What is your true definition of a good Monday? For me, it started on a Sunday when I do not have to prepare something fancy for Monday’s breakfast and lunch. Ow yeah, I always tell Frederick that ‘my kitchen’ closed early on Sundays and occasionally closed during weekends, especially long weekends. So, he gets the idea that Monday means nice, easy, and healthy lunch. Healthy? For sure! Especially after pigging out on weekends. So today let me share a quick, easy, healthy, and yet filling salad recipe.
Healthy in a Jar: Avocado, Corn Salad
- 1 avocado, pitted and cubed
- 1/2-1 cup fresh corn kernels
- 1 cup cherry tomatoes, halved
- 1/2-1 cup cucumber
- 3 tbs olive oil
- 1 tsp grated lemon zest
- 1 tbs lemon juice
- 3/4 tsp salt
- 1 tbs chopped parsley
- Combine all ingredients together and enjoy.
This Week’s Sunday Supper is all about “Retro Recipes”. It’s something that take us back in time. To be honest, there’s no favorite recipe in my family. Everyone just loves mom’s cooking and we never complain about how she does it. This made me realize that I need to start a tradition that I can pass on to my offspring.
I know Frederick loves chicken cordon bleu so much. The first time he had chicken cordon bleu is when he was in Junior High and he immediately fell in love with it. When I browsed the Internet for the retro food recipes, I could not stop thinking about chicken cordon bleu, but at the same time, I wanted to try something new. To me, being in the kitchen and messing around the kitchen is a stress reliever. So, this week’s inspiration came from Ukraine, Kiev; thus Chicken Kiev. This is a popular breaded cutlet dish of boneless chicken breast, rolled around garlic butter with herbs. Another great thing about this dish is you can make it ahead of time and keep it in the freezer. Yes, homemade frozen food!
Baked Chicken Kiev
- 8 tbs (1 stick) unsalted butter
- 1 tbs dried parsley
- ½ tsp garlic powder
- 1 tsp salt, plus more for seasoning chicken
- ¼ tsp black pepper, plus more for seasoning chicken
- 2 boneless, skinless chicken breast, halves (makes 4)
- 2 cups panko bread or bread crumbs
- 2 eggs, beaten with 1 tsp water
- ¼ cup finely shredded Parmesan cheese
- Mix the butter with parsley, garlic powder, salt, and pepper. Place the mixture on plastic wrap or waxed paper and roll into small log. Cover and freeze about 30 minutes or until firm.
- Flatten the chicken breast – 1 at a time between sheets of plastic wrap. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
- Lay 1 chicken breast and place 1/5 of the compound butter. Fold long sides of chicken over the mixture, fold up ends and roll breast into a log, completely enclosing the butter, roll very tightly. Wrap each chicken in a plastic wrap and refrigerate for 2 hours or up to overnight.
- Heat oven to 350°F.
- Melt the remaining 1/5 of the compound butter and combine with bread crumbs and parmesan cheese until fully combined.
- Dip the chicken into the egg mixture and then roll in bread crumbs mixture. Gently place each breast on a baking sheet, sealed-side down. Bake for 20 minutes or until chicken is no longer pink in center.
- Remove to a cooling rack set in sheet pan and let it cool for 5 to 10 minutes before serving.
…and don’t forget to check this out for a chance to win CORE Food – Full Meal To Go.
Sunday Supper Retro Appetizers:
Sunday Supper Retro Salads:
Sunday Supper Retro Breads and Sandwiches:
SundaySupper Main Dishes:
Sunday Supper Retro Sides and Veggies:
Sunday Supper Retro Desserts and Cocktails:
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It’s been raining since Wednesday, as if something bad is happening in Heaven, and all the angels are crying. I love rain. Gloomy – with a chance of good nap time. However, as much as I love rain, I have to admit that I detest driving in the rain. Somehow the image of car spinning or accident keeps playing in my mind. Thankfully, I’ve never been in a car accident, but I’ve witnessed so many accidents; including roll over car. So, I was so stressed out when I had to drive hubs to the city on a rainy Saturday morning. I could sense my blood pressure went up as I drove under heavy rain. I should have stayed under my blanket with hot cocoa, instead. But, that’s love.
I love rain. Gloomy – with a chance of something soupy to keep me warm. Just like this lobster bisque, inspired by Bobby Flay. Our theme this week includes Celebrity Chef; hence you’ll see many familiar names below. I have so many favorites and it’s so hard to just pick one, and this dish is one of my favorites – perfect for rainy days. So, who is your favorite celebrity chef?
