Grilled Chicken Parmesan Recipe

Grilled Chicken Parmesan: A light, summer version of a great Italian classic!
I got this recipe from thehealthyfoodie.com, I need to make this one night.

Yield: Serves 2
Ingredients:

· 1 large chicken breast (around 350g to 400g)

· 1 tbsp extra virgin olive oil

· Salt, pepper and dried thyme, to taste

· 30g low fat mozzerella cheese, grated

· 30g fresh parmesan cheese, grated

For the tomato sauce

· 1 small onion, finely chopped

· 1 celery rib, chopped

· 2 garlic cloves, minced

· ½ tsp salt

· ½ tsp black pepper

· 1 tbsp dried oregano

· 1 small can (410g) diced tomatoes

· 1-2 tbsp tomato paste

· 10-12 fresh basil leavees

Instructions

1.  First, you need to cut your chicken breast in half. To do that, place it on a cutting board and, while holding your knife parallel to the cutting board, start cutting down the length of the side of the breast, keeping your incision as centered as possible. Keep slicing the breast widthwise until you get to the other edge.

2.  It might help to place a FLAT hand on top of the chicken breast and apply just a little bit of pressure on it.

3.  Rub each chicken breast half with olive oil and sprinkle salt, pepper and dried thyme all over it. Transfer to a plate and set to rest in the refrigerator while you work on the tomato sauce.

4.  Coat a large saucepan with a little bit of olive oil and heat over medium high heat. When pan is hot enough, add the onion, celery, salt, pepper and oregano and cook for about 5 minutes, stirring often, until fragrant and onion becomes translucent. Stir in garlic and continue cooking for another minute. Add tomatoes and tomato paste, stir well and bring to the boil then reduce heat and simmer gently for 10-15 minutes, stirring from time to time.

5.  Meanwhile, preaheat your outdoor grill to medium high heat. Place the half chicken breasts on the grill and cook for about 4-5 minutes per side, or until cooked all the way through.

6.  Transfer the chicken breasts to individual oven safe dishes. Top each breast with half the tomato sauce, then sprinkle the cheeses overtop the two dishes.

7.  Place on the higher rack of your oven and set to broil, just until cheeses melt and start to bubble and turn golden brown.

8.  Serve with a side of greens.

Notes

*While you're at it, why not throw a few veggies on the grill, like bell peppers, zucchinis, eggplants, radicchio or endives? Simply prep your veggies (slice, cut or half them) drizzle with a little bit of extra virgin olive oil, sprinkle with salt and pepper and place them on the grill next to your chicken.

xoxo,

Kat

Charlotte Chantilly aux Fraises

Julia Child’s recipe for Charlotte Chantilly aux Fraises

   "Here is another handsome molded dessert; this one is also relatively quick to execute.  But unless the egg yolks are well thickened, and then chilled before the cream is folded in, the dessert will collapse rather quickly.  If you do not wish to serve it unmolded, turn the cream into a serving bowl or into dessert cups.  You may use frozen fruit instead of fresh, but be sure the fruit is well thawed and most thoroughly drained, otherwise the purée will be too liquid."                                                                                                                                                                         -- Julia Child

Recipe:

For 8 to 10 People

• a round of waxed paper

• a 2-quart cylindrical mold about 4-inches high and 7-inches in diameter, lined with ladyfingers (they must be of excellent quality, not the soggy, baking-powder variety) -- or, line 8 to 10 individual soufflé dishes with the biscuits for mini Charlottes

• 1 1/2 pints fresh strawberries (see Julia's quote about the berries above)

• a wire whisk or electric beater

• a 3-quart stainless steel mixing bowl

• 2/3 cup instant sugar (very finely granulated) -- I pulsed my sugar briefly in a blender

• 8 egg yolks

• a pan of not-quite-simmering water

• a large bowl of ice cubes with water to cover them

• 2 1/2 cups chilled heavy whipping cream

• a 4 quart metal bowl

• a chilled beater

• extra ladyfingers

• a round of waxed paper

1.  Line the bottom of the unbuttered mold with the waxed paper and line the mold with up-right ladyfingers. 

2.  Stem, rinse, and drain well the berries.  If using frozen, be sure to drain juices completely before proceeding!  Force them through a mesh sieve, into a bowl.  You will need 1 1/4 cups of the purée.  Chill.

