Chicken Costoletta (Cheesecake Factory Copycat)

We don't go often to the Cheesecake Factory, usually once or maybe twice a year. But whenever we do, my daughter and I always get the same thing: Chicken Costoletta; which is basically a chicken cutlet with a creamy lemon sauce. I think she's a lot like me in the sense that we don't like to have a lot of choices. Give me 3-5 things to choose from and I'll pick one. Give me 100, I go for the simplest thing I can find. If you have never been to their restaurant, their menu is huge with a lot of different varieties of food to choose from. Each time we go, we'll spend some time looking at the menu and then always wind up getting the same thing we normally do. We always say we'll split one entree, but like I said, we don't go often so we forget how big their portion sizes are and always wind up taking the majority of the meal home x 2.

So recently I decided to surprise her for dinner one night and make our favorite Cheesecake Factory dish at home. This recipe for Chicken Costoletta was definitely a close second to the original and had all of the same flavors we love. On the healthy scale? Not so much, but I'm a sucker for anything lemon. The recipe looks a little intimidating with a lot of ingredients, but it really isn't any more difficult than breading and frying chicken cutlets. Most of the ingredients I already had on hand in my pantry except for the heavy cream. I don't buy that unless I know specifically what I'm using it for. If you want to lighten this up a bit, I'm sure fat free half and half would work just as well.  ~Enjoy!

Lemon Basil Popovers

My mother in law makes Yorkshire pudding whenever she prepares a roast beef for company and until I married into the family, I don't recall ever eating it before. It's a delicious batter type bread that she makes in a pie dish with eggs, flour, milk and LOTS of butter. I've never made Yorkshire pudding myself; however, I always wanted to try to make popovers instead; which are similar to Yorkshire pudding; however they're a little lighter, have a hollow center and are made in a dedicated popover pan.

Fate had it one day in December when I visited my local Chef Central to visit my friend Lauren (Lauren Kelly Nutrition), who was there signing her latest book, The Greek Yogurt Cookbook; which I had the honor of having a few of my own recipes published in there as well. (Check out the book, it's fantastic!) OK, so anyway, I was at Chef Central with my Mom who was in from Florida and we were perusing the isles when I saw this popover pan. Kismet! I still had not tried to make my own popovers until I was reading the February issue of Family Circle Magazine where they shared a recipe for Herb and Asiago Popovers. I didn't have Asiago cheese in the house at the time so I  used their recipe as a base and came up with this lemon and basil version.

These popovers were insanely good, light, flavorful, airy and without all of the added fat from the butter. Yup...definitely going to have to make these again real soon. When making popovers make sure you only fill the tins halfway because they will rise...a lot! Also, make sure you preheat the pan first before pouring in the batter and don't open the oven when cooking, you don't want the popovers to deflate. If you don't have a popover pan, you can use a muffin tin; however they will make more popovers.  ~Enjoy!

Lemon-Thyme Stuffed Zucchini

Zucchini are available year round, but they are at their best during late spring and summer seasons and are generally ready to be consumed 40-50 days after planting the seeds. If you're purchasing zucchini from your local grocery store or farmers market, look for ones that are small to medium in size and have a shiny, bright green skin and are firm. Avoid zucchini that has pitted skin, a spongy texture or is soft and wrinkled. When ready to use, wash them under cold, running water and lightly scrub the skins to remove any excess dirt. Trim the neck and bases and leave the skin on. 

My family and I love zucchini and one of my favorite ways to prepare it is to stuff and bake them. You can use just about any vegetable combination inside that you like, but we really liked this version with the fresh, light taste from the lemon and thyme. 

