Dill Roasted Potatoes
a la Jasmine
2 lbs. red potatoes
1/4 c melted butter
1 t salt
1 t garlic powder
1/2 t dill weed
Cube potatoes (about 1 inch cubes) and put in large baking dish. Combine rest of ingredients and toss with potatoes. Cover and bake at 350 for over an hour. If you want the potatoes crispy and brown on top, uncover for the last 10 minutes or so. These are really healthy, easy and delicious!
Friday, April 30, 2010
Wednesday, April 28, 2010
Puppy Chow
a la Carlie
9 c Chex or Crispix cereal
1 c chocolate chips
1/2 c peanut butter
1/4 c butter
1 t vanilla
1 1/2 c powdered sugar
Melt chocolate chips, peanut butter and butter in a saucepan over low heat. Add vanilla. Add to cereal and coat well. Pour into paper bag with sugar and toss around until well coated. Eat until you feel sick, but keep eating it anyway.
Note: this is my favorite treat ever. Or at least in the top 3.
a la Carlie
9 c Chex or Crispix cereal
1 c chocolate chips
1/2 c peanut butter
1/4 c butter
1 t vanilla
1 1/2 c powdered sugar
Melt chocolate chips, peanut butter and butter in a saucepan over low heat. Add vanilla. Add to cereal and coat well. Pour into paper bag with sugar and toss around until well coated. Eat until you feel sick, but keep eating it anyway.
Note: this is my favorite treat ever. Or at least in the top 3.
7 Layer Dip
a la Aunt Diana
In a 9x 13 pan, or 10 inch pie pan:
1st layer: 1 10 ounce can of refried beans
2nd layer: 1 cup sour cream mixed with 1/2 c mayo and package of taco seasoning
3rd layer: 1 to 2 avocados, mashed and mixed with 1/2 t salt and 1 t lemon juice
4th layer: 1/2 c shredded cheddar cheese
5th, 6th and 7th layers: chopped tomatoes, chopped olives and chopped green onions.
Chill.
a la Aunt Diana
In a 9x 13 pan, or 10 inch pie pan:
1st layer: 1 10 ounce can of refried beans
2nd layer: 1 cup sour cream mixed with 1/2 c mayo and package of taco seasoning
3rd layer: 1 to 2 avocados, mashed and mixed with 1/2 t salt and 1 t lemon juice
4th layer: 1/2 c shredded cheddar cheese
5th, 6th and 7th layers: chopped tomatoes, chopped olives and chopped green onions.
Chill.
Breakfast Casserole
a la Aunt Diana
12 eggs
4 c milk
2 t salt
2 t dry mustard
8 slices day old bread, cubed
2 lbs. ham, sausage or bacon, cooked, drained and crumbled
2 c grated cheese
Mix together and pour into greased glass pan. Let set overnight. Bake at 350 for 45-60 minutes. Good with hot sauce.
Note: This is a great family favorite, especially on holidays that begin early. I find it usually does take the full hour to cook. You can tell it's done when the eggs are runny anymore.
I think this is the same type of casserole that my old roomate calls Saran Wrap Casserole since, as you may guess, one Christmas the Saran Wrap didn't make it off the pan before being in the oven.
a la Aunt Diana
12 eggs
4 c milk
2 t salt
2 t dry mustard
8 slices day old bread, cubed
2 lbs. ham, sausage or bacon, cooked, drained and crumbled
2 c grated cheese
Mix together and pour into greased glass pan. Let set overnight. Bake at 350 for 45-60 minutes. Good with hot sauce.
Note: This is a great family favorite, especially on holidays that begin early. I find it usually does take the full hour to cook. You can tell it's done when the eggs are runny anymore.
I think this is the same type of casserole that my old roomate calls Saran Wrap Casserole since, as you may guess, one Christmas the Saran Wrap didn't make it off the pan before being in the oven.
