Today was actually really fun and I was running on only 3 hours of sleep after a three and a half hour drive home from Bowling Green, KY last night. I went to work and was super productive, but after that came the fun stuff. I watched a bit of TV at home with I started a book. I definitely did not start reading a book. That would've really made me fall asleep. I started creating my own cookbook! My recipes are actually very good. That horrible Chicken Cordon Eww from the Top Chef website I wrote about earlier in the week is definitely not going to be featured in the book. I hope to have at least 10 recipes done by the time emy birthday rolls around on September 10th. My first recipe is for Vodka-Lemon Infused Chicken with Prosciutto Wrapped Asparagus.
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Ingredients and Recipe for Vodka-Lemon Infused Chicken:
1 lemon, sliced
4 tablespoons butter
3 tablespoons EVOO
1 eggs
1 tablespoon milk
1/2 cup flour
4 large boneless, skinless chicken breasts
5 tablespoons of fresh lemon juice
1/2 tablespoon of chopped parsley
1 tablespoon of chopped basil
Salt
Ground black pepper
2 ounces of vodka
1. Slice 1 large lemon in place the slices in a large saute pan on medium-high heat to char the lemon slices. Once one side is charred, flip lemon slices to opposing side to char. Remove the slices and place them on a plate to be used later. Pour EVOO into pan and return to stove on medium heat.
2. Place flour in one bowl, then place the egg and milk together in a seperate bowl. Whisk egg and milk. Dip one rinsed boneless-skinless chicken breast in the flour, then in the whisked egg-milk mixture. Quickly place the dipped chicken in the saute pan. Continue this process for the rest of the pieces of chicken. Saute the chicken until golden and cooked through. It sometimes helps to put a lid on the pan to help hold the heat in as an aide to having the chicken end up cooked all the way through. Once cooked and golden, set the chicken aside in a covered dish.
3. Return the pan to the stove and pour in the vodka to help deglaze the pan and loosen up the remaining flavorful pieces in the pan. Use a wooden spoon or plastic spatula to quickly loosen up what may be stuck to the pan. In the pan, place in the lemon juice, parsley, basil, butter, salt and pepper. Allow the mixture to slightly reduce and then place the already sauteed chicken from step 2 and lemon slices from step 1 to the pan and mix.
4. Cover mixture for 2-4 minutes on low heat to allow more of the flavors to soak into the chicken and then remove chicken onto plate.
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Ingredients and Recipe for Prisciutto Wrapped Asparagus:
1 bundle of asparagus (approximately 12-16 pieces)
2 cups of grated parmesan cheese
12-15 pieces of prosciutto (depending on how many pieces of asparagus you have)
1/4 cup of water
Wax paper
9x13 baking dish
Aluminum foil
1. In a 9x13 baking dish, lay rinsed asparagus across the length of the dish and pour in the water. Cover the dish with aluminum foil and place in the over to broil for 8-10 minutes.
2. Once broiled, remove dish from oven and, using tongs, place all asparagus on a paper towel and pour water out of the pan. On wax paper, lay out one piece of prosciutto and sprinkle grated parmesan cheese on the prosciutto. Lay one piece of asparagus across the prosciutto and roll the prosciutto with the asparagus, so to make it become wrapped in the prosciutto. Place the wrapped asparagus back in the 9x13 baking dish. Repeat this step for wach piece of asparagus, not allowing the wrapped pieces to touch one another.
3. Uncovered, place the baking dish in the oven to broil for 10-12 minutes (or until lightly crisp looking). Remove the baking dish and serve.
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These are the first recipes to start the book and they are amazing!!! Get on them ASAP. You won't regret it. Check in for my next blog, which will include an installment detailing a day of obnoxious story telling that may lead to a little harmless fun at the expense of other's gullible nature. It should be a good one! Also, if you have Snapchat on your phone, you can find me on there now.
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