Chicken Piccata

You can always tell a good recipe by the condition of the page it is written. I am too embarrassed to post a picture, but this one is a prime example. I have made this recipe for the last couple of years and it is one of my absolute favorites!! The crispy seasoned crust accompanied by the tart buttery sauce, grabs your taste buds and leaves you wanting more. I got the recipe from a Barefoot Contessa Cookbook and it is one recipe that I follow to the letter. This recipe is a little different from other chicken piccata recipes in that it does not have capers, but you can always add some if you prefer. It is a fairly easy recipe, but looks impressive when you plate it. Enjoy!



Ingredients

2 large boneless skinless chicken breast

kosher salt and freshly ground black pepper

1 cup all purpose flour

2 extra-large eggs

1 ½ cups seasoned dried bread crumbs

good olive oil ( I prefer Lucini)

3 tablespoon unsalted butter

⅓ cup freshly squeezed lemon juice (2 lemons approximately), save lemon halves after juicing

½ cup dry white wine (I used a chardonnay)

chopped flat-leaf parsley for serving

Preheat oven to 400˚ F. Place a cooling rack on a cookie sheet. This allows air to flow around chicken while in the oven so you don't end up with a soggy bottom. Wash and trim fat from chicken breast. Holding the palm of your hand flat on top, slice chicken breast in half crossways to leave you two chicken cutlets. Do the same to the other breast. If you need an example, look at the recipe on my website for Chicken with Italian Basil Cream Sauce. Put the cutlets one at a time in a ziplock bag and pound each breast to ¼ inch in thickness.

On a shallow plate, mix flour, 1 teaspoon salt, and ½ teaspoon pepper. I use paper plates for easy clean up. In a second plate, beat the eggs and 1 tablespoon water. Put the bread crumbs on a third plate. Make sure the breast are dry by blotting them with a paper towel. If you don't, the water will get trapped and the coating wont stick. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg mixture, and last in the bread crumbs. Make sure to press the bread crumbs into the chicken.

Heat 2 tablespoons olive oil in a large non-stick pan over medium heat. Add 2 chicken breasts and cook for 2 minutes on each side, or until golden brown. Place them on the cooling rack. Put more olive oil in the saute pan and cook the second 2 chicken breast. Place them on the same cooling rack and allow them to bake for 5 to 10 minutes to finish cooking through.

While the chicken are in the oven, wipe out the saute pan with dry paper towels. On medium heat, melt 1 tablespoon of butter and then add the lemon juice, white wine, the reserved lemon halves, ½ teaspoon salt, and ¼ teaspoon pepper. Boil over high heat until reduced by half, about 2 minutes. Discard the lemon halves. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Spoon the sauce over each chicken breast and serve with fresh chopped parsley and a slice of lemon. If you want to make the lemon twist like mine, cut a slice of lemon and slice it through leaving one part of the rind attached and twist.

Chicken Chili

After all of the yummy food over the holidays and then Superbowl Sunday, I have decided it is time to start eating a little healthier. Although this chili is low cal and low carb, it definitely does not feel like I am depriving myself. It is the perfect meal on a cold winter day, it freezes well, and the leftovers are even better. Enjoy!

Ingredients

1 small onion chopped

1 green pepper chopped

3 cloves garlic minced

1 (4.5 oz) can chopped green chilies

2 tablespoons olive oil

2 lbs chicken breast, cut into bite size pieces

1/4 -1/2 teaspoon cayenne pepper depending on taste

2 tablespoons chili powder

1 tablespoon cumin

1 bottle chili sauce

1 tablespoon worcestershire sauce

2 (15 oz) cans diced tomatoes

2 (15 oz) cans stewed tomatoes

2 (15 oz ) cans chicken broth

1/2 tablespoon salt

1/2 tablespoon pepper

Heat oil over medium heat. Add onion, bell pepper, garlic and green chilies. Cook stirring frequently until soft, about 5-7 minutes. Add the chili seasoning, cumin, and cayenne pepper stirring until fragrant, about 1 minute. Add chicken and sear all sides and cover with seasoning. Add tomatoes, chili sauce, chicken broth, worcestershire sauce and salt and pepper and bring to a boil. Reduce heat and simmer for 45 minutes stirring frequently until tomatoes have broken down slightly. Garnish with your favorite ingredients. (pepper-jack cheese, green onion, cilantro, tortillas chips, sour cream....etc)