Zucchini Bread
a la Carlie (a la Mom)
3 eggs
1 c cooking oil
2 1/2 c sugar
1 T vanilla
1 t salt
1 t soda
1/4 t baking powder
3 c flour
1 t cinnamon
2 c grated unpeeled zucchini
1 c nuts
Combine eggs. sugar, oil and vanilla and beat thoroughly. Add sifted dry ingredients and blend well. Fold in zucchini and nuts. Bake in 2 loaf pans at 325 for 60-70 minutes or until toothpick comes out clean.
Lemon icing:
1 t melted butter
1 t milk
1 t lemon juice
1 c powdered sugar
Blend and drizzle over bread. Pour over warm bread for a glaze, cooled bread for a bit thicker.
Note: I never ever put nuts in this bread. All that space taken up by a nut could have simply been more delicious bread.
a la Carlie (a la Mom)
3 eggs
1 c cooking oil
2 1/2 c sugar
1 T vanilla
1 t salt
1 t soda
1/4 t baking powder
3 c flour
1 t cinnamon
2 c grated unpeeled zucchini
1 c nuts
Combine eggs. sugar, oil and vanilla and beat thoroughly. Add sifted dry ingredients and blend well. Fold in zucchini and nuts. Bake in 2 loaf pans at 325 for 60-70 minutes or until toothpick comes out clean.
Lemon icing:
1 t melted butter
1 t milk
1 t lemon juice
1 c powdered sugar
Blend and drizzle over bread. Pour over warm bread for a glaze, cooled bread for a bit thicker.
Note: I never ever put nuts in this bread. All that space taken up by a nut could have simply been more delicious bread.
Tuesday, April 27, 2010
Creamed Chard and Spring Onions
a la Tina
1 1 pound bunch Swiss chard, thick stems removed and leaves sliced into ribbons
3 spring onions, ends cut off, white and some green sliced into thin coins
3 T butter
3 T flour
1 1/4 c milk
salt and pepper
Wash your chard, but no need to dry it. Just put it in a pot over high heat. Cook, covered, with just the water clinging to the leaves, stirring occasionally, until wilted, about 6 minutes.
Pres or squeeze out excess liquid in many ways- use a cheesecloth, strainer with spatula to press out water, or wait until it is cool enough to squeeze with your hand.
Wipe out the large pot so you can use it again. Heat milk in small saucepan, stirring until warm. Keep warm. Meanwhile, cook onion, garlic and butter in large pot over moderately low heat, stirring occasionally, until softened, about 6 minutes.Whisk in flour and cook roux, whisking, about 3 minutes. Add warm milk in a slow stream, whisking constantly to avoid lumps, and simmer, whisking, until thickened, 3-4 minutes. Stir in chard, and salt and pepper to taste, and cook until heated through.
Note: You can swap cream or half and half for any portion of milk. You can also add a few tablespoons of Parmesan cheese.
To make with pasta: Use 1 3/4 c milk instead of 1 1/2. Stir in 1/4 c finely shredded parm cheese and save some for topping. It should be enough for 1/2 pound of pasta.
a la Tina
1 1 pound bunch Swiss chard, thick stems removed and leaves sliced into ribbons
3 spring onions, ends cut off, white and some green sliced into thin coins
3 T butter
3 T flour
1 1/4 c milk
salt and pepper
Wash your chard, but no need to dry it. Just put it in a pot over high heat. Cook, covered, with just the water clinging to the leaves, stirring occasionally, until wilted, about 6 minutes.
Pres or squeeze out excess liquid in many ways- use a cheesecloth, strainer with spatula to press out water, or wait until it is cool enough to squeeze with your hand.
Wipe out the large pot so you can use it again. Heat milk in small saucepan, stirring until warm. Keep warm. Meanwhile, cook onion, garlic and butter in large pot over moderately low heat, stirring occasionally, until softened, about 6 minutes.Whisk in flour and cook roux, whisking, about 3 minutes. Add warm milk in a slow stream, whisking constantly to avoid lumps, and simmer, whisking, until thickened, 3-4 minutes. Stir in chard, and salt and pepper to taste, and cook until heated through.
