Valentines Day

We had a good weekend! Friday night was our Night Out at Mickey Mantle’s it was great, I had the Sea Bass with Lobster Rissotto and Matt had the Smoked Filet with Mash potatoes! Yum (And $$$$)!! Saturday we went to see Shopaholic! LOVED it! It is exactly what you would expect silly, funny and over the top! Matt got me a red Tulip plant and I love it! They are beautiful, Thanks again Matty!
Well our belated (belated because I made it yesterday) Valentines Day meal was a success! I made all of Matt’s Favorites! I attached pictures of everything in the slide show because I had to many pictures to post them all one by one!

Here is the recipe for the “Roasted Chicken Purses” from Everyday Italian (Giada) …….this is not that hard but time consuming the whole dinner (Asparagus, Salad and Chicken) took me about 1 hour & 15min!

Roasted Chicken Purses
Recipe courtesy Giada De Laurentiis

Prep Time: 30 min
Inactive Prep Time: hr min
Cook Time: 5 min
Level: Easy
Serves: 4 servings

Ingredients
1 1/4 cup shredded roasted chicken (or any leftover chicken, light and/or dark meat)
3/4 cup whole milk ricotta cheese
1/2 lemon, zested
1/2 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper, plus more for sprinkling
32 small, square wonton wrappers
1 large egg, lightly beaten
4 tablespoons butter
1/4 cup grated Parmesan

Directions
In a small bowl combine the chicken, ricotta cheese, lemon zest, thyme, salt, and pepper. Stir to combine.
On a dry work surface place 8 wonton wrappers. Place a rounded teaspoon of the chicken mixture in the center of each wrapper. Using a pastry brush, brush the egg wash around the chicken mixture. Bring four corners of the wonton square together over the filling to form a purse. Press the edges together tightly to form a seal. Wipe the board with a towel until dry and continue making batches of 8 with the remaining wonton skins
Meanwhile, bring a large pot of salted water to a boil over high heat. Add
the purses and cook until they float to the surface, stirring occasionally, about 4 to 5 minutes. Drain the ravioli.
Melt 4 tablespoons of butter in a medium skillet. Turn off the heat, add the cooked pyramids and gently toss. Transfer the pyramids to 4 serving plates. Sprinkle with grated Parmesan and sprinkle with salt and pepper. Serve immediately.

I made this silly video because it is confusing on what your suppose to do on this recipe! Please IGNORE me & what I look like.. come on people who wears make up on the weekend? Not I!

1 Comment

  1. Allison
    February 18, 2009 / 8:44 pm

    OMG you are cracking me up with the video! those do look SO good!

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