What To Do With Left Over Chicken Picatta and Pasta

Left Over Chicken Picatta and Balsamic Poached Egg with Crispy Pasta

Pairing a soft poached egg with a crispy pasta cake makes for such a perfect meal that can be served morning, afternoon or in the middle of the night!

Serves: 2

Prep: 5 minutes

Cook: 20 minutes

1 T. olive oil

2 c. angel hair pasta, cooked

1/2 c. canned artichokes hearts, chopped

2 T. capers

1 pinch salt and pepper, to taste

1 left over small chicken breasts cooked with white wine and lemon juice

2 eggs, poached

1 T. balsamic vinegar

2 T. parmesan cheese, freshly grated

1 T. Italian parsley, minced

Heat oil in a large non-stick skillet over medium high. In a mixing bowl combine cooked pasta, artichoke hearts, capers, salt and pepper. Toss to mix evenly and add to skillet. Spread pasta out into a circle and cook until slightly golden about 10 minutes per side.

In the meantime reheat chicken breasts in toaster oven or microwave until warmed through.

Bring a medium pot of water with a bit of vinegar to a gentle boil. Add eggs and using a slotted spoon keep their form and poach until the white is cooked and the yolk is still runny about 2 to 3 minutes.

Assemble plate by dividing the pasta and chicken between the two plates, place poached egg and drizzle with balsamic. Sprinkle with parmesan cheese and garnish with parsley.

Cookies for Kids' Cancer OXO Cookie Spatula Giveaway

Cookies for Kids' Cancer OXO Special Edition Cookie Spatula Giveaway

I've been fortunate to be chosen to participate in this blog giveaway and received two free OXO Special Edition Cookie Spatulas, one to keep myself and the other to giveaway to one of you lucky participants!!!

Cookies for Kids' Cancer was founded by Gretchen and Larry Witt, two OXOnians (OXO employees), who were inspired by their son Liam's battle with pediatric cancer. They were shocked to learn that the main reason over 25% of kids diagnosed with cancer do not survive because of a lack of effective therapies. And the reason for the lack of effective therapies was simple: lack of funding.

Cookies for Kids' Cancer was born to fill this void and to provide inspiration and support for individuals, communities and businesses to help fight pediatric cancer through the concept of local bake sales. With less than 70 emplyees, OXOnians regard each other as family. The news of Liam's diagnosis hit them hard and they were determined to help "bake a difference". Since the beginning, they have shown their support by baking cookies and holding bake sales. Through their efforts OXOnians have helped raise over $150,000 to support Cookies for Kids' Cancer.

How can you help? The purchase of every Limited Edition Cookie Spatula helps OXO Cookies for Kids' Cancer as 50% of profits benefir pediatric cancer awareness, up to $100,000. To purchase, visit your nearest Bed Bath & Beyond or www.amazon.com, or check out the store locator at www.oxogoodccookies.com to find a local retailer. For more ways to join OXO in the movement to find a cure for pediatric cancer visit www.oxogoodcookies.com. Here you will be able to send Virtual Cookies to help spread the word and find out how to host a Bake Sale or fundraising event for Cookies for Kids' Cancer.

For a chance to win an OXO Special Edition Cookie Spatula you can do one or more of the following:

- Follow my blog (www.mykitchenkreationstoyou.blogspot.com)

- Follow me on Twitter (https://twitter.com/#!/JennT1981)

- Visit one of the stores or websites mentioned and purchase an OXO Special Edition Cookie Spatula (the perfect stocking stuffer!)

- Share this blog post on your Facebook or Twitter profile to help spread the word about Cookies for Kids' Cancer

Be sure to leave separate comments for each action you take to increase your chances of winning. The winner will be chosen by using www.random.org. This giveaway will be open from December 6th and will close in one week on December 13th...good luck to everyone!!!

THIS GIVEAWAY IS NOW CLOSED. THANK YOU TO THOSE WHO PARTICIPATED!

Meatless Monday Mushroom Omelette with Arugula, Tomato and Feta Salad

Mushroom Swiss Omelette with Arugula, Tomato and Feta Salad

Serves: 1

Prep: 5 minutes

Cook: 15 minutes

1 t. olive oil

3 large button mushrooms, sliced

1/2 t. dried oregano

1 pinch salt

1 pinch pepper

1 small clove garlic, minced

1/4 t. unsalted butter

2 eggs, beaten

1 pinch salt

1 pinch pepper

1 slice Swiss cheese

2 c. baby arugula

1 small tomato, diced

1 t. lemon zest

1 t. olive oil

1 pinch salt

1 pinch pepper

2 T. feta cheese crumbles

Heat one teaspoon of oil in a small skillet and add mushrooms. Season with oregano, salt and pepper tossing to coat and cook until tender about 5 minutes. Transfer mushrooms to a small bowl and set aside.

