Sunday, March 5, 2017

Chicken Cutlets with Quick Pan Sauce

From Mark Bittman

1 c. flour
1 1/2 pounds skinless chicken breasts, pounded thin
Salt and pepper to taste
2 T. olive oil
3 T. butter, divided 1 T. and 2T.
1/2 c. white wine
1/2 c. chicken broth
1/4 c. fresh parsley plus more for garnish
1 fresh lemon
  1. Heat the oven to 200 degrees.  Put the flour in a plate or pie pan.
  2. Blot chicken with paper towels and sprinkle with salt and pepper.
  3. Put the 2 T. olive oil and 2 T. butter in a cast iron skillet over medium heat.  Dredge the chicken in flour, shake off excess and add to the pan.  Brown on both sides.
  4. Transfer browned chicken to a plate and keep warm in the oven.
  5. Add the wine to the skillet and scrape up the browned bits in the pan.  Cook for a minute or two. 
  6. Pour in the chicken broth and cook until liquid has thickened, about 2-3 minutes.
  7. Add 1 T. butter to the pan.  Swirl until then butter melts then turn off heat.
  8. Remove the chicken from the oven and add any accumulated juices and the parsley to the pan.  Stir and adjust the seasonings.
  9. Plate and spoon sauce over the chicken.  Garnish with parsley.
  10. Squeeze lemon slices over chicken.

Saturday, January 7, 2017

White Bean Salad with Lemon, Parmesan, and Fresh Herbs

I only use S&W brand lightly seasoned white beans.

2, 15 ounce cans white beans, rinsed and drained
4 T. fresh basil
4 T. fresh Italian parsley
4 T. fresh lemon juice
8 t. olive oil
1 large clove garlic, pressed
2/3 c. freshly grated Parmesan Cheese
coarse kosher salt, pepper
  1. Combine rinsed beans, basil, parsley, lemon juice, olive oil and garlic and toss gently to combine.  Season with salt and pepper.
  2. Add Parmesan and toss. Serve at room temperature or chilled.

Tuesday, October 18, 2016

Crispy Chicken, Ham and Cheese Roll-Ups

1/2 c. Italian-seasoned breadcrumbs, (I use Panko)
Skinless, boneless chicken breast cutlets
2 T. olive oil
1 slice sliced ham, 1 for each cutlet
Swiss or Havarti cheese, 1 slice for each cutlet
2 T. chopped flat leaf parsley
  1. Place rimmed baking sheet in oven and preheat oven to 500 degrees.
  2. Place breadcrumbs in a shallow dish.  Brush cutlets with olive oil; dredge in breadcrumbs.
  3. Top each cutlet with 1 piece of ham and 1 slice of cheese.4
  4. Starting at the short end, roll up ans secure with toothpicks.
  5. Place roll-ups, seam side down on the hot baking sheet.
  6. Bake until brown and chicken is cooked through, about 20 minutes.


Friday, September 9, 2016

Frozen Strawberry Daiquiri


One 12 oz. bag frozen strawberries
4 oz. fresh lime juice
5 T. sugar or 7.5 t. Truvia
6 oz. rum
Fresh strawberry slices for garnish

  1. Place all ingredients in a blender and blend until smooth.








Wednesday, July 20, 2016

Cointreau Grapefruit Rickey

1 1/2 oz. Cointreau
1/2 oz. fresh lime juice
3 oz. fresh grapefruit juice
1to 2 oz club soda
Refreshingly tart grapefruit juice drink.  A delicate balance of tart and sweet.
  1. Pour Cointreau, lime juice, and grapefruit juice in to a glass and add ice.
  2. Top with soda and stir.  
  3. Garnish with a grapefruit twist or wedge.



Sunday, July 17, 2016

Homemade Macaroni and Cheese

1 c. elbow macaroni (4 ounces)
1/4 c. chopped onion
1 T. butter
1 T. flour
dash pepper
1 1/4 c. milk
2 c. shredded american cheese (8 ounces)
  1. Cook the macaroni and drain well.
  2. In a small saucepan cook the onion in the butter till tender.
  3. Stir in flour and pepper.
  4. Add the milk all at once and stir, stir, stir.
  5. Cook till thickened and bubbly.Add cheese and stir until melted.
  6. Stir macaroni in to cheese sauce.
  7. Transfer to a 1 quart casserole.
  8. Bake, uncovered, in a 350° oven for 25 to 30 minutes or until bubbly.

Wednesday, July 13, 2016

Best Ever Zucchini Bread Recipe


3 c. all-purpose flour
1 t. salt
1 t. baking soda
1 t. baking powder
3 t. ground cinnamon
3 eggs
1 c. vegetable oil
2 1/4 c. white sugar
3 t. vanilla
2 c. grated zucchini
1 c. walnuts (optional)

  1. Grease and flour two 8 x 4" pans.  
  2. Preheat oven to 325 degrees.
  3. Whisk flour, salt, baking powder, baking soda, and cinnamon together in a medium bowl.
  4. Beat eggs, oil, vanilla, and sugar together in a large bowl.
  5. Add whisked ingredients to the creamed mixture.  Mix well.  Batter will be stiff.
  6. Stir in zucchini and nuts and pour in to prepared pans.
  7. Bake for 40 to 60 minutes or until tester inserted in the center comes out clean.
  8. Cool in pan on rack for 20 minutes.  
  9. Remove from pan and cool completely.

Spinach Rice Salad

1/2 c. Italian bottled salad dressing
1 T. say sauce
1/2 t. sugar
2 c. cooked rice
1 celery rib, thinly sliced
4 green onions
2 c. thinly sliced fresh spinach 
5 strips bacon, cooked and crumbled
 
  1. In a large bowl, combine the salad dressing, soy sauce and sugar.
  2. Stir in the rice, celery and onions.
  3. Cover and refrigerate for at least one hour.
  4. Just before serving, stir in spinach and bacon.
  5. Makes 6-8 servings.  1/2 c. = 136 calories.