Note: You can swap cream or half and half for any portion of milk. You can also add a few tablespoons of Parmesan cheese.
To make with pasta: Use 1 3/4 c milk instead of 1 1/2. Stir in 1/4 c finely shredded parm cheese and save some for topping. It should be enough for 1/2 pound of pasta.
Picante Chicken
a la Janelle
4 boneless skinless chicken breasts
16 oz jar of salsa
3 T brown sugar
1 T mustard
Place chicken in shallow baking dish. In a small bowl, combine salsa, brown sugar and mustard. Pour over chicken. Bake uncovered at 400 for 30-35 minutes or until chicken juices run clear.
Yields: 4 serving. Serve over rice.
You could do this in the crock pot, I bet.
a la Janelle
4 boneless skinless chicken breasts
16 oz jar of salsa
3 T brown sugar
1 T mustard
Place chicken in shallow baking dish. In a small bowl, combine salsa, brown sugar and mustard. Pour over chicken. Bake uncovered at 400 for 30-35 minutes or until chicken juices run clear.
Yields: 4 serving. Serve over rice.
You could do this in the crock pot, I bet.
Sour Cream Lemon Pie
a la Carol
1 c sugar
3 T cornstarch
1/4 c butter
1 c milk
1/2 c fresh lemon juice (if not fresh, use more)
1/2-3/4 t lemon zest
1/2 pint sour cream (fold in after cooing above)
Combine sugar, cornstarch, butter, milk, lemon juice and zest in a sauce pan. Whisk over medium heat until filling reaches "pudding" consistency. Remove from heat. Fold in sour cream.
Pour into baked pie shell ( you can buy one or make your own). Chill for 2 hours. Top entire pie with heavy, sweetened whipped cream (not whipped topping, you actually have to whip the cream!) Enjoy!
a la Carol
1 c sugar
3 T cornstarch
1/4 c butter
1 c milk
1/2 c fresh lemon juice (if not fresh, use more)
1/2-3/4 t lemon zest
1/2 pint sour cream (fold in after cooing above)
Combine sugar, cornstarch, butter, milk, lemon juice and zest in a sauce pan. Whisk over medium heat until filling reaches "pudding" consistency. Remove from heat. Fold in sour cream.
Pour into baked pie shell ( you can buy one or make your own). Chill for 2 hours. Top entire pie with heavy, sweetened whipped cream (not whipped topping, you actually have to whip the cream!) Enjoy!
Honey Lime Chicken Enchiladas
a la Brittney
6 T honey
5 T lime (1 lime)
1 T chili powder
1/2 t garlic powder
1 lb chicken cooked and shredded (I use 2-3 chicken breasts)
8-10 flour tortillas
1 pound monterey jack and colby cheese, shredded and mixed
1 1/2 16oz cans ofgreen enchilada sauce
1 1/4 c heavy cream
Mix together the first 4 ingredients and toss with shredded chicken. Let marinate for at least half an hour ( I usually put it in a ziplock bag the night before and let it sit in the fridge overnight). Pour about 1/2 c of the enchilada sauce with 1/4 c heavy cream on the bottom of an 9x13 pan. Fill tortillas with chicken and shredded cheese with about 1 Tablespoon of the mixed enchilada sauce and cream. Fill pan with rolled enchiladas. Save 1-2 cups of cheese to sprinkle over the top. Pour remaining sauce over the top with shredded cheese. Bake at 350 for about 25 minutes.
a la Brittney
6 T honey
5 T lime (1 lime)
1 T chili powder
1/2 t garlic powder
1 lb chicken cooked and shredded (I use 2-3 chicken breasts)
8-10 flour tortillas
1 pound monterey jack and colby cheese, shredded and mixed
1 1/2 16oz cans ofgreen enchilada sauce
1 1/4 c heavy cream
Mix together the first 4 ingredients and toss with shredded chicken. Let marinate for at least half an hour ( I usually put it in a ziplock bag the night before and let it sit in the fridge overnight). Pour about 1/2 c of the enchilada sauce with 1/4 c heavy cream on the bottom of an 9x13 pan. Fill tortillas with chicken and shredded cheese with about 1 Tablespoon of the mixed enchilada sauce and cream. Fill pan with rolled enchiladas. Save 1-2 cups of cheese to sprinkle over the top. Pour remaining sauce over the top with shredded cheese. Bake at 350 for about 25 minutes.
