Day 25: Bon Voyage Dinner: Scallopine in Lemon-Caper Sauce with Steamed Caesar Artichokes

(Actual date: Feb. 15th)

Tomorrow Ryan leaves for Asia for 10 days. Gulp. Trying to not think about it. I'll make him a special dinner tonight before he hits the land of Dim Sum. One of our all time favorite restaurants is Felidia in NYC. It's owned by Lidia Bastianich, cookbook author and host of her own TV series, Lidia's Italian Table and Lidia's Italian American Kitchen. We've met her several times at the restaurant, and I even worked with her when she made an appearance here in Fort Worth back in 2001. In fact, she's coming to Central Market-Fort Worth again on March 12th for a book signing. Her cookbook, Lidia's Italian American Kitchen, is one of my favorites. Every meal that we've ever had at her restaurant has been wonderful and every meal that I've ever made out of her cookbook has been wonderful as well. That's where I pulled the Scallopine recipe. The artichoke recipe is one of my mother-in-law's. I love these artichokes. It makes my mouth water just thinking about them as I type this.

Scallopine in Lemon-Caper Sauce

Grocery List:

• 2 lemons
• 4 servings of veal scallopine (be sure it's scallopine)
• 2 garlic cloves peeled
• 10 large green olives
• 1 cup small capers in brine, drained
• 1/2 cup dry white wine
• 1 cup chicken stock or canned reduced-sodium chicken broth
• 2 tablespoons chopped fresh Italian parsley

Artichokes

• 4 fresh whole artichokes
• Caesar salad dressing
• 1 cup of Croutons

Items already in pantry/fridge:

• Salt
• Pepper
• All-purpose flour
• Unsalted butter
• Olive Oil

Scallopine in Lemon-Caper Sauce

Squeeze the juice from one and a half of the lemons and reserve. Lay the remaining half-lemon flat side down and cut into very thin slices with a paring knife. Remove pits and set the lemon slices aside.

Season the scallopine with salt and pepper. Dredge in flour to coat both sides lightly and tap off excess flour. Heat 3 tablespoons of the olive oil and 2 tablespoons of the butter in a wide, heavy skillet over medium heat until the butter is foaming. Add as many of the scallopine as will fit without touching and cook until golden brown on the underside, about 3 minutes. Flip and cook until the second side is lightly browned, about 2 minutes. Remove and drain on paper towels. Repeat with remaining scallopine.

Remove all scallopine from the pan. Pour off the fat and carefully wipe out the skillet with a wad of paper towels. Pour in the remaining 3 tbsp olive oil and add the remaining 4 tbsp butter, the garlic and lemon slices. Cook, scraping the bottom of the skillet, until the garlic is golden brown, about 3 minutes. Scoop out the lemon slices and set aside. Scatter the olives and capers into the skillet and cook, stirring gently, until they begin to sizzle, about 4 minutes. Pour in the wine, bring to a vigorous boil, and cook until wine is reduced in volume by half. Pour in the chicken stock, bring to a boil, and cook until slightly syrupy, about 4 minutes. Return the scallopine to the skillet, turning the cutlets in the sauce until they are warmed through and coated with sauce. Swirl in the parsley and divide the scallopine among warm plates. Spoon the sauce over them, including some of the capers and olives in each spoonful. Decorate the tops of the scallopine with the reserved lemon slices.

Caesar Artichokes

• Wash and trim the artichokes.
• Steam for 45 minutes.
• Preheat oven to 350 degrees.
• Remove artichokes from water and drain.
• Set each artichoke up right in a baking dish.
• Drizzle with Caesar dressing and one pat of butter.
• Crumble croutons over each artichoke.
• Bake for 15 minutes.
• Remove and serve.

Day 24: Valentine's Day Dinner

I am way behind with my blogging. Notice it's March 5th, and I'm blogging about Valentine's Day. This seems like a million years ago. Since Valentine's Day was on a Monday this year, we actually celebrated Valentine's Day the Saturday before and went to Grace for dinner. Of course, you can't let the actual day pass without a little something special for your sweetheart. This Valentine's Day I made scallops. It varied slightly from this recipe because the only scallops CM had left in the store when I got there were bacon wrapped. No problemo. We love bacon!

Scallops Bonne Femme and Spinach with Crispy Prosciutto

Recipe courtesy Rachael Ray, 2007

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

20 min

Level:

Easy

Serves:

4 servings

Ingredients

• 5 tablespoons extra-virgin olive oil, divided
• 1 large shallot, finely chopped
• 12 button mushrooms, thinly sliced
• 8 tablespoons butter, divided
• 1 tablespoon all-purpose flour
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 1 cup cream
• Freshly grated nutmeg, to taste
• Salt and freshly ground black pepper
• 1 or 2 dashes hot sauce
• 8 slices prosciutto
• 1 clove garlic, grated
• 2 fresh thyme sprigs, leaves chopped
• 3 to 4 fresh basil leaves, chopped
• 1 baguette, split and halved
• 20 large sea scallops, trimmed of any connective tissue and patted dry
• 1 cup plain bread crumbs
• Handful parsley leaves, chopped
• 1 clove garlic, cracked from skin
• 1 pound triple washed spinach, stems removed

Directions

Place oven rack at center of oven and preheat broiler.

