Chicken Cutlets with Bacon, Rosemary, and Lemon

Wednesday night, Kate and Spencer came over to have dinner with us and to celebrate my birthday a little early.  They are moving to Michigan next week and will miss out on our other birthday plans.  They brought a delicious green salad that had lots of cheese, bacon bits, romaine lettuce, and red bell pepper, tossed with croutons and a vinaigrette.  Additionally, we had whole wheat couscous and the following main dish.

I was soo hungry that I forgot to take a photo until I was almost done eating.

CHICKEN CUTLETS WITH BACON, ROSEMARY, AND LEMON
- from Cook's Country magazine

Ingredients:
5 slices bacon, chopped
1/4 cup all-purpose flour4 boneless, skinless chicken breasts, trimmed
Salt and pepper
1 tablespoon unsalted butter
4 garlic cloves, sliced thin
1 tablespoon chopped fresh rosemary
1/8 teaspoon red pepper flakes
1 cup low-sodium chicken broth
2 tablespoons lemon juice

Directions:
1. Fry bacon in large skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon with slotted spoon to plate lined with paper towels. Spoon off all but 2 tablespoons bacon fat.

2. Meanwhile, place flour in shallow dish. Season chicken with salt and pepper, dredge in flour, and shake to remove excess. Add butter to reserved bacon fat in skillet and heat over high heat, swirling to melt butter. When foam subsides, reduce heat to medium-high and cook chicken until browned on both sides, 3 to 4 minutes per side. Transfer chicken to plate, leaving fat in skillet and over loosely with foil.

3. Reduce heat to medium and add garlic, rosemary, and pepper flakes.  Cook until garlic is browned and crisp, about 2 minutes. Add broth and lemon juice, scrape up browned bits from bottom of skillet with wooden spoon, and simmer until slightly thickened, about 4 minutes.

4. Return chicken and bacon to pan and simmer, turning chicken once or twice, until sauce is thick and glossy, 2 to 3 minutes. Adjust seasonings and serve.

Notes: 
1. I used chicken tenderloins instead of full breasts.  They cooked evenly and were very tender and delicious.  The only downside is that it takes longer to cook them.  I ended up adding more butter and bacon grease to get through all of the tenderloins.  

2. It is best to not have to clean puke off of your kitchen floor while the bacon is crisping.  It really makes it difficult not to burn it.  How is it that I can offer this advice?  Well, Kyle choked on a tortilla chip while in the kitchen and proceeded to puke ALL OVER THE FLOOR.  Yes, ALL OVER IT.  I managed to clean up the chunks just in time to wash my hands and prevent the bacon from burning.  After the bacon crisis was over, I was able to wet swifter the floor.  Then, Ben went to work with the Clorox wipes.  Ugh...it definitely delayed the meal.  
 

 

Double Chocolate Pumpkin Cookies

For the past few years I've been making Old-Fashioned Soft Pumpkin Cookies from a recipe I found on www.verybestbaking.com. I never add the glaze and always included chocolate chips. They are a hit every time. Last week I made a batch with Katie. We didn't have quite enough left from that batch to take with us to PEPS this week, so I decided to make another batch. At the last minute, I got brave and experimented. I reduced the flour by 1/4 cup and added 1/4 cup of Hershey's Special Dark Cocoa. So, they ended up being a double chocolate pumpkin cookie. Ben wondered if he would notice the chocolate flavor of the dough without seeing the color. I wonder if we would notice the pumpkin if the cinnamon and nutmeg were omitted. I guess I might need to bake a few more batches and do a blind taste test. 

Here's a link to the original recipe:   Old-Fashioned Soft Pumpkin Cookies

Here's the adjusted recipe for Double Chocolate Pumpkin Cookies.

DOUBLE CHOCOLATE PUMPKIN COOKIES

Ingredients
2 1/4 cups all-purpose flour
1/4 cup Hershey's Special Dark Cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips

Directions
1. Preheat oven to 350 F. Line cookie sheets with parchment paper or silpat.
2. Combine flour, cocoa, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
3. Beat butter and sugar in large bowl until creamy. Add pumpkin puree, egg, and vanilla, mixing until smooth.
4. Gradually add flour mixture to butter mixture. Stir in chocolate chips.  
5. Drop by rounded tablespoons onto prepared cookie sheets.
6. Bake for 15-18 minutes, until edges are firm. Let rest on cookie sheets for 2 minutes before transferring to wire racks to cool completely.