Tuesday, April 20, 2010
Monday, April 19, 2010
Secret Ingredient Cookies
a la Carlie
1 cup butter
3/4 c brown sugar
1/4 c sugar
3.5 oz package of vanilla pudding mix
2 eggs
1 t vanilla
2 1/4 c flour
1 t soda
2 c chocolate chips
Cream butter and sugars. Add pudding mix, eggs and vanilla. Then add flour and soda. Fold in chocolate chips.
Bake 375 for 10-12 minutes
Variations:
Since you are using a mix, you can sub any flavor! Chocolate is great, of course. To make them peanut butter cookies, sub the butter for 1/2 c shortening and 1 c peanut butter. For oatmeal cookies, reduce flour to 1 1/4 cups and add 3 c oatmeal.
As a side note, you are simply pouring the box of dry pudding into the mix, not actually following the directions to make pudding to add. When I first sent this recipe to my sister, she added pre-made pudding cups and didn't understand why I had raved about how good these cookies were.
a la Carlie
1 cup butter
3/4 c brown sugar
1/4 c sugar
3.5 oz package of vanilla pudding mix
2 eggs
1 t vanilla
2 1/4 c flour
1 t soda
2 c chocolate chips
Cream butter and sugars. Add pudding mix, eggs and vanilla. Then add flour and soda. Fold in chocolate chips.
Bake 375 for 10-12 minutes
Variations:
Since you are using a mix, you can sub any flavor! Chocolate is great, of course. To make them peanut butter cookies, sub the butter for 1/2 c shortening and 1 c peanut butter. For oatmeal cookies, reduce flour to 1 1/4 cups and add 3 c oatmeal.
As a side note, you are simply pouring the box of dry pudding into the mix, not actually following the directions to make pudding to add. When I first sent this recipe to my sister, she added pre-made pudding cups and didn't understand why I had raved about how good these cookies were.
Pumpkin Cookies
a la Carlie
Blend:
1 c sugar
1 egg
1 c shortening
1 t. vanilla
Add to:
2 c flour
1 t soda
1 t baking powder
1 t salt
1 t cinnamon
Blend in:
1 c pumpkin
1/2 c raisins, chocolate chips, craisins, nuts, etc.
Bake at 350 for 10-15 minutes
*Since pumpkin is such a bland flavor, I tend to add more cinnamon than called for, and some nutmeg.
a la Carlie
Blend:
1 c sugar
1 egg
1 c shortening
1 t. vanilla
Add to:
2 c flour
1 t soda
1 t baking powder
1 t salt
1 t cinnamon
Blend in:
1 c pumpkin
1/2 c raisins, chocolate chips, craisins, nuts, etc.
Bake at 350 for 10-15 minutes
*Since pumpkin is such a bland flavor, I tend to add more cinnamon than called for, and some nutmeg.
Italian Summer Salad
a la Carlie, a la Grandma Martineau
3 to 4 tomatoes
2 cucumbers
2 green peppers
green onion to taste
Chop it all up (slap-chop here if you've got it) and mix well. Use vinegar as dressing with some salt and pepper.
I like to use grape tomatoes instead since the chopped ones get too mushy, in my opinion. Also, you can use Italian dressing instead, but it's better with vinegar.
a la Carlie, a la Grandma Martineau
3 to 4 tomatoes
2 cucumbers
2 green peppers
green onion to taste
Chop it all up (slap-chop here if you've got it) and mix well. Use vinegar as dressing with some salt and pepper.