Lemon-Thyme Stuffed Zucchini

Prep Time:  15 minutes                        Yield: 8

Cook Time:  15 minutes                         Serving: 1

Total Time:  30 minutes

Ingredients

• 2 Medium Zucchini, rinsed
• 2 tsp. Extra Virgin Olive Oil
• 1 Garlic Clove, minced
• 1 Scallion, chopped
• 1/2 c. Mushrooms, diced
• 1/2 Lemon, zest and juice
• 1 tsp. Fresh Thyme, removed from stem
• 3 tbsp. Panko Breadcrumbs
• 1 tbsp. Pecorino Romano Cheese
• 2 tbsp. White Wine (I used a Chardonnay, but you could also use chicken or vegetable broth)

Directions

1. Trim the top off of the zucchini, cut it in half; then cut it again in half horizontally forming 4 halves per zucchini (total of 8). 
2. Scoop out the middle flesh of the zucchini; then dice. Place the zucchini shells in an oven safe dish.
3. Heat oil in a nonstick saute pan; then add the chopped zucchini, garlic and mushrooms. Saute until the vegetables start to soften. 
4. Add the lemon zest and juice, thyme, breadcrumbs, cheese and wine; mix well. 
5. Stuff the mixture into the 8 zucchini shells, spray with cooking spray then bake at 425 degrees for about 15 minutes or until the tops are lightly browned and the shells have slightly softened. Makes 8 shells.

Nutrition Facts

Calories 27, Carbs 3.4g, Fat 1.2g, Protein 1.1g, Fiber .8g, Sugar 1.2g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy!

Shared on Thursday's Treasures 5/30/13

Lemon-Thyme Brined Grilled Chicken

Grilling season has officially arrived here in NJ (well at least at my house...I don't like to use the outside grill unless it's above 60 degrees!) and I couldn't wait to try out some new grilled chicken recipes. The first one I experimented with was a basic brine marinade like I've used in the past on pork, and came up with this Lemon-Thyme Brined Grilled Chicken. 

Sauteed Chicken with Soy Sauce & Lemon, Sauteed New Potatoes with Rosemary and a GIVEAWAY

As I mentioned once before in a previous post I was on a quest to get some new cookbooks over the holidays, especially those written by my foodie friends. Table for Two by Warren Caterson was the second book I received and I couldn't wait to try out some of his recipes. His book features over 235 recipes made with fresh, readily available ingredients and is a great cookbook for young couples, empty nesters and everyone in between that are looking for recipes geared towards serving two people. I really wish I had this when I was single and living on my own. I would always make meals then either have a ton of food left over or I had continuous guests! 

I've been craving Asian flavors lately so I decided to make this Sauteed Chicken with Soy Sauce and Lemon. The recipe was easy to follow and I was able to adapt it slightly to increase the portion sizes to feed my family of four using the same ingredients. My family and I LOVED the flavor combination of the soy and lemon in this dish and I served this with steamed rice and a vegetable to complete our meal. 

Sauteed Chicken with Soy Sauce and Lemon(Copycat)

Adapted from Table for Two by Warren Caterson

12 Chicken Thighs, bone-in, skin removed

1 tbsp. Extra Virgin Olive Oil

3 Garlic Cloves, chopped

1 Lemon, zest and juice

1/4 tsp. Cayenne Pepper

1/2 c. Low-Sodium Soy Sauce

1/2 tbsp. Sugar

1 c. White Wine (I used a Chardonnay)

Directions: 

1. Heat oil in a Dutch oven, then add in the chicken and allow to brown on both sides; approximately 10 minutes in total. You may have to do this in two batches so as not to overcrowd the pot. 

2. Remove the chicken and set aside. 

3. Add in the garlic, lemon zest, and cayenne pepper and saute for 1 minute; then add in the soy sauce, lemon juice, sugar and wine. 

4. Return the chicken to the pot, reduce heat to low, cover and allow to simmer until the chicken is cooked through, about 30 minutes. 

5. Remove chicken to a serving plate and spoon sauce over chicken. Serves 6. 

*Nutritional Information per Chicken Thigh: Calories 146, Carbs 3g, Fat 6.9g, Protein 14.2g, Fiber 0g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

The next dish I tried out of the book were these Sauteed New Potatoes with Rosemary. I just love this flavor combination, but I had never cooked them on top of the stove before. They were delicious and the butter gave the potatoes a crispy coating. 