Season the beaten eggs with salt and pepper. In the same skillet melt butter and add beaten eggs. Cook until the edges begin to set and using a spatula raise an edge tilting the skillet so the runny egg falls beneath and continues to cook. Repeat this process until almost all the the raw egg on top is gone about 6 to 7 minutes total.

Top one half of egg with cooked mushrooms and Swiss cheese then fold the other half over on top. Place a cover over skillet, remove from heat and let sit a few minutes for cheese to melt.

While cheese is melting combine baby arugula, tomato, lemon zest, salt and pepper in a mixing bowl. Drizzle with oil and toss to coat evenly.

Plate omelette, place salad next to it and sprinkle with feta crumbles.

'Pizza Pilgrims' - Two Brothers embark on an epic Italian road trip in a Piaggio Ape three-wheeler van, to find inspiration for their new street food venture

Brothers James and Thom Elliot have masterminded a new street food business venture in the UK; selling traditional Italian pizzas, served fresh from a custom made oven in the back of a three-wheeler Piaggio Ape van. The pair will pack in their hectic London lifestyles to follow this culinary dream; risking it all for their new business.



The brothers are flying to the southernmost point of the Italian mainland to collect their van and drive it back to the UK, travelling over 2000 miles across the length of Italy. Driving at a max speed of 40mph, the boys are quite literally taking the long way home. James and Thom are using this road trip to completely immerse themselves in Italian culture, history and traditions; eagerly absorbing as much of the local lifestyles and food humanly possible as research for their business.

Throughout the trip the brothers will have a television camera crew by their side capturing every mile of their journey. A television series is planned for broadcast in the New Year.



James and Thom are building an extensive social media campaign, which is due to go viral and become an online hit. The brothers will entertain their followers with a daily video blog, Facebook and Twitter updates which will enable the fans to get involved with the trip, make route suggestions and ultimately create a vibrant web based community.


Highlights of the trip include:


- Cooking with San Marzano tomatoes.


- Limoncello production on the island of Capri.


- Visiting the oldest pizzeria in Naples to learn from expert pizza chef.


- Milking buffalo to create buffalo mozzarella.


- Learning how make Pesto.


- Stuffing sausages with chilli peppers in Spilinga.


- Driving along the stunning Amalfi coast.


- Fishing for Eels in a lake outside of Rome.


- Participating in a village Donkey race.


James and Thom both have a passion for food that was instilled in them from growing up in a family of restaurateurs and wine merchants.James is the true foodie of the two, and has worked as a chef since he was 16, from his parents pub in Dorset to Marco Pierre White's The Mirabel in London. He gave up cooking after believing that he should grow up and get a real job and went off to university. He then moved to London and started working for BBC 6 music radio station and now works in commercial and pop promo production. However, at 25 he has decided that he wants to be his own boss and pursue his passion for food.Thom works in advertising and marketing and is desperate to get out of the rat-race and bring the world a better pizza. It is fair to say that he is currently more involved in eating pizza than cooking it, something he is hoping to rectify. However, having quit his job leaving his fiance as the breadwinner and mortgage payer of the house he certainly has the most to lose from peddling pizzas for a living. Comparatively, he is probably the organized one, but being on his third mobile phone of the year that is probably a little of an overstatement.



Core Facts



1. Journey of 2000 miles from Reggio di Calabria in Italy, back to London, driving at a max speed of 40mph.


2. A full 8 part series will be completed about the trip in the New Year.


3. A social media campaign will continuously track the progress the trip. The brothers will entertain their followers with a daily video blog, Facebook and Twitter updates which will enable the fans to get involved with the trip, make route suggestions and ultimately create a vibrant web based community.


Pizza Pilgrims: The Pilgrimage Begins.


The journey has officially begun. On Sunday afternoon James and Thom touched down in Lamezia Terme Airport, Italy.


Monday morning was the first of many early starts for the boys, as they eagerly went to collect their only mode of transport for the next month – a brand new, racing green, Piaggio Ape.


