Turkey Croquettes

Still have some leftover turkey stashed away in the refrigerator? Here is one final quick and delicious recipe to use up the last of the Thanks Giving bird in a way that won't make you think you're eating leftovers. This recipe is also great with leftover roasted chicken so it's one that can come in handy more than once a year.

2 tablespoon of butter
1 onion finely diced
1 garlic clove minced or grated
2 cups of shredded Turkey or Chicken
1 cup of Mashed potatoes
1/4 cup of flour
1 large egg
Fresh Parsley
2 cups of season Panko bread crumbs
Salt and Black Pepper
Vegetable oil

In a small saute pan, melt the two tablespoons of butter. Add the onions and cooked until translucent and tender. About a minute or two before the onions have cooked, add the minced garlic clove and stir into the cooked onions. Remove from the heat.

In a mixing bowl, combine the cooked onions with the shredded turkey and the mashed potatoes. Lightly beat the egg and add the to the turkey and potato mixture. Add the flour, parsley, and season with salt and pepper. Mix well so that everything is combined. Form the mixture into patties to whatever size you desire.

Pour the bread crumbs onto a flat dish and gently place your croquettes into the crumbs and move around so that they become coated. Place the croquettes in the refrigerator for about 10 to 15 minutes to allow them to firm up a bit.

Remove from the refrigerator and heat enough vegetable to coat the bottom of your frying pan over medium heat. Once the oil is nice and hot, brown the croquettes for about 3 t0 5 minutes on both sides until they're golden brown and crisp. Serve hot with your favorite sides and gravy or some cranberry sauce.

Chicken Parmesan

Chicken Parmesan is one of my all time favorite comfort foods. Crispy breaded chicken breast smothered in homemade marina sauce with fresh Italian herbs and loaded with melted cheeses - makes me hungry every time I think about. It's a classic dish that appears on just about every Italian themed restaurant in the country. Chicken Parm is just as easy to make in your own kitchen as it is to get in your car and go out an order it off a menu. Add a side of fresh pasta and some crispy Italian bread and you've got a dinner that sure to be a crowd pleaser. The beauty of this dish is that it's great for a weeknight meal, great movie night dinner, and it's also impressive enough to cook up for that special someone for a romantic dinner for two.

4-6 servings
For the Sauce
2 tablespoons of olive oil
1 medium sized onion - chopped
4 cloves of grated garlic

About ½ of dry red wine (Merlot or Cabernet Sauvignon)

16oz can of diced Tomatoes
16oz can of Crushed Tomatoes
16oz can of Tomato Sauce

3 tablespoons of tomato paste

1 teaspoon of sugar

8 Leaves of Fresh Basil
5 leaves of Fresh Oregano

pinch of red pepper flakes
1 bay leaf
Kosher Salt and Black Pepper
One pound of your favorite pasta

For the Chicken
Olive Oil
Salt and pepper

4 Boneless and Skinless Chicken Breasts
All Purpose flour
Seasoned Panko Bread Crumbs
2 Eggs
Fresh Basil
3/4 pound of Mozzarella Cheese shredded
Parmesan Cheese

Take a large sauce pan and coat the bottom with olive oil, it's about 2 tablespoons, and bring it to a medium heat. Add the chopped onion and gently saute' them for about 10 minutes until the become tender and slightly translucent. At this point, add the garlic and stir together quickly and cook for no more than a minute.

Pour the wine into the pan and stir together for about 3 minutes until liquid begins to reduce. Pour in the tomato sauce, can of diced, can of crushed tomatoes, the fresh herbs, red pepper flakes, sugar, and bay leaf and stir to combine. Turn to heat to low and allow the sauce to simmer for at least 30 minutes.

To prepare the chicken place them on a cutting board lined with wax paper. Season both sides with some salt and pepper and place another sheet of wax paper over top. Using a meat mallet or a rolling pin, pound the chicken out until they're about a half inch thick. Pre heat oven to 400 and fill a large pot with salted water and begin to bring to a boil for your pasta.

