I had thought about making crunchy onion chicken earlier today, and wished I would have stuck with it when my glass pan full of a different chicken recipe exploded on me. After an extensive cleaning-up session, we ended up having pancakes for dinner. Here's the recipe that I should have made!
Crunchy Onion Chicken
2 cups french fried onions, crushed
1 egg, beaten
4 chicken breasts
Preheat oven to 400 degrees.
You can probably guess what happens next. Put the beaten egg in a shallow pan, and the french fried onions in another shallow pan. Dip each chicken breast into the egg, coating both sides, then coat each side with the onions.
Place chicken breasts in a greased baking dish and bake 20-30 minutes or until chicken reaches internal temperature of 165 degrees.
Enjoy!
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Thursday, June 24, 2010
Wednesday, June 23, 2010
Worth the Wait
I'm still here! My family just got back from a wonderful vacation and things are settling down again. So it's back to the grind for us, and back to the blog for me!
This meal is absolutely mouth-watering in my opinion. My very favorite part is the aroma that's created while you're cooking it. It tastes pretty awesome, too, but I can honestly say that it's the savory-sweet smell of cooking it that brings me back to it over and over again.
Golden Raisin and Almond Chicken
courtesy Rachael Ray
3 tablespoons extra-virgin olive oil
4 6-ounce boneless, skinless chicken breasts
1 tablespoon fresh thyme leaves, chopped (substitute about 1/2 tsp. dried thyme if needed)
Salt and Pepper
1 small red onion, finely chopped
2 celery ribs, finely chopped
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon freshly grated or ground nutmeg
1/2 cup dry white wine (may substitute white cooking wine or chicken stock)
1 cup chicken stock or broth
1/2 cup golden raisins
3 tablespoons cold unsalted butter
4 ounces sliced or slivered almonds
1 additional tablespoon unsalted butter
1 tablespoon chopped fresh chives
Preheat a large nonstick skillet over medium-high heat with 2 tablespoons of the olive oil. Season chicken liberally with half of thyme and salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side until cooked through. Remove the chicken from the pan and cover with foil to keep warm.
Return the skillet to the burner over medium-high heat, add the remaining 1 tablespoon of olive oil, and add the onions, celery, red pepper flakes, nutmeg, salt and pepper. Cook for 3 to 4 minutes, or until the celery and onions are tender. Add the white wine and cook until the pan is almost dry, 1 minute. Add the chicken stock, raisins, and remaining thyme and continue to cook for about 4 to 5 minutes, or until there is only about 1/4 cup liquid left in the pan. Turn the heat off under the pan. Add the butter and whisk until it has completely melted.
Toast the almonds in a small skillet over medium heat. Add 1 tablespoon butter to the toasted nuts; melt and toss to coat. Add the chives and toss to combine.
Top the whole or sliced chicken breasts with the raisin sauce and the buttered, toasted, almonds, then serve with salad and potatoes or bread.
4 Servings
*This recipe can be simplified in several ways, I've discovered. Don't get stumped if you don't have the exact ingredients. When I made this dish right after we got home, ingredients were scarce and time was short. I cut up my chicken to help it cook a little faster, substituted dried thyme and dried onions, used the ground nutmeg, substituted chicken stock for the white wine and used Craisins instead of the golden raisins. It still turned out super yummy!
Also, because I was short on time, I cheated and just kind of threw everything in after the chicken was browned on both sides, leaving the Craisins on top of the chicken so they didn't get too bloated from the chicken stock. Guess what? It tastes the same. Just remove the chicken before you stir in the cold butter.
Let me know what you think!
This meal is absolutely mouth-watering in my opinion. My very favorite part is the aroma that's created while you're cooking it. It tastes pretty awesome, too, but I can honestly say that it's the savory-sweet smell of cooking it that brings me back to it over and over again.
Golden Raisin and Almond Chicken
courtesy Rachael Ray
3 tablespoons extra-virgin olive oil
4 6-ounce boneless, skinless chicken breasts
1 tablespoon fresh thyme leaves, chopped (substitute about 1/2 tsp. dried thyme if needed)
Salt and Pepper
1 small red onion, finely chopped
2 celery ribs, finely chopped
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon freshly grated or ground nutmeg
1/2 cup dry white wine (may substitute white cooking wine or chicken stock)
1 cup chicken stock or broth
1/2 cup golden raisins
3 tablespoons cold unsalted butter
4 ounces sliced or slivered almonds
1 additional tablespoon unsalted butter
1 tablespoon chopped fresh chives
Preheat a large nonstick skillet over medium-high heat with 2 tablespoons of the olive oil. Season chicken liberally with half of thyme and salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side until cooked through. Remove the chicken from the pan and cover with foil to keep warm.
