Lemon garlic chicken

My own recipe for your enjoyment.

2 large chicken breast halves

1/3 cup lemon juice

1/2 sliced lemon

2 tsp. Garlic granules 

1/2 tsp. Dried parsley

1/2 tsp. Salt

1/2 tsp. Pepper

2 tablespoons vegetable oil

1 tablespoon butter

1/2 cup chicken broth 

****Panko crumbs(about 3 tablespoons to sprinkle over chicken while cooking)

In a small bowl place lemon juice, garlic, salt, pepper and dried parsley. 

Stir to combine.  Add chicken and turn chicken over several times as to coat it.  Cover and refrigerate for 30 minutes.

While chicken is marinating place butter and oil in a deep frying pan.  Once the 30 minutes of marinading is up turn heat to low medium in pan.  It should start to sizzle slightly but not brown. 

Place chicken in pan.  Top with sprinkle of Panko on each side and brown chicken on each side. Remove chicken and set aside.

 The chicken drippings now will be a little brown.  Scrape pan and add chicken broth and stir.  Add cooked chicken.  Top with a slice or two of lemon and cover.  Turn heat to low , COVER and allow liquid to boil slightly. Cook with cover on about 10 to 15 minutes. Place chicken in serving dish and  drizzle drippings over chicken.  Delish!

I served this with Rice R Roni and sour cream cucumbers.  

Lemon thumbprint cookies

New Cookie recipe today.  I always try making a few new cookies every year before the holidays.

I think these cookies would be great for Thanksgiving for a nice light dessert with coffee, tea or cappuccino.

       Oh

▢ (2 cups) all-purpose flour 

▢ g (⅔ cup) unsalted butter, at room temperature, cut into cubes

▢ (½ cup) sugar

▢ 1 tablespoon vanilla extract 

▢ 

▢ 1 large egg, at room temperature

▢ ½ cup) homemade lemon curd( ****I bought a jar of lemon curd)

▢ powdered sugar for sifting over cookies optional

Take ( almost 1 tablespoon) of the dough and roll them into balls. Alternatively, you can divide the dough equally into 22 pieces and roll them into balls as this recipe makes approximately 22 cookies. 

Using the back of a 1 teaspoon-sized rounded balls indent the center of cookie before baking.

Preheat the oven to 350°F(177°C). Line baking sheet with parchment paper or silicone baking mat. Set aside.

Instructions:

Place the butter and sugar in a large bowl and beat on medium speed for almost 2 minutes until creamy with a hand-held mixer or with paddle attachment if using a stand mixer. 

Add the egg and mix well. Stop the machine and scrape down the sides of the bowl with a rubber spatula during these steps when needed to be sure they are all mixed. Add the 2 cups of flour slowly remembering not to over mix.

Bake for almost 11-12 minutes or until the edges are lightly golden brown.  Don’t over bake so the cookies will stay soft.  When the edges are golden brown but the middle is still soft, remove from the oven.  If needed, you can press the middle of the cookie again with a clean measuring spoon. Then immediately fill the cookies with almost ½ and ¼ teaspoon lemon curd. The filling will set while the cookies are cooling on the baking sheet.

Lightly sift powdered sugar over the cooled cookies.

Adapted to my liking from

pastry and beyond

Carne Asada

Carne asada.  I checked out a few recipes online and came up with this.

Stir fry beef marinated in orange juice,lemon juice, soy sauce, garlic , chili powder, cumin, paprika, salt and pepper and olive oil.  Sorry I don’t have exact measurements.  I put all ingredients in a bowl and added the steak.  I covered it and put in my refrigerator for a day and a half because I didn’t get a chance to make it.

I placed the marinaded beef  in a deep pan that I had placed some vegetable oil. Note (yes I marinated it in olive oil) and fried it in vegetable oil.   I then grated a carrot toughly into the simmering oil.  Added my meat and stir fried it.  I did have to add a little water to it.  Separately I steamed some frozen broccoli and drained it and added it to the stir fry.  It was served over brown rice.  It was tasty and honestly not difficult to make.

Enjoy!

FROM MY KITCHEN TO YOURS,

 

Chicken piccata patties

It was on a whim I decided to use ground chicken to make  chicken piccata.

Delicious, tender and an easy meal that is family friendly.

We loved it!

