What's Cooking This Week?

grilledcheesetom.jpg
Photo by Kelly Bone
Last week was filled with satisfying, healthy meals starting with a Marinated Sea Bass and ending with a fantastic Grilled Eggplant Flatbread. Now that Valentine's Day is here, I'll be wooing my lover with a week full of crave-worthy bites, including a special romantic dinner for two.

Here's what I'm making:

  • Grilled Chicken Cordon Bleu
  • Valentine's Day Menu for 2
  • Apples & Arugula w/ Walnut Crusted Chicken
  • Fresh Cream of Tomato Soup
  • Canadian Bacon Grilled Cheese w/ Creamy Tomato Dip

    Pantry Items
    Olive oil (regular and extra virgin)
    Cooking spray
    Balsamic vinegar
    White wine vinegar
    Butter
    Dijon mustard
    Honey
    Sugar
    Chicken stock
    Heavy cream
    Tomato paste
    Eggs
    Parmesan cheese
    Thyme
    Garlic powder
    Salt
    Pepper

    Grocery List based on servings for 2 w/ leftovers
    1 lb boneless skinless chicken breast
    8 thin slices Candian bacon
    6 slices gruyère
    1 bunch fresh arugula
    1 apple
    1-2 heads garlic
    3 large vine-ripened tomatoes
    1 red onion
    1 carrot
    1-2 lemons
    1 bunch fresh basil
    Fig jam
    ¼ cup walnuts
    6 slices good multigrain sandwich bread

    Day 1 - Grilled Chicken Cordon Bleu

    Heat a grill pan over medium-high heat and coat lightly with oil.

    Pound chicken thin. Mix salt, pepper, and thyme with 1½ tbsp fig jam. Brush half the mixture on chicken breasts and grill until just cooked through and browned on both sides.
    *Do not dip brush back into mixture - the other half will be used as dressing.

    Top each breast with 2 slices of Canadian bacon and 1 slice of gruyère. Cover to melt.

    Meanwhile, mix remaining jam mixture with 1 tbsp white wine vinegar, a squeeze of Dijon, and olive oil.

    Drizzle chicken with dressing and toss 2 handfuls of arugula with remainder and serve.

    Day 2 - Valentine's Day Menu for 2

    Day 3 - Apples & Arugula w/ Walnut Crusted Chicken recipe adapted from whole living

    Preheat oven to 425 degrees.

    Lightly toast 1 slice of multigrain bread and place in food processor with walnuts, 1 tbsp parmesan cheese, salt and pepper.

    Beat egg white until frothy. Season 2 chicken breasts with salt and pepper and dip in egg white to coat. Next, dip into bread crumb mixture, pressing to coat.

    Heat an oven-proof skillet over medium heat and coat lightly with oil. Cook chicken until lightly browned, about 1-3 minutes. Flip over, place in oven and bake until golden browned, about 8-10 minutes.

    Meanwhile, mix a squeeze of Dijon and honey with balsamic vinegar, salt, pepper, and extra virgin olive oil.

    Slice chicken and serve over arugula and sliced apples tossed and balsamic vinaigrette.

    Day 4 - Fresh Cream of Tomato Soup recipe adapted from Ina Garten
    *Makes leftover Tomato Soup for Creamy Tomato Dip

    Heat a large pot over medium-low heat and coat lightly with olive oil.

    Add a chopped red onion and a peeled and diced carrot and sauté until tender, about 10 minutes. Add 2-3 cloves minced garlic and cook for another minute. Stir in coarsely chopped tomatoes, a pinch of sugar, ½ tbsp tomato paste, chopped fresh basil, 2 cups chicken stock, salt, and pepper. Bring to a boil and reduce heat to simmer. Cook, uncovered, for 30 to 40 minutes until the tomatoes are very tender.

    Add ¼ - ½ cup heavy cream and using an immersion blender.
    *Reserve ½ cup soup for use as dip.

    Meanwhile, cut 1 slice multigrain bread into cubes. Coat with cooking spray and season with garlic powder, salt and pepper. Bake in oven until crisp.

    Serve soup with chopped fresh basil and garlic croutons.

    Day 5 - Canadian Bacon Grilled Cheese w/ Creamy Tomato Dip
    *Uses leftover Tomato Soup for Creamy Tomato Dip

    Heat a skillet over medium-high heat and coat with cooking spray.

    Lay slices of Canadian bacon and gruyère onto 2 slices multigrain bread. Butter other slices and place on top to make sandwiches.

    Place sandwiches, buttered side down, into skillet and grill until golden browned, pressing down with spatula to flatten. Butter top side of bread before flipping and grilling other side.

    Meanwhile, reheat leftover creamy tomato soup.

    Cut sandwiches in half and serve hot with creamy tomato dip.

    Enjoy!strong>



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