In 3 separate dishes - pour some flour in one, a beaten egg with a little milk in another, and some seasoned Panko bread crumbs in another. Heat a large skillet over medium heat with about 2 tablespoons of olive oil in the bottom. Dredge the chicken in the flour first, then the egg, and finally into the panko bread crumbs. Once the pan is hot, place the chicken into the oil and cook just until the breading becomes golden brown on each side. It should take about 5 minutes or so. The chicken will finish cooking in the oven.

Once all the chicken has been browned, spread a little bit of our sauce on the bottom or a baking pan (enough sauce to coat the bottom). Place all the chicken in the pan and cover each breast with a scoop of sauce. Chiffonade some fresh basil and sprinkle over top of the sauce and finally top with some of the shredded mozzarella and parmesan cheese. Bake the chicken for about 15 minutes until the cheese is melted and bubbly. Serve along side your pasta and dinner is served!!

Grilled Chicken Salad with House Caesar dressing and Gladiator

When someone asked me about my philosophy about cooking I told them it's basically just simple food that's done right. Chicken Caesar is the perfect example of that. It's a meal that can be thrown together very quickly and there are quite a few elements to the meal to take it from ordinary to extraordinary. The first step of course is homemade Caesar dressing and It's so easy and delicious you'll never want to buy a bottle of it again. Tossed with fresh romaine lettuce, salty parmesan cheese, and crispy croutons this is the perfect way to start of a meal. Add some slices of freshly grilled chicken on top, and we have a meal all to it's self. Though the namesake of the salad and the dressing have no relation to ancient Roman Emperor Julius Caesar, I've paired this meal with the 2000 film, winner of best picture at the Oscar Awards that year, Gladiator.

For the Dressing
2 Cloves of Garlic (Grated or finely minced)
3 Fresh Basil leaves (Roughly Chopped)
2 Tablespoon of grated Parmesan
3 dashes of worcestershire sauce
1 Teaspoon of balsamic vinegar
1 Teaspoon of Lemon zest
1 Tablespoon of Fresh Lemon Juice
1 Teaspoon of Dijon Mustard
3 Tablespoons of Mayonnaise
1/2 teaspoon of Anchovy paste (optional)
1/4 cup of Extra Virgin Olive oil (Give or take)
Kosher Salt and Black Pepper to taste
Salad Ingredients
Hearts of Romaine lettuce
Grated Parmesan Cheese
Crispy Italian Bread
Grilled Boneless Chicken

Place your chicken in your favorite marinade and allow it to marinade for about 30 minutes. That may not seem like long but since we're going to be tossing it with our dressing, we don't really have to have a lengthy marinade time.. My go to quick chicken marinade for slicing over a salad is simply some olive oil, balsamic vinegar, salt, pepper, grated garlic, and some Dijon mustard. Whisk it together in a bowl and let the chicken soak in the bowl or a ziploc bag.

A microplane is going to be our best friend for making this dressing. Use it to finely grate the garlic into a paste and add the garlic to a mixing bowl. To that add our chopped basil, parmesan, balsamic vinegar, lemon zest and lemon juice, worcestershire sauce, and the Dijon mustard. Whisk the ingredients together to slightly combine. Now traditionally the dressing was thickened by using raw egg yolks - thankfully a little bit of mayo does the trick.

Now is also the step to where you would add the anchovy paste.

Whether you want to admit it or not, this really is in most Caesar dressings you've had before. That being said in making it at home, if you don't have any don't go out and buy a tube of it just for 1/2 teaspoon. I've made my dressing both with and without and it's not a big deal. All the anchovy paste does is add a little bit of a deeper saltier flavor to the dressing. So add the mayonnaise and optional anchovy paste and whisk together while slowly pouring in about 1/4 cup of Extra virgin olive oil. Start with the 1/4 cup and if the dressing seems a bit too thick add a bit more. Season to taste with salt and pepper.

For the romaine lettuce, cut the bottom portion off and discard (pictured above). Cut the remaining part of the lettuce into slices and thoroughly wash and dry. I typically plan on using one romaine heart per salad. Once the lettuce has been cleaned, place the lettuce back into the refrigerator to stay cool and crisp.

