Favorite Recipes of 2011

Bye bye 2011 – the year filled with various fruit-filled desserts, homemade pizzas and plenty of roasted chicken recipes. Throughout this past year, I definitely learned many new tricks including how to make pie pastry dough from scratch (and cut and assemble lattices for pies), how to properly clean and prepare a whole chicken for roasting and how to properly make quinoa, just to name a few!

In order to celebrate 2011, I just wanted to list a few of my favorites:

Strawberry Shortcakes

Cheddar Jalapeno Bread

Homemade Oreos

Roast Chicken With Chickpeas,
Tomatoes, Olives and Thyme

Sour Cherry Pie With Lattice Crust

Spaghetti & Sicilian Meatballs

Lemon Ricotta Pancakes With
Lemon Curd and Raspberries

Chicken Piccata

Blackberry Peach Crumble

Baked Macaroni & Cheese
With Garlic Bread Crumbs

Pumpkin Cake With
Cream Cheese Frosting

I am already excited for 2012: hoping to experiment more with pomegranates, mustard (yes, Epicurious predicted it to be a Top Food Trend for 2012), avocados and I would like to make homemade Pho. Join me in my adventure!



Chicken Piccata

Every now and then, I immensely miss the days when I studied abroad in Italy. Nothing compares to the authenticity of fresh lemons or gooey mozzarella or creamy pesto. In order to help transport me back to these blissful days, I decided to make a classic dish: Chicken Piccata.

After research for recipes, I happened to learn a few facts about this esteemed dish:

  1. Piccata means to “sauté or slice with lemon, butter, and herbs”
  2. Capers are actually unripened flower buds of Capparis spinosa (a prickly plant found in the Mediterranean and various parts of Asia)
  3. This dish is most commonly made with veal in parts of Italy

Eat this dish family style and slice additional lemon slices to create a nice aroma!

Step 1: Season Chicken, Dunk
In Flour, Shake Off Excess Flour

Step 2: Heat in Oil for 2 Minutes; Rotate;
Add Chicken Broth, Wine, and Capers


Step 3: Serve With Rice,
Vegetables, or Pasta and Enjoy!

 This was a flavorful dish, but definitely not for those who don’t like a strong presence of lemon flavoring. I’d make this again, but I’d add more spices to the flour mixture just to take some of the credit away from the lemon!