I like to use grape tomatoes instead since the chopped ones get too mushy, in my opinion. Also, you can use Italian dressing instead, but it's better with vinegar.
Baked Corn
a la Carlie
2 T butter
8 oz cream cheese, room temperature
2 16 oz cans of corn, well drained
1/4 c. milk
1/4 t garlic salt
1/4 t salt
1 can green chilis
Blend together, bake uncovered 350 for 20-25 minutes.
Or, micowave on high for 8 minutes, stirring once halfway through.
I've also used frozen corn for this which I think makes it taste better. Just cook the corn according to package instructions, drain well and bake away.
a la Carlie
2 T butter
8 oz cream cheese, room temperature
2 16 oz cans of corn, well drained
1/4 c. milk
1/4 t garlic salt
1/4 t salt
1 can green chilis
Blend together, bake uncovered 350 for 20-25 minutes.
Or, micowave on high for 8 minutes, stirring once halfway through.
I've also used frozen corn for this which I think makes it taste better. Just cook the corn according to package instructions, drain well and bake away.
Pasta Bake
a la Erin
Cook macaroni pasta, about 3 cups and drain
Cook ground beef or chicken
Put meat and pasta together in a baking dish, and add sauce until pasta is covered. Sprinkle with parsley flakes. Cover with mozzarella cheese. Then cover with bread crumbs and Parmesan cheese.
Bake at 350 for about 20 minutes.
a la Erin
Cook macaroni pasta, about 3 cups and drain
Cook ground beef or chicken
Put meat and pasta together in a baking dish, and add sauce until pasta is covered. Sprinkle with parsley flakes. Cover with mozzarella cheese. Then cover with bread crumbs and Parmesan cheese.
Bake at 350 for about 20 minutes.
Chalupa
a la Erin
1 pork roast
1 lb. pinto beans, about 3-4 cups
2 cloves garlic
2 T. chili powder (jer's family swears by gephardts, but I think any brand is fine)
1 T cumin
1 T oregano
1 can green chilis, diced
Put it all in a Crock Pot and fill to the top of the roast with water. Cook until you can shred the pork. Put on top of tortilla chips and top with lettuce, cheese, salsa, whatever you want.
Sometimes you have to add water to this since the beans soak up so much water. Again, let it sit in the Crock Pot for as long as you want, and it freezes well.
a la Erin
1 pork roast
1 lb. pinto beans, about 3-4 cups
2 cloves garlic
2 T. chili powder (jer's family swears by gephardts, but I think any brand is fine)
1 T cumin
1 T oregano
1 can green chilis, diced
Put it all in a Crock Pot and fill to the top of the roast with water. Cook until you can shred the pork. Put on top of tortilla chips and top with lettuce, cheese, salsa, whatever you want.
Sometimes you have to add water to this since the beans soak up so much water. Again, let it sit in the Crock Pot for as long as you want, and it freezes well.
Green Chili Burritos
a la Erin
Cook 1 pork roast in Crock Pot until it's soft enough to shred. Shred and remove fat. save 3-4 cups broth.
Saute together until soft:
1 tomato, diced
1 white onion, diced
1 serano chili, diced
beef/chicken bouillon
reserved broth
diced garlic, 2 cloves or 2 T.
Set Crock Pot to warm, add meat and liquid with 1 can of green chilis.
This is a super easy recipe. The trick to the broth is that you just want to put enough to make the shredded pork moist (it dries out fast) so you kind of have to eyeball it. The great thing is you can serve it right away, or let it marinate and I swear it just keeps getting better. At the end you have to add salt and pepper, and I usually have to add a lot of salt. You can also freeze it in freezer bags.
a la Erin
Cook 1 pork roast in Crock Pot until it's soft enough to shred. Shred and remove fat. save 3-4 cups broth.
Saute together until soft:
1 tomato, diced
1 white onion, diced
1 serano chili, diced
beef/chicken bouillon
reserved broth
diced garlic, 2 cloves or 2 T.