Grill the boneless chicken breast for about 8 to 10 minutes on each side over a medium heat on your grill. Drizzle some slices of the Italian bread with some olive oil and place them on the grill for a few minutes on each side to get nice and toasty. Once the chicken has been fully cooked, remove from the grill and let the chicken rest at room temperature for about 10 minutes. Once the chicken has rested, slice the chicken on a bias into nice slices.

While the chicken rests, place your serving plate and the lettuce in the freezer. Sound like a strange step? Ever order a Caesar salad at a restaurant and have it brought to the table in an ice cold plate or bowl? Adding the lettuce to the freezer for a few minutes will help it get extra crisp.

Take the lettuce out of the freezer and to the bowl add freshly grated parmesan cheese and some of our homemade Caesar dressing (as much as desired). Gently toss together to make sure the lettuce all has a coating of our dressing. Pile the lettuce onto our ice cold plate. Neatly arrange the sliced chicken over top the lettuce and hit it with a little bit more parmesan cheese and a little extra drizzle of the dressing. Place a few slices of our grilled bread on the side and serve. This to me is the ultimate Grilled Chicken Caesar Salad.

In the year 2000, when most people were looking towards the new millenium, visionary director Ridley Scott took the world back to Ancient Rome in the film Gladiator.

Maximus Decimus Meridius (Russel Crowe) is the brave and loyal General of the massive Roman Empire. Maximus is equally loved by the people of Rome, his soldiers, and the aging emperor of Rome - Marcus Aurelieus (Richard Harris). Aurelieus loves Maximus so much, he chooses him to be the heir of the Empire over his actual son Commodus (Joaquin Phoneix). The corrupt Commdus learns of his fathers choice and murders the emperor and orders Maximus and his family to be killed.

Maximus escapes his own execution but is unable to reach his family in time. With no will for life left, Maximus is captured be the empire that he once fought for and has become a slave. He soon finds himself a Gladiator fighting for the enterainment of the Roman people. Maximus is fueled now only by the desire to avenge his family, in this life or the next.

Along with winning best picture of the year, Russel Crowe was honored as best actor for his performance as Maximus. Gladiator is the most realistic vision we have at what life in the great city of Ancient Rome may have been like. Ridley Scott's direction in this film was nearly flawless and I still wish his named was called out as best Director that night of the Academy Awards. Gladiator is a film that no doubt will become a classic as it ages. The unforgettable performances by Russel Crowe and Joaquin Phoneix alone make Gladiator a must see film. Click here to watch the trailer for the film of YouTube.

Caribbean Marinated Skewers and Pirates of the Caribbean: Curse of the Black Pearl

One of my favorite ways to experiment with new flavor combinations is by making a marinade.When I started thinking of a meal to go with one of my favorite movies, Pirates of the Caribbean: The Curse of the Black Pearl, I came up with my Caribbean marinade recipe. The idea of this food and flick parring was actually the first idea that came to me when I thought of starting this blog. Flavored with pineapple juice, rum, and a ton of spices this marinade will infuse everything it touches with the key flavors of the Caribbean islands. I used boneless chicken and shrimp for mine but this marinade would also be great with pork. Meant to be grilled over an open flame, its a perfect dinner for a warm summer night. A plate of freshly grilled skewers, a refreshing drink, and Pirates of the Caribbean is one movie night the whole family will love. Yo ho, Yo ho! A pirates life for me!

1 and 1/2 pounds of boneless skinless Chicken breast (Cut into cubes)
1 pound of raw peeled and deveined shrimp
1 large Red onion
1 Mango
Fresh Pineapple
Bell Peppers

For the Marinade
1/4 cup of vegetable oil
1/2 cup of pineapple juice
1/4 cup of dark rum
3 tablespoons of brown sugar
1/8 teaspoon of cinnamon
1/8 teaspoon of ginger
A pinch of freshly grated nutmeg
1 teaspoon of freshly cracked black pepper
2 teaspoons of kosher salt
1 teaspoon of Cayenne pepper
Juice and zest of one lime
2 cloves of minced or grated garlic
3 chopped scallions

In a medium sized mixing bowl - whisk together the oil, rum, pineapple juice, and the lime juice. Separately combine the brown sugar, cinnamon, ginger, salt and pepper, nutmeg, lime zest, and cayenne pepper together until the spices have been mixed together. Whisk into the liquids until the the combined and finally add the grated garlic and chopped scallions.

