Tuesday, August 11, 2020

This Snack Has Everything!


The video above features a recipe of an amazingly sweet and salty snack that's sure to curb any craving you might have! This snack from the gods is known as Chocolate Dipped Peanut Butter Pretzel bites. Everything you need is right here. Danielle Renov, who wrote the cookbook Peas, Love and Carrots, stopped by Tonia's Kitchen to talk about how to make this sometime snack, sometime dessert. She told Tonia not only are these delicious, but thanks to the peanut butter, it's chock full of protein. Follow the video and try it out.


Excerpted from Peas Love and Carrots by Danielle Renov. Copyright 2020 by ArtScroll Mesorah Publications, photos by Moshe Wulliger. Reproduced with permission of the copyright holder. All rights reserved.

Monday, August 10, 2020

When Skewering Chicken...



Making chicken skewers is a delicious summertime treat, but to do it right can sometime be a little bit of a trick. Danielle Renov, who wrote the new cookbook; Peas, Love and Carrots came by Tonia's Kitchen to talk about how to skewer the right way. Danielle told Tonia that too often we try we sacrifice some of the ingredients (in other words, try to cook them separately from the rest of the skewer.) Danielle recommends a different way. In her book she gives examples of how to properly skewer, and offers several great chicken marinade recipes that would go great on the grill. 

Excerpted from Peas Love and Carrots by Danielle Renov. Copyright 2020 by ArtScroll Mesorah Publications, photos by Moshe Wulliger. Reproduced with permission of the copyright holder. All rights reserved.

  1. 6 Artichokes, or 1 bag frozen artichoke hearts, defrosted and any rough or spiky edges cut off
  2. 1 Lemon
  3. 6 Boneless Chicken Breasts, butterflied
  4. 1 Cup Flour
  5. 1 tsp. Salt
  6. 1 tsp. Black Pepper
  7. 2 Tbsp. Canola Oil
  8. ½ Tbsp. Crushed Red Pepper Flakes (optional)
  9. 1 Tbsp. Minced Garlic
  10. 1 cup Dry White Wine
  11. ½ cup Chicken Soup
  12. 1 handful of fresh parsley

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease a 9×13 pan.
  3. (If using frozen artichokes, defrost, cut away any rough parts and skip to step 12)
  4. In a large pot, place artichokes and cover with water.
  5. Cut lemon into 8 pieces, squeeze the juice into the water and throw lemon slices into the water.
  6. Bring mixture to a boil, reduce heat and simmer for two hours.
  7. Remove artichokes and set aside for 30 minutes until cool enough to handle.
  8. Peel leaves off the artichoke to expose the heart.
  9. Remove the spikes and cut heart into 4 pieces.
  10. Set aside.
  11. (Don’t throw the leaves away, they are delicious dipped into any salad dressing or dip and eaten)
  12. Combine flour, salt and pepper in a bowl and toss with chicken.
  13. In a large frying pan, heat oil on medium high heat and brown chicken cutlets on both sides, approximate 5-6 minutes. (Chicken will still be a little raw inside)
  14. Place chicken pieces in a single layer in a 9×13” pan.
  15. In the same skillet, sauté artichoke heart pieces, garlic and crushed red pepper flakes for 1 minute, being careful not to burn the garlic. (If not enough oil left in the pan, drizzle a tiny bit in)
  16. Add white wine, scraping all the bits off the bottom of the pan.
  17. Allow alcohol to cook about of wine for 2-3 minutes.
  18. Add chicken soup and season with salt and pepper to taste.
  19. Pour sauce over chicken and bake for 30 minutes.
  20. If adding the fresh parsley, sprinkle on top, the last two minutes of baking

Notes

  1. Use this recipe as a jumping off point. Swap the artichoke for any vegetable or add in capers, mushrooms.
  2. If you don’t want to use wine, you can sub 1 cup white wine with 1/2 c extra chicken soup and an extra lemon.

Friday, August 7, 2020

Fried Green Tomatoes Isn't Just a Movie


You may be more familiar with Fried Green Tomatoes as a movie, but it's also a food.
Chef Ed Hahn stopped by Tonia's Kitchen with a winning script for these deliciously southern morsels, which could possibly win the Academy Award!  Chef Ed heads up the kitchen at Paul's
Pastry Shop and the Mardi Gras Cafe in Picayune, Mississippi.  He tells Tonia they deep fry up those tomatoes in Canola Oil, coated with corn meal, secret seasonings and corn flour they use to fry fish. Ed says what makes these tomatoes truly terrific is a jump lump crabmeat topping, with Hollandaise Sauce.  He says it's worth every calorie.  We tend to agree!  To find out more, visit www.paulspastry.com

Thursday, August 6, 2020

Feel How Powerful This Pesto Is...






And the reason this pesto is powerful, is because it has so many superfoods as its ingredients.  How super?  Let's start with Kale, Walnuts, Olive Oil, Spinach, Flaxseed...need I go on?  Okay, how about lemon, garlic, powdered green juice base and some Cayenne Pepper.  Wow!  This pesto is just bursting with power, and that's why Susan Volland, who wrote the new cookbook, Mastering Sauces calls it her Power Pesto.  She told Tonia's Kitchen that it makes her feel good to eat this, and it can go with pretty much anything you'd put Pesto on!



Wednesday, August 5, 2020

Cake...No Need For a Special Occasion




This cake doesn't need a special occasion, but you might want to save it for one! We're talking about Chocolate Amaretto Cake! Hungry yet? Amanda Cushman, who wrote the cookbook Simple Real Food, told Tonia's Kitchen that there's two ways to describe this cake, chocolate and almonds. She told Tonia it's a dense cake that uses egg whites to help it rise, but the combination of the nuts and cocoa                                                                            give it a special flavor that just screams: DESSERT!
Amaretto Cake
Serves 8 to 10

Ingredients
2 1/4 cups Amaretti cookies
4 ounces semi sweet chocolate
8 Tb. unsalted butter
1 cup sugar
5 large eggs, separated
1/2 cup flour
1 Tb. Almond, orange, coffee liqueur or vanilla
confectioners sugar, garnish

Procedure
1. Heat the oven to 350. Butter a 9 inch spring form pan.
2. Grind the amaretti cookies and chocolate in a blender or processor until it is a fine powder. Set aside.
3. Cream the butter and sugar together in an electric mixer, add the yolks one at a time. Beat for 4 minutes.
4. Gradually add the flour and the chocolate mixture, beating after each addition. Add the liqueur and mix.
5. Beat the egg whites until stiff.  Lighten the amaretti mixture with about a third of the egg whites. Fold in the remaining whites. Spoon into the prepared pan and bake for 45 minutes.
6. Allow the cake to cool and remove sides. Sprinkle with confectioners sugar through a sieve. Serve with whipped cream or ice cream if desired