Thursday, May 21, 2020

Spinach Stuffed Chicken Breast aka Chicken Giordano

Spinach Stuffed Chicken Breast

Many years ago I was catering a wonderfully posh event and created this chicken dish to wow the
guests, which it did!  I did find, however, over the years, that many chefs  had similar ideas and I was not the lone creator of this dish.  I used to prepare this with a white wine sauce which was
outstanding.  Last night I prepared the chicken with clarified butter, also very tasty.

Ingredients for 2 breasts:

2 cleaned chicken breasts
1/3 c. Bread crumbs
2 cups fresh baby spinach, stems removed
2 garlic cloves, minced
Zest of 1/4 fresh lemon, chopped
2 T. Chopped Sun Dried Tomatoes, in oil
2 T. Goat cheese
Clarified Butter (Melt stick of butter in 2 c. Measuring cup in microwave.  Spoon off foamy top,
Use the clear yellow center part and discard the white at bottom.)

Method of Preparation:

1.  Drizzle a bit of the oil from the Sun Dried Tomatoes jar into a saute pan, on medium heat.   When hot, add the minced garlic and stir about one minute.  Put the spinach into the garlic oil and quickly toss to coat.  Keep stirring for 1-2 minutes and spinach will wilt.  Remove from heat.  Add the lemon zest and the tomatoes, stirring to combine.  Divide the spinach into two mounds in the pan and top with the goat cheese.  Set aside.
2.  Place the chicken breasts between 2 sheets saran wrap and pound til even and thin, about 1/4".  Sprinkle with kosher salt and grindings of black pepper.
3.  Take each  mound of spinach mixture and place on top of  each chicken breast.  Then tightly roll up each breast, tucking sides and ends in.

4.  Wrap each rolled breast tightly in saran wrap and place in fridge for 15 minutes.
5.  Remove breasts from fridge and roll lightly in bread crumbs, shaking off excess.
6.  Coat bottom of saute pan with clarified butter and heat on medium.  When hot, add the chicken breasts seam side down.  As breasts turn golden, turn so they brown evenly all over.

7.  Place breasts in baking dish, drizzle with a little more clarified butter and finish cooking in a 350* oven for about 10 minutes, or til instant thermometer reads 160*.  Remove from oven.   (The residual heat will bring the breasts up to 165* while resting.)

8.  Slice each breast on the diagonal and spoon over the sauce.

Sunday, April 26, 2020

Trish Giordano: Frittata

Trish Giordano: Frittata: We have all had quiche for brunch, lunch and hors d'oeuvres..... then the craze was frittatas, (a crustless quiche),  made in a sheet pa...


We have all had quiche for brunch, lunch and hors d'oeuvres..... then the craze was frittatas, (a crustless quiche),  made in a sheet pan, muffin pan, served for brunch, snack, dinner........then they both seemed to go by  the wayside......
and now there seems to be the resurgence of both!
I recently hosted a breakfast for a family gathering and thought about a quiche but then decided
on a frittata.......a dish I have always loved and prepared many, many times (me being the low carb gal).....
I had on hand fresh spinach and a lovely jar of artichoke hearts (not marinated) I went
on line and started looking at various recipes which included these ingredients....
What I came up with was .....absolutely delicious!!! (even the B O B said so!)....

this was soooooo easy......

Method and Ingredients:
heat oven to 425*
drizzle  2 rounds of olive oil into 10 inch skillet
and add 1 knob of butter

then add
1/2 onion, finely diced and saute for 2 minutes,
then add
2 garlic cloves, minced
and saute 1 minute.

Next  add 4 cups fresh baby spinach, (stems removed PLEASE!), and stir til spinach leaves are
well coated with butter/olive oil mixure (spinach will start to wilt)

Have 12 eggs well beaten plus 1 cup heavy cream incorporated into eggs with 1 t. kosher salt, 1 t. freshly ground coarse black pepper, 1/4 t. cayenne pepper and  pour over spinach mixture......
Sprinkle  2 cups grated sharp cheddar cheese, 1 cup grated muenster cheese, 1/4 c. parmesan cheese
over the egg mixture....
then place this wonderful mixture into the preheated oven for about 20-25 minutes. 

It will puff up beautifully and become lightly browned.......

then, when you open the oven and remove it, it will deflate in front of you......but fear not,
it will be delicious!!!!

