Category: Cooking Corner

By Emily Fry

Staff Writer

Biscuits

Biscuits are a great recipe to have in your repertoire because they are so versatile. You can make them to go along with dinner, or you can add one tablespoon of sugar to the recipe and serve it with strawberries and whipped cream for a delicious strawberry shortcake. You can add other flavorings to your biscuit batter such as cheddar cheese or craisins and orange zest. Either way, you’re bound to have a delicious treat. Happy Baking!

Ingredients:

2 1/2 cups flour

2 1/2 tsp baking powder

1/2 tsp kosher salt

1/2 cup cold unsalted butter, cut into small pieces

3/4 cup milk

1 egg, lightly beaten

For topping, 1 egg beaten with 1 Tbsp milk

Directions:

1. Sift together flour, baking powder, salt and, if you choose, the sugar.

2. Cut the butter into the flour mixture using a pastry blender ( if you don’t have one, your fingers will work fine) until the mixture resembles coarse crumbs. Add the milk and egg, and beat until just combined. The batter should still be sticky and lumpy.

3. Place mixture on a lightly floured surface and knead until it comes together and is a smooth dough. Be careful not to over-knead, that can overwork the gluten, leading to tough biscuits.

4. Roll out the dough until it is about 1/2 inch in thickness. Cut out the biscuits using a round cookie cutter (if you don’t have one, the top of a glass works as well).

5. Place biscuits on a baking sheet lined with parchment paper. Brush the tops of the biscuits with the egg mixture.

6. Bake in a 400 F oven for about 10-15 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean.

By Emily Fry

Staff Writer

Chicken Cutlets with Herb Sauce

This recipe comes from “Real Simple: Meals Made Easy,” and it actually is very easy to make. You need very little culinary ability, even when it comes to making the sauce. The sauce is a simple wine sauce made from white wine, butter and herbs. There are even four different herbs you can choose from to make the sauce, so you can make whatever you’re in the mood for. Happy cooking!

Ingredients:

1 Tbsp olive oil

1 1/2 pounds yukon gold potatoes, chopped

1 1/2 pounds chicken cutlets

1/4 cup dry white wine

2 tsp chilled, unsalted butter

2 Tbsp chopped fresh herbs (rosemary, chives, parsley or tarragon)

Kosher salt

Black pepper

Directions:

1. Heat oil over medium-high heat and add potatoes. Cook for about 15 minutes. Transfer to a baking dish and season with 1/2 teaspoon kosher salt. Bake for 10 minutes at 475 degrees F.

2. Rinse cutlets and pat dry. Season on both sides with olive oil, salt and pepper. Cook in a skillet on medium-high heat until browned, about 3-4 minutes per side. Transfer chicken to a plate.

3. Add wine to the skillet, reduce heat, and simmer for 2 minutes. Add 1 tablespoon of the butter and whisk until completely combined. Add additional tablespoon of butter and whisk until combined. Remove from heat and add herbs, 1/4 teaspoon salt and 1/8 teaspoon black pepper.

4. Add potatoes to the plate and spoon sauce over top.

Source: “Real Simple: Meals Made Easy”

By Emily Fry

Staff Writer

By Emily Fry

French Omelet

Most people hesitate to make omelets because they are afraid to flip them, but this recipe is fail-proof since there is no need to flip it over. It makes a hearty breakfast or a delicious dinner. You can even change it up every time by trying different fillings; who knows what you can create! Happy cooking!

Ingredients:

Filling (if desired)

2 eggs

2 tbsp water

1/8 tsp salt

Dash of pepper

1 tbsp butter

Directions:

1. Prepare filling, if desired. I typically sauté over medium heat: 1/4 cup chopped zucchini, 1/4 cup chopped red pepper, one clove of garlic (chopped) and one chopped scallion, until the vegetables are soft. Then, still over the heat, I add about one cup fresh spinach and cook until the spinach has wilted. Keep the filling warm until ready to use.

2. Combine eggs, water, salt and pepper in a small bowl. Beat until combined, but not frothy, with a fork.

3. Heat an eight-inch non-stick skillet with flared sides over medium-high heat until hot.

4. Melt butter in the skillet. Add egg mixture to the skillet; lower heat to medium. Immediately begin stirring the eggs gently with a wooden or plastic spatula until the mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30-60 seconds more or until the egg mixture is set and shiny.

5. If using filling, spoon the filling across the center. At this point I typically sprinkle my filling with grated parmesan cheese. With a spatula, lift and fold an omelet edge, folding the omelet in half. Transfer the omelet to a plate and serve.

Source: Better Homes and Garden Cookbook

Bruschetta Chicken

By Emily Fry

Staff Writer

By February, most people have given up on their New Year’s resolutions. But if yours was to eat healthier, there is still hope. This recipe is delicious and healthy, too. Serve it with a baguette and a side salad of mixed greens and you’ll have a delicious and complete meal.

Ingredients:

2 ripe medium tomatoes, cored and chopped

2 cloves of garlic

1 scallion (white and green parts), thinly sliced

3 Tbsp extra virgin olive oil

2 tsp red wine vinegar

2 tsp kosher salt

Dash of black pepper

1/3 cup fresh torn basil

3 Tbsp fresh chopped parsley

4 boneless, skinless chicken breasts

Directions:

To prepare the bruschetta topping:

1. Peel and smash the cloves of garlic, then chop to avoid chunks of smashed garlic in the topping. To chop the herbs, place them in a bowl and cut them with clean scissors–it’s much easier than chopping them on a cutting board.

2. Toss the tomatoes, garlic, scallion, olive oil, vinegar, salt, pepper and herbs in a medium size bowl.

To prepare the chicken:

3. Tenderize the chicken. Place each chicken breast between two sheets of plastic wrap and pound with a meat tenderizer or heavy skillet until each is about half an inch thick.

4. Brush each chicken breast with olive oil and season with salt and black pepper.

5. Cook the chicken in a skillet over medium-high heat until the inside is no longer pink and the juices run clear. You won’t be able to fit all of the chicken in a skillet at one time.

6. Serve the chicken topped with the brushetta.

Adapted from foodnetwork.com