3.  Using a whisk, beat the sugar into the egg yolks and continue beating until the yolks are pale yellow in color and create a ribbon that falls back onto itself when the whisk is lifted from the mixture.  Place the mixing bowl over the simmering water and whisk continually until the mixture is hot to the touch.  Set the bowl in the ice water and beat until cold and mixture again forms a ribbon that falls back onto itself; continue folding with a spatula until thickened and chilled.

4.  When the egg mixture is well-chilled, beat the heavy cream until it form stiff peaks.

5.  Fold the chilled strawberry purée into the egg-yolk mixture, then gently fold in the whipped cream.  Turn the filling into the mold (you will most likely not use all of the filling).  Place additional ladyfingers over the cream to fill the mold almost completely.  Trim ladyfingers around the edge of the mold to fit snugly.  Cover with waxed paper and refrigerate at least 6 hours. 

6.  When ready to serve, remove the waxed paper and run a knife around the edge of the mold.  Place chilled serving plate or cake stand on top of the mold and invert to release the Charlotte.  My suggestion would be to immediately wrap a decorative ribbon around the Charlotte to secure the biscuits.  Decorate the top of the Charlotte with fresh berries.  Chill Charlotte if not serving immediately.

I am going to try and make this dessert! Happy baking!

xoxo,

Kat

Leather Cut Metal Necklace

Pastel is basically in every shop window right now - gorgeous, ice cream pastels in every which colour! I truly adore this necklace- the pretty mint cord and the gold triangles are not only so fashionable, but this little piece will go with your plainest tops and your fanciest frocks. This necklace is a perfect DIY project. I am going to try to make it!


xoxo,
Kat

Lady Lumps

It's important to know your body inside and out. If something doesn't feel right, go get check out by your doctor. It seems like younger people are getting cancer earlier. Giuliana Rancic had breast cancer and she's only in her thirties. It is very important that women do breast exams and see their obgyn. I always do breast exams.

If you find changes or something unusual in one of your breasts, it is important to see a doctor as soon as possible. But keep in mind that most breast changes are not cancer. Just because your doctor wants you to have a biopsy does not mean you have breast cancer: 4 of every 5 biopsy results are not cancer. But the only way to know for sure is to take out and test tissue from the suspicious area of the breast.

A few months back my sister Jenny told me that she found a lump on her left breast. I asked her if she was on her period, thinking that it is her milk duct that she feels. I told her to wait a few weeks and if it is still there then she should make an appointment with my obgyn.

She thought the lump got smaller. Dr. Conner made her go get an ultrasound and a biopsy. She has two lumps not one. The lumps are benign, but she needs to remove them. Jenny is having surgery next month to remove them. If she doesn't her breast may become deform if the lumps get any bigger. The doctors also found a lot of atypical cells, which may develop into breast cancer.

When Jenny went to see the surgeon, Dr. Kakkis found another lump in Jenny's right breast. However she is only removing the lumps in the left breast. My sister is only 24 and she already has benign lumps.   Ladies please do breast exams. It is always better to find out early.

There is nothing to worry about. Some people would overreact. It's great that my sister is calm and not worried. Our mother overreacts for the both of us.

xoxo,
Kat

Midnight Massacre

I am still in shock over the Aurora mass shooting at The Dark Knight premier.  My heart goes out to the all of the victim's families. One person's senseless actions has cause so much pain. The youngest victim was only six.

Whenever a tragedy like this Colorado one happens, nothing upsets me more than the media giving so much attention to the killer. Not worthy. Why are we giving him so much attention? We don't need to boost his ego. What he did was wrong. Why did he killed innocent people? He calls himself "the joker." There is something clearly wrong with him.

Why are we giving the suspect so much media time? I don't think that it is right. With all of the media coverage, there may be copycats. I was really looking forward to watching this last batman series from Christopher Nolan; however, I can't even feel safe at the movie theaters?

I think that we need to look at our gun control laws. There need to be changes.

xoxo,
Kat