Heat 2 tablespoons extra-virgin olive oil in a small pot over medium heat and add the shallots and mushrooms, cook 5 minutes. Add 2 tablespoons butter and flour to softened shallots and mushrooms and cook 1 minute then whisk in wine, reduce 30 seconds, add stock and bring to a bubble. Stir incream and heat through. Season sauce with nutmeg, salt and pepper and a couple dashes hot sauce, then reduce heat to low.

While the sauce is working, cover cookie sheet with foil and place prosciutto on the sheet and crisp up 2 minutes on each side under the broiler. It will continue to crisp as it cools.

In a small bowl, combine the remaining 6 tablespoons butter, garlic, thyme and basil. Spread overbaguette and place under broiler until toasty. Switch oven to 400 degrees F.

Heat a skillet or cast iron pan over high heat. Season the scallops with salt and pepper and dress with 1 tablespoon extra-virgin olive oil. Sear the scallops to caramelize 1 to 1 1/2 minutes on each side then cover them with sauce, bread crumbs and parsley and finish in oven about 6 to 7 minutes until brown and bubbly.

While scallops cook, heat remaining 2 tablespoons extra-virgin olive oil over medium heat with crushedgarlic, cook 1 minute and remove. Add spinach and wilt into skillet. Season greens with salt and pepper.

Serve scallops with wilted spinach alongside and top with broken pieces of crispy prosciutto and toasted bread.

Day 23: Chicken Parmesan and Antipasto Salad

This is probably one of the first dinners I ever made after we got married. One of the wedding showers I had was a kitchen shower. Everyone brought kitchen items and their favorite recipes. One of the gifts was a cookbook, "The Family Circle Cookbook, New Tastes for New Times." It sounds like something straight out of the 1950s, but actually it has some of the most "real" recipes and ideas. I've used it a ton over the past 14 years. This recipe is actually listed as Turkey and Eggplant Parmesan, but I've simplified it to just plain Chicken Parmesan. The salad is one of my favorites from Fireside Pies. They call theirs the "Salumi Salad," but since this is my own version, I renamed it. The salad to my recipe repertoire, but I've already made it several times. I love it!

Grocery List:

For Chicken Parmesan:

• 1 1/4 cups Italian breadcrumbs
• 1/2 cup chopped parsley
• 1/2 cup grated Parmesan
• 1 egg
• 1 lb. boneless, skinless chicken breasts
• 1 1/2 cups prepared or homemade tomato sauce (Try Central Market's Organic Garlic Lover's Pasta Sauce)
• 1 cup shredded part-skim mozzarella cheese (I like to use fresh mozzarella)

For the Salad:

• 1 bag of arugla
• 1 cucumber
• 1 carton grape tomatoes
• 1 salumi or salami
• Pitted mixed Greek olives
• Peperoncinis
• 1 jar of artichoke hearts
• 1/2 cup shredded mozzarella

Probably already have in your pantry:

• Salt
• Pepper
• Vegetable oil
• Red wine vinegar

Chicken Parmesan:

• Preheat oven to 400 degrees.
• Combine bread crumbs, parsley and parmesan in a shallow dish.
• Beat together 1 egg, 1/2 tsp salt and 1/4 pepper in another dish.
• (I like to use a meat mallet to flatten my chicken breasts before dredging in egg and bread crumbs).
• Heat 3 tbsp vegetable oil in a nonstick skillet.
• Dip chicken breasts in egg mixture, then in crumb mixture to coat.
• Add chicken breasts to skillet; saute for 7 to 10 minutes, turning halfway during cooking time after first side is golden.
• Spray 9" x 13" baking dish with nonstick cooking spray.
• Add chicken breasts to dish. Top with tomato sauce.
• Add a slice of fresh mozzarella to the top of each chicken breast.
• Sprinkle with parsley.
• Bake in preheated hot oven (400 degrees) for 15 minutes or until heated through and cheese is bubbly.

Antipasto Salad:

• Wash and slice cucumber and tomatoes.
• Slice salumi and peel rind.
• Grate mozzarella cheese.
• Cut up artichoke hearts, olives and peperoncini peppers.
• Toss all ingredients together, drizzle with dressing and serve.