1lb. Ground white meat chicken 

1 tsp. Salt 

1tsp. Dried parsley 

1/2 cup  Panko bread crumbs

1 tsp onion powder 

3/4 cup butter

1/4 cup olive oil

1 can chicken broth

3 tsp. Drained capers

1/2 cup lemon juice

I sliced lemon

Mix top 5 ingredients together.  Refrigerate about 1/2 hour.  Remove from refrigerator and using your hands using a little olive oil on your hands to make the chicken not stick to them make about 6 patties.

In a flat bowl place two eggs, salt and pepper.  Whisk thoroughly.  On a sheet of wax paper place 11/2 cups Panko breadcrumbs.

Dip chicken patties into eggs and immediately into Panko bread crumbs.

After coating patties well on each side place into sizzling butter /oil mixture.  Cook until patties are browned on each side.  

In a large skillet place 3/4 stick of butter and 1/4 cup virgin olive oil , and 3 tsp. Drained capers.  Heat on medium until starting to sizzle. 

After patties are browned remove to a large dish and set aside.

In  the skillet you browned the patties add 14.5 oz can chicken broth scraping bottom of skillet, 1/2 cup lemon juice. Bring to a slow boil.  Add cooked chicken patties and allow to cook slowly while cooking pasta.

Drain pasta, toss with lemon chicken sauce and serve immediately.

Enjoy!

Eggplant Veggie Balls

I made eggplant veggie balls today.

These two recipes are from foodies who are excellent cooks.

My recipe uses a combination of both Rose and Barbara’s recipes to create mine.

I will say I thought Barbara’s recipe was simpler.

I removed skin on eggplant before baking/roasting .  Then cut the eggplant in small pieces.  Bake on greased cookie sheet about 25 minutes turning occasionally. Cool before adding egg, basil, parsley, 1/2 tsp. Salt, 1/2 cup of breadcrumbs, and 1/2 cup grated pecorino Romano cheese and 1 can drained and rinsed cannellini beans.

This recipe was easier since my eggplant I was using  (medium eggplant and I wanted a more simplified version. Added my ingredients and in meatball size balls place on greased cookie sheet.

I baked for 20 minutes at 375°.  Cool before storing .  I served with marinara.

You decide which one you would prefer.  Good Luck and enjoy!

Either way I know delicious would be the word of the day,  

 

Barbara’s recipe

 You oven roast eggplant, peel and then chop up the meat. Squish up cannellini beans, Panko, lots of garlic, basil, egg, grated cheese. Bake in the oven - flip to get brown. Serve only with MARINARA - or any "translucent" tomato sauce. 

Rose 

 

Chop eggplant and boil in some salted water for just a few minutes.  Drain and let cool completely.  Squeeze to remove excess water.  Mix eggs, grated parmigiano reggiano, plain breadcrumbs, chopped fresh basil and chopped parsley.  Form into rounds and fry in canola oil.  Mine were a little too wet so I rolled them in some breadcrumbs before frying to hold them together.  They came out nice and crunchy on the outside.

These are Roses specific ingredients 

• ▢ 2 medium eggplants
• ▢ 1 1/2 cups breadcrumbs
• ▢ 3/4 cup Pecorino Romano cheese
• ▢ 2 large eggs
• ▢ 1/2 cup basil leaves
• ▢ 3 cloves garlic
• ▢ 1/4 cup olive oil
• ▢ 1 tsp black pepper
• ▢ 3 ounces water

• Begin by preheating oven to 350f and setting rack to middle level. Cube eggplant into approximately 1" pieces. 
• Crush and make a paste of 3 garlic cloves. Rough chop a 1/2 cup of fresh basil leaves.
• In a large pan on medium-low heat, saute garlic in a 1/4 cup of olive oil. After 2 minutes add the eggplant into the pan and mix thoroughly. Add 3 ounces of water to the pan, cover and let cook for 20 minutes. 
• After 20 minutes, turn off the heat and move softened eggplant to a large mixing bowl. Let the eggplant cool for a few minutes, then add the 1 1/2 cups breadcrumbs, 3/4 cup Pecorino Romano, 1 tsp black pepper, 1/2 cup chopped basil and 2 beaten eggs. Mix well to incorporate the ingredients.
• With wet hands form eggplant meatballs and place on an oiled wire rack or a parchment paper lined sheet pan. Bake the eggplant meatballs for 25-30 minutes until golden brown. Place the eggplant meatballs in your sauce of choice and serve hot. Enjoy!
  Barbara’s from our We like to bake and cook groups recipe.
  You oven roast eggplant, peel and then chop up the meat. Squish up cannellini beans, Panko, lots of garlic, basil, egg, grated cheese. Bake in the oven - flip to get brown. Serve only with MARINARA - or any "translucent" tomato sauce. 
  