Italian Sub Stoup with Garlic Toast Floaters

ITALIAN SUB STOUP with GARLIC TOAST FLOATERS

Stoup Ingredients:
2 tablespoons extra-virgin olive oil (twice around the pan)
3/4 pound (3 links) hot or sweet Italian sausage, split and meat removed from casing
1/4 pound pepperoni, diced
1 ham steak, diced (about 1/2 to 3/4 pound)
1 green bell pepper, seeded, quartered and sliced
1 medium yellow onion, peeled, quartered and sliced
1 (28-ounce) can diced tomatoes
Kosher salt and freshly ground black pepper
6 cups chicken stock
2 cups gemelli pasta or other short-cut pasta

Crouton Ingredients:
1/4 cup for croutons
5 cups cubed crusty bread
3 large cloves garlic, cracked from skin
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
1 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano

2 bunches arugula, trimmed and coarsely chopped (about 4 cups)

Directions:
1.  Place a large soup pot or dutch oven on the stove top and preheat to medium high heat. Add olive oil, 2 turns of the pan and the sausage. Brown and crumble the sausage, drain off excess fat if necessary then add the ham and pepperoni. Cook meats together 2 minutes then add peppers and onions and cook 2 or 3 minutes more. Add diced tomatoes and season with salt and pepper. Add chicken stock and bring stoup to a boil. Stir in pasta and cook for 8 minutes. Make croutons while pasta cooks.
2.  In a large skillet heat about 1/4 cup of olive oil, 4 turns of the pan over medium heat. Add garlic and cook 1 minute. Add bread to garlic oil, toss and toast the cubes 5 or 6 minutes. Season the toasty cubes with red pepper flakes, oregano and lots of grated cheese.
3.  Stir arugula into soup just before you serve it up. Ladle up the stoup and float several toasty garlic bread cubes in each bowl. 

NOTES:
We've made this meal dozens of times and love it each time. It is just the taste of fall for Ben and me. I measured out the stoup tonight and found that it yields nine 1.5 cup servings, approx 375 calories per serving before croutons.  I set aside two servings and froze the rest. 

The crouton recipe above is how we usually make them. Tonight I wanted to just make only enough croutons for this meal.  I got a mini boule of sourdough bread and cut enough to give us each a half serving. I lined a toaster oven pan with foil, sprayed it generously with olive oil cooking spray. After adding the cubed bread, I sprayed the bread with the oil and broiled until crispy, turning once. I tossed the crispy bread with 1/4 teaspoon of crushed red pepper flakes, 1/8 dried oregano, and 2 tablespoons of grated Parmesan. The calorie count was definitely lower since I didn't try to saute the croutons in oil. 

I'm sure that in the past we have each eaten a good two cups of stoup and at least a full serving of croutons each. At the end of the meal, Ben and I were feeling full and pleased to have a few more calories left in our day for wine.  

Katie has lived more than 4 years without trying soup. Just wasn't interested. Tonight I pulled out the good old Campbell's chicken noodle soup and she agreed to try. She probably ate one noodle an inch long and gagged. She psyched herself into thinking that it would be awful. I drained the broth for her, but she still wouldn't give it another try.  So, she went to bed without dinner tonight. She wasn't in trouble, but noodles and chicken were her only dinner option. Thankfully for Katie, we have PEPS tomorrow night so she doesn't have to try it again tomorrow. Kyle spit out a mouthful of noodles, but was willing to eat them one or two at a time. He pounded two squeeze pouches of veggies and fruit.

Spicy Peanut Chicken with Rice

I was supposed to have made this dish on Thursday, but a moldy bell pepper and a preschool ice cream social got in my way.  My plan was to take the kids with me to the store this afternoon to get another pepper, but I just didn't want to in the downpour.  It wasn't worth it for one ingredient.  I was ready to figure out another dinner option when Ben suggested making the dish without the bell pepper.  Although I prefer it with the pepper, it was still delicious.  I got the skillet really hot tonight and was worried that the garlic, ginger and chicken were going to burn.  Thankfully, they didn't, and the dish was better than ever! 

