Flour
1/3 Cup of Hershey's Cocoa
1 Tsp. Vanilla
1/2 Tsp. Salt
1/4 Tsp. Baking Soda
1 pkg. of Heath Bar bits

Preheat oven at 375 degrees.

Beat shortening (and/or butter), brown sugar, water and vanilla in mixing bowl (by hand or beaters) until blended. Add eggs and blend well.

Open up bag of Heath bar bits and pour onto a plate (for cookie pressing).

In separate bowl, Stir together the flour, cocoa, salt and baking soda. Gradually add to sugar mixture by hand or low speed with hand beater. Form rounded teaspoons of mixture and gently press into heath bar bits and place (topping side up) onto ungreased cookie sheet for 7-9 minutes.

RECOMMENDATION:

For a darker cookie sheet, bake no more than 8 minutes.
Butter vs. Shortening:In my recipe, I use both butter and shortening because the shortening brings fluffliness to the cookie while the butter adds the flavor that compliments the chocolate! If you want a lighter version of this, use just shortening.

For an added "punch" to these cookies, drizzle with caramel!

Bon Appetite!

Chicken Piccata (Chef "B's" version)

Ingredients:
=========
2-3 Chicken Breast Cutlets
2 Cups of Chicken Stock
Juice and Zest from 5 Lemons
2-3 Tsps. of Capers (small/Tiny)
4 Tbsps. Unsalted Butter
1 Tbsp. Fresh Thyme
3-4 Tbsps. Olive Oil
Flour
Salt & Pepper

Preparation:
=========
Cut each chicken breast into 1/4" thick cutlets. Season with Salt & Pepper and lightly dredge in flour. Place floured chicken cutlets on a sheet of wax paper.

In a medium-large skillet, pour a few tablespoons of Olive Oil and 2 Tbsps. of butter on medium heat. When oil is hot (but not smoking), saute each cutlet until golden brown on each side and set aside.

In a 13"x9" glass baking dish, pour 1-1/2 cups of Chicken Stock, the juice and zest from 2 lemons, 1 tsp. of Capers (with juice or add 1 tsp. of vinegar) - gently mix together with a wisk or spoon and add browned chicken cutlets. Cover dish with foil and place into a 350 degree oven for 20 minutes.

While the chicken is finishing in the oven, prepare your lemon/butter sauce:

In a small saucepan, add 1/2 cup of the remaining Chicken Stock, Juice and zest from 2 lemons, 2 tbsps. of butter, 1 tbsp. of fresh (lightly chopped) thyme, a pinch of salt and 1-2 tsps of capers (with juice). On low-medium heat, allow butter to melt completely while whisking occasionally and then add about 1-2 tsps. of flour while whisking and cook a few more minutes until thickened. Remove from heat.

Take Chicken cutlets gently from the glass dish and arrange on plate and then drizzle the lemon/butter/thyme/caper sauce on top.

If you prefer, you may glaze the chicken cutlets after they are browned. I prefer to place them in a dish with other liquids to add more flavor and soften the chicken further.

This dish goes great with either rice or buttered noodles w/parsely.

Bon Appetite!