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.  

Mondays vegetable soup

Updated photo Vegetable Soup

10/7/2023

To the original recipe today I added garbanzo beans drained, a handful frozen chopped spinach, a medium size(14.5 oz.) can petite diced tomatoes, a handful frozen green beans, dried parsley and acne de Pepe.

Today was an excellent day to make some vegetable soup with what I had in my freezer and pantry.

I’ve been nursing a cold:sinus infection and have had no desire to eat but today I needed something that would taste really good and also get me warmed up!  This Pa weather is so damp and downright cold.

I know it’s only April but some sunshine is definitely needed to get me on the right track.

Using my medium size Dutch oven I knew starting my vegetables in vegetable oil and butter would certainly give it some yummy flavor.  I was right.  The soup turned out spectacular!  I even managed to drink all that broth you see too! Feel good feeling for sure.

Sauté in vegetable oil and butter the following until tender 

1/2 cup chopped onions

1/2 cup chopped carrots

1/2 cup chopped celery

1 medium potato chopped 

Add 2 quarts chicken broth ( I use part homemade broth and 1 can Swanson chicken broth but approximately 3 quarts of broth would be perfect.

Cook slowly until broth starts to boil then add 1/2 cup frozen peas

1/2 cup chopped escarole 

1/2 cup Italian flat beans

1/2 cup  barley 

Note:  I had all of these handy in my freezer.  I save as not to waste all my extras.  They do come in handy for times like today…

Simmer until barley is tender but still a little chewy.

Start to finish about one hour or more.  Do not overcook!

Delicious!

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

Chicken (Wimpies)

Playing with Rotisserie chicken today.  ( I used the breast section) as it our favorite area.  Feel free to use all areas you enjoy.

Generous portion of chicken shredded ) about  one whole chicken breast from Rotisserie chicken from Costco 

1/2  to 1 bottle chili sauce 

1 tsp. Onion powder or a sliced scallion or two 

1/4 cup ketscup 

1/2 tsp. Yellow mustard

1/4 cup chicken broth.

1 tsp. Brown sugar

Pinch of hot sauce 

Salt to taste 

Place chili sauce,ketchup,onion powder and brown sugar and mustard  in a 3 quart sauce pan.  Bring to a slow boil.  Once boiling add shredded chicken.  Lower temperature and cook slowly until blended. Serve on rolls.

I used Costco Artisan rolls toasted for this and served with grapes and black olives.

Enjoy.

Note:  if you have more time this recipe can be made with ground chicken making sure to brown chicken in oil with grated onion first.  Add the remaining ingredients and cook until the sauce has reduced.

Enjoy!

K

 

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,