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Mashed Potato Casserole with Smoked Gouda and Bacon

Mashed Potato Casserole with Smoked Gouda and Bacon

Just thought I would update this old favorite. This is a recipe I found in Bon Appetit Magazine back in 2009. Craig and I made this on Valentine's Day that year as a side dish for our Surf and Turf dinner at home.

Mashed Potato Casserole with Smoked Gouda and Bacon

This casserole has smoky cheese and bacon, stirred into rich and creamy mashed potatoes. It doesn't get much better than that!

Mashed Potato Casserole with Smoked Gouda and Bacon

This dish can be made 8 hours in advance, by covering and chilling potato mixture and remaining bacon mixture separately.

 

Mashed Potato Casserole with Smoked Gouda and Bacon

Mashed Potato Casserole with Smoked Gouda and Bacon

Yield: 6
No Ratings

Ingredients

  • 10 slices organic smoked bacon, or 6 slices thick-cut smoked bacon
  • 3 large green onions (white and pale green parts only), finely chopped
  • 3 pounds russet potatoes, peeled, cut into 1 1/2 –inch cubes
  • ¾ cup sour cream
  • ¼ cup butter (1/2 stick)
  • 2 cups shredded smoked Gouda (8-ounces)

Instructions

  1. Butter a 13x9x2 inch baking dish. Cook bacon in heavy large skillet until golden brown and crisp. Transfer to paper towels to drain. Chop bacon. Place in a medium bowl. Add green onions and toss to distribute.
  2. Preheat oven to 375 F.
  3. Place potatoes in large pot and add enough cold water to cover. Sprinkle with salt. Cover and boil with lid slightly open until potatoes are tender, 15 to 20 minutes. Drain well.
  4. Return potatoes to pot. Cook over low heat, stirring often, until potatoes are dry and light film forms on bottom of pot, about 2 minutes. Add next 3 ingredients. Using a potato masher, mash until potatoes smooth. Stir in 1 ½ cups smoked Gouda and 1 cup bacon mixture. Season with salt and pepper. Spread potato mixture in prepared baking dish. Sprinkle with remaining ½ cup Gouda over potato mixture.
  5. Butter a 13x9x2 inch baking dish. Cook bacon in heavy large skillet until golden brown and crisp. Transfer to paper towels to drain. Chop bacon. Place in a medium bowl. Add green onions and toss to distribute.
  6. Preheat oven to 375 F.
  7. Place potatoes in large pot and add enough cold water to cover. Sprinkle with salt. Cover and boil with lid slightly open until potatoes are tender, 15 to 20 minutes. Drain well.
  8. Return potatoes to pot. Cook over low heat, stirring often, until potatoes are dry and light film forms on bottom of pot, about 2 minutes. Add next 3 ingredients. Using a potato masher, mash until potatoes smooth. Stir in 1 ½ cups smoked Gouda and 1 cup bacon mixture. Season with salt and pepper. Spread potato mixture in prepared baking dish. Sprinkle with remaining ½ cup Gouda over potato mixture.
Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 559Total Fat: 44gSaturated Fat: 22gCholesterol: 22mgSodium: 247mgCarbohydrates: 24gSugar: 2gProtein: 17g

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© Mary
Category: Main
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Parmesan Lemon Spinach

Adapted from American Heart Association Low-Salt Cookbook
I know the half and half isn’t in the approved foods list in my current training program I am doing but spinach is!!!! Parmesan cheese isn’t either (I am not getting off to a good start here on the nutritional side of my program) but oh who cares? This spinach is too delicious.
Parmesan Lemon Spinach

Parmesan Lemon Spinach

Yield: 4
No Ratings

Ingredients

  • 1 cup half and half
  • 1/3 cup shredded Parmesan cheese
  • 1 tablespoon whole wheat flour
  • 2 tablespoons olive oil
  • 3 medium shallots
  • ½ cup chicken broth low sodium
  • 1 teaspoon lemon zest
  • 1 teaspoon Herb Seasoning
  • ¼ teaspoon cayenne pepper
  • 18 ounces fresh spinach