Place the chicken breast in a baking dish or a large Ziploc bag and pour just enough marinade over top to cover the meat. Toss together lightly to make sure the meat is mixed in with the marinade and allow the meat to soak up the flavors for at least 2 to 3 hours.

In a separate dish or Ziploc bag, pour the same amount of marinade over top of the shrimp. Again, cover and allow the shrimp to marinate for 2 to 3 hours.

Once the chicken and shrimp are soaking up our marinade, time to infuse our fruit and veggies as well. Peel the outer layer of the red onion and cut off both ends. To get nice big pieces for skewers - cut the onion in half, then into quarters, and then cut the quarters in halves.

You'll want to cut your bell pepper into pieces that are about the same size as your onion to help insure an even cooking time. Do the same with your Mango and pineapple. Once the tropical fruit and vegetables have been cut to size, allow them to soak up the Caribbean flavors using the remaining marinade.

Before we take a break and let our meat, fruit, and veggies marinate it's time to do one very quick but important step. If you're going to be grilling with bamboo skewers, we have to soak them in water so they don't burn on the grill. Lay the skewers in a flat dish and pour water over top for them to soak in. You really only have to let them soak for about 30 minutes but I find the longer they soak the better. Your bamboo skewers will burn on the grill if you forget this step so make sure you take the time to do so.

Once marinated, it's time to skewer the meat and veggies to get ready for the grill. The chicken, shrimp, and fruit and vegetables will all have slightly different cooking times so even though it looks nice for presentation, it's best to not mix the vegetables with the meat. Skewer the pineapple, mango, onions and peppers together, the shrimp on it's own, and skewer the chicken separately also.

Prepare either your gas or charcoal grill - if you're using gas turn your burners to about medium heat. The shrimp will only take a few minutes to cook so we'll place them on the grill last. Place the chicken and vegetable and fruit skewers on first. Cook the chicken and veggie skewers for about 5 to 7 minutes on each side until grill marks start to appear. Flip and cook for an additional 5 to 7 minutes.

Once the chicken is just about done cooking and the vegetable and fruit has become tender, place the shrimp skewers onto the grill. They will cook very fast, about 3 minutes on each side until the shrimp turns pink. Once the shrimp is done, remove the skewers from the grill and serve. I like to serve these with just a side of white rice with some freshly chopped scallions mixed in at the end. Eat up me hearties, it's time to start our movie of the week.

The Pirates of the Caribbean movie franchise has become one of the most popular movies series over the last decade. Originally created from the attraction by the same name at Disney World, we have now seen four Pirate movies since the 2003 release of first installment, Pirates of the Caribbean: The Curse of the Black Pearl, and a fifth movie set to start filming next year. It's safe to say the world simply can't get enough of the outrageous Captain Jack Sparrow.

Pirates of the Caribbean: The Curse of the Black Pearl came out the gates with a bang. Being an instant hit with critics and fans, Johnny Depp brought the character of Jack Sparrow to life, earning an Oscar nomination for best actor in 2004 in the process. When the notorious pirate Captain Jack Sparrow arrives at the island town of Port Royal, it doesn't take him long to find his way into trouble. While trying to escape capture, Sparrow meets and duels with a young blacksmith named William Turner (Orlando Bloom) who hates all pirates. William is especially aggressive towards Jack when he learns that Jack threatened harm to his childhood friend and secret love Elisabeth Swan (Keira Knightly).

The same night that Sparrow arrives in town, a ghostly ship called The Black Pearl arrives off shore of Port royal and begins attacking. The crew of the Pearl have searched the entire Caribbean Sea for the final missing piece to their stolen treasure and their search finally comes to a conclusion. The last piece of Aztec gold they seek is in the hands of the governor's daughter, Elisabeth. Elisabeth is captured by the attacking pirates and soon comes face to face with Captain Barbossa (Geoffrey Rush).