Set Crock Pot to warm, add meat and liquid with 1 can of green chilis.
This is a super easy recipe. The trick to the broth is that you just want to put enough to make the shredded pork moist (it dries out fast) so you kind of have to eyeball it. The great thing is you can serve it right away, or let it marinate and I swear it just keeps getting better. At the end you have to add salt and pepper, and I usually have to add a lot of salt. You can also freeze it in freezer bags.
Brownies
a la Carlie
1 c shortening
3/4 c cocoa
2 c sugar
4 eggs
1 t. vanilla
1 t baking powder
1 t salt
1 1/4 c flour
Melt shortening and cocoa in saucepan on low heat. Let cool when completely melted. Add to sugar and eggs. (if it's too hot, it will cook the eggs!) Add vanilla. Add dry ingredients.
Bake 350 for 30 minutes or until toothpick comes out clean.
Alternatives:
I know Jas likes to put a layer of Nutella as frosting.
I sometimes take it out 5 minutes early and add marshmallows and chocolate chips to the top. They are impossible to cut up without making a mess, but are fabulous.
a la Carlie
1 c shortening
3/4 c cocoa
2 c sugar
4 eggs
1 t. vanilla
1 t baking powder
1 t salt
1 1/4 c flour
Melt shortening and cocoa in saucepan on low heat. Let cool when completely melted. Add to sugar and eggs. (if it's too hot, it will cook the eggs!) Add vanilla. Add dry ingredients.
Bake 350 for 30 minutes or until toothpick comes out clean.
Alternatives:
I know Jas likes to put a layer of Nutella as frosting.
I sometimes take it out 5 minutes early and add marshmallows and chocolate chips to the top. They are impossible to cut up without making a mess, but are fabulous.
Cake Mix Cookies
a la Carlie
1 cake mix
1/4 c flour
1/4 c water
1/2 c oil
chocolate chips, nuts, fruit, whatever you want to add
Mix dry ingredients, then add to wet. Bake at 350 for 8-10 minutes.
Makes about 3 dz cookies
Variations:
This recipe has a million possibilities! I've used every flavor mix before- chocolate, strawberry, lemon. Get creative on what you can mix together! Like pineapple mix with toasted coconut. Chocolate with peanut butter or caramel chips. They are so moist and delicious, it's hard to believe they are homemade! Sort of....
Another fun variation is using a chocolate cake mix and andes candies. Let the cookies cool for about 3 minutes on the pan straight out of the oven. Place a half andes candies mint in the center of each cookie and press down. Once the candy melts, spread around like a frosting, then let them finish on a cooling rack.
Erin did this variation but with regular Hershey's chocolate. Pretty much anything that melts, but stands at room temperature should work.
a la Carlie
1 cake mix
1/4 c flour
1/4 c water
1/2 c oil
chocolate chips, nuts, fruit, whatever you want to add
Mix dry ingredients, then add to wet. Bake at 350 for 8-10 minutes.
Makes about 3 dz cookies
Variations:
This recipe has a million possibilities! I've used every flavor mix before- chocolate, strawberry, lemon. Get creative on what you can mix together! Like pineapple mix with toasted coconut. Chocolate with peanut butter or caramel chips. They are so moist and delicious, it's hard to believe they are homemade! Sort of....
Another fun variation is using a chocolate cake mix and andes candies. Let the cookies cool for about 3 minutes on the pan straight out of the oven. Place a half andes candies mint in the center of each cookie and press down. Once the candy melts, spread around like a frosting, then let them finish on a cooling rack.
Erin did this variation but with regular Hershey's chocolate. Pretty much anything that melts, but stands at room temperature should work.
