Homemade Chicken Nuggets

Ingredients for about 24 nuggets:

Ingredients

• 1 lb ground chicken
• 1/4 cup old-fashioned oatmeal
• 1/4 cup grated Parmesan cheese, divided
• 1 tsp Zatarain's Creole Seasoning, divided (optional) sub paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 3/4 cup breadcrumbs

Directions

1. In large bowl, combine chicken, oatmeal, half the grated parmesan (1/8 cup), half the Zatarain's seasoning (or paprika) (1/2 tsp), garlic powder and pepper. Knead dry ingredients into ground chicken.
2. Moisten hands to prevent sticking and form 1 tbsp of chicken mixture into a ball. Press into a cookie cutter for shaped nuggets or flatten with fingers for a basic nugget shape.
3. In small bowl, combine breadcrumbs with remaining Zatarain's seasoning and grated parmesan.
4. Press nuggets into bread crumb mixture and turn over, patting crumbs into surface to coat evenly.
5. --At this point you can freeze-- or
6. To bake: Preheat oven to 375° F. Arrange nuggets on cookie sheet sprayed with cooking spray or lined with parchment paper. Lightly spray nuggets themselves with cooking spray or olive oil for a crispier coating (optional). Bake 15-20 minutes, turning once, and checking - don't overcook! These baked nuggets will not really brown (unless you pan fry in oil) - if browning is desired, place under broiler for a couple of minutes at the end of cooking.

Homemade Oatmeal Creme Pies

Yields: 15 Cookie Pies

Ingredients

For the Cookies:

• 1 cup butter
• 1 large egg
• 3/4 cup of brown sugar
• 1/2 cup of honey
• 2 teaspoon of vanilla
• 1 cup of ground oats (rolled oats ground into a flour with a food processor or blender)
• 1/2 cup of ground flax
• 1 cup of rolled oats
• 1/2 teaspoon of salt
• 1 teaspoon of baking soda
• 1/2 teaspoon of cinnamon 

For the Filling:

• 3 Tablespoons of whipped cream (1/4cup cream, 1/2 teaspoon sugar. beaten)
• 1/2 cup of softened butter
• 1-1/2 cup of powdered sugar
• 1 teaspoon of vanilla

Directions

1. Preheat oven to 350 degrees and line baking sheet with parchment paper.
2. In a large mixing bowl, on a low speed beat together the vegetable spread or butter, brown sugar, honey, egg, and vanilla until creamy.
3. Next add ground flax, ground oats, salt, baking soda, xantham gum, and cinnamon.
4. After mixed well, slowly add in rolled oats until well coated.
5. Drop approximately one tablespoon worth of batter onto the sheet at a time, evenly spread out.
6. Bake for 10-15 minutes or until just starting to turn brown. Be careful not to overcook them or you'll have crunch oatmeal pies instead of soft!
7. Remove from oven and let them cool completely.
8. In a medium size bowl, mix together the whipped cream, butter, powdered sugar, and vanilla.
9. Optional: Take bite with spoon (he he)
10. Spread onto cookie bottom and sandwich with another.

Spinach and Ricotta Cannelloni*

• 250g/8oz instant cannelloni tubes
• 440g/14oz canned tomatoes, drained and chopped
• 1 clove of garlic, crushed
• 125g/4oz grated mozzarella cheese
• 2 tbsps grated parmesan cheese

Spinach Filling:  

• 1/2 bunch/250g/8ozs english spinach, shredded
• 1/2/125ml/4 fl oz water
• 250g/8oz ricotta cheese, drained
• 2 tbsps grated parmesan cheese
• 1 egg, beaten
• 1/4 tsp ground nutmeg
• freshly ground black pepper

 To make filling:

1. Place spinach and water in a saucepan, cover with a tight-fitting lid and cook over medium heat, shaking pan occasionally, for 4-5 minutes or until spinach wilts
2. Drain well, squeezing out excess water and set aside to cool
3. Finely chop spinach and place in bowl
4. Add ricotta cheese, parmesan, egg, nutmeg and pepper to taste and mix to combine
5. Spoon mixture into cannelloni tubes and arrange tubes side by side in a lightly greased ovenproof dish
6. Combine tomatoes and garlic in a bowl, and spoon over cannelloni
7. Sprinkly with mozzarella and parmesan
8. Bake at 350°F for 30-35 minutes or until cannelloni is tender and top is golden           

Italian Seasoning

• 1 tsp thyme
• 1 tsp oregano
• 1 tsp savory
• 1 tsp marjoram
• 1 tsp basil
• 1 tsp sage
• 1 tsp rosemary

Mix well and store in an airtight container.