Now desperate to rescue Elisabeth from Barbossa, William goes off on his own and turns to Jack for help. Though William's hatred towards pirates couldn't be greater, he knows his only chance to find Barbossa and rescue Elisabeth is with Jack Sparrow's help. Of course, Jack Sparrow isn't just along to help save the day as he has his own personal vendetta for Barbossa and his crew. The two will soon discover that rescuing Elisabeth and defeating Barbossa will be more difficult than they had expected.

Pirates of the Caribbean: The Curse of the Black Pearl is really just a fun movie to watch and can be enjoyed by movie fans of all ages. It's a solid film that's filled with action, humor, and romance from start to finish. While Johnny Depp and his larger than life character are the star of the film, I think Geoffrey Rush's performance was widely underrated. One of the most talented actors in the industry, he brings his A game in this movie. Playing the evil Captain Barbossa, he excels at the part and makes you believe you're actually seeing a real life pirate lord carrying out his plans. Though all of the films in the series are enjoyable, Pirates of the Caribbean: The Curse of the Black Pearl is far and away to best of the bunch. If by some chance you overlooked this film, I can't urge you enough to get a hold of a copy as soon as possible. Click here to watch the trailer and catch a glimpse of the excitement.

"The Best Exotic Marigold Hotel" with Indian spiced Grilled Chicken andFresh Mango relish

My top movie of 2012 is "The Best Exotic Marigold Hotel". When a group of British retirees relocate to India to spend their golden years living a life of leisure in a lavishly restored hotel, they soon find there is more to life, love, and happiness than they believed. I enjoyed the film so much that it even inspired me to try my hand at cooking with some commonly used spices in Indian cuisine. Marinating boneless chicken in a sweet and spicy marinade of orange juice, turmeric, garam masala, and a few other spices turned out to be the perfect flavor combination. Served over grilled Naan bread and topped with a fresh mango relish - it's the perfect dish to enjoy with my favorite movie of 2012  that's filmed with heart and humor.
Serves 4

About 1½ pounds of boneless chicken cut into strips
2 Naan flat breads
For the Marinade
The juice and the zest of one Orange
½ cup of vegetable oil
½ teaspoon of Garam Masala
¼ teaspoon of Turmeric
½ teaspoon of parika
¼ teaspoon of black pepper
A pinch of Cayenne pepper
½ teaspoon of kosher salt
For the relish
1 Mango
1 large shallot
1 medium sized bell pepper (any color)
A pinch of Garam Masala
A splash of red wine vinegar
A drizzle of vegetable oil
salt and pepper

First step is to combine the spices with our citrus juice and oil to make our marinade. Use a microplane to zest the orange and then extract the juice from the orange into a mixing bowl. Add the vegetable oil and all of the spices. Whisk the contents together until combined and add the boneless chicken strips into the marinade. Cover the bowl with plastic wrap and allow to marinate for at least an hour or two.

While the chicken marinates, we can take a few moments to make the relish. Peel the mango and chop the flesh of the fruit. You'll want to select Mangoes that have a fruity smell and that have a slight give to them when you gently squeeze them. Don't use color as an indicator of ripeness. Use a vegetable peeler to remove the skin and then use a sharp knife to cut around the Mango's pit. Finely dice the shallot and chop up the bell pepper. Add the chopped mango, shallot, and pepper into a mixing bowl and toss together with the garam masala, and the vinegar. Season the relish to taste with a bit of salt and pepper.

Once the chicken has marinated, prepare your charcoal grill with an even layer of coals or preheat your gas grill to about medium heat. Place the chicken strips on the grill with room in between each piece. Grill for about 8-12 minutes on each side until fully cooked. Once the chicken is almost through cooking, add the Naan bread to the grill to just enough to warm the bread and give it a slightly crispy exterior.