Chicken Picatta
a la Leann
1/2 c flour
8 thin boneless chicken breast cutlets
4 T vegetable oil
1 shallot, minced
1 garlic clove, minced
1 c. low-sodium chicken broth
1/2 large lemon sliced into 1/4 in thick half moons and ends discarded
2 T capers, rinsed
3 T unsalted butter, cut into 3 pieces
2 T minced fresh parsley
1. Adjust an oven rack to middle position and heat to 200 degrees. Spread flour in a shallow dish.
2. Pat cutlets dry with paper towel and season with salt and pepper. Dredge through flour and shake off excess.
3. Heat 2 T oil in a 12 in skillet over medium high heat until just smoking. Add half of the cutlets and cook until light golden on each side, about 4 minutes. Transfer to a plate and keep warm in oven. Repeat with remaining oil and cutlets.
4. Add in the shallot and garlic to oil left in skillet and cook over medium heat until soft, about 2 minutes. Stir in broth and lemon slices, scraping up any browned bits and simmer until reduced and slightly syrupy, about 8 minutes.
5. Stir in lemon juice, capers, and any accumulated chicken juice. Turn heat to low and whisk in butter, one piece at a time. Turn off heat, stir in parsley and season with salt and pepper to taste. Spoon sauce over chicken before serving.
Recommendations:
* chicken cutlets should be half as thick as boneless skinless chicken breasts
Variations:
1. Add 2 oz thinly sliced prosciutto, cut into 1/4 in strips to skillet with shallots in step 4.
2. Stir in 1/4 c chopped black olives into sauce with lemon juice in step 5.
Leann's 2 cents:
Whole breasts take too long to cook, so I used tenderloins and they were just fine.
I don't use that much oil.
I don't use shallots anymore (I just don't keep them on hand), but the white onion picks up way too much of the lemon flavor. Yellow or sweet works best.
a la Leann
1/2 c flour
8 thin boneless chicken breast cutlets
4 T vegetable oil
1 shallot, minced
1 garlic clove, minced
1 c. low-sodium chicken broth
1/2 large lemon sliced into 1/4 in thick half moons and ends discarded
2 T capers, rinsed
3 T unsalted butter, cut into 3 pieces
2 T minced fresh parsley
1. Adjust an oven rack to middle position and heat to 200 degrees. Spread flour in a shallow dish.
2. Pat cutlets dry with paper towel and season with salt and pepper. Dredge through flour and shake off excess.
3. Heat 2 T oil in a 12 in skillet over medium high heat until just smoking. Add half of the cutlets and cook until light golden on each side, about 4 minutes. Transfer to a plate and keep warm in oven. Repeat with remaining oil and cutlets.
4. Add in the shallot and garlic to oil left in skillet and cook over medium heat until soft, about 2 minutes. Stir in broth and lemon slices, scraping up any browned bits and simmer until reduced and slightly syrupy, about 8 minutes.
5. Stir in lemon juice, capers, and any accumulated chicken juice. Turn heat to low and whisk in butter, one piece at a time. Turn off heat, stir in parsley and season with salt and pepper to taste. Spoon sauce over chicken before serving.
Recommendations:
* chicken cutlets should be half as thick as boneless skinless chicken breasts
Variations:
1. Add 2 oz thinly sliced prosciutto, cut into 1/4 in strips to skillet with shallots in step 4.
2. Stir in 1/4 c chopped black olives into sauce with lemon juice in step 5.
Leann's 2 cents:
Whole breasts take too long to cook, so I used tenderloins and they were just fine.
I don't use that much oil.
I don't use shallots anymore (I just don't keep them on hand), but the white onion picks up way too much of the lemon flavor. Yellow or sweet works best.
Sunday, April 18, 2010
here we go.....
we are embarking on our journey here together! i love cooking, but i must say i get into a rut with what to fix. i'm not brave enough to just open the cookbook and give something a try.
so here we are- sharing recipes that we love and know that work! simply email me the recipe and i'll post it to share, with your name, type of dish, and perhaps main ingredient.
i hope this makes all of our lives just that much easier. thanks for your contributions.
so here we are- sharing recipes that we love and know that work! simply email me the recipe and i'll post it to share, with your name, type of dish, and perhaps main ingredient.
i hope this makes all of our lives just that much easier. thanks for your contributions.
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