Sauteed New Potatoes with Rosemary (Copycat)

Adapted from Table for Two by Warren Caterson

6 Medium Red Potatoes, skins washed and cubed

1 tbsp. Extra Virgin Olive Oil

1 tsp. Butter

1 tbsp. Fresh Rosemary, chopped

3 Garlic Cloves, minced

Kosher Salt, to taste

Fresh Ground Pepper, to taste

Directions:

1. Add the potatoes to a pot of water and bring to a boil. Reduce heat and allow to simmer until tender; approximately 10-15 minutes. Drain. 

2. Heat oil in a large, nonstick saute pan over medium-high heat; then add the potatoes and saute until brown; approximately 15-20 minutes. 

3. Add the rosemary and garlic and saute for another 5 minutes. Season with salt and pepper. Serves

*Nutritional Information per Serving: Calories 178, Carbs 34.4g, Fat 3.3g, Protein 4.1g, Fiber 3.7g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

And now for the Giveaway!!! 

Warren has graciously offered to give one of my readers a copy of his book, Table for Two, and there are several ways to enter through Rafflecopter below. The more points you accumulate, the more chances you have to win the book. The winner will be selected on Friday, March 1, 2013 and notified by email where they will have 48 hours to respond or another winner will be selected. 

Good luck!! 

a Rafflecopter giveaway

Chicken in a Lemon Butter Sauce

How many of you are over 40? Well if you're not there yet, let me tell you that once you pass that milestone the brain goes. I don't know where it goes, but information is cycled in and out on a daily basis and you only get to keep what's happening in the near future in the forefront. That is until you wake up in the middle of the night remembering something that was funneled in at one point and you forgot all about it. Now, these can be REALLY important things or things that in the grand scheme of things aren't as important but they matter nonetheless. Which brings me to today's post. 

About 2 weeks ago, I woke up and remembered that my Aunt Renee had asked me if I had a Chicken with Lemon Butter Sauce recipe. At the time, all I had was a Chicken Francaise recipe (which is in the cookbook), but she said that wasn't it as it wasn't battered in egg. So I told her I'd make it soon and gone it went into the abyss! It's generally hard for me to make something that I haven't tasted before myself, but this one seemed easy enough. Well, at least I hope it's the same thing she was thinking of. 

So I made this Chicken with Lemon Butter Sauce in honor of my aunt and I hope she likes it. Since she lives in Michigan and I'm in New Jersey, it's not like I can have her try it out with me there. I know we all loved it and I paired it with white rice and steamed spinach, because isn't rice that much better when you have a sauce to put on top of it? Now if only I could remember what that abbreviation means on a date in my calendar! 

Chicken in a Lemon Butter Sauce
4-6oz. Boneless Chicken Breasts
1/2 c. All-Purpose Flour
3 tbsp. Canola Oil
2 tbsp. Butter
Lemon Butter Sauce; see below

Directions:
1. Slice chicken horizontally into three or four thinner pieces, then pound flat using a meat mallet. 
2. Dredge the chicken into the flour until all pieces have been coated.
3. Heat oil and butter in a large non-stick saute pan, then add the chicken. Allow to brown and cook through on each side; approximately 3-5 minutes per side depending on their thickness. 
4. Once done, place in an oven safe dish until all of the pieces have been cooked. 
5. Top with the sauce, then bake in a 350 degree oven for 15-20 minutes. Serves 6 (approximately 12-14 pieces of chicken)

Lemon Butter Sauce
2 tbsp. Butter
1 Garlic Clove, minced
3 tbsp. All-Purpose Flour
2 c. Low-Sodium/Fat Free Chicken Broth
1 Lemon, zest and juice
1 tbsp. Chives
1 tsp. Fresh Thyme, removed from stem
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

Directions:
1. Melt butter in a medium saucepan and add the garlic. Saute for 1 minute, then whisk in the flour forming a roux. 
2. Gradually add in the chicken broth, whisking as your pouring so as not to form lumps. 
3. Next, add in the lemon zest and juice, chives, and thyme. Bring to a boil then allow to simmer for 5 minutes until slightly thickened. Season with salt and pepper. 

*Nutritional Information per Piece of Chicken (I got 14 pieces out of mine): Calories 130, Carbs 4.8g, Fat 7.4g, Protein 10.7g, Fiber .6g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Enjoy!

