Caprese on a Stick!

This recipe is a no-brainer and a perfect addition to any meal.  I first made this recipe when hosting a bridal shower for one of my closest friends.  I wanted to serve something fresh, light, and a dish I knew most people would enjoy.  The balsamic reduction really gives this dish the extra spunk it deserves.  I chose to put them on a stick because, well, isn't everything cuter on a stick?  If you are making this as a side dish to a weeknight meal and the thought of skewering makes you want to run for the hills, simply add the ingredients in a bowl and toss in the balsamic reduction.  It's okay.


Ingredients:(nothing is too exact for this recipe, so adjust according to the number of people you are serving and your taste)


Carton of grape tomatoes (If you can find orange, yellow and red tomatoes, great!  After all, we eat with our eyes first.)
Carton of Bocconcini (These are small mozzarella balls packed in water.  If you can't find them, just cube fresh mozzarella.)
Basil, a handful (I told you this wasn't exact!)
3/4 cup of balsamic vinegar
1 1/2 tbs. of sugar
Salt and Pepper
Wooden Skewers (break in half)


Instructions:
Boil the balsamic vinegar and sugar in a saucepan over medium-high heat until reduced, stirring occasionally, about 10-15 minutes.
Next, simply assemble your skewers.  Alternate tomatoes, mozzarella and basil.  Assemble on a platter and drizzle the balsamic reduction over the top.  I finish the dish with a sprinkling of salt and pepper.  Garnish the plate with basil if you are feeling fancy.  Plus, who doesn't love a garnish?

Skinny Chicken Piccata

Chicken Piccata makes its way into the Mollo weekday dinner line-up quite often.  Everyone seems to have their version of Chicken Piccata.  This is mine.  It is a light, low in calories, and full of flavor.  Yes, you can add more butter, oil, and cream, but in my opinion, you don't need to.  Everyone is looking for a new chicken recipe to try out.  Well folks, look no further!  

Ingredients:

• 2 skinless and boneless chicken breasts pounded flat
• Salt and Pepper
• Flour for dredging
• 2 tablespoons unsalted butter
• 1 tablespoon of extra virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup capers, rinsed
• 1/3 cup fresh parsley, chopped
• Parmesan Cheese

Instructions:

I first pound out my chicken out on my "chicken board" until the chicken is about 1/4 of an inch thick.  Use anything in your kitchen that you can get your hands on and let out some aggression.  Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 1 tablespoon of butter with 1 tablespoon olive oil. When butter and oil start to sizzle, add the chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. 

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Add salt and pepper to your liking.  Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 1 tablespoon of butter to sauce and whisk. Pour sauce over chicken, add parsley and as much parmesan cheese as you like.  I like to serve this with a whole wheat pasta and something green.

My Favorite Dessert: Ina's Brownie Pudding

• 
  
• This recipe might just be my favorite dessert of all time.  I cannot take credit for this one.  This is an Ina Garten masterpiece.  I did tweak this recipe a tad, because let's be honest, sometimes Ina's ingredients are simply too fancy, expensive, and hard to find.  
• 
  
• This is a perfect mix between a molten chocolate cake, a brownie, and a souffle.  If you love chocolate, this is to die for.  It is very rich and decadent, so you don't need a ton of it, but it might be one of your favorite dessert bites of all time too.  I pair it with fresh vanilla whipped cream or vanilla ice-cream.  I feel it needs one or the other to help balance out the sweetness.  When baked, the top will have a hard crust that you can almost tap, but underneath that crunchy layer, is the most ooey-gooey-chocolately goodness.  
• 
  
• This is a true crowd pleaser.  Many times you are asked to bring dessert to a get together and so many people have so many different tastes, you just feel stumped on what to bring.  Yes, we can take a trip to Ralphs and grab a cake, but this takes no time at all.  I like to whip up the batter (probably takes 20 minutes from start to finish) and either bake it for an hour right then and there, or if I am going to someone's house, I pop it in the oven for an hour when we are eating dinner and it is ready!  This is easy, simple, and worth the small amount of effort.  
• 
  
• Get cooking!

Ingredients:

• 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
• 4 extra-large eggs, at room temperature
• 2 cups sugar
• 3/4 cup good cocoa powder
• 1/2 cup all-purpose flour
• capful of vanilla extract
• Vanilla ice cream or fresh vanilla whipped cream, for serving

Directions:

Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Allow to cool and serve with vanilla ice cream or whipped cream.