Return the skillet to the burner over medium-high heat, add the remaining 1 tablespoon of olive oil, and add the onions, celery, red pepper flakes, nutmeg, salt and pepper. Cook for 3 to 4 minutes, or until the celery and onions are tender. Add the white wine and cook until the pan is almost dry, 1 minute. Add the chicken stock, raisins, and remaining thyme and continue to cook for about 4 to 5 minutes, or until there is only about 1/4 cup liquid left in the pan. Turn the heat off under the pan. Add the butter and whisk until it has completely melted.
Toast the almonds in a small skillet over medium heat. Add 1 tablespoon butter to the toasted nuts; melt and toss to coat. Add the chives and toss to combine.
Top the whole or sliced chicken breasts with the raisin sauce and the buttered, toasted, almonds, then serve with salad and potatoes or bread.
4 Servings
*This recipe can be simplified in several ways, I've discovered. Don't get stumped if you don't have the exact ingredients. When I made this dish right after we got home, ingredients were scarce and time was short. I cut up my chicken to help it cook a little faster, substituted dried thyme and dried onions, used the ground nutmeg, substituted chicken stock for the white wine and used Craisins instead of the golden raisins. It still turned out super yummy!
Also, because I was short on time, I cheated and just kind of threw everything in after the chicken was browned on both sides, leaving the Craisins on top of the chicken so they didn't get too bloated from the chicken stock. Guess what? It tastes the same. Just remove the chicken before you stir in the cold butter.
Let me know what you think!
Thursday, June 3, 2010
More Italian…
This recipe is a big hit at my house. It’s one of those meals that there are never any leftovers of. This recipe came from necessity—I could never find a recipe for Parmesan Chicken that I really loved. Either the flavor wasn’t quite up to par or the chicken wasn’t crispy enough. This recipe more than compensates for both. Enjoy!
In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.
Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 10 minutes, flip chicken when browned on the bottom; bake until cooked through.
Serves 4-6
*Note: the last time I made this I used my countertop skillet and it worked wonderfully. If you choose to pan-fry the chicken, be patient! Allow the chicken to become a dark-brown color on the bottom before turning it over. You want it crispy, don’t you?! Also, be sure to resist any temptation to put a lid on while cooking—the breading will go soft and mushy.
Parmesan Chicken
Ingredients
- 1 clove garlic, minced
- 1/2 cup unsalted butter, melted
- 1 cup dried bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 Tablespoon chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon garlic salt
- 1 tablespoon Italian seasoning
- 1/8 teaspoon ground black pepper
- 2 lbs boneless, skinless chicken, cut into about 2-inch pieces (chicken tenders work well also)
In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.
Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 10 minutes, flip chicken when browned on the bottom; bake until cooked through.
Serves 4-6
*Note: the last time I made this I used my countertop skillet and it worked wonderfully. If you choose to pan-fry the chicken, be patient! Allow the chicken to become a dark-brown color on the bottom before turning it over. You want it crispy, don’t you?! Also, be sure to resist any temptation to put a lid on while cooking—the breading will go soft and mushy.
Thursday, May 20, 2010
Welcome Home
Gosh, it’s been a while! We’ve been doing a lot of crazy at our house and I’m sorry it’s been so long since I’ve posted.
Today, I have a super yummy recipe that I’m sharing in honor of one of my favorite soldiers. I love him because he loves my food :) and because he’s a great uncle to my kids. He just finished his tour in Afghanistan and arrived home just this week! We’re so proud of his service and dedication and wish him the best of luck in the future. This one’s for you, Andy!
Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce. Add the spinach and stir until wilted. Serve over cooked pasta of your choice.
As always, let me know how it turns out!
Today, I have a super yummy recipe that I’m sharing in honor of one of my favorite soldiers. I love him because he loves my food :) and because he’s a great uncle to my kids. He just finished his tour in Afghanistan and arrived home just this week! We’re so proud of his service and dedication and wish him the best of luck in the future. This one’s for you, Andy!
Chicken Florentine
Ingredients
- 4 boneless skinless chicken breasts, cut into strips or cubed
- Salt and freshly ground black pepper
- Flour for dredging
- 6 tablespoons (3/4 stick) unsalted butter
- 2 tablespoons shallots, sliced (onion may be substituted)
- 1 tablespoon chopped garlic
- 1 1/2 cups dry white wine (or chicken stock)
- 1 cup whipping cream
- 1 tablespoon chopped fresh Italian parsley
- 10 oz. fresh spinach, washed (comes in a bag)
Directions
Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken, salt and pepper and cook until brown. Transfer the chicken to a plate and tent with foil to keep it warm.Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce. Add the spinach and stir until wilted. Serve over cooked pasta of your choice.
