Thursday, December 15, 2011

Chili Chicken Tenders

These little guys are super tasty - and healthy too! I had to make the topping mixture twice because I accidentally turned around and knocked the entire food processor container on the floor. Like a good little dog, Georgie started licking the mixture up, but stopped when he must have hit the red pepper flakes! Poor little guy acted like it bit him :(   I should note that the chicken strips are extra good paired with a smidgen of fresh-squeezed lemon juice. I also made up a yummy "maple yogurt mustard" mixture to go along with. To grind the almond powder, use a good quality blender, food processor, or hammer. Serve up with some nice salad and enjoy! Bon appétit!

1/2 cup raw almonds, ground to a coarse powder
1/2 teaspoon red pepper flakes
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup egg whites
2 chicken breasts, sliced into thin strips

1. Preheat oven to 400 degrees. Line a baking dish with parchment or nonstick cooking spray.

2. In a small bowl, combine the ground almonds, red pepper flakes, onion powder, chili powder, salt, and pepper. Pour the egg whites over the chicken tenders. Dip them into the almond mixture. Transfer to your baking sheet. Bake in an oven for 10-12 minutes, or just until the chicken is cooked through. Serve and enjoy!

Saturday, December 10, 2011

Gnocchi in a Gorgonzola Cream Sauce

Jeremy and I simply adore this tiny little Italian restaurant up the road from us on Beechwood. It's called Arturos and it's named after the owner's 100 year old Grandpa. They have a small menu with daily specials, fresh pasta and everything is made to order. We were at Arturos' on Thursday night after Jerms presented his 4th year mech-eng project to celebrate. I decided to go for the Gnocchi with Gorgonzola sauce and Jeremy was left wishing he'd ordered the same thing. I just had to try it on my own and FAST.

If you are new to the gnocchi world, it is what you'd call potato pasta. They're super yummy little guys and they have the most addictive, dense texture that leaves you craving for more, more, more. Gorgonzola is a blue cheese which goes so incredibly well with this pasta dish. If you are not a blue-cheese lover, don`t fret. I too am one of these people and I LOVE this dish. It is so freakin` delicious. As in, you want to keep eating wayyy beyond your point of satiety. Serve with your favourite white wine and enjoy!!  Bonne appétit!

ps - I wish I was a keener and made my own gnocchi but that just didn't happen tonight... you can buy pre-made gnocchi at the grocery store. They boil to the surface in 2-3 minutes, just like pierogies.
pps - this dish is not fat free...

- 1 package gnocchi (or make your own!)
- 1 tbs. butter
- 1 tbs. flour
- 2/3 cup milk
- 1/3 cup heavy cream
- 4.5 oz Gorgonzola cheese
- small flavourful grapes (not big juicy ones...)
- fresh pepper (to taste)
- Parmesan cheese (to taste)

1. Boil water and cook gnocchi.
2. Prepare milk mixture before hand by heating it slowly in the microwave to about 70 degrees.
3. In a saucepan melt butter. When butter is melted, stir in flour (roux). Cook the roux over medium heat, stirring for about 3 minutes - do not brown.
4. Add the hot milk mixture and stir. Keep stirring while sauce starts to thicken and then blend in crumbled cheese until it has melted. Be careful not to cook too much as sauce may thicken too much. Add pepper to taste.
5. Toss the pasta with the sauce. Add the chopped grapes and serve with fresh parmesan cheese. Enjoy!