Lobster Chowder with Roasted Corn Salsa
- 4 (1½-pound) lobsters, steamed
- 3 tbs unsalted butter
- 2 cups large-diced unpeeled Yukon gold potatoes
- 1 medium Spanish onion, finely chopped
- 2 cups diced celery
- 3 cloves garlic, finely chopped
- 1 cup dry white wine
- 2 cups fresh corn, roasted
- 4 cups lobster stock, or low-sodium chicken broth
- 1 red bell pepper, roasted, peeled, seeded, and diced
- 3 cups heavy cream
- 1 teaspoon sweet paprika
- Kosher salt and freshly ground black pepper
- ¼ finely chopped fresh parsley leaves, plus whole leaves for garnish
- Remove the claw from the lobsters. Carefully crack the claws, and remove the meat in one piece if you can. Remove the tail meat and chop it into 1-inch chunks. Set the lobster aside in the refrigerator. Coarsely chop the shells and reserve.
- Melt the butter in a large pot over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic, bell pepper, celery, and cook for 30 seconds. Raise the heat to high, add the wine, potato, and lobster shells, and cook until the wine has completely reduced. Add the 4 cups lobster stock and bring to a boil. Reduce the heat and simmer for 15 minutes. Strain the broth into a bowl, discard the shells, and return the broth to the pot.
- Add 1 cup of the toasted corn kernels, sweet paprika, and cook until the corn is just tender, 15 minutes. Transfer the soup to a blender, in batches, and puree until smooth. Strain into a clean saucepan and bring to a simmer. Stir in the remaining 1 cup roasted corn kernels and cook for 5 minutes.
- Meanwhile, put the heavy cream in a medium saucepan, bring it to a simmer over medium heat, and cook until reduced by half, about 10 minutes.
- Add the reduced cream to the chowder and simmer for 5 minutes. If the chowder appears too thick, add additional stock or water to thin it slightly.
- Add the reserved chopped lobster meat, season with salt and pepper, and stir in the chopped parsley. Ladle the chowder into bowls and top each one with parsley.
Inspired by Bobby Flay.
Starters or Snacks :
The Main Dish:
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These past three weeks, I’ve been bombarded with deadlines at work and home. The best time for me to catch up my breath is actually on my way to work/ home because it takes me almost 1.5 hour to commute. So, I mostly use that time to catch up on something fun and entertaining. Luckily, I always work from home every Friday, but that does not mean I can stay relax. It’s actually the opposite, especially since it is still Summer and I always use that opportunity to cook/ bake more so that I can take the advantage of taking more pictures. I am worried when Fall comes and I won’t be able to take pictures because I miss the sun light.
However, due to work and other stuffs, I did not do any cooking/ baking last weekend. Though my heart screams of being in the kitchen, but I have to admit that working on 3 different projects that were due immediately was so challenging and twisting my mind. So, by dinner time, I felt exhausted. But, I guess that’s when comfort food kicks in, right? I love fish – and I am sure this recipe will put a smile on your face because it is so easy to make, comforting, and absolutely delicious. And got to think of it, sometimes it is good to have a relaxing weekend and not worry about cooking/ baking and take pictures.
- 300 gr salmon
- 1/2 cup chopped parsley
- 1/2 cup chopped cilantro
- 2 cups steam rice
- 1 cup dice onion
- 3 garlic, chopped
- 2 cloves shallot, chopped
- 1/2 tbs butter
- 2 tsp sea salt + extra for salmon
- 1 tbs fish sauce
- Ground black pepper
- Olive oil
- Rub the salmon with salt, pepper, and olive oil. Let it rest for a while and cook in a nonstick skillet over medium high heat until lightly brown on each side. Let it cool, then scrap the salmon in a bowl.
- Meanwhile, combine fish sauce and sea salt in a small bowl.
- Add butter to a medium high heat pan, then addgarlic, onion, and shallot. Cook for about 3-4 minutes until cooked and fragrant.
- Add the salmon back to the pan, then add parsley, cilantro.
- Add the steam rice and the fish sauce over. Mix well and serve.
- Optional: Squeeze lime over rice (about 1 tsp).
Notes: The most important tip is to use rice that has been previously cooked (2 or 3-day old rice) to help keep the dish from turning mushy.