As always, let me know how it turns out!
Thursday, April 29, 2010
Salad for Dinner
I discovered this recipe the year my little brother graduated from high school. I made it for his graduation party, and ever since it has been a summer staple. It works well as a side and is perfect for a lighter dinner. The ingredients are fresh and simple, which I love. When I make it for family gatherings, I can usually find my sister commandeering the entire bowl for herself!
Tortellini, Broccoli and Bacon Salad
2 bags (19 oz each) frozen cheese-filled tortellini
4 cups broccoli florets
2 cups cherry tomatoes, each cut in half
2 tablespoons chopped fresh chives
1 cup reduced-fat coleslaw dressing
1 lb. bacon, crisply cooked, crumbled
1/4 sunflower nuts
Cook and drain tortellini as directed on package. Rinse with cold water; drain.
In large (seriously large--maybe 4 qt. minimum) bowl, mix tortellini, broccoli, tomatoes, chives and dressing. Cover and refrigerate at least 1 hour to blend flavors.
Just before serving, stir in bacon. Sprinkle with nuts.
Tortellini, Broccoli and Bacon Salad
2 bags (19 oz each) frozen cheese-filled tortellini
4 cups broccoli florets
2 cups cherry tomatoes, each cut in half
2 tablespoons chopped fresh chives
1 cup reduced-fat coleslaw dressing
1 lb. bacon, crisply cooked, crumbled
1/4 sunflower nuts
Cook and drain tortellini as directed on package. Rinse with cold water; drain.
In large (seriously large--maybe 4 qt. minimum) bowl, mix tortellini, broccoli, tomatoes, chives and dressing. Cover and refrigerate at least 1 hour to blend flavors.
Just before serving, stir in bacon. Sprinkle with nuts.
Tuesday, April 27, 2010
Easy and Tasty
Cranberry Chicken
Ingredients:
4 to 6 boneless chicken breast halves, skin removed
1 can whole cranberry sauce
2/3 cup chili sauce
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 package dry onion soup mix (like Lipton)
Preparation:
Place chicken breasts in the slow cooker. Combine remaining ingredients; add to the slow cooker, coating chicken well. Cover and cook on low 6 to 8 hours.
Serves 4 to 6.
Ingredients:
4 to 6 boneless chicken breast halves, skin removed
1 can whole cranberry sauce
2/3 cup chili sauce
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 package dry onion soup mix (like Lipton)
Preparation:
Place chicken breasts in the slow cooker. Combine remaining ingredients; add to the slow cooker, coating chicken well. Cover and cook on low 6 to 8 hours.
Serves 4 to 6.
Saturday, April 17, 2010
What's for Dinner?
Every Sunday we have dinner with our cousins. EVERY Sunday. We take turns hosting and cooking, and it's turned into one of the best traditions we've ever created. This is one of the things I love about food. There are always such great memories that go hand-in-hand with good food.
Inside the Sunday dinner tradition lies another, albeit rather inconsistent: maintaining the element of surprise. We tend to tease and torture each other by withholding the answer to the most important question: What's for dinner?
Well, as the hostess and cook of tomorrow night's meal, I have finally chosen. And since I know for a fact that our cousins are not among my readers, I thought I'd share this delicious meal with you.
RED RIVER BEEF STROGANOFF
2 lbs. sirloin steak, cut into thin strips
1/4 cup all-purpose flour
1/2 cup butter or margarine, divided
2 large onions, chopped
1 can (10 1/2 ounces) beef broth
1 teaspoon dried basil
Salt and Pepper to taste
1 jar (4 1/2 ounces) sliced mushrooms, drained
1 tablespoon Worcestershire sauce
1 cup (8 ounces) sour cream
Cooked rice or noodles
Dredge meat in flour. In a skillet, melt 1/4 cup butter over medium heat; saute onions until tender. Remove and set aside. Melt remaining butter and brown meat on all sides. Add broth, basil, salt and pepper, mushrooms, Worcestershire sauce and onions. Cook until mixture thickens, about 5 minutes.
Just before serving, stir in sour cream. Heat through, but do not boil. Serve over rice or noodles.
Yield: 8 servings
It seems like I always have something to add after every recipe. Sorry. My only comment here is to exchange the steak for a couple of pounds of ground beef or turkey if the steak seems a little too pricey. It's good either way!
