Ricotta and Spinach Stuffed Chicken Chianti

This recipe comes from one of my favorite restaurants (La Costa) that has recently closed where I live. I know that there is still one in London and Toronto though.  I am happy that I got this recipe from the Chef before they closed the doors! This recipe is delicious and it can be made for special company or just for a quite night in. The Chianti in the sauce makes this dish. I used organic chicken breasts for maximum flavor.

Ingredients:

4 chicken breasts (I used organic)
1 300g container ricotta cheese (firm)
1 cup finely chopped baby spinach
1/4 cup grated parmesean cheese (not the kind in a container, use the real stuff)
pinch nutmeg
salt and pepper
pinch cayenne pepper
pinch garlic powder
little vegetable oil for top of breasts

Chianti Sauce
1/2 cup Chianti (red wine)
1 package KNORR demi-glaze (look in gravy section of grocery store)
1 clove garlic
1 fresh sprig rosemary
1 large bay leaf


Method:

Preheat oven to 375 degrees F.
1. Place chicken on a plastic cutting board.
2. Carefully slice a pocket inside of the breast. Make the incision fairly big, but do not cut all the way through. Set aside.
3. In a small bowl add ricotta cheese and chopped spinach and all the rest of the ingredients.
4. Prepare a baking sheet with some parchment paper.
5. Add 1/4 of the mixture into the cavity of the chicken breast and close it up. I placed mine seam side down on my oven tray. Finish up with the other 3 breasts.  Rub a little vegetable oil on top of the breasts. 
6. Place in oven for approximately 30 minutes. (Depending on size of chicken breasts, mine were medium sized).
7. Meanwhile, in a small saucepan combine demi-glaze and water (according to package). Trust me, I don't use too many packaged sauces, but this is bomb!  *Better than having to make your own veal stock!*
8. Add Chianti wine and the rest of the ingredients.
9. Bring to slow boil until thick, turn down heat to low for 2 minutes and turn off.
10. Let steep in sauce for about 1/2 hour, strain into bowl, set aside.
11. Remove chicken from oven and let rest for 5 minutes.
12. Serve chicken and drizzle with Chianti.

Serves 4


 

Lasagna

One of my all time favorite foods is a good ole' homemade Lasagne. I have literally made this for hundreds of people! This recipe is quite simple and is worth all of the effort. Ooooey- goooey goodness. Your going to love it!

Lasagne

Tomato Sauce:
1pound lean ground beef
1pound ground pork
2 cans tomatoes (crush with clean hands)
1large yellow onion (diced small)
3 cloves garlic (minced)
1 TBSP sugar
1/2 cup water
pinch crushed chilies
pinch oregano
salt and pepper
bunch fresh basil

Bechamel Sauce:
4 TBSP butter
4 TBSP flour
2 cups milk
2 bay leaves
salt and pepper
pinch nutmeg
pinch cayenne pepper

15 oven ready lasagne noodles
4 cups shredded mozzarella cheese
1/2 cup parmesean cheese

Method:

Begin with cooking ground meats in skillet. Drain fat through strainer.  Add onions and garlic to meat mixture and continue to cook until onions become translucent. Carefully pour in crushed tomatoes and chilies. Add 1/2 cup water and sugar. Add oregano, salt and pepper. (Don't use basil yet). Allow sauce to simmer for a couple hours and add basil at the end. (I just tear it). While sauce is simmering, start the Bechamel. In medium size sauce pan, melt butter and add flour. Cook over low heat for approx. 1 min (to cook out the flour). Slowly pour in the milk and whisk constantly, until it starts to thicken.  Add bay leaves , salt, pepper, nutmeg and cayenne pepper. When it has cooked for a couple minutes, remove bay leaves and let cool. Whisk when ready to use, as there may be a little skin on top.
Preheat oven to 375 degrees.
In a heavy lasagne pan, add a little sauce to bottom.  Lay three noodles lengthwise (don't overlap), add some sauce, add some bechamel, add some mozzarella.  Add another layer of noodles and repeat process with the rest of the ingredients. Finish off the top with sauce and mozzarella and add the parmesean cheese. Cover with foil and bake for 1 hour, turn oven up to 400 degrees and bake for 15 more minutes uncovered. Let rest for about 30 minutes. Slice and serve with a salad and some garlic bread.

Spicy Buffalo Wings

Football night! Try whipping up a couple pounds of these babies for the gang on football Sunday. They go great with some fresh cut baked potatoe wedgies, may-be a steamy pot of chili and some chips and dips!

Ingredients:

3lbs med.sized chicken wings (rinse and dry well)
flour for dredging
pinch salt and pepper
1/4 cup melted butter
1/3 cup Frank's Hot Sauce (or use your fav hot sauce)
vegetable oil for frying

Method:
1. In a deep pot, heat oil on med.high
2. Dredge dry wings in seasoned flour, shake off excess
3. Carefully place half the wings in hot oil for 12-15 minutes
4. Remove wings to a bowl lined with paper towels and add the other half of the wings
5.Combine melted butter and Frank's Hot Sauce and toss with wings
6. Serve with celery and carrot sticks
 and may-be ranch or blue cheese dip