Almond Blueberry Lemon Muffins

I'm not home as much lately with all of the running around I'm doing getting ready for the kitchen reno, vacation and school/sports activities, but I continue to buy food like I am. For example, I bought so much fruit last week that we could never possibly eat it all. In fact, I still have a half of watermelon I have to cut up! Anyway, I had purchased 2 large containers of fresh blueberries and the second one wasn't going to make it much longer. So I decided to make these muffins for the kids to take for breakfast. They both aren't fond of a big breakfast, so these little muffins were perfect and had a great flavor. I just love the combination of lemons and blueberries, don't you?

Almond Blueberry Lemon Muffins
1 c. Almond Meal/Flour (I used Trader Joe's brand)
1 c. Bread Flour (I used King Arthur)
1 tsp. Baking Soda
1/2 tsp. Salt
1 c. Brown Sugar
1/2 c. Canola Oil
1 Egg
2 c. Blueberries (I used fresh but you can use frozen)
1 Lemon, zest and juice
1/2 c. Water

In a bowl, mix together both flours, baking soda and salt. Set aside. In another larger bowl, mix together the sugar, oil, egg, lemon zest and juice and water until it's smooth. Add in the flour mixture and mix well, then fold in the blueberries. Pour batter into lined or sprayed (with cooking spray) muffin/cupcake pans and bake at 350 degrees for 15-20 minutes (until top springs back when touched). Makes 16 standard size muffins. 

Nutritional Information: Calories 266, Carbs 31g, Fat 15g, Protein 4g

Enjoy!

*Calculations based on ingredients entered into MyFitnessPal and may not be 100% accurate.

Lemon-Ginger Grilled Pork Chops

Happy Monday~I hope you all had a wonderful weekend! This past Friday I attended a Food Blogger conference called TECHMunch and had a great day learning some tips from some of the industry's best, as well as meeting some of my favorite food and lifestyle bloggers. All in all it was an informative day filled with lots of laughs and good food. Who could ask for anything more? 

On another note, I was recently diagnosed with high cholesterol but not high enough to be put on medication, which I'm happy about. But, I do have to start watching what I eat,  exercise more frequently, and find foods that help lower cholesterol like Ginger. Here are some health benefits of Ginger I found on eHow.com

1. Look for whole ginger root that is light brown and knobby in appearance.


2. Store the ginger wrapped in a paper towel and sealed in a plastic bag. Keep this bag in the vegetable bin of your refrigerator.

3. Peel fresh ginger before you use it. Instead of peeling the whole root, only peel the portion that you cut off to use.


4. Look for recipes that call for ginger (like this Lemon-Grilled Pork Chops I have listed below!)
5. Add ginger to a variety of foods to lower your cholesterol. Use ginger that is grated, minced or chopped in homemade ice cream, soups, salads, marinades and vegetable dishes.


6. 
Take ginger root juice to treat high cholesterol. Insert ginger into your juicer or add the juice to a vegetable-juice cocktail.



Tips & Warnings
1. Do not confuse ginger, or ginger root, with ginseng, a plant that grows above ground.
2. Despite the benefits of ginger, it can have unpleasant side effects, such as bloating, heartburn, burping, gas and nausea. 

3. Ginger that isn't chewed or broken down properly can block the intestines.

4. Avoid using ginger as the sole treatment for high cholesterol. Ginger should be used as a supplement to other treatments, such as exercise and diet.

5. It may be tempting to freeze ginger to keep it from going bad, but freezing it will result in lost flavor.

I made these pork chops last week and didn't even realize the benefits of ginger lowering my cholesterol until now, so I was pleasantly surprised. These were deliciously light and citrusy and were a huge hit for dinner.

Lemon-Ginger Grilled Pork Chops
4 (4-6oz.) Pork Chops, boneless, center cut
1 Lemon, juice only
1 tsp. Fresh Ginger, grated
1 tsp. Honey
2 tbsp. Low Sodium Soy Sauce
1 tsp. Sesame Oil
2 tbsp. Canola Oil

In a bowl, add the lemon juice, ginger, honey, soy sauce, sesame and canola oils and whisk together. Trim any fat from your pork chops and add them to a resealable plastic bag along with the marinade. Seal the bag and refrigerate for at least 2 hours. Remove the bag from the refrigerator 30 minutes prior to grilling to bring the meat to room temperature so the meat cooks evenly. Cook until proper internal temperature. Serves 4. 