Instructions

  1. In a medium bowl, whisk together the half and half, Parmesan and flour. Set aside.
  2. Heat a large nonstick skillet over medium heat. Add the oil and swirl to coat the bottom. Cook the shallots for 2 to 3 minutes or until tender and crisp, stirring occasionally.
  3. Add the spinach in batches. Toss with gently to coat the spinach. Bring to a simmer, over medium high heat. Cook until all spinach is wilted, stirring occasionally.
  4. Stir in the reserved half and half mixture into the spinach mixture. Simmer for 2 to 3 minutes or until thickened stirring occasionally.
Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 185Total Fat: 13gSaturated Fat: 6gCholesterol: 28mgSodium: 253mgCarbohydrates: 12gFiber: 3gSugar: 1gProtein: 9g

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© Mary
Category: Main

Oven Fried Fish

I love the texture the crackers give this dish. I don’t know why I don’t see this being used for crusting more often? The only bad thing that I really hate is that even the “whole wheat” crackers are not truly whole wheat. The ingredients list this as being “enriched” that’s a dirty word in my book. I don’t understand why they have to extract the good stuff and then “enrich” it back in???
I will overlook it this time since I rarely consume any “enriched” products, or at least I try my hardest not to. But I am on the lookout for a whole wheat cracker that is still truly whole wheat. If you know of any please let me know!
 
Oven Fried Fish

Oven Fried Fish

Yield: 4
4.7 Stars (7 Reviews)

Ingredients

  • Vegetable oil spray
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried basil
  • ¼ teaspoon sea salt
  • ¼ teaspoon pepper
  • ½ paprika
  • ¼ teaspoon garlic powder
  • 40 whole wheat saltine crackers, crushed
  • 32 ounces flounder or sole

Instructions

  1. Preheat the oven to 475 F. Cover a baking sheet with foil and spray with vegetable oil spray.
  2. In a pie plate, stir together olive oil, lemon juice, basil, salt, pepper, paprika, and garlic powder.
  3. Put the cracker crumbs in a separate pie plate. Set the plates and baking sheet(s) in a row, assembly line fashion.
  4. Rinse the fish and pat dry with paper towels. Dip the fish in the olive oil mixture, then roll it in the cracker crumbs, coating well. Arrange the fish in a single layer on the baking sheet(s). Spoon the remaining olive oil mixture over the fish.
  5. Bake for 15 minutes, or until the fish flakes easily when tested with a fork. Serve with lemon wedges if you would like.

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© Mary
Category: Main

National Zucchini Day

National Zucchini Day
Grilled Zucchini
Adapted from BonAppetit Fast Easy Fresh
Anothergreat good holiday is upon us. National Zucchini Day! Here is a simple andpacked full of flavor version of grilled zucchini.
 
National Zucchini Day

National Zucchini Day

Yield: 4
No Ratings

Ingredients

  • 6 tablespoons olive oil
  • 4 garlic cloves, minced
  • 4 teaspoons reduced sodium soy sauce
  • 4 zucchini, trimmed, cut lengthwise into ½ inch thick strips

Instructions

  1. Combine first 3 ingredients in glass baking dish. Add zucchini and turn to coat. Marinate 15 minutes, turning occasionally.
  2. Meanwhile, prepare the barbecue (medium-high heat). Grill zucchini until browned and tender, about 4 minutes per side. Season to taste with salt and pepper. Transfer zucchini to plates.
Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 206Total Fat: 21gSaturated Fat: 3gSodium: 87mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 2g

Did you make this recipe?

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© Mary
Category: Main

Homemade Crab and Goat Cheese Ravioli with Spicy Snow Peas

My inspiration for this recipe comes from Cuisine At Home the April 2012 edition. The original recipe had won ton wrappers being used for the ravioli. After feeling I searched all of Katy, Texas (I checked 3 stores ha) I gave up, almost anyway.

I really wanted something to post for Ravioli Day and I didn’t want to make anything with that store bought, highly processed ravioli, so I put on my chef hat and said to myself I’ll just make homemade ravioli. Yeah that will really hurt the won ton wrappers I couldn’t find!

I have never made homemade pasta before so I was a bit nervous. But it really turned out great.

I doubled the original recipe to make 4 servings (which actually made about 6 servings), and since crabmeat isn’t so cheap around here I used lump crabmeat and claw crabmeat to help save a little bit of money.