The brothers enjoyed a morning full of test driving and getting to grips with the three-wheeled van before hitting the road and driving to Spilinga for onion ice cream tasting the next day.


Videos
http://www.youtube.com/watch?v=s7Hn43xWqxM


http://www.youtube.com/watch?v=x1soc5XwRGI&feature=related


http://www.youtube.com/watch?v=WBjGFyUulGQ

National Gumbo Day Dinner

Al Fresco Chipotle Chorizo Chicken Sausage with Mango and Adodo Gumbo Basmati Rice Bowl

Serves: 4

Prep: 10 minutes

Cook: 30 minutes

Ingredients:

1/4 c. vegetable oil

1/4 c. all-purpose flour

2 stalks celery, sliced

1 small onion, diced

1 bay leaf

1 t. Kosher salt

1 t. dried oregano

1/4 t. cayenne pepper

20 oz. chicken broth

1 (14 oz.) can diced tomatoes

12 oz. Al Fresco Chipotle Chorizo Chicken Sausage with Mango and Adobo, sliced

1/2 lb. frozen okra

3 c. cooked Basmati white rice, cooked

Directions:

In a large Dutch oven, or pot, heat oil over high heat until almost smoking. Add flour and stir until combined and becomes a dark red about 6 to 8 minutes.

Add celery and onion and continue cooking another 3 to 5 minutes scraping any bits from the bottom. Stir in bay leaf, salt, oregano, cayenne, broth, tomatoes and sausage. Boil lightly about 15 minutes.

To assemble dish spoon mounds of rice into a bowl and spoon gumbo mixture over the top.

Sunday Night Salmon Supper

It's so nice to come home after a day of work and have a man that has the dinner taken care of...all I needed to do was prepare my families favorite glazed carrots...

Grilled Alder Sockeye Salmon, Glazed Carrots and Basmati White Rice

Serves: 4
Prep: 10 minutes
Cook: 15 minutes

Ingredients:
4 (4-6 oz.) Sockeye salmon fillets
1/2 t. Kosher salt
1/4 t. black cracked pepper, to taste
1 c. Basmati rice, rinsed
1 1/2 c. water
1 pinch Kosher salt
1 T. olive oil
8 carrots, peeled and sliced
1/4 t. Kosher salt
1-2 T. brown sugar
1 T. unsalted butter
soy sauce (if desired)

Directions:
Preheat grill over medium heat, using a small piece of Alder wood if desired. Place salmon fillets on foil and season flesh with salt and pepper; set aside.

In a medium pot combine rice, water and pinch of salt and bring to a boil. Stir, cover and reduce heat to a simmer. Continue cooking until water is disolved and rice is tender, about 15 minutes. Remove from heat, fluff with a fork and set aside.

In the meantime heat oil in a large skillet over medium heat. Add carrots and toss to coat evenly. Cook until golden and almost tender tossing frequently, about 10 minutes. Add salt, brown sugar and butter then toss to coat and continue to cook until a glaze is formed about 3 to 5 minutes. 

While rice and carrots are cooking place salmon fillet skin side down onto grill on indirect heat and cook just until medium if not medium rare about 8 to 10 minutes depending on thickness of fillets.

Serve salmon with glazed carrots and white rice. Flavor rice with soy sauce if desired.

Mid-Week Simple Brunch: Bacon Eggs Benedict on Onion Bagel

Bacon Eggs Benedict on Onion Bagel



Serves: 2

Prep: 5 minutes

Cook: 5 minutes

Ingredients:

1 onion bagel, split

2 eggs

unsalted butter, to grease pan

1 packet Hollandiase sauce mix

1 c. milk

1/4 c. unsalted butter

2 slices cooked bacon, cut in half

1 dash paprika

Directions:

In a toaster oven cook bagel until slightly golden. In the meantime heat a large non-stick skillet over medium-low and lightly grease with butter. Add two eggs, keeping them separated, and cook just until white is done but yolk is still soft about 2 ro 3 minutes per side.

While eggs are cooking in a small sauce pan combine hollandaise sauce mix, milk and butter. Whisk until smooth and bring to a low boil and cook for 1 minutes, stirring constantly. Remove from heat and continue to stir until slightly thickened.

To assemble place toasted bagel on a plate, lay on bacon, top with egg and spoon on hollandaise sauce then garnish with a sprinkle of paprika.