Show Archive

Tuesday 15th June 2021.

June 15, 2021

Nilsa Gonzalez.

Today being Tuesday we link up with Sara our Feisty Foodie in the last hour. But in the eight o’clock hour we take a serious look at a company that is serious about promoting recycled plastic construction materials, ranging from furniture to bricks and surfacing. “Panaweb Construction Solutions“. Located in calle 4ta Rio Abajo,  it’s way easier to google it
and press the direction button on the phone in google maps or waze. Also you can get into our website, and look our different recycled plastic products, and also our different services starting from sustainable architecture to structural designs always having in mind 2 main factors, it must be cost less and ecological, you can write us right there we will be more than happy to assist you in the flooring decks, recycled plastic furniture, roads or retaining walls and many other elements that are constantly providing a wealth being to our mother planet.

 

 

 Sara is back with the Italian theme this week ……..  Since we are still in Italian month (and did salads last week), I thought we’d talk about how to make a perfect Chicken Piccata and some delicious Cacio e Pepe pasta to go with it!  I’d recommend a nice bottle a dry white to go with this meal, but for fun I’m going to share my Vodka Jello Shots recipe so you can recreate them for your next get together!  It’s easier than you think!

Chicken Piccata

Ingredients

1 whole boneless skinless chicken breasts, butterflied into 2 equal pieces

Kosher salt and freshly ground black pepper

1/2 cup all-purpose flour

1 extra-large egg

1/2 tbsp water

3/4 cup seasoned dry bread crumbs

2 tbsps olive oil, good quality

4 tablespoons unsalted butter, room temperature, divided

1/3 cup freshly squeezed lemon juice (1-2 lemons)

¼ cup brined capers, rinsed

1 tsp lemon zest

1/2 cup dry white wine

Sliced lemon, for serving

Chopped fresh parsley leaves, for serving

Directions

  1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  2. Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
  3. Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
  4. Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. When it starts to sizzle, add in 1 tbsp of butter.  Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
  5. For the sauce, raise med-high heat and melt 1 tablespoon of the butter and scrape all the brown bits for extra flavour.  Add the lemon juice, lemon zest, wine, capers, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

TIP: If you don’t want to use wine, you could substitute it with chicken stock.

Cacio e Pepe for 2

Ingredients

Kosher salt

6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)

3 Tbsp. unsalted butter, cubed, divided

1 tsp. freshly cracked black pepper

¾ cup finely grated Grana Padano or Parmesan

⅓ cup finely grated Pecorino

 Preparation

Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ¾ cup pasta cooking water.

Meanwhile, melt 2 Tbsp. butter in a Dutch oven or other large pot or skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.

Add ½ cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.

Vodka Jello Shots

1 (3 ounce) package Jello gelatin

1 cup boiling water

1⁄2 cup cold water

1⁄2 cup vodka

DIRECTIONS

  • Boil cup of water
  • Empty jello powder into a large mixing bowl and add the boiling water
  • Continue stirring for two minutes or until the jello is completely dissolved
  • Add in the 1/2 cup of cold water and 1/2 cup of vodka
  • Stir until mixed and pour into 2 or 3 oz. cups filled 1/2 to 3/4 of the way

 

More articles