Saturday, April 18, 2020

Quarantine Cooking Videos

With the Pandemic 2020, many people are now spending more time in their kitchens.  Those who love to cook but never had much time are enjoying themselves thoroughly and there are those who never paid much attention to cooking who are now discovering a new joy.
We have all been posting our menus and food porn photos on social media and, I for one, have been having a great time doing so!

Many terrific sites, such as New York Times Cooking, and Simply Recipes,  have now geared their weekly menus to “pantry” cooking, “meatless” meals, etc.
The celebrity chefs who have cooking shows can no longer go to the studios so they, like many other television hosts, are filming from their homes.  Some celebrity chefs who do not have television shows have begun filming videos as well.
And then there are the non-celebrity cooking shows!
I must admit, I have had great fun checking some of these out!
Many are very, very good!
There are wonderful cooks out there who have great ideas, do everything properly in the kitchen
and produce fabulous foods!

And then.......there are the wanna-be’s!
These videos can be so funny, unintentionally!

The cooks have good intentions but their final results and the way they accomplish those results can be downright hysterical.
Take the one gal, Antonella, who has a happy, friendly, engaging way about her.  She is Italian and the only Italian woman I ever heard of who uses cream of mushroom soup as her special ingredient!
She also does not use fresh basil, fresh garlic or fresh onions in her sauce!  (How many Italian Nonnas are turning over!)

While researching these culinary videos,  I happened upon the Mary Berry videos (Classic, Everyday and Country Home Secrets - which includes Highclere Castle, otherwise known as Downton Abbey). Mary Berry is the Martha Stewart of England.  I must confess, I had not been aware of her until the Great British Baking Shows were televised here in America.  It has been interesting and informative to learn how “the British do it”.

And, a friend recently posted a video I had discovered many years ago and just love.....Great Depression Cooking with Clara.  I just adored these videos and have had such fun watching them again.  I had been searching for a wonderful cuccidati (Sicilian fig cookie) recipe when I happened upon the videos which were made by her family.  Her cuccidati turned out to be the very, very best! Clara was 93 years old and the most basic cook.
While foods were baking or resting she would tell stories of growing up in the Depression.  She
had no fancy Williams Sonoma gadgets or equipment (even shelled her own almonds!).  She would roll her cookies out on her oilcloth table covering, no fancy marble or Boos wood blocks!
Unfortunately, Clara has died.  I was so thrilled, however, to see that her videos are still available on
If you are a cook or just enjoy watching cooking shows, do visit Clara for a wonderful experience!


Clara’s Cuccidati

Sunday, March 29, 2020

Trish Giordano: Pandemic, 2020 - Part 2

Trish Giordano: Pandemic, 2020 - Part 2: We have now been isolated for over two weeks. No dashing here and hugs with friends, hell, no BEING with friends or loved ones!...

Pandemic, 2020 - Part 2

We have now been isolated for over two weeks.

No dashing here and hugs with friends, hell, no BEING with friends or loved ones!
Those of us who are most susceptible are steering clear of everyone and not venturing out of our homes!

The routine has been to watch every screen available to learn how the coronavirus is incapacitating each and every city....each and every continent!  The death tolls keep truly seems like a sci-fi futuristic movie!

Except, it is not.  This is our world today.

The human nature, however, is truly amazing!

Our youngest daughter, who contracted the virus,  is on the mend and we are so very thankful, we are delirious!
Our middle daughter had a birthday on Friday and we utilized the wonderful thing called Zoom and were able to see everyone (except our two grandsons, who could not “attend”) and had a family birthday “celebration” digitally!  While we were all “together”, Katie opened her windows in Brooklyn at 7:00  p.m. and we could see/hear everyone clapping in their support and appreciation for all the health workers who are working so amazingly through such difficulties.

Today I “attended” Mass through Facebook!!!!

I fervently hope that when this is all behind us, we do not forget!

It seems humans adapt quite well to adversity......but I hope and pray we do not ever again take for granted our wonderful “freedoms”....hugging family and friends, dashing to the store on a whim,

It looks like we will have another few weeks of isolation.....weeks I hope will now  be productive for me instead of being glued to the television news......I must admit I have been a slug....I would love to be out there helping... but my health will just not  permit  that.

In the meantime, I am going to support where I can and have great  faith and hope for our future!

Saturday, March 21, 2020

Trish Giordano: Pandemic of 2020

Trish Giordano: Pandemic of 2020: I will never take anything for granted ever again! I would like to make some bread while we are self isolating.....there is no flour in th...