FOODIE: Redux and Reduce

So I did do the Mother’s Day (weekend) menu that I put up in my last post with the exception of the ribs. A time crunch and an attack of laziness steered me toward fried catfish instead of the three-hour-prep-time ribs I was contemplating. The final menu was collard greens, potato salad, fried catfish and bread pudding.
On the way home from the train station my mother reminded me that her favorite dessert is bread pudding so in the interest of making the weekend all about her, I made an impromptu pudding from the loaf of challah bread I’d intended for French toast. Again, my calculus was which would she like better? Bread pudding won hands down. I’m not going to give you guys the recipe here because honestly, it was a little dry. I’ll work on it and get back to you guys.

Then on Mother’s Day proper, the menu was arugula salad with apples and vinaigrette with a crab and gruyere quiche and strawberry shortcakes for dessert. I’ve posted the recipe for the strawberry shortcakes below because Bisquick is the bomb and the shortcakes came out like perfect little scones. Then when drenched in strawberries, syrup and a dollop of vanilla Häagen Dasz, it was the closest thing to comfort food heaven I’ve been to in a long time. I used the recipe on the side of the box substituting half and half for the milk in the recipe.

Now, after indulging myself for three days straight, I, and the zippers on my jeans, need me to lighten it up a tad. Tonight, I think I’ll try to recreate the chicken paillard I had at Appizz, a great Italian bistro on New York City’s Lower East Side. It was a simple sautéed, flattened chicken breast topped with a peppery, vinegary arugula salad finished with some tomatoes, parmesan curls and extra virgin olive oil.

Below is the recipe I’ve adapted from Cooking Light (by adding more calories lol) but if you’re more interested in the really low-cal version, click here. I’m sure I could do without the cheese and olive oil for a really monastic experience, but hey, it’s me you’re talking to. Though after the weekend I had, I feel lighter already!

Delicious and Easy Strawberry Shortcake

2 1/3 cups Original Bisquick® mix

½ cup milk

3 tablespoons sugar

3 tablespoons butter or margarine, melted

Sweetened sliced strawberries

Whipped topping or whipped cream

Heat oven to 425°F.

Stir Bisquick mix, milk, sugar and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet.

Bake 10 to 12 minutes or until golden brown. Split warm shortcakes; fill and top with strawberries and whipped topping. (Sweeten strawberries before making shortcakes so sugar has time to dissolve; for each quart of sliced strawberries, stir in 1/2 cup sugar.)
High Altitude (3500-6500 ft): Heat oven to 450°F. Decrease sugar to 1 tablespoon.

Chicken Paillard with Arugula Salad

2 teaspoons grated lemon rind

3 tablespoons fresh lemon juice

2 tablespoons teaspoons extra virgin olive oil

1 garlic clove, crushed

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

4 cups trimmed arugula

4 (6-ounce) skinless, boneless chicken breast halves

1 cup grape or cherry tomatoes, halved (about 6 ounces)

1/3 cup dry white wine

7 or 8 curls of parmesan cheese

Combine lemon rind, juice, 1 tablespoon oil, and garlic in a large bowl. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula; toss well.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.

Heat a grill pan or a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil. Add chicken, and cook for 4 minutes on each side or until done. Remove chicken from pan, and keep warm.

Add halved tomatoes and dry white wine to pan. Cook for 2 minutes or until the liquid almost evaporates.

Arrange dressed arugula over chicken cutlets, top with tomato and wine mixture , sprinkle with parmesan curls and serve.

Tell me how yours turns out!


If you like Nichelle’s dish, check out all of her recipes here.

Enjoy ladies!

The Brothers Johnson- “Strawberry Letter 23”

Last 5 posts by Parlour