recipe 7/52 – giada’s chicken scaloppine with saffron cream sauce

52recipes-week8-blog

hey all! today i’m sharing with you another delicious giada de laurentiis recipe. seriously, that girl knows what’s goin’ on. here we’ve got chicken scallopine with saffron cream sauce. sounds fancy, right? it’s actually really easy – cook chicken in olive oil, and then transfer it to a plate to keep warm while you make the sauce.

the sauce consists of just combining things in a sauté pan and letting them simmer. after about 20 minutes, you magically have an amazing sauce to serve with your chicken. best thing of all: you probably have most of the ingredients in your pantry already, save for the saffron threads. (though you might be surprised – i discovered saffron threads hiding in the back of our spice cabinet!) they can be expensive, but they’re worth the cost if you know you’re going to use them.

i paired this rich and decadent dish with giada’s spicy parmesan green beans and kale. it’s a colorful meal filled with much variety. the chicken can be whipped up within a half hour, so even if you don’t want to take the time to prepare the green beans, just steam some broccoli and you’ve still got an awesome meal! you’ll have barely spent 30 minutes cooking and those you share this meal with will be wondering just how you made this so tasty. it’s all in the sauce, friends.

recipe 6/52 – real simple’s gouda burger with fennel onion relish

52recipes-week6-blog

i was a bit defeated after my real simple recipe from last week wasn’t a hit, so i thought i’d give them a go again. i needed to prove to myself that real simple is awesome! and boy, they did not disappoint! this is another recipe pulled from my binder of to-try recipes. yeah, it’s a keeper. yes, it’s red meat and yes, it’s sweet potatoes slathered in olive oil…not the healthiest. but i bought lean ground beef and whole wheat burger buns, so it kind of evens out. right? right.

gouda burgers with fennel onion relish. that just SOUNDS good, doesn’t it? the fennel onion relish is a really unique touch. it’s all just tossed in lemon juice, olive oil and salt and pepper. i had actually never touched let alone cooked a fennel in my life, so it was fun to figure it out and use a totally new ingredient. it’s amazing how much they smell like licorice (but they don’t taste like it…otherwise i would hate them with a fiery passion). all the flavors complement each other really well and the sweet potato fries are just perfect. i didn’t peel the skin off because i love when sweet potato fries in restaurants still have their skin…it makes them extra crunchy.

so besides this meal being AWESOME, guess how long it took me? from start to finish, including all the vegetable cutting and ingredient measuring, it took me exactly 30 minutes. talk about fast. and talk about how i’m gonna make burgers more often. oh yes please.

note: i didn’t realize how similar the styling of my photo was to theirs…whoops! i promise i wasn’t trying to copy, i was just trying to get the best angle to feature the juicy burger! i’ll be more careful with that next time. :)

 

recipe 3/52: giada’s spicy parmesan green beans and kale

52recipes-week3-blog

yes, it’s another giada de laurentiis recipe. yes, i will try recipes from different sources…eventually. her cookbook is just so good! i can’t get enough.

what i like so much about this dish is that you don’t sacrifice flavor for healthfulness. this is packed with a CRAZY amount of goodness: crunchy green beans, meaty mushrooms, leafy kale, spicy red pepper flakes, chardonnay AND cheese. i mean, come on.

it’s a side dish so you’ll want to plan a main dish (i made a chicken recipe also from giada, which i will be sharing in a separate post on another day) to complement it. i think this would pair well with any meat, but mixing it with pasta might be a nice vegetarian option.

as delicious as it is, i wouldn’t plan to make this part of my weekly repertoire- it requires a lot of prep work! but if you’re having friends over for dinner or going to a potluck, i would definitely recommend this. your friends and your mouth will thank you.

you can find the recipe here.