After having this homemade ravioli, I told my husband “I don’t think I’ll ever buy store bought ravioli again!” This is just too good. It does take some time. Try 3 hours to be exact. But it was well worth it. Plan this in advance and it won’t be too bad. It was quite relaxing stuffing those babies and making them nice and pretty! I felt very accomplished after I finished stuffing these beauties. Love really went into this dish. I can’t wait to do this again. Ok not anytime soon but eventually. J

Homemade Crab and Goat Cheese Ravioli with Spicy Snow Peas

Homemade Crab and Goat Cheese Ravioli with Spicy Snow Peas

Yield: 6
No Ratings

Ingredients

FOR THE RAVIOLI STUFFING

  • 8 oz. crumbled goat cheese
  • 4 tablespoons chopped fresh chives
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 6.5 oz. can lump crabmeat
  • 1 6.5 oz. can claw crabmeat
  • 2-4 tablespoons olive oil for browning

FOR THE PASTE DOUGH

  • 3 cups all purpose flour
  • 5 egg yolks
  • ½ teaspoon salt
  • Water (enough to make a smooth dough)
  • 1 egg beaten, for sealing

FOR THE SAUCE

  • 4 cloves of garlic, minced
  • 2 tablespoons unsalted butter
  • 1 ½ cups heavy cream
  • 2 tablespoons fresh lemon juice
  • Lemon zest

SNOW PEAS

  • 1 pound fresh snow peas, trimmed
  • Pinch of red pepper flakes
  • ½ cup water
  • Salt to taste

Instructions

FOR THE RAVIOLI STUFFING:

  1. Combine goat cheese, chives, salt and pepper in a bowl. Stir in crabmeat with a fork, keeping lumps as large as possible.
  2. Chill crabmeat mixture in the refrigerator while you make the ravioli dough.

FOR THE DOUGH:

  1. Beat the egg yolks and add them, and the salt to a mixing bowl already with the flour in it. With your dough hook attachment, or your hands, mix to form dough. If you can’t incorporate the flour into the dough, add more water until you form a nice firm but sticky dough.
  2. Knead the dough for about 10 minutes or until it is smooth. Let the dough rest in your mixer bowl, covered, for about 20 minutes.
  3. Sprinkle a little flour on your work surface and on your rolling pin. Tear off a piece of dough bigger than a gold ball but smaller than a baseball. Flatten it with your rolling pin and start to roll it out. The dough will be sticky so have a bowl of flour nearby. After a few good rolls, lift the dough sheet off the work surface and flip it over, adding more flour as necessary. Use as little flour as you can get away with, but keep the dough sheet loose and sliding on the surface.
  4. Keep rolling and flipping until you get a dough that’s paper thin. You should be able to see your hand through the rolled dough.
  5. I used these Ateco cutters to cut my ravioli out. You could use the top of a drinking glass and a knife or pizza cutter to cut out your ravioli if you don’t have cutters. (I recommend getting some type of cutter though it saves time.) Cut as many pasta circles out as you can from each sheet of dough.
  6. Take the scraps and put them back into your left over dough ball that should still be covered for future rolling.

FILL THE RAVIOLI:

  1. Scoop 2 teaspoons of crab meat mixture into the centers of your pasta circles. With your finger tip brush a little of the beaten egg on the edges of the pasta circle and place another pasta circle on top and seal them together. You can take the next smallest round cutter to trim and seal up the edges for a decorative boarder if desired. Repeat with the remaining filling and pasta dough. Place on cookie sheets and refrigerate until ready to cook.

COOK THE RAVIOLI:

  1. Heat a large non-stick skillet over medium heat. Add 2 tablespoons oil and ravioli in 4 batches, cook until brown on one side, about 2-3 minutes. Flip ravioli, add 2 tablespoons water to skillet, cover and steam until soft, about 2 minutes. Remove ravioli to a plate. Repeat with remaining ravioli.

FOR THE SAUCE:

  1. Saute garlic in butter in a small skillet, 1 minute. Stir in cream, increase heat to high, and boil until cream is reduced to about 1 cup, about 5 minutes. Stir in lemon juice and season sauce with salt and pepper. Divide sauce between ravioli servings and garnish each with zest.

