Chicken Saltimbocca

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I’m going to apologize now for keeping this recipe from you guys for approximately 2 months.

It’s really a crime and I’m so so so sorry.

The truth is that I thought I had blogged about it, and then looking into it realized that I never did.  The recipe is so good that I guess I just thought that I had already talked about it…?

Or something…?

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Anyways…..

This is an incredibly important recipe you should make very soon.  It’s the kind of recipe you make when you meet your boyfriend’s parents, or feel like listening to jazz music (I recommend Miles Davis, George Gershwin, and Ray Charles).  It also deserves a good Sauvignon Blanc if that’s your thing.

Just make this when you feel *fancy*.

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It has some of the best ingredients including prosciutto, mozzarella, lemons, and unreasonable amounts of butter.  Also it has some capers in it.  The other day, I was reading my Bon Appetit at my favorite coffee place (the usual) and they described capers as “tiny explosions of salty goodness”.  They’re totally right.

Bee Tee Dubbs, this is a very rustic meal that deserves to be served with an unpolished silver spoon fork thing spork.

Just kidding, I didn’t serve it with that.

But unpolished silver rocks (in my personal opinion).

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This recipe was inspired by the veal salimbocca at Buca di Beppo, and also the veal saltimbocca from Tomasso’s in San Francisco (which is one of the best restaurants in the world, in case you’re wondering).

So I basically just melded the two recipes together and played it by ear.  And it totally worked!

Which doesn’t always happen, so it’s super awesome when you totally nail a recipe on the first try!

Now it’s your turn….

Ingredients:

1 lb. chicken breasts, thinly sliced

1/2 c. flour

2 Tbs. dried sage

Zest of 1 lemon

Juice of 1 lemon

1/2 c. dry white wine

1/2 c. chicken broth

2 cloves garlic

2 drops Tobasco

3/4 c. heavy cream

1 stick butter

1/2 lb. prosciutto

Fresh Mozzarella, sliced

Salt and pepper, to taste

2 Tbs. capers

Olive oil

Rigatoni, butter, and parmesan, to serve

Combine flour, sage, salt, and pepper on a plate.  Coat chicken breasts in flour and wrap in prosciutto.  Heat some olive oil in a large frying pan, and sear prosciutto wrapped chicken breasts in olive oil until crispy, but not cooked through.  Set aside.

In the same pan, saute the garlic until fragrant.  Add white wine, chicken broth, lemon zest, lemon juice, Tobasco, heavy cream, butter, salt, and pepper.  Stir together.  Add prosciutto wrapped chicken back into the sauce.  Simmer until chicken chicken is cooked through, about 8 minutes.

The last 4 minutes, place sliced Mozzarella on top of the chicken.  Cover with a lid to melt.  Sprinkle with capers right before serving.  Serve over buttered rigatoni with parmesan.

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If you haven’t figured it out already, I’m pretty stoked about this recipe.

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So much that I completely devoted a post to this recipe alone.  No crazy Sara-antics for you today.

But maybe I’ll have an interesting/somewhat-funny/embarrassing story for you next post.

Just depends how this week goes.

SerendipitybySaraSig

*Song of the Day: Rhapsody in Blue–George Gershwin

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Soft Sugar Cookies with Sour Cream Frosting

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I know that you’re probably over cookies right now after the holidays.  You’re probably really over all of my cookie recipes.

And if you’re still doing well with your New Year’s resolution to work out and eat healthy, then you’re probably mad at me for rubbing these in your face.

I get it.  I’m over cookies/shouldn’t be looking at pictures of cookies too, but for some reason that’s not stopping me.

They’re actually a copycat Swig recipe from Vintage Revivals.  I’ve never actually been to Swig, which I’m sad about because they’re located in St. George which I used to pass by at least once a month when my family and I would go to our cabin.  But if I ever end up in St. George again, I’ll stop by and give you an update.  Mandi from Vintage Revivals claims that these are not only the best sugar cookies ever, but the best cookies ever in general.

And while I wouldn’t say they’re the best cookies I’ve ever had, I would agree that they’re pretty damn good.  Plus my friends were obsessed with them soooo…

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Anyways, sorry I haven’t posted in a week (or two or something).  I’ve had food poisoning for the past few days, which makes me both repulsively nauseous and ravenously hungry, which seems contradicting, because it is.

Anyways, today I actually made myself get out of bed (I’ve been on a Friends Netflix marathon for 3 days since I’ve been sick) and organize my closet, run some errands, and clean my house, which makes me feel a little better about the Friends marathon.

Now that I’ve told you all about my gross sickness, here’s a delicious recipe!

I’m the best.

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*Recipe slightly adapted from Vintage Revivals*

Cookie Ingredients:

1 c. butter, softened

3/4 c. vegetable oil

1 1/4 c. sugar + 1/4 c. extra for top

3/4 c. powdered sugar

2 Tbs. water

2 eggs

1 tsp. vanilla

1/2 tsp. baking soda

1/2 tsp. cream of tartar

1 tsp. salt

5 1/2 c. flour

Frosting Ingredients:

1/2 c. butter, softened

3/4 c. sour cream

1 1/2-2 c. powdered sugar

1/4 tsp. salt

1/4 c. milk

1 tsp. vanilla

Sprinkles (optional–I actually only used them for pictures)

Preheat oven to 350* F.

