Monday, April 21, 2014

Italian Fried Chicken

Looking for an easy weeknight chicken recipe that has lots of flavor....this is it.  A touch of Italian spices with an easy coating, these chicken breasts fry up with a crispy shell.





Italian Fried Chicken

2-3 chicken breasts, pounded to an even flat size between 1/4 & 1/2" thick

In a large zippered plastic bag mix together ~


1/3 cup milk
1/2 tsp garlic powder
1/2 tsp sea salt
1/4 tsp freshly ground pepper
1/2 tsp oregano
1/2 tsp paprika
2-3 dashes hot sauce

Add the flattened chicken breasts to the bag and let marinade for 30 minutes.

On a dinner plate, mix together the following ~

3/4 cup flour
1/2 tsp sea salt
1/4 tsp freshly ground pepper

Heat a large skillet with 2 tbsp extra virgin olive oil.  When hot, remove chicken breasts one by one from the bag and dredge both sides in the flour mixture before placing in the hot skillet.  Cook both sides until crispy and the internal temperature is 165°.

Saturday, April 19, 2014

Lemon Blueberry Pudding

Finally warm temperatures in the valley for the Easter weekend.  That means it's time for a nice Spring dessert and lemon and blueberries are always a wonderful combination.   






Lemon Blueberry Pudding

In a large saucepan combine ~

3/4 cup sugar
1/4 cup cornstarch

Whisk in ~

2 1/2 cups milk
3 large egg yolks
1 tsp lemon zest
pinch of sea salt

Cook until thick over medium heat.  

Stir in ~

the juice of 2 lemons (approximately 1/2 cup)
2 tbsp butter, softened

Pour into a dish and fold in 1 1/2 cups cleaned and drained blueberries.  Allow to cool to room temperature and then place plastic wrap on top of the mixture so a skin does not form and place in the refrigerator for at least 3 hours before serving.  

Wednesday, April 16, 2014

Tuscan Fried Potatoes

Simple and tasty....these potatoes are the perfect side and you can make them on your stove or on your grill.  I boiled the potatoes for 20 minutes to get a head start but it's not necessary.







Tuscan Fried Potatoes

4 potatoes, boiled for 20 minutes with skin intact or peeled and diced
2 tbsp extra virgin olive oil
1 small sweet pepper, sliced
2 cloves garlic, minced
1 tsp rubbed sage
1 tsp parsley
salt and freshly ground pepper to taste

Heat a large skillet with the olive oil.  When hot, add in the potatoes.  When halfway cooked add in the pepper, garlic and spices.  Cook until the potatoes are nice and crispy.

Tuesday, April 15, 2014

Easter Egg Nests

I've made this Easter treat before but I tweaked the recipe this time to make the nest a little more chocolate.  The best thing about the recipe is that you make it all in one pan so clean up is a snap.






Easter Egg Nests

Melt together in a large saucepan ~

1/4 cup butter
1/4 cup cashew butter (or peanut)
1/3 cup semi-sweet chocolate chips

Stir in until melted ~

4 cups mini marshmallows

Fold in  ~

6 oz chow mein noodles

Scoop out 16 nests onto parchment lined baking sheets.  

Grass topping ~

1/4 cup coconut
2 drops green food coloring

Mix together in a plastic bag.  Use a pinch on top of each of the nests and top with 2-3 eggs.  I used M & M Milk Chocolate Eggs.

Monday, April 14, 2014

Italian Roasted Tomatoes

Wow.  Am I glad that I had extra tomatoes on hand to play with in the kitchen.  The aroma of these baking is like a pizza but without the bread.








Italian Roasted Tomatoes

2 tomatoes, sliced 1/4" thick
extra virgin olive oil
1/2 cup mozzarella cheese, grated
1/3 cup Romano Pecorino cheese, grated  
Sea salt and freshly ground pepper to taste
dried oregano

Place the tomato slices on a non-stick aluminum foil or parchment lined baking sheet.  Drizzle the slices with olive oil and season them with salt and pepper.  Layer the mozzarella and Romano cheeses on top of the tomatoes.  Sprinkle a little oregano on top of each slice.  Bake for 20 minutes at 400°.

Sunday, April 13, 2014

Bacon Wrapped Turkey Tenderloins With Pan Gravy

Bacon makes everything better.  Well...I haven't tried chocolate covered bacon yet but I will to determine if that's completely true.  It did add a nice flavor to the turkey tenderloins and helped keep them moist.








Bacon Wrapped Turkey Tenderloins

2 turkey tenderloins, cut in half
4 slices thick cut bacon (I used apple smoked)
Sea salt & freshly ground pepper
2 tbsp extra virgin olive oil

Wrap the bacon slices around the tenderloins and secure with a toothpick.  Heat a frying pan with the olive oil and then brown the tenderloins.  Place in a non-stick lined pan and finish baking at 350° until the internal temperature of the tenderloin is 165°.   Keep the frying pan with the oils and bits intact for the gravy.

Turkey pan gravy

1 cup chicken broth (or turkey if you have it)
2 tbsp flour
1 clove garlic, grated
1 tsp rubbed sage
1/2 tsp sea salt
1/2 tsp freshly ground pepper

Add the broth into the pan with the turkey drippings.  Whisk in the flour and seasonings over medium heat.  Continue stirring until the gravy thickens.  Pour over the turkey before serving or for a potato side dish.

Saturday, April 12, 2014

Bunny Trail Snack Mix

Easter is coming and it's time to make cute snacks to compliment your table or to bag for treats.









Bunny Trail Snack Mix

4 cups popped popcorn
2 cups yogurt covered pretzels
2 cups Rice Chex
1 cup golden raisins
11 oz Ghirardelli Classic White baking chips
1 tsp canola oil
2 cups Easter Peanut M&M's

Slowly melt baking chips with canola oil in a small sauce pan.  Place the popcorn, pretzels, Rice Chex and raisins on a large parchment lined baking sheet.  Drizzle the melted chip mixture over the top.  Allow to set and break apart.  Stir in M & M's.  Store in a sealed container.