Sfogliatelle*

Pastry for Sfogliatelle

• 2 cups all-purpose flour
• 1 cup semolina flour
• 2 tablespoons sugar
• 1/8 teaspoon salt
• 3/4 cup unsalted butter, cut into cubes
• 1/2 cup water
• 1/2 cup lard or margarine, melted

Sfogliatelle Filling

• 1 cup milk
• 1/4 cup semolina flour
• 1 cup ricotta cheese
• 1 egg, beaten
• 1/4 cup sugar
• 1 tablespoon candied orange bits or grated orange zest
• 1/4 teaspoon cinnamon
• Confectioners' sugar for dusting

To make the dough:

1. In a large bowl, combine both flours, sugar and salt.
2. Using a pastry blender, cut the butter into the flour mixture.
3. Gradually add the water until a soft dough forms.
4. Form the dough into a disk, cover, and refrigerate for 2 hours.

To make the filling:

1. Put the milk in a saucepan over medium heat.  Bring to a boil.
2. Slowly add the semolina flour, stirring constantly to avoid lumps.
3. Simmer the mixture 3-4 minutes, until thick and smooth.
4. Transfer the mixture to a bowl and allow to cool about 5 minutes.
5. Press the ricotta cheese through a sieve to remove any lumps.
6. Add the ricotta, egg, sugar, candied fruit, and cinnamon to the semolina mixture.
7. Beat well to blend and set aside.

Making the sfogliatelle:

1. Remove the dough from the refrigerator and divide it  into 2 equal pieces.
2. If you are using puff pastry, use 1 of the 2 pieces from the package.
3. On a lightly floured surface, roll one piece into a 16 x 22-inch rectangle.
4. The dough will be very, very thin.
5. Starting at a short end, brush the first 1/3 of dough with some of the melted lard.
6. Begin rolling the pastry up like a jellyroll.
7. Brush the second 1/3 of dough with more lard, and continue rolling.
8. Finally, brush the last 1/3 with lard, and roll up completely.
9. Cut the roll into 1-inch pieces, which will resemble narrow rolls of ribbon.

Forming the Sfogliatelle:

1. Place one of the slices in the palm of your hand.
2. Press the thumb of your other hand in the center of the pastry and push it down to form a small ribbed cup.
3. You do not want the ribs to separate.
4. Now you will begin to stretch the dough.
5. Carefully work around the cup, pushing down with your thumbs and pulling up with your fingers.
6. Think of it an opening a collapsible travel cup.
7. Form each piece into a cone, shaped 3 to 4 inches across the mouth and 1-inch at the tip.
8. Preheat oven to 425°F.
9. Lightly grease or line 2-3 baking sheets with parchment paper.
10. Fill each pastry cone with 2 tablespoons of the filling.
11. Gently press the open edges together to seal the pastry.    
12. Pull out the top ends to form a seashell shape.
13. Place the sfogliatelle 1-inch apart on the baking sheets.
14. Repeat the procedure with the second piece of pastry dough.
15. Bake 15 minutes or until golden brown and crisp.
16. Allow the pastry to cool on the baking sheets for 5 minutes.
17. Transfer the pastry to wire racks to cool completely.

To serve:

1. Sprinkle the sfogliatelle with confectioners' sugar and serve.

Makes about 32 pastries

Chicken with Ricotta, Rocket and peppers*

• 200g/7ozs ricotta cheese
• 1 cup rocket, roughly cut
• 1/4 cup pine nuts, toasted
• 1/2 red pepper, roasted and finely chopped
• salt and pepper to taste
• 4 chicken breast, with skin on
• 1tbsp butter
• 250ml/8 fl oz chicken stock

1. Preheat oven to 400°F
2. Combine ricotta, rocket, red pepper, pine nuts, salt and pepper in a small bowl
3. Mix together until smooth
4. Place 1-2 tbsps of ricotta mixture under the skin of each chicken breast
5. Lightly grease baking dish
6. Place chicken in the dish, sprinkle with salt and pepper
7. Place 1tsp of butter on each breast
8. Pour stock around the chicken
9. Bake for 20-25 minutes or until done
10. Serve

