Giada is one of my favorite chefs on food network. I absolutely love her!
Her style is rockin. Her husband works for Anthropologie
All of Giada's outfits on the show are amazing AND she had fantastic hair.
You would think that I would only watch a cooking show for the food but I have to say the show itself is aesthetically pleasing. And I happen to be a very visual person.
The only thing I am not digging right now is the three diamond necklace she wears all the time. She received it as a gift from her husband that she never takes off. Which would be all well and good except she wears it with other necklaces and the whole outfit is just off.
Both shows Everyday Italian and Giada at Home are very inspiring for making delicious Italian dishes.
Here are a few of my favorites:
Crunchy Parmesan Chicken Tenders
- Prep Time:
- 15 min
- Inactive Prep Time:
- hr min
- Cook Time:
- 12 min
- Level:
- Easy
- Serves:
- 6 servings
Ingredients
4 tablespoons plus 1/2 cup extra-virgin olive oil
1 cup buttermilk
1 1/2 pounds chicken tenders (about 18)
3 large garlic cloves, minced
1/2 teaspoon salt
3 tablespoons balsamic vinegar
Freshly ground black pepper
1 1/4 cups freshly grated Parmesan
3/4 cup Italian-style seasoned bread crumbs
Directions
Preheat the oven to 500 degrees F.Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large
bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup
of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge
them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on
the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken
tenders and bake until they are cooked through and golden brown, about 12 minutes.
Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.
them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on
the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken
tenders and bake until they are cooked through and golden brown, about 12 minutes.
Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.
The one thing I changed about this recipe is that I dredged the chicken tenders in flour and then dipped them in eggs and then the Parmesan and bread crumbs. Instead of putting them in the oven (I followed the recipe exactly and the tenders did not come out crispy at all) just fry them on the stove with some Italian seasoned oil. Also if you make the dipping sauce - use a garlic press to crush the garlic - it makes the dipping sauce much more flavorful.
Roman-style Chicken
Chicken Piccata
For the Chicken Piccata it calls for Lemon Juice and I am not a big fan of lemon flavored food so I only use a little bit of Lemon Juice.
I even follow Giada on Twitter but she does not update a great deal. I would assume not given that she has a husband, baby and two tv shows.
Her website is interesting and she has monthly news letters, which have a very formal tone. I am always curious as to their private lives outside of her shows. Although I can understand a want for privacy. Giada isn't tabloid material but it is nice to read an article about her that is more about her and less about cooking.
No comments:
Post a Comment