ChezCindy: Italian Chicken Provolone

 

If you are looking for a simple swap-out for traditional Chicken Parmesan, this is the dish for you.  The recipe has 4 ingredients, not counting salt, pepper, and olive oil.  The prep work and cooking time are under 15 minutes.  Delicious, rustic, and gorgeous.  This recipe serves 6 but can easily be scaled down or up.  

Italian Chicken Provolone 

6 boneless, skinless chicken breast cutlets, 6-7 ounces each

1 teaspoon kosher salt

1/2 teaspoon pepper

12 fresh basil leaves

6 thin slices prosciutto

6 slices provolone cheese

olive oil for the pan

Pat dry the chicken on both sides.  Evenly sprinkle the chicken with salt and pepper.  In a large skillet, lightly coat the bottom with olive oil, heating over medium-high heat.  When the pan is hot, gently place the seasoned chicken into the pan in a single layer.  If needed, do this step in two batches so as not to over-crowd the pan.  Cook on this first side for about 6-7 minutes until deeply golden brown.  Turn over each piece to cook on side two for 2-3 minutes.  The chicken may not be fully cooked through but will continue cooking under the broiler.  Transfer the chicken to a large sheet pan with sides.  Preheat the broiler to high.  

Evenly space the chicken in a single layer on the sheet pan, topping each with the 2 basil leaves, then 1 slice of prosciutto, then 1 slice of provolone.  When the broiler is hot, place the sheet pan under the broiler about 6-inches from the heat.  Broil until the cheese is melted, bubbly, and lightly browned.  Remove from the oven and serve with your favorite sides.  A fresh salad and toasted bread with fresh tomato board sauce are perfect accompaniments.  

 

ChezCindy: Perfect Pie Crust Recipe

 

Recipe for perfect pie crust every time.  Easy to use, even for beginners.  Bakes beautifully for sweet or savory pies and tarts.  

Double Pie Dough for 2 Crusts

12 tablespoons cold unsalted butter (1 1/2 sticks)
3 cups all-purpose flour
1 tablespoon granulated sugar
1teaspoon sea salt
1/3 cup cold butter-flavored Crisco shortening
1/2 cup ice water
makes two 9"-11" crusts

Cut the butter into 1/2-inch dice.  Return to the refrigerator if you have delay before preparing the flour mixture.

Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade.  Pulse a few times to combine.  Add the butter and shortening to the flour mixture, pulsing for 8-10 times, until the butter is the size of pearls.  With the machine running, pour the cold water down the feed tube, pulsing until the dough begins to form a ball.  Transfer the dough to a lightly floured surface.  Gather the dough, divide in half to form 2 disks.  Wrap each disk in plastic wrap and refrigerate for 30 minutes.  

Remove the dough from the refrigerator, working with 1 disk at a time.  Roll out the disk into a circle about 2 inches larger than the pie pan, rolling from the center of the disk to the edge, turning and flouring the dough to keep it from sticking to the rolling pin and counter.  When the dough is the size needed, carefully fold the dough in half, placing it into the pie pan.  Unfold the dough draping it over the edges of the pan.  Cut off the excess dough at the edges, crimping to form the edge.  Fill or bake as desired.  

Prepared pie dough can be shaped into a disk, wrapped, and stored in the refrigerator for a day or in the freezer for 3 months.  

ChezCindy: Red Plum & Sweet Cherry Pie

                 Summer fruits at their finest make the most delicious pie!  

I love when the sweet Bing cherries come to the market.  I generally eat them as they are with no garnish or fanfare, staining my fingers as I nibble around the pit.  The red plums are my favorite simply for their gorgeous garnet color.  The two together made an irresistible brown sugar crumb-topped pie.  

Red Plum and Sweet Cherry Pie with Brown Sugar Crumble

Fruit Filling
1 1/2 pounds red flesh plums, pitted with skin on
1/2-pound sweet Bing cherries, pitted
3/4 cup granulated sugar
3 tablespoons flour
1 tablespoon orange juice

Brown Sugar Crumb Topping

1 cup all-purpose flour

1/2 cup light brown sugar
1/2 teaspoon fine sea salt

3/4 cup toasted pecans
8 tablespoons cold unsalted butter, diced

One 9-11-inch pie dough for a 9-inch pie pan, homemade or storebought

Perfect Pie Crust Recipe

For the fruit filling:  Cut the plums into quarters, removing the pits, leaving the skin on.  Pit the cherries, cutting in half.  Place the fruit into a large bowl.  Add the remaining ingredients.  Stir to combine. 