BBQ Pulled Pork (With a Kick) and Spicy Coleslaw

I don't know why but I typically associate BBQ with summer, but this is a great recipe anytime of the year. The meat is so moist, it falls right off the bone. What I love so much about this recipe is the different flavor components. The savory, moist meat has a hint of sweat with a bit of spice woven through it. It is perfect for large crowds and you will have leftovers for days. Being from Oklahoma and now residing in Texas, we are raised eating BBQ and I think I am somewhat of a BBQ snob. We have made this recipe for years, but recently came across the addition of chipotle peppers in adobo sauce and I think it takes it over the top. I truly love meat that has been smoked for hours, but not everyone has a smoker out back. This is a recipe that anyone can make and everyone will enjoy.

Ingredients

1 large onion

1 bone-in pork shoulder (around 7 lbs)

2 bottles root beer

3 tablespoons light brown sugar

1 (11 oz) can chipotle Peppers in adobo sauce (found in hispanic isle of grocery store)

kosher salt and freshly ground black pepper

1 bottle of your favorite BBQ sauce (about 20 oz) plus more if anyone prefers a little extra

Preheat oven to 300 °F. Let pork sit on counter for 30 minutes so the meat gets to room temperature before putting in the oven. Peel the onion and cut in to four pieces. Separate layers and lay on the bottom of a dutch oven or roasting pan. In a medium bowl mix root beer, sugar, and chipotle peppers until sugar is dissolved. Make several shallow slits in the fatty layer of the pork and place in dutch oven over onions with the fat side up. Pour root beer mixture over the top of the pork and generously season with salt and pepper. Place a tight fitting lid on top and place in the oven. Continue to baste meat every hour with the liquid in the bottom of the pot. Cook for around 7 hours or until meat is falling apart. Remove from oven and allow to rest for 30 minutes. Remove meat and place on a cutting board. Use two forks to pull off and shred meat, discarding fat and bones. Heat up your favorite BBQ sauce in a sauce pan and pour over the meat carefully mixing together with the pork. My favorite BBQ sauce is Head Country which is made in Oklahoma and is what I grew up with, but you can use your favorite. Enjoy!!

Spicy Coleslaw

Ingredients

1 bag slaw mix

1/2 head red cabbage sliced thin

1-3 jalapenos chopped fine (according to desired heat)

1/2 cup chopped cilantro

1/4 cup mayonaise

1/4 cupcider vinegar

1/4 cup white sugar

1/2 teaspoon cayenne pepper (adjust to taste)

kosher salt and fresh cracked pepper to taste

Mix slaw, red cabbage, jalapenos, and cilantro in a large bowl. In a small bowl whisk the mayonnaise, vinegar, sugar, and cayenne until sugar is dissolved. Pour over slaw mix and toss well. Add the salt and pepper to taste and cover. Refrigerate about 30 minute before serving so the flavors can marry. You can make the dressing up ahead of time as well as the slaw, just don't put them together until about 30 minutes before.

Easy Chicken Tacos and Black Bean Salad

This healthy taco dish is not only easy to make, but so flavorful. I don't really call this cooking, but after making this over the holidays I realized it was something everyone can make when you are short on time. My sister raved about it and asked why I hadn't told her about it sooner. So here is my no brainer chicken tacos! You can use the leftover chicken for quesadillas, soup, breakfast tacos....etc. Serve with black bean salad. Recipe is below. Enjoy!

Ingredients

5-6 boneless, skinless chicken breast

1 package taco seasoning

1 can chicken broth

Put broth and seasoning in crock-pot and mix until combined. Rinse and trim fat off of the chicken. Place in the crock-pot with seasoned broth and cook on low for 4-6 hours until chicken falls apart easily. Remove chicken and shred with two forks. How easy is that! Heat up corn tortillas, flour tortillas, or hard shell taco's and serve with desired toppings. I love chopped tomatoes, avocado, cheese, and cilantro, but you can use anything.