SNOW PEAS:

  1. Heat a non-stick skillet over medium-high heat. Add snow peas and pepper flakes; cook 1-2 minutes. Stir in water and cook until peas are tender and water evaporates, about 3 minutes more. Season peas with salt; serve with ravioli.
Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 801Total Fat: 49gSaturated Fat: 26gCholesterol: 374mgSodium: 1004mgCarbohydrates: 53gFiber: 4gSugar: 5gProtein: 35g

Did you make this recipe?

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© Mary
Category: Main

 

Greek Olive and Feta Cheese Pasta

I was excited to find this recipe in The Miami Mediterranean Diet book. I love pasta salad, but I haven’t come across one that doesn’t use an Italian bottled salad dressing. Until now! I try to stay away from all bottled salad dressings. They just have too many additives. And homemade salad dressings taste way better and are healthier for you.
This is my version of the recipe. Feel free to try it out at your next picnic.
 
Greek Olive and Feta Cheese Pasta

Greek Olive and Feta Cheese Pasta

Yield: 8
No Ratings

Ingredients

  • 16 oz. whole wheat bow tie pasta or rigatoni
  • 5 oz. crumbled feta cheese
  • 25 Greek olives, pitted and coarsely chopped
  • ½ cup fresh basil, torn
  • 2 garlic cloves, finely minced
  • ¼ cup extra virgin olive oil
  • 3 pepperonchini peppers, chopped
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 pint cherry tomatoes, halved

Instructions

  1. Bring a large pot of water to a boil. Salt the water liberally. Add pasta and cook pasta until al dente about 10 minutes. Remove from heat, drain pasta, and return to pot, drizzling with a scant amount of olive oil to keep the pasta from sticking. Set aside. In a large serving bowl, combine feta cheese, olives, basil, garlic, olive oil and pepperonchini peppers, then set aside for about 30 minutes. Add cooked pasta, red and yellow bell peppers, and tomatoes; toss the ingredients well. Cover and refrigerate for 1 hour, until well chilled. Toss again right before serving.
Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 740Total Fat: 30gSaturated Fat: 7gCholesterol: 31mgSodium: 993mgCarbohydrates: 94gFiber: 14gSugar: 9gProtein: 25g

Did you make this recipe?

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© Mary
Category: Main

Garlic Bread with Avocado Butter

This dish was inspired by a recipe I saw in Cuisine At Home. See my version below.

Garlic Bread with Avocado Butter

Garlic Bread with Avocado Butter

Yield: 6
No Ratings

Ingredients

FOR THE BUTTER, PUREE

  • 1 avocado, pitted and peeled
  • ½ cup fresh cilantro leaves
  • 2 tablespoons minced scallions
  • 1 tablespoon fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • ¼ teaspoon sea salt

FOR THE BREAD, COMBINE

  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon minced garlic
  • ¼ teaspoon red pepper flakes
  • 6 slices Italian baguette or sourdough bread (1/2 inch thick)

Instructions

  1. Preheat broiler with oven rack 6 inches from element.
  2. For the butter, puree avocado, cilantro, scallions, lemon juice extra virgin olive oil and ¼ teaspoon salt in a blender until the consistency of butter.
  3. For the bread, combine Parmesan, 1 tablespoon, extra-virgin olive oil, garlic, and red pepper flakes in a bowl. Spread bread with Parmesan mixture and place on a foil lined baking sheet. Broil bread until lightly toasted, about 1 minute. Serve bread with avocado butter and garnish with jalapeno slices.
Nutrition Information:

Amount Per Serving: Calories: 224Total Fat: 19gSaturated Fat: 3gCholesterol: 1mgSodium: 261mgCarbohydrates: 14gFiber: 3gProtein: 3g

Did you make this recipe?

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© Mary
Category: Main

French Onion Salisbury Steak

You won’t find this in one of those frozen TV dinners. You’ll love this fresh version of the classic dish so much more than that frozen food crap.

The sauce in this dish is based on another classic, French onion soup, using the Cheese Toasts as a big crouton.

Enjoy!