For the crumb topping:  Working with a food processor fitted with a steel blade, add the flour, brown sugar and sea salt to the work bowl.  Pulse to combine.  Add in the toasted pecans and pulse for 30 seconds.  Add the butter to the flour nut mixture.  Pulse until the mixture comes together and has a crumbly texture. 

Preheat the oven to 375 degrees.  

To assemble the pie:  Roll out one disk of pie dough into a circle large enough to fit a 9-inch pie pan.  Place the crust into the pie pan, crimping the edges.  Add the prepared fruit, spreading out evenly.  Using your hands, add the crumb topping over the fruit to cover, reaching out to the crimped edges. 

To bake:  Place the filled pie pan onto a baking sheet to catch any fruit juices that may drip during baking.  Place the baking sheet onto the lowest rack into the preheated oven.  Bake for 60-70 minutes.  If the crumb topping and edges become too brown, cover with foil and continue baking until the fruit juices are bubbling and peeking through.  Cool before serving. 

  

ChezCindy: Caprese Shrimp Skewers

 

The Isle of Capri has inspired many dishes using the iconic combination of tomato, mozzarella, and basil.  Here is delicious interpretation using shrimp threaded onto skewers.  The skewers are drizzled with additional olive oil and a sprinkle of sea salt, or more traditionally with balsamic vinegar.  

Caprese Shrimp Skewers

24 medium shrimp (U20-24 about 1 pound) *

3 tablespoons olive oil, divided

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon kosher salt

24 cherry tomatoes

24 small basil leaves

24 fresh mozzarella "pearls" 

1/2 teaspoon sea salt

12 wooden skewers

Preheat the oven to 450 degrees.  Line a sheet pan with parchment paper.  

Peel and devein the shrimp if not having purchased as such*.   Place the shrimp in a large bowl, drizzling with 2 tablespoons of oil, the seasoning and salt.  Toss to combine.  Transfer the shrimp to the prepared sheet pan spreading out the shrimp into a single layer.  Roast the shrimp for 5-7 minutes until just turning to pink.  Remove the pan from the oven, allowing the shrimp to cool slightly.  

Thread a shrimp, cherry tomato, basil leaf and mozzarella pearl onto the skewer, repeating the pattern to fill the skewer.  Continue threading the skewers, placing all onto a large platter.  Drizzle with the remaining olive oil, and a final sprinkle of sea salt.  Serve room temperature.  

 

* Purchase the shrimp as peeled and deveined as possible, fresh or frozen.  

ChezCindy: Restaurant-style Tomahawk Steak

 

You don't need to go to a restaurant to enjoy a Tomahawk Steak.  Most butcher shops carry this exceptional cut of meat, and the cooking process is something you can do in your own kitchen. 

Because it's a thick cut, the tomahawk steak is best when pan-seared and then finished in the oven. Searing creates a nice brown crust on the steak, while finishing in the oven allows you to cook it to your desired doneness.

Before cutting and serving, the steak is basted with a mixture of butter, roasted garlic, and fresh thyme for that final restaurant touch.  The result is a juicy, flavorful, and tender steak.

Tomahawk Steak

1 small head garlic

1 tomahawk ribeye steak, about 1 3/4 inches thick (2 - 2.5 pounds)

Kosher salt, to taste

Freshly ground pepper, to taste

2 tablespoons oil

6-8 tablespoons unsalted butter

4-6 large sprigs fresh thyme and/or rosemary

Heat oven to 350 degrees.  Place the garlic head in foil, drizzling it with oil and a sprinkle of salt, closing the foil over the garlic.  Roast for 25-30 minutes until soft.  Remove from the oven, setting aside to cool.  Increase the oven heat to 425. 