Zucchini chocolate chip muffins

Summer means an abundance of zucchini so today it’s 

Zucchini muffins.

I just ate one and they are yummy!  I plan on having these as my morning breakfast with my coffee.

I think they basically taste like a spice muffin with chocolate chips.  

For me the amount of chocolate chips is fine others may want to add more.

Note:  I did not add walnuts.

• 1 ½ cups all-purpose flour

• ¾ cup white sugar

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon salt

• ½ cup vegetable oil

• ¼ cup milk

• 1 egg, lightly beaten

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• 1 cup shredded zucchini

• ½ cup miniature semisweet chocolate chips

• ½ cup chopped walnuts

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

1. Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Whisk oil, milk, egg, lemon juice, and vanilla extract in a separate bowl. Stir wet ingredients into dry ingredients until just moistened; fold in zucchini, chocolate chips, and walnuts.

2. Spoon batter into the prepared muffin cups, filling each 2/3 full.

3. Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Cool in the tin briefly before transferring them to a wire rack to cool completely.

   
   

   All recipes

Artichoke and Bacon Crescent Squares

First layer, spread cream cheese mixture on top of baked crescent crust.

Hi everyone:

I just came across this recipe from Pillsbury Kitchen that I had saved from 2012 and I made it today for our village social.  You’ll probably need small  plates for these as they are filled with good stuff.

Enjoy!

Suggestion:  I added some sliced Greek olives to this.  I felt it needed a bit of salt to compliment this appetizer.

This is a recipes from Pillsbury kitchen 2012.

2 cans Pillsbury crescent rolls

1 package softened cream cheese

1/4 Shredded Parmeasan cheese

1 tablespoon chopped fresh parsley(I used dried parsley)

1 tablespoon mayonnaise or salad dressing

1 cup fresh spinach

2 jars artichoke hearts, drained coarsely and chopped

6 slices crisp bacon

1 cup seeded diced plum tomatoes

1/2 cup diced red pepper

Heat oven to 375 degrees. Unroll both cans of dough and place in ungreased cookie sheet (15x10x1) Long sides overlapping to fit pan.  Press in bottom and up sides to form crust.

Bake 10 to 15 minutes or until golden brown.  Cool completely approximately 30 minutes.

In a small bowl, beat softened cream cheese, Parm, parsley and mayo with mixer until smooth. Spread over cooled crust.  Top with remaining ingredients.  Serve immediately or refrigerate up to 2 hours.  Cut in rows (8 rows by 4 rows.

Add various toppings as in chopped olives or fresh basil.  Enjoy!

No Bake Lemon ice box pie

Betty Crocker recipes have always been a go to for me when I need an easy and family friendly dessert.  I have her cookbook from the sixties which I received at my bridal shower.  Her recipes always are easy to follow.  

Enjoy!

Here’s another great summer pie to cool you off.  Light and refreshing this lemon pie requires no baking and can be easily made.

You might even like to take it to a summer pot luck.  Everyone seems to love lemon.

I topped it with Cool whip and dusted it with graham cracker crumbs and a garnish of lemon slices.

Please Note:

I do not use unsalted butter so I do not use additional salt if recipe call for it.

Ingredients

Crust

• 1 1/2cups graham cracker crumbs (10 to 12 whole crackers) 
• 1/4cup packed light or dark brown sugar 
• Pinch of salt 
• 6tablespoons unsalted butter, melted 

Filling

• 8oz cream cheese, softened 
• 1can (14 oz) sweetened condensed milk 
• 1/2cup freshly squeezed lemon juice 
• 1tablespoon grated lemon peel
  
  

Note:

1- 8 oz. Container Cool whip or 1 pt. Of beaten heavy cream( optional) to top the pie if desired,

In a medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.

2

In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set.

Serve plain or with whipped topping,

Adapted from Betty Crocker