Black Bean Salad

1 (15 oz) can black beans, rinsed and drained

1 (15 oz) can whole kernel corn, drained

1 red pepper, chopped

1/2 small red onion chopped

3 cloves garlic, minced

1/4 cup chopped cilantro

1/4 cup extra virgin olive oil

4 tablespoons red wine vinegar

1 teaspoon lime juice

salt and pepper to taste

In a small bowl add all ingredients together and toss well. Best if refrigerated an hour before serving.

Tailgate Chili

When I think of fall, three things come to mind....cooler weather, football, and chili. I grew up in a small college town and there is absolutely nothing like it. The town would come together to cheer on the High school football team on Friday nights and gather again for the college game on Saturday. One thing we always had at tailgates was a hot bowl of spicy chili. True comfort food. I miss my hometown, but making a big batch of chili always takes me back.

Ingredients

1 yellow onion diced

3 cloves garlic finely chopped

3 fresh jalapeno peppers seeded and finely chopped

3 lbs ground beef

1 lb breakfast sausage in the tube

3 packaged McCormick chili seasoning

3 large cans tomato sauce (29 oz each)

2 cans diced tomatoes (14.5 oz each)

1 tablespoon kosher salt

1/2 tablespoon pepper

2 cans dark red kidney beans drained and rinsed

2 tablespoons sugar

Preheat oven to 325°F.

Add meat, sausage, onion, garlic, and jalapenos to a dutch oven. Brown and break up the meat until no longer pink.

Drain off the excess grease. I pour mine into a large strainer and then put it back into the pot. Add seasoning packets and stir over medium heat so the spices get absorbed into the meat mixture. Next, add in the tomato sauce and diced tomatoes and bring to a boil. Cover with a lid and place in the oven. Cook for 3 hrs stirring frequently. The last hour add the beans and sugar and continue to cook for another hour. Serve with your choice of toppings. Here are a few of my favorites:

Toppings

shredded cheddar cheese

sliced jalapenos

chopped onions

Frito's (in the bottom topped with chili for a Frito chili pie)

vinegar (I know it sounds weird, but once you try it, you'll be hooked!)

Orange Glazed Salmon

I decided after a week of eating the leftover Halloween Candy that I needed to take it easy on the calories. This salmon is one of the most requested dishes when I cater events so I can practically make it in my sleep. It really is one of the quickest meals you can make and it looks impressive too!

Ingredients

2 (6 oz) center cut salmon fillets (skin removed)
1/2 teaspoons kosher salt
1/2 teaspoons fresh ground pepper
Cooking Spray
2 tablespoons minced shallots
1/4 cup white wine
1 tablespoon fresh chopped rosemary ( plus a little more for garnish)
3/4 cup fresh orange juice (about 2 oranges)
1 tablespoon maple syrup
















Sprinkle fillets evenly with salt and pepper. Heat a large nonstick skillet over high heat and coat with cooking spray. Most fillets you buy will be thinner on one end. A trick to cooking the fillet evenly is to tuck the thin side under the fillet making the fillet equally thick from end to end. Place the salmon in the heated skillet with the tucked end on the bottom. Cook about 2 minutes on each side making sure you get a nice sear on both sides.

Remove salmon to a plate and tent with foil. Wipe out the skillet with a paper towel. Recoat the skillet with cooking spray and return to a medium heat. Add the shallots and saute for about 45 seconds. Stir in the wine and rosemary and continue to cook until the liquid is almost evaporated. Add orange juice and syrup and bring to a boil. Cook another two minutes. Return the fillets back to the pan and cook another minute on each side. When serving, spoon remaining sauce over the salmon and sprinkle with leftover chopped rosemary. Enjoy!

Italian Chicken with Basil Cream Sauce

This chicken dish is one that I love to make when I am in a pinch for time. Honestly, it can be made in 29 minutes or less. (Take that Rachel Ray.) Kidding aside, my kids love this chicken and request it often. (minus the sauce of course) You can use the marinara that is left over from the spaghetti in my last post and turn it into chicken parmesan, or they can just dip it in the marinara if they really want to get crazy.
















