Sunday, September 26, 2010

Cheesy Breadsticks

I was inspired to make these by an episode of The Next Food Network Star from two seasons ago - you know, the one Melissa D'Arabian won. They always list the recipes from the series on the site, except, of course, for this one. So I made it up as I went along and it turned out fantastic!
1/2 loaf Italian bread
1 Tbsp. butter
1 Tbsp. flour
1 tsp. garlic powder
1/2 cup milk
1/2 cup mozzarella cheese
1/4 cup Parmesan cheese

Preheat oven to 375 degrees. Slice bread in half lengthwise, then slice each half into strips. Place on baking sheet and toast lightly while making cheese sauce.

Heat butter and garlic powder in small saucepan over medium-high heat. When butter is melted, add flour, stirring continually to make a roux. Once roux is lightly browned, stir in milk. Heat until thickened, then stir in cheese.

Remove bread from oven. Spoon cheese evenly over each piece, then place back in oven. Bake for 5-7 minutes. Turn oven to broil (I used the broiler's low setting, because I have a terrible time with burning things when I broil). Broil bread for another 5 minutes, or until cheese browns.

Monday, September 6, 2010

Almond Crusted Chicken with Orange Glaze

I made this dinner the other night, and it was fantastic! I was excited to blog it, turned the computer on, and lo and behold, the hard drive was DEAD. ARGH! So I've been computer-less for a while now, and I have plenty of posts to catch up on. So I'll start where I should have started a few weeks ago.For the chicken:
1 lb boneless skinless chicken breasts, pounded thin
2 eggs, beaten
1/2 cup almonds
1/4 cup Panko bread crumbs
1 Tbsp. extra virgin olive oil
Nonstick cooking spray

For the sauce:
1/2 cup orange juice
2 Tbsp. orange marmalade
1 Tsp. ginger

Preheat oven to 375 degrees. Heat olive oil in large skillet on stovetop.

In food processor, chop almonds and bread crumbs until fine and combined. Empty processor bowl into larger bowl. Dredge chicken through egg, then through almond-bread crumb mixture. Cook in skillet until almond crust browns slightly, about 3-4 minutes per side. Transfer to baking dish sprayed with nonstick cooking spray and back for 45 minutes to 1 hour, or until cooked through.

While chicken is baking, make the sauce. In a small saucepan, combine ingredients over medium heat until sauce thickens. (If necessary, add 1/2 tsp. cornstarch to help thicken.) Pour sauce over chicken to serve.

Adapted from the Food Network