Sardine Fritters with Minted Chili Butter*

• 12 fresh sardine fillets
• 4tbsps plain flour
• 1 egg, blended with 2 tbsps milk
• 125g/4oz dried breadcrumbs
• 1/2 cup butter, softened
• 3tbsps  finely chopped fresh mint
• 2 spring onions, finely chopped
• 1 clove garlic, crushed
• freshly ground black pepper
• 1/4 tsp chopped red chili

1. Coat sardines with flour
2. Dip in egg mixture
3. Coat with breadcrumbs

To make Minted Chili Butter:

1. Place butter, mint, onions, garlic, pepper and chili in a bowl
2. Mix well
3. Place butter on a piece of plastic wrap and roll into log shape
4. Refrigerate until needed

To make Fritters:

1. Heat oil and 1/3 of the minted chili butter in a large frying pan
2. Cook sardines 1-2 minutes per side or until golden
3. Serve sardines topped with a slice of the minted chili butter

Frico*

• 8 Ounces Grated Montasio Cheese
• 1 Medium Potato, Peeled & Boiled Until Tender
• 1/3 Cup Chopped Pancetta, Cooked Until Crispy
• 2 Green Onions (Scallions), Chopped, Retaining Some To Be Used As A Garnish
• Cracked Black Pepper

1. Slice the potato thinly and set aside.
2. Scatter half the cheese over the bottom of a 8 to 9 inch frying pan, then cover the cheese with the potatoe slices.
3.  Scatter the pancetta and onions over the potatoes and sprinkle with cracked black pepper.
4. Cover the potatoes with the remaining cheese and turn the burner on to medium heat.
5. Cook the frico until the bottom is a deep golden brown, about 5 to 7 minutes.
6. Place a large dinner plate over the frying pan and carefully flip the frico over onto the plate.
7. Slide the frico back into the frying pan and cook this side until golden brown like the first.
8. Turn the frico out onto a cutting board and use a pizza cutter or sharp knife to cut into wedges.
9.  Place the wedges onto a platter, and scatter the remaining green onions on top.
10. Sprinkle the top with a little additional cracked black pepper, then serve immediately.

Recipe adapted from Giallo Zafferano

Parmesan Broccoli and Cauliflower Salad*

• 2 1/2 cups bite-sized broccoli florets
• 2 1/2 cups bite-sized cauliflower florets
• 2 eggs, lightly beaten
• 1 cup grated Parmesan
• 1/2 to 1 cup olive oil
• 1/2 teaspoon kosher salt
• 4 cups lightly packed fresh spinach leaves
• 1/2 lemon, zested
• 1 lemon, juiced
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon freshly ground black pepper

1. Place the broccoli and cauliflower in a large bowl. 
2. Toss with the beaten eggs to coat evenly. 
3. Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly.
4. Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. 
5. Warm the olive oil over medium-high heat. 
6. When the oil is hot, carefully add the Parmesan-coated vegetables. 
7. Do not overcrowd the pan. 
8. Cook in batches, if necessary. 
9. Let the vegetables cook until a crust forms, about 3 minutes per side. 
10. Turn the vegetables only when they easily release from the bottom of the pan. 
11. Drain on paper towels and season with salt.
12. Place the spinach in a large bowl. 
13. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. 
14. Drizzle the spinach with the vinaigrette and toss to coat. 
15. Add the Parmesan coated vegetables. 
16. Toss and serve.

Grispelle*

• 1 pound yellow­ fleshed sweet potatoes (1 large or 2 small), 1/2 cup lukewarm water
• 1 teaspoon active dry yeast
• 1 1/2 cups unbleached all-purpose flour
• 1 teaspoon kosher salt

Vegetable oil for frying

Honey for serving, optional

     

1. Put the whole sweet potatoes in a large pot that will hold them comfortably.
2. Cover with 1 inch of cold water. Bring to a boil over high heat and boil until the sweet potatoes can be easily pierced with a fork, 30 to 40 minutes.
3. Drain them and set aside until cool enough to handle, then peel.
4. Using a ricer or a food mill fitted with a medium blade, pass the sweet potatoes into a large bowl.
5. Put the lukewarm water in a small bowl and add the yeast. Whisk with a fork until the yeast dissolves.
6. Add the flour and salt to the potatoes, then add the water with the dissolved yeast.
7. Combine the ingredients with your hand until they come together into a sticky dough, then knead in the bowl, using one hand to steady the bowl and one hand to knead, until the dough is smooth and well blended, about 5 minutes.
8. It will still be moist and a little sticky. Cover the bowl with plastic wrap and set aside until the dough doubles in size, about 1 1/2 hours.
   Put 1/2 inch of vegetable oil in a 10-inch skillet and heat over medium-high heat until the oil registers 375 F on a candy thermometer.
9. Oil your hands lightly, then take a golf ball-size piece of dough from the bowl and stretch it between your hands into a thick "sausage" about 8 inches long and 1/2 to 3/4 inch wide.
10. The dough is pliable and will elongate easily.
11. Carefully place that dough in the hot oil, then continue shap­ing and frying grispelle until you have four or five grispelle in the skillet.
12.  Cook until the underside is a deep golden brown, then flip the grispelle with tongs and brown the other side. Total cooking time is about three minutes.
13. Transfer the grispelle to a tray lined with paper towels. Repeat the shaping and frying until you have used all the dough.
14. Add more vegetable oil if necessary to keep the level at 1/2 inch.
15. Serve the grispelle warm, with honey for dipping

