A FRIDGE FULL OF FOOD...

Restaurant-Style Chicken Piccata

My very very favorite meal in the world is Chicken Piccata. I first had it in an Italian restaurant in Las Vegas.  When I came home I found it on Macaroni Griil and Zio's menus but they've since taken it off.  What's a girl to do?  Learn to make it herself, of course!

The dish, in its most simple form, is easy to make and complex in flavor:  sweet, savory,salty, and tart all at the same time.  The definition of the culinary term "piccata" is actually a buttery lemon sauce with parsley.  Capers have become a de rigeur part of the equation, giving more tartness and a bit of brine to the overall dish.  Other flavors restaurants often add, as I do at times also, are pancetta, mushrooms, artichoke hearts, fresh spinach, and/or pine nuts.

I chose this as my first adventure back in the kitchen following my gallbladder surgery and it was almost a religious moment to taste those flavors again that I love so much.

Copycat Benihana Chicken Fried Rice

 Just like a kid, I love having dinner at Japanese steakhouses like Benihana but sometimes I want the rice and/or veggies without the 1 1/2 hour program and all that food in the different courses.  When I have the desire but not the patience, I make my own at home.  Chicken Fried Rice is a great one-pot meal in the style of Jambalaya or other stove-top one-potters.

Easier and faster than it looks, just think about how quickly those Japanese chefs whip up the fried rice before moving on to the steak/chicken/shrimp entree.  And the leftovers are great for lunch the next day or my work lunchbox.