French Onion Salisbury Steak

French Onion Salisbury Steak

Yield: 4
No Ratings

Ingredients

FOR THE STEAK

  • 1 ¼ pounds ground chuck
  • ¼ cup minced fresh parsley
  • 2 tablespoons minced scallions
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 tablespoons non-bleached all purpose flour

FOR THE SAUCE

  • 1 tablespoon olive oil
  • 2 cups sliced onions
  • 1 teaspoon sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon tomato paste
  • 2 cups low sodium beef broth
  • ¼ cup dry red wine
  • ¾ teaspoon kosher salt
  • ½ teaspoon dried thyme
  • Cheese Toasts
  • Minced fresh parsley
  • Shredded Parmesan

FOR THE CHEESE TOASTS

  • 4 slices Italian baguette, cut diagonally (1/2 inch thick)
  • 2 tablespoons unsalted butter, room temperature
  • ½ teaspoon minced garlic
  • Pinch of paprika
  • ¼ cup shredded Swiss cheese
  • 1 tablespoon shredded Parmesan cheese

Instructions

FOR THE STEAK

  1. Combine ground chuck, ¼ cup parsley, scallions, salt and pepper. Divide evenly into four portions and shape each into ¾ to 1 inch thick oval patties. Place 2 tablespoons flour in a shallow dish, dredge each patty in flour. Reserve 1 teaspoon flour.
  2. Heat oil in a sauté pan over medium-high heat. Add patties and sauté 3 minutes on each side, or until browned. Remove from pan.

SAUCE

  1. Add onions and sugar to pan; sauté 5 minutes. Stir in garlic and tomato paste; sauté until paste begins to brown 1 minute. Sprinkle mixture with reserved flour; cook 1 minute. Stir in broth, wine, salt and thyme.
  2. Return meat to pan; bring sauce to a boil. Reduce heat to medium-low and simmer for 10 minutes.
  3. Serve steaks on Cheese Toasts with onion parsley and Parmesan.

FOR THE CHEESE TOASTS

  1. Preheat oven to 400 F.
  2. Place bread on a baking sheet.
  3. Combine butter, garlic, and paprika; spread on one side of each slice of bread. Combine cheeses and sprinkle evenly over butter. Bake until bread is crisp and cheese is bubbly, 10-15 minutes.
Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 614Total Fat: 42gSaturated Fat: 18gCholesterol: 129mgSodium: 1479mgCarbohydrates: 21gFiber: 2gSugar: 4gProtein: 32g

Did you make this recipe?

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© Mary
Category: Main

Fish Veracruz en Papillote

This makes for a very elegant dinner. It looks beautiful, tastes fresh and is light. I like to try different techniques in cooking. And it’s been quite awhile since I made anything in a pouch.
Because it’s sealed, you can’t add flavor as you cook, so seasoning is key when cooking in paper. I don’t usually care for green olives but I am glad I kept them in this recipe. They give this dish a nice punch of flavor. As do the capers.
I found this recipe in Cuisine At Home the February 2012 issue. I doubled my recipe so I could have left-overs for tomorrow’s lunch.
 
Fish Veracruz en Papillote

Fish Veracruz en Papillote

Yield: 4
No Ratings

Ingredients

  • 2 cups seeded and diced Roma tomatoes
  • 1 cup sliced white onion
  • ½ cup chopped pimento stuffed olives
  • 2 tablespoons capers
  • 2 tablespoons lemon juice
  • 2 teaspoons minced garlic
  • 4 white fish fillets, such as halibut, with skin removed
  • 2 red or green jalapeno, sliced
  • 2 small lemons, thinly sliced

Instructions

  1. Preheat the oven to 400 F. Fold 4 pieces of parchment paper (18-24 inches wide), in half. Brush inside of paper with olive oil.
  2. Combine tomatoes, onion, olives, capers, lemon juice, and garlic in a bowl. Divide tomato mixture between each paper, oil side up, near the fold; top with fillets, then jalapeno and lemon slices.
  3. Fold wide ends of paper together in the center to create a sealed packet. Tie packets with kitchen string and tuck ends underneath to secure. Transfer packets to a baking sheet and bake 20 minutes.
Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 109Total Fat: 5gSodium: 463mgCarbohydrates: 9gFiber: 2gSugar: 10gProtein: 40g

Did you make this recipe?

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© Mary
Category: Main

Crusted Chicken with Almonds and Sage

With today being National Almond Day I thought I would post a recent recipe I tried about a week ago. I found this one from Cuisine At Home the October 2011 issue. See my version below.
 
