Veal Chop with Shallots and Balsamic Glaze for One

I am always looking for a recipe for one so that when my husband has fish I have something good to eat .The dish also has to cook up quickly because fish is usually done in 5 minutes or less. I like veal,and the recipe below is quick and simple to make.

Ingredients:
2 tablespoon extra virgin olive oil
1 veal chop about 1 inch  thick
1 tablespoon flour
1 small shallot,diced
1/4 cup  balsamic vinegar
1/2 cup beef stock
1/2 tablespoon butter
Salt and pepper to taste
Flat leaf parsley for garnish

Preparation:
Pound veal chop lightly on both side
Salt and pepper veal chop on both sides
Dredge chop in flour
Heat  1tablespoon olive oil in grill pan until hot but not smoking
Sear chop on both sides about 1 minute a side
Place chop on oven proof pan and place in 350degree oven
Bake chop in oven for 10 minutes
While Chop is baking, saute shallot in the remaining tablespoon of olive oil ,add the vinegar and boil over high heat until it is reduced by half ,about 5 minutes
Add the beef stock and boil down again until the sauce is reduced by half again,about 5 minutes,or until sauce becomes thick like syrup
Whisk in butter and add salt and pepper to taste
Remove chop from oven and place on dish
Pour the glaze over the chop,garnish with parsley and serve 

Note: in general,pounding chops with a bone in is a no no,but veal can be very tough .I lightly pound to avoid this problem

Butt Chicken

Grilling season is not too far away and easy recipes that are still tasty after grilling are hard to come by.The problem with grilling is that the normal propane grill heats up very quickly and burns very hot.Keeping food moist is key.This recipe uses a soft drink to do the job.


Ingredients:

One whole fryer chicken about 3.5 pounds
1 tsp each of paprika,garlic powder,and thyme
1 tsp each of onion powder,dry mustard,salt and pepper
Spray can olive oil
1 can(12 oz) Coke or Pepsi

Preparation:

Trim excess fat and skin from chicken and discard giblets
Spray with olive oil to coat outside of chicken
Rub chicken with spice mixture
Open Coke or Pepsi and pour about 3 oz out of can
Stick the soda can into the large opening of the chicken(this is actually the head of the chicken and not the butt,but I like the name Butt Chicken better) so that the chicken is upright
Place the chicken with can side down supporting the chicken in a roasting pan
Place pan on grill and close the lid
Grill chicken for 70 minutes or until internal temperature is 165 degrees F
Remove chicken from grill and remove can from the chicken
Let sit for 5 minutes
Carve chicken and serve

Fettucine Alfredo

One of the easiest dishes to make is Fettuccine Alfredo and almost everyone likes it.It is, however sinfully rich and high in cholestestrol and saturated fat.Sometimes it is impossible to look at without clutching your heart.I have made a few changes to the recipe to reduce the fat and I recommend serving it as a side dish with a fish entree.

Ingredients:

12 oz of fettuccine cooked al dente
6 Tablespoons Smart Balance (this is a spread with no cholesterol and no trans fats.Do not try to use the light version of this.It does not melt)
1/2 cup grated Parmesan cheese
1/2 cup Swiss cheese
1/2 cup heavy cream
Salt and pepper to taste

Preparation:

Melt Smart Balance in a saute pan over low heat
Add the cooked fettuccine to to the melted Smart Balance
and toss gently with the butter
Add the cheese and continue to cook over low heat until blended
Add the cream and salt and freshly ground pepper
Remove pan from heat and serve immediately

Serves 4 to 6                 

Chicken Breasts with Dried Cranberries and Balsamic Sauce

We eat a lot of chicken in my family and it is hard to come up with anything new to serve.This recipe is easy and appeals to both the sweet and sour tastes buds.

Ingredients:
4 boneless chicken breast,trimmed and tenderized with a meat mallet
1/4 cup all purpose flour
Salt and pepper
2 Tablespoons extra virgin olive oil
1 cup of good Balsamic vinegar
2 Tablespoons of Honey
1/2 cup dried cranberries
Chopped flat leaf parsley for garnish

Preparation :
Salt and pepper chicken on both sides
Dredge chicken in flour shaking off any excess
Saute chicken in olive oil for about 1 minute per side,or until golden brown
Place chicken in roasting pan and roast in 350 degree oven for 20 minutes
In saucepan,combine balsamic vinegar,honey and dried cranberries
Cook over medium heat for about 15 minutes or until sauce thickens
Remove chicken from oven and place on serving dish
Drizzle chicken with thickened sauce add garnish and serve

Serves 4