Pasta With Mascarpone, Chicken, Sun-Dried Tomatoes & Spinach*

• 1 Cup Mascarpone Cheese At Room Temperature
• Zest & Juice of 1 Lemon
• 1 Teaspoon Cracked Black Pepper
• 3 Boneless, Skinless Chicken Thighs, Cleaned Of Fat And Cut Into 1 Inch Dice
• 1 1/2 Tablespoons Olive Oil
• 2 Cloves Garlic, Peeled & Minced
• Salt & Pepper
• 1/3 Cup Chopped Sun-Dried Tomatoes
• 1 (9 Ounce) Bag Baby Spinach
• 1 (500 Gram) Package Pasta

To Serve:
Sauteed Garlic Breadcrumbs or
Grated Parmigiano Reggiano/ Pecorino Cheese

1. Combine the zest, lemon juice, mascarpone, and pepper in a bowl, and whisk to combine.
2. Bring a pasta pot of salted water to boil.
3. While waiting on the water, heat the oil in a skillet, and cook the chicken until it is cooked through and just beginning to brown, about 6 to 8 minutes .
4. Add the garlic and cook another minute or two, then season with salt and pepper.
5. Cook the pasta until al dente, taking it off the heat about 1 to 2 minutes before you would normally remove it.
6. Drain, reserving about 1/2 cup of the pasta water.
7. Return the pasta to the pot, and set over medium heat.
8. Stir in the mascarpone and lemon mixture, the chicken, sun-dried tomatoes, and spinach.
9. Loosen the sauce with about 1/4 cup of the water and toss all over the ingredients together until the spinach has wilted and everything is piping hot, adding a little additional pasta water if needed.
10. Serve immediately, topped with grated cheese or sauteed breadcrumbs.

Panzanella Salad*

• 6 cups day old Italian bread, torn into bite-size pieces
• 1/3 cup olive oil
• salt and pepper to taste
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 4 medium ripe tomatoes, cut into wedges
• 3/4 cup sliced red onion
• 10 basil leaves, shredded
• 1/2 cup pitted and halved green olives
• 1 cup fresh mozzarella, cut into bite-size pieces

Preheat oven to 400°F In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly. While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.

Broiled zucchini and potatoes

• 4 small new potatoes (red or white, about 1 1/2 inches in diameter)
• 2 tablespoons butter
• 1 clove garlic, minced
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon chopped fresh rosemary leaves
• 2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long)
• Pinch kosher salt and freshly ground black pepper
• 1/4 cup grated Parmesan

1. Bring a medium pot of water to a boil over high heat. 
2. Add the potatoes and cook until just tender, about 8 to 10 minutes.
3.  Drain the potatoes and let cool. 
4. When cool, cut the potatoes in half.
5. Place a medium saute pan over medium heat. 
6. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes.
7. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. 
8. Carefully place the zucchini and potatoes cut side down in the melted butter. 
9. Let them cook until golden brown, about 12 to 15 minutes.
10. Preheat the broiler. Line a baking sheet with foil. 
11. Place the browed zucchini and potatoes on the baking sheet cut side up. 
12. Sprinkle the tops with the Parmesan. 
13. Place in the broiler until the cheese is golden brown, about 4 minutes. 
14. Transfer to a plate and serve.

