Cooking with Hollie Meyer

Chicken Piccata

This Is my pasta without cheese recipe. If you can eat cheese a little freshly grated Parmesan on top would be great but is also wonderful without! I wasn't quite sure what I was going to do for this request and then I remembered this delicious and easy recipe that I have been making for years.

First we are going to make the dredging flour for the chicken. put the flour on to a plate then add salt, pepper, and lemon zest. Mix well. It will kind of look like all your seasoning disappeared but trust me it is there and it does matter.

Cut the chicken in half to make the breasts thinner. this makes the cooking time faster and you get more servings out of fewer beasts. Season on both sides with salt and pepper.

Heat olive oil in a pan.

Make sure the oil is hot then place the chicken in the pan cook until golden brown on both sides. I cook them in 2-3 batches then put them on a baking rack in a 325 degree oven to keep them warm and crisp. Turn off the heat and set the pan aside.

To a big pot of boiling water add salt and pasta. Make sure you don't forget about occasionally stirring you pasta so it doesn't stick together. cook until just under al dente because we will continue cooking it in the sauce.

In the same pan that you cooked the chicken grate in garlic or just add chopped garlic. Turn the heat back on and let the garlic cook for about 1 minute. Add the wine and lemon juice and let reduce about 3-5 minutes. Add chicken stock, lemon zest and capers and let educe another 3-5 minutes.

Add the pasta to the sauce. Chop parsley and add it to the pasta. Toss it all together. Put the pasta in a large bowl and top with the chicken

Ingredients

2-4 boneless skinless chicken breasts

1 teaspoon salt for flour plus 2 tablespoons for pasta water

½ teaspoon pepper for flour

¼ cup extra virgin olive oil

2 garlic cloves

The juice of 1 lemon

The zest of 1 lemon ½ for flour ½ for sauce

2/3 cup white wine

1 cup chicken stock

1/3 cup capers

1 lb linguine

Sesame Crusted Ahi with Brown Rice Salad

So this is some healthy food that was requested! You could use salmon instead of ahi here If you want, you would obviously just cook it longer. This would make a great lunch or dinner. We had it for dinner. At the beginning of each week I make a batch of quinoa and a batch of brown rice to have on hand in the fridge. It just makes life easier the rest of the week. You cook them both just as you would white rice 2 parts water to 1 part rice the brown rice takes 35-45 minutes and quinoa 20 minutes. when making quinoa make sure to rinse it first otherwise it can taste kind of bitter. Bring water to a boil add grains then reduce heat to low until cooked through.

Measure out the rice in to a large microwavable bowl. add 1-2 tablespoons of water

and microwave for 1 minute.

Chop green onions, cilantro, tomato, avocado, and cucumber and add them all to the rice. Next add soy sauce, lime juice, and sesame oil. Lightly mix together and set aside.

Dipping Sauce

Put cilantro and green onions in a small bowl. Then add chili garlic sauce, sriracha, soy sauce, lime juice, and sesame oil and mix together. This is my go to dipping sauce for most Asian sides

Kale

Tear the kale from the ribs and place in a microwavable bowl.

Add 1 tablespoon of water, salt, and pepper

Then microwave for 1-2 minutes. This is an easy way to add more greens to just about anything. You could add lime juice, lemon juice, olive oil, or sesame oil for more flavor. Any combination of those would work as well.

Ahi