Dressing:

• 1/4 cup red wine vinegar
• 1/2 cup salad oil
• Dash of salt and pepper
• Whisk together and drizzle desired amount over salad

Day 22: Caprese Salad

Technically, I have achieved my 30 days!!!! But that includes a lot of leftovers, sandwiches, snack dinners, etc. To be fair, I'm going to blog 8 more original dinners. There are still so many yummy recipes I want to share. I got a little thrown off with the sickness and all the snow days --waaaayyy too much soup. Not everything I cook is served in a bowl. I promise.

Amidst all the Super Bowl leftovers this week, I did manage to make a fresh salad. No need for a recipe really. Every knows how to make this, but here are a couple of things I love for this salad.

Caprese Salad

• 1 container Gourmet Medley Heirloom Tomato mix (They sell this at Central Market and I've seen them at Super Target from time to time. A nice colorful mix of tomatoes sold almost year-round without having to pick out a bunch of different types of tomatoes. It's done for you).
• 1 package of fresh mozzarella (Paula Lambert's fresh mozzarella is what I usually use and it's local too. Central Market also makes its own fresh mozzarella in-house).
• 1 bunch of fresh basil (Grow in a pot in your backyard in the summer. You'll be amazed a how much you use it. One of my girls even loves to munch on it. Strange, I know. But at least it's something green).
• Good balsamic vinegar
• Good extra virgin olive oil
• Kosher salt
• Fresh ground pepper

Slice tomatoes, mozzarella and basil. Mix together. Drizzle with BV and EVOO. Sprinkle with salt and pepper.

Ugly photo, I know. But, at least it gives a visual.

Day 21: Super Bowl Sunday

I made the Memphis Slow Cooker Pork tonight to serve as sliders at the Super Bowl get-together. Unfortunately (or fortunately) so did my friend, so we've had 4 lbs of pork to eat this week. While yummy at first, it will be a while before I make those again. A little burned out on pork. Here are some of my other favorite Super Bowl dishes. My belief is there's an unwritten forgiveness policy on eating high caloric food on Super Bowl Sunday. If that's not something you normally do, today's the day. Tomorrow is Monday so you can get back on the health kick if that's your thing.

Ms. Anne's Sausage Balls

1 lb. hot pork sausage

2 cups Bisquick

2 cups shredded sharp cheddar

Preheat oven to 400 degrees. Brown sausage and drain fat. In a mixing bowl, combine cooked sausage, Bisquick and cheese until combined. Roll into 1 inch balls and place on cookie sheet covered in parchment paper or sprayed with non-stick spray. Bake for 20 minutes at 400 degrees.

Chow Chow's Grove Sausage Queso

2 (8 oz.) blocks of cream cheese

2 packages of pork sausage

2 cans of Rotel

Brown sausage and drain fat. In a slow cooker, combine cooked sausage, cream cheese and Rotel. Turn to high heat. Continue to stir until mixed and melted. Reduce heat and keep warm. Serve with Frito's.

Mom's Buffalo Chicken Dip

1 (8 oz.) block of cream cheese

1/2 cup Frank's Hot Sauce

2 cups shredded cheddar cheese

Ranch dressing

Tyson's chicken strips, cooked

Preheat oven to 350 degrees. Warm chicken strips in a skillet with 1/4 cup Frank's Hot Sauce. Stirring often until warmed and coated with hot sauce. Spread cream cheese in an 8 x 8-inch dish. Pour 1/4 cup of hot sauce over it. Layer chicken on top of cream cheese. Drizzle with Ranch dressing. Sprinkle top with shredded cheese. Bake at 350 degrees for 15 to 20 minutes or until bubbly. Serve with crackers or chips. (Guys love this!)

Day 20: Spaghetti Dinner

Guess what? It's another snow day. Thank goodness for friends. The girls have stayed occupied with play dates. Tonight, we're having two friends spend the night. The consensus is that everyone likes spaghetti, so spaghetti it is. Yeah, I know this picture is not beautiful -- not that any of them are, I'm still working on my photography skills -- but I almost forgot to snap a picture until we were sitting down for dinner.

Pure laziness has set in tonight. It's spaghetti sauce from a jar. If anyone has a favorite spaghetti sauce recipe, please share. There is nothing better than homemade spaghetti sauce.

No recipe to share, but one tip for those out there who don't cook often. Always season the pasta water with at least 1 tsp of salt.

Day 18: Groundhog Day

How appropriate. Especially if you've seen the movie Groundhog Day with Bill Murray. It's our second snow day and somehow not much has changed. Here we all sit in our same pajamas, eating the same breakfast, same lunch and same dinner (thank goodness that Taco Soup makes a lot). I felt like I was living the same day all over again. The high today does not get above 20 degrees. It's too cold to even go outside to get fresh air. But hey, I'm sticking to the challenge. Plus, I don't even think Papa John's would deliver in this weather.

Please melt a little so I can get to the store tomorrow.