Use paper towels to pat dry the steak.  Generously sprinkle salt on all sides of the steak, adding pepper sparingly as desired.  Place a large cast iron pan over medium-high heat.  Add 2 tablespoons oil, swirling to coat the pan.  Sear the steak on each side, including the long fatty edge, until a deep brown color, about 3-4 minutes per side.  Transfer the steak to a large sheet pan fitted with a metal rack.  Place in the hot oven, roasting until the steak reaches the desired temperature, 125 for rare, 135 for medium-rare, and 145 for medium.  The steak will also continue “cooking” as it rests increasing the internal temperature by 5-10 degrees.  

While the steak is cooking, make the garlic-herb butter.  Using the pan that was used to sear the steak, without cleaning the pan, add the butter to the pan to melt.  Squeeze in the soft roasted garlic cloves, mashing them into the melted butter.  Add in the sprigs or herbs.  Stir to combine, heating for 1-2 minutes.  Turn off the heat.  

When the steak is ready to come out of the oven, add it to the skillet with the garlic-herb butter mixture.  Use a large spoon to baste the garlic-herb butter over the steak, turning the steak over and repeating the basting on the second side. 

Allow the steak to rest for 5-10 minutes, loosely covering with foil to keep hot.  

Transfer the steak to a cutting board, slicing the steak across the grain.  Drizzle with additional garlic-herb butter and serve.  

ChezCindy: Entertaining with Creative Themed Boards

 

Whether you are hosting a dinner party, a simple gathering of watching a sports event, or a watch party for a new movie, a board heaping with meat, cheese, fruit, vegetables, and bread is a fitting offering.  A bit of something for everyone all on one beautiful board.  Gather your favorite ingredients and flex your artistic abilities to create a beautiful board or platter.  It is fun to determine a theme, such as using all Italian or all Mexican ingredients, or maybe a crostini board where different ingredients are topped on toasted breads.  A crudité board using all vegetables and dips is also a delicious choice.  Below is a list of suggested ingredients to get you started.

Italian Salami, Prosciutto, Spicy Sausage

Sliced Roasted Turkey, Chicken, Pork

Chilled Shrimp, Crab, Smoked Salmon

White Bean Dip, Hummus

Fruit Jams such as Fig or Raspberry 

Giardiniera, Pickled Vegetables, Olives

Feta & Tzatziki

Biscuits, Crackers, Pita Bread

ChezCindy: Tuna Steaks with Lemon Caper Sauce

 

Quick, easy, and delicious.  Once you learn how to sear fresh tuna steaks, the possibilities for serving are plenty.  The best way to searing tuna steaks is in a pan on the stove top, but you can also sear on a grill.  The key is to sear the steaks just enough to leave them raw in the center but create a crispy crust on the outside.  This process only takes a few minutes on each side, depending on the thickness of the steaks.  Be sure to dry the steaks with a towel before adding them to a hot skillet.  

For this recipe, be sure to have the ingredients for the sauce measured out and ready to go before you begin searing the steaks.  This is quick cooking and the results are delicious.  

Tuna Steaks with Lemon Caper Sauce

6 5-ounce fresh tuna steaks
1 1/2 teaspoons sea salt, divided
4 tablespoons olive oil, divided
3 tablespoons chopped shallots
3/4 cup unsalted chicken broth
4 tablespoons capers, drained
2 teaspoons lemon zest
3 tablespoons fresh squeezed lemon juice
6 tablespoons unsalted butter
1 heaping tablespoon Dijon mustard
3 tablespoons chopped flat leaf parsley

Serves 6 

Dry the tuna steaks with a paper towel.  Evenly season the steaks with 1 teaspoon salt.  Heat a large nonstick skillet over medium-high heat.  

Add 2 tablespoons of olive oil to the hot skillet.  Carefully add the steaks to the pan.  Allow to cook without moving or turning for 3-5 minutes.  This will create a deep brown color on this first side.  Using a spatula or tongs, flip each steak over to cook on the second side.  Cook this side for 2-3 minutes.  The steak should be pink at the center.  Remove the steaks to a plate to rest.

Working quickly, add the remaining 2 tablespoons of olive oil to the pan.  Add in the chopped shallots and the remaining ½ teaspoon of salt.  Stir to combine cooking for about 1 minute.  Add in the chicken broth, lemon juice, capers, and lemon zest.  Simmer for 2-4 minutes to slightly reduce the mixture.  Whisk in the butter and mustard until smooth.  Turn off the heat, removing the pan from the heat surface.  Spoon the sauce over the tuna, sprinkle with the chopped parsley.