Ingredients

2 eggs
2 tablespoons milk
1 cup Italian bread crumbs
1/4 cup fresh grated parmesan reggiano (for the chicken)
2 boneless skinless chicken breast
2 tablesspoons unsalted butter
1 tablespoon extra virgin olive oil
1/2 cup chicken broth
1 cup heavy cream (lighten by using half cream and half milk, or you can use half and half)
1 (4oz) jar chopped pimento peppers, drained
1/2 cup fresh grated parmesan reggiano (for the sauce)
1/4 cup chopped fresh basil
salt and pepper to taste



Preheat your oven to 350°F

















This recipe serves four so this is a trick I use to save money and time. The recipe requires that the chicken is pounded thin. In my opinion, it always ends up being way to big for one individual. I cut mine in half which leaves you with four thin chicken breast that are the right proportion. (applause inserted here)















You are now going to create a breading station. Make an egg wash by mixing the two eggs and two tablespoons of milk in a shallow dish. In another dish you are going to combine the bread crumbs and 1/4 cup of the grated parmesan cheese. Heat a large saute pan over medium/high heat. Make sure you let it get up to temperature before adding the chicken or you will get soggy chicken. May sure your chicken is dry by patting it with a paper towel. Next, dip the chicken into the egg wash and then into the breadcrumbs making sure to press them onto the chicken until completely coated. Place the chicken into the saute pan and brown on both sides for about 2 minutes per side. Remove the chicken from the pan and place on a cooling rack that is on top of a cookie sheet. Place in the oven and bake for 10 to 15 minutes until cooked through.












Remove the chicken from the oven and let it rest on the cooling rack while you make the sauce. Wipe the saute pan out with a napkin. Add the broth to the pan and bring to a boil over medium heat. Stir in the cream and pimentos and bring to a boil and stir for 1 minute. Reduce heat to a simmer and add the parmesan cheese, basil. Stir the sauce and continue to cook until it thickens slightly. Add salt and pepper to taste and serve over the chicken and enjoy!

Spaghetti Two Ways

Marinara with Roasted Spaghetti Squash









Marinara with Spaghetti Noodles










This marinara recipe is delicious and versatile. I absolutely love roasted vegetables, however my kiddos don't always share in my enthusiasm. Cooking it two ways is not all that more time consuming and my husband and I can watch our waist line while the kids get what they like too. Spaghetti squash not only looks like spaghetti but I think it has much more flavor. No matter how you choose to serve it, it will be delicious.
















Ingredients

4 tablespoons olive oil
2 garlic cloves chopped
1 small yellow onion chopped
1 carrot chopped
2 (28 oz) cans crushed tomatoes
1 (6 oz) can tomato paste
1/4 cup white wine
1/4 cup chopped basil
2 tablespoons Italian Seasoning
1 tablespoon Kosher Salt
1/2 tablespoon Fresh Ground Black pepper
1 spaghetti Squash
1 small package spaghetti noodles

Preheat oven to 400°F

Slice spaghetti squash in half, lengthwise. Drizzle cut side with olive oil, salt and pepper.

Place squash, cut side down on baking sheet. Bake for 45 minutes to 1 hour, until squash is tender when pierced with a fork.

Remove squash from oven and cool slightly, to handle. Then begin to shred the inside of the squash with fork to resemble spaghetti.

















In a large saute pan, heat the remaining 2 Tablespoons of oil over a medium-high flame. Add the onions, carrot and garlic and saute until the onions are translucent and the carrots have softened, about 10 minutes.

















Add the canned tomatoes, onion, carrots, and garlic to a food processor and blend until smooth. Pour the tomato mixture back into the saute pan and add in the wine, basil, salt, pepper, and Italian Seasoning. Simmer uncovered over low heat for 30 minutes, stirring occasionally. Enjoy with either roasted spaghetti squash or cooked spaghetti noodles! (I figured those don't need directions) : )

Roasted Acorn Squash Stuffed with Sausage and Apples

Nothing feels more like fall than crisp, cool mornings and the aroma of roasted acorn squash, sausage, apples and sage filling the house at dinner time. I absolutely love this time of year. Along with the weather changing, so does my taste in food. This is definitely something you can make ahead of time and bake off before dinner.












