You know how much I all love cooking, so when a few weeks ago, Taylor sent me an email for a recipe exchange, I jumped on it! I love exchanging things: clothing, fabric, recipes. What's old or tired or boring to you may seem like the most exciting thing for someone else, hence the beauty of sharing and exchanging. Well, the way it works is that you send the email to a bunch of people and (in theory) they send it out and you should receive around 30 new recipes. Well, I didn't get 30 back (yet!), but I did receive two and they both sounded so delicious I wanted to share them here!
Have you ever done a recipe exchange? Want to share some recipes with us? Do you have a current recipe you are dying to try (I can't wait to make Laura's Crispy Oven Fries!)? Do tell!
Recipe 1: Susan's Thai Goodness
Prep time: 20 min.Cook time: 10 min.
INGREDIENTS
1 cup fresh snow peas
INGREDIENTS
1 cup fresh snow peas
1/2 (16 oz) package uncooked fettuccine
1/2 cup lite coconut milk
3/4 cup vegetable broth
1/2 cup crunchy peanut butter
3 tablespoons lite soy sauce
2 tablespoons lime juice1 garlic clove, minced
2 teaspoons sugar
3/4 teaspoon ground coriander
1 cup firmly packed basil leaves, shredded and divide
Toppings: chopped dry-roasted peanuts, bean sprouts, dried crushed red pepper
HOW TO
1. Trim snow peas, and cut in half diagonally
1. Trim snow peas, and cut in half diagonally
2. Bring water to a boil in large saucepan, add snow peas, and cook for 45 seconds. Drain. Plunge into ice water to stop the cooking process; drain and set aside.
3. Cook pasta according package directions, drain.
4. Whisk together coconut milk and next 7 ingredients in a large saucepan. Cook over medium- low heat, whisking occasionally, 5 minutes or until mixture is thoroughly heated. Add snow peas, hot cooked pasta, and 3/4 cup basil; toss and place on a serving platter.
5. Sprinkle with remaining 1/4 cup basil. Serve with desired toppings.
Recipe 2: Chicken Piccatta Recipe
Ingredients:
2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving
Directions:
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures. Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
