green onion

Sautéed Chicken Cutlets with Asparagus, Spring Onions, and Parsley-Tarragon Gremolata

Posted on 02. Jan, 2012 by maureen in asparagus, chicken, chicken broth, creme fraiche, green onion, lemon, orange, parsley, saffron, shallot, tarragon

Ingredients:

  • 1/4 cup finely chopped fresh Italian parsley
  • 1 tbsp finely chopped fresh tarragon
  • 1 tbsp minced shallot
  • 2 tsp finely grated orange peel
  • 1/2 tsp finely grated lemon peel
  • 1/4 tsp (scant) saffron threads
  • 2 lbs chicken breast (cut into 12 chicken cutlets, 1/4 to 1/2 inch thick)
  • coarse kosher salt
  • 2 tbsp (or more) extra-virgin olive oil, divided
  • 1 tbsp butter
  • 3/4 lb spring onions or green onions (dark green parts discarded); white parts cut into 1/4-inch thick slices, pale green parts cut into 1/2-inch thick slices (scant 2 cups)
  • 1.5 lb slender asparagus, tops cut into 3-inch pieces, stems cut into 1/2-inch pieces
  • 3/4 cup low-salt chicken broth
  • 2 tbsp creme fraiche or heavy whipping cream

Directions:

  1. Mix first 5 ingredients in small bowl; cover gremolata and set aside.
  2. Heat heavy large skillet over medium-high heat. Add saffron and stir until slightly darker, about 30 seconds. Transfer to another small bowl; cool and crumble saffron.
  3. Note: Gremolata and saffron can be made 2 hours ahead. LEt stand at room temperature.
  4. Sprinkle chicken lightly with coarse salt and pepper.
  5. Heat 1 tbsp oil in heavy large skillet over medium-high heat. Working in batches and adding more oil as needed, cook chicken until lightly browned and just cooked through, about 2 minutes per side. Arrange chicken on platter; tent with foil.
  6. Add 1 tbsp oil and butter to same skillet. Add white and green parts of onions and saute until beginning to soften, about 4 minutes. Add asparagus. Sprinkle saffron over vegetables. Sprinkle with coarse salt and pepper and saute 1 minute.
  7. Add broth, reduce heat to medium, and simmer uncovered until vegetables are tender and broth reduces and thickens to glaze, about 5 minutes.
  8. Stir in creme fraiche and gremolata. Season with salt and pepper. Using slotted spoon, transfer vegetables to platter, arranging around chicken. Drizzle sauce over chicken and serve.

Serves 6
Source: Bon Appétit

Crispy Black Bean Tacos with Feta and Cabbage Slaw

Posted on 02. Jan, 2012 by maureen in black beans, cabbage, cheese, cilantro, corn tortilla, cumin, feta, green onion, lime

Double the cumin and add chopped avocado to the slaw. I originally thought to make an avocado lime dressing for the cabbage but decided avocado pieces would be quicker. We used sharp cheddar since we were out of feta and I brought home blue corn tortillas because Whole Foods was out of yellow. Overall, delicious! Especially with the avocado mixed in the salad. I should have chopped the cabbage in to smaller pieces but with the size of the tortillas and the amount of beans, it ended up being more of a side salad.

Ingredients:

  • 1 15oz can black beans, drained
  • 1/2 tsp ground cumin
  • 5 tsp olive oil, divided
  • 1 tbsp fresh lime juice
  • 2 cups coleslaw mix
  • 2 green onions, chopped
  • 1/3 cup chopped fresh cilantro
  • 4 white or yellow corn tortillas
  • 1/3 cup crumbled feta cheese
  • Bottled chipotle hot sauce or other hot sauce

Directions:

  1. Place beans and cumin in small bowl; partially mash.
  2. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
  3. Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side.
  4. Fill tacos with feta and slaw. Pass hot sauce alongside.
  5. Note: A prepackaged mix of shredded cabbage (and occasionally carrot) allows coleslaw to come together quickly—you can just tear open the package, give the mix a rinse, and top with a simple dressing.

Makes 4
Source: Bon Appétit

Big Sur-ish Potato Bacon Frittata

Posted on 15. Oct, 2011 by maureen in bacon, breakfast, green onion, jalapeno, onion, potato

Big Sur-ish because I heavily modified this one. So it's probably just a potato bacon frittata now. :D Instead of sweet potatoes, I used my remaining red new potatoes. To speed up the process (I was hungry), I cheated and used the microwave but I still melted the tablespoon of butter (cubed) with the potatoes in the oven for about 8 minutes while I prepped the onions, jalapenos, etc. Peppered turkey bacon for bacon. Added sautéed diced jalapeños and used only 6 of the 9 eggs. No parsley. Just green onions for the garlic scallions, etc. It could have used a little more green onion and jalapeño and I think I'll try it with cilantro next. Overall, it was delicious. Threw the mix in the skillet, baked covered/uncovered following the instructions but used the glass lid instead of foil. Probably could have taken it out earlier after reducing the number of eggs, but meh, it was delicious.

Ingredients:

  • 4 strips bacon
  • 5 tablespoons canola oil
  • 1 small yellow onion, chopped
  • 4 medium sized sweet potatoes, peeled and cut into 1/8 inch slices
  • 3 tablespoons unsalted butter
  • salt and freshly ground pepper to taste
  • 9 eggs
  • 2 tablespoons fresh parsley, minced
  • 3 garlic scallions, sliced thin
  • 2 scallions, sliced thin

Directions:

  1. First, cook the bacon. Here’s how I did it: Line a baking sheet with foil and line up four strips of bacon on the foil. Place the pan into a cold oven and turn the oven on to 400°. Bake for 15-20 minutes. Remove the pan from the oven, and place the bacon strips onto a paper towel-lined plate to cool. Leave the oven at 400°, or preheat it if you fried the bacon.
  2. Place the onion in a medium pan with 2 tablespoons of the oil. Saute over medium-high heat until the onions are caramelized, about 8-10 minutes. Add 1/4 cup of water to the pan and scrape any brown bits off the bottom with a wooden spoon. Continue to cook until the water has evaporated and the onions are brown, about 5 minutes.
  3. Place the onions into a baking dish with the potatoes. Add 1 tablespoon of the butter and the remaining 3 tablespoons of oil. Season with salt and pepper, and toss to coat. Cover with foil and bake for 25-30 minutes, or until potatoes are tender. Remove the potatoes from the oven and allow to cool for at least 15 minutes. Lower the oven temperature to 350°.
  4. Whisk together the eggs, parsley, and scallions. Add the bacon and season with salt and pepper. Add the potato and onion mixture. Heat a 10 inch cast iron skillet or dutch oven over medium high heat. Melt the remaining 2 tablespoons of butter in the skillet, then pour in the egg and potato mixture. Cover the skillet with foil and bake for 30 minutes. Remove the foil and bake for 15 more minutes.
  5. I removed it from the oven when the edges were crispy and the top had just begun to brown.
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