Skillet Gratinate of Chicken and Mushrooms*

• 2 pounds skinless, boneless chicken breasts, (or tenders)
• 6 ounces shiitake mushroom caps
• 1 cup flour, or more, for dredging
• 3 tablespoons extra-virgin olive oil, more if needed

For the Sauce

• 3 tablespoons soft butter
• 1 cup tomato sauce, marinara sauce, or a few tablespoons tomato paste
• 1/4 teaspoon peperoncino
• 1 cup white wine
• 6 fresh sage leaves, shredded
• 6 ounces/slices Fontina cheese, enough to top all the chicken cutlets
• 3/4 cups grated Parmigiano-Reggiano
• 1 cup vegetable or chicken stock, hot

1.  Preparing the Chicken and Mushrooms 
2. Place a rack in the center or upper third of the oven and preheat to 425°F. 
3. If the chicken breasts are whole, cut them in half. Trim off any bits of fat, skin or tendon. Flatten each breast half with a mallet (or the flat bottom of a heavy pan) to an even thickness, about 3/4-inch. 
4. Trim the stems from the mushrooms and brush them clean or wash them if necessary. You will need enough mushroom caps to cover the chicken in a single layer. 
5. Put 3 tablespoons of the olive oil into the skillet, tilt to coat the bottom and set it over medium heat. 
6. In a single layer, place the mushroom caps into the preheated pan. Keep the heat moderate and let the pieces caramelize slowly for a few minutes. 
7. Turn when the edges are nicely browned on the underside; fry for about 2 minutes on the second side.
8. With a slotted spatula, lift the pieces to a plate or tray (no paper towels are needed here) and salt lightly. Fry the remaining mushroom caps in the same way and salt them. 
9. While frying, monitor the heat, keeping it high enough to brown the mushrooms but not let them burn. When the mushrooms are done, turn off the heat but leave all the oil in the skillet. 

 Have all of your gratinate and sauce ingredients handy to the stove. You should have at least 2 tablespoons of olive oil in the skillet (add a bit if needed). Add 1 tablespoon of the butter and set the pan over low-medium heat.

Salt the chicken pieces lightly, flop them in the dredging flour to coat on both sides, and pat off excess. When the butter is just beginning to sizzle, arrange all six cutlets in the pan. Cook them gently for a minute and a half, and then turn them over; they should be very lightly colored, with no browning.

Maintain the gentle cooking while you assemble the gratinate. Sprinkle the chicken again with salt (using 1/2 teaspoon total for the dish).

Spread a heaping tablespoon of tomato sauce (if using sauce, do not put tomato paste here) on top of each cutlet. Arrange the mushroom caps on top of the sauced chicken, overlapping them so each portion is neatly covered. Use all the mushrooms.

Now raise the heat a bit and begin to develop the sauce: Sprinkle the peperoncino onto an open hot spot where it will sizzle and toast briefly. If using tomato paste, drop a tablespoon or two into the pan, smearing it on the bottom of the pan.

Drop the remaining butter, in small pieces, in between the layered cutlets. After a few seconds, pour in 2/3 cup of the wine around the cutlets and let it heat briefly, 10 to 20 seconds.

Spoon the rest of the cup of tomato sauce into the pan (not on the chicken). Bring to a simmer, and then drop the sage into the sauce all around the pan.

Give the pan a gentle shake, or two, to mix and emulsify the sauce ingredients. Finally, sprinkle two tablespoons of grated cheese evenly over each zucchini-topped mound. At this point, the sauce should be about 1/3-inch deep in your pan or even higher, coming well up the sides of the chicken cutlets. If not, pour in the rest of the wine and as much hot water or stock as necessary. Raise the heat again to bring the pan sauce to an active simmer.



Finishing in the Oven

When the sauce is simmering, place the skillet in the oven. (Put the handle in front and the food in the back).

Bake for about 10 minutes-and have thick pot holders or dry towels in hand before you touch the handle or the skillet!-then open the oven and check the pan.

Right on the rack; give the skillet another gentle shake. There should still be plenty of sauce and the cheese should be lightly colored. If the sauce appears syrupy, or close to evaporating, add more herb water, stock, tomato sauce or wine to raise the level. Bake for another 8 to 10 minutes, until the chicken is fully cooked and tender and the grattinata top is deeply and evenly browned. If the cheese layer still appears too light, raise the heat in the oven as high as possible (turn on the broiler if it is top-mounted) and bake briefly until it is as dark and crispy as you like.

Carefully remove the skillet from the oven, handling it with plenty of thick cloths. I carry it right to the dining table where it makes a beautiful presentation. While on the table, leave the cloths covering the hot handle. With a large, angled spatula, lift one portion of chicken and mushroom gratinate onto a dinner plate, then spoon over some of the sauce.