Enjoy!

Shared at Thursday's Treasures on 5/24/12

Chick Pea Salad with Artichoke Hearts & Sun Dried Tomatoes

There was a time when I refused to eat any beans at all. But as I got older, and wanted to add some variety into our diets, I slowly started to introduce them into our meals. I guess they're right when they say your taste buds change every so many years because now, I LOVE them! If eaten alone, yes, they can taste a little bland, but add some of my favorite Mediterranean flavors like artichoke hearts, sun dried tomatoes and fresh lemon juice and you have a zesty, new salad that can be eaten alone or served as a side  dish. This salad was delicious and very filling. I ate it for lunch for several days and the longer it sat, the more lemony it became. 

Chick Pea Salad with Artichoke Hearts & Sun Dried Tomatoes
1-15oz. Can Chick Peas (Garbanzo Beans), rinsed
3 Whole Artichoke Hearts, chopped
10 Sun Dried Tomatoes, chopped
2 tbsp. Fresh Parsley, chopped
1 tbsp. Extra Virgin Olive Oil
1 Lemon, zest and juice
1/4 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper


Mix all ingredients together in a bowl and refrigerate until ready to serve. Makes 5-1/2 cup servings. 

*Nutritional Information: Calories 122, Carbs 19g, Fat 4g, Protein 5g

Enjoy!

*Calculations based on ingredients entered into MyFitnessPal and may not be 100% accurate.

Shared on Amee's Savory Dish Fit and Fabulous Friday's 6/1/12

Lemon Roasted Cornish Hens

Basically, a Cornish Hen (a.k.a. Cornish Game Hen or Rock Cornish Hen) is a hybrid chicken that is raised to grow at a more rapid rate than a regular hen and usually doesn't weigh more than 2 lbs. As my daughter likes to call them "little chickens". They are super moist and you can prepare them just like you would a roasted full size chicken. With this one in particular, I just squeezed some fresh lemon juice on top, added a little wine to help baste it and the outcome was a lemony, delicious meal. When visiting my Mom a few months ago in Florida, she made something similar using her Meyer lemons and some limes too, also very good. Once cooked, you cut them in half down the center bone, removing the back bone, and then serve half per person. 

Lemon Roasted Cornish Hens
2 Cornish Game Hens
1 Lemon
Garlic Powder, to taste
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste
1 tbsp. Parsley, chopped fine
1 c. White Wine
Canola Oil Cooking Spray


Rinse and pat dry your hens and place them in an oven safe roasting pan (careful to remove all of the innards). Cut the lemon in half and squeeze the juice onto each piece of meat, then place one half into the cavity of the bird. Season the meat with garlic powder, salt, pepper and parsley then spray with cooking spray. Add the wine to the bottom of the pan and bake at 375 degrees for approximately 60-70 minutes or until the proper internal temperature is reached. Remove from the oven and let rest 10 minutes before cutting each bird in half. Serves 4. 


Enjoy!


Shared on Recipes for my Boys 5/10/12

Grilled Chicken Oregano over Fresh Baby Spinach with a Lemon Poppy Vinaigrette

I LOVED this dinner! The chicken had a fantastic, simple flavor though I wish I had found some fresh oregano that didn't look like death warmed over to use. Instead, I opted for the dried version. Even still, the chicken was incredibly moist and the lemon poppy vinaigrette mixed with the spinach was very light and paired well with this dish. You can add whatever vegetables you wish to the salad, I just went simple as I was yet again in a hurry. 

Grilled Chicken Oregano
4 Boneless Chicken Breasts, trimmed
Marinade

1/2 c. Canola Oil

1 Lemon, zest and juice

1 tbsp. Oregano

1 tsp. Kosher Salt

1/2 tsp. Fresh Ground Black Pepper

Whisk together the oil, lemon zest and juice, oregano, salt and pepper in a bowl. Add the chicken to a resealable plastic bag and add the marinade. Seal bag, coat the chicken well, and refrigerate for several hours. Grill chicken until it has reached the proper internal temperature. Serves 4.