SPICY PEANUT CHICKEN

½ cup chicken broth
2 tablespoons cornstarch
2 tablespoons sugar
4 tablespoons soy sauce
2 tablespoons white vinegar
½ teaspoon ground red pepper (cayenne)
1 tablespoon vegetable oil
1 pound boneless, skinless chicken, cut into ¾-inch pieces
1 clove garlic, finely chopped or crushed
2 teaspoons grated gingerroot
1 medium red bell pepper, cut into ¾-inch pieces
1/3 cup unsalted cocktail peanuts

1. Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper.
2. Heat 12-inch skillet (or if you’re advanced, a wok) over high heat. Add oil, and stir-fry chicken, garlic, and gingerroot until chicken is done (about 3 minutes).
3. Add bell pepper to chicken and stir-fry for about 1 minute.
4. Add cornstarch mixture to chicken. Cook and stir about 1 minute or until sauce thickens. Stir in peanuts.
5. Serve over garlic rice. (see recipe below)

GARLIC RICE

Heat a little vegetable oil to your rice pan. Add a clove of minced garlic to the oil once it is heated. Add the rice to the pan and let it get a little opaque. Add chicken stock instead of water and bring to a boil. (Use the ratio of 1 part rice to 2 parts liquid.) Cover and simmer on low for 20-25 minutes.

Grilled Pork Loin Chop

It's time to start this blog back up again. I'm pretty sure that I can't commit to the daily posts like I used to be able to manage, but blogging seems like a better use of my time than checking out People.com multiple times a day. I am going to try hard to post photos of the dishes that I make, although I don't have one for today's post.

Sunday night, I followed a recipe from the Weber's Real Grilling cookbook. Ben got the book several years ago, and we've not used it much. We grilled the Pork Loin Chop with the Mephis Dry Rub and Sassy Barbecue Sauce. Oh...My...Goodness....delicious! While the pork was moist and tasted great, it was the barbecue sauce that really made the whole dish. The sauce, appropriately named "sassy", was served warm. I don't think I would have ever thought to do that on my own, but I will be heating up my barbecue sauces frequenly now. Here's the recipe:

PORK LOIN CHOP with MEMPHIS DRY RUB and SASSY BARBECUE SAUCE

Ingredients:
Sauce:

• 1/2 cup ketchup
• 2 tbs molasses
• 1 tbs white wine vinegar
• 1 tbs Dijon Mustard
• 1 tbs light brown
• 1 tsp Worcestershire Sauce
• 1/2 tsp Kosher Salt
• 1/4 tsp Tabasco sauce
• 1/4 teaspoon granulated garlic
• 1/4 tsp pepper

Rub:

• 1 1/2 Tsp whole black pepper corns
• 1 1/2 tsp mustard seed
• 1 1/2 tsp paprika
• 1 1/2 tsp light brown sugar
• 1 1/2 tsp kosher salt
• 1 tsp granulated garlic
• 1 tsp granulated onion
• 1/4 tsp ground cayenne pepper
• 6 bone in pork rib chops, 10 to 12 ounces each and about 1 inch thick
• Canola Oil

Directions:

1. To make the sauce: In a small heavy bottom saucepan, whisk the sauce ingredients with 1/2 cup water. Bring to boil over med heat, then reduce the heat and simmer for 10 minutes, stirring occasionally.
2. To make the rub: In a spice grinder, pulse the peppercorns and mustard seed until coarsely ground. Place in a small bowl and add the remaining rub ingredients, mixing well.
3. Allow the chops to stand at room temp for 20 to 30 min. before grilling. Lightly brush or spray the chops on both sides with oil and season with the rub, pressing the spices into the meat. Grill over Direct Med Heat until barely pink in the center of the meat, 8 to 10 minutes, turning once. Remove from the grill and let rest for 3 to 5 min. Serve with warm sauce on the side.

While I would love to report that my kids ate the pork chops too, they did not. Kyle doesn't eat meat very often. It seems crazy that Ben and I could have a child who doesn't like meat, but that is our reality. Katie had meatballs and peas. Kyle ate bread and peas.

