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TODAY recipes
updated 5/16/2012 10:12:41 AM ET 2012-05-16T14:12:41

Recipe: Chicken with bruschetta topping

Ingredients
  • 3 ripe plum tomatoes, seeded and cut into 1/2-inch dice
  • 1/2 cup finely chopped onion
  • 1 medium celery rib, cut into 1/4-inch dice
  • 1/4 cup dry white wine
  • 2 tablespoons chopped fresh Italian parsley
  • 2 tablespoons extra-virgin olive oil, plus more for the pan
  • 2 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes
  • 4 boneless, skinless chicken breast halves, or about 1.5 pounds
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
Preparation

Position a rack in the upper third of the oven. Preheat the oven to 450 degrees Fahrenheit. Lightly oil a 13x9-inch baking pan.

Combine the tomatoes, onion, celery, wine, parsley, oil, garlic and red pepper flakes in a medium bowl. Set aside while the oven is preheating.

One at a time, place a chicken breast half between two plastic storage bags. Using a flat meat pounder or a rolling pin, pound the chicken until it is 1/2-inch thick. Season with the salt and black pepper.

Arrange the chicken in the prepared baking pan. Spoon equal amounts of the tomato mixture over each chicken breast half, then pour any of the liquid in the bowl around the chicken. Bake until the tomato mixture is hot and the chicken is opaque throughout, which takes between 15 to 20 minutes.

Transfer each chicken breast half with its topping to a dinner plate, then pour the pan juices on top. Serve hot.

Serving Size

Serves four

Recipe: Balsamic green beans

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1.5 pounds green beans, trimmed and cut into 1-inch lengths
Preparation

Bring a large saucepan of lightly salted water to a boil over high heat.

Heat the oil, vinegar, garlic, salt and pepper together in a small saucepan over very low heat stirring constantly until the garlic is fragrant, which takes about three minutes. Do not let the mixture come to a boil. Remove from the heat and let stand while cooking the green beans.

Add the green beans to the boiling water and cook until barely tender, which takes about five minutes. Drain in a colander. Transfer to a serving bowl. Drizzle with the balsamic vinegar mixture, toss well, and serve hot.

Serving Size

Serves eight

Recipe: Berry-ricotta tiramisù

Ingredients
  • 3/4 cup low fat ricotta cheese
  • 3 tablespoons 1 percent milk
  • 3 tablespoons confectioner's sugar, divided
  • 1/4 cup cold brewed French or Italian roast coffee
  • 1 tablespoon dark or golden rum
  • 8 savoiardi (dry ladyfingers) crushed into crumbs in a plastic bag with a rolling pin
  • 2/3 cup fresh raspberries, or about half of a 6-ounce container
  • 1/2 ounce, or 1/2 square, semisweet chocolate
Preparation

Have ready four 4-ounce parfait glasses. You can also use cocktail glasses, custard cups or ramekins, preferably glass, of about the same capacity.

Mash the ricotta, milk and 2 tablespoons of confectioner's sugar together in a small bowl with a rubber spatula until the mixture is smooth. Mix the coffee, rum, and remaining tablespoon confectioner's sugar together in another small bowl.

For each serving, put the equivalent of one cookie, or about 2 tablespoons of crumbs, in the bottom of a parfait glass. Sprinkle with a scant 2 teaspoons of the coffee mixture. Top with a scant 2 tablespoons of the ricotta mixture. Repeat with the cookie crumbs, coffee mixture, and ricotta mixture. Cover each with plastic wrap and refrigerate until chilled, which takes at least one hour and up to one day.

Just before serving, top each tiramisù with an equal amount of berries. Using the large holes on a box grater, grate the chocolate onto a sheet of waxed paper. Lift up the waxed paper and use it to help sprinkle the chocolate over the berries. Note that if you touch the grated chocolate, it will melt. Serve chilled.

Serving Size

Serves four

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