Fresh Baby Spinach Salad with a Lemon Poppy Vinaigrette
9oz. Bag Baby Spinach Leaves, washed
1/2 Cucumber, peeled and sliced
1 Plum Tomato, chopped
Vinaigrette
1 Lemon, zest and juice
1/2 tsp. Poppy Seeds

1/2 tsp. Kosher Salt

1/4 tsp. Fresh Ground Black Pepper

1/4 c. Canola Oil

Whisk together the lemon zest and juice, poppy seeds, salt, pepper and oil in a bowl. Pour over the spinach and toss well; coating all of the leaves. Makes 1/3 cup. 




Enjoy! 

Chicken Piccata

Piccata vs. Francaise...What's the difference? Well, not too much actually. They both can be made with chicken, veal or fish and both consist of a lemon butter sauce. The difference is that while Francaise dips the meat into an eggwash then flour before pan frying; Piccata only dips the meat into flour and also adds capers to it's lemon butter sauce. 

Capers grow in the Mediterranean on a perennial plant that bears round leaves and white to pinkish-white flowers. I was actually shocked to see that they grow out of the rocks in Santorini, Greece and not in the ground. After the caper buds are picked, they are dried in the sun then pickled in vinegar, brine or salt. They have a tangy, lemony flavor similar to green olives and add another nuance to your dish. 

Chicken Piccata
4 Boneless Chicken Breasts, sliced horizontally into 1/4" thick pieces(approx. 20 slices)
1/2 c. All-Purpose Flour
1 tbsp. Butter
1/4 c. Canola Oil

Sauce
1 tbsp. Butter
1 tbsp. All-Purpose Flour
1 Lemon, juice only
2 tbsp. Capers
1/2 c. White Wine (I used Pinot Grigio)
2 c. Low-Sodium Chicken Broth
Fresh Ground Black Pepper, to taste

Dip each piece of chicken  into the flour until all pieces are coated. In a large nonstick frying pan, melt 1 tbsp. butter and oil and add the chicken. Cook 2-3 minutes per side over medium heat until chicken is lightly browned. Place cooked chicken directly in your baking dish and continue frying until all of the chicken is cooked through. In a medium saucepan, melt 1 tbsp. butter over medium heat, and add the flour forming a roux. Next, add the lemon juice, capers, white wine and chicken broth. Bring to a boil and stir for approximately 5 minutes. Pour the sauce over your cooked chicken. Bake 350°F for 30 minutes. Serves 6-8.

Points+=9pts per 6 servings
Points+=7pts per 8 servings

Enjoy! 

Shared at The Newlyweds Blog 4/4/12

Meyer Lemon Roasted Zucchini & Butternut Squash

If nothing else, starting this blog has increased my awareness of so many different types of foods that I was always reluctant to try. Butternut squash being one of them. When I went to the farmers market the other day for my produce, they had some Butternut squash already cut up in a nice container on sale so I bought it figuring I'd figure out something to do with it. I love it in ravioli, especially when paired with my pumpkin sage cream sauce which I didn't make this year...yet! The other day I received an Omaha Steaks package in the mail for Christmas and figured I'd just cook up something from that delivery and make a vegetable to go with it. And since, my Mom brought me some of her Meyer lemons from her tree in FL while she was up over Thanksgiving, I used some of those too. This vegetable combination was light, delicious and I'd definitely make it again!

Roasted Zucchini & Butternut Squash
2 1/2 c. Butternut Squash, diced into small cubes
1 Zucchini, skin rinsed, halved and cut into 1/4" slices
1/2 Meyer Lemon, juice only 
2 tbsp. Fresh Tarragon, chopped
1 Clove Garlic, minced
2 tbsp. Extra Virgin Olive Oil
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper


Combine all ingredients in a bowl and mix well so that the squash and zucchini are well coated.  Add mixture to an oven safe baking dish and bake at 425 degrees for 30-40 minutes; turning halfway through. Serves 4. 


Points+=3pts


Enjoy!