Once the Naan is heated and the chicken is fully cooked, it's time to plate the dish. I like to cut the Naan bread in half (or whole for a large portion) and lay the bread on a plate. Lay a few strips of chicken over top the Naan and add our fresh mango relish. Make sure to get a little bit of the Naan bread, the spiced chicken, and the relish in each bite!

"The best Exotic Marigold Hotel" didn't get the recognition it deserved when it came to movie fans and critics discussing the best films of the year. A strong cast, a well written script, a beautifully filmed movie, and an entertaining story are only a few of this films strengths. A group of British retirees coming from different backgrounds are on their way to India to stay at the newly renovated Marigold Hotel. Judi Dench stars as Evelyn Greenslade, recently widowed and struggling to maintain the lifestyle she shared with her husband do to the substantial debt he's left behind.

When she finds an ad online to come retire at a gorgeous and lavish hotel in India, she's quick to decide that her retirement should be outsourced. She joins an interesting group consisting of  a cranky and judgmental woman in need of a hip replacement named Muriel (Maggie Smith), a married couple Douglas and Jean (Bill Nighy and Penelope Wilton) who lost their life savings in an investment, a high court judge named Graham (Tom Wilkinson) leaving his career behind to rediscover himself, Madge (Celia Imrie) who is searching for a rich husband, and Norman (Ronald Pickup) who is searching for any attractive woman under the age of 40. Indian turns out not to be at all what they had imagined, especially the hotel they planned on staying at. Through the bonds they form and the experiences they share, they all may find the true joys life holds.

You won't find dazzling special effects, just a group of veteran actors proving that they're all skilled at their craft. Maggie Smith's performance as the cranky and yet loveable Muriel Donnelly will surely stand out and deliver a few chuckles. Dev Patel adds a wonderful supporting role as the young and enthusiastic hotel owner/manager. "The Best Exotic Marigold Hotel" made it to number one on my list because of the films loveable characters, the gorgeous setting, and the fantastic performances given by the all-star cast. Here is the trailer for the film and I really hope you all see this movie as soon as possible.

Goat Cheese stuffed Chicken Breast and "The Fabulous Baker Boys"

It seems like I'm always looking for something different to do with boneless chicken. Chicken is such a common protein in our diets that we seem to eat it so frequently it becomes very boring when we cook it the same old way over and over. That's where my idea of stuffing a boneless chicken breast with some creamy and slightly tangy goat cheese came to mind. I loaded the cheese with a ton of flavor by adding some sautéed shallots. This is really a simple and elegant meal that's perfect for a romantic dinner for two, a special occasion , or an everyday family dinner. Add "The Fabulous Baker Boys" into the mix, and your guests and family will think they're in a gourmet restaurant listening to the soothing jazz piano.

6 boneless and skinless chicken breasts

8oz log of plain goat cheese

4 large shallots

Pinch of of dried thyme

3 tablespoons of freshly chopped parsley 

1 clove of garlic

kosher salt and pepper

2 tablespoons of olive oil

½ cup of dry white wine

4 tablespoons of heavy cream

6 tablespoons of butter

Preheat oven to 400 degrees

In a small sauté pan, melt one tablespoon of butter over medium heat. Finely dice two of the shallots and add them to the melted butter and cook for 8-10 minutes until tender. Add the freshly chopped parsley and the pinch of thyme and mix everything together. Turn off the heat and remove the shallots from the stove top.

In a large mixing bowl, add the goat cheese and pour the sautéed shallots and parsley over top. Season with a touch of salt and freshly cracked black pepper and mix together until the shallots are incorporated with the goat cheese. Set the goat cheese mixture to the side.

Take your chicken from the refrigerator and remove from the packaging. I'm overly paranoid about contaminating anything with raw chicken so I place two sheets of wax paper on top of my wooden cutting board. You also of course want to thoroughly and frequently wash your hands and anything else that may have come in contact with raw chicken. What we are going to do with the chicken is cut a pouch into the side of the breast. You want to be extra careful not to go all the way through the other side or the bottom but if you do go through a little bit that's okay. If we cut all the way through or into the bottom too much our goat cheese will melt out during the cooking time. So take your knife and carefully cut into the side of the chicken breast. 

