Capers |

Chicken Puttanesca with Angel Hair Pasta

Posted on January 10, 2013 by Kaitlin

I border on having an obsession with seafood. If I could eat it every night I would. (I have over 60 seafood recipes listed on this blog alone!) But I apparently have caused my boyfriend to be “fished out” so I decided to make a chicken dish with another favorite ingredient of his: olives. Pasta Puttanesca normally includes a tomato sauce with olives and capers. This Cooking Light version is simplified to make it easy enough for a weeknight dinner. Ingredients: 8 ounces uncooked angel hair pasta 2 teaspoons olive oil 4 (6-ounce) skinless, boneless chicken breast halves 1/2 teaspoon salt 2 cups tomato-basil pasta sauce 1/4 cup pitted and coarsely chopped kalamata olives 1 tablespoon capers 1/4 teaspoon crushed red pepper 1/4 cup (1 ounce) preshredded mozzarella cheese Chopped fresh basil

Crab Cakes with Spicy Remoulade

Posted on January 3, 2013 by Kaitlin

I realized I have never posted a recipe for crab cakes. That is ridiculous! So today’s the day. I found this recipe in one of my Cooking Light recipes and altered it a bit for what I happened to have in my pantry. Crab cakes: 1 pound jumbo lump crabmeat, shell pieces removed 2 tablespoons finely chopped green bell pepper 1 1/2 tablespoons canola mayonnaise 1/4 teaspoon black pepper 2 green onions, finely chopped 1 large egg, lightly beaten 1 cup bread crumbs, divided 2 tablespoons canola oil, divided Remoulade: 1/4 cup canola mayonnaise 2 teaspoons minced shallots 1 teaspoon chopped fresh tarragon 1 teaspoon chopped fresh parsley 1 1/2 teaspoons Dijon mustard 3/4 teaspoon capers, chopped 3/4 teaspoon champagne vinegar 1/4 teaspoon ground white pepper 1/8 teaspoon ground red pepper

Crispy Flounder and Roasted Tomatoes

Posted on April 27, 2012 by Kaitlin

These Lipman Tomatoes just keep on giving! This time around, I used their gorgeous cherry tomatoes. Cooking Light had a wonderful recipe in their most recent issue for Crispy Flounder and Roasted Tomatoes. Fish is a favorite of mine for weeknights because it cooks so quickly; this meal took me 25 minutes from start to finish. Ingredients: (this serves 2) 2 tablespoons capers 1 tablespoon olive oil 1 pint cherry tomatoes Salt and pepper, to taste A few basil leaves, thinly sliced 1/2 cup panko (Japanese breadcrumbs) 1 tablespoon chopped fresh parsley 2 teaspoons chopped fresh thyme 2 (6-ounce) skinless flounder fillets Cooking spray 1 tablespoon olive oil Preheat your oven to 400 degrees. While waiting for the oven to heat up, combine the capers, 1 tablespoon olive oil, and the cherry tomatoes in an oven safe dish. Toss to coat. Sprinkle with salt and pepper and bake for 20 minutes. When there is about 10 minutes left on the tomatoes, combine the panko, parsley, and thyme in a shallow dish. Coat the fillets with the cooking spray and dredge the fillets in the panko mixture. Heat 1 tablespoon olive oil in a nonstick saute pan over medium-high … Continue reading →

Smoked Salmon Crisps

Posted on April 19, 2012 by Kaitlin

Can you tell I really like the Kitchen Table Bakers Parmesan Crisps? When I first heard of the crisps, I wanted to make an appetizer with smoked salmon, creme fraiche, and dill. The rosemary crisps are perfect for these flavors. Ingredients: 1 package Kitchen Table Bakers Rosemary Parmesan Crisps 3 tablespoons creme fraiche 1 tablespoon chopped dill, plus more for garnish 1 teaspoon capers Smoked salmon Lemon zest Mix the creme fraiche, chopped dill,and capers. Add a teaspoon of the mixture to each crisp. Top with a rolled piece of the smoked salmon. Add a sprig of dill for garnish. Zest a lemon over each piece. That’s it! Dill, salmon and lemon are just made for each other. The capers add a slight tanginess to this which is a happy surprise. If you can’t find creme fraiche, use sour cream. However, the lightness of the creme fraiche is really worth seeking out for this appetizer.

Grilled-Steak and Arugula Salad with Mustard Caper Vinaigrette

Posted on May 13, 2011 by Kaitlin

My parents graciously gifted me with an order of Omaha Steaks. My only issue is that I rarely make steak (chicken and veggies are my staples) so I went in search of something other than just grilled steak and potatoes. Food and Wine had a recipe that not only sounded delicious, but also included steak and one of my CSA ingredients of the week: arugula. Double win. Tell me you don’t want to eat that. Ingredients: 1 1/2 pounds sirloin steak, about 1 inch thick 6 tablespoons olive oil Salt Fresh-ground black pepper 2 generous handfuls of arugula, leaves washed and torn in half 1 container of grape or cherry tomatoes, halved 1 1/2 teaspoons Dijon mustard 1 tablespoon red- or white-wine vinegar (I used red) 2 tablespoons drained capers If you have an outdoor grill, light the grill before prepping your ingredients to allow it time to heat up. I used my nifty little indoor grill. You could also use the broiler in your oven. Coat the steak with 1 tablespoon of the olive oil. Season the steak with salt and pepper. Add the steak to the grill or to the broiler and cook for 5 minutes. Flip the … Continue reading →

Chicken Piccata Over Pasta

Posted on February 1, 2011 by Kaitlin

Chicken Piccata is one of those meals that I always happen to have the ingredients on hand, making this my go-to dish on a “I forgot to go food shopping” night. Ingredients: (1 serving, multiply as needed) 1 chicken breast Salt and pepper All-purpose flour 2 teaspoons paprika 2 teaspoons dried parsley 1 teaspoon garlic powder 1 teaspoon onion powder 4 tablespoons unsalted butter 3 tablespoons olive oil 1 lemon ¾ cup chicken stock ¼ cup white wine ¼ cup brined capers (optional) Fresh parsley (optional) 1/2 cup pasta (I used lemon-pepper pappardelle) Preheat oven to 350 degrees. Cook pasta according to directions. Set aside. Heat 3 tablespoons olive oil over medium high heat. While it heats up, combine a small amount of flour (maybe 1/4 cup), paprika, parsley, garlic powder, and onion powder in a shallow dish. Season chicken with salt and pepper and dredge chicken in flour. Shake off excess flour mixture. Reserve the extra flour mixture for later use. Add chicken to the heated saute pan. Cook for 3 minutes until browned. Flip and cook for 3 more minutes on the other side. Remove from pan and place in a bake safe dish (you want to use … Continue reading →