Inside the Sunday dinner tradition lies another, albeit rather inconsistent: maintaining the element of surprise. We tend to tease and torture each other by withholding the answer to the most important question: What's for dinner?
Well, as the hostess and cook of tomorrow night's meal, I have finally chosen. And since I know for a fact that our cousins are not among my readers, I thought I'd share this delicious meal with you.
RED RIVER BEEF STROGANOFF
2 lbs. sirloin steak, cut into thin strips
1/4 cup all-purpose flour
1/2 cup butter or margarine, divided
2 large onions, chopped
1 can (10 1/2 ounces) beef broth
1 teaspoon dried basil
Salt and Pepper to taste
1 jar (4 1/2 ounces) sliced mushrooms, drained
1 tablespoon Worcestershire sauce
1 cup (8 ounces) sour cream
Cooked rice or noodles
Dredge meat in flour. In a skillet, melt 1/4 cup butter over medium heat; saute onions until tender. Remove and set aside. Melt remaining butter and brown meat on all sides. Add broth, basil, salt and pepper, mushrooms, Worcestershire sauce and onions. Cook until mixture thickens, about 5 minutes.
Just before serving, stir in sour cream. Heat through, but do not boil. Serve over rice or noodles.
Yield: 8 servings
It seems like I always have something to add after every recipe. Sorry. My only comment here is to exchange the steak for a couple of pounds of ground beef or turkey if the steak seems a little too pricey. It's good either way!
Wednesday, April 14, 2010
What I'm Making Now
These are two of my favorite recipes. I love pork tenderloin, so when it goes on sale, this is one of the ways I make it. The biscuits that follow are delicious! I love sweet potatoes and I love biscuits--a perfect combination!
Honey Spice-Rubbed Pork Tenderloin
1 pork tenderloin (1 lb.)
1/4 cup Catalina dressing, divided
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. dry mustard
1/2 tsp. paprika
1/4 tsp. dried thyme leaves
1 Tbsp. honey
Preheat oven to 425 degrees. Brush meat with 2 Tbsp. of the dressing. Mix dry ingredients; rub onto meat. Place in baking pan. Mix remaining 2 Tbsp. dressing and honey; set aside.
Bake 15 minutes; brush with dressing mixture. Bake an additional 10 minutes or until cooked through (160 degrees).
Remove meat from oven; cover with foil. Let stand 5 minutes before slicing.
Makes 4 servings
Recipe courtesy of Kraft Foods
Sweet Potato Biscuits
2 cups self-rising flour
1/4 cup packed brown sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
7 tablespoons cold butter, divided
3 tablespoons shortening
1 cup mashed sweet potatoes
6 tablespoons milk
In a large bowl, combine the flour, brown sugar, cinnamon and ginger. Cut in 4 tablespoons butter and shortening until mixture resembles coarse crumbs.
In a small bowl, combine sweet potatoes and milk; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
Pat or roll out to 1/2-inch thickness; cut with a floured 2-1/2-inch biscuit cutter. Place 2 inches apart on ungreased baking sheets.
Melt remaining butter; brush over dough. Bake at 425 degrees for 10-12 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 1-1/2 dozen
Recipe courtesy of Taste of Home
Honey Spice-Rubbed Pork Tenderloin
1 pork tenderloin (1 lb.)
1/4 cup Catalina dressing, divided
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. dry mustard
1/2 tsp. paprika
1/4 tsp. dried thyme leaves
1 Tbsp. honey
Preheat oven to 425 degrees. Brush meat with 2 Tbsp. of the dressing. Mix dry ingredients; rub onto meat. Place in baking pan. Mix remaining 2 Tbsp. dressing and honey; set aside.
Bake 15 minutes; brush with dressing mixture. Bake an additional 10 minutes or until cooked through (160 degrees).
Remove meat from oven; cover with foil. Let stand 5 minutes before slicing.
Makes 4 servings
Recipe courtesy of Kraft Foods
Sweet Potato Biscuits
2 cups self-rising flour
1/4 cup packed brown sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
7 tablespoons cold butter, divided
3 tablespoons shortening
1 cup mashed sweet potatoes
6 tablespoons milk
In a large bowl, combine the flour, brown sugar, cinnamon and ginger. Cut in 4 tablespoons butter and shortening until mixture resembles coarse crumbs.
In a small bowl, combine sweet potatoes and milk; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
Pat or roll out to 1/2-inch thickness; cut with a floured 2-1/2-inch biscuit cutter. Place 2 inches apart on ungreased baking sheets.
Melt remaining butter; brush over dough. Bake at 425 degrees for 10-12 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 1-1/2 dozen
Recipe courtesy of Taste of Home
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