Take about 3 or 4 tablespoons of the goat cheese mixture and put into the cavity of the chicken breast. The size f your chicken breasts will determine how much goat cheese you"ll want to add but we want to be careful not to over stuff the breast. Once the goat cheese is inside the chicken, firmly press down to flatten out the breast and this will spread the goat cheese through the chicken. The cut we made into the side of the chicken should stay together with little, if any, goat cheese showing. Continue this process until all the chicken breasts have been stuffed.

Use a paper towel and pat the chicken breasts dry of any moisture that may have accumulated. Season each breast with kosher salt and freshly cracked black pepper. We'll be giving the chicken breast a quick sear before baking them so it's important to make sure the outer portion of the chicken is dry and seasoned. 

In a large oven proof skillet, melt 2 tablespoons of butter and 2 tablespoon of olive oil together over medium heat. The reason we use both is, the butter has more flavor than the oil but the olive oil has a higher cooking temperature so it will keep the butter from burning. Slice the two remaining shallots and add them to the skillet and cook for about 5 minutes. Add the one clove of chopped garlic and cook for another minute stirring the entire time to make sure the garlic doesn't burn. Remove the shallots and the garlic and set aside for now. Sear the chicken breast on both sides until golden brown, this will take about 3-4 minutes per side. Once all the chicken has been seared, remove from the pan and add the white wine to the skillet and scrap the flavorful drippings that are left on the bottom. Add the chicken and the shallots back into the skillet and place in the preheated oven and bake for 25 to 30 minutes until the chicken is cooked through. Use a meat thermometer to make sure you've reach the recommended temperature (165-170 degrees)

Once the chicken has been cooked through, set on a tray and allow the chicken rest while we make the sauce. While the pan is still hot, whisk the heavy cream into the the white wine that's left in the skillet. If the wine has reduced too much while baking, just add another quick splash to it. Add the remaining 3 tablespoons of butter and slowly stir into the sauce until it's been melted. Serve the chicken breast along side your favorite blanched vegetable and pour sauce over top. Garnish with freshly chopped parsley for presentation and serve hot.

This week's movie recommendation is the classic 1989 film, "The Fabulous Baker Boys". I was only three years old when this film was released but I was fortunate enough to discover this movie on Netflix a few years back and I instantly fell in love with it. Jeff Bridges and Beau Bridges play the Baker brothers, two talented pianist who play in clubs and restaurants throughout the city of Seattle. Times are changing quickly though for the Bakery boys and jobs are becoming more difficult to book. While the eldest brother Frank (Beau Bridges) stays optimistic, Jack (Jeff Bridges) is tired of playing for empty rooms and isn't happy with their gig anymore. Frank admits that the two of them are no longer enough to draw in the crowds and suggests they bring in a singer to their act. After painfully listening to one tone death girl after another, everything changes when miss Susie Diamond (Michelle Pfeiffer) enters.

With a voice like no other. Susie instantly brings the brother's act back into the spotlight and the gigs keep rolling in. With success back to the act, Frank is in his glory while Jack can't help but fall for the sexy Susie Diamond wowing the crowds night after night. Frank, knowing his brother all to well, sees the sexual tension growing and fears their once again successful act would come to a screeching halt if Jack gets is way.

Michelle Pfeiffer gives the best performance of her incredible acting career in this film. Pfeiffer was amazing not only with her acting but her vocal performances in the film were amazing - and how she didn't win the academy award in 1990 is still a mystery to me. Jeff and Beau Bridges also give strong performances and this film is rightfully considered one of the greatest movies ever made. Here is a sneak peak with the original 1989 trailer for the film.

Spicy Chinese style Stir Fry and "Kung Fu Panda"

One of my favorite things to eat is General Tso's Chicken at the Chinese buffet. Sweet and spicy sauce over top fresh white rice and perfectly steamed vegetables is a killer combination. Chinese take out gets expensive and lets face it, it's not the best thing in the world for us to eat. Plus, being out in the country where I am it's not as quick and easy as others just to dial up a near by Chinese take out place and order my usual. So with a little research and trial an error, I came up with my own recipe for that style of chicken that I love so much. I sauté my chicken rather than deep fry to save some calories but trust me I'm not skimping on flavor. Here's how to make great Chinese food in your own kitchen.