Crusted Chicken with Almonds and Sage

Crusted Chicken with Almonds and Sage

Yield: 6
No Ratings

Ingredients

  • 6 bone-in chicken pieces, skin removed (2 breast, 2 legs, and 2 thighs)
  • Sea salt and black pepper
  • 1 ¼ cups sliced almonds, crushed
  • 1 ¼ cups panko bread crumbs
  • ¼ cup chopped fresh sage
  • 2 cups buttermilk

Instructions

  1. Preheat oven to 425 F. Coat a wire rack with non-stick spray and set inside baking sheet.
  2. Season all the chicken pieces with sea salt and black pepper.
  3. Combine almonds, panko and sage in a dish. Place buttermilk in a separate dish.
  4. Dip chicken pieces in buttermilk, roll in almond mixture to coat, and place on prepared rack.
  5. Roast chicken until crisp and golden brown, about 50 minutes. Chicken is cooked when an instant read thermometer registers 165 F for white meat and 175 F for dark meat. Remove from oven and let rest 5 minutes before serving.
Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 580Total Fat: 37gSaturated Fat: 5gCholesterol: 80mgSodium: 459mgCarbohydrates: 23gFiber: 5gSugar: 6gProtein: 42g

Did you make this recipe?

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© Mary
Category: Main

Chocolate Chip Granola Bars

I will never buy store-bought granola bars again! Not that I really ever did anyway. They are usually heavily processed. These granola bars taste wholesome and best of all they are real, and incredibly easy to make. All you’ll need is a big bowl, a wooden spoon and a baking dish. There should be no excuse to buy those boxed granola bars again.
Chocolate Chip Granola Bars

Chocolate Chip Granola Bars

Yield: 8
No Ratings

Ingredients

  • 1 cup rolled oats
  • ½ cup whole-grain flour
  • 1 scoop vanilla protein powder
  • 1 tablespoon honey
  • 1/3 to ½ cup bittersweet or semisweet chocolate chips
  • 1/3 cup canola oil
  • ¼ cup unsweetened applesauce
  • ¼ teaspoons sea salt
  • ¼ teaspoons baking soda
  • ¼ teaspoons cinnamon
  • ½ teaspoon vanilla or almond extract

Instructions

  1. Preheat oven to 325 F.
  2. Place all ingredients in a large mixing bowl. Mix with a wooden spoon to combine.
  3. Spread mixture evenly in a 9”x9” baking dish. Bake for 25 to 30 minutes, or until golden around the edges. Let cool and slice into 8 bars. Serve or refrigerate for later.
Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 316Total Fat: 18gSaturated Fat: 6gCholesterol: 4mgSodium: 115mgCarbohydrates: 35gFiber: 4gSugar: 19gProtein: 6g

Did you make this recipe?

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© Mary
Category: Dessert

Chicken Pomodoro

Are you looking for different chicken recipes? Well here is one you can add to your recipe book.
Chicken Pomodoro

Chicken Pomodoro

Yield: 4
No Ratings

Ingredients

  • 4 boneless, skinless chicken breast, pounded to about ¼ inch thickness
  • Sea salt and fresh ground black pepper
  • Unbleached all purpose flour
  • 2 tablespoons safflower oil
  • ¼ cup vodka
  • ½ cup low-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • ½ cup tomatoes, seeded and chopped
  • 2 tablespoons heavy cream
  • 1/3 cup scallions, sliced

Instructions

  1. Season cutlets with salt and pepper, then dredge in flour. Coat a sauté pan with nonstick spray, add oil and heat over medium high heat.
  2. Saute cutlets on both sides. Transfer cutlets to a platter; pour off fat from the pan.
  3. Deglaze pan with vodka (away from the heat); return to heat and cook until nearly evaporated.
  4. Add broth and lemon juice. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to a warm plate.
  5. Stir tomato and cream into sauce. Heat through; pour over cutlets.
  6. Garnish with scallions.
Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 405Total Fat: 15gSaturated Fat: 3gCholesterol: 141mgSodium: 514mgCarbohydrates: 7gProtein: 47g

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary
Category: Main

The original recipe was found in Cuisine At Home the free trial issue.