Ingredients:

2 Acorn Squash, Halved Lengthwise and remove seeds
2 Tablespoons Olive Oil
1 lb Italian Turkey Sausage (Regular Sweet Italian Sausage can be substituted)
1 Macintosh Apple, peeled, cored and chopped
1 Small Yellow Onion
5 Baby Portabella Mushrooms Chopped
2 Cloves of Garlic
3 Tablespoons of Unsalted Butter
2 Tablespoons of light brown sugar
1 Tablespoon Ground Dried Sage
1/4 Cup Fresh Grated Parmesan Reggiano
Kosher Salt and Fresh Cracked Pepper To Taste












Preheat oven to 400° F. Place cut, and seeded Acorn squash on a baking sheet cut side up. Brush liberally with olive oil and season with salt and pepper. Roast until the squash is fork tender but still holds its form. The cooking time will vary depending on the size squash you have. Mine usually take around 40 to 45 minutes.

While the squash is roasting, heat a skillet over medium heat. Cook and break apart sausage until no longer pink. Add the chopped onion, mushrooms, apple, and garlic to the sausage. Continue to saute until the apples are tender, then add the parmesan, brown sugar, and sage. Mix until throughly combined.

Scoop out most of the squash leaving a 1/4 inch shell. Add the squash pulp to the sausage mixture along with 1 Tablespoon of butter and gently stir. Stuff the squash halves with with the sausage and apple mixture and bake in the oven, uncovered for another 20 minutes. I like to sprinkle a little fresh parmesan on the top before serving.

Herb Crusted Pork Tenderloin with Blueberry Sauce

This was a recipe I have been making for a long time. The original recipe called for huckleberries, but because huckleberries are hard to find and similar to blueberries I changed it and it is still one of my favorite dishes after all these years. It is also very simple to make.

Ingredients:

1 1/2 lb pork tenderloin

2 tablespoons olive oil

2 tablespoons finely chopped fresh rosemary leaves

2 tablespoons finely chopped fresh thyme leaves

2 tablespoons finely chopped sage leaves

1tablespoon coarse kosher salt

1 tsp freshly ground black pepper

2 cups fresh blueberries

1/3 cup sugar

2 tablespoons raspberry vinegar

1/4 cup white wine

Preheat oven to 400° F. Lightly rub the pork with olive oil. Combine the chopped herbs, salt and pepper and sprinkle the herb mixture over the meat. Roll the tenderloin over any loose herbs making sure it is completely coated.

Heat the oil in an oven proof saute pan over medium high heat. Saute the pork on all sides until golden brown. Place in the oven for about 15 to 20 minutes, or until the internal temperature reaches 145-155° depending on how you like your pork.

While the pork is in the oven. Rinse and discard any leftover stems that might still be on the blueberries. In a medium saucepan, combine the blueberries, sugar, vinegar, and wine and bring to a boil. Lower the heat and simmer until slightly thickened, around 10 to 15 minutes. Remove pork from the oven when cooked and tent with foil and let rest for 5 minutes. Slice the pork and serve with the blueberry sauce drizzled over the top. Enjoy!!

Spicy Crock pot Roast

This is one of my favorite go to meals when I am short on time but want to fix a nice hearty meal for my family. My grandfather used to fix roast every time we visited and it was delicious. This is a twist on his recipe that burst with flavor and will please even the pickiest eater. Hope you enjoy it as much as my family.

Ingredients:

3 lb round tip roast

2 tablespoons fresh cracked black pepper

2 cloves garlic, finely minced

3 tablespoons balsamic vinegar

1/4 cup reduced-sodium soy sauce

2 tablespoons Worcestershire sauce

2 tsp dry mustard

Rub cracked black pepper and garlic onto roast. Put roast in crock pot. In a shallow bowl, combine remaining ingredients and pour over meat. Cover and cook on low for 8 to 10 hours. Remove roast and cover with foil and let rest for about 5 minutes. Slice and serve. You can also use the remaining liquid in crock pot to serve over roast. I have made this for family as well as served it for many dinner parties and it is always a crowd pleaser. Enjoy!!