Chicken picatta, and the green plate

I was going to say it had been a slow week for cooking but after last night I don’t think that holds true anymore. When I got home from Myrtle Beach (still working on that post) I decided to vegge out and Tuesday wasn’t much better. Wednesday was burger night at the shop and that was relatively easy so I decided I needed a challenge.

One of our customers brought in a box of peaches and green peppers so I snagged about eight of each Wednesday and stared thinking about what to do with them. Stuffed peppers are coming next week but the peaches looked so good, I had to go ahead and use them. I had never made peach cobbler so I thought, why not go ahead and bring out the big guns and do risotto too. I had never done either it should be fun. Throw in a little chicken picatta and steamed broccoli and you either have a great meal or quite a challenging evening. I will go ahead and say it was both.

I  made the cobbler up first since it would take time in the oven and need a chance to cool a little and set up. The peaches were fresh and perfect and would have been very good on their own. The cobbler turned out really good. A little bready and not as much “juice” as I would have liked but still very good.

After preparing the cobbler I moved to the chicken picatta. I used some frozen boneless skinless chicken breasts that I had in the freezer and whipping it up didn’t take long at all. I had made this before so I knew it would be good. I added a little extra lemon juice and capers than called for because I love both.

At this point I got the broccoli steaming and move into the most challenging portion of the evening, the mushroom and scallion risotto. If you have ever seen Hells Kitchen then you can understand my apprehension in making this dish. As I was preparing it I kept waiting for Gordon Ramsay yell at me to p*ss off, and get out of the kitchen, but it never happened.  It was a lot of work. Stirring and adding the stock to the rice, I was wondering if it would ever get done or if my arm was going to fall off first, but it finally did and I have to say it was one of the best things on the plate last night. Creamy and just a hint of the white wine, if it wasn’t so labor intensive I would make this for every meal.

After plating the food I realized I had made and error. There was color on the plate and everything looked really good but it was all green. Not a bad thing but a little off looking in my opinion. I guess I will have to work on harmonizing the colors a little better in the future.

All in all a good, hard night but fun and quite tasty.  Check out the recipes and give them a shot and if you do let me know what you think.

Peach Cobbler

Chicken Picatta

Mushroom Risotto


3 comments so far

  1. Autumn on

    this looks incredibly delicious!!

    I hope to cook like you one day!

    Bride That Can’t Cook’s author.

  2. j3nks73 on

    Thanks! It was delicious.

    Have you cooked anything?

  3. TD on

    impressed once again-

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