April 11, 2012- Chicken and Prosciutto Salad

Yes, I know it has been months since I last posted. My excuses? Difficult pregnancy and an active toddler. I think that is plenty justification for my absence. I have no expectation or hope of maintaining a daily blog like I used to. But, I do think I will use this blog to highlight exceptional new recipes we have tried. For example, I prepared a Chicken and Prosciutto Salad with Arugula and Asiago, from Cooking Light magazine, last night and it was delicious! Here's the recipe:

Chicken and Prosciutto Salad with Arugula and Asiago

Ingredients

2 (1-ounce) slices sourdough bread, cut into 1/2-inch cubes

Cooking spray

1/2 teaspoon dried basil

1/8 teaspoon garlic powder

3 tablespoons extra-virgin olive oil, divided $

2 ounces very thin slices prosciutto, chopped

2 tablespoons fresh lemon juice

1/4 teaspoon salt

2 (5-ounce) packages baby arugula

1 1/2 ounces Asiago cheese, shaved and divided (about 1/3 cup)

6 ounces shredded skinless, boneless rotisserie chicken breast

1 cup grape tomatoes, halved

Preparation

1. Preheat oven to 425°.

2. Place bread cubes on a baking sheet, and lightly coat with cooking spray. Add basil and garlic powder; toss well. Place bread mixture in preheating oven; bake for 8 minutes or until crisp.

3. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add prosciutto; sauté 4 minutes or until prosciutto is crisp. Drain on paper towels.

4. Combine remaining 2 tablespoons plus 2 teaspoons oil, juice, and salt in a small bowl; stir well with a whisk. Place arugula, half of cheese, and juice mixture in a large bowl; toss well to coat. Divide arugula mixture evenly among 6 plates; divide chicken, prosciutto, tomatoes, remaining cheese, and croutons evenly over salads.

Note:
The recipe is designed to make 6 servings.  I modified it for 2, making it a main dish rather than a side salad.  I basically used the same amount of chicken, croutons, prosciutto, and cheese as called for in the recipe and only served 2. I used less arugula, dressing, and tomatoes than the recipe called for.

August 11, 2011- Marinated Chicken & Home Grown Green Beans

Yes, it's been a very long time since I blogged.  And, no, I am not going to get caught up.  But, tonight's dinner was such a hit that I had to write about it.  I've just been too busy to keep up with a daily blog.

In May, my parents came to town and helped build two raised garden beds in our backyard.  They gave them to me for Christmas.  I have had some successes and some failures in what I chose to plant.  The spinach was a big failure.  The plants came up quickly, and then bolted just as quickly.  The plants never got big enough to harvest from.  One tomato plant just didn't make the transplant.  My broccoli was attacked by worms and then aphids.  We'll see if they ever produce anything to eat.  The lettuce came up quickly, and then just sat there, unproductive.  I'm not sure it will ever grow enough to harvest.  

Our success has come from the herbs, green beans, green onions, carrots, and, to some extent, strawberries.  I've had to cut the cilantro back over and over again.  Right now I am letting it go to see to see what coriander looks like:)  Our carrots continue to grow.  I'm not a big carrot eater, but Katie and Ben like them.  I figure we can donate what we don't eat to the food bank.  The green onions are healthy and growing.  Our strawberry plants have been producing sweet fruit, just not a ton.  

Tonight we harvested five strawberries and enough green beans to feed our family. I planted two kinds of green beans--pole and bush.  Katie and I picked a few of each variety tonight.  After tasting both, I have decided that the pole beans are too stringy for my liking.  Next year, I'm sticking with the deliciously sweet bush beans.  Here's cute Katie with our harvest:)

And, here's how I prepared the green beans:

GARLIC & PEPPER GREEN BEANS

Directions:

1.  Add trimmed green beans to a skillet of boiling water and cook for 3-5 minutes, until tender crisp.

2.  Remove beans and set aside.  Dump out the remaining water.

3.  Return the skillet to the burner on medium heat.  Add a little butter and a little olive oil, enough to coat the bottom of the pan.

4.  Add diced garlic, kosher salt, black pepper, and a couple dashes of red pepper flakes.  Saute until garlic starts to brown.

5.  Return green beans to the pan and toss in the garlic, pepper oil, cooking for another minute.

I also served grilled chicken breasts that I marinated in Grill Mates Tomato, Basil and Garlic marinade this afternoon.  Grilled on Direct Medium heat for 9-10 minutes, the chicken was almost perfect:)