Serves 4
Vegetable oil
4 boneless/skinless chicken breast cut into strips (or boneless/skinless thighs if you prefer)
2 crowns of broccoli (cut into pieces)
1 8oz bag of Sugar snap peas
2 cloves of garlic (minced)
1 red bell pepper (sliced)
1 large shallot (sliced)
3 carrots (cut into thin strips)
3 scallions (finely chopped) 

For the Sauce
½ cup of Soy sauce

½ cup of brown Sugar

½ tablespoon of freshly grated ginger

3 tablespoons of rice wine vinegar 

1 to 2 tablespoons of sriracha hot chili paste

3 teaspoons of cornstarch

White rice (Read instructions on rice package to make enough for 4)

First, bring a large pot of salted water to a boil and fill a large bowl full of ice water so that we can blanch the broccoli and the sugar snap pears. Next, prepare all of the vegetables by washing and cutting to the recipes specifications.

Blanch the broccoli and the peas separately by submerging them in the boiling water. About 4 minutes for the peas and closer to 6 minutes for the broccoli. Once the vegetables are blanched, quickly shock them in the ice water, drain them, and set aside with the other vegetables.

To make the sauce for our stir fry, combine all of the ingredients and whisk over low heat until the sauce begins to thicken. Remove from the heat and set aside. The sauce will have a deep red color to it and be fairly thick. At this point, prepare the rice as suggested by the instructions on the packaging.

In the largest skillet you have, coat the bottom of the pan with a vegetable oil and heat over medium high heat. Season the cut chicken strips with salt and pepper and fry in the hot oil until browned. Once the chicken is cooked, all at once add the vegetables and stir together. Stir often during the process to ensure nothing sticks and everything gets cooked evenly. I like to cook my vegetables until they are just slightly tender but are still crisp. Finally, add the sauce to the skillet and stir everything together so that there is an even coating. Serve over top the fresh white rice and garnish with chopped scallions and sesame seeds.

"Kung Fu Panda" was yet another successful computer animated film brought to us by dreamworks pictures. Po the Panda (voiced by Jack Black) dreams of being a master of Kung Fu and fighting along side China's fiercest Kung Fu warriors known as the fearsome five (The Tigress, The Crane, The Monkey, The Viper, and The Mantis). Po however knows not a single move of Kung Fu and instead spends his days working at his fathers noodle stand serving the residents of The valley of peace bowls of noodle soup. However, a vision comes to the master of Kung Fu master Oogway that the legendary Dragon warrior would soon appear to protect the land form the evil and powerful snow leopard Tai Lung. A festival is called so that Shifu (Voiced by Dustin Hoffman) and his students, the fearsome five, may demonstrate their skills to Oogway to show if one of them is the dragon warrior they've been searching for. While attempting to catch a glimpse of the famed Kung Fu masters, Po soon finds himself at the center of attention when Oogway claims that Po is the dragon warrior.

Shifu feels that his master has made a mistake and plans to prove this by putting the overweight and novice fighter Po through such a rigourus training that Po will soon quit. When news arrives to the valley that Tai Lung has escaped from his prison and is returning home to claim the legendary dragon scroll he feels is rightfully his. Shifu, Po, and the Fearsome five will have to work together and fill their destiny's if they wish the save their home from the powerful and evil claws of Tai Lung. Angelina Jolie, Jackie Chan, Lucy Liu, Seth Rogen, David Cross, and Ian McShane all lend their talents to voice characters in "Kung Fu Panda". Some of you might overlook this film because of it's aim towards the younger audience but to you I say, "Don't be so serious!" We all need some light hearted, fun, and childlike adventure in our busy lives these days. "Kung Fu Panda" is a great film for people of all ages. Click here for a quick look at the film.