Cream together the butter, vegetable oil, sugars, water, eggs, and vanilla.  Combine dry ingredients and add to wet ingredients in increments.  Mix until well incorporated, but not overmixed.  Roll into larger balls–about 2 inches.

Spread remaining sugar onto a plate.  Using the bottom of a glass (I found the wine glass was best), press the bottom into the sugar, and use the bottom of the glass to flatten each cookie.  If the sugar won’t stick at first, slightly dampen the bottom of your glass by rubbing water on with your finger.

Bake for about 8-10 minutes, or until the bottoms are slightly brown.

Cool.

Meanwhile, for the frosting, cream the butter and sour cream until smooth.  Add powdered sugar, salt, and vanilla until it is a thick frosting.  Thin to desired consistency with milk.

Spread frosting on cooled cookies.  Add sprinkles, if desired.  Keep in fridge until ready to serve.

Enjoy!

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According to Vintage Revival’s instructions, the cookies should be cold while the frosting is room temp in order to get the real Swig experience.  I wouldn’t know, but I’m sure it’s a good combo.  Since I didn’t have time to frost cold cookies as my guests were coming in, I left them in the fridge and let them come slightly to room temp.  I also added vanilla because I think every baked good should have vanilla in them.

XO Sara

(Crockpot) Light Zuppa Toscana

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I have been surprisingly social all weekend.  I went to a football game on Friday (we won!) (Go Wolfpack!) and then my roommates and I spent the rest of the night with Schofferhofer Grapefruit Hefeweizen and Cards Against Humanity.  If you have never played Cards Against Humanity, let’s just introduce you to their slogan : A party game for horrible people.

And that it is.

Just take a look at their website.  Or check out this and this.

I also spent my Saturday night bar hopping with one of my best friends/pseudo cousin.  Except that I had to drive home so my bar hopping experience was mostly just me getting leaned on by a bunch of drunk people.

Good times right?

The whole drinking and Cards Against Humanity thing ties together because:

1. Most of the time, if you’re playing Cards Against Humanity, you are simultaneously drinking.

And 2. When I told my roommate, “The only two games I know how to play are beer pong and Cards Against Humanity.  What does that say about me?”, his response was, “You’re an evil alcoholic.”

So there’s that.

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And now about Zuppa Toscana.  It is that delicious soup at Olive Garden with sausage, potatoes, and kale.  The broth is lightly creamy and a little spicy.

It is also 220 calories for a bowl of it at Olive Garden.  That doesn’t seem tooooo bad, until you consider that it has 15 g of fat and 990 mg of sodium in it.  And when you consider that you’re going to have another bowl of it.  And a glass (or two) of wine.  And probably some type of pasta.  And that salad, which also doesn’t seem too bad until you see that there are 150 calories, 10 g of fat, and 760 mg of sodium in it. Also, don’t forget that you’re going to eat like, 4 of those bread sticks (140 calories, 2.5 g fat, 460 mg sodium)

Holy shit, what is in this stuff?

Anyways, I definitely recreated the recipe and lightened it up quite a bit.  I calculated it all up and it was about 350 calories per serving.  The recipe serves 4, so you get quite a big serving of soup for less than 400 calories.  Also, you just throw it in a crockpot.  So easy guys.

Ahem.

*thunderous applause*

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*The recipe was originally from Fix it and Forget it, but has been changed dramatically*

Ingredients:

6 c. low-sodium chicken broth

1/2 c. whole milk or half and half

2 carrots, grated

3 russet potatoes, sliced

4 cups kale, chopped slightly

1 lb. turkey Italian sausage

Dash salt and pepper

Sprinkle of garlic powder

Sprinkle onion powder

1/4-1/2 tsp. red pepper flakes

Parmesan cheese, for sprinkling

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Grate 2 carrots into your crockpot.

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Pour in chicken broth.

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And the whole milk/half and half.

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Slice up your potatoes.

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Add them to your broth.

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Brown the sausage.

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Add it to your broth.

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Sprinkle your spices!

Cook for 3-4 hours on high, stirring every once in a while.

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1 hour, I REPEAT, 1 HOUR before serving, stir in kale.  If you do it any earlier, it will be grossly soggy.  Do you want soggy kale?  Do you?!

No.  You really don’t.

Serve with a light homemade salad and some whole wheat rolls.  Sprinkle it with a little parm.

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Yum yum yum.  This is definitely going to be my fall favorite.

Bonus: It’s gluten free naturally!

It doesn’t taste exactly like the Olive Garden version, but it’s pretty damn close for a light version.  Sometime (when you feel really naughty) go ahead and use regular chicken broth, cream, and pork Italian sausage.  Or just go to Olive Garden and really go all out.  I’m normally not a fan of chains, but